Many Chinese dishes have stories behind them. Maybe it’s cause we know that food tastes richer with a legend or two, or maybe the lack of modern entertainment gave us cause to make things up. Either way, I love these tales that accompany my meal – it turns a simple lunch from a functional action, into a dining experience.
I love cooking with kids, but with no kids of my own, I only ever get the opportunity when I visit my cousin in Melbourne. These kids are a ravenous pair, and I’m such…
I think I’m a hippie at heart. There are a great many ideals I am in support of, and bringing together a community through food is definitely one of them. Which is why I…
Never in my life have I been surrounded with so many cafés, so many options, so many shops fighting to put a warm caffeinated beverage in my hands and send me off to work.…
I was researching party recipes lately, and I’ve come to learn that African dishes differ greatly. I guess I should have know, being an Asian and all, but it didn’t really click. Maybe it’s…
Xiao Long Bao, to me, is a peasant dish that is extremely delicate. Many components make up these juicy mouthfuls: a thin, translucent skin that still holds up well enough for you to pick…
It can be very hard to explain to a non-Singaporean the concept of Kway Chap – after all, how do you describe what is essentially a Singaporean version of haggis, except that it’s all…
This particular marinade came from a hodge podge of influences. I had picked up a basic chermoula recipe from a chef I had worked with – coriander, garlic, paprika – and started adding my…
Thank goodness for girlfriends. I was super excited when my friend Yina said that she was visiting me from Singapore – we’ve known each other since we were 13, been through all the awkward…
Fried chicken. Just saying the words conjure up images juicy chicken meat encased in a fragile shell of batter or crumb; every bite threatening to shatter like glass with every bite. And how better…