Appreciation is in Order - My 40th post

It's amazing what started out as a simple exercise to document my recipes, has turned out to be something much more.

What has transformed from a personal library, has somehow taken a life of its own.

This marks my 40th post, in this food blog that just started a little less than 2 months back in mid August.

Sirloin with Wine Infused Bacon

Sometimes, the best plate is a simple plate, and this is what this dish is, simple to make, but deceptively delicious.

It is classic steak and potatoes, but with a small added twist that can make a whole of difference - bacon.

Founder Bak Kut Teh

In my second of my bak kut teh hunt, we went to Founder at Balestier Road and this has been a favorite of ours for quite some time.

We were there on a Sunday evening and as expected, there was a sizeable queue, which meant you had to wait about 20 mins or so before you could get a table.

Kampong Chicken Rice at Upper Thomson

Our national dish, chicken rice has been well documented and discussed. Countless hours have been spent on debating who and what is the best chicken rice in Singapore.

Here, I will just touch on our own personal rave, which is Kampong Chicken Rice at Upper Thomson.

Kampong chicken differs from conventional chicken in the sense that the chickens are reared as free rein, which tend to result in a more tender and succulent meat, and less fat.

Song Fa Bak Kut Teh

I thought it would be a good time to talk about my favourite bak kut teh in town, although I do have another fav outside of town.

The first one is Songfa which is just located opposite Clarke Quay Central, and has 2 outlets almost next to each other.

The other fav of mine is Founder at Balestier, but I will leave that for another post.

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.