Perched high up on the 55th and 56th floors of ION Orchard, high above the hustle bustle of Orchard Road below, Salt Grill and Sky Bar by Luke Mangan – one of Australia’s leading chefs and restaurateurs, serves up contemporary Australian […]
There’s buffet, and then there’s BBQ buffet. On the first Wednesday of every month, Don Quijote, a Spanish restaurant situated at Dempsey, hosts a BBQ Night offering a palatable array of grilled items, sangrias, top-notch Spanish wines and champagne. This BBQ buffet […]
Strawberry bruschetta is an easy-to-prepare changeover using strawberries that are less than sweet. By macerating sliced strawberries in sugar and rum, and slicing basil into thin strips, I assembled this Strawberry Basil Bruschetta in no time. To give it a flavor […]
Velvet cakes are da bomb and I love red velvet cake in any form or shape, but it’s getting to be so… overdone, don’t you agree? Not that I’m sick of it, I am not. I’m just fickle, uninspired and seeking variety. I […]
In the lead up to the much anticipated yearly fashion event in Singapore – Audi Fashion Festival 2014, of which Haagen-Dazs is an esteemed sponsor, the beloved ice-cream maker is launching exciting creations that will be unveiled when Audi Fashion Festival takes place from May […]
My mom is an enigmatic presence in my life whom I’ve largely ignored for decades. And I feel terrible to be writing this. Despite the lack of proximity and language barrier, I am her first born after all and I […]
Creme brulee, or any baked wobbly sweet custard, is one of my favorite desserts to order in restaurants. I don’t know if it’s the soft creamy texture or the hard shell of burnt caramel that’s a perfect companion to the sweet custard […]
Try making these Cheesy Sardine Wonton Rollups for appetizer or snack. I don’t get canned sardines in tomato sauce. Do you? I don’t really know why I even buy it. The only thing I would use it for (and have) […]
The yummiest and easiest thing to make in the kitchen ever. I know I say “easy” a lot and that’s the truth, because everything that I make is usually pretty easy – or, relatively effortless, if we must be strictly technical. I’m crazy hongry […]
