thetravellingcook Time for some pain 4d

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thetravellingcook A long over due piece. Negative Iron man. Hope you guys like it! I think I spent 24 accumulated hours on this 5d

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thetravellingcook Mushroom omelette with burnt butter, guacamole. Quick breakfast to start my day. Mid week is coming 1w

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thetravellingcook It's was a crazy night at ILLUMINATION with my best buds. A slimy colorful drunk night where I had few beers, 6 different shots and glow in the dark 6 packs 2w
  •   oresia_lt 2w
  •   berry_licious Lookin' good there! 2w
  •   sailfling Hey @thetravellingcook I'm coming to Singapore in six weeks , after sailing from Borneo, will be looking forward to some good authentic chilli crab. where's best? #sailfling 2w
  •   thetravellingcook @sailfling hey there you're sailing here?? Haha okay we get really personal with our chilli crab. Some prefer it abit more sweet some savory. I've heard that caucasian's prefer it not too spicy so I think (Jumbo seafood restaurant) may be to your liking. If you want something more locals go for perhaps (No signboard seafood restaurant). Remember to order the chili crab with buns(mantou)! Also you must try our black pepper crab and butter crabs which is great for children. 2w
  •   thetravellingcook @berry_licious heheh thanks babe. 2w
  •   sailfling Thanks @thetravellingcook ! We will go for spicy! Yes we are sailing up there. A 54 ft yacht named Gypsea Rover. See gyspearover.info for their travels:) 2w
  •   thetravellingcook @sailfling that's cool thanks I hope you have a great time in singapore! 1w

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thetravellingcook Legendary prawn mee tng at naked fin! Heard a lot about this so I had to try for myself. Verdict? It's great prawn noodles no doubt. Fresh succulent prawns from Alaska. The broth is very deep and complex, but the shells are a little too roasted and has a slight bitter note which mask some of the sweetness of the prawns. Also abit grainy, could strain it better for a smooth sweet broth. Then again it is personal preference as some may love the roasted deep flavor! $25 for a bowl, I guess it's worth a try for prawn mee lovers 3w

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thetravellingcook Home cooked coffee sous vide rump, marmite oat risotto infused with beef jus, mustard. Last minute idea of savory oats as I was feeling extra hungry after my workout coffee gives the steak an extra roasted flavour and earthy notes and marmite from the oats really boosts the umami flavors #healthyeating #theartofplating #feedfeed #chefsofinstagram #healthinspo #eatclean 3w

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thetravellingcook Seafood feast at crab in da bag! It's their 1st anniversary and thankfully @oliviagiroud brought me along for the media event= FREE FOOD! 3w

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thetravellingcook Good to be back #portico 3w

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thetravellingcook Homemade soft boiled eggs, truffle oil, grilled asparagus and marmite clarified butter. It all started from eggs and one thing lead to another haha #brunch #healthyeating 4w

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thetravellingcook Wagyu rump mbs 9. Now that's a fine butt #feedfeed #steak #wagyu 1mon

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thetravellingcook Home cooked peri chicken breast with crushed guacamole, quinoa and roasted vegetables, aged balsamic #healthy can I say I'm eating my greens? 1mon

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thetravellingcook Who says eating healthy means eating rabbit food? Homemade slow cooked chicken breast with BBQ beans, olive tapenade, corn salsa. The spice rub gives the chicken such great flavor creating a satisfying meal which would curb your binge eating habits #healthy 2mon

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thetravellingcook Home made sous vide chicken breast, quinoa, corn salsa, caper, toasted tomato sauce #healthy 2mon

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Normal Edmund Emmanuel Goh
thetravellingcook Home cooked sous vide skirt steak with Japanese moshio seaweed salt 2mon

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thetravellingcook Home cooked thin sliced skirt steak 2mon

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thetravellingcook Home cooked ox tail in red wine and marmite stew with truffle oil 2mon

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thetravellingcook Home made prawn bisque penne, morel mushroom 2mon

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thetravellingcook Home made swordfish with potato scales, foie gras mousse, olive tapenade lentils, confit tomatoes, haricot verts 2mon

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thetravellingcook Home made citrus cured salmon with caper mustard vinaigrette, olive, pickled asparagus and pickled blue berry, rocket, caviar and truffle oil. Inspired by citrus cured hamachi and pickled star fruit dish at bacchanalia. There are a few layers of different salty notes in this dish which I really love the complexity of. And I was lucky to work with what I had at home which is pretty much perfect lol. 2mon

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