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Best restaurants in Singapore and around the world. I eat everything except Durian.

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Monthly Archives: November 2013

Sushi Kuu – Lunch

November 30, 2013 2 Comments

Hakata Ippudo – Dinner

November 23, 2013 Leave a comment

La Strada Ristorante – Dinner

November 16, 2013 Leave a comment

Xin Cuisine – Lunch II

November 9, 2013 Leave a comment

Ibaraki Day 3

November 8, 2013 な嘉屋袋田 Fuji Apple Fukuroda Falls Hitachino Nest Beer ibaraki Japan Kiuchi Brewery Kuroda Apple Farm nakaya sake Soba 1 Comment

Ibaraki Day 2

November 7, 2013 angler fish anko nabe ceramic hotspring ibaraki kairakuen kaiseki kasama maccha matcha onsen pottery Ryokan 抹茶 Leave a comment

Ibaraki Day 1

November 6, 2013 ami premium outlets aokiya astronaut つくば Buddha crazy crepes Crêpe 筑波筑波山茨城 ibaraki Japan JAXA kaiseki kanto mount tsukuba onsen rocket Ryokan sashimi Sausage space Tsukuba tsukuba ham tsukuba san ushiku daibutsu 刺身懐石旅館日本 Leave a comment

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I made financiers again just 2 days after learning it from @abccookingstudio_sg and I experimented with 🍓 and 🌸 versions! . The base recipe is the same as the studio's recipe with some simple modifications on my own. . Strawberry🍓: using 4 ripe strawberries (I used さちのか from @donkisg), slice 3 pieces from the center of each 🍓 to have 12 slices. Puree the remaining edges of strawberry and add it to the financier batter. Put 2 sliced strawberries on each financier before baking. Sakura 🌸: substitute honey with sakura honey syrup (from Japan). Soak 6 picked sakura flowers for 30mins and pat dry and place one flower on each financier before baking.

Crispy Chicken Rendang 😂 Well crispy or not, this version of chicken rendang is good! Probably the only chicken rendang that I like. The spices tastes different from the usual and I really like it! Everything tasted so good from this meal and the ambiance is comfortable. Looking forward to trying more of their menu!

Since I'm currently obsessed with #financier, I had to try Henri Charpentier's because they have the best 😋

Ichigo Sakura Daifuku 🍓🌸 Using sakura-an 🌸 from Japan and さちのか 🍓 ichigo from @donkisg. I love the pale pink colour of the sakura-an and it tastes great too. Recipe: 20g Shiratamako 白玉粉 30g Joshinko 上新粉 50g Sugar 70g Water 1) Mix all ingredients in a microwave safe bowl to dissolve evenly. Cover and microwave at 500W for 1 minute. Mix again with a spatula. 2) Dust some Katakuriko 片栗粉 on a pan. Place cooked mochi on the powdered surface and flatten with the spatula (dust some katakuriko on spatula if required). Divide into 6 pieces. 3) Slice the leaves from the strawberries. With suitable amount of anko (koshi-an red bean or sakura-an) cover the sides of the strawberries. Roll with your palms to make it slightly even. 4) Place the tip of coated strawberry down into the middle of 1 piece of flattened mochi skin. Wrap the 4 corners of the mochi around the base of the strawberry and pinch to close. Ichigo Daifuku is complete! Serve with matcha. Tip: Joshinko, Shiratamako, Katakuriko and Koshian can be found at Daiso 😁

Financiers & Cookies 🍪 It was love at first bite when I had my first financier in Kyoto 2 weeks ago so I had to learn how this wonderful pastry is made! I'm totally going to make this at home.

🍡🌸 It's @abccookingstudio_sg's 3rd Anniversary! 🎉

I want 🌸 all year round

When in Osaka... 🐙

It's my 5th time to Osaka but first time getting to try the famous souffle cheesecake! It's worth the hype

It has my name on it 🌸

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