Recipe
I used to think of authentic Sichuan food as a sheer test of endurance. For a long time, I assumed the goal was simply to survive the fiery onslaught of chillies rather than actually taste anything. But my recent culinary journey at Shu Yan Sichuan Cuisine completely rewired how I understand this region’s flavour map.…
I’ve always had a love-hate relationship with Sichuan food. Usually, you walk into a spot, order your food, and spend the rest of the night sweating through your shirt, chugging ice water, and wondering why you did this to yourself. But when I visited Si Chuan Dou Hua Restaurant on a Tuesday around 7 pm,…
There are few meals as satisfying as Nasi Padang, a colourful feast where you choose from a variety of dishes to create your perfect plate. Over the years, I’ve explored Singapore’s Nasi Padang scene, especially in Kampong Glam, sampling everything from humble hawker stalls to renowned spots. This list highlights the five best halal Nasi…
When I first tried cooking brinjal at home, I was completely convinced that all I needed was a hot pan, some oil, and a good recipe. I chopped the vibrant purple vegetable, threw it into a standard frying pan with a generous pour of oil, and waited for the magic to happen. Instead of the…
I vividly remember standing over my stove a few years ago, staring into a wok full of what can only be described as a greasy, grey disaster. When I first tried this dish at home, I assumed that tossing chopped eggplant into a hot pan with a generous glug of cooking oil would naturally yield…
When we first tried the notorious Samyang 2x Spicy Buldak noodles, we treated it exactly how the internet told us to: like a dare. We boiled the noodles, poured in every last drop of the blood-red sauce, and braced ourselves. Within three bites, our palates were completely blown out. We could not taste the savoury…
When I first tried making Samyang Buldak noodles at home, I expected the fiery heat but was surprised by the watery, separated red oil at the bottom of my bowl. I had boiled the noodles, drained them, and dumped the flavor packets on top, ending with a dry, clumpy mess that burned my throat without…
When I first tried to cook authentic Indonesian nasi goreng at home, I was incredibly confident. I had my wok smoking hot, my garlic and shallots perfectly fragrant, and a generous splash of regular soy sauce ready to go. But when I took that first bite, my heart sank. It tasted flat, salty, and entirely…
Picture a tall glass filled with crushed ice, its emerald-green contents swirled with ribbons of creamy white milk—this is thai green milk tea, one of Southeast Asia’s most visually striking and refreshing drinks. Known locally as cha khiao nom yen, this popular drink has captured hearts across Asia and beyond with its distinctive pale green…
If you live in Singapore, you know that finding Thai food is about as difficult as finding a humid day. We are spoiled for choice. From gritty hawker stalls serving fiery basil pork to upscale restaurants where a bowl of tom yum costs more than a taxi ride, the options are endless. But sometimes, you…