Latest in: Flavours

  • Fynn’s, a Beautiful Gem and a Fabulous Dining Venue

    Ever so often I find a location that I just can’t get enough of. From the Hangar to Brawn & Brains, Carvers, Long Phung and Dapper, my infatuation with a specific coffee or dining venue means that I’m just there all the time. Fynn’s is my latest infatuation. It’s...
  • Alati Chef Ioannis Stefanopoulos

    Chef Talk: Ioannis Stefanopoulos about Alati and Greek Cuisine

    The beautiful ambience of Alati is like a portal onto a Greek island, with whitewashed walls and pops of blue. If you close your eyes, you might be able to imagine the smell of the sea and the breeze on your face. Located on Amoy Street, Alati beckons you in...
  • Homemade Hainanese Chicken Rice

    A Heritage Recipe for Hainanese Chicken Rice

    In Singapore the search for the best Hainanese Chicken Rice is alive, well and ongoing. Would it be Tian Tian, Boon Tong Kee or Five Star? Of the myriad of chicken rice experts and avid fans of this quintessential dish, not many will agree as to which one is THE...
  • T2, From Little Melbourne Tea Shop to Global Tea Revolution

    For the last few years, I have been obsessing about coffee. Of course that will continue, but lately, tea has been presenting itself to me in different ways. I’m remembering how much I love it. It’s about the rituals, from the Japanese tea ceremony to a person’s individual way of brewing, with milk,...
  • Chef-Drew-Nocente865

    Chef Talk: Drew Nocente about Salted & Hung

    Salted & Hung is one of the 12 featured restaurants in the 2017 EATSingapore book. Read our interview with the founder of EATSingapore, Karin van Vliet, here. I suppose when you hear the name, Salted & Hung, you immediately know what this restaurant might be about. What you don’t know,...
  • Angel Floss, the Stuff Sweet Dreams are Made Of

    It’s ok, you don’t have to hide it. I smile too when I see fairy floss (or cotton candy to some). I remember well this magical ball of spun sugar from my childhood. Even to this day if I happen to buy some for my kids, I find myself...
  • They’re out! The Cookbook Club Competition Round 1 Results

    It was Saturday evening, the 19th of November 2016 when our five teams met up for an epic battle in Round 1 of the Cookbook Club Competition (read our previous article here). We had chosen to cook from David Thomson’s book Thai Food, a thick compendium, gorgeously covered in Thai silk, filled with advice and anecdotes...
  • The Cookbook Club Competition

    It started easily enough. A random WhatsApp message between a group of friends suggesting that we try a Cookbook Club. What a great idea! We are a highly social bunch here in Singapore so an idea like this would work well. Basically a potluck with friends but each of us cooking...
  • A Novice’s Guide: Making Your Own Sourdough Bread at Home

    We had brought sourdough starter over with us about 5 years ago. We got our starter from my husband’s brothers who have their own business in Australia making the best sourdough pizzas from their custom-made, wood-fired oven. (Well worth a try if you’re in Sydney – they cater and will...

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