Leslie Tay

Made salted egg prawns. It's always a crowd favourite and quite easy to make. Instead of deep frying the prawns,... http://fb.me/5YveHshAU 

Ayam buah keluak has been the traditional favourite of my wife's family since she was a kid and this year, she... http://fb.me/1781xQSlR 

Thanks for all the birthday greetings everyone! Please accept my apologies if I did not manage to reply to your... http://fb.me/71nAIFTeH 

Today's toro charsiu from Kam Roast is very good! Better than the first time I had there. The roast duck is also... http://fb.me/8jJwLlpzR 

I must confess that it takes a bit of effort since these are my favourite snacks! One thing that helps is to... http://fb.me/8jcJPXHKw 

Char siu has been one of my most difficult dishes to master. I have been experimenting for years but still... http://fb.me/16XP3O5qb 

Lunch today at Chin Chin. This Hainanese eatery turns 82 this year. It reopened in 2003 after closing for a few... http://fb.me/2PiOgNe9I 

Interesting bit of history about the origins of beehoon. http://fb.me/8neI19kLd 

My yummy Teochew porridge at Ye Shang Hai this evening. The hae bee hiam and minced pork were the best dishes... http://fb.me/5Wda2jK83 

Wow, so amazed by the tenacity of this lady! Even when handicapped by a neurological condition, she is still... http://fb.me/4Lt1FzwpI 

For the 2nd Tefal Cookoff Challenge I face Alexis, the CEO of Lazada! This time round, I am presenting my XO... http://fb.me/15NeLbrM0 

Tune in this evening to catch the 2nd episode of the Tefal Cookoff Challenge! This time round, I pit my skills... http://fb.me/3KbA1kCul 

Got my Xiao Long Bao fix at Shanghai Renjia! Love the spring rolls, fried eggs with chives and Shenjian Bao here!... http://fb.me/2xVJYmJka 

Codfish misoyaki! Shiok to eat, simple to cook! Recipe on my blog soon! http://bit.ly/ieatCooks  http://fb.me/1H1nJsEg8 

You should really check out FarOcean's Warehouse sale if you are planning a steamboat feast for CNY. They have... http://fb.me/4NwracRZ1 

Here is my Teriyaki chicken recipe! The simple and delicious sauce is from Chef Morimoto. The method of frying... http://fb.me/7ynzxOatR 

My tender beef brisket from last night's BBQ. Sous vide at 54C for 48 hours and finished on the grill. The low... http://fb.me/3kUODnBAz 

So stress to have to face Chef Eric Teo for a cookoff! But lucky I got a secret weapon! Got prizes to be won!... http://fb.me/2KunyFD2F