About

Hi, I’m wiffy the Noob Cook. I’m from the sunny city of Singapore.

Welcome to my recipes blog! I enjoy cooking even though I don’t think I’m very good at it. Being a noob* at cooking doesn’t, however, deter me from entering the kitchen and trying to whip up a storm. In this blog, I feature recipes of the successful dishes I’ve made. Hopefully, my bravery in entering the kitchen and showcasing the recipes will be an inspiration to other noobs out there.

* In case you are wondering what noob means, here are some of the applicable definitions at urban dictionary:

  • someone who is new to a game, or website, online game, or something …
  • noob is derived from the word ‘new’, it implies that you are inexperienced …
  • Someone who completely and utterly sucks at what they are doing. This can range from cooking food, to playing Halo or other games…

Being a Noob Cook doesn’t mean we eat in all the time! Noob Cook Reviews (sister site) is a personal blog of our eat-out and travel escapades, where we share our foodie and travel finds with our readers. All featured reviews and content on Noob Cook Reviews site are explored at our own expense and recreation (non sponsored).

Copyright

This site is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 Unported License. Please mention recipe source with a clickable link back to the original recipe page. E.g. Recipe from <link to recipe url>Noob Cook</link>.

Privacy Policy

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Advertising

Noob Cook only works directly with a sponsor company (no PR agencies) and is currently not managed by any third-party blogger or talent agency. Noob Cook does not attend media event or invited restaurant reviews. Nor do we conduct cooking class demo, workshop and talk. We also do not sell inventory for text links. Guest posting is by invitation only. If you wish to send us your media kit, please note that we are unable to blog about your brand/product, but it may be mentioned (non-obligatory & at Noob Cook’s discretion) on the instagram page. If you would like to work with Noob Cook to promote your brand, please contact me here.

 

207 comments on “About”

  1. Had been trying out many recipes and my family and friends really love it. I would like to try out the honey baked wings. Can you share what kind of honey you use? Thank you in advance

  2. Hi WIffy

    This is kim from mediacorp. would like to explore some project with you.
    can text me you email?

    tks

  3. Give recipes

  4. hi, will you be making your website mobile friendly? maybe responsive? thanks

  5. Your website is awesome, glad I found some great recipes here :-) Keep up the great work!

  6. Hi,Wiffy! You seem like a very professional Chef, my friend. Thanks for sharing great recipes with us. I am going to try one of your recipes tonight; ” Char Kway Teow.” As a Teochew man living in Indonesia, I love eating Kway Teow. I hope it turns out well.

  7. Hi Wiffy,

    Great website, clear instructions and simple recipes ;)

    Just curious though, what inspired you to start this site? What was the first recipe you posted?

  8. Hello, I’m Seiran from Lasalle College of the Arts. I currently writing a report about food for final year project. The answer from you will greatly useful to my final projects! I came across your name and contact from your website. I would like to conduct an e-mail interview with you. The interview questions will be focused on the food. The interview will only take about less than 30 minutes of your time. There will be only a few questions related to fusion and traditional food. Please reply me to send the interview questions! I hope to get positive feedback from you. Thank you!

  9. Hey Wiffy,

    I am Shanthini from BonAppetour (bonappetour.com) BonAppetour is a fast-growing Singapore-based start-up.

    We’re looking for unique personalities like yourself to feature on our platform and create guided experiences.

    We would like to collaborate with you to curate a cooking/baking experience.

    Do let me know if you are keen and we can discuss this further.

    Regards,
    Shanthini

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