- Macaron-baking and Aglio Olio-cooking, Singapore
(2 iconic dishes..one as French as croissant, the other as Italian as Venice. Both were taught to me by the able hands of Chef Cecilia Hough of Chantilly Cuisine Studio. They were easier to bake/make than I had imagined they would be. Of course, the proof of the pudding is always in the eating..and turns out, they were very respectable "creations". Now my weekends will have a new smell from the kitchen..the start of a new Bengawan Solo?)
