Our usual shortlisting process is rigorous and time consuming. For this season, we chose to go with a simpler approach, and focused only on French restaurants.
I noticed that the Hanakoireki was available on our flight from Singapore to Osaka. I had always assumed that it was only offered on flights out of Japanese cities, but was happy to be proven wrong.
Of all the classic Peranakan dishes, Ayam Buah Keluak is arguably the most iconic. The black and bitter insides of the seed impart a deep and earthy flavour that’s truly unique and delicious.
They covered a wide spectrum of cuisines and price points. Ranging from a high-end buffet in a five star hotel, to an everyday dish at a hawker centre, and even a meal at 10,000 metres above sea level.
Our extensive haul only lasted us a few weeks. We could have stretched it out a bit longer, but when faced with a convenient stockpile of addictive Korean snacks, the first thing that goes out the window is self-control.
Next time, we’ll have to be a bit more strategic and start with the greatest hits first. Specifically, the Burrata, Buffalo Spicy Drummets, Green Shell Mussels, Pulled Duck Gnocchi and Pluma Iberico.
I can still remember the precise moment that it happened. We were having dinner at Hanilkwan and one of our banchan was a simple salad of shredded cabbage and kkaennip, tossed in a light vinaigrette.
We eagerly scanned through all 38 items on the menu. They all sounded really enticing, and the thought of ordering everything briefly crossed our minds.
The Wife had a look in her eyes that hinted that she was thinking about buying one of everything. But she managed to restrain her impulses and only picked out three pieces.
Grocery shopping is probably not on the minds of most tourists. But coming from a non-agricultural country like Singapore, the opportunity to bring home fresh, tasty and cheap produce was simply too good to miss.