I half-jokingly told my friends that I have bought so many young ginger roots at the market that maybe I should prepare the whole dinner u...

Ginger root might be available all year long in local wet markets and grocery stores, but you will only see the milder young ginger root...

Recently I made a quick trip to The Lounge at Four Seasons Hong Kong to check out the seasonal truffles menu by the new Executive Chef of ...

While spending late evenings watching the French Open on TV a few weeks ago, I was looking to fix up something quick to munch on. That...

The idea of a special themed BYO dinner just came towards the end of our last BYO gathering at the end of August. This time it's bee...

With my 3-day itinerary in Milan focusing solely on the Expo , and that the Expo's theme is on food and culture, I just thought it...

When I first told people that we were heading to London in June, our foodie friend and long-time Londoner G suggested that we must try Kit...

Sitting on Noryo-yuka (納涼床) - the open-air riverside platform - is an unique way of dining in Kyoto available only in the summer season....

With our flight schedule to touch down only in early morning at Osaka airport, we didn't make any specific plan for lunch in Kyoto on ...

Last weekend, I made a bunch of Chimichurri Sauce to go with the meatball skewers we prepared for a church reception. Afterwards, I decide...

Since late last year, I have been working with the social enterprise  Green Monday team to develop a few vegetarian recipes for a project...

Many of our friends were very kind to bring us souvenirs back from whenever they happened to spend their holidays and tea leaves seem to b...

Last time, I shared the recipe of a super-easy Pasta Salad to make for a big group meal, and this time, let me show you something even eas...

Pasta Salad was the first thing that came to mind when I thought about what to make as side dish for a barbecue last week. I always look f...

Two weeks ago, if it's not we ran out of time for a proper dinner to catch an evening movie at IFC, we would have gone to Cafe Causet...

A few of us were at Nicholini's recently for a sneak preview of the new menu created by Chef Luca de Berardinis, who just came on boar...

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