Showing: 1 - 10 of 19 RESULTS

Yellow, Potts Point

Like the best of us, I’ve waged my own personal war against vegetables in the past. Some, like me, predominantly during that prepubescent stage where food on the table was declined on the basis of being “weird-looking” (this was brinjal in particular for me). I grew …

Bennelong (Cured and Cultured)

I’ve never been particularly drawn to iconic infrastructure. They always seemed a bit much, too much a tourist trap, too much a white elephant, too much ado about nothing. Case in point, I was the only one in our party of six to decide against …

Today, Tomorrow in Hong Kong

Many people I know have a love-hate relationship with Hong Kong. They share a common dislike for its impatient disposition, for the way their bodies perspire uncontrollably in summer humidity and for the stereotypical Hong Kong local’s lack of candour. Yet these same people make …

An Umami Disposition, (RŌNIN, Hong Kong)

A visit to RŌNIN is one where both the journey and the destination are almost equally weighted. We were on our way there, yet ended up bidding farewell to our taxi driver somewhere in the middle of Sheung Wan. It was like dropping a pin …

Bennelong, Redux

Bread is the introduction. The 初めまして。Simultaneously the most important piece of contact but also of least consequence. Bennelong has crafted their own brand of bread, with services outsourced to Sonoma Baking Co. to create fresh loaves for hollowed patrons. The word ‘outsourced’ isn’t very sexy …

Portraits of Sushi Tokami

イカ Ika Squid I consider myself extremely fortunate for many reasons. One of them is the number of times I have been able to dine omakase. In Japan alone, I believe Sushi Tokami would be my fourth or fifth experience. If you are interested in fine dining, …

Dinner by Heston, Melbourne

Yesterday was the day I ticked a significant item off the food bucket list. I don’t confess to know or have seen everything there is about Heston but I’ve watched enough Masterchef Australia cameos and day time filler episodes on the Food channel to understand …

Saint Peter, Paddington (Brunch)

I love sea urchin. I could probably end this restaurant review at that because I’m fairly sure I make a song and dance about sea urchin (or uni if you prefer) often enough that you know the routine. It’s also the sole reason I was …

Dewakan, Malaysia

I spent last month traversing through various parts of Europe. This leave from work should explain both my recently freed up time to start posting on the blog again and also the fact that each post was a backlog from meals had up to eight …

Automata, Chippendale

I went to Automata for my birthday which was approximately eight months ago, long enough that the menu has almost certainly changed. I don’t even have my notes on the food anymore or even the names of the dishes so this post is essentially quite …