Singapore’s Marina Bay Sands And Its 6 Celebrity Chefs

Posted on 16 May, 2016 by cllism

MBS Image
Image credit: pixabay.com

In an attempt to draw in more customers to its gaming areas, Marina Bay Sands have lined up a tasty array of restaurants spearheaded by celebrity chefs. These magicians in the kitchen have opened their first restaurants in Singapore’s premier casino, elevating the country’s dining scene to a much higher level.

Culinary behemoths Wolfgang Puck, Mario Batali, and Tetsuya Wakuda are just three of the chefs who have launched their highly-regarded restaurants in Marina Bay Sands.

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Bangers & Mash Straight Out Of The Pan

Posted on 10 May, 2016 by cllism

Bangers & Mash 2

Bangers & Mash

A recent conversation with my Irish colleague had me wondering about the origin of this dish. I’ve seen many websites state that this dish originated from Ireland and has its roots stemmed in the Irish grounds. But this colleague of mine told me straight in the face that Bangers and Mash is a dish that is more common among the English than the Irish. Indeed, I have also observed a similar preference for Bangers and Mash when I was studying in the UK, particularly in pubs. It is almost a regular favourite amongst the student population compared to the other types of pub food offered.

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家常便饭 － 麻油鸡 (Sesame Oil Chicken)

Posted on 29 April, 2016 by cllism

Sesame Oil Chicken 3

Sesame Oil Chicken

For those of you who are familiar with Traditional Chinese Medicine and Chinese practices of recovery for a mother who has just given birth to her baby, eating sesame oil chicken with loads of ginger and rice wine helps to replenish the worn out body with the necessary nutrients after birth; at the same time, it ensures that excess wind gets expelled from the body so that it does not stay within to cause bloatedness.

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My Very Own Version Of Breakfast Bacon & Egg Muffins

Posted on 23 April, 2016 by cllism

Breakfast Egg & Bacon Cupcake 2

Breakfast Egg & Bacon Cupcake

I’m getting way too outdated already. This was a recipe that I have wanted to try out since the beginning of last year. Look at how long it took me to finally do it. About a year.

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Puff Pastry Pull-Outs With Bacon & Cheese

Posted on 16 April, 2016 by cllism

Bacon & Cheese Puff Pastry Wreath

Bacon & Cheese Puff Pastry Wreath 2

It was a good way to make pastries without too much fuss. Just roll out the puff pastry, place all the toppings inside, wrap them all up and then bake them till the cheese melts. In this sense, you do not really need a timer because once the cheese melts, the pastry should be ready too.

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