228 – On Asian Backlogs: Triptych 35

Permit me to greet each and every one of you a Happy New Year before I proceed, despite being well into 2020 already! I've been busy with work and spending the holidays with the family - thus, I wasn't able to follow up my December streak. I know this is rather sad news, but this …

227 – On Traditional Modernity: The Genki Sushi Experience

Sushi and sashimi have been ubiquitous components of Japanese cuisine for the longest time now. Nuances of tradition, culinary skill, and fresh ingredients usually come up when one mentions these words. Tsukiji is considered the mecca of sushi and sashimi in the latter's country of origin, with freshly caught fish from the sea auctioned off …

226 – On The Malacca Melange: Banana Leaf, Trinoma

Eating meals served on a banana leaf always evokes a rustic image of a simple life in many countries around the world. There's more to the lowly banana leaf than meets the eye. For one, it's used as a sturdy yet biodegradable food packaging material due to its flexible and waterproof qualities. Throw it away …

225 – On A November Update And Turning 29

Let me start this update entry with a rather heavy confession. I once posted on Facebook some years ago that I'm good once I reach the big 3-0. By this, I meant that I was ready to die anytime after my 30th birthday. What's the use of trying to carry on when nothing awaits you …

224 – On Asian Sensations: Triptych 34

I haven't been writing something related to food since I reviewed UCC Clockwork at Vertis North last month. Life has been, admittedly, rather uneventful; still depressed yet still trying to keep up. Nevertheless, let me make up for that slump with this new triptych. The restaurants I will be featuring here were originally slated to …