WMF Precision Meets Harmony Review + 3 recipes! – Delishar

A while ago, I attended a WMF event introducing the Precision Meets Harmony Series which is now available in major departmental stores. Click HERE to read about the WMF luncheon event. 
I’m a fan of WMF and I was thrilled when they asked if I would like to review their Concento Cookware and Chef’s Edition Knives. Can’t say no to quality cookware can I? The people from WMF sent me a 20cm saucepan, 24cm high casserole from their Concento series, 1 Chef’s edition knife, and carving knife. I recreated the Graupensuppe (German Barley Soup) that was served at the event. I used the products that WMF sent me to make the ultra delish Shrimp and Sausage Jambalaya and Chicken in Milk.
The saucepan was big enough to cook for about 4 pax. I made my Shrimp and Sausage Jambalaya in it and I have to say I was more than happy with the performance of the cookware. Everything was very evenly cooked, which means that the TransTherm universal base of WMF’s product nicely and evenly distributed the heat in the solid heavy saucepan. No burnt bits or hot spots. Let’s take a look at the saucepan.

Aesthetically already a winner! I love the beautiful chrome look of the whole product. WMF’s Concento saucepans are oven-safe up to 220C. So you can sear your meat on the stove top and send it directly into the oven!

You know the design team of WMF put in effort and thoughts into the needs of a consumer. Details like marking the internal side of the pot for easy measurement of liquid makes cooking more efficient.

The handles are heat proof as well, tried and proven. Here I was heating the saucepan on my stove, but I can still safely use my hands to hold the handle without any heat protection. The internal of the saucepan is flushed all around, it means there is no annoying screws to tighten after some time of usage, no rivets means that there will be no place for grease to hide. Yay to more hygienic cookware!

The 24cm high casserole from their Concento series can easily fit a 2kg whole chicken. I used it to make Chicken in Milk and boy was I happy with the results!

I love the versatility of the casserole, which I used to pan-sear then oven-roasted a whole chicken. Used it in place of a Dutch oven. Everything turned out perfectly golden brown and beautifully moist. 

Once again, I’m impressed by the quality and details (internal markings) of the product. The aesthetic factor, just shouts gorgeous elegance! I really like the clean smooth look of the Concento. Big plus for me: no rivets! 

Heat-proof handles as you can see. The butter in the pan is bubbling here and I can still hold the handle with my hand. But of course, use a kitchen mitt when you are taking the casserole of out the oven. Any heat proof material will heat up in the oven after a long period of time!

I wouldn’t even bother keeping the casserole in the drawers if I own it. There is no need to ‘hide’ it, it should be showcased as a centrepiece of the kitchen. Doesn’t it just look gorgeous?!

The Chef’s edition knife, and carving knife came beautifully packaged.

When I slide open the wooden box, I was greeted by the beautifully crafted knives made in quality stainless steel. They felt solid and sturdy. The blades were worked over the whole length with the forging hammer. The Cromargan handles are seamless and fits the hand comfortably and securely. The craving knife worked like a dream while I craved my roasted chicken. The weight of the knife gave me the stability I needed to make clean perfect cuts when I craved the chicken to serve.

Here is a comparison of the WMF Performance Cut knives and my Global knives. As shown in the picture, you can still see the ‘connection’ point where the handle and blade meets on the WMF knives compared to the Global knife.

The curve between the blade and the handle gave me a very comfortable grip. The width of the blade was also wider, great for smashing garlic!

Quality product made in Germany. 🙂

The heel of my Global knife compared to WMF’s.

WMF’s has a rounded smooth and thicker heel.

The best way to test out a knife is to slice a tomato and see how much damage it does to it. I’m only using one hand to slice the tomato into half. It took some getting use to when handling the Performance Cut knife as I am used to using a lighter knife.

Comparing it to my Global knife. Which do you think was smoother?

The cut on the tomato using Global was very clean. No bruising on the sides at all.

There seemed to be a slight tear on the side of the tomato. Both tomatoes were of very similar size and firmness.

Another view of the tomato using WMF’s knife.

Aesthetically, the Performance Cut Knives looks very handsome. I can see why the 2 products were befittingly packaged together. The knives gave a comfortable grip, the blade was sharper than a lot of the knives I’ve handled. Surprisingly, the smooth handle of the knife was not at all slippery even when my hand was wet. Even when I had a little grease from craving the roast chicken, the grip was not compromised. The sharp blade made carving a breeze and even allowed me to cut through some tiny bones without having to exert much force. 

The weight of the knife is something I probably need some time to get used to. However, my husband tried it and commented that it felt like a men’s knife. I’m utterly in love with the Concento cookware, and would not hesitate to recommend it to people who are looking to purchase a new set of cookware.

Overall, I have to say that the 2 products definitely lived up to the brand’s high standards and great reputation. Thank you WMF for giving me the chance to review such an awesome set of products!

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{Food Review} Wang Thai Kitchen 旺泰小橱 – Delishar

It is an open secret that I’m probably a Thai born in the wrong country/body. I love the culture, the food, the people, the language, and everything Thai. Tuk yang Thai, chan kor chop! Many of my recipes are Thai inspired, and I’ve been learning the beautiful language for over a year now. I love it when I’m treated like a local each time I visit Thailand. Well, hopefully someday we will get to live in that gorgeous country for a couple of years, or maybe when I retire. 


I was ecstatic to find out that the invite for a food tasting session was at Wang Thai Kitchen. I was excited that I get to eat Thai food (and lots of it)! The restaurant itself is nestled in heartland of Toa Payoh’s HDB estate. The deco of the place is simplistic and gives a homely feel, like a family run business. To me, it pretty much says, “No frills, just good Thai food”. 


True enough, the restaurant is managed by owner and chef, Ivan Then. Ivan travelled to the land of smiles to hone his culinary skills and knowledge in Thai cooking from native Thais. Given the understandings of our local palette and Thai cooking, he is able to fine tune the spices to appeal to the local consumers. I was surprised to find out that Ivan is the main and only chef whipping up an impressive menu! Who said men can’t multi-task? Ivan shared that being the chef is the only way to ensure consistency of his dishes, maintain the authenticity of his recipe, and be assured that his food remains MSG-free. To that, I fully agree. 



While we waited for food to be served, I happily sipped on my glass of Thai Iced Milk Tea ($2.80). There is nothing better than sipping on a glass of iced cold Thai Iced Milk Tea on a hot hot day. Can never go wrong with that! The milk tea helps to tone down the fiery chilli peppers as we started eating, and allowed us to better enjoy our meal. 


Mango Salad with Crispy Fish ($10) The mango salad is beautifully seasoned! The spice level is just to my liking, spicy enough to make me want more, but not so that it numbs my taste-buds. I love the sourness and crunch in this dish. Most mango salad does not come with crispy fish, so we were pleasantly surprised when this was served. I’m never a big fan of fried fish skin, but this… I liked! It was crispy to the last bite, and had a little tinge of sweetness. The 4 elements of flavours played out harmoniously in this dish, just the way Thai food should be!

Tang Hoon Seafood Salad ($10) This dish tasted as beautiful as it looks. The seafood was fresh and perfectly cooked. Each silky strand of tang hoon was coated with the right amount of lime juice, fish sauce, and spices. The cherry tomatoes & peppers were a nice touch as it lends its sweetness to compliment the dish.

Tom Yum Seafood Soup ($12) When the soup came, I was grinning so widely that I’m pretty certain I looked silly. I probably mouth to myself, “Wow! Clear soup tom yum!”. Yup, I’m a huge huge fan of tom yum, but it has to be the clear version, not the red base tomyum. As shown in the picture, the prawns were conveniently de-shelled and de-veined, but the head is still kept in-tack so the broth will have that extra oomph of seafood essence while it cooks. The dish has generous portions of seafood within the broth waiting to be devoured. The soup itself gives a very familiar feel, something that everyone can relate too. Perhaps it is due to my personal taste preference, but I secretly wished that it was spicier and has a tad bit more acid in it for sourness.

Thai Fish Cake ($2/pcs) These babies were made from scratch by Ivan. A single portion is enough for 1 person as the serving is generous! I liked how I can taste the spices in every bite of the fish cake, very moreish. Especially like the texture of the fish cake, I like my fish cake slightly denser and with a bit more bite to it. Ivan is not skimping on the amount of fish paste used in his recipe. However, I’d like to have a little more chopped greens in the fish cake for an extra play of texture. But that’s a personal preference of course.

Pandan Chicken ($2/pcs) The moist chicken pieces are beautifully infused with the fragrant pandan leaves. Ivan shared with us that the chicken were marinated, steamed, then deep fried to maintain the juiciness of the chicken. No short cuts for juicy chicken!

Green Curry Chicken ($6) In this thick creamy curry, you will find chunky pieces of tender chicken. Ivan uses fresh green curry paste which he makes from scratch on a daily basis. Talk about dedication!

Thai Fried Kway Chap with Seafood ($8) When I first saw this, I immediately thought Pad Thai, but I was wrong! Ivan give it a different twist by using Kway Chap, and it was delish! The rice noodle has a softer, silkier texture, but springy at the same time. There was enough wok-hei in each bite, although I would have preferred more. But I’m sure balance is key, too much of a wok-hei may be an over-kill. I’m salivating, while I type this and my tastebuds hardly forget what they like.

Green Curry Fried Rice ($8) Gorgeous fried rice as you can see. Each individual grain of rice is coated with green curry paste, the use of basil enhances the dish as a whole. I liked it that the chicken pieces are served on the side rather than fried in the rice. Eating the fried rice with the slices of cucumber cools off the spices, and refreshes my palette in preparation for the next mouthful.

Steamed Seabass ($28) The seabass did not have a tinge of fishiness and the presentation of the dish was very appealing. I really enjoyed the spicy and sour broth that accompanied the fish. As you can see, the fish is generously dressed with tomatoes, coriander, mushrooms, and red chilli. Ivan was definitely thinking of the customer’s dining experience as he has already pre-fillet the fish before steaming. Kudos to that!

Pork Knuckle ($28) This came as a surprise to us, as we were more familiar with the braised version of pork knuckle. It was a very nice touch to serve the pork knuckle on a bed of crispy deep fried mee pok / egg noodles. The skin wasn’t as crispy as I would like it to be but the meat was tender and pairs very well with the sweet and spicy dipping sauce (not photographed here).

Coconut Ice-cream with Red Rubies and Mango Caviar ($5) I will travel back to Wang Thai for this, it was that good! The red rubies has a nice crunch to it which goes very nicely with the smooth creamy coconut ice-cream. Ivan hand made the mango caviar to perfection. There was nothing you can fault with this dessert. It was a perfect ending for a fabulous lunch.

If I have to rate the whole food experience, I would give it a 4 out of 5 stars. The menu at Wang Thai Kitchen is very reasonably priced, with generous servings. You can expect a great dining experience with sincere and down-to-earth service. And be assured that you are being served quality ingredients, accompanied with appealing food presentation from Chef Ivan who clearly takes pride in what he does. The array of selection available on the menu ensures that there is something for everyone.

I had a great time meeting all bloggers that was there for food tasting. It is always nice to meet new people! Of course, we need to have a group photo with the chef before we leave. Unfortunately the organiser, Steven from The “Perfect” Father was not captured in the picture. The bloggers who attended (from L to R) was myself, Diana from The Domestic Goddess Wannabe, Adeline from The Accidental Mom Blogger, and Tony from Johor Kaki.

So if you are around the area, or would like to venture to an unfamiliar heartland for food, drop by Wang Thai Kitchen. Just a word of advice, do not attempt to leave the restaurant without trying their coconut ice-cream dessert, or you will be missing out something really good. 😉

Wang Thai Kitchen
Blk 92 Toa Payoh Lorong 4
Singapore 310092
Tel: +65 9181 9236
Lunch: 11.30am – 2.30pm
Dinner: 5.30pm – 9.30pm

Bon appetit!!

Disclaimer: This blog post was written with entirely my own personal opinions. Delishar was invited to the above mentioned restaurant for a food tasting session, and no monetary compensation was given. 

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Swiss Meringue Buttercream and Naked Cakes Review – Delishar

My youngest daughter just celebrated her 3rd birthday a month ago. It was a bitter-sweet occasion for me. On one hand, she is growing up happy and healthy, but on the other, she is no longer my little baby who only wants me to hold her all day and night. I’m probably going through ‘Last Baby Syndrome’.

When I asked Peighton what kind of cake she wants for her birthday, she replied, “Ermmm…May I please, I want a bear bear rainbow cake!”. In my head, I started planning… First quarter of the year is one of the busiest time for me at work. She will be celebrating her birthday on Tuesday at her childcare centre. On top of planning for that, I have to plan for one more cake the weekend before her birthday to celebrate with her lovely playmates living in our condo estate! I was pretty stressed up and overwhelmed because I had quite a lot of guidance planning and stuff I needed to do for work.

The collaboration with Naked Cakes was a true Godsend! The head baker, Chef Jane bakes these cakes from scratch and her baking background is nothing short of impressive. She graduated from one of the most prestigious culinary school, Le Cordon Bleu in Sydney. And during her time there, worked with many big names of the culinary world. Just last year, Chef Jane won the SCS competition with her amazing baking skills.

Naked Cakes sells everything you need to decorate your own cakes, from ganache, coloured fresh creams, toppers, sprinkles to fondants. They even have cake boxes, knives, and candles! You name it they probably have it! They bake the cakes for you, deliver it, and all you need to do is to decorate it. They even provide naked cupcakes and cookie doughs too! I love it that they have low sugar, dairy-free, and gluten-free options.

The best part of Naked Cakes is the after service they provide. There is a FOC service hotline to help you with your decorating / troubleshooting questions!

Naked Cakes came to my rescue by sending me a 10 inch rainbow cake to work with! My stress instantly vanished! LOL! I don’t have to buy 6 x 10inch pans to bake my rainbow layers! And imaging the prep work and wash up! Phew!

I always thought that it is such a waste covering up a beautiful rainbow cake with frosting, so I bear it all! And that made decorating the cake a breeze! I’ll show you how to build build this rainbow cake below.

Having tasted Jane’s bakes before, I knew whatever she has on the menu is going to be delicious! And I was right, because kids don’t lie when it comes to food. The rainbow cake was deliciously moist and not overly sweet! The children at Peighton’s childcare centre kept coming back for 2nd or 3rd servings! Even the adults find it hard to say no to a 2nd piece! This is one of the best cakes I’ve eaten, to be honest.

I got another premium chocolate cake from Naked Cakes and decorated it with Swiss Meringue Buttercream for her mini celebration with her playmates at our estate. The chocolate cake was dense, moist, decadent, rich, and very very delicious! The husband didn’t want to share the left over, and kept it all to himself. Definitely packed full of chocolate in each bite! The texture of the cake reminds me of chocolate mud cake. Here is the recipe for SMBC used to decorate this cake. You can use this recipe to frost the cakes/cupcakes or topping cream, like I did for the rainbow cake.

Swiss Meringue Buttercream 

  • 6 large egg whites
  • 1 1/2 cups sugar
  • 454g unsalted butter, slightly firm (when pinched it should sink in but still be able to hold it’s shape) I used Anchor brand
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Place sugar and egg whites in a large heat proof bowl.

Whisk continuously over a double boiler (saucepan of simmering water, your bowl should not touch the water!) Make sure you whisk continuously, I would suggest a hand mixer. But if you are like me, and like to work (hard) for your dessert, hand whisk it. 

Whisk and whisk until the mixture comes to a temperature of 160F or 70C. 

Remove from heat and move mixture to stand mixer.

Whisk until mixture cools down, it can take about 10 minutes. This is when I took my butter out from the fridge and cut them to about 1 inch by 1 inch cubes.

When meringue is cooled, glossy, and formed firm peaks.
Change to paddle attachment, add in butter cube, one by one on medium speed, allowing butter to be combined before adding another.

Then add your salt and vanilla extract, beat until combined.

Although the cakes were already baked by Naked Cakes, there are still some work to be done. The cakes comes cling wrapped, and unleveled. So I have to level off the top of the cake, to have a straight and flat top.

Next I have to trim the sides of the cake as I’m going to be exposing them, we don’t want any uneven browned bits or shape do we? There is no need to trim the sides if you are covering the sides of the cake with frosting. Here, I improvised by using the base of my 9 inch cake pan and place it on top of the cake as a guide.

Then using a sharp knive to go around trimming the cake, using the tin base as a guide.

Then carefully removed the trimmed portion. You can save those bits to make cake pops!

One layer done! 5 more to go!

When you are done with each layer, wrap it up in cling wrap securely to so that the cake will not dry up. Skip this step if you are frosting and serving the cake the same day. I had to level and trim the cake the day before as I do not have time to do so the next day.

I stacked it up, then wrap it up all together with cling wrap again. And kept it in the fridge to chill.

The next day, I filled each layer with fresh cream using a round nozzle to distribute the icing, leaving at least 1/2 inch empty on the side.

Then smooth it with a off set spatula. Leaving about 1cm without filling on the circumference of the cake. I will explain more later.

Continued to fill and built the layers of the cake.

As you can see there are gaps in between layers, if the layers were filled to the brim then you will have to do a lot of cleaning up if the cream are pushed out to the sides of the cake when stacking.
To fill the gaps, I used a smaller round nozzle to fit into the gaps and filled the gaps with frosting.

Then I frosted the top and used an offset spatula to create some texture to make it look like clouds. You can use the back of a spoon too. Then I added the cake toppers when I un-boxed the cake at Peighton’s childcare centre. The happiness on her face and her gorgeous smile melted my heart! Thank you Naked Cake for making this possible!

Naked Cakes
E-store: http://nakedcakes.sg/
Email: [email protected]
Contact number: 9726-7922
FB Page: Naked-Cakes-Singapore

Disclaimer: The opinions voiced in this post was entirely my own. Naked Cakes sponsored Delishar with the cakes for review. No monetary compensation was given.  

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Tom Yum Risotto (Cookware Review) – Delishar

The last thing I want to worry about when making risotto, is rice and food bits sticking to my pan, and burning as I’m cooking it. Good thing I have a non-stick casserole pot from Corningware’s Retroflam range. I don’t have to worry about food sticking to the bottom of my pan. In fact, I don’t even need to deglaze my pan after cooking my onions and garlic. Absolutely nothing sticks. You’ll be able to see how the food glides on the pan in the video embedded below.


That’s because the range of cookwares from Retroflam series are not only quality made, they are also very well designed. The manufactured in Korea cookwares are made of 5 layers of coating to facilitate heat conductivity to up to 400 degrees Celsius. So more worrying about damaging a non-stick pan or pot on high heat! 


As shown in the diagram, the 5 layers of coating consist of quality cast aluminium, black titanium, and sparkling pearl ceramic coating on both the interior and exterior of the cookware. Ceramic has been recognized as a more advance material for non-stick cookware. It is also widely considered to be the safest and most environmentally friendly option. The pearl ceramic coating does not leach chemicals and is free from toxic chemicals such as PFOA, cadmium and lead. The coating is also made to last as it is highly scratch resistant, unlike the traditional non-stick coating with a relatively short lifespan.


All parts of the pan has been well thought out, even the base of the pan was specially designed with radiating grooves to allow for even distribution of heat, promising evenly cooked food. No more hot spots leading to burnt and/or under-cooked food!  


I am enjoying my Corningware Retroflam cookwares, both the 24cm casserole and the 24cm frying pan (review here). Here’s a quick look on why the Retroflam series have won me over:

  • Non-stick
  • Scratch resistant
  • Easy to clean
  • Food cooks evenly
  • Safe & non-toxic (Most important!)

I experimented with this simple Asian fusion one pot recipe, and I’m so glad I did. The recipe is straight forward and only requires a few simple ingredients. The only challenging part here is that you’ll need to work for your food. Let’s get cooking, and get some elbow-grease in shall we? 


Heat pan, add some oil and start sweating the onions.


Then add in your garlic and cook for 30 seconds. Add arborio rice and cook for 2 minutes, , stirring frequently. 


Add about 1/4 cup of hot stock, and stir until all the liquid is absorbed by the rice.

Continue adding stock about 1/2 a cup at a time, stirring frequently to release the starch.
Allow liquid to absorb before adding the next ladle of stock.
Continue stirring and cooking until you are left with the last 1/2 cup of stock. 


Season with fish sauce to taste, and sugar.
Add prawn, stock, and frozen peas.
Then continue stirring until rice in al dente and prawn is cooked through.

Tom Yum Risotto


  • 1 cup Arborio rice
  • 3-1/2 cups water
  • 1-1/2 cube Knorr Tom Yum stock cube
  • 10 large prawns
  • 180 g shimeji mushrooms
  • 1/4 cup frozen peas
  • 2 cloves garlic minced
  • 1/4 yellow onion diced
  • 2 tbsp cooking oil
  • 1/2 tsp sugar
  • Fish sauce to taste
  • Lime wedges for serving
  • Coriander leaves to garnish
  • In a saucepan, bring water to boil and dissolve stock cube.

  • Remove from heat but keep the stock hot.

  • Heat medium pot on medium-high heat, and add 2 tbsp cooking oil.

  • Saute onion for a minute then add garlic to cook for 30 seconds.

  • Add risotto rice to cook for 2 minutes, stirring frequently.

  • Add about 1/4 cup of hot stock, and stir until all the liquid is absorbed by the rice.

  • Continue adding stock about 1/2 a cup at a time, stirring frequently to release the starch.

  • Allow liquid to absorb before adding the next ladle of stock.

  • Continue stirring and cooking until you are left with the last 1/2 cup of stock.

  • Season with fish sauce to taste, and sugar.

  • Add prawn, stock, and frozen peas.

  • Then continue stirring until rice in al dente and prawn is cooked through.

  • Serve immediately with wedges of lime, and garnished with coriander leaves.


Serve immediately with wedges of lime, and garnished with coriander leaves.

The Corningware Retroflam is available at leading department stores listed here.

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{Review} Bliss Restaurant @ Cheng San Community Club – Delishar

An easy 7 mins stroll from Ang Mo Kio MRT station will get you to the newly remodelled Bliss Restaurant located at Cheng San CC. Along with its new face-lift, Derric the Chef de cuisine took the opportunity to revamp the menu as well. There is quite a few crowd-pleaser, and items on the menu are affordably priced. 

Once we were seated, we were presented with 2 different menus. A western and a Vietnamese Menu. Which we later understand that Bliss has expanded to offer Vietnamese cuisine to the public during lunch while the latter western menu starts serving from 5pm till late. 

The menu offers a very decent selection of food. Being the Libran that I am, it took me a while to decide what I wanted. But I’m very certain that I needed coffee, and it was promptly served. The coffee was strong. 

As I continue browsing the menu, I saw this. Free kids meal with every adult main course on Sunday! The mummy/auntie in me secretly let out a “YASS!”. Guess where the fam will be hanging out this Sunday? The price of kids meals is $8, which is really reasonable. And this place has PLENTY of space for kids to run around safely while the adult sip on their energy drink (read coffee or alcohol).

When I’m finally ready to order, the server presented me with an Ipad to place my order electronically via diningbutler.com. The app has a preloaded menu as well, and users can go cashless by paying through the platform. Took a while for me to get used to the self-service system, but it was pretty straight-forward and easy to grasp.

However, while I was at the payment page, the personal payment information of the previous user showed up! Although to be fair, I wasn’t able to see all the info as it was partially encrypted. So I’d suggest ordering it from your phone instead.  Just go to www.diningbutler.com search Bliss, and you are ready to go! 

Food started streaming in shortly after. My Smoked Salmon Caesar Salad came with a very generous serving of smoked salmon! Happy me! Greens were fresh and crisp too! 

Then came this! According to the menu, it’s Super Spicy Wings. Not sure if it’s my tolerance to spices, but it was not as spicy as I thought it would be. It was more sweet & spicy, think Korean chicken. But, it was delicious nonetheless. 

If you do not mind the extra calories, you HAVE to order their Sinful Chicken! OMG! Sinfully good! Totally with every single calorie. Heeeeee…..but it is not an everyday food, it is a once in a blue moon kinda food. In moderation, mmmkay?

Mains started to arrive. But now we were questioning if we are able to finish what we ordered. The portions that have been served so far are pretty generous. The lamb shank is huge! Meaty, tender, flavourful, rich, and not at all gamey. Served with creamy mash, it a pretty dense meal on its own. 

I had the pan-fried salmon, and was pleasantly surprised! The salmon was perfectly cooked! No gunky white stuff (albumin)on the salmon, the flesh flakes beautifully, the meat was moist and tender while the skin was beautifully seasoned and crispy. So good I ate it on its own without needing the sauce at all.

Then Chef sent out another dish, their Signature Pork Ribs. Ultra flavourful ribs, one bite and you know that it has been cooking for hours, so tender it falls off the bone. That sweet potato fries still gets me excited. Personally, I prefer sweet potato fries to regular french fries and it’s good to know where I can get them since isn’t a norm in many restaurants. 

Took a walk around the compound in between main courses to aid with digestion and hopefully burn a few calories. I really like the area. It’s bright and airy, with plenty of event space to host a private party or social gathering with friends. Bliss also has party packages for birthdays, ROM, and baby showers at very reasonable price. 

The al-fresco dining area would be a great place to lounge around with friends and family after the sun goes down. 

These tables situated right beside the hand-painted fence adds so much character to the place! We didn’t have any room for dessert and didn’t want any more food to go to waste. So, we sat around to chat with Chef Derric instead.

The extremely humble and down-to-earth chef shared with me a little more about Bliss. It’s extremely heartening to find out that Bliss is a social enterprise that offers employment opportunities to individuals with special needs. Bliss also partake in giving back to society by donating their used carton boxes & canned tin to low-income elderly residents & donating groceries to low-income needy residents thru Aljunied GRC.

Bliss Restaurant
Cheng San Community Club
6 Ang Mo Kio Street 53
Singapore 569205
TEL: 62803389 / 97624226 / 98175056
Email: [email protected]

Opening Hours
Sun-Thur – 5pm – 12 Midnight
Fri-Sat – 5pm – 1am
Vietnamese Food 12pm – 11pm

* This was a food tasting invite hosted by Bliss Restaurant. However, all opinions are of the author’s own. 

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Christmas Tree Otak Pizza [Panasonic Cubie Oven Review] – Delishar

One thing that most Singaporean home cook can relate to, is the limited kitchen counter space we have. So when I come across something compact and multi-functional, you’ll see me do my little O.M.G dance. Especially one that is an all-rounder with 16 auto menu and cooking modes such as steam, bake, roast, ferment, sterilize, and healthy fry with little to no oil at all.

It’s an oven that will replace your steamer, sterilizer, and air-fryer. The Panasonic NU-SC100W Cubie Oven is what I’m talking about. I put the 15L capacity oven to the test in one recipe to try out 3 of its functions and I’m going to share with you my experience. 

The Panasonic Cubie oven is compact measuring 355 x 455 x 351 mm to fit on countertops without taking much space. It weighs only 10.8kg, light enough to move it around when needed. Although compact, the oven has no problem fitting a 1.5kg chicken, whole fish, 24 buns, or a 10-inch pizza. I think you might even be able to fit 2 x 1.5kg chicken, if you spatchcock it.

It comes with a 600ml water tank removable on the top right of the machine, and a drip tray below for easy cleanup. I tested the auto steam function. Set my otak on the tray, select auto mode and started the oven. The oven got all steamy in about 30 seconds! 

So much faster than getting the steamer water to boil on the stove top! Oh, no open flames too. That means I can go prepare my other ingredients, and not have to worry about having to watch the fire. Beep, beep, my otak is ready. Hands off cooking, I’m starting to like Cubie. 🙂 

Next, I tried out the fermentation function, which can be used for dough and yoghurt. I made my pizza dough with a bread maker, then turned it out with lightly greased hands, and shaped it into a ball. Placed it in the oven, set ferment mode and let it do its thing till it doubled in size. No need to wash additional bowl, use cling wrap, and take up counter space like I normally would! Shorter fermentation time too! Woop woop! 

Then it’s time to put it all together. I shaped my Christmas Tree pizza crust, prebake it in the preheated oven, then top with all the good stuff, and bake again till the cheese melted. The bake mode has an adjustable temperature between 100C-230C.

My girls were extremely excited to eat their ‘Christmas tree’. I made a non-spicy batch for them with pasta sauce and pepperoni instead of otak. Everyone at home polished off their dinner and wanted more. Lucky I planned ahead and made 2 batches of the recipe. 

Panasonic Cubie Oven has definitely won me and my family over with its multiple cooking functions and ease of operation. It’s a very nifty machine. Bonus points for being so compact and lightweight! If you are interested, you can get your Cubie oven at major home appliances stores. Search for your closest store here! 

Christmas Tree Otak Pizza


Makes 2 Christmas tree pizza
Serves 4-6

Pizza Dough

  • 140 g high protein bread flour
  • 140 g plain flour
  • 20 g butter
  • 1 tbsp castor sugar
  • 1 tbsp milk powder
  • 1 tsp salt
  • 1/2 tbsp dried rosemary
  • 190 ml cold water
  • 1 tsp instant yeast

Pizza toppings

  • 180 g fish otak Cook using auto mode 1 set weight at 200g
  • 1 red pepper sliced
  • 1 yellow pepper cut out star (with cookie cutter) and dice the rest
  • 1 green pepper diced
  • Shredded mozzarella cheese to top


  • 3 tbsp mayo
  • 3 tbsp chili sauce

Pizza dough

  • Place all the ingredients except yeast into Panasonic bread maker.

  • Place yeast into yeast dispenser, then select pizza dough menu ‘10’ and press start.

  • When done, remove dough with lightly greased hands and transfer to baking tray lined with parchment paper.

  • Place dough in Cubie Oven set to ferment mode. Ferment for 45 minutes, until double in size.

  • Remove dough from oven and preheat to 210C.

  • Divide dough into 2 portions, and roll out 11 balls per portion.

  • On a parchment paper, arrange dough balls into the shape of a Christmas tree.

  • Flatten with finger tips, making sure the edges joins.

  • Make holes on the dough with fork to prevent bubbling.

  • Slide parchment onto baking tray.

  • Pre-bake for 8-10 minutes, and remove from oven.

Pizza toppings

  • Mash cooked otak and set aside.

  • Spread sauce on pizza, then top with mashed otak.

  • Sprinkle with cheese, and decorate with peppers.

  • Bake for 8-10 minutes until cheese has melted.

Make it kid-friendly by using any non-spicy toppings you like! 🙂

This post was a collaboration with Panasonic Singapore. However, all opinions are of my own. 

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