Recipe adapted from delish. Did not have 3 kinds of cheese so i made do with whats available in my fridge. The result is a creamy and cheesy mixture that was flavorful from the cheese and chicken stock.


  • 1 ounce Spaghetti
  • 2 tbsp extra-virgin olive oil
  • 1 clove minced garlic
  • 1/4 cup pasta cream
  • 1/4 cup chicken stock
  • 1/4 cup shredded Parmesan cheese
  • salt
  • black pepper
  • parsley
  • scallions
  • portobello mushrooms
Cooking Directions
  1. Cook the Spaghetti in a pot for around 10 minutes to achieve al dente texture. Please read the instructions on the box/packaging of your pasta for specific timings. Drain, reserving 1 cup pasta water, and return to pot.
  2. Meanwhile, in a large skillet over medium heat, heat oil. Cook garlic until fragrant, then add mushrooms for around 3 minutes.
  3. Add heavy cream, chicken broth, and 1/2 cup pasta water. Add cooked spaghetti, parsley and toss with tongs until noodles are fully coated and liquid is simmering.
  4. Remove from heat and add cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper, garnish with scallions, and serve immediately.


This is the last of the Dijon Mustard recipes! I have finished all the mustard from the Heinz rewards campaign. IKEA Meatballs has always been my fav, so i cheat abit la.. instead of making my own meatballs. It is just easier with pre-made ones. Recipe adapted from yummly.


  • 9 Ikea Meatballs
  • 1 ounce Spaghetti
  • 1/4 cup Pasta cooking water
  • 1/4 cup Milk
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons Pasta Cream
  • 1/4 cup Mushroom
Cooking Directions
  1. Heat water in a large cooking pot at high heat. Once boiling, cook pasta for 8 to 10 minutes. Drain, reserving 1/4 cup of the the cooking water.
  2. Mix the water, milk, and mustard in the skillet.
  3. Add the meatballs and mushrooms to the skillet, put the lid on, and cook for 3 minutes at low heat.
  4. Add the pasta to the skillet.
  5. Add the cream to the skillet, mix, and serve with parsley for garnish.


Continuing from the last post!!! Blue pea flower kishimen that has a gorgeous shade of light blue!! Sauteed mushroom and vegetables with garlic and pan-fried tofu. I coated the tofu in breadcrumbs for that extra texture. The noodles are drizzled in the delicious mixture of sesame oil, soy sauce and golden fried garlic. You can refer to how to make the sauce here and how to make the noodles blue here


I was Super inspired by lagoon in a bowl, thus i made my own version with food items that I like! Pan fried tofu, luncheon meat and vegetables in kimchi sauce. I garnished it with lots of scallions. You can see the blue rice from the corners. πŸ˜‚ The blue is less intense I Guess because I never add a lot of blue pea flower. πŸ˜‚ I have made something similar with Japanese curry last time. 

Blue Pea Flower Rice

  • 1/4 cup Dried blue pea flowers
  • Boiled Water
Cooking Directions
  1. Pour boiled water into the cup with the dried blue pea flowers.
  2. Let sit for 5-10 minutes.
  3. The water will turn into a deep blue color. Pour the water into the rice cooker with the rice.


Some noodle bowl ideas for noodle lovers! My Onsen Eggs are not the most perfect but i love how it turned out. The yolk is kind of runny. I think that's the most important about Japanese Onsen Eggs. I also bought some tofu and added those in it. Pan-frying the tofu is difficult as it falls apart easily. Broth are from Heinz chicken broth and Better than bouillon lobster base. 


To kick off and to Fuel up for the 2018 FIFA World Cup, McDonald has announced the return of the McGriddle and they're available ALL DAY. The other featured products are available after breakfast hours and while stocks last. Banana Cone and Banana Shake are only available at Dessert Kiosks. In addition, there is also the new Party McFlurry cups which is Topped with hot fudge and crunchy OREO® crumbs, this super-sized treat is bound to be a party pleaser. 

Sausage McGriddle with egg and cheese. There's also the sausage McGriddle without the egg and cheese. The McGriddle is just a small pancake griddle cake made with maple flavoring, so the texture is like a McDonald’s pancake but is sweet. πŸ˜‚ I wonder why everyone is so hyped over this. 

Chicken Pizza Kicks. (6 PCS) πŸ• This is basically chicken nugget balls filled with tangy pizza sauce. πŸ˜‚ I didn’t like it. How about you?

REVIEW: Chop Chop Western Grill & Wang’s Western

Western food is essentially just a Singapore's localized style american food. You can find this in every parts of Singapore, be it in restaurants in malls or in the hawker center in the heartlands. I am just gonna talk about those i like that is super near me. 

Chop Chop Western Grill started their business early last year. They have shifted from their store in Kallang Bahru to Toa Payoh last year as well. I have never really noticed them last time... but coz they're in the same coffee shop as Donya Japanese Cuisine and i was always there for their mentaiko salmon rice bowl. Who can resist that? LOL I wanted to try something new and i was already thinking of having something new. I mean i always order pastas. XD 

Address: Blk 126 Toa Payoh Lorong 1 Singapore 318990
Opening Hours: 11.30AM–9.30PM

They're very interesting because they have many kind of sauces for their dishes. Here's my creamy mushroom sauce with my chicken chop and garlic black pepper sauce for the salmon. Their side dishes are boring but their sauces kind of makes up for it. 

Wang’s Western is situated in Toa Payoh Lor 7 market and hawker center. They serve up pretty decent chicken chop. They're considerably tender and have short waiting time. They told me to come back around 7 minutes for my food. πŸ˜‚

Address: 22 Lorong 7 Toa Payoh, #01-23, Kim Keat Palm Market & Food Centre
Opening Hours: 11AM - 9PM


Anything with balsamic vinegar is good!! I have made pasta with balsamic vinegar before and hence here is something new that is creamy~
Recipe adapted from the charming detroiter.


  • 1 lb Spaghetti
  • 3 tbsp Butter
  • 4 cloves Garlic
  • ½ cup Balsamic Vinegar
  • 2 cups Pasta Cream
  • Salt
  • Black Pepper
Cooking Directions
  1. Cook Spaghetti to al dente according to package instructions. Reserve about ½ cup pasta water.         
  2. Melt butter in a large skillet over medium heat.
  3. Add garlic and sautΓ© for 1 minute. Add shrimps and oyster mushrooms later.
  4. Add balsamic vinegar and allow to simmer until cooked down to a glaze, about 5 minutes. Add heavy cream and whisk to combine with the balsamic vinegar. Allow to simmer over low heat until the mixture has reduced to about 1 to 1 ¼ cups. It should be thick enough to coat the back of a spoon. Season with salt and pepper to taste.
  5. Once pasta has finished cooking, add directly to skillet with cream sauce and basil. Toss to combine. Add some of the reserved pasta water if it is too thick.