Din Tai Fung Silvercord Hong Kong – Dumpling Royalty?

Din Tai Fung was founded in 1958 by Yang Bingy and I’ve heard are the reigning authority of Xiao long bao, those famous steamed dumplings filled with seasoned pork & ripping hot soup, usually served with a condiment of ginger vinegar. There are a variety of techniques…

Candlenut – Singapore – Peranakan Cuisine

Peranakan Cuisine is the distinctive cooking from the interplay of Chinese ingredients and Malay/Indonesian spices along with the techniques. The style is born from Chinese immigrants who settled in Malaysia, Singapore and Indonesia in the early 15 hundreds. Staple ingredients include coconut milk, galangal, candlenuts (I assume this…

Bird Land – Tokyo – Posh Yakitori

I’m no yakitori restaurant expert but after my experience of Pissing Alley the impression was that they were hole-in-the-wall type places, with cheap as chips chicken parts on a stick, consumed with copious supplies of beer and shochu so strong, it could be fuel for my…

Jewel Bako – Michelin Star NYC Sushi

Jewel Bako has been around since the turn of the century, 2001 to be exact and it’s owned by husband and wife team Jack and Grace Lamb. You come to this East Village institution for sushi, crafted by Chef Mitsunori Isoda who delivers traditional sushi in a…

Minetta Tavern – it’s a New York institution

Unsurprisingly we could only score a table at 5.30pm in Keith McNally marvellous Greenwich Village bistro which has been around since 1937. It’s a love child of a Parisian steak house and a classic New York tavern. He also runs Balthazar, the Meatpacking District institution Pastis (closed…