A WOMB. Kyoto, Japan.

The Wallpaper City Guides have yet to fail us. The latest example of frickin awesome food is the 5000 yen set course dinner at A WOMB near the Kyoto Art & Design University. We had a hell of a time getting there as we jumped on the no. 5 bus in the wrong direction and then landed ourselves a taxi driver who spoke no English and could not read small text, so despite having 5 different maps and photographs of the directions from Yahoo!, he had no idea where we were going. He was kind enough to call up the restaurant and ask them for directions and half an hour later, in -1 degrees, Puss in boots and Domus in shirt rocked up to a hidden concrete restaurant which only seats 10. There were only two other people there. We were a tad nervous but as the food started rolling, we couldn't contain our excitement, I haven't included all courses but each plate was immaculately displayed with so many different colours and flavors and the waitress, who spoke fabulous English and told me where we can get chicken sashimi and those funny toe separating shoes, explained every last detail. Unlike the 120000 yen traditional meal the other night, nothing here could be mistaken for turtle ejaculation or hardened sea moss. Don even got to choose which glass he'd like to drink his Sake in. Full on! I'd be back here in a second.

Learning from a pro.

Nana pulled out the 60 year old Polish cook book on the weekend (unlike the chocolates, this surprisingly did not smell of mothballs) and taught me how to make her renowned apple cake in honor of my parents wedding anniversary. My basic Polish language skills (injection, no problem, bitch, one cucumber and weeds) did not help much. Despite my general 'bake from scratch' rule, Nana taught me the benefits of canned apple pieces. She also laughed at me when i presented her with a grater and orange in response to her requesting that i brig around orange rind. Apparently the type she likes is bought in small chunks and swimming in sugar. Thankfully this ingredient was not the make or break of the masterpiece.Neither was the SR flour from the 1800's.

I also learnt a nifty trick for the top bit of the cake. You freeze the dough and then rape it with a cheese grater. Makes for the most perfect crumble-looking top.

The final rule is 'the more sultanas, the better the cake', and may I say, this is a damn fine cake.

Skipped gym today for something especially tasty.

Ugly, but so delicious.

Creepy little thing, the rambutan. Looks like something in a year 6 sex ed class. Probably has a similar texture to something that swims out of a willy too. I dare say it tastes much better.