Sunlight was waning as I wandered along Bussorah street, having some trouble finding this week’s restaurant visit. As the day turned to evening, Kampong Glam was waking up; people begain filling up the Turkish, Lebanese, and other Middle Eastern restaurants. I myself was looking for the Flying Monkey, a recently opened restaurant and bar serving pan-Indian cuisine and spice-inspired cocktails. I finally discovered it under an awning, as there was no evident signage on the façade of the building. Only when coming closer did I see its neon name blazing on the back wall of the restaurant.
The mind of a chef differs from the mind of one who merely dines. A diner can appreciate good taste when they encounter it. So can a chef, but intriguing flavours also instigate the gears of a chef’s mind to begin whirring. They wonder: how can I replicate this delicious meal in the kitchen? My mother, who has been cooking for my family since I was a baby, is such a person. She has recently become interested in making her own bread, and even tried her hand at making pizzas. So when I received an invitation to join a pizza-making party to learn how to make pizza from the fine chefs at Jamie’s Italian, I knew who my plus one should be. Continue reading “Fun is the Word at Jamie’s Italian Pizza and Prosecco Party!”
In her famous book Totto-chan: The Little Girl at the Window, Tetsuko Kuroyanagi fondly recalls her unconventional school as a child. One of these memories is of her beloved headmaster believing in the importance of a balanced diet in their lunchboxes, dictating that it should contain “something from the ocean, and something from the hills.” I daresay the new Surf ‘N Turf dinner buffet menu at PARKROYAL’s Plaza Brassiere may just become as fond a memory as Kuroyanagi’s own lunches at Tomoe Gakuen.
I had the pleasure of visiting Olivia and Co. at their heartland branch at the Compass One mall in Sengkang. A delightful cafe with quaint pictures of cars on the walls, Olivia and Co. desires to provide the experience of travelling and eating through their diverse menu of cuisine from the East, West, and a fusion of both. Their menu is extensive: appetisers, desserts, main courses, and baked goods; the wide array of dishes and drinks means that there is something for everyone. It is a pity that one can only eat so much, and I only had the opportunity to partake in a select few dishes. Continue reading “Olivia and Co.: Great Desserts and Intriguing Fusion Cuisine!”
I had a small taste of Mexican food when I was holidaying in San Francisco, California, where I enjoyed the affordable but delicious variety of tacos from food trucks found throughout the city. Tacos are but a small – if iconic – aspect of Mexican cuisine; it consists of many more wonderful dishes such as tostadas, quesadillas, and ensaladas.
Three years ago, I made a radical vow to abstain from beef for one year. It was my attempt at a more environmentally conscious diet. My abstinence was broken in three moments of weakness, but in those moments leading up from bovine deprivation, the beef was a joy to the tastebuds. Transcendental experiences from simple pleasures like that, I thought, are not often easily attainable without a period of ascetism beforehand. But that was not until I tried the wagyu beef at Renga-Ya Japanese BBQ and Steak Restaurant. Continue reading “Renga-Ya: The Best of Hokkaido Beef at Chijmes!”