chwee kuay (water rice cakes)

If the pleats in a Chef’s Toque is said to symbolise a 100 ways they can cook an egg, the Chinese equivalent would have to be 100 ways to use rice (or 1000). From noodles to dumpling skins to wine…no culinary stone is left unturned by this humble grain with global rice production stats at … Continue reading

food opera @ ion orchard – singapore (CNY 2010)

Of all the cardinal sins, I am naturally most guilty of gluttony. Of course, this is exponentially increased the minute I set foot on foreign soil. This year, I was lucky enough to schedule a visit to Singapore, Malacca and Phuket over Chinese New Year. Singapore’s cosmopolitan melting pot culture  gives rise to a rich … Continue reading