Ponytail Journal

Ponytail Pal Kiwi talks about a hometown specialty street food that’s all about offal. We give it the Guangzhou thumbs up.

We show you how eggs are fried in the South East of Asia. Sooo... crispy

These tender and crispy chicken wings are marinated in Southern spices and herbed with Thai zingers like lemongrass and kaffir lime leaf before dunked into beer batter and fried golden. Simple snack food made luxurious.

Exploring the unseen world is something we love to do. It’s that ’woah’ moment you experience when two completely different flavours combine to make something totally new

This is one of the most elegantly subtle and quickest Thai soups to make. It’s packed with fragrant herbs like lemongrass and kaffir lime leaves while coconut milk gives a silky soft finish to the dish. You may use chicken or any preferred protein. Try this at home y’all !

I partnered up with Ponytail Pal Patty to bring you a fresh new flavour. These Masala gyoza are fried in a special way to ensure ultimate crispiness with a great curry taste !

At The Barn in the ski village of Niseko, Northern Japan, classic cocktails are given a spin with local ingredients. PTJ presents their Negroni made with house infused Yuzu gin that has citrus-y super powers. Watch how it’s done.

This week I find myself in Northern Japan where it’s kind of a magical place for produce. The cold waters and sunny landscape bring an array of tasty things like super sweet corn, potatoes, my favourite milk in the world, great beers, the country’s famous whiskies, scallops, oysters, and snow crab.

If you ever find yourself in the central region of France in an area called Creuse, named after its mighty river that permeates...

GET GOING! DELICIOUSNESS AWAITS! P.S. Find my quick smart recipe for GREEN CURRY PASTE here.

There’s nothing to be afraid of when making your own curry paste. To me, the best pastes are made by mortar and pestle because...

Because tropical breakfast-ing is much delicious /