Veyroniqa

This is my dad... he is a man who never lost his childish wonders. One of his recent interests was discussing ancient China. Specifically, how people lived.

How did their days look like? Did they work? Or did they spend their days waxing poetic, chiselling calligraphy on rocks and selling poems for a bowl of noodles? Did they have farms and only received an income maybe just a few times a year? Maybe once every few years? Did they live off the land?

I thought that they probably earned their keep through commissions - I'll pay for your drink if you write me a song. But it continued to baffle him, and it was one of the great mysteries that he pondered.

Perhaps we will never know, but I imagine that he got his answer... that he got all his answers.

This is my dad. Three months ago we were in Fuzhou and towards the end of the trip, I remember him whispering in my ear, "What do you think? Did you enjoy your trip?" I told him that I loved it and I look forward to more adventures with him...

Three weeks ago, he went off on the biggest adventure of all and I am left with empty Sundays and one less number to call. I don't know how to move on and neither do I want to, I want to hang on to every memory of my dad, and remember how he loved me. My dad who never made any demands of his children, except to make sure we are living well, who was concerned that the trip we had wasn't the kind of trip I might like.

But pa, you taught me yourself: it's not where you go, it's who you're with, and I would have gone anywhere with you.

Last month I had the pleasure of experiencing a luxurious Wagyu spread at Wagyu Dojo. It was so good that it sparked a whole new Instagram account and that's where I'm going to be sharing any top tier experiences I come across. Please make sure you follow!

A gastronomic experience like no other, @wagyudojo will ensnare your sense of taste with their Wagyu cooked to your level of perfection. I have always chased the fine balance of what makes a textured yet chewy steak but I was very much impressed by each dish, except the 'eye of round', which I insisted they cook to a lean medium and it turned out too chewy for my liking. I especially enjoyed the buttery 'chuck eye log' but the champion of the night was the 'ribeye cap' as it was the perfect balance I sought for in every slice of beef. As someone who doesn't touch sashimi or enjoy any uncooked meat, I was eased out of my comfort zone with the katabara served with raw egg yolk, and my fellow diner's raw tartine, but I was glad that I took up the challenge as they were both surprisingly tasty! Wagyu Dojo is an experience that everyone in #kuching should try at least once and those who complete all four levels will be awarded a certificate! I'm already planning my next visit. #finedining #omakase #beeflover #finerthingsinlife #kuchingfoodguide #wagyubeef