The freshly made ondeh-ondeh at Aku & Dia on Jalan Hang Kasturi off Jonker Street have inspired us to make our own. The Melaka-made glutinous ball snacks have got so much gula melaka filling the sugar's crystals are still intact at the core, even after surfacing in the pot of boiling water. Every bite is a pillowy pop of smoky, sweet liquid, and light crumbly crunch. We inhaled ten (RM2 for five pieces), and ordered another two portions before we were done. Watch this space for an update.
Filtering by Category: Travel
There is a never-ending quest for the new and the novel in Jakarta, but it's really the oldies that are the goodies.
This meal of mostly Surabayan staples at Handayani Prima, shared with old friends and family members nailed that adage -- we didn't head to the newest restaurant in town, but one of the most reliable (it's been in place for almost 30 years).
We reconnected over a justly spicy nasi goreng kambing (fried rice with goat), sweet and nutty beef rawon (black beef soup), stir-fried hearts of the banana (banana blossom), and -- the highlight for me -- really tender marrow satay.
Sometimes it's important to pause: why chase the new when the oldies were already so good to begin with?
As recommended, I contemplated life with two beautiful bowls of soba at Arashiyama Yoshimura. One was of strands in warm, tangy stock and all the fungi and ferns off the forest floor. The second, was springy and cold in a delicate soy dip. Nothing goes to waste -- at the end of the meal, a small jug of warm gruel-like water is presented, to be added to the dip and drunk. Life looks really good from here.
It's 4.45am on a Wednesday in Osaka, Japan. The fish market is quieter than expected, and the haul of tuna looks to be limited and juvenile. What the fishmonger above brought in was the biggest among the fish we came upon.
The subdued atmosphere could be due to the drastic cutting of Japan's allowable haul of immature bluefin tuna from the Pacific (by 50 per cent in 2015), although it has been reported that the Japanese - the world's largest consumer of bluefin tuna at 80 per cent - have not been supporting the extra conservation measures. Stock assessment done in 2014 showed that the tuna population level is nearing historically low levels and is experiencing high exploitation rates, and those numbers are set to deteriorate if we continue the way we do.
Tuna fish can spawn millions of eggs a year - our ravenous human appetite is just not giving the fish's population time to recover.
Working on a story on vertical farming in Asia, I came across Pasona - a recruiting firm whose Tokyo office space doubles up as an urban farm.
Of the 215,000 square feet space in the nine-storey corporate office building in Otemachi, about 20 per cent (43,000 square feet) is green space: staff can harvest 200 species of fruit, vegetables and rice here, most of which are used in the office's cafeterias.
What impressed me the most about this farm-to-table, zero-food-mileage office was the reason behind this conscious use of space...Read More