Hi all, long time no see…

Nanjing Olympic Sports Center; Nanjing, China (c)Nanjing POOL

I’ve been approximately a month away from my food blog since I’d been super busy working on Nanjing 2014 Youth Olympic Games, which was a totally awesome experience that added value to both my personal and career life!

During the entire August in Nanjing, my colleagues and I have tried out many different restaurants. There were a few good ones that we kept returning to because of their proximity to the Olympic Sports Center of where our office was, and there were some that we’d only been to once but left behind a very good impression.
Generally speaking, Nanjing’s food tastes a lot stronger than the food in Hong Kong. Even if we asked for less salt and oil, we often got ignored, and the food would still be quite salty and oily… delicious, but not very healthy.
Also, experience tells us that places that look older and more local usually offer better food. I mean, you can imagine that some places have obviously overspent on interior design and overlooked the quality of the dishes. (Of course, exceptions do exist!!)
Please give me some time to rearrange stuff, and in my next blog post I will introduce to you Xi Ming Restaurant! 🙂
– Judith

Thoughts: last day with Spirito diVino…


Today is officially my last working day with Spirito diVino Asia bi-monthly magazine. Since the beginning, I’ve been hands-on contributing to #1 – 9 issues and it’s been great fun.

People are surprised to hear that I’m leaving and further pursuing my career in an advertising firm. One of the questions I got asked most often was:

Q: It’s such a nice job – eating and drinking every day (“every day” is so not true, however)! What makes you want to leave?

A: Indeed, the best part of this job was to get this huge exposure in the fascinating food and wine scene that opens me up to great food and great wines, chefs, vintners and people in the trade, but the thing is, I thought it’s time to engage in something different, faster and more exciting. I’m a typical Sagittarian and it therefore makes sense. Impulsive much? No, not really.

So, please expect the coming posts that are to let myself recap the nicest things that happened during these 1.5 years. Coming in chronological order, they will be the wine-dine experiences that I particularly want to remember and share with all of you.

P.S. There is this unstated rule at offices that those who resign should give out “farewell cookies”, with a hope to maintain a friendly relationship with ex-colleagues. I had too, but rather let them choose their fav drinks from the TenRen’s TEA menu – which everyone likes. The photo above is 913 King’s Milk Tea that I got for myself.

P.S.S. Thank you all, stay in touch! 🙂

– Judith

Thoughts: food that gives you goosebumps?

Recently, a colleague came back from a media luncheon with a frowning face because she only realized one of the dishes that resembled but felt coarser against the palate than turkey meat was from the horrendous-looking guinea fowl.

I have then decided to ask around and see what others think are the most revolting food they have eaten. I got replies such as deep-fried insects, blood clams, frog leg porridge, pigeon head / brain and bull testicles; out of which, the idea of grilling cow udder is prolly the most bizarre while live frog sashimi (YouTube: gross content alert) is ultimately WTF and inhumane.

Personally, African snails (as found in Chilli Hot Snails in Chinese Wine) are very gross since I’m scared of snails but ironically I’m fine with eating whelks. Non-living-ingredient-wise, cinnamon tops the list.

– Judith