Bibliophobia...!

For several weeks I passed a new izakaya-style place on the way home after taking out dinner, but only dropped by on a Friday, compelled by ...

I love most of Anthony Bourdain's works. Kitchen Confidential remains an evergreen favourite. While Bourdain also preaches about what c...

Since I bought it last year, the tabletop oven has seen little use outside of warming up food and a batch of shortbread I baked as a test ru...

Not long after returning from my Chinese New Year break, the old fridge gave up the ghost. Every perishable inside had gone bad or was on th...

Besides some home-made Penang Hokkien mee, relatives sent me three jars of home-made spice pastes last week. A cousin just started doing thi...

Twice. And it turned out okay. What led me to my stove were a couple of clips of Puerto Rican streamers reacting not too favourably to G...

Like some under this partial lockdown, I've taken to whisking up the viral Italian-sounding dalgona coffee popularised by Korean actor J...

When I think of tea, specifically the chai kind of tea, I'm reminded of the opening scene in Hindi film Dil Se , and vice versa. In i...

The last meal or drink I made was in ... what, in May? Since then, my gut problems flared up and resulted in sleepless nights so bad, I tu...

I haven't been picking up a kitchen utensil much or tried out new recipes, but an urgent need to get more greens (and other colours) int...

I'm still not writing about books and I don't care. Now, let me share more shortbread stories . Up till last month, the middle o...

I've talked about pasta dishes so much I doubt anyone wants another pasta story from me. But bear with me, this one is different because...

As the fasting month of Ramadan approached, dates began appearing at supermarkets and selected stores. After seeing a recipe for an oat, ban...

For a long time, shortbread has been a favourite comfort food. Buttery, crumbly and nice when dipped in cold milk or crushed and mixed with ...