Burning Pineapples and Sweet Monsters | Lokkee, Singapore

Om Nom Nomad - Lokkee and Sweet Monster

Lokkee is a place full of contradictions. While it might be physically located inside a mall, it is nothing like what you’d expect to see in a mall food court, both in terms of food and decor. It serves favorite Chinese recipes but with a unique and witty play. As befitting an oriental Chinese restaurant, red is a dominant color here, but the walls are covered with pop art pieces in Chinese style and statues with a statement. It’s a family restaurant but the “extra moist” wet tissue was served at the beginning of the dinner in a condom-like package.

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8 Pastry & Coffee Destinations in Budapest [Part 1]

8 Pastry & Coffee Destinations in Budapest - Om Nom Nomad

Budapest might not be the first destination that comes to mind when thinking about food, but let me tell you – it doesn’t disappoint the hungry tourist. I visited Budapest for 5 days, ate and drank a lot, and now I’m here to help you experience the best Budapest has to offer.

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What the Duck | Non Entrée Desserts, Singapore

Om Nom Nomad - Non Entrée Desserts

Scavenging through Instagram to build my foodie itinerary for Singapore I came across many pictures of a rubber ducky. Oddly enough – this wasn’t the case of mis-hashtagging we all often bump into in Instagram. Rather, this was an actual edible rubber ducky! Turns out this is one of the signature desserts at Non Entrée Desserts.

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Eating it While it’s Hot | Timbre+, Singapore

Om Nom Nomad - Timbre+

Timbre+ is a 24,00 sq.ft modern hawker hosted in a graffiti-covered container park. It has live music concerts, many different food trucks and restaurants, alcohol and lively hip atmosphere. There’s one thing it’s sorely missing though: air conditioning. The place is packed full of people, all of them sweating, and those include yours truly. I’m sorry for the graphic picture, but I would be having hard time enjoying even the most ambrosial food on earth when sitting in a pool of my own sweat.

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Burger Wonderland | Prozdor, Tel Aviv

Om Nom Nomad - Prozdor

I love a good burger, who doesn’t? That’s why I’m always on the lookout for great burger joints. Some prefer to keep it classic – bun, patty, lettuce, tomato and onion. Not me. I love my burger topped with much more – and then some (and maybe even stuffed with extra things). The more creative and over-the-top it is, the better. Prozdor do not disappoint when it comes to surprising and wacky creations.

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Our Big Fat Danish Wedding | Ærø Island, Denmark

Last year we traveled all the way to Denmark, to get married on the beautiful island of Ærø.

If you are planning on getting married in Denmark or are thinking about it, I warmly advise hiring the service of a private agency which often helps expedite the process and overcome any language barrier. We used Getting Married in Denmark which was recommended by a friend who got married a few months prior. They took care of everything, from booking to the apostille service, and allowed us to enjoy what the place has to offer without worrying about the logistics too much.

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If it Fits I Eats | Eats Cafeteria, Tel Aviv

Om Nom Nomad - Eats Cafeteria

Eats Cafiteria is a joint initiative of ex-Master Chef participant, Michal Epstein and Yonatan Koevary, ex-partner at Loveat coffee chain.

The place recently opened as part of Beit Chana, a cultural and wellness center situated at a beautiful Bauhaus building from the 1930’s.

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Free the Robot – More than Meets the Eye | Singapore

Om Nom Nomad - Free the Robot

Free the Robot is like a transformer. You know, like the type that fights for Cybertron but doesn’t actually mange to hit anything with its laser. During the days the venue functions as a quirky cafe; at nights it turns into Bitter and Love, a fun cocktail bar.

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Coffee Chic | Elephant Grounds, Hong Kong

Om Nom Nomad - Elephant Grounds

Located in one of the most chic neighborhood in HK, is Elephant Grounds, a coffee shot that pride itself in sourcing beans from small farm producers from all over the world. They independently roast their beans in small batches to ensure consistency and quality.

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