Specialises in:
Eurasian specialities, cakes, pastries, quiches, fruit tartlets, local kuehs and festival cookies.

Marigold flowers
Blk 16, Bedok South road @ unit #497/499

Prep time: 5 minutes

Materials:
- Bowl
- Water Kettle/Jug

Ingredients:
5 Marigold flowers
½ litre boiling water

Method:
- Soak the marigold flowers in hot water.
- Infuse like tea for at least 15 minutes before use.

Materials:
- Teaspoon
- Tablespoon
- Double boiler
- Mortar and pestle
- Grater

Ingredients:
1 bottle of red wine
2 glasses of port (wine-glass serving)
2-3 sprigs of rosemary
5-6 cinnamon leaves (crushed)
5 tbsp honey
2 tbsp of grated lime peel
2 tsp fresh ginger root (crushed)
1 tsp cloves
6-8 Strawberries (crushed)

Method:
- Place the ginger, cloves, rosemary, cinnamon leaves and lime peel into the upper boiler.
- Add the honey, port and red wine into the mixture.
- Turn the heat to low and let the mixture brew for 30 minutes, turn off the heat and
add the crushed strawberries.
- Let the mead steep for another 30 minutes to cool down.
- Pour the mead through a strainer before drinking.

Materials:
Small air-tight container

Ingredients:
30 ml grapeseed oil
20 ml jojoba oil
10 drops mint essential oil
10 drops lemongrass essential oil
2-5 pieces of star anise

Method:
- Mix all the oils together and store it in a jar or bottle.
- Drop in the star anise and leave for a couple of weeks to infuse.

Prep time: about 30 minutes

Materials:
- Knife
- Chopping board
- Mortar and pestle
- Tall glass
- Blender
- Tablespoon

Ingredients:
1/4 honeydew, cut into slices (remove skin and seeds)
Half a guava, cut into slices
1 bowl of Mangosteen flesh (without seeds)
2 rings of Pineapple
3 tbsp of pounded raw cashew nuts
2 sprigs of mint leaves
1.5 glasses of water

Method:
- Drop the honeydew and guava slices into the blender with pineapple, mangosteens and mint leaves.
- Mix with water and juice all until the ingredients are blended nicely.
- Pour into a tall glass and stir in the pounded cashew nuts.