The first email from Ffiona’s PR lady was a succinct one liner in which she asked if I wanted to know more, and inquired about my publicly available site stats. Naturally, I replied with a link to my numbers and an obligatory yes to her offer. A couple of days later, Ffiona (the owner, hence the name) followed up on my reply with a personal pitch about her restaurant. She started her message by establishing both our passion for the edible things. Her pitch was much shorter than the milliards of superlatively written releases that I receive and I’ll be honest, I give very time to reading them these days. On the other hand, this was something I read almost halfway through. There was something a touch more personal about her email (or I’m just that gullible). She had told me about her hands on approach to her now sixteen year old labour of love and informed me that many local to the area, consider her restaurant to be the quintessential (ok that’s me paraphrasing now) cosy neighbourhood spot. I was sitting at a hotel lobby in Berlin when I got this and thought it would be nice to check it out
Happy Chinese New Year folks, it is the year of the majestic fire breathing dragon. If you’re...
Yay, I visited the world’s very first 3 Michelin starred Chinese restaurant. First things...
… I write to you as I lie on the blackened brown beach in Brunei. It overlooks the oil rigs...
This is the only time you’ll see the food menu, because these three items are quite literally...
AKA …where Kang spent most of his moolah this year. The time has come to reflect on...
Who comes up with all this fiction just for a restaurant? This is the persuasive language...
My food writing invariably boils down to a caricature of self-indulgent cliched hyperbole or...
Damn it, he’s done it again. (He being the elusive blurryman with the fire red scarf, and...
