25/04/2026
In Singapore, we’re incredibly fortunate.
Produce flows in from all over the world, year-round—so much so that we rarely feel the rhythm of seasons.
But every now and then, something fleeting comes along… and reminds you what seasonality really means.
Right now, it’s wild garlic.
A short, almost elusive window—here for a moment, gone before you know it.
And when you get your hands on something like that, you don’t just cook it… you honour it.
Over the past few days, I’ve been stretching this one ingredient as far as it can go— whipping it into butter, steeping it in oil, preserving its aroma, its bite, its unmistakable character.
Because when something is this fleeting, the instinct is to hold onto it—to bottle that moment, to carry its flavour a little further.
Of course, nothing beats it fresh.
A quick pause in between, turning it into a simple pasta for lunch—letting it shine in its purest, most vibrant form.
It’s a quiet reminder—that while we may not always live by the seasons here,
there’s something deeply satisfying about slowing down, working with what’s available now, and finding ways to let it linger just a little longer.
