Unforgettable Omakase Sushi in Tokyo – Hashida Sushi
An unforgettable omakase sushi experience in Tokyo Through random coincidence I recently met someone who had lived in Tokyo for 20 years. Being a Japan-o-phile, of course I picked his brain about an upcoming trip to Tokyo. I wanted to get off the beaten track and have more...
Epicurean Concept of the Week – Koshu Japanese Wine
No, this is not some new form of sake or plum wine. We are talking about a wine made from grapes that has been produced since 1877 when Masanari Takano and Tatsunori Tsuchiya returned from France after studying winemaking. But now for the first time it is approaching...
Learn from the Chef – Willy Trullas Moreno & his Gazpacho Soup Recipe
Meet Willy, the impish chef behind the sensational El Willy in Shanghai If you live in Shanghai, or have visited often, there is no doubt you have heard of Willy and his popular Spanish tapas restaurant El Willy. Located in the French Concession in an old villa, is a...
Epicurean Concept of the Week – Truffle Oil
Truffle oil seems to be ubiquitous these days. Drizzled over pastas and risottos, used to make truffled french fries, whipped into mashed potatoes, commonly used with elegant egg preparations, and as an ingredient in decadent vinaigrettes. It’s used to add an earthy and rich flavour profile and is...
Let’s go Farming, China Style – Organic Farms and CSA’s in Shanghai
Who knew there was such a plethora of organic farming in Shanghai?!? Underneath the Hermes scarf and the Italian driving loafers, I must confess…I have an inner hippie. She lurks beneath the surface and pops out occasionally. I think it has something to do with growing up...
The 4 Stages of Cooking from Lifehacker and Mark Bittman
Mark Bittman of How to Cook Everything talks to Lifehacker about the 4 progressive stages of learning to cook I started cooking around age 8, by age 10 I was making advanced constructions like Chicken Cordon Bleu and Rolled Cakes with Cream. So, according to Mark Bittman’s theory...
Reasons why Shanghai, China is one of the coolest cities in the world
Why Shanghai is one of the most exciting cities in the world right now! I have been coming to Shanghai now for 4 years. For those who came in the 80’s and 90’s and saw a wholly different China this will no doubt seem very recent. My Shanghai...
Gastronomic Experience at La Table at Maison Pourcel
A culinary experience that is like teleporting to the South of France Shanghai has no shortage of wonderful French restaurants, but La Table at Maison Pourcel might just be one of the most memorable French meals we have had in Shanghai…and in fact one of the most memorable meals...
The Chairman – A Must Try Cantonese Meal in Hong Kong
or a masterclass in a Chinese cuisine respectful of ingredients Chinese food. Of all the foods of the world I’ve tasted, I have to admit that Chinese was the one I’ve enjoyed least. I ate plenty of it growing up… but what we shovel onto plates at 5$...
Ramen – From Tokyo and Beyond, This is No Ordinary Noodle Dish
From cheap US college student food to a serious culinary tradition in Japan Let it be known I never ate ramen in college. My drunken snack of choice when out was a fried chicken place called Time Out where we would get a bucket of bones – the...
Meet the Chef – Paul Pairet of Mr. & Mrs. Bund, Shanghai
The clever genius behind Mr. & Mrs. Bund’s lively yet serious menu (two recipes at end of article) Meet Paul Pairet – the Executive Chef of Mr. & Mrs. Bund Shanghai – a clever and experimental molecular gastronomist from Jade on 36 (in its heyday) who has brought...
Meet me for Drinks at Cotton’s in Shanghai’s French Concession
Chill cocktails by the fire in this cozy Shanghai bar / lounge We met a friend for drinks on a wintry Sunday afternoon in Shanghai. While it was cold and rainy and altogether unpleasant outside, we were comfy and cozy next to the fireplace at Cotton’s in the...
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