Wagyu Beef with Ponzi Sauce
Monday, June 29th, 2009
Ingredients:
150g Wagyu
15.0g Soy Sauce
15.0g Lemon Juice
15.0g Rice Wine Vinegar
15.0g Dashi
PS.Cafe, Singapore
Sunday, June 28th, 2009
Not exactly breaking news for those of you from Singapore, but if you’re from out of town and looking for a great brunch spot you should definitely check out P.S. Cafe, located at either Palais Renaissance on Orchard Road or Harding Road (Dempsey). In at least half a dozen visits, the food has always been of a consistently high standard.
Freestyle Wrap: Honey Mustard Remix
Sunday, June 14th, 2009
Despite feeling somewhat jipped every time, I’ve been having a lot of wraps from Pret A Manger for lunch lately. They are a healthier alternative to some of the cheaper but more unhealthy foods that have caused my handles of love to inflate as of late (check out my rhymes, yo)–too bad they don’t fill me up.
What better way to stick it to the man than to take matters into your own hands: improvise your own wrap using healthy ingredients that will stuff you silly–for around the same price as a single wrap from Pret!
Fung Lum, Shatin, Hong Kong
Saturday, May 30th, 2009
Please be advised: If you do not wish to see mutilated pigeons, do not make the jump.
A close friend of mine from out of town was walking around Hong Kong, saw a flock of pigeons, and decided that he wanted to eat them. Alas, this is but a normal and very human response to seeing pigeons. So this is what brings us to Taiwai in Shatin of the New Territories of Hong Kong, a good 30 minute drive out of Hong Kong Island.
Ten Yoshi, Hong Kong
Thursday, May 28th, 2009
Since moving out to Hong Kong 3 months ago, I’m still trying to find my footing in terms of a reasonably priced good go-to Japanese eatery. Ten Yoshi, located in the bustling Causeway Bay, Hong Kong, is a contender.
Ten Yoshi is the sister restaurant to Sushi Hiro, and is known for it’s wide selection of tempura dishes ranging from your standard prawn to more exotic clams, moray eel, and more interesting vegetable tempura such as cherry blossom tempura or angelica tree bud tempura.
Tsukiji Fish Market, Tokyo
Saturday, December 27th, 2008
Tsukiji fish market is Japan’s largest fish market and the place where fishermen’s catch and the outside world first exchange hands. It’s also the place where some of Tokyo’s finest sushi institutions such as the coveted Mizutani, Kanesaka, and Sukiyabashi Jiro obtain their supplies from on a daily basis. If you are a food lover and find yourself in the City of Tokyo, it is an absolute must.
With the area where actual auctions for the fishermen’s prized catch take place now closed to the general public, the real question for the budding visitor becomes: how early do I have to wake up? 6am? I pulled out of Tsukiji station on the ‘H’ Hibiya Line at about 9:00am and felt I missed little; I still left thoroughly fulfilled with the sights, sounds, and of course, wonderful tastes of the Tsukiji fish market.
Genyadana Hamadaya: Tokyo Kaiseki
Thursday, December 25th, 2008
Located in the bustling old-town Tokyo region of Akasaka, Hamadaya is certainly a hidden sanctuary tucked away in an obscure side street. Earnestly awaiting your arrival, you are greeted by 2 kneeling waitresses–one of whom we later learn is Mari, one of the owner’s daughters. With smiling faces and a warm “iraishaimase,” it’s from this point onwards that you know you are in for royal treatment. I mean, when was the last time you were greeted by 2 kneeling women?
A Scrumptuous Herb-Crusted Rack of Lamb
Monday, December 15th, 2008
What do you get when you combine the “rolls-royce” of lamb with some green fairy dust? That’s right kids, you get a beautiful take on Gordon Ramsay’s herb-crusted rack of lamb. Granted, it’s not the most convenient dish to serve (all that trouble for a little green crust?), but if executed well, looks way cool and tastes great.
Let the games begin…
Salmon Tikka, Yoghurt, and Naan
Thursday, December 4th, 2008
I was recently introduced to the world of video podcasts, and I can already tell they will become a routine part of my everyday life. In particular, the Jamie’s Ministry of Food Recipes video podcasts are fantastic because they are short (under 10 minutes), highlight great recipes, and best of all, cater to all the average Joes (both six-pack and plumbers) out there. After an episode, I was immediately inspired to try and share this recipe with everyone.
I urge you to subscribe to Jamie’s video podcast on iTunes for instructions on how to make this, but here’s a quick summary.
A More Traditional Take on Caviar
Thursday, November 20th, 2008
I think there’s a misconception that caviar is a luxury reserved for the very rich, or that you have to be some kind of food connoisseur in order to appreciate. Well, let me be the first to say that I am neither rich nor a connoisseur–in fact, I’m out of a job, and until only yesterday discovered that the fish from which the caviar I picked out originates looks like a complete freak of nature.
But this is besides the point. Caviar is tasty, accessible to those on a budget (choose between $10 for a jar of lumpfish, or $300 for a can of oscietra), and best of all, very simple to prepare.
