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I remember the moment when I realised that olive oil wasn’t just for cooking or salads. A random pop-in to a store over ten years ago was the start for me. In that store, there was a bar of perhaps 20 different olive oils and they invited me to try each...
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Last year I spent a lazy, enjoyable afternoon with Winnie cooking up her family’s heritage chicken rice. (The recipe can be found here and trust me, you’ll want to try it at home for yourself. It’s absolutely delicious.) She told me about her background, from kampong living to HDB to...
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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,...
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We talk to Amy Bell, co-founder of The Meat Club Singapore...
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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,...
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Dirisa Tan grew up watching her father work for himself as an entrepreneur, it could have been there, during her childhood, where her dream of owning a business began. Similarly, during her early years, she spent a lot of time with her Auntie in the kitchen learning about food...
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The inner foodie in me got super excited when I first saw the bright red EAT Singapore book. I was at The Hangar and sitting at the counter was this gorgeous, red book with the big word EAT on the cover. Of course, I had to pick it up. Flipping...
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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...
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Often for me, it’s the person behind the coffee machine that makes the place and keeps me coming back. Dapper Coffee is one of these places. Read our previous review here. I love this place and whenever I’m on Amoy Street, I try and pop in for a quick (or leisurely)...
I remember the moment when I realised that olive oil wasn’t just for cooking or salads. A random pop-in to a store over ten years ago was the start for me. In that store, there was a bar of perhaps 20 different olive oils and they invited me to try each...
Last year I spent a lazy, enjoyable afternoon with Winnie cooking up her family’s heritage chicken rice. (The recipe can be found here and trust me, you’ll want to try it at home for yourself. It’s absolutely delicious.) She told me about her background, from kampong living to HDB to...
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,...
We talk to Amy Bell, co-founder of The Meat Club Singapore...
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,...
Dirisa Tan grew up watching her father work for himself as an entrepreneur, it could have been there, during her childhood, where her dream of owning a business began. Similarly, during her early years, she spent a lot of time with her Auntie in the kitchen learning about food...
The inner foodie in me got super excited when I first saw the bright red EAT Singapore book. I was at The Hangar and sitting at the counter was this gorgeous, red book with the big word EAT on the cover. Of course, I had to pick it up. Flipping...
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...
Often for me, it’s the person behind the coffee machine that makes the place and keeps me coming back. Dapper Coffee is one of these places. Read our previous review here. I love this place and whenever I’m on Amoy Street, I try and pop in for a quick (or leisurely)...
Finally! The rush of the silly season is over and it’s back to doing what we do best and that is introducing you to some wonderful entrepreneurs and people...
I’ll admit that I was a little bit starstruck when I walked into Pollen to interview Chef Steve Allen. Near the end of last year, Chef Steve took over the kitchens...
When my husband of over 20 years (definitely revealing my age here!) said to me “your skin is looking nice“, I knew I was on to a good thing. This...