I am not ashamed to admit I ate this many times during the one week duration of my stay — even ordered takeaway which is called dapao or tapao. Non-takeaway nasi lemak from Village Park. Village Park Restaurant Lunch only No. Tel: 03 — From the attention he pays to every single detail in his shop design, hand towels, and even specialty toilet paper , to ceramics, his choice of staff all reflects in his stunning food.
His shari sushi rice was literally perfection. Of course nodoguro. Not a fan of cured neta that is pungent, or shari that is too sour I can name a handful of super famous spots that are aggressively flavored.
On and on I can keep going but honestly, I only remember being blown away. Asking trillions of questions like I always do. And not retaining most of the information… hashtag OLD. Tokyo has hundreds of phenomenal whiskey bars with jaw-dropping collections of whiskeys that are near extinct.
These bartenders or masters, as they are called in Japan are spirit shokunin, masters of their trade. The amount of knowledge they have is unreal. And the best part is every one of the barmasters are extremely generous with sharing their knowledge. Or shit outta luck. Enter this piece. So on Twitter, I connected with a bartender-slash-writer who wrote an exceptional, most relevant piece on Japanese whiskey as of He touches upon an up and coming obscure brand called Ichiro like the baseball player that I was introduced to in Tokyo a few years back.
And then, Ichiro has two types. One solely aged in Mizunara and another, a blend. Personally I prefer the latter vs the former. It has more depth. Since I shared this knowledge on Twitter, thought I should post on here too. Afterall, Tweets just … disappear into the Internet blackhole.
They say deaths come in threes and boy has the culinary world in suffered the effects of that urban legend. First Anthony Bourdain. Then Jonathan Gold. My first experience at a Robuchon establishment was in Tokyo, where he owns this strange mansion-esque building that houses three Robuchon restaurants and one bar. And that is the extent I know about him: A decorated chef with a lot of stars around the globe. Reading tributes, I now have a better understanding of the man and the impact he had on global fine dining.
They are French style mashed potatoes, creamier and richer than the mashed potatoes Americans are used to, perfect for when you want to control mashed potato intake because honestly I can eat an entire pot of American style mashed potatoes.
He also taught me a lot about tacos and burritos. Rick Bayless uses Tamazula hot sauce. Almost all of the store-bought products top chefs rely on make sense. Why bother wasting time and energy making something if store bought ones taste better? In no means am I a purist but these are three star Michelin chefs!!!!!!
Preserved lemons are just salt and water. Variations may have added spices and lemon juice but come on! What is so difficult about tossing some spices or squeezing juice? Not to mention, he is a master chef and restauranteur who owns chains and employs thousands of people. He can easily have minions make preserved lemons. Buying pre-made is just lazy. And he uses dashi powder? I am strangely disappointed, extremely offended, and most of all sad, since I no longer trust these chefs.. Makes me never, ever, want to step foot into Daniel or any Boulud restaurant ever again.
Byblos Grill Originating from Yemen, mandi is a one plate dish consisting of a protein usually beef, chicken, goat, or lamb with rice cooked with a special blend of spices. I then fell into the business of aligning business objectives to technology. In my free time I am an advisor to several start-ups, mentor and consultant. PixelBits started because of FriendFeed backstory is here , where I spent down time posting random photos, links, and articles.
PixelBits appeared on some site called Techmeme a few times. PixelBits has evolved exactly to its name, bits of pixels — random thoughts on social networking, technology, personal thoughts, and things I find interesting. Now, I mostly focus on Asia.
I am not head of emerging markets anywhere nor am I an analyst. I am a technologist. I saw the disruption of music, telecom, hardware and electronic industries.
I lived it. Breathed it. Worked in it — and still do. There is nothing I am more in touch with, than technology even myself. So yes, my posts are mainly qualitative observations. I depend on multiple analyses and news pieces, blogs and tech blogs, and even Twitter, to stay on top of hot topics. As someone on the ground in Asia and knows the US market, I hope to bring cultural truths which supports numbers from people who get paid to conduct quantitative analyses.
I love technology. I also have a lot to say; too much sometimes, as I am living in one of the most exciting markets in Asia.
This blog, is the outlet I dump my thoughts.
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