Growing up in Hong Kong, the most impressive aspect of Asian food is the stark combination of flavours, and “wok hey” (fire under the wok) when fire is involved. This is partly what makes a simple saucy bowl of noodles so memorable in New York, a Laksa soup base so tasty at a Hawker Centre… Read More Trullo (London): Simple Ingredients, Sophisticated Dishes
I was immediately sold by the description of Pici as a casual pasta bar tucked behind the small streets in the Star Street area of Wan Chai. It seemed like the perfect spot to suggest trying for three girls catching up on a implicitly-agreed chilled out early Friday night. Cozy bustling vibes in a quiet… Read More Pici: New Cute Italian Pasta Bar in Wan Chai
When an Italian chef is the sole owner of a restaurant, you know things can go really really right. To add to this wonderful microeconomic backdrop, Chef Gianni Caprioli makes it a personal mission to ensure only excellent quality ingredients are used. In fact, I was told 95% of their ingredients are imported directly from Italy… Read More Giando: Authentic Italian with the Best Ingredients
Coffee culture in Hong Kong is indisputably growing fast, but it’s growing even more rapidly on me. A few months back, I wrote about the 4 best cappuccinos in Hong Kong, but I’ve definitely discovered many more excellent coffee spots since then that’d make it on such list, like Bakery Cafe (Central), Five Coffee Company (Sai Kung) and Espresso… Read More Espresso Alchemy: Coffee Connoisseurs Who Cook Really Good Food
Asian fusion, especially kimchi-everything, seems to be strongly trending in Hong Kong these days. Having sampled such fusion dishes myself, such as the kimchi bruschetta from Moyo, I do understand the addiction. That’s why I’ve even gone ahead to try these kimchi-fused dishes at home! Apart from actually making the kimchi (I’m not Korean enough… Read More Recipe for Kimchi Grilled Cheese and Kimchi Carbonara
I’ve always been disappointed with homemade pasta served at restaurants because they’re never really “al dente” – soft on the outside, chewy at the centre. I began to believe that this was just a general feature of homemade pasta. But then I joined a “Perfect Pasta” cooking class in Tasmania and found that the secret… Read More Secret to Making Very Al Dente Homemade Pasta
I came here for dinner once and absolutely loved all the dishes we ordered, especially the Lobster Toastie. Given that dinners here can cost about HK$500 per person, coming here for lunch is one way you can taste their delicious Japanese fusion dishes on a more wallet-friendly budget. Of course, the menu is very different… Read More Try This: Mentaiko Pasta for Lunch at Tabibito
I often like to join cooking classes when on holiday and it was even more of a must-do when visiting Tasmania as there are two renowned spots which promise to bring a memorable experience: Red Feather Inn near Launceston and The Agrarian Kitchen near Hobart. Unfortunately, The Agrarian Kitchen was fully booked so I couldn’t… Read More Tasmania: Learn real pasta skills at Red Feather Inn Cooking School
Disappointment is, by definition, proportionate (inversely) to expectations, to put it philosophically. So it’s no surprise and quite probable to hear “I had high expectations but was disappointed” in reviews. Carrying a celebrity name like Jamie Oliver definitely sets the bar as high as it could be, making that statement even more a likelihood. But… Read More Is Jamie’s Italian Hong Kong going to disappoint? A full review
I’m a die hard fan of carbonara. I love the thick creaminess and crispy bacon, mixed into a lot of CARBS! So I’ve had my fair share of the pasta and also the often resultant disappointment. But the three plates of carbonara in today’s post definitely wow-ed me and made me wipe my plate clean of… Read More Discovering the perfect plate of spaghetti carbonara