There are six simple links to The Singapore Slurp!.  1) Eat In features home-cooked food 2) Eat Out focuses on food cooked outside, it can range from humble hawker fare to haute cuisine 3) Cooking 101 includes nifty cooking tips and kitchen know-how 4) Kit-Tech gives the scoop on some kitchen hardware 5) Food Feature is that category for those mish-mash miscellaneous stuff (which we all know we have hidden away somewhere in the last kitchen cabinet)

6) The last, certainly not the least, link is YOU.  All constructive input will be warmly welcomed; the best ideas come from synergy and it's probably the only time where you can let loose that food snob in you! 

Recipes, in one form or another, will inevitably appear randomly.  The blog philosophy on this is captured nicely by Nigel Slater, a award-winning British food writer, who says in the introduction to his book Appetite, " I want to tell about the pleasure, the sheer unbridled joy, of cooking without a recipe.  I want to reveal the delight to be had from making our own decisions about what we eat rather than slavishly following someone else's set of rules, and to suggest that much of our cooking has become too complicated when in truth good eating depends on nothing more than fine ingredients simple cooked".   Owing to the fact that commoners like you and me and not accalaimed chefs will most likely read this blog, highly detailed and complicated recipes will be duly frowned upon and treated with disdain.  These recipes are too easily available through google.  How to get the  insipiration for a great recipe?  That must surely be the more important question.

"Fine ingredients simply cooked" - now you know why steamed fish is always so expensive while chilli crabs don't always taste all that fresh ...