Thanis Lim

All Rounder Chef and Food Journalist

Korean Food in Brunei.

Just decided to post some pics from my visit to the Korean restaurant in Kiulap. At the moment there's only one Korean restaurant in Brunei but I still think they are not up to the standards of a good Korean restaurant yet. When I was studying in Aus, I actually like Korean restaurants and would frequent them more often than Japanese restaurants. Good news is: There will be a new Korean restaurant that will be opened in Brunei soon in Kiulap as well. Can't wait to try it.

Korean version of Sushi, some people say the Japanese copied sushi from the Koreans.

I simply love kimchi

Seafood Korean Pancake tastes marvelous with kimchi I tell you.


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Walnut soup, chinese dessert

Walnut Soup (Hup Tul Woo) is quite a famous Chinese Dessert that we don't usually see in Brunei. In fact, how many Bruneian Chinese has even heard or tried it?

It is said that Chinese believed that walnuts resemble the shape of the brain and, thus, are good for nourishing the brain. Walnuts are also associated with longevity, since walnut trees live for hundreds of years. This is a rich and creamy soup that is simply delicious.


2 cups shelled walnuts (can buy in huaho dried foods section), about 230 grams
1/4 cup rice flour (make sure it's NOT glutinous rice flour)
85g yellow rock sugar


Preheat oven at 350°F. In a large saucepan

Bring 1 litre of water (around 4.5 cups) to a boil over high heat. Then add the walnuts and boil, uncovered, 1 minute. Drain well.

Spread the walnuts on a cookie sheet lined with aluminum foil. Bake 15 to 20 minutes, or until golden and fragrant. Cool on a rack.

Place the cooled walnuts in a food processor or blender with 1/2 cup cold water, and process until almost a smooth paste, scraping down sides of work bowl. Add 1/2 cup cold water and process until almost smooth.

In small pot, whisk the rice flour and 1 cup water until smooth. Whisk in the walnut puree and add 2 1/2 cups cold water.

Heat over medium-high heat, whisking constantly, until mixture comes to a boil.

Add the rock sugar slowly. Reduce heat to low, and simmer 10 minutes, whisking occasionally.

The soup should be the consistency of a light cream soup.

If mixture is too thick, whisk in up to 1/2 cup more water.

This soup is best served hot.

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