C.R TAN- Food Photography Expert | Food photographer in Singapore
C.R Tan

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View fullsize Nothing fancy, just leftover egg whites (from bakes) mix with kimchi cooked over flat pan! πŸ˜‹ No additional seasonings required! Try this at home! Happy weekend everybody~ #xlbcrcooks #kimchi #eggwhites
View fullsize Getting ready for this coming weekend! Down to @moonstone.sg for some tasty Indo bakmie + πŸ”₯ fiery chili sauce from @mason.sg paired with @butlerkoffee’s luscious cup of freshly brewed coffee β˜•οΈ ~ 🀩 What more could I ask for?! #xlbcreats #butl
View fullsize Happy hump day! I’ve been in work mode ever since the start of phase 1! Though the COVID is not totally banished (at all), it’s up to us to seize opportunities and adapt to the new norm, for I believe there is a fine line between adapting
View fullsize Some colours to chase your Monday blues away. Heirloom tomatoes on phyllo tart w/ burrata cheese and carrot top pesto, lined in a gorgeous gradient! #xlbcrcooks #tomatotart #phyllo #heirloomtomatoes
View fullsize It’s the start of Phase 2 and this dish is probably the last I’ve cooked for the season. Mul Naengmyeon aka Korean cold noodles is made traditionally with korean buckwheat noodles served in a combination of icy flavorful beef stock &
View fullsize Bone marrow aka God’s butter besides using it to cook flavorful beef stock ( like how I used it to cook my Pho stock), it is also a great alternative as a substitute for butter to go with bread. My rendition of this Thai style God's butter is
View fullsize Are we almost there? Or the worst has yet to come? #shotoniphone11promax #ultrawide #hoshinoyaguguan #xlbcrxtaiwan
View fullsize Continuing my Uni cravings, I decided to whip up this bowl of Yakiniku Karubi using an old recipe from my blog. Combining jewels of the earth and sea on a bed of warm Japanese short grain rice, it’s all I need to tide through this week. #xlbcrc
View fullsize I bet most of you are hyped up for Phase 2 of the Circuit breaker. This calls for a Uni celebration With just a few simple ingredients: Uni, Ikura and ice pho broth with scallions. Onward to a fresh (re)start! #xlbcrcooks #uni #seaurchin #ikura #soba
View fullsize It’s been awhile since I last posted commercial work on my feed. Which is an achievement since I’ve been cooking a lot more lately (also partially due to the lockdown πŸ˜…). Vegetarian dumplings shot for the upcoming dragon boat festival fo
View fullsize Back in operation πŸ€“ @chuntsubaki . #chuntsubaki
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View fullsize Repurposing leftover: πŸ”Homemade burger buns, chinese sausage jam, cottage cheese, smoked salmon, buttery scrambled eggs, fresh sweet basil and nori roasted garlic aioli. HMU with your best creative burger filling ideas! #xlbcrcooks #burger
View fullsize Finally found the time to cook up a Pho-bulous feast for my satisfaction! (Was supposed to do this 5 years ago but I was dead broke back then πŸ˜…)The pho stock was simmered with beef bone marrow, beef neck bones, Wagyu short rib, spices and seasonings
View fullsize ‘Prayer for a better tomorrow.’ #xlbcrxkyoto
View fullsize The long overdue ingredient list of【 Fermented Beancurd and Soy Milk Marinated Fried Chicken 】is finally up! This chicken is best marinated over 2 nights in the fridge for better umamified flavors. The next time I make this again i shall attempt to s
View fullsize One of my favorite dessert recipe till date - half baked brown sugar castella. Not forgetting the dollop of lavender infused mascarpone cream w/ lime zest that complements the gooey goodness with every bite! Here’s a short clip of me devouring
View fullsize The last from the K-food series featuring a good old classic : Dolsot Bibimbap. Vegetables of all colors w/ bulgogi ribeye and fresh yolk mixed with a good heap of gochujang, soy sauce and dash of sesame oil over hot stone bowl. ! Just like this colo