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Food

Nepali food mostly, and the ongoing project of reproducing dishes at home well enough to recognise them. A great deal of ramen, as it turns out.

A black bowl of soup noodles with greens, sliced chicken and egg, on a wooden food-court table
A camp breakfast on a pale green plate — buttered toast, wilted spinach, avocado and red onion salsa, grilled chipolatas, scrambled egg and a peeled boiled egg — held over grass beside a camping chair
A takeaway tray of egg fried rice with fried chicken, glazed chicken and a prawn in dark sauce, on a white table
Fortune Alley, Town Hall
A Japanese set meal on a black tray: prawn tempura, fried chicken and sausage skewers, a rice bowl topped with minced meat, and a bowl of soup with a soft egg and pickled greens
A red bowl of udon with sliced beef, spring onion, sesame seeds and a soft poached egg
Mappen, for the onsen tamago
Steamed momo in a pressed-leaf bowl with two chilli sauces beside them, on a white table
A white bowl of spicy sesame ramen with minced pork, pak choi and half a marinated egg
A ramen set on light wood: a black bowl with chashu, nori and spring onion, a side plate of sliced chashu, and a small bowl of narutomaki and bean sprouts
A dragon-patterned bowl of ramen photographed from above — chashu, bamboo shoots, nori, spring onion and a halved marinated egg
Tonkotsu ramen with chashu, bean sprouts and half a marinated egg, a wooden ladle resting across the bowl
A white bowl of spicy miso ramen with two thick slices of chashu, sweetcorn, bean sprouts and greens

Town Hall, Sydney

Fortune Alley

Best Chinese food I have had. I go back every so often.

Udon

Mappen

The onsen tamago is the best part of it.