Capital M, China

Based purely on tripadvisor.com I made a dinner reservation at Capital M. I was not disappointed. The interior of the restaurant was stunning. Coloured wine glasses, hand-painted wall murals, patterned tile floors - there was artisan influence everywhere. Then we went out on the terrace and saw the view of Tiananmen Square and surroundings!

I can't recall every dish that we had, but they were all delicious. The ones we have photos of are posted below.

Restaurant interior which was classy and decadent at the same time.

I loved all the coloured glassware which seemed to glimmer in the soft lighting. The artworks also reflected the colours.

Capital M serves a delicious menu of modern European food: a collection of classics, nostalgic favourites and dishes from the Middle East and North Africa, too.

Steak Tartare - best Australian fillet of beef, finely chopped, prepared with all the accoutrements.

Seared Scallops & Crispy Bacon placed on a warm pea and mint purée

M’s Crispy Suckling Pig sitting on braised fennel, caramelised endive and roasted pears…. and a good pig sauce

I would definitely dine here again if in Beijing and am also keen to check out the restaurants owned by the same group in other Asian capitals.

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Da Dong, China

There are a number of Da Dong outlets in China and the restaurants consistently win awards such as  "Best Chinese Restaurant of the Year". I'd done a lot of research prior to our trip as both my husband and eldest daughter (who was with us) are huge fans of roast duck. Da Dong came out the winner.

Upon entering the restaurant I knew it would be good. They understood the need for soft lighting and modern decor in a Chinese restaurant! The 160-page menu is a work of art in itself (and almost as big and heavy as framed artwork) with a huge selection of duck dishes backed up by vegetable dishes, soups and more.

Then there was the amazing open wood oven kitchen where we could witness the duck roasting process. There were 4 or 5 ovens with a variety of different herbs and spices in each and all ducks go through each in a prescribed order.

"Roast duck doesn't get any better. You haven't had roast duck until you have eaten it this way and you owe it to yourself if you are serious about food to watch them cook for 10 - 20 minutes and then enjoy them carving at your table. Don't be afraid to ask for the bit you really want. The crispy salty sweet skin and fat layer underneath the meat is like fairy floss in texture. Completely melts in your mouth. Genuine BBQ smokiness throughout the bird. The accompanyments are beautifully presented and service well to intensify the flavour of the duck," says Sean.

I had to try dipping a slice of duck in the sugar provided alongside other condiments – somehow, it works beautifully.

Our duck which was hand-carved alongside our table. I have to admit that the fact that the chef was wearing gloves and a face mask was slightly strange but at least I was sure they were health conscious.

This was my favourite dish - an amazing eggplant side that was sweet and moist. No idea how they did it and one of those things I want to leave as a beautiful memory and not even try to replicate at home.

And for the finale, I have to say a kitsch fruit platter with smoke. Amelia was entranced as we all were by the experience at Da Dong.

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India

We travelled to India in February 2011 and it was one of the best overseas experiences I have ever had. A very spiritual country filled with to colour, smells, handicrafts and smiles. However, back to the food.

In New Delhi we experienced Bukhara as we were taken their by some locals. I didn't have the most comfortable seat being sat on a wooden log but my desire to witness the open kitchen and famous dahl meant I wasn't sitting for long.

The open kitchen was a highlight as we could see the size of the pot the famous dahl is stewed in as well as the skewers of a variety of meats.

Somewhat uncomfortable stools with bib/napkin presented on the plate.

Having got settled, viewed the kitchen, allowed our hosts to order and tied up my bib, I sat back and waited for the food to arrive.You actually don't feel silly wearing the bib as everyone else is. Kind of ruined the look of my outfit but then again so does dahl split down my dress.

Giant unlevened bread..., one of the many famous dishes at Bukhara.

The first thing to arrive was the largest piece of unlevened bread we'd ever seen, soon followed by the dahl and despite trying to limit myself to a tablespoon full I could not stop dipping into the copper pot of goodness. A plate of tandoori meat arrived which our hosts didn't eat as they were on their one vegetarian day of the week! Other dishes were pickled vegetables and raita and some chutneys. We accompanied the food with a crisp New Zealand Sauvignon Blanc.

Our table overflows with food.

I couldn't finish my post on India without mentionning just how beautiful The Oberoi Amarvilas is in Agra. With views of the Taj Mahal from our room, it would have to be one of the most romantic hotels we've ever stayed in. This photo was taken from the terrace as we enjoyed some champagne and watching a traditional Indian dance. You can just make out the turrets of the Taj in the background.

Indulge with your own private view of the greatest monument of love at The Oberoi Amarvilas, recognized as the leading luxury hotel in Agra. Wake up to the glorious sight of the Taj Mahal, bathed by the first rays of dawn. Watch her sparkle by day as the sun shines on her architectural perfection. Allow yourself to be swept away by her romance at dusk. Let the nights be filled with the magic of the Taj by moonlight.

Built in a style inspired by Moorish and Mughal architecture, the resort is a splendid display of terraced lawns, fountains, reflection pools and pavilions with rich interiors that take you back to an era of Emperors and Princes.

We ate in the speciality Indian restaurant, Esphahan, which was delicious. Wonderful atmosphere with live Indian music, staff in traditional dress and traditional Indian cuisine.

The meat was extremely tender and the copper pots full of a huge variety of taste sensations, many we experienced for the first time.

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