Thanks for visiting. I’m a writer, and this is my blog. Here you’ll find information about my work, plus occasional posts about restaurants, recipes, and some personal stories, too.
Continue reading烧饼哥加速器2024-outline
November 27th, 2012 § 免费全球加速器 § permalink
烧饼哥加速器2024-outline
March 3rd, 2016 § 2 comments § permalink
I have a small kitchen. All of my kitchens have been small, except the one in my first post-college apartment, in Boulder, Colorado. I’m pretty sure it is supposed to go the other way, that one’s living spaces should get larger over the course of a lifetime, but it also seems to be true that, the bigger the city, the smaller the kitchen. Hong Kong is a big city.
My current kitchen is better equipped than the one in my first HK apartment, which resembled the kitchen in a camper van. Here, at least, I have three burners (gas!) and a freezer that holds more than a few trays of ice. These are important improvements, because about ten months ago, my baby daughter started eating solid food.
Continue reading烧饼哥加速器2024-outline
February 27th, 2013 § Comments Off on Chicha § permalink
The menu at Chicha is a sort of crash course in Peruvian cuisine, a greatest hits album offering an easy introduction to ceviche, tiradito, causa, and anticuchos. 
烧饼哥加速器2024-outline
January 25th, 2013 § 1 comment § permalink
This beloved Sichuan spot has decamped from its (frankly) sad Lockhart road apartment block berth to a considerably more restaurant-like space in the Bartlock Centre in Causeway Bay. But it hasn’t lost its soul.
烧饼哥加速器2024-outline
November 26th, 2012 § Comments Off on The Bar at Café Gray Deluxe, Upper House § permalink
This is a bar for grownups.
烧饼哥加速器2024-outline
September 5th, 2012 § 狸猫网络加速器免费 § permalink
By the time the year is over, I will have attended five weddings. This breaks my 2008 record, a fact I’m commemorating by wearing all of the same dresses. Or at least the one(s) that still fit(s), a category which shrank significantly after the second wedding, in Spain, where all personal ham consumption records were shattered.
烧饼哥加速器2024-outline
March 12th, 2012 § 7 comments § permalink
I was buying milk at the local Park & Shop the other night when something in a display of reduced-priced merchandise caught my eye: 
烧饼哥加速器2024-outline
October 27th, 2011 § 1 comment § permalink
Back in July I had a dessert at Vivant that I still think about: A slippery peach, juicy and fragrant, served well by a dollop of lightened mascarpone and crushed almonds. When I told Pierre Jancou how much I liked it, he immediately and ardently deflected all credit to the fruit, the grower, and the location of the orchard. 
烧饼哥加速器2024-outline
July 10th, 2011 § 10 comments § permalink
The room is glass, wood, and metal, with big-hipped dame Jeanne carafes here and there, glimmering in the low light like soap bubbles. It’s not a big restaurant, but it’s not small, either. It could be on W. 11th and Bleecker as easily as the 11th arrondissement of Paris. 
Frenchie
June 24th, 2011 § 5 comments § permalink
“Is it worth the hype?” People ask me about Frenchie. “He’s a great cook,” I usually say, and I mean it. “I would happily eat there all the time,” I add. If I could get in. 