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Posted by Sam Han on May 11, 2019 · Leave a Comment
We have always enjoyed good food but now that our family has been blessed with the addition of 3 rambunctious grands, eating out can be a hassle if any popular restaurant is not children-friendly. What do I mean by not toddler-friendly? Hole-in-the-wall type of eateries where seats are placed so closely together you could/would be … Continue reading →
Category Asian, Chinese, Crab, Cuisine, Cze Char, Desserts, Dinner, Duck, Eggs, Fish, Food Reviews, Food Tasting, Lunch, Meat, Media & Social Events, Pork, Poutltry, Prawns, Restaurants & Food Reviews, Seafood, Snacks & Miscellaneous Foods, Thai, The Bonding Tool Blog, Uncategorized · Tagged with black bean ice cream, black sticky rice dessert, braised bittergourd with garoupa, broccoli with shimeiji mushrooms, Chef Chang Wing Fai, chinese food, Food and Restaurant Review, Food Tasting, Gin Khao, green curry fried rice, Green Curry Fried Rice with Prawn in Coconut Husk, Pork Ribs with Special Sauce, prawn with pumpkin sauce, pulut hitam with black bean ice cream, Pumpkin Fish Maw Soup with Crab Meat, Restaurants at Tampines Safra, Sino-Thai cuisine, Smoked Duck with Salted Egg Salmon Skin, The Kinnari, 中泰菜式
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Posted by Sam Han on June 23, 2018 · Leave a Comment
Try Me If You’ve Got Balls! That’s my post title back in May 2013 for BlackBalls 黑丸嫩仙草 when reviewing the popular Taiwanese dessert chain in Singapore and Melbourne. As the saying goes, “When ya get ’em by the balls, their hearts and minds will follow!” Well, BlackBall got me then but now Nine Fresh is even … Continue reading →
Category Asian, Best of Singapore Foods, Cuisine, Desserts, Restaurants & Food Reviews, Snacks & Miscellaneous Foods, Street Food, Taiwanese, The Bonding Tool Blog · Tagged with asian snack, BlackBalls 黑丸嫩仙草, 芋圆食譜, food review, Grass Jelly, Grass Jelly Mixed Fruits, how Jiufen got its name, how to make Taiwanese tapioca balls recipe, how to make Taiwanese taro balls dessert recipe, how to make taro balls recipe, meaning and definition of QQ food texture, Nine Fresh (九鲜) Desserts Taiwan, recipe sharing, Samantha Han, Sg cafe, Sg Food, sweet potato balls, Taiwanese desserts, Taiwanese desserts in Singapore, Taro Balls, tau huay, tea time, The Bonding Tool Blog, tofu fah, trendy foods in Singapore, yam taro, yummy, 冰糖芋圓, 台灣小吃, 水果粉圓食譜, 九份芋圓食譜
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Posted by Sam Han on July 17, 2017 · Leave a Comment
Back in the days when there-was-no-life-before-social-media (oh really?), when human communications were not maintained through social status updates and responses in the form of likes, pluses or retweets and reciprocal engagements, back when internet was a whole new world to me, where I could buy recipes for US$5 sent via mailto (subscribed user@pacific.net), I stumbled … Continue reading →
Category Celebrations & Events, Confections, Cuisine, Desserts, Home-baked Goods, Homecooked Meals, Recipes, Snacks & Miscellaneous Foods, The Bonding Tool Blog, Uncategorized, Western · Tagged with cake recipe, Cakes and Pastries, Carrot Cake, Carrot Cake Recipe With Coconut, Carrot Cake Recipe With Coconut Pineapple & Walnuts, Carrot Cake Recipe With Pineapple And Coconut, cream cheese frosting with lemon juice, Cupcake Recipe, food photography, home-baked, moist and spicy carrot cake recipe, recipe, recipes, Samantha Han, Spicy Carrot Cake, The Bonding Tool Blog
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Posted by Sam Han on March 11, 2017 · Leave a Comment
Question: Who lives by these rules? 1. Never quit. 2. Be yourself. 3. Don’t put too much flour in your brownies. My father was invited to visit her a few times after that. Once, he had heard that she was recovering from a serious car accident, and he stopped by to drop off a package … Continue reading →
Category Bakery & Pattiserie, Confections, Cuisine, Desserts, Eggs, Recipe Reviews, Recipes, Snacks & Miscellaneous Foods, Stories, The Bonding Tool Blog, Uncategorized, Western · Tagged with baking, brownie recipe, brownies, cakes, Desserts, Katharine Hepburn's Brownies Recipe, Pattiserie, recipe, Samantha Han, The Bonding Tool Blog
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Posted by Sam Han on October 12, 2016 · Leave a Comment
24 Karat Edible Gold Dust Brownie from Chalk Farm, a cake company in Singapore. Don’t worry, it didn’t cost me an arm or leg. A kilo cost S$60 and this chunk was one of the 12 slices so it cost me only S$5. That said, how was the taste? Like any good old brownie should! … Continue reading →
Category Bakery & Pattiserie, Confections, Desserts, Food Reviews, Snacks & Miscellaneous Foods, The Bonding Tool Blog, Uncategorized, Western · Tagged with 24 Karat Edible Gold Dust Brownie, brownie, Chalk Farm, chocolate cake, Din Tai Fung Restaurant, The Bonding Tool Blog
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Posted by Sam Han on May 2, 2016 · 3 Comments
“Lemon meringue pie is a type of baked pie, usually served for dessert, made with a crust usually shortcrust pastry, lemon custard filling and a fluffy meringue topping.” – Wikipedia Lemon Meringue Pie Recipe Ingredients: 1x 9-inch Pie Crust (you can make pie crust from scratch or use store-bought but make sure it is baked … Continue reading →
Category Bakery & Pattiserie, Confections, Cuisine, Desserts, Eggs, Recipes, Snacks & Miscellaneous Foods, The Bonding Tool Blog, Uncategorized, Western · Tagged with baked goods, confectionery, Desserts, lemon custard, lemon meringue pie, lemon meringue pie recipe, meringue, Pastry, pie, recipes, sweets, 柠檬蛋白塔
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Posted by Sam Han on April 29, 2016 · Leave a Comment
Remember I talked about salted egg yolk and gooey lava craze in Singapore’s F&B industry? Well, it has finally hit our local bakery scene of late from eastern liu sar bao to western croissants and now, Lava Cheese Tarts and a variant Salted Yolk Lava Cheese Tarts! Launched on 8th April 2016, the Lava Cheese … Continue reading →
Category Bakery & Pattiserie, Confections, Desserts, Eggs, Food Reviews, Snacks & Miscellaneous Foods, The Bonding Tool Blog, Uncategorized · Tagged with baked goods, cheese tarts, confectionery, food review, prima deli, salted yolk cheese tarts, tarts
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Posted by Sam Han on January 20, 2016 · Leave a Comment
I have been to the Republic Of Singapore Yacht Club several times for karaoke and drinks but it was usually late at night, after The Bridge Bistro & Beacon Bar were closed for business. Last November, I had the chance to savour, no, devour is more likely, their substantial fare. The river cobbler (or bassa to … Continue reading →
Category Chicken, Cuisine, Desserts, Dinner, Fish, Food Reviews, Food Tasting, Lamb/Mutton, Lunch, Meat, Noodle & Pasta, Pizzas, Pork, Poutltry, Prawns, Restaurants & Food Reviews, Salad & Vegetable, Seafood, Simmer & Stew, Snacks & Miscellaneous Foods, The Bonding Tool Blog, Uncategorized, Western · Tagged with avocado salad, beer battered fish and chips, blackened salmon, bread & butter pudding, cajun salmon, Chef Patrick Tan, chicken and mango salad, dinner, eateries in west coast singapore, farmer's pizza, food tastings, Lamb Shank, lunch, mushroom soup, Pizza, prawn aglio olio, republic singapore yacht club, restaurants in west coast, salmon steak, spaghetti carbonara, The Bridge Bistro, The Bridge Bistro & Beacon Bar, The Bridge Bistro & Beacon Bar @ RSYC, tiramisu, traditional fish and chips, west coast singapore, Western Food
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Posted by Sam Han on January 11, 2016 · 11 Comments
TJ, my grandson, is suspected to be allergic to dairy products so Valerie has to adjust to strict non-dairy diet since she is still breastfeeding him. It is a little inconvenient when eating out but we can still indulge. Last week, Valerie made some chocolate cake and gave me a slab. The cake tasted even … Continue reading →
Category Bakery & Pattiserie, Confections, Desserts, Eggs, Recipes, The Bonding Tool Blog, Uncategorized, Valerie's Recipe · Tagged with chocolate cake, chocolate cake recipe, Chocolate Coconut Oil Cake Recipe, Coconut Oil Chocolate Cake, Coconut Oil Chocolate Cake Recipe, Dr Bronner’s Whole Kernel Organic Virgin Coconut Oil, gluten-free cake
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Posted by Sam Han on December 16, 2015 · Leave a Comment
Man Cheuam is a typical Thai-style steamed tapioca (cassava) dessert that comes with Coconut Cream. Besides Red Ruby, it is also one of my favourite and must-have desserts when dining in a Thai eatery or restaurant if they offer it. Ingredients: 500gm Tapioca, peeled and cut into 5cm length 1/2 cup White Sugar 1 cup … Continue reading →
Category Cuisine, Desserts, Recipes, Thai, The Bonding Tool Blog, Uncategorized · Tagged with cassava, man cheuam, recipes, steamed tapioca with coconut cream, Thai Desserts, Thai Food
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