Foodle

Stepping into Samrub Samrub Thai was like entering an art gallery—you are assaulted by ideas, yet there are details so subtle you need time to feel their presence.

I was told the chef worked with local artists on many details of the restaurant—from decor to tableware—and collaborated with local farmers for supplies. Food-wise I loved the menu at first bite.

Chef Prin Polsuk delved into ancient cookbooks to reproduce heritage dishes using seasonal ingredients. Traditional cooking techniques combined with updated approaches to produce a rollercoaster of flavours—it was intriguing.

I was tickled by the current range of tableware themed on the female nipple—it was feminine without being salacious.

Worth coming back to check out their next menu.
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Part 2/2
On my way to Potong, I stumbled and badly hurt my ankle (only later I learned it was a fracture). But a seat at the vaunted restaurant was too good to pass up, so I strutted in looking as cool as I could.

The mere sight of the exterior and interior of the 120-year-old building already scored top marks. Every antique piece or memorabilia seemed to burst with a story to tell—and the service staff did a wonderful job articulating it.

Eating at Potong was like seeing the evolution of Chinese cuisine in Thailand in real time. Flavours were infused with essence of the adopted country. Sometimes it took a while to fathom the dish; but when it eventually came, the combinations strike you with electric clarity. Guess that is the story of all diasporic cuisine.

Chef Pam was a fantastic host; she juggled kitchen leadership, socialising, and overseeing the entire operation without a single hair out of place.
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So fun to be back in the kitchen again, especially for a good cause. The entire proceeds of S$10k went to the Down Syndrome Association Singapore.

Three senior chefs (me included), along with chef Han LG, were roped in to present a menu of Hakka, Cantonese and Hainanese delights. The intention was to showcase to a younger audience the classic as well as nearly-forgotten recipes of these cuisines.

I had a great time mingling with chefs less than half my age—it opened my eyes to how their generation understood food and cooking.
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Found a wonderful supper spot in HK—Peng Leng Jeng (平靚正). This new pop-up offers casual street food (煮炒) in air-con comfort. The place is chic with great vibes. The staff is fun and the diners hip.

I nearly ordered the entire menu cos every dish was comfort food—to Hongkongers and myself.
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@censu_tokyo has achieved a rare universal appeal—beloved by first-time visitors to Japan and locals alike.

Really enjoyed the new menu additions. A few standouts: chilled tofu layered with Yamagata dashi (the refreshing mix of finely chopped vegetables, not the broth) in ponzu sauce, delicate shrimp and octopus steamed dumplings swimming in red shiso broth, and perfectly grilled beef tongue with shiso and nanban miso.

Congrats to @fumihpy and @shuna3faith and the whole team on Censu’s second anniversary!

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