Thanis WT Lim

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Very honoured to introduce Gadong night market to @senatorpennywong and letting her try some local delicacies! Hope to show her more cuisines the next time!

2021 was a rough year for me. Struggling with illness and mental health, losing someone very dear to me and that sense of anxiety that things will only get worse as I grow older. Winning two milestone awards namely Outstanding Persons Achievement award from the Brunei Food Awards and Best Website from Gourmand World Cookbook Awards for 2021 were the two positive events for this year but there will be challenges to come in 2022. For 2022, I hope I'll be able to devote more time to better my physical and mental health, conquer that constant feeling of helplessness and anxiety and of course spending more quality time with my family.

Who can say no to curry puffs and nasi lemak for breakfast? Here’s another edition of places that open at 630am for breakfast in Brunei!

Latest fashion! Will you wear these?

New Cafe in town! Drop by Kiulap for some amazing food!

Better than Musang king! Only available in Borneo! Have you tried before? So unique it had a bitter sweet fermented taste, denser thick chocolaty texture and a spicy numbing aftertaste!!

Queues can be as long as two hours! Here’s my tip to skip the queue 🤭

🍅 Viral Tomato Noodles with Egg and Sausages Recipe 🍜 Ingredients: 2-3 large eggs 2 Taiwanese sausages 4 shallot onions, finely chopped 3-4 garlic cloves, minced 1 pack Cirio finely chopped Italian Tomatoes 500ml water 250g buckwheat knife-cut noodles Green veggies chopped Tsuyu sauce to taste Cooking oil Instructions: 1. Scramble the Eggs: Crack the eggs into a bowl and beat them with a fork or whisk until well combined. Heat a non-stick pan over medium heat, add a drizzle of oil, and pour in the beaten eggs. Gently scramble them until they’re just cooked but still slightly runny. Transfer the scrambled eggs to a plate and set them aside. 2. Pan Fry the Sausages: In the same pan, add the Taiwanese sausages and pan-fry them until they’re nicely browned and cooked through. Once cooked, transfer the sausages to a cutting board and slice them into bite-sized pieces. Set aside. 3. Stir Fry Aromatics: Heat a wok or a large skillet over medium-high heat. Add a tablespoon of cooking oil and swirl to coat the surface. Add the chopped onions and minced garlic, and stir-fry until they turn fragrant and slightly translucent. 4. Add Tomatoes and Water: Add the chopped Italian tomatoes to the wok and continue to stir-fry for a couple of minutes until they start to soften. Pour in the 500ml of water, and bring the mixture to a gentle simmer. Allow the flavors to meld for about 10-15 minutes, letting the tomatoes break down and the sauce thicken slightly. Normally in China they would add tomato ketchup and sugar but I am using a very good brand Cirio from Italy, we don’t need to add any! 5. Add Noodles: Carefully add the buckwheat knife-cut noodles to the tomato sauce. Use tongs or chopsticks to gently toss and coat the noodles with the sauce. Let the noodles simmer and cook until they are just tender, absorbing the tomato goodness. 6. Combine the Goodness: Now, add the previously cooked scrambled eggs and sliced sausages back into the wok. Add a splash of Tsuyu sauce! 7. Add Vegetables: Toss in the assorted sliced vegetables and cooked through to serve!

What’s your must have instant noodle in your stash? I am stocking more Korean/Japanese ones and naturally Indomie.

Something new at HWC! Drop by for hot pastas like Aglio Olio, Carbonara and Bolognese while sipping on their signature coffee drinks and desserts!