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  |  Post a comment

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

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

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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  |  Comments off

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


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Recent Comments

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!...

Seth Lui Food Blog Singapore: thanks for this post, really love beef and your guide to getting...

imp: Goodness. So much effort. But it looks so good. I hate you for making me feel like a...

imp: At the end of the post, I could only think to eat the somen and the rice. My favorite...


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