Ponytail Journal

Travelling always does wonders for the soul and for the kitchen, bringing new techniques and flavours to the chopping board through unfamiliar experiences. Anne Berry found herself in a traditional stilt house grilling a Vietnamese favourite: chả lá lốt or minced pork in grilled betel leaf.

One man’s trash is another’s treasure in the long gone Lap Sap Wan, Rubbish Island, Hong Kong. Big dining groups have opened up a flurry of cloned restaurant concepts in the area since few independent chefs can afford those ambitious rents, while gems like Alvy’s exist just around the corner. Anne Berry tells us about the tastiest pizza crusts on the island.

Usually on the “regular” side of the bar like the rest of us, Lauren hops behind it to learn how to make a good Gin & Tonic. The simple classic, she soon realizes, is not as easy as one thinks. Venturing all the way to the infamous gin bar Teens of Thailand, Lauren aims to learn from the pros. With a little help from co-owner Niks Anuman, Lauren is now behind the bar as they create their own twists on the classic G&T.

Anne Berry has plucked a few select spots from her favourites for your next winter cruise. We are sure Nagano is no slouch in the summer, but everyone knows winter holds all the best rewards

The increasingly expensive rent and labour cost in Hong Kong has forced many companies over the last two decades to vacate their corrugated iron gates and reestablish factories further north in Mainland China. Anne Berry shows us some exciting eating and drinking experiences that prove a more grassroots approach to Hong Kong’s cutthroat food scene, all of which are taking advantage of the new abundance of industrial space.

At Casa Lolea in Barcelona, the booze is fresh and served on generously sized ice cubes, and their food is well thought out, humble, but luxurious all the same.

Tong Chong Street Markets in Hong Kong does not seek to replace wet markets, but rather provides a complementary alternative while giving a little helping hand to the growing number of innovative vendors in this overgrown city. It’s a breath of fresh air in a city that thrives on chain stores and big brands – wander around the market and you’ll find locally brewed beer, gooey homemade brownies, and freshly churned almond milk ice cream, all crafted by young entrepreneurs. Anne Berry dives into the delicious degustation

This Sunday I’m pulling out my favourite recipe, my tastiest Burmese chicken curry that I discovered on a trip to Myanmar a couple years back. I watched a curry stall lady prepare this dish out back behind her side of the road curry stall where we communicated with smiles and many animated hand movements. I will always think of her when I have this super tasty stew that is wonderfully mellow from the addition of lemongrass to the turmeric and red onion based curry paste.

This week Anne travels by rail around the island of Shikoku to explore the land of udon, intricate feudal castles, and her favourite fruit – the prized yuzu.

There are people who love tea, and then there’s Shinya Sakurai. Although Japanese tea ceremony practices date back to the 9th century, Sakurai’s expertise is a rarity in contemporary Japan. After training for 12 years to become a tea master, Sakurai opened a small tea room in Nishi-Azabu called Souen. Anne Berry explores a perfect blend of modernity and tradition, resulting in one of the most innovative tea rooms in the world.

The beauty of a fervently creative city like Tokyo is what you can find in the nook and crannies if you look closely. This week we explore a little-known treasure in the city’s center: Miyagawa. Anne Berry tells us about when she had the most delicious tempura ever.

Tokyo: Along the Toei Oedo metro line sits a discreet little place called Bar Gen Yamamoto. Picture a small space carved out of a 500-year-old Mizunara tree, seating only eight at a time. There is no music or gaudy bar décor, merely an ikebana flower arrangement near the door. The menu itself is limited to either a tasting of 4 or 6 cocktails and their philosophy, seems quite simple: to make really really good cocktails.