Dietary Choices or Carry On Regardless

2011Sep28-Luke's-7

Basically it started, as I understand it with my limited male-gendered brain, when lady, who is a noted (famed for it really) foodie with special dietary preferences, was displeased when her suitor was unable to suggest a suitably epicurean venue for leisurely discourse, which may hopefully (for said suitor, probably) advance towards intercourse. Or at least some hanky sprinkled with panky.

It further transpired that said suitor had cooked a steak lunch for his family and in the process stuffed himself; thus rendering him impotent to think about food and dinner and thereby earning him his lady love’s displeasure.

Finally, the flaccid evening ended prematurely. Presumably both in their own homes.

So what does this have to do with me? Well, this blog was asked what I thought about the above story, how I would deal with a relationship that included dietary preferences and if there are certain advantages to being a foodie in the pursuit of lady love.

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Posted on 6th Nov 2011 in Food and Drink, Musings, Singapore  |  4 comments

Eating Hungarian Szalonna in Singapore

Mangalica Pork

Hungarian Szalonna (Sah-Lon-Na) is a fantastic piece of pork product; it is basically your back bacon with rind that’s smoked. And because it’s part of traditional Hungarian cuisine, it’s readily available in any butcher or supermarket.

Hungarians usually spear a piece of the Szalonna on a piece of wood and hold it over the fire till it sizzles and then place it on a piece of bread to catch the drippings. It’s crunchy, fragrant and ooooh-so good.

In restaurants, if you order pork done in “Gipsy-style”, this means your pork chop will be topped by a beautifully round of crispy juicy Szalonna as pictured above. And if your pork is from the Hungarian Mangalica pig, you’re in for a real treat.

On my last trip to Budapest, I managed to score a small block of Szalonna from the local butcher. For research purposes, naturally. But since I’ve neither a fireplace nor Mangalica pork chops available in Singapore, this is what I did…

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Posted on 23rd Aug 2011 in Asian, Hungarian, Recipes, Singapore  |  Comments off

Flor Patisserie by Chef Yamashita on Duxton Hill

Napoleon

It is said that the Japanese have an acute over-developed sense of specialization. They are the world’s foremost perfectionists, even more so than the Germans. Witness the Japanese Matsusaka Beef, Americans talk about beef marbling but when it comes to a showdown, the Japanese Matsusaka beef makes American USDA Prime look positively emaciated.

It was after a heavy lunch of Nasi Lemak when Meilin insisted that we give Flor Patisserie a try because she heard the cakes were very good.

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Posted on 18th Aug 2011 in Baked Goods, Japanese, Singapore  |  1 comment

The Wok & Barrel on Duxton Hill

2011Aug06-Wok&Barrel-12

KF Seetoh once said to me as we were waiting for Nasi Lemak that Singapore has become a nation of fearful eaters because people have become leery of fat, sugar and other evils like trans-fat and carbohydrates. I have to agree and I can do nothing as I see some people who’d only eat lean meat, at the same time ingest pellets of oil for the sake of health.

With such a stigma against fat that can be traced back to the time when, in school, we had to attend classes on “Health Education”, I had a difficult time trying to write a blog entry on The Wok & Barrel’s Nasi Lemak which is literally “Fatty Rice”.

Fat and Carbohydrate: faced with the Twin Axis of Dietary Evil, it’s an uphill task against bad propaganda and misconceptions.

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Posted on 16th Aug 2011 in Asian, Drink, Food and Drink, Singapore  |  4 comments

Prima Taste Laksa La Mian

2011Jun11-PrimaLaksa-12

Chicken and egg not included in the package

It all started when Su-Lin tweeted about the possibility of obtaining the Prima Taste Laksa La Mian. This piqued my interest because next to Mee Siam, Laksa is my favorite noodles.

However, both Mee Siam and Laksa require a lot of work to make, so any commercial effort to make these two noodle dishes easy-to-prepare would be an instant hit.

Wouldn’t it?

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Posted on 1st Jul 2011 in Asian, Food and Drink, Peranakan, Singapore  |  4 comments


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