KIKIAM (FIVE SPICE PORK ROLLS)

Five spice powder is a mixture of star anise, cloves, cinnamon, Sichuan peppercorns and fennel seeds. The aroma and flavour is quite heady and can taste medicinal if too much is used. In tempered amounts, though, it gives an interesting exotic edge to any dish that it is added to.

RED VELVET CRACKLE COOKIES

There is something so sexy about red velvet. Classy sexy. It is confirmed that red velvet cake is up there on the best cake ever list. Could cookies be the next best thing?

CHINESE PORK JERKY (BAKWA)

I have a distinct memory of bakwa from too many years ago. As I crossed a busy road in Singapore, I eyed a bakwa peddler squatting on the city pavement. In front of him was a makeshift charcoal grill made out of a biscuit tin topped with chicken wire to warm his bakwa on. I couldn't resist having a slice. As he waved at the embers with a woven palm leaf fan and deftly turned the pork slice, it turned a glossy beetroot red as it warmed up. I didn't mind the waft of hot air that made the already blistering heat worse. As long as I had my pork treat, I was happy. 

ORANGE CHICKEN WITH BACON

Orange and bacon may scream American breakfast but having it on top of rice with fried chicken pieces makes it Chinese food. American Chinese food that is. While my two children were excited to have a go at Shake Shack's burgers at JFK Airport on a recent trip, I chose to have Panda Express' orange chicken with bacon. I don't normally eat anything oily, if at all, before a flight, but I couldn't help myself. Yes, delicious. But as expected, oily too.