I see the appeal of Japan. (Tokyo, Hokkaido, Sapporo)

Onsen (natural hot spring bath) in Niseko

As you might expect, I have countless photos, countless stories to retell, and even more recommendations for you to try.  However, I'm still catching my breath back here in Singapore, so in the meantime, here's a quick photo tour of my one week in Tokyo and Niseko (with a glimpse of places in between like Otaru).
Special thanks to Paul and Damien - gaijin as they may be, they were as amazing as a guide as any local could be. Thank you Kanae and Mai, who are not so gaijin, for showing me around Ebisu.

P.S. For those who have noticed that my hair looks more 'Japanese' these days, that's because I got my hair cut and colored in Omotesando at ACQUA.  My stylist is Kosuke Takezawa.  http://www.acqua.co.jp/
Tel: 03-3400-8585

 

Mille feuille in Midtown Roppongi

Omotesando Hills -  I did zero shopping for myself, sadly.

Roppongi night life

UKON to start and end a Friday night, the ultimate hangover prevention.

Cold soba with fresh herbs and shaved daikon

La Tour D'Argent Tokyo, French classics with the fine use of both French and Japanese produce, differentiating itself from its Parisian mother back in France. (see interview with owner Andre Terrail here)

The famous tuna, post-auction

Tokyo's Tsukiji Market - 7am in the morning

Otaru, quick stop on the way back to Sapporo from Niseko

The finest uni and ikura I've ever had the pleasure of having in my life.

Local yakitori spot in Hokkaido.  He takes pride in his craft.

Train ride from Sapporo to Niseko

Nightfall view from my cabin window

Whoops.  Back to Tokyo for a moment - this is Harajuku in a nutshell.

Mt. Yotei, the view we get from Niseko

Hello there!

Snowboarders and skiiers.  Jump away.

After a full day of snowboarding, this pretty Bernese Mountain dog is here to greet us

kampai! (Funnily enough, they don't serve Sapporo beer at Hanazono ski lodge, but Kirin.  Sad!)

You won't find tourists (except us) at this ultra local Niseko ramen spot.

Back in Tokyo.  Roppongi Crossing.

Food everywhere, including on our walk to Meiji Shrine

Sukiyaki, anyone?

My last meal in Tokyo: Pizza at Savoy in Roppongi

My last drink in Tokyo - how cocktails should be done. Also where I had the best bloody mary I've had in my life.

鳥松 やきとり
Torimatsu Izakaya
北3条西1, 虻田郡倶知安町, Hokkaidō, 044-0053, Japan
English: 1 Kita 3-jo Nishi | 北3条西1丁目, Kutchan-cho, Abuta-gun, Hokkaido 044-0053, Japan

Niseko Ramen Kazahana (http://www7.plala.or.jp/nisekoramenmount/menu-e.html)
倶知安町字山田170-50, Abuta-gun, Hokkaido, Japan 044-0081
English: 170-50 Yamada, Kutchan-cho, Abuta-gun, Hokkaido 044-0081 , Japan
* Order the "Niseko Ramen" (potato froth base) and mini charsyu don.

Isezushi
Save Inaho, Otaru, Hokkaido, Japan +81 134-23-1425
* Amazing fresh sashimi and sushi.

Kimamaya
170-248 Aza-Yamada, Kutchan-cho, Abuta-gun, Niseko, Hokkaido, Japan
Phone: +81 (0) 136 23 2603

Abucha 2
191-29 Yamada, Kutchan-cho, Abuta-gun, Hokkaido
Phone: +81 136-22-5620

Bang Bang
Hirafu Zaka Street | Hirafu, Niseko-cho, Abuta-gun, Hokkaido
Phone: +81 136-22-4292

Pirka
Higashiyama-onsen, Niseko-cho, Abuta-gun, Hokkaido
Phone: +81 136 44 1111

Hotel Niseko Alpen Restaurant Syokusai Hirafu
204 Yamada Kutchan-cho Abuta-gun Hokkaido
Phone: 0136-22-1105

Rakuichi Soba
Address: 431 Niseko, Niseko-cho, Abuta-gun, Hokkaido
Phone: 0136583170

Torimatsu
15 minutes from Hirafu, in Kutchan
Phone: 0136 23 2893

Gyu Bar
Phone: 0136-21-1432

Niseko Supply Company
190-13 Aza-Yamada, Abuta-gun, Hokkaido
Phone: +81 136-55-8861

Savour 2012 Highlights [video]

Interviewing chefs such as Julien Royer of Jaan, Alvin Leung of Bo Innovation, Andre Chiang of Restaurant Andre, Gunther Hubrechsen of Gunther's (for notatourist.sg & Appetite magazine, see videos below)

It's been an exciting weekend with Timbre Rock & Roots 2012 and the first time Savour Singapore 2012.  Savour, Singapore's first notable gourmet outdoor food festival was held over the last weekend of March at the F1 pit (right next door to Timbre's Rock & Roots at Marina Promenade).

Masterchefs like Alain Passard (L'Arpege, Paris), Hans Valimaki (Chez Dominique, Helsinki) and Enrique Olvera (Pujol, Mexico) joined other leading chefs and vintners from Europe, Asia, Central and South America in the inaugural Savour festival, the three-day food and wine fiesta.

Here are video clips of highlights of each day at Savour!
Soon we'll have a full length video of the event - look out for it on notatourist.sg

Day 2 - March 31, 2012


Day 3 - April 1, 2012

My first award for writing!

Amy Van, the editor of Appetite magazine, let me know that our article from July 2012 was named Top 3 Best Stories of 2011.  We're not entirely sure who nominated it in the first place, but it was a pleasant surprise for all of us.  Especially since it came with a $2,000 cash prize!

Appetite was the only food publication among the Top 3 winners.  Sometimes, we forget the origins of our food and sustainable practices in our increasingly fast-paced lives... Food publications should be the first amongst the lot to remind the world.  I quote Ms. Van, "More importantly, it is a testament to Appetite's status as the standard bearer not only for the finer things in life, but also the social and environmental considerations that come with their enjoyment."

Watch your step! (Bollywood Veggies)

On board for research on fish farms in Singapore (Barramundi Asia) with Mr. Kenny Leong by my side!

Me, Appetite editor Amy Van (and senior writer Kenny Leong) stuffing our faces last year for an article on chilli crabs at Jumbo Seafood East Coast

The winning article, "The Good Earth" leads Appetite readers through an 8-page journey, detailing some of Singapore's locally harvested fresh produce.  This includes quail farms (Lian Wah Hang Farm by William Ho), the aeroponics growing system (Aero-Green Technology, developed by NTU Professor Lee Sing Kong), fish farms (Barramundi Asia by Joep Kleine Staarman), and vegetable farms (Bollywood Veggies by Ivy Singh-Lim).

When you have a free afternoon, I highly recommend that anyone --local or expat-- visit the Kranji countryside to take a look at some of Singapore's farms.  The farms are quite happy to receive visitors - not to mention that it's simply beautiful out there.  The tranquility is amazing; you wouldn't even know you were still in Singapore.

(Click to enlarge)
Edipresse Asia press release on award

How to make "Economic Rice" even more economical [Singapore]

In Singapore 'economic rice' is sold at hawker centres, where customers can order a myriad of cooked toppings to be served with their rice. 
 
Are you the kind of person for whom every penny counts?  I have a friend who refuses to pay more than $2 for his mixed vege rice (or economical rice).  He may pay up to $3.50 once in a while, but he'll make a big fuss out of it.  Don't get me wrong - I love him for it.  There's something to be said about his dedication to finding the cheapest stall out there.  There's an art to making economical rice even more economical - after a while, the dollars and cents do add up.

Another friend alerted to me a post about this art, sharing his "personal experience on how to maximize the value of a plate of mixed vege rice."  The original tongue-in-cheek post can be found here.

He gives clever little tricks, including advice such as visiting near the end of lunch or dinner time.  While some dishes may be sold out, the stall owners will try to get rid the last of the remaining dishes, thus serving you bigger portions.  This works especially well if it looks like the dish is about to run out.

Other tricks include your phrasing: 'more rice' rather than 'add rice' implying a bigger scoop of rice for no charge, rather than a second scoop of rice, sometimes resulting in an extra charge.  Or watch your timing: order the meat first, so the stall owner knows you're not there to be a cheap skate, resulting in larger portions because of a better mood.  And order only one dish at a time.  If you don't rush him, the author surmises, "This gives more time for the stall owner to serve your previous dish which likely will result in a larger portion. When he is finished and noticed that you are still pondering over your next order, he may feel bored and add a few more slices of your previous dish while waiting for you to make your next choice."

He also speculates that male customers get served larger portions than female customers, despite the lack of price difference.  So ladies, he advises that you get your male colleagues to order for you.  Ordering vegetable dishes that contain meat sauces is also more bang for your buck, since you're paying cheaper vege-prices for a dish that's half meat.  For the same reason, meat dishes that contain vegetables are 'not worthwhile' for your wallet.

Most importantly, becoming a regular customer is a win-win for both you and the stall owner.

P.S. For those who are curious about how my friend manages to get a full box of economical rice for $2 all the time, he finds the cheapest stall, then only orders the vegetables (with meat sauce!).

Also see this post at www.notatourist.sg

Recap: Social Media Week Hong Kong

As I mentioned a few weeks ago, I was invited to Hong Kong to be a panel speaker at Social Media Week... on what else, but the topic of the food industry.

Social Media Week Hong Kong #food

See more photos from Harbour City's SMW album.

Fellow panel speaker, Chef Gregoire Michaud's recap of the event.
Enthusiastic attendee, Mister Yeo's recap of the event.

Follow twitters of the speakers and hosts of #SMWHKfood:
@victoriacheng @gregoireMichaud @chanchunwaihere @geoffrey_wu @ladyironchef @hkharbourcity @cookingdada 


Photos courtesy of Batman's iPhone4, unless stated otherwise. 

Before our group interview with Oriental Daily, Hong Kong

Karen Tam (Harbour City), Hilda Leung, Geoff Wu, Victoria Cheng, Brad Lau, Gregoire Michaud, KC, Chan Chun Wai

Photo from CampaignChina.com

My February in a nutshell (with the help of memes)

The dieting part isn't a ton of fun, but the daily workout and gym routine has been fantastic.  My body is addicted to the physical activity.  With that said, I've been eating ultra healthy, and in the long run, my body will thank me for that too. (Do you see me trying to stay positive?  Woe the self-deception!)

Planning to share what the new diet consists of in later entries.  It's been a challenge making food more interesting while cutting out all the things that make the culinary world so nice... butter, bread, bacon...

But no worries, my little honeybees.  I still indulge in gastronomic delights (see photos here).  After all, Gastronommy.com is about living your one life as you believe; live la dolce vita.  If you want some motivation to be healthy and look sexy, I'd recommend putting this away and instead visiting the blog of Singaporean-born, Malaysia-based Fay Hokulani (www.withlovefay.com).  Her daily meals look ridiculously boring, but that girl is serious hotness to boot.

Give and take, but here's to me trying to HAVE IT ALL.  Next: rule the world.

Dean & Deluca in .. Singapore!

Update: Dean & Deluca officially opens on Friday 22 June 2012.

I just arrived back from Hong Kong recently (see previous post about Social Media Week Hong Kong).  I flew off last week on Valentine's Day, so I wasn't home to receive a sweet little surprise...

What's this?!  Dean & Deluca in Singapore?  

Dean & Deluca, a New York born concept, is one of my favorite upscale groceries.  They'll be opening in Singapore soon at Orchard Central.  I'm nothing short of thrilled.  Woohoo!

Woohoo again.  I got Valentine's Day stuff after all!

And so did Mr. Tofu.  om nom nom.

Come meet me at Social Media Week (Hong Kong)

Be sure to tweet or message me if you're coming!

Social Media Week kicks off around the world in 12 cities from 13-17 February 2012.

Harbour City and Integrated Hospitality Management have invited me to be one of their speakers for the panel discussion on 15 February.  (See details here)

Building an Appetite for Social: What's cooking in the F&B industry?
We'll be discussing the impact of social media on the food and restaurant scene.  Speakers will include:

• Victoria Cheng (Editor, Restaurant Consultant and blogger)
• Chan Chun Wai (Columnist at Oriental Daily and Ming Pao Daily)
• Chef Gregoire Michaud (Head Pastry Chef at Four Seasons Hong Kong)
• Gourmet KC (Food Blogger, most prolific blogger on Openrice, columnist at Time Out Hong Kong and Weekend Weekly)
• Brad Lau (Singapore Food Blogger, also known as ladyironchef, he won the Best Food Blog in the Nuffnung Asia-Pasific Blog Awards 2011)
• Hilda Leung (TV Celebrity Chef)
• Karen Tam (Assistant General Manager – Promotions and Marketing, Harbour City)
• Moderator: Geoffrey Wu (Director of Communications of IHM Group)

Date: Wednesday, February 15
Time: 7:30pm - 9:30pm
Where: Harbour City - Prince Hotel Venue map: http://g.co/maps/ufz4k
Ticket price: HK$150, inclusive of 1 drink
Event details: SMWHKfood

Note to those in Singapore:
If you want to attend the food topic for Social Media Week SINGAPORE, then check out this page for more info: The Great Food Debate on Feb 15.  Obviously, I won't be there, but I'm sure it'll be interesting.

The truth about "soccer" vs. "football"

2012 Super Bowl Sunday has just come to an end less than 24 hours ago (GO GIANTS!), but the rest of the world could care less.

"Those Americans," I would often hear any Brit say with a mixture of pity and distaste (or by anyone who isn't American, for that matter).  Silly Americans with their nonsense pronunciations, measuring system, other side of the road driving, missing vowels (color/colour), and Super Bowl "football".

popular comic illustration floating around the internet

"American football is stupid!" say my many Brit and Singaporean friends alike.  And other times, "It's 'FOOTBALL', not 'soccer'.  Americans and your soccer... and Justin Bieber," as they roll their eyes.

But hold it right there.  First of all, Justin Bieber is Canadian.  So, we'd like to wash our hands clean of that responsibility, thank you very much.

Second of all, Americans aren't as off as you think with the term "soccer".

I probably wouldn't have believed it myself if it wasn't a Singaporean Cambridge-educated British loving chap who alerted me to this piece of knowledge.  There is Association Football and Rugby Football, Mr. Tan Yi Xun explained to me.  To differentiate the two, Brits abbreviated Association Football to socca (assoc/association).  The term only lost its popularity in the UK when football eventually referred to Association Football and rugby for Rugby Football.  Meanwhile, the Americans kept the original nickname.  In fact, today there are some among the British Isles that still use the term "soccer" as well.

So tease us Americans for our politics and metric system all you want, but back off about Justin Bieber and soccer!  Not such poor form after all, USA.


As posted on notatourist.sg