For any traveller to China, Xi ‘An is a must. But there’s more than just being on the Silk Road and the Terracotta Warriors to get excited about. In this 3,000 year old city, historic sites abound and live in juxtaposition with today’s modern city of 8 million residents. Modern Xi’An consists of one of China’s top universities and a vibrant Muslim Quarter. Historic Xi’An combines a roster of historic buildings (UNESCO World Heritage even) that describe and illuminate life during the time of imperial dynasties as well as sites that mark one of the first cities in Chinese civilization.
Last week, I wrote a little bit about Point Yamu, a newish ultra-luxe property in Phuket opened by COMO Hotels and Resorts. In that post, I said that Point Yamu is my and my wife’s new favourite resort. One of the chief reasons for that is the stunning food. I’m trying my best not to oversell things too much, but I simply have to say that I can’t remember staying in a hotel or resort in which every single meal was as amazing as they were at Point Yamu. To put it as simply as possible, it is — to me at least, right now — the best place in Southeast Asia for an all-inclusive foodie vacation.
My family absolutely adores all Japanese food. At age five, my son’s all-time favourite meal is cold soba noodles with a side of sashimi. He could eat this just about any day, in rather startling quantities. I really enjoy soba too, but have recently begun an affair with udon. Even my son would shift his allegiance once in a while. All thanks to Tamoya Udon.
It’s been a while since I’ve been to Tokyo/Japan, so I was super thrilled and honoured when my friend E invited me to his wedding to the gorgeous H, held last weekend. It took place in the beautiful gardens of Happo-en, and I happily jumped on a plane last weekend to spend a couple of days in the land of sushi, uni, and more uni.
When I received word that Bochinche was going through a bit of a rebrand with a more accessible menu and a small gourmet market, I was excited. Argentine food isn’t easily found in Singapore but knowing how palatable and full of flavour the cuisine can be, I thought it was high time that we got a little more serious about our Argentine food education. And who better to give us the low down than Bochinche’s Chef Patron, Diego Jacquet.