I recently attended an all female - bloggers only event at the posh Heaven's Loft restaurant in Orchard Central. The event was organized by Kotex and OMY for the former's launch of its breakthrough product - Luxe. It's a party definitely filled with mouthwatering sweet treats. An assortment of specialty cakes, fruit tarts, cup cakes, mousse, brownies, ice cream and other finger licking good savoury bites entertained the meandering palate of every guest. It was an afternoon of sugar rush which is just right for the high spirit ambiance at the launch party.

There was a "Design your own Cupcakes" table by Sweetest Moments that really hooked my interest. My daughter and I had a wonderful bonding time in creating our own cute little cupcake versions. Other than the design, there's nothing spectacular to rave about the taste. I was apparently craving for a more gooey, decadent mouthfeel rather than the crumbly, dry texture that it has. However, I would commend the level of sweetness as it's just right, not too sweet nor too bland.

Just like its other asian neighbors, Singapore share the same eating habit for rice and noodles. The local diet is largely comprised of these two major staples with the latter as the most common choice for a meal. From its very affluent culinary pot, noodles definitely stands out as a food category. You normally see it in all forms and variations in the local food centres and Kopitiams. In fact, the range of choices is so diverse that sampling its taste equates to being a cultural attraction. It's typically slurpped and enjoyed piping hot either in soup or stir-fry. Many of these dishes are adaptations or inter-cultural fusions of the multiple ethnic groups who migrated to the country. This gave birth to the Chinese-Singaporean, Indian-Singaporean, Malay-Singaporean, Indo-Singaporean and other mix and matches of multi-racial cuisines. Likewise, by and large, this makes the noodle dishes in this country far from being lifeless and boring. As such, it is a culinary pride. Here are my top picks for the must try.

Prawn Hokkien Mee - a dish brought to Singapore by immigrants from Fujian (Hokkien) Province in China; it's rice vermicelli and round yellow noodles fried with prawns, cuttle fish and bits of pork fat; creamy, oily yet pleasingly tasty!



Char Kway Teow - "char kway teow" means stir-fried ricecake strips which generally refers to flat rice noodles; usually stir-fried in very high heat with chinese sausage, beaten egg, fish cakes, bean sprouts, green chives, chillies and some vegetables; tales had it that this is the most fatty noodle dish since it's fried in pork fat (no wonder it is very oily in mouthfeel) nonetheless, the wok taste is something to crave for

I'm beginning to embrace the fact that Singapore is really a "food obsessed" country. So much so that describing its culinary pot as overflowing with great dishes to be had is still a restrained statement. Food here comes from all walks of life (if that can be said). From the unassuming street shops and hawker centers, to the posh and classy five star restaurants established by no less than the creme de la creme of the culinary world, a myriad of taste sensations are waiting to be discovered. While my taste trek to the restaurants of top celebrity chefs at the now esteemed Marina Bay Sands is still yet to happen, I tracked down the unembellished yet genuinely rich food spot in the island-state, Makansutra. I was lucky enough to meet in person its founder at the recently concluded Food Festival 2010. Makansutra claims to celebrate the best of Asian food culture and lifestyle. Judging from what I've seen and experienced from my recent visit, it indeed lives up to what it calls for. This foodie place is no simple street eatery.

Compared to other homegrown food centres, Makansutra offers a more subtle and relaxing ambiance. It doesn't bear that typical noise of a hawker place. And since it's located within Marina bay area, diners are treated to a charming scene of the skyline and a bay view while devouring gastronomic meals. It's true, dining here transcends to discovering the food culture of asia. Popular dishes from asian countries like India, Malaysia, Indonesia, China and Singapore just to name a few are well represented here. As I hop from one food stall to the next, I am amazed at how make shifts kitchen via push carts were able to concoct wonderful dishes. This is certainly the place where no michelin star is needed to gauge the skills of the cook. Plain and simply, the foods are tasty. Here's a sneak peek of some of the options available..

Roti Prata

Prawn Roll

Sambal Kangkong

For someone who's used to the abundance of sweet treats back in the Philippines, I can't help but crave for the customary rich and indulgent sweet delights every once in a while. That's why, it's satisfying to discover that Singapore has its own exciting range of baked goods and sweets as well. Among the ones notable for good products are Bakerzin, Bread Talk, Four Leaves and Bengawan Solo. Recently, another new establishment was born to conquer the tastebuds of many sweets afficionados. Let's Sweets, claimed to be the first and the latest dessert buffet restaurant in the island is opening today. It promises to offer a sugar rush experience out of an extensive selection of more than 40 scrumptious desserts. Being the newest addition to the growing family of Japan Foods Holding Ltd., the brain child behind Ajisen Ramen among others, it's expected to delight food enthusiasts with the signature touch of the intricacy and dainty of a Japanese creation with contemporary French inspiration. The banner products that the dessert house will showcase include the following:

Gateur Opera, Mousse aux Orange, Mousse aux Cassis and Baked Cheese Cake

I was privileged enough to be given the chance of joining a select group of people to a Food Photography Session spearheaded by NOVUS Restaurant-Bar-Cafe Courtyard in cooperation with CASIO and FOOD & TRAVEL magazine. The Food Photography workshop was facilitated by no less than the most sought-after Food Photographer in town, Mr. Calvin Tan. The event walked us through the bits and pieces of "Fine Dining Etiquette" and an Introduction to Food Photography. It's definitely a day filled with new discoveries and learnings in so far as bringing out the best in foods is concerned.

NOVUS generously shared the dos and don'ts in Fine Dining. From the table arrangement to the use of utensils down to the standard manner of eating the different types of food, we were once again reminded and informed of things we normally forget when dining. It was a good practical dining arts 101.

On Food Photography, Calvin emphasized on the important elements of taking food photos. Foremost among them are texture, color and sharpness. In terms of lighting, daylight still proved to be the best source for nice shots. In taking the actual shot, it's essential to note that the food must be viewed in 3-dimensional form. Otherwise, unidimensional shots might just look plain and boring. Also, some aspects like shadows, background and other effects can be used to lift the overall appearance of the shot. These will undoubtedly make the food come to life. Similar to Food Styling, mild disorder and glare is allowed. Let the food shine in itself and always create something different.


We were given three dishes (prepared by Novus' Executive Chef Stephan Zoisl) to shoot. Below are some of the photos I've taken with the Casio Camera provided in the session.

Adobo had truly evolved through the years from being the unofficial national food of the Philippines. With millions of Filipinos all over the world, it's now being prepared by hundred and one ways. This is a classic dish that has gone through being a quintessential or local to being glo-cal. Ask a typical filipino housewife who cooks this dish of a standard recipe and really there's none to share. Simply because every household had developed its own version to follow.

For all Filipinos living in a foreign a land, I'm sure cooking this dish every once in a while will somehow connects us all back to our roots. In essence, it can be deemed any Filipino's comfort, nostalgic food. And since the ingredients of the dish are no difficult to procure it can be prepared anywhere else.

The most popular choice of meat for Adobo is pork belly. It has the tasty duo of meat and fat that provides a pleasing mouthfeel, texture and flavor to the dish. In terms of preparation and cooking method, there are different ways to consider. One, is the all-in stewing where the meat is no longer marinated nor fried. Just add all ingredients in a pot and boil the meat to tenderness. The other involves marinating the meat for at least 30 minutes then boiling. The last, includes frying after the meat has been boiled to softness. This is what I consider the most "sinful" version of the dish. It's rich, fatty mouthfeel to high heavens. But the browning of the meat and the caramelized, fried note add an exciting kick to the overall taste of this version of adobo. At home, I usually opt for the second type. I normally just marinate and boil. I skip the frying part unless I'm really craving for a rich and very tasty adobo.