Foodle

Delicious soups from a recent brunch @baanmaedc 🤤😋

1) Boat Noodles – rich pork and beef broth, beef, pork meatballs, rice noodles, fried garlic, thai chili vinegar sauce, pork rinds

2) Banh Canh Tom Cua – house-made tapioca and rice thick noodles, pork, shrimp, and crab broth, quail eggs, chili paste, mixed herbs
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Chef Shusuke ‘Shu’ Kubota disappeared from the Singapore F&B scene for 18 months. He’s back with a resounding bang.

Shu’s brand-new restaurant, Loca Niru, represents a huge step up for the talented and likeable chef. Not only is does it sit in one of Singapore’s most iconic historic monuments, Loca Niru showcases Shu at his most mature and true-to-self.

The cooking sits on a bedrock of sleek French technique, elevated with Japanese sensibilities. His premium larder is sourced from Japan and the rest of the world, with strong representation from SE Asia in terms of spices and botanical ingredients. Check out his confident, refined use of roselle, buak keluak, and buah long long—without coming across as contrived or trying-too-hard.

Overall, it was a meal of deceptively simple dishes that unravelled, deliciously and unhurriedly, their layers of texture and flavour. Definitely my type of cuisine 😂😂😂

Again, the House of Tan Yeok Nee, which houses Local Niru, is half the reason to visit the restaurant. It’s a stunning restoration job of one of our last surviving traditional Teochew mansions— and definitely worth a stroll through to ogle its gold-leafed carvings and ornate architecture. Cos there aren’t many sensitively preserved repurposed cultural relics like these in Singapore.
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5) Dark chocolate, pear, hazelnut 😍😘🥰
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4) Profiteroles, banana, rum 🍌

Desserts on point here 🙏
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There was absolutely no way I’d refuse an invitation to the Diaoyutai State Guesthouse (釣魚台國賓館)—no matter my schedule.

With a history of more than 800 years, Diaoyutai is today a sprawling modern cluster of halls and villas, containing a lake, on the eastern side of Yuyuantan Park in Beijing.

It got its name ‘Diaoyutai’ from the fishing platform built by the Jin Emperor Zhangzong in the 12th century. Upon the emperor’s orders during the Qing Dynasty, a palace was built on nearby Yuyuantan lake, later becoming a royal garden.

This area was then expanded and the guesthouse complex built by the government of the People‘s Republic of China in 1959. During the Cultural Revolution, it was the site of the Central Cultural Revolution Group and the core location of political power in China.

Today Diaoyutai hosts and houses visiting royals, heads of states, and various dignitaries, and is a venue for diplomatic summits and meetings—similar to the Great Hall of the People at Tiananmen Square.

For the past couple of days, 10 Michelin-starred chefs from Hong Kong and me were hosted in a cross-culinary exchange with the Guesthouse’s chefs-in-residence. The chefs cooked together in the kitchen; culminating in a formal lunch served on exquisite tableware specially selected for the occasion.

I had a great time walking the Diaoyutai premises, visiting off-limits function halls glimpsed only on TV news, as well as the manicured gardens and ponds.

Such a treat!
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Loved the atmosphere, sake pairing, and the sanma rice•
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Happy Shanghai hairy crab season to all who celebrate! 🦀

Was thrilled to sample the limited-time dishes at @jiangnanchunosaka. Crab-filled xiaolongbao, silken tofu smothered in roe, noodles bathed in the golden sauce (if you have to choose only one of the crab dishes on the menu, this is it!). All delicious. But I couldn’t resist an order of the crispy-skinned roast pork and…half a roast duck (too busy eating to photograph). Less