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WenLin Soh
London, UK
Building a foodie startup after a delicious round-the-world sabbatical.
Recent Activity
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Lobsters, my brother says, tell horror stories about The Kraken to baby lobsters, to make them behave. "The Kraken searches out, destroys, consumes the biggest, the gnarliest, the meanest among us", Mama and Papa lobsters bubble, with waving antennas and clacking claws. "Entire lobster armies, battlescars and all, get decimated. Ground to umami dust. Just think what The Kraken would do to you. The Kraken would have you for breakfast. Literally." "In Lobster World," my brother tells me, "You are the Kraken". So when Chef Nicos invited me to attend his Lobster Pot popup at The Arch Gallery in Cambridge Heath (9-11 May 2013) as a media guest, I probably said yes much more quickly than is cool. And there was much wailing and gnashing of teeth among Canadian lobsters - the lobsters of choice for his seafood menu. Continue reading
Posted May 12, 2013 at Edible Experiences
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Lobsters, my brother says, tell horror stories about The Kraken to baby lobsters, to make them behave. "The Kraken searches out, destroys, consumes the biggest, the gnarliest, the meanest among us", Mama and Papa lobsters bubble, with waving antennas and clacking claws. "Entire lobster armies, battlescars and all, get decimated. Ground to umami dust. Just think what The Kraken would do to you. The Kraken would have you for breakfast. Literally." "In Lobster World," my brother tells me, "You are the Kraken". So when Chef Nicos invited me to attend his Lobster Pot popup at The Arch Gallery in Cambridge Heath (9-11 May 2013) as a media guest, I probably said yes much more quickly than is cool. And there was much wailing and gnashing of teeth among Canadian lobsters - the lobsters of choice for his seafood menu. Continue reading
Posted May 12, 2013 at Going With My Gut
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On this spectacularly sun-drenched Friday afternoon, we were all in the upstairs dining room of The Modern Pantry to partake in an exquisite afternoon tea cheffed by Anna Hansen and tea-paired by the Lalanis. Continue reading
Posted May 8, 2013 at Edible Experiences
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On this spectacularly sun-drenched Friday afternoon, we were all in the upstairs dining room of The Modern Pantry to partake in an exquisite afternoon tea cheffed by Anna Hansen and tea-paired by the Lalanis. Continue reading
Posted May 8, 2013 at Going With My Gut
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Let's face it. The more prestigious the restaurant, the more likely the head honcho chef is to have a reputation for being protective of their turf. So much so that Chef Vivek Singh opened the doors to the hallowed halls of The Cinnamon Club - one of the big league fine dining Indian restaurants in London - for Asma Khan of Darjeeling Express Indian supperclub to host a pop up lunch banquet, restaurant guide stalwart Square Meal sat up and took notice, pinning it on their calendar of upcoming events. Even Asma herself was taken aback when she first shared the news with me a couple of months back: "I'm an untrained chef and a woman! Their kitchen have never let in either before!" So what made Chef Vivek do it? Continue reading
Posted Apr 30, 2013 at Edible Experiences
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Let's face it. The more prestigious the restaurant, the more likely the head honcho chef is to have a reputation for being protective of their turf. So much so that Chef Vivek Singh opened the doors to the hallowed halls of The Cinnamon Club - one of the big league fine dining Indian restaurants in London - for Asma Khan of Darjeeling Express Indian supperclub to host a pop up lunch banquet, restaurant guide stalwart Square Meal sat up and took notice, pinning it on their calendar of upcoming events. Even Asma herself was taken aback when she first shared the news with me a couple of months back: "I'm an untrained chef and a woman! Their kitchen have never let in either before!" So what made Chef Vivek do it? Continue reading
Posted Apr 30, 2013 at Going With My Gut
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Were you a teenager in the 90s? Remember that arcade game Mortal Kombat? This supperclub dinner was like that. Cherry of FedbyTang Hongkong Supperclub, versus Creatures of the Deep. And in the notoriously little-room-for-error genre that is Chinese-style seafood, Cherry scored a FLAWLESS VICTORY. Continue reading
Posted Apr 25, 2013 at Edible Experiences
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Were you a teenager in the 90s? Remember that arcade game Mortal Kombat? This supperclub dinner was like that. Cherry of FedbyTang Hongkong Supperclub, versus Creatures of the Deep. And in the notoriously little-room-for-error genre that is Chinese-style seafood, Cherry scored a FLAWLESS VICTORY. Continue reading
Posted Apr 25, 2013 at Going With My Gut
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Ah, quiet long weekends. Perfect for catching up on writing. For example, this long overdue post on Table for 10 Vietnamese supperclub in London's trendy Whitechapel, which I had the privilege of visiting as a guest late last year. Table for 10, cheffed by Vietnamese-Australian Damon and hosted by local MJ, jumps instantly onto my favourite supperclubs list, for incorporating modernity and style into the presentation of their dishes, without sacrificing any boldness and depth of flavours. Continue reading
Posted Apr 1, 2013 at Edible Experiences
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Ah, quiet long weekends. Perfect for catching up on writing. For example, this long overdue post on Table for 10 Vietnamese supperclub in London's trendy Whitechapel, which I had the privilege of visiting as a guest late last year. Table for 10, cheffed by Vietnamese-Australian Damon and hosted by local MJ, jumps instantly onto my favourite supperclubs list, for incorporating modernity and style into the presentation of their dishes, without sacrificing any boldness and depth of flavours. Continue reading
Posted Apr 1, 2013 at Going With My Gut
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When the stars aligned, and there was a tiny whiff of an opportunity that Rob and I could overlap for a few days in Singapore, Rob, Sarah and I all jumped at the chance, wrestled it to the ground, and pinned it down by the jagular, to host a Backdoor Kitchen Sunday lunch at Smothering Suppers HQ in Singapore. If we could grin anymore with glee at how Backdoor Kitchen's debut in Asia turned out, our cheeks would fall off. Continue reading
Posted Feb 19, 2013 at Edible Experiences
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When the stars aligned, and there was a tiny whiff of an opportunity that Rob and I could overlap for a few days in Singapore, Rob, Sarah and I all jumped at the chance, wrestled it to the ground, and pinned it down by the jagular, to host a Backdoor Kitchen Sunday lunch at Smothering Suppers HQ in Singapore. If we could grin anymore with glee at how Backdoor Kitchen's debut in Asia turned out, our cheeks would fall off. Continue reading
Posted Feb 19, 2013 at Going With My Gut
Hello fellow foodies! What's that you say? Less than a fortnight to Christmas and you STILL haven't sorted out Christmas presents for everyone important in your life yet?! We're not judging. We're mostly relieved we're not alone! Christmas Gifts No fear! You can now buy your friends and family the... Continue reading
Posted Dec 17, 2012 at Edible Experiences
Hello fellow food lovers! Yes we're counting down to Christmas (and by that we mean trying in vain to stop eating all the choccies out of the advent calendar here at Edible HQ in one go ...). But let's face it. Everywhere out there the carols have already started to... Continue reading
Posted Nov 29, 2012 at Edible Experiences
Hello fellow foodies! It's a glorious time of of year for eating right now - tucking into the bounty of the autumn harvest, and counting down (already!) to Christmas. Our hosts are cooking up their respective storms all across London, so let's get right to it so you can take... Continue reading
Posted Nov 28, 2012 at Edible Experiences
Hello lovely foodies! Hope everyone had a sweet and scary Halloween. Whatever snatches of an Indian summer we've had are truly well and over now, it's been feeling BRRRRISK over here at Edible HQ by London Bridge! So here are a few ideas from us on the most delicious ways... Continue reading
Posted Nov 1, 2012 at Edible Experiences
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Chef Asma Khan of Darjeeling Express Indian supperclub is runaway train of deliciousness, and I consider myself very lucky to be part of her exciting edible journey. When the law PhD graduate is not running her free legal clinic for women, or raising funds for new infrastructure for her childrens' school, or volunteering with with food charities (to the point of fighting their parking tickets incurred while making crucial deliveries, goes one story), she's feeding supperclub guests -- sometimes 30 to 50 at a time -- some of the finest Indian food I've tasted this side of the Bay of Bengal. Quite a feat for someone who learned how to cook only after she got married. Continue reading
Posted Oct 31, 2012 at Edible Experiences
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Chef Asma Khan of Darjeeling Express Indian supperclub is runaway train of deliciousness, and I consider myself very lucky to be part of her exciting edible journey. When the law PhD graduate is not running her free legal clinic for women, or raising funds for new infrastructure for her childrens' school, or volunteering with with food charities (to the point of fighting their parking tickets incurred while making crucial deliveries, goes one story), she's feeding supperclub guests -- sometimes 30 to 50 at a time -- some of the finest Indian food I've tasted this side of the Bay of Bengal. Quite a feat for someone who learned how to cook only after she got married. Continue reading
Posted Oct 31, 2012 at Going With My Gut
Hello lovely foodies! London may just be recovering from its biggest summer of the decade, but our hosts are showing no signs of letting momentum slip. They've got all sorts of food and fun lined up to keep your calendar sizzling till the end of the year. We're collectively going... Continue reading
Posted Oct 18, 2012 at Edible Experiences
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I first discovered Lisa's Jamaican Kitchen's cooking when I helped out with service at her supperclub debut back in June. I was so bowled over by the morsels she insisted I try while "on shift" that I couldn't wait to come back as a proper guest, with Babs (Mr Edible Experiences) and friends in tow. After a hectic summer of foodie events we finally got our chance at the end of September, when Lisa was hosting a Supperhero dinner in aid of internatinal aid agency Action Against Hunger's Love Food Give Food campaign. The short version of this writeup is that I REALLY REALLY wish I was just shameless enough to ignore Babs's rolling eyes, and bring takeaway boxes with me to buy up Lisa's leftovers. Continue reading
Posted Oct 15, 2012 at Edible Experiences
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I first discovered Lisa's Jamaican Kitchen's cooking when I helped out with service at her supperclub debut back in June. I was so bowled over by the morsels she insisted I try while "on shift" that I couldn't wait to come back as a proper guest, with Babs (Mr Edible Experiences) and friends in tow. After a hectic summer of foodie events we finally got our chance at the end of September, when Lisa was hosting a Supperhero dinner in aid of internatinal aid agency Action Against Hunger's Love Food Give Food campaign. The short version of this writeup is that I REALLY REALLY wish I was just shameless enough to ignore Babs's rolling eyes, and bring takeaway boxes with me to buy up Lisa's leftovers. Continue reading
Posted Oct 15, 2012 at Going With My Gut
Diana - Definitely keep the lid on loose rather than tight! Charmaine - My Mum filters the wine through a coffee-sock. See photo in post for example. It removes most, but not all of the cloudiness in the wine. A Facebook user - Do you mean 4 days into the fermentation process? Or 4 days after harvesting? We usually store the wine in cupboards. (Cool and dark spaces). Jane - My Mum's wine does continue to age after bottling (ie the colour darkens and the taste becomes more complex), but it's never exploded. Maybe the fermentation agents haven't been fully filtered out? Candy - Try B&Company housewares, at Marine Parade Central market. James - Difficult to comment as we've never made it using the method you describe before. Let us know how it turns out! Wen
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Flavour's of Spain's next supper will be on 14 October, as part of Edible Experiences' Sunday Feast series in Covent Garden. The chorizo and flan will make an apperance again (Hurrah!), as will the squid in ink but served differently. They will also be serving one of my favourite Spanish dishes ever - Pulpo ala Gallega. Galician-style Octopus. Gotta get my grubby tentacles some o that! Continue reading
Posted Sep 24, 2012 at Edible Experiences
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Flavour's of Spain's next supper will be on 14 October, as part of Edible Experiences' Sunday Feast series in Covent Garden. The chorizo and flan will make an apperance again (Hurrah!), as will the squid in ink but served differently. They will also be serving one of my favourite Spanish dishes ever - Pulpo ala Gallega. Galician-style Octopus. Gotta get my grubby tentacles some o that! Continue reading
Posted Sep 24, 2012 at Going With My Gut
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Come! Be tempted by our Sunday Feasts menus. Slow down, sit down, eat with some old friends, make some new friends. Fill your tummy and your soul. Start your week right. Come feast with us. You bring drinks and an open heart. We'll bring the rest. All Sunday Feasts are £36 + £3.60 booking fee. BYOB. Continue reading
Posted Sep 20, 2012 at Going With My Gut