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AOYAMA FLOWER MARKET TEA HOUSE

Sometimes people let you down. Sometimes they promise to provide certain information about price and ingredients and taste, and fail to deliver. Perhaps this is due to jet lag or laziness - the main thing is not to get hung up on the details and instead, focus on extremely close up photos of extremely pretty food. I have, ...

Lanka

If I were ever on Death Row, or stranded on a desert island, or only allowed to eat one dish for the rest of my life, it would have to be a savoury, UMAMI loaded something. No question. In fact, it would most likely be my mum's BIRIYANI. One Eid day I ate 5 plates of it over a 3 hour period, much to the horror of a few ...

Bo-lo’gne

Like being up high? So do Spoon and I. Therefore a trip to the tallest building in Hong Kong was inevitable. The sky100 observation deck is on the 100th floor of the International Commerce Centre and boasts a 360° view of Hong Kong in all its special-administrating and skyscraping GLORY. After our descent, we ...

The Chocolate Festival and KOYA

Chocolate. I eat So much of it, health practitioners tremble at the thought of my insulin levels. Fear not, for I am a cacao renegade and as such, I had to visit the Chocolate Festival (13-15th December) at the Southbank Centre. One of the first things I noticed as Island and I struggled through the masses, was the line ...

Midnight Udon

Towards the evening of our first day in Hong Kong, Spoon and I decided to explore Kowloon and Tsim Tsa Tsui a little more. We moseyed on over to Victoria Harbour to take in the excellent view and the (slightly disappointing) Symphony of Lights. In my humble opinion, the lantern exhibition just outside the Hong Kong Cultural ...

Koya Bar

My eye was a twitchin'. It was about that time. Time for NOODLES and EGG! I grabbed WingMan and Birdy and hightailed it to the place I'd been reading so much about... KOYA Well, KOYA...Bar. I'd got it a bit wrong and walked into the noodlebar instead of the actual restaurant (which, in my defence, is only ...

MARUGAME SEIMEN: the bowl that started it all

I love udon noodles. They are the noodles to end all noodles. It's as simple as that. Udon noodles are thick, wheat flour noodles of Japanese origin, with the thickness and consistency depending on the region it comes from. Usually served simply with kakejiru (broth flavoured with dashi, soysauce and mirin) and chopped ...