These delectable crunch-parcels are one of the most popular toppings for udon and soba in Japan, and it’s easy to understand why. They start off crunchy and sweet, and over time the batter absorbs the broth to make for fabulously juicy mouthfuls…

We love the old-world, gruff charm of Kao Rou Ji restaurant in Beijing’s Houhai precinct. This gorgeous area is right on the lake and although it has been hijacked somewhat by souvenir shops and pizza joints, it still speaks of a time when life was a little less polished and a lot less Westernised. The dining room is filled with the smells of cumin and lamb and barbecued meat and this dish reminds us of being there…