The Hungry Bunny

내 친구들과 나는 예방 접종에 대해 이야기하고 있어요.  우리 싱가포르 인들은 너무 행운인데 무료로 예방 접종을 받을 수있는 선택권이 있어요. 하지만 예방 접종을 받아야하는지 어떻게 결정해요??  우선 나는 모든 사람이 백신 접종 여부를 선택해야한다고 생각해요. 하지만 모두가 제대로 조사해야한다고 생각해요. 요즘 페이크 뉴스가 너무 많아서 읽은 모든 뉴스를 확인해야해요. 그리고 의료 전문가와 의사 만 신뢰해야 돼요.  날씨를 알고 싶다면 기상 학자에게 물어 보시죠?? 집에 누수가 있으면 배관공에게 가죠?? 아프면 의사를 가죠?? 그런데 요즘 왜 그렇게 많은 사람들이 페이크 의료 뉴스를 공유하고 있어요?!?  지인들이 페이스북이나 인스타그램에 페이크 뉴스를 퍼뜨리는 것을 볼때 너무 화났어.  책임감을 가져라!! 더 잘 해!!   =======================   We discovered Sinpopo Brand while indulging a week's worth of sugar at Tiger Sugar. Of all the times we've bought bbt at their Paragon branch, we never even thought to turn the corner past Toastbox, to explore that periphery of (somewhat foot traffic-lite) shops. But it was serendipitous that we did, because we walked by, were so enticed by the kaleidoscope of confections that we walked in, and were utterly swayed by their fabulous chirpy service that we promptly bought a slew for dessert. (a...

중 대 하기 때문에... parce que c'est pertinent... ======================== Because I put my money where my mouth is, I'm supporting Violet Oon's riff on "nasi ambeng". If your issue is with regard to the Peranakans allegedly "stealing" another race's cuisine, is it then also an issue that satay has been sold by Chinese hawkers for as long as I can remember? (the Chinese put pork in their satay, is that sacrilegious too?) If your issue is with regard to the Peranakans culturally appropriating your cuisine so that each race should stick to cooking only their own cuisine, shall we then ensure no one but the Indians make and sell roti prata, no one but the Chinese make and sell chicken rice, and no one but the Italians/French/Japanese make and sell Italian/French/Japanese cuisine respectively? If your issue is with regard to the Peranakans reinterpreting a dish that allegedly wasn't their so-called "heritage" to begin with, then please...

I'm slowly eating my way through the collection of restaurants at the National Gallery. National Kitchen by Violet Oon has been on my to-eat list ever since Violet Oon, the doyenne of Peranakan cuisine, announced she was opening yet another eponymous dining concept in the heritage building. I've always liked Violet Oon's Nyonya cuisine, even if I've found her restaurants tend to get a little inconsistent after the 5-year mark. The first time I was here, we got seated outdoors, which fortuitously turned out to be the best seats in the house with its expansive view of the Padang and the Marina Bay Sands beyond. Save for the masses packing the balcony terrace during the F1 and National Day festivities (or any other time when there's fireworks to be seen from this vantage), the alfresco outdoors is a serene contrast to the bustling crowd of the indoors. And it feels a lot more private because tables are spaced much further apart on the balcony. Food-wise, we were...

It's been a while since we last visited a Violet Oon's. And with all the hoopla surrounding its newest outlet in the National Gallery, it all but passed me by the Peranakan doyenne's eponymous Satay Bar at Clarke Quay. We'd fortuitously stumbled upon Violet Oon's Satay Bar & Grill , as we were wandering around Clarke Quay looking for a late-night dinner option after class. The bistro opens till midnight, everyday, and is one of the best restaurants in the sea of dining options in Clarke Quay. The menu, a mix of familiar old-reliables and contemporary fusion dishes, was substantive. The food was superb: classics are finessed perfectly, and the modern stuff was delightful...but their satays were simply exceptional. Service was great as well, personable, spontaneous and attentive. Even when we do takeaways, they'd serve iced water for refreshments. No visit to a restaurant called "Satay Bar" would be complete without a order (or two) of satay....

House of Perankan Petit is possibly going down as one of the year's most wasted eats. A waste of calories, and a waste of time; I walked out of the restaurant, post-dinner, crabby and dissatisfied. The cooking was clunky and uneven, and scarcely authentic. And what's baffling was how the restaurant managed to draw a full crowd on a regular weekend, notwithstanding its limited capacity. Even more mystifying was its glowing online reviews, and longevity in the brutal world of F&B, which tends to weed out the crap. That said, service was hospitable and well-meaning. Even if they lacked knowledge of the menu, forgot to hold off the parsley/cilantro/coriander leaves, and were a clumsy mess (they'd spilled a black soy braise on my white skirt while clearing the table, but apologetically offered complimentary Perrier to dab out the stain before it set).  Despite assurances to the contrary by the waiter who took our order, the Otak Otak ($12) was laced with coriander le...

We're always on the lookout for good Peranakan restaurants. We're both part Peranakan and short of inviting ourselves to our relatives' homes every other weekend for a throwback to our childhood, we've had to make do with satiating our cravings commercially. We've heard good things about The Peranakan , a new-ish restaurant in the recently revamped Claymore Connect, the mall annexed to Orchard Hotel and previously known as Orchard Hotel Shopping Arcade. So, after the initial furore of The Peranakan 's official launch died down, we popped by for a visit. The Peranakan is an intricate and vibrant, if a little kitschy, wallpapered tribute to the Peranakan design sensibility. And with a trove of Peranakan knick-knacks strewn around the restaurant, it almost looks like a museum. I was skeptical, wondering if the food was going to be a cheesy and underwhelming affair. The restaurant's half-capacity on a Friday evening didn't exactly bode a stellar dinner ei...