Monthly Archives: April 2012

Champagne-fuelled Retail Therapy

Paid a little visit to my new friend Susanna’s design studio with the forever stylish and lovely fashion blogger Jing, with the promise of insider scoop of S.Nine’s latest collection and flowing champagne. Hidden in a commercial building in Soho, Susanna’s studio is minimalist and … Continue reading

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Garden Party

How to throw a garden party in style in this city where open space is so hard to come by? My forever-stylish cousin came up with a children-and-adult-friendly version for her daughter’s 1st birthday party. She picked an animal/jungle theme … Continue reading

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Coffee I: Barista Jam

Hidden among the dried seafood shops in Sheung Wan is this little gem opened by a coffee obssessive. The moment I walked in I know this will be my frequent haunt. Knowledgable staff.  Good coffee.  Cool space to relax and … Continue reading

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Cooking with Fresh Ingredients

When was the last time you cooked with fresh ingredients from scratch? My partner-in-crime Christie decided to host a house party with real food at her house and I could not pass up the opportunity to test out some of … Continue reading

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Wine-athon (California-themed)

One casual drink turned into a 6-hour wine-athon at California Vintage. And what a wonderful way to spend a Saturday night. Rustic and cosy, the California-themed wine bar is not only committed to serving the finest wines from the Golden State, … Continue reading

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One Third: A Project on Food Waste

Austrian photographer Klaus Pichler’s documentation of food past the sell-by date, “One Third”, is both extensive and resoundingly mind-blowing. It is evident that many edible things (so far 57 items and counting) can grossly decompose. Pichler’s portraits of food in advanced … Continue reading

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Waffles in New York – Part II

The authentic batter-based goodness, hailing from Liège in eastern Belgium, is a richer, denser, sweeter, and chewier waffle compared to the American version. Invented by the chef of the prince-bishop of Liège in the 18th century as an adaptation of brioche … Continue reading

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