Nestled at the northwest corner of Penang island and rising from the fringe of beautiful coastline is Malaysia's smallest national park and arguably the world smallest covering 25.63 square kilometres of lush, dense forest with diverse tropical flora and fauna.…
Have you ever wonder how the most famous Penang street noodle "char koay teow" tastes so good with a charred, fragrant oily flavour and without that particular ingredient, it wouldn't taste the same? That unassuming tiny lightly browned, crispy ingredient…
An overnight stay in Singapore doesn’t have to be expensive if you have a connecting flight the next morning. It depends on how much time you have before your next flight. If you have less than 12 hours between your…
Sweetly caramelised with sharp, zesty and tangy lemony flavours from the sugar reductions of onion, lemongrass, brown sugar, coconut water and thickness of the Chinese caramelise dark soy. I love using lemongrass in my cooking. It is easy to grow…
Khoo Kongsi is the finest and grandest Chinese ancestral temple outside of China, built in the mid-19th century. It is also the most distinctive Chinese clan association in Malaysia with the family surname "Khoo" lineage tracing back 650 years. The…
Two of the most precious Chinese cooking appliances has to be my 15-years old well-seasoned carbon steel wok and a 10-years old clay pot. Lately, I have been using my clay pot more than usual due to the cold winter…
I still remember the time when I've renovated an entire kitchen of a 1880s weatherboard house in Tasmania and installed an induction cooktop. My decision was swayed by a friend who vowed for the induction over gas, based on experience and style…
"Tofu" is commonly known as bean curd in western countries. Widely loved by Chinese people, but loathed by most non-Chinese, especially the westerners, for its bland taste, unexciting and uninteresting to a person's palate. This product has been produced for…
