July 5, 2015

Sustainable but not local

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I was on my way to Causeway Bay to meet Hello Kitty for lunch when she suggested that we check out Jamie's Italian.  Neither of us have actually been there since the place opened last year.  It was never high on my list of priorities, and there was the issue of long lines in the months after opening.  Since I don't have that famous mythical "food writer's card" that someone waved to skip the long lines, I simply didn't go.


We were going for a late lunch, and since many months have passed and they've actually opened a second location across the harbor, I figured there wouldn't be any lines now.  I was right.

Our server brought us the menus, which included a "Sustainable Seafood Week Menu".  Since I do try to be more environmentally conscious, and do carry a copy of the World Wildlife Fund's Sustainable Seafood Guide, I decided to order two dishes off this particular menu.

July 4, 2015

Visiting UNESCO World Heritage Sites

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Since early 2007, I have been wanting to gear my future travels towards visiting more locations which have been designated UNESCO World Heritage Sites. There are so many amazing places around the world to see!

Here is the list that I have already visited so far. Click on the links to see pictures from my Picasa albums.

Total count: 59 sites in 19 countries

June 30, 2015

Days without smell: premium dim sum

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I was updating Doc on my condition this morning when he suggested we meet for lunch at one of his usual spots.  I haven't been a frequent visitor to Duddell's (都爹利會館), as it's not a natural choice for me.  But I'm always happy to have occasion to try the food, and it's been a good 6 months since my last visit.

I took the liberty of ordering a few dim sum items, picking out ones with unusual ingredients, to see whether the kitchen can deliver.

Spring roll with shrimp and black truffle (松露鮮蝦春卷) - sure, I could taste a little bit of the truffle, but it didn't add all that much to the spring rolls.

June 29, 2015

Days without smell: old school dim sum

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Sheets pinged me bright and early this morning, reminding me of our lunch date.  I had the privilege of lunching with him and Uncle Six at the family's famed Lin Heung Tea House (蓮香樓) last year, but I've been waiting for another opportunity to have dim sum with them.  I finally got my chance today, and I roped in another friend to join us.

We walked through to the very back of the restaurant to the usual table.  The placard announcing that the table is occupied for "employee lunch" was prominently displayed, in the vain hopes that customers fighting for a table would have the good sense to leave us alone.  To no one's surprise, not everyone got that message...

The elders have already started, so we quickly took our seats and dug into the food...

Steamed rice flour rolls with minced beef (牛肉腸粉)

Siu mai (燒賣)

June 28, 2015

Days without smell: MNSC wine dinner

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It's the third day I haven't been able to smell much of anything, and I'm joining the MNSC boys for dinner.  I already gave them a heads up that my olfactory receptors have been knocked offline, and it would be pointless for me to participate in the regular tasting format.  I did want to try the wines, since I knew that Dr. Poon was bringing out some good stuff as usual, but asked for half pours since any wine was technically wasted on me...  But since I could still taste, albeit with somewhat diminished capacity, I still showed up to dinner at The Pawn.

House-made ricotta, olive oil, dried herbs, aged balsamic - something familiar to start us off.  Not surprisingly the herbs didn't taste as fragrant to me tonight, but I could still tell there were rosemary and thyme.  I took down a nice slice of bread with this.

There was also the usual charcuterie board: ibérico shoulder, grape chutney, pickle, grilled toast, home-cured meats - duck breast, salami, pancetta, pork rillettes.  Plus the duck liver parfait that I love so much.  I must have been pretty hungry, because I had trouble stopping.  I wanted to devour 3 slices of bread with the rillettes and parfait...  And that lardo...

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