My New Blog: Din Tai Fung London Fan Club

I was going to launch my new blog next week, but so many of you have been asking about my campaign to bring Din Tai Fung 鼎泰豐 to London, I've brought it forward. So without further ado, please visit my new petition-cum-blog: Din Tai Fung London Fan Club and leave a loving comment!

200 Not Out

This is my blog's 200th post. It's taken a little over two years to reach this milestone, during which time it has featured:

96 places to eat in London
89 posts tagged with noodles
49 posts on my travels
38 Chinese restaurants in London
12 countries
8 recipes

You can tell a lot from numbers. From the above, you can probably guess that I live in London, like Chinese food (especially noodles) and travel a fair bit. Oh, and that I really ought to cook more!

I must confess I'm finding blogging harder than I used to. After all, it's taken longer to write the second century of posts than the first. But that's not to say I'm giving up on the blog, it's just that I'm slowing down. I hope you understand.

I'd also like to take this opportunity to say thanks to all my readers. In particular, those of you who have left comments - I'm not sure I would've made it to 200 posts without your support.

World of Noodles

Despite my moniker, I sometimes feel a bit of a fraud calling myself Mr Noodles. My blog is a bit crap compared to some of the stuff out there on noodles. In particular, I love blogs that 'discover' new types of noodles as well as those that have great recipes. Here are a couple of my faves that I'd like to share with you.

The incomparable Eating Asia, which I have followed for a long time, is one of the most fascinating blogs around. Most recently, they posted about a noodle that was new to me, the amazing palm noodles (shouzhang mian) from Sichuan.

With so many food blogs around, it takes a very special one to catch my eye. 3 hungry tummies from Melbourne is more than very special and their post 'The wonderful world of Asian noodles' is essential reading. If that wasn't enough, their recipes are to die for, in particular the Chinese and East Asian dishes.