Spaghetti Aglio Olio Scallop Recipe

Spaghetti aglio olio with scallops, cooked with a glossy buttery and almost creamy finish. Without any cream being used at all.

We are using the much more premium Barilla bronze dye spaghetti here. It has a rougher texture and is able to absorb sauces even better than the regular pasta.

Victor's Kitchen at Sunshine Plaza - Forget the Liu Sha Bao, It's the Dim Sum That Shines

Dim sum joints these days can be quite boring and bland, the same recycling of the usual steamed and fried items, albeit served up at fine dining establishments with fine dining prices.

Yet, when we long for the old school push trolley dim sum places, the remaining ones are a pale shadow of their former glory.

Duality Series - Chef Pang, French Pastries Extraordinaire and Hakka Cuisine Custodian

Mention french pastries in Singapore and one of the first names to come up will be Antoinette. Chef Pang Kok Keong is the brainchild behind this bastion of French patisseries here, but behind his intricate cakes and sugary creations, there is a faithful Hakka son deep within.

Recognised as the best local baker here, Chef Pang was brought up on a staple of mum's cooking during his childhood days. His fondest food memory being his mum's authentic Hakka leek kueh, which itself is a rarity these days.

Shao at Jurong East - The Perfect Char Siew

Traditionally, the most authentic and best tasting char siew are made in Apollo roasters, and the mere thought of using a conventional oven to make this popular BBQ pork dish is unthinkable.

Yet, one resourceful chef has managed to not only make a char siew using a combi oven with incredible results, he has also managed to surpass almost everyone else in this field of expertise.

Morton's Steakhouse Fall Menu - The Chanel of Modern Cuisine

Somehow, classics can never go out of fashion. Look at Chanel and Audrey Hepburn, timeless icons that will remain as sought after as they are classy.

Morton's Steakhouse belongs to that same category when even in an culinary era of gimmicky foams and colourful purees, the sense that stepping into this equally timeless institution will guarantee you a night of unmatched deliciousness and gastronomic satisfaction.

BakBak at Circular Road - Rong Cheng Bak Kut Teh in a New Light

Traditions are hard to change, especially when it comes to heritage food. For decades, our popular Bak Kut Teh has remained largely the same since the 60s.

White peppery, garlicky broth filled with chunks of pork ribs. Served with a side of soy braised pork trotters and pickled vegetables. Finished off with a brew of Chinese oolong tea.

Antoinette Heritage Menu - The Hakka Son Returns

Sometimes, it is all about the execution. And in the case of Mod-Sin cuisine, very few can pull it off, not even the originator of that movement.

But now, Chef Pang from Antoinette has come dangerously close to making Mod-Sin his own. And in the process, he has also thoughtfully revisited his Hakka roots, something that I have always wished for.

Double Happy Bak Kut Teh - The Golden Age of Singapore Hawkers

Whenever people talk of bak kut teh, they will invariably point to either the peppery Teochew version, or the herbal Hokkien rendition that some say originates from Klang in Malaysia.

The truth of the matter is that we may never know how this pork bone broth originated, save for some scant details published on the web.