I grew up in Manhattan in the 1970s and early 1980s (the second half of that decade was…
Umami Heaven & Modern Korean, Kimme restaurant.
I’m a bit of a nightmare customer for most restaurateurs. Not because I’m an A-hole or make a…
A braised version of Charsiu (the one I make for the kids most often right now)
I think almost every child likes charsiu (also spelled “char siew”), aka Chinese barbecued pork. There’s something wonderfully…
Easy Japanese minced beef curry
One of my favourite things in the world to eat is Japanese curry. I know some curry aficionados…
My break of dawn Banana Pancakes
My mornings begin way too early. I get up at 530am every day and allow myself just 15…
A Dashi Based Riff on Bolognese
The other day, I was scratching my head wondering what to make the kids for lunch. Because T1…
Three-day Kuching eater’s guide
We recently spent an awesome weekend in Kuching with over 30 friends. Most of them were people we…
Gyoza & Jiaozi (wrapping video)
Over the lunar new year holiday, my darling wife whipped up some of her signature dumplings for me…
Three Textures of Corn and an Uni Extravaganza
One of the ingredients I love to use in dishes when I entertain friends is sea urchin (“uni” in…
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