French toast bowl

in need of Singapore food recs, tongue + lip ties

Food news of the week:

truffle scramble (above) and eggs florentine at Apple Butter

I have a few favourite signature brunch spots in London. Need to write more about Sunday at some point, but a consistent favourite is Apple Butter, which recently opened a new branch in Soho. Their truffle eggs and daily pancake specials speak for themselves. Not even the one hiccup I encountered there (marginally soft-boiled not runny eggs) could deter me from going again… and again. On a side note, looking for some specific Singapore food recommendations for the late summer, if any of you have any! Every time I go back there’s something new, but would like to know of some hits that can’t be missed. Today’s review is on a personal favourite The Pelican in my neighbourhood; have finally decided that I’ve been too many times not to include it…

Science of the week:

This week we published another newsletter on new ideas for improving and managing mood and metabolism, and why the gut is garnering attention as a potential new therapeutic target. Supplements such as probiotics that target the gut-brain axis have very significant effect sizes when it comes to improving mental health.

Insight of the week:

Look in a mirror–do you see these white strings or ‘ties’ when you pull down your lip or lift your tongue? I’ve been fascinated with tongue and lip ties since I learnt about them recently; had no idea it was a real thing, When a baby develops, the tongue and floor of the mouth separate, but if this process is interrupted you get this abnormally short strip of connecting skin that restricts tongue movement and affects speech, sleep health, ability to breastfeed and more.

Recipe of the week:

Had an exquisite caramelised french toast at the Four Seasons in Florence just last week, and I was reminded once again that, yes, french toast is my favourite breakfast item of all time. This french toast bowl was a high school favourite, combining french toast with cereal in a single breakfast.

For another fun french toast take, check out my bagel french toast recipe.

French toast bowl (directions)

Cut 2 slices of fresh or day-old (even better) bread 1-1.5 inches thick, which is thick enough so that the inside is still a little gooey after cooking. Whisk together two eggs, 1/2 cup milk of choice, a tablespoon of sugar and a teaspoon of vanilla extract in a shallow dish. Take the bread and dunk them one by one into the mixture, for 2-3 seconds on each side. Fry with a healthy pat of butter on a pan preheated on medium-high heat. The sides take 2 minutes and a minute respectively. The slices should turn golden and tender, and the middle soft to the touch. Once done, cut into square pieces, as large or small as you like.

Dish out your french toast cubes into a bowl. Top with whatever you want– I used maple syrup, banana slices, cinnamon and homemade maple peanut butter. I think nut butter is a must. Then comes the best bit– the milk! Drench your french toast cubes in cold milk. It’s like oatmeal, except you actually get to chew the stuff this time, or as I prefer to think of it, french toast cereal.

Restaurant of the week:

This review will be a compilation of pictures from various visits, just because I’ve been so many times. First date drinks, lunches, long candlelit dinners, you name the occasion, and I’ve hit The Pelican for it. This place has really grown on me, ever since the day it first opened. An upscale pub done right– all chandelier and Notting Hill and high walls, then a peep of ruggedness: streaked walls that look like they’ve been baked in the Tuscan sun, rushed waiter footsteps, bar snacks, 10 beers on tap.

I’m not sure what I’ve not had here.

asparagus with butter sauce, leeks and egg, pork chop, fries