Tteokguk (pronounced sort of like DUK-gook) is a soup of chewy-soft rice cakes cooked in steaming translucent ... these days it's usually made with beef. Here, we use brisket; it's first simmered ...

It's usually served with rice but it also goes well with Indian bread. Serve it with pickles or a sharply flavoured vegetable dish, to balance the richness of the rendang. I use beef cheeks for ...

The bakeshop has a focus on sweets, such as pandan chiffon cake with ... satay skewers with rice cakes and pickles. For larger appetites, there is caramelized spiced-beef rendang with seasonal ...