Vanilla Creme Brulee

Even before you buy the ingredients, walk.. no, run to your local store to buy a blow torch. Now the purists will say that you should only use a butane torch as it’s the only thing that is safe for food. Apparently, if you use a propane torch, it will leave all sorts of residue… Read More »

Prosciutto-walnut Salad

Prosciutto as we know it in North America refers to raw ham that has been cured using a combination of salt and/or nitrate. In Italy though, prosciutto is a general word for pork cut. If you want the dried stuff, you would ask for prosciutto crudo (“raw ham”) . If you want ham, then you… Read More »

I visit a Michelin two-star in Tokyo

Joel Robuchon has been cooking fine meals for longer than I have been alive. Starting with a single restaurant in France, he has slowly built up an empire with restaurants around the world. In Tokyo, he is the only foreigner to have received the coveted Michelin Star – an exclusive award whose criteria makes as… Read More »

Vanilla-Rum Cinnamon Raisin French Toast

Superstars are the key to building great legacies. What would happen if Jordon didn’t lead the Bulls? Would the Oilers have been the same without Gretzky? Could Yamaha dominate MotorGP without Rossi? No! The same thing applies to food. You need a little Mojo to make things taste better. With regards to French Toast, that… Read More »

Clear Glass Noodles with Miso Beef

Click to enlarge I’m a big fan of one pan dishes because they’re fast and they facilitate easy clean-up. Miso in this dish is used to add a bit of a Japanese flair to the dish, but it’s entirely optional as it is a pain in the ass to acquire if you aren’t in a… Read More »


The brainchild of Justin Joyce and Sara Urbauer, the premise of Burgoo is simple – serve good hearty stews and soups at reasonable prices. Drawing inspiration from around the world, Burgoo’s menu reads like the hiding places of Carmen Sandiego. From Ireland to Canada to Morocco, we have foods hailing from four different continents. Now… Read More »

Vanilla Cinnamon Pancakes

Click to enlarge I came up with this when I got annoyed at the recipes out there that call for a million and one ingredients. Pancakes are supposed to be simple comfort food! Nevertheless, this base recipe gives you a lot of room to experiment and play around. I’ll probably post derivatives of this recipe… Read More »

Lemon Grass Beef Skewers

Click to enlarge By using minced meat in this recipe, prep time is cut down as you don’t need to waste time marinating. Though this recipe uses beef, feel free to use any other types of minced meat.

Clams, Sausage and Spaghetti in white wine sauce

Click to enlarge With the scares of red tide and various other maladies associated with shellfish, it comes as no wonder that people tend to shy away from cooking these little bastards. In keeping with my theme of making food accessible to all, here’s my take on things…