The Hungry Bunny

I'm a food blogger who blogged about Wee Nam Kee. I'm NOT a Wee Nam Kee staff/representative.

I love hosting dinner parties. Feeding my friends with homecooked food makes me happy. Many a time, I'm asked by my dinner guests if they can bring along anything, and while I tell them to just bring an empty tummy and healthy appetite, I do, on occasion, get gifted with stuff. At a recent dinner party with my MG-girls, Yuwee brought macarons from Canele ! I love Canele macarons, so I truly appreciated the generous gesture. The macarons are just so perfectly balanced and nuanced that polishing 10 of them off in just 1 sitting doesn't feel quite as sinfully decadent as it should. Top from left to right: My ultimate fave, Rose (butter cream perfumed with rose extract); Cookies & Cream, my second favourite; Chocolate Noir (70% Valrhona with Guanaja chocolate cream) Bottom from left to right: Yuzu & Yoghurt, loved the fruity zesty undertones; Feuilletine (66% Valrhona with Caraibe chocolate cream and hazelnut praline); Fleur de Sel Caramel (artisanal salt wit...

If you'll indulge me a little, let me share a recent experience at one of our favourite restaurants that left me fuming. No, it's not the restaurant that pissed me off, but rather, an inconsiderately disgusting patron. So, the restaurant was really crowded. Like really really really crowded. From the packed-like-sardines table configuration to the meant-for-skinny-people walkway between the tables, it was full to the gills. I was seated behind an SPG with waist-long locks. We were back-to-back and I was already pushed right up to my table to give her a little wriggle room. And that's when it happened. She flicked her hair. You know, that flirty flip of the hair off your face that signals your attraction to whomever you're flirting with? Yes, that hair flip. And because her hair was so long, my head was engulfed with her hair. The first time she did that, I apologetically informed her that I was behind her. Yes, I was contrite because some women are vapid enoug...

Warning to the wise: this is another long-ish rant.  What's your policy with money? Do you ever lend your friends money and if so, what's the limit? What do you do when they don't return the money by a stipulated period? What's a reasonable time to wait before you gently remind them that they still owe you money? Do you send them reminders? Or do you wait for them to remember the debt on their own? What about communal meals with friends or colleagues? In particular, very large groups of friends/colleagues. There's usually someone who pays the bill first, especially if there's some kind of discount tied to some kind of credit card and there's only one person who has that particular credit card. I'm not talking about those fluid arrangements with close(r) friends where people take turns to pick up the tab. Usually in such cases, the tab-picking is generally fair and nobody really feels shortchanged because it's all close friends, and close frien...

This is a mini rant. Friends know that my one guilty indulgence is reading food blogs ("flogs"). ("guilty" because I read them at work...yes, my boss reads this flog too) And Singapore, despite its little size, has a very developed food blogging scene. A quick surf on the internet will prove that there is an inordinate number of flogs for a country as tiny as ours. I suppose it's really due to the connectivity of our island, its technologically savvy netizens and their insatiable appetite and love for food. But lately, I've noticed a worrying trend. There is a growing number of flogs that I've stopped reading entirely, simply because almost 90% of their posts are all based on invited tastings. Don't these cheapos ever pay for their meals anymore?!? I've always thought that the ( one of the primary ) purpose( s ) of writing a flog is to introduce to the good people of Singapore the various culinary treasures on our little island. An invited ...

Think Preston Bailey or David Tutera. Chic, classic, romantic and timeless made possible with twinkling candlelight, lush extravagant florals, a little sparkling bling and not forgetting oodles and oodles of love. A big thank you to our wedding guests for being a part of one of the happiest occasions of our lives! 10 December 2011, Trisara

I've mentioned before that the food at Trisara is ah-mazing, and that applies to the food at our wedding. The food was raved about that magical night, everything was absolutely delicious! The best part of an intimate do: I got to eat my dinner, alongside everyone else, and it was refillable several times over! Appetizers (Clockwise from top right) Goong Sarong - King prawns wrapped in rice noodle vermicelli with a honey mustard dipping sauce Gung Rad Sauce Makham - Grilled Rock Lobster with Roasted Chili and Tamarind Sauce Tom Yum Goong - King prawns in a hot and sour broth with lemongrass and galangal Main Courses (Clockwise from bottom right)  Gaeng Kiew Wan - Green curry with apple eggplant, chicken and sweet basil Phad Thai  Phak Ruammit Phad - Stir fried mixed vegetables in oyster sauce Pla sam Rod - Deep fried grouper fillets with three flavour sauce Gung Op Wun Sen - Claypot tunghoon prawns Steamed white rice wrapped in banana leaf Desse...

The hotel staff had thoughtfully laid out a complimentary Chocolate Wafer Cake as a welcome birthday gift when we checked into the suite. Of all 3 birthday cakes, this was by far the best. We just ohh-ed and ahh-ed the entire time while wolfing down the sensationally divine cake. Moist dense rich chocolate layered on a base of delightfully crunchy chocolate wafer.  Mandarin Oriental Hotel 5 Raffles Avenue Marina Square Tel: 6338 0066 Website: www.mandarinoriental.com/singapore/

I'd shamelessly asked for a discount at Senso when footing the bill for the L.A. Lunch, on account that it was my birthday. Unfortunately, they didn't budge. BUT, they did comp my Tiramisu Senso and a glass of celebratory champagne! Yums.   Senso Ristorante & Bar 21 Club Street Tel: 6224 3534 Open weekdays from 12noon to 3pm; Daily from 6pm to 10.30pm; Sunday brunches from 11am to 3pm Website: www.senso.sg

I'm THIRTY. You'd think being a woman, I'd be freaked out by the thought of turning the dreaded big THREE-O. But no, I'm in a very blissful place in my life. In fact, when I was asked to make a birthday wish before blowing out the candles on the chocolate cake my extremely sweet colleagues got for me, I couldn't think of anything I wanted to wish for! That was an incredibly pleasant realization about my life. We should all aim to always be this content and happy in life, huh? Yas, the mastermind, got this cake from Secret Recipe for my birthday celebration in the office. I'd once mentioned in passing that my favourite cake from Secret Recipe is the Chocolate Indulgence, and not the Chocolate Banana one that's so popular, because I don't like bananas. It's amazing how she remembers the tiniest details about people. Even The Professor, the undisputed recluse, deemed it important enough to crawl out of his hibernating cave to join in the birthday c...

This was a birthday surprise from Mr Harvest-the-Crops. I nearly got a heart attack by the surprise though, he'd enlisted Beeps' help to get me back to the office, on the pretext that The Boss was looking for me urgently and I was in trouble because I'd apparently messed up a file. (For the record, I've yet to get CC mad at me for anything and I'm not about to start.) So it was with trepidation that I gingerly went into the meeting room (supposedly to face the music), and a relief when it turned out to be a birthday surprise. This was an American Cheesecake , very light and moist, so delicate in flavour that even a colleague who's a self-professed non-lover of cheesecake lapped up her share happily. I really am blessed with the best colleagues. Thanks you all for being the absolute sweetest. And for nearly giving me a heart attack.

My first publication in the January 2010 issue of the Law Gazette! A friend commented that the name of my blog is quite nympho, which I vehemently disagreed. What do you think? P.S. Credit has to go to my firm's brilliant IT guy once again. He taught me how to convert pdf files to jpg files, in a compatible format capable of being uploaded as a post on this blog. This was supposed to be posted last month, but I obviously didn't know how to upload a pdf file.

“Food porn”, as I like to call it. I’ve always loved watching lifestyle channels on tv and with the advent of the internet, I discovered the guilty indulgence of reading food blogs. I love the gorgeous mouthwatering pictures of food and salivating over the descriptions of the flavours and experiences of each food blogger. I used to get hungry just looking at the photos. And then I wondered, how hard is it to start a food blog of my own? I’ve toyed with the idea of starting my own food blog for some time now and admittedly, it took a bit of pushing from quite a fair number of people to get this done. If I didn’t study law, I think I would have loved to be a tv food and travel guide. Alas, I’ve heard myself on tape, and trust me, I sound like a distorted version of Mickey Mouse. Not cute at all. Not even in the least bit endearing like those Taiwanese teeny bopper female celebrities with their too-cute-for-words whiny voices. I have to confess, I hate coriander leaves, raw celery an...