Thursday, September 1, 2011
Monday, August 29, 2011
iPad Music and GarageBand Workshop at Woodland RC Zone 1
Making music on the iPad has been so fulfilling and satisfying over the last couple of months, having been featured in the media as well.
As I am now working on the follow-up to Silverfish, I was also approached by some friends and other enthusiasts who felt I should consider conducting some lessons on music using the iPad.
As I am now working on the follow-up to Silverfish, I was also approached by some friends and other enthusiasts who felt I should consider conducting some lessons on music using the iPad.
Thursday, August 25, 2011
Chan Wai, Food Writer Extraordinaire With Video
If you have been noticing on my last couple of posts, there has been a constant mention of this wonderful gentleman by the name of Chan Wai, who just so happens to be one of Hong Kong's best food critics.
Chan Chun Wai, (Chan Wai for short), is a freelance food and travel writer and goes all over the globe to find the best in cuisine and food. He is basically Asia's Anthony Bourdain.
Chan Chun Wai, (Chan Wai for short), is a freelance food and travel writer and goes all over the globe to find the best in cuisine and food. He is basically Asia's Anthony Bourdain.
Tong Heng - The Ultimate and Best Egg Tarts in Singapore
Traditional Chinese bakeries are a rare sight these days, and even more remote outside the confines of our Chinatown. But just on the edge of Chinatown, is this very popular shop that has made its name in egg tarts.
According to its present generation of owners, the history of Tong Heng stretches back to almost a century, and the tradition is very much kept alive today.
According to its present generation of owners, the history of Tong Heng stretches back to almost a century, and the tradition is very much kept alive today.
Saturday, August 20, 2011
Rich and Good Cake Shop at Kandahar Street With Video - Best Swiss Roll in Singapore
If you enjoy a good old traditional swiss roll, it is rather hard to find a decent one these days. Especially one that is fully handmade and tastes like it was made many years ago.
Well, fret no more as I have recently located one right in the heart of Kandahar Street, and is even quaintly housed in a shophouse settting that simply oozes tradition.
Well, fret no more as I have recently located one right in the heart of Kandahar Street, and is even quaintly housed in a shophouse settting that simply oozes tradition.
Sunday, August 14, 2011
Zai Shun Curry Fish Head at Jurong East - Forget Me Not Fish 忘不了鱼, The Mystical Fish of the West With Video
Steamed fish has always been a Chinese favorite and very often, the most expensive component on a menu in restaurants and zhe char places alike.
Yet, I was almost dumbfounded when I was told that there was a fish in a Jurong East coffeeshop that was selling steamed fish going for more than $100 a kilogram.
Yet, I was almost dumbfounded when I was told that there was a fish in a Jurong East coffeeshop that was selling steamed fish going for more than $100 a kilogram.
Wednesday, August 10, 2011
Silverfish Remix
I have enjoyed so much creating Silverfish on the iPad using Garageband, that it was inevitable that I would revisit some of the music there to produce something extra.
And way back in the 80s, I remembered how much I enjoyed buying 12 inch vinyl singles containing different mixes of my favorite songs.
And way back in the 80s, I remembered how much I enjoyed buying 12 inch vinyl singles containing different mixes of my favorite songs.
Thursday, August 4, 2011
Mystery Chef Dish 1 - Laksa Risotto
Remember one of my earliest posts and recipes, the one on laksa risotto? Well, I have decided that this was such a unique dish, that I have gotten a professional chef to perfect it.
But rather then to tell you who this exquisite and talented chef is, I will only share with you only the picture of this beautiful dish for now.
But rather then to tell you who this exquisite and talented chef is, I will only share with you only the picture of this beautiful dish for now.
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