One of the ingredients I love to use in dishes when I entertain friends is sea urchin (“uni” in…
A very special Hokkaido menu at The Naked Finn
The other night, at The Naked Finn, I had one of the best dinners I’ve ever had here…
Philadelphia Cream Cheese Chilli Crab Toastie
A couple of weeks ago I received an email that excited and intrigued me. The marketing folks promoting…
Revisiting Den and the brilliant Chef Zaiyu Hasegawa
Earlier this year, I started to plan how to best celebrate my fifteenth wedding anniversary. I knew that,…
My all-time favourite restaurant in Kyoto: Gyu Ho
My all-time favourite restaurant in Kyoto is a tiny, offbeat, rustic place in the northern suburbs of the…
My first negative post ever: An infuriating meal at Tempura Matsu in Kyoto
It’s been a long time since I’ve left a restaurant angry. Not just disappointed or let down but…
A Dad’s Dining Out Guide to Singapore
Not so long ago, Singapore’s first-ever Michelin ratings were announced. And while I paid close attention to the…
Pantry Basics: A great beurre blanc
It is often said that the foundation of French cuisine is its sauces. This is something that I’ve…
Dashi-soy jelly, a super fun way to dress dishes
I’ve previously mentioned my obsession with the Sepia Cookbook by Martin Benn. Of all the cookbooks I’ve purchased…
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