I had a love-hate relationship with cooking fish curry for the longest time – it was not tangy enough, it was too watery, the curry powder taste was too strong, etc.
Located in a quaint warehouse within the repurposed Hin Bus Depot in Penang is the one-Michelin-starred Au Jardin – chef proprietor Su Kim Hock’s culinary playground.
Sometimes, just when you think you have it all figured out, you land a bad egg in your cake mix and you have to throw the whole thing away because of a rotten egg. Chill, here are some neat kitchen hacks to help you out. Compiled by PATSY KAM