You can hardly believe this ex-Librarian is a man of many skills and chief among the skills we Singaporeans care for is that true to his Peranakan roots, Kenneth is a more than decent cook. He can whip up mushroom soup and Indian butter chicken. Also, he makes a mean ‘siow bah’ and count kaya and pandan cake in his repertoire of culinary skills. But perhaps the most interesting fact about Kenneth is that his family lineage goes back 200+ years and he is a 5th generation Singaporean.
I speak Singlish.
Kaya Toast & Milo gao
I’ll tell you the second best place – the Esplanade Entry Foyer. The whole place is so cavernous, during the weekdays in the afternoon hardly anyone is there to disturb you, as for the best place, that’s really a secret ????
Hong Kong Street Restaurant @ East Village. Their Har Zhong Kai (prawn paste chicken) is to die for.
Sudah lah!
What else? Food and Travel, haven’t you heard? Will travel for food.
Japan, has to be Japan cause I’ve been there over 9 times and I’m still not done.
I can sleep 80% of the time on a flight.
Leave? As in leave the home? That’s easy, I must have my wallet – no wallet = no money = no food! ????
Successfully added to cart !
