Japanese Hamburger Steak
A juicy, tender meat patty smothered in a rich and savoury sauce. This Japanese hamburger steak is simple to make at home. Once you try it, you will never think of a meat patty the same way again.
Spaghetti Napolitan
Ketchup as a pasta sauce? Only in Japan. Spaghetti Napolitan is a Yoshoku classic, a staple in Japanese family meals, and one of my all-time comfort foods.
Japanese Potato Salad
Creamy mashed potato, crunchy cucumber, carrot, and onion, savoury honey baked ham, and a tangy dressing of Kewpie mayonnaise and wholegrain mustard. A potato salad worth making again and again.
Banana Apple Chocolate Bread
Baking is supposed to be about precision. But this Banana Apple Chocolate Bread was built entirely on gut feel and whatever fruit I had on hand. No mixer, no added sugar. Just naturally sweet fruit, Greek yoghurt, and browned butter for that extra depth of flavour. Sometimes the best recipe is the one you make up as you go.
Fried Porridge
Fried porridge is a resourceful Malaysian-inspired recipe that gives leftover porridge a second life. Cooked over high heat with dried shrimp, garlic, ginger, and sesame oil, it develops a rich, smoky wok hei flavour right at home.
French Butter Cake
Baking is not really my strength, but this French Butter Cake took years of tweaking to get just right. More almond flour, less sugar, and good French butter — every bite is dense, rich, and deeply buttery.
Kombu Butter
This one started with an ingredient I almost threw away. I bought a 200ml tub of crème fraîche with grand plans for salmon rillettes — but life happened, and it sat untouched in my fridge past its expiry date. Three days past, to be exact. Still sealed. It still smelled clean and tangy. No mould, […]
Stuffed Green Peppers with Minced Beef
Hands up if you’ve ever bought ingredients for one meal, only to be left with random bits and pieces afterwards. A half-used pack here, a few vegetables there, sauces waiting quietly in the fridge door. This is where the fun begins. I like to think of it as a little kitchen black box challenge — […]
Otah Scotch Eggs
More than three years ago, I created the first version of this Otah Scotch Egg during my collaboration with Fassler, a Singapore seafood supplier. It began as a playful idea: what if a classic British Scotch egg could be reimagined through a Singapore lens? I had long remembered a Scotch egg I once enjoyed at […]
Chimichurri Sauce
As a home cook, I enjoy cooking on the fly — making something out of what I already have in the fridge rather than buying more ingredients. It’s less about perfection, and more about making things work. This simple chimichurri sauce came together simply because I had a bunch of parsley leftover from my yoshoku […]
