Breakfast in Ipoh. Great food and bask in the graffiti.

Very incredible vegetarian restaurant!!! While being Chinese by nature, this restaurant designs and serves each of its 18 course dinner like French cuisine. Every dish is intricately designed, and beautiful while being absolutely delicious. And all this while, you pretty much forget its VEGETARIAN!

Pizza joint in Ferguson Lane/武康庭.

Banyan Tree Ringha Probably the most therapeutic getaways I've had in a long long time. Basking in the glow of the constellations close to the third pole of the world, the service is impeccable. As a result, while the dinner gleams with uniqueness, the flavour pales in comparison to its surroundings and service. Nonetheless, the dessert was delightful made with milk and cheese squeezed from the yaks of Ringha.

Traditional Yunnan cuisine, and the Chicken broth is PHENOMENAL!! The materials are fresh local produce, and while the broth takes a while to brew, the view of the yard takes the wait away. Set in a traditional Yunnan residence boutique hotel, the courtyard is really comfortable and homey.

Street food in Kunming on our stopover to Lijiang. Very different selection compared to the night markets of Shanghai, Beijing and Taipei. Exotic selection of seafood for a relatively land locked city?!

从庐山下来后，直奔南昌西站。 因为不甘在机场等4-5小时，所以在车站放下行李寄存，又狂奔市区，硬是要玩一圈。 为了去一窥八一广场，选择在八一广场附近，点评上看起来比较地道的餐馆，避开人潮。 合味原挺有趣的。 挑个位子后，走进去先是一排排的餐牌，让你先点菜，选食材。点完直接送到桌号上。 比较特殊的还是米线糊。味道有点像我们台湾的蛤仔面线，但是面线中又混了像是细细的米粒，让面线糊中有种细细的颗粒texture。 最佳配偶，其实就是煎藕片。但是，两个藕片夹着面粉和虾肉糊成的馅儿，夹在中间一起炸，感觉就像夹心饼干一样。再加上一点青、红辣椒提味，别有江西赣菜的风味。

就在我们下榻的鑫缔宾馆门口的洪狗家常菜。 虽然看起来很破，但是那锅板鸭汤拿出来就亮了～! 滚烫的汤稍微一降温，表层的油脂马上凝结，就像台湾的吉园的老鸡汤。虽然口味有点重，但是味道还是很鲜美。 中国式的Hashbrown也还是很合我的胃口的～

躲在小巷子中的小院子，话说是当地人经常聚会的重要餐馆。 里面装潢像是老式武侠小说中的酒楼客栈，但是味道的确也很地道！ 杂鱼，真的是各式“杂”鱼，至少有3、4种小鱼，酸酸辣辣的口味。不负江西菜的辣。 茄子其实是几条完整的茄子，切出格子，甜甜黏黏的。 最精彩的还是庐山土豆。每一颗大概就只有两个拇指那么大，入口即化！话说这个食材是很尊贵的，一斤平常就要50元，不是一般的食材。但是真的惊艳～!

Domaine Grand Veneur Chateauneuf-du-Pape One of the highest C/P value reds I've had, which made me fall in love with the Chateauneuf-du-Pape region. Light on the tongue, young and vibrant, and ready to drink. Certainly a delightful drink, even for pairing with crabs and seafood.

hhuhu phu pihu pi qhu pi qihu pi qiehu pi qie zhu pi qie zi虎皮qiezi虎皮茄子 Ingredients 茄子 x 1,2 素肉 x 5 pc 辣椒 x 2勺 葱姜蒜 x 10g 酱： 生抽 x 1勺 黄酒 x 1小勺 花椒油 x 1小勺 胡椒 x 1勺 糖 x 1小勺 鸡蛋 x 1颗 Directions 1. 茄子洗净，切成5cm厚片。 2. 各种料剁碎，搅拌。 3. 茄子表面涂上一层油，下锅煎，直到表面呈现虎纹状。 4. 热锅后，将馅料倒入（若为生肉，先下肉），再加入酱料及其他材料。注意蛋不要太熟，馅料仍稠的时候即可收。 5. 茄子上铺好肉馅，再由一边开始卷。

EGGS BENEDICT!!!! No one does it better than Her Majesty and her loyal subjects!

The specialties pear in red wine and the milk pudding Koi are definitely delightful. But the rest are a tat salty just like typical Beijing Food.

Organic hotpot, a la Taiwan style.

Original flavour Beijing Lamb Hotpot!

Old Japanese joint for eel and Steamed Tai rice.

Dinner in Guilin near the Sheraton, and by the river near 桂林瀑布酒店. Quick food delivery and service, and a truly hearty meal. 超推荐： 漓江鱼干：酸酸的，但很Q～ 齿骨鱼：超级，超级Duai～ 芋头排骨：这里的荔浦芋头真的是甜的难以理解，好像在和奶一样的感觉！

到达桂林后，到Sheraton旁边的美食一条街吃了这家地道的广西菜。 因为要求微辣，所以辣度还行。 腊肉芋头丝、田螺鹅掌、啤酒鱼都很有当地特色哦！推荐～

奶油杏鲍菇意面E-Mein e Funghi 心血来潮做的奶油意面，味道挺好的，尤其加了Rosemary和新鲜的薄荷，味道很fresh！ Ingredients 意面/拉面 杏鲍菇 Potatoes 茼蒿 Mint Leaves Rosemary Basil Garlic Lots of Butter Directions 1. Cook E-Mein in hot pot of water and add salt. Cook for approximately 6 minutes and add picked 茼蒿 into pot for 1.5 mins to cook. Once soft, remove from pan and dry, blend in olive oil and set aside. 2. Heat pan and add 2 spoons full of butter and melt. 3. Add diced garlic to pan, then potatoes to sauté until softened. Add in half the chopped Mint leaves. 4. Add 杏鲍菇 and saute until soft, then add another knob of butter. Add in freshly ground black pepper, basil leaves and Rosemary. 5. Pour in noodles and saute with the ingredients, then add another knob of butter and mix. Sprinkle in the rest of the mint leaves. 6. Set onto plate and sprinkle in Basil, Rosemary and Parmesan cheese to serve.

Cheese Toast Roll Ingredients: 4 pieces of toast 4 slices of cheese of own choice 2 Eggs 1 teaspoon ground cinnamon 1 tablespoon sugar 1/4 cup Milk Big chunk of butter Directions: French Toast Mix 1. Mix cinnamon and sugar together, and beat into Egg + Milk mix. Reserve for later. Toast Roll 1. Cut the sides off the toast, and flatten with rollerpin. 2. Place cheese shreds on toast, and roll the toast over. Cut extra sides of the toast for easier frying. 3. Soak roll into French Toast Mix. 4. Heat pan on medium heat, and melt Butter on pan. 5. Place soaked rolls on pan to fry until Golden brown.

How can one not love 肠粉?!? The Teochew style comes with a much bigger sheet of paper thin cellophane skin, and really stuffed fillings, compared to the traditional Cantonese dim sum style ones.

Pasta Al Pesti Ingredients: 3 cloves garlic 2 cups chopped fresh basil leaves 3 tablespoons pine nuts or pignolia salt and pepper, to taste 1/2 cup extra virgin olive oil 1/2 cup Parmesan cheese grated Directions: 1. Peel and chop the garlic. 2. Wash the fresh basil, then dry and remove the stems; chop down to small bits This will require a fairly large amount of fresh basil leaves to achive this quantity... 3. Grate the cheese 4. Add basil, garlic, salt, and pine nuts to the mortar and grind them to a paste. Pound in the cheese with the mortar. 5. Whisk in the olive oil until you have the desired consistency, and puree a batch in a matter of minutes.