You Are When You Eat

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 ›

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June 5, 2017

In Defence of MSG

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 ›

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May 22, 2017

Croissants: A Step-by-Step Guide

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 ›

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May 15, 2017

The Chefs Line Low Down

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 ›

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May 8, 2017

Busting Cooking Myths: Searing Meat

“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 ›

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April 30, 2017

Offally Good Grub at Osteria Oggi

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 ›

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April 25, 2017

Designing Desserts: Giant Panna Cotta

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 ›

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April 20, 2017

Is Coffee Good For You?

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 ›

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April 19, 2017

How to Max Out Sauteed Mushrooms

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 ›

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April 12, 2017

Welcome!

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 ›

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March 25, 2017