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  • Andy Cheng
Lisa Wallin
Andy Cheng

Growing up with a Japanese mother, Andy has extensive knowledge of Japanese culture, life and food. Originally from England, Andy started to train to be a chef after graduating university and moved to Japan to start his culinary journey. After studying under Michelin star chef Namae Shinobu and Akihiro Nagao, he is now studying coffee roasting and wants to share his journey in Japan with the rest of the world.

Articles by Andy

Tucked away amongst the narrow streets of Sapporo’s entertainment district Susukino lies Ganso Ramen Yokocho. Lit up by a cyberpunk-esque neon entrance sign, the small alleyway is home to 17 ramen shops,…

Omurice is one of the most delicious and popular dishes of yoshoku, or Western-influenced Japanese cuisine. Ketchup fried rice is mixed with chicken and vegetables, then encased in a delicately cooked omelet,…

In Hampshire, England, watercress is synonymous with the county’s identity. Grown since the 1800s, it was the spine of the local economy. However, one daring watercress farmer decided to go into the…

Bricolage Bread & Co. doesn’t fit neatly in one category of establishments. It’s an amalgamation of a French bakery, a French restaurant and a Norwegian café. Behind the scenes are head chef…

For much of Japan’s rich history, nihonshu, or sake, has been at the forefront of beverage production. Historically wine did not suit the rice-centric diet of Japan but the shift toward the…

The cold and snowy weather of Hokkaido lends itself to a dark roast coffee culture. People say the dark and bitter taste of coffee keeps them warm during the cold winter. Additionally,…