Here's an easy truffle pasta you can whip up at home, without having to get your paws on the pricey and highly perishable funghi itself. I amp up the truffle flavour in 3 layers here - firstly by using dried pasta that's made with white truffles (See notes), secondly by adding...

As the thinly sliced citrus roasts in the pan juices, it almost melds into the sauce, transforming into a tender tangle that's entirely edible - yes, pith, skin and all. In fact, it tastes almost candied...

This dish is adapted from my second cookbook, where you'll find it under the chapter "Soupy Things", titled as "Trio Egg Spinach in Superior Stock". If you're inclined to make that version, the superior stock recipe is also included in the book. Of course, this tastes more luxe with a stock that's been slow-simmered for 8 hours but...

Sharing 3 of my current favourite iced treats from Red Mart lately, starting off with...

For DTF-style fried rice, the key is seasoning the rice with some chicken powder or MSG so the dish gets savouriness while retaining its pale yellow colour at the same time. If you notice, they don't go too crazy with their flavourings as...

Got this frozen kimchi fishcake udon kit from Redmart here, thinking it'd be a great idea to stave away the Midnight Munchies instead of ordering a potentially expensive and dismal Grabmeal yet again. Ah, my wasted money and stomach space. Took a gamble knowing ...