let them eat cake

let them eat cake

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Food in Singapore
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The pâté-croûte diaries
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no. 68: old words
I am a somewhat unusual cook.
 • TW Lim
tenth slice
In one sense, the news is that I’m not one of the 2 candidates going to the final in Lyon.
 • TW Lim
no. 113: something recognizably new
I write about old dishes a lot, dishes whose origins are unrecorded.
 • TW Lim
no. 115: how many loaves they need on wednesday
An interview with Jeffrey Hamelman
 • TW Lim
no. 74: double starching
a very serious essay about food and value
 • TW Lim
the quarterly review of sandwiches, vol 2 issue 2
The problem with writing a quarterly review of sandwiches is that you wind up eating more sandwiches.
 • TW Lim
no. 111: continuum
For readers in North America, Little Perfections is now available for pre-order from the good folk at Kitchen Arts & Letters in NYC.
 • TW Lim
no. 78: because i need a duck
This is a co-publication with Pamelia Chia from SGP Noodles, whose Substack offers recipes for an ever-expanding cross-section of Singapore’s vernacular…
 • TW Lim
no. 116: really sharp pencils
An interview with the folks at Balthazar
 • TW Lim
no. 119: a month
This is another chapter of the first book I wrote.
 • TW Lim
Pandan
Hullo to readers old and new!
 • TW Lim
sixth slice
Most pâté-croûtes submitted for the competition have decorated sides, the most common approach being marquetry with colored dough.
 • TW Lim
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