Dish Origin – Gnocchi
I remember vividly the first time I ever had gnocchi that was befitting of the description, light and fluffy pillows. It was in Verona, at Locanda 4 Cuochi. So it was interesting to discover when researching this Gnocchi origin article (for SCMP) that Verona is not only the city of love, it is also the city of gnocchi. Continue reading Dish Origin – Gnocchi
Dining Hotspot – Tai Kwun
I write the Hot Spots article for SCMP’s Good Eating Guide every issue and mostly I link it directly to the online version. This time however, I am including the original text below. Tai Kwun, an arts and heritage centre, occupying the former Central Police Station, is home to an interesting selection of restaurants, as is neighbouring Old Bailey Street. Aaharn Aaharn provides an exemplary … Continue reading Dining Hotspot – Tai Kwun
24 Hours – Coastal East Bali
East Bali – the lesser visited part, is home to breathtaking scenery is at every turn, including majestic mountains, terraced rice paddies, cultural sites and stunning coastline. It is also home to the gorgeous Amankila, which I loved. 24 Hours East Bali is a guide of what to do, eat and see that I wrote for AsiaSpa magazine, click Here to read more. Continue reading 24 Hours – Coastal East Bali
Making Waves
In this article for Cathay Pacific’s Discovery magazine I highlight four of the best examples of the new fleet of floating hotels. Click Here for more. Continue reading Making Waves
Dining Hotspot – Wong Chuk Hang
Wong Chuk Hang, once known as Hong Kong’s enclave of private kitchens hidden away in industrial buildings, now boasts an increasing number of easy-to-find – and varied – dining options. I highlight seven in my latest article for SCMP. Click here to read all about them. Continue reading Dining Hotspot – Wong Chuk Hang
Dish Origin – Satay
As Disney’s Mickey Mouse makes an unlikely turn as a satay-serving street hawker, I explore the origins of the marinated meat found skewered on street corners across Southeast Asia, in my latest origin series for South China Morning Post. Click here to read more. Continue reading Dish Origin – Satay
Dish Origin – Chicken Tikka Masala
Fact check: is chicken tikka masala actually Indian, not British? I talk to the experts to answer the question as well as delve into its origin story. Click here to read all about it. Continue reading Dish Origin – Chicken Tikka Masala
Dish Origin – Wonton Noodles
In my latest dish origin series for South China Morning Post, I delve into wonton noodles and reveal the regional differences between Hong Kong, Singapore & Malaysia. Click here to read all about it. Continue reading Dish Origin – Wonton Noodles
Dish Origin – Laksa
Focusing on Nyonya and Singapore laksa, this article looks at the similarities, the differences, which came first, and how laksa got its name. Plus recommendations for eating the dish in Singapore & Malaysia. Click here for more. Continue reading Dish Origin – Laksa
Dish Origin – Century Egg
The second article in my weekly food origin series for South China Morning Post. This time it is century eggs – How are they really made, where are they from and the horse urine misconception. Click here for more. Continue reading Dish Origin – Century Egg
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