One of my best-est friends, lets call her W, has finally moved back to Asia. One of her last stops before Hong Kong was Beijing, and she was there for a conference in Beida (Peking University), so we...
Wing Lei We got to Macau at around lunchtime, and our first meal was here, at Wing Lei. (The second meal was dinner at Golden Flower, which I posted just before. Please see that post for an intro to ...
Tea with tall "smelling" cup I was lucky enough to have been invited* to Wynn Macau to try out a few of their restaurants, and agreed after I was assured that the chefs would be kept in the d...
This Saturday, May 19th! Have you heard Jamie Olivers TED Prize speech from back in 2010? This was soon after he finished "Food Revolution", his TV series in the United States, where he went ...
A new ceramic-coated 15" "haak gum gong" wok From all the literature Ive been reading about the science behind seasoning a wok, Im pretty sure the "traditional" method of seasonin...
Tsukemen I wrote a review for Time Out Hong Kong on another new-ish ramen place in town, Shugetsu. They make their noodles on site, and are known for their "dry" ramens (as opposed to soup). ...
Chicken relish (rear) with fried fish After the panang curry, we moved on to the other two dishes on the agenda - chicken relish and egg net rolls. I didnt properly transcribe Dylans recipe or ingred...
Thai Panang Curry I joined the Amateur Gourmet group on Meetup less than a year ago - theyre a great bunch of foodies in Hong Kong who meet to go out and try new restaurants, do potlucks, food-orient...
Kitchen charcuterie selection What makes you fall in love with a food or beverage outlet? Good food, servers who know your name, or a stool for your handbag? I cant pinpoint exactly what combination ...
I didnt have a wok... The closest Ive come to writing a recipe on this blog is at Margaret Xus Detour event back in 2010, where she made tofu. I didnt really think Id ever write about cooking (Im not...
Siphoned coffee at Rabbithole Rabbithole has been one of my favourite coffee shops of late, and Ive been dropping by as often as time allows since they opened. One day, I took two of my geekiest (and...
Time Out Hong Kong Issue 103 - The special food issue The Food Issue of Time Out Hong Kong comes out today. The theme is 20 People Changing the Way We Eat and Drink, featuring local organic farmers, ...
Carving up the duck! I know, I know, Ive said it before, I get a bit annoyed sometimes when people come to Hong Kong asking specifically for Peking duck. Its not because I dont like Peking duck (au c...
Siu mai - pork and shrimp dumplings with crab roe A good friend from Melbourne was in town last week, and if I ever needed an excuse to pig out, this was it. I called about 5 days ahead to book for a...
Soft-boiled eggs with truffles Ive said most of what I had to say about Uno Duo Trio in my review for Time Out earlier in the year. The time I visited for that review was my second visit; the photos ...
Eater Hong Kong Heatmap I was very lucky to have been asked to submit my picks again to Eater for their Hong Kong Heatmap. If you missed the first one from January, its here. The main criterion was t...
Vines in Yarra Valley A couple of weeks ago I was back in Melbourne for a few days, playing tour guide and driver to my aunt, who was there partially for work. it was her first time there and I was e...
Salt and pepper squid This is from a while back - it was a pre-Chinese New Year gathering with friends old and new (mostly new*!) at the Aberdeen Wholesale Fish Market. Its has had a lot of buzz rece...
When I started freelancing in December last year, one of the first issues I had to resolve was coffee. You see, Im an addict (the doctor actually told me that), and there was a Nespresso machine in m...
Help! Help! Theres cream in my ears! What does a foodie do at Disneyland? Eat, of course, like they would anywhere else. And, um, also go ker-razy at the new Toy Story Land!!!!! The u-shaped RC Racer...
Chicken meatballs I hate hype for the sake of hype. The bad thing about that is, once I smell hype, I think, "uh-oh, this could be horrible". I dont know why my immediate thought isnt, "o...
Roast goose and beef congee Congee and noodles - pretty regular Hong Kong stuff, eaten any time of day: breakfast, lunch or dinner. When I was in high school, Mong Kok was only about 15 minutes walk ...
Shrimp and chorizo paellaIve blabbed on about the whole private kitchen phenomenon in Hong Kong before, and it all sounds very pessimistic, with all that menu and party coordination, only to be rewar...
Chicken wings stuffed with birds nest Weve all heard stories of misguided visitors looking for chop sui in Hong Kong (hey you, the guy looking for Peking duck in Hong Kong, dont you dare chuckle eith...
Eat like a dragon! Kung Hei Fat Choi!
Oysters! I heard recently that the owners of the Sai Kung private kitchen One Thirty-One* had opened this new place, Edo & Bibo in Causeway Bay. Ive never been to One Thirty-One, because every ti...
Current camera inventory The camera on the left is a Panasonic LUMIX LX3, the one on the right is a Canon 600D with a 50mm f/1.4 Canon lens. I bought the former about 2.5 years ago, after my Samsung ...
Daruma If you live in Hong Kong, you would have noticed a crazy number of ramen openings in the past 18 months or so. While this has done wonders to kick places like Ajisen in the butt, its also mean...
The Eater Heatmap to Hong Kong Please forgive me for doing the bloggers equivalent of attaching "Excellent Work!" stickers to my primary school uniform. The past couple of months have be...
Point and cook Ive been to Taipei many times, but always for ridiculously short trips. This is probably the most ridiculous of all - one measly day. This time, it was just a stop enroute back home fr...
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