Recipe = Pangrilled Chicken with Pasta in White Wine Sauce on 23Nov2018

pangrilled chicken thigh with prawns pasta.

made 1pax pangrilled chicken thighs & prawn tagliatelle in white wine sauce this evening using the same chicken stock. ^^

enough stock left to make another round and more. 🙂

pangrilled chicken thigh with prawns pasta.

i had 1/2 deboned chicken so used the thigh portion, and the leftover chicken stock, so just putting 2 and 2 together.

pangrilled chicken thigh with prawns pasta.

stock is for key for any cuisine, western, chinese, japanese, thai.

and pasta is all about the sauce, and the stock base. so no different from the chicken prawns beehoon last evening.

this time i just pangrilled the chicken thighs, nice charred skin and tender, tasty meat, and cook the pasta al dente, tossing in the white wine sauce(reduced chicken stock and white wine) with browned garlic cloves in olive oil, very tasty. & placed the chicken steak on top. voila!

pangrilled chicken breast with prawns pasta

for the next day, i made pangrilled chicken breast tagliatelle and chicken miso soup with iberico belly pork shabu

chicken miso soup with iberico pork belly

chicken miso soup with iberico pork belly 

basically my 1pax meals are opportunity to experiment, test out dishes..

i had excellent seafood miso soup in tokyo. pasta is a regular endeavour so main new test dish this evening is chicken miso soup adding miso to tasty chicken stock & adding shabu belly was very good 👍👍so i can do a chicken miso hotpot for my friends…

pangrilled chicken breast with prawns pasta

pangrilled chicken breast with prawns pasta 

pangrilled chicken breast as i used the chicken thigh last evening..chicken stock the same made a very tasty tagliatelle 👍

pangrilled chicken breast with prawns pasta

pangrilled chicken breast with prawns pasta

for preparation, basically seasoned chicken breast with fish sauce and white pepper. grilled chicken thigh or breast over hot non stick pan with just little oil, about 3 minutes to brown & crisp chicken skin, then turn over, cover the pan and cook another 4-6mins (checked if chicken breast or thigh fully cooked).

browned whole garlic cloves in olive oil, added cut chilli and slice basil. then added chicken stock and white wine, and reduced.

cooked tagliatelle just before al dente. added prawns to boil stock, off fire then tossed the pasta. plated it, topped with chicken steak breast or thigh and added whole basil leaves.

c.h.e.f andy


Ingredients (for 2pax):

  1. 1 chicken breast or thigh
  2. 6 – 8 large deveined shelled prawns
  3. 150g tagliatelle or other pasta
  4. 5-6 cloves peeled garlic
  5. 1 cut chilli padi
  6. 1 cup chicken stock
  7. 1/2 cup white wine
  8. 3 leaves sweet basil chopped
  9. 5 leaves sweet basil garnishing


  1. season chicken breast with fish sauce and white pepper.
  2. grill chicken thigh or breast over hot non stick pan with just little oil, about 3 minutes to brown & crisp chicken skin, then turn over, cover the pan and cook another 4-6mins (check if chicken breast or thigh fully cooked). set aside.
  3. prepare white wine sauce = brown whole garlic cloves in olive oil, added cut chilli and sliced basil. then add chicken stock and white wine, and reduce.
  4. cook tagliatelle just before al dente. add prawns to boiing white white sauce, off fire then toss the pasta. plated it, top with chicken steak breast or thigh and add whole basil leaves to garnish.



Recipe = Braised Beehoon with Sliced Chicken & Prawns on 21Nov2018

braised beehoon with sliced chicken & prawns 

was in tokyo and kawaguchiko with my OPS bros seeking koyo 红叶autumn colours 13-20.11.2018. ^^

took SQ flight home 21.11.2018, touched down 1/2hr early 5.15pm instead 5.45pm. arrived home 6.20pm

made some chicken & prawns beehoon 9虾,鸡丝焖米粉 with chicken stock in the freezer for 1 pax dinner


this don’t fully qualify as a recipe since it was just for special to purpose 1 pax dinner, but the preparations and ingredients basically same la…

braised beehoon with sliced chicken & prawns

braised beehoon with sliced chicken & prawns

so i had very tasty intense chicken stock, made form chicken bones, carrots & other aromatics like red onions, spring onions, cut ginger and peeled garlic boiled for 4-5hrs and reduced.

i had sliced chicken and 3 large shelled deveined prawns.

i fried cut chilli padi & sliced ginger in oil, added chopped garlic. then added chicken stock, and reduced a bit more, then added prawns, sliced chicken (seasoned with fish sauce and white pepper) and beehoon softened in water for 20mins…

basically reduced the stock while cooking the sliced chicken and prawns. the judgement was with the amount of stock and beehoon so bee hoon was well infused, & along with prawns and sliced chicken NOT overcooked while beehoon and sauce not too wet or dry.

garnished with spring onions or coriander

for this evening, quite perfect la!

c.h.e.f andy


Ingredients (for 2pax0:

  • 100g – 150g sliced chicken (1/2 chicken breast)
  • 6 pieces deveined large prawns
  • 2 bunch beehoon
  • 1 cut chilli padi
  • 1 stalk chopped spring onions
  • 1cm sliced ginger
  • 3 cloves chopped garlic
  • 1 cup chicken stock


  1. friy cut chilli padi & sliced ginger in 1tbsp oil, add chopped garlic.
  2. add chicken stock, reduce a bit more, then add prawns, sliced chicken (seasoned with fish sauce and white pepper) and beehoon softened in water for 20mins…
  3. reduce stock while cooking the sliced chicken and prawns. the judgement, agaklogy, is with the amount of stock viz a viz beehoon so bee hoon is well infused, & along with prawns and sliced chicken NOT overcooked while beehoon and sauce not too wet or dry.
  4. garnis with coriander.

Recipe = The Best Japanese Chashu on 2Nov2018

chashu was excellent this evening.

i used the method for chashu pork = 3.5hrs in 130degC oven, then kept in fridge overnight.

in a way it was the first time i did with an entire 1 kg slab. and it made a subtle difference that the slab was fully rolled with only skin outside instead of having one whole side w/o skin exposed for the 3.5hrs.

i did nice japanese chashu before (like above photo).

japanese chashu

this time though it was almost perfection!^^

the texture was perfect, tender still crystalline.

the ends were a bit frayed but it was still good. son said it tasted less porky that it should be. i think that partly because of the japanese marinade mirin, tsuyu etc not the teochew type braise.


the tip in this preparation is to place the chashu in the chiller for 4-5hrs or overnight.

the skin and meat were very tender & delicious, but cutting it when hot would cause the belly pork to fray & disintegrate.

chilling it enables one to slice the belly pork in thin slices easily, great for presentation and looked appetizing.

for serving, sliced chashu can be served on hot ramen, warmed in a plate over cooked sushi rice, served with a boiling sauce as dip or drizzled over. wife’s friends actually enjoyed it as it was.

c.h.e.f andy

i used the usual method for jap chashu by then kept in fridge overnight.


  • 1kg slab belly pork
  • 4 cloves peeled garlic
  • 1 small red onion quartered
  • 1 stalk spring onions
  • 3cm ginger (sliced)

braising sauce –

  • 1/2 cup mirin
  • 1/2 cup sake
  • 1/2 to 1 cup water
  • 1 tbsp sugar
  • 4 tbsp light soy sauce


  1. boil 1kg slab belly pork for few minutes to remove scum, washed thoroughly and dry.
  2. roll and tie securely using 2 of 3 kitchen twine
  3. add braising sauce and aromatics (ginger, spring onions, red onions, garlic)
  4. place in an oven dish in 130dehc oven for 3.5hrs
  5. let it cool. remove the belly pork roll and place in a double ziploc bag in the chiller for 4-5hrs overnight.
  6. when serving, slice the belly pork in thin slices cleanly with a sharp knife.
  7. sliced chashu can be served on hot ramen, warmed in a plate over cooked sushi rice, served with a boiling sauce as dip or drizzled over.

Enjoy la!

Recipe = Sweet Delicious Croatian Brodet (aka Fish Stew) on 14May2018

croatian brodet – fish stew (like french bouillabaise

during our 3pax family holiday in croatia in apr2018, we took croatian brodet (which is like a simpler bouillabaise) a few times, especially at kopun in dubrovnik.

when i returned i made a croatian dinner for 6pax RI friends and spouses on 14.5.2018, and of course brodet was one of the dishes. that was the first time i made the fish stew/soup! ^^

AND the croatian brodet was the best dish of the evening, everyone’s favourite!

fishes for brodet & croatian grilled fish

the fishes in croatia were very fresh (though not living swimming in tanks). the seabass there did not look anything like a seabass or was slimmer & head was sharper but it was the best fish there, better than sea bream…in singapore i would count sea bream (ang kor li) as a better fish than local seabass…the seabream didn’t look much like our seabream here either.
for 6pax, i used only 1 small seabream, 1 small garoupa, 1 small treadfin (ngoh soon) cut in 2, plus a sailfish fillet i bought at phoon huat delicatessen for the 2 dishes – brodet & grilled fish.
specifically for the brodet, i used the treadfin head 1/2, whole seabream.
i fried red onions, chopped scallions, sliced ginger, whole coriander till fragrant then added chopped garlic.
i used intense chicken stock, so broth was very tasty. the fish i cooked for about 4-5mins. when serving i heat up covered, added the prawns & the littleneck clams (la la) to cook, then served.
so as it turned out it was very easy to prepare the brodet, just a very good chicken stock…i prefer chicken to shellfish/prawn stock as it is more neutral & malleable, has wider preference as some may not like prawn stock.
so once there is a very tasty and savoury stock base, it was easy adding the fish and then adding the prawns and littelneck clams or whatever other seafood one desire.
c.h.e.f andy
P.S. my friend and his wife then visited croatian and went to kopu, the restaurant we recommended and took the brodet. and he messaged me then that my brodet was better. of course it was just individual taste & preference. my daughter will swear by kopun, and i also think the brodet was excellent there.
  • 800g fish 9i had 1/2 small treadfin plus 1 whole small seabream (i think a sweet firmer fish like ikan batang or spanish mackerel and red snapper will also do fine)
  • 1.5l intense chicken stock
  • 1 small red onions sliced
  • 2 stalks chopped scallions,
  • 2-3cm sliced ginger
  • whole stalk coriander
  • 1 sliced tomato
  • 300g la la 9littleneck clams0
  • 8 -10 shelled deveined medium prawns


  1. fry sliced red onions, chopped scallions, sliced ginger, whole coriander till fragrant then added chopped garlic.
  2. add intense chicken stock, so broth was very tasty.
  3. add fish cook for about 4-5mins. add tomatoes.
  4. when serving heat to boil, cover and add prawns & littleneck clams (la la) to cook, then serve.

Recipe = Tagliatelle Fruiti Mare on 20Oct2018

tagliatelle fruiti mare on 26.10.2018

i have done seafood pasta in white wine sauce as early as 7.3.2013.

in the last year, i started using a good stock (chicken bones and carrots boiled over 4-5hrs and reduced to produce an intense chicken stock.

tagliatelle fruiti mare on 26.10.2018

after the recent amalfi trip, where we often had fruiti mare, i did this pasta several times for my family and friends.

among the best was one for 8pax family diner on 26.10.2018. 

my pastas that evening were all par excellence.

stock was very tasty, and pasta now always perfectly al dente.

#6 tagliatelle fruiti mare on 20.10.2018

for 8pax dinner with wife’s good friend J, H and their son M on 20.10.2018, i prepared 2 pastas and a risotto. they were quite superb because of the tasty intense chicken stock.and they were all al dente.

i made the pasta dishes more al dente after the recent amalfi coast trip. my children, whole family all liked it al dente.

a delicious, very good tagliatelle, with prawn & squid, and basil from my garden.

seafood tagliatelle on 14.5.2018

seafood tagliatelle on 14.5.2018

and after my croatia trip in apr2018, i made a 6pax croatian dinner for my RI buddies and spouses on 14.5.2018.

for the seafood tagliatelle, i browned garlic cloves in olive oil, added red & yellow pepper, then white wine & a tasty chicken stock, and reduced to a very tasty stock.

when serving i added the prawns & littleneck clams, then squid & covered, the added tagliatelle & tossed. the tagliatelle fruit mare was delicious and satisfying. after my recent family amalfi coast trip, i made the pasta even more al dente but otherwise the same preparation.

the recipe is below. and some tips!

the key tip regards the proportion of reduced stock to the amount of pasta. a stock can taste absolutely tasty and flavourful but taste can be diluted by the pasta so judging the amount of liquids vs amount of pasta is absolutely crucial. also you don’t want the pasta too wet with liquids and once you toss your pasta you cannot reduce the liquids w/o overcooking the pasta, hence everything is about judgment, and of course this comes by experience and agaklogy. lol! ^^

c.h.e.f andy


  • 300g tagliatelle
  • 1 bulb of whole garlic cloves
  • 1 cup chicken stock
  • 1/2 cup wine
  • 4 sweet basil leaves sliced
  • 1 cut chilli padi
  • 12 shelled deveined large prawns
  • 1 large squid in crossed cut pieces
  • 6 sweet basil leaves for garnishing
  • 15g butter


  1. brown 1 bulb of whole garlic cloves
  2. add sliced basil leaves and chilli padi and fry till nice aroma
  3. add 1 cup chicken stock and 1/2 cup wine and reduce liquids to 1/2
  4. cook tagliatelle to below al dente
  5. add the seasoned (with salt 7 white pepper) prawns & then squid to the boiling liquid till just cooked. off fire and add tagliatelle and toss, add salt to taste. add butter & mix thoroughly.
  6. garnish the pasta with the sweet basil and serve.


Recipe = Vongole Pasta on 3Nov2018

vongole spaghetti 26.10.2018

i made vongole pasta quite a while ago (30.4.2014). and it was delicious!

my youngest daughter love vongole pasta.

recently we had our 5pax family holiday at amalfi coast & my daughter was taking vongole everyday.

one thing about pastas in amalfi & i guess italy, they were generally more al dente than what we eat in singapore, and we liked it, so i decided to make my pasta more al dente!


for our 8pax family dinner on 26.10.2018, i went to get 1kg lala clams for the vongole 1hr before cooking, so la la clams were fresh. and perfect in texture.

the la la texture and taste were perfect, and spaghetti was al dente. a very tasty quite perfect vonhole dish!

vongole linguine on 28.10.2018

vongole linguine on 28.10.2018

on 20.10.2018, i made vongole linguine & a crayfish tagliatelle for a 3pax dinner with wife & daughter.^^

again i went to sheng shiong to grab 1 kg just before cooking dinner.

my pasta now much more al dente than previously before our recent family amalfi coast trip. everyone loved the linguine and the la la (vongole) were excellent, just the right texture, fresh, succulent, and great taste. 🙂

vongole spaghetti on 20.10.2018

i also made vongole spahetti for the 8pax dinner for wife’s good famil J, H and their son M on 20.10.2018. ^^

it was a most delectable dish.

so, now i am quite proficient with the dish, the recipe is belwo.

c.h.e.f andy



  • 300g – 500g pasta (sphaghetti or linguine)
  • 1kg vongole
  • 1 cup chicken stock
  • 1 cut chilli padi
  • 1 bulb of whole garlic cloves
  • 1/2cup white wine
  • 4 leaves sliced sweet basil
  • 6 leaves basil for garnishing


  1. brown1 bulb of whole garlic cloves in 2tbsp olive oil
  2. add cut chilli padi & sliced sweet basil
  3. add 1 cup chicken stock and white wine and reduce to 1/2. add salt to taste.
  4. wash and drain the clams, and add clams to the boiling stock, cover and cook clams till they open (1-2mins)
  5. off fire, add pasta and toss thoroughly.
  6. add sweet basil or chopped parsley for garnishing

Recipe=Watermelon Feta Cheese Salad on 20Oct2018

#1 watermelon salad

wife invited her good friend J.H and their son M for dinner on 20.10.2018. including my children we had 8pax dinner.

i was kind of tired doing pumpkin & quinoa salad though that was a crowd favourite too.

i googled, and decided to try out a watermelon feta cheese salad.

so my first time making watermelon salad. there’s a first for everything la! 🙂

I bought a watermelon S$6.99 from sheng shiong. the guy selected a ripe one for me and luckily it was very sweet.i cut about <1/3 melon into cubes, added 100g feta cheese from cold storage cut smaller cubes, and  2 stalks of chopped mint from my garden. and placed it in a chiller.

when serving 1 added 2tbsp extra virgin olive oil, squeezed 1 fresh lime, added 1/2tbp salt, and stick a fresh mint stalk for garnishing. looked lovely!

it was really refreshing. watermelon was very sweet of course. the feta cheese, lime added a special zing to the salad! everyone loved the salad. ^^

i did this watermelon salad again for our 8pax family dinner on 26.10.2018. everyone loved the watermelon salad.

c.h.e.f andy


Good Chat & Teochew Muay with Old Friend @ Ye Lai Xiang on 7Nov2018

ye lai xiang teochew muay dishes

had teochew muay with david at ye lai xiang bukit nerah view near his place on 7.11.2018. ^^

david went for a swim at sentosa in the morning & messaged me for lunch at vivocity. i couldn’t get away as there were contractor doing something at my place, so we arranged 6pm dinner near his place.

had a good chat..old friends & david is visiting parents form cupertino and doing some mission work and flying off 2days time on nov9.

earlier we had 9pax RI friends lunch with david at HK street old chun kee followed by a wonderful chinese tea appreciation session at HCK house on 4.11.2018.

david paid for dinner about S$15. later we added 2 more vegetables, another S$4 so about S$10pax.


brocoli + cauliflower

leek + tofu

all the vegetables were nice…david especially liked the bittergourd so we ordered another serving afterwards.

the brocoli cauliflower and the leeks were all nice.

pig trotters

braised belly pork

salted egg minced pork

and the meats too quite ok – the trotters, minced pork..the braised belly was best = good taste & texture.

ye lai xiang teochew muay dishes

a simple homely meal and great chat and catchin gup.

c.h.e.f andy


夜来香 YelaixiangTeochew Porridge (夜来香潮洲糜)


#01-217, Boyang Coffee Shop, Blk 117 Bukit Merah View, 151116

Claypot Rice, Drunken Chicken 醉鸡 and Saliva Chicken 口水鸡 for 8pax Wife’s Friends Dinner on 5Nov2018

8pax dinner dishes

made 8pax dinner for wife’s friends this evening on 5.11.2018. ^^

LT & WG brought jane’s chocolate cake and tiramisu cakes for wife.

WG also brought some nice char siew and braised pork…both were nice. i like the char siew better..i think she said she used pork loin and the texture was very good, it’s like sous vide almost.

wife told me last evening her friends including CM who we visited couple times in UK were coming, CM from UK and LK visiting from australia. she said she would buy chicken rice.

she didn’t want to ask me to cook as i just cooked tapas for her other friends 9pax dinner 2 days back on 2.11.2018.

anyway i make chicken rice also so no point to buy from outside. we decided i should make claypot rice and drunken chicken and saliva chicken instead of 白斩鸡. and a prawn tofu dish. aunty bes will cook the romaine lettuce

so i went to buy 1 large chicken for claypot rice and 1 kampung chicken for drunken chicken and saliva chicken, and romaine lettuce for aunty bes. i debone the large chicken and boil the bones with carrot, ginger, red onions, spring onions, garlic to make intense stock for the prawn tofu dish.

clapot chicken rice

the claypot rice was not my best, but it will do, flavourful, i think quite ok texture. chicken were tender & tasty.

i made a mistake in the process, not one i normally make. i forgot to fry the rice before adding water. to the claypot rice. lol! this dish does not need stock as the whole deboned chicken already very tasty.

drunken chicken 醉鸡

for drunken chicken 醉鸡 and saliva chicken 口水鸡, it was the usual 白斩鸡 preparation, but becos kampung chicken is 1-1.1kg c/w large chicken 1.4-1.6kg, i have to adjust the timing = so boiled 9mins & poached 20mis.

last evening, i salted the chicken and dry in the fridge and washed thoroughly this morning before boiling in the chicken stock.

so the usual ice water treatment to produce the smooth taut skin and chill in fridge, then debone, and place 1/2 chicken in each dish.

for drunken chicken 醉鸡 i added 1/2cup huatiaojiu, 1/2 cup chicken stock, 2 tbsp fish sauce and 1 tbsp sugar. mixed well then added to the chicken and placed sealed in the chiller.

saliva chicken 口水鸡

or saliva chicken 口水鸡, i added 2tbsp 老干妈 mala sauce, 1 tbsp fish sauce, 1 tbsp sugar, mixed well and added to the chicken, sealed and put in the chiller.

both dishes were quite excellent. all the friends liked them. wife especially like the drunken chicken.

steamed minced pork with light soy sauce

they all liked the steamed minced pork dish. it was smooth (added corn flour) and very flavourful from the good light soy sauce, simple dish and everyone like in all my dinners. 🙂

prawn tofu

i shallow fried the tofu and made the very tasty gravy from the chicken stock.

when serving, i added one egg, drew with a chopstick then added prawns and covered to cook. a great dish and nice presentation. unfortunately i did not take photo.

steamed red snapper fillet with gimson nonya sauce

the red snapper fillet was fresh and sweet, and they all loved the gimson nonya sauce, tasty, tangy, great combination of taste with the hk steam light soy sauce, olive oil & mirin.

drunken chicken

we also had WG’s char siew & braised pork. unfortunately i did not take photos.

& aunty bes fried nice romaine lettuce.

afterwards wife had her birthday cakes and photos.

i left a little earlier as david is in town visiting from cupertino and the guys were meeting him for a drink at hopscotch.

c.h.e.f andy

Fried Egg Plants with Minced Pork and Salted Fish 鱼香茄子 – 75th Teban Gardens Community Breakfast on 9Nov2018

eggplant with minced pork 鱼香茄子

made fried eggplant with minced pork 鱼香茄子…. for teban gardens community breakfast this morning on 9.11.2018.^^

this my 75th friday breakfast community meal dish at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

meeting yong siu for breakfast kopi afterwards at 8.30am so got to deliver this earlier to teban gardens. 🙂


the challenges of cooking a dish for 140pax older folks i had well documented.

basically i prepare dishes with no bones which ruled out whole fish. so i had done deboned fish fillet and deboned chicken, but it is much easier and cheaper to do frozen bonelss chicken leg (thigh+drumsticks), and this became my default dish, whether as chinese wine chicken, curry chicken, nonya chicken, chicken with carrots & potatoes etc. an alternative is frozen belly pork. that cost more and less healthy and neutral c/w chicken. the lesser option is frozen zutchi fish fillet. that has a bit of “chow chay” taste which can be musked by HK steam or teriyaki (basically the dry version of HK steam).

last i tried a new dish using minced pork with long beans. and it was quite well received.

so this week i though i try eggplant with minced pork 鱼香茄子.

i never do this dish before so are many unknowns.

another challenge of turning out a dish and deliver by 8.30am to 8.45am of course is the preparation required. so i decided to cut the eggplants (about 1.2kg) the night before, cleaned with salt and soaked in salt water & added lemon juice for a while & drained dry in a colander in the fridge overnight. the first unknown being i was not sure if the cut egg plant will oxidise & changed colour, and the lemon juice was to help retain the colour.

shallow-fried eggplant

next morning i removed the egg plant from the fridge & it was generally ok.

eggplant with minced pork 鱼香茄子 generally required deepfry though some recipe just fry it. i think some firmness and crispiness give it a better texture. i hate deepfry as i don’t know what to do with the oil afterwards very wasteful, so i did shallow-fry. the second unknown. 🙂

shallow-fried eggplant

i added corn flour and 2 egg yolks and mixed the egg plant with my hands thoroughly.

i poured a thin layer of oil and heat the oil like for deepfrying,  turned to medium high heat. and added the egg plants in 2 batches. first batch turned and fried thoroughly and immediately the second batch and fried the whole thing thoroughly on medium high heat.

timing is agaklogy. i tasted one piece it was ok, cooked, firm enough, not wilted. i removed and set aside.

the traditional sichuan recipe does not require salted fish. somehow the chilli mix produces the 鱼香. i didn’t comprehend that but some recipe uses salted fish. i thought that’s what i want to do – so that’s the 3rd unknown.

so i add just little oil, fried 1 cut chilli padi, 1.5 sliced of salted fish and 3 tsp of chopped garlic, then returned the egg plants and fried/mixed thoroughly, maybe 30secs. then set aside.

1.5kg minced pork

now i fried the 1.5kg minced pork.

this has to be thoroughly cooked and minced pork can be dry & tough.

i added 3 tbsp oyster sauce and 3 tbsp corn flour, which helped the minced pork to remain smooth. i didn’t add fish sauce as the egg plant was salty enough with the salted fish.

1.5kg minced pork

& the minced pork turned out nicely, remained smooth and moist, maybe also because i sued the cheaper more fatty minced pork.

eggplant with minced pork 鱼香茄子

i returned the egg plants to the wok and mixed thoroughly.

eggplant with minced pork 鱼香茄子

i tried a bit.

actually i think it was delicious. ^^

sidetracking = i took out a small portion for my brother yong siu. this the 4th time we meeting for kopi since his retirement on 30.9.2018. he finished all of it together with 2 toast and yuan yang. i just took my regular kopi c gosong tilok.

eggplant with minced pork 鱼香茄子

today i had to wake up just a little earlier, 6.40am instead of 7am to prepare the dish.  i managed to deliver to teban gardens in good time, and arrived at my brother’s block before 8.30am for our morning kopi session.

c.h.e.f andy

Celebrating Son’s Birthday @ Halia on 8Nov2018

celebrating son’s birthday

wife messaged that son didn’t mind a late dinner and wanted to have his birthday dinner @ halia this evening on 8.11.2018. ^^

so i booked 4pax at halia at 8.30pm and went online to book the chope 50% off-peak vouchers. 🙂

so had another birthday celebrations for son, and also wife this evening at halia….excellent food & great deal too 👍

celebrating sons birthday

son drove and 4 of us – wife, me, son & PT had another nice evening together. 🙂

6 oysters S$26

i ordered the oysters. they were fresh and sweet like the last time.

appertiser dishes

blackmore wagyu chuck rib carpaccio S$18

the blackmore wagyu chuck rib carpaccio was good with natural sweetness, but son thought it was too strong with ginger taste. it was ok for me.

foie gras S$26

PT liked foie gras. son ordered the dish which he liked too.

chilli crab pasta S$26

i was pleasantly surprised that the chilli crab pasta was good this evening. the recent time i came, pasta was NOT al dente & the chilli crab sauce was not great.

this time it seemed different. son again felt the ginger was too strong…in the chilli sauce, this eas quite evident though for myslef i liked the ginger taste.

chilli crab pasta is a dish i did several years back when i started cooking. maybe i will try this again la for our next family dinner. 🙂

panfried barramundi2 S$25

panfried barramundi2 S$25

son took the en papilotte halibut last time when he came here with PT. so he decided to try pan seared barramundi this time.

panfried barramundi2 S$25

the panfried barramundi had crispy skin and was a good fresh fish dish.

the mushroom veloute was quite excellent and enhanced the flavour of the fish dish.

actually it is not difficult to do panfried fish this way, only need some thoughts on what sauce to prepare to go with the fish.

i will make this for our next family dinner, similar to my panroasted snapper (above photo).

panfried sunchikes and mixed mushrooms S$6 each

i ordered the mixed mushrooms with butter and the panfried sunchokes. son, PT, everyone liked it.

rack of lamb medium rare S$40

the last time we ordered lamb rack it came rare instead of medium rare, and it was a bit raw & tough.

rack of lamb medium rare S$40

this time though, the pink was perfect!

i remembered when i first had dinner at halia like 15+yrs ago, i though that the lamb here was the best i ever had. and today it was still good! very good in fact!

i do a great herb crusted lamb myself. will do that for the next family dinner..

sticky date pudding2 S$10

sticky date pudding S$10

son is an ice cream person and PT a dessert person. and PT doesn’t like yuzu. we didn’t find the (die die must eat) chocolate great at all, so could only narrowed down to sticky date pudding.

the restaurant remembered to sing birthday song. 3 servers came in a team to serve the sticky date pudding with the birthday decor.

bill S$299

blackmore wagyu spare rib S$48

the best dish had to be blackmore wagyu spare rib.

so perfect! the slow braise convert collagen to very tasty gelatine, so umami!

including oysters, foie gras, fish, pasta, lamb, beef spare ribs 1 rambutan star anise drink and 3 flat whites etc bill came to S$299..

i used S$300 chope vouchers so only cost S$132 for a sumptuous, delicious 4pax dinner..^^

a word about the service at halia. the entire team service was impeccable, friendly, efficient, going the extra mile.

my first time here 8pax dinner, both ha and nguyen, 2 vietnamese servers were fantastic. this time the whole team, myanmese, filipino etc all excellent.

c.h.e.f andy


Halia @ Botanical Gardens


The Best Waffles @ Wimbly Lu Jln Riang on 6Nov2018

family at wimbly lu

after a nice dinner at pizzaiola, enjoyable pasta, pizza and burrata, a white & a red,

children wante to go next door to wimbly lu for the waffles to complete the birthday celebration on 6.11.2018. ^^

nutella tart

daughter ordered nutella tart.

not sure if it was nutella, but it was a very good dark chocolate. quite good.. i didn’t mind this la…


& of course the waffles were really something special…

very flavourful and great texture. i think best waffles i had…

vanilla & chocolate ice cream the usual..

birthday cake and flowers


the second waffles had maybe salted caramel and cheesecake ice cream? not sure anyway these 2 ice creams better.

wife couldn’t join us, we we tapa a pasta from pizzaiola back for her and kept the birthday cake to celebrate at home.

c.h.e.f andy


wimbly lu


Good Burrata, Pasta and Pizza 8pax Family Birthday Dinner @ Pizzaiola on 6Nov2018

9pax family birthday dinner @ pizzaiola

daughter picked pizzaiola for her birthday dinner on 6.11.2018. ^

she wanted to go amo at first, she went with her hubby and friends in any case.

this evening we also celebrate son and wife’s birthday.

wife just sat down and had to leave right away, so we tapao food for her later.

burrata S$45

there was the special burrata..very good standard with parma ham & rockets…it was enough for 8pax to share.. 🙂

crabmeat pizza special?

son ordered a pizaa, can’t remember what it was, maybe the crabmeat pizza special?

pizza here quite good, quite nice dough. i liked it. son did not eat all and left some dough in his plate.

Mozzarella, roast beef, parmesan, italian rockets, truffle oil

 and the truffe roast pizza pizza.

this the signature here, and it was good. but maybe it was just the truffle. the roast beef was ok. so said previous time he was here beef was pink and better.

squidink pasta with scallops in cream sauce

the squidink pasta with scallops in cream sauce was a special, not on menu.

we ordered 2 to share. it was very good, just that most of us preferred white wine sauce to creamy sauce.

Fettuccine pasta with bacon, mushrooms & semi-dried tomatoes in cream sauce

the fettuccine pasta with bacon, mushrooms & semi-dried tomatoes in cream sauce had the cabonara creamy taste w/o the raw egg.

it was very good actually. i liked it. one serving was enough for us to share though.

Handmade spaghetti with seafood in tomato sauce

the fruit mare was the poorest pasta, mainly because the tomato sauce was not great. a good spicy tomato sauce arrabiata can be very good actually.

Squid-ink linguine pasta with crab meat & white wine sauce

squidink pasta with prawns in white wine sauce

we decided to add the other special squidink pasta with prawns in white wine sauce . and indeed this was even better. we ordered 2 to share.

later we tried to tapao this for wife but they had sold out.

so we ordered the squid-ink linguine pasta with crab meat & white wine sauce on the menu. somehow it was good but no comparison with the prawn squidink pasta.

so in the end we ordered 1 burrata, 2 pizza, 6 pastas, 1 more pasta tapao, and 1 white wine 1 for 1 so we had free corkage for the red wine we brought.

& bill was about S$260, quite ok i guess.

i had earlier booked to go hopscotch for a drink after dinner. the children were excited to go to wimbly lu next door for their great waffles, so i canceled hopscotch.

c.h.e.f andy


pizzaiola @ jln riang

opening hours:




Son Bought Birthday Dinner @ Akira Back JW Marriott South Beach on 4Nov2018

son bought birthday dinner at akira back

son & PT brought us out for our birthday dinners @ akira back on 4.11.2018.

it was an excellent dinner, new place, new food, a bit of japanese fusion nicely done, well presented and most important of all, nice to eat! ^^

son bought birthday dinner at akira back

akira back

S$25 truffle salmon pizza was good

the truffle salmon thin pizza was an excellent jap fusion dish.

very flavourful with the truffle, wonderful combination of texture of salmon sashimi or ceviche on thin crust pizza. the flavour reminded me of our favourite truffle kampachi at mikuni. must go try mikuni again after a long lapse.

S$45 wagyu tartar was very good

the wagyu tartar was excellent too!and the presentation was nice & unique, wrapped with slightly pickled daikon topped with a bit of caviar, like a nori wrapped sushi, so we were confused if it were to be eaten whole like a sushi.

S$45 wagyu tartar was very good

server said chef said to mix everything, like so (above photo).

the wagyu was marbled with natural sweetness. the caviar added some salty sea flavour and daikon added a complementary texture.

S$25 wagyu tacos ok

we had wagyu tacos. it was ok, a bit non descript. the tacos crackers was nice to munch i guess.

S$25 unagi & anago maki was ok

the unagi & anago maki sushi roll came below expectation.

i guess it was a good maki, but it failed to deliver like an anago sushi would, or like a spider maki would.

$72 F1 wagyu ribeye was good

$72 F1 wagyu ribeye was good

son thought that we did not have enough food orders so he added the F1 wagyu ribeye.

F1 is just a wagyu angus 1st generation crossbred, not as good as pure wagyu but still great.

& the F1 ribeye was pretty good if steep in price, just that it was completely outshined by the braised wagyu rib which was cheaper and not even a steak! 🙂

S$17 wagyu frued rice was good flavourful 

the wagyu fried rice maybe a filler but it was really very well done, flavourfula nd good wokhae. we enjoyed the this carb ok. lol!

special lemon dessert

there was some dessert special of the day.

did not hear fully the description. but it was some lemon tart or dessert. it was pretty good.

S$48 braised wagyu rib especially good

the braised wagyu rib especially good. it was the best dish for the evening, and among the many good dishes.

akira back was of course quite expensive and the 4pax dinner came to about S$400 nett. there was 15% discounts by UOB cards, so son and PT paid S$340nett for the dinner.

it was a very nice evening out. these days eldest daughter always suggest eating places and organise family eats most weeks, and it’s good that son is doing that as well.

c.h.e.f andy


Akira Back (located in JW Marriott Hotel in South Beach

Opening Hours:


Mama Mia & DB Bistro pre-Theatre 2-course Dinner on 3Nov2018

db bistro @ MBS

wife had 2 tickets to watch mana mia at MBS inclusive of pre theatre dinner package @ db bistro on 3.11.2018. ^^

i had lunch before at db but it must be like 4-5yrs back. i think experience then was good.

today though, food so so at this 2-star michelin chef (daniel boulud) restaurant. db bistro though is just michelin plate, not star or gourmand..

db bistro @ MBS 

ambience is nice, and the eatery had the look of class.

it is also an oyster bar and there were fresh seafood laid out in counter display at the entrance.

bread basket 

the bread basket and butter were good. just could not eat too much. haha! 🙂

pumpkin soup with duck confit

i checked online menu S$52 for 2-course pre-theatre, but didn’t see anything similar to the 2-course menu we were shown.

the pumpkin soup with duck confit was a single item, no alternative choice.

soup was good, not special. it had a special scent, almost pungent, not sure what.

didn’t understand the duck confit topping? the main had only 2 choices – duck confit & panfried salmon trout, so why duck confit with soup, after thought not good menu planning?

of course, it was convenient to add a slice of duck confit in the soup since they were serving duck confit as mains. that could be a reason meh?

some onion bread to go with soup

not sure what bread was paired with the soup – onion bread, foccacia?

quite ok i finished it.

duck confit below par

duck confit below par 

the duck confit to me was well below par, flavourful but dry & sinewy..

of course cooked long time in duck fat for the flavour but if it was done well it should not be dry at all…

panfried salmon trout fillet 

the panfried salmon trout was very well done though, good standard.

a crispy skin salmon fillet not difficult to cook.

the side was important..the kale and lentils were surprise, quite good. not the best sides maybe but they were good.

overall an ok 2-course dinner primarily because it was free. for S$52 2-course dinner, i wouldn’t try…

say take the 3-course S$38 set lunch at la taperia anytime la…singapore so much good food everywhere!



we were early so walked around just a little bit, then shared a local kopi at the food court before sitting at the theatre.


abba songs & mama mia always fun & joyful to hear & watch. had a fun evening out with wife.

c.h.e.f andy


DB Bistro & Oyster Bar



RI 9pax Lunch with David @ HK Street Old Chun Kee on 4Nov2018

RI friends lunch for David

our RI buddy David visiting singapore from cupertino where his family is resident to visit his parents and attend to some mission community work.

HCK organised a 12pax special chinese tea appreciation afternoon at his house for David. that was really good.

we had 龙井,大红袍,单丛,兰贵人, a flavoured 花茶??👍👍👍 i can have this again!

RI friends lunch for David

before that we had 9pax lunch @ hk street old chun kee at Commonwealth crescent ..LCH, TKF & CTS joined us after lunch at chye kiang’s place

i ordered 7 dishes  for 9pax lunch $116.

S$16 song fish head 松鱼头always good👍👍

song fish head 松鱼头is their signature dish here and always good👍👍

S$25 fish maw soup

first time i ordered the fish maw soup…a large serving, many had second serving, including me..hehe! ^^

though ingredeints were limited, the stock was sweet & tasty. actually better than many starchy gluey “sharksfin” soup…quite ok dish considering..

S$16 butter squid

i tried butter squid this time, usually order sambal squid. forgot that some friends FCH and EPL don’t take squid (or take less).

this like chinese calamari, not done so well, squid was slightly overdone so slightly tough. ok dish just that the sambal sotong i had previously was done much better.

S$13 排骨王

排骨王was good as  排骨王 goes. last time i tried the salted egg version (i think cost S$3 more) but well worth it ‘cos that tasted much better. 🙂

S$20 hotplate beef

hotplate beef was a failure to me…

quite edible of course and good enough, we finished everything…chinese style preparation usually tenderised the meat & tasted artificial and i guess nothing wrong with the preparation here…just not my kind of dish.

S$12 minced pork eggplant 鱼香茄子good👍

the minced pork eggplant 鱼香茄子 was simple and good👍

tasty! i replicate this dish for teban gardens 140pax community breakfast later, and it was very good. very flavourful & perfect texture. ^^

S$116 for 9pax

S$12 har jiong gae 虾酱鸡 best 👍

an excellent dish here is har jiong gae 虾酱鸡, best la here!👍

flavourful, great batter  and done just right. FCH was talking about sin hoi san near his place where all the HK stars and channel U stars frequent, but of course it would cost 25% to 50% more at sin hoi san. 🙂


after lunch we walked up to level 2 of commonwealth crescent food centre for tong shui…EPL had to leave earlier so didn’t join the tong shui..

the black face lady dished out 5 bowls of Bubur Terigu (大麦粥)and 3 bowls of cheng tng, or maybe the other way? haha!

it was good and ot was S$1 a bowl so i was happy whatever face she had la! ^^


afterwards we adjourned to HCK house to enjoy 功夫茶& immerse in chinese culture? CTS came afterwards & showed us the 24-moves taijiquan…👍👍

HCK actually packed a small tin of the special flower tea for me but i forgot to bring back…anyway it would be wasted on me if i made myself so better just invite myslef over to his place & let him do his art.

c.h.e.f andy

Great Friends Delicious Dinner = Superb 8pax Homecooked Donburi Dinner for Wife’s Friends on 2Nov2018

tapas & donburi homecooked dishes

made tapas + donburi dinner for Lisa’s friends, 2 couples CSS & hubby LF and B & hubby L.

9pax home tapas + donburi dinner

daughter SL, son & PT joined dinner so 9pax dinner.

I made-
1 teriyaki salmon belly
2 nobu miso cod
3 ika sugatayaki (grilled whole squid)
4 japanese chashu
5 tamago
6 chorizo prawns

wife served sashimi from kuriya, and made sushi rice for donburi & cooked the mirin steak..aunty bes made very nice charred brussel sprouts.

L’s friends brought very good sake = kokuryu 黑龙 sake & another more expensive sake, and dessert wine almost ice wine standard..also brought le tau cheese cake 👍

teriyaki salmon belly & nobu miso cod

food was excellent this evening, exquisite actually!

teriyaki salmon belly

the teriyaki salmon belly perfect charring and texture, and very tasty marinade combined well with the oil belly and dill. par excellence!

nobu miso cod

nobu miso cod was very good too.

the hilarious thing was i never been to nobu, while CSS and LF went to nobu nextdoor years ago & tried the real nobu miso cod.

japanese tapas


i made very good tamago this evening too, good taste, not too sweet & well rolled even w/o a tamago pan.

japanese chashu

the japanese chashu was excellent this evening.

in a way it was the first time i did with an entire 1 kg slab. and it made a subtle difference that the slab was fully rolled with only skin outside instead of having one whole side w/o skin exposed for the 3.5hrs.

japanese chashu

the texture was perfect, tender still crystalline.

the ends were a bit frayed but it was still good. son said it tasted less porky that it should be.i think that partly because of the japanese marinade mirin, tsuyu etc not the teochew type braise.

ika sugatayaki (steamed, chilled & dried, before flaming)

ika sugatayaki

ika sugatayaki was the usual, flamed with agave nectar, olive oil, sea salt & coarse pepper. 🙂

chroizo prawn gravy (add prawns when serving)

chorizo prawns

chorizo prawns very good with very tasty, intense chicken stock, chorizo, basil, chilli padi flavours. the prawns were just frozen prawns. my eldest daughter (not with dinner this evening) actually prefer the frozen prawns to fresh ones. for me i still prefer fresh.

beef donburi

wife made sushi rice and served beef donburi.

beef donburi

usda prime ribeye mirin steak by wife

usda prime ribeye mirin steak by wife

wife made mirin steak using qbfood usda prime ribeye. it was very good. the mirin caramelised and increased the charring of the steak, and of course impart flavours too.

beef donburi

it was a wonderful beef donburi.

for me, i still prefer plain steak to the mirin steak, though mirin steak was very nice too.

i don’t drink much, so only had sips of wife’s sparkling sake, and the good expensive sake and dessert wines her friends brought, the light le tau cheese cake were very good.

this a very good group of friends, totally natural & direct – if you want something just say it! exactly what i do too…

and i actually knew L’s dad was a respected elder in my past engagements many many years back, small world it is. and when memories came calling, then i realized they looked so alike. 🙂

c.h.e.f andy


Xinlu Fishball Noodles & Meiling Street Wanton Mee with Daughter on 2Nov2018

lunch with daughter 

daughter called to have lunch on 2.11.2018. ^^

pick up daughter from her workplace and went to meilin street food centre.

S$3 xinlu fish ball noodles

i had my usual S$3 meepok tar, good every time, noodles qq, chilli very good, tasty. satisfied la! 🙂

S$4 meiling street wanton noodles

daughter decided on meiling street wanton mee. i think it was S$3 PLUS S$1 added fried wanton. there were like 6 fried wantons.

meiling street wanton noodles

i tried the noodles ok, but chilli not tasty like my xinlu fish ball noodles. i think the other places like jian kang noodles commonwelath crescent etc are better.

piccolo latte @ tiong hoe

piccolo latte @ tiong hoe

tiong hoe coffee

tiong hoe coffee

S$4 piccolo latte

afterwards went to tiong hoe for S$4 piccolo latte. very good, intense, flavourful coffee!

then sent daughter back to work.

c.h.e.f andy


Mei Ling Street Wanton Noodles

#02-32, Mei Chin Road Market, 159 Mei Chin Road, 140159


Fried Minced Pork with Long Beans – 74th Teban Gardens Community Breakfast on 2Nov2018

fried minced pork with long beans

made fried minced pork with long beans, with a bit of mala sauce & oyster sauce…. for teban gardens community breakfast this morning on 2.11.2018.^^

this my 74th friday breakfast community meal dish at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

fried long beans

fried long beans

first time doing this 1kg+ long beans and 1.3kg minced pork for 140pax residents..tasted very delicious dish.

i fried the 1kg+ cut long beans with 3tsp chopped garlic, 1 cut chilli padi and added 2tbsp oyster sauce. covered wokpan to cook & soften, then removed to aluminium carrier.

fried minced pork

then i fried the 1.3kg minced pork (4 packets from sheng shiong). added 1tbsp oyster sauce. then 2tbsp 老干妈 mala sauce and 2tbsp corn flour at the end & mixed thoroughly.

then added back the long beans and fried together.

fried minced pork with long beans

fried minced pork with long beans

then plated them in the aluminium carrier.

fried minced pork with long beans

tasted the minced pork. it was delicious.

and the long beans were soft and tasty.

fried minced pork with long beans

it was a simple dish, not expensive & not difficult to make. 🙂

c.h.e.f andy

Good Food Marred by Poor Service Philosophy @ Punggol Seafood on 1Nov2018

dinner @ punggol seafood

my OPS bro bought 4pax OPS bros dinner @ punggol seafood at punggol settlement on 1.11.2018. ^^

HC used fave S$110 voucher for S$55, and top up S$45, so S$100..

dinner @ punggol seafood

food was quite ok=curry fish head, smoked duck all good, dongpo rou specially good..perfect texture, excellent flavours only the roast chicken below par and the signature tofu tasteless 👎🏼

S$15.80 lala beehoon

service was actually ok, the usual.

but service philosophy problematic as they don’t allow us to dapao the dishes becos we use fave voucher..

made no sense as we spent above the S$110 vouchers, and it was not like 50% discounts off total bill..meaning we did not have to order above S$110 voucher value, and so anyhting above S$110 it should be for us to decide, especially the case if we should genuinely need to tapao.

so throwing away good food rather than let customer dapao????does not promote goodwill for the restaurant. i wouldn’t come back for this reason, when the food is ok but not special.

S$15.80 lala beehoon

S$15.80 lala beehoon

lala beehoon was good. tasty, a good dish to order.

though i had better lala horfun at yalong bay on 10.7.2018..

S$9.80 smoked duck

the smoked duck breast was good!

S$10 french beans

french beans good too, simple dish done well…

S$25 curry fish head

curry fish head was good, and lots of vegetables.

not special as many places have very good curry fish head….

S$18 roast chicken

S$18 roast chicken

roast chicken was below par…breast was dry and though was crispy and the tender parts tasted ok with the five-spice salt.

S$16 dongporou 东坡肉

the dongporou 东坡肉 was top restaurant standard, better than silk @ sicc.

totally tender, perfectly cut and crystalline, 油而不腻, top class dish!

S$13 signature tofu

tofu was tasteless, quite poor dish…

about S$100 nett after using fave vouchers

dinner was S$155, so HC topped up S$45, and 4pax dinner was S$100 nett after dicounts.

wasted food @ punggol seafood

so we had a bit of leftover food.

i think it was ridiculous and very bad customer service in denying us to tapao the leftover food. quite clearly everything was going to waste! sigh!

dinner @ punggol seafood

dinner @ punggol seafood


overall it was a good dinner hosted by HC.

& the defeatist service philosophy managed to cancel out all the goodwill on the food and the fave discounts.

anyway we OPS bros had a great time together. 🙂

c.h.e.f andy


Punggol Seafood

Opening Hours: