Masala Chai Rice Pudding with Roasted Grapes

I went to a cooking demo with culinary anthropologist Nithya Laila as supported by Orchard Grapes and I thought that I’d like to share with you Laila’s interesting dessert of Masala Chai Rice Pudding with Roasted Grapes because it is a real fusion of East and West. Plus…it’s just a lot more interesting than your typical cold desserts or even rice pudding, which is very comforting in itself. Ingredients: For the pudding 100g short grain rice 50g hulled mung beans (also known as mung dal in Indian specialty stores) 1 tsp unsalted butter 1 vanilla pod 0.5g saffron, ground 3...

Geek Out on Supergreek

I have never been an ardent fan of Mediterranean cuisine or Greek food. The undoubtedly healthy combination of feta cheese, olive oil, tomatoes, raw salad greens and meaty kebabs simply does not appeal to my senses and taste buds. Especially since my personal palette is far more accustomed and acclimatized to spicy Asian culinary fares. As such, when the opportunity came to review Supergreek, I was admittingly not the least bit enthralled or excited. I imagined that food fussy Singaporeans like myself would much prefer the robust and intense Asian flavours of Thai, Malay, or Indonesia cuisine. However, I was...

Grain’s Unique Flavourful Christmas Menu

If you’re wondering what to order for your company Christmas lunch or just a gathering of family and friends at your place, look no further. I’ve always liked Grain, a food company that offers delivery of healthy ready-to-eat meals and now, a catering service. Recently, I found out that their team consists of former chefs of Michelin-starred restaurants! That explains why their food tastes so luxe. For the month of December, the team came up with a delightful Christmas catering menu that has unexpected combinations of fresh ingredients that have been thoughtfully prepared. Maple Glazed Whole Turkey (S$118) When asked...

Three-week countdown to Epicurean Market 2019 begins

Gear up for a spectacular gourmet experience at Marina Bay Sands as the integrated resort counts down to its most exciting food and wine event of the year. Set to take place from 13 to 15 December, Epicurean Market will kick off with a series of seven in-restaurant events on 13 December, featuring exclusive dinners hosted by celebrity chefs. The festival spills over to Sands Expo and Convention Centre on 14 and 15 December. Journey through an enchanting Christmas village with over 50 booths, offering over 60 signature bites from award-winning restaurants, endless tipples from renowned mixologists, 12 culinary and spirits masterclasses,...

Get Your Spice On at Big Fish Small Fish

Good news for those who love seafood and like it spicy! Singapore’s first fish and crisps brand has revamped their menu (check out the new menu here) and one of the items on Big Fish Small Fish’s (BFSF) menu includes spicy fish and crisps. The golden battered fish (as seen above) is coated in a special spicy powder, which is a blend of chilli, black pepper and mixed spices. We took a bite and wooo was it SPICY! Variety of fish to choose from BFSF offers a choice of six fish varieties, including Haddock, Salmon and Seabass. After choosing your...

Review – In a Crabby Mood

Eating crab is often a messy affair and requires a lot of effort to crack open for just a little morsel of gastronomical gratification. As such, whenever I choose to order crab, the taste had better be worth my energy to peel and devour it. Over the past few decades, I have repeatedly tried several crab dishes at various famous local seafood restaurant establishments such as Melben Seafood, Jumbo Seafood, Long Beach Seafood, as well as Palm Beach Seafood, which is widely credited for originating and inventing the chilli crab dish. However, the standards at most of these establishments are...

Cook Look Book

Gastronomy is undeniably at the very core of our cultural identity. Eating out and keeping our appetites constantly satiated is a proud national past time. Many of us are willing to travel all over the island and queue for hours just for a mouthful of our favourite savoury sensations. As one of the culinary capitals of the world, Singapore has a proliferation of affordable and delicious food spanning every type of cuisine that is also easily available 24/7 at the touch of a button. As a result, many of us do not have the time or inclination to bother to...

In-Gin-ious Pairings at Rang Mahal

Gin Tasting Flight Did you know that India has it’s own homegrown gin? One of Singapore’s leading restaurants, Rang Mahal has debuted a gin tasting programme, which is a first for fine-dining Indian restaurants in Singapore. In collaboration with six premium Gin labels, of which three (Hapusa, Greater Than and Jaisalmer) are proudly distilled in India. Indian Inspired Cocktails If you’re a beginner to gin, this is the right chance to try some of the cocktails that are fresh and not the boring gin and tonic. The three ‘superstars’ are: Rajah’s Tipple Greater Than gin, homemade betel leaf vermouth, homemade...

Delicious Beef Sukiyaki Don at Keisuke

Do you like beef? Do you like Japanese cuisine? Do you like Gyudon and Sukiyaki? Then Keisuke’s latest Sukiyaki Don is a bowl of happiness that combines sukiyaki and gyudon…only for S$14.90++! If you want to make it a real treat, they even have the A4 wagyu version at S$29.90.   Nestled in a corner of Tanjong Pagar, the place is a little hard to find from the outside as the signboard is only on the inside of the building. But you can look out for the stools on the outside or follow your nose. Every order comes with chawanmushi...

Fruit Salad with Burrata and Proscuitto

I first tasted this wonderful fruit salad at Pizza4P’s in Ho Chi Minh City, Vietnam and was wonderfully surprised at how refreshing but yet creamy and a whole lotta satisfying this salad was! The saltiness from the proscuitto balanced the sweet from the fruits and the burrata was just a lovely cheese to tie it altogether! The mint was also an interesting addition to the whole dish, which made eating the whole thing really delightful. Thus, when I returned to Singapore, I tried to recreate the whole dish but I didn’t have fresh mint so I substituted with fresh basil...