SOLD OUT I got the ageing bug early on, when I was a noodling around in 2004, making my own bacon in my home fridge with a dry rub. Fast forward to 2018, with Ownself Make Chef, I started experimenting with more local flavours like the soy lees from soya sauce making (generously provided by…

Roasted Duck Breast with Hawthorn Berry Sauce Dry Rub8g Chinese angelica root (broken into shorter lengths)2g cloves 4g fennel 100g brown sugar 10g salt 2g ginger MethodUse a coffee/spice grinder, process the angelica root, cloves and fennel into a powder (the angelica root will be in long whiskery fibres which is fine)Cut diagonal slits in the skin of the duck breast,…

I have been contemplating fermentation a lot more in the recent months. Every culture (haha) has fermentation and specific uses for the fermented products. Breads and alcohol, soy sauces and soy ferments are just some examples but they show how we can take a fruit, veg, meat or grain and ferment them for extra flavour…

An update on all our upcoming public dinners, I just realised how many we have! Come by yourself and make new friends with other culinary adventurers or come with your friends. Drop us an email at ownselfmakechef@gmail.com if you want to chope seats *Please note that for the public dinners we are unable to cater…

Eggs are simply delicious! I love all manner of eggs, and I love how versatile they are. You can have them old school style – soft boiled with kaya toast, scrambled, sunny side , and omelette. And we are just talking about chicken eggs here! How about bottarga? Ikura? I could go on and on….

August is a very special month for me, it is the month that modern Singapore was birthed, and my birth month too! I love Singapore and all its wonderful food influences and this special version of Majulah Singapura Lor Mark II is an homage to all those iconic dishes that were created in Singapore together…

Are you a spice fiend? Do you add hot sauce to EVERYTHING you eat? Do you crave the hot flush from chilli? If you said yes, then you will want to be at Spice Shenanigans, 17 August 2019. You will enjoy all manners of spices and heat, derived not only from chilli, but also kampot…

I opened The Wok and Barrel in 2011 and it was my first proper restaurant after my start in F&B as a hawker. It was a tiny little 30 seater at 13 Duxton Hill which had Nasi Lemak on the menu and a bunch of other crazy dishes that I liked to eat i.e. Ba…

I have always loved carrot cake, radish cake, and it is the dish that I learned how to make in Sydney. In Singapore, we love to fry it with eggs and preserved radish, and drizzle a dark sweet caramel sauce over it. Resulting in glistening dark brown cubes of radish cake enrobed in egg and…