Hungry Bird

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

Menu

Skip to content

Home
a b o u t {ME}
ABC Cooking Journey
Japan Travel

Category Archives: Thai

Long Chim – Brunch

June 4, 2016 Leave a comment

Soi 60 Thai – Dinner

January 2, 2016 Leave a comment

Bangkok – Nahm

December 23, 2015 Leave a comment

Bali – Sarong

November 13, 2015 Leave a comment

Spicy Thai Thai Café – Dinner

January 18, 2015 Leave a comment

ParaThai – Dinner

November 15, 2014 Leave a comment

Siam Society – Dinner

May 20, 2014 Leave a comment

Post navigation

Photos

what would you like to eat?

Search

Find me

melissa@hungrybird.sg

Japan Travel Posts

Hungry Bird

Welcome to my food blog. Also "LIKE" my Facebook page for the latest photos.

Melissa

>>follow me

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 142 other followers

Follow me @hungrybird.sg

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 😅

Facebook

Facebook

Favourite Restaurants

London
Fat Duck
Dinner

Chicago
Alinea

Menton
Mirazur

Singapore
Andre

Osaka
Fujiya 1935

Nara
Wa Yamamura

Hong Kong
Bo Innovation

Bilbao
Azurmendi

Sydney
Quay

Categories

Cheap eats (47)
Cuisine (478)
- American (15)
- Australian (15)
- Chinese (73)
  - Cantonese (13)
  - Heng Hua (2)
  - Shanghainese (2)
  - Sichuan (7)
  - Teochew (6)
- European (162)
  - Austrian (1)
  - Belgian (2)
  - British (10)
  - French (59)
  - German (1)
  - Greek (3)
  - Hungarian (1)
  - Italian (53)
  - Mediterranean (4)
  - Modern European (20)
  - Spanish (5)
  - Swiss (4)
- Fusion (19)
- Indian (12)
- Indonesian (5)
- International (6)
- Japanese (120)
- Korean (10)
- Lebanese (3)
- Malaysian (1)
- Mexican (9)
- Molecular Gastronomy (13)
- Russian (1)
- Singaporean (13)
  - Eurasian (1)
  - Peranakan (5)
- Singaporean "Western" Food (4)
- Thai (21)
- Themed restaurants (2)
- Vietnamese (4)
Diet (3)
- paleo (1)
- Raw (1)
- Vegan (2)
- Vegetarian (2)
Events (3)
Favourite Restaurants (78)
Food (361)
- Cheese (1)
- Chinese Pastry (2)
- Cod (24)
- Confectionery (22)
- Crepes (13)
- Dim Sum (28)
- Duck (6)
- Escargot (12)
- Foie Gras (37)
- Frozen Yogurt (4)
- Ice Cream (16)
- Kaiseki (14)
- Lamb (5)
- Lobster (13)
- Lobster Bisque (10)
- Lobster Roll (5)
- Oysters (9)
- Pasta (38)
- Pastries (49)
- Peking Duck (9)
- Pizza (8)
- Ramen (14)
- Risotto (5)
- Roast Pork (18)
- Seafood (21)
- Steak (63)
- Steamboat (21)
- Sushi (31)
- Tapas (3)
- Teppanyaki (2)
- Tiramisu (11)
- Waffles (2)
- Xiao Long Bao (9)
Guides (23)
- Food Directory (9)
- Set Lunch (2)
Healthy living (11)
Invited Tastings (33)
Lifestyle (294)
- ABC Cooking Studio (11)
- Beauty (10)
- Books and Magazines (3)
- Cooking & Baking (63)
  - Cakes (9)
  - Chocolates (3)
  - Classes (1)
  - Clean eating (11)
  - Cookies (2)
  - Cooking (13)
  - Dessert (14)
  - Macarons (4)
  - Pastry (1)
  - Wagashi (6)
- Festivals (3)
  - Halloween (1)
- Promotions (11)
- Spa in Singapore (26)
  - Hair Removal (1)
  - Manicures & Pedicures (13)
  - Massage & Spa (12)
- Travel (163)
  - Australia (2)
    - Sydney (2)
  - Belgium (2)
    - Antwerp (1)
    - Brugge (1)
    - Brussels (1)
    - Ghent (1)
  - Canada (1)
    - Niagara (1)
  - China (4)
    - Hangzhou (1)
    - Shanghai (3)
  - England (7)
    - Dorset (1)
    - London (5)
    - Reading (1)
    - Salisbury (1)
    - Weymouth (1)
    - Windsor (1)
  - France (20)
    - Arcachon (1)
    - Bordeaux (5)
    - Bourgogne (1)
    - Cannes (1)
    - Menton (1)
    - Nice (2)
    - Paris (11)
  - Hong Kong (13)
  - Indonesia (7)
    - Bali (2)
    - Jakarta (3)
    - Yogyakarta (1)
  - Japan (65)
    - Chūbu 中部 (6)
      - Aichi 愛知 (2)
      - Gifu 岐阜 (3)
      - Shizuoka 静岡 (2)
      - Yamanashi 山梨 (1)
    - Chūgoku 中国 (2)
      - Hiroshima 広島 (1)
      - Okayama 岡山 (1)
    - Hokkaidō 北海道 (5)
    - Kansai 関西 (30)
      - Hyōgo 兵庫 (4)
      - Kyoto 京都 (10)
      - Nara 奈良 (4)
      - Osaka 大阪 (15)
      - Shiga 滋賀 (1)
    - Kantō 関東 (16)
      - Chiba 千葉 (4)
      - Ibaraki 茨城 (3)
      - Kanagawa 神奈川 (1)
      - Tokyo 東京 (8)
    - Shikoku 四国 (4)
      - Kagawa 香川 (4)
    - Tōhoku 東北 (3)
      - Aomori 青森 (1)
      - Iwate 岩手 (1)
      - Miyagi 宮城 (1)
  - Monaco (1)
  - New Zealand (5)
    - South Island (5)
  - Spain (4)
    - Barcelona (1)
    - Bilbao (2)
    - San Sebastian (1)
  - Taiwan (5)
  - Thailand (6)
    - Bangkok (5)
    - Phuket (1)
  - United States (22)
    - California (4)
    - Chicago (2)
    - New York (14)
    - Washington (1)
- Yoga (5)
Meal (439)
- Afternoon Tea (33)
- Breakfast (6)
- Brunch (8)
- Buffet (11)
- Desserts (41)
- Dinner (222)
- Drinks (50)
  - Beer (3)
  - Cocktails (4)
  - Coffee (1)
  - Sake (1)
  - Tea (10)
  - Wine (13)
- Lunch (127)
Michelin Recommended (40)
- 1 Star (12)
- 2 Star (10)
- 3 Star (13)
- Bib Gourmand (2)
- Michelin rated hotel (3)
Other matters (1)
Sponsored Products (13)
Unique ambiance (7)
- High rise view (6)
- Themed (1)
Winery (7)

Archives

SBA Best Food Blog 2015 – Top 10 Finalists

Thank you

1,196,810 ❤people!

Blog at WordPress.com.

Create a free website or blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

Post to

Cancel