I’ve been to Japan many times, for work and for holidays, and while there are many beautiful sights and delicious restaurants, you’d be missing out if you didn’t spend some time wandering around the amazing depachikas.
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Teochew food is best enjoyed on a cold, rainy day
Over the years, we’ve dined at Chui Huay Lim maybe a dozen times now and, for some strange reason, it’s rained most of the times that we’ve been there. Which is not a bad thing, because Teochew food is really nice when it’s cold outside.
The one thing that I never fail to order is a bowl of white porridge to go with a plate of classic braised duck and tau kwa. It’s simple but satisfying, especially on a rainy day. The key is a light but flavourful braising liquid and making sure that the duck is cooked just right, both of which Chui Huay Lim consistently does well.
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Work travel is a necessary evil, but at least you get to eat well
I used to travel quite a fair bit for work and during a four-year period from 2015 to 2019, I had made 26 round-trip flights to Tokyo for an average of one trip every two months. Here are some of the memorable meals that I’ve had during the four years when I was commuting to Tokyo.
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What makes a restaurant great?
When you have a group of people who really believe in what they do, they will find every way possible to source for good ingredients, cook great food, bake beautiful cakes, deliver fantastic service and make you feel like family whenever you visit.
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Mussels straight from the kelong
More than 90% of the seafood consumed in Singapore is imported, with the remainder being supplied by fish farms like the floating kelongs off Pulau Ubin. Usually, we don’t give this much thought, given the abundant and steady supply flown, trucked and shipped in from all over the world.
But once in a while, a global pandemic happens and food supplies are disrupted. Then you start thinking about growing your own vegetables and buying locally-sourced seafood online. And that’s how we found Ah Hock Kelong’s online store on Shopee and ordered 3 kilograms of mussels.
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If you don’t cut the cake into pieces and just eat the whole cake, then you only had one piece
Right?
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Nasi padang is our happy meal
We discovered Butterscotch on foodpanda earlier this March when we were searching for new places to try, and since then we’ve made seven orders. Which works out to at least once a month, sometimes twice, and by now, we’ve tried almost all their dishes.
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Okonomiyaki so good, we had to go twice
No visit to Osaka is complete without having okonomiyaki, one of the city’s signature dishes. It is greasy, crunchy, tasty and made right in front of you on a sizzling hot plate. There are carbs, veggies and meat in one messy package, making it a complete meal.
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Different shades of Kaiseki in Kansai
Kaiseki-ryōri (懐石料理) is a multi-course meal that highlights local ingredients through different tastes, textures and techniques. Each restaurant will have its own take, while still keeping within the broad confines. They don’t repeat, but they often rhyme.
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Dinner and drinks in Pontocho alley
A trip to Kyoto would not be complete without a night out in Pontocho alley, a long and narrow stretch lined with numerous restaurants and bars.
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