August 7, 2019


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I have been a fan of the rieslings from Weingut Maximin Grünhaus for more than a decade, and I've drunk more riesling from them than any other winery in Germany, so when their local importer Fine Wine Experience arranged a dinner with the 6th generation winemaker Maximin von Schubert, I didn't hesitate to sign up for the event at Kin's Kitchen (留家廚房).

It was good to have Maximin here, as he told us about the history of the winery, the different vineyard plots, and of course many finer details regarding the wines and the vintages.

2016 Maximin Grünhauser Abstberg Kabinett Auktion - a bit of honey, flint, polyurethane.  Actually a bit sweeter than I expected, but still has a good balance of acidity mid-palate.  Quite a long finish.

August 5, 2019

Long time no goose

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It's been a long time since I was last at Yat Lok Roast Goose (一樂燒鵝), and on this day when a large part of Hong Kong could not get to work due to the general strike, I finally could get in without waiting in line...

No surprise that the shop wasn't allocating any goose legs at the time, and even less surprised when the staff tried to upsell by suggesting that people take the lower quarter (下庄)...

Roast goose chest with rice noodle (鵝胸瀨) - OK lah... Always good to drink the MSG-laden soup, which gets augmented by goose fat.

Blanched choy sum (菜心全走) 

August 3, 2019

Macau quickie: the filling Moon

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With just three hours between our long lunch and dinner, I needed to walk around a little to kill time.  Thankfully there is an art exhibit entitled "Garden of Earthy Delights" at the Wynn Resorts, so we crossed the road and headed to Wynn Palace Cotai.

There had been plenty of posts by "influencers/KOLs" on Instagram of the pieces here, and most of them have been focused on just one piece - Refik Anadol's "Melting Memories".  Of course, lots of people - yours truly included - were here trying to capture the mesmerizing transformations in pictures and on video.  There were only plenty of IG hoes who inserted themselves into the pictures pretending to be cultured.

While Refik Andol's pieces were undoubtedly interesting, for me the more striking work was actually Edoardo Tresoldi's "Sacral".

I joined Hello Kitty on her shopping tour to kill more time, but we got tired of walking in circles around the corridors with our luggage... so we arrived at Sichuan Moon (川江月) about 20 minutes before the appointed time and parked our bags at the table.

Macau quickie: another 3-hour lunch

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I woke up early this morning, even though I was sleeping in a large and comfortable bed in a hotel.  Surprisingly my stomach growled at this early hour.  Loudly.  This was puzzling given the dinner we had last night.  But perhaps because we didn't have any carbs, the meal wasn't as filling as I expected.

It was past 10 a.m. when we headed to Sei Kee Cafe (世紀咖啡快餐) in Nam Van (南灣).  Ever since my friend KC recommended it, Hello Kitty and I have wanted to come and try the signature sandwich.  But since this place only opens at 10 a.m. on a Saturday and closes on Sundays, and we always have big meals whenever we come, it's just never been in the cards.  Until today.  Today I needed this sandwich, come hell or high water.

So the two of us took one order of egg and luncheon meat on toast (午餐肉厚蛋多士).  After all, we were less than 2 hours away from starting lunch.

August 2, 2019

Macau quickie: 50- and 60-year-olds

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Mr. Christmas is making a trip around southern Guangdong Province, which included a stop in Macau.  Being the nice guy that I am, I decided to meet up with him this weekend and share a couple of meals together.  I was very surprised to find that he had never dined at The 8 (8餐廳) in the Grand Lisboa, so I made arrangements for us to be here tonight.  As always, the kind people at the Grand Lisboa were very accommodating and put us in one of the private rooms.

I left the ordering up to Mr. Christmas, since the main reason for this dinner was to let him have a taste of the cuisine here.  As usual, we started with a duo of nibbles:

Abalone with water bamboo celtuce stem - the waitstaff introduced it wrong...

Turnip with shrimp mousse, mushrooms, and mushroom paste


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