Desiree Koh:
Broccoli, spinach and snap pea salad with goat cheese and pine nuts at Open Door Policy in Tiong Bahru
Desiree Koh:
Tiong Bahru: special delivery.
Desiree Koh:
A little Tiong Bahru walkabout this afternoon led to a chance encounter with this old Volkswagen school bus.
Desiree Koh:
Tiong Bahru: Drips coffee shop, the barista's bar.
Desiree Koh:
Tiong Bahru: owner seeks cat.
Desiree Koh:
Stewed eggplant in an eggplant dish.
Desiree Koh:
KanaShiok tossed with pasta.
Desiree Koh:
Forget Katong - this is the best laksa in the world.
Desiree Koh:
So good it deserves a second look.
Desiree Koh:
Oxtail stewed over charcoal for more than 24 hours, in hearty beef stock.
Desiree Koh:
Chickpeas in a pork belly sauce.
Desiree Koh:
Ayam buah keluak.
Desiree Koh:
At De Burg this afternoon, the crew from a TV show called "Meat and Greed" filmed a few of us gushing about the best burgers in Singapore.
Desiree Koh:
Matthew's burger: the De Burg with four rashers, and a fried egg on the side, yolk broken for fry-dipping.
Desiree Koh:
Burger buddies!
Desiree Koh:
More TV taping today at The Wok & Barrel for "Meat and Greed" - here, the birth of a beautiful pizza.
Desiree Koh:
This pizza is so cool, it goes up in flames, as facilitated by the Human Torch, Shen Tan.
Desiree Koh:
Hey, pizza - I'd like to eat you. 'Round about now.
Desiree Koh:
When Gloria Estefan sings "Bad, bad, bad, bad boy - you make me feel so good," she means this double-cut kurobuta pork chop.
Desiree Koh:
Porkin' tasty - look at that fine swine struttin'!
Desiree Koh:
Pork cheeks at The Wok & Barrel - off-the-menu special dish, compliments of the chef.
Desiree Koh:
Poached asparagus and scrambled eggs on home-made brioche toast at Open Door Policy.
Desiree Koh:
At Lorong 29 Fried Hokkien Mee for Dad's birthday dinner with his friends - Uncle David tosses freshly squeezed calamansi lime juice into the noodles (look at the size and quantity of those prawns and squid!).
Desiree Koh:
"Four Kings" sambal stir-fry - eggplant, okra, long beans, and petai.
Desiree Koh:
Pan-fried tofu with crispy cai por (preserved radish pieces).
Desiree Koh:
Sambal sotong - off the menu also, specially fried up by Uncle Alex for the special occasion.
Desiree Koh:
At the April edition of The Wok & Barrel Supper Club, a Teochew yu sheng-inspired salmon (not) ceviche.
Desiree Koh:
Spaghetti carbonara with sous vide egg, kurobuta bacon and truffle cheese.
Desiree Koh:
Or as Aldrina Thirunagaran rightfully calls it - "deconstructed carbonara."
Desiree Koh:
My spaghetti was tossed by the chef herself.
