Monthly Archives: June 2013

Fruity Dessert inspired by “Ice Kacang” and “Cendol”, made using the Panasonic Mixer Grinder

Posted on by Melissa Koh
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A common sight in the 1960s, the first ice-cold dessert introduced in Singapore was ‘Ice Ball’, which is essentially finely grated ice moulded into a ball by hand, and coated in colourful sugar syrup.

In those days, life was tough. Our forefathers sweated out in the farms, on the fields and, along the docks to make ends meet; all these in hope for a better tomorrow. Without the comforts of the air-conditioned rooms, the ‘ice ball’ was a gift descended from above. Not only did it cool down the warm bodies and aching muscles, the sugar also helped give them keep the adrenalin pumping.

Here’s a video of how this traditional ice-ball desert was made:

As standards of living improved, so did expectations of this humble ‘ice ball’. Later variations include the Ice Kachang, comprising jelly, red beans, sweet corn, attap chee (palm seeds) and drizzled with coloured syrups and condensed milk.

Another widely popular dessert sold on pushcarts during the 1960s is Cendol. Its basic ingredients are coconut milk, jelly noodles donning a bright green hue, shaved ice and palm sugar.

Inspired by these two desserts, I’ve decided to come up with a healthier version that’s refreshing and nutritional at the same time.

I’m using the Panasonic Mixer Grinder for this recipe, which helps to blend the fruits to a smooth consistency in a remarkably short amount of time. Continue reading →

AirAsia –Our Preferred Airline to Yogyakarta, Indonesia

Posted on by Melissa Koh
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When I speak of having visited Yogyakarta, replies were mostly of how beautiful the place is. Its cultural aspect draws endless enthusiasm and eagerness.

Worth mentioning are scenic views of mountains and lush greenery, notable landmarks encompassing temples that are several centuries old and historical sites with fascinating architecture.

A pioneer in low-cost travel, connecting Yogyakarta to the rest of Asia, is our trusted airline, AirAsia. Continue reading →

(Recipe) Cooking Savoury “Muffin” and Westernised “Sushi” using the Panasonic Awasewaza Oven

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The Panasonic Awasewaza Oven (NN-SV30) is a highly capable and multi-purpose oven, boasting multiple features such as the microwave, steam and grill functions. Without having to look at the user manual, I played around with the oven settings and it didn’t take long for me to get chummy with it. I soon discovered the convenience and ease of creating meals with it, and it has since been incorporated into my daily lifestyle. Continue reading →

(Recipe) Cooking Beef Stew using the Panasonic Microcomputer Controlled Fuzzy Logic Rice Cooker

Posted on by Melissa Koh
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The trivial mention of rice cookers rings bells of convenience, ease and zero intricacy. The first electric rice cooker was first invented in 1945; it is a very basic aluminium pot with a heating coil inside, with no automatic turn-off facility, and required constant monitoring during cooking. The first commercially successful automatic electric rice cooker was placed on the market in 1956, which uses a double-chamber indirect rice cooking method. Initial models did not have a keep-warm feature.

In the last decade, thanks to the ever-advancing technology, higher-end and deluxe models start appearing on the market, characterised by improved and added functions. The electric rice cooker is now a standard appliance in kitchens in most households.

As the modern generation steers away from traditions with novel ideas and cravings for the avant-garde, rice cookers nowadays are not only about producing quantities of cooked rice quickly and cheaply anymore. You can cook stews, soups, cakes, and you can even use it as a steamer if the rice cooker comes with the necessary accessories.

The Panasonic Microcomputer Controlled Fuzzy Logic Rice Cooker (SR-MGS102) awes me with its multiple features. The Pre-Program Control Panel gives you the option of cooking white rice, brown rice, sticky rice, porridge or cake, with more precise cooking alternatives such as quick cook, slow cook and steam.

Here’s the recipe of a beef stew that I made, out of the mere hankering for comfort food. The quick cook function allows me to sauté the onions and garlic like how you would over the stove (except no fire is required here). The depth of the pot also means less splattering of oil. This dish has been stewed for 6 hours (with the help of the 24-hour preset timer, without having me keep an eye of the cooking process), and kept warm overnight till ready to devour. This cooking method yields tender chunks of beef that you can easily pull apart with no effort, and intensely flavoured potatoes and carrots that’s inherited all the natural beefy goodness. Continue reading →

Ramen Keisuke’s 4th Ramen Store in Singapore: Tonkotsu King Four Seasons

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Smacked right in the hustle and bustle of the Bugis precinct is Ramen Keisuke’s 4th ramen store in Singapore –Tonkotsu King Four Seasons. Since its debut at Orchid Hotel last year, its immense popularity has led to the opening of two outlets shortly after to cope with high demand.

Chef-owner Mr Keisuke Takeda is one of Japan’s most highly praised celebrity ramen chef, affectionately known as the “Ramen Revolutionist”. His exceptional culinary flair that infuses innovative concepts into the traditional Japanese staple has earned him countless accolades and a strong fan following in both Japan and Singapore.

This 56-seater restaurant located at Singapore’s Bugis Village features an exclusive menu that’s inspired by the four beautiful climatic seasons in Japan: Spring, Summer, Autumn and Winter.

Always passionate about pushing the boundaries about ramen dining and staying true to his vision of presenting different ramen concepts through each restaurant under his belt in Japan and Singapore, the bar is raised once again with the launch of this menu.

Combining his vast experience in Japanese and French cooking methodologies, his winning formulae lies in the flavourful and aromatic broth. Continue reading →

(Bangkok) A visit to Le Cordon Bleu Dusit Culinary School

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I hope you’ve enjoyed the pictures from my previous Bangkok Travelogue.

Having talked about my solitary adventures, the highlight of my trip this time round though, transcends what any other regular tourist would have included in their itinerary –unless you’re here for a culinary learning experience.

If you’ve been following me closely on , you would probably have seen snippets of my visit to Le Cordon Bleu Dusit Culinary School.

(Pictures in this post are all taken using the iPhone 4S, so pardon the quality of images!)

Le Cordon Bleu is a prestigious network of educational institutions dedicated to providing the highest level of culinary and hospitality training through world class programs, with campuses around the globe including Paris (France), London (UK), Madrid (Spain), Australia, Japan, Korea, Wellington (New Zealand), America and Bangkok (Thailand).

Le Cordon Bleu Dusit Culinary School is a joint venture between Le Cordon Bleu International and Dusit International – one of Thailand’s leading Hotel brands – opened in 2007.

To briefly introduce the courses available, there’s the Classic Cycle Programme, Professional Thai Cuisine, The Art of Bakery, Wine Studies, Barista workshops and more. Continue reading →

(Travelogue) Bangkok Diary; 6th-18th June 2013

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Flying to Bangkok to me is a regular affair. This neighbouring country, the ‘land of a thousand smiles’, offers great street food and bargain buys –a shopaholic’s empyrean, a food lover’s heaven, and also where many fashion retail owners and blogshop owners bulk up on their stock of apparels.

Today, 19th June 2013, marks my 13th day in Bangkok; it won’t be long before I have to bid this unforgettable city goodbye again.

As an insouciant traveller and a lucid wanderer, I eradicated any form of touristy sightseeing plans (much less join a tour group), and explored the country in my own random spontaneous ways.

Being a solo-traveller, I have gotten lost and found my way around (thanks to google maps and friendly locals or I’d still be lost); I’ve walked the off-the-beaten-paths and relish the serenity aspect of it that no one else cares for because it isn’t a prominent landmark that everyone talks about; and the best part about travelling alone is that I can roam around freely without following a stringent schedule (this also applies to what time I can wake up –anytime).

Armed only with an iPhone 4S – no dslr, not even a compact camera – my shots are mostly random and candid, taken out on the streets, portraying Bangkok the way I perceive it. Continue reading →

Recipes from the Panasonic Cooking Workshop at Onaka

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Honoured to be selected by the panel of judges to be one of the top 10 finalists for Singapore’s Best Cooking Blog in the Singapore Blog Awards 2013, I was also given the opportunity to attend an enriching cooking workshop held at Onaka.

Chefs Jason and Benson demonstrated several recipes utilising appliances sponsored by Panasonic, which include a rice cooker, the Panasonic microwave oven NN-SV30, and the Panasonic mixer grinder MX-AC300 / 400.

In this post, I will be recapping on the recipes we’ve learnt, supplemented by a multitude of pictures for better comprehension. Do try these recipes at home! Continue reading →

Tangerine at ESPA, Resorts World Sentosa

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How often is it that you can eat a sumptuous 5-course meal and still stay in tip-top shape without feeling the bulge? Well I haven’t experienced anything like that in a long time, if I ever did at all –until Tangerine’s flair took me by delightful surprise.

Helming the kitchen at Tangerine are celebrity chefs Sam Leong and Forest Leong –and for the first time ever, creating a menu focusing on light, healthy and nutritious dishes to complement the spa and wellness concept, while still preserving their creative integrity and executing spectacular flavour profiles.

Working hand in hand with ESPA’s in-house nutritionist, recipes are carefully calibrated to meet nutritional requirements, with each and every ingredient carefully calculated to ensure the meal is well balanced.

Whether you’re embarking on a detoxification programme, or simply yearning to reinvigorating the body and relaxing the mind, Tangerine offers a wide scale of wholesome and easily-digestible dishes comprising wholegrains, fresh fruits, vegetables, sustainable seafood, premium free-range poultry and grass-fed beef, designed to provide the body with an optimum amount of energy and sustenance. Continue reading →

Jewel Café + Bar at Rangoon Road

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Artisanal coffee house, Jewel Coffee, sees the launch of its second outlet – Jewel Café + Bar – in March 2013. Located in the heart of Little India on Rangoon Road, this all-day casual dining concept offers a menu devoted to comfort food, unique creations, original cocktails as well as its artfully crafted specialty coffee.

It was after much searching that owner Adrian Khong has finally found a suitable space for a second Jewel outlet that will accommodate a roasting facility, café and bar.

Embellishing the bare concrete ceilings are jewel-inspired elements, such as glittering crystal light, warm brass and copper plates. Continue reading →

Dinner at The Halia at Raffles Hotel

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A name familiar to regular visitors of Singapore Botanic Gardens, The Halia sees the opening of a new outlet at Raffles Hotel. The Halia Group has reaped tremendous recognition and several awards since its launch in 2001. Following the group’s expansion with the opening of Villa Halia, The Halia in Hanoi is its first venture out of Singapore.

The Halia at Raffles Hotel is housed in the premises of the former Seah Street Deli, where most elements of the old interior such as the checkered floor tiles and classic French windows are retained. Adapting to the colonial charm without refashioning the entire space into an unrecognisable state, the Halia Group brings in its distinctive traits such as lush planted foliage and rustic wood-carved tables to bring the garden setting into the indoors.


Cured Hiramasa Kingfish ($25)

The menu is divided into “small plates”, “large plates”, sides, desserts, and drinks.

Under the “small plates” segment, the appetising starter of Cured Hiramasa Kingfish is not only striking to look at, but thanks to the glorious interplay of paprika, citrus, espelette pepper, lemon, daikon and sauce vierge, your appetite is bound to be enlivened. Continue reading →

Tampopo at Liang Court

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A long contender in this rapidly expanding parameter of Japanese restaurants in Singapore, Tampopo continues to satisfy the local and Japanese taste buds with its consistent quality and authenticity.

It has been established for almost a decade, with its first semi-casual dining outlet situated at Liang Court. The outlet spans across two decks to cater to the overflowing crowds during peak hours. Its popularity is marked by the presence of families and the office cliques.


Hokkaido Tonkotsu Miso Ramen ($15.80)

Also a pioneer to bring in the immensely popular Kurobuta black pig, their various methods of execution will not disappoint.

The extensive menu covers a multiplicity of Japanese food items. Ramen, sushi and tempura are just a few out of the many items available.


Black Pig Layer Katsu Don ($23.80)

The Black Pig Layer Katsu Don is one of the highlights. Continue reading →

Dolce Tokyo at 313 Somerset

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Dolce Tokyo sets its sights on sugar-coating the dwellers of Orchard Road. ‘Dolce’ means ‘sweet’ in Italian, and true to its namesake, Dolce Tokyo serves a variety of Japanese and Italian-influenced desserts.

Those who are too engrossed in what’s within will find the bustling surrounding melting away to leave one basking in the cosiness and comforts of this chic enclave. But still, the open concept allows diners to people-watch while having small talks.

The relaxed vibe and convenient location are major pluses for shoppers who’re taking a pit stop before continuing their shopathon; or students who’re running out of brain juices from incessant mugging in dire needs of unwinding; or trendsetters strutting their style, habitually seen in stylish cafés.

Apart from sweet treats, this 56-seater café serves up an arresting array of Japanese-Italian influenced cuisine and coffee.


Iced Matcha Latte ($7.50)

The menu is extensive and attractive primarily due to its sheer variety and vibrant colours, but it is a pain to read. The font choice is deliberately snazzy, but it overthrows its sole purpose of allowing diners to make their choices with ease, without having to squint their eyes.


Mixed Crostini ($16)

The Mixed Crostini is a delightful platter of grilled bread topped with shrimp, ikura (salmon roe), okaka (smoked skipjack tuna), mentaiko, tamagoyaki, and gammon ham. Though quite a mess to consume, with bits and chunks scattering over the table as you pick them up, each and every distinctive component is nevertheless palate pleasing.

Continue reading →

(May-June 2013 Dining Destination Feature: The Grandstand) The Ascot

Posted on by Melissa Koh
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By now you should be familiar with The Grandstand, especially after Omakase Burger shot to fame, followed by the groundbreaking launch of Pasar Bella.

Ensconced humbly at the corner-most of the long stretch of dining establishments is The Ascot, rustling up English comfort food and dispensing a host of alcoholic libations for patrons in search of a real British pub experience.

Alcoholic beverages include Fullers London Pride, Pure Blond and Crown Lager, house pour spirits such as Cruzan Light Rum, as well as a diverse range of beers imported from England, Australia and other parts of Europe. The Ascot’s variety of beers changes weekly.

To complete the English experience, patrons can watch football matches on the large-screen TV, play board games, or simply unwind at the alfresco beer garden facing The Grandstand’s football field and watch live football matches, while knocking back a few pints.


Weekend Roast served with Yorkshire Pudding ($32)

On a breezy Sunday afternoon, we enjoyed a hearty Weekend Roast, which feature medium rare slices of beef, teamed with a completely engaging brown sauce, and accompanied by Yorkshire pudding and vegetables. Other meat options include roasted chicken and lamb. Continue reading →