Authenticity

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It’s near the end of 2014 and I’m still seeing people using the old “authenticity” stick to win arguments about cuisine. It’s a meaningless label because authenticity in cuisine is a sham. And it can be a millstone hanging around a cook’s neck.

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Posted on 12th Nov 2014 in Food and Drink, Musings, Singapore  |  3 comments

The Cast-iron Pan Tortilla Pizza Experiment

???!

Recently J. Kenji Lopez-Alt of Serious Eats posted a really good article on using your cast-iron pan and a tortilla to make a world-class pizza, and it fired me up to fire up my oven and cast-iron pan.

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Posted on 19th Oct 2014 in Food and Drink  |  Post a comment

And I made a Balsamic Roast Pork Loin

Roast Pork Loin

Roast Pork Loin

Ever so often someone would post a photo of roast crackling pork and while a lot of care and devotion is dedicated to obtaining a crackling skin, the rest of the pork is ignored; I see dry (or worse: burnt) meat. This does distract from the complete enjoyment of the dish.

It is a tragic waste.

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Posted on 25th Sep 2014 in Meat, Recipes  |  Comments off

Akami, chutoro & otoro

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Metaphors be with you. Let’s cut the mustard to get to the chase: in a sushi restaurant, tuna comes mainly in 3 different cuts: Akami, Chutoro and Otoro. There are many people who will use terms like “melts in the mouth”, “meaty flavor” or even “moist” to describe these cuts of tuna. To these people, the fatty otoro is the be all and end all of tuna.

But here’s my take.

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Posted on 24th Apr 2014 in Food and Drink, Japanese  |  3 comments

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  |  Comments off


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Recent Comments

ivan: Thanks! I just think it’s a tired argument that doesn’t make sense.

Bugger: Btw, kacang puul looks amazing!

Bugger: Hear! Hear! So called “authenticity” is a great hurdle to emergence of new...

MervC: I like they way they bring out the massive chunk of tuna, and the great knife skills,...

ivan: Yes you are. :)

MervC: Look like Hashida Sushi. Am i right?

Seth Lui Food Blog Singapore: Singapore Bak Kut Teh is seriously awesome, both the peppery and...

Chiu Yen: Hello there! Love your posts! Could you do me a favour and link me up? Thank you!...


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