Bacon & Corn Fonabe “Faux-Nabe”
Socarrat. The rice that’s been caramelized at the bottom of your pan/pot till it’s toasty, crispy and chewy, spans across cultures…
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BRAISED SEAFOOD BEEHOON
it’s a tangle of silky-thin strands of rice vermicelli (like white hair), golden fried egg, sweet cabbage and briney seafood in…
MISO SHIRATAKI CARBONARA
Being on lockdown has given me the perfect excuse to start living like a student (during summer break) again…
PRAWN PASTA
This is another staple in my pasta repertoire and one that I turn to frequently for weekend lunches at home…
RAMEN CARBONARA
The thing about carbonara is…. you have to eat it immediately. Like everything that knows its own worth, it waits for no man (or woman)…
CNY SEAFOOD NOODLES
Don’t let the title constrain you, you really don’t need a special once a year occasion to whip this one up…
CHILLI BEEF NOODZ
The beauty of a long, slow braise is that it transforms – without much effort on your part – a watery and murky mass into glistening and voluptuous velvet, ready to be draped over…
TEOCHEW STEAMED FISH SOUP
Let’s be frank here, the best part about Teochew-Style steamed fish isn’t the fancy pomfret laying regally on the steaming platter…
Seared Snapper in Hot and Sour Soup
Recipe and Excerpt for this is taken from my second book, Around the Dining Table – An Asian-Inspired Modern Feast…
TZE CHAR STYLE CLAMS
Muzi Market sent me a bunch of seafood this morning and there was a packet of live clams included…