JAMES LING’S TASTIEST LIFE POSSIBLE.

JAMES LING’S TASTIEST LIFE POSSIBLE.

Anne Berry took the chance to meet up with James Ling of ’The Ale Project’ and ’Second Draft’ in Hong Kong to find how he manages to keep his business sleeves rolled up, while getting elbow-deep into the malts and hops of beer-geekery with curious customers.
THE CRISPIEST LIFE POSSIBLE IN TOKYO.

THE CRISPIEST LIFE POSSIBLE IN TOKYO.

The beauty of a fervently creative city like Tokyo is what you can find in the nook and crannies if you look closely. This week we explore a little-known treasure in the city’s center: Miyagawa. Anne Berry tells us about when she had the most delicious tempura ever.
EATING WEEDS: HAVE WE FORGOTTEN THE JOYS OF SEASONAL HARVEST?

EATING WEEDS: HAVE WE FORGOTTEN THE JOYS OF SEASONAL HARVEST?

Supermarkets can be awfully uninspiring places for those in search of good food. The whole concept of goodness is watered down under blinking fluorescent lights, and inside flimsy plastic boxes. It’s not just the image of our industrial foodscape, but the reality of it. Anne Berry explores
PTJ’S THREE-WAY-EGG CHALLENGE

PTJ’S THREE-WAY-EGG CHALLENGE

This week we’d like to give you a challenge to impress yourself with scrambled, poached, and boiled eggs. When done well, eggs are the most heavenly food on the planet. So how do your skills scratch up?
SERIOUS DRINKS: BAR GEN YAMAMOTO, TOKYO

SERIOUS DRINKS: BAR GEN YAMAMOTO, TOKYO

Tokyo: Along the Toei Oedo metro line sits a discreet little place called Bar Gen Yamamoto. Picture a small space carved out of a 500-year-old Mizunara tree, seating only eight at a time. There is no music or gaudy bar décor, merely an ikebana flower arrangement near the door. The menu itself is limited to either a tasting of 4 or 6 cocktails and their philosophy, seems quite simple: to make really really good cocktails.
HOW TO TAKE TEA IN CANTON.

HOW TO TAKE TEA IN CANTON.

Yum Cha, a Cantonese brunch taken with tea, is a wonderful dance of flavours, textures, and steaming dishes at noon. This civilised and leisurely celebration of food and sharing, bring people together over an epic spread of carefully prepared dishes. For all you newbies, or those who aren’t quite sure what they’re missing out on, we show you how it all goes down
A DELICIOUS STORY OF RACHEL MCBRIDE AND THE BLUE STOVE – SERVED WITH PIE.

A DELICIOUS STORY OF RACHEL MCBRIDE AND THE BLUE STOVE – SERVED WITH PIE.

The Blue Stove; incredibly busy on a weekday morning thanks to mum’s feeding their untameable children, business folk grabbing a slice of paradise before clocking in, and a lot of local Brooklynites in their tattooed, plaid shirts, ripped jeans camouflage. What strikes you on entry is the heavenly smell of baked vanilla, butter, and flour, mellowed out with an inkling of brewed coffee that Americans drink by the gallon. So what makes such an delicious institution tick? We talk to owner Rachel McBride about her tasty brain-baby.

YUM KAI DOW.

How to spruce up the humble fried egg, the Thai way. PTJ presents, ’Yum Kai Dow’. This is how its done.
A SMOOTHIE SCRUMPTIOUS ENOUGH TO EAT.

A SMOOTHIE SCRUMPTIOUS ENOUGH TO EAT.

For the first brainstorm breakfast series run by our pals (re)vision society, we watched co-founder Stacy prepare some super delicious smoothie bowls. Here Stace shares her secrets to a good banana, pear, kale and mint smoothie bowl

STIR-FRIED MASALA BITTER MELON

Give Lauren’s very own recipe for a curried bitter melon dish inspired by her travels through South East Asia.
WHY SALMON JUST CAN’T BE ON THE MENU ANYMORE.

WHY SALMON JUST CAN’T BE ON THE MENU ANYMORE.

We often forget that many beings in this Universe can’t speak to defend themselves. So in this light, let’s talk about the world’s favourite fish, salmon, and how it became the pop-star of fish in the first place.