Violet Oon Kitchen @ National Gallery

While Malcolm Lee’s rendition of Peranakan food at Candlenut breaks away from tradition, Violet Oon serves the classics done right. The recipes have not been trifled with, so you get dishes like ayam buah keluak, beef rendang and babi pong tay excatly as they should be. That’s not to say she doesn’t play around every…

Dry Laksa a la Violet Oon

Peranakan recipes are known to be a labour of love due to their extensive preparation methods, but help comes in the form of modern technology. For example, using a food processor instead of a pestle and mortar to make rempah. However, a food processor’s motored blades tend to grind and cut unevenly. To get around…

Open Farm Community @ Minden

Located among Minden Cluster of the old British barracks in Tanglin Hill was a gem of a place called Open Farm Community. What they sell was “from farm to table”. Except for the some vegetables and spices, nothing else was from their on-site farm.

Chop Chop @ Shanghai (Closed)

Paul Pairet’s restaurant for UNÏCO Shanghai, The Chop Chop Club, is a carvery that twists the format of a restaurant to make it feasible that everyone, even us peasants not accustomed to ordering expensive large-format meats like turbot and côte de boeuf, can have a slice.