Food
I think about food. A lot.
Not just because I love to eat: I also think that food is politics, history, culture, and the best lens through which I can learn about the world.
I've been lucky to have eaten extensively across the world. I've also worked on several cookbooks. Now, I write an occasional food newsletter, obsessively review tacos, and develop recipes that are at once traditional and outright absurd.
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Fish eyes
Lucas Sin shares how Cantonese chefs gauge water temp: shrimp eyes (80C), crab eyes (90C), fish eyes (99C about to go into a rolling boil). The video is also a good instructional resource on how to prepare and cook shrimp, especially Hangzhou style tea shrimp. Good recipe to come back to and try. Hennepin County,…
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Bukit Merah Days
When I'm back in Singapore it can be easy to fall into old habits: sleeping in till late, staying out late, doing all of those things I used to do. On my recent trips, I'm trying to remind myself that I've been away for so long my parents aren't getting younger. My parents' daily routine starts with: picking a…
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My Little India
Of all of the neighbourhoods in Singapore, I've probably spent the most time in Little India. Not only was I born in a hospital on its edges, I also lived and studied near here for several years. Every trip abroad had to start with a visit to Little India, for foreign currency, electrical adapters, or extra supplies at…
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A Perfect Singapore Food Day
My favorite cup of coffee at Tiong Hoe, S$5 # I start the morning at Tiong Hoe Coffee, one of my favorite coffee spots anywhere. Tiong Hoe was set up decades ago by Mr Tan Tiong Hoe, who started as an apprentice in a Dutch coffee company in 1960. Today, the cafe is run by another group of younger folks, but you can…
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Rawon Setan, Surabaya
Rawon Setan, Surabaya My all time favorite Indonesian food is nasi rawon. I love it so much I will order it every time I see it. Surabaya, Malang and other East Java cities, tend to make the versions I love the most. This spot has delicious rawon. Beefy, but light, with the spices and flavors of the keluak nut. Since I…