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Author Archives: Lohcifer
Duotou Clams
Duotou Village is a coastal village in Putian Prefecture, Fujian Province, China, famous for its 600-year history of cultivating prized Duotou clams (a type of Chinese razor clam).
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Naengmyeon
Naengmyeon – literally meaning “cold noodle” – is a North Korean noodle dish consisting of long, thin noodles made from the flour and starch of various ingredients, including most commonly buckwheat, but also potatoes, sweet potatoes, arrowroot. Naengmyeon is served … Continue reading
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Transforaminal Lumbar Interbody Fusion
Three weeks ago – August 7th to be exact – I underwent a five-hour spinal fusion surgery where my lumbar vertebrae L2, L3, L4 and L5 were fixed with eight screws and two rods. The picture above is the simplest … Continue reading
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Castello Pipes – the Rolls-Royce of Italian pipes
Luca Corti of Tabaccheria Corti, purveyor of Castello pipes – the Rolls-Royce of Italian pipes – was in Singapore and smoked with us last Saturday, August 22nd 2026. A select group of about fifteen of us gathered for a private … Continue reading
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My Father’s Medals
Top Row, left to right United Kingdom General Service Medal (Malaya clasp), instituted 1948 Awarded to members of the British, Commonwealth and Colonial Forces and Civil personnel, including the Malayan Police Force, for service during the Malayan Emergency. Singapore Efficiency … Continue reading
Posted in The Departed
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Shirasu
Shirasu are delicate, translucent juvenile fish – usually anchovies or sardines – treasured in Japanese cuisine. Eaten whole in raw, boiled, or dried forms, these tiny “whitebaits” are as nutrient-dense as they are versatile. If you’re trying them for the … Continue reading
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Bay of Fundy Lobster with Pasta
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