FindersKeepers

25/07/2024

Dreamy new dish to greet you at our next catering. Spinach yuzu koshi miso glazed tofu is stunning and packs quite a bit of flavor for which the humble tofu is a perfect canvas.

22/02/2024

Happy hour is my favorite hour! Asian small bites

11/02/2024

We dressed up to sprinkle flowers on everything to celebrate Spring Festival 2024. It took four covid years & a village to reunite at .of.art It was a great privilege to put on a curated reunion lo-hei dinner on lunar new year’s eve. Thank you for supporting this magical BIMA fundraiser.

07/02/2024

The dragons are out! We will arm you with chopsticks, you will toss salad ingredients in the air & utter auspicious sayings along with your wishes & hopes for the new year. The higher you toss the more likely it is to come true! May it be so. Counting down to year of wood dragon .of.art

04/02/2024

Fish (pronounced as ‘yu’ in Chinese) signifies abundance, and is a sign of prosperity. But a fish served whole means having a beginning and persisting to the end. The head and tail intact also represents family togetherness and unity.

27/01/2024

Tickets added! [LINK IN BIO]. Thank you for your support, ‘Lo-hei in the Gallery’ dinner tickets to .of.art were sold out in under a day! We’ve added 20 seats and there may be 6 left. Preparations are underway including lions & dragons. And dusting off precious giraffe-collar cheongsams from my ‘old Shanghai master tailor’ collectibles… question is who will wear them and what are YOU wearing…?

20/01/2024

Auger the year of the wood Dragon with an 8 course chinese-peranakan feast of good fortunes inside the BIMA gallery .of.art . Reservation opens 2pm on Monday January 22 (link in bio). Dinner proceeds benefit the museum’s cultural programs. Form your own tables or join the baron’s table. Make happy memories of red envelopes, orange wishes, dancing dragons and special foods!

26/12/2023

I agonized about this beef welly thing…. and decided nobody needs a soggy crepe on their steak and surely nobody cares for unpuffed pastry. So, we deconstructed it keeping only the bits we like - which is a really good tenderloin & really puffy pastry w mushroom duxelles wrapped in prosciutto, that i forgot since a magnum was involved. But that’s ok because all the servers were super cute!

12/12/2023

Wobbly sweet shrimp lollys. Say it 5x fast! One of our favourite reimaginations this year, of the cantonese sweet cream shrimp. It took time for batter selection, drilling & testing & eating… but we got it. A perfectly light, savory, snow-capped whimsical treat just in time for the season. Ho ho ho!

05/12/2023

If i brave the rain to be at your party, can there please be steamy hot lobster dumplings in truffle chili sauce w frizzled leek and lobster bisque please? I don’t mind if the sauce is on top or below…

02/12/2023

Sensational new flavor if you haven’t been introduced to salted egg yolks. On its own… kinda meh. Make it into a sauce with butter and garlic, it becomes creamy savory liquid gold. We finished our salted yolk crab/ prawns on kerupok with kari leaf cornflakes & festive yolk dust for extra richness and uma…

11/11/2023

A picture of someone taking a picture of me taking a picture of our vegan, dairy-free dark chocolate pumpkin pie.

31/10/2023

27/09/2023

My Mapo. Traditionally a dish heaped onto rice you greedily inhale. Reconceived here as a petite one-puncher. We’re preparing an authentic East-Asian dining experience as part of opening of The Buxton Center for Bainbridge performing arts.

11/09/2023

A ‘finders-keepers’ moment when we found fresh roe sac . Cured overnight in a basic brine of master dashi, mirin and gf soy. Gratifying cheap so you can heap them on and give in to full blown hedonism.

03/09/2023

Steamed fish in superior soy, canton style. A) use fresh ‘live’ fish, never frozen - this is the only thing that matters. B) whole fish preferably tilapia, barramundi, seabass - heads and tails intact because everything should have a beginning and an end. Our variation is topped with fried ginger and then we scald the scallions w the reserved ginger oil. #活鱼

25/08/2023

Burn ban and all, we might’ve served the last of our wagyu beef satays this summer. The marinade contains shallots,
garlic, galangal, fresh turmeric, ginger, lemongrass whites, canola oil, dried chili paste, curry powder, tomato sauce, salt & palm sugar. Peanut sauce please.

21/08/2023

Braised pork belly in pillowy lotus buns. No such thing as quick and easy braised pork belly - those are lies! Ours is blanched, scraped, torched, seared, braised, and steamed, plus a reduction in there somewhere, so it is unctuous yet light. And. Definitely. Not. Piggy. Ask for it this Fall!

17/08/2023

When it’s as hot as Indonesia out there, we start with a wildflower setting, Szechuan bang-bang chicken, a chili- party and hand out the wagyu beef satays AND the popsicles.

30/07/2023

One-plate vacation meals. Best prep staff.

23/07/2023

Pavlova is our favorite summer dessert. It’s perfect for showcasing a bounty of fresh fruits.

04/07/2023

Mouthwatering appies for the holiday. Deboned chicken roulade in ‘drooling’ chili sauce. We’re dressing everything in red, white & ….green?

14/05/2023

Served up! No kitchen action for lucky mommas today.

20/04/2023

‘I do love transporting our clients to a time when people dressed up and entertained at home.’ It’s an intimate, at-home, elevated private dining experience with Sok!
"We felt the Peranakan and East Asian menu would offer the community something unique and exciting for their palettes focusing on more complex, traditional & exotic flavors."

16/04/2023

Quick stop - Seoul. Mind blown. Every. Time. #雪花牛肉

13/04/2023

We never eat ‘just one thing’. After 6 years away from Singapore, dining almost exclusively hawker centers & kopitiams only, feeling withdrawn…

10/04/2023

For those who skip breakfast, this tropical galore is a good reason to break the fast.

08/04/2023

The cacophony of noises, smells & sights of an Asian wet market is invigorating… or exhausting. The energy of these pros are remarkable, enviable and demands respect.

01/04/2023

Singapore ‘pohpiah’, a variation of our signature ‘kueh pie tee’ w chilled peaflower water & pandan. We are in Singapore, post covid, this week. Here goes the diet.