About

About Emylogues

Emylogues is a food blog that consists of recipes and restaurant and/or hawker reviews.

Since eating is an innate human need and thus knows no boundaries, there is no specific cuisine that this blog focuses on. We enjoy trying new foods from different cultures and re-creating foods we like in our kitchen! However, there is a limit to how deep our pocket goes, which is about as deep as grad student stipends go. As such, we pride ourselves in making good and inexpensive meals, and hunting down affordable restaurants that serve up a storm. Like we say in Singapore, we want things that are you pi you qi 又便(宜)又(新)鲜, which translates to cheap and fresh!

Emylogues will travel far and wide to eat, so if you’re interested in reviews, giveaways, sponsored-content or the likes, please send Emylogues an email at emylogues@gmail.com

Who is Emy?

E + J (Games) -63

Emy is a young composer of contemporary classical music, food lover and globe trotter, and am a Singapore native currently living in Boston with my boyfriend fiance husband (and food tasting guinea pig/dishwasher) — Jason. I am 100% Teochew, but I do have one great-grandmother who is Peranakan (my maternal grandmother’s adoptive mother.) I spend most of my working life either writing music, preparing lectures, teaching, practicing my double bass, in rehearsals, watching concerts and sitting in planes en-route to concerts, and all other strange independent musician-y things. But, when I’m not busy with all the above that I do for work, I find the greatest joy in eating well and cooking good. My maternal grandmother, knowing my quasi-permanent/long-term student budget, always reminds me that “什么都能省,吃不能省。” (One can save on anything but food.)

I’ve been a foodie since forever. My paternal grandmother calls me 贪吃鬼 tam chiak gui (Teochew for greedy [in the food sense] ghost), while my dad never fails to comment on how I “live to eat” rather than eat to live. They are both right. I’ve travel distances, stood in long lines, paid more than I responsibly should have and parted the waters, all in the name of good food. OK, parting the waters was a slight exaggeration. But, the point still stands. I take food very very seriously, and one of my favorite food-related non-eating non-cooking hobbies are reading recipe books, hunting down new restaurants, and reading restaurant reviews. Seriously.

Due to my profession, I travel a lot for performances (of my works), conferences and festivals. I really enjoy travelling and putting myself in slightly uncomfortable new surroundings.  This is also why I include foods from places I’ve traveled to in addition to my home bases of Boston and Singapore.

Although I am so enthusiastic about food, I only started cooking for myself very recently about six years ago — after moving to the US to study for my masters degrees (yes, I did two). When I was growing up, the kitchen was my grandmothers’ territories, and very occasionally my mom’s on weekends. I was always shadowing and poking around in the kitchen, being very interested in what was going on, but never really having the hands-on experience to get down and dirty. Despite this, I’ve learned a lot from both my grandmothers and their impeccable kitchen skills. I know that everyone’s grandmothers are the best ever, but seriously, they have never been in our house and have never had our food; my grandmothers are the best ever.

When I left for the US, I had to cook out of necessity, and I had to recreate the Singaporean hawker delights that I so loved because I simply could not find anything remotely close to Singaporean fare in Baltimore (where I lived before moving to Boston.) Many of my classmates hated cooking and thought that cooking was such a waste of time, but I absolutely loved cooking. Because I never had real life cooking experience in Singapore, my mother and grandmothers were worried that I was not eating. Thus, this blog grew out of my having to document my kitchen adventures so that my mom and grandmothers can rest assured that I am not starving myself here.

This blog is dedicated to the strong women in my life  — my grandmothers and my mother  — for without them, their will, their skill and their strengths, I would not be who I am, and this blog would  not exist.

So, I hope you enjoy my blog and poke around a little. As I have said before, food is something common to all humans, so I’m sure there is something here for everyone. Do drop a note if you’ve tried a recipe and loved/hated it, or if you’ve been to the same restaurant and had the same/different experiences, or would like me to research a recipe for you — I would love to hear from you!

 

3 responses to “About

  1. Hi Emy,

    I just arrived in Somerville, MA and I’m hoping you might know where I can buy pandan leaves (preferably fresh, not frozen ones) around here. I couldn’t find them in H Mart, but I haven’t had time to check out Chinatown or Kam Mun yet. Would be so grateful if you can point me in the right direction, I can’t wait to cook some nice Singaporean dishes soon 😛 Thanks!!

    • Hi Boon! Sorry for the late reply! I have been looking for pandan leaves too, but I can’t find any up in MA. When I lived in Baltimore, the one tiny supermarket had frozen ones. I haven’t seen any up here yet, unfortunately. Anyway, if you want to hang out or go get some food, let me know! Always happy to meet up with Singaporeans in the area!

    • Hi Boon, this reply is very belated but I just stumbled upon Emy’s blog. I couldn’t find fresh pandan leaves anywhere in Cambridge or Boston. But I found frozen pandan leaves in Jia Ho Supermarket in Boston Chinatown (opposite the Penang restaurant). They are called Ban Toey leaves I think. Hope you managed to find yours!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s