You’re in Hong Kong, you’ve been on the Star Ferry one too many times, you’ve seen the big Buddha, and if someone merely mentions Dim Sum again you’ll explode like a xiao long bao being brutally destroyed by an amateur. And now it’s time. You crave the real deal; not just food made in Hong Kong, but food eaten by Hong Kong…
Read MoreDigital nomad. A term I first came across ten years ago when I was a fresh grad out of Central Saint Martins, trying to break into the ad industry in London. There I was, sitting in the uber cool open-planned offices of a digital agency in Shoreditch as an intern, when I was given a brief to work on their latest campaign - the Skype nomad. The idea was to send someone - this ‘digital nomad’ - travelling around the world in a month. She would be photographing, blogging, vlogging her journey all via Skype, and I remember thinking, is that for real?
Read MoreFirst impressions. Smoke. Lot's of smoke in the kitchen. Perhaps the ventilation system isn't working. Or, as we'd soon come to realise, this chef loves fire...
Read MoreWe’re sat along a communal bar, facing a wall full of magazine clippings and reviews for what this place specialises in - Black Truffle Sang Jin Bao. A sign tells us not to add any vinegar to this variant of the traditional Shanghainese bun, for fear of ruining the flavour. We obey. Another sign warns of the dangerously piping hot sauce within the buns - we’ll later regret not paying more attention to this...
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