Wild Honey

I get it now. Writing about food and posting it on the web, is like sharing with a massive platform of people what is delicious, where to find it, so that others may share the same joy you experienced.

Ever since I was a kid I have been told, as you might have been as well, to eat like a king for breakfast, a prince for lunch, and a pauper for dinner. I totally agree with the breakfast part. In fact, I may even go so far to say that you may eat like a greedy pig for all three meals as long as you have a balanced diet and lots of exercise. I'm still working on the "lots of exercise". The only exercise I'm getting these days seems to be working my fingers, either on the piano or on the computer keyboard. I eat like a greedy pig.

This greedy pig has found another fabulous breakfast place to feast in. It is called Wild Honey.

Brief description of Wild Honey (in my own words):
Wild Honey is an all-day breakfast-serving bistro, doing a variety of Australian-style breakfast inspired by countries around the world. The servings are huge, but you can probably finish it on your own because they are that delicious. Their prices reflects the high quality produce that they use, which I don't mind occasionally paying for. Located at #03-02, Mandarin Gallery, along Orchard Road.


Vietnamese Pork Sandwich - Pulled roasted shoulder of pork, vietnamese prosciutto and pork sausage with marinated vegetables on toasted ciabatta


Californian - Eggs softly scrambled with tofu, yellow and red peppers, fresh herbs on char-grilled ciabatta

English - The classic full breakfast; creamy scrambled eggs, pork sausage, sauteed mushrooms, dad's baked beans, bacon and vine ripened tomato with toasted brioche

Creamy scrambled eggs, two thick slices of Brioche toasted, vine-ripened tomatoes.

Sweet Morning - French toast of Brioche and mango, vanilla mascarpone, berry compote and honey.

Sweet morning was fantastically good. I love the marriage of roasted mango, thick brioche toast and warm honey.

Coffee, I remember, was good, strong and aromatic.

I think most importantly I ended this meal with a smile on my face for the food was delightful and the company (my family with Kim and Angel) was appreciative. What more can I ask for?

- End -

A Different Take on Things

A new skin, a new start. A different take on things now.

I have been told that I have been wasting time, digging a hole with a little spade in the desert instead of searching for the oasis. I will stop that now. Wasting time that is. (And sorry if I had wasted your time with mine)

I shall be brave. I shall be generous. I shall be patient.

A new chapter starts now.

I believe I had not properly explained what happened in the past year. On how I came to own a very cool patisserie with a very cool Chef Y. It is quite a miracle. I never would have thought Chef Y, a master chef from Japan, would actually agree to a partnership with his apprentice, a Singaporean girl who was barely 21 at that time. ME! Wow. I'm greatly honored. Still am.

What happened was.

I returned to Singapore, having freshly graduated from Le Cordon Bleu, to find work, and I found it at G. Patisserie where I met Chef Y. I had a merry time there for 3 months, learning to bake commercially while learning to joke professionally as well. Then the time came when I had to return to Le Cordon Bleu to complete my management course. I was so afraid then that I would loose this second family that I had grown so close to, and that includes Chef Y's wife and Chef Y's two other apprentices, Chef W and AJ.

Hence, I asked the question. It was not easy. I had to ask many times. There was a language barrier. (Me no speak Japanese, he no speak English) There was the financial security issue. (I am very fortunate to have a rich and very giving mother) Mostly importantly, whether or not I was a compatible partner. (GP was a terrible experience for Chef Y) I waited three months.

In the end, Chef Y said yes. Therefore we now own this very cool patisserie on a hill.

Three cheers!

- End