Meal for Two: S’mores, Bangsar South

The Moomin’s eye doctor is located at Nexus Bangsar South, so I’ve been hanging around the neighbourhood a lot lately (her eye is much better now, but we’ve been doing follow-ups regularly because it wasn’t healing as quickly as it should due to age).


On one of these follow-ups, we checked into S’mores for lunch. The place has been around since Nexus opened and touts itself as a “friendly neighbourhood bistro that promises the coldest beers” and “the most authentic charcoal and wood fire cooked western delights”. It was a weekday and the restaurant was packed with office workers, but service was still fast, attentive and friendly. The resto has a nice, chill vibe, a large bar and an al-fresco dining area.

The menu is mostly Western (think pastas, pizzas, ribs and burgers), with some Asian favourites thrown in (nasi lemak, laksa, meehoon). The Moomins and I ordered set lunches (RM16.90++) which came with a drink.

Smores looks like a great place for a beer or two with colleagues after work
The Moomin’s Spaghetti Bolognese. Portions were very generous.

My carbonara spaghetti came in a huge serving, topped with heaps of Parmesan cheese. The pasta was cooked al dente, and it was creamy without being cloying (to me, at least), with generous bits of bacon. Solid dish, no complaints. Those who don’t like rich flavours might want to give it a pass though.


Nexus, Bangsar South, Unit G7, Ground Floor, Jalan Kerinchi, 59200 Kuala Lumpur

Opening hours: 11AM – 12AM (daily)

Brunch @ Unicorn 25, Skypod Square Puchong

Hey guys! I hope you’re all doing well in spite of everything. I’ve been feeling uninspired lately. Nothing I write seems to feel right, and I can’t think of ideas. Maybe it’s burn out. I hope it’ll pass.

Anyhoo, I still want to post something – so here’s a short and sweet one about brunch at Unicorn 25, a cafe at Skypod Square in Puchong, just across the road from IOI Mall.

Seeing as how dead the place is, I’m surprised the cafe has lasted this long. The cafe is apparently famous for its waffles and toast, but they also have Western dishes like pasta and sandwiches which are affordably priced and cater to the surrounding office crowd.


It’s a nice spot if you need a quiet place to work.

It so happened that there was a water disruption during our visit, so they weren’t able to serve any drinks other than the bottled ones. Which was a shame, because their menu has some pretty interesting beverages, like creme brulee latte and chocolate banana frappe, to name a few.


The waffles and desserts are on the pricey side, but the pastas are affordable.

Since the Moo and I weren’t in the mood for sweets, we ordered some pasta: seafood aglio olio for her, mushroom and ham carbonara for me. The portions were hefty, and the pasta was cooked al dente.


I enjoyed my mushroom and ham ‘carbonara’: it was creamy but not cloying, had generous amounts of mushroom and ham, and some cheese powder on top. Of course, no Italian chef in their right mind would call this actual carbonara, but most of the versions here are bastardised anyway. 😛

Pros: Affordable pastas, quiet environment, easy parking

Cons: Expensive waffles / toast


SS-01-19 Skypod Square Persiaran Puchong Jaya Selatan, Bandar Puchong Jaya, 47100 Puchong, Selangor

Opening hours: 9AM – 6PM

Treat Mum to a Five-Star Meal This Mother’s Day with These Round the World Recipes

Staying at home doesn’t mean that Mother’s Day celebrations have to be dim and boring. If anything, this is a great time to bond and do something thoughtful for mum, rather than the usual eating out at a fancy restaurant, or buying her an expensive gift. Better still, whip up dishes worthy of any five-star establishment with these quality recipes, shared by chefs from luxury hotels and restaurants around the world.

*Photos and recipes courtesy of respective restaurants and hotels. 


Spring is in full bloom – and while a trip to Japan might be a no go, you can bring the beautiful cherry blossoms to mum in the form of Sui Tang Li‘s mouth-watering Cherry Blossom Dumplings. This restaurant at The Middle House is known for its vibrant menu inspired by Cantonese, Sichuan and Shanghainese delicacies. Made with beetroot, asparagus, winter bamboo shoots, mushrooms and shrimp, these Cherry Blossom Dumplings by Chef Tony is the perfect dish to surprise any dim sum-loving mum with.

Cherry Blossom Dumplings 2


  • Wheat starch: 60g
  • Corn starch: 60g
  • Beetroot: 50g
  • Asparagus: 30g
  • Winter bamboo shoots: 30g
  • Mushroom: 30g
  • Shrimp: 300g
  • Egg: 3
  • Lard oil: 40g

Method (Video)


If mum prefers the savoury and spicy flavours of Chinese cuisine, try these three recipes from Jing Yaa Tang, the Opposite House Beijing’s one-Michelin star restaurant.

Kung Pao Chicken

Kung pao chicken 𨱣º¶∂°2


  • Chicken thigh : 20g
  • Diced green onion: 50g
  • Cooked peanuts: 25g
  • Cooked cashew nuts : 25g
  • Sliced garlic : 5g
  • Sliced ginger: 5g
  • Dried chilli : 5g


  • (A) Salt (2g), rice wine (5g), sugar (1g), egg (1/3), corn flour (6g)
  • (B) Sugar (30g), salt (3g), rice vinegar (50g), corn flour (10g)


  1. Mix and pickle the diced chicken thigh with seasoning (A).
  2. Heat the oil in a heated wok, then fry the pickled chicken and diced green onion until the chicken is cooked.
  3. Lightly fry the sliced garlic and ginger and dried chilli.
  4. Add cooked chicken and onion, and then stir-fry the cooked peanuts, cashew nuts and seasoning (B).


  1. Cook the fried chicken and diced onion for one minute to elevate the taste.
  2. Turn off the fire when adding the peanuts and cashew nuts to keep them crispy.

Mapo Tofu

Mushroom mapo tofu ¬È∆≈∂π∏Ø

Main ingredients:

  • Tofu (1pc)
  • Minced beef 50g


  • Scallion 5g
  • Minced ginger 5g
  • Spring onion 5g
  • Fermented Soy bean 20g
  • Sugar 5g
  • Sesame oil 8g
  • Chili oil 8g
  • Rice wine 5g
  • Soy sauce 25g
  • Soy bean paste: 15g
  • Chili powder 8g
  • Sichuan peppercorn chili powder 3g


  1. Cut tofu into 3 cm cubes, boil with hot water for 5 minutes.
  2. Fry the minced beef until golden brown
  3. Fry ginger, scallion, soybean paste, chilli powder. Add tofu, rice wine and water until it covers 2/3 of the tofu. Add sugar, soy sauce and half of the minced beef, cook with low heat for 5 minutes, reduce the sauce and add fermented soybean, stir fry it for 2 minutes.
  4. Plate it and add another half of the minced beef, sprinkle the spring onion and Sichuan peppercorn chilli powder.

Braised beef brisket with potatoes 

Braised beef brisket with potatoes Õ¡∂π…’≈£ÎÓ (1)

Main ingredient: (for 4pax)

  • Beef brisket : 1.6kg
  • Potatoes: 600g


  • seafood sauce: 65g
  • Oyster sauce: 65g
  • Rice wine: 30g
  • Bean paste: 16g
  • Soy sauce: 32g
  • Icing sugar: 24g
  • Ginger slice: 80g
  • Leek: 1 stem
  • Spice bag: 1


  1. Cut the beef brisket into 4cm squares, boil them for 5-8 minutes.
  2. Fry the ginger slice until golden
  3. Fry the leek until golden
  4. Fry the seafood sauce and add beef brisket until fragrant; add water until it covers the beef, then add spice bag, oyster sauce, soy sauce and a bit salt. Turn to low heat and stew for 2-2.5 hours.
  5. Skin potatoes, deep fry until golden, add into the beef stew and reduce the sauce.


  1. Don’t add extra water when stewing the beef.
  2. When reducing the sauce, use low heat so the beef and potatoes can absorb the sauce better


Mums who love seafood will be absolutely thrilled by Capella Singapore’s Prawn Aglio Olio.  Inspired by the traditional Napoli pasta dish , it is perfumed with aromatic garlic and olive oil, and brought to life with white wine, cloves of garlic and delicious chicken stock.

Prawn Aglio Olio Pasta1


  • 5pcs Prawn
  • 150g Linguini
  • 10g Extra Virgin Olive Oil
  • 1 clove Garlic, Minced
  • ¼ cup Chicken Stock
  • Chilli Flakes
  • White Pepper Powder
  • Salt to taste
  • Italian Parsley

1.Bring a large pot of water to boil. Season water with salt and add in the linguine. Drain and set aside.
2. Using a pan and medium heat, add olive oil and sear prawns until they are cooked on both sides.
3. Add in garlic, followed by chilli flakes.
4. Stirring frequently, add in white wine to deglaze, followed by chicken stock.
5. Add linguine to the sauce. Add white pepper powder and salt to taste. Toss well.
6.Serve with Italian parsley as garnish.


If you’re looking for dessert to finish things off on a sweet note, Singita’s indulgent Double-Baked Flourless Chocolate Meringue Cake, or Feast at EAST, Hong Kong’s Raspberry Butter Cake made with fresh raspberries and jam is sure to seal the deal.

Raspberry Butter Cake ingredients and method: 

Singita’s Double-Baked Flourless Chocolate Meringue Cake

Singita Flourless Double Chocolate Meringue Cake

Ingredients for the cake 

  • 250g butter
  • 350g dark chocolate
  • 300g brown sugar
  • 5 eggs, separated

Ingredients for the meringue

  • 4 egg whites
  • 225g caster sugar
  • 10ml vanilla essence
  • 5ml cornflour
  • 50g cocoa powder


  1. Preheat the oven to 180 degrees.Line a 20cm x 30cm x 5cm baking pan with baking paper
  2. Melt butter, chocolate and sugar together, stirring until the sugar has dissolved
  3. Remove from heat and mix in the egg yolks
  4. Whisk egg whites until stiff peaks form, then fold into the chocolate mixture
  5. Pour the mixture into the tin and bake for 40 minutes
  6. Then make the meringues by whisking egg whites, adding a little caster sugar at a time and then the vanilla essence until stiff peaks form
  7. In a separate bowl, sift cornflour and cocoa powder together and fold into the meringue
  8. Remove the chocolate cake from oven and reduce the temperature to 120 degrees
  9. Top the cake with the meringue and return to oven for 25 minutes. Leave to cool on a wire rack.

The Daily Fix, Melaka – Jonker Street’s Most Popular Cafe

As Melaka’s Chinatown, Jonker Street is one of the city’s most popular enclaves, filled with old temples, interesting museums, attractions and cool cafes. Highly recommended is The Daily Fix, a chic establishment hidden at the back of a souvenir shop called Next KK Sdn Bhd.


Walk straight to the back of the shop and emerge to an Instagrammer’s dream. The design is reminiscent of British colonial Chinese shophouses, with an inner courtyard that extends up to the second floor, allowing for plenty of natural sunlight to filter in. Earthy hues, an abundance of plants as well as cosy couches and wooden furniture make for a relaxing and casual dining ambience. There’s also a rattan swing seat.



The main dining area boasts warm, ambient lighting from modified lamps that feature old fans as decorative fixtures. The roof is timber, the brick walls deliberately left partially exposed for that vintage, retro vibe. Old school paraphernalia, such as clocks, weighing scales and lamps, adorn the shelves where baristas bustle about preparing coffee.


More seating at the back, with a backdrop of trays sporting floral designs.


The menu is a mix, with brunch dishes and light bites such as sandwiches and salad, heavier mains such as pasta, and desserts like pancakes and waffles. For drinks, there are flavoured coffees, smoothies, fruit juices and more. N and I get a Creamy Carbonara to share, as well as their Signature Salted Gula Melaka coffee.

The pasta, which has spaghetti with mushroom, chicken ham and crunchy smoked duck topped with a poached egg and shaved parmesan, is delicious. The noodles are cooked al dente, giving them a nice bite, and the sauce is creamy without being overwhelming. The beverage is excellent as well; the sweet, caramel-like intensity of the gula melaka (palm sugar) balancing out the more bitter notes of the coffee.


We also get a Blueberry Cheesecake to round off the meal. It comes topped with a candied Mandarin orange, which is a nice touch. Despite being a cheesecake, the cake is surprisingly light, and is only mildly sweet.

The cafe is apparently famous for their Pandan Pancakes, but we did not try them during our visit.


There’s always a long line at The Daily Fix, so we recommend coming as soon as they open (9AM – for breakfast/brunch), or mid-afternoon when the lunch crowd has thinned. Else, be prepared for a wait.  Prices average from RM18 – 25 for mains.


55 Jalan Hang Jebat, Melaka
Opening Hours: 9am – 11.30pm (Mon-Fri), 8.30am – 11.30pm (Sat-Sun)


Thanks for reading! I’m trying to grow my social media, so any likes and follows will be appreciated! You’ll also be updated on what I’m up to on a daily basis. 🙂




Experience An Italian Affair This Spring @ Bar Cicheti, Singapore

Say goodbye to winter and hello to a spirited spring, as Bar Cicheti, Singapore’s first homegrown pasta and wine bar, brings to diners the sweet, hearty harvests of Italy. The new menu is a tribute to springtime in Italy, from driving through the hills of Tuscany to the seaside sunsets in Sicily. Handmade pastas are perfect to showcase the season’s best produce, paired with a beautifully eclectic wine list to satisfy all palates. Chef Lim Yew Aun’s rich, comforting dishes give way to fresher, brighter tastes that celebrate the bounty of spring, while sommelier Ronald Kamiyama’s new floral-forward wine selections are delicious on their own, each with a story to tell.





SPAGHETTI - housemade jalapeño pesto, grated ricotta salata, chopped pistachio, toasted pine nuts

For a limited time only, tuck into Chef Aun’s four Spring-inspired specials, dressed in vibrant colours and flavours of the season. Twirl up forkfuls of Spaghetti (S$28) done one of two ways – the first coated in a creamy, housemade jalapeño pesto that’s tossed with chopped pistachios, toasted pine nuts and a generous grating of ricotta salata.






2015 CVNE, Monopole Clásico. Rioja, ES (Viura blended with sherry) - 2



SPAGHETTI ALLE VONGOLE - burnt leeks, peperoncino, parsley, garlic chips

Pairing perfectly is the 2015 CVNE, Monopole Clásico—fresh, fine and bone dry—a peculiarity of a Spanish Rioja which sees manzanilla sherry introduced to the barrel aging process, resulting in a nutty characteristic that lends itself beautifully to the roasted flavours of the pesto. The other is a classic Spaghetti alle Vongole (S$32), where the sweet leek of Spring gets a fresh coat of char, adding an irresistible aroma to the clams’ briny tang.




CORZETTI - porcini and button mushrooms, marsala wine

Hand-stamped medallions of Corzetti (S$28)—a Ligurian specialty dating back to the middle ages—need nothing more than earthy slices of porcini and button mushrooms sautéed in a flavourful Marsala sauce. The dish is best enjoyed in between sips of the 2006 Tenute Sella, Lessona, a lost expression of Nebbiolo from Alto Piedmont that’s making its way back into vogue. Vibrant aromas of leafy underbrush, moist soil, berries and herbs, along with a shared provenance, bring out the earthy undertones of the moreish mushroom ragu.


BUCATINI - hokkaido scallops, saffron, spring peas, citron zest

For a taste of the lush Lazian countryside, the final seasonal special is Bucatini (S$30), where thick, hollowed strings of pasta are tossed with spring peas, citron zest and a seared Hokkaido scallop, in a hearty saffron broth.







ANOLINI - taleggio, ricotta, parmigiana, caramelised onion, hazelnut, butter sauce

Adding to the new permanent menu is an update of Bar Cicheti’s tight, confident rotation of pastas – offering more vegetarian options, new pasta shapes and in-season ingredients. All available in either starter and entrée size – pretty purses of Anolini (S$18/28) stuffed with taleggio, ricotta and parmigiana are finished in a decadent brown butter sauce, topped with caramelised onions and a sprinkling of hazelnuts. The ever-trendy Cacio e Pepe gets more bite than before with slippery strands of hand-rolled Pici Cacio e Pepe (S$18/28) – spiced with Sarawak black pepper, fresh marjoram and a squeeze of lemon to cut through the rich parmigiana.

Linguine (S$22/35) is an uncomplicated toss-up of handpicked blue swimmer crab and treviso radicchio—an Italian chicory that together with the crab, release sweet flavours of land and sea— brightened with orange zest. On the other end of the spectrum, thick, stubby tubes of Paccheri (S$20/34) are paired with slow-braised polpo and given the Puttanesca treatment – fresh tomatoes simmered long and slow, folded with fiery flavours of chilli, anchovies and capers, and to finish, a sprinkling of toasted bread crumbs. Here, the 2016 Château de Trinquevedel Rosé is ideal for the bright, tomato flavours in the feisty sauce. This is a fourth-generation gem from the Tavel appellation of Southern Rhone, France–where only rosé wines are allowed–made with mostly Grenache and other native varietals such as Clairette, Mourvedre, and Cinsault.

Tagliolini Nero (S$22/35) is chef Aun’s way of reimagining Bar Cicheti’s reigning darling, Fusilli Nero (S$19/32). While the original is a feisty umami bomb of squid ink fusilli, crab lump, Japanese uni and basil and anchovy crumbs; the latest contender is an ode to the sea at its seasonal best. By folding freshly harvested squid ink deep into the dough with military precision, each strand is unabashedly black and briny and lends itself to an ocean-fresh medley of Hokkaido scallops, local squid, and Japanese uni – all coated in a bisque reduction that tastes like the sea.

All these dishes are available in two sizes, for a little bit of everything, along with a selection of new and signature antipasti and desserts that have been updated for Spring. Wines at Bar Cicheti are available by glass, quartino and bottle. 

For a taste of everything, opt for the menu’s new “Feed Me” options (S$68 or S$88), which includes 1 antipasti, 4 pastas and a dessert to share. Add a S$58 supplement for wine pairing. 

*Photos courtesy of Mango PR. 


10 Jiak Chuan Road, 089264 Singapore

Phone: +65 6789 9801

Opening hours: Lunch Tues – Sat 12PM – 2.30PM, Dinner Mon – Sat 6PM – 1030PM. Close Sundays


Enorme Italian Restaurant, PJ Centrestage Section 13

Hey guys! I know I said I have a lot of backdated posts, but this restaurant is so good I had to write about it ASAP, haha :D.

I met up with Ken for lunch yesterday and he wanted to take me to this Italian place, which apparently serves good stuff. So off we went to Enorme @ PJ Centerstage in Section 13, just a stone’s throw away from my office.


Place was super packed over lunch time. Most patrons came in a large group so I’m assuming mostly office workers. There was a bar with wines and alcohol to one side, but the resto was roomy enough. Interior was modern with dark + wood accents, metal frame decor and cosy lights.


The normal menu is quite pricey, with pastas and pizzas ranging at RM30-50 on average. Request for the lunch menu instead. Selection is limited but it’s much more affordable, and comes with a drink and dessert.


My order: Carbonara. You can choose to get spaghetti, linguine or penne – I chose the latter.

The problem with Carbonara in many places is that they’re heavy-handed with the cream. No such problem here, as the version at Enorme is creamy without being cloying or overpowering. Pasta was cooked al dente for a slight bite, and the dish also came served with generous slices of bacon and parsley garnish. 10/10 would eat again 


Ken’s order: Spaghetti Bolognaise. Pasta was, again, cooked al dente – but the proof is in the pudding, or in this case, the sauce. Chunky, meaty, packed with tomato goodness and flavour. Ratio of sauce to noodles was perfect, with a generous amount clinging to each strand.


We also got the thin-crust Parma ham pizza (RM40) to share. Now I don’t usually like veggies, so if I eat the greens, you know sht is real 😀 Here, everything came together well: the fresh, minty arugula, the thin and salty prosciutto strips, the rich tomato base and fragrant cheese all melted onto a crispy, crunchy crust.

Similar to how certain wines are jealously guarded by the French and unique to a particular region, Prosciutto is a prized ham to the Parma region in Italy, since it is cured and aged for years to get an amazing flavour.

Possibly one of the best pizzas I’ve tasted in Malaysia so far! 🙂


Dessert offers a choice of vanilla/chocolate ice cream or bread and butter pudding. Wanted to try the pudding but was too stuffed, so got the ice cream instead.

Verdict: Enorme is possibly one of the best Italian restaurants I’ve been to so far, and I’d gladly recommend it to everyone! Prices are a bit steep, but hey, you’re paying for really good food. Would come back to try something else on special occasions. 🙂


P-G-20, Podium PJ Centrestage,

No.1, Jalan 13/1, Seksyen 13,

46200 Petaling Jaya, Malaysia

Business hours: 10:00AM – 11:00PM

Phone:  03-7661 0651

Lucky Star Western Cafe, Setiawalk Puchong

Update: This restaurant is permanently closed.

Out looking for grub with the fam at Setiawalk Puchong last weekend! The initial plan was to have Vietnamese food, but after walking around we decided to try a restaurant next to it instead. Lucky Star prides itself in serving flame-grilled items, pizzas and pastas, and Western-style fare like chicken and pork chops.


Minimal deco, but comfy enough. There were a couple of booths for more privacy. Staff was efficient and friendly. You order by writing them down on a piece of paper.


Bro ordered a Spaghetti Americiana (?? Not sure how to spell) set, which came with a side of salad, chips and what they called garlic butter pizza but was really more like peanut-covered naan.


His pasta was light and garlicky, with slices of chicken sausage. Yum! 🙂


Moo’s pesto spaghetti with grilled chicken add on. The noodles were super green and came with a few pieces of soft boiled brocolli. Veggie lovers will love this because it has a strong, veggie flavour – reminded me of Chinese luk cha. The cream didn’t overpower everything either. Considering that my mum is such a small eater, it was a feat that she finished the whole bowl on her own.


Pops had grilled teriyaki chicken with rice, served with egg and salad. They flame grill the chicken, so it had this great smokey flavour. Good stuff ! Teriyaki sauce had just the right balance of sweet.


I got their Deluxe Flame-Grilled Chicken set (RM19.90), which came in a big portion with all the works – fried egg, sausage, ham slice, garlicky sauteed mushroom, baked jacket potato with cheese and sour cream, and a whole flame-grilled chicken thigh with black pepper sauce. Everything on the plate was good, especially the chicken meat. Tender and juicy, with smoky, slightly charred skin. They used a lot of pepper in the sauce – none of that watered down stuff you find in some cheapskate cafes. Overall, a meal worth the price.


They brought the Setiawalk ducky out to play again! 🙂


I-07-1, Level G, Block I, Setiawalk, Persiaran Wawasan, Puchong, 47160, Selangor, Malaysia.

Phone: 03-58806915

Opening hours: 11AM- 11PM

Tomato Spaghetti ala Eris


I don’t cook very often, coz I replace my breakfast and dinner with shakes. Now that I’m running low on supplies,  I have to think of alternatives to make, especially for dinner.

While surfing for recipes, I came across a Classic Tomato Spaghetti dish by Jamie Oliver.

The thing about surfing for recipes online is that they’re mostly written by Western chefs, and it’s hard to find certain ingredients here in Malaysia. That, or they’re super pricey. I remember making a balsamic vinegar salmon once, and bought a bottle of that for RM18. I only used it once, because Asian cooking rarely uses it as an ingredient. >->

For my own tomato spaghetti, I tweaked the ingredients. For one, Jamie’s recipe doesn’t have chicken meat and cheese (I had extra cheese in my fridge so I figured what the heck). He also uses ingredients like fresh basil and red wine which I have omitted.

Anyway, here it is: Tomato Spaghetti ala Eris ! 😀


  • 1/2 can tomato puree
  • Grana Padano cheese (50g)
  • 1 pc chicken breast, minced, seasoned with 1/2 tsp salt (or soy sauce + sesame oil)
  • 2 cloves garlic, minced
  • 2 onions, minced
  • 1 tsp salt
  • 3 tsp sugar
  • dried basil seasoning
  • cooking oil
  • Spaghetti (3/4 packet)


  1. Heat oil in frying pan. Stir in onions and fry til soft.
  2. Add in garlic and continue stirring. When the garlic turns golden brown, mix chicken meat into the pan.
  3. When the meat looks done, pour in tomato puree. Add water if mixture looks too thick and adjust accordingly. Reduce heat. Season and simmer, stirring occasionally.
  4. While waiting for the sauce, bring water to boil in a pot (I used a wok coz it’s faster). Once ready, slip in pasta sticks and let cook for 11-13 mins.
  5. Add Grana Padano cheese to sauce and stir until melted. Season with basil.
  6. Drain water from pasta. Serve with sauce.

Serves 3 

Cooking + prep time: 40mins. probably less if you’re an expert in the kitchen but I’m a klutz with a knife, so.

I was very satisfied with how the pasta turned out 🙂 The sauce was perfect, especially after adding the Grada Padano cheese which has a milky, salty flavour to it. Adding cheese also meant I didn’t have to use too much salt. I’ve learnt that the secret to good flavour is to keep taste testing.. but maybe that’s just me. I think I should have boiled the pasta longer because they turned out just slightly harder than al dente after boiling for 11mins.


Happy Cooking ! 🙂