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

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Category Archives: Molecular Gastronomy

Restaurant Labyrinth – Dinner

August 26, 2017 Leave a comment

Bilbao – Azurmendi

May 27, 2016 Leave a comment

Jakarta – Namaaz Dining

January 20, 2016 Leave a comment

Bangkok – Gaggan

December 24, 2015 Leave a comment

Osaka – Hajime

October 30, 2015 Leave a comment

Tokyo – Narisawa

September 25, 2015 Leave a comment

Tippling Club – Lunch

June 23, 2015 Leave a comment

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Tangy Chocolate Roll 🍊 First time ever making an 🍊orange chocolate🍫 flavoured cake, lesson only available at @abccookingstudio_sg's new location at Westgate! The new beautiful studio has plenty of daylight and that's the part I love most about the place 😂

Matcha Choux Using the recipe from @abccookingstudio_sg I learnt last week 😋

Takoyaki 🦑 & Yakisoba I bought a pink @brunohotplatesg compact hot plate in February this year (yes, just because it's a limited edition colour) and have waited half a year to finally attend the takoyaki lesson at @abccookingstudio_sg! The wait was well worth it because they now use Bruno using class too!

Choux I once attempted making my own choux pastry at home a few years ago, but it was a total failure (did not even puff up! Threw the whole mess away) and I did not dare to try again. I'm glad @abccookingstudio_sg teaches this recipe and now I finally have success in choux puffs (albeit in weird shapes but forgive this amateur, thanks)! BUT this is still no where as delicious (and pretty) as the choux from @shuuchoux, not even halfway there 😂

Cheesecake with sour cream topping 🧀

Peach Roll 🍑

Thank you Okayama for giving me these premium fruit compote! It's bottled preserved whole fruit of Muscat of Alexandria 🍇 and Shimizu Hakuto 🍑! Can't wait to make some cake or pancakes with these 😋

もも🍑shopping today at @donkisg! We can't do peach picking in Singapore but at least we can do peach shopping. I can't stop thinking about how fragrant the Okayama peaches were from yesterday's Okayama Seminar (check 1 post back to see what it's about) and I only have 1 peach left from Kagawa (it's been 3 weeks but I stored it well!) so I had to buy more peaches! I'm not sure which prefecture these are from, but they do smell good, look beautiful and are quite affordable (comparing to Isetan prices I mean). Japanese peach season is coming to an end very soon so it's now or never!

I had fun sharing my experience in Okayama today at the Okayama Seminar! Thank you, those who attended ❤ Okayama has the best white peach 🍑 in Japan and I finally got to taste it today. The Shine Muscat grapes 🍇were so good too, I can't wait to go fruit picking in Japan again in my upcoming trip! I really hope to go fruit picking in Okayama one day, especially for peaches. I usually dislike eating fruits and peaches were never something I liked eating, but Japanese momo is probably my favourite fruit right now! I don't know what sorcery is this 😮

Mille Crêpe I did 18 layers of crêpe for this! (They said 12 to 15 was the norm. Not sure what happened haha) Frying it piece by piece wasn't easy especially for people like me who aren't familiar with stove cooking (I don't have the skills to flip things in a frying pan) but halfway through I kinda got the hang of it! I've been curious about how Mille Crêpe is done every since I first had it (and loved it!) 10 years ago but having no success with making crêpe I didn't attempt trying it on my own. I'm glad my first time was successful thanks to @abccookingstudio_sg!

Missing the udon from #kagawa and this is the closest to real #sanukiudon we have in SG. The noodle texture is not quite the same though! Maybe I really have to put what I learnt at @udonhouseinsetouchi to use and make my own udon...

Royal Pinkalicious 👑 July's seasonal trial class at @abccookingstudio_sg This is probably one of the easiest cake with cream to assemble so far!

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