S'pore Chefs to Defend Title @ WA Oceanafest

S'pore Chefs to Defend Title @ WA Oceanafest.

Gastronomic Racism - Italian City Ban Ethnic Food

Standing for tradition and the safeguarding culture is one matter but this is simply absurd.

Brown Sugar Closes

Brown Sugar bistro, helmed by chef-owner Yuan Oeij, is no more - for now, at least. It shut its doors last Sunday when its venue, the StarDus Clubhouse in River Valley Road, closed.

Mr Oeij, 39, has been scouting for a new space for the two-year restaurant since early last year when he learnt of the clubhouse's impending closure but without success. He says: "Brown Sugar had a strong customer following. In the last few months, our business was doing very well despite the weak economic situation."

While Mr Oeij finds a new home for Brown Sugar, its kitchen team is training at fine-dining restaurant Prive at the Marina at Keppel Bay, where he is a director. The service team is working at the Prive Bakery Cafe.

Excerpt from The Sunday Times, February 1 2009

Pasta de Warku is offering BIGGER serving portions during bad times

Mr Kiyoshi Ueki, the man behind the Japanese pasta chain is offering bigger portions for both his low-priced set lunches and and a la carte dishes. Pasta de Waraku's pasta portions have gone up from 110g to 170g for set lunches, which include pizza or fried rice. A la carte portions have gone up from 180g to 220g.

Previously, diners had to pay $4 more for a bigger serving off the a la carte menu. All its four outlets display posters with the words "larger portion". The set lunch promotion has also been extended from 2.30pm to 5pm to attract students.

Excerpt from The New Paper, January 28, 2009

Editor's note: Anyone who tried Pasta de Waraku's set lunches or a la carte menu recently care to confirm this report?

Civil Servant's newspaper article was "insensitive and ill-judged"

Permanent secretary at the Enviornment and Water Resource Ministry $60,800 family trip to Paris to learn cooking at the famed Le Cordon Bleu culinary school.