Having sampled some amazing modern tapas restaurants in Spain, Japan and Singapore over the years, I confess that I…
Power breakfasts: Avocado shake
I have had this avocado shake for breakfast four times this week. The heat has been relentless since sunrise, and I…
Best Yakitori in Tokyo? – Yakitori Hachibei Restaurant, Roppongi
Since are so many choices when dining in Tokyo, why do I keep coming back to something so simple…
The new tasting menu at the re-opened Wild Rocket, Singapore
It’s no secret that my wife and I are big fans of Chef Willin Low and the Modern…
The Best Steamboat I have Ever Eaten, Man Fu Yuan
There are some friends who you simply trust explicitly when it comes to food recommendations. My friend L…
The chicken and all its good bits – dining at Yakitori Shinka in Tokyo
On a recent trip to Tokyo, this ten-seat restaurant in Nishi-Azabu (near Roppongi), was the only place I…
Three refreshing recipes for champagne cocktails
Somehow with all the trends in food and drink like artisanal crafting, molecular gastronomy and mixologists, simply pouring…
Vodka made of quinoa, and an interview with Gregoire Bertaud of Noble Spirits
Quinoa has made its way across the globe. As a Peruvian, I’ve seen it go from basic seed…
A base recipe for serving Uni (sea urchin) with pasta
I have to admit, it took me a while to appreciate uni. I blame that on the fact…
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