Kuzu Mochi with Grade B Maple Syrup and Kinako Powder

The Wandering Cook

• The House in Hong Kong
  Walking through the doors of The Upper House, life slows down a beat or two. The minuscule lobby is more like a decompression chamber to shed a little energy before taking a serene ride up an escalator designed to mimic a row of torrii gates. There is no front desk in the traditional sense because […]
• Dueling Wontons
  When I mentioned on Twitter that I’d be heading to Hong Kong for a few days, the food recommendations came pouring in. Everyone had a favorite, but the one place I consistently heard as a must-go spot was Mak’s Noodle for their Wonton Noodles. It’s a third generation Hong Kong institution and while the one […]
• Fullerton Bay Hotel Feels Like Home
  As much as I love traveling, staying in hotels night after night gets tiresome quickly. It’s around this time that I crave the comforts of home: like knowing how to turn off the lights, having a dock for my iPhone, and waking up in a bed that doesn’t make my back hurt. This last trip […]