Honest Bao

Jewellery Quarter (JQ)  is more than just engagement rings and diamond merchants. Once the workshop of the world, this historic district now houses a massive concentration of independent restaurants that make the city centre chains look like amateur hour. Since JQ is practically my second home, expect plenty more deep dives into the hidden gems tucked away in these red-brick streets in the coming weeks! The Pasta Perfectionists: Trentina JQ Homemade focaccia Trentina is a cosy, intimate spot that doesn't try to do everything—it just tries to do pasta perfectly. The menu is small and seasonal, which is always a green flag. Everything I tasted felt incredibly fresh, with ingredients that clearly haven't spent a week in a plastic tub. Nice seafood pasta but portion is a bit small The downside? The portions are... "polite." You’ll likely find yourself ordering a second plate or a few sides to actually feel full. It’s the kind of place where the quality is good you forgive...

Tucked away in the heart of Birmingham’s Chinese Quarter,  Liu Ji Hand Made Noodles is a masterclass in the art of the "stretch." Originally gaining fame as a humble spot for authentic, northern-style hand-pulled noodles, it has become a local legend for those seeking that elusive QQ (bouncy) texture. Full of wok hei stir fry noodle Walking in on a random weekday, I expected a quiet seat, but the place was buzzing—a testament to its reputation. You can actually watch the chef mid-workout, hand-pulling dough with a level of theatricality that gives Haidilao a run for its money. The service was a bit of a "slow boat to China" situation; they seemed caught off guard by the weekday rush and were noticeably understaffed. However, the food mostly made up for the wait. These noodles have a chewiness you simply can’t get from a packet of factory made noodle. I tried the Braised Chicken Noodles—the chicken is flash-fried before being braised. While the seasoning was spot on,...

It’s finally happened.  After decades of us Brits staring longingly across the Atlantic (and the Pacific), the McGriddle has officially touched down on UK soil. For the uninitiated, the McGriddle was born in 2003, the brainchild of Tom Ryan—the same mad scientist who gave us stuffed crust pizza. His mission? To take a full "Grand Slam" breakfast and transform it into a portable, handheld miracle using "syrup crystal" technology. Always taste better when food is pipping hot I actually had my first encounter with this sweet-and-savoury beast in Japan. Sadly, I haven’t done the "American Pilgrimage" yet to compare it to the OG version, but I was genuinely surprised by the UK iteration. I walked in expecting a sugar-induced dental emergency, but the maple-infused griddle cakes are actually quite restrained. The pancakes are fluffy and provide just enough sweetness to make that salty sausage patty pop. Interestingly, I found the Japanese version a bit sweeter—p...

Welcome back!  After the world-class Omakase and hidden distillery bars of Japan, coming home to the UK food scene can definitely be a bit of a "reality check." While doom-scrolling through Japan travel content, I suddenly realised there was a local ramen pop-up in a pub, so I decided to give it a go. Before going, I made sure not to set my expectations too high, especially after a painful experience at Maniken Ramen last time ( here ). The Vibe It’s a classic British pub—a cozy, red-brick pub. Since it's a pop-up, the atmosphere is laid-back, but as you noted, that sometimes translates to "pub-speed" service. A 40-minute wait for ramen when it isn't busy is a bit of a stretch, but hopefully, they’ll tighten that up as the residency continues. The Food Breakdown Generous portion and decent quality Nanban Chicken : This was the star of the show. A generous portion with a crispy, light crust and juicy meat. Even if the seasoning was subtle, a good Nanban is al...

Suntory Hakushu Distillery: The Whisky Raffle in the Woods Visiting the Hakushu Distillery is no longer a simple "show up and sip" affair. Located in the Southern Alps of Yamanashi, it’s about a 2.5-hour journey from Tokyo (JR Limited Express Azusa to Kobuchizawa, then a shuttle), but the real hurdle is the booking process. The Logistics To get onto a manufacturing tour, you have to enter a lottery raffle months in advance. Once the results are out, you have a short window to accept your slot. As a tourist with a tight schedule, it’s a gamble, but the payoff is worth every minute of the commute. The Experience The distillery recently underwent a massive 50th-anniversary renovation (completed around late 2023/2024). The new Visitor Center and Central House are stunning—sleek, modern, and perfectly integrated into the forest. The Tour: It’s a standard walkthrough of the mashing, fermentation (look out for those wooden washbacks!), and distillation halls. The air in the mountain...

Chef Ryujiro Nakamura  is a heavy hitter in the sushi world. He spent years as the head chef at the legendary Umi in Gaienmae before striking out on his own in 2019. He’s famous for his high-energy hospitality and his "calling card"—serving a piece of medium-fatty tuna (Chutoro) as the very first bite of the meal to set the tone. He quickly earned a Michelin star and has become a darling of the Tabelog community. The Experience The restaurant is exactly what you’d expect from a high-end Minami-Aoyama spot—beautiful hinoki wood, minimalist decor, and a refined atmosphere. We were served by the second chef, who was genuinely friendly and skilled. The pace was good, and the food was undeniably high quality. The Food The "Toro first" approach is a great gimmick and definitely wakes up the palate. Everything was "good," but if I’m honest, nothing really stayed with me. It felt like a very standard, high-level Omakase without a soul or a standout signature that ...