Liquid Pea Ravioli 

Apple Caviar

Having being quite adventurous in food tasting and experimenting with food at very young age, what being practised by Farren Adia really amazed me. 

Having brought up in a chinese family, at the age of 5, I have being mixing coffee with chocolate and milk, only growing up a decades later paying my hour salary to have a sip of a drink known as mocha.  Or the ocassion of mixing my hot chocolate with rice, or more commonly known years later as rice pudding.

 Farren Adia's cooking method is at another level.  He somehow combined the notion of turning one form of molecule to a different form and incoorporate it his cooking.  A term known as molecular gastronomy. 

Main ingredients for the two above dishes, sodium alginate and calcium chloride is a must.  Cooking never being more like a chemistry lesson.  

For more info, visit the following link:http://www.elbulli.com

Elbulli even being awarded as the 2007 World Best Restaurant by The Restaurant Magazine. 

Tao Payoh Town Park

DHL Balloon

A Glimpse of Tao Payoh

Past and Future

Cycling at East Coast

 Old Shanghai

After Heavy Rain, Come the Calmness

This photo was taken a year ago, I particular liked the waves created by the solo boat which otherwise reflected a very calm river.

Photo taken during a trip to a Musuem in Shanghai.