It seems like I’ve eaten more Thai food since I’ve come to Australia than I ever did growing up in Singapore. Everything from the “imitation” Thai that has barely any resemblance to the real thing, to the truly enjoyable experiences that is as close…

I’ve always had a healthy respect for Japanese chefs and their craft – there’s something about the quiet reverence that they have for each ingredient, and all their techniques are based around elegantly bringing out unique flavours and textures that naturally occurs in the…

*This is going to be a super quick post because I’ve now been here so many times that I don’t actually know what I’ve ordered anymore*. The Max Joy Co. is a relatively new addition to the bustling Asian restaurants of Eastwood, is bring…

What IS pizza, anyway? I mean, the term historically belongs to the Italians, who have made it more a philosophy involving woodfired flatbread, sweet tomatoes, and sun drenched afternoons with wine. But in more modern times, the term has been somewhat bastardised (like Jon…

There are just some times when a simple “yum” isn’t enough to describe just how awesome the food is, which is why in Singapore and Malaysia, we have another phrase: “Ho Jiak” translates to “Good Eats”, and it’s usually applied to situations where the…

Slap me between two buns and call me a patty – it really does seem like Sydney’s burger craze isn’t going to blow over any time soon. From The cult favourite Burgers by Josh, to the down and dirrrty Mister Gee’s Burger Truck, to…

I remember watching food shows as a teenager and being in awe with how swiftly chefs turn a bowl of vegetables into chopped up veg ready to cook. WHILE TALKING TO THE CAMERA AT THE SAME TIME! So what’s the secret? Well, I went…

It doesn’t take an Italian to know good pizza. Case study 1: the pizza expert in my life is Simon, who just so happens to be Korean. And with all his experiments in dough fermentation and the best tomato sauce base, you can bet…

Brought to you by Nuffnang and Crust Pizza “Healthy” is not often, in my world, associated with the word “delicious”. My circle of friends strongly believe in the “fat is flavour” mantra (I knew there was a reason why we were friends), and we…

Maybe it’s conditioning from the days from being a cash-strapped Uni student, but I’ve always associated Thai food with $6.50 express lunches in Newtown, surrounded by other flip-flop wearing people, inhaling hugemongous plates of wok fried noodles and rice before hurrying on their way.…