hey Kenji, thanks for the (only) reply! I'll definitely hit up some of those places in Kyoto. I'm visiting a friend who is studying in Nagoya, so of course we have to eat our way around! Any tips from your mum on Nagoya?

what do you mean by "the base becomes slightly syrupy"? Like, coats the back of a spoon?

Quite ballsy of you to write about Singapore's food in just one article. The editing on that must have been sheer hell. Hope you liked Singapore, am heading out now to eat everything in sight.

just had this on Sunday. Is it too soon to have it again? #cholesterolbomb

Actually, I'm surprised chow fun (fried rice, hello) comes out as noodles. I'd have sent it back too. And really, hello Hambone! Honestly, I love that you guys still pretend that the slideshow is about the Serious Eats team.

Seriously such a great article. I laughed out loud at the image of a flavour arms race - these are difficult concepts to get our heads around, so thanks for de-glazing our eyes when we stare at the ingredients. It's amazing (and a little Jetson's kind of trippy) how flavour chemistry is so prevalent. And on that note, let us bow our heads in praise of the genius of Kikunae Ikeda.

Right, freeze a few overripe bananas. Whizzzz in blender, 3 seconds. Instant-ish banana ice cream. Drizzle with honey and chocolate sauce. Awed screams of happiness from lactose intolerant housemates optional.

Oh, and I also put in a generous slug of gula melaka syrup in my coffee, black - it just gives my normal coffee swig an extra jolt of better-than-caramel happiness.