Welcome to my collection of recipes where I share with you, step-by-step, on how to make restaurant quality dishes from your own kitchen!
I fell in love with kimbap during our trip to Seoul couple months ago.
Mention Hong Kong cafés in Singapore and it usually will not invoke any sense of excitement nor compelling reason to set it as a lunch/dinner venue.
Located at the ground floor of the Centurion Student Living Student Hostel (opposite Selegie Rochor Beancurd stall), we discovered this 2-month old not-so-Japanese Izakaya Grill eatery by chance.
Although we are non-shark's fin soup eaters, we are definitely fans of braised crab meat soup.
I wasn’t intending on making these easy crab cakes but thanks to the leftover crab meat from my Braised Crab Meat Soup, I decided to waste no ingredient and turn them into a delectable appetizer.
Which came first, the chicken or the egg? According to archaeologists, the latter.
Purple has always been my favorite color, so it’s only befitting I combine it with another of my all-time favorite cake – chiffon cake.
Since I’ve “unlocked” the “secrets” to making perfect macarons, I’ve been trying out different flavors and I can’t help but to fall in love with this oh-so-pretty Rose Water Macaron.
Very often, I would find left-over egg whites lying around in my fridge (don’t ask why, I’m not sure either).
Like a moth attracted to lights, I can’t take my eyes off this saccharine sweet looking loaf of Purple Sweet Potato Hokkaido Milk Bread.
While Baked Japanese Curry Rice may sound lengthy and a mouthful, the steps to preparing this delicious meat sauce rice dish are really easy and straightforward.
Mention kaya Jam in Southeast Asia and everyone will tell you how decadent and sinfully delicious it is.
Besides being an affordable furniture haven for home lovers, IKEA is well known for its fried chicken wings and Swedish meatballs as well.
With the rising trend of organic food and clean eating, I was pretty excited to be introduced to Kitchen by Food Rebel.
Dry-Fried String Bean is one of those super humble and easy to make stir fry vegetable dish that tastes oh-so-umami-licious (yes, I totally made up that word).
Growing up in a Cantonese household, one of our childhood breakfast items I could still fondly reminisce is this Easy Stir-fry Soy Sauce Noodles.
Tucked away from the riverside of Clarke Quay is Maziga, a trendy Indian Bar & Grill, where they are set on rewriting the perception of traditional Indian food.