Recipes

Wet Market

Wet Market   It had been quite some time since I last cooked at home. Previously, due to work commitments and irregular off days, cooking at home just doesn’t seem to make sense.     After I changed my job from fine-dining chef to becoming a ramen guy, my work-life balance is more like regular…

Where are the Carrots in Fried Carrot Cake?

 Fried Carrot Cake   There’s this dish on the current menu in the restaurant that requires little perfect cubes of daikon radish. Needless to say, I’m regularly left with a mountain of daikon trimmings. That set me thinking what I can do with all those extra daikon trimmings instead of going to waste.     “Why…

Home-made Curry Puffs

Home-made Curry Puffs – The Chef Story is back again!   I had been away for quite some time from The Chef Story as I’d been busier than a bee during the past two months overseeing the conceptualization of my new home. Now that it’s finally done, and with my internet connection up and running, I’m back…

Culinary Foam

Culinary Foam – An introduction In the past decade, there has been an up going trend among chefs in the usage of culinary foam made famous by Ferran Adria of elBulli fame. There are two schools of thoughts among chefs regarding food such as culinary foam. On one side, the old guards believe food should…

Bird’s Nest Soup

Bird’s Nest Soup   Filial piety ranks highly in Chinese traditions, and quite recently, my wife and I gave both our parents a box of premium bird’s nest as a thank you gesture for taking care of us all these years.      So why did we gave bird’s nest as a gift? It’s a luxurious food…

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