Monday, December 01, 2003
At the very least
Adventures from a small Singaporean HDB kitchen.That's It?
Oh, collectively, we love chocolate, comfort food, lots of chicken and meat, local hawker fares and ice creams. Our inspirations are drawn from everyday cravings for not necessarily healthy deliciousness, love for good food, new recipes from the Internet, great works from renowned chefs, travels, cravings from friends and family, and of course, fresh ingredients.The Author
Pick Yin is a Malaysian woman working and living in Singapore.
She loves to cook, bake and most importantly, eat. Her favorite room in her shoebox flat is her kitchen. She can spend the entire day there and not miss a thing. What makes her day?
A bowl of wanton soup noodles, a piece (or two) of moist chocolate cake, a piece of fried chicken, a bowl of lychees, a warm salad with pine nuts and perhaps a big fat slab of steak.
When she is not cooking, she's involved with a certain German enterprise technology. People tell her she should be a chef and/or open a bakery, and quit her day job. She's trying to make peace with those sort of comments here. The dream lives on.The Partner in Crime
Vijay is the author's permanent taste tester, occasional but extremely detailed dishwasher, trash organizer and lead food photographer.
He loves anything cheese, burgers, Hokkien noodle, coffee, Chinese fried rice, chicken rice, Muscat, foie gras and chicken curry. He despises most fruits and doesn't eat beef. Most of the time he gets shooed out of the kitchen unless needed for passing utensils, tasting, cleaning up, sprinkling flour on the counter or taking great pictures.
However, on many occasions, he cooks, very well too. He doesn't sugar coat reviews for the food of yours truly. Certain standards are to be maintained since he is after all, also a Malaysian.Life is Great
Photos of food in recipe posts can be used with permission. Contact us through the comment section or drop us a mail. We'd love to hear from you.
Life Is Great explores the incredible world of food and cooking. We hope to share with you our most delicious moments and inspirations.
“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.”
Julia Child (Mastering the Art of French Cooking)
“Life is short. Live your dream and share your passion.”
- Kong Bak Pau (扣肉包)
- Pandan Chiffon Cake (Improved)
- Crispy Fried Egg
- Tamago Kake Gohan (卵かけご飯)
- Strawberry Pie
- One Pot Chicken Rice
- Bak Chor Mee (肉脞面 - Minced Pork Noodle)
- Hakka Salted Egg Steamed Pork (咸蛋蒸猪肉)
- Best Egg Salad
- Blood Orange Chiffon Cake
- Chocolate Peanut Butter Cake
- Hong Kong Part III
- Hong Kong Part II: Zongzi/Bakchang (粽子/肉粽)
- Caffè HABITŪ (the table) at G.O.D. Causeway Bay, Hong Kong
- Hong Kong Part I
- Australia 2010 Part 1: Melbourne
- Bourke Street Bakery, Sydney
- Il Fornaio, St Kilda
- Queen Victoria Market, Melbourne