Alright look here for a second, I need your attention. If you live in Singapore, do yourself a favor and get some quality bread from The Bread Project located at Joo Chiat. There was zero intention to make my trip there a post but the quality of the bread has left me with no choice. The croissant packs an an immensely crackly-crisp exterior, one which brings music to your ears when you bite into it.  The interior of it was soft and buttery and I wasted no time devouring it. I didn’t manage to get a picture of it before I finished it. (or rather I couldn’t be bothered to) Then, it hit me that I have a food blog to update so I present to you this semi-eaten peach danish which in my humble opinion is the best I’ve had in my life so far. There are just no words to describe how well executed the pastry shell is. 147 Joo Chiat Road, you wont regret it.
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Alright look here for a second, I need your attention. If you live in Singapore, do yourself a favor and get some quality bread from The Bread Project located at Joo Chiat. There was zero intention to make my trip there a post but the quality of the bread has left me with no choice. The croissant packs an an immensely crackly-crisp exterior, one which brings music to your ears when you bite into it.  The interior of it was soft and buttery and I wasted no time devouring it. I didn’t manage to get a picture of it before I finished it. (or rather I couldn’t be bothered to) Then, it hit me that I have a food blog to update so I present to you this semi-eaten peach danish which in my humble opinion is the best I’ve had in my life so far. There are just no words to describe how well executed the pastry shell is. 147 Joo Chiat Road, you wont regret it.

Small Wonders - Sweets small enough to satisfy by The New York Times See that? That is just 1.5”. Where is the pleasure in sinking your teeth into a soft muffin? Totally nonexistent. I would have to eat this with individual teeth. The hell is going on? What is happening to this world? I fail to see the wonder behind this gaudy monstrosity. “Beyond taste and trend, Stuart Dahan of Stuffed Artisan Cannoli said there was a more practical reason why food entrepreneurs might be going micro: cost. For bakers using prime ingredients, like fresh local ricotta and Callebaut coating chocolate, tiny quantities are more cost-effective. “The inside costs us a lot more than the outside,” he said, pointing out the crisp shell and creamy filling of a cannolo. The micro sell for half the price ($1) of mini ones ($2), but hold less than half the filling.”What is the point of food if it is not used to feed but rather to reap maximum profits? I foresee the day when such products arrive at our sandy shores and people going mad ga-ga over it.
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Small Wonders - Sweets small enough to satisfy by The New York Times

See that? That is just 1.5”. Where is the pleasure in sinking your teeth into a soft muffin? Totally nonexistent. I would have to eat this with individual teeth. The hell is going on? What is happening to this world? I fail to see the wonder behind this gaudy monstrosity.

“Beyond taste and trend, Stuart Dahan of Stuffed Artisan Cannoli said there was a more practical reason why food entrepreneurs might be going micro: cost. For bakers using prime ingredients, like fresh local ricotta and Callebaut coating chocolate, tiny quantities are more cost-effective.

“The inside costs us a lot more than the outside,” he said, pointing out the crisp shell and creamy filling of a cannolo. The micro sell for half the price ($1) of mini ones ($2), but hold less than half the filling.”

What is the point of food if it is not used to feed but rather to reap maximum profits? I foresee the day when such products arrive at our sandy shores and people going mad ga-ga over it.

Caramalised bananas with cinnamon and nutmeg sugar. Oh it’s good. It’s good. The winner here would have to be the sugar & butter syrup with the amazing fragrance of bananas. I mean, just look at how much it glistens. Grab a tub of vanilla ice cream and you are all set for a binge-feast.
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Caramalised bananas with cinnamon and nutmeg sugar. Oh it’s good. It’s good. The winner here would have to be the sugar & butter syrup with the amazing fragrance of bananas. I mean, just look at how much it glistens. Grab a tub of vanilla ice cream and you are all set for a binge-feast.

I’ve had my hungry eyes on this book for at least half a year but never ever managed to get to the process of purchasing it due to the absurd cost of purchasing books in Singapore. With the closure of borders I am basically constrained to Kinokuniya as my final option. Granted, they have a good selection of books but I could feed myself decently for a week with the money I spend there. At last it is on its way thanks to a credit card and amazon, at a much cheaper cost to boot even with international shipping. As promised by amazon, I’ll be receiving this gem by November 8. Niki Sengit here has managed to pair 99 ingredients together into one fine book. Chocolate & Bacon, Peanut & Grape anyone? This book was described as “An original and inspiring resource.” by Heston Blumenthal. If you can’t trust Heston, who can you trust?
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I’ve had my hungry eyes on this book for at least half a year but never ever managed to get to the process of purchasing it due to the absurd cost of purchasing books in Singapore. With the closure of borders I am basically constrained to Kinokuniya as my final option. Granted, they have a good selection of books but I could feed myself decently for a week with the money I spend there.

At last it is on its way thanks to a credit card and amazon, at a much cheaper cost to boot even with international shipping. As promised by amazon, I’ll be receiving this gem by November 8. Niki Sengit here has managed to pair 99 ingredients together into one fine book. Chocolate & Bacon, Peanut & Grape anyone? This book was described as “An original and inspiring resource.” by Heston Blumenthal. If you can’t trust Heston, who can you trust?