In Chef Mode

My dad has been wanting to try the donburi (rice bowls) from Sushiro ever since he read the review in the Straits Times. Hence, we were all made to wake up early (by my standards at least) so that we could reach there around noon and avoid the crowd. Which I was surprised to see on a Tuesday. Sushiro at Thomson Plaza is known for their cheap Bara chirashi don (S$12.80) and they expanded to the other side of Thomson Plaza with this little nook called Takumi. That’s where we went to instead of the main restaurant because they close...

16/04/201711/12/2020

National Kitchen by Violet Oon

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by Melissa Fannin Eats, Restaurant

And so, one of Singapore’s famous food critic has set up her own restaurant and in the swanky new National Gallery no less! Sticking to her Peranakan roots, National Kitchen serves up Peranakan cuisine with slight twists on some of the dishes. There isn’t any pork in the menu but I did not spot any Halal certificate but if you’re one of those who aren’t too fussed, then this would be a good place for you to try very refined Peranakan food. My parents and I went there to celebrate my mum’s birthday as my parents previously tried to eat...

15/04/201711/12/2020

Korean Army Stew Buddaejjigae

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by Melissa Fannin Korean, Recipes

Look what I’ve made! This is Buddaejjigae, which is literally translated as Army Stew and is a dish that was created during WW2 by the Korean soldiers who were relying on food rations from the USA. Being Asians, they made the American Spam, cocktail sausages and baked beans into something more palatable to the Korean tastebuds and my Korean friend told me that it is also meant to be very spicy. My parents had never eaten this before and they were quite surprised at how simple it really is. So these are some of the characteristic ingredients in a Korean...