With a land property of 710.3 sq km and home to nearly 5 million people, Singapore is indeed one of the smallest nations in the world. But don't let its size deceive you because there are so much more to see and explore in this very diverse country. In fact, it could be for this reason that it is largely becoming a favorite tourist destination in Asia. After a good many travels to the lion city and then finally relocating, I must confess that I've started to appreciate the country even more. Now, I even have my personal list of the must visit places here. Some friends and relatives started asking me of this inquiry so I decided to come up with a reference that can be a traveler's guide as well. Herewith are my top picks worthy of a visit in the island city-state:

1. SENTOSA - this is the island that's truly a pride of Singapore. Visiting this place is a complete adventure to be had. Actually, a day is not enough to explore it completely. The choice of attractions will depend on the kind of adventure you like and the company you are with. Among the popular though are Underwaterworld, Songs of the Sea, Imbiah Look Out, Siloso and Palawan Beach and Butterfly Park. For the more daring ones, the Megazip Adventure Park awaits you.
2. RESORTS WORLD SENTOSA and 3. UNIVERSAL STUDIOS SINGAPORE - these are the newly opened and hottest attractions in town. The buzz has it that RWS is in close competition now to the popularity of the famous shopping district - Orchard Rd. For the casino afficionados and for the thrill seekers, these are the fitting choices. RWS claims to offer a multi-resort experience however, it's not yet 100% completed at the moment.

5. SINGAPORE ZOO - the zoological garden that is known to be the best yet in the whole world. Refer to previous post here for our own account of the experience. This is 2 thumbs up for me.


6. NIGHT SAFARI - a one of a kind experience that's how I would best describe visiting this place. This is definitely must try!

7. SINGAPORE FLYER - the best way to indulge into a panoramic view of the entire city. Refer to previous post here for more.

While I still couldn't get enough of the fun I had for hosting PPN last week, it's that time of the week again for it. This week's round up is being hosted by Ruth of Once Upon A Feast. I wonder what the pasta geniuses have brought at the table this time? As for me, I'm having something traditional, quick fix and in a way healthy. Among the first things that enticed me upon relocating to Singapore is the opulence of hotpot dishes. For a lot of reasons, it became a favorite dish at our new home. Primary to that, it's so easy to make and this is the kind of dish that actually gives you enough liberation in as far as cooking and ingredients to use are concerned. Also, it's a food for sharing ergo, great doses of laughters and stories can be thrown in while savoring it.

Making a hotpot can lead you to different options. You may have meat, poultry, seafood, vegetables, herbs, spices all at the same time. The possibilities are literally endless. For this particular version, I used seafood and vegetables.

1 med sized onion - chopped

4 cloves garlic - chopped

1 1/2 tbsp julienne ginger

1 pc ikan bilis broth cubes

3 tbsps canola oil

250 g prawns

100 - 200 g scallops

squid balls (amount to your liking)

crabsticks (amount to your liking)

cabbage or any green leafy vegetables

1 small pack of enokitake mushrooms

chopped spring onion or coriander leaf for garnish

300 g udon noodles

4 - 5 cups of water

In a metal pot, saute onion, garlic and ginger in canola oil until fragrant. Add in ikan bilis broth cubes and allow to melt. Add water and let it boil. Add in all seafood ingredients, mushroom and noodles. Simmer for 2 -3 minutes. Add leafy vegetables and spring onion / coriander. Stir well and serve immediately.

Whenever we look forward to the biggest happening in our lives, more often than not it’s coupled with much enthusiasm and joy, isn’t it? Well, the long wait is over for the grandest event yet for Our Taste of Life. The table is now filled and oozing with sensory stimuli from all the dishes that came in. With this gastronomic ensemble, this is utterly a parade of stars! I am simply lost for gustatory words to describe how creative and scrumptious the pasta dishes are. Undoubtedly, each is a star in its own right.

Thank you to Ruth Daniels, the brain behind this much awaited weekly pasta lovers’ event. Through PPN, there’s simply no dull moment for our noodle bowls and pasta plates. Instead, it always feels like a party just like today. Consequently, what could be more stimulating than a “world pasta party”?! So, grab your favorite spoon and fork or chopsticks and let’s all dig in to what the world has to offer…

Our first stop is the table from Canada. This table is flowing with so much variety. From downright simple to the most fiery even to the most touching of all stories to tell behind the dish. I couldn't agree more with Ruth, every kitchen does tell a story. Aren't these a delightful feast to have?....

Pollo Bianca of Oriana from Doughader

Boys and Girls Club Baked Pasta of Sarah from What Smells So Good?

Angel Hair in Broth of Christine from Kitschow

Haluski of Chaya from Comfy Cook

Quinoa Linguine with Chicken in Lemony Basil-Spinach-Mac Nut Pesto of Deb from Kahakai Kitchen

Pasta with Fried Chile Peppers & Bread Crumbs of Reeni from Cinnamon Spice & Everything Nice

Rotini with Stir-fry Vegetable and Kumquat Jalapeno Compound Butter of Yasmeen from Health Nut

And last but definitely not the least, the table from Asia. Two types of noodles showcasing the most popular kind of dishes in town.

Baby Portobello Spaghetti of Little Inbox from Eating Pleasure

and my homestyle Yaki Udon from the humble kitchen of Our Taste of Life.

With so many ingredients available in the market for Asian Cuisine, I can now practically cook any thing I'm craving for especially when it comes to noodle dishes. I am in a noodle country by the way, so I think that supports this claim. Be it fresh, instant or dry, the possibilities are just endless. These past few days, I am into Udon noodles. Among the different noodle varieties, Udon has the most likeable texture attribute for me. It has a pleasing smooth, chewy bite that's truly enjoyable down to the last strand. My family's favorite dish for udon noodles is the one that's served stir-fry, the Yakiudon. This homestyle version is so easy to make. It doesn't speak of any sophistication at all yet there's something in its taste that's very pleasing to the palate.

How to make: Cook 250 g of pork (cut into bite size pieces) in water until all water evaporated and the pork is browned. Put to one side of the pan. Saute onion and garlic in 2 tbsps canola oil until fragrant. Combine with the pork and stir-fry for 2 minutes. Add chopped vegetables (cabbage, carrots, red bell pepper) and stir-fry for a few minutes until vegetables are almost done. Add in Udon noodles (cooked in boiling water for 2 minutes and drained) and mix well for 2 - 3 minutes. Season with salt and pepper. Add tempura & noodle sauce to your desirable taste. Mix well and serve.

This is what I'm sharing with Presto Pasta Night happening right here at Our Taste of Life. Stay tuned!

When we set foot to a new place or a new country, almost always we tend to search for the must haves. The must visit sights, the must eat foods and the must try experiences. Only, the order of priority varies from our individual preferences. If you are a gourmand like me, definitely food comes first. Foods in Singapore awake the adventurous cook in me. If the locals are known to be a well travelled lot they too are a well fed flock. Food abounds everywhere. If we narrow down the list of the must devour local signature dishes here, Cereal Prawns would definitely be on it. This famous dish is also a classic favorite from the finest dining area to the unpretentious hawker center. Thus, I didn't have any second thoughts in trying to cook it at home. I asked around and searched online for the typical recipe of the dish. I found out that there are a number of variations and ways of cooking it. And because I am no traditional cook, I tried to make my version at the shortest possible time. I was pleased to find an instant mix that helped me do so.

How to make: Wash, trim and slit open the prawns (500 g) to take out the inedible part. Season with salt, pepper and 1 tbsp sesame oil. Fry in canola oil until it turns pinkish red. Set aside. Melt butter in a heated wok, saute chopped garlic (3 cloves) and curry leaves (10 - 15 pcs) until fragrant. Add in cereal prawn instant mix and fried prawns. Stir-fry for a 1 - 2 minutes until well blended. Serve immediately.

I still can't get used to the extreme, at times bizzare weather that Singapore has. It's hardly predictable. One moment you're sweating excessively and the next, you're running hurriedly from the raging rain. It's how it was when we spent a leisure weekend in one of the country's most relaxing retreats - the Chinese Garden (also known as Jurong Garden). Though the weather was unfavorable for a relaxing visit, we still managed to get a few good shots and enjoyed the scenery prior to a heavy downpour. Welcoming us near the entrance gate of the garden is a 7-storey pagoda that beautifuly sits on a small hill. It exudes an admirable Chinese architecture that never fails to amaze me whenever I see one. Roaming around adorable landscapes, you'll find statues of great Chinese political leaders like Confucius.

I was in the mood for experimenting the other day ergo, this unorthodox noodle dish emerged from my kitchen. I oftentimes encountered the beef and mushroom combination in meat dishes but rarely or never at all had I encountered a noodle dish having this kind of fusion. If there is, none that I was aware of. So, it really did come out as a trial thing for me. I have a mixed overall regard about the dish. The after taste is a typical dark, meaty soup which is acceptable. However, the creaminess is also a bit overpowering especially the initial aroma. If you are averse of the somehow distinctive earthy mushroom smell, a definite modification of the recipe might be deemed necessary. Otherwise, if you are a fan, this is a different way of enjoying portobello apart from the classic grilled and fried.

How to make: Saute chopped onion (1 med sized) and garlic (3 cloves) in 2 tbsps olive oil until fragrant. Add in sliced portobello mushrooms (3 pcs) and saute for 2 minutes. Add in thinly sliced beef meat (250g) and stir-fry for a few minutes until tender and browned. Add 3 cups of water and 1/2 cup of osyter sauce dissolved in 1 cup of water. Allow to boil and simmer until the beef meat is fully cooked. Add in 3 packs of fresh udon noodles and simmer for 2 minutes. Season with salt and pepper.