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

CNY: 2011

Wheew! I finally got some time off to write! I love holidays like these, when it feels endlessly long, haha. Let me share with you how I have spent my Chinese New Year holidays.

A better part of Chinese New Year was spent over at my Uncle's, in Malacca, eating almost non-stop. You'd have proper meals with rice, followed by some tea, then a round of munching on CNY cookies, melon seeds, more tea while you catch up on each other lives, and the next proper meal arrives. Amazingly, I could still eat! hahaha, I love my stomach.

As Aunt Angel has got enough food for a month stored in the fridge, we ate home most of the time.

Complete with Ami-chan's okonomiyaki.

On the third day of CNY though, we broke out of our stay-home-for-meals fast and came out for breakfast at this super awesome mamak stall, serving fantastic lontong and nasi lemak.

After, we spent the afternoon by the beach, munching on CNY cookies and lazing away...

Until we are hungry enough to go search for more food...

We stopped at yet another mamak stall, which is famous for their coconut shake.

And had mini packets of everything, bee hoon, nasi, mee, with a glass of their famous coconut shake. Sedap!

A tiny bit of shopping in Malacca town to exercise off the fats.

Followed by the last bit of gula melaka cendol.

Back home to Singapore.

Thank you my wonderful Kim & Angel for hosting us.

Guest Star

Psst, guess who came?? It's Joanne Peh!

It was a fine afternoon. The three of us, A & D and I, were standing behind the counter watching the filming of a new police drama which will feature Joanne Peh, Qi Yuwu and Priscelia Chan, at the carpark just across the street from us. D who was hilariously high, kept saying "oh my god! what if they came in? oh my god!" We joked abit, giggling from our private fantasies and went about with our work.

The sky darkened considerably as time passed, turning the slight drizzle into a light rain. It was a quiet day at FLOR, the only sound(s) came from A & D who evident excitement has escalated into an estasy-like state. I could hear lots of giggling and an occasional gasp continued by more giggles. Then, all of a sudden, there was silence. I came out to find two unusually quiet, star-struck girls gaping at a very tall Joanne Peh. Irrasshaimase! How can I help you? spilled from my mouth before I could even think. Joanna good-naturedly replied "I came in to hide from rain..." Sure, do as you like. I turned away and ran to fetch my camera. Can I take a picture with you? "Sure!" A helpfully took the camera from me and snap a picture of Joanne with a starry-eyed me. Thank you!

Joanne then went out to get her assistant, Yu Wu and Priscelia to have an afternoon tea at FLOR together.

Do you know how hard it is to maintain a face of professionalism while your heart is pumping at a rate of 120 heart beats per minute? It was such a good experience.. haha.

My Brother's "Sa Tiao" Ceremony

We braved the rain, the roaring crowd and the long wait just so to put that three stripes on his breast.

Congratulations hey, Sergeant.

Christmas at ION Orchard

Mum and I,

Merry-making at the purple lights.

Year 2010: A Summary

It has been overall an exciting year 2010. I guess the grand event of the year would be the setting up of FLOR Patisserie, which from conception to opening, took 6 whole months. Luckily, or unluckily (depending on how you look at it), I was away in Le Cordon Bleu, Sydney, pursuing my Diploma in Kitchen Management during the 6 months. Although it was interspersed with several trips back to Singapore, I did not have to face the amount of the stress and pressure as my incomparable mother does. I am infinitely thankful for my incomparable mother.

One other event that took place during the 6 months, I got to visit the hometown of Chef Y and experience the warmth and hospitality of his family, especially Chef Y's mother who had so much love to give. From then I knew, love knows no boundaries, no language barrier nor age gap can stop the profusion of love one had to give.

FLOR Patisserie opened in July 2010. I was overwhelmed with the sheer amount of personal time you had to give over to your career, at the same time, hugely afraid of the future which seem so set in stone. It was a turbulent period for me, struggling with self-doubt and the lack of maturity which led to many childish acts of mine that my mum and Chef Y had patiently suffered. Growing up is wonderful yet so painful.

I want to thank my mother for all that I am.

I want to thank Chef Y and Ami for their patient and unconditional teaching of the subject I love the most - pastry.

I want to thank Uncle Kim and Angel for steering me in the right direction for every wrong turn I took.

I want to thank my father for his deliciously fried wait bait and for coming to my rescue when FLOR car's right hind tire was punctured.

I want to thank my brother for giving up his precious free time in order to help my out at FLOR.

I want to thank my friends for not abandoning me even though I might have forgotten them in my business.

I want to thank myself for having lived past 2010, and is still living, healthy and happy.


I have a feeling 2011 is going to be better.