November 19, 2014

Let it snow

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White truffle season is in full swing, and I'm back at Neighborhood to take advantage of their incredible promotion.  Just like last time, my first order of business was to pick out our very own white truffle.  This time, though, I didn't pick based on size.  We actually sniffed each truffle and picked the most fragrant.

There were only two of us tonight, and we weren't too greedy... so we picked one that was just over 34 grams.  The aroma was simply incredible, and this enveloped us throughout our dinner as the truffle sat on the table for the next couple of hours.

November 15, 2014

A much better sushi lunch

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I'm meeting up with the Specialist for lunch today, even though I hadn't planned on eating out much this weekend.  The original suggestion of going to Upper Modern Bistro - which both of us really like - was flatly rejected by yours truly.  Why?  Because I really didn't want to eat a lot today, and I feared that if Jeremy saw me there, there was no way I could escape without having a ton of cheese... So I needed to go to a place where they don't know me, so that I could eat as little as I wanted to.

The solution turned out to be Sushi Sase (鮨佐瀬).  Long considered one of the best places in town for sushi, I have very fond memories of my only visit a few years ago.  I was only too happy to check it out for lunch.

I settled for the traditional sushi set (織部 握り), which comes with 10 pieces of nigiri (寿司10貫) and a roll (巻物).  When I told our chef that I did not wish to have any type of tuna, he informed me that normally the roll is a fatty tuna and scallion roll (葱トロ巻き), but he would try to substitute that for me.

We started with a chawanmushi (茶碗蒸し).

Halibut (鰈) - slightly crunchy.

November 14, 2014

3 Dutchies in Hong Kong

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A week after my fantastic long lunch with game meats, I'm back at Amber for dinner tonight.  Once again I'm tagging along with the boys from QLI, which means I was with not one but three Dutchies tonight.  If you thought Chef Richard Ekkebus was tall, lemme tell ya... I felt like I was in a show called "My Life as a Midget" tonight!

Our welcome drink tonight: Silver Needle (白毫銀針) tea, with cucumber marinated in soda water, a dollop of Granny Smith apple sauce, and a sliver of lemon zest.  Nice and refreshing.

Richard also started us with a glass of Champagne...

Alfred Gratien Cuvée Brut Classique - very ripe on the nose, ripe mid-palate but the acidity comes out on the finish.  Lots of toasty oak, with minerals and sweetness on the nose.

November 13, 2014

Eleventh at 10

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I'm back in Hong Kong but the eating continues.  Tonight I'm back at On Lot 10 for the 11th time in as many months, meeting a bunch of knowledgeable "foodies".  The Great One was kind enough to invite me along, and despite the calories I had already accumulated this week, I was only too happy to go for another round at my favorite restaurant in town.

Once again David decided to send out way too much food for our party... He must think that our stomachs are actually twice their actual size! A couple of us had discussed before dinner to coordinate the wines we were bringing tonight, and I think it worked out OK...

Salted cod, truffle potato / "taoyoran" egg / truffle sauce - I really liked this the last time, and it was very simple yet enjoyable tonight.  I normally don't eat much potato, but I found myself unable to resist the acidity in them tonight, which worked wonders with the salted cod.

November 12, 2014

Macau tour 2014: nibbling at Golden Flower

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My last dinner on this short trip to Macau took place at Golden Flower (京花軒) in the Wynn Macau.  The QLI boys had checked into their rooms at the Wynn, and we were shown to the restaurant by the hotel's PR.  Golden Flower showcases a mixture of Tan (譚家菜), Shandong, and Sichuan cuisines, and honestly I have never had any experience with Tan cuisine - given its relatively short history (just over 100 years) and the fact that it is hardly ever found outside Beijing.  Given that the Rubberman has decided to give this place two macarons, I was naturally curious to see what the hubbub was all about.

We started with a cup of flower tea, which was a blend of chrysanthemum, osmanthus, magnolia and Oolong.  Served traditionally with the smelling cup (聞香杯) and tasting cup (品茗杯) combination.  Very light and elegant, naturally.

The amuse bouche was a poached abalone with oyster sauce.  The flavors were rich but not too heavy.


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