Urban Jungle Folks

14/03/2026

Brought home a different sort of Jungle today

08/03/2026

Personally, I’m actually quite lazy when it comes to cooking. If I had my way, I’d happily dine out most days just to avoid the dishes and all the tedious prep work.

But what keeps pulling me back into the kitchen is control.

Control over where my produce comes from — choosing to support growers and producers who share the same desire for clean, honest food. Ingredients grown with intention, packed with flavour and nutrients, without unnecessary nasties.

Then there’s taste. I’m very particular about how food should taste and how it’s cooked. Maybe a little OCD 😅 but I simply cannot stand vegetables that are overcooked or dishes that are drowning in sugar, salt or oil.

When I cook at home, I get to decide:
• how fresh the ingredients are
• how gently the vegetables are cooked
• how balanced the flavours should be

And lastly, a home-cooked meal is an act of love.

Tonight’s labour of love — chicken rice made completely from scratch.

Kampong chicken gently poached in a slow-simmered stock made from chicken feet and bones, building deep flavour and natural collagen. Rice dry-fried in rendered chicken fat before being cooked in that rich broth. As a tiny indulgence, the leftover chicken skin fried to golden perfection.

Fragrance comes from homegrown pandan leaves + organic ginger, lemongrass & garlic

And of course, the essential dipping trio:
• grated ginger with hand-carried fresh sesame oil from Korea
• a must-have Sauce• hand-crafted dark soy sauce with organic chilli

Simple food. Cooked slowly. Made with intention.

Because sometimes the most meaningful meals aren’t eaten out — they’re made at home.

05/03/2026

27/02/2026

What happens when awareness meets action?

In just a short span of 6 - 8 months, a group of students turned conversations about heritage and sustainable fishing into something tangible, thoughtful, and deeply engaging — a card game that educates while bringing people together

They didn’t just skim the surface.
They unpacked real issues facing our local fishing industry which have been advocating.
They highlighted which species we should avoid — and which we can support responsibly.

But what truly impressed me? The follow through.

They created recipe cards inspired by conversations with family and friends — proving that sustainability isn’t just policy talk, it lives in our kitchens and culture.

They built a website so learning doesn’t stop after the game ends. They organised game sessions that were fun, interactive, and genuinely informative.

This wasn’t just a school assignment. It was research, reflection, community dialogue, and ex*****on — all wrapped into one well-thought-out initiative.

Awareness is easy.
Designing something people will actually use, enjoy, and remember? That takes heart, discipline, and intention.

Proud of the depth, clarity, and commitment you showed.
This is what meaningful community impact looks like 💙

22/02/2026

The real wealth this CNY?

• Seeds
• Cuttings
• Harvests
• Ferments
• Soil-grown produce

Homemade jars and cookies out.
Living plants in.

Old-school barter. New-age sustainability.
Exactly how prosperity should circulate. 🧧💚🍊

22/02/2026

Say it with flowers 🌼
Jazzing up a classic Bengawan Solo Pandan chiffon cake with homegrown edible blooms — because even traditions deserve a little garden glow-up.

15/02/2026

Kampung spirit vibes
dapor brought us to Punggol for what turned out to be the most delicious post-party reunion ever.

We were all too busy feeding everyone that day — none of us actually got to taste half the goodies we were dishing out. So this? Redemption round 😌

And somehow… it felt like a beautiful replication of that spread — but even better.

Pickled homegrown treasures.
A home-cooked moringa omelette by .
Local ingredient dips to start.
Rukam masam butter cake by .
Mulled wine by .
Limited edition Artisanal kombucha by .
Homemade Tom Yum “Bangkit” by .

And the absolute cherry on top — Nasi Ulam by .kitchen 🌿

Finally got to visit ’s lovingly curated plot. Was this close to bringing home half the ornamentals… but settled for a tiny pitcher plant instead. Though I’m still thinking about that one pot of Euphorbia tulearansis 👀 from his private collection — today we even barter food for flowers that will be going into an art installation.

Weekends are better when spent with people who grow, cook, ferment, forage and share from the heart.

Always better together.

08/02/2026

Get to know your local edibles through a beautiful art installation by currently housed at .sg library.

Each jar tells a quiet story — plants that thrive effortlessly in Singapore, often overlooked, yet deeply rooted in our landscape. Start by seeing them, learning their names, understanding how they grow… and who knows — one day soon, you might get to eat your way through this library, brought to life by the creative hands of Bricolage’s chef

08/02/2026

Live enzymes in skincare? That instantly caught my attention.

Our skin is one of the largest organs in the body, yet it’s often the most neglected. If we’re so intentional about what we put into our bodies, it only makes sense to be just as mindful about what we put on our skin.

This one took a full year of fermentation to craft — working at a micro level with live enzymes to support skin balance and repair. That level of patience and intention feels like a total game-changer.

Can’t wait to slow down, tune in, and properly pamper my skin with this new discovery

And to top it all off — it smells absolutely amazing.

05/02/2026

In some non-edible news, the balcony welcomed a few carnivorous plants—added for curiosity, and maybe a little pest control. Mini orchids and a staghorn fern joined in too, simply because they were impossible to resist.

01/02/2026

Volunteer Appreciation Day ❤️
So grateful for this kampung — showing up, giving back, growing together 🥳
Always better Together 😎

28/01/2026

This is one of those venues where you trust your fork completely.
You taste first, ask questions later—because everything that lands on a spoon, plate, or bowl somehow has to be delicious… and likely something you won’t find anywhere else.

Highlights that stopped us in our tracks:
• Elephant apple transformed into a bold sambal
• Rukam masam cooked down into a jam, then baked into a tart
• Belimbing turned into a punchy achar
• Torch ginger pesto—spooned over white luffa and a house-made torch ginger focaccia

Each bite feels deeply rooted, thoughtful, and quietly wild.

At Singapore’s botanicals are celebrated with intention—through artisanal teas, sauces, and plates that taste unmistakably of place.
Flavours grown from nature, not trends. 🌿