Chicken Teriyaki and miso soup are classic Japanese dishes.

Boneless chicken thighs marinated with a homemade teriyaki sauce, grilled to perfection and glazed with this sweet and savoury sauce, producing a nice luster.

The chicken has a deliciously crispy skin, the meat is juicy, tender and flavourful.

Pairthe grilled chicken with a bowl of miso soup udon noodles for a simple meal.

This delightfully chewy udon noodles, goes perfectly with umami-rich miso broth.

Nasi Lemak, fragrant rice cooked in coconut milk and pandan leaves, is one of Singaporeans’ favourite food.

Serve the fluffy coconut rice along with Fried Chicken, Otah, Fried Anchovies, Omelette, Sambal Lady’s Fingers and most importantly a generous dollop of Sambal Chilli.

For a nostalgic feel, do it the old-school way, serve the food on banana leaves. Banana leaves impart a subtle flavour to the food.

An irresistible medley of flavours. Sedap!

This dish uses aged beef. Aged beef are more expensive than regular steak and they are hard to find in the market.

Beef aging is a process of preparing the beef for consumption. Mainly by breaking down the connective tissues.

This process is a highly precise technique where the meat is left to mature in a climate controlled environment.

The meat goes through a process of tenderising itself to reach the perfect texture and flavour.

Aged beef are particularly tasty, when properly grilled, it packed more flavour than any steak.

These beef are quickly seared on both sides on high heat, searing caramelized the meat surface and seal in juices.

In order to enjoy the full flavour of the meat, seasoning is kept simple, just a light dash of salt and pepper

This is the red version of Chinese spinach. It can be stir-fry or used for soup. When used for soup, it will leave the soup with a lovely shade of red colour.

This pink spinach adds a bit of drama to the dining table.

Like most leafy greens, this vegetable doesn’t need more embellishments than garlic and salt.

I blanched this spinach in boiling water, squeezed out excess water and dress it with salt, minced garlic, soya sauce and sesame oil. Top with toasted sesame seeds and we have a side dish.

This is a simple noodle soup. Blanched Mee Tai Mak served in a meat broth and topped with any seafood, meat and vegetables. Seasoned and add a splash of fragrant oil.

Serve along with sliced red chilli and soy sauce for a spicy kick.

As the weather gets hot, our bodies attempt to keep cool, we tend to crave for lighter and cooler food. This meal is great for those days when you want to eat lighter.

Eating light and healthy food doesn’t have to be boring. Instead of heavy dishes, choose a refreshing salad. But for it to be count as a good meal, it needs a lot more than just leaves. By adding shredded meat, wraps and fruits; this meal becomes more interesting.

This is a twist to the Chinese Peking Duck Crepe Wraps and Mexican Tortilla Wraps.

Serve the shredded duck meat, selected julienned vegetables and fruits along with warm Chinese pancakes. Each diner could wrap their own portion the way they like it.

A very light and refreshing meal, perfect for our warm weather and a great way for using up all your veggies and fruits in the fridge.

Take a bite, and enjoy!

Yong Tau Foo is a traditional Hakka cuisine, made of Tofu or Beancurd products stuffed with a mixture of ground meat and fish paste.

In Asia, this dish includes various kind of stuffed vegetables, such as brinjals, ladies fingers, bitter gourd, chilli etc. Some used just fish paste or minced meat as fillings, while ohers use a mixture of meat and fish.

There are many ways to serve this dish: dry with sweet sauce, in clear soup, curry/laksa gravy, or braised in bean sauce. They are either accompany with rice or any types of noodles for a complete meal.

Generally, Yong Tau Foo sold in Singapore has very soft fillings, I prefer firm fillings with more bite.

The fillings used here are a combination of meat and fish paste. A variety of vegetables and bean products are filled generously with tasty meat paste.

These Yong Tau Foo are a feast for the eyes and stomach!

One of the most popular local hawker delicacies – Char Kway Teow

This homemade version is less sinful and has a cleaner flavour.

Not using pork or lard in the cooking and adding a large portion of Chye Sim made this dish healthier and not too heavy.

The sweet sauce provides a good balance of sweet and savoury taste while the generous portions of ingredients added to the flavour of the dish.

This homemade Fried Kway Teow is good enough to satisfy my craving without feeling guilty.

Sweet and Sour Sauce is a very classic sauce in Chinese cuisine. This sauce can be incorporated into many Chinese dishes, such as sweet and sour pork, chicken, fish, prawns etc.

Sweet & sour pork/chicken is one of the top Chinese dish among foreigners.

Sweet and sour, acidity balanced by sweetness. This dish features a perfect balance in flavour; sweet, savoury and sour, without one overpowering the other.

Although the key to making a good sweet and sour dish is to have the tangy, syrupy sauce just lightly coating the ingredients. I normallty prefer to prepare little more sauce as we love to scope the sauce over plain rice.

The bright colours make this dish visually appealing while the hint of sourness adds dimension to the taste.

This is definitely one of the favourite soup in Chinese restaurants or Zi Char stalls.

This is a simple boil soup (滚汤) that uses humble ingredients, but the combination of these ingredients make this simple vegetables soup so delicious.

It is important to prepare a good broth as a base for this soup. The three types of eggs make the taste distinctive and also add more flavours.

To ensure that the soup absorbs the flavours of the eggs and the spinach is still green but soft and tender, timing is crucial in the cooking process.