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Blueberry Banana Bread Recipe

Anyone can bake a banana bread. It’s one of the simplest and quickest things any amateur baker can make in the kitchen. Here, I share with you a secret ingredient that will change the game to all of your banana bread recipes!

Playground: Salmon, Hot & Cold

Hai! What have we here? Summer is over? Autumn now embraces us? How about a dish that seems to match the recent weather? Hot one day and cold the next? This is our second Playground of the year: Salmon, Hot and Cold.

Revisit: The Town Mouse Bar & Restaurant @ Carlton, VIC

It’s time to revisit one of the hottest and most talked about restaurants and bar in Melbourne. We take you on a revisit with us to Town Mouse Bar and Restaurant and uncover that both service and food quality are just as smashing as when we first visited in their opening year in 2013.

Celebrating Lunar New Year at Crown Casino

Usher in the Lunar New Year this year with spectacular displays and shows at Crown Casino. Whilst you’re there, sneak in a visit to Silks Restaurant, Crown Casino’s very own Chinese Restaurant. Who knows, you might even get eaten by a lion and be blessed by the coming year of the Goat! Gong Xi, Gong Xi!

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 Dining Out: Corner House, Singapore. Sadly, all good things must come to an end. We did however finished off on a high note with a variety of petit fours served to us. [1] Mao Shan Durian "Singroll" [2] Chocolate, Nutmeg, Ginger [3] Salted Egg Yolk Macaron [4] Milo Dinosaur [5] Caramelised Macadamia "Jivara" [6] Canele de Bordeaux [7] Jackfruit Mochi The Durian Singroll (a.k.a. Swissroll, geddit?) and Salted Egg Yolk Macarons were the favourites. Thank you to Chef Jason Tan and the rest of the fabulous Corner House crew for putting up a fantabulous meal! @cornerhousesg @chefjasontan_sg @theworlds50best #CornerHouseSg #Asias50Best #50BestTasteHunter #Worlds50Best  Dining Out: Corner House, Singapore. Seriously the most amazing interpretation of a Kaya Toast by Chef Jason Tan. It had all of the elements of a kaya toast and more. Kaya Toast with Pandan, Coconut, Gula Melaka, Muscovado, Pineapple. @cornerhousesg @chefjasontan_sg @theworlds50best #CornerHouseSg #Asias50Best #50BestTasteHunter #Worlds50Best  Dining Out: Corner House, Singapore. A4 Toriyama Wagyu with Shine Muscat, Ginnan, Fourne d'Ambert, Sherry, Endive. @cornerhousesg @chefjasontan_sg @theworlds50best #CornerHouseSg #Asias50Best #50BestTasteHunter #Worlds50Best
 Dining Out: Corner House, Singapore. Loving the creativity and detail that went into this dessert of "Cocoa Pebbles" by Chef Jason Tan. This mini forest floor was made with 66% Caraibe, Kirsch, Cherry, Madagascar Vanilla. @cornerhousesg @chefjasontan_sg @theworlds50best #CornerHouseSg #Asias50Best #50BestTasteHunter #Worlds50Best  Dining Out: Corner House, Singapore. Palate cleanser of Soursop, Watermelon, Rose, Rambutan. Swipe left for more action! @cornerhousesg @chefjasontan_sg @theworlds50best #CornerHouseSg #Asias50Best #50BestTasteHunter #Worlds50Best  Dining Out: Corner House, Singapore. Mains. New Zealand Blue Cod with "Crispy Scales", Iberico Pork Jowl, Cha Enoki, Romaine Lettuce, Shaoxing. @cornerhousesg @chefjasontan_sg @theworlds50best #CornerHouseSg #Asias50Best #50BestTasteHunter #Worlds50Best

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