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.
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
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.
Sarah Barrell discovers high style at the latest hotel to grace the shores of Lake Vembanad