The Hungry Bunny

Dukkah is a Middle Eastern spice mix comprising chopped roasted hazelnuts, sesame seeds, pepper, cumin, ground coriander seeds, ground cinnamon, paprika, nutmeg, and cloves. A friend got me a jar of dukka from her travels, and as it turns out, I'd recently eaten the most amazing roasted cauliflower in Darwin, and so the timing of her gift couldn't be more perfect. Over the weekend, I had a few friends over, and cooked up a storm. This roasted cauliflower dish is perfect as a side dish - easy to make (it takes just 20+ minutes!) and frees up space on the stove as it only uses the oven. Ingredients (feeds 6 pax): 15 cups cauliflower florets 1 cup extra virgin olive oil Salt 1/2 cup dukkah Directions:  1) Toss cauliflower with olive oil and salt, and roast in 200C oven for 15-20 minutes until browned slightly in the edges. Toss at the midway mark so the browning is even. 2) Serve with a liberal shower of dukkah. Alternatives:  You can mix it up with broccoli, ...

Wow, I've really gotten backed up, haven't I?? Because most TV shows go on summer break, I'm most engaged socially and am never around at home. And, because I'm not home, I don't get down to blogging. This was eaten a while back, just before the National Day long weekend. Long Ji is a relative newbie in the Tiong Bahru dining scene. Apparently, it's no longer just the revolving door of hipster cafes that find the heritage estate so attractive. Located across the alley from Tiong Bahru Bakery , and a little behind cze char-heavyweight Sin Hoi Sai, the small-ish coffeeshop establishment has been doing a roaring trade since it set up shop late last year. Possibly even better than when the chef-owner was toiling in the kitchens at the now-defunct Golden Spoon Seafood (it was "that other restaurant" across the carpark from Por Kee ). I love crabs (so much I eat them at least once a week!) so when photos of Long Ji 's crab bee hoon began popping up ...

Koh Samui , one of the lesser known Thai islands, is a bit of an enigma. It's not as developed as Phuket, but has a higher concentration of ritzy hotels. In terms of accommodation, there aren't any in-betweens; just the 5-starred resorts, or budget hostels, so tourists are either the well-heeled, or the backpacker sort. Banyan Tree is one of the swankiest hotels in Koh Samui (I mean, the guest demographic at Banyan Tree appear to be the Koreans, Japanese, Europeans and the Arabs, so it's pretty telling the type Banyan Tree caters to). It's located deep within a private beach along Lamai Bay, up a winding slope that's pitch black come nightfall, and since there aren't any amenities within walking distance, I wouldn't recommend trekking out on foot. Best call for a taxi or a hotel car instead. Lamai Beach may not be the most buzzy of beaches, but it's a short 15-minute drive out to Chaweng Beach, the heart of town, and the best seafood restaurant...

Saint Pierre is going down as one of the best eats of 2015. The venerable French restaurant is fronted by Emmanuel Stroobant, a prolific chef whose shocking-platinium locks and muscular frame are perhaps toasted to as much as his food. I mean, the guy looks like Popeye, just blonder. Saint Pierre 's food is classic, exquisitely crafted and beautifully dished up. We had the Classic Menu ($128), relished over a languid 3 hour dinner that was mind-blowingly flawless, and absolutely smashing. I loved the genuine honesty about Saint Pierre 's food, and I think, their philosophy of utilizing not more than 5 flavours is integral to its uncluttered, straightforward appeal, and maintaining the integrity of the produce. Compared to its former CBD-fringed locale, this Sentosa reincarnation of Saint Pierre has a more relaxed, mellow ambience. Less austere and more accessible (in terms of price points), I feel. (Note there's still a smart casual dress code for dinners) Some say i...

A food-loving colleague had told me about FOC , raving about its Catalan cuisine.  A collaboration between a couple of Michelin starred chefs, FOC is amongst a new wave of hip swanky restaurants revitalizing the once-sleepy Hongkong Street. Inspite its impressive pedigree, I liked that the restaurant has a sense of grounded hospitality, made inviting by the warm gracious staff. I've never met chirpier, or bouncier, wait staff; I swear they were on prozac. For a new-ish restaurant, FOC is already running like a well-oiled establishment. The staff knew the menu inside-out, so they were able to make spot-on recommendations; the arrival of our courses were timely; and our water glasses were kept topped up with big smiles. As for the Catalan food at FOC , it was indeed superb - traditional but executed with an effortless flair so while dishes seldom deviate from the classics, flavours are rich, hearty and soulful. It's pricey, but no more expensive than any other Spanish resta...