On my recent trip to Hong Kong, my lovely wife S and I had what was easily one…
Boneless stuffed suckling pig from heaven (well, actually Hong Kong)
I really don’t come to Hong Kong often enough. But when I do, I make sure I get…
Crab Fat Linguine (guest post)
I know I’ve been really delinquent with posting. I still have my truffle hunt to write about, plus…
Make your own mee and charsiu
I mentioned a couple posts ago that one of the very best ways to enjoy homemade wontons is…
Two wonderful French outposts in HK
hazlenut tropizienne with salted caramel and vanilla ice cream from Caprice Two of the restaurants we were most…
Yun Fu
I’ve previously written about both Hutong and Shui Hu Ju. Owned by the Aqua restaurant group, these are…
Opia’s new menu
S and I are currently in Hong Kong for a few days. One our first night in town,…
Hat trick
I’m back in Singapore for 24 hours. This morning, S and I jet off to a fabulous resort…
White rubber wellies and squid ink pasta
One of the great things about having lifestyle journalists as friends is that they’re always sussing out new…
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