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Happy 9th Blog Anniversary with Zeboy’s Granola

It’s really hard to believe, but we’ve hit the 9th year mark with this humble blog of ours. We’ve learnt so much and come so far. We can’t wait for what the next 12 months will bring us, but we can only hope that we ramp it up full throttle before we have the big one next year!

Anchor Milk: A Delicious Sensory Flight

“Milk is milk, is milk”. Or so goes the saying. We recently attended the launch of New Zealand’s Anchor milk into the Australian market, and boy were we surprised. A new tasting experience that showcased milk like we never have before.

Fashion Style Tips On A Budget

Want to dress and look like a million dollars, but struggling to find the cash to make your style work? Here are some tips for shopping on a budget and still looking like you walked off the fashion runway!

Noma Australia – Rene Redzepi forages his way into Barangaroo, Sydney

Noma Australia! Who would have thought that one of the top chefs’ in the world would uproot his entire team and bring them halfway around the world to set up a 10 week pop-up restaurant with a 30,000 wait list? Rene Redzepi, that’s who. This is our review from their first weekend service in Barangaroo, Australia.

Ramen Fried Chicken Recipe

Have you tried the #RFC? The whaaat? The Ramen Fried Chicken? No? What is it? Why does it have ramen? All these questions and more, will be answered in this single recipe post. Thank you David Chang for this introduction to our lives!

Lemon Thyme Tart Recipe

Do you know what time it is? Why, it’s Thyme for a Lemon Tart! Ouch! Here’s a recipe that will bring both savoury and sweet lovers into harmony.

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 Dining Out: Haku, Hong Kong. Finishing our meal at Haku with a dessert paying ode to the Japanese Green Apple with the apple being presented as an Apple Jam, Apple Sorbet, Apple Crumble and cooked in Sake Syrup. It is served with Daikon infused Apple Liquor. And finally, some petit fours to end the meal. @HakuHongKong @agux1988 #50BestTasteHunter #HakuHK #HongKong #ZeboyinHK  Dining Out: Haku, Hong Kong. It's seafood galore at Haku! How amazing does this Hokkaido Uni on Brioche look? The sweet, creamy & briny sea urchin goes so well with the buttery & crunchy brioche. This is my kind of toastie. There was also the umami-laden Lobster and Black Olives dish. Succulent lobster paired with cauliflower puree, lobster sauce, shio-konbu and black olives. Next up, Suzuki & Tomatoes, Japanese seabass is charcoal grilled and served with Fukuoka clams, Tomato sofrito, Jamon & Tomato water. @HakuHongKong @Agux1988 #50BestTasteHunter #HakuHK #HongKong #ZeboyinHK  Dining Out: Haku, Hong Kong. Vegetables with Yuzu Kosho. Haku brings in fresh produce from local organic farms in the New Territories. @hakuhongkong @agux1988 #50BestTasteHunter #HakuHK #HongKong #zeboyinhk
 Dining Out: Haku, Hong Kong. The last savoury courses for the meal and talk about saving best for last. Rice & Abalone was such a heartwarming dish as it was inspired by chef's grandmother's Arroz Caldoso he had growing up. Chef's version is made with Abalone with Kurokashiwa Chicken and Yumepirika Rice from Hokkaido. Iberico Pork & Seaweed uses premium dry-aged Iberico Pork cooked on the grill and served with Zucchini Canelon Roasted Eggplant, Lardo, Star Moss Seaweed and Plankton Sauce. @HakuHongKong @Agux1988 #HakuHK #HongKong #50BestTasteHunter #ZeboyinHK  Dining Out: Haku, Hong Kong. A trio of fresh sashimi presented in a lovely tray resembling Spring. . - Hamachi, Akegarashi, Menegi. - Sea Urchin, Wakame. - Yari Ika, Lardo, Hanaho. @hakuhongkong @agux1988 #HakuHK #HongKong #50BestTasteHunter #zeboyinhk  Dining Out: Haku, Hong Kong. I've heard so much about Haku and was bummed I didn't get a chance to dine here the last time. Last month, before getting onto our ferry to Macau for the Asia's 50 Best Restaurants Awards, I managed to squeeze in lunch at Haku. For our welcome snack, we were served a Squid Ink Tapioca Chip with Roasted Sweet Onion, Chevril & Spanish Foie Gras. This was followed by Chanwanmushi & Caviar - Ichiban Dashi, Yuzu, Daikon, Soft Rice Cake & Karasumi. Immediately after that, we had the Mochi with Dashi. This was great as I have always associate mochi as being something sweet. Having mochi served as a savoury was a refreshing change. @hakuhongkong @agux1988 #50BestTasteHunter #HakuHK #HongKong #zeboyinhk

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