The Hungry Bunny

I love barbecue; I'm a sucker for anything barbecued. And robatayaki, the Japanese take on barbecue, would ipso facto be one of my favourite styles of Japanese cooking. One of the most renowned robatas in Singapore is Akanoya , a concept under the often underwhelming Akashi group. While I may not be a big fan of their mass-market sushi offerings, I'll happily admit that their robatayaki restaurant is one of the very best on the island. It says volumes, too, that a certain Facebook billionaire and the Tatler-set frequent the casual restaurant. The food may be a tad pricey, but the ingredients are sparkling fresh, and finessed over a coal-fire with aplomb. A bonus, parking is always available at the adjacent Orchard Parade Hotel carpark, and the restaurant is open till late. There's no menu, so you pick out whatever's laid out on the ice in front of you, and they'll cook them all right there in the open grill in front of you. If that boggles your mind, just ask wh

Imperial Treasure Fine Teochew Cuisine Restaurant is our new favourite for Teochew fare. It's been a long while back that I last dined at the illustrious upmarket option under the Imperial Treasure group restaurant. And it's apparently gotten even more celebrated, and picked up a Michelin star in the last year along the way. While Chui Hui Lim remains one of our top go-tos for when a craving for Teochew food hits, Imperial Treasure  shines that little bit brighter with its unparalleled refinement. Here at Imperial Treasure Fine Teochew Cuisine , the essence of Teochew cooking is captured: exquisite, polished, and delicate. The Poached Baby Milk Cabbage in Chicken Broth ($20), or 'nai bai', was an exercise in restrain and simplicity. The mild crunch of the leafy green picked up the nuanced notes of the collagen-rich chicken stock. An absolute must-try, the Teochew Braised Duck ($20) here is the best rendition of braised duck I've ever had. Fresh, lusciou

Camp Kilo Charcoal Club has been on my to-eat list for some time now. I'm a sucker for anything barbecued, and unfortunately, the Hubs isn't a fan of sweating up a storm by a hot grill, flaming his own food. I just could never make it down for its weekend-only opening times, preferring to veg out pantless at home. Also, I was put-off by its somewhat tucked-away location at Kampong Bugis. Which, for the record, isn't in Bugis; it's somewhere in Lavender adjacent to the Kallang River.  Walking in the bustling courtyard, we were immediately struck by how painfully hipster the crowd was. So painful in fact, you could actually wear your sunnies throughout your meal, past nightfall, and not actually look out of place. Camp Kilo is, from what I can ascertain, designed as a sort of backyard bbq party, but its breeziness was so contrived, so pretentious, so exhausting, that urghh, it was excruciating. We hated the vibe so much we actually half-hoped the tantalising smells

I love cabbage; there's always have a head of cabbage in my fridge for when the midnight munchies kick in. There's a million ways to treat it: u can grill to a nutty char, shred it up, raw in a salad, do a quick stir-fry to keep for a crunchy mouthfeel, or braise to a sweet soft finish. This is one of my favourite ways to cook cabbage, and I've added a umami element by way of dried shrimp, rehydrated, pounded (in a mortar with a pestle) and toasted to release its fragrance. Ingredients (feeds 4): 1 medium head cabbage, cut roughly 5 cloves garlic, minced 2 tbsp pounded rehydrated dried shrimp 300 gm pork loin, sliced thinly and marinated with recipe below 2 tbsp light soy 1/2 cup chicken stock salt to taste couple dashes of ground white pepper 1 tbsp canola oil 1 tbsp toasted sesame oil Pork marinade (at least 3 hours): 2 tbsp light soy 1 tbsp oyster sauce 1 tsp lemon juice 1 tbsp sake 2 dashes ground white pepper Directions: 1) Pre-heat canola a

Hellooo, yes, I'm alive. Everything's a-ok, nothing's wrong. I know it's been a long loooooong time since the last blog post, (and friends have hilariously checked if I was still alive) but I was busy with all of life's bustle, and u know, #priorities. So, this was a quick stir-fry I whipped up over a weekday dinner, it comes together in under 15 minutes if prep work is done before that. Ingredients (feeds 4): 300gm chicken fillet, diced and marinated with recipe below 3 cups sliced white button mushrooms 3 cups diced coloured peppers (I used a trio of yellow, red, and green peppers) 4 cloves garlic, minced 1 tbsp light soy salt to taste dash white ground pepper 2 tsp canola oil 2 tsp toasted sesame oil Chicken marinade (marinate for at least 2 hours): 1 tbsp oyster sauce 1 tbsp light soy 2 dashes ground white pepper 2 tsp mirin Directions: 1) Fry minced garlic in pre-heated canola-sesame oil mix in pan, on medium heat until fragrant, about