My favourite restaurant is Wok Dynasty, as you probably already guessed, they serve all kinds of wok. As I said in a previous post I really love Asian culture and wok and that’s why I love this restaurant so much.

The food is amazing; the portions are perfect, there are a lot of options and you can combine it with a lot of different sauces. It’s also served very beautifully; in a little wok pan or on a beautiful plate and with chopsticks (of course you can eat with cutlery if you’d like. There is also a great offer of drinks: they have a wide range of cocktails (with and without liquer) and ofcourse the usual stuff like different kinds of beer, hot and cold drinks, wine…

Not only the kitchen and bar skills are incredible but the interior is also stunning; it’s completely styled with Asian culture atributes including Buddha’s, red Chinese lantern’s…

Information:
Wok dynasty
Kempische Steenweg 136a, 3500 Hasselt
011 25 08 88
https://www.wokdynasty.be/hasselt/nl/#!/home

My absolute favourite dish is Sushi just because it tastes amazing and it’s very fun and easy to eat with chopsticks. I’m also very fascinated with Asian culture. I always combine it with soy sauce, it’s really a finishing touch.

Here is the recipe of a simple salmon sushi roll:

Ingrediënts:

• 1 cup of Seasoned Sushi Rice
• A Sharp Knife (like a Yanagiba)
• A Cutting Board
• Makisu (wrapped in cellophane, preferably)
• 1/2 lb. of Wild Alaskan King Salmon
• 5 Half-sheets of Nori
• Bowl of Water
• Hand Towel

Recipe:
1. Once your sushi rice is cooked, seasoned, and cooled (more information: How to Make Sushi Rice), place a small handful of rice on the rough side of your nori.

2. Using four fingers on both hands, gently press the rice along the center to create a “valley.”

3. Slice rectangular pieces of salmon for your roll. I made a 1 cm thick slice and then sliced that in half.

4. Place the slices onto your rice along the “valley” you created in step 2.

5. This is the trickiest part. You need to dip your fingers in your water and transfer the water to the top portion of the nori. This will make the nori soggy and it will quickly start to curl.
Before the nori starts to curl, you need to roll the salmon roll up until the smooth side of the nori meets the wet portion. This will make it so that the nori sticks to itself and gives clean looking results.

6. Now that our salmon roll is all put together, it’s time to cut. Slice the roll in half, and then put the two halves together and slice them into thirds.

7. Turn the end pieces up, so that we can see that pretty salmon and then transfer it to a plate.

For more delicious sushi recipes, check
http://secretsofsushi.com/salmon-roll.html

Century eggs -China:
Century eggs are eggs arenneither a century nor a millennium old, but this egg is pretty rotten. After being preserved in a mixture of clay, ash and quicklime for a few months, the yolk turns a dark green or even black and slimy while the white has turns to a dark brown translucent jelly. Apparently it smells of strongly of sulphur and ammonia, but tastes like a hardboiled egg… until you breathe out that is.

Fried spiders -Cambodia:
Fried spider is a regional delicacy popular in the Cambodian town of Skuon, prepared by marinating it in MSG, sugar and salt and then frying it in garlic. Apparently it has more meat on it than a grasshopper, but also has brown sludge in the abdomen, which consists of mainly innards, eggs and excrement. Yum.

Tequila worm -Mexico:
Not actually found in tequila but rather it’s cheaper cousin, mescal, it’s said that the legendary hallucinogenic properties of the worm are pretty much non-existent. All a marketing gimmick, you fools.

odori don:
It’s literally a live squid or octopus dumped on your plate and served to you, its legs still thrashing around in the sauce.

Shirako -Japan:
Shirako in Japanese means “white children” but refers to the sperm sacs of either cod, angler fish or puffer fish. Looking like white blobs of goo or miniature brains, they are said to have a sweet custardy taste.