This project started when our new intern The Charlie
joined us at FC for a short stint. As usual, I was doing some research on food and design projects while talking about random ideas with her when we somehow thought of making food origami. We initially wanted to stick a few pieces of paper together to construct different food shapes, but we wanted more of a challenge. After figuring out what to make, The Charlie and I decided to make a durian. We researched sites to figure out the structure from scratch. It was a day for origami enthusiasts like us to get busy pressing play and pause on polyhedron tutorial videos while patiently folding sonobes. Surprisingly, that makes us happy...we're weird that way.
This durian structure is made up of a number of identical sonobes, or Continue reading »
Jarrod and Rawlins officially announced its charity campaign Continue reading »
Electrolux kicked off the 2010 edition of their annual Electolux Convention last weekend with the showcase and preview of their latest groundbreaking appliances. This event had three rooms each running with their own creative concepts of product displays of their current appliances and appliances that will be launched in the coming months. The rooms were known as the Electrolux Laundry Mart, Electrolux Cafe, and the Electrolux Fashion House. Each room had a different concept and staff were on hand to showcase highlights and products were on display available for hands on testing by visitors.
We of course were interested in covering the Electrolux Cafe filled with all sorts of stylish kitchen goodies. The highlight here was the new… Continue reading »
"Crisp and moist"
I was parched from walking around in the sun so I ordered the Peturi drink, said to be cooling and refreshing. It’s a drink made from blended pegaga, cucumber and calamansi. I enjoy the herb taste akin to fresh cut grass and the slight sour tang from the calamansi. It is an acquired taste though as my colleagues were put off by the thought of a drink made with a blended herb.
We then set about ordering our usual Thai favourites; a mango salad, tom kha gai (coconut tom yam), butter prawn, pandan chicken, and the green curry chicken. The mango salad has the right balance of sweet, sour, spicy, and salty. I especially enjoy the dried prawns that soak up the dressing and get a little chewy.
The tom kha gai here is done just right. I love how unlike the usual red tom yam this one looks very unsuspicious. It is a clear soup made to look a bit milky with coconut milk, but then when you take a slurp the heat hits you right at the back of your throat. The spiciness is potent and disguised well. It is simmered with chicken, mushrooms and prawns and the broth is spiked with galangal, limejuice, lemongrass, and a large amount of green birds eye chilli. It’ll clear out your sinuses for sure and will whet your appetite.
Shuckers ready? Suckers puckered? Grab an oyster. Loosen those jaws... GO! It's not a competition for the clumsy or those with a delicate constitution C'mon! Get your shuck on!
We were in New York late last month to attend the NYC Food Film Festival
which spanned for 5 days, each day with a theme of its own. Opening night, it was oysters! As part of the opening night festivities, 5 shuckers and 5 suckers went head to head for the first ever New York Suck and Shuck
competition. Tag-teams of two have to shuck and suck 2 dozen oysters each. The fastest wins. At the end of the competition bloody towels attest to how accident-prone this contest was. Shucking blades can slip in the heat of the moment and slice off fingers. Suckers impatient to swallow down oysters get their lips cut on the jagged edges of the shell. It was mayhem. Best of all, the audience gets to eat as many oysters until their lips shrivel like prunes... Continue reading »
"Tender morsels of goodness"
When I initially heard about this favourite mall spot I was skeptical. I was even more surprised to hear that the lines are usually the longest of any other stall and so I found myself curious to give it a try. This stall comes from Singapore and I am told that it is so popular there that they brought it over here for those who have the Thye Hong cravings. They only have four dishes to order from which usually indicate that a place values quality over quantity.
The fried prawn noodle is what initially put this place on the map. It is a mixture of laksa style rice noodles with egg noodles in a thick translucent sauce. It is served in daun upih, which is something you don’t usually see. It also comes topped with plump prawns that are perfectly cooked. I enjoy the simple flavours of this dish that are highlighted by the accompanying sambal for a bit of heat and the lime wedge for a squeeze of citrus. It’s a harmonious mouthful of contrasting tastes.
Another hit at our table was the oyster omelette. I’m usually weary of shellfish in malls that are often fishy tasting and not very fresh. This wasn’t the case with this dish. The oysters are wonderful tender morsels sitting atop a pan fried fluffy omelette. A definite treat when dipped into the spicy sambal. The only thing I didn’t like was that there weren’t enough oysters. I could have definitely had a few more. Actually I have a hankering right now!
"As night approaches, magic happens"
A stone's throw away from the Chow Kit area, Restoran Rose is a real find. During the day, they serve pretty decent nasi padang fare. The rendang is quite good, though I usually reach for the lele (catfish) and sambal ijo. As night approaches, magic happens. The sate padang stall opens.
The sate padang they sell here is sliced meat served with a yellow sauce and lontong. The meat is pleasantly chewy, and the sauce poured all over the dish is simply amazing. Complex in flavor, it's usually made with the stock from boiling the meat, mixed with a whole lot of spices resulting in a rich and thick sauce. They give you a spoon to eat this dish with, and after tasting the sauce, you'll know why as you'll want to scoop up every last bit of it. I went for the beef, but they also sell babat (tripe).
I also ordered a bowl of soto paru. The bowl comes filled with fried soun (glass noodles) and a big perkedel ball (fried mashed potato with meat). The perkedel isn't that great but if you break it up it makes your soup a little thicker. Also, ask for a little less soun because they usually pile too much of it on. What I really love about it is the paru itself as I'm a big fan of paru. Even if you're taking your time to eat it, it doesn't get too soggy. The sambal is very spicy though, so be careful.