The Hungry Bunny

Until a couple of months ago, I've never had brussels sprouts; I'd thought that they were just greener cousins of artichokes, which I hate. Then that fabulous tabbouleh at Artichoke changed everything, the nutty buttery notes of the charred greens were so addicting. And I discovered how easy it was to cook them. A big bonus: brussels sprouts are deliciously healthy. I now find myself whipping up these vegetables for supper most nights. It sure beats pigging out on lard-laden Hokkien mee in the dead of night and then being guilt-ridden all through the day after. These are the most basic of recipes for cooking brussels sprouts, which you can vary a million ways. Like cauliflower , they take a similar flavouring profile, so crisped bacon, garlic butter, or dukkah/dukka will pair beautifully with these roasted greens. Ingredients: Brussels sprouts Really good extra virgin olive oil Salt Directions: 1) Prep the brussels sprouts, you can leave them whole, with the to

I'd heard such a lot of rave reviews of "that Sembawang white bee hoon ", but never got around to making the trek up north. The distance, coupled with purported nightmarish waiting times, was quite the effective deterrent. But then one day after hitting the Island Gym off Upper Thomson, we thought we'd hit up the famed cze char eatery, since we were in the area. Or so we thought. Turned out, Upper Thomson was a good 25 minute drive, through horrendous traffic and a ridiculous number of traffic lights, from White Restaurant (rebranded from its previous coffeeshop moniker You Huak Restaurant ). So, was the white beehoon worth the distance? While the cze char was commendable, in that familiar old-school way, the food wasn't uniquely outstanding. However, the production-line style of operation meant that service was run with Japanese-level efficiency. Orders are taken at the reception, even before you're seated, so dishes are churned out swiftly. Turnover i

Los Primos was a recommendation by a Spanish friend; and when a Spaniard endorses a Spanish restaurant, you best heed that endorsement and head straight to that Spanish restaurant. A casual open-aired concept under the same group that owns popular Italian trattoria Cugini (which also happens to be its next-door neighbour), the Club Street tenant is balmy and relaxed. Weekday afternoons will find this cosy spot a tranquil respite in the heart of the central business district, whereas nightfall brings with it the buzz of the executive crowd. The food was indeed fantastic, with big hearty flavours the result of fresh produce effortlessly finessed. Save for the slightly off-kilter menu descriptions, every dish was a slamdunk. Not one wrong move by the incredible exhibition kitchen here. And while prices are relatively steep, portions were surprisingly ample. Service can get a little frazzled during a full-house, but remains well-meaning and reasonably efficient. The Pulpo a la Gall

Gunthers is my all-time favourite French restaurant. A bastion of consistency and reliability, the food is elegant if a tad traditional, and the service, warm and gracious. Regular prices may veer towards the extravagant, but their Set Lunches are a steal, at only $38++ per head. If you can get away from the humdrum of a working week day, Gunther's makes for a perfectly languid respite. A fail-safe, the Carpaccio of Wagyu Beef "Tartare" Style was as exquisite as it looked. This was fresh, and balanced in its complexity. A favourite of mine, the Grilled Scallop , beautifully seared to a lovely gold, was diced and slathered in a garlicky herb butter sauce. Absolutely smashing. The Mushroom Cappuccino makes a wonderfully comforting soup, all velvety and frothy in texture and earthy and creamy in flavour. A vegetarian option for an entree, the daily special Gunther's Creation , was a layered cake of Potato Gratin strewn with tempura-ed enoki, baby romai

I love stews; it's like the easiest thing to make, super comforting, and allows you to prep it the night before, leaving you oodles of free time on party day itself. This is a Mexican-style beef stew, so I've used a mix of beef and vegetable stock, with a light Mexican beer that I found in Meidi-Ya, as a soup base. A tip is to mill black pepper all over prior to serving; the spice seems to really bring out the flavours beautifully. Ingredients (feeds 4-6 pax):  1 kg stewing beef, cut into 1" cubes 2 green peppers, diced into 1" cubes 1 jalapeno, seeded and diced finely 1 large onion, minced 1 garlic bulb, minced 2 cans diced tomatoes 2 tbsp ground cumin 1 tsp chilli powder 1 tbsp ground oregano 1 tbsp spicy paprika 2 bay leaves 2 cup beef stock 2 cups vegetable stock 2 cups Mexican beer Olive oil Directions: 1) Brown beef in fat, salting liberally and taking care not to overcrowd the pan. 2) Set aside in stewing pot. 3) Fry onions in

This is an easy-peasy dish that uses leek and fresh thyme to lighten the pungency of gorgonzola and contrast against heavy cream. The sweetness of sweet potatoes make a wonderful complement to stinky blue cheese. Ingredients (feeds 4-6 pax): 1kg sweet potatoes, diced into 1cm cubes Olive oil Salt 2 tbsp butter 2 leeks, pale green parts only, minced 1 tbsp fresh thyme, leaves only 1.5 cups gorgonzola 1/2 cup heavy cream 2 cups toasted walnuts, unsalted Directions: 1) Coat sweet potatoes liberally with salt and olive oil, and roast in pre-heated oven at 200C for 15 minutes. Remove and set aside. 2) Saute leeks in melted butter with thyme, 1 minute. 3) Crumble gorgonzola and melt into cream swirled into the mixture. 4) Assembly time: pour the leek-thyme-gorgonzola cream mixture over the semi-roasted sweet potatoes. 5) Crumble walnuts all over. Roast at 170C for 20-25 minutes until cheese bubbling or until walnuts are browned and toasty. 6) Serve with

In spite of Min Jiang 's longevity, it's not a restaurant we frequent. Their extensive menu is quite a hit-and-miss affair, and you'd really have to pick carefully for a commendable meal . This time round, we opted badly, and each dish comprised a jarring element, which made for a lackluster dinner. The appetizer of Szechuan Chicken ($12), simply poached and served chilled smothered in a spicy-piquant sesame-soy-chilli sauce, passed muster but was far from outstanding. The version at Shinsen Hanten bore more harmonious flavours. The Claypot of Braised Beancurd with Assorted Seafood ($28 for small) would have been wonderfully homestyled but for the less-than-fresh fish and overly treated prawns. Suffice it to say, we left the pieces of fish behind. The Fried String Beans with Minced Meat ($18), enlivened with preserved mustard greens, was lacking in the smoky char of the wok. We saw this served at just every other table, but we didn't quite take to the

The fringes of Little India have started getting gentrified. What was once the hub for many mechanical mom-and-pop shops have given way to a number of notable hip cafes and bistros, amongst them, Morsels , a rustic restaurant styled like an English countryside cottage.  Helmed by twin darlings of the local culinary scene, Petrina Loh and Bryan Chia, Morsels manages an effortless fusion of the east and west with such seamless flair that dishes appear like it was always meant to be married. The food is inventive, and fresh, with nary a whiff of contrived pretentiousness. Best of all, flavours at Morsels are grounded and comforting. Think fusion fare in tapas sharing portions, so budget 6 dishes, including dessert, per 2 persons. Morsels practices impeccable timing, with only one dish served at a time, closely followed by the next only after you're done, so the petite doll-sized tables don't ever get overcrowded with all of the dishes arriving at once. I love it. The l