October 15, 2020

But for the love of truffle

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It has been much, much too long since I saw enjoyed Belo's company... and for that matter, the Baller, too.  So a plan was concocted for us to gather and enjoy a few bottles together.  When I was given the task of choosing the restaurant, it didn't take me long to settle on 8½ Otto e Mezzo Bombana.  It was among my favorite and frequently-visited restaurants when it first opened, although I haven't been there much in recent years.  I figured it was time to go, and the fact that white truffle season has started also worked well.

We decided to order à la carte, and I was pretty ambitious... which prompted the Baller to follow suit so that I wouldn't be having one of the courses all by myself.

Our amuse bouche tonight was made with mushroom soup, sautéed chanterelles, mushroom foam, and shaved white truffle.  A proper start to our dinner.

October 13, 2020

Post-typhoon dinner

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Time for the Peanut Gang to gather once again, even though we had met up just over a month ago.  Brother KC had promised to take us to a famous "yellow shop" with great food, but alas... as Hong Kong was shut for most of the day on account of Typhoon Nangka brought strong winds to the city, the restaurant chose not to open tonight.  PR8 went into high gear and quickly arranged a room for us at West Villa Restaurant (西苑酒家).

It's been way too long since I was last here, so I left the ordering to the adults... and just waited for the food to arrive.

Honey glazed BBQ pork (西苑大哥叉燒) - wow!  It's been a while since I had char siu here, and this was pretty damn good!  Good amount of marbling here.  Very tender.

October 10, 2020

Grown Boy

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Tonight we had a very small gathering to commemorate a very special occasion.  Thanks to government mandated social distancing measures, we are still limited to a maximum of 4 persons per table when dining out... which was how four of us ended up at the chef's table at Caprice.

Hairy Legs kept asking me what I wanted on the menu, as he wanted to make sure that we will have a very happy meal.  As usual I left it up to him, as long as the dishes would match the wines I had brought.  The only exception, which was something I mentioned to him only last night, would be his classic abalone carbonara.  

First came the jewel box with the three amuses bouches:

Balik salmon with Kristal caviar - with cauliflower mousse.  The salmon was nice and a little smoky, with two wafer of crispy pastry.  Always nice to start with this.

October 9, 2020

A wonderful second dinner

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I was dropping off wines for my dinner tomorrow at Caprice, and not surprisingly, Hairy Legs asked me to sit down at the chef's table so that he could feed me a second dinner. 

Pâte en croûte - I'm really happy that this has now become available pretty much year-round, and not just during game season the way it used to be.  Always so tasty.

October 8, 2020

Arrogant Prick and a jaded palate

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It's been much too long since we last caught up with Farmer Chris, and I finally decided it was time to open a bottle of wine with him, especially as his birthday had just passed.  It's been just over a year since I was last at VEA, and I thought it was time to check out how Vicky Cheng's cuisine has evolved.

Vicky asked us whether we wanted a 6- or 8-course menu, and since Farm Chris was pretty hungry, we went for the larger option.  I did request, though, that Vicky not send us too much food.

As usual the meal started with some snacks:

Drunken sea snail - the babylonia was marinated with Wujiapi wine (五加皮酒) and Huadiao wine (花雕酒).  Flavors were decent, and thankfully I didn't get any sand tonight...

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