Timelapse in Yehliu

For some time I’ve been thinking about getting an action camera to document my tour experiences, and finally I’ve got myself a DJI Osmo Action. Having seen many amazing timelapse videos online, I’d like to get familiar with my DJI by making timelapse. Yesterday David and I went to Yehliu Geopark for photoshoot. David wanted…

Double Happiness

It’s always exciting going to a wedding reception – having a blast with the newly weds and enjoying the food and wine. Recently I’ve been to one wedding reception held at Ambassador Hotel in Taipei.  The hotel is well-known for its exquisite Cantonese cuisine, including my favourite suckling pig.  There were 12 courses, and many…

Exploring Taipei with Food

The other day I hosted a food tour with a lovely Dutch couple. We started around 4ish and had a wonderful time visiting different markets and stalls. I’ve found it interesting that people from different parts of the world have different perception towards to taste, a dish, or an ingredient. I can make a comparison…

Nice walk at night market!

The coronavirus really get people’s nerves. Compare to the neighbouring countries, Taiwan has fewer confirmed cases. Because of the SARS experience in the past, people are more attentive to their surrounding in order not to get infected. Amid of the decreasing numbers of international travellers and tourists, it is more relaxing to walk at night…

D-Place to Dine

D-Place – It’s a cozy space with homey decor, a comfy zone where you can enjoy gourmet food and wine with friends. This private kitchen made its debut in an old neighbourhood in Taipei on June 22.  Featuring modern French style fine dining with Asian twists, the owner/chef Dana simply wants to share her creativity…

Re-creating Dad’s Cooking – Take 1

Dad was a great cook, and he loved to eat, cook, and share. When I was little dad used to make crunchy and crispy shrimp pancakes.  Well, back in those days there was no fancy culinary jargon to describe dad’s cooking, and my sister and I simply called it “yummy deep-fried shrimp cake”. Dad used…

Today is a day that deserves a blog-post

Today is a day that deserves a blog-post. Back in April David and I had a half-day photo session with one guest who is passionate about food and photography. We had been zig-zagging between narrow alleys in old Taipei neighbourhood capturing street vibes, and after the photo session the guest went straight back to the…

Duck Blood – The beginning and the final touch

Many Taiwanese people love mala hotpot, and they can have it all year round. One essential ingredient for mala hotpot is duck blood. Oh yes duck blood 🙂 🙂 🙂  Soft and jello-like duck blood cooked in hot and spicy broth until it’s packed with flavour. Duck blood usually is a good indicator to determine…

Hot and Spicy

The other day I had a chilli sauce at a local restaurant which has brought me back to my childhood memory. It was mainly made of red hot chilli and fermented black soybeans. The heat from the chilli and the saltiness with a hint of fermented sweet flavour from the black soybean really create a…

See you next year!

The Duan Wu long weekend is finally over. This year I have tried to constrain myself from eating too much Zong Zi, aka rice dumpling, as it is very easy to have one too many. My buddy has brought me some Jianshui Zong made by his mother.  I like this kind of Zong Zi with…