The Durian King: Mao Shan Wang

Durian is known to most Asians as the King of Fruits. Mao Shan Wang, or Cat Mountain King (a direct translation used by locals), is a species of durian known to some as the King of Durians.

The aroma it gives is one that is as strong as any other durians. But you can see the difference in the colour of its wrinkly flesh. The deep golden yellow is unmistakably one of the most prominent characteristics of a Mao Shan Wang.

Ah Meng here, the man who delivers the goods in his van, will tell you that a 100% organic Mao Shan Wang, from Muar, Johor, Malaysia, is simply different from all durians there are out there, namely the D24, D13, XO, 101 and more.

The taste is bittersweet, the texture is thick and creamy, the seeds are small, and your satisfaction is guaranteed at a seasonal price that ranges from S$12 to S$16 a kg.

Now with half of my unfinished durians nicely tucked away in my freezer, (yes, keep your Mao Shan Wang in the freezer just long enough and you can eat them like soft-serve ice-cream), I'm forever indebted to Adeline Chung - my ever resourceful neighbour who introduced me to the knowledgeable durian man, Ah Meng.

For those who do not care much for the durian fruit, there is another option for you to actually get to like the taste.

Check out the homemade Mao Shan Wang ice-cream at Blic Ice-Cream Cafe, at Tampines Ave 4 – http://foursquare.com/venue/1201170

Plus there'll be lots of other natural flavours to choose from here. Perfect for kids of all ages.

Video Feed: "We need a society makeover"

This morning, I came across a meaningful video posted on Facebook by Angie Ng of New York.

She calls out for the world to learn from the commendable ways of the Japanese, in working together, selflessly, to help everyone, anyone, in need.

She pleas for a society makeover in the aftermath of natural disasters in Japan.

Homestyle Chiang Rai Style.

It's not everyday that you'll get to walk into a Thai restaurant without feeling you're gonna get a whooping bill with a hefty figure written at the bottom of it.

And more importantly, the dishes are authentically homestyle Thai, unlike those in most fancy-tiled and spotlight-lit fakes that you'll find at a stone's throw in malls and commercial lots across KL and PJ.

Boy, I'm so missing this place right now.

Recipe: Memphis Soul Stew.

Curtis Ousley was born on 7 February 1934. And he didn't do much cooking.

He started playing the saxophone when he was 12. You'd know him better as King Curtis.http://en.wikipedia.org/wiki/King_Curtis

In 1965, he recorded one of his most successful singles – Memphis Soul Stew.

Now you don't have to click on the video to know the recipe, because I'm gonna share it with you, right here:

1) 1/2 teacup of bass

2) 1 lb of fat back drums

3) 4 tablespoons of boiling Memphis guitars

4) A pinch of organ

5) 1/2 pint of horns

Just place it on a burner and bring to boil - or that's what I think he said in the song... enjoy!

Chinese New Year Stories.

We all have our family traditions designed especially for the Chinese New Year. From the wearing of new clothes to usher in a prosperous new year, to the serving of tea to our parents (or you won't get your Ang Pow - red packet with money that signifies good fortune luck and promotes the sharing of wealth among family and friends), to the preparation of the reunion dinner by the eldest member of the family who volunteered to cook!

Every year, we'd look forward to the same few favourites, like the Puck Cheet Kai (Poached Chicken), and many other dishes, with recipes passed down by our mother, our mother's mother, and so on.

Another must-have as we celebrate the Chinese Lunar New Year is the appetiser dish Yee Sang (Raw Fish Salad). http://en.wikipedia.org/wiki/Yusheng

Some also call it Lo Hei (loosely translated as Prosperity Toss). And it is normally served on the 7th (of 15) day(s) of the Chinese New Year - that's the day known to us as Yan Yat (People's/Everybody's Birthday). But it is now commercially consumed almost one month before the festive season starts.

And it gets even more colourful - The Emperor's dish, or what the Chinese call it, Choy Kiok.

There's a story that comes with this one. Back in the olden China days, a Emperor returns victorious from one of his many battles, and demands for a feast. The Royal Chef was surprised by the sudden decision that he was caught without fresh supply of meat and vegetable in the palace kitchen.

So he had to think on his feet. His solution: Get Gai Choy (Mustard Greens), a vegetable that's difficult to stir fry and tasteless to eat on its own, throw it into the pot along with the leftovers from the night before – the roasted duck, the roasted pork leg, the mushrooms etc, then add in the tamarind peels (flavour enhancing) and dried chillies (appetising appeal).

The Emperor tasted it and, to the Royal Chef's relief, gave a standing ovation for the ingenuous dish. And that's how it came to be.

More New Year favourites? There's Tong Yuen. This is the same dessert we have during the Winter Solstice. It is glutinous rice balls with sesame or red bean paste fillings, served in sweet, ginger soup. The egg-like roundness of the glutinous rice balls signifies 'birth'.

In my mother's words: "We grow a year older with every bowl of Tong Yuen."

Last but not least, the batter-fried Nian Gao (Sticky New Year's Cake) – a 'bribe' that ensures the Kitchen God returns to heaven with a favourable annual report.

Or so the story goes.

Penang A1 Chendol, Tampines.

If you are to unearth gems, obviously you'd have to dig for 'em.

Discovering the good stuff in Singapore, especially within residential townships, you'd just have to keep your eyes opened when you're in a car, riding on a bus, or taking a walk. And be brave enough to actually walk up to the store and try some.

There may be more than one shop along the same street, serving more or less the same desserts; but they somehow never tastes the same.

This gem of a traditional Chendol, served in a plastic takeaway bowl, can be found on Tampines St 81. http://foursquare.com/venue/3465950

This reminded me of the Chendol in Taman O.U.G, Old Klang Road, KL. And it's loaded with a massive dollop of fresh durian mash, complementing the usual serving of shaved ice with coconut milk, gula Melaka (palm sugar), the green Chendol bits and kidney beans. All for the price of S$3.50 only.

This is will have you, or anyone, coming back for more. Especially on a hot, scorching Singaporean day.

(For the anti-durian people, you get the option of Avocado puree topping. Or go without either.)

Honestly, it's to die for.

(Think I'm gonna walk over and get some now...)

Six in the City.

It's a Thursday night. A great night for the finals that'll see one of the 6 bands win the first ever Hard Rock Battle of the Bands Singapore, and move on to a worldwide online competition, before they chance to win a spot on stage at Hard Rock Calling, where they'll get to rock thousands of screaming fans, in London, plus a round-trip ticket, three nights in a first-class hotel, and a generous amount of spending cash.

I arrived just about when the last band for the night began their performance. The floor was packed with fans and their respective friends.

And sure enough it was a brave performance... helped on by Jagermeister shots at the bar.

Meanwhile, live commercial rock tunes played on-stage.

Before long, the inevitable question had to be asked. "What's special on tap?"

Kronenbourg Blanc. A fruity, draught wheat/white beer, with slight hints (expected of wheat beers) of orange peel, coriander and vanilla, but well hidden, and not as citrusy as a Hoegaarden.

It's French.

Meanwhile, the bar was getting really busy...

Everyone, including the Jim Beam girls, were eagerly waiting for the judges to return with the final results.

After half an hour of deliberation, the judging panel announced the winner of the first ever Hard Rock Battle of the Bands Singapore 2011 – B.A.R.B. (short for BayAreaRocBlasta), a creative and talented local band which plays different genres including reggae, rap and rock.

And that's that. Now where did John go?

Somebody needs to tell Steve we've found the 'old lady' he left behind over 13 years ago.

But nobody's listening huh?

Good night, Hard Rock.

Absolut Watkins.

So who is Watkins?

Liselotte Watkins is an illustrator in New York with prestigious assignments under her belt, including Barney's, The New Yorker, Vogue, Miu Miu, Anna Sui - and now Absolut.

Absolut Watkins has a distinct coffee character that kicks in with every shot, followed by warm spicy notes of chili, coupled with hints of almonds and caramel.

Created exclusively for travelers, you'll find them at Changi International Airport and Duty Free shops of most International Airports.

And, here are 3 simple ways to enjoy this Spiced Coffee & Almond flavoured Vodka –

1) Absolut Watkins & Cola: Top-up 4 parts Absolut Watkins with Cola, and garnish with a wedge of lime.

2) Capri Coretto: Pour 2.5 parts Absolut Watkins into a freshly brewed Double Expresso.

3) It's A Jungle Out There: Mix with ice cubes in a blender – 4 parts Absolut Watkins with 2 parts fresh lime juice, and 2 parts Malibu. Strain and serve in a coupette glass. For a fancy garnish – a halved mini coconut!

For more sensational recipes, click on to http://www.absolutdrinks.com/en/drinks/absolut-watkins-and-cola/

Alice in Sugarloaf.

"Why is a raven like the writing desk?"

You will ask for a hilarious solution to this riddle, but in all honesty, I do not have one.

However, the answer that I have for all the skeptics: There is no truth in saying that eating in Singapore is a total disaster compared to eating in Kuala Lumpur or Petaling Jaya, or Cheras for the matter. We have just got to get past that myth and begin discovering the different flavours, tastes, blends of spices, and more so, the unique experiences across this Lion City we know so little of.

To get ahead in Singapore on where to eat, what to eat, you'd have to always keep your ear to the ground, and your nose to the grindstone, for special places that satisfy beyond hunger. And Sugarloaf Cafe may just be one of those places where you can discover exciting experiences, every now and then, at truly value-for-money prices.

Located within the Culinary Academy of Temasek Polytechnic, Blk 31, Level 1, 21, Tampines Avenue 1, you'd find special one-day-only events like, on 17 February 2011, where the

graduating students of the Culinary & Catering Management course put together a themed event: Alice in Sugarloaf.

Here, the Mad Hatter greets you as you wait in line to make your orders. And gets a snapshot off you for their Facebook page:facebook.com/alice.in.sugarloaf

Tweedle-dum and Tweedle-dee, serves you at the start of the counter. With smiles as cheerful as the spoonfuls of sugar, baked into muffins and cakes.

The choices are quality, not quantity. Just enough for one to enjoy picking out their preferred dessert and main course.

The Cheshire Cat, I believe, was behind the ice-cream stall. And I chose decisively – Vanilla ice-cream and Raspberry sorbet, a single scoop each, which I asked to serve only at the end, and you can all guess why.

There was also the White Queen at the cashbox recommending the 'Alice's Potion', and dared her customers to add a dash of 'poison' - which was really raspberry juice – to give that refreshing Drink of the Day that extra 'Zing!'

Next to the White Queen was who else but the Red Queen herself... she was neither formal nor strict, and definitely not unkindly.

As I have mentioned about the pricing earlier, it was simply fabulous. My plate of Bratwurst costs only S$4, or was it S$5, (who cares!). And that blue coloured drink is Alice's Potion, laced in full glory, with 'poison'.

My Raspberry Trifle - S$2.50 at worst!

Then the Mad Hatter returned midway through, and seated himself calmly at our table. The red haired clown with white creamed face was persistent in entertaining my little boy, who was simply terrified.

You may watch this video and have a laugh.

The Mad Hatter, however, had better luck in capturing some laughter at another table. So I'd say, a hearty congratulations to all the latest diploma graduates of Temasek Culinary Academy.

You can all be proud of a totally memorable afternoon.

Prawn Mee. Tampines St. 81 vs Lorong Jugra.

Just when you're about to lose hope on hawker food in Singapore, something special always turns up around the corner.

Like this Har Meen, at Tampines St 82, for example.

Honestly, it's not great. But the broth and the 'sambal' are nostalgically – KL. And that means the world to me.

The prawns are fresh. And the egg, hard-boiled and sliced.

The pork ribs. Ah, the pork ribs. You can be 100% sure they're higher quality than any pork ribs across Malaysia. If you don't believe me, you can just drop by most wet markets across Singapore, and tastes the difference.

But back to Har Meen - the Singaporean bowl of prawn broth noodles laced with spicy chili-based sauce reminded me of a similar bowl of Har Meen I had in Taman Yulek, Cheras, back in good old Kuala Lumpur, Malaysia.

It looks the same, and tastes almost the same.

But the elusive bowl of Har Meen I truly miss, is the one by Ah Keong, at Lorong Jugra, off Old Klang Road. And it looks a little like this:

See the difference? http://foursquare.com/venue/9808096