I followed up with a rustic-style seafood main course using another pack sent by the purveyor Qwehli (see my previous post for the introdu...

I have to go back quite a few pages to see the last time I shared a recipe here – August 2018 , to be exact. Not that I haven’t been cooki...

The chef showed his disbelief when seven of us carried around 20 catty (or 12 kg) of live seafood to his restaurant just round the corne...

A couple months ago just as I was planning my itinerary for the multiple trips to multiple destination, I suddenly realized it's b...

After leaving the onsen resort of Hoshino Aomori-ya, we made a pit stop at Hachinohe, the second largest city of Aomori Prefecture, before...

I made a fish chowder as one of the meals during the forty dollars a day "challenge" . It was the first cold(er) day of this win...

(I have changed the title of this to reflect the recent change of restaurant name from Sushi Yoshitake Hong Kong to Sushi Shikon) It...

There's little doubt in my mind that the omakase sushi meal at Sukiyabashi Jiro Roppongi was epic, but if I have to name my favorite m...

Many people thought cooking the whole fish is a very Asian thing - one may immediately relate to the classic Cantonese dish of steamed g...