In the aftermath of a most excellent wedding and an even more excellent party, we set off to Costa Rica with the echoes of “La Bamba” ringing in our ears. If you ever need to hire a party band check out Aisha Kahn & The Rajahs, they wrapped up their brilliant set with the most rocking La Bamba EVER, and it became the theme tune for the entire honeymoon.
It’s not until we spoke to a tour guide back in Bordeaux that we learnt the importance of this festival that reaches across the whole Arcachon Basin. “Oysters are like religion here” he told us, and the passion for these little alien looking blobs of saline and sweetness really comes into its own once you reach Arès.
If you Google “London food courts” you’ll get a pretty extensive, if slightly arbitrary list of places to eat, from street markets to Harrods Food Hall to individual restaurants. The term “Food Court” or “Food Hall” in London is yet to take ownership of its true meaning, as it has done in Singapore for instance, where the Hawker culture is well defined and actually emerged as a result of the street food traders being moved off the streets and into covered, repurposed spaces such as car parks, so as to keep the city looking neat & tidy.
Both Px & I had previously taken our then respective partners to The Dam, and both had experienced a less than great time. I have no idea what I was thinking taking a skunk addict to Amsterdam, I only have myself to blame, for what turned out to be two days of smoke fuelled, bug eyed resentment.
Working alongside Px at his restaurants and outside catering events is less of a work/life balance and more a case of “if Life had a baby with Work this is what it would look like”. I’m not complaining but it does take some stamina!
Holy hell it was hot in Penang. We’d been away for some time by now and the heat had never really got to us. This place was in a sweat league all of its own, and on occasion knocked the wind right out of us leaving us gasping on the sidewalk like beached Guppies.
With two days and nights in SP, staying with Shen, our chef friend and my 800th birthday to celebrate, we had a lot of ground to cover.