November 26, 2019

Old Barolos from Mascarello

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A few months ago while we were having dinner together, J told me that Ginsberg + Chan was planning a dinner featuring old Mascarello Barolos. I don’t drink Barolo on a regular basis, but I have had a few decent bottles of Mascarello… and this would be an interesting opportunity to try out some old vintages. As DaRC was also with us and he’s a real big fan of Barolos, the two of us signed up for this dinner right away.

By the time I got to Giando tonight, I had already spent 3 nights in a row wining and dining. I told myself that the menu looked to be on the light side, and I would just take sips as I normally do.

We started with a magnum of Pierre Peters Champagne, although I didn’t quite catch the exact cuvee. This was very light on the palate initially but gained some depth with time. Some minerals, but the finish was short.

Insalata Piemontese : Piedmont salad in “bagna cauda” dressing with hazelnut, bell peppers and eggs

November 25, 2019

The pigeon in the shelter

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The MNSC boys have been a busy bunch this year, and we haven’t really found time to gathering for our tastings. Incredibly, enough of us were able to be available during the few days I am actually in Hong Kong this month… and it didn’t surprise me that Dr. Poon chose to host us at Arbor – which has become his “canteen” in recent times...

I have been here only once, and came away with mixed feelings. So I was really looking forward to trying it again to see what I was missing.

Always start with the warm brioche...

Sazae – the horned turban (栄螺) from Fukuoka (福岡) is steamed in herb oil and topped with pickled mustard seeds.  Came with aioli made from the whelk's liver, which was OK.

November 23, 2019

The continuous journey

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The Great One was missing Sato-san dishes at Ta Vie 旅 and wanted to go back.  I have been remiss this year, and have only visited my friend Sato-san once. So I didn’t hesitate to say “Yes” when asked. Besides, times have been tough for people in the F and B industry over the last few months, and I was more than happy to provide a tiny amount of help.

We always start with one of my favorite breads in town, along with homemade condiments. Tonight, though, there was a new addition.

Nukazuke bread - made with nukazuke (糠漬け). If I had a bottomless stomach, I would easily devour 3 to 4 of these. Nowadays, though, we are kept to just one as Sato-san has been baking other types of bread.

Homemade butter - the butter has been made in-house for the last 4 years. Always delicious.

November 18, 2019

Before and after takeoff

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After feeling very relaxed after a spa session at the Rosewood Sand Hill, we had a few hours to kill before our evening flight home.  While we could have ventured out for a nice dinner somewhere, the easiest thing to do seemed to be staying for yet another meal at Madera.

Grape and almond gazpacho

Potato leek soup, Yukon Gold potatoes, pickled pearl onions 

November 17, 2019

Breakfast, brunch, and dinner

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I'm chillin' out at the Rosewood Sand Hill over the weekend, and there's really nothing much in the 'hood.  Pretty much gotta get a ride to go anywhere or do anything.  So it kinda made sense that we would stick around the hotel for most of the day.

I went over to Madera, the hotel restaurant with a macaron, to grab myself some breakfast.  I figured I couldn't go wrong with the challah French toast, which came with some walnuts.


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