It’s not just what you eat that’s important, but when you eat too. New research has found that’s especially true for shift workers, where regular, … Read More ›
MSG has got to be one of the most controversial ingredients in all cooking. It’s been blamed for headaches and bloating, it’s considered contraband in … Read More ›
This is a recount of my first attempt at making croissants. It’s less of a recipe, more of a pictorial guide to my process and what … Read More ›
Last week, I made my debut on national TV as a contestant on The Chefs’ Line. And what a week! I cooked off against the … Read More ›
“Sear meat to seal in the juices” – this phrase is one of the most commonly uttered on cooking shows or recipes books. It’s a … Read More ›
As a contestant on The Chefs’ Line, I’ve been furiously watching the show, excited by each week’s new culinary offering. This week, The Chefs’ Line … Read More ›
One of the simplest, yet most luxurious desserts must be panna cotta. It’s so rich that every bite feels like it’s bringing you closer to … Read More ›
Coffee is one of the few things in life that it seems okay to be addicted to. Addicted to sugar? You’re gonna get fat. Addicted … Read More ›
One of my favourite breakfast dishes is sautéed mushrooms. When added as a side to bacon and eggs, butter-soaked mushrooms can impart a sense of … Read More ›
Welcome to my website and personal project: noby leong – Experimental Cook. I hope you can join me as I chronicle my journey through food. … Read More ›