I always find baking with the Mad Baker (she runs her fantastic blog here) an educational experience (and for her, I suspect a somewhat frustrating experience). This weekend was no exception. We had ...
Im not quite sure why I leapt into making PHs Frivolite macaron, which featured salted caramel and dried green apples. I already had so many things to do today! The lesson clearly, is that you must n...
I am a big fan of banana bread; banana cake as well but not so much as a thick, sweet, chewy banana bread. I am such a big fan that I swear one of the reasons I miss travelling to Australia is they w...
I attended the Savour fair this past weekend in Singapore, which was held at the F1 pit building. Tickets were $42 each with $21 of those dollars redeemable in Savour dollars. The ground level of the...
I dont really remember how the obsession with Dean and Delucas Chocolate Babka grew. I dont even remember who it was who first introduced me to the slab of light but chewy chocolate bread, or who mad...
Ingredients:250 grams butter1 cup castor sugar4 eggs2 tbsp grated orange rindJuice of two oranges2 cups of self-raising flourIcing ingredients:1 1/2 cups icing sugar3 tbsp butterorange juice to form ...
Before we start, let me preface this review by saying that the owner-operator Min Chan is a friend and lovely girl. I dont think that makes me biased about the food or the establishment but its also ...
One thing about the new, varied demographics of Singapore- there are a lot of small food businesses. For example, just near my neighbourhood, I can buy morello cherry and pecan pies from a home vendo...
I first heard of this recipe from a friend, whose sister had copied it from the Straits Times. They were a Teochew family and as many do, they were big fans of Orh-nee or steamed yam. She was so prou...
We are featured on Pooja Makhijanis beautiful blog, Notabilia, here with a gorgeous Huat Kueh recipe. This home recipe is from my collague, Kia Meau, and was originally written for a family charity c...
When people hear the word macarons, they seem to think they always turn out like these-beautiful macarons, olive oil macarons, chocolate macarons and jasmine tea macarons, waiting for a delivery. I w...
Ive said it before and Ill say it again, the saviour of the US and their horrifically poor infrastructure and transit systems is their astounding ability to innovate. Nowhere is this more evident the...
A few weeks ago, we posted about Christmas Fruitcake and received fantastic response. We spent the weekend baking the Christmas fruit that had been soaked for over a month in rum. (The glace cherries...
Sometimes food doesnt have to be complex. Sometimes it can be really, really simple. Like this recipe for salmon fishcakes, which I got from a South African colleague. He reminisced about growing up ...
Doesnt it look delicious? It is, too. This is a family secret recipe, a prune cake with a small amount of cocoa (to darken it), that is moist, delicious and yet fairly healthy. The method used in thi...
Im not going to moan on about work again, I promise, but what does it say that as the early days of winter darken, I am *finally* posting the last of the rhubarb series, which I made into a lemon rhu...
Z. and I have been trying to eat more vegetarian these days, he is vegetarian almost completely (although by choice) and this decision was bourne out of his belief that the modern ways in which we fa...
A trip to a major city in the US these days hardly needs any prefacing. New York in parcticular, with its acrid taxi fumes, incessant noise and car horns and cold but sophisticated new years spirit a...
This week, I celebrated the launch of the Pierre Herme book in English in a big way by baking with C. and K. of MadBaker fame. I picked the two flavours that had the biggest impact on me when I tried...
Its that time of year again, my favourite season, when fall fades into the carolling whites of winter. Weve been soaking Christmas fruit for some time now and this year, we’re also offering some frui...
While we usually dont reprint content, this list by David Leibovitz was just too brilliant not to share. The original article can be found on his intelligent, educational bloghere."In the reverse...
Despite being so out of the way, the Pan Pacific Hotel has a rather impressive stable of restaurants catering to a variety of tastes: you have Hai Tien Lo serving high-end Cantonese cuisine, Rang Mah...
It seems like new places to eat are springing up (and perhaps also shutting down) in Singapore faster than overnight toadstools. One specific kind of "new place" is a remake of old favourites...
Instead of another meal at Braise or Chinois by Susur Lee (although I suppose I could have given Il Lido another try), I thought I would try something new after coming across a restaurant in Sentosas...
Whoever owns Keystone Restaurant really has a thing for rocks. "By its nature, a Keystone is an architectural feature, which... encompasses strength and resilience, and its mighty characteristics...
One of the great things about my present office, and something that I will definitely miss when I leave in a few weeks time, is the fact that it has its own gym, which I tried to frequent at least tw...
I have been surprisingly busy as I prepare to start a new job, and as such Ive been prevented from blogging about one of the more enjoyable meals I had in 2011. Much has been written about all the ce...
Charm from my favourite bakery in the world. Check it out for a pick-me-up Monday! Miette: A Video from San Franciscos Most Charming Pastry Shop from 4SP Films on Vimeo.
Introducing Murrays Organics, Singapores newest and largest CSA, offering fresh vegetable and fruit boxes on a weekly or bi-weekly delivery to suit your schedule. Visit their website here to learn mo...
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