September 11, 2018

Another sad, fallen star

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A friend is in town from the Big Apple and wanted, naturally, to have Cantonese food.  As there were only 3 of us tonight, there were few places where we could have enjoyed a proper meal.  Therefore I defaulted back to one of my old recommendations for out of town visitors - Tim's Kitchen (桃花源).  It's been a few years since my last visit, and somehow I had grown less fond of the place over the years... especially since I started visiting my favorite private dining facility.

I took it easy and didn't pre-order anything.  There were, of course, a few things that weren't available to us tonight.

Braised pomelo skin with shrimp roes (蝦籽炆柚皮) - not something that one can easily get in the States.  Tonight this was noticeably bitter, although the sauce was delicious as ever... and we greedily spooned it over some steamed rice.

September 9, 2018

Best of Macau day 2: going private

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Our last meal in Macau this weekend was, in a way, also my most-anticipated.  I would be introducing our visitors to the world of private kitchens, and return to Sing Gor Private Kitchen (勝哥私房菜) for my second taste of the chef's cuisine.  Most of the table were first-timers, so the group was brimming with excitement.

It's Sunday and we were the only group tonight, so I finally got to sit at the adult table.  The Man in White T-shirt had apparently arranged the menu with the chef, and I looked forward to trying out some dishes I didn't get to have last time.

The daily soup (例湯) was made with pork belly, pig's pancreas (猪横脷), seaweed, pig's small intestines, Chinese foxglove (生熟地黃)...  Love the dark brown color...

Crispy chicken (炸子雞) - this was. very good... and the skin was still paper-thin and deliciously crispy.

Best of Macau day 2: Tam's labyrinth

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Even before the awards for Asia's 50 Best Restaurants in March, we had gotten wind of Chef Tam Kwok Fung (譚國峰)'s impending move from Jade Dragon (譽瓏軒) in the City of Dreams to Wynn Palace.  That seemed like a coup for Wynn and was seen as a sign that they are gearing up further on fine dining - especially at their premium mass market location Wynn Palace.  After all, many of us are of the opinion that Jade Dragon was on its way to bagging the elusive third Michelin star.

Today I finally had a chance to pay Chef Tam a visit in his new digs.  As part of the itinerary arranged for my visiting friends, I asked The Man in White T-shirt to set up lunch today at Wing Lei Palace (永利宮).  We also rounded up a few more people so that we could have a proper Chinese meal.  Of course, Chef Tam decided to pull out all the stops for us - and started by putting us in one of the private rooms with a balcony which opened out to the Performance Lake.

Chef Tam had gone to the market this morning and picked up a few special items for us.  There would certainly be quite a few dishes which were off menu...

Deep-fried taro puff with crab meat and caviar - I love anything made with deep-fried taro mash, and this was no exception.

Rice flour rolls with blue lobster (藍龍蝦腸粉) - also stuffed with kailan (芥蘭) and chives, and topped with salmon roe.

September 8, 2018

Best of Macau day 1: wine and fireworks with dinner

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A few hours after our long lunch, we got up to the top of the Grand Lisboa Hotel for dinner at Robuchon au Dôme.  As there will be some fireworks tonight as part of the Macau International Fireworks Display Contest and Hello Kitty was pretty set on watching it, I asked for a table facing the water.  I was ever so grateful that a suitable table was arranged for us.

We passed up the special crustacean menu in favor of the current seasonal summer menu, which would better match the wines we had picked out earlier in the afternoon.

Crispy waffle scampi seasoning with espelette pepper - always nice to start with this.

Best of Macau day 1: more old rieslings

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Some friends are in town for a few days, and I planned a few meals together with them.  We have long discussed the possibility of visiting Macau together - not just for the food but also to raid a particular wine cellar - so that was exactly what we'd be doing this weekend.

Once again we start with lunch at The Eight (8餐廳) in the Grand Lisboa.  Kenneth had very kindly arranged a private room for us, and stopped by to introduce their new manager for the restaurant responsible for the Chinese side.  I knew we would be well taken care of today.  First, two little bites to start us off:

Braised abalone with water bamboo - I thought the thin layer of vegetable below was celtuce stem (萵筍) and not water bamboo (茭白筍).

Braised pork belly with osmanthus - pretty nice.  Good bouncy texture, and slightly chewy skin.

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