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Koflow and Ffion are Lush99.5's Artists of the Month this June.

The double-bill has KoFlow, Singapore’s premier turntablist, music producer and educator with a career spanning more than 16 years side-by-side with the smooth yet melancholic vocals of newcomer vocalist, Ffion. 

news // UPDATES

- Lushlist: Sobs joined us in the studio to share what they've been listening to lately. This week on Wednesday and Saturday at 1PM. 

- Creative Convo: Dr. Sarah Meisch, Director of Arts, British Council Singapore talks about the inclusive arts! Tune in on Wednesday and Saturday this week at 1:30PM.

- AOTM: Ffion's "Bad Habits" EP launched on 23 June at The Substation! Check it out on Spotify, iTunes etc.

- AOTM: Koflow's hiphop showcase, Flow - A DJ's Story of KoFlow, featured special guests Shigga Shhipay (rapper), Radikal Forze (b-boy crew), Mohammed Noor (drummer), Tan Wei Xiang (pianist), Vandetta (musician) and more.


Always pushing boundaries with his eclectic style and mixing skills. Dave Does has played many different venues in his career, from festivals through to the intimate club settings. 

He's supported some big names that have come through the doors of The Butter Factory. Dj Craze, Flosstradamus, Diplo, Zombie Nation, Kissy Sellout and Nick Catchdubs to name a few, and tonight, he’ll be on Lush Mix at 8PM.


Tune in on #TheLushMix.


Paul T. a veteran Singapore based award-winning recording artist/DJ/producer/remixer, has been bestowed numerous awards for his sonic endeavors and outstanding production, including three successive years of the COMPASS award for Top Local Instrumental Contemporary 1999-2001.

From Downtempo to Electronica to Hip Hop, Paul is able to establish a strong international sound and sprinkle it with his groovy basslines and beats. With active productions in the U.S market, Paul’s works had received much praise for his production and song writing collaborations with Billboard Hit Makers-Madison Park’s new album, In The Stars.

Paul T. delivers this week's Lush Mix from 8 to 9pm, fresh and direct from the Lush 99.5 studio. 


#FRESHONLUSH // new music










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EP 1 - SPAtuna by andrei from park bench deli

Ritz Cracker Fried Bread Whisk milk and eggs together in a bowl. Crush the Ritz crackers until coarse crumbs in a shallow dish. One at a time, dip the bread into egg mixture, then coat with cracker crumbs and press lightly to adhere. Refrigerate for about 30 minutes to set the crust.

Pour oil into a pot until it measures about 2 inches deep. Heat oil to about 190°C over medium heat. Fry the chilled bread until golden brown and transfer to a paper towel-lined plate.

Tuna Salad Drain the liquid out of the can and toss the tuna into a medium size bowl. Coarsely chop the Hanjuku eggs and add them into the bowl. Add some mayo and thoroughly mix until well combined.

Spatuna Slice the Spam into the thickness of 3cm slices. Make a pocket in each slice and stuff some tuna salad inside. Heat pan over medium heat, and add the Spatuna and cook until each side is nicely seared and brown.

Scrambled Eggs Use the remaining egg mixture and stir in a pan over medium heat until the eggs clump. Remove from heat when eggs are clumpy, but soft.

Chili Mayo 75% mayo 25% chili ratio.

Munchies Assembly Time! Spread chili mayo over one side of the fried bread. Followed by Spatuna, then top it off with scrambled eggs. Finish it with another slice of fried bread. Serve with a side of Jagabee fries and an ice cold beer!

About Andrei Soen

Andrei Soen started working in family restaurants as a teenager in the San Francisco Bay Area. He has since built a successful career in the industry, including a few years at The Culinary Edge consulting firm as a R&D Chef and opening The Cajun Kings in Singapore (The Country’s first Cajun Seafood Boil). In 2014, Andrei teamed up with his chef friend Huang Ming Tan (previously Executive Chef of Lolla) and Aamir Ghani and debuted Park Bench Deli in Singapore’s Central Business District. As a passionate food dude that grew up in California, Andrei combines his love for sandwiches that he grew up with and his culinary expertise with the opening of Park Bench Deli.



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EP 2 - aun's loco moco

Egg. Boiled for 4 minutes then cooled. Cooked again for 25 minutes at 63 degrees Celsius then cooled. Then cracked then eggshells and steeped in a marinade made from water, dark and light soy, and candied ginger and candied lemon. Just before serving, peel the eggs and steam for 3 minutes.

Corn. Pre-packaged corn, sliced off the ear and broken into bits. Tossed in a powder made from pulverizing Korean seaweed snacks, cashew nuts and edamame crackers. 

Spam. The glaze for the spam was made with red wine, Coca-Cola, soy and ketchup. This was cooked down until it had a nice savory-sweet flavor. I cubed the spam and tossed it in the marinade, after which it was oven-roasted until the edges of the spam were crispy. 

Rice puffs. We harvested rice from two salmon onigiri. We broke the rice into small clumps and dehydrated this until completely dry. Then I deep-fried the clumps, which puffed up. 

Curry foam. Used canned chicken curry. Took out all the meat. Mixed the remaining sauce with coconut water, evaporated milk, cream, ketchup and a touch of olive oil. Simmered this for a bit then strained it into an Isi siphon. Used two cream chargers to prepare the foam. 

Crispy ramen bits. Took some instant ramen. Took a small portion of the noodles and crushed these into small pieces. Took some of the soup powder and all of the fat and mixed that into the crispy bits. 

To plate, use a shallow bowl. Start with the corn and ramen bits. Then place an egg in the middle. Add some spam around one side of the egg. Add rice puffs on another side. Take the siphon and add curry foam to the dish. Lastly, crush salted egg yolk potato chips on top as garnish. To eat, cut into the egg and mix all the ingredients together.

About aun koh

Aun Koh wears several hats, but all of them revolve around storytelling, food, lifestyle, and/or social change. He's the co-founder of popular food and travel blog Chubby Hubby and co-founder of the strategic communications and content agency The Ate Group, which is run by his even more dynamic wife Tan Su-Lyn (@sulyntan). in his free time, Aun likes to host dinner parties at home, invites are highly sought-after by foodies and f&b professionals alike. 

Follow @aun_koh

Check out



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Pre packaged corn – cut a few slices off and add white wine, reduce on stove.

Mix Campbell soup with Tom yam seasoning from a cup noodle packet and boil them.

Once the wine infused corn and tom yam seasoned soup is ready, mix them together in a blender till they are blended to smooth texture, and whisk to foam.

Take stem of lettuce from chicken rice packet and add olive oil, salt, and compress in multivac to season.

Cut egg into half, and seaon with salt and pepper.

Next, remove skin from chicken. Then, cut more corn and season with salt and torch till slightly burnt.

Separate Prawn from the packet Horfun, and season with salt and pepper, and torch till slightly burnt.

For dressing, use Yoghurt and season heavily with salt and pepper.

Lastly, assemble the dish and grate Macadamia nuts over for texture and crunch.


When he was 18 years old, Rishi moved from Sri Lanka to Melbourne in pursuit of his architectural studies. It was while he was placed in the kitchen of a Melbourne café as a busboy that ignited his passion for cooking. From here, Rishi followed his gut instinct and decided to switch the direction of his career. in singapore, a chance meeting with Loh Lik Peng, Founder of Unlisted Collection: led to an opportunity for Rishi to call a space his own, Cheek by Jowl which means ‘side-by-side’. Incidentally where he works alongside his wife and restaurant manager Manuela Toniolo. 

Follow @rishinaleendra @cheekbyjowlsg 




EP 4 - Florence Fong's Chocolate & Peanut Butter SWIRL Oreo Tart


Makes a 5.1-inch x 14-inch rectangle or 9.5-inch round tart


For the crust:

·3 packets Oreo cookies (312g with filling removed) 
·¼ tsp salt 
·180g unsalted butter, melted

For the filling:

·285g Skippy chunky peanut butter
·76g unsalted butter
·70ml fresh milk 
·154g Hershey’s dark chocolate, finely chopped
· two generous pinches sea salt 
·70g Skippy creamy peanut butter


For the crust:

1. Lightly grease tart tin with a removable base.

2. Remove cream filling from Oreo cookies and discard. Grind cookies and salt in a food processor into crumbs. Add melted butter. Continue processing till mixture resembles wet sand. If doing this by hand, bash cookies in a resealable plastic bag with a rolling pin, and mix with remaining ingredients in a bowl.

3. Press cookie mixture onto the bottom and sides of tart tin and pack tightly using the back of a spoon and fingers. For a crunchier crust, bake it in the oven preheated at 175 ℃ for 6 minutes, then cool completely before using. For a no-bake dessert, place crust in the fridge for 60 mins or freezer for 30 mins to firm up.

For the filling:

4. Warm 285g chunky peanut butter in the microwave till slightly fluid, about 20 sec. Pour into tart crust, and use spatula to spread evenly. Freeze.

5. Meanwhile, place butter and milk in a heavy-bottomed saucepan, and bring to a simmer on a stove over medium-low heat, stirring occasionally. Once the butter has melted, turn off the heat. Add the chocolate and let stand for about 1 min. Add salt and stir until all the chocolate melts and the mixture is silky. Set aside in a warm place. 

6. Meanwhile, warm 70g creamy peanut butter in the microwave till fluid, about 25 - 30 sec. Pour into a small pastry bag (or plastic zipper bag) and snip off a tiny hole at the corner of the bag. Set aside.

7. Pour slightly warm chocolate mixture into tart shell. Jiggle pan to even out its surface. Pipe fluid peanut butter down the length of tart, forming diagonal zigzag lines. Drag a wooden skewer through peanut butter lines, using same motion, but in the opposite direction, forming Xs.

8. Chill tart for 1 hour or freeze for 30 mins until firm. To unmould, sit the tin atop a jar or mug and let the outer ring fall away, then carefully transfer the tart to a serving dish. Eat chilled.

MAKE AHEAD: Cookie base can be made 1 day ahead. Tart with filling can be assembled up to 1 day ahead, cover and keep refrigerated.

About Flo:
Florence is the Senior Food Editor of 8 Days, Singapore’s go-to source for the latest in lifestyle and entertainment news. When she’s not busy visiting new restaurants and writing about them, she likes to bake, develop recipes and Instagram her creations. She also travels primarily to eat. Her favourite way to get to know a country and its people intimately is by diving head first into its local cuisine. In her spare time, she helps to look out for interesting food products for her husband’s F&B company, Provenance Distributions. 

Follow @flofongsg @8daysmagazine






1. Select the curry leaves from the potato chips and keep for garnish purpose.

2. Whisk the eggs and add the full bag of potato chips.

3. Prepare a omelet of 3cm thick, musty be moist, not fully cooked.

4. Cut in rectangle shape when at room temperature.

Crispy Tom Yam Noodles

1. Fry the dried noodles on hot frying oil.

2. Season with the seasoning powder.

Crispy Tom Yam Noodles

1. Mix both ingredients.


1. Serve the omelete at room temperature.

2. Spread the umami mayo on top.

3. Put the crispy noodles on top.

4. Garnish with the curry leaf on top.


1. Mix everything except the beer into a pot.

2. Bring to 85 degrees.

3. Maturate in chiller for 24 hours.

4. Mix in the beer.

5. Pass through ice cream machine.

Salted caramel sauce

1. Make a dry caramel on a pot, adding sugar bit by bit.

2. Reheat the milk and the butter on a pot.

3. Once the caramel got the right color add the milk and the butter on it.

4. Cook till the caramel melts.

5. Add sea salt to taste.

Banana foam

1. Mix 1 and 2 and blend, then bring to boil.

2. Mix 4,5,6. Mix everything together and cook till 82 degrees.

3. Strain and blend with 7 and 8.

4. Add in a espuma bottle and pump with 3 charges.


1. Place the chocolate cake dice with the banana dice.

2. Warm up the caramel and pour in a jar.

3. Pipe the banana foam to the empty side of the plate.

4. Finish with the beer ice cream quenelle.

5. Pour the caramel.



EP 6 - how to make convenience store scotch eggs


Heat a pot of water to the boil. Once boiling, lower eggs into boiling water, and start a timer for 6 minutes. Maintain water at a simmer and prepare an ice bath. At the 6 minute mark, shock eggs in ice bath. When eggs are cool enough to handle, peel them.

Remove onigiri rice, mash together with chilli tuna, add mayonnaise until the rice is creamy and sticks together well. Chill rice in the fridge

Cut away the edges of the white bread, dehydrated center of bread at 60C for 6 hours. Then pound as fine as possible.

Crush potato chips and crackers, reserve

Using clingfilm, roll out the rice mixture until it is approximately 0.25cm thick, place the 6 min egg in the center of the rice, then holding the exterior of the cling film, gently wrap the rice around the egg. Pressing firmly so that the rice holds together, but not too hard that the egg breaks apart. Freeze wrapped egg for approximately 15 mins

Dip the wrapped egg into dehydrated bread powder, then into eggwash, then into crushed chips and crackers. Deep dry at 150C until the crust is golden brown. Slice and serve