I have a:
Restaurant review of local eateries
Recipe of my liking

One of my passion is cooking of fusion food.  Of all the cuisines, my all time favourite is Cantonese cuisine.

Most of my cooking are Asian based with a touch of Western influence.

I am most enamoured with what the Cantonese called Wok Hei, loosed translated as the breadth of the wok. The wok is a heated up to a 1,000 degrees C.  This makes the oil flammable and sears the oil giving it burnt aroma.

Nathan Myhrvold, former CTO of Microsoft in his Modernist Cuisine book dramatically illustrate the concept of breadth of a wok with a wok cut in half cook cooking stir fried shrimp noodle.  See here for a discourse on Wok Hei.