I’m naturally a planner. It’s not that I can’t be spontaneous (although, actually, I probably can’t), but I like to be prepared. So if you’re wondering why I’m already concerning…
Lao Cafe is adorable. Pale blue, with a stripped-down industrial-chic interior, a colourful mural, wooden benches in shades of brown and pastels. I first came across it in a review…
We started the meal with a mutton roll, a delicately spicy croquette filled with mutton meat, its pancake coating bright and crispy. Then an almost lacy dosa, a kaleidoscope of texture, soft and chewy and crispy, the batter a little tangy and nutty, to be dipped into sambar.
The menu is utterly confident in its use of offal and traditional Chinese ingredients in the most innocent looking parcel: a steamed bun.
But is this who I want to be? A maker of smoothies, a drinker of lukewarm lemon water, a calorie-counting kombucha-sipping consumer of kale and sweet potato, a self-righteous enemy of white foods by day.
New Year’s day. Time to try out that new smoothie maker you got for Christmas. Have you been to the gym yet? Me neither. But yes, definitely tomorrow. Definitely. Kale…
Most of my meals are eaten at my desk, straight from the Tupperware, its cover gently dipping in the middle, battered by too many runs in the microwave. Others are…
In the case of Chinese laundry, pictures of geometrical dumpling omelettes, and sides of pale milky buns, trickling onto my Instagram feed, looked spanking fresh, and astonishingly not swimming in oil.
