Friday, October 18, 2019

Thermomix TM6 with 20-in-1 Functions: King of Kitchen Appliances

Just when you thought it couldn't do more...Thermomix just launched its latest and the ninth-generation model, the TM6, that now adds sous vide, browning and sugar caramelisation abilities to its already staggering repertoire of functions.

More than multi-purpose
The Thermomix has always been a juggernaut of kitchen functions and now it boasts 20: stirring, mixing, grinding, kneading, whisking, chopping, weighing, cooking, steaming, simmering and emulsifying to name a few. The auto-cleaning and weight sensing are probably two of the most valuable functions as well.

The new features are probably the most exciting now. Take a look.

Sous vide anything here!
You can also cook meat, fish and vegetables sous vide style by the degree for up to 12 hours.

You can make your own yoghurt and cheese?!? I have made yoghurt before (see this post - but cheese which I love so much...this is a whole new world.

Sure, it can't do deep-frying yet, but turning meats a lovely golden brown is now a possibility.

Cooking with sugar from 110-170 deg C makes many sweet treats possible.

Fat die me. I'm trying to stay away from sugar but I love making stuff. How to make and don't eat? Haha. Hmm. Sell! :D

Choose from a library of downloadable recipes

If you're still not sure of what to cook, get some inspiration from the award-winning Cookidoo recipe platform that comes pre-installed on the TM6. It gives you access to a constantly updated cloud library of 50,000 recipes.

It's no secret that many chefs love the Thermomix. It helps them cut down the hassle in the kitchen, and helps automate various cooking tasks. We had the pleasure of meeting MasterChef 2015 winner Woo Wai Leong who is chef-owner of Restaurant Ibid.

"Having a Thermomix adds real versatility to a professional kitchen: it's akin to having an extra set of hands to handle delicate tasks," says Chef Woo.

Chef Woo and the Thermomix team demonstrated two dishes live. The cod wrapped in lotus leaf, as well as the sesame honey brittle.

Feast by Chef Woo Wai Leongst Restaurant Ibid
Chef Woo also presented a feast of various dishes, each made with some element using the Thermomix.

The Thermomix TM6 costs S$2,520 and is available directly from Thermomix at an initial order price of S$2,320. Units are expected to arrive in November, to be delivered just in time for Christmas.

You can view more details about Thermomix and their Experience Centre here:

Many thanks to Thermomix for the invitation.

Friday, September 20, 2019

Hershey's Chocolate Desserts Taking Over McDonald’s Singapore

From 23 Sept 2019, Hershey's is taking over McDonald's® Singapore with a whole lot of chocolate desserts! This one is for all you chocolate fiends.

The highly-anticipated Hershey’s Soft Serve makes its way to all McDonald’s restaurants and Dessert Kiosks islandwide!

Hershey’s Cone, Twist Cone and ChocoCone®, from S$1.40-S$1.60

Creamy Hershey’s Soft Serve Cones will be available in a Cone, Twist Cone and ChocoCone®.

Chocolatey Sundae and Hershey’s McFlurry®, from $2.40 and $3.20, respectively

If you want the soft serve with a drizzle of fudge, go for the Sundae or savour a chocolatey works with the Hershey’s Soft Serve and luscious chocolate fudge, perfectly swirled with Oreo® cookie bits in the Hershey’s McFlurry®.

You can get your chocolate fix with the Hershey’s Soft Serve at all McDonald’s restaurants and Dessert Kiosks after breakfast hours, for a limited time only.

Hershey’s McFlurry Be-Our-Guest card

From 20 to 22 September, McDonald's is also giving out free vouchers (see first pic) for a total of 2,700 cups of Hershey’s McFlurry®! At 12pm and 6pm on all 3 days, the bus stop advertisements will open up for everyone to grab a delicious cup of Hershey’s McFlurry® for FREE – that is if you’re lucky enough to be the first few in the area!

Date: 20 to 22 September 2019

Time: 12pm and 6pm daily


Bus Stop Code
Bus Stop Description
Road Name
Dhoby Ghaut Station
Orchard Road
Serangoon Station Exit C / Block 201
Serangoon Central


Friday, August 23, 2019

La Dame de Pic: New French Fine-Dining Restaurant at Raffles Singapore

Acclaimed chef Anne-Sophie Pic has made her much-anticipated debut into Asia with La Dame de Pic at the Raffles Singapore. She is best known for gaining and maintaining three Michelin stars for her restaurant, Maison Pic, in Valence, southeast France.

Her two other La Dame de Pic restaurants are in Paris and London. Together she holds seven Michelin stars in her restaurant empire. Nice company for sure. Her outlet here replaces Raffles Grill as the signature dining space, which has been carefully refreshed along with the hotel's main refurbishment.


Wednesday, July 3, 2019

88 Hong Kong Roast Meat Specialist: Char Siew Better Than Roast Pork!

I finally made my way here to eat the much lauded 88 Hong Kong Roast Meat Specialist. It was lunchtime on Sunday, and the queue had already begun before the stall opened at 11:30am. But it moves fast, so don't worry, just jump in. It is going to be worth it. My foodie friend and I each got a plate of char siew and roast pork (S$5.50 each).

The roast pork here gets so much publicity. Indeed it is commendable with that ultra crispy and crumbly biscuit-like skin. However, what really surprised my foodie friend and I though, was the char siew: this kind of quality you'll only find in KL, usually. Each juicy bite is an epiphany with the perfect marinade and expert roasting. To think I almost didn't want to go for char siew; I'm usually not a fan. But this one blew me away. We both found this more impressive than the roast pork.

We found that every aspect of the meal was thoughtfully done. The texture of the rice was perfect, not mushy. The quality of the condiments: good sambal with dried shrimp, and a nice tangy garlic chili dip. Even the gravy is gorgeously thick and richly infused with Chinese herbs and spices.

Definitely worth many return visits despite its location. 

53 Tyrwhitt Rd, Singapore 207566
Open daily 11am to 9pm (Sundays they open a little later at 11:30am)
And they often sell out the roast pork by 5pm, so go early


Wednesday, June 26, 2019

Giveaway & 30% Off Promo Code: DineInn Private Chef’s Table (Singapore Food Festival)

Dine Inn will be hosting an inaugural event: Private Chef’s Table, in conjunction with the Singapore Food Festival. This 24-day Private Dining Marathon involves Celebrity Chef Eric Teo and 10 of Dine Inn’s best home chefs preparing an exciting line-up of exquisite cuisines in a dining experience filled with the warmth of home. It's held daily from 5 July to 28 July 2019, 7pm to 10pm.

The venue, The Gathering Room, is centrally located at 115 King George’s Avenue #02-01 Singapore 208561. It's a home environment with an open concept kitchen. Guests can interact with and get up close and personal with the home chefs, hear unique stories and even learn a cooking tip or two.

The talent line-up for Private Chef’s Table is specially curated by Celebrity Chef and Dine Inn Co-founder Eric Teo. Chef Eric Teo serves as a mentor to the home chefs, curating the menu and dishes to be presented during the event. There are two themes available: Modern Takes and Heritage Food. Modern Takes gives new meaning and character to old favourites, while Heritage Food consists of authentic recipes passed down from generations.

“The premise of Dine Inn and Private Chef’s Table is about bringing people together through their love for food. I believe that Singapore’s culinary gems are hidden from plain sight and in the kitchen of every home. Nothing beats the sincerity and attention to detail from our home chefs when they lovingly prepare a private dinner for you. I am honoured and proud to have mentored 10 of Dine Inn’s best home chefs and work alongside with them to let you savour home-cooked goodness with a 5-star dining experience,” said Chef Eric Teo.

Here's the full calendar of events:

Calendar of Events

Modern Takes

Modern Takes focuses on modern interpretations and unique twists in familiar local dishes. It pushes the boundaries of culinary evolution and breathes new life into our burgeoning dining scene.

1. Host Jo Ann and her mother Host Jane See are participating in the Private Chef’s Table event together. Host Jo Ann will be focusing on Modern Takes, and one of her specialties is Laksa-gne, a fusion of Singaporean and Western flavours. She even handmakes her own Lasagne sheets and Rempah! Her mother, Host Jane See will be focusing on Heritage food, and her specialty is Klang style Bak Kut Teh Ramen.

2. Power couple Host Janan Kwek and his fiancé, Sherry will be participating in this event together. Their specialty dish is Crab and Tiger Prawn Filled Ravioli in rich Umami Prawn Stock.

3. Chef Eric Teo will be opening the Modern Takes event on 19 July with dishes such as Pan Seared Barramundi served with Pumpkin Puree, Ginger Soyu Dressing, Baked Chili Crab Brioches, Sauteed Greens, and Ginger Infused Crustacean Milk with Crab Wantons.

Heritage Food

Heritage Food brings back the tastes of yore through authentic recipes to tantalise the taste buds of the present. The home chefs stay true to their culinary roots and act as gatekeepers of carefully guarded recipes and time honoured culinary traditions.

1. Host Gary is a Fengshui Master by day and a Peranakan chef by night. Guests might even be able to learn some Fengshui tips from him through this event! Host Gary’s specialty dish would be his Bakwan Kepiting soup, which is boiled for 6 hours, with meatballs made from a trio of prawns, pork, and hand picked crab meat.

2. Another home chef keeping the fire burning would be Host Yun Hui with his specialty dish, Lor Bak Rice. Pork belly teased on low heat for maximum flavour, topped with a liquid centre miso-marinated egg, with Grandma’s chilli sauce by the side.

3. Celebrity Chef Eric Teo will be opening the Heritage Food event on 5 July with a line- up of specialty dishes from different Chinese dialect groups such as Hakka Grandma Fish Noodles, Hainan Slow Cooked Bird Nest, Teochew Heavenly King Braised Crab Meat, and more.

Pre-Dinner Activities

It’s not just about the food. To complete the culinary experience, participants of Private Chef’s Table will get the rare chance of making their own whiskey, unleashing the mixologist in them through cocktail workshops, and experiencing the finer things in life through wine and spirits appreciation. There will be guest appearances by Matthew Parry (above), Chivas Brand Ambassador, Rhyse Borland, Cocktail Brand Ambassador and Lucas Mulliez, Martell and Perrieri Jouet Brand Ambassador. What’s more? Every dish will be paired with either a whisky, cocktail, wine, or champagne!

Ticketing Information & Promo Code

• Apply special reader promo code “CATHERINE30” to get 30% off regular price (Usual Price: S$100 - S$140 Per Pax). Full disclosure: they are giving me $10 for each seat booked, so when you use my code, you will be feeding my children too!
• Promo code is not applicable for Chef Eric Teo’s events (S$400 Per Pax).
How to Book: Click on the “Book Now” link or go here
Location: 115 King George’s Avenue #02-01 Singapore 208561, enter through Rogers & Sons #01-01.

Enquiries: email or call +65 6796 9340 during office hours

Terms & Conditions:
• Tickets are strictly non-refundable.
• Promo price is not applicable for Chef Eric Teo’s events ($400 Per Pax).
• For other Terms & Conditions, visit the website.


I am giving away two tickets to this megadelicious event!

All you have to do is share my Facebook or Instagram post, and tag a friend you'd like to bring. Browse the chefs here, then tell me which other menu you'd love to try.

Facebook page contest link

Instagram link

Deadline: 11:59pm Friday 28 Jun 2019 30 June 2019 (extended!)
One winner will be picked. I will announce the results the next day.

UPDATE: The winner is Valentine Low from Facebook. We have contacted her for prize collection logistics.

Happy DineInn marathoning!

Thanks to DineInn for sponsoring the contest tickets.


Tuesday, June 25, 2019

Crab and Lobster Seafood Buffet at Carousel, Royal Plaza on Scotts

Wow, what a way to tide through the weekly Monday blues! Beloved buffet restaurant Carousel, Royal Plaza on Scotts is offering a seafood bonanza Mondays with the Let’s Get Crackin’ lobster and crab feast. Take a deep dive into the treasure trove of fresh succulent crustaceans prepared a multitude of ways.

There are countless ways to enjoy these ocean favourites – from simple boiled lobsters retaining its natural sweet flavours to a mean salted egg stir-fry for a local twist. This looks like a spread where you'll love digging for every morsel of the juicy crustaceans. I will be coming here myself to enjoy these!

  • Seafood on Ice* (Boiled Maine Lobsters, Baby Lobsters, Slipper Lobsters, Alaskan King Crab Legs, Spanner Crabs, Brown Crabs, Mud Crabs, Blue Swimming Crabs)
  • Hot Steamed Snow Crabs*
  • Cheesy Lobster Au Gratin*
  • Stir-fried Salted Egg Slipper Lobster with Curry Leaves*
  • Maine Lobster Glazed in Black Pepper Sauce*
  • Lobster Laksa*
  • Hong Kong Style Lobster & Seafood Cheese Baked Rice*
  • Braised Lobster Hokkien Mee*
  • Truffle-scented Lobster Risotto
  • Lobster Pasta Live Station
  • Lobster and Seafood Giant Paella
  • Lobster Bisque with Parmesan Croutons
  • Singapore Chilli Crab with Golden Mantous
  • Steamed Baby Lobster with Garlic Soy Sauce
  • Deep-fried Soft-shell Crab with Sour Pomelo Dip
  • Crab Meat and Shark’s Fin Melon Soup
  • Lobster & Seafood Porridge
*Menu highlights

Lobster and Crab Seafood Spread, Carousel, Royal Plaza on Scotts_8

The Let’s Get Crackin’ lobster and crab buffet will be available from 17 June to 19 August, every Monday for dinner from 6.30pm to 9.30pm at S$80++ (adults) and S$46++ (children).

For online reservations, visit For more information, contact Carousel at +65 6219 3780 or email

All prices are subject to 10% service charge and prevailing government taxes.


Thursday, March 21, 2019

Classy Affordable Omakase at Teppan Kappou Kenji (Tanjong Pagar)

Classically trained chef Kenji Okumura wants to make omakase more affordable and accessible. His restaurant Teppan Kappou Kenji at 99 Tanjong Pagar Road offers customisable omakase menus below the normal S$200 bracket.

Kappou cuisine is like a more modest version of kaiseki. The chef/owner, visible from the counter, prepares a multitude of courses that respect seasonality of ingredients. It's a more relaxed environment than kaiseki at ryouteis and you can interact with the chef too.

Three fixed dinner menus - Hana, Kiri, and Aoi - range from S$60 to S$120, while the Omakase set Lunch affair starts from a very reasonable S$50. Even the most premium offering, the Spring Omakase, is a steal at S$150 because the nine courses feature curated ingredients at the peak of their seasonality. Take a look below:


Saturday, February 2, 2019

Maggie Joan's Celebrates 3rd Anniversary with New Menu and Chef

Grungy, underground and darkly chic, Maggie Joan's has proven it's not a hipster destination that can't last a year. It just celebrated its third anniversary last year with a new menu designed by promising young chef Seumas Smith. Formerly Head Chef at Moosehead, he has taken on the role of Group Executive Chef and now fronts the kitchen at Maggie Joan’s.

The focus remains Modern European, and the dishes are executed with flair and skill, but remain approachable. Still, it's intriguing learning about the ingredients and techniques used here.

While the philosophy behind Maggie Joan's (named after owner Daniel Ballis' two grandmothers Maggie and Joan) is to make food as much as possible from scratch (just like grandmas would), the final delivery is certainly far more refined than granny's rustic fare.

Among the new dishes:


Monday, January 14, 2019

CNY Goodies from Old School Muar Bakery

I love stories about old bakeries. I'd not heard of Bing Liang Bakery in Muar but apparently their tarts and cakes have been popular since starting in 1998. Chinese New Year, Hari Raya, Mid-Autumn Festival, and Christmas would see them at their busiest. Malaysians would travel all the way down from as far as Penang to purchase CNY Goodies to share with friends and relatives back home.

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