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It is indeed; if you like Xiao long bao, Din Tai Fung restaurant there serves some amazing ones. They even have a branch in Taipei 101 building, I think. Highly recommend it :mug:

It's from a book that we were given in a Thai cooking school in Bangkok; will take a photo of the recipe tomorrow and post it here :mug:

Tom Yam Goong coming to a boil.

Steak salad

Nice light stew in a tagine - with zucchini, mushrooms & shrimp.

Chile con carne over Thai red rice, served with mango chutney.

Ngoh Hiang Minced pork, minced shrimp & finely chopped water chestnuts with a multiple of Asian seasonings, wrapped in dried bearcurd skin, basted with a bit of oil and baked in an Airfryer (traditionally, this dish is deep fried). Came out absolutely delectable.

Just curious - what is the rationale for that little dimple in the middle of the burger?

One of my favorite things to eat - pasta putanesca.

Looks awesome! :mug: Is it beef or lamb?

Ribz!!! :tank: Couldn't find "liquid smoke" called for by the recipe, however they came out quite tasty nevertheless.

Ye, will try to seek out more of his recipes; he's got some really interesting ingredient combos. :mug:

Interesting amalgamation of roasted sweet potatoes, fresh figs and scallion/chilli pan-fried mix. Seasoned with balsamic reduction. Sounded pretty outlandish when I first read the recipe, but came out really good...

I absolutely love eggplant as well :mug: Here's the recipe that I used: https://www.maangchi.com/recipe/gaji-namul :tank:

Crab and Dried Scallop Soup (should've added a bit more corn starch to thicken it up) + Gaji-namul (Korean eggplant side dish)

Golden Strong Ale with ginger-infused brown sugar: https://www.brewtoad.com/recipes/dry-belgian-golden-strong-ale

A bit of smoke in the paella must be delicious!!! :mug: Being an apartment dweller, I have to make-do with a stove-pot + oven bake version. ;)

I typically buy it in the supermarket in small plastic packets. Something along these lines: https://www.amazon.com/dp/B000LR0Y44/?tag=skimlinks_replacement-20 :mug:

Beautiful cooking! Love the damascus steel on that knife. Is it Japanese?

Squid-ink paella.