Journeying into Hida-Takayama takes one deep into the woods of your last Studio Ghibli film. When I’m stressed, I typically drift off into mindless scenery viewed from the vantage point of a moving train. But on this day, I visited… Continue Reading
Mr Wong is yet another Sydney institute that needs no introduction. The golden child of the Merivale empire, it sits in a back alley near Bridge St, where it famously pumps out modern Cantonese fare with enough of an international… Continue Reading
Towards the end of last year, I was introduced to this cafe by an overseas visitor. A mildly embarrassing feat considering I’ve lived a stone’s throw away for the last four years but never thought to pop around for a… Continue Reading
Henry Lee’s in Redfern is a stalwart in the Sydney brunch game, despite not having the same social media clout as the usual suspects in the city. We’re here at 11.30 am on a Sunday morning, peak brunch hour (any… Continue Reading
My first and only other time dining Ethiopian was several years ago in Footscray, Melbourne. If there was ever a place in Melbourne to have Ethiopian, Footscray with its diverse East African community, is it. I’m not blind to the… Continue Reading
A collective sigh of relief was exhaled throughout Sydney, as soon as A1 Canteen opened its doors to the public. Has ever a photo of a fried eggplant, provolone and romesco sandwich done the media rounds, the way Clayton Well’s… Continue Reading
All photos by Sarahlianhan We’re back at Yang & Co, almost a year later. It is a little far, clocking in just over an hour from where I live via public transport. But on this occasion, we’ve all piled… Continue Reading
“Why do old men wake so early? Is it to have one longer day?” The Old Man and The Sea by Ernest Hemingway Dear C, I read The Old Man and The Sea yesterday. I was in the middle of… Continue Reading
‘Ki’ (気) is defined as ‘mind’ or spirit’ while ‘Kubari’ (配り) means ‘distribution’ or ‘delivery’, the closest translation in English would be the ‘to pay attention to others’. Combined, they birth Kikubari, a heavily nuanced Japanese phrase that’s literally ‘to… Continue Reading
Chef Harunobu Inukai has long been part of the dining fabric here in Sydney and in Japan. His accolades include working at Hotel Nikko, InterContinental, Bilson’s and Ampersand in Sydney, and also for Robuchon in Osaka. These days (or the… Continue Reading