The Hungry Bunny

Like every other person who learned that one of the culinary options at the Intercontinental Robertson Quay was the world-renowned Wolfgang's Steakhouse , I thought it was yet another concept of celebrity chef Wolfgang Puck's group of restaurants. Like a sister restaurant to the sublime Cut by Wolfgang Puck , maybe? Apparently not. While oft-confused for the other, Wolfgang's Steakhouse is instead, somewhat "related" to another steakhouse heavyweight: Peter Luger. Wolfgang's Steakhouse is named for Wolfgang Zwiener (zwee-ner, not a rhyme for the male appendage, please), a head waiter at Peter Luger Steakhouse who, for decades, served Tinseltown's biggest luminaries. I've never been to Peter Luger, but I sure liked Wolfgang's Steakhouse . The steaks were fantastic, even if the sides were a little bit of a hit-and-miss. I wouldn't say it's the best, but I think it ranks a close second to joint firsts Ruth Chris and Cut. And service

So we'd just watched this rom-com "Little Italy", which chemistry between leads Emma Roberts and easy-on-the-eye Hayden Christensen ( say what you will about his disaster role as a young Anakin Skywalker in the gawdawful Star Wars prequel trilogies, but mannnn, he's sizzling hawt stuff ) played sideshow to the real star of the movie: pizza. Like Burnt with fine dining and Chef with food truck cubanos, watching this made us crave pizza. Like, we were struck with a serious hankering for pizza by the time the credits rolled around. And at 11 o'clock at night, no less. Lucky for us there was Blue Label Pizza , a late-night pizzeria that possibly serves up the best pizzas in town. Here, the Italian classic is given a modern twist, so you get hipster toppings like kale and manchego, and bases studded with sesame seeds. IT WAS AMAZING. We're not big on pizza, but we both agreed, while stuffing our face with pizza, that Blue Label Pizza made carb-loading satisfying

I'm a big fan of using western ingredients in Chinese cooking. This is a fusion of Chinese-style fried noodles (admittedly already b@stardised) with Italian noodles. It may look like a lot of steps but it's a lot easier (and faster) than expected to whip up!! Ingredients (feeds 2-4): 1 cup tagliatelle (or any other string pasta like spaghetti or fettuccine will do) 1 head round cabbage, sliced into strips 3 cups julienned carrots 1 head broccoli, cut into bite-sized florets, makes about 5 cups 500gm chicken fillet, diced and marinated for at least 3 hours (marinade recipe below) 1 head garlic, minced 3 tbsp canola oil 3 tbsp sesame oil oyster sauce light soy sake ground white pepper 1 tsp dark soy for colouring sesame seeds to garnish fried shallots to garnish Chicken marinade: 1.5 tbsp light soy 1 tbsp oyster sauce 1.5 tbsp sesame oil 1 tbsp shaoxing wine dash of white ground pepper 1 tsp sugar Sauce for noodles (pre-mixed in a bowl): 2 tbsp oyst

We always think of salads as a western concept, but salads can be an Asian thing, too. Like this warm vegetable salad redolent with garlic, soy, and sesame flavours, it's distinctively Chinese in style with the sauteed vegetables. There's the warm and soft, contrasted against the cold crisp of the mesclun greens. Ingredients (feeds 2 as a main, 4 as a side): 1 package of 150gm mesclun leaves, washed and spun dry 600gm mushrooms, sliced (I used a mix of white buttons, Swiss browns and portobellos) 2 cups carrots, julienned 1 large zucchini, diced 1 head garlic, minced 3 tbsp canola oil 3 tbsp sesame oil 3 tbsp light soy 2 tbsp oyster sauce 2 tbsp sake fried garlic to garnish Dressing: 5 tbsp ponzu sauce 3 tbsp toasted sesame oil 1 tsp wholegrain mustard Directions: 1) Fry 1 tbsp minced garlic in 1 tbsp canola oil and 1 tbsp sesame oil on medium heat until fragrant, about 30 seconds. 2) Turn heat up to medium-high and toss in mushrooms with 1 tbsp lig

The National Gallery will forever be known to me as the old Supreme Court. As one of the last batches of lawyers freshly minted in its courtrooms, I've fond memories hanging out in the bar-room of old. It was exuberant place of stimulating debate, sagely counsel, and just plain ol' salacious hearsay. The stately building, granted conservation status as an important heritage of Singapore, has been refurbished into an art museum and a popular destination for families with young 'uns. Not my scene, of course, but the slew of dining options at the National Gallery are quite the draw. Like I always say, food is what attracts Singaporeans near and far. You can build a mall in the godforsaken nowhere, but fill it with restaurants galore, and the crowds will come. Sitting next to Aura at the top floor of the National Gallery, Yan Restaurant appears incredibly popular: The restaurant was a full-house even on a typically sluggish Monday night for dinner. It's little wonder,

After that disaster of a dinner at Sushi Mieda , the Hubs was turned off sushi for a spell. I, on the other hand, couldn't wait to exorcise that dinner with properly good sushi. And where else better to do that than Shoukouwa , Singapore's most distinguished Michelin-studded Japanese restaurant. There's just two omakase menus for dinner, the Miyabi for those of the genteel appetites at $320, and for the gluttons, the 19-course Hana ($480), the latter which we had, because #FatLifeChoseMe. I use "course" loosely, because they were mostly single mouthfuls of sushi. And while Shoukouwa is priced at the very top of the range, dinner was indubitably worth every penny. Well, of the Hub's wallet, that is, heh. Shoukouwa was subliminal. The seafood was unbelievably fresh (any fresher, it'd be alive and kicking), and treated with an almost reverent restrain by Shoukouwa 's chefs. It was exquisite in its straightforward, uncomplicated approach. A bonus: t