This article has got to be the last straw for me in terms of people affixing themselves with meaningless labels just because it makes them look less mundane than they actually are.
It’s a bit like a person describing herself on her blog as “anti-social”; no dear, “anti-social” means peeing in a public lift, you’re just socially inept.
Once upon a long time ago, I started work as a software engineer in a small start-up halfway across the country from home and every morning I would pass by some of the best breakfast places in Eunos. But the most memorable would be this small stall in the Eunos hawker center with a small hand-lettered cardboard sign saying “Kacang Pul $2″.
The stall was run by a youngish lady with a ready smile. She also sold Mee Rebus, but it was her Kacang Pul that blew me away.
This blog loves the Asian Food Channel because it is useful as a clock (every show is about 30mins, great for timing roasts); it makes for good company when he is alone at home cooking or fulfilling his domestic duties and is a source of inspiration.
I enjoy the quirkier shows like the River Cottage series and New Scandinavian Cooking where Andreas usually uses 2 measures of brandy (”one for the salad, the other one is for the Chef who is freezing”). What I also enjoy is Robert Rainford’s show “Licence to Grill” which is on now regularly at 8pm, around the same time as I get home from work. So when I saw the ad for a BBQ dinner with him as host, I immediately sent out an email to my friends.
Key quote: “It’s well known that certain foods can increase your libido. Flame has a hint of grilled beef but that has quite masculine connotations. It’s almost like a pheromone.”
This has got to be one of the most confusing restaurant names in Singapore to pronounce. Some say “Ab-SANT-Tay”, others say “Ab-SIN-th” and I’ve heard “Ab-Sant”. Most people mumble quickly and hope others will understand. But I think the clearest of all is “the French restaurant downstairs from Oso Ristorante”.
I have to admit that before dinner, I was furiously thinking of places to suggest for a nice dinner, all of which were pretty epic fails, so like a drowning man thrown a life-preserver, when Absinthe was suggested, I leaped.
Recent Comments
Colin: Looking sharp there...
Colin: Oh this looked great! The annual food bloggers' lunch/dinner (luncheon? meal?) seems to be...
Colin: Surely it cannot be that hard to pronounce! Do they have a website?
Colin: What the devil is the Singapore Food Bloggers' Association? I go away for a few years and...
tommy: Added to my list of eats when I get back, thank you!
Purplemartini: Tried a very agreeable green tea liquor recently in Japan and struggled to...
Su-Lin: I too am not familiar with kacang pul but I do know the Middle Eastern ful. Looks good -...
ivan: You're welcome. Actually, it's Fava bean sauce. :P
Foodies Queen: hmm....never heard of or seen this kachang pul before. But baguette with salt and...
ivan: @Camemberu: Be that as it may, how she conducts herself professionally is her own business,...
ivan: @Sugar Bean: Glad to be of service! :) It was accompanied by dried apricots, hazelnuts,...
ivan: @Ah Teo: It was huge and we were so full after it that we had trouble eating the rest of...
ivan: Thank you. By cooking, I have a better understanding of the time, effort and love that...
Pearlyn: You are just like me , I always take the trouble to prepare all my dishes from scratch...
yixiaooo: righto
Camemberu: Oh you went for this! I was tossing whether to go or not. I love Robert Rainford and...
vinny: cos she's with discovery...hahaha.
ivan: Huh?
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