Hong Kong — I came to Hong Kong for a visa renewal and now the trip has been extended as I work on a new project. Our client, Alex, is a gourmand. He loves to eat and he knows his food and wine. Alex invited us to dinner at Gold where his [...]
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My favorite Chinese cuisine is Sichuan, but when it comes to comfort food and nostalgia, I love Cantonese Hong Kong style. First meal off the airport express train brings me to the IFC mall, level P3 at Tasty Congee and Wantun Noodle Shop (正斗粥麵專家). This is usually my last meal before I [...]
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Chengdu, Sichuan, China — ShowShanti owes a lot of its success and existence to the families found using social media. One such family of brother Jiǎng Yì (蒋毅) and sister Jiǎng Lì (蒋利) was found online. We broadcasted our desire to meet families in Sichuan region to learn [...]
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My friend, Kristina Leipold, caught the mood to cook. On this particular day, she sent me her musings via email and without a note about the other matters happening in life, I felt like I could read her. Through this recipe we connect and realize there are somethings that make everything turn out okay.
Little [...]
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Yesterday marked the 29th birthday of a dear friend. She is surrounded by friends and family whom we might label foodies. Her brother coordinated a birthday dinner at a place I’ve been meaning to try, Private Kitchen, Afro Caribbean cuisine owned by chef Rose Zamoa. I’ve heard of private kitchens in Hong [...]
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As I posted on G+ that I’ve sat down to write with Lapsang Souchong and moon cakes by my side… this was just brought to my attention by one of our guest bloggers, Cristina. Thanks Cristina! Looking forward to the festivities and a season enjoying moon cakes!
To [...]
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Summer cocktails Tuesday, August 23 — 7:00 – 9:00 p.m.
Please join the 85 Broads Beijing Chapter for cocktails — Buy one get one free. We welcome you to share this invitation with friends.
Mesh — At The Opposite House
11号 Sanlitun Road, Chaoyang, Beijing, China, 100027
010-64176688 | Directions
Our [...]
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I love making sangria. I learned how to make a potent sangria from an Italian friend in San Francisco. The ingredients included a lot of red wine, a bottle of brandy, sugar, bananas, apples, and whatever else I felt like throwing in from the liquor cabinet. The day before a party, [...]
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Twice-cooked pork is a famous Sichuan dish. It takes its name from the method of cooking the pork… twice. I learned this dish from Jiǎng Yì (蒋毅) in Chengdu. Jiǎng Yì can prepare eight recipes of twice-cooked pork. This recipe is lighter in spice and flavor than the variation usually served in a [...]
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After little more than a week of breathing cleaner air, walking under blue skies, and eating curried meals, it’s time to say goodbye. My appetite parts with a last kopi halia (coffee with ginger and condensed milk) and one last call for Hainan roast chicken rice at Maxwell’s Hawker centre.
Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop
My rating: 5 of 5 stars
When referencing the different points in life, there are poignant ways to highlight moments. Continue Reading →
I’m staying in Singapore in the home of my host Faye. She is one quarter Nyonya; one quarter Malaysian Chinese descendant. Her other three quarters are Chinese. Faye loves cooking and I asked her to teach me how to cook a couple of her favorite home-style recipes. Tonight she teaches me how to make [...]
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Three vibrant, colorful aprons to inspire you while creating! Designed by myself to give as gifts of appreciation to participating families. Available for purchase!
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