A story of two golden apples — Chef curls the long, juicy, exquisitely shaved apples in espresso cups and bakes them till tender. On the plate, naturally sweet almond cream snuggles up to the warm fruit, tempting, and melting. Hazelnut crumbles and salted caramel ice-cream exhilarate the ensemble. Fairy-airy dashes of baked honey dance with forbidden passion…

Rescue 101 — Now now. Not everyone wants to sweat it at the stove (maybe somewhere else ;-)). Yet homemade has the ring of authentic love to it. What to do? I didn’t invent any of the below but am blessed with the experience of exquisite taste. 0.1 A classic Italian dessert is exactly…

Beancurd stories — Foods have personalities. Some are robustly colorful and headstrong. Some are serene, smooth, and wise. Beancurd (tofu) is the latter, reminiscent of the Daoist thoughts of the Han Chinese prince Liu An (179–122 BC) — legendary beancurd advocate: Quietude enables us to reach far The purest of taste, yet fulfilling…

Lunch with Mother Nature — Two crimson sprouts sprawl on the luxurious bamboo pith cushions, nonchalant. Nature is partying in our city. Vibrant purple Australian cauliflowers, crisp yellow Italian summer squash, and crunchy verdant green asparagus — snuggling in spongy white mycelium from Yunnan, jade tips peeking — all bathing happily in a sunlit, tasty…

Gotta give it to the Italians — We credit artists and writers. We should credit every creative chef. That’s Chef Nicholas Olivas in action. The Chef de Cuisine checks out his new Konro grill after an intense session in the kitchen. Whatever is going on that grill will be fabulous. That, I know. I’ve watched him commanding…

Octopus, Alba white truffles and Parmigiano Reggiano — Harvest the Mediterranean. Then give her all you've got. A single octopus tentacle curls on the blazing grill. This fruit-of-the-sea (frutti di mare — I love how Italians call seafood) succumbs itself to the best and most respectful hands. Tender, yielding. A baptism of fire kisses the natural ridges of…

Fish stories of Macau — Look closely. See those fluffy, crispy, translucent scales perking up at attention? Kruuusssch… Lighter than wafer-thin chips! And a ton more nutritious. Move over, deep-fried carbs. Don’t need you for a crunchy batter. Chef Tam got this horse-head tilefish fresh from the local market this morning. He pan-fried it and…

Char siu and Sunshine — In some cities, half the population seems to cook for the other half. Ovens roaring, stovetops steaming, eating is an unapologetic passion in Hong Kong. One of the most distinctive, down-to-earth culinary darlings loved across all strata in Hong Kong is char siu, pork barbecued the Cantonese way that only…

The other culture — Ewww! Do you eat this? As my friends shun parts of animals eaten in some cultures, I thank veteran writer Julia E Hubbel for saying it so eloquently in How to “See With New Eyes”: The Proustian Journey of International Travel: We have no right to impose our values on…

Food for saints, saints for food — Sink your teeth into the airy, fluffy choux pastry and cream that melts you. Laden with sweet ricotta cheese, topped with whipped mascarpone, showered with confectioner’s sugar, and capped with a pretty maraschino cherry. The zeppole! All flaky and sugary on your fingers? Good. Oh, deep-fried, not baked — only…

Japanese culinary secrets in a kaiseki dinner — Waters gift them artistic form and nutrients. The sun preserves them. Mortals forever benefit. The most esteemed chefs would dip a piece of kuragakoi kombu, the cellar-aged kelp from Hokkaido, into simmering water only once. It gives the most flavor to the best dashi base of the day. Once. And…

Wellness in Japanese cuisine — Bitter is sweet, and sweet is not the grand finale. The way I’ve been talking about flavors, you’d think it’s all about pleasure. Or is it? Why do self-disciplined Buddhist monks brand the 6 tastes essential for wellness? Supreme cooks for these monks live it inside out. …

What these tell you about the Japanese kaiseki dinner — I won’t bore you with how scrumptious the Japanese teppanyaki Wagyu tenderloin is. Yes, the fine marbling enables it to melt on the palate (I’ve previously had only beef cheeks fitting that description). Or that the sirloin crisps at the edges, while flavors burst in the mouth. No mustard. Hand-chopped…

Caviar and ice-dripped Dragon Well — For the pure enjoyment of someone cooking for us, we praise good eats. Humans are the only species that cook with fire. Humans also preserve nature’s best for symphonic eats. Experts identified kokumi, the 6th taste from aged and fermented foods, distinct from umami the 5th, or the four basics…

The Elixir — The phoenix nods 3 times. Winds howled, dust soared, fogs rose in the mountains. Come in, my friend. The Silk Road traveler washed his hands and settled down, relieved to see his welcoming hosts in ancient western China. Generations have served this rejuvenating brew to many a weary guest. …

The culture behind the good eats — In Macau, as in other parts of Asia, travelers may not be aware many Chinese-owned restaurants rest for the first three days of Lunar New Year, so restauranteurs get to celebrate as well. Food preparations at home would commence a full week beforehand, as various gourmet dried specialties take time…

The love of good eats — Fortunate enough to grow up in a family culture that values culinary excellence beyond flavor and plating, I relish every chance to appreciate a serious chef’s creations. I find it impressive to relate cooking to the consumer’s personality, health needs, and moods as a norm. Despite being a modern nomad…

More than an aphrodisiac — Ancient poets swooned over oysters in drunk-speak. Forget the slurpy fresh ones for a while. Foodies know the renowned French Gillardieu and Japanese Kumamoto types. It’s a different discovery journey here. I’ve been sampling the sunned varieties for years. Only species from the Sunrise Island (晨州), a mini 0.45 sq…