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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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Macarons ❤ Cute macarons simply #sparkjoy 💫 😍 This is my last of 18 Cake Basic 🎂 lessons at @abccookingstudio_sg, which I've been attending once a month since 18 months ago 👩🏻‍🍳. Fortunately for me, from March 2019 onwards they will be offering a new Cake Basic 🍰 line-up so I'll have more cake classes to attend! But you'll be glad that they're keeping the same macaron class together with 17 new cakes. It's not hard to understand why this recipe is most loved! #hungrybirdbakes

Piggy 🐷 says Happy Chinese New Year! 🍊🍊 Here's my bakes for this season: 1. Piggy Wiggy Pineapple Tarts - yes they have the same face as Piggy. That's where my inspiration came from! . . 2. Caramel Florentine and Cheese Sticks (recipe from @abccookingstudio_tw). Because almonds = "杏"福! 3. Financiers (recipe from @abccookingstudio_sg) which looks like gold bars! These used up all my leftover egg whites from pineapple tarts as well. No wastage! #hungrybirdbakes

黄身時雨 Kimishigure This is a wagashi that represents this wet, winter season ☔. 時雨 Shigure refers to the rain when autumn transits to winter. . . It is steamed like a bun, but the dough is interestingly made with close to little (rice) flour, mainly just white bean paste and egg yolks! The dough went in whole but cracked naturally during steaming, revealing the red bean paste filling. It is definitely something interesting to make, a recipe with ingredients and techniques I've never explored before; but I wouldn't say it's my preferred wagashi because it is very sweet, since it is essentially white bean paste outside and red bean paste inside. (Edit: I find that it tastes much better when eaten warm! A few seconds in the microwave will do the trick) However, it pairs well with a rich, bitter bowl of Uji matcha which neutralises the sweetness of the wagashi. . . Featuring today is the matcha bowl I made while in #Okayama in spring last year with #JRWest & @abccookingstudio_sg! After months of waiting it has finally reached me and I love it! This is made from 備前 Bizen clay and the colour is naturally formed during firing in the kiln. Random imperfections is what makes it unique, just like how it is with the cracked aesthetics of Kimishigure. I'd say this is the perfect matcha bowl for this wagashi! #hungrybirdwagashi

Strawberry Almond Cream My last day of 2018 well spent with a @abccookingstudio_sg bread class in the morning! Can I mention again that I really ❤ the 🍞 classes at ABC? Having tried ALL types of classes for adults at ABC, I think the Bread class is the most unique (and really worth learning) because Japanese bread lessons are practically not offered anywhere else in Singapore, and I absolutely love Japanese style breads!

Steamed chestnut & Karukan Here's a wagashi to represent winter season! The white top layer is meant to look like a layer of snow 🌨 over the brown earth. Steamed chestnut yokan 🌰 and karukan is actually 2 different wagashi, but here at @abccookingstudio_sg we combined it into a 2 steamed layer cake! The two layers actually went pretty well together with the karukan balancing out the sweetness of the anko. The bottom layer is made of red bean paste mixed with flour and starch which firms up like a "kueh" when steamed. Traditionally the chestnuts will be placed on top covering the entire surface as much as possible, but since we're doing a modified version with 2 layers, we placed the chestnuts below. . . The Karukan 軽羮 top layer is a mountain yam steamed cake. It can be made with either powdered mountain yam, Yamaimo 山芋 (commonly found in Japanese supermarkets as it's used for easy making of Okonomiyaki!) or freshly grated mountain yam. Chinese yam 淮山药/ Nagaimo 長芋 is a possible alternative. The yam gives the steamed cake a elastic and slightly mochi like texture and I like it very much! Traditionally this is steamed on its own and served as rectangle blocks looking like sponge. #hungrybirdwagashi

Simple dinner tonight featuring Vacherin Mont d'Or! This soft, rich and seasonal cow's cheese 🧀 from France 🇫🇷 is available only from October - April and is best known for being oven baked to melting texture and eaten like a cheese fondue! I roasted some some baby potatoes🥔, carrots 🥕, broccoli 🌳 and bacon🥓 to go along and it was such a simple yet indulgent meal! On the side I have little skewers of leftover ham from the other day with my all time favourite applewood smoked cheddar and cherry tomato.

It's the time of the year for cooking up a big feast! A whole year of learning new recipes and skills at @abccookingstudio_sg has indeed improved my home cooking and baking ability. I baked ABC's Olive Rock Salt Bread (using Hakata Fleur de Sel rock salt and green olives), red wine 🍷 beef stew, 🥔 pommes puree, tiramisu and ABC's financiers. Preparing 5 dishes from scratch is indeed tiring but I'm glad it's only once a year 😅! Having freshly baked bread 🥖 at the dinner table is definitely a lot more extra effort but I highly recommend doing it. Nothing beats bread that's just fresh out of the oven!

🍕 tomato and anchovy pizza Made this at @abccookingstudio_sg today! It's a pizza bread and usually pizza breads aren't fantastic like I never select it at boulangeries, but this bread is so delicious and is my new favourite 😂 the surface was brushed with olive oil and that give the texture a slight crispness, yet it's soft and chewy inside!

Angel Berries in Wonderland 👼🍓 . . It sure felt more like Christmas is coming when so did this Christmas themed shortcake cake at @abccookingstudio_sg with @motherqueenz today! This cake looks basic but it was so difficult to make it look aesthetically nice 😂

Snow White's Dome 👸 This month's seasonal trial lesson at @abccookingstudio_sg Takashimaya for Christmas 🎅! It looks like a normal shortcake but it's frosted with a cream cheese!😋 Anyone interested in trying a trial lesson at ABC Cooking at $28 only, feel free to PM me!

Mousse aux Fraises 🍓

カレーライス 🍛、エビフライ 🍤 & no-bake cheesecake. I LOVE Japanese curry 🍛. I could eat it multiple times a week and still feel satisfied. So of course I had to take this class at @abccookingstudio_sg where I learnt how to make the roux from scratch! This curry isn't exactly to my liking - I like my curry darker and more fluid less gooey, so I probably need to roast the flour more to achieve that effect. Making the ebi-fry 🍤 was an interesting bonus too because I've always been afraid of deep frying but this turned out much easier than expected! It was so crispy and delicious with just simple ingredients and I'm glad mine turned out quite straight 😅

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