I love me a good fungi. Ever since I first wrapped my lips around the stuff when I…
My first love – Sushi Bar Yasuda in Tokyo
Naomichi Yasuda is the best sushi chef in the universe, and if you disagree with me, I feel…
Know your limits – Dinner and conversation with Xavier Beaudiment at Chefs With Altitude
In The Five Obstructions, one of the strangest documentaries I’ve ever seen, the notorious filmmaker Lars von Trier…
Trying the vegetarian menu at Lolla in Singapore
“Didn’t we go to school together?” is not a question I’m usually asked by chefs. And yet, it…
The Porthole – My beautiful new cocktail infusion vessel
Please indulge me for the next few paragraphs as I show off my latest toy. The Porthole, the…
Uotoku in Fukuoka – a wonderful new sushi and seafood restaurant
My family’s just returned from a whirlwind trip to Fukuoka over the long weekend, and boy, did we…
Quick fix: review of the Aeropress
Last year, to celebrate my first full year in the working world, I got myself a Hario Cold…
Ode to Cafe Gavroche’s croque madame
“What makes a great croque madame?” is a question that no one has asked me ever. If someone…
Jaan and Tippling Club: Two of my favorite vegetarian tasting menus
My girlfriend K gets a lot of grief for being an ethical vegetarian (and occasional pescatarian, when bivalves…