After a 12.5km walk around Seatoun, we decided to plonk ourselves at one of the outside tables at the Larder in Miramar. Owned by local Miramarian Chef Jacob Brown (ex Boulcott St Bistro), it was busy. Inside every table was jam-packed yet it was cosy with the lovely open fire burning. Continue reading
I’ve only ever had two amazing degustations in Wellington; Citron and Jano Bistro. Black Sesame Kitchen in Beijing was no exception. It was so en point. Thank you to my dear friend Tania who recommended this place. Continue reading
Arriving by bullet train to Beijing was fun. The cleanliness and efficiency was admirable. The highest speed we noted was 308Km per hour. On arrival as our guide was running late, we were met by our driver, who introduced himself as ‘driver’. I thought he had said ‘Trevor’. He did not speak English but was very courteous and smised with his eyes. Tyra Banks would have been pleased. Long very funny story short, our guide Rocky, very common Chinese name NOT, later asked us why we kept calling the driver ‘this word Trevor?’. We explained, and he translated to Trevor Driver and we all laughed and laughed.
Arriving to an illuminated night view of Xian was breathtaking. Then to be checked in to the Grand Noble Hotel, our expectations just kept rising. It was very much like an InterContinental hotel. Continue reading
We arrived in Guilin early evening, after an awful flight on China Eastern; service and food atrocious. Lucky we snared a few fabulous dumplings for lunch at Shanghai airport to tide us over.Wendy our guide greeted us and we drove to the Giulin Park Hotel. Our room and bathroom were huge, and it was a perfect location. Continue reading
