Color Pop

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Wearing: Top from Bugis Street (similar one from Topshop), American Apparel high waisted shorts, Rubi jelly sandals (similar here)

Photography by Ruth Lee

As I edit and browse through this last photography post taken in 2014, I think to myself how fitting it is that I ended it with a trip to a museum. As a former art student and a huge appreciator of the arts, I am almost always taking time off to visit a museum or two with Ruth, a public space which we are both at home in. We have been slowly making our rounds around all the art spaces in Singapore and it is so fortunate that as a Singapore Citizen/Permanent Resident we are allowed to soak up most art galleries in our city free of charge. Ruth loves museums even more than I do, and it was her brilliant idea to visit the Peranakan Museum which we had never set foot in before. I remembered Peranakan culture as something I used to study with dread back in the day during Literature class, and all knowledge of it since then cast aside, however Ruth is part Peranakan and that fueled my interest to restudy this hybrid culture with a more enthusiastic mindset this time.

Purely due to the beautiful graffiti we chanced upon right beside the museum exterior, we decided upon an impromptu fashion shoot featuring the graffiti as a backdrop. As we all know one thing leads to another, and obviously being avid photography nuts we ended up with a huge set of photos. It is interesting to note that I am almost always dressed in casual clothes such as these on my days off exploring art or nature, as opposed to my usual dressy made up self in town. A simple tee, shorts and a pair of sandals are all I really need, lending a freedom of ease and convenience that I sometimes forget to give myself.

Berry Cake

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Photography and Styling by myself

Original recipe from Clean Eating Goddess

A few weeks ago, as I was browsing through the recipe list from my favorite inventory searching for something sweet to bake, I came across a darling looking berry cake. It looked so refreshing and dainty I paused, despite the fact that it was not a cake I would usually eat or make, as I tend to favor rich flavors and sinful fillings when it comes to my desserts. However as I scrolled through the post, I noticed it was specifically a Mother’s Day cake, and it hit me that this cake was so representative of my mother, or mothers in general. It was naturally sweet, wholesome, healthy, and feminine, something my own mother would adore. Coincidentally, it was nearing her birthday in a week, and since we were throwing a huge celebration for her then I thought it would be nice to bake her her own birthday cake in advance for the very first time, for our own private celebration.

My mom had recently been recovering from a bout of food poisoning, so it was a relief the cake was light enough not to upset her stomach. I like that it had a rather thin layer, as I ordinarily prefer less flour in my cakes with my favorite part being the cream filling (although this one has none). Some of my friends actually described it as a giant pancake or fruit cookie because it looked so flat in the pictures I sent them.

When my mom realized this berry cake was originally meant for Mother’s Day, she requested it for the next few foreseeable Mother’s Day celebrations, so for future experimentation, I am thinking of stacking two cakes on top of each other and adding a layer of cream in between. Hopefully by then I would have also learned to make my own macarons, because I think they would make a wonderful topping…


2 1/2 cups of fresh berries divided into 2 portions (I used raspberries, strawberries & blueberries)

1 1/2 cup whole grain amaranth flour (Bob’s Red Mill, also can be substituted with plain flour)

3/4 cup almond powder

2 tsp baking powder

1/2 tsp vanilla essence

2 tsp cinnamon

1/2 cup brown sugar

pinch of salt

2 eggs lightly beaten

2/3 cup almond milk

1/3 cup coconut oil


1. Line an 8 inch cake pan with parchment paper and grease with coconut oil.

2. Arrange half the berries at the base of the pan.

3. In one mixing bowl stir together flour, almond powder, brown sugar, cinnamon, baking powder and salt.

4. In another mixing bowl whisk eggs, vanilla essence, almond milk and coconut oil. Add the liquid mixture to the dry mixture and stir until combined.

5. Pour the dough into the cake pan and spread evenly over the berries.

6. Pre-heat the oven to 170 degrees Celcius and bake for 40 minutes until golden and a toothpick comes out clean from the center.

7. Let cool for five minutes, then remove the cake from the pan and let it cool completely on a wire rack. Flip it over or leave it the right side up, depending on how you prefer it looks, and top with the remaining berries. Enjoy. šŸ™‚

Florals and Hidden Treasures

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Wearing: Forever 21 romper (similar here), Topshop boots (similar here)

Photography by Ruth Lee

Florals for spring. Maybe Miranda Priestly would not have approved, but I love me a light, fresh, floral look on a sunny day. Having traditionally feminine taste at times, I tend to go a little crazy over dainty, ladylike, nature-inspired prints. Don them on a cute little romper and give me an hour or two under the sun frolicking about in the grass and I am absolutely content. This adorable number from Forever 21 is one of my most convenient favorite outfits to wear absolutely anywhere, but especially on dates or on hikes due to how comfortable and chic it looks.

You probably recognize the backdrop of this shoot from my post on Ancient Rail Corridors way back in December, and more than two months later, here it is. (I really need to work on getting all the fashion shoots I did last year out of the way.) Despite this post being way too late, it remains one of my all time favorite photoshoots. I had been anxious to find a spot along the trail to shoot this pretty print, and when I saw a dilapidated green shed standing lone and forgotten a little out of the way, I fell in love immediately and knew I had to use it as a backdrop. It was perfect; I especially loved how my worn leather boots complemented the grubbiness of the shed.

Also, owing to Ruth being a very conceptual and out-of-the-box photographer, I was forced to lie at the side of a gravelly tunnel for some low-lighting mood shots. If I looked uncomfortable in the picture, it is because I was, but the shots turned out uniquely avant-garde, and I managed to remove almost all the stones and sandy bits out of my hair after that, so all was well. This is why I love adventures with Ruth so much, we never know where and what we’ll end up doing for the sake of art.

Classic Quiche-Pizza

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Photography and Styling by myself

The most well-received recipe to date, a savory pizza which everyone dubbed a quiche (no doubt thanks to the overly thick crust), this treat is what I now term the classic ‘quiche-pizza’.

A few days ago I made six of these for my mother’s birthday and coincidentally CNY feast and gathering, with 3 crusts topped with pesto, and unsurprisingly it was a huge success. Due to the overwhelming amount of food, there was pizza left over for anyone excited to take it home. I was amused to know some of the guests asked the cost price of each individual pizza, while others said they probably would not fork out the extra cash to buy it if it was sold outside. My grandma on the other hand, came up to me and advised me to start a pizza-selling business…

For people who are keen to watch their diet, this dish is completely guilt-free with no carbs and if you do make generous portions like myself, it will fill you up in no time. Thank you Clean Eating Goddess for once again making another family feast a success.



1 medium sized cauliflower head

3/4 cup almond flour

3 eggs

1 tsp dried basil

1 tsp dried oregano

1 tsp garlic powder

1 tbsp grated Parmesan cheese

salt & pepper


1 can San Marzano tomatoes

2 cups fresh basil

1/4 cup chopped shallots

5 cloves chopped garlic

fresh mozerella

3 tbsp extra virgin olive oil

salt & pepper



1. Wash and grate the cauliflower head using a grater until it is fine like rice. Add to a mixing bowl with almond flour, eggs, oregano, basil, garlic powder, Parmesan cheese and salt and pepper. Mix well and thoroughly.

2. Line a 8″ pie dish/pizza dish with the dough. Press it firmly into the base of the pan until it is even. Pre-heat oven to 430 degress Celsius and bake for 30minutes until it is crisp and golden.

3. Heat 2 tbsp of olive oil in a saucepan and add the chopped shallots and garlic. Saute until shallots are translucent for 2 minutes, and then add the can of tomatoes. Break tomatoes up using a wooden spoon, and let simmer on med-low heat for 30minutes.

4. Meanwhile, fry 1 cup of fresh basil leaves using 1 tbsp of olive oil and some chopped garlic for 2-3 minutes until all the leaves have wilted down.

5. Slice mozzarella into thin triangle/square strips. When the crust is done, top the crust with tomato sauce, stir fried basil, mozzarella strips and then fresh basil. Heat up in the oven at 170 degress Celsius for 5 minutes before serving. Enjoy.

Chinese Garden

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Photographs by Hee Teck Lye

It was such a peaceful and breezy morning when this shoot took place. In all honesty, despite the turnout of beautiful pictures in each of my fashion posts, most of time, due to typical Singapore weather, the location would be sweltering hot which actually makes for great lighting. However it usually means a physically uncomfortable shoot for me, and I am usually too obsessed with getting my shots right to have time to take in the gorgeous scenery at the same time. This shoot was unusually comfortable for me, because the winds were in my favor and blowing my hair in very flattering patterns all up my face and thanks to the natural ventilation, I was able to stay cool, relax and breathe throughout the shoot, taking in the gorgeous landscape. I had a smile on my face almost throughout the entire duration I was there, and in between shots, I could literally feel my spirits lift. There is a lot more to the Chinese Garden than is revealed through these pictures, and I am planning on returning in the near future for another fashion shoot, this time to capture some of the other bridges and pretty foliage.

The funny thing was there were two other groups also doing photoshoots at the same time. We gathered that because Chinese New Year was approaching, the pagodas were a popular spot. Due to the congestion, all of us models, photographers, and random assortment of crew were squeezed onto two of the tiny pagodas and courteously taking turns to use the space, which I thought was very gracious of everyone, and made for an even more wonderful shoot.

Happy New Year of the Sheep everyone! It is my year as I am born under the Chinese zodiac of the Sheep! Wishing all of you, but especially my fellow sheep signs, a blessed year ahead.

Banana Cinnabun

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Jewellery: LTXLG Shine Bracelet

Photography and styling by myself

It did not start off as a good day for me when I set out to make this recipe. I had gotten into a small argument with my mom, and when the entire family (minus me) set off to do some really awesome shopping and I was left alone in the house to start whipping up this delicious dessert, I was seething. Thankfully, it probably was just a case of being too close to too many people on a typical Sunday. As soon as they cleared out I was able to reach a never before achieved state of inner peace while going about my usual Sunday ritual of cooking, styling and food photographing. It was bliss to bake in complete silence, and when the oven pinged, voila… to be left in more peace to style the food. Thanks to the space and quiet, I was able to devote a lot more time and effort than usual to creating these photographs today.

This was my first time making an actual loaf from Clean Eating Goddess’s recipe directory, and it was astoundingly easy. My favorite part is the cinnamon sugar middle. With my Sunday treats being so well received now, and individual family members demanding their favorite bakes and savory meals, I actually have my hands full planning a full dinner menu for a gathering on my mom’s birthday in two weeks… with six pizzas… The recipe for that will be up next week, also from CEG. šŸ˜‰


1/2 cup plain flour

1/2 cup almond flour

3 ripe medium bananas

1/4 cup coconut oil

1 tsp baking soda

1/4 cup honey

4 eggs

1/2Ā  cup brown sugar

1 heaped tbsp cinnamon

1 tsp vanilla extract

pinch of salt

fresh strawberries (optional topping)


1. Line and grease a 8.5″ x 4.5″ loaf pan (I used a Pyrex glass casserole with the same dimensions) with parchment paper.

2. Mix plain flour, almond flour, baking soda and salt in a mixing bowl until well combined.

3. In another mixing bowl, mash the bananas until as smooth as possible with a fork.

4. In a small bowl, whisk eggs, honey and vanilla extract until well combined. Add mixture to the mashed banana in the mixing bowl and mix well.

5. In a small bowl, combine cinnamon and sugar and mix well.

6. Pour the liquid ingredients in the mixing bowl to the first dry ingredient mixture. Mix well until combined. Add coconut oil and mix well.

7. Pour half the batter into the loaf pan. Coat the surface of the batter with the cinnamon sugar mixture, then cover with the remaining batter.

8. Pre-heat the oven to 170 degrees Celsius and bake for 30-35 minutes or until a toothpick comes out clean from a piercing in the center.

9. Leave to cool on a wire rack for 20 minutes before serving.

9. Top with fruit of choice. I went with fresh strawberries. Enjoy.