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  Posted: Jun 23, 2012 2:26 AM FEED
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🗺 PRAGUE | 🕟 16:30 hrs
Growing up in Malaysia, the concept of Autumn was lost on me until the last couple of years. Now, after enjoying a few myself, I'm so glad I live in a world where there are Octobers, where trees would baptise me with golden leaves and I could carve my smile into a thousand pumpkins. Oh Autumn, what joy it is to finally see you again.
🗺 PRAGUE | 🕧 12:35 hrs
Is this the new Prague or the old one? Old-timers threw a fit when their beloved Café Savoy was cleaned up in 2001, wiping away decades of tobacco stains, spilled beer and dusty Stalinist décor of the earlier incarnation. I can only imagine their reaction when this faded belle-époque cafe was updated again in 2005, emerging even brighter, with a restored plasterwork ceiling, dazzling crystal chandeliers and even a nonsmoking section. While the interior may have move on with the times, their hearty, Viennese-style menu and potato dumplings brought out by efficient waistcoated staff brings to mind an entirely different era: the glorious First Republic, when Prague boasted one of the highest standards of living in Europe. Perhaps some things never change.
🗺 PRAGUE | 🕒 15:00hrs
It’s day-3 here and I’m still not done being a tourist. Here I am holding up a “traditional” Trdelník, which I’m told is not even of Prague-origins, filled with soft serve ice cream, strawberries and a little teddy cookie by the Charles Bridge. Who really cares, I’d say it’s better to taste something once than hear about it a thousand times.
SHANGHAI • 30 / 09 / 2017
And so China’s golden week is upon us. My heart is racing with anticipation for the journey that’s ahead of us. Can’t wait to see @carbnolicious @hippieinthecity soon! ✈️
BEIJING • 27 / 09 / 2017
Dirty Choco by @ourbakerycafe is what my Chinese friends would call a 网红 (aka internet celebrity). They are made fresh, twice daily and sell out within 5 seconds to a long queue of adoring fans who has been in line for hours. What would you do for your favourite pastry?
BEIJING • 24 / 09 / 2017
Someday when these hard times are gone, we'll laugh and count our blessings in a palace of our own. We'll look back at this day and say it was fun.
BEIJING • 23 / 09 / 2017
Balsamic may be my absolute favourite type of vinegar, but I'm going to look back and remember how this eggplant dish came close to challenging that love with its pungent yet delicate aged Chinkiang rice vinegar sauce ♥️🍆
BEIJING • 22 / 09 / 2017
Weekend suits: this white suit or that white suit?
SHANGHAI • 20 / 09 / 2017
Frozen dumplings are the best thing to come home to after a long day at the office. Dinner is magically done within minutes and hunger disappears soon after. Truly meat, wheat and magic!
HOHHOT • 18 / 09 / 2017
No visit to Hohhot is complete without a pilgrimage to this sacred temple. It is perhaps one of the grandest temple grounds I've ever seen and I'm glad we took our time to discover it's many magnificent altars at our own pace.
HOHHOT • 17 / 09 / 2017
These pan-fried lamb buns are surely different from the pork heavy flavours of south China. And though big in size, they are quite nifty for a picnic or a long walk in the grassland
HOHHOT • 15 / 09 / 2017
Many old guide books on Hohhot used to rave about the authentic old town surrounding Da Zhao Temple. Unfortunately, the exotic Silk Road atmosphere is now more fable than reality; all that’s left is one street. Marching down this long corridor of old grey-brick courtyard houses, mostly curio stores now, gave us some flavour of what it once must have been like.
HOHHOT • 12 / 09 / 2017
Fist-sized lamb dumplings were both a feast for the eyes and the appetite. Simply put, they were lambgasmic!
HOHHOT • 08 / 09 / 2017
One last hurrah under the summer sun. We spent the day horsing around the Xilamuren grassland, snapping pictures and avoiding all the made-for-tourist attractions. At the beginning our guide thought we were mad when we told him, "We only want to see grass". Next year, we aim to visit Hulunbuir grassland, where we hear the grass is, literally, greener.
HOHHOT • 09 / 09 / 2017
They are hot for hotpots in Hohhot. Simply because it's the best way to enjoy all the meaty pleasures the Mongolian grassland has to offer
SHANGHAI • 07 / 09 / 2017
Never let it be said that to dream is a waste of one's time. For dreams are our realities in waiting.
SHANGHAI • 06 / 09 / 2017
Hype or not, their Croque Mrs Bund (with a decadent dose of grilled gruyere and runny egg) is something you'd want write home about
SHANGHAI • 05 / 09 / 2017
All my bags are packed, I'm ready to go. I'm standing here outside your door...
🎧: 'Leaving on a Jet Plane' by John Denver but I like Chantal Kreviazuk's version better 💋
SHANGHAI • 04 / 09 / 2017
Morning, noon and night. I could have these savoury tofu pudding with crispy Chinese crullers and rice rolls any time, any day