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	<title>YUMSENG...!!!</title>
	<link>http://www.yumseng.com</link>
	<description>Celebrating Food and Drink in all its diversity...</description>
	<lastBuildDate>Sun, 14 Feb 2010 02:28:10 +0000</lastBuildDate>
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		<title>Tibet Special Part 1 &#8211; Perhaps why Tibetan Cuisine is so unknown?</title>
		<description><![CDATA[For many years, when one mentioned Tibet, one tended to think of an inaccessible, faraway place, high up on a plateau surrounded by a ring of snow-capped mountains, with wide-open spaces inhabited by nomadic yak herders, and, monks, living in ancient, fortress-like monasteries.
Nowadays, much of what is written about Tibet tends to be about it&#8217;s [...]]]></description>
		<link>http://www.yumseng.com/2010/02/14/tibet-special-part-1/</link>
			</item>
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		<title>Alsatian Wine Brunch at Tiong Bahru Market</title>
		<description><![CDATA[Tiong Bahru Estate is a neighbourhood that I am very fond of.  I spent a year living there in a rented 3rd floor walk-up apartment, just after returning from my work stint in Shanghai, China.
Inspired by my stint in Shanghai, I often had friends over for dinner, after spending afternoons and evenings, or sometimes, [...]]]></description>
		<link>http://www.yumseng.com/2010/01/28/alsatian-wine-brunch-at-tiong-bahru-market/</link>
			</item>
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		<title>Chairman Mao&#8217;s Red-Braised Pork Recipe</title>
		<description><![CDATA[It&#8217;s been 4 long months since the new semester started, and also 4 long months since my last posting!  It&#8217;s been a very taxing semester, with loads and loads of the much dreaded marking of tutorials, quizzes and projects keeping me busy with my notorious red pen&#8230;
To celebrate Singapore&#8217;s 44th National Day yesterday, a long [...]]]></description>
		<link>http://www.yumseng.com/2009/08/10/chairman-maos-red-braised-pork-recipe/</link>
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		<title>A Toast to a Grower’s Champagne &#8211; Champagne Marie Demets Brut Tradition NV</title>
		<description><![CDATA[Champagne is synonymous with celebration, especially when it comes to weddings, birthdays, anniversaries, or winning at the Formula 1 races.
Such is the stereotype, that Champagne is relegated to the role of the tipple that is used for toasting at these celebratory occasions, and is rarely taken seriously as a wine, to be matched with meals [...]]]></description>
		<link>http://www.yumseng.com/2009/03/30/a-toast-to-a-grower%e2%80%99s-champagne-champagne-marie-demets-brut-tradition-nv/</link>
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		<title>A Variation of Vodka Martinis</title>
		<description><![CDATA[Vodka Martinis are still all the rage today, even after more than 20 years as, perhaps, one of the most popular mainstream cocktails.
I have this theory that this trend was probably started by people trying to emulate the suave, British Secret Service Agent from the extremely successful Hollywood franchise of the James Bond – 007 [...]]]></description>
		<link>http://www.yumseng.com/2009/02/17/a-variation-of-vodka-martinis/</link>
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		<title>Feasting in Shanghai</title>
		<description><![CDATA[A warm New Year&#8217;s Day greeting to all readers!
I recently chose to spend about a week in Shanghai over Christmas, to chill out, catch up with friends working there, and to basically pig out on Shanghainese food that I’m so very fond of.
I’ve been a fan of Shanghainese Cuisine since my previous work stint in [...]]]></description>
		<link>http://www.yumseng.com/2009/01/01/feasting-in-shanghai/</link>
			</item>
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		<title>2008 Autumn Released Draft Saké Review</title>
		<description><![CDATA[Autumn Released Draft (Nama) Saké &#8220;Aki-no-Hiyaoroshi&#8221; is quite different from the usual type of Draft (Nama) Saké.
Regular nama-sake, a.k.a. nama-zake, or hon-nama, is bottled and released without any pasteurisation.  These are usually released in spring or summer, and tend to be more vibrant, raw and edgy.
Draft (Nama) Saké made for the autumn release, is also [...]]]></description>
		<link>http://www.yumseng.com/2008/12/14/2008-autumn-released-draft-sake-review/</link>
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		<title>Ma Po Dou Fu Recipe</title>
		<description><![CDATA[Ma Po Dou Fu (麻婆豆腐) is a very popular Tofu (Soft Bean Curd) dish that originated from Sichuan Province in China.
There are a couple of versions of the story of how this dish was created and became popular, but all versions of the stories tend to have &#8220;Old Pockmarked Mother Chen&#8221; as the lead star, [...]]]></description>
		<link>http://www.yumseng.com/2008/12/08/ma-po-dou-fu-recipe/</link>
			</item>
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		<title>Ageing Wines &#8211; Tasting “The Rewards of Patience” and “The Folly of Inertia”</title>
		<description><![CDATA[Over the past millenia, and longer, of human history, there have been many written articles originating from different (both Western and Eastern) civilisations that sing praises to well aged wines.
In observing human nature, Pope John XXIII compared man with wine, commenting: &#8220;Men are like wine &#8211; some turn to vinegar, but the best improve with [...]]]></description>
		<link>http://www.yumseng.com/2008/11/23/ageing-wines-tasting-%e2%80%9cthe-rewards-of-patience%e2%80%9d-and-%e2%80%9cthe-folly-of-inertia%e2%80%9d/</link>
			</item>
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		<title>2008 Summer Released Draft Sake Review</title>
		<description><![CDATA[Japanese Saké is a category of product that is very little understood in this (Singapore) market.
Other than the regular “brews” that appear on the shelves all year round, there are seasonal examples that appear only once a year for a limited period of time.
Seasonal Saké are released only 3 times a year, during Spring, Summer [...]]]></description>
		<link>http://www.yumseng.com/2008/11/02/2008-natsu-no-namazake-review/</link>
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