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There's no sincerer love than the love for food. Sharing this passion with my family, friends and the like-minded. Follow me on a journey of great food.

07/06/2026

Is that time of the year again... getting ready for annual rice dumpling wrapping.

一年一次，又要开始准备包粽子了

26/05/2026

Recent homecooked dinner.

♧ 𝐂𝐫𝐚𝐲𝐟𝐢𝐬𝐡 𝐌𝐞𝐚𝐭 𝐢𝐧 𝐂𝐡𝐢𝐥𝐥𝐢 𝐂𝐫𝐚𝐛 𝐒𝐚𝐮𝐜𝐞
♧ 𝐏𝐨𝐭𝐚𝐭𝐨 & 𝐋𝐮𝐧𝐜𝐡𝐞𝐨𝐧 𝐌𝐞𝐚𝐭
♧ 𝐒𝐭𝐢𝐫-𝐟𝐫𝐲 𝐁𝐫𝐨𝐜𝐜𝐨𝐥𝐢

The crayfish meat without shell were lightly treated to prevent shrinkage during stir fry in Chilli Crab Sauce.
Recently sis missed our late mum's cooking so requested me to cook this, which was one of the dishes which my mum used to cook frequently.

22/05/2026

Zhu Chun Hong "朱春红" is a Penang durian cultivar that is not widely available in SG. I managed to get 2 boxes from a reliable seller "Rolling Durian SG".

Though both boxes are Zhu Chun Hong, they taste different. However both smelled heavenly and tasted unique but not jerlat.

For the 1st box, the texture was adequately moist, soft and smooth. It had a more complex taste. A mixture of distinct bitterness, well balanced sweetness and fermented flavor. There was even a slight numbing sensation felt on the lips.

For the 2nd box, the texture was slightly drier, but was still soft and smooth. The bitterness was insane. It was way more bitter than the 1st box. The astringent bitter taste continued to linger in the mouth for quite a while.

Those who are looking for good tasty durian or rare durian cultivar, go check out "Rolling Durian SG" ( https://www.facebook.com/share/1FA4xhu9Hw/ )

20/05/2026

sRecently celebrated my sister's birthday at 𝐒𝐡𝐢𝐧𝐫𝐚𝐢 @ 𝐓𝐞𝐥𝐨𝐤 𝐀𝐲𝐞𝐫.

A little pricey because of the premium ingredients (e.g. caviar, truffle, scallop etc) used. But well worth as the food taste good especially the chawanmushi and sushi

We ordered the following:

♧ 𝐒𝐞𝐚𝐟𝐨𝐨𝐝 𝐂𝐡𝐚𝐰𝐚𝐧𝐦𝐮𝐬𝐡𝐢 𝐰𝐢𝐭𝐡 𝐓𝐫𝐮𝐟𝐟𝐥𝐞 𝐂𝐚𝐯𝐢𝐚𝐫
♧ 𝐀𝐯𝐨𝐜𝐚𝐝𝐨 & 𝐰𝐚𝐤𝐚𝐦𝐞 𝐬𝐚𝐥𝐚𝐝
♧ 𝐒𝐡𝐢𝐬𝐡𝐚𝐦𝐨 (𝐆𝐫𝐢𝐥𝐥𝐞𝐝 𝐬𝐦𝐞𝐥𝐭)
♧ 𝐓𝐞𝐛𝐚𝐬𝐤𝐢 (𝐆𝐫𝐢𝐥𝐥𝐞𝐝 𝐜𝐡𝐢𝐜𝐤𝐞𝐧 𝐰𝐢𝐧𝐠𝐬)
♧ 𝐌𝐞𝐧𝐭𝐚𝐢𝐤𝐨 𝐬𝐚𝐥𝐦𝐨𝐧 𝐦𝐚𝐤𝐢
♧ 𝐌𝐞𝐧𝐭𝐚𝐢𝐤𝐨 𝐡𝐨𝐭𝐚𝐭𝐞 (𝐬𝐜𝐚𝐥𝐥𝐨𝐩)
♧ 𝐄𝐧𝐠𝐚𝐰𝐚 𝐰𝐢𝐭𝐡 𝐓𝐫𝐮𝐟𝐟𝐥𝐞 𝐜𝐚𝐯𝐢𝐚𝐫

09/04/2026

This year for dad's 忌日. I folded some lotus flowers for him. Hope these lotus can help dad 累积功德和福报，指引父亲脱离苦难、化解业障，乘坐莲花往生西方极乐世.

02/04/2026

Last night, did another version of the waterless chicken soup.

This time is a less sweet, more savory and herbalious flavor. I left out the apple as the soup became a little too sweet the last round.

This savory herbal version, I added winter melon (冬瓜), napa cabbage (大白菜), yellow onion (洋葱), dried scallops (干贝), red dates (红枣), wolfberry (枸杞子) and assorted dried mushrooms as follows:

♧ Morel mushroom 羊肚菌
♧ Antler mushroom 鹿茸菇
♧ Cordycep militaris 虫草花
♧ Shiitake mushroom 香菇
♧ King oyster mushroom 杏包菇
♧ Oyster mushroom 平菇
♧ Golden mushroom 黄金菇
♧ Agaricus blazei 姬松菇
♧ Tea tree mushroom 茶树菇

Instead of whole chicken, I had used 3 boneless chicken leg and cut them into chunks. I marinated the chicken chunks with some soy sauce, oyster sauce, chinese wine, ginger juice, sesame oil and white pepper for 1 hour prior to cooking.

Put everything into my Tanyu claypot, cover and simmer on low fire for 1 hour.

18/03/2026

HK Styled Steamed Wild Caught Soon Hock (Marble Goby), 港蒸野生笋壳鱼 for dinner last night.

Wild caught vs farmed, Wild caught one is No Horse Run. The meat is firm and has a clean delicate sweet taste.

A simple 港蒸 is best to bring out the natural good taste of this Soon Hock.

Together with the Apple & Pear Lao Huo Tang and Brocoli in Oyster Sauce, it was a hearty comforting meal for the family.

04/03/2026

So long never have 冷盘 or 拼盘 already. So decided to 自己动手做, prepared a 5 dishes 拼盘 as a nice meal to celebrate 元宵节 (Chap Gor Meh).

I called it the 五福临门拼盘 ( 5 Blessings Combination Platter). It comprises of

❤️ Lobster Cocktail Salad 龙虾杂果沙拉
❤️ Jellyfish Salad 凉拌海蜇
❤️ Ngor Hiang 五香
❤️ Osmanthus Egg 桂花翅
❤️ Century Eggs 皮蛋 (from Hong Kong Yung Kee Restaurant

Since it is still CNY, I also prepared an Abalone JellyFish Yusheng.

And of course, it is customary to eat Tang Yuan on Yuanxiao Festival. This year, I cooked the tangerine (陈皮) red bean soup as the soup base and added cute mini Tang Yuan to it.

24/02/2026

Yesterday 正月初七 “人日”，we followed the tradition of cooking 七样菜. An 鲍鱼鱼生 (abalone yusheng) was also prepared. And of course, 干烧伊面 (braised ee-fu noodles) to celebrate birthday.

22/02/2026

Here comes the CNY Day 03 大年初三 food.

Sis and bro requested for something less heavy. So cooked poh chai mee (煲仔面) with sliced batang fish, vegetable balls, yuanxiao bai (元宵白) and tomatoes.

#大年初三

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