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Zhejiang Cuisine at Rong Rong Yuan

November 2, 2011 in Best Of, Food, Reviews, Taiwan, Travel

A complimentary snack from Rong Rong Yuan

Finally, my long-awaited Taiwanese food adventures have recommenced!  Armed with a new Sony NEX-5N camera (apologies as I still don’t really know how to optimise it yet), our first megameal took place at the famed Zhejiang cuisine restaurant, Rong Rong Yuan.  This place serves proper dishes so sublime that Taiwan’s First Lady is a regular visitor.

Rong Rong Yuan is huge, well-fitted, with plenty of private rooms for functions and large groups.  Their menu is extensive but reasonably priced for the type of quality you get.  Lots of fresh seafood as well as traditional and unique dishes — none of which compromise on presentation or taste.  Just have a look at the marvellous smorgasbord we feasted on below.

We started with a couple of complimentary dishes, including one combining dried tofu and dried little fish, with a dash of chilli (see first pic above).  Then came free range chicken, tofu skin rolls, steamed fish, broad beans, mini-prawns, amaranth hotpot, fried rice.  All were brilliant.  There’s too many pictures so I’ll put them in gallery format (can also toggle for slideshow — please check it out, it took me freaking forever to set this crap up).

However, the highlight for me had to be the signature dish, braised pork spare ribs stuffed in sesame buns.

The signature dish

The pork spare ribs are slow cooked in foil and the juices are simply divine, practically begging to be devoured being unwrapped from the foil and placed individually into the fluffy buns.

Coming in second was the crab pot with rice cakes.  

Crab pot with rice cakes

I just loved how all the ginger and spring onions and spices used to cook the crab got all mixed in with the rice cakes, making them ridiculously tasty.

A plainer favourite was the fried silver thread buns.  I simply adore the crispy exterior and the piping hot, soft and slightly sweet interior.

Silver Thread Buns

Another favourite for the rest of the diners was the steamed stinky tofu, which I was once traumatised by and steadfastly refused to eat.  I take their word for it when they say that it’s ‘terrific’ (and I don’t mean ‘terrible’).  It was sure pungent but the odour was less objectionable than some of the roadside vendors you’re likely to come across.

Argh! Stinky Tofu!~

By the way, what we sampled was merely just a fraction of Rong Rong Yuan’s impressive menu.

For dessert we were served complimentary fried ‘yuan xiao’, or glutinous rice flour balls with black sesame paste on the inside.  Not my thing but everyone else seemed to love them.

Free dessert!

In all, a splendid way to kick off my new culinary adventures in Taiwan.  Rong Rong Yuan is not the kind of place you’d visit regularly but I’d definitely recommend it for proper formal functions, large groups and special celebrations, especially because of all the private rooms they have.  Not every dish appealed to me but there were enough super dishes for me to consider it one of the best formal dining Chinese cuisine restaurants I’ve been to recently.  All the evidence is in the photos.

9 out of 10!

Details

Restaurant: Rong Rong Yuan (浙寧榮榮園)

Address: 2F, 25 Xinyi Rd Sec 4, Da-an District, Taipei City

Closest MRT Station: Da-an

Contact: (02) 2703-8822

Opening Hours: 11:30am – 2pm; 5:30pm-9:30pm

Price Range: NT400-700 per person (approx)

Moving forward without regrets

September 23, 2011 in Best Of, Blogging, On Writing

I had a great catch up with one of my former bosses this week.  He’s undoubtedly the best supervising partner I’ve ever had (where I worked that didn’t mean much), though he didn’t really supervise me much as I was often pulled away by other partners for long-term deals and projects.  However, I always appreciated his sharp wit and I was extremely grateful for his help and support when I told him I had decided to make a switch (and he wasn’t even my supervisor then).  Interestingly, both of us have left our old firm and are starting something new.  I’m heading into the uncharted waters of writing while he has abandoned his million-dollar income for a fresh life as a barrister.

[For those who aren't familiar, we used to work in a commercial law firm where we represented and advised corporate clients.  We could attend court on our clients' behalf but that's not our specialty -- for contentious points of law or full blown trials and hearings we usually brief barristers (the guys that wear cloaks and wigs) to get their expert opinion or to get them to represent the client on our behalf.  In some ways, barristers are like freelance writers who have to manage their own business and clients.  Good ones earn big bucks.  Bad ones struggle to make ends meet.  In Australia, you only need to take the bar exam to become a barrister -- in America you need to pass it just to practice as an ordinary lawyer.]

For both of us, the decision to leave was not all that hard.  Obviously it was easier for me because I had only been a lawyer for about four years and I had lost all passion for the work I was doing.  Well, it’s questionable whether I ever had the ‘passion’ to begin with.  Enthusiasm, maybe, but I wouldn’t go much further than that.  On top of that there was the constant stress, anxiety and long hours that had morphed my once youthful appearance into something more commensurate to my real age, or perhaps even beyond.  I just wanted to get out, and the earlier I did it the better.

For him, it must have been a titanic struggle.  He had been a partner for almost a decade, meaning he was probably taking home around $1.5m a year.  Most barristers apparently make a loss in their first year or two while they build their profile and business.  With a family and several young children to support, the financial comfort could have been reason enough to tough it out.  But he admitted that he had had enough of the place and that he simply wasn’t enjoying it any more.  Partners were dropping like flies in the prolonged aftermath of the 2008 GFC and there must have been ridiculous pressure to keep his practice afloat.

I’d be lying if I said I never wondered what it would be like had I not quit the law and just stuck with it.  On good days I would think about the positives of working there, such as the pay, friends and the perks that come with working in a big firm with loads of money to throw around.  If I had stayed, I would have been earning well in excess of a 6-figure salary by now, and considering how tough it’s been financially the last year or so (thank goodness the wife still earns something), that money surely would have been nice to have.

I have a few friends who started around the same time as me that are earning big bucks now, and a few aren’t all that far away from partnership (in that I mean 3 or 4 years…if they’re lucky).  I had another friend who left the law to become a journalist tell me the other day that a former colleague of ours (whom a new recruit once thought was my gay lover — we arrived late together to an after-work function) is now a partner at a rival law firm.  He had just been made senior associate when I was around and must have taken the fast track to partnership.  I couldn’t picture the campy person that I knew, with his arms flailing all over the place every time he spoke, being a partner of a big law firm.  And yet he was.

My ex-supervisor had told me before, and he told me again when we caught up, that I’d most probably make partner if I stayed.  For a moment my ego inflated and I fantasised the prestige and income that came with it.  But just as quickly I tore it down.  There wasn’t any part of me that wanted that life any more, and certainly no part of me was willing to endure the torture to get there.

He then said something that made a lot of sense, and applied to both of us.  He said that he could have, if he really wanted to, toughed it out — but then he would have always regretted not giving his new career a try.  He had always wanted to be a barrister but, like many others before him, got caught up in the partnership ladder and never got to live his dream.  If things don’t work out as a barrister, then fine, he would seek something else, but at least he knew in his heart that he gave it a try.

I feel the same.  You won’t believe how many people think I’m crazy for switching to writing — most just give a friendly warning about how hard it is but you can tell from their eyes that they think you’re crazier than a bald-headed Britney.  But if my ex-supervisor — someone that had already done the hard yards and was earning millions could walk away and start over — and can bear the condescension and doubting voices of his family, friends and peers, then surely it can’t be that hard for someone like me.  I’m fortunate to be in a position where I have the ability and opportunity to make a change.  If I don’t take advantage of it and put in 100% then I am a fool.

The fear and doubt is still there but at least I am moving forward with no regrets.

‘Getting Started as a Freelance Writer’ by Robert W Bly

September 15, 2011 in Best Of, Book Reviews, On Writing, Reviews

Robert W Bly is one of the most successful freelance writers in the world. He earns over US$600,000 a year and was a self-made millionaire whilst still in his 30s. And according to his book, ‘Getting Started as a Freelance Writer‘, you can too. Well, maybe not to that extent, but Bly believes even an average writer can earn $100,000 a year (that’s $400 a day, five days a week for 50 weeks) by simply following the principles he has devised in his book.

So is the book everything it promises to be? Hard to answer. Bly does offer many tips to people who are already freelance writers or are aspiring to be freelance writers, and most of that advice is fantastic and can help you become extremely successful, but it’s not exactly a ‘getting started’ guide as the title suggests. In reality, the book is a guide on how to be a ‘successful’ freelance writer who can potentially make a comfortable living, but if you are a writer with little or no experience in freelance writing hoping this book will provide a miracle shortcut to a cruisy lifestyle then you might be sorely disappointed.

Bly does not sugar coat it — freelancing is hard work. Extremely hard work. To make a comfortable living you’ll need to treat it like a business. You’ll have to make sacrifices. Work 50 or 60 hour weeks. Only get a week or two off a year. Kill your social life. There is no secret formula.

But on the bright side, freelancing does have its advantages. Flexibility. Being your own boss. Write about things you are interested in. Fairly good money. For many people, like me, being able to write for a living is a good enough reason in itself.

Then what does this book offer in terms of constructive advice? There are a few very important points that Bly tries to drill into his readers.

First of all, in order to make good money in freelance writing, you have little choice but to pursue commercial projects — that is, write for businesses. Marketing brochures, technical writing, annual reports, speechwriting, direct marketing, etc. These are the only types of writing jobs that will make you enough money on a regular basis to sustain a comfortable living. Sure, you can submit the occasional magazine or newspaper article, poem or short story, but there’s simply not enough money or regular work to survive on if that’s all you do.

Secondly, marketing and networking are just as important as, if not more important than, your actual writing ability (after all, I did receive this book in the mail from the publisher without asking for it, and Bly makes numerous references to his other guides in the book). It doesn’t matter how fantastic a writer you are if people don’t know who you are. Bly suggests that you treat your freelancing job like a proper business — organised, with proper files, business cards, letterheads, websites, newsletters, and so forth. Networking is also imperative — joining relevant clubs and societies, attending functions, workshops and conferences are all part of the job. You have to be a salesman — you might have to cold call potential clients (ie call them out of the blue), explain to them what you can do for their business, make yourself stand out from the pack. And once you get a client, you have to nurture the relationship to garner more work in the future. It’s exactly the type of stuff that shy, introverted writers might hate doing.

Thirdly, you have to work like a freaking Trojan and understand that time is your most valuable asset. Don’t waste your time doing things that will take you away from your writing. Hire people to do things if they can do it more efficiently than you can — your time is better spent doing what makes you money — ie, writing! For instance, Bly hires assistants to do all the stuff he doesn’t want to deal with, like running down to the post office, researching, negotiating fees and doing the accounts. Since he earns much more per hour than they do, he can afford to do so.

Other tips include specialising in a few niche areas rather than be a jack of all trades (clients prefer specialists, you can charge more, and it cuts down research time if you’ve written something similar before), recycling and reselling your old work, don’t sell yourself short and be persistent in wooing clients and tracking payments.

Now, all of this is fabulous advice — but probably for someone further down the track and with a little bit of writing experience and business savvy. What about the newbies who are genuinely just ‘getting started’? Surely it can’t be a wise idea for someone who hasn’t had much work published to start printing a stack of business cards, hire a secretary and research assistant, writing newsletters and calling random strangers out of the blue.

I suppose that’s the thing that disappointed me most about this book. While it does include a chapter suggesting ‘entry level’ work such as writing for a local newspaper and a couple of other vague ideas, there really wasn’t a whole lot of precise information for the true beginner. There’s probably a good reason for that; most people don’t go straight into freelance writing from an unrelated profession (Bly himself had worked in writing/marketing roles before switching to full time freelancing) but it would have been good to see some more concrete suggestions and realistic ideas on where to look for well-paid work when you’re just starting out.

While I would have liked to have seen more pages on the ‘getting started’ part of the profession, I would have liked to have seen less from the chapters on stuff such as poetry, novel writing and short fiction — areas that didn’t really deserve more than a couple of paragraphs and are covered in much greater depth by other books.

The one undeniably great thing about this book is that it can help you decide whether or not you are really cut out for a freelancing lifestyle. You might read it and think, darn, this is all far too hard and involves too much work I don’t want to do, or you might think, fantastic, I can definitely picture myself doing this for a living. It could motivate you into freelancing or it could scare you out of it — either way, it can assist you in making an informed decision about your future.

As for me — I was very excited when I received the book in the post. Freelancing seemed like the perfect life for a writer, and I had often been told by those in the industry that freelancers had the best of both worlds — write for a living but not being tied down by the constraints of a normal day job. It seemed too good to be true, and as this book has revealed, it kind of is. You really do need a fair bit of experience or have worked in a related industry to be able to jump into a freelancing career.

The most heartening thing about Bly’s book is finding out that being a freelance writer can be a viable career for those willing to put in the effort. Looking around online, all you see these days are content mills paying writers atrocious rates such as a cent a word, or less. However, what this book demonstrates is that there are well-paid writing jobs out there if you know how to find them, if you know how to sell yourself and obtain the all-important contacts for repeat work. It’s not a silver bullet but it could be exactly what struggling and/or writers need to boost their careers.

3.75 out of 5

800th post snapshot!

August 30, 2011 in Best Of, Blogging, Book Reviews, Misc, Movie Reviews, On Writing, Reviews, Travel

A charm celebrating the 800th anniversary of the University of Cambridge (2009) -- which just happens to be the year I studied there and started this blog! (I got one of these when I graduated)

Congratulations to me!

This is the 800th post on this blog.  I thought long and hard about what to write about for this monumental occasion, but I had my usual brain freeze…so instead I decided to write about the fact that I am writing a post about my 800th post.

Today is the 30th of August, 2011.  I started this blog on the 11th of January, 2009.  By my calculations that’s 962 days.  That’s a lot of writing!

On average, that’s 1 post every 1.2025 days, 5.821 posts per week and almost 25 posts a month.  As at the time of writing I have 833,486 blog hits, which translates into an average of 1041.8575 hits per blog post and 866.409 hits per day.

When I started this blog I was happy to get around 10-20 hits a day, and certainly for the first month or two that was the norm.  Now the blog hovers around 1,000 hits a day, with occasion dips and spikes (like the current one courtesy of StumbleUpon, which is giving me around 2,500 a day).

I currently have 2,601 comments, which equals roughly 2.7 comments per day.  I’ve also been bombarded by 26,754 spam comments (I believe more as some slipped through the keeper), or a whopping 27.81 per day!  I find Akismet has been doing a much better job as of late, meaning less penile enlargement advertisements.

My top post remains My European Adventure Round-Up, which has amassed 66,273 hits, though it is almost certain to be overtaken shortly (in the next couple of days) by The 20 Most Rewatchable Movies of All-Time.

My top movie review?  Shock horror, it’s Ninja Assassin (with 12,825 hits), probably because no one else has seen it — or maybe it’s that topless shot of a ripped Rain that has web surfers flocking to it.  My top book review and writing-related post is the same one — Stephen King’s brilliant On Writing (with 12,766 hits).

Moving forward, I’m not sure if I can keep up with the same pace (pun intended).  I love to write, and that’s why I continue to write on this blog without compensation (apart from the occasional free movie, DVD or book).  Even though at some point I’ll likely be swallowed by the demands of work and other responsibilities I hope this blog can remain my sanctuary, a place I can come back to to express and rant and be creative.

Brodburger: Freaking Delicious Burgers!

August 24, 2011 in Best Of, Canberra, Food, Reviews, Travel

The Brodburger food caravan

I like my burgers, and few places make burgers like Brodburger in Canberra.  I was sceptical at first, considering that Brodburger is served out of a dodgy looking ‘food caravan’ in the parking lot of Bowen Park.

But we were on a high after Questacon and in need of a good feed, so we drove down by Bowen Park in search of the conspicuous red caravan.  And there it was, right at the edge of the parking lot, a perfect spot for nearby workers who want to enjoy a burger down on the grass overlooking Lake Burley Griffin.

It was 11:45am and Brodburger doesn’t open until 12 noon, but there was already a line of about 10 to 15 people, some regulars, others tourists, and all with a ravenous hunger plastered on their faces.  The clock ticked over to 12, and the line increased to about two dozen, and yet the owner of the van was nowhere to be seen.  At around 12:10, stomachs started grumbling and patient customers were wondering whether the delicious burger would elude them on this sunny day.

If you want to eat a Brodburger you have to get there early!

At 12:15, some rumblings could be heard behind the van, but less astute customers hadn’t noticed.  Fortunately for us, a group of about five decided it wasn’t worth the wait and departed, moving us up the queue just in time for the van to open up.

On this day, Brodburger was run by two friendly, carefree dudes — one serves and the other cooks.  Their menu is displayed outside on a wooden board, and contains an assortment of burgers, including beef, chicken, fish and vegetarian, as well as fries.  The prices are reasonable and bottles of water are given for free (if you ask nicely).

Finally! Open for business!

After a short wait we reached the front of the queue and went with the classic Brodburger (according to the website: A grade gourmet beef patty, flame grilled. Fresh lettuce, tomatoes, and Spanish onions. Includes homemade aioli and tomato relish) and a BrodChicken Burger (Succulent chicken breast in a secret marinate, flame grilled. Topped with bacon, avocado, fresh lettuce, tomatoes and Spanish onions. Includes homemade chilli aioli).  A lot of people went with the Brodburger Deluxe (which contains an extra patty, egg and bacon), but it looked like a coronary waiting to happen, so we passed.

The great thing about Brodburger is that their burgers are made fresh to order, but because of a shortage of facilities and staff, you almost certainly have to endure an agonising wait before you can devour your burger.  There weren’t that many people before us, but some of them ordered entire boxes of burgers and fries to take back to the office, and consequently we ended up waiting a further 30 minutes or so before our two burgers were ready.  And trust me, when you’re already starving, waiting for 30 minutes while surrounded by tempting burger fumes borders on torture.

Eventually, the burgers were ready, nice and hot in our little hands, and we took them down like prized jewels to a cozy spot by the lake.  A few birds looked like they were eager to be friends, but I barked at them for the safety of the burgers.

You know, photos rarely ever do burgers justice. This is the BrodChicken.

The Brodburger

So how was it?  You know I don’t like to exaggerate, but the burgers at Brodburger must be amongst the best I have ever tasted.  The buns are so soft and fluffy, and the meat is fresh, juicy and full of flavour.  The lettuce and tomato balance out the saltiness perfectly, but it is the generous amounts of the insanely delicious, tangy tomato relish and home-made aioli that elevated the burgers to a whole new level.  The Brodburger featured the green chive aioli and the BrodChicken featured the pink chilli aioli — both were to die for.

The half-eaten burger usually isn't a good look, but I simply couldn't resist

Bloody hell, just writing this post is making me super hungry.  I’m going to get some food.

10 out of 10!

Brodburger
Address:
 Bowen Park Carpark, Bowen Drive/Wentworth Av, Barton ACT
Opening Hours:
Tuesday: Dinner: 5:30 pm – 10:00 pm
Wednesday: Lunch: 12:00 pm – 2:00 pm; Dinner: 5:30 pm – 10:00 pm
Thursday: Lunch: 12:00 pm – 2:00 pm; Dinner: 5:30 pm – 12:00 am
Friday: Lunch: 12:00 pm – 2:00 pm; Dinner: 5:30 pm – 12:00 am
Saturday: Lunch: 12:00 pm – 2:00 pm; Dinner: 5:30 pm – 12:00 am
Sunday: Lunch: 12:00 pm – 3:00 pm
Website: http://www.brodburger.com.au/

PS: Apparently the Brodburger van is not situated in a legally approved location and the council has been trying to get them to move, but petitions from customers have managed to keep them there, for now.

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