The past year in Singapore’s F&B scene has certainly been busy. At times, it feels like there’s a…
Simple sous-vide techniques for fennel and steak
It’s no surprise to regular readers that I often use sous-vide techniques when cooking at home. I have…
My seafood sausage, an homage to Chanterelle
This past weekend was my brother’s and his wife’s birthdays; they share the same birthday. They also happened…
Enji, a cool bar with great food in Ginza
I’ve mentioned before that I’m a pretty obsessive pre-holiday researcher. In order to best decide where my wife…
Capitol Hotel Tokyu, a fabulous city hotel
Choosing a hotel in a big city is always a tricky thing. Do you choose style over substance…
A quick chat with Hossan Leong
I’ve known Hossan Leong for quite a while now. I really admire his determination and his passion, both…
Keiji Nakazawa, the best sushi chef in the world (to us)
When I took my beautiful wife S to Tokyo to celebrate her birthday in March, because we only…
Some hot picks for Kyoto
Every time my wife S and I go to Kyoto, one of our all-time favourite cities, we discover…
Zen meditation class in Kyoto
One of the things that all visitors do in Kyoto is visit temples. It is, after all, an…
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