We recently had the chance to taste The Hakusku, a 12 year old single malt made by Suntory Whisky. In the process we became enamored with their use of a hand carved ice ball. To learn more we visited The Summit, a bar in New York's Alphabet City neighborhood to learn a little more about the process. In our video Gardner Dunn, Suntory's National Brand Ambassador, gave us the run down on the traditional production, purpose and use of the ice ball in Japanese whisky culture.

While stopping by Cafe Intramuros at this year's Wanted Design, we stumbled across "Espress Yourself", a line of espresso cups fashioned by a collective of NYC designers. The group of five created their cups in a mere two months leading up to the show, using a combination of rapid prototyping, computer-aided design, 3D printing and CNC machining to help speed up the process. The porcelain beauties that they produced reflect a reverence for coffee and a fresh look at the morning ritual.

With no more than 100 pieces per design and a limited time frame, the designers didn't have the option to export labor. The pieces were made using an old yet efficient method of porcelain slip casting. While only Kenjiro Yamakawa had experience in the process, they were nevertheless able to hand-pour, sand and glaze their pieces in time. Erik Strom's "A Day in the Life" reminded us of Dror's Vase of Phases, and Marco Leone's "Sip" took a fresh look at the ubiquitous rim—turning it into a kind of sippy cup for grown-ups. The three-pronged "3 Senses" from Loren Kulesus made for a whimsical vessel while Yamakawa kept it old-school with a cask-inspired mug. As for William Kang, his traditional cup was cleverly contrasted with an asymmetrical geometric handle.

The cups are available individually and as a set in limited quantity from Espress Yourself. We're expecting five unique interpretations of other common housewares to come from the collective int he near future.

Images by Josh Rubin

In the lead-up to the Olympic games in London this summer, a superlatively comprehensive guide to the best of the city's food has just landed. Eat London 2 revamps the original 2007 edition with a new and updated array, taking the reader through the most toothsome digs in 15 London neighborhoods. The mouthwatering arrangement is the product of restaurateurs Peter Prescott and Terence Conran, who present the book as their personal guide to restaurants of the British capital.

While the recent economic climate may have lead to mass penny-pinching, the recession has not dimmed the vibrancy of the UK's cafe, food and restaurant revolution. With foodie havens opening their doors daily, the streets of London have never been more plentiful. Cheap eats and Michelin stars fill the city, and with all the options around, a guide like this is indispensable to residents and tourists alike. The fold-out maps guide you through London's labyrinthine streets, giving direction without the stigma of a traditional guidebook.

Whether you're into food carts, gastropubs or fine French cuisine, the collection's range has something for everyone in each neighborhood. To augment the directory, quotations from notable chefs and recipes for signature dishes are plated up alongside restaurant descriptions. Those who can't make it to London will be sated by preparing a homemade dish of cuttlefish with broad beans and mint from Moro or Dover sole with Beurre Maître d'Hôtel from Lutyens.

Insider details for city eats are also given by notable local chefs. According to Chris Galvin of Galvin La Chapelle, "London is the greatest melting pot of ethnic cuisine in the world today and finally, we are blessed with lots of 'young guns' cooking and serving daring dishes and concepts."

Eat London 2 is available from Octopus Books and on Amazon.

Images by Graham Hiemstra