August 15, 2019

Impromptu crab and beef

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Tonight we had our first team spinning event, which also happened to be the first time I've tried out this form of exercise.  While most people went their separate ways after the class, I decided to spend some time with my new colleague who was in town on his own.

Based on a few guidelines from my colleague, I ended up asking RAW Meat Bro for help.  He was busy attending some fancy schmancy dinner, but he was kind enough to make last-minute arrangements for me at Nikushou.

We weren't very hungry after the intense workout, so we went à la carte and just picked out a few things.  Quality over quantity.

Summer bamboo shoots in mentaiko sauce - on the house.  Nice and refreshing way to start our meal.

August 12, 2019

One night from Bangkok

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This wasn't a dinner I was gonna miss.  I had practically been shouting at the top of my lungs from the table during my dinner at Chef's Table at lebua.  My old friend Vincent Thierry was delivering what I felt to be an experience worthy of the coveted 3 macarons, and I wanted all my friends to know.  I was so, so, so happy for him.

So when Maxime told me that Vincent was coming to do a 4-hands collaboration at Écriture, I wasted no time in saying 'Yes', and got myself a table for the one-day event.  I also roped in DaRC and RoRo to join us.

It amazes me how some service staff just have the ability to piss people off.  I was getting messages from Hello Kitty even before I arrived at the restaurant, telling me how they were being served by a condescending Caucasian waitstaff.  The ladies were, not surprisingly, thirsty on a hot summer night.  Knowing that DaRC and I would take care of the wine selection, they wanted to order something by the glass.  Apparently the menu only showed Champagne by the glass, and while the ladies discussed whether they wanted the fruity cocktails (read: girlie drinks) mentioned by the waitstaff, said waitstaff proceeded to suggest that the ladies could take some non-alcoholic cocktails.  Bad mistake.

Then said waitstaff did something even worse.  He was condescending when introducing the selection of Champagnes.  The ladies felt insulted, as said waitstaff spoke in a manner where he assumed that the ladies knew nothing about Champagne.  What he ended up doing was pissing off two people who drink pretty good wines on a regular basis.  And he brought back Hello Kitty's memories of the last time a French white man was being condescending to her.

I arrived to find both ladies seething, so I tried to calm things down a little.  After DaRC arrived, we were finally ready to start our meal.

The usual tater tots came to kick off dinner.

The little buckwheat cracker carried a cube of cauliflower mousse covered in nori (海苔) powder.  Topped with confit (?) of baby sardines (ちりめんじゃこ).

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.


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