On a recent trip to Hawaii, where there’s no shortage of good food, and where there is tons of fusion, I had the opportunity to be introduced to some delightful grindz (the Hawaiian word for food). Two particular outings left a mark on me. Continue Reading →
There are few things as relaxing and pleasurable than taking a bath–Japanese style–in natural hot spring water. For those of you who have yet to experience the joys of the onsen (the Japanese term for hot springs and baths using their waters), you have no idea what you are missing. I, myself, didn’t until a few years ago. For most of my life, I’ve been a shower person. I truly didn’t see the point of and never appreciated baths. But then, for a consultancy gig I had undertaken for a hotel collections company, I spent two and half weeks visiting some of Japan’s most beautiful and unique boutique hotels and inns, several of which boasted onsens among their main selling points. Continue Reading →
A little something to make you hungry this Friday and also to whet your appetites for a series of stories I am working on currently. I just came back from a week touring Tohoku, which has some of the most amazing hot spring spas, sake breweries, and seafood in Japan. Continue Reading →
Over the New Year, we vacationed in Melbourne with our munchkins, our first family holiday since baby girl C entered the brood. Since the hubby and I love visiting vineyards when we travel, we were looking forward to exploring the best of Yarra Valley. I was anticipating neat rows of lush green vines, well-manicured vast lawns for the kids to run around in, endless wine-tasting, delicious seasonal food served at the restaurants, all set in the vineyards’ peaceful and tranquil surroundings. Continue Reading →
Each time I visit Movida, I simply rejoice. The name, which means ‘the movement’, was chosen by Spanish head chef and owner, Frank Camorra. Inspired by the arts and film movement that emerged in Madrid after the fall of General Franco, he too wanted to draw from the principles of the era, a time during which ideas flourished and innovation was encouraged. Continue Reading →
Before I had even experienced modern wagashiya (Japanese confectionary shop), Higashiya for myself, I was already enamoured of the discreet yet clearly orchestrated style of the brand; by the time I had my first Higashiya encounter, I was well and truly hooked. Continue Reading →
I have a sweet tooth and Tokyo is a well-known dessert haven. When I was in Tokyo over the recent Christmas holidays, I could not resist the many sweet temptations abound in the city. I am a huge fan of anything made with sweet red beans, so not surprisingly, I had an overdose of delicious taiyaki, which is the waffle-like, fish-shaped snack filled with thick, gooey, mashed red beans. As if this was not enough, my wife and I, plus our two boys, decided to check out one of the Pierre Hermé dessert boutiques in Tokyo. Continue Reading →
Last year, my wife S and I attended the Noosa International Food & Wine Festival. It was, as we reported, the most laid-back, coolest, happiest food and wine festival we’ve ever had the pleasure of being at. This coming year, I’m very excited because the Festival organizers have invited me to come back as a participant. I’ll be speaking on a panel and taking part in a cooking competition. Continue Reading →
When I hear about Peruvian restaurants opening in different cities, I keep an eye on them. The world has finally welcomed Peruvian food as a global phenomenon, and new eateries are popping up in all corners of the world. On a recent trip to Hong Kong, I visited Chicha, the city’s only Peruvian restaurant – Chicha is known as an exciting trend-setter in the local restaurant and foodie circle, and also the recent recipient of Time Out Magazine’s Best New Restaurant (People’s Choice). Continue Reading →
Opportunities like these don’t present themselves often, so, when given the chance to take a cooking class with Chef Tomislav Martinovic, I instantly jumped on the bandwagon.
Although I had not truly tasted authentic Mexican food till I moved to the US, I was hooked from the first moment I tried it. The flavours are fresh, with heavy usage of lime, tomatoes, onions and chillies like jalapeño. The spice factor is sharper from that of most Asian cuisines and often carry more of a kick. Continue Reading →