December 6, 2017

Ro ro for birthday

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If one's fondness of a particular restaurant is measured solely by the frequency of visits, then Neighborhood must be my favorite restaurant in the whole world - as I generally make about 10 visits per year.  I'm back tonight for the 13th visit this year, as a few of us help Ro Ro celebrate her birthday.

Saucisson "noir de Bigorre" / culatello di zibello "Massimo Spigaroli" - these are always delicious and flavorful.

Pacific oyster superior - these were some pretty damn big oysters... and pretty salty/briny.

December 5, 2017

Year end catchup

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The end of the year is fast approaching, so my friendly neighborhood prime broker once again arranged for a lunch to catch up.   The venue this year was China Tang (唐人館), and as I haven't been back in some time, this was a good opportunity to get another taste.  Since this is one of Uncle Peter's restaurants, I'm not too worried about the quality of the food.

Pickled turnip slice (醬香一口脆) - I think our waitress told me this was winter melon (冬瓜).

Tofu sheet roll filled with assorted mushroom (潤澤上素鵝) - this was decent.

December 1, 2017

Week of drunkenness: young and old rieslings

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Three hours after I finished my 4-hour lunch at Robuchon au Dôme, I found myself sitting down to dinner at The 8 Restaurant (8餐廳).  Despite having taken a broken nap in the room that the Grand Lisboa Hotel had generously provided me in between the two meals, I was still pretty drunk from lunch... and running at about 50% of my normal capacity for food.  

This was supposed to be a "casual" dinner, without the burden of lots of pre-arranged dishes.  So we tried to take it easy and ordered a few things we wanted to try.  Of course, Chef Joseph Tse (謝錦松) did send along a few courses that he wanted us (read: The Great One) to try.

Abalone with pomelo jelly - with yuzu zest.

Steamed morel with beef - stuffed with broccoli and crunchy water chestnuts.

Week of drunkenness: cinq chariots

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Thanks to some last minute work, I ended up checking out of the Countdown Hotel a little late.  Coupled with the shitty taxi situation in Macau, this meant that I was a few minutes late to my lunch appointment at Robuchon au Dôme in the Grand Lisboa Hotel.  The Great One was already chatting with Jonas Schuermann - the MD of Hospitality Services at SJM who had extended the kind invitation to the two of us.  They were already happily sipping on their first glass of bubbly.

It has been waaaay too long - almost 17 months - since the two of us were last here.  Oncle Joël is in town this week for the Michelin festivities, and Jonas wanted to make sure that we come and try out the dishes of the season.  And lunch here - at least for the Great One and I - is always a drawn-out and relaxing affair... punctuated by the 6 trolleys that come our way.

And we soon start with the first - the bread trolley.

November 30, 2017

Week of drunkenness: A Night Among the Stars

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The 10th edition of the Michelin Red Guide for Hong Kong and Macau was rolled out today, and in conjunction with the announcement, title partner Melco Resorts and Entertainment once again hosted a gala dinner at one of their properties.  6 chefs - each with at least two Michelin stars at their restaurants - coming together to cook for a few hundred guests at the Grand Hyatt Macau, with wine pairing.  The entry price this year was MOP 4,888 - a reduction of 15% from last year, but still nothing to scoff at.

Thankfully, I received another invitation to attend the gala.  I initially had a scheduling conflict which would have prevented me from coming, but that gathering was moved to last night.  Which was how I found myself on the ferry to Macau while still a little hung over...

After checking into the Countdown Hotel, I quickly changed into my penguin outfit for the black tie event.  There were already plenty of people outside the ballroom at the Grand Hyatt Macau when I arrived, and I got a chance to catch up with quite a few friends and congratulate chefs for their awards.

Given last year's experience, I had toned down my expectations regarding tonight's dishes.  Perhaps half of the chefs have previous experience with catering large parties, so execution might be an issue.


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