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I was walking around my area, saw some bushes of butterfly pea flowers and decided to cook nasi lemak with blue extract! 💙 using whatever ingredients I could dig up at home - homemade sambal, air fried ikan bilis, cucumber, omelette and CP brand Japanese Golden Crispy Chicken oven toasted.

Bingsu 🍧 Bingsu is Korean shaved ice dessert and is very different from other frozen ice dessert because the "ice" is actually milk. Sulbing is probably the most famous bingsu brand in Korea with franchises all over Korea and even internationally! I had the injeolmi (mochi coated in kinako きな粉 or roasted soybean powder) bingsu (₩7900) and injeolmi toast (₩4500), and I find that it actually tastes similar to the Bingsu I tried in Singapore, only that it's slightly cheaper! In fact, Bingsu might have been even better in Singapore but let's not get there. If I had to compare bingsu with kakigori from Japan, I'd say I like kakigori a lot more. Besides the fact that Japan standard kakigori can't be found in Singapore (the mastery of shaving ice at a special angle has not been brought over), kakigori has a lighter texture and the flavours used are also of better quality often featuring only seasonal ingredient to deliver the freshest. A lot more attention to details goes into making kakigori and that is something I can't feel in bingsu. In Japan you often see one local person eating a whole huge kakigori in silence, savouring and appreciating every bit of it, whereas for bingsu it's often shared among 2 - 3pax and we still can't finish it before it melts 😂

🍂🍃🍁 Autumn 🍁🍂🍃 . . I know it's Autumn now but I wasn't mentally prepared to expect seeing colour changed trees literally everywhere in Seoul. These cute fan shaped leaves are from the Ginkgo tree and they're everywhere 😍. Bright yellow leaves makes this fall season in Seoul bright and cheery and this was different from the typical moody looking rust coloured leaves I typically relate to when I think of fall! Aparently now is considered quite late in the season where the leaves are dropping and some trees are already barren. End of October would have been perfect for fall colours viewing.

味加本 Migabon I was just looking for a place to have abalone porridge for breakfast and Migabon happened to be nearby but I didn't know how famous it was until I had to join a line. It was worth the wait as this porridge was very fragrant! I had the abalone + matsutake porridge (₩18000). By the way I'm kinda confused by this place as most of the customers are Japanese, restaurant staff speaks Japanese (I was kinda relieved to finally hear a language I can understand) and even the name in Kanji is correct in Japanese, but the porridge is not Japanese style? It's served with typical Korean kimchi etc side dishes (not Japanese pickles!) and was to be eaten with Korean utensils.

Street Churros The churros hype have died down in SG already (it's so 5 years ago) but I still love churros - the Spanish version I mean, not the hipster nonsense that was hyped in SG. And for me the only thing I missed about Spain was precisely the churros (sorry not a fan of Spain based on the 2 times I've been there) and it might be the same story for Korea 😂. While distinctly different from churros I had in Spain, these from @streetchurros.korea were so good too - freshly fried to order and it was the perfect texture! The Stick Churros (₩4000) was served as sticks in a cup and the Street Churros (₩2000) was served like a giant horseshoe. I bought chocolate sauce (₩1000) but perhaps due to cold weather the chocolate was all hard and err... barely dip-able 😑. Still, the churros were good just coated with cinnamon sugar (Spanish version doesn't have this)! This is probably my favourite food from Korea so far 😂

Dooreyoo 두레유 Contemporary style Korean food. It's my very first time trying a meal like this featuring Korean ingredients (in fact, besides Korean BBQ I almost never ever eat Korean food. It's generally not my preferred cuisine as a whole) and I didn't know what to expect. However, I've always like to see how skilled chefs use local ingredients to create modern cuisine and that's what I like to try in every city I visit, hence this was my choice of restaurant. The restaurant is situated in Bukchon Hanok Village, a Korean traditional village area with long history located near the palaces. I'm glad to report that this meal was quite good! (But still I'm not the best judge of Korean restaurants since I've hardly any experience with it to know better, so take my review with a pinch of salt). I went for the ₩770000 course and the portion was just right!

Egg Drop 🥚🍞 So I skipped the hotel breakfast (sleep > breakfast for me, anytime) and I stumbled upon this while strolling in Bukchon so this became my yummy breakfast! Breakfast was never part of my lifestyle so just one sandwich is more than enough for me. On a side note, I seriously only realised this area is actually a thing, after alighting from the bus and taking a map from a tourist information centre, famous for the old houses and the famous palace is nearby. Spotted lots of people in traditional costume and costume rental shops are all over the place too!

It's my first time in Korea 🇰🇷 and I'm basically clueless about anything Korean because I don't follow the culture at all so I'm just here to eat and shop for 60 hours! First feast is of course Korean BBQ 🥓 (which is one of the two kind of Korean cuisine I know, the other being fried chicken). This restaurant Arirang 아리랑 is just a short walk from the hotel (which I highly do not recommend) I was staying in and it was probably the most expensive Korean BBQ meal I've had but also the best. The side dishes, quality of meat, salad leaf (yes no kidding, swipe to see what kind of leaves they use), sauces and cooking service was all better than what I usually get! They cook it for you at your table and controlled the smoke the the most minimal.

Earl Grey Chiffon Cake 🍵 This is my first time baking a chiffon cake! In all my years of self taught baking I only did stuff like cheesecake, tiramisu and macarons - basically only stuff which doesn't really require a cake mixer to create (yes I started making macarons by hand whipping the meringue - it is possible!). It was only much later that I got a (lousy) cake mixer, but cakes which requires whipping egg yolks and whites seperately is still too difficult for me - I find it really hard to determine how beaten is enough. Slight over or under beating will result in very different results for cakes and I just can't seem to get even a simple genoise sponge cake right. Chiffon cakes always seemed beyond my reach as there's so many factors which can fail the final product and I never wanted to try it on my own. I'm glad to have a successful first time at @abccookingstudio_sg , and in my favourite Earl Grey Tea flavour! We also did a side recipe of caramel sauce 😋

A good cup of tea 🍵 (and cute tea ware) makes me happy 😊

Kuri Manju 栗饅頭 🌰 Autumn is the season for chestnuts and this wagashi reflects elements of 🍁🍃🍂. After doing 4 nerikiri type lessons (2 in Japan and 2 in Singapore) I'm finally learning a different kind of wagashi at @abccookingstudio_sg! Manju is a baked wagashi that's somewhere between a cake, bread and biscuit - the texture is something of it's own kind and it's really nice!

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