January 2012
1 post
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December 2011
4 posts
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Have A Joyful Sweet Christmas & A Festive New...
Glad to figure out that most of you are sticking around despite the lack of post -the workload have been overwhelming. now that i’m in between jobs, i should be able to give you more insights :)
Now that the festive season is here, hope you had a wonderful christmas over the weekend and is now preparing for the coming New year celebration. i’m spending the holidays back in Jakarta...
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“Cooking is like love, it should be entered into with abandon or not at all”
– Harriet Van Horne
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October 2011
2 posts
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Mozaic: French Cuisine, Balinese Flavours
Bali-based American Chef Chris Salans launched his cookbook earlier this month. being one of his biggest admirer, i happened to come across his book at Singapore’s Kinokuniya earlier and take a good look across it.
And as always, i got my mind blown away.
(i reckon i need to save up some cash to get this one up on my collection, but maybe getting one from the restaurant would be a great...
August 2011
4 posts
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Hong Kong?
I’m off to Hong Kong for a weekend there (and a night in Macau too)
im a virgin there, would love some recommendation from you guys..
any Hong Kong guru out here?
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“He is, but he never stops just like Ferran. That’s what makes them great”
– - Jose Andreas
on Albert Adria’s state of happiness
(Taken from “No Reservation” S07E12; El Bulli)
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July 2011
3 posts
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Writing: Potato Head Beach Club (Whiteboard... →
This is what I have to do when in Bali..
when you’re paying a visit to the island of gods, do drop by this amazing place..
:)
Chef Adith
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June 2011
7 posts
Off For A Holiday..
Or some sort of…
Back to Bali again.. do prepare for more live tumbling from the Island of gods..
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“Complexity of a Simplicity”
– The late Chef Santi Santamaria
the classic simple dishes are the one that are difficult to cook as many great cooks have done it before -therefore the challenge.
God bless his soul.
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Writing: Just A Thought - Eating Like The Locals... →
On this special Holiday issues, i thought i give my 2-cents worth on how do you explore more at your next destination; through gastronomic voyage..
Enjoy!
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May 2011
11 posts
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“Apart from being delicious, Lapis Legit has a great philosophy. Layer by layer,...”
– Rene Suhardono - Career Coach (@ReneCC)
on the relation within the delicious goodness of Lapis Legit and his best work of Career Coach-ing..
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I will start carrying tweezer in my sleeve pocket,
From now on..
Refer to the photo with Chef Janice Wong to see why..
leewei asked: Delightful to see to another food lover on tumblr. Where are you working at currently?
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Writing: SPICE - Singapore Takeout (Whiteboard... →
Singapore Tourism Board new incentive in promoting the Culinary scene in the country..
do check the events when they come to your city!
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Writing: World Gourmet Summit - Keisuke Matsushima... →
An encounter with the 6-Michelin Star Chef…
A great one indeed… :)
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April 2011
13 posts
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I Have So Many Things To Post!
That i dont know where to start..
A Little help?
what do you guys want to see more here?
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“Ingredients to me are like a palette –it’s my medium. It is the thing that I...”
– Poh Ling Yeow
on the connection between her arts background and current affairs in culinary.
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Recipe: Gnocchi with Tomato & Basil Sauce
Last month i was invited for a luncheon with Poh Ling Yeow, TV-personality, runner up of first season of Australian Masterchef and a host of “Poh’s Kitchen”.
She cooked up this Gnocchi recipe that is really simple and easy to do, so i just thought that it’s fair to share this recipe with all of you. It’s a really quick and simple dish but it tasted so good...
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Croque Monsieur & Croque Madame: The French...
The name Croque Monsieur in french culinary arts refers to the hot ham and cheese (typically Emmental or Gruyere as how the French like it) grilled sandwich. Some variations involves the usage of Mornay or Bechamel sauce to adds to the richness of its melting cheese layer.
Whereas its lovely spouse; Croque Madame describe as the Croque Monsieur with addition of fried or poached egg -clearly, one...
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Know Your Coffee.. thought it'll be nice..
carlmhbarenbrug:
Come on.. do admit it! most of you dont know what’s inside a Latte, what’s a real Americano and what’s the diff between latte and Capp..
oh and the best one, MACCHIATO is not a LARGE ICY DRINK WITH CARAMEL like Starbucks served.. Thank you :)
do check this out! :)
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Writing: Q&A with Poh Ling Yeow (Whiteboard... →
I have always been a big fan of someone that could live up the Asian heritage in food and Poh is one of those person who did an amazing job in doing so..
here’s a special interview during her visit to Singapore to promote her new TV Show “Poh’s Kitchen” airing every Monday 7PM (Singapore Time) on TLC.. Do check your local cable subscriber for more details on TLC..
Enjoy!
...
“When you walked into a restaurant and called for ‘the regular’, does...”
– Mario Patrick (@mpatrick), one of the greatest radio broadcaster/TV personality that surely have no monotonous life for he tries new food everyday! :)
Any call on this one?
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FASHION PEOPLE EATS DESSERTS!
As what was recount at Singapore’s Men Fashion Week 2011 held in Marina Bay Sands Expo & Convention Center..
They attacked Salad bars, Fruit platters and DESSERTS!!!!
Told ya’! no one can live without desserts.. not even the Fashion people.. :)
Desserts 4 Life!
Chef Adith
March 2011
8 posts
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“If You’re Stress, It’s Fine Dining We Suggest”
– - Lumiere (Disney’s Beauty & The Beast)
Well Lumiere, I am Stress! so Please…
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Writing: Wildhoney (Whiteboard Journal) →
For whenever you’re craving for breakfast at any time of the day -Cause I do..
Chef Adith
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Arak Bali: The Liquor from The Island of Gods
If Mexico got their Tequilas, American and their Bourbons and The Russian with Vodka. Indonesia’s own contender is the one and only; Arak Bali.
Generally made out of yeasted coconut water, Arak Bali often brought abroad as a gift or enjoyed under the fun sun of Bali. It is widely available island-wide and also used in religious ceremonies among Balinese not forgetting that is believed to...