Lah-Teh (拉 Teh)
Welcome to my site. ” Lah” or to be precise, “Lā” is the Chinese word for pull “拉” as well as the Singlish particle, and of course the Hokkien term for tea, “teh”. This name came about as a pun between a latte and “pulled tea”, thrown together with a Singlish “lah” for good measure. Both being my favorite frothy, caffeinated beverages that I alternate to start the day with.
Pulled tea, is more often addressed in the Southeast Asia region as “Teh Tarik”. Instead of the Chinese term, the name is a combination of tea and the Malay word for pulled – Tarik.
Instead of having hot air pushed through, creating a vortex of micro bubbles with a steam wand, a perfect cup of Teh Tarik involves a jug and a cup with a mixture of condensed milk, astringent overbrewed tea that is then diluted with hot water. This blend is then poured across both containers with the distance between them increasing each pour, incorporating air into the mixture, giving it a nice bubbly head and cooling it down.
Bookone – Shu Yi
Growing up, food was how my family expressed their love. Post quarrels, where there were many, you could tell that the storm has passed with the appearance of the feast laid out on the dining table. Where a quiet truce was had.
Sob story aside, I’ve grown to want to know everything about food. How it provides sustenance for the body, act as a form of identity, as an escape, and ultimately, how it brings people together imparting joy. This site is where I’ll write down my thoughts about it all.
My time is now spent in the little red dot, sunny Singapore.
What you’ll find here
Reviews on places I’ve been to, spots I wish to showcase will be published here as an appreciation of the work the Chefs, cooks, and staff have placed into their dishes. A note that I love what they have offered up.
Thoughts and opinions of the environment. I got to put my philosophy degree to good use. Stepping back and seeing how the world has evolved or examine specific concepts in greater detail.
Experiments that I’ll try out so you don’t have to. From putting mayonnaise on a steak to mixing milk with gin, nothing is true, everything is permitted.
Inspiration
When it comes to recipes or information, nothing comes close to the wonderful folk over at Serious Eats, with a special mention to J. Kenji López-Alt. One of the few sites that offer up longform recipes detailing not just the how, but the why when it comes to cooking. Their Complete Guides, such as the one on Sous Vide is a joy to read.
The maestro of written prose. The late Jonathan Gold‘s writings are a source of awe and something I aim for. Particularly love the sentence:
“I waved toward the canapé, telling him that I had always considered truffle oil to be the Heinz ketchup of the overbred”
Another giant who dives into the overlooked, Anthony Bourdain. The blunt look at the working conditions covered in “Kitchen Confidential” as well as the unadulterated enthusiasm for food expressed in “Parts Unknown”, all in that recognizable voice reaching out through the screen to speak to the viewers directly.