Hong Kong Char Siu

At the time of this post going live, I will be in Ho Chi Minh and heading off to Hanoi! The travel bug has bitten yet again and I’m spending the next two weeks exploring Vietnam and everything its wonderful food scene has to offer. I can’t wait to devour all of the pho, spring…

Holy Duck!

It’s hard not to see the changing landscape of Sydney. My office is down near World Square and on one side there’s the edge of the old monorail hanging suspended off the edge of the building, the station an old relic as construction hammers out on the road below for the CBD light rail. Small…

Golden Sands Restaurant

I’m terribly excited because this time tomorrow I will be on a flight to Hong Kong! I know I already went last year, but when Night Owl and I were discussing where to go for our two year anniversary celebration, we immediately thought about the too-short stay we had in Hong Kong. It was wet season…

Chefs Gallery

The last week of work for the year always seem to pass by the slowest. Despite the weather alternating from a scorching 38 degrees earlier last week to dropping by 20 degrees and drizzling rain, neither conditions are ideal for shopping – not that I can stomach the frenzied Christmas crowds and the humid air of…

The Platinum Club @ Turandot, Sydney Harbour

I still remember the first piece of advice my sister gave me regarding attendance at an opera performance: “Don’t be too worried about not understanding what’s going on or what’s being said”,  she reassured. “Just lean back and enjoy the spectacle. There are subtitles, and when you look at them they usually say something along the…

Hot & Sour Soup

I am not quite sure what’s wrong with me, but every time the weather turns warm I get overwhelming cravings for hot food. A ridiculous need for a big, steaming bowl of rich ramen often pops up, and one too often I’ve given in to the pestering in my head, sweating and gasping for breath…

Mapo “Grandma’s” Tofu

It never fails to amuse people when I tell them I’m pretty terrible at cooking Asian cuisine (and also speaking, writing, and reading in Mandarin – but that’s a story for another time). Obviously having grown up in a Taiwanese household, my home-cooked meals always had the characteristic flavours of soy, rice wine, sesame oil,…

Green Gourmet

I’ve never attempted any sort of diet before. It’s interesting when I have people ask me what my “approach” or “take” is on cooking – those whom I test my recipes on think I’m a sweets and dessert fiend, while my work colleagues see my neatly prepared and packed lunches with brown rice and salads…

My Chicken Soup

My chicken soup is somewhat of a medium between your typical Caucasian-style chicken soup, where a lot of the flavour comes from the sweetness of onions and carrots, however is also quite Asian-influenced from my addition of shiitake mushrooms and shallots (or spring onions, if you want to be pedantic about it). This is such…

Sky Phoenix

Being extremely fortunate to work in an office full of foodies, I’m never at a loss when finding a lunch partner to accompany me…or three lunch partners, even! The boys from the office and I had been planning a visit to Sky Phoenix at Westfield Pitt Street Mall for over a week with great anticipation and decided…

Sydney Dumpling King

A field trip for work is always greeted with enthusiasm, and on this day the boss (aka ‘Our Glorious Leader’, as he’s known by in our office) was appearing in court in Burwood and offered to take us out to lunch afterwards. While he had previously worked in the Burwood area, he’s not much of…

Golden Century

Another year down, and the question that’s asked is: ‘Where do you want to review for my birthday?’ The Sister knows me too well! But I ultimately let her narrow down the choices and it was a toss up between an old favourite, BBQ King, or the yet-to-visit Golden Century a stone’s throw away from…