Tenshin at the Regent

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If you ask me what’s my favorite Japanese restaurant in Singapore, I’d have to say that it’s not a sushi place. I love sushi but these places come and go so it can be heartbreaking when just as you find a nice place, it disappears. Such is life.

However, one Japanese restaurant that has stood the test of time and is my favorite is Tenshin at The Regent.

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Posted on 25th Mar 2014 in Japanese, Singapore  |  Post a comment

The 4th Annual Chili Cook-off hosted by the Brown Alumni Club

2014March0808-Chilli-15

It’s the annual Chili Cook-off hosted by the Brown Alumni Club. And Ted and El were competing with their vegetarian chili.

I did a double-take: wouldn’t a chili non carne be cheating since it is in its own category? The other thing that brought on a smile were the words “Brown” and “Chili”. Well played Brown Alumni Club, well played.

Anyway, it’s all in good fun and the event is supporting the Sala Baï Hotel & Restaurant School in Cambodia.

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Posted on 18th Mar 2014 in American, Food and Drink, Fun, Mexican, Western  |  Post a comment

Notes on the perfect roast beef

Christmas Dinner

I made roast beef for dinner. I also made pan-roasted duck which you can find the recipe here.

I’ve written a lot about roasting beef but this is the latest of what I’ve learnt and it seems to yield consistent results so far. This is not really a step-by-step recipe but notes, mostly for myself, on how to get the perfect roast beef consistently.

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Posted on 27th Dec 2013 in Food and Drink, Meat, Recipes  |  2 comments

Once more…

with feeling.


Posted on 25th Dec 2013 in Fun  |  Comments off

The Gourmet Traveller at Ikyu on Yong Siak Street, Tiong Bahru

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Apparently there are people who judge the quality of a Japanese restaurant by the Wasabi served with their sushi. It is not hard to believe that since grated Wasabi has a subtle sweetish aftertaste which no horseradish can duplicate.

What is fascinating to me is that once these people get served the real Wasabi, they immediately destroy all the subtle flavors by dissolving it in a pool of soy sauce.

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Posted on 19th Nov 2013 in Food and Drink, Japanese  |  2 comments


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