After two consecutive days of Indian food and a dinner of Chakey's Serangoon salt-baked chicken (available from Tang's food basement at reasonable prices of S$14 to S$16 depending on the size), you'd think I'd be craving for far healthier dishes.

Instead, I feel like having a cheese fondue. There're only two places in Singapore I know of which sell that: Swiss Culture at Suntec and The Tavern on River Valley Road.

Failing that, I just might dig up my mum's fondue making thingy one of these days.

Classic Cheese Fondue
8 ounces Emmentaler cheese
8 ounces Gruyere cheese
3 tablespoons kirsch, brandy or other preferred liqueur
1 teaspoon cornstarch
2 cups dry white wine
Pinch of ground nutmeg
8 cups of 2-inch bread cubes or flat bread, cut into large pieces

Shred cheese coarsely and set aside. Mix kirsch or liqueur with cornstarch in small bowl and set aside. In pot, heat wine over medium-high heat until it simmers gently. Add cheese in batches, stirring until melted. Lower heat to medium. When cheese begins to thicken slightly, add kirsch mixture, stirring vigorously until well incorporated and fully thickened. Sprinkle with nutmeg and serve in warming bowl with bread or flatbread. Makes 6 servings.