Roma: Italian Vegan Potato Pizza



Surprisingly vegan, it is considered as one of my favourite pizza on this planet without meat or cheese on it. Liking the fact that pizza allows freshly sliced potatoes as the primary topping and how the crust provides the crispiness and the softness in the potatoes which nearly substitutes as cheese. It is known as "pizza . . .


Roma: Forno Campo De’ Fiori



Forno Campo de' Fiori Campo de' Fiori, 22 Vicolo del Gallo, 14, 00186 Rome, Italy Tele: +39 06.68806662 They are closed on Sundays. We had the best vegan pizza ever at Forno Campo De' Fiori. It is one of the well known bakeries in Roma, Italia. We had two different types of pizza: Pizza bianca (olive oil with sea . . .


Las Vegas: Border Grill Mexican Restaurant



If you are looking for a decent vegan-friendly Mexican cuisine, I would recommend Border Grill Las Vegas. We were there in 2010. It was run by a former Top Chef master Susan Feniger. Our dish was customized and off-the-menu. We had plates of two handmade corn tortillas with black beans, lettuce and fresh tomatoes served . . .


Las Vegas: Red 8 at The Wynn



I went to Las Vegas' Red 8 at The Wynn nearly three years ago. After a long delayed flight, I remembered it was a really warm, nauseating day. Doni and I were very hungry and I was desperate for some vegan Chinese food. Red 8 was very empty in the mid afternoons. This casual restaurant . . .


Sydney: Green Gourmet



In 2010, we walked all the way to Green Gourmet from downtown Sydney. It was roughly 2 hours walk with random stops. It was Doni's idea. But it was worth the walk to see the other neighborhood of Sydney NSW. We read about this place via Happy Cow Sydney and wanted to check out some . . .


First Day in Sydney & Westin



We arrived in Sydney on an early morning and it was a long red-eye flight from the U.S. We were hungry and we wanted to get our hotel room at Westin. Instead, we waited for the whole morning/day to get our reserved hotel room and the staff was kind enough to send us tea and . . .