25th Nov.

ilLido at the cliff was dissapointing. P tried the D’Augustation menu and I had Burrata cheese for appetizer and Fetucelle for main. The food wasn’t warmed before serving and the taste was mediocre for a fine dining experience. Perhaps the meal already started off on a wrong foot.

Drinks post dinner at Oxwell & Co were bad too. Negroni was too sour and Penicillin tasted like cough syrup.

I made my confession and relatively, it turned out to be an unexpected twist, or was it.

Love is patient, love it kind.
Love is anything but mine.
I can see your smile on your face,
And feel your warmth your gentle embrace.

There’s so much to be said,
But some things are better left unsaid.
Love is understanding,
Sunrise sunsets, lights to behold.
If you can’t hold on, you can only let go.


No.5 Emerald Hill.

Near Somerset Orchard sits a charming, quaint and rustic cocktail bar which is well stocked with Martinis. Gin or Vodka lovers will like their Martini cocktails. Earl Grey, Lychee, Choya, Peach, Daiquiri.

Half filled a glass of poet’s wine,
Drink, for tomorrow shall be fine.
My journey is lovely dark & deep,
Miles to go before I sleep.
Father, hallowed be thy name,
Your kingdom come.
Will I ever see you again?
Rest with the angels,
My soul to keep.


You do not know the rules of the game.
Indeed, I don’t.

Bought creme de mure and london dry gin.

Supposedly wanted to make a modern UK classic bramble cocktail. It’s a combination of gin, blackberry liquor, lemon juice and sugar syrup. Fairly easy to mix.


– 2 shots of london dry gin
– 1 shot of lemon juice
– 1/2 shot of sugar syrup
– 1/2 shot of creme de mure


– Pour the gin, lemon juice and syrup into the shaker.
– Add 4 ice cubes.
– Shake till ice cold.
– Strain into glass filled with crushed ice.
– Drizzle creme de mure over from the top.
– Garnish with blackberries and lemon / lemon twist.

Garlic Burns.

Cooking is a great distraction and therapy. It somehow helps balance my sanity and maintains a certain level of happiness. I am challenged to whip up 10 dishes (any 10 appetizers, entrees, desserts or drinks) by Sept and happily accepted it.


01. Spicy prawns & clams linguine
02. Borsch soup with beef and vegetables
03. Lobster bisque soup
04. Black pepper beef burrito (failed – I cannot wrap a burrito)
05. Mash potatoes with sour cream, onions, cheese and bacon bits
06. Seafood fried rice (this is my ultimate)
07. Chinese stir fry noodles
08. Mini cheesecake!
09. Avocado smoothie with gula melaka
10. Sambal chili prawns with hongkong chye sim (In-Progress)


11. Claypot rice with chicken, mushrooms and chinese red wine sausages
12. Chili crab mee goreng
13. Nuts and berries parfait
14. Liquid tiramisu

Shashlik’s Borsch Soup.

This is a Russian-Hainanese cuisine restaurant that somewhat brings back good memories. Ion years ago, ex and I had our 2nd date there. It is famous for its borsch soup and skewer meat for a good 30 years. Now, it is iconic at Far East Shopping Centre on Orchard Road.

Unlike the traditional russian borscht soup cooked with beets, Shashlik’s borsch soup is cooked with beef, onions, cabbage, carrots, tomatoes and potatoes. To give the soup a creamier taste, add sour cream. It is quite similar to beef and vegetables soup.

I attempted to stew a pot. It took hours to soften the ingredients and bring out the flavor. Serving for 4 to 6.

– 6 garlic cloves
– 1 large carrot
– 1 large yellow onion
– 1 large potato
– 2 tomatoes
– Some celery
– 1/2 cabbage
– 500g of beef cubes
– 1.5 cups of beef broth
– 1.5 cups of vegetable broth
– 2 cups of water

01. Slice carrot, onion, potato, tomatoes, celery and cabbage.
02. Add beef cubes to a pot of boiling water.
03. Add beef broth and vegetable broth.
04. Add all the other ingredients.
05. Salt and pepper to taste.
06. Transfer pot to a slow cooker.
07. Set to High for 30 mins.
08. Set to Low for the next (guess what) 8 hours.
09. Tada!

Joy of Food.

I think people bond over food. It brings us together. We sit around, we share conversations over a simple meal. There is no greater joy and satisfaction than to cook for others who will appreciate. It is not the quality of ingredients chosen ie. high protein, low fat, organic etc. It is the time, energy and effort put into preparing and cooking it. Perhaps food is that key to my happiness and it can help build a happier life.

My next experiment will be to roll up a healthy and delicious burrito. It must have a variety of fresh ingredients, tight and nicely tucked so that it doesn’t fall apart!

Thank you for making my Fridays something to look forward to.


Took a breather from work. Attempted to whip up an award winning dish; Spicy linguine with prawns and clams. After 3 attempts, I think it’s edible now.

Shall record my own recipe. Serving for 2.

– 8 sliced garlic cloves
– 4 chopped garlic cloves
– 1 yellow onion
– 3 chili padi without seeds
– 4 cherry tomatoes
– 1/3 lemon
– Pepper
– Basil leaves
– 2 shot glasses of apple juice
– 3/4 whisky glass of white wine
– 52 strains of linguine
– 6 king prawns
– 30 white clams
– 6 tablespoons of tomato puree
– 2 tablespoons of Jaime Oliver’s chili and garlic pesto sauce

01. Add 2 teaspoons of salt to 3/4 pot of boiling water. Cook linguine for 6min.
02. Run with cold water. Set aside.
03. Add 2 teaspoons of salt to 3/4 pot of boiling water. Cook prawns for 25 secs.
04. Remove shells. Set aside.
05. Cook white clams for 2mins. Cover with lid.
06. Set aside.
07. Fry garlic till almost golden brown.
08. Add onions. Add apple juice. Fry till onions are soft.
09. Add cherry tomatoes. Add chili padi.
10. Add sauces.
11. Add pepper. Add white wine instead of red. Simmer for 15 secs.
12. Add linguine. Toss for 5 secs.
13. Add prawns. Add white clams. Toss for 5 secs.
14. Sprinkle a lot of basil leaves.
15. Done!
16. Ventilate.