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.

It's been a long while since I had a real, good tasting cookies. The kind that's finger licking good to the tiniest of the crumbs. A lot of household names had evolved in making their own cookies world recognized. Among the leading ones are Mrs. Fields and the commercial brands Oreo and Chips Ahoy. Each of these brands had established its own standards of how a cookie (or a chocolate cookie for that matter) should taste like. But what exactly defines a best tasting cookie? The ingredients in making cookies are no secret and very basic. Similarly, the manner it is being prepared and baked is widely written. But how come we get to see a lot of variations in quality and each claiming its own unique selling point? In as far as taste and liking are concerned, I would say this is the one thing that's specific to a person. As for me, I'm particular to the sweetness level, the crunch and the overall taste appeal of a cookie. I'm very partial to the type that exhibits a short-crispy bite but melts in the mouth when completely eaten. I was wowed to find these likeable attributes in Singapore's Famous Amos.

When I had my first bite of this "oh-so-licious" cookies, I know I would never stop craving for more. Just like any other cookie though, it tends to be too sweet when you have munched for more. Hence, a hot tea would perfectly complement to balance it out. I tried the best sellers and I never doubted why they were so.

As I perused the busy aisles of supermarkets and grocery shops on weekends, I noticed that there are plenty of ready made sauces and culinary pastes confined in the shelves. These include the popular chili-garlic sauce, sambal chili, hoisin sauce and other Asian favorites. Among the choices to be had, it's the sambal chili that interests me most. It resembles very much of our own "bagoong alamang" (shrimp paste) both in taste and appearance except that it is mainly chili based. Sambal chili is a favorite condiment for Malaysian dishes such as the Nasi Lemak. It has a subtle sweet note that blends well with the hotness of the chili. It's a good accompaniment to food for a more enjoyable taste.

Back in the Philippines, "bagoong alamang" is typically used in one of the well-liked local dishes - Pork Binagoongan (Pork with Shrimp Paste). I tried to cook it here with the absence of the fresh shrimp paste. As an alternative to the fresh one, I used the bottled version which is already sauted. It's not as traditional as it should be but the taste profile still captured the same customary appeal.

How to make: In a wok, cook 3/4 kg of pork belly with 1/2 cup of vinegar and 3 cups of water until tender (adjust the amount of water if needed). Allow all liquids to evaporate and the meat to brown. Push the meat to one side of the wok, saute 1 med sized onion and 3 cloves garlic (both chopped) in pork fat until fragrant. Add 2 medium tomatoes (sliced) and saute for 1 min. Blend with the browned pork and add 2 - 3 tbsps of bottled bagoong alamang (shrimp paste). Saute for 2 minutes. Add 2 cups of water and 2 tbsps sugar. Allow to boil and simmer until the pork is almost done. Add string beans and cook to just the right vegetable crisp texture. Serve while hot.

A good many travels to some parts of Asia introduced me to eclectic, delish eats. The abundance of fragrant spices is just second to none. Discount the element of bias for my being of Asian origin, but great is even an understatement to describe the foods in the region. I would stand for its genuine richness. I have seen this substantiated countless times by famous celebrity chefs like Anthony Bourdain and Bobby Chin just to name a few, who had great discoveries and experiences with Asian foods. They share our proof that this territory has nothing but good food.

Now that we started a new life in one of its most diversed countries, I have been enticed a number of times with delightful offerings around. My eyes is always into a feast with riveting choices. This restaurant named Asian Kitchen (located in City Link Mall) stirred enough curiousity in me that I was prompted to try with the family. It's not in the range of the finest but there's something in the menu list and food shots that says we have to sample this. And with these picks, we're glad that we did.

The fried rice is very tasty. It can actually be eaten on its own. It's so delicious that there's no need to pair it with a viand. I noted that Singapore does have a better rice quality than the Philippines. So far, I've never tasted any that's beyond my liking. The texture is just right and very aromatic.