[Hong Kong] A Tale of Two (Famous) Egg Tarts

Egg tarts, or dan tat (蛋撻) as they are known in Cantonese, are one of the most ridiculously palate-friendly foods ever. I haven’t met anyone with an aversion to egg tarts, unless they’re allergic to eggs (poor things). It’s practically a symbol of dim sum if ever there was one, and can be found in most Asian countries. … Continue reading

[Bite-sized News] The Korean Art of Chicken-Frying

Apologies for the radio silence! Just got back from Hong Kong (with a TON of blogworthy material. And excess weight) and work’s been keeping my nose to the grindstone. I promise to have something on this space by the weekend. In the meantime, click here for a great article by Julia Moskin of The New York … Continue reading

Flock Café

Flock Café is one of the more unassuming players in the thriving Tiong Bahru cafe scene. Somehow it feels genuine and laid-back, which can hardly be said for nearby establishments like Forty Hands and Open Door Policy, both of which have amassed loyal cult followings (quite deservedly) and lost their chill factor in the process. Well … Continue reading

[Hong Kong] Wai Kee Congee (威記粥店)

Located right smack in the heart of Central, Wai Kee Congee enjoys a steady stream of customers every morning. The premises are tiny so expect to share a table with strangers, as is the case with nearby Lan Fong Yuen. Wai Kee Congee serves a mean bowl of traditional Cantonese porridge (juk), where the rice grains are … Continue reading

Beach Road Scissor-Cut Curry Rice (美芝律剪刀剪咖喱饭)

I haven’t been able to stop thinking about Beach Road Scissor-Cut Curry Rice since I first visited them back in September. I’d made my way down after a particularly bad day at work. By the time I was done with my rice, all was well with the world again. Food doesn’t have to look good … Continue reading