Burst of Umami

A dash of paprika, a sprinkle of nutmeg

Married garlic and shallot, stirred with butter

Officiated by Vidalia, so sweet and crunchy

The sound of a crackling thick-cut bacon

Sea salt, olive oil, fresh basil leaves

The stiff fancy fettuccine, softened with the warmth of simple water

The humble eggs.. over easy, boiled, scrambled, poached, sunny side up, basted

Oozing yolk, crispy edges, greeted by salt and pepper

Bounded by spicy potatoes, salsa, a slice of pancake

Crispy salmon skin, flaky medium rare meat

Fried prawns, a squeeze of fresh lemon juice

Browned butter scallops is the tender taste of sea

The versatile wok

Chili, oh chili, turned into sambal

Never enough to add ginger

So does cilantro, parsley, oregano

Too much turmeric, oh no?

But that homemade pesto though..

A nostalgic plate of dumplings

Knead by hands, filled with love

The hearty chicken pot pie

Closed with an apple crisp pie

Melted with vanilla ice cream

From baklava, to kue putu

We want it too!

From taco, to lumpia

Since shumai, until beef wellington

Will always be a molten chocolate cake

The sweet & sour pineapple upside down

Pork as well

Éclair is the money, croissant tickles my mouth

Country-side vinegar, Gruyère cheese,

Wine on the clothed table

A bulb of charred fennel, roasted parmesan, what a recipe bible

Juicy red tomatoes, green celery stalks, bolognese soon bubbling

Grab an apron, sharpen the knife, turn on the heat, and let’s cook!