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Category Archives: French

Grignoter by Chef Justin Quek – Dinner

April 28, 2017 Leave a comment

Symmetry – Lunch

October 10, 2016 Leave a comment

Les Prés d’Eugénie – Michel Guérard

May 25, 2016 1 Comment

Arcachon

May 25, 2016 Leave a comment

Ô COMPTOIR – Dinner

March 27, 2016 Leave a comment

Corner House – Lunch

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Odette – Lunch

December 30, 2015 Leave a comment

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大福 Daifuku Featuring 豆大福 Mame Daifuku (Hokkaido big red beans) and 蓬大福 Yomogi Daifuku (Japanese mugwort) filled with red bean paste, made this morning at @abccookingstudio_sg. Daifuku is very sweet on it's own but the flavour is well balanced when paired with a rich and umami Uji Matcha, served in my new 椿 Tsubaki (Camellia) matcha bowl - a beautiful red flower which blooms in Spring.

Rice Flour and Matcha Daifuku . . Learnt a new bread this morning at @abccookingstudio_sg! It has gyūhi (or you can call it mochi, but actually gyūhi is a softer form of mochi) inside! 🍞🍵

Mexican Meal 🇲🇽 . . Handmade tortillas 🌮 with chili con carne🌶, guacamole🥑 and pico de gallo 🍅 and freshly fried churros on the side! It has everything that I love in a meal 😍 @abccookingstudio_sg

Bread baking at home today - Maple Butter Swiss Zopf 🍁, recipe from @abccookingstudio_sg. The dough was quite sticky and it took quite long to knead but the results was worth it. I love this bread!

🥐 I love the food here!

Paris-Brest I first tried this variation of choux pastry in France 🇫🇷 5 years ago and I loved it! So happy to finally learn how to make it at @abccookingstudio_sg today.

Made this 🌸 shape bread again at @abccookingstudio_sg today! I love freshly baked bread 🍞 especially if it looks cute 😍

🌸 Sakura Mont Blanc and Sakura Lychee Mousse . . I attending a baking class at @dulcetnstudio for the first time because it was to make 🌸 cakes! The Sakura Mont Blanc had a base of Hojicha roll cake (flourless, made with rice flour!) filled with sakura leaf (yes the leaf has flavour) cream and red beans. A sakura mochi lies on top of the roll cake and then it is covered with sakura-an (pink sakura white bean paste) cream. The overall combination matched so well, better than I expected! Also learnt a side recipe of sakura lychee mousse topped with cherry and shiratama mochi. Did you know what lychee is considered rare and prized in Japan because it's a (delicious) fruit they don't have locally? 😮

Mapo Tofu and Handmade Dumplings! 🌶 It's no secret how much I love Mapo Tofu (especially Chen Kentaro's). So I just had to learn how to make it myself! So glad that @abccookingstudio_sg teaches it!

Thai food for lunch 🇹🇭 Last meal in BKK this trip. Hope to be back again!

Tartelettes au Chocolat I got attend a class at @abccookingstudio_th using my ABC Passport from @abccookingstudio_sg! The tart did not disappoint. I love how rich the #chocolate is! It is a chocolate tart crust, filled with baked chocolate filling and topped with a ganache glaze. #🍫

Lobster! Just landed in 🇹🇭 Bangkok. First meal of the very short 48hrs I have here!

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