Brunch, Magic Coffee, Chocolate, and Pasta Perfection

Melbourne’s reputation for excellent brunches was confirmed at The Hardware Société. I enjoyed a beef brisket with pearl onions and a soft-boiled egg, as well as an ahi tuna dish served with soft-boiled eggs and hummus.

I had heard of Melbourne’s reputation of having a really strong coffee culture, and I was eager to try the local specialty known as a “Magic”. This Melbourne invention consists of a double ristretto (a short, concentrated espresso shot) topped with steamed milk in a smaller cup than a standard latte. The result is a strong, creamy coffee with a rich flavour profile. While the coffee didn’t impress me as much as I expected, I really enjoyed the latte art.

The city’s culinary scene extends beyond coffee. I noticed a trend of adorning dishes with edible flowers, which adds visual appeal and subtle flavours.

I also visited Koko Black, a local chocolatier. While their actual chocolate tasted mediocre, their chocolate with embedded Tasmanian honeycomb stood out. The sweet, crunchy honeycomb added a nice crunchy texture and flavour to the chocolate.

One of the culinary highlights was dinner at Tipo 00, where we tried their pasta tasting menu. The freshly made pasta was cooked to perfect al dente, offering just the right amount of resistance to the bite. Their squid ink pasta was particularly memorable. This striking black pasta had a subtle briny flavour, with a silky texture that paired nicely with seafood. We took some leftovers home and they still had that al dente texture even after going through the microwave. Although I tried some wine pairings, they paled in comparison to the exceptional wines we had experienced at Oakridge Winery. We also attempted to dine at Serai, a Filipino fusion restaurant, but our poor planning meant we were still too full from our earlier meals to fully appreciate the experience.

On a lighter note, we spotted an ice cream shop called “Bing Chillin,” which I thought funny because it’s essentially a reference how John Cena says “ice cream” in Chinese. No idea if it even sells ice cream or whether it’s good.

Oakridge Winery

The culinary highlight was an indulgent four-course meal with wine pairings at Oakridge Winery in the nearby Yarra Valley. In my excitement, I committed a traveller’s cardinal sin – I forgot to take pictures of most of it.

The menu featured dishes that were a symphony of tastes and textures. We savoured duck with celeriac, chard, and blood orange. Another standout was the Smith & Jackson sirloin (local from the Yarra Valley), accompanied by spinach, charred leek, and horseradish. I particularly enjoyed the interplay of the beef’s richness with the sharp horseradish and slightly bitter charred leek. Even the potatoes served alongside were perfectly crisp, adding a satisfying textural element. For dessert, a chocolate torte arrived paired with artichoke ice cream (I was skeptical about the artichoke, but found surprisingly delightful). In addition, we indulged in a silky smooth buttermilk panna cotta served with sorbet.

Being at a winery, it seemed only fitting to opt for the wine pairing. The 2017 Oakridge Blanc de Blancs was a particular standout. This sparkling wine offered crisp multi-dimensional notes of citrus. Too bad this wine isn’t available where we live. For one of the wines, the waitress could point out in the distance where the grapes came from because those grapes came specifically from this plantation as opposed to the other Oakridge plantations in the area.

We spent nearly three hours at our window-side table, savouring each course while gazing out over the winery. The view of neat rows of vines stretching into the distance added to the overall sensory experience. Our waitress guided us through each course, explaining the intricate details of every dish. Even though her explanations have escaped me, I still appreciated the experience.

After our leisurely meal, we had hoped to take a stroll around the winery to walk off some of our indulgence. However, the weather had other plans. Despite it being only 12°C, the cold felt more biting than we expected.

Queen Victoria Market

This sprawling complex houses vendors selling everything from touristy trinkets to fresh produce. While some areas featured items of questionable quality, the stalls offering movie poster prints and art prints of landmarks of different countries interested me the most.

The market’s expansive food section was particularly impressive, reminiscent of markets I’ve visited in other cities like Vancouver’s Granville Island Market or Toronto’s St. Lawrence Market.

Laneways and Arcades

Melbourne’s laneways are a defining feature of the city’s urban landscape. These narrow streets and alleys, once neglected, have been transformed into vibrant pedestrian thoroughfares lined with cafes, boutiques, and street art. I explored Degraves Street, one of the most famous laneways, and was captivated by its European-style atmosphere and array of eateries.

Nearby, The Block Arcade offered a glimpse into Melbourne’s Victorian-era architecture. This elegant shopping gallery, built in the 1890s, features mosaic-tiled floors, a glass canopy, and wrought iron fixtures. Inside, I discovered the oldest tea rooms in Australia and, surprisingly, a Dr. Seuss art store selling high-end paintings inspired by the beloved children’s author’s works.

Flinders Street Station

Flinders Street Station, with its distinctive yellow façade and green copper dome, serves as a major landmark and transport hub. Built in 1910, it’s Australia’s oldest train station.

It reminded me a bit of Toronto’s Union Station in the sense that they’re both iconic transportation hubs of their respective cities.

Motorsport and Automotive Experiences

As a mild Formula 1 enthusiast, I visited the Melbourne Grand Prix Circuit at Albert Park. I tried to drive around the track, but found some sections blocked off.

The lake at Albert Park offered a view of Melbourne’s skyline. To my surprise, I spotted black swans gliding across the water – a first for me, but probably an unsurprising Australian sight.

Dutton Garage is a great place to go for car enthusiasts. This rare car dealership and showroom houses an impressive collection of vintage and exotic automobiles. I was particularly drawn to the classic Porsche 911s, with their iconic sloping rear deck, round headlights, and rear-mounted air-cooled engines. The showroom also featured sleek Ferraris and a few McLarens too.

I also had the opportunity to visit a BYD dealership. While not available in North America due to market dynamics and potential import restrictions, I got to get a glimpse of these Chinese-made electric cars, that to me had Tesla-like qualities, but at a lower price point, thanks in part to Chinese government subsidies. A cool fact I learned about BYD’s innovative battery technology that they can make batteries that don’t ignite when punctured, potentially allowing the batteries to be integrated into the car’s frame to reduce weight.

Shopping and Urban Exploration

As far as Melbourne’s shopping scene goes, I discovered R.M. Williams, a store specializing in Goodyear welted shoes made of different types of leather (even kangaroo), known for their durability and ability to be resoled (and also very expensive).

We attempted to take the City Circle Tram, a free service that loops around the central business district. We had hoped to learn about the city from the onboard commentary, but unfortunately found it difficult to hear over the noise of the tram and decided to explore on our own instead.

Our exploration also included a leisurely walk along the Yarra River, which winds through Melbourne. On the Sandridge Bridge, it features the “Travellers” exhibit, which is a series glass panels that offer information about the indigenous peoples of Australia and information about the demographics of immigrants (where they’re from, how many there were, why, etc.), reflecting the diverse cultural heritage of the nation. A common theme was that in the 21st century, across the westernized world, we’re being less and less likely to take on immigrants from weaker economic backgrounds.

Check here to see more of Melbourne, and the Oakridge Winery

At the time we went, Iceland was one of the few countries in the world that allowed vaccinated foreign visitors. All that was needed was proof of vaccination – not even a pre-entry COVID test. The fact that most people were vaccinated meant that most people were not wearing masks in the city, but this was before even the Delta variant – it seems like so long ago now.

I had been itching to go travel somewhere since the pandemic began, and this was a very welcome nudge towards normalcy. Flying with Icelandair was the same as before: the seat and leg room is pretty comfortable, but there’s no food included with the airfare. The only difference is the extra bureacracy related to COVID, which increased how long it took each person to get through immigration, resulting in long lines after the plane. It didn’t help that we arrived so early in the morning that the food places weren’t even open yet and we had to wait in line while hungry. Eventually, we picked up the rental car and drove into Reykjavik for breakfast. We took the day easy by just exploring Reykjavik on foot, and took a nap in the afternoon when the jet lag caught up to us.

That night, we had probably the most memorable meal we’ve ever had at Tapas Barinn. The great thing about tapas is that as tourists, we get to try a little bit of everything as opposed to ordering entrées.

I even got to try some Flóki single malt whiskey. The smokiness from the whiskey actually comes from the barley smoked using sheep dung, a traditional cooking method. I also got to try some more brennivin like my last trip to Iceland – it’s essentially a grain alcohol (40%) and flavoured with caraway seeds, which gives it a sweeter flavour than something like vodka.

I had visited Iceland a couple years ago, but it was in the winter where there was only 4 hours of light per day, and even then the sky looked like dusk.

This time, travelling there in the summer, I didn’t see the night sky the entire time I was there. I could more clearly see and appreciate the nature around me, like the endless fields of moss growing on the rocks, and sheep freely roaming the fields.

It is thought that the Icelandic sheep were introduced to Iceland by the Viking settlers. Farmers allow them to freely roam around in the summer months, and as winter comes, they round them all back up again.

Like my previous trip to Iceland, we travelled along the Ring Road to see the waterfalls, and the volcanic beaches.

This is what the view at Seljalandsfoss looks like in the summer versus the view I saw in the winter. I had no idea Iceland could be so green. In the summer, people can even walk behind the waterfall, between the rock and the falls itself, but in the winter, the trail is closed because of ice.

Skógafoss looks about the same between summer and winter, except the vegetation is greener in summer.

A kitty even came out to hang out with us! As we were walking, the cat just walked up to us and stopped, expecting pets as a payment to pass through. After that, off it went.

Unlike travelling to Iceland in the winter, there were no restrictions (4WD) to drive up to Dyrhólaey in the summer. As we drove up, I could see why. The road was a set of steep switchbacks on gravel roads that were only a little more than two cars width – and there were no guardrails.

From the top, one can see the endless mountains, or watch the waves crash against the beaches of volanic sand.

The next day, we took a Superjeep tour to see ice caves on an active volcano known as Katla. The reason why it’s called Superjeep is because it can deflate its tires (for icy roads), and inflate them back up again depending on the terrain, but otherwise it looks like your typical Ford Excursion but with big tires.

The ice caves were located a ways in from the glacier. In summer, a lot of the ice had melted, revealing the volanic sand and rock underneath.

Only just now as I was writing this, did I realize we were travelling on a literal volcano, but I suppose it’s safe.

As we headed up the volcano, the lush, green vegetation quickly disappeared, revealing a rocky landscape with a mix of ice and black volcanic rock. Grey clouds covered the sky and it began to rain.

Eventually, the tour guide parked the truck, and we began our volcano hike. He brought his ice pick with him and used it several times to cut steps in the ice.

Despite the summer season, the temperature still felt like a mild winter. But it still meant the ice caves would not be as fully developed as in the winter season, and this could clearly be seen when comparing the ice caves from this trip versus the previous one. In fact, the winter ice cave was really more of a tunnel, while the picture of the summer ice cave was taken from the end of the cave with the camera pointing out.

The ice on top of the volcanic rock looked so alien that several movies used this place as a location for another planet. Rogue One was filmed in the area for the opening scene where young Jyn Erso hides from the stormtroopers. The movie doesn’t show the whole cave, but the similiarity is clear. If the movie had shown the whole cave, one would see why people call it the “Yoda Cave”.

It was nice staying in the cave for a bit as a brief respite from the rain. We made the mistake of wearing jeans for a multi-hour hike in the rain, and our wet clothes just made us even colder. We also got the chance to chat a bit with others on the tour. We met an orthodonist who practised in Greece by the name of Thanos (I wonder if he was aware of the MCU), and another who claimed to be a “voodoo priestess”, whatever that means.

The next morning, the plan was whale and puffin watching. It turned out to be an incredibly bad idea because I apparently get seasick, and didn’t get to see a lot. Even those who did see whales could really only see a small fin barely capturable on camera. Only a small percentage of people get to see the whale flying out of the water and crashing back down. Good thing the puffin watching was on a separate tour so I got to recover from the seasickness, but we decided not to go and instead gave the tickets away to another group that we overheard looking for tickets to the same tour.

Instead, we went to go get some Icelandic hotdogs for lunch. The key things that set it apart are the condiments, and the sausage. In addition to ketchup, and sweet mustard, they also add “remoulade”, similar to mayo with added herbs. The sausage uses lamb, as opposed to chicken/pork/beef.

Next, we headed to the Reykjanes Peninsula and the Blue Lagoon. We reached the tip of the peninsula and stood on the cliff watching the waves crash against the shore. If there was such a thing as the end of the earth, this was it. Despite strong gusts of wind, thousands of birds nested on the side of the cliff. From far away they look like white specks, but one can see them clearly with a good set of binoculars.

Next, we went for a relaxing soak at the Blue Lagoon, a man-made spa fed by water used by a nearby geothermal plant.

The water forms a milky blue colour from the high silica mud, and is supposedly good for the skin. They even sell super overpriced skincare products at the gift shop.

The area is beautiful with all the steam slowly rising from the hot springs with the light cool breeze. It would have felt like a whipping biting wind if not for the hot spring. You just submerge yourself until you feel not too hot and not too cold, and then relax with their cleansing silica face masks and a drink.

After leaving Blue Lagoon, we’d learned there was an active eruption happening at the nearby Fagradalsfjall volcano, and was happening slow enough such that it was OK to go see it.

A short walk from the parking lot led us to the lava flow. The trail continued upstream of the lava flow to the mouth of the volcano.

There were warnings for people to not walk too close to the lava flow because of risks of toxic fumes, but many did it anyway (as did we). Many curious hikers threw rocks on it just to find out that the lava flow had already hardened, even though there were still visible fumes coming out.

The hike turned out to be really long, and we weren’t really prepared to do a multi-hour hike at 20:00 in the cold, wind, and rain. As we reluctantly turned around, we saw people pointing the other and when we looked, we managed to catch a glimpse of the volcano spewing lava from afar. It makes sense now why people call it the “land of ice and fire”

It was surprising to see how watery the lava looked. I expected molten rock to be more viscous. The lava just spewed out in a splash. I felt super lucky to have seen such a sight.

As we walked back, I noticed these hexagonal patterns in the ground. Maybe this is how basalt columns form? From what I’ve read, under certain conditions, the cooling magma can cool in a way that forms these hexagonal shapes.

By the time we reached the parking lot, we were wet and cold (seemed to be a recurring theme by this point). Luckily there was a food truck at the parking lot selling hot soup.

The next morning before heading out to the Golden Circle, we started the day off with a nice brunch at Sandholt.

The unexpected star of the breakfast was the bread. As an amateur baker myself, this is the bread I aspire to make – it’s soft, light and airy with a crisp crust.

Next step along the Golden Circle was Geysir. The geothermal heat creates pressure underground causing the water to explode upward every few minutes. The entire area is filled with geothermal pools, some of which are so hot they’re bubbling from the heat and pressure.

It’s cool just to just stand in anticipation of the eruption. From looking at it, there’s no indication that it’s going to explode at all, and then it just does. At one point, the wind carried the water toward us and got us all wet, but luckily by the time the water hits the ground, it’s cooled down.

From the Geysir, we drove to Gullfoss. Unlike other waterfalls, this one has a unique feature where the water does a zig zag before hitting the bottom.

There were attempts in the past to build a hydroelectric plant here, but those efforts have not succeeded, and since then, the waterfall is now under government protection.

The last destination of the Golden Circle was Kerið crater. It’s believed that the crater formed through volcanic activity. Once the magma chamber emptied, it collapsed, forming the crater. The accumulation of water is not formed by rainfall, but is actually ground water.

On our last day before we left, we got the chance to try more Icelandic dishes. This time we had some lamb soup, dried fish, fermented shark, and some Einstök white ale, a local craft brew.

It’s not often that I would rave about soup, but I liked it so much I’ve been trying to recreate the flavour at home. It’s savoury soup with vegetables, lamb, and herbs/spices. I can’t say I was a huge fan of the dried fish and fermented shark though. The dried fish is served with butter and its flavour reminds me of super tough beef jerky with a light fish flavour, while the fermented shark has a texture of a ham with a soury tang. Perhaps it’s an acquired taste. The beer was great though.

That’s pretty much it for Iceland. We got the chance to try all sorts of local delicacies, and see a piece of nature we wouldn’t normally see in our part of the world. At the airport duty free, I even got to pick up some Brennivin, and a bottle of the Flóki sheep dung whiskey!

See more pictures of my trip to Iceland here

For best results, training should be considered a full time job. One’s entire lifestyle must be directed towards this objective. This lifestyle will also require following the correct training program religiously over time.

All athletes are limited more by their minds more than their bodies

One needs to develop a winning attitude. One needs to combine physical fitness with mental fitness.

This chapter touches on a few mental opportunities for success:

• Motivation – Competitive cycling demands an inner drive to excel. Everything in your life must be focused on the goal
• Dreams, goals, and missions – high performance starts with a dream. This turns into a goal, and ultimately the mission. Are you willing to make any sacrifice, ride any number of miles, or do any workouts deemed beneficial to achieving the goal?
• Believe to achieve – there are bound to be setbacks. One needs to remain confident, patient and mentally tough to power through. Relive each day’s wins, big or small to boost self-confidence
• Mental toughness – when we’re at our limits, fatigue sets in, and the mind tries to make compromises. A fully committed rider gets through it
• Patience – success won’t come quickly. We can introduce incremental change, like: sleeping 30 minutes earlier each day, cutting out 10% of junk food from our diets, etc.
• Commitment and tenacity – there are moments where fatigue says to stop, but the fully commited and tenacious rider finds a way to keep going
• Consistency and routines – the mind and body like regular and standard schedules. Things like jobs, families, and other responsibilities may interfere
• Your high-performance team – surrounding each champion is a network of family, friends, teammates, coaches, etc.

This topic can get rather deep, so there is value in reading other books on the subject and speaking with other successful professionals from all walks of life.

By improving one’s mental approach to cycling, their training and racing will benefit greatly too.

Next: Chapter 2 – Physical performance
Chapter list: Chapter summaries

Beef noodles: a soup noodle with big chunks of half fatty and half lean beef in a beef broth. One of the quintessential parts of Taiwanese food culture.

Hot pot: it’s the idea of taking a pot of boiling water or soup and cooking meat and vegetables in it. Pretty much anything goes here: any kind of meat, vegetable, mushroom, etc.

Stir fried morning glory: not a vegetable that’s common in Canada/USA, but can be found in Asian supermarkets. It looks and feels like green onion with a slightly thicker skin, but tastes like spinach and has a nice crunch.

Szechuan style spicy wontons: the wonton is very similar to other kinds of wontons (ground pork and shrimp in a dough wrapper). In this case, it’s got a spicy, yet savoury sauce that slightly numbs the tongue.

Xiaolongbao (soup dumplings): similar to a wonton as far as its filling goes (it can be pure pork, pure shrimp, or mixed) with a key difference in that it contains hot soup. They originated from Shanghai, but it’s made its way into mainstream Taiwanese cuisine.

Shaoxing drunken chicken: it’s essentially chicken that has been steamed and marinated in a brine of shaoxing wine and chicken broth.

Bubble tea: yet another famous part of Taiwanese cuisine. The original variant was a milk tea with tapioca pearls, but now it’s evolved and comes in many flavours, from any kind of tea to a fruit slushie, with either tapioca pearls or fruit jellies (or even ice cream!)

Grilled giant prawns: Prawns a pretty regular thing in a lot of places, but at the local Shilin nightmarket, they are fished out and cooked only when ordered – so they are guaranteed fresh. These prawns are also HUGE. The three in the photo were around half a pound in total.

Oyster pancake: a popular food at the night markets, it’s essentially an omelette (with added starch for thickness) with oysters inside, with a savoury sauce poured on top.

Popcorn chicken: can be summarized as Taiwan’s take on fried chicken. It’s got Chinese style seasonings such as five-spice, and Thai basil. It can be found at many street vendors and night markets.

Kaoliang wine: this wine is made from fermented sorghum. It’s got a nice strong kick, and not so much a wide flavour profile. This alcohol is a big export of the Taiwanese island of Kinmen

Three cup chicken: named after the three key ingredients for the sauce: rice wine, soy sauce, and sesame oil. The chicken is cooked in the skillet.

Mango shaved ice: mango chunks with mango ice cream on top of mango flavoured shaved ice. It tastes exactly like what one would imagine. The little purple and orange balls are made of taro and potato/sweet potato flour and are nice and chewy.

Of all the food I miss, I’d say it’s the beef noodles. That’s the one thing I have the strongest craving for and unfortunately for me, there aren’t any that I like where I live. To see other parts of my trip to Taipei, click here.

This post is not so much an expert chef cooking something, but more so the chronicles of a noob trying to learn the art.

I knew I wanted to sous vide it (what is it?). I wasn’t going to mess around with baking temperatures and times and what not. The sous vide would make the texture and consistency perfect. So I went ahead and looked for recipes.

I found these two:

I pretty much did a hybrid of those 2 videos. Both of them show similar content as to how to season the lamb, but the first one finishes it in the oven and deep fries some herbs for additional aromatics, while the second one uses a blowtorch. I didn’t want to deep fry anything, and I didn’t have a blow torch. So this is what I did:

Ingredients for the seasoning

• 1 tbsp salt
• 2 tsp black pepper
• 80g Colman’s dry mustard powder
• 5 sprigs of rosemary

Ingredients for the glaze

• Leftover juices from the bag after the sous vide process
• 200 mL balsamic vinegar (could be more or less according to taste)

Instructions for cooking the lamb

1. Score the lamb (in a grid pattern with each cut around 0.75″ to 1″ apart)

2. Mix the mustard powder, salt, and black pepper together

3. Rub over the lamb generously
4. Put lamb and rosemary into the sous vide bag

5. Sous vide at 55 °C / 131 °F for 24 hours. Throughout the process, juices from the lamb will collect in the bag. Be sure not to dump the juices since it will be used laterPreheat oven to 232 °C or 450 °FTake the lamb out of the bag and put it into the oven. When putting the lamb in the oven, it helps to prop up the lamb with something like a steaming rack that can go into the oven so the bottom doesn’t get soggy. Alternatively, propping it up with tin foil also works.

6. Cook the oven for 10-15 minutes. The timing here isn’t so important so long as the meat has the right “look” that you want since it’s already cooked from the sous vide.

Instructions for the glaze

The glaze can be applied on the lamb or on the side. I opted to do it on the side since I didn’t know how the glaze would turn out.

1. Mix the juices from the bag and the balsamic vinegar
2. Cook it over medium high heat until it reduces to the point where when you put a spoon into the glaze, the liquid coats the back of the spoon instead of sliding off

The lamb was a fine addition to the rest of the meal we had!

Overall, the meat tasted great. The doneness and tenderness were spot on due to using the sous vide. Some parts of the lamb were unexpectedly gamier, but I think the rub wasn’t as evenly spread as I thought. Also, I think I left the lamb in the freezer too long since the quality of the meat itself had deteriorated a bit, making the lamb meat a bit rougher. The glaze itself added a bit of acidity to the savouriness which was welcome. So I think this was somewhat of a success!

Before my trip, I had no clue what there was to see in Toronto except the CN Tower, and Niagara Falls, which I had already been to. Luckily, this reddit post helped me find few places less traveled.

Royal Ontario Museum

It’s a museum that displays different elements of world culture, art, and natural history. Think British Museum, but much much smaller. One thing the ROM has that a lot of museums don’t are dinosaur fossils! There other exhibits showing world history and culture as well.

Thomas Fisher Rare Book Library

Located on the University of Toronto campus, this library is Canada’s largest repository of publicly accessible rare books and manuscripts in Canada. Among its collection is a copy of Isaac Newton’s Principia from 1687.

Ripley’s Aquarium of Canada

This aquarium is exactly what you’d expect. Lots of different kinds of exotic sealife, sharks, manta rays, etc. The main exhibit is a giant water tank that contains these animals, and a giant conveyor belt takes guests all around. It’s a pretty good aquarium for those who are into that kind of thing

Casa Loma

This is one of the few “château”s in Canada. It was the largest private residence ever built in Canada and was the former residence of Sir Henry Pellatt, a former Major-General in the Canadian Forces. Now it has turned into a tourist attraction. The museum shows off similar things to what one would expect at a European castle: cool architecture, fancy decorations in just about every room, paintings and other art, antiques, and a garden.

And of course, a giant wine collection.

SkullStore Oddity Shop

This place is SUPER out there. This is a store that sells the skeletons of random animals, the skin of snakes, human remains (bones, preserved brain, etc.), taxidermy, preserved bugs, etc. All cruelty free and legally harvested apparently. Half of the store is an actual shop selling these strange items, and the other half is a free museum of even more weird things that aren’t for sale

The Half House

This half a house just sits on the side of the street like any other building. There isn’t a sign explaining why this is, what it’s doing there or anything like that. According to this site, it’s part of the remnants of the neighbourhood that once was here, where the owners at the time sold only half the house, and so the rest of the community developed around it.

St. Lawrence Market

This place felt similar to something like Granville Island in Vancouver, or Pike Place in Seattle – a farmer’s market positioning itself on selling fresh local meats, seafood, produce, etc. It’s a bit out of the way from the downtown core, and when I went, it was almost closing time, so it wasn’t very busy.

The one thing this place has over other farmer’s markets I’ve seen (at least in Seattle and Vancouver) is the variety. If you zoom in on that picture, below, you’ll see what I mean.

Restaurants

Toronto is Canada’s largest city, and therefore has a lot of offer in terms of food. Of all the places I ate at, these two places were definitely the best.

La Palette

This is a French style restaurant near the Kensington district of Toronto. It’s got an interesting selection of game meat, which was the reason why my buddy and I went. They’ve also got a good selection of wine and staff that are knowledgable about it.

For those wondering, horse doesn’t have a strong flavour like beef does, and it chews like super tender beef. Elk on the other hand, tastes kind of like steak with a bit of gaminess, and is actually quite hard to tell the difference unless you’re someone with really sensitive taste buds

Diana’s Seafood Delight

This place is known for their quality oysters and sea urchin, and also precisely the reason why we were there. They have a selection of different oysters from different areas, but if you gave me a blindfold and asked me which oyster was which, I wouldn’t be able to tell you.

Photo albums:

• Toronto
• Ripley’s Aquarium of Canada
• Casa Loma
• SkullStore Oddity Shop
• Royal Ontario Museum

1. Install Docker on your machine
2. Get a Docker image for a CS 1.6 server (I created this one, which is based off of an existing one. Mine has:
   • A lot of maps
   • Metamod
   • AMXModX (with high ping kicker, podbot control menu, round money, rock the vote, and admin all in one)
   • Podbot
3. Customise the server (e.g. editing the server.cfg, amxx.cfg, and other config files, etc.)
4. Start it up! (the README.md in the above linked Git repos has more info on this)

As far as ports go, I only needed to forward 27015 on my machine, but your mileage may vary. Others have reported that some more ports must also be forwarded on some machines.

Then optionally, if you’re running Ubuntu and you want this server to start up like a service via systemd, you’ll need this:

1. An executable script with path /usr/local/bin/hlds with contents (make sure the DIR variable matches your installation directory):

#!/bin/sh

# Do not change this path
PATH=/bin:/usr/bin:/sbin:/usr/sbin:/usr/local/bin

# The path to the game you want to host. example = /home/newuser/dod
DIR=/opt/cs-16-server/bin
DAEMON=./server

start()
{
    echo  -n "Starting HLDS"
    if [ -e $DIR ]; then
        cd $DIR
        $DAEMON start
    else
        echo "No such directory: $DIR!"
    fi
}

stop()
{
    echo -n "Stopping HLDS"
    if [ -e $DIR ]; then
        cd $DIR
        $DAEMON stop
    else
        echo "No such directory: $DIR!"
    fi
}

reload()
{
    echo -n "Restarting HLDS"
    stop
    sleep 1
    start
}

case "$1" in
    start|stop|reload)
        "$1"
        ;;
    *)
        echo  "Usage: $ 0 {start | stop | reload | status}"
        exit  1
        ;;
esac

exit  0

2. A script with path /etc/systemd/system/hlds.service with contents:

[Unit]
Description=HLDS

[Service]
Type=oneshot
ExecStart=/usr/local/bin/hlds start
ExecStop=/usr/local/bin/hlds stop
ExecReload=/usr/local/bin/hlds reload
RemainAfterExit=yes

[Install]
WantedBy=multi-user.target

3. Then execute:

systemctl daemon-reload
systemctl enable hlds
service hlds start

Feel free to check out my server that’s running right now with the same Docker image! Here’s the command to connect via the console.

connect henrypoon.com:27015

Breakfast

Hong Kong breakfast is what I crave, and a lot of it is simple enough to make at home without too much effort with the exception of Dim Sum.

These are all Dim Sum dishes, typically cooked by steaming. On the bottom left, there is Shaomai, which is a dumpling containing pork and shrimp. This particular variety is what is most well known in English speaking countries, and actually has its roots in Inner Mongolia. Clockwise (ignoring the half eaten dish) is steamed ribs in black bean sauce. Top right is either a Chiu Chow dumpling or a chive dumpling, but they are both similar in that they both contain vegetables, fungus, and sometimes pork. Bottom right is a shrimp dumpling. Bottom middle is a steamed meatball. It contains beef and water chestnut and other seasonings and is served with Worcestershire sauce.

Another classic in Dim Sum – this are steamed rice rolls. The white part is made of a wide strip of rice noodle usually with filling from shrimp, pork, or beef, and the sauce on top is soy sauce.

The sight of chicken feet as something edible frequently scares foreigners. Rather than just calling it chicken feet, it’s commonly known as Phoenix Claw. It’s prepared via a complicated process of frying, braising, simmering, and steaming – one of the most difficult Dim Sum dishes to make.

The top left is the usual eggs, ham, and bread (in this case garlic bread).  The middle is Satay Beef Noodles.  Satay refers to cooking meat with a spicy, sweet, peanut sauce that originated from Indonesia.  The noodles in the picture are just rice noodles, but it doesn’t have to be.  The top right drink is Hong Kong style milk tea.  It’s similar to the British style of black tea with milk and sugar except that the Hong Kong variant uses condensed or evaporated milk – I would drink this over coffee any day of the week.

This is a pineapple bun with a slab of butter inside it (the bun is served warm so the butter slowly melts inside of it). The bun doesn’t actually contain pineapple, but it the crunchy top can sometimes resemble a pineapple. The bun itself tastes like a regular bun, but the top adds a slight sweet flavour, and of course there’s the flavour of melted butter.

The bowl of noodles is just regular instant ramen noodles (typically Nissin 出前一丁 noodles) in the restaurant’s own soup with a deboned chicken drumstick. This dish is often served with fried eggs and Spam instead of chicken.  The drink to the right is Horlicks, a malted milk drink. It’s often associated as a kid’s drink, but still enjoyed by adults.

The dish on the left is macaroni in chicken broth with ham slices. I ate this a lot growing up and for some strange reason a lot of non-Asian people I’ve explained this dish to think it’s gross. The dish on the right is the typical egg, sausage, and toast, and the drink up top is milk tea.

Congee is a popular breakfast dish and it’s common to add all sorts of different ingredients like fish, chicken, pork, Chinese doughnut, etc. The one above is congee with Chinese doughnut, fish balls, beef balls, and peanuts. Another popular one has lean pork and century egg.

Lunch/dinner

Food is cheap enough in Hong Kong such that people are okay with buying food everyday rather than cooking at home!

Hotpot is probably my favourite. Take a broth (beef, chicken, fish, spicy, or whatever) and just cook whatever you want inside it. Traditionally, the entire table all share one giant pot and everyone cooks their food inside it, but in recent times, having one small hotpot per person is becoming more popular.

These two dishes are classics in Hong Kong “Cha Chaan Teng” (茶餐廳) establishments. The one on the left is Baked Portuguese Chicken Rice. It’s not actually Portuguese and has its origins in Macau (just a ferry ride away from Hong Kong!), which was a Portuguese colony at the time. It’s essentially chicken and potatoes on top of fried rice in a creamy sauce with spices (e.g. turmeric, cumin, etc.), coconut milk, and chicken broth. The one on the right is Baked Pork Chop Rice. It’s baked in the same way as the previous one, but it’s fried pork chop and tomatoes on rice with a slightly sweet, cheesy, tomato sauce – one of my favourites. The drink is a lemon tea, which in this case it’s black tea with lemon slices and sugar.

The dish on the left is a roasted goose. It has the consistency of chicken, but has all dark meat and a more intense flavour than chicken. The dish on the right is poached chicken and roast pork belly on rice. Poached chicken might sound strange to some people, but it is actually quite flavourful if the brine is made well and the chicken is of high quality. The poached chicken is typically eaten with a sauce made of minced green onion, ginger, and oil. Roast pork belly is special mainly because of its thick crusty skin.

This is poached chicken and barbecue pork on rice. The poached chicken is the same as before and the barbecue pork is the same that is available in North America.

This is Claypot Rice. It’s essentially rice, meat, and soy sauce among other things all steamed together, but it doesn’t count unless there are crusty bits of rice on the side of the bowl formed from the steaming.

This is Wonton Noodles. The Wonton is the dumpling with shrimp and vegetables (one could argue that the above isn’t an actual wonton due to the shape of the dumpling, but let’s not get into technicalities), the noodles themselves are egg noodles cooked al dente, and the soup is usually derived from fish. The soup itself has flavour, but not so much so that it doesn’t overpower everything else.

These are also typical noodle dishes. The one of the left is beef brisket in a beef soup and the other is fish balls and fish tofu in a fish soup.

This is wonton noodles with beef balls. Good for a quick meal.

Some might tell you that the dirtier the place looks, the tastier it is.

Snacks

These are the street food style snacks. Huge ones that I’m missing here are bubble waffles and egg tarts unfortunately!

The bun on the right is the Pork Chop Bun, originally from Macau. It’s essentially a pork chop sandwiched in a Brazilian style bun (so-called piggy bun).

This looks like a dessert, but it’s actually served at some Cha Chaan Tengs. The white one is steamed milk pudding and the yellow one is steamed egg custard. It’s essentially milk or eggs with sweet flavouring (e.g. sugar, vanilla extract, etc.) that is steamed. It’s almost like a Hong Kong style crème brûlée.

This toast with butter and condensed milk. Very simple, but also very delicious.

These are fish balls. A lot of times they are made from processed fish, but can be made from fresh fish as well. Generally they are served a curry sauce, but they are also available in other types of sauces for people who can’t handle the spice.

The bowl of soup on the left is Imitation Shark Fin Soup. This has no actual shark fin in it, and instead the shark fin is replaced by clear rice noodles, since actual shark fin can sometimes have a similar consistency to it (to be honest, actual shark fin is rather tasteless). The key ingredients in the soup itself is chicken stock, chicken, various types of fungus, and dried scallops, and soy sauce. The dish on the right is Shaomai. Not to be confused with the kind at Dim Sum – this is the street food version, which is made of similar ingredients as the fish balls above.

Photo album: here

During the layover, we went to the Coca Cola Museum. At the ticket counter, one of the staff members randomly approaches me and asks me, “do you want a free T-shirt?”. When anybody offers anybody free anything, the first response is always skeptism and confusion. “What do I have to do?”, I replied. She replies, “WELL, you’ve got a Pepsi logo on your shirt”. The entire time, I never realized the Chivas jersey I was wearing even had a Pepsi logo. Kudos to her for picking that out (or maybe it was the red white and blue colours of the jersey that happen to be the Pepsi colours). At this point, I see the irony, and I take the free T-shirt and put it over my Chivas jersey. Pro tip to everyone going to the Coca Cola Museum: wear something with a Pepsi logo for a free T-shirt.

Inside the museum, they show off a ton of cool advertising/merchandise that Coke has made over the years in different countries. The museum was pretty busy and so it was pretty crowded in a lot of places.

Imagine decorating your living room like this!

This was probably the best part: drinking Coke branded drinks from different continents around the world.

For people into touristy things, then this museum would be a pretty cool place to go!

Photo album here

Alright, now let’s get the tickets for the game

“Don’t worry about the tickets for the game”, my friend said. Next thing we know, the tickets were all sold out to season ticket holders. Our other friend found some tickets on viagogo, BUT, we didn’t know if they were fake. We needed a new plan. “It’s OK, we can buy tickets off scalpers on the black market”, my friend says. The black market sounded all well and good until the news reported armed robberies occurring where scalpers were robbed of their legitimate tickets which were now worth a couple hundred US dollars, a value that is a large chunk of a typical local’s monthly salary. We could now only rely on the viagogo tickets being legitimate. Then there is me, the clueless foreigner in his country and doesn’t speak any Spanish, who can only helplessly watch events unfold without knowing at all how to help.

In our already not-so-good situation, a representative from viagogo calls us and said that the tickets can only be picked up at 5pm close to downtown. The problem was that the stadium is on the edge of the city and the game starts at 6pm. There was no way to go to the pickup location for the tickets AND get to the game on time because traffic on game day would be terrible. My friend calls the viagogo representative and tells him the situation and guilts him into letting us pick up the tickets earlier by saying how we trusted the company with these tickets and whatnot and the rep agrees to let us pick up the tickets earlier. Whether or not the rep was sincere in that offer we didn’t know. We needed a plan B in case we really had to pick up the tickets at 5pm. This is where our plan got SUPER elaborate. We spent a good hour brainstorming a good plan and this is what we came up with:

The guy who bought the tickets (the American), would have to ride a motorcycle to the ticket pickup location, pick up the tickets, and go to the stadium, while the rest of us would get to the stadium early with a van so that when the bike arrived with the tickets, we could hide the bike inside the van. When his dad heard the plan, he began to scold him saying how crazy it was, and in his scolding, I heard a word come up over and over again. When I looked it up, I found out it was profanity. Awesome! My Mexican friend called all of his connections that he had to see how we’d get our hands on a van and a motorcycle. According to him, “he knows a lot of people, people owe him favours”. The problem with that plan was that the guy who had the van got into an accident (whether or not that was true, we’ll never know), which suddenly broke our whole plan.

Okay, so what if he rode a bicycle to pick up the tickets? He’d have to ride 12km from the pick up location to the stadium in terrible traffic. Not to mention the person riding the bike isn’t familiar with traffic in Mexico (traffic that does not respect bikers), and that most streets don’t have stop signs or lights. Throw in some lack of sleep – the guy would be flying in that morning in an overnight flight from LA. He was up to the challenge. My Mexican friend summarized the whole plan into a PowerPoint, calling it “the story to be told about this amazing adventure”. We wouldn’t be able to execute this plan until the day of the game. In the meantime, my Mexican friend showed me around.

Lake Chapala

Lake Chapala is Mexico’s largest freshwater lake, and for whatever reason, there is a substantial population of Canadian and American retirees here.

Tequila

Got to see some Agave fields (and eat some Agave too!) on a tour at the Jose Cuervo Distillery in a town called Tequila (where the name of the alcohol comes from). I made the tour guide speak English because I was the only guy on the tour who didn’t know Spanish.

Driving in Mexico?!

At one point, my friend’s brother asked me if I wanted to drive. I thought to myself, “okay, so there are no stop signs anywhere, I have no idea where to stop, and based on the driving I’ve seen, nobody really follows the rules on the road”. I drove anyway!

Knowing that I was a complete newb on the road in Mexico, my friend and his brother were both very watchful to make sure I was stopping at the right times. They had practically memorized all the places where cars should and shouldn’t stop. I had no clue whatsoever. I stopped and went when they told me to.

Later on, we saw police cars stopped on the side of the street in front of us. My friends just told me to play it cool and just drive normally. I also realized I didn’t have ID on me, so if I had gotten pulled over or something, I would have had to pay $100 USD just to get out. But luckily, nothing happened.

Picking up the tickets

Now it was time to execute the plan. My friend called the Viagogo rep in the morning and he says that we can pick up the tickets at noon. Okay, so no problem. We went and picked up the tickets while in the back of our minds we were still wondering if the tickets are fake. If the tickets were fake, then our whole plan would be meaningless.

We meet the rep and he gives us the tickets. We closely inspect them, and everything looks good. We were in a bit of a disbelief. Everything seemed too easy. But we wouldn’t know if the tickets were real for sure until we actually go to the ticket counter. At this point, we wouldn’t have to execute our crazy bike plan, and could only wait and see when we got to the stadium. With the couple of hours until the game, we spent some time walking around the city center of Guadalajara.

Touring the city center

Lots of people out and about on a hot day. We went in May, statistically the hottest time of year in Guadalajara.

The local boy/girl scouts were running a recycling campaign or something.

Game time

After lunch, my friend’s dad drove us to the game. As expected, the traffic was real bad. On the way there, as my friend’s dad drove, he says to us that he’s going to break a bunch of traffic rules and not learn from him. He then proceeds to cut a bunch of lanes, crossing the hatched areas on the road, and cuts in in front of people. He even made use of an handicapped sign on his car to get into the parking lot quicker even though he wasn’t handicapped at all (seniors just get those because they’re above a certain age). With his epic driving, we got to the stadium right on time.

Now, the moment of truth. The guard checking the tickets would be the one to tell us if the tickets were real or not. As we got closer, we got more and more nervous. The guard scanned our tickets and waved us through. What a relief. We didn’t need any of our contingency plans after all. Logically, everything went smoother than we could have possibly imagined. Now it was time to enjoy the game!

The entire crowd pretty much supported the home team, and there was a small section of Tigres fans, probably about 50-100 people only. Tons of people waved Chivas flags, and some even waved the French flag because it had the same colours as the Chivas jersey. We all bought jerseys for the game too!

As the game went on, the crowd cheered and chanted, “dale dale dale rebaño!”, which roughly means “let’s go herd [of goats]” (chivas means goats). At one point, when it looked like the Tigres were making a comeback, the crowd cheered even harder. With an amazing 2-1 finish (4-3 aggregate), the Chivas had beaten the Tigres to win their 12th championship!

Celebration

That night, large crowds gathered at the Minerva statue in the city to celebrate the team’s big win. My friend’s dad said he’s never seen the crowd this big in a long time. To celebrate, the dad made us all tequila cocktails (there was probably 3-4 shots worth of tequila in that) before we headed out and had a great time. As the only Asians in the city (my American friend is of Japanese descent), we stood out a lot and people occasionally said random phrases to us in different Asian languages. I guess that’s what happens when two Asians show up with Chivas jerseys!

Last, but not least, the food

My first meal when I arrived in Mexico: Menudo. My friend thought my stomach wouldn’t be able to handle it, because the meat in the soup was tripe. But, nope! Chinese people eat tripe all the time!

Not exactly a meal that I had, but there is a running joke that a guy can take a girl out with roses and a can of Jack Daniels. Once that joke caught on, the store intentionally started putting roses next to the Jack Daniels in the store.

Tacos with carnitas and guacamole? Sign me up!

Lonches. Basically a sandwich with meat inside served with a dipping sauce on the side (can also just be poured onto the plate to let the bread soak). The bread used is a kind local to Guadalajara (birote/bolillo).

Then there are tortas ahogadas. Very similar to lonches. It has a the same bread, but this one is way meatier and the sauce is a tiny bit of spice.

Ceviche! A dish with raw fish cured in lemon/lime with added spices. Can’t say no to seafood!

My friend’s mom also cooked food for us and I totally wish I had taken some pictures of that food. She cooked a pork stew and I wish I knew what was in the sauce! Both parents encouraged me to eat so much and they showed so much hospitality! They kept offering me more and more food until I was super stuffed. Good thing my friend’s brother taught me “estoy bien”! This was definitely one of the best trips I ever had – full of excitement and not just doing touristy things. Having a local show you around really helps!

Link to photo album: here