Hi there! My name is HL and I live in one of the sunny islands here in South East Asia. Owning a built-in oven literally changed my life and the others around me. My mom is horrified with my growing collection of cooking books and kitchen tools (I am one of those people who believe if I own THAT gadget it will change my life forever. Though sadly, it rarely does). There are some books which I have yet to read lying in my room *hangs head in shame*. My friends and colleagues ding donged between cursing me for fattening them up and praising me for my limitless offers of cookies and cakes. I HEART cooking and baking. With the starting of this blog, I also developed interest in photography and food styling. I am currently using my beloved Panasonic Lumix LX3. I am working in one of the big 4 accounting firms and have rather erratic (and crazy) work schedules. Thus, I can’t bake as much as I want to. Still, I will try to squeeze out time whenever possible. Feel free to ask me any questions you have, and I will try to answer them… If I can. 
hi HL,
Great blog you have here! I’m totally hopeless with baking though other cooking methods are ok. So it’s inspirational for me reading through your stuff. I will be going to some baking classes soon and hopefully I’ll gain some good skills and knowledge there.
your gadgets…may I ask what they are?
Hi nelluakahlua! I hope the baking classes helps! I have not gone through any formal training and mostly get information from various blogs (see my blogroll) and cooking books. I am immensely proud of my stainless steel measuring cups and spoons (mainly cos they cost me a bomb and they look so so good
). I also have trays and pans of various sizes, oven thermometer, kitchen scale (the list is kinda long so I am only mentioning the main one) . Oh yes, I use a Kenwood mixer too. 
Hi HL, I am enjoying your blog, I too like to bake only it’s not so much the baking as the decorating that I like.I can’t do one without the other. I’m going back now to read some more of your recipes & etc.
Thanks Betty! I love decorating too but I reckon I will improve on my baking before i start on that
Hi HL! What a nice blog
I really enjoy reading your blog especially those that talk about cake stuff. I love baking cakes (and love to eat them too.. haha! 
) Thanks for the sharing of the recipes 
hi evy thanks for your kind comments
Love your blog, I emailed the link to all my friends… but wanted to ask a favor, for all us yanks… can you add the Fahrenheit next to the Celsius in baking degrees and the non-metric measurements to your recipes. This would be a huge help into quick conversions. Or add this link so we can do it quicker: http://www.hotflo.com/dccalc/metricconv1.html
Your pictures are amazing. Thank you for sharing your recipes, most chefs never do that.
Hiya Sheila,
Okie I will take note and add Fahrenheit in future! Non-metric measurements meaning in cups and tsp? I do that for most recipes, but for some that I adapt from other pple’s sites its difficult to convert them to cups… but I will try my best
I think I gained ten pounds just from the delicious *pictures*, let alone the actual goods… wow. I’m amazed and impressed, and dying to try some of these recipes. Especially the black-bottom cupcakes… mmmm. Thanks for sharing all of that with us! I will continue to enjoy it all vicariously!
Hi Jacqueline,
Thank you
Hi there! I sure am glad to find another Singaporean food blogger! Cool!
now I know.. besides promoting good and delicious food can make someone fat…but cook for them will have the same results..
Hmm.. this make me thing if we shud start to COOK… hee hee
Hi HL,
Thanks for sharing your recipes.
Your sausage bun recipe….says bread flour and plain flour.
What is bread flour and plain flour? And where can I get them?
Thanks.
Hello Julian, bread flour is usually used for making bread as the higher gluten level helps the yeast to work its magic. Plain flour is just normal flour, also known as all-purpose flour to westerners. It has a lower gluten level. The recipe calls for both as the result we want to achieve is soft and tender sweet buns. Both flours can be commonly found in supermarkets (normally the baking section). Hope this helps!
Holy Ghost !!
What a surprise after trying the great Chiffon cake that you made !! Just tell me when are you going to do as a side income ” although you won’t need that” just let me know I’ll do a free broadcast for you ….. Don’t worry if you will be jobless in your current job ……. !! Keep it up and feed me more with your good baking ….. It really nice … I give you an “A”
Just found your blog! LOVE BAKING! Here in NewEngland baking helps us to “warm the heart….home” thru the winter months. We also run a farm stand in the summer. Hope to try some recipes! They sound GREAT! Take care.
Farmerdad http://vermontsfinest.wordpress.com
Hi farmerdad! The farm stand sounds fun! City people like me will never be able to experience it. Do try the recipes here and let me know
Hi,
HL Great blog..
Thanks Ariana !!
q4rdWM Excellent article, I will take note. Many thanks for the story!
Thanks. Not sure i agree with everything but a good blog.
I admire your piece of work, thanks for all the interesting blog posts.
Holy Ghost !!What a surprise after trying the great Chiffon cake that you made !! Just tell me when are you going to do as a side income ” although you won’t need that” just let me know I’ll do a free broadcast for you ….. Don’t worry if you will be jobless in your current job ……. !! Keep it up and feed me more with your good baking ….. It really nice … I give you an “A”
+1