Signature
Vol. I · 355 recipes in seven cuisines
A reference kitchen,
seven cuisines,
one notebook.
Signature recipes
The recipes that found their own audience — re-posted, requested, and remembered.
Watch
Three short pieces from the kitchen — wok work, weeknight prawns, and curry puffs improvised in a hotel room.
The basics
The building blocks — pastries, stocks, sauces, doughs. The recipes other recipes are built from.
Latest entries
View all№ 01Bakes
Quiche Lorraine from Le Cordon Bleu
This was our examination recipe. I got a merit score for this dish. I’ve since made it numerous times for my family. I’d typically make it a l ot bigger,…
№ 02Asian SweetsFrom the book
The Moist Pandan Chiffon Cake
I must have made the pandan chiffon at least a thousand times over my lifetime. It is always a favorite for breakfast, and everyone seems to love it. The Daughter…
№ 03New
The Banana Bread
We always have bananas in the house. Every once in a while, there will be over ripe bananas. They are like with lots of black spots and I will then…
№ 04Cookies
My best double chocolate chip cookies
These are so good and so fast to bake, I had to document it. I sort of improvised and got this, and it works perfectly. This recipe can be for…
№ 05Breads
Hot Cross Bun Pudding
What’s better than hot cross buns? It has got to be hot cross bun pudding! My mom used to make bread puddings for us. That’s one dish she remembers from…
№ 06Chicken
Pappardelle with chicken and mushroom ragout – Pappardelle au ragoût de poulet et de champignon
This is one of those dishes we make in Le Cordon Bleu to learn how to make pasta. The thing is, I am pretty good at making pasta in…
For families
A family kitchen, not a stage
Many recipes here are marked with steps a child can do safely — measuring, mixing, kneading, decorating. The book this collection began from is named for a question every cook of small children has heard. Toggle the family-friendly view to surface those steps clearly.
About the kitchen
Second-generation chef. Author. Wok-maker.
Can I lick the spoon, mum?
Finalist, Singapore Book Awards 2025
- ·Trained by renowned chefs in Singapore, Australia, and Thailand.
- ·Featured across multiple food publications.
- ·Designer and maker of the Mei Wok.