It can be hard eating in the hot weather. You’re grumpy, sweaty, irritated, but eating only makes you warmer, so that makes the whole situation even more annoying.
Well, in this sort of sweltering heat I just want tea. Cold, sweet, iced tea.
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New restaurants are popping up in Sydney like flowers in Spring, and it really takes a lot to make an impression. You’ll need vision, creativity, skill and experience. Hunger, and not just on the part of the diner.
And you know what? New restaurant/bar Dragoncello in Surry Hills are serving up just that.
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I remember taking a week-long tour trip around Taiwan with my parents as a teenager. To be honest, all I wanted to do was watch entertainment programmes on TV – you ain’t seen manufactured boybands till you’ve seen Asian boy bands in all their metrosexual glory.
But that single-minded tunnel vision that only teenagers have made me miss out on Taiwanese food, and I’ve been chasing it ever since.
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Because I’m a train sort of girl, Kingsford has always been a big mystery to me.
And apparently, I’ve been missing out on a whole range of restaurants, and many different types of grocery stores!
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Good Food Month is always a great time of year to explore new cuisines and cultures, but at The Malaya this year, I’m looking into something that is a little closer to home, something that I grew up with.
Peranakan – or Nonya – cuisine is borne of Chinese and Malay influences, much like the culture. They are notoriously laborious and involved, but also yielded insanely delicious and aromatic results.
I need to begin this post by saying that this is not a post about ramen. Yes, delicious bowls of noodles and mushrooms and pork are involved, but this is most certainly not about that.
This, is about a team with a philosophy, and what a philosophy it is.
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I think salads can often be maligned as a boring, bitter, only-eat-if-you-got-no-other-option type of dish. And sometimes, salads are the forgotten cousin, thrown into a menu as a side so that some people can push around salad leaves on their plate to assuage their guilt.
Well, salads don’t have to be sad, and if you’re not a fan of leaves, they don’t have to be leafy either!
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I was introduced to Japanese food at a very young age. My parents appreciate the finer foods in life, and sashimi and tempura was considered quite the treat when I was little. We would get dressed up and visit a nice Japanese restaurant about once a fortnight, and to the little girl that I was, it was the epitome of family time – the three of us, around the table, sharing everything from tempura to salmon sashimi to beef sukiyaki.
And so began my love affair with Japanese food – so much so that often when things get a bit stressful and the weather is depressing, it’s my go to cuisine of choice.
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You know you’re getting older when you get together with a girlfriend you haven’t seen in ages, and you find yourself talking about…houses. Weird, isn’t it, when you find yourself suddenly all grown up and not even resisting the idea! Even the setting’s grown up – we ate at a swanky new gastropub in Singapore – Slake.
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Whenever I mention that I’m from Singapore, I inevitably get asked about Chilli Crab and Chicken Rice. And while they might be our most popular exports, Singapore is so much more than that. Yes, go to your Tian Tian Chicken Rice if you absolutely have to, but trust me, you’ll wanna hit up a few other dishes that you won’t get a chance to try otherwise. Here’s my list of Singaporean foods that will get you eating like a local!