I like "crappy" beer

I've met my fair share of beer snobs, from the hipster who raves about an obscure craft beer from Portland to the know-it-all who has an encyclopedic knowledge of beer. The absolute worst however is the insufferable asshole who condescendingly remarks about the beer I'm  drinking, saying "I don't drink Tiger, it's a shit beer" or "there aren't any good beers in Asia." 

Never mind the various recognition  beers like Tiger and San Miguel pride themselves.That Corona which scored low in taste ratings is absolutely a superior beer.

I am not saying that an IPA or Russian Imperial Stout is not tasty. I enjoy the occasional craft beer, and have moments geeking out over Japanese craft beer and Belgian weissbier. However, there are days when I couldn't care less. I just want a cold beer and I want it now. it's a long day and I need a drink. There is a certain satisfaction that comes from having a beer after a hard day of work.

In a GQ article, Chef David Chang shared "I do not want a tasty beer" talking about his preference of beer. Hearing one of the world best known and most influential chefs say such a thing shows how ones taste can be affected by different reasons like taste, experience and nostalgia. Like how in the article, he shared how his grandfather likes having a beer after mowing the lawn, and later on understing what that meant.

I am not an expert, far from it. However, there are people out there who think they are experts and feel the need to be obnoxious. They take away the fun out of drinking a cold pint of beer. From my experience, beer is often a conduit for connecting people and celebrating victories. So it is arguable that some nostalgia can be associated with my go to beer. 

At the end of the day, drinking is supposed to be fun. Let's not overcomplicate it. The whole becomes annoyance because someone thinks he knows better and he feels the need to enlighten you with his self important views. Now, pardon me while I refresh myself with this horrible water down beer.

Baikohken ramen

I chanced upon Baikohken ramen restaurant in 1KM. I was looking for a place to have my dinner. Coincidentally, I was also thinking about walking down to Paya Lebar Square to eat ramen.

Ramen and Gyoza

I ordered the Shoyu ramen, which I preferred better than Tonkotsu.  The soy based broth had a clear brown color and a salty taste. The broth wasn't too overwhelming and rich of pork flavors. I also had some gyoza to go on the side, which were forgettable.

Shoyu ramen

The chashu was pretty good. It was very tender. The meat was also lean that it didn't leave a strong oily taste in the mouth. The bamboo shoots were firm and subtly cooked, giving a nice bite to the dish.The highlight of the dish however were the noodles. They were chewy and flavorful. The chewiness of the noodles was a good complement to the dish adding another layer of texture to the dish. 

Overall, it was a good ramen. The noodles particularly made the dish very good. The subtle flavors in dish worked well together with different textures in the noodles, bamboo shoots and chashu. 

Nepal

I visited Nepal in 2013. It is easily one of the most beautiful places I've visited. The people are warm and welcoming, the landscape is beautiful and the culture is fantastic. One of my memorable trips, I still recall the days hiking through Annapurna, the afternoons walking around Kathmandu and the hours talking to people.

When I heard about the tragedy, I couldn't help but feel sad about what was lost. I was also worried about the friends I made there, from our tour guide Rajan and the restaurant owner Sundar. Having these thoughts in my head, I went through the pictures I took that week. I started to work on them.

Nepalese girl on a balcony

Exploring Kathmandu

Man on a bicycle delivering produce

Old man smiling for the camera

ladies talking

Ladies walking

Man using his head

My friend Rio hiking

Little village girl

Rio admiring the view

Girl thinking about life

 Catching the sunrise

Char on Guillemard road

Walking past this restaurant, I notice that it always has a crowd during dinner service. On other occasions, it seems very ordinary. It does not scream out for attention, as it has a causal feel and look that leaves a similar impression of a coffee shop.  On the signage, it says casual dining, leaving no hint of the food served. 

Outside the restaurants before the dinner rush

Reflecting the food served, the space has a modern look accented by more traditional pieces of furniture. They serve modern Cantonese food, which basically means taking Cantonese food and cooking western style.

Char Siew (barbecue pork)

Known for roasted meat, we ordered the Char Siew (barbecued pork). The Char Siew came served in a wooden chopping board with a side of chilli paste and horse radish mustard for dipping. The pork had a rich dark color from the honey glaze that caramelised during the roasting. The meat was a bit on the fatty side which kept it moist and tender. This however left a greasy feel in the mouth after a few bites.

Roast duck

The roasted duck on the other hand had a more traditional look and taste. Perfectly cooked, the duck is the star of this dish. No fancy sauce nor a gimmicky presentation. It was plain, simple and delicious. If only the skin was a little bit crispier, it would have been perfect.

Yang Chow fried rice

We also ordered Yang Chow friend rice, which had chunks of chicken and pork. It complemented the other dishes well. 

Buddha's delight (Lo Han Chai)

The last dish was the Buddha's delight, an assortment of vegetables cooked  stewed in a sauce of Chinese vinegar in a claypot. The assortment was composed of wood ear, tofu, carrots and rice noodles. A modern take on the traditional vegetarian dish Lo Han Chai.

The food at Char was delicious. Taking very traditional and common cantonese dishes and cooking them using modern and western techniques makes beautiful food. It is easily understood why this eatery has become so popular. 

Tsukiji fish market - a food lover's wonderland (pictures)

I've always had a fascination with markets. I find that it is a good way to look at a country's food culture, outside the restaurants. Famous for its daily tuna auction, the fish market also has other interesting things. The wholesale market for example houses an astonishing variety of seafood and produce while the outer market is home to a wide range of shops and restaurants.

It was a must for me to visit the famed fish market during my last trip to Tokyo. It did not disappoint. My senses were given a treat as I looked and ate my way through the market.

The inner market:

Outside the wholesale market

shellfish - clams and crabs

Uni!!! (sea urchin) of different variety and quality

the wholesale market is so busy, I needed to be careful not to get hit by the machinery

Wasabi - the tiny ones that cost JPY8,000 were supposed to be the best

Sushi restaurants just outside the wholesale market 

Aritsugu kitchen knives

Outer Market

Vendor grilling sea scallops

Scallops, snapper and oysters waiting to be grilled

the grilled scallop had a natural sweetness

Row of restaurants and shops on one of the side streets

Prepacked abalone

Hair crabs - tasted buttery with a grainy texture

Man selling steam dumplings with wasabi mustard

Easter weekend at Shady Shacks

I needed to take a break, to take a step back and to take a deep breath. I was being out hustled by the city. The buzz from the orchestra of construction works, engine roars and people chatter was deafening. I had to escape, even if it was only for the weekend; even if it was only to Bintan.

An hour ferry from Singapore and a 45-min drive brought me to Shady Shacks.traveling light with flip flops, bathing suits, and pocket money, our group did not plan nor expect much. Simply put, we were all there to get away.

the huts on the beach

The Accommodation reflected what the name advertised. They were indeed shacks, that reminded of simpler times. The humble wooden huts on the beach served as shade from the burning heat during the day and shelter from the cool ocean breeze in the evening. Inside were bunk beds lined with mosquito nets where we laid our weary bodies.

tree trunk on shore

There are no tanning beds and beach umbrellas on the beach, only sand peppered with pieces of coral and crushed sea shells. Dried bark and leaves from the trees meters away were scattered on shore. The splash of each wave was a soft touch and a gentle whisper. During the day, the beach boasted of a modest beauty that need not call for attention.

Dawn

Darkness embraced the sky as nigh came. Inch by inch as the sun set, the sky changed from blue to purple to black. At the same time, the moon rose and shined a white light that glazed the top of the ocean. The ocean calmed down and the waves splashed gently. The nights were peaceful and comforting.

the evening sky

As we spent the days lying on the sand and the evenings admiring the moon, the 3 days went by quickly. It was an escape from the busy life in the city. Coming back to provincial life was a chance to enjoy the little things like the sound of the ocean, the light from the moon and the touch of the ocean breeze. It's a shame that it ended quickly, but it was just enough. I was ready to go back.

Bird Land - Michelin Star Chicken Skewers

After telling my friend Francis about my trip to Tokyo, he suggested that I should eat at Bird Land. Trusting his taste in food, I immediately looked it up and booked dinner. 

Named after a famous New York city jazz bar, Bird Land serves yakitori, Japanese style charcoal grilled chicken skewers. It is also one of the many Michelin starred restaurants in Tokyo. 

(outside) at a building basement near Ginza Station

With Tokyo having good eateries conveniently next to subway stations, Bird Land is located just outside the Ginza station. The restaurant looked very commonplace, but the food was not ordinary.

There are 2 sets available, both serving appetizers, liver pate, 8 courses of skewers and a bowl of oyako-don to finish, with the more expensive set offering more skewers and dessert. 

appetizer plate

The course started with appetizers of jellied gizzard, pickled chicken skin, sesame seed covered gobo and fresh greens. 

half cooked chicken with Japanese Plum sauce and basil leaves

chicken liver pate

Followed by half cooked chicken with Japanese plum sauce and basil, and a gorgeous liver pate. 

chicken breast with wasabi

chicken liver

neck meat with crispy skin.

Then came the first wave of skewers, chicken breast with wasabi, chicken liver, and neck meat with skin. The liver was really well cooked. My sister commented that it had the consistency and texture similar to foie gras.

fresh tofu with olive oil and black pepper

In between, fresh tofu with olive oil and cracked black pepper was served. It was a good palette cleanser.

gingko nuts 

thigh meat with cartilage

chicken meat balls and the micro green and tomato salad

Skewers of ginkgo nuts, thigh meat with cartilage, and chicken meat balls soon followed. Breaking things up again, micro green and tomato salad was served.

chicken teriyaki

shiitake mushroom

grilled chicken and leeks

grilled hceese

The last set of skewers then came, chicken teriyaki, shiitake mushrooms, chicken and leeks, and grilled cheese.

oyako-don

caramel custard

The oyako-don was served just moments later. It's delicate flavor complemented the perfectly cooked egg on top. For dessert, a soft caramel custard ended the meal on a sweet note.

The food served in Bird Land is a mixed bag of food commonly served in other Yakitori restaurants and food unique to this regarded eatery. The sequence of which food was served gives a fine dining feel. Dishes like the fresh tofu and green salad provided a breather, making it easier to appreciate the complex flavors of the succeeding dish. Appreciating Bird Land goes beyond the food. The entire dinner needs to be evaluated as a whole to fully appreciate the experience.