清迈回新加坡机程 return flight from Chiangmai to Singapore 4.1.2026清迈回新加坡机程 return flight from Chiangmai to Singapore 4.1.2026清迈回新加坡机程 return flight from Chiangmai to Singapore 4.1.2026
空的联想
烈日横空， 掷下万顷光环。 金边圈住了云端， 任它飘游浮沉。
云海无际； 银翼穿破云层—— 大气层裹着飞行， 由你焚燃穿刺。
框外片影； 天平线一抹红霞—— 绽放须臾辉煌， 入暮前的献礼。
旧梦偏冷， 夜间灯火争光。 俯瞰亿万有情生态， 在无休止中奔忙。
九尘十方间； 盤踞时空命数—— 我伸手触摸天际， 身欲踏云而去。
c.h.e.f andy
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published on 5.1.2026
空的联想 Reflections on Emptiness
Blazing sun spans the sky, casting down ten thousand leagues of light. Golden halos circle the clouds, letting them drift and float at will.
Endless seas of clouds; silver wings pierce through the layers— the atmosphere cradles the flight, as fire and thrust blaze it through.
Passing sights beyond the frame; a dash of crimson paints the evening horizon— moments of glory, a fleeting gift as dusk enters.
Past dreams grow cold. night lights vie for brilliance. Below, countless lives unfold, caught in ceaseless motion.
Across ninefold worlds and ten directions; where time, space and fate entwine — I reach to touch the sky’s edge, my body yearning to step onto the clouds.
清迈尼曼一号广场 One Nimman, Chiangmai 31.12.2025清迈尼曼一号广场 One Nimman, Chiangmai 31.12.2025
倒数迎新岁
夜空绽放花千数, 须臾光辉， 盈盈而降。
万花筒里昙花现， 彩色斑斓， 瞬息变幻。
炮竹声中洒星雨， 烟花叠叠， 层出不穷。
广场人群黑压压， 啸声不歇， 欢迎新岁。
青春笑声飘扬， 芳华璀璨盛溢。 倒数的心跳， 新岁的憧憬。 台上台下呼应， 光与声相互点燃。
c.h.e.f Andy
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published on 1.1.2026
倒数迎新岁 Countdown to the New Year
Fireworks bloom by the thousands in the night sky, brief flashes of brilliance, descending in shimmering showers.
In a kaleidoscope, ephemera unfold, a riot of colors, changing in the blink of an eye.
Crackling firecrackers cast down star-showers, bursts upon bursts of fireworks, cascading without end.
The square is packed with heaving crowds, cheers never ceasing, greeting the coming year.
Youthful laughter soars, brimming with the brilliance of youth. Hearts thumping in countdown, dreams rising for the year to come. Stage and crowd in lively resonance, light and sound igniting one another.
The cool moon sinks in the west, twilight shrouds all in haze. By lamplight at the railing, I savour my wine alone, its aroma surrounds. Tipsy, I glimpse what seems a long-forgotten face— yet when I turn, no trace remains.
Youth fades into dusk, Fragrant dust adrift. Old memories linger from autumn past, Now winter solstice has come. Alone in bed through the longest night—— returning in dreams, there is nowhere to anchor.
The long night seems endless, my thoughts do not cease—— they circle a thousand times, awaiting a letter’s reply. Sunlight peers through the clouds, the dawn breaks—— upon waking, a gleam lights my brows.
The year begins with the 24 solar terms, Yang energy rises anew. A fresh cycle begins, the torch of life passes on. Along the sun’s path (ecliptic), the winter solstice looms vast as a year—— my heart witnesses sun and moon, seasons come and go.
Note:
The Winter Solstice is the 22nd of the 24 solar terms. It marks the day with the shortest daylight and longest night in the Northern Hemisphere, serving as a turning point when yang energy begins to rise and yin energy reaches its peak. Traditionally, it is considered “as significant as a year”, and it is also an important festival in Chinese folk culture.
In ancient China, based on the sun’s annual movement, the ecliptic (the sun’s apparent path across the celestial sphere) was divided into 24 equal sections, each spanning 15 degrees, forming the 24 solar terms. This system served as a timekeeping framework for guiding agriculture and reflecting seasonal and climatic changes.
My heart keeps time with the sound of rain, my spirit answers the call of the tide. I walk slowly through the years— long, yet fleeting； passing by, guided by my heart.
Fallen leaves know the coming of autumn, radiance settles into dusk. I reach out and touch the evening clouds— distant, yet close； dwelling quietly in twilight.
A boat drifts across the lakes, clouds wander among mountains. I roam between heaven and earth; thoughts ripple within my heart, flowing onward, becoming verse.
Spring waters bloom with fragrance, flowers fall, carried by the stream. You and I walk hand in hand; lightly treading the road home at dusk, we grow old in the same rhythm.
Spring waters flow eastward, the green hills still gaze south in silence. Wild cranes have flown afar, with idle clouds for company. Falling blossoms, asking not where they go, follow the current, drifting away.
I lift my head and watch the weary geese— in V-formation, soaring across the skies, from north to south, season after season. They journey on, but truly, for whom?
You, far from your mother’s embrace, on the other side of the world, lingering in the season of peach blossoms, pointing at autumn winds, gently musing winter nights. You walk through days of soft sunlight, where egrets skim the water and the wind chases paper kites, gently calling my name.
How many winters and summers does a life contain? How many times do we cross between north and south? The ambitions of spring care not for east or west, just leaving behind the shadows of time and traces of our steps. Yet we remember the road that leads us home— broad as a summer path, and also, a haven through autumn and winter.
City of Devils, a mysterious incarnation. The sediment of millennia of wind and weather, the transformation of ten thousand years of geology. Jagged rocks, a forest of yadan(雅丹）— a heavenly miracle carved by ghostly hands, a sculpture shaped by nature itself.
The desert lies vast, desolate, and cold. yadan(雅丹）in countless forms— like ancient castles, cruise ships, figures, birds, and beasts. Wind-carved pillars, narrating the stories of time etched in rings, until a sudden gale rises— sand flies, stones roll, the sky grows dim. Wind howls through rocky crevices, emitting eerie, whistling cries…
“Shayitankolsi”, the place where demons roam. Dark winds rise in moonless night, shadows flicker and blur. Spectral figures dance in seductive spirals. Strange trembling sounds drift through the air— like a moan, like a weep, like a dream, like a ghost…
Wandering through the Devil’s City by night, a spirit of adventure stirs within. Gazing across the boundless starry sky, the vastness of the Milky Way, as if I’ve stepped into— Seven Swords Descend from Tianshan, Crouching Tiger, Hidden Dragon. Grievances avenged, passion set free, the tender sentiments beneath a hero’s chivalrous bones— a thousand scenes arise, beneath the drifting desert sands…
P.S.
“Shaytanklsi” means the place where the devil lives in Kazakh language.
The wind rises Lifting up the wavy hair, Dispersing thoughts and memories, Yet unable to blow away The longing, born of kinship.
The rain falls Blurring generations of footprints, Messing up paths and directions, Yet failing to conceal The cherished memories of days gone by.
In Childhood days Parents shielded me from wind and rain, Siblings guarded and loved me. Though the family was poor and living spaces small, and clothes and meals were plain, we lived the simple joy of a happy family.
That year I left home at eighteen to pursue my studies overseas Who could have known the parting was also the last farewell? my heart thus harboured this deep sorrow of having loved ones already departed when I have the wherewithals to care for them
Remembrance Overflowing with tender memories of the past, From inside and outside the urn, two worlds gaze upon each other. Qing Ming worship Summons a sigh—of reunion after long separation.
The letter from home Silently treasured through the passage of time, Its ink now faded, Yet it cannot erase your parting words. This belated reunion Feels like waking from a dream, retracing the steps once walked by those now departed.
waking early for a brisk walk in the neighbourhood the dawn is quiet, bathed in soft glow the morning hue edges the border of the clouds and slowly dyes them in gold as the rising sun peeks over the horizon, golden rays lit up the treetops bringing forth energy for a new day
neighbours wake one after another rising, washing up, and having breakfast busy and ready for daily routines sending children to school, heading to work, buying groceries cars and pedestrians begin flowing like a river another day unfolds in bustling rhythm
the city’s pulse beats with steady rhythm society, like a mighty beast, thrive and move ceaselessly as a macro organism
each person a part of this vast body follows the rhythm of life rushing about along his own orbit
clogs and wheels engage turn in seamless coordination yet each person holds a space of his own a happiness that belongs to oneself that blooms quietly amidst a busy day
golden yellow smooth and glistening fresh ingredients, a feast for the senses
fragrant and aromatic steaming hot the enticing scent surrounds the stove, an absolute delight
rich in umami aroma surrounds a perfect harmony of color, aroma, and flavor—mouthwatering!
fried hokkien mee a signature dish of Singapore savory prawn broth wok hei-infused aroma pork belly slices juicy prawns and squid fish cakes and bean sprouts yellow noodles and laksa thick beehoon light, fragrant and delightful colour texture smooth and glistening bursting with umami leaving a lingering taste on the lips and teeth
roaring flames, hot wok and spatula in hand hot oil sizzles as belly pork and garlic release their fragrance yellow noodles and prawns tossed in quick, skillful strokes add laksa thick beehoon and all other ingredients stock from prawn heads and shells enrich with thick chicken broth as the stock hits the wok, the air is filled with irresistible aroma a dish with colour, aroma, taste so inviting a delicacy to be savored and enjoyed together!
char kway teow is one of Singapore’s most iconic street foods alongside hainanese chicken rice, bak kut teh minced meat noodles, fishball noodles, prawn noodles wonton noodles, laksa, and more these dishes are among the signature Lion City’s hawker cuisine
over roaring flames, with a searing wok the spatula dances as the wok gleams and flashes tossing, turning, flipping, creating culinary storms with skillful hands and craftsman’s devotion the art of stir-frying brings forth superb “wok hei” golden egg-coated noodles, enhanced by chinese sausage, fish cakes, bean sprouts, and sweet soy sauce and finally, raw cockles— a heavenly delicacy awaits the eager diner😋
skip the sweet soy sauce? for sure that gives you white kway teow the “wok hei”, the aroma— both black and white char kuay teow have their own charm! but I still prefer black kway teow top-up more cockles and just one egg— the authentic old-school flavor!
and the pork lard a purist’s paradise! crushed into grainy bits stir-fried with the noodles it’s a stroke of genius! adding texture, richness, and umami one bite, and life feels complete, no regrets!
curry chicken noodles my absolute favorite! the bright red curry broth with a spoonful of chili paste added— it’s simply unbeatable! the pinnacle of culinary delights a delicious dish of the gods an unforgettable taste experience!
thick beehoon, and noodles perfect “mouthfeel” adding different “bite” and texture ideal companion to the dish add on curry-infused tofu puffs along with fish cakes and Teochew-style fish cakes and tasty potatoes with the right “bite”—truly a gourmet feast on earth!
curry chicken noodles aren’t laksa nor are they just curry chicken with noodles thrown in the broth is entirely distinct from ordinary curry chicken or laksa, in a league of its own umami, aromatic, spicy, savoury, and slightly sweet— ah, it’s truly a humble yet exquisite masterpiece!
and of course, there’s the poached chicken with smooth, silky skin and sweet, fresh meat neatly arranged atop the noodles it’s a feast for the eyes and triggers one’s appetite dip the chicken in the curry broth let it soak up the rich flavours a dazzling culinary gem— utterly irresistible!
octopus has become a common menu dish in many good class restaurants, and for good reason.
it is a fine, lovely dish, excellent texture and great taste with good balsamic or romesco dip . ^_^
this also very easy to make at home.
I bought mine from song fish, 2 big, good quality tentacles about S$45/kg. can also get from chinatown market, quite a bit cheaper at S$16/kg, usually smaller.
Ingredients-
500g octopus tentacles
1tbsp sake, mirin, tsuyu
romesco dip
1 large red pepper
1/4 cup slivered almonds
1 clove smashed garlic
1/4 cup extra virgin olive oil
1 tbsp red wine vinegar
1/2 tsp sea salt
Directions –
place octopus tentacles in boiling water or stock for 50mins
remove and season with mirin, sake, tsuyu, and set aside in fridge for 6hrs.
when serving, flame the octopus tentacles with a torch over a stainless steel pan.
serve with romesco dip. voila!
for romesco dip
roast red pepper in 250degC oven 20mins
roast slivered almonds on 120deg desktop toaster for 15mins
add red pepper, slivered almonds, garlic, red wine vinegar to blender & blend to smooth
did a multi-course family dinner this evening on 23.10.2024.^_^
this evening family dinner-
Menu
1 salad by mommy 2 grilled octopus with romesco sauce 3 seafood bouillabaisse 4 sous vide pork tomahawk with chimichurri 5 prawn squidink pasta in prawn bisque 6 seafood paella 7 sous vide beef tomahawk 8 dessert/fruits by children
the key to bouillabaisse is the stock. I use one seabream fish head (didn’t have fish bones) ..can also use any (say) salmon fish head
key to the stock is to clean the fish head and bones thoroughly…remove all blood clots, best remove membranes.
wash with salt, a little white vinegar, rubbed with sliced ginger and rest in clean water 15mins.
Ingredients
for stock-
1 fish head (I used seabream)
salt, 1tsp white vinegar, 1cm julienne ginger to rub and clean
100ml chicken stock to combine mellow the fish taste
1/2 bulb garlic cut into 1/2 or 1/4 & 2cm sliced ginger
6 peeled chopped tomatoes
for dish-
4 large tiger prawns
5 large scallops sliced in 1/2
1 medium squid (I used 2 large squid head/tentacles)
400g toman fish
5 peeled chopped tomatoes (I only had 3)
3tbsp thickened cream
2tbsp olive oil & 1/2 bulb garlic cut into 1/2 or 1/4
Directions-
clean the fish head and bones thoroughly remove all blood clots, best remove membranes.
wash with salt, a little white vinegar, rubbed with sliced ginger and rest in clean water 15mins.
brown sliced ginger, add 1/2 bulb cut garlic & bring out flavours.
add fish head, fry and turn, add 1tsp salt, add water, cover and boil for 2-3hrs.
drain the stock and add chicken stock. add 6 peeled chopped tomatoes and boil for 30mins
marinate sotong, prawns, toman fish for 30mins
when serving, boil soup, add scallops and prawns (with shell for good presentation).
then add toman fish and sotong. off fire, add 3tbsp thickened cream, mix and cover.
brown 1/2 bulb cut garlic with the olive oil and add to bouillabaisse, add garnishing (parsley or coriander). serve. voila!
Garlic Steamed Tanhoon with SotongGarlic Steamed Tanhoon with Sotong
Garlic Steamed Tanhoon with Sotong
made garlic steamed tanhoon with sotong for 10pax dinner for my SMU 苏杭 course mates on 9.10.2024. ^_^
this an easy dish the make. the sauce is basically the hk steamed razor clams, steamed scallops with lots of garlic flavours..
the other key preparation is the sotong which must be done just right to be sweet and succulent and not rubbery(when overcooked)
Ingredients
300g sotong
2 rolls of tanhoon
6 chopped garlic cloves
2 tbsp top grade soy sauce
2-3tbsp olive oil
1 tbsp (flat) sugar
chilli padi if desired (I didn’t add)
Directions
cut 3cm width rings in sotong. this is done by putting a knife into the cavity the cut sotong till second knife touch the first knife. then cut the rings lower. this primarily fir the lovely presentation
clean sotong thoroughly with salt, wash and dry.
add olive oil and chopped garlic to wok. stirfry to bring out fragrance of garlic without burning garlic. add 1tsp sugar, 2-3tbsp soy sauce, 3tbsp water and stir, melt sugar, off fire, sauce is ready.
cook sotong in the sauce to 90% cooked- 3mins.
soak tanhoon in water 1/2hr then drain.
when serving, heat up sauce, add drained tanhoon, and use scissors to cut tanhoon. then add back sotong and cover for 1-2mins.
plate the dish. when eating cut the sotong along the rings. voila!
made pan grilled lamp chops for dinner today on 12.10.2024.
SIL has 4 leftover lamb chops from meatman. I bought 1 packet 5 lamb chops from Cold Storage, promotion S$57/kg…price wise about same as meatman..meatman’s looks bigger because it’s caps on, with thick layer of fat! but grilled fat is nice haha!
just clean thoroughly with salt and squeeze and rub julienne ginger. Pat dry with kitchen towel. season with seasalt, black pepper, dry herbs – basil, parsley, thyme, rosemary, paprika. Just a little butter to grease pan. medium high. add the chops one by one. brown and turnover. reduce to medium low and brown. voila! if not serving immediately, place fully covered in aluminium foil so chops do not dry out. put in 40degC oven to keep warm.
Grilled Red Snapper Head on 12oct2024Grilled Red Snapper Head on 12oct2024
make a grilled red snapper head for family dinner this evening.
I have fresh dill, the rest dry herbs.
most important step, thoroughly clean the fish head, removeall blood clotting from head and bones.
rub with salt and squeezed and rubbed with sliced ginger, and 1 tsp of white vinegar, then place in water for 15mins. drain and pat dry with kitchen towels.
seasoned with salt, pepper & herbs. I also sliced tomatoes, would also put sliced lemon but I didn’t have. add slice of butter. place on a rack (I wanted it grilled, can also place on a tray and bake)
then heat oven to 250degC. when ready I add 1 tbsp olive oil. place in oven for 15mins.
voila!
drizzle 1 tbsp extra virgin olive oil when serving.
thoroughly clean the fish head, remove all blood clotting from head and bones.
rub with salt, squeeze and rub with sliced ginger, and 1 tsp of white vinegar, then place in water for 15mins. drain and pat dry with kitchen towels.
season with salt, pepper & herbs, sliced tomatoes, sliced lemon. add slice of butter. place on a rack (I wanted it grilled, can also place on a tray and bake)
heat oven to 250degC. when ready I add 1 tbsp olive oil. place in oven for 15mins. Voila!
when serving sprinkle a tablespoon of extra virgin olive oil.
c.h.e.f 