Curry Fish Head flavored with mustard and curry leaves, served with ladyfingers and eggplant. From Plaza Brasserie, Singapore

Deep fried glutinous rice dumpling by Man Fu Yuan, Singapore.

Char Siew Fried Rice… with bacon and spring onion

Steamed Prawn with Minced Garlic (in Chinese)

The grilled teriyaki fish from Hokkaido is the freshest and most tasty!

Penang Rojak is an exotic fruit salad that has a huge followers in Penang. The fruits are cut into small bites & tossed in a special sauce. (in Chinese)

Cantonese Pork Porridge with century egg is my comfort food.

Seafood Marinara is perfect for lazy evenings when you want something light and tasty.

Cheng Teng is made up of longans, barley, gingko nuts that can be served both hot and cold.

Pan Seared Chicken Breast filled with Scamorza Cheese and mushrooms. From Gattopardo, Singapore. [in chinese]

Ginkgo Barley Dessert is a cantonese dessert which I love. It is easy to make and known to be nutritious.

Lor mee is a Chinese-inspired noodle dish served in a thick starchy gravy and thick flat yellow noodles.

Beef Hor Fun (wide rice noodles) is a staple Cantonese dish. The cooking must be done over a high flame and with quick stirring.

Mixed Tomato Salad simply adds rocket salad, fresh basil, olive oil, cheese and a basic vinaigrette to create a healthy treat. [in chinese]

Stir-fried Chicken & Basil with Rice served on a bed of fragrant jasmine rice. I added chili to give it an extra punch. [in Chinese]

Xiaolongbao is a type of steamed bun from eastern China. It is traditionally steamed in small bamboo baskets, and usually filled with pork.

Hainanese chicken rice is a dish of Chinese origin. The chicken is boiled in a pork and chicken bone stock.

Winter Solstice (or Dong Zhi) is a big festival among Chinese. We make our own dumplings balls and it’s usually wrapped with peanuts.

In Taiwan, pineapple tarts are exceedingly popular but their pineapple tarts recipe calls for shortening and milk powder.

Created using 6 different kinds of mushrooms mixed with olive oil, lemon juice and coriander, giving it a refereshing taste.

Korean Army Stew (Budae jjigae) invented during Korean War. It is the perfect example of making something delicious out of nothing.

Typical dish in Singapore with tasty dumplings and meat balls.