TOKYO UP LATE

Chef Brendan Liew s studied the art of ramen-making at the three-Michelinstarred Nihonryori Ryugin in Tokyo, and also worked at some of Melbourne’s top Asian restaurants. Now he’s brought together recipes inspired by the streets of Tokyo’s late-night culinary scene, from bustling izakayas and ramen joints, to gyoza pit stops and curry establishments, in his new book.