Illusionist Derren Brown has hit out at “hurtful” allegations that the “victim” of a zombie stunt in his latest Channel 4 television show was an actor.
Waking up in the super-sleek bed in my room at The Waterhouse (1-3 Maojiayuan Road; 00 86 21 6080 2988; waterhouseshanghai.com) leaves me delightedly confused – the last time I awoke in Shanghai I was in a grotty hostel. This time around, we're poshing out at the minimalist boutique hotel in the up-and-coming Cool Docks – a refurbished part of Shanghai's South Bund.
I never much cared for noodles. Too many underwhelming, broth-based Wagamama meals. Too many student-made Super Noodles. I've always resented sending a chopstick to do a fork's job.
Now authentic versions of the Japanese staple are starting to fill British bellies, as Tim Walker discovers.
This week I've been eating... cold udon noodles with hot broth
In Bangkok's Rajamangala stadium, a venue usually occupied by Thailand's national football team, there were a lot of red shirts. Most of them were decidedly wet red shirts.
Alice-Azania Jarvis finds out why quinoa and millet are not just for health nuts
David McNeill ventures out from the capital towards Fukushima, where an explosion hit the power plant. He made it as far as Iwaki city
There's a very funny press release for the Samarqand restaurant, possibly directed at Russian and Central Asian foodies living in London. It promises, in a kind of meerkat-speak, that this is "The restaurant we've ALL been waiting for!!! SIMPLE CONCEPT which makes the restaurant even more worth going – you SIMPLY feels: at HOME AWAY FROM HOME!!!"
Everything Everything, for those outside the know, are one of the biggest bands of the now. Tipped to the gunnels and lavished with pre-emptory praise, their many press clippings have them talking up a good fight, making all the right noises about reclaiming Manchester music from the troglodytes. Their bluster, however commendably well-intentioned, is, I regret to say, just that.
Kuala Lumpur curry laksa, by Rick Stein
Spicy crab noodles by Thomasina Miers
Forget the dismal cold-pasta combos you see in your average sandwich bar... Mark Hix creates summery, sophisticated alternatives.
Japan: hake tempura by Hugo Arnold
Sharp, hot, sweet and salty, this salad is extremely refreshing. Serve with grilled fish or warm rice laced with coconut cream.