Food is memory, culture, care, and craft — sometimes all four in a single dish.

This section has two sides. One is food I love: restaurants, hawker stalls, and dishes that have stayed with me long after the meal ended. I write about these not as a critic but as an enthusiastic eater with a decent memory and strong opinions.

The other side is food I cook: recipes developed or adapted in my own kitchen, written down the way I actually make them — with the shortcuts I take, the substitutions that work, and the occasional note on what I got wrong the first time.

Eat well. It matters more than people admit.