Crispy Salmon with Butter Poached Apples

This was one of the first successful dishes of mine (By successful, I meant that it got basically a rave from Pauline!).

It is also very simple to make this dish.

Make sure you get a salmon fillet with skin as the skin is meant to be pan fried until crispy. Season generously on both sides and score the fish. Insert a few sprigs of thyme in the slits.

Heat up a pan until it is piping hot and add some olive oil. Use your hand to place the salmon, skin side down and press down on it for a few seconds. To cook a perfect fish, always only turn the fish once during the cooking process.

The Old Malaya Cafe

It's strange when you think that there's nothing left to excite you foodwise in mainstream Orchard Road, that you stumble onto a gem.

And that is exactly what we found last week whilst at the basement food center of 313, the last place that I thought I would find something new and exciting. While it is new in discovery, but rich in old tradition where the food is concerned.

Burger Bench and Bar

Heard so much about Burger Bench n Bar (otherwise known as b3 from now), that we made a trip to this new Willin Low creation at Orchard Cineleisure.

It was relatively packed on a Saturday afternoon, where a steakhouse used to be at. Guess that one didn't fare too well.

Sin Ming Roti Prata With Video

I been wanting to post on my favorite roti prata stall in Singapore for some time. And trust me, there are numerous prata shops all around the island!

For those who do not know, roti prata is a form of dough that is fried using clarified butter, hence, disastrously sinful if consumed in large amounts.

Tender Braised Soy and Black Bean Pork Belly with Mango Butter

Pauline's mum has always made one of the best home cooked pork belly, and I was determined to replicate it with my own touch on it.

And credit must go to nuttylive, whose My Delicious Life's Babi Ponteh recipe formed the base for my new dish.

Bao Today and Black Sesame Bun

Small but cosy outlet, just a little hot

In recent years, there has been a deluge of Hong Kong cafes sprouting all over this island.

Some are very familiar names like Xin Wang and Central, and most of these will harbor ginormous menus covering everything from instant noodles with luncheon meat to frog leg congee to dim sum and yuan yang tea/coffee.

Most of these are alright if you want a quick bite, but rarely do any of these elevate themselves to be remembered for its great taste or genuine innovation. Until now.

White Chocolate Mousse with Raspberry Puree

I must admit I am not very strong at desserts, as evidenced by my lack of posts on sweets.

For this, I defer to Pauline for a recipe that she worked on from another reference, but nevertheless, was a hit with our family diners recently.

To begin, blend some raspberries until they are smooth and syrupy. Strain the mixture to remove the seeds, and eliciting a nice texture of a puree.

From My Laptop to the Kitchen - Project Food Blog Official Entry

For the past couple of days, I been perplexing on what to put up for the entry for the competition. The entry is to touch on what defines a food blogger and what I think will make the next star of food blogging.

Myself, I am just literally weeks into food blogging, so I do not consider myself a foremost authority on food blogging.