Tim Ho Wan (添好運) @ Toa Payoh Central

Ever since Tim Ho Wan (添好運) opens it's first outlet in Singapore (Plaza Singapura) earlier this year in April. It has definitely captured the heart of dim sum lovers in Singapore who don't mind queuing up for at least 60 - 90 minutes just to savor their signature items such as Baked BBQ Pork Bun, Steamed Egg Cake, Carrot Cake and etc.

And now with it's second outlet opens at Toa Payoh Central (ERA Centre) and a third one coming up soon in Bedok (by end of this year), hopefully the queue will be shorter when more outlets are easily access across the island.

As the queue over at Plaza Singapura is always snake long, I decided to try my luck at their new Toa Payoh outlet since it is nearer to my area. And thanks God, when mum and I arrived at around 10.35am (opens at 11.00am) the queue was not as bad as what we thought and we managed to get our seats by 11.05am.

*so the secret tips are: avoid lunch/dinner time or try to be early before it opens.*

Pandan Yogurt Pudding

In terms of the word "pudding" it can be used to describe both sweet and savory dishes like "cheese pudding", "bread and butter pudding", "Christmas pudding" and etc. For this post, I will be sharing a a low fat pudding using plain yogurt to replace the usual cream or egg found in most pudding recipes. And it can be easily whip up in less than 10 minutes, after which pop them into the fridge and serve it with your desire toppings.

PANDAN YOGURT PUDDING

In order to make it an Asian flavour I added some pandan paste to achieve a lovely green and aroma for this dessert. And for those staying overseas like United States, Australia, Japan, Europe and etc where you cannot easily access to fresh Pandan Leaves, I will suggest you can stock up a bottle or two of the Pandan Paste from your local Asian grocery stores. As these lovely paste do comes in handy when you want to make some Asian delights such as Pandan Chiffon Cake, Pandan Waffle, Nasi Lemak Rice and etc.

Brasserie Les Saveurs @ The St Regis, Singapore

A few weeks back I was invited by ShiTing (lobsterpaints.com) to join her for a media lunch at Brasserie Les Saveurs which is a signature restaurant of  St Regis, Singapore. The restaurant has recently launched it's latest a la carte menu featuring contemporary French indulges specially hand crafted by Chef de Cuisine, Antonie Bonnet.

Brasserie Les Saveurs @ The St Regis, Singapore

Brasserie Les Saveurs @ The St Regis, Singapore

FIJI Water Signature Creations Expedition

This coming Saturday, 28 September 2013, FIJI Water will be having their very first "FIJI Water Signature Creations Expedition" in Singapore to raise fund for the Children’s Cancer Foundation. This event will take guests across the island from 12 noon - 6pm to sample signature dishes from the 6 participating restaurants such as:- Tippling Club, Fat Cow, Absinthe, The Pelican, Prive Grill and Hashi.

On that day, participants will also be chauffeured in a luxurious coach to each of these restaurants for the ultimate gourmand's road trip plus the company of participating chefs and mingle with respected food critics too. And most importantly all proceeds from the sale of tickets will be donated to the Children’s Cancer Foundation.