意膳房 || 复兴西路357号。 和Steven & Family的brunch. 瑄瑄说想吃自助餐，因为自助餐是“度假”住hotel的一种仪式，也代表了“逃离”他刚入学的stress。所以就来了这家有salad bar的意膳房。 号称挺有名的。 牛排不错，而且分量出奇大，所以糙米根本没胃口吃。 各式的酱料、面包糕点，琳琅满目。 外面大大的中庭庭院，还带了个烧烤区，挺适合开party、宴客的，也很适合给小朋友们跑来跑去。

MiThai 米泰。 安福路195号2楼。 传说是很厉害的泰菜，差点荣登第一届的上海米其林Michelin Guide. The only Thai restaurant recommended in the first ever Shanghai Michelin guide. 为了让老婆开胃，冬阴功绝对不能少。所以就在点评晃了几圈，看到了这家。 位子是熟悉的Amokka、Mr. Willis的同一栋楼。但一直没有太注意，只是心中默念过“下次要来试一试”吧！ 今天终于来拔草了。 咖喱 | 红咖喱烤鸭。 对我来说，咖喱是必不可少的。平常只要看到咖喱就已经是毫无抵抗力了。更别说是泰式的。 最爱是泰式鸡肉绿咖喱。但今天为了腾出空间来吃怡人的Pandan Chicken（香茅叶烤鸡），所以不舍的放弃了绿咖喱鸡。最吸引人的则是红咖喱烤鸭！ 咖喱口感柔顺，味道在标准的香料味之上少了点辣味，多带了一点甜味。鸭肉非常嫩。虽然泡在浓郁的红咖喱之中，却仍旧品尝得到烤肉的smoky味。绝对推荐！ 冬阴功海鲜汤。 从小吃泰菜，并不爱吃冬阴功。酸辣曾经对我来说是头脑很难处理的复杂情感。但2012年？几年前的某日在曼谷和家人过年时，却迷恋上了这个味道。直至在机场登机前还硬是在吃他一锅。 或许还受到老婆的影响。对于怀孕前的她，冬阴功已经是最爱了。怀孕了之后，“酸辣”是让她开胃最直接的路径。 酸味是种用番茄熬出来的自然酸味。番茄的酸甜似乎盖过了淡淡的辣味，提亮了蛤蜊、鲜虾、鱿鱼的鲜美。 可能因为是番茄熬出来的酸味，MiThai的冬阴功没有那么死咸，较最近喝的其他Tom Yum Gung来的Fresh很多！ 香茅叶烤鸡 | Pandan Chicken Today's special之一，而不是菜单上的staple. 肉质细嫩，Pandan入味，口感很好。配上一旁的甜辣酱。Perfect！ Spicy Prawn Fried Rice | 辣虾炒饭 这道绝对是最令人惊艳的一道菜！ 炒饭的高超境界就在如何让米粒在炒了之后仍能粒粒分明。而这一道炒饭就犹如鼎泰丰的“排骨炒饭”、食神中的黯然销魂饭一样，粒粒分明，颗颗有劲！ 虽然真没有什么“辣味”，但是正道菜的味道裹在每粒米粒上，而且配上红咖喱，只能用“惊奇”来形容！ 绝对值得！ --- For some reason, the second time we visited on a normal weekend, the service was slow and the same dishes were no longer as impressive. Perhaps they weren't performing as well under pressure....

OMG!!! From decor to lighting, to the Burger and to the chef who gestures to you from the open kitchen to flatten your burger and eat it in a huge bite instead of having it as an open burger - Blackbird is certainly chic and delightful. Blackbird 乌鲁木齐南路甲一号三楼。 与Rex氏夫妇的brunch double dating。 走入梧桐林立的乌鲁木齐路小巷中，恰好适合这个秋老虎来袭的周日午间。美国领事馆正对面的这个老房子，收藏了Blackbird等特色餐厅。 餐厅内饰是明亮的北欧风，宽敞简约。搭配Open bar/kitchen更让人觉得空间宽敞自在。欧洲主厨（看着满脸通红，身材圆润，我猜是意大利人）还可以时不时望出来监视食客是否以正确“打开方式”享用他的美食。 招牌推荐的是【黑松露汉堡】。 Beef patty肥嫩多汁，而且咬下第一口鼻子已经闻到了清楚、清香的松露味。搭配着不油不腻刚刚好的肉质，真的非常享受！ 由于PATTY真的很厚，Jenny只好掀开top bun来吃，就被意大利（？）主厨从Open Kitchen后面一直指使着“拍打”汉堡，整口吃掉！ 【Grilled Sausage with Sauerkraut】也是比较吸引我的主食。Sauerkraut味道酸的恰到好处，正好解开Sausage的油腻。 【Salmon with Sour Cream Bruschetta】味道爽口，但无特别惊艳之处。下次再试试【Foie gras with Fig Jam Bruschetta】。 貌似是招牌的【Blackbird Ice Tea】是用Black Tea infused Rum来做的。有点泰式冰红茶的感觉，挺fusion的surprise。但毕竟我并不酷爱泰式冰红茶的甜腻味，所以只觉一般。 整体而言是令人非常舒服惊喜的brunch place，绝对值得再去！

永丰余开的有机餐厅。 餐厅部分主要是意大利式的Fusion料理，还有一些亚洲风味的元素。 主打有机生活，不但可以吃有机，外面还有有机蔬果展示，可以给小朋友学习。 除了餐厅之外，还有小超市，卖有机的蔬果，干货和西式食品。

Firenze 翡冷翠1835 意大利餐厅 陕西南路35-4号/近长乐路 Was craving the Florentine steak I had at Mario's on Plaza del Mercato in Florence years ago. Massive portions with unique aged marinating; fresh taste only highlighted by pinches of sea salt... 或许是氛围，也或许那里就是美食云集的意大利，在一家拥挤却又热闹温馨的意大利小厨里吃到了旅游导览书里的翡冷翠牛排。 当年在意大利的那一块，实在也说不上精美。 粗旷厚实的一片大牛排T-Bone （大约1公斤多重，2公分高，比我手掌还大的20+公分宽度） 毫无酱汁，就洒了一点海盐。 这就是翡冷翠牛排。 我不特别爱吃牛排，但最近莫名想念。 《翡冷翠1835》的招牌菜除了牛排，其实是牛舌、鹅肝和龙虾意面（Lobster Linguine）。 所以点了一圈了之后，还是期待着我的center show：Firenze Steak 整体餐厅氛围还可以，装潢是一种台湾老式西餐厅Bolero的感觉，却又感觉不是故意要呈现这种质感的不小心，因此整体有种不搭调、不上不下的风格。 但是说到菜色，就绝对能让你forgive这个环境。 牛舌是一般不太习惯的厚切牛舌。但由于点缀了一些Rocket Basil，再混合了Virgin Olive Oil和意大利陈醋，味道香甜，嚼劲十足。 鹅肝还分两吃。 一吃是烤得油脂被锁住，入口即化的风格；而吃则是将鹅肝打得像mousse般细滑。各有风味，但个人还是觉得入口即化比较惊奇。 龙虾意面味道十足，龙虾也鲜美。 但什么都比不上我的牛排！ 牛排豪气十足，但真的一眼就觉得肉质肥美，而且煎的外皮看起来像是caramel的黄金，恰到好处！TBone边上，Sirloin和Tenderloin分离。虽是5分熟，但Tenderloin部分较生，Sirloin较熟。 撒上一抹味道适中的海盐，提亮了牛肉在舌尖上打滚的味蕾。 或许我还是喜欢大口大口吃肉。吃了翡冷翠牛排，就嫌其他牛排太过于小家子气。 要这样吃，才爽。

A tiny hole in the wall joint on Yuyuan Road. Inconspicuous as it might be, there was pretty much always a queue lined up for it, consisting mostly of locals. It's not surprising the wait is filled with locals. This joint is actually run by an old Shanghainese couple. It's a one dish show, with only Large and Small sizes to choose from. But despite the lean menu, operations weren't catching up with the simplicity. The granny owner wasn't exactly the most hospitable, but instead was antsy about the long queues, which rubs off on the guests. All that being said, the food was decent. Given it's a Shanghainese joint, the unagi was less Japanese, and more of a touch of China. Can't explain how that is, but it just tastes that way.

牛爽 & Fried Fish Skin Till this day, I still have no clue which part of the cow it is. But, I can certainly recollect how chewy it is. Apparently a famous joint, (they run out of 牛爽 by 830am everyday) located right next to Tin Hau temple. Very traditional local cafe, that serves great flat noodles with some soy sauce and their specialty cow. Honestly, one portion is way too little for a decent breakfast. Definitely awesome! I'm not sure which restaurant name it goes by, so I'll have to correct it later.

People often ask me: Why I'd stay halfway across HK from the office, and have to rush through morning traffic every morning?!?! The answer: Fotan Roasted Pigeons. Sounds ghetto, Looks Ghetto, Tastes Royal.

A hole in the wall joint on Nanyang Rd/Xikang Rd. interesting combo of Boston Lobster and Cintan mee. Tasty lobster accentuated by the tartare sauce, couple with Cintan Mee which is good, always...

受中欧之邀，来广州给AIESEC的National Conference演讲。会后和中欧Ethan到梅园用餐。 环境好，还有自己的小庭院，别有一番风味。 服务员主动性强，但很爱推销鲍鱼。 味道还不错，陈皮猪手特别有趣。糯米炒饭也很特别。

坐落在西湖区，龙井中的20亩地，其中只有8桌人。整座餐厅藏在古典的江南园林中，荷花婀娜多姿，还密藏了国家瑰宝如打击声音如铜的磬石、比人还高的鸡血石。 除了坚持就地取材，与当地农夫合作，获取最新鲜时令，最环保的食材之外，每一道菜都有优美动听的名字，背后都有着故事。 讲求江南式“讲究不将就”的饮食文化，每一道菜看似普通简单，背后却有很细的功夫与讲究。 整个饮食体验，太禅意了！ - 慈母肉。其实就是红烧肉，但相传有一慈母等着游子归来，但因不知道何时抵达，就不断地熬煮，直到游子归来。蛋卤的特别入味！ - 螃蟹肉被挖空后，与蟹膏、甜醋、薑拌了后再放回蟹壳中。功夫真大！

City'super in IAPM - Your Kitchen is your Supermarket. Can you imagine cooking your way right through a supermarket? The kitchen prepares your meal from select fresh seafood buys, and serves it in an affordable set of lobsters, steak and prawns. While the steak is thin, the lobster was pretty juicy and the overall experience was certainly interesting.

Day Two@布尔津 阿聪鸡 鸡汤火锅@中俄码头风情步行街 在新疆莫名吃起了鸡汤火锅，有点不协调的感觉。 可能是大家已经吃腻了羊肉串和烧烤，所以想要吃点别的。（但明明布尔津是鱼肉有点名气，大可以吃鱼肉锅…… but whatever la…） 老板说他们是全布尔津唯一做鸡汤锅的，因为他们有自己的房山鸡牧场，所以鸡肉新鲜独特。 也的确，他们鸡汤还挺香浓的，鸡肉也鲜嫩多汁。 一大锅鸡汤，总共要炖4.5小时才能上菜，真算是不小的一笔功夫。但新疆毕竟比较laid back，早上8点再开始准备也就行了，中午正好上锅开门。

新疆Day 1@Dinner 富蕴市，富蕴步行街 虽然已经晚上九点了，但是昼长夜短的新疆还是如同平常地区下午4点左右的明亮。 所以，说是来吃夜市，但是亮成这样，我也不太能接受。 新疆人毕竟是新疆人。 虽然【牛肉串】真的不错，但仍旧难比【羊肉串】的鲜美多汁。 令人惊讶的是【烤黑鱼】。细想在新疆明明没有海产资源，哪来的无刺的鱼？原来是额河的河鲜新鲜捞出水的。但是身上真的除了几根较粗的刺以外，实在不像一般的河鱼、鲭鱼、河鳗、那么的多刺。 身为东南亚人，看到【烤馕】两个字，毫不犹豫也知道那就是Naan～ 原来相同的烤饼，在印度和新疆都是相通的读音。难道是在丝绸之路的时期就已两边流通这种简单美味，又能够作为干粮长途食用的面食？ 虽然读音相同，但是风味仍有些区别。新疆版形状较像Pizza，口味激似上海的酱味千层饼，而且也离不开他们最偏爱的香料—孜然粉。所以口味有点和羊肉串重合。但夹着羊肉或牛肉一起入口，口感就更丰富了许多。 ----- 走着走着，眼角瞥到了和别家不一样的摊档。 整条街，大家都卖着烤肉烤鱼，唯独这家卖着“汤”！ 【羊骨汤】和【羊杂汤】，一大碗不过18-22元。 【羊骨汤】就是Kambing Soup！ 虽然表层比较油，但是也难掩煮透了的“羊膻味”提炼出来的“甜”。羊骨边上的肉也很嫩很有嚼劲。喝上一碗，全身暖和起来～ 可惜已经没胃吃羊杂汤了。只能下次找机会挑战了！

Villa Le Bec With Chanel & Steven's family. 长草很久很久的一家店。 话说是Lyon的米其林星级厨师，十几年前毅然决然搬到上海来，爱上了新华路而开的一家店。 店内或许保留了一些租借期的内饰，但touch up的很不错，有种古典法国美。 坐在店内，有种穿越到法国的感觉。 店后面还有一个大大的庭园，两边有“春”与“佛”两个主题厅，后面更有BBQ区和吧台区，完全是与世隔绝的一种feel. 饭后终于走出法国，但徜徉在新华路满街的枫树下，并没有直接的culture shock，反而更让人留恋上海的美。 点评： 1. 橘鸭 - Gravy酸甜，有种橘子+红枣的混合，一下很难形容，但是味道鲜美。不过份量不大。 2. 牛脸 - 绝对招牌菜！牛肉很嫩，gravy味道比较浓郁。 3. 猪脚 - 和一般猪脚感觉不一样，不是一只完整的猪脚。垫着层层烤过了的香菇。一大口吃下去，香菇有点盖过了猪脚的味道。还是中国人、德国人诠释得比较好。 4. 鸭肝酱 - 绝对的最爱！280元一罐，配上刚烤过的面包，鸭肝的油脂浓而不腻，混合着面包在嘴尖swirling的感觉太神奇了！ 5. Truffle Penne - 还不错～ 还带有浓浓的blue cheese味～ 但小朋友就受不了了～

After making the mistake of watching "The Lonely Gourmet" Japanese drama in the middle of the night, that resulted in an insatiable craving for Yakiniku, I had to right the wrong by having a solid one the next day! Definitely a fave for Yakiniku lovers, and the taste is unparalleled when paired with a refreshing mug of Nama Asahi Beer!

One of the best Unagi places in Shanghai! Made in traditional Nagoya style practices, the unagi is thick and more grilled compared to other mass market Unagi places, where they rely on the sauce more than the skill of the grill itself. Reminds me of Hizenya in Taipei!

Lunch with my girls at 食养山房。 汐止山区里的慢活私房菜馆。风景一流! 油桐花映在山景中。 餐厅很典雅、禅风。很适合当书房。

My Fave! Black Carrot Cake! 1 to 2 tbsp chai poh (preserved radish/turnip) 2 to 3 eggs, lightly beaten 3 cloves minced garlic About 2 tsp fish sauce * (or slightly more, if you like) 3 tbsp oil (vegetable oil or lard oil) Dash of white pepper Chilli sauce (optional, as much as you like) About 1 tbsp Rose Brand Thick Sweet Sauce Method: 1. Cut up steamed radish cake into small chunks. Smaller chunks will crisp better, and the result is a more delicious plate of Chai Tow Kway. You want a contrast in texture – a crisp exterior and a soft interior. And those really small, charred, crispy crumbs? Heaven. 2. In a non-stick skillet, heat oil and fry radish cake chunks till lightly browned and slightly crisp. Heat should be medium high. 3. Add minced garlic and chai poh. Fry till aromatic. Drizzle a little more oil if it is too dry. 4. Add fish sauce, pepper (and lashings of chilli sauce, if you like it spicy). Fry to coat evenly with seasoning. 5. Pour beaten eggs all over radish cake. Allow the eggs to set slightly before flipping over in sections. It’s OK if it starts breaking up when you flip over; you don’t need to have a perfect whole. At this stage, you can dish up and serve with spring onions if you are making the white version. 6. Drizzle Rose Brand Thick Sweet Sauce and stir fry to mix well. Dish up and sprinkle liberally with spring onions. Garnish with coriander leaves.

Our team packed into the L'Atlantique Bistro next to the Gare St. Lazare after a long day's meeting for the Paris vs. Man City game playing in Paris that day. The cafe was alit with roars from the excited crowd raving for the city's team. And as the only non-French guests, we made quiet groans when the English team faltered, only to raise our heads to stares from all over the room. I ordered the "specialty" ox tripe, only to be questioned by the waiter several times if I was sure that was what I wanted. I suppose the slight stench from the trips that was what made it good just wasn't for everyone. But as a Taiwanese.... what's wrong with tripe?? Nonetheless, the style was still a little different from the usual Chinese, and the clear soup did little to mask the smell from the tripe. Unlike traditional Chinese ways of stewing it in dark broth.

It doesn't matter how good or bad the food is, or how nonchalant the service is. This is the foot of the Tour Eiffel, and there is absolutely nothing that stands in the way between us and this jewel of the night.

Man, I love the idea of this place! Besides the awesome beer, the equity issues to beer lovers as part of a membership program... That's CREATIVE!!

JAMIE OLIVER!! One of the original chef whose recipes I studied when I first experimented at cooking. Finally being able to be in his restaurant and trying out his food for real is AWESOME!

Sweet joint in Wanchai, in an up and coming corner of the district. The pulled pork burger and chicken lollipops were to die for!! Unfortunately due to license issues, they might have already been shut down.