• Hello there!

    Give me a well stocked kitchen with plenty of fresh herbs and spices and I'd be a very happy man. I enjoy cooking, baking and experimenting with scents. While I can't feed all of you, I do hope these recipes will inspire or help you in any way. Eugene

Asparagus and Pistachio Puree with Egg Yolk Drops and Bonus Soup

Firstly, I would like to thank everyone for your support, comments and being a part of my blog’s first milestone of 1000 unique visitors. I started this blog in December after realising that if I somehow do not document my recipes, I will forget them over time. Although I have been blogging for many years, … Continue reading

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Sole Cakes on Pandanus and Cucumber Fish Jelly

For this month’s Daring Cooks challenge, I had to buy a really fresh fish but since I am not going to use the whole thing for the challenge, I further challenged myself to create a complete dish using every single part of the fish. The post for Daring Cooks March will be revealed in a … Continue reading

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DIY Lightbox

How many times have you created a beautiful dish, only to find yourself struggling with disastrous lighting or ran out of new tablecloths? It happens to me everyday and since I tend to cook at night, I am at the mercy of my florescent’s mood and temper. After much googling, I convinced myself that I … Continue reading

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This Is How We Eat

This weekend’s been a hit and miss with good food. My parents and I decided on a late dinner/supper on Saturday at Oasis, a Chinese restaurant ‘popular’ for their Taiwanese styled sweet potato congee with a la carte dishes to match. It was a disaster. Food presentation was appalling, and everything seemed overcooked, or worse, … Continue reading

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Decadent Umeshu Konnyaku Jelly

All good things must come to an end and this time, it is my bottle of Extra Years aged Choya umeshu. Getting to the bottom of the bottle is rather exciting, because this means I can finally dig those divine plums out and do something with them. Considering they’re more than half my age, it … Continue reading

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Ankimo and Aji Sashimi Don (Monkfish Liver and Spanish Mackerel)

I had great pleasure today at the Japanese supermarket sampling the seasonal produce and while I never intended to prepare fish tonight, it became inevitable after seeing the fish section. Under the ‘In Season’ section was a strange package of almost grotesque, but beautifully sliced blob of beige with intriguing orange marbling. On closer inspection, … Continue reading

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Perfect Steamed Fish

I’m a fish snob. I only like my fish done two ways – steamed or raw. Growing up, I’ve always wondered why the same fish, when steamed at home taste so different from those in restaurants. After all, how different can steam get? I found my answers after working in a Chinese restaurant for two … Continue reading

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Black Sesame Macarons with Buddha Hand’s Citron Buttercream

We don’t find the Buddha’s hand citron all year round but at this time, it is in abundance, although they are a tad pricey. I really love how beautiful they smell and how unusual they look. They smell like the hyperactive love child of yuzu and lemon. Interestingly, there’s no pulp and the entire fruit … Continue reading

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Daring Cooks Challenge (Feb) – Cha Soba and Mixed Tempura with Ume-Citron Sauce

This is my first Daring Cooks’ Challenge and thank heavens it’s something I’m slightly familiar with. The theme for this month’s challenge is cold soba with tempura. For this challenge, I made cold cha soba and mixed tempura with ume-citron dipping sauce. Cha soba is soba noodles flavoured with green tea powder and I’ve always … Continue reading

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Flour Vermicelli with Seven and Three – A Human Day Dish

9th February was the seventh day of the lunar new year, and is also known as 人日, or Human Day. According to traditional Chinese folklore, it is the creation day of humans, and thus, is the birthday of every single person. In Singapore, Chinese celebrate this special day by (needless to say) eating. Family members … Continue reading

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