Weets Goh, Author at SALT Magazine

The pickling program at Morsels is, to say the least, comprehensive. Jars of bubbling, still fermenting or pickling produce line the wooden countertop in front of the open kitchen where chef-owner Petrina Loh and her crew works. Kimchi, pickled watermelon rind and fermented pineapple all make an appearance on the menu, and are all homemade. We got Loh to reveal her secrets with three different types of pickles, all of which are easily adaptable to your own tastes — soon you'll be blowing your money on more mason jars than you can shake a stick at. Here are a few tips: Always sterilise the pickling jar by washing with soapy hot water and drying thoroughly to stop the bad bacteria from growing. Use unchlorinated or distilled water because chlorine inhibits…

Mikkeller Bar Cult Danish microbrewery Mikkeller works with a ‘phantom brewery’ ethos — they come up with the recipes and outsource the production of the beer to other breweries. Brought in by the folks behind The Drinking Partners (husband-wife team Lincoln Goh and Corrine Chia), Mikkeller’s Singaporean outpost is set within a collection of re-purposed shipping containers that also houses Deck, an independent arts space. The bar offers a 17 rotating brews, as well as three locally-inspired house beers: the Bugis Brown, Prinsep Pilsner and Waterloo Wit. The other taps are an un-alliterated mix of new grog, best-ofs (from the original Mikkeller’s) which we recommend that you drink outdoors under the stars and fairy lights. Food isn’t served here, although they have been known to host the occasional pop-up hawking…