You know those odd mornings where you roll outta bed and just feel an immense craving for something? This was one of those days. I woke up wanting cabbage rolls. I was thinking...something meaty, juicy, topped with a rich tomato sauce, and cheesy definitely cheesy. 

I looked to Google my best friend and said "cabbage rolls", and oh did tha...

When I first started cooking and baking in 2011, I had a galette phase. There's just something about these rustic, free-form tarts that are so captivating — especially at a time where the dining trend in Singapore leaned towards intricate techniques, entremets, and big Michelin-starred restaurants.

I didn't have a lot of kitchen equipments then...

The last 2 months of circuit breaker has seen a massive increase in home cooking. Where my feed used to be flooded with restaurant recommendations, I now see recipes popping up everywhere. What that means is, instead of the old dining trends, I'm now seeing loads of cooking trends. We've got Basque burnt cheesecakes, tons and tons of cookies, crink...

I don't generally bake cakes; not because I don't love them, but simply cause I'm way to lazy to slice into them. A cookie or nicely portioned out brownies are my pick — especially when you're stumbling about the kitchen at 3 in the morning, tryna grab a quick munchie without waking everyone else. 

But when I received a little surprise mys...

I love a good pulled pork. 

Not the ones laden with sweet barbecue sauce, but instead full of rich, juicy, savoury goodness. I mean don't get me wrong, I still enjoy the sort that's drenched in a good, smoky barbecue sauce; but since visiting Burnt Ends (way back like 4 years ago), I've  grown exceptionally fond of savoury pulled pork.

Forg...

"Why is it called Sideways?" L asked.

"Well, cause that's how you're gonna be growing after all the food we'll have."

I meant that as a joke; but after my first visit I've deduced that it's not an entirely impossible outcome, considering how crazy delicious their food is.  

Of course, that wasn't what they were going for. As explained on their we...

One of my biggest foodie complaints towards the end of 2019, was that there doesn't seem to be a dedicated, or even good, place for moules-frites in Singapore. Back when I travelled around Europe for abit, one of my fondest memories were of running on Bruges' cobblestone roads, utterly drenched from the crazy rain and cussing at my useless overturn...

In case you haven’t heard, sustainability is the In-Thing now. Doesn’t matter if we’re over and mass-producing metal straws that’ll probably be chucked in a pile of stuff; or if veganism causes illegal deforestation to make way for planting more avocados and soy; or if plant-based diets do not actually reduce our carbon footprint, even potentially...

If there were an image for "Hotpot Slut" my face'd turn up. I'd pick hotpot for a meal any time any day, if there weren't anything else in particular I was craving. So strutting along in Somerset we were thinking of grabbing some grilled skewers for lunch, when I saw a huge sign for Little Sheep Hot Pot just screaming at me. Of course, hotpot for l...

I love Netflix's Ugly Delicious. Aside from how amazing all the food looks, David Chang's commentary keeps me glued to the screen. It's hilarious at times of course, but more often than not I find some of the things he said, the most casual of comments even, to really resonate. Like how he reiterates through the docuseries that the ugliest, messies...