5 Must Visit Cafes in Tokyo

From having coffee at ALLPRESS ESPRESSO TOKYO ROASTERY & CAFE to having a delicious and wholesome meal at a specialty rice shop AKOMEYA, it is a special place to experience both traditional and modern Japan.

Check out my video below:



Wander Shanghai


Arriving in style with the fast train to city.


The beautiful night view of Shanghai at The Bund.

Check out my mini adventure in Shanghai below:



Wander Scones




My homemade raisin scones and onion cheese scones.

Simple recipe thanks to Gordon Ramsay from the book Gordon Ramsay’s Secrets. #lol


  • 250 self raising flour
  • 1 tsp baking powder
  • good pinch of fine sea salt
  • 45-60g butter
  • 1 tbsp caster sugar, plus extra to dust
  • 50g raisins
  • 1 large egg
  • 100ml ice-cold milk, plus extra to glaze


  1. Pre-heat the oven to 180c.
  2. Sift the flour, baking powder and salt together into a large bowl. Add the butter in little pieces and rub it using your fingers and lifting the flour up high so you aeriate it. When the butter is incorporated the mixture should look like fine breadcrumbs. Stir in the caster sugar, then the sultanas (if you are using them).
  3. In another bowl, beat the egg with the milk. Pour about three quarters into the flour mixture and quickly mix together with a large table knife, adding extra egg and milk mix as necessary to give a soft, but not sticky dough. Do not overmix -the quicker and lighter the mixing and the higher your scones will rise.
  4. Tip the dough onto a lightly floured surface and very gently roll with a rolling pin or pat out with your fingers to a 2-2.5cm thickness. using a 6cm cutter, press out as many rounds as you can. Gently re-shape and lightly roll the trimmings to cut out a couple of more rounds if you can.
  5. Place the rounds on the lined baking sheet, brush the tops with milk and sprinkle gently with extra sugar. Bake for 20-25 minutes until risen and golden brown.
  6. To check that the scones are ready, lightly squeeze the sides of one – the dough should be springy. Slide off to a wire rack and cool. Eat the scones within an hour or so of baking while still warm.