Culinary post from India: Battle of the Biryanis
The top three destinations for biryani are: 1. Hyderabad 2. Tamil Nadu 3. Kerala (Hope my paternal relatives don’t kill me.) In chronological order Trivandrum, Kerala: The first time. Good, simple...
View ArticleLetter from India: Philosophies
Note: This is an on-the-road blog post. To find out more about why I am on this trip, please read, Next book: From Kerala to Shaolin. ———————————————— A continuation of Letter from India: People...
View ArticleCulinary post from China: Sichuan
Mapo doufu This post is meant to accompany my First letter from China: Sichuan. Since digestive difficulties have prevented me from tasting Chengdu’s wonderful food on this Kerala to Shaolin trip, I...
View ArticleLetter from China: Guangdong and Fujian
Note: This is an on-the-road blog post. To find out more about why I am on this trip, please read, Next book: From Kerala to Shaolin. ———————————————— A continuation of First letter from China:...
View ArticleLoving Singapore’s “cheap” hawker food
“I love local hawker food. There are not many countries in the world like Singapore where one can easily find reasonably priced food with the same high level of hygiene and great variety.” – MP Baey...
View ArticleCulinary post from China: Xi’an and Luoyang
Note: This is a blog post about my six-month journey across India and China. To find out more about why I went on this trip, please read, Next book: From Kerala to Shaolin. In the interest of clarity,...
View ArticleThe King’s reign ends in twelve days: squid ink curry aka black sotong curry
Singapore is soon to lose one of its great chefs and personalities when Rajah’s Curry closes—its last day of operations is Dec 13th 2015. Mr Rajah is planning on retiring and moving his business to...
View ArticleThe santan revolution: coconuts, nasi lemak and cendol
By using better coconuts, can a new restaurant raise the bar for Singaporean cuisine? Worker at a coconut processing plant, Sabak Bernam, Selangor, Malaysia Better coconut milk will revolutionise...
View ArticleTwo weeks with “Tony”
Ok, fine. I lie. I had only an hour and a half with “Tony”. Enough to be charmed. I say two weeks because I received the WhatsApp invite from a Singaporean producer two weeks before. We want to chat...
View ArticleLee Eng Su, chef and champion cock talker, 1979-2019
Two months ago one of my closest friends and biggest fans/inspirations/all the rest of it passed. This is a bunch of random reflections, in the disjointed fashion in which we spoke (past tense…sigh)....
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