tag:blogger.com,1999:blog-2279350174328678192024-03-19T17:37:25.328+08:00吃喝玩樂 - Diary of a Growing BoyA chronicle of all things fun - eating, drinking, traveling... plus the occasional rantingPeechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.comBlogger2902125tag:blogger.com,1999:blog-227935017432867819.post-45035852148774163972024-03-16T15:31:00.147+08:002024-03-19T14:21:39.146+08:00B's detour day 3: Macanese family-styleOne of the main items when I convinced B to make a detour to come visit me was a visit to Macau. While Hong Kong has always been a great destination, I've always felt that fine dining in Macau is a better deal - and it's easy to understand why. So I booked us a car to cross the Hong Kong-Zhuhai-Macau Bridge and, thanks to some unscheduled stops, checked in to the <i><b>Grand Lisboa Palace</b></i> more than an hour later than expected.
<p></p>Which is how we arrived at <i><b>La Famiglia</b></i> on Taipa around 1½ hours later than the time of our original reservation. I had asked for recommendations for restaurants which are more Macanese and not just serving Portuguese cuisine, and I decided to check out this one.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsplFXWI5u0yL2Szch2FiRzSrRJwMWd_3pCqBVYLyID-a5pi_BjEO291YGraEG36VQ0ufv5iyPV3pzumXzQWjdWySzLWLyUokAMXBgD5zrIFNusJouUyZG5OvX1q13NOu-O80FuTF7_7tbu0nSsrG5uxbbRZp7Iv1gnqKVaqXz3uwRk8sphXnbsKHgZ2_L/s3936/DSC00013.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsplFXWI5u0yL2Szch2FiRzSrRJwMWd_3pCqBVYLyID-a5pi_BjEO291YGraEG36VQ0ufv5iyPV3pzumXzQWjdWySzLWLyUokAMXBgD5zrIFNusJouUyZG5OvX1q13NOu-O80FuTF7_7tbu0nSsrG5uxbbRZp7Iv1gnqKVaqXz3uwRk8sphXnbsKHgZ2_L/w200-h133/DSC00013.jpg" width="200" /></a></div><b><i>Pastéis de bacalhau</i></b> - these were pretty decent. On the dry side but still tasty.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCsIxwevB9iGiBrgkgLx1-fLk0QXmXDniILyfqvhKL8muv1JkyWt9GoFhx8tXbya4PXPtJgZBTqOvzcy9KMPCb7O3G3cTCf1qo64OXKtwY55UqepHGbsRl9tZqEwHhTJ3OI2wG6T0IToUoKc5tvi7SSjNS0cmA4UUN64_Mv-Qyt1MsaPQGA6I94MvDfMfj/s3936/DSC00011.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCsIxwevB9iGiBrgkgLx1-fLk0QXmXDniILyfqvhKL8muv1JkyWt9GoFhx8tXbya4PXPtJgZBTqOvzcy9KMPCb7O3G3cTCf1qo64OXKtwY55UqepHGbsRl9tZqEwHhTJ3OI2wG6T0IToUoKc5tvi7SSjNS0cmA4UUN64_Mv-Qyt1MsaPQGA6I94MvDfMfj/w200-h133/DSC00011.jpg" width="200" /></a></div><b><i>Chamuças de porco</i></b> - these <i>samosas</i> were also pretty decent.<span><a name='more'></a></span>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4OstPNDD1GpyLqM0u405uA41_bXLeXpLtNQAyMye7pS2aY5tkxecOGpbTBLiTJ1QqzceaAKJOD90EVWUVMVgvejyKsjlI7O2l3n4jYeCToHlsji_D3tqzNJCiuHHjuzorVYcw8B6BUKEKpAZKd76Fw__MRl-O_CwtC4epNiFQeSJJgMYvvnZjqmUORbwv/s3936/DSC00012.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4OstPNDD1GpyLqM0u405uA41_bXLeXpLtNQAyMye7pS2aY5tkxecOGpbTBLiTJ1QqzceaAKJOD90EVWUVMVgvejyKsjlI7O2l3n4jYeCToHlsji_D3tqzNJCiuHHjuzorVYcw8B6BUKEKpAZKd76Fw__MRl-O_CwtC4epNiFQeSJJgMYvvnZjqmUORbwv/w200-h133/DSC00012.jpg" width="200" /></a></div><b><i>Salada de lulas</i></b> - love the little, tiny baby squid in the salad.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZKBLpWU-TuCUhJ2RSwmTn9bt4VYPVu5hSHrqk8Qe6Q-4aKtBF4FMJqhei2z7lS7zxNqX2Wd9m0sQaT8ViGH37mKMAn3sGy927_1VEy62vPSFyLrX3KTyNhei0jpilO-_bRHucVGv5mn-lJ8nEmdamZ9TKY60gc8qifHtVXqZYleM4Wxlk6xye7zMy5GT/s3936/DSC00014.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZKBLpWU-TuCUhJ2RSwmTn9bt4VYPVu5hSHrqk8Qe6Q-4aKtBF4FMJqhei2z7lS7zxNqX2Wd9m0sQaT8ViGH37mKMAn3sGy927_1VEy62vPSFyLrX3KTyNhei0jpilO-_bRHucVGv5mn-lJ8nEmdamZ9TKY60gc8qifHtVXqZYleM4Wxlk6xye7zMy5GT/w200-h133/DSC00014.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35LDL_eZE7vzsJWiCeAZiOGRQMEg5IL_Z6XiPrE83xeUtwpAR83kEmAnjEPcFQp3CQwZFPZktktGlry1rCqb3lUI3tgKv6j6-YRCXnSABLN_FEaUOhp-i2vjHXR4MM2jbsN3jG1_pGlfB0OiUlW6ld5sGKEQntyllxdvmcfXelMvDdfcfVCu1Q8nWThPs/s3936/DSC00015.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35LDL_eZE7vzsJWiCeAZiOGRQMEg5IL_Z6XiPrE83xeUtwpAR83kEmAnjEPcFQp3CQwZFPZktktGlry1rCqb3lUI3tgKv6j6-YRCXnSABLN_FEaUOhp-i2vjHXR4MM2jbsN3jG1_pGlfB0OiUlW6ld5sGKEQntyllxdvmcfXelMvDdfcfVCu1Q8nWThPs/w200-h133/DSC00015.jpg" width="200" /></a></div><b><i>Arroz de pato</i></b> - this was pretty decent, but I wish it packed a little more flavor beyond the couple of slices of chorizo and bacon.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgatqhpsjHAcO4hljB64hjVlDGogosR3ddm14zLs7MIYhmTeuuMxPtXJJlFeXV68stffsr3lX5g3yFJAGPmF8VqmGt8JrORVC1DLrETsX6dSvvDfaFsXIFpCbtmydHA_XdRtmUpZUd1foXyLA0v06H4y1IcoE_5iA_C3fDM1PoVhL6B8P4Mdr4HJyODd3W7/s3819/DSC00016.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2546" data-original-width="3819" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgatqhpsjHAcO4hljB64hjVlDGogosR3ddm14zLs7MIYhmTeuuMxPtXJJlFeXV68stffsr3lX5g3yFJAGPmF8VqmGt8JrORVC1DLrETsX6dSvvDfaFsXIFpCbtmydHA_XdRtmUpZUd1foXyLA0v06H4y1IcoE_5iA_C3fDM1PoVhL6B8P4Mdr4HJyODd3W7/w200-h133/DSC00016.jpg" width="200" /></a></div><b><i>Repulho salteado com alho</i></b> - always happy to have cabbage done this way.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhiomjxxVTOkt-kmHTtrAf33lQLWORLeOgj-p4JMlqMkOxIFy4r5V0V2QenN3xRpG0t1hoe4SirWAv3Iw9vChzz6iuQwUOhEyhrBHT6MP6lCwk-0BawqFTpgYVDfbN_zLpuyn6BGHIx1X6dK9u_kzOKG0cKD2I3gkeODaMHEuyyNldeZTSs1NuKMHjMDzE/s3936/DSC00017.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhiomjxxVTOkt-kmHTtrAf33lQLWORLeOgj-p4JMlqMkOxIFy4r5V0V2QenN3xRpG0t1hoe4SirWAv3Iw9vChzz6iuQwUOhEyhrBHT6MP6lCwk-0BawqFTpgYVDfbN_zLpuyn6BGHIx1X6dK9u_kzOKG0cKD2I3gkeODaMHEuyyNldeZTSs1NuKMHjMDzE/w640-h426/DSC00017.jpg" width="640" /></a></div><b><i>Galinha Africana</i></b> - it's been a long time since I last had the famous Macanese dish of African chicken, and I didn't get it when I last had it. Well, this was OK, but I still don't get why this is supposed to be a special chicken. Yes, you've got some spices in the sauce, but so do many other chicken dishes.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-VN-pfqsMx5x0fQlYgECfnkHezuBWcVwdKlO2m8n23-TnnBLqFK-mv-e65AVvXVXLIPJMdsh4X-I3jSiIpCFUGbDPWAy15VSTbsySfzX7gDPKnqhW37xNbfHVYMPxRLVeqNPrsWkMJW2cd9dh3Zt_sw7R4oVGGAMK3rLtaogo5kMlbAVXPT_iC8qJ1Tcm/s3936/DSC00020.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-VN-pfqsMx5x0fQlYgECfnkHezuBWcVwdKlO2m8n23-TnnBLqFK-mv-e65AVvXVXLIPJMdsh4X-I3jSiIpCFUGbDPWAy15VSTbsySfzX7gDPKnqhW37xNbfHVYMPxRLVeqNPrsWkMJW2cd9dh3Zt_sw7R4oVGGAMK3rLtaogo5kMlbAVXPT_iC8qJ1Tcm/w640-h426/DSC00020.jpg" width="640" /></a></div><b><i>Camaroēs à Macau</i></b> - we needed another dish, so this was chosen so we could see how prawns could be "stuffed". As it turned out, there was no "stuffing", just a <i>salsa</i> of sorts like a <i>sofrito</i>. Not bad.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTr4nefBW9I3Ff__3Xprqoyqcxvn7UZI0oDxVTA5-L8TleJrqneJvNsUN97BtV1Vx5t2Gb8ZWiVC0lhQdsSnv8-vCmDn9lbeB4BS7UqWnrjAPepk-MbJgBLwwehtP8-D-Jsb48oqgExNvOOiKfmOJjCCt4XPUjZQtoZn51JvmhJ82nQbWspNWkpYIpKSzs/s3575/DSC00022.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2383" data-original-width="3575" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTr4nefBW9I3Ff__3Xprqoyqcxvn7UZI0oDxVTA5-L8TleJrqneJvNsUN97BtV1Vx5t2Gb8ZWiVC0lhQdsSnv8-vCmDn9lbeB4BS7UqWnrjAPepk-MbJgBLwwehtP8-D-Jsb48oqgExNvOOiKfmOJjCCt4XPUjZQtoZn51JvmhJ82nQbWspNWkpYIpKSzs/w200-h133/DSC00022.jpg" width="200" /></a></div><b><i>Serradura</i></b> - I absolutely had to finish with this dessert. Not something I can find everyday.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>We walked around the touristy area around Rua do Cunha (官也街) and did a little of our usual shopping. Time to retire to our room for a little break...Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-227935017432867819.post-1957130838477622182024-03-15T22:24:00.140+08:002024-03-18T11:07:53.877+08:00B's detour day 2: three years lateIt's B's second and last night in Macau, so this is when I choose to bring out the big guns for her. At the beginning of the pandemic, we were all foolishly hopeful that it would be over soon, so we discussed getting her to detour to Hong Kong so that I could open up a special bottle of wine for her. Well... Hong Kong's borders remained effectively closed for almost 3 years, and it took until now for my friend to return to Hong Kong.
<p></p>During this time, I managed to acquire another special bottle of wine that I thought I could share with my friend. The bottles are so special that I would want a competent sommelier to handle them, and given that I want to go to a Cantonese restaurant, there are only 3 in Hong Kong whose sommelier I trust. So... it's back to <i><b>Forum Restaurant (富臨飯店)</b></i> we go... the day after they retained their 3 Michelin stars.
<p></p>I've been told not to order too much food, but I still want to showcase a few classic Cantonese dishes to my friends.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjokmpXj1NGCMJeq0QnrJTw1f9dtAWEWGe66xXlvqwgmCJAiRWdxVvDnHRXdWpG1kR28pTXxgp_wGMOR3ZocuMJ36IqAG09isYUcU5dUT0h2JafmJDbUFIGLhpcrHeJig-l2shQH9Cl1GkU8OgPqBbNqNvZQkt_xTufsa9TeMdsq8OQ7IQ4196wKILt5SEx/s3936/DSC09984.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjokmpXj1NGCMJeq0QnrJTw1f9dtAWEWGe66xXlvqwgmCJAiRWdxVvDnHRXdWpG1kR28pTXxgp_wGMOR3ZocuMJ36IqAG09isYUcU5dUT0h2JafmJDbUFIGLhpcrHeJig-l2shQH9Cl1GkU8OgPqBbNqNvZQkt_xTufsa9TeMdsq8OQ7IQ4196wKILt5SEx/w200-h133/DSC09984.jpg" width="200" /></a></div><b><i>Pan-fried cuttlefish cake (黃金墨魚餅)</i></b> - the texture was very soft yet very springy. Fantastic dish to start with.<span><a name='more'></a></span>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjob4__e-gq1IAucfAiav0ny-M7cMEB1uROjaabH6xhllKadNA8WwlUR2Kdl0F8bUW8qOKyuaBDZI4A-1bdWHHVh0Q4m2wHO8u_lBVzWDeW__VKN6kwEZ7Bz-G73o5YC24pmOEfn2WU9-7TvlbOkusoLUh226ih0i0R3T4p6lLUeOTbnbi90A7R7jUc1OJ5/s3936/DSC09985.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjob4__e-gq1IAucfAiav0ny-M7cMEB1uROjaabH6xhllKadNA8WwlUR2Kdl0F8bUW8qOKyuaBDZI4A-1bdWHHVh0Q4m2wHO8u_lBVzWDeW__VKN6kwEZ7Bz-G73o5YC24pmOEfn2WU9-7TvlbOkusoLUh226ih0i0R3T4p6lLUeOTbnbi90A7R7jUc1OJ5/w200-h133/DSC09985.jpg" width="200" /></a></div><b><i>Chef Adam homemade roasted barbecued pork (滔哥靚叉燒)</i></b> - we needed some meats to go with the pair of old wines, and I could think of no better dish to match than the beautiful <i>char siu (叉燒)</i> here. So tender. So flavorful.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhynpaqqqP7X7Kx6oUfkTjWUycXfZjVfOwjMiF64FmlLgPZIc_18owLyFBs80RwhfocEEYWrR6qdovB7BNJl9swel1Ri1-R6YyseqKeJuq9tM9iM0Y58oZgiwGOcIMek-1Xv6mqQQR10XUqKa-h727FJrXKTYzyDsMeJuWhFn2REmehy9yLhGa23sAHqqJw/s3936/DSC09986.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhynpaqqqP7X7Kx6oUfkTjWUycXfZjVfOwjMiF64FmlLgPZIc_18owLyFBs80RwhfocEEYWrR6qdovB7BNJl9swel1Ri1-R6YyseqKeJuq9tM9iM0Y58oZgiwGOcIMek-1Xv6mqQQR10XUqKa-h727FJrXKTYzyDsMeJuWhFn2REmehy9yLhGa23sAHqqJw/w200-h133/DSC09986.jpg" width="200" /></a></div><b><i>Baked conpoy and crab meat in crab shell (瑤柱焗釀蟹蓋)</i></b> - this is always one of my favorite dishes in high end Cantonese cuisine, and they do a fantastic job here.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Zwfkpd1wW7mAZ776oHPB5dg6uLNBO_pFgpbw7nUU3wrVWJGqky4WEiZdx2Zu79UIRJDYb27Tovh3ydybIvmNHyBADHKLaNWM2QehxNC0EttTyOdhoMbxcPgojqNM_RzwuAbGPJjbfJ-YHegT0ls69k7miCiKsRWZ2ynDDe8wi1vvqtkbF5wf9t0hP__q/s3936/DSC09988.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Zwfkpd1wW7mAZ776oHPB5dg6uLNBO_pFgpbw7nUU3wrVWJGqky4WEiZdx2Zu79UIRJDYb27Tovh3ydybIvmNHyBADHKLaNWM2QehxNC0EttTyOdhoMbxcPgojqNM_RzwuAbGPJjbfJ-YHegT0ls69k7miCiKsRWZ2ynDDe8wi1vvqtkbF5wf9t0hP__q/w200-h133/DSC09988.jpg" width="200" /></a></div>The onions in the mix were very, very sweet, and the flavors from <i>conpoy (干貝)</i> were very prominent. Love it.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl142W5vSwOGVTBZKM0z8dPEShklPsHjphfUOq7mgnFFZpR3lKLfMmByAni6-kV9ZtwG4HtTwSEqnovXZmbrvxCxDy9jPlbqocwSTGSbNrDMHPC1E0yaiE_A8WPGlvfgmGpJWlTes-3pdXNKd7NubDsSigZGTY7y9iXao79x7fX6iZ22_V02h_21nugwDq/s3936/DSC09989.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl142W5vSwOGVTBZKM0z8dPEShklPsHjphfUOq7mgnFFZpR3lKLfMmByAni6-kV9ZtwG4HtTwSEqnovXZmbrvxCxDy9jPlbqocwSTGSbNrDMHPC1E0yaiE_A8WPGlvfgmGpJWlTes-3pdXNKd7NubDsSigZGTY7y9iXao79x7fX6iZ22_V02h_21nugwDq/w640-h426/DSC09989.jpg" width="640" /></a></div><b><i>Roasted chicken wing stuffed with minced shrimp (百花燒釀雞翼)</i></b> - I foolishly forgot to pre-order the wings stuffed with birds nest, so I had to settle for this version stuffed with minced shrimp mousse.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGrPN1myJMPfuYS6EmFzrde5Q5F5qw2JwzvYresMDf0t1AnVgv7GCp3MDZ6H27E7A2h5Z0Oaaz0zE5oH7DLmkidG7Sf6IirC2BO9k04vKUqA7Je6j73XBKcaeS3FefPXet_vv_pjin7ibArEIw3pKt7GDxjLb6PEek44wk6yHlFK-D-jt74gO6UXxXeWr/s3936/DSC09991.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGrPN1myJMPfuYS6EmFzrde5Q5F5qw2JwzvYresMDf0t1AnVgv7GCp3MDZ6H27E7A2h5Z0Oaaz0zE5oH7DLmkidG7Sf6IirC2BO9k04vKUqA7Je6j73XBKcaeS3FefPXet_vv_pjin7ibArEIw3pKt7GDxjLb6PEek44wk6yHlFK-D-jt74gO6UXxXeWr/w200-h133/DSC09991.jpg" width="200" /></a></div>This turned out to be my friend's favorite dish. She absolutely loved how succulent the stuffed wing was as she bit into it. I can't say I disagree with her assessment.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEYg5o0RwZATWNsC1QZOzMUOPC26maJGk_WJxYJn9Dd_4KlD3V0pXi27OOOvusKIMBeogETmfn2FpFxpwSSjqwsGcXPzziyE8SS6RNfGP0VBR9AAijSi5Ph71LYEcbnda9SUKIJC-M-vKhR_xHL7soeDCNuc9YT_6wV6P_eNS0q3A6-GLW2Ktw6D-Yy8FY/s3936/DSC09993.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEYg5o0RwZATWNsC1QZOzMUOPC26maJGk_WJxYJn9Dd_4KlD3V0pXi27OOOvusKIMBeogETmfn2FpFxpwSSjqwsGcXPzziyE8SS6RNfGP0VBR9AAijSi5Ph71LYEcbnda9SUKIJC-M-vKhR_xHL7soeDCNuc9YT_6wV6P_eNS0q3A6-GLW2Ktw6D-Yy8FY/w200-h133/DSC09993.jpg" width="200" /></a></div><b><i>Braised ox tail (燒汁焗牛尾)</i></b> - always something we need to order, especially when we are drinking some nice reds. Very, very tender and so much flavor from the spices.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMpzlm-JUnWDg4uTuLqszN1PYGXcaTw95IGmcqY_aMpaJxSbpsMrqOiln0MuyU-dic4KO62rUVcMR4EQeu61WEZP1fjNfxSy9M-rJskULnp8tb3TcdoA9a_YV9cTFcdo3K-xTeyDn84SHacACrab73JZN7YeQqYI0gYWsJlouoeNudWwVBfsq3EXukgBZD/s3936/DSC09997.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMpzlm-JUnWDg4uTuLqszN1PYGXcaTw95IGmcqY_aMpaJxSbpsMrqOiln0MuyU-dic4KO62rUVcMR4EQeu61WEZP1fjNfxSy9M-rJskULnp8tb3TcdoA9a_YV9cTFcdo3K-xTeyDn84SHacACrab73JZN7YeQqYI0gYWsJlouoeNudWwVBfsq3EXukgBZD/w200-h133/DSC09997.jpg" width="200" /></a></div><b><i>Bamboo fungus roll filled with vegetables (竹笙釀素卷)</i></b> - not a veg dish that my friend is likely to find in Switzerland or Spain...
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIjS0d6EUul2VBQIM2DMwURKZB7Z5I-bEhONI2PIdKtTqmoBxqNr0aP4QxQimZiU-1LaEywIooJWjUcNA82L9ToYDslgZInTgHDr2CBFT3CMXaTJ9ac6cKrTasxeHA4ZBrZr-wtOo-pzM4AAAUzXadv5hHbYuhNxII-Bj6lnxYfy6HU5_fcHI_mfLv0ry/s3936/DSC09999.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIjS0d6EUul2VBQIM2DMwURKZB7Z5I-bEhONI2PIdKtTqmoBxqNr0aP4QxQimZiU-1LaEywIooJWjUcNA82L9ToYDslgZInTgHDr2CBFT3CMXaTJ9ac6cKrTasxeHA4ZBrZr-wtOo-pzM4AAAUzXadv5hHbYuhNxII-Bj6lnxYfy6HU5_fcHI_mfLv0ry/w640-h426/DSC09999.jpg" width="640" /></a></div><b><i>Deep-fried boneless duck stuffed with mashed taro (荔茸香酥鴨)</i></b> - I really love duck with taro so I just had to order this. It was very tasty, and how could it not with both deep-fried taro mash and that thick layer of fat under the duck skin?! But it did feel a little too greasy at times, so definitely not for the health-conscious.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ98iDlBU5l-IzX74MnqMPv5K0OSVogUfziMfYWsT_vXpCP91fNb8v8stn7pNv9rrv1GeN4658Aj_uZFrEt8PdJEv8ZTPmqgfm22j8YAADAoyzCk88kx6V9z_i6SHeHpxn0v9z0lTov4VItqOVSYXiN0jrLB3LPSMwYbLbYRQsUuwA3-K5Eu5rLYLe17uH/s3936/DSC00008.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ98iDlBU5l-IzX74MnqMPv5K0OSVogUfziMfYWsT_vXpCP91fNb8v8stn7pNv9rrv1GeN4658Aj_uZFrEt8PdJEv8ZTPmqgfm22j8YAADAoyzCk88kx6V9z_i6SHeHpxn0v9z0lTov4VItqOVSYXiN0jrLB3LPSMwYbLbYRQsUuwA3-K5Eu5rLYLe17uH/w200-h133/DSC00008.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHG40f_WUNAFgb1mbOQV9hMUZsbUhHduX9Ir-qE430gh-NKmg0vBYQyvBuaawRzeUmfIM_fHYfxkK3ie_zEIOk22WN9MeRtVmedS9SYcYhf6ydZA_ZE-8aaZ-Hj6V94NdHe4ffiAHoQeaWqPsYCL6tL_wRT9rDxIzY35n_w8uHxGXMfFcQ2veDWInift9Y/s2499/DSC00009.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1666" data-original-width="2499" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHG40f_WUNAFgb1mbOQV9hMUZsbUhHduX9Ir-qE430gh-NKmg0vBYQyvBuaawRzeUmfIM_fHYfxkK3ie_zEIOk22WN9MeRtVmedS9SYcYhf6ydZA_ZE-8aaZ-Hj6V94NdHe4ffiAHoQeaWqPsYCL6tL_wRT9rDxIzY35n_w8uHxGXMfFcQ2veDWInift9Y/w200-h133/DSC00009.jpg" width="200" /></a></div><b><i>Longevity bun (壽包)</i></b> - as we are celebrating my friend's birthday, so naturally I arranged for this.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmBZAC-D8V_gTj5PHvu1SgAea0k2pCJQBr0J-Cga7DTc07ngjOwIJ6oV0AVKwyc0s6733p3yhfwerarnEfOwlaljgl7JJzJTlehx86zb8PXO_-1NsZD-IiMiAY_u0E89wxNbGLr02ySdp4GwFyJNQdoZDngZ4e_WwYY5nCyl3voNnX2nFEno3U6CZW8vTu/s3936/DSC00010.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmBZAC-D8V_gTj5PHvu1SgAea0k2pCJQBr0J-Cga7DTc07ngjOwIJ6oV0AVKwyc0s6733p3yhfwerarnEfOwlaljgl7JJzJTlehx86zb8PXO_-1NsZD-IiMiAY_u0E89wxNbGLr02ySdp4GwFyJNQdoZDngZ4e_WwYY5nCyl3voNnX2nFEno3U6CZW8vTu/w200-h133/DSC00010.jpg" width="200" /></a></div><b><i>Deep-fried sesame glutinous ball (黃金煎堆仔)</i></b> - despite protestations from my friend about not being able to eat another bite, she took down two of these. I'm so happy that she got to eat ones that were freshly made and still piping hot, because that's definitely not happening for her at home.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>So we uncorked a few more bottles tonight, including ones from the birthday girl's vintage:
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibQzhiWdMtf5vtok4rEapR_iT5-MPT8WchOEnb1pMVPSMlM0VIwg3yjWMUgG7lEQSV0AdktA34Xh3uuqmmm1Cyz-w0jvPjsMdBbFPElfgIL6lorZvdNnhsaw-A13xE1dA-8hDZHHjSQtESA5acZ7Hasbwt9nVge6AL5P7XwnW-drFhmBnhVFpcU__UPzI/s3292/DSC00005.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3292" data-original-width="2195" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibQzhiWdMtf5vtok4rEapR_iT5-MPT8WchOEnb1pMVPSMlM0VIwg3yjWMUgG7lEQSV0AdktA34Xh3uuqmmm1Cyz-w0jvPjsMdBbFPElfgIL6lorZvdNnhsaw-A13xE1dA-8hDZHHjSQtESA5acZ7Hasbwt9nVge6AL5P7XwnW-drFhmBnhVFpcU__UPzI/w133-h200/DSC00005.jpg" width="133" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyBC2uNEGYC1EV_UOA8zeLSg4qrY4dUf6VP957pFMCw-_JnYJzdP0wclAtFFkOIOCjrNVjgTQfWZPfTNCVFvSFyb9CIp5tqTix3CXAt0OwT_48F8Dz86vTYKVFoRvYv99CIcs4AZvJgd37IG0iNW6ucuEviVkCTqKDRZiHvQDanP6sIEdc3BCLJ3v9clw/s3755/DSC00006.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3755" data-original-width="2503" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyBC2uNEGYC1EV_UOA8zeLSg4qrY4dUf6VP957pFMCw-_JnYJzdP0wclAtFFkOIOCjrNVjgTQfWZPfTNCVFvSFyb9CIp5tqTix3CXAt0OwT_48F8Dz86vTYKVFoRvYv99CIcs4AZvJgd37IG0iNW6ucuEviVkCTqKDRZiHvQDanP6sIEdc3BCLJ3v9clw/w133-h200/DSC00006.jpg" width="133" /></a></div><i><b>Ulysse Collin Les Pierrières</b>, dégorgée en 16 Fevrier 2022</i> - nice acidity on the palate, as one would expect. Later on the wine showed candied pineapple, a little flint, and minerals on the nose.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlOFH-vXLtiLchBuJzSeQmocqxG-c6sIjh3MnGpEQ3aGx5M8CkRAYau4hzIE8rup_DjVPF2kqcW3L0NZST3UFk0z2Tb7Qcm36qAwjANNmDEw6xnceehrm9mDqJEpt6AhvwHX7mvrL7_a8UaAt4uJxTr_Ny1JD9J-NaIUOleumoSTztdkdVX2KG0iDXiGI/s3761/DSC00004.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3761" data-original-width="2507" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlOFH-vXLtiLchBuJzSeQmocqxG-c6sIjh3MnGpEQ3aGx5M8CkRAYau4hzIE8rup_DjVPF2kqcW3L0NZST3UFk0z2Tb7Qcm36qAwjANNmDEw6xnceehrm9mDqJEpt6AhvwHX7mvrL7_a8UaAt4uJxTr_Ny1JD9J-NaIUOleumoSTztdkdVX2KG0iDXiGI/w133-h200/DSC00004.jpg" width="133" /></a></div><b><i>2014 Keller Westhofen Kirchspiel Riesling trocken</i></b> - classic petrol and polyurethane. Reasonably dry but definitely a little soft and rounded by now.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPddD7b8nz3Cv4w_Qu-UEPahd0SouOwSNLKn6XNJY4h-oP1UCc7edCbXU2t3q3anQOtRsvZPTvfPcQQjB48m-kKLuDS4gs_Y4-zgkEFhnljM84T4ZqkXVfXRea1O9T0l-OP-ZcnKGuNFToQN4a9rJ5AG4o3PUJOoVBUTF3LFS44tiIgaqAW-GnmC2J8Qg/s3830/DSC09981.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3830" data-original-width="2553" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPddD7b8nz3Cv4w_Qu-UEPahd0SouOwSNLKn6XNJY4h-oP1UCc7edCbXU2t3q3anQOtRsvZPTvfPcQQjB48m-kKLuDS4gs_Y4-zgkEFhnljM84T4ZqkXVfXRea1O9T0l-OP-ZcnKGuNFToQN4a9rJ5AG4o3PUJOoVBUTF3LFS44tiIgaqAW-GnmC2J8Qg/w133-h200/DSC09981.jpg" width="133" /></a></div><b><i>1961 Ducru-Beaucaillou</i></b> - level was a tad below top shoulder. Drank 20 minutes after opening without decanting. The nose was more floral and elegant, with notes of leather, a little smoke, and a little graphite. After a little more than an hour the wine was still holding up somewhat, with more prominent nose of smoke. About 1½ hours in the wine was really, really open and showing beautifully, with loads of leather and a big, toasty nose, along with some coffee, too. Very happy with this bottle, and in the end it turned out better than my previous bottle from 3 years ago.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTcO0WSo8ZH67ZCLZkU-coD_YhkKpp3B4NrJdToNl8Tcg6BhAIdKWYrTbn4pvKABL0pA9ubUiTcXB-ILgeM6u6jMZnLYXN_UfiJlhFT6bqmAqmrFA19Phoyx0I5i1_4O9Wm_k-rLJug8QAAKj2G2nHZPI9jSRGSws6ga7wW3LbRKpU9igpeNhgOYYHjeM/s3830/DSC09982.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3830" data-original-width="2553" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTcO0WSo8ZH67ZCLZkU-coD_YhkKpp3B4NrJdToNl8Tcg6BhAIdKWYrTbn4pvKABL0pA9ubUiTcXB-ILgeM6u6jMZnLYXN_UfiJlhFT6bqmAqmrFA19Phoyx0I5i1_4O9Wm_k-rLJug8QAAKj2G2nHZPI9jSRGSws6ga7wW3LbRKpU9igpeNhgOYYHjeM/w133-h200/DSC09982.jpg" width="133" /></a></div><b><i>1961 Pichon Baron</i></b> - level was a tad below top shoulder. Drank 20 minutes after opening without decanting. Definitely smoky on the nose, initially showing well and better than the 61 Ducru, bigger and more concentrated on the palate, but there was perhaps a tiny hint of wet cardboard. Love the complexity here, with lots of woodsy and cedar nose, and still got the fruity cassis.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLcoPGaxqz1iyqLp8BjR2EoSTSJVKY2SlZtoF8niXPK1hEe4nQCdw2JTk6c5ZRiYq3_JFWnCOqrfudssplo6VJzsR8fhJzmnb8I-79174Ofvb_BiJJqFkHAvZOdlihGSnw1mFAdHgtk4_nqPqhFDUSESpHsdzG71uFttrgMNANoe52iVsSUUA9DCLpnhs/s3865/DSC00001.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2577" data-original-width="3865" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLcoPGaxqz1iyqLp8BjR2EoSTSJVKY2SlZtoF8niXPK1hEe4nQCdw2JTk6c5ZRiYq3_JFWnCOqrfudssplo6VJzsR8fhJzmnb8I-79174Ofvb_BiJJqFkHAvZOdlihGSnw1mFAdHgtk4_nqPqhFDUSESpHsdzG71uFttrgMNANoe52iVsSUUA9DCLpnhs/w640-h426/DSC00001.jpg" width="640" /></a></div>
<p></p>A very happy evening for us, and I got to congratulate chef Adam on retaining three stars for the restaurant. Many thanks to Jacky for taking such good care of us with the rest of the team.
Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-227935017432867819.post-91148765567277249862024-03-14T22:40:00.159+08:002024-03-17T09:23:03.652+08:00B's detour day 1: that spicy kickB was very disappointed when I delivered the news last year that <i><b>Sichuan Moon (川江月)</b></i> had closed. She had been looking forward to visiting André Chiang's restaurant ever since it opened, but the pandemic got in the way. To make it up to her - in a roundabout way - I decided to take her to <i><b>Mián (紅棉)</b></i>. This is a restaurant that Foursheets and I like very much, because while it delivers some very good Cantonese dishes, Chef Ronald Shao (邵德龍)'s background in Sichuanese cuisine adds an interesting dimension to the dining experience.
<p></p>We normally would have asked for a table on the terrace under the pink and white shower tree (節果決明樹) and take our CC Dogcow along, but not tonight. We ended up sitting inside next to a table of ladies celebrating someone's birthday, and this had a negative impact on the service level. Oh well.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijv3ru__dBrXjacj6B-paJn-Z7trBtyhZEc0qusfh3LoGaFd5hFYt0dkfAqtVzAKhyT3GPRMX8YogOY0QOUIYS3Pqo2GZlFlHNcv_aSo2HKDMI6-HnUbEuZafZuvqt5V-Z0vsFpg7V8u1GufWy1KsfO52iOxNlvdpV3Yazn6sEN2Td03i0-CXsvQbGR_TY/s3936/DSC09962.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijv3ru__dBrXjacj6B-paJn-Z7trBtyhZEc0qusfh3LoGaFd5hFYt0dkfAqtVzAKhyT3GPRMX8YogOY0QOUIYS3Pqo2GZlFlHNcv_aSo2HKDMI6-HnUbEuZafZuvqt5V-Z0vsFpg7V8u1GufWy1KsfO52iOxNlvdpV3Yazn6sEN2Td03i0-CXsvQbGR_TY/w200-h133/DSC09962.jpg" width="200" /></a></div><b><i>Boiled sliced pork ∙ garlic ∙ chili oil (蒜泥白肉)</i></b> - I had forgotten how spicy the sauce was, and almost choked on my first bite. This was juuuuuust at the edge of my tolerance, which is to say that I wouldn't be able to have more than 2 slices before my tongue gets lit on fire. I do like the <i>julienned</i> celtuce wrapped inside the pork.<span><a name='more'></a></span>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggEV5mbQN3TdzCHF_JQlfNBqiaH8zOYbRhXGju3swOXpM2DK2-4lYizAXdgu8CSm7NKxmHk0m83da-2tbVYVKpI_gS0O9Ob_ef5LOgagoEQ0zT0PPOw3Q3uosJkI6UN6G2P-2rLGn1BVwO9jy30RG4x6-_q2DMdXu-nGEa3mOr9ydzHhAkeJnRZBsf4Wc7/s3936/DSC09966.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggEV5mbQN3TdzCHF_JQlfNBqiaH8zOYbRhXGju3swOXpM2DK2-4lYizAXdgu8CSm7NKxmHk0m83da-2tbVYVKpI_gS0O9Ob_ef5LOgagoEQ0zT0PPOw3Q3uosJkI6UN6G2P-2rLGn1BVwO9jy30RG4x6-_q2DMdXu-nGEa3mOr9ydzHhAkeJnRZBsf4Wc7/w200-h133/DSC09966.jpg" width="200" /></a></div><b><i>Jade lettuce ∙ wasabi (日本鮮山葵玉玲瓏)</i></b> - crunchy and refreshing, but while the flavors of the celtuce strips were clean, they could have done better with seasoning.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0rmnIDKAlSMU6-aZUZYsGfl9cONWuwyhxtEqJL-Q4PhANlYWEo9gAHG2xVtZ1njB6idgWHCv-geapQm584MWQ3w18p_RhvcHIc2lIt1U0rZZ812EjX4LHP6bwiZ5c0_908lwH17G7_D5WOz2ps9_wA4BxPpxVFyRzSb9z13ObGo54TYvuw5zWcQBL5Yf9/s3936/DSC09964.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0rmnIDKAlSMU6-aZUZYsGfl9cONWuwyhxtEqJL-Q4PhANlYWEo9gAHG2xVtZ1njB6idgWHCv-geapQm584MWQ3w18p_RhvcHIc2lIt1U0rZZ812EjX4LHP6bwiZ5c0_908lwH17G7_D5WOz2ps9_wA4BxPpxVFyRzSb9z13ObGo54TYvuw5zWcQBL5Yf9/w640-h426/DSC09964.jpg" width="640" /></a></div><b><i>Boneless silky fowl and chicken fillets ∙ spring onion ∙ dan dan sauce (擔擔鴛鴦雞)</i></b> - apparently someone likes chicken, and had never had silky chicken (竹絲雞) before. Of course, the <i>dan dan (擔擔)</i> sauce makes it a little more interesting for my friends.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPN-KLcZeV_wHokaCulrUJmr13julwmiJWt6mHTs2zznNVBXDpZo2k6bh8RkfaKk3PHBZ8lB-ZwoyZ6Hb1BZPV8j32T7_I1cUBiVjXH6syyQfiyk-gOYZzMcJAKdnmiigkKwin4QQAZXupcaPdQJE2i3ZSVqmpsSaZlADT1xt4OhRBpmowV-qmIEFR2wsG/s3936/DSC09967.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPN-KLcZeV_wHokaCulrUJmr13julwmiJWt6mHTs2zznNVBXDpZo2k6bh8RkfaKk3PHBZ8lB-ZwoyZ6Hb1BZPV8j32T7_I1cUBiVjXH6syyQfiyk-gOYZzMcJAKdnmiigkKwin4QQAZXupcaPdQJE2i3ZSVqmpsSaZlADT1xt4OhRBpmowV-qmIEFR2wsG/w200-h133/DSC09967.jpg" width="200" /></a></div><b><i>Sichuan style boiled ∙ tiger grouper ∙ assorted chili (沸騰老虎斑)</i></b> - a really good dish that my friends (and Foursheets) really liked. Just look at all the chili floating on top.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo8HioJ2W0ExNJBYSdLYI0RosJnl-Hp4DY02QpNgRaLsQ29P1TUmHwGa0Tl02TkSEPvBxO5cRE-ENXOpGWVCKpxyWfOCpNH_khj3n_TfxwggRU2TGBoX_fdUDtZUGto8atnP_QDDPR-rp8-qKg2Ucph3XE2LEkYJe89K8nFa_QbUHcojh68LHNPzRWdIBJ/s3936/DSC09969.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo8HioJ2W0ExNJBYSdLYI0RosJnl-Hp4DY02QpNgRaLsQ29P1TUmHwGa0Tl02TkSEPvBxO5cRE-ENXOpGWVCKpxyWfOCpNH_khj3n_TfxwggRU2TGBoX_fdUDtZUGto8atnP_QDDPR-rp8-qKg2Ucph3XE2LEkYJe89K8nFa_QbUHcojh68LHNPzRWdIBJ/w200-h133/DSC09969.jpg" width="200" /></a></div>The brown-marbled grouper (老虎斑) is, unfortunately, classified as "Avoid" on the <i><b>World Wildlife Fund Seafood Guide</b></i>. I do like the acidity combined with the level of heat, but alas, the loofah was much, much too muddy in terms of flavor. The udon here ended up being our own dose of carbs tonight
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVGR_o-11cCbbhBfrj0qgyEXnbcOh2OkqQ9cUlXGX9EtdPfaJnWpT13aoFTSvtFlMw28qov3KIVZ8FAxTEp5fS7dyfzh4p2smIexPSy_PGJCz0XlFs-2imGC35qFw-0CXb-gb4CEz5JYTY7NgDVJTfv5GzfVwxSwTlkcu-RZXGKOem1av3z0G2-fx4r8yv/s3711/DSC09970.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2474" data-original-width="3711" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVGR_o-11cCbbhBfrj0qgyEXnbcOh2OkqQ9cUlXGX9EtdPfaJnWpT13aoFTSvtFlMw28qov3KIVZ8FAxTEp5fS7dyfzh4p2smIexPSy_PGJCz0XlFs-2imGC35qFw-0CXb-gb4CEz5JYTY7NgDVJTfv5GzfVwxSwTlkcu-RZXGKOem1av3z0G2-fx4r8yv/w640-h426/DSC09970.jpg" width="640" /></a></div><b><i>Deep fried crispy chicken ∙ scallions sauce (紅棉䓤油雞)</i></b> - a real winner tonight. I've always loved this dish for the intense flavors coming from the burnt spring onions, which contrasted well with the diced fresh spring onions. That paper-thin crispy chicken skin didn't hurt, either...
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-JWSdQKCNl0yol0OxlQH_Qq-tv5tmfHlJrZ6w7wxppPMQoO9MFKRfRsQ4VlRWCSINax77ttxCYz2VuLKbeyZ07xs73bXvheEg8MUHurhtpmsXVSTdzzDMruMQ2wctdkYAZPsgF7PMDY-42-URbW2DtiiHfnEKNfa3x79toF03akHAt7IsAyYYtlKEguKA/s3936/DSC09973.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-JWSdQKCNl0yol0OxlQH_Qq-tv5tmfHlJrZ6w7wxppPMQoO9MFKRfRsQ4VlRWCSINax77ttxCYz2VuLKbeyZ07xs73bXvheEg8MUHurhtpmsXVSTdzzDMruMQ2wctdkYAZPsgF7PMDY-42-URbW2DtiiHfnEKNfa3x79toF03akHAt7IsAyYYtlKEguKA/w200-h133/DSC09973.jpg" width="200" /></a></div><b><i>Beef brisket and tendon ∙ chili pepper broth (椒香清湯牛筋蝴蝶腩)</i></b> - I knew I had to order this for my friend, and also for Foursheets. This is something we get on just about every visit.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQTAjB7npndm0ADA3BQN-KIwndGHegbdjDpQbUWMa-fBB1Elt89e7wroWP_ec1TU8P8P6ZLuRXOCyNtkLqMPuqQN_Q-_NhZPe0Faxlc9GLEPmf7vySKHid89iBVMJ-ppDicJ1NKVTg-l0nSabevhX50F4KhVWy7ZiTxHmBbc-wtgeaiSBM1qC-zFlgK1aX/s3936/DSC09974.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQTAjB7npndm0ADA3BQN-KIwndGHegbdjDpQbUWMa-fBB1Elt89e7wroWP_ec1TU8P8P6ZLuRXOCyNtkLqMPuqQN_Q-_NhZPe0Faxlc9GLEPmf7vySKHid89iBVMJ-ppDicJ1NKVTg-l0nSabevhX50F4KhVWy7ZiTxHmBbc-wtgeaiSBM1qC-zFlgK1aX/w200-h133/DSC09974.jpg" width="200" /></a></div>The brisket and tendon were both very nice and tender, but I could drink the clear broth all day... especially with the bits of chili pepper adding that really alluring kick to it. Truly magical and makes you want more.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9VNhXVdft8GemR_CfDsN6MRQJbBD3_aUk3d-GTRahx0R7JqdqWbz33uRZC3UfXs6ptk3im3Yjpg-yOQq-mxZgl1uAYUtjDneg-Kt4ylEnTrT8TsOilIF1XuGBETBeNdegqCP2NGSyNj5MTVpecRYAHjvbJHug978iRpa4CpFTNS5n-0llsyQFlL0oepUH/s3936/DSC09975.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9VNhXVdft8GemR_CfDsN6MRQJbBD3_aUk3d-GTRahx0R7JqdqWbz33uRZC3UfXs6ptk3im3Yjpg-yOQq-mxZgl1uAYUtjDneg-Kt4ylEnTrT8TsOilIF1XuGBETBeNdegqCP2NGSyNj5MTVpecRYAHjvbJHug978iRpa4CpFTNS5n-0llsyQFlL0oepUH/w200-h133/DSC09975.jpg" width="200" /></a></div><b><i>Assorted seafood in claypot ∙ chili crab sauce ∙ vermicelli (香辣蟹醬粉絲海鮮煲)</i></b> - I like glass vermicelli and the spicy sauce was decent, but at this price point, it's obvious the seafood was not fresh but previously frozen. OK la...
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF9W6a3OF4Rn55Jc6KqOSdM_pBFUhefBcA1v27hf0YmDukoNe35LKaTSxWWT6rec6mlM6SvtXwpYvi8yAQthWVc3AvXKx7iijkrigV2EShWHCQ3SxJWT_JV_eDknyXkxJZ-8uyond_4crkhjQ4rG-wUXgiEiHsuhW0JRKYn4P7sFRjWl3CjuVl9yytSxtJ/s3936/DSC09976.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF9W6a3OF4Rn55Jc6KqOSdM_pBFUhefBcA1v27hf0YmDukoNe35LKaTSxWWT6rec6mlM6SvtXwpYvi8yAQthWVc3AvXKx7iijkrigV2EShWHCQ3SxJWT_JV_eDknyXkxJZ-8uyond_4crkhjQ4rG-wUXgiEiHsuhW0JRKYn4P7sFRjWl3CjuVl9yytSxtJ/w200-h133/DSC09976.jpg" width="200" /></a></div><b><i>Stir-fried water bamboo ∙ eggplants ∙ green beans (醬燒地三鮮:茭白筍,茄子,法邊豆)</i></b> - I do like the combination of the vegetables, especially the water bamboo (茭白筍) that is difficult to source in the middle of Europe. My friend, however, didn't care for the heavy-handed sauce.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>I brought along a few bottles to start the adventure.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnH3meKPYPJ2DsWrH6cZGSdfiwQXafTYM5KWlkHr5d4q0VZIRVvxt8ESLbwayLN_14vaTjhxzsfsEEKQLD8_MB4Tvj1K2RSigSf2tZQeDDbUCltf-kVC-UtDoqzTe333XpOlVgP-bYG_zaDSqtZYiI9-Qm55DDQOtdBfRoVc-J_o5NUhNSZaZYpy_9YN8/s3936/DSC09977.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnH3meKPYPJ2DsWrH6cZGSdfiwQXafTYM5KWlkHr5d4q0VZIRVvxt8ESLbwayLN_14vaTjhxzsfsEEKQLD8_MB4Tvj1K2RSigSf2tZQeDDbUCltf-kVC-UtDoqzTe333XpOlVgP-bYG_zaDSqtZYiI9-Qm55DDQOtdBfRoVc-J_o5NUhNSZaZYpy_9YN8/w200-h133/DSC09977.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiemkR-g7KZBPmayNi-RcJ-oE9uYkDC5uWguUfttY6w4N4V97EHrOEcJ6JEl7kQ9M_tWQZcz4hOtGT2J3DyCQHSfTv1k4Yitd9IGLv7xxbt1nd_AQ-yJrMe9JSLhw7-maJZIZ6dz5iGljRBDWQhblbJxQw56ENn114qvsYY-QcCj3L4abqF9INZsu72Co/s3936/DSC09978.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiemkR-g7KZBPmayNi-RcJ-oE9uYkDC5uWguUfttY6w4N4V97EHrOEcJ6JEl7kQ9M_tWQZcz4hOtGT2J3DyCQHSfTv1k4Yitd9IGLv7xxbt1nd_AQ-yJrMe9JSLhw7-maJZIZ6dz5iGljRBDWQhblbJxQw56ENn114qvsYY-QcCj3L4abqF9INZsu72Co/w200-h133/DSC09978.jpg" width="200" /></a></div><i><b>Eric Rodez Rosé</b>, dégorgée en Avril 2022</i> - flint, nice notes of red fruits, savory minerals, and a little caramelized sugar.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBLse3se92IqNfuovtaUnIrv9pB6gf_nT6VfVyBCuug9nnVZjSq47M53oCeqDT4ezf4qkqtv0-wz7fIsmxXprd65wtVxYwW6-57wXTIr85fO9E5gadeSE7iHUFfth4QWG01d96Cw9PpGAcWxSSZbfiFvNPYaRZhRh1IJA8C1fcRDkru3xxnqjxNHt-2A/s3936/DSC09979.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBLse3se92IqNfuovtaUnIrv9pB6gf_nT6VfVyBCuug9nnVZjSq47M53oCeqDT4ezf4qkqtv0-wz7fIsmxXprd65wtVxYwW6-57wXTIr85fO9E5gadeSE7iHUFfth4QWG01d96Cw9PpGAcWxSSZbfiFvNPYaRZhRh1IJA8C1fcRDkru3xxnqjxNHt-2A/w200-h133/DSC09979.jpg" width="200" /></a></div><b><i>2007 Joh.Jos. Prüm Wehelener Sonnenuhr Kabinett</i></b> - classic Mosel riesling, with lots of petrol and polyurethane. Not too sweet on the palate.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqLOhf0mS0asuCRYSNVKeyRydIa9J9_pD8Pb1nwG8pV_508xjPZqRgZ_RTQGYvJutM4l4md9pw0p_lvEdiHp6K1fzJ4ahNOeQrWikK2topbJokpq0MAgmCUHw6n_0Q-LfKBDCkZzxf6wu76k69g4O1wRrvhKRAYHsVhjKGV0xLhsWKZXPt7lwC9gr73ik/s3936/DSC09980.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqLOhf0mS0asuCRYSNVKeyRydIa9J9_pD8Pb1nwG8pV_508xjPZqRgZ_RTQGYvJutM4l4md9pw0p_lvEdiHp6K1fzJ4ahNOeQrWikK2topbJokpq0MAgmCUHw6n_0Q-LfKBDCkZzxf6wu76k69g4O1wRrvhKRAYHsVhjKGV0xLhsWKZXPt7lwC9gr73ik/w200-h133/DSC09980.jpg" width="200" /></a></div><b><i>2001 Torbreck RunRig</i></b> - drank 2 hours after double-decanting. While decanting the fruit was really sweet and explosive, but it had mellowed out when we started drinking. Much more elegant by then, but still lovely.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>I think the dinner was a reasonable success. Looking forward to tomorrow!Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-227935017432867819.post-77121815037673472492024-03-14T14:12:00.089+08:002024-03-16T07:53:13.551+08:00B's detour day 1: that roast gooseSome 15 years after her last visit, my friend B and her husband have decided to do another detour to Hong Kong as they vacation in Asia. I haven't seen them since visiting them in Switzerland on the back of a business trip just 3 months before the pandemic began, so I'm really looking forward to this catch up.
<p></p>After doing a quick tour of <i><b>Tai Kwun (大館)</b></i>, it was time to choose a place for lunch. I gave my friend a choice of two of my favorite places, and she picked the one with a Michelin star without knowing.
<p></p>I was very surprised to see the Boss Lady in the house, as it's the day of the Michelin star revelation, and they were certain to get a star for the 10th year running (they did). After attending the ceremony last year, I think they probably felt a little out of place... This is understandable, as they are a small shop without a big PR team, and it's not like Mr and Mrs Chu are so recognizable to the crowd in attendance. It's only a small group of people like me who could pick them out of a crowd of hundreds - and that's becos I've been a customer for nearly 20 years. That's a shame, because I'd totally hang out with them at the festivities.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyMYYI5KfthWxYZBsLZgzpJEJyRtrhyCwdPSswcTwarnEEABIaPBaIJBrPaRpgxLo_i7yzCMGfsT49KophryUliYQ-emUWHdwGuBzpNVe3onE-pwR9pKJ3_dYchOhRvf86Bb-ZMz32fEkOS7DIb0oq0VmTMz3GWdxDNQKDa1CVeLj9W1YWawjTFXYnqBjL/s4032/IMG_2253.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyMYYI5KfthWxYZBsLZgzpJEJyRtrhyCwdPSswcTwarnEEABIaPBaIJBrPaRpgxLo_i7yzCMGfsT49KophryUliYQ-emUWHdwGuBzpNVe3onE-pwR9pKJ3_dYchOhRvf86Bb-ZMz32fEkOS7DIb0oq0VmTMz3GWdxDNQKDa1CVeLj9W1YWawjTFXYnqBjL/w200-h150/IMG_2253.jpg" width="200" /></a></div><i><b>Barbecued pork (叉燒)</b></i> - this was pretty decent, and even though part of our serving was lean, it was still pretty tender.<span><a name='more'></a></span>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDs2zfvR77u1t09VX58pwjvHod2bd3ENrJqueanGszF6VspznnvZfn1V8ScWsnNosgV40dzw599y8wwWrM4kev_v7OZMvzTGfoLWrmyMfDXa6f2l1ZYpnQ8yefVwMBRV4HZt5p3U0nEpYxLCc17g6MuV65Ed-q8Oebb0fKf0uowmZuV_FHfgOPC0c-KDW5/s4032/IMG_2255.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDs2zfvR77u1t09VX58pwjvHod2bd3ENrJqueanGszF6VspznnvZfn1V8ScWsnNosgV40dzw599y8wwWrM4kev_v7OZMvzTGfoLWrmyMfDXa6f2l1ZYpnQ8yefVwMBRV4HZt5p3U0nEpYxLCc17g6MuV65Ed-q8Oebb0fKf0uowmZuV_FHfgOPC0c-KDW5/w200-h150/IMG_2255.jpg" width="200" /></a></div><b><i>Rice flour noodles in soup (瀨粉)</i></b> - my favorite option for carbs when I dine here. Love that MSG-laden soup.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjchUFQL0G6Hi07Thpg_SudJ_fghqK3AqlXR0EzopH9cm7Fwdl2Ky4QCDw_va1wM7dMhp_knsdX4-C27CXBOqeFOEXo_Ae9srlxHQdmOSnYBp8iUnnS9E5kCwEFV1qO5D8ovLdkvgoKcocbZFOQzzYvCjWJ31ncBq_sNjO_eNKMXoXWfdriLqh4Su7r6iqK/s4032/IMG_2254.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjchUFQL0G6Hi07Thpg_SudJ_fghqK3AqlXR0EzopH9cm7Fwdl2Ky4QCDw_va1wM7dMhp_knsdX4-C27CXBOqeFOEXo_Ae9srlxHQdmOSnYBp8iUnnS9E5kCwEFV1qO5D8ovLdkvgoKcocbZFOQzzYvCjWJ31ncBq_sNjO_eNKMXoXWfdriLqh4Su7r6iqK/w200-h150/IMG_2254.jpg" width="200" /></a></div><b><i>Blanched choy sum (菜心全走)</i></b>
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFKS9u7vYzRDnOOOiUJma4Rw_EdBkpbL6uSGg8socUC1ItlObt9RBIPVMXxjisqAo9NVjIFCMwyGePEiAyEtNGCJ4xI5pCKmZzGXb3YKoe1P-pdXFmy0EtEX_NBe0ik8fUCn8Bf-hpndukcSke6ffq8cC5xNoamYB_y68UlWrgh5TM4pt7u8cO89H-uEfB/s3751/IMG_2256.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2813" data-original-width="3751" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFKS9u7vYzRDnOOOiUJma4Rw_EdBkpbL6uSGg8socUC1ItlObt9RBIPVMXxjisqAo9NVjIFCMwyGePEiAyEtNGCJ4xI5pCKmZzGXb3YKoe1P-pdXFmy0EtEX_NBe0ik8fUCn8Bf-hpndukcSke6ffq8cC5xNoamYB_y68UlWrgh5TM4pt7u8cO89H-uEfB/w640-h480/IMG_2256.jpg" width="640" /></a></div><b><i>Lower quarter of roast goose (燒鵝下庄)</i></b> - the smart choice today, since we couldn't possibly take down half a goose.
<p></p>My friend really, really liked the roast goose, as she doesn't get to have it often in Europe. Very happy that it worked out that way.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-227935017432867819.post-32443235248481280672024-03-09T22:02:00.377+08:002024-03-14T08:23:40.349+08:00Peachy fishiesIt's time to celebrate mom's birthday with her once again, and this year due to scheduling conflicts, I had to take her out to dinner on a day that is neither her birthday according to the lunar calendar nor the Gregorian calendar - which is unusual for us. Nevertheless I made the trip back home with Foursheets to spend time with the Parental Units, because all of these memories with them are precious to me.
<p></p>During the last few months, mom hasn't been as excited about going out to fine dining establishments as she had been, and even though she had told us that there is no need to go somewhere nice, I decided to take her out for a sushi dinner. Knowing that she is likely to balk at the prices charged by the top places in town, I chose to book us seats at <i><b>Sushi Momo (すし桃)</b></i> in the <i><b>Sheraton Grand Taipei</b></i> - a collaboration between the hotel's Japanese <i>ryotei (料亭) <b>Momoyama (桃山)</b></i> and <i><b>Sushi Akira (あきら鮨)</b></i>, which holds one Michelin star. It can't command the high prices as it doesn't have the accolades, yet I felt there would be a certain minimum standard in terms of the cuisine given its pedigree.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP__VJZLoMHbyZ3tiCw77xU10uwSXjrqjUDkAvB8eWLGUwRNhkbVAtKfgkjqMlXSO5yEpbDkHHU6h3kvK5pAg_BNlKjEKLdLk1PqnlBGqcCLyZTUmLJBlFQOArCpewGIs16tOZ1s2ZoMlwS0oQb_Eluplo5vQfLJqWY7QN8L6Lswfnn4IYpogkNASFPhA0/s3821/DSC09910.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3821" data-original-width="2547" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP__VJZLoMHbyZ3tiCw77xU10uwSXjrqjUDkAvB8eWLGUwRNhkbVAtKfgkjqMlXSO5yEpbDkHHU6h3kvK5pAg_BNlKjEKLdLk1PqnlBGqcCLyZTUmLJBlFQOArCpewGIs16tOZ1s2ZoMlwS0oQb_Eluplo5vQfLJqWY7QN8L6Lswfnn4IYpogkNASFPhA0/w133-h200/DSC09910.jpg" width="133" /></a></div>One of the rituals for these celebrations with the Parental Units would be the opening of birth vintage wines. I'm not inclined to pop open a claret to go with sushi, which meant the only thing I have available is a bottle of very old Sauternes. How well would they pair? I had an inkling that the sweetness in the wine would work well with some of the <i>neta (ネタ)</i>, while the acidity would integrate well with the vinegar in the <i>shari (シャリ)</i>, but one never knows until one tries...<span><a name='more'></a></span>
<p></p><div class="separator" style="clear: both; text-align: left;"></div>This is a 20-course meal, which made me a little worried whether mom could take it all in...
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwx0VnlyhGEPMJst8Ff_Llc8ZBdI3HVr85NLRrpzV6uD-n_So-Au0qj1JhhmWxR3MkRnHAzG6ZSrH-4cKN-4siehTBN6vM0LZXx3Tuh6droF3Fb8Kat-HI4t4LL6-Ckib6CuG-cWlwMVADWYhEQTCubYvSpECyWqQTq18Y0VRf9BvYC_nolf3VmCV18n2/s3781/DSC09918.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2521" data-original-width="3781" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwx0VnlyhGEPMJst8Ff_Llc8ZBdI3HVr85NLRrpzV6uD-n_So-Au0qj1JhhmWxR3MkRnHAzG6ZSrH-4cKN-4siehTBN6vM0LZXx3Tuh6droF3Fb8Kat-HI4t4LL6-Ckib6CuG-cWlwMVADWYhEQTCubYvSpECyWqQTq18Y0VRf9BvYC_nolf3VmCV18n2/w200-h133/DSC09918.jpg" width="200" /></a></div><b><i>Chrysanthemum greens with sesame sauce (胡麻春菊)</i></b> - there's something extra in the sauce on top of the typical Japanese sesame dressing... like a hint of Sichuan peppercorns (花椒).
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexGJ_q1pVAi-NbTQwCixuCvjMGJcQtXMeSyqYCmuoALpHeKBW8b8F9FjIWMHcP22Ki7V33xnnATA2_PkjeZHdO1rKTLPgfH7TPfxgceCFGchsHs656QCaeOaO0dvA5pBobAcDR1T8NMwFdGD8Do1V-qQeo7Pd9Q40wd0SoaOEnyABgNMEegs6d2_sCiqz/s3936/DSC09919.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexGJ_q1pVAi-NbTQwCixuCvjMGJcQtXMeSyqYCmuoALpHeKBW8b8F9FjIWMHcP22Ki7V33xnnATA2_PkjeZHdO1rKTLPgfH7TPfxgceCFGchsHs656QCaeOaO0dvA5pBobAcDR1T8NMwFdGD8Do1V-qQeo7Pd9Q40wd0SoaOEnyABgNMEegs6d2_sCiqz/w200-h133/DSC09919.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHLVhJ_1zFObL18bH4T2gnFuv73hJiLXK0Xdux6VHpkS91AX5mHZGEiqFoRKb5_2ip10GWmMO588Nb7-PjMXA1yUP6PX36v7no9o3DDYn8Ncgje9TFlh_AP8W3KeGnxHYbX_aH-sgoN0JTMIbjDZuNtJuPV4A3rrfp8hYgEuaTP6G0VT1kf6OANU6NEQX0/s3936/DSC09922.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHLVhJ_1zFObL18bH4T2gnFuv73hJiLXK0Xdux6VHpkS91AX5mHZGEiqFoRKb5_2ip10GWmMO588Nb7-PjMXA1yUP6PX36v7no9o3DDYn8Ncgje9TFlh_AP8W3KeGnxHYbX_aH-sgoN0JTMIbjDZuNtJuPV4A3rrfp8hYgEuaTP6G0VT1kf6OANU6NEQX0/w200-h133/DSC09922.jpg" width="200" /></a></div><b><i>Lobster (伊勢海老)</i></b> - this came with a nice crunch. The wasabi was definitely not needed, and I think the salt was barely warranted.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJQLF-nqUBhHiz9YLeCNTPShPsEdqLLphpFaL40_m8A9HNFoddxHL97g3HBjamZhfqmNPQ6tJTDQkWzWOGBcrsjFfgPyRPBaiNDjFpUXHO8rT1iT3C_YU_toUqVxTSAAVDfCO-p4E926AcLOb3rfpomMqK7CY0c3hKdOKkYmWYqK0tRqQO46GCFtD2Z278/s3936/DSC09926.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJQLF-nqUBhHiz9YLeCNTPShPsEdqLLphpFaL40_m8A9HNFoddxHL97g3HBjamZhfqmNPQ6tJTDQkWzWOGBcrsjFfgPyRPBaiNDjFpUXHO8rT1iT3C_YU_toUqVxTSAAVDfCO-p4E926AcLOb3rfpomMqK7CY0c3hKdOKkYmWYqK0tRqQO46GCFtD2Z278/w200-h133/DSC09926.jpg" width="200" /></a></div><b><i>Botan shrimp with caviar (牡丹海老 キャビア)</i></b> - my substitute for fatty tuna (大トロ). With oscietra caviar and <i>fleur de sel</i>.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwGKnpgFmew3oFB-UILDz8bWRawYwDIeuGWC2pQxZEM2RECbGn6nbhJFSD4iVPdNBLjRkoZ0WDjjbuQRo6T2ogy9-AkH7jNLeOCLzyYWqVSHD3ZvTbq6ijwokysMDFBLVwDNBbvbTX3_HETm1ZNgBwsQ72qqUrOT2k0Wx3MrzEFqYnUlHGrjcnMwkhGws/s3936/DSC09930.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwGKnpgFmew3oFB-UILDz8bWRawYwDIeuGWC2pQxZEM2RECbGn6nbhJFSD4iVPdNBLjRkoZ0WDjjbuQRo6T2ogy9-AkH7jNLeOCLzyYWqVSHD3ZvTbq6ijwokysMDFBLVwDNBbvbTX3_HETm1ZNgBwsQ72qqUrOT2k0Wx3MrzEFqYnUlHGrjcnMwkhGws/w640-h426/DSC09930.jpg" width="640" /></a></div><b><i>Japanese snow crab (松葉蟹)</i></b> - mom loves crab so this was totally up her alley, and the portion wasn't too stingy by her standards. Served with some crab tomalley (蟹味噌) and perilla flowers on top. Trying this with the Yquem, I thought the two kinda worked well together. The wine ended up enhancing the taste of the tomalley, but not in a bad way.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLen7Ci8H7mAudEudL5Z2CyCjVVDj-HetKASVcUC6MbQZyrtj63DS_pVNSvshC7o3isNdAaVznm1iutPj8fgUF_Royd8w631aBb3TksBChMRGugRyR9qf3WGLxDaWA5lQHE1cTrcCfyJ19czrvd1SVOBbPVY6dpusPXkaufTxudZcqtTiY5I_G1pxELUW/s3674/DSC09932.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2449" data-original-width="3674" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLen7Ci8H7mAudEudL5Z2CyCjVVDj-HetKASVcUC6MbQZyrtj63DS_pVNSvshC7o3isNdAaVznm1iutPj8fgUF_Royd8w631aBb3TksBChMRGugRyR9qf3WGLxDaWA5lQHE1cTrcCfyJ19czrvd1SVOBbPVY6dpusPXkaufTxudZcqtTiY5I_G1pxELUW/w200-h133/DSC09932.jpg" width="200" /></a></div><b><i>Mackerel bozushi (鯖棒鮨)</i></b> - this was a pretty big piece of <i>bozushi</i>! The acidity was on the high side, while I felt the <i>shari</i> was kinda on the soft side and slightly mushy. Not a good first impression.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjP2_LwuDvFCTLwPFvVNSSXDh_0ZO-aSJeoJ7vzRGT0zccHKzRcpEwbjDXJVXrvzNnmcgDwI6qhXwMNpQLG3dFuQk9icjGLCrfrF9h3ZGR6-FHNnempsABUBknR6dnJKqlqaMjd1ZWSw1eYXONKhXZ_58SGrEuqxUemcbz90g0g46L4EzqeGx7V-Ti4NOH/s3936/DSC09933.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjP2_LwuDvFCTLwPFvVNSSXDh_0ZO-aSJeoJ7vzRGT0zccHKzRcpEwbjDXJVXrvzNnmcgDwI6qhXwMNpQLG3dFuQk9icjGLCrfrF9h3ZGR6-FHNnempsABUBknR6dnJKqlqaMjd1ZWSw1eYXONKhXZ_58SGrEuqxUemcbz90g0g46L4EzqeGx7V-Ti4NOH/w200-h133/DSC09933.jpg" width="200" /></a></div><b><i>Grilled broadbanded thornyhead (焼き喜知次)</i></b> - this was nice. The seasoning was almost exactly right, but perhaps a smidgen over-seasoned.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPnSjjcwG21d680aCXvmCIbKYtgswd1VhmBqpMVokCUNf60JXesMYD-VhVKvSJxf9kYSd_7BFv3_hvnp9Ug2toCocTJKV-FbRvBDXtE-QnMhO61YP5rnL2Qw2W89TF7mNYfLxOiwORoQJ2X_9BL_LD-uQMtA6Arosf2nU9n4HxcY1iSHvnU-Z-JfCwP-Nz/s3936/DSC09935.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPnSjjcwG21d680aCXvmCIbKYtgswd1VhmBqpMVokCUNf60JXesMYD-VhVKvSJxf9kYSd_7BFv3_hvnp9Ug2toCocTJKV-FbRvBDXtE-QnMhO61YP5rnL2Qw2W89TF7mNYfLxOiwORoQJ2X_9BL_LD-uQMtA6Arosf2nU9n4HxcY1iSHvnU-Z-JfCwP-Nz/w200-h133/DSC09935.jpg" width="200" /></a></div><b><i>Spanish mackerel tempura (鰆天ぷら)</i></b> - my substitute for fish cum. This was pretty under-seasoned, and with the first bite I tasted almost no seasoning at all... just the greasy batter. I did get some salt with the second bite, and had to squeeze some lemon juice. Meh.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>Now the sushi portion of our meal starts:
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ge25-7IKPKFTGtyiWonJFBuLrtgYGRdb8PQ-wi0D9XCXql6oA-N2Vh9lckJas_D18MTW4RpnMQfrW73HCjGrczHdki9IdWa7Ls0FMjB-UkxkMEtF2XfCgQzxsBSerCfd2hXo8BbwFf78Oi7T9dcexK-od2VhIPlk0msiayGVPiG8qJwhvVhyphenhyphenB76btzSP/s3936/DSC09937.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ge25-7IKPKFTGtyiWonJFBuLrtgYGRdb8PQ-wi0D9XCXql6oA-N2Vh9lckJas_D18MTW4RpnMQfrW73HCjGrczHdki9IdWa7Ls0FMjB-UkxkMEtF2XfCgQzxsBSerCfd2hXo8BbwFf78Oi7T9dcexK-od2VhIPlk0msiayGVPiG8qJwhvVhyphenhyphenB76btzSP/w200-h133/DSC09937.jpg" width="200" /></a></div><b><i>Sea urchin handroll (雲丹手巻き)</i></b> - my substitute for fatty tuna (トロ). This actually worked very well with the Yquem.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4nnbleyUj-RFhGUPtSYyG4y9fuRv1t-Rk_43NVRg81E50BfXtgaY0GKNq-PXj2MdROuOayDJcws88GfgUFdaPD1U7t6Gc_bBao9GIQPgaVnMyM5Ix1K6-PHQ-ihCTPQOcXDPwtmCcnAY-ocRbFw6RO0eCxXIErM1HnwJbtl1nNJqhyuqKruHQpxcfLwS7/s3936/DSC09938.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4nnbleyUj-RFhGUPtSYyG4y9fuRv1t-Rk_43NVRg81E50BfXtgaY0GKNq-PXj2MdROuOayDJcws88GfgUFdaPD1U7t6Gc_bBao9GIQPgaVnMyM5Ix1K6-PHQ-ihCTPQOcXDPwtmCcnAY-ocRbFw6RO0eCxXIErM1HnwJbtl1nNJqhyuqKruHQpxcfLwS7/w200-h133/DSC09938.jpg" width="200" /></a></div><b><i>Striped beakfish (石鯛)</i></b> - good temperature on the <i>shari</i> and the vinegar was obvious, but perhaps still slightly on the soft side for me. Together with the Yquem it really brought out the saffron and honeydew melon from the wine. Fantastic!
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CAnulHCvDipToobl7ZKxSyYXGe5c-uF-iTmhPWt-r8ARIJJd0EmXaUWZ0E0YoGikmk2zvfHDhhWJke2bM7tWFjvQzpCTqng1BfEThquuWkvBe22esgauxbjjP4d-K2AMxUf65w_h1xjaWrELA2Z7SSug4UlEsTW0JrBwV_CoMO5dfwKVHiP32FrtanIE/s3936/DSC09939.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CAnulHCvDipToobl7ZKxSyYXGe5c-uF-iTmhPWt-r8ARIJJd0EmXaUWZ0E0YoGikmk2zvfHDhhWJke2bM7tWFjvQzpCTqng1BfEThquuWkvBe22esgauxbjjP4d-K2AMxUf65w_h1xjaWrELA2Z7SSug4UlEsTW0JrBwV_CoMO5dfwKVHiP32FrtanIE/w640-h426/DSC09939.jpg" width="640" /></a></div><b><i>Yellowtail (鰤)</i></b> - good acidity in the <i>shari</i> came through.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQy4ngxbkYXh_gVreK3ReFjfLbOUTD3tas1k9cKgLAv-eyooiN0v6qmChbwCiU21mXIc3Jsso8yevDHGkHML0Dj055BVks6Q82uuDbOb-iE6B_nRM0xCTyaAmBu5jOjhRjnCYq0XxKqpNmUzPUEUi_BF2VM2OfGWS6hR-R91YnBGoO7ny90MgXBJ3Wmgci/s3936/DSC09942.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQy4ngxbkYXh_gVreK3ReFjfLbOUTD3tas1k9cKgLAv-eyooiN0v6qmChbwCiU21mXIc3Jsso8yevDHGkHML0Dj055BVks6Q82uuDbOb-iE6B_nRM0xCTyaAmBu5jOjhRjnCYq0XxKqpNmUzPUEUi_BF2VM2OfGWS6hR-R91YnBGoO7ny90MgXBJ3Wmgci/w200-h133/DSC09942.jpg" width="200" /></a></div><b><i>Spear squid (槍烏賊)</i></b> - I forgot to look at the chef preparing the <i>neta</i> to count how many times he scored the squid. Served with some grated <i>sudachi (酢橘)</i> zest on top, along with some juice and salt, of course.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgey_JX1vlNHm7tDg8gB88JSg6-6-g4kFOiF-WWI3-gYrWTLqT2t1KEfqgViOUvgMaY7sydRq3jFhfYfZyD0fdmBLN4VXaywsXnT6MDMPUS1mPnRVuPkaVxFef1_FI650Jqqvq6FOl7H4Ey2JyDiyn-l7BLiUxWrtojJgINuiGKewDLgrSAn0DaGhSHP3ws/s3936/DSC09946.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgey_JX1vlNHm7tDg8gB88JSg6-6-g4kFOiF-WWI3-gYrWTLqT2t1KEfqgViOUvgMaY7sydRq3jFhfYfZyD0fdmBLN4VXaywsXnT6MDMPUS1mPnRVuPkaVxFef1_FI650Jqqvq6FOl7H4Ey2JyDiyn-l7BLiUxWrtojJgINuiGKewDLgrSAn0DaGhSHP3ws/w200-h133/DSC09946.jpg" width="200" /></a></div><b><i>Eel hand roll (鰻手巻き)</i></b> - with perilla leaves. The skin on the bottom was very, very crunchy and satisfying.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdormNl8leKfwsJ_NsniqYrCHueYIuR7r5myKOr1m5WH3ELEvbDPpMhAj4Sdi3ER5wZGxmKQ0nwTKKqZrKVsznaAQnM0y-0-VYvOgs363O0tDuXLFrrYWwDqjC2nWiHZA2orpLbEsb-ZYmHWWzVkd-jOVOXBgoAWQEV0-evUkwR_LKl_8msBtTRl-Sfv2U/s3936/DSC09949.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdormNl8leKfwsJ_NsniqYrCHueYIuR7r5myKOr1m5WH3ELEvbDPpMhAj4Sdi3ER5wZGxmKQ0nwTKKqZrKVsznaAQnM0y-0-VYvOgs363O0tDuXLFrrYWwDqjC2nWiHZA2orpLbEsb-ZYmHWWzVkd-jOVOXBgoAWQEV0-evUkwR_LKl_8msBtTRl-Sfv2U/w200-h133/DSC09949.jpg" width="200" /></a></div><b><i>Baby sea bream (春子鯛)</i></b> - my substitute for medium fatty tuna (中トロ). The <i>shari</i> delivered a really high dose of acidity. Unfortunately this didn't work with Yquem, as the fish oil was too strong.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI7N9uoOG_f_Sf-zG2wPRyUNF0Msr1cZziZjsMq6XG90NTS7iiZ8O7h4U2o42UVwqf26eJH5KkJK9xFonEqsxHr-NqkQCnxV9DBlGfkRFqqPPxcYLWNTMONhg3quDgVfihCbj4G6X8oHr6-N0c6Jpo0FXha3mqmmjIl_joSMXdkoccHDBP8-XDu2qGMrGU/s3936/DSC09951.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI7N9uoOG_f_Sf-zG2wPRyUNF0Msr1cZziZjsMq6XG90NTS7iiZ8O7h4U2o42UVwqf26eJH5KkJK9xFonEqsxHr-NqkQCnxV9DBlGfkRFqqPPxcYLWNTMONhg3quDgVfihCbj4G6X8oHr6-N0c6Jpo0FXha3mqmmjIl_joSMXdkoccHDBP8-XDu2qGMrGU/w640-h426/DSC09951.jpg" width="640" /></a></div><b><i>Gizzard shad (小鰭)</i></b> - my substitute for fatty tuna (大トロ). Once again the fishy and oily flavors were boosted by the Yquem, and didn't really work.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHp7feDMvrG8pxT9LoCHVS2tfx__c1AIltTx9GS8z19Nmgg9Bcai5gqmT7ZKkz5137W-4OXSi6VfFUz1-lK6GhOqoItjl0EY6EAz2igRwBGFaLUWDNLLKm9fVnjyGAoJENwdoCEexiXxA86i2sDk4d6VuD62cV_13E8y5upIRSYxdXs-JvU475ZAXCAuC/s3936/DSC09952.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHp7feDMvrG8pxT9LoCHVS2tfx__c1AIltTx9GS8z19Nmgg9Bcai5gqmT7ZKkz5137W-4OXSi6VfFUz1-lK6GhOqoItjl0EY6EAz2igRwBGFaLUWDNLLKm9fVnjyGAoJENwdoCEexiXxA86i2sDk4d6VuD62cV_13E8y5upIRSYxdXs-JvU475ZAXCAuC/w200-h133/DSC09952.jpg" width="200" /></a></div><b><i>Japanese glass shrimp (白海老)</i></b> - my substitute for lean tuna (赤身). The sweetness from the little shrimps worked really, really well with Yquem.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzkFJDEHAyewEJ3nGPSL5YITJexGOxKGT0URlCXjKNLCZyOx2C2_icNQ-yn7PHbP7GXC6QkIukl0lCJq97ZpfrwLvBtRJbyZL2ReKNic-WWqheTC_1R4LfsLl-LEALpJEaWL6VRN5tQP30bVL4bszUrj7ZYMJnc5_zZ0eZEYpc1OgN9nrHYximBAPBbDfL/s3936/DSC09954.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzkFJDEHAyewEJ3nGPSL5YITJexGOxKGT0URlCXjKNLCZyOx2C2_icNQ-yn7PHbP7GXC6QkIukl0lCJq97ZpfrwLvBtRJbyZL2ReKNic-WWqheTC_1R4LfsLl-LEALpJEaWL6VRN5tQP30bVL4bszUrj7ZYMJnc5_zZ0eZEYpc1OgN9nrHYximBAPBbDfL/w200-h133/DSC09954.jpg" width="200" /></a></div><b><i>Conger eel (穴子)</i></b> – of course this paired seamlessly with Yquem, thanks to the sweet sauce lathered on top.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnw2Xf_dXgmWTxeiKuryk7kT0AIhkS9xuJqSHkwxByKnJtUYuyqkOf7sY3lkMmM8HVgZVFBQY7vK0WGtOlfKPpaWwBbYDVZuG8xA1M3FjrbzkEjzm3lfafyvKVU0-WVVTcVAes1FDpc08kXGc0CLOSu658lR94zeBOAv74IQPZZ1PJs7SDYK0X6zg_3KXI/s3936/DSC09955.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnw2Xf_dXgmWTxeiKuryk7kT0AIhkS9xuJqSHkwxByKnJtUYuyqkOf7sY3lkMmM8HVgZVFBQY7vK0WGtOlfKPpaWwBbYDVZuG8xA1M3FjrbzkEjzm3lfafyvKVU0-WVVTcVAes1FDpc08kXGc0CLOSu658lR94zeBOAv74IQPZZ1PJs7SDYK0X6zg_3KXI/w133-h200/DSC09955.jpg" width="133" /></a></div><b><i>Japanese pink sea urchin (赤雲丹)</i></b> - this was my subsitute piece, but when mom realized that she would be, once again, get less sea urchin than me, I knew I had to give this to her.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWE3MSSn-kcvv5m9rii1l7hkV2Wxff8W9Zfy7dQ9sIkSDNChaYwfa0zBX8Nqr2U6bK800Fdp6slKwxORIpp1ehC5RTeFjUL7Op1c2ZI1phWtA092VAgt0qu-61zCaZTMP4uHHaipFqXFKcU-1D-T98kU-OR-GBOsTs_iPtQhMrmxJX2AExQuKt9TAUDBaJ/s3936/DSC09957.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWE3MSSn-kcvv5m9rii1l7hkV2Wxff8W9Zfy7dQ9sIkSDNChaYwfa0zBX8Nqr2U6bK800Fdp6slKwxORIpp1ehC5RTeFjUL7Op1c2ZI1phWtA092VAgt0qu-61zCaZTMP4uHHaipFqXFKcU-1D-T98kU-OR-GBOsTs_iPtQhMrmxJX2AExQuKt9TAUDBaJ/w266-h400/DSC09957.jpg" width="266" /></a></div><b><i>Trio combo</i></b> - this is something so Taiwanese... and I first saw this in <i><b>Sanka (山花)</b></i> about 2 decades ago, where the chef called it "three-in-one (三合一)". This was chopped fatty tuna (トロ), Japanese pink sea urchin (赤雲丹), and a thin slice of torched fatty tuna on top. I honestly don't understand combos like this.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZLe0z1FnxFQXSpMgGZZ4TeLWE3JSU-N2qACeXg06P3ZykHfw6l9WD11h6zvo8tWwgNjrUAbn6jCmh71aLGAgIG-yMJje3N3or0PlIdB9f2VwnoNyGGq0nky9d6u4aNnKB3Kd8h0c0K-I4zPG9VNn8bCR3aD9X8s9H-rnKkT1isDh9X8Z-PUiK0UBiMjHF/s3936/DSC09958.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZLe0z1FnxFQXSpMgGZZ4TeLWE3JSU-N2qACeXg06P3ZykHfw6l9WD11h6zvo8tWwgNjrUAbn6jCmh71aLGAgIG-yMJje3N3or0PlIdB9f2VwnoNyGGq0nky9d6u4aNnKB3Kd8h0c0K-I4zPG9VNn8bCR3aD9X8s9H-rnKkT1isDh9X8Z-PUiK0UBiMjHF/w200-h133/DSC09958.jpg" width="200" /></a></div><b><i>Egg (玉子焼き)</i></b> - pretty decent.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk3SJqUAWGBwVcd1kQSO9g85WVsJQuwN3nhGgHlki5EoDmJlN7bBe5iWjqNTyv2C3aTNX3W3bUSDkRj28NlOHGddWePhUU4OU4tQCj7asANC3GfPfpL5sQrimn86KmgrgW-Arjz9hNwx7LO0DPK07Q2aO2E-YrwIlqIhjJZLOh8R7Is2L6Nu-vvCFY-VcY/s3936/DSC09959.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk3SJqUAWGBwVcd1kQSO9g85WVsJQuwN3nhGgHlki5EoDmJlN7bBe5iWjqNTyv2C3aTNX3W3bUSDkRj28NlOHGddWePhUU4OU4tQCj7asANC3GfPfpL5sQrimn86KmgrgW-Arjz9hNwx7LO0DPK07Q2aO2E-YrwIlqIhjJZLOh8R7Is2L6Nu-vvCFY-VcY/w200-h133/DSC09959.jpg" width="200" /></a></div><b><i>Red miso soup</i></b>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPos4MwffVhKqoWU4Y9yAY07frX776wNNP6NLHBVMB9KM9iVDg7ymtkXQwp0nlPzG-319Z6Z3WJj7AgajPsfsYoVGcyivxxk85sFPuQq92RNINwsa2Ep0ydIHq_g1B97DBtojsQi-iTtQyqeaH3Cea8edkJkwAYDj5gB14ixBD03Fs6_wyg-F2ARZPcFr/s3936/DSC09961.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPos4MwffVhKqoWU4Y9yAY07frX776wNNP6NLHBVMB9KM9iVDg7ymtkXQwp0nlPzG-319Z6Z3WJj7AgajPsfsYoVGcyivxxk85sFPuQq92RNINwsa2Ep0ydIHq_g1B97DBtojsQi-iTtQyqeaH3Cea8edkJkwAYDj5gB14ixBD03Fs6_wyg-F2ARZPcFr/w133-h200/DSC09961.jpg" width="133" /></a></div>For our 20th course, we had <b><i>fruits</i></b> like black cherries and strawberries.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>This would be the second time that mom gets to taste Yquem from her vintage, the last time being 11 years ago on her 70th birthday.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkicrDlIx54Bp40DQ7is1EA1ObaJTazrt4kSDCtWpsew6OVjSnlLDVC32WaRbMOOnSvHPpnbDGiA3aGTkelMmX6q6LnMDzU4DqD2N2y6cGQS4ZNnaCvbVcCgsaixfELJBexG5uw6IkIihyphenhyphenvbveW7Y1q5X1uaLjDTPnmBe14QKRzrppR-nDvDllhbSbeMg/s3936/DSC09917.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkicrDlIx54Bp40DQ7is1EA1ObaJTazrt4kSDCtWpsew6OVjSnlLDVC32WaRbMOOnSvHPpnbDGiA3aGTkelMmX6q6LnMDzU4DqD2N2y6cGQS4ZNnaCvbVcCgsaixfELJBexG5uw6IkIihyphenhyphenvbveW7Y1q5X1uaLjDTPnmBe14QKRzrppR-nDvDllhbSbeMg/w133-h200/DSC09917.jpg" width="133" /></a></div><i><b>1943 Yquem</b>, from Christie's Finest and Rarest Wines from the Cellar of Christen Sveass</i> - level base neck. Opened around an hour before serving. The nose was really, really fragrant, and there was so much depth on the palate. Marmalade, honey, figs, saffron, honeydew melon, acetone. When it got a little too warm the wine became slightly bitter and astringent on the palate, but as after cooling in the ice bucket this changed. Yes, the wine is sweet and viscous, but that acidity remains after more than 80 years.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>I really treasure being able to spend time with mom celebrating her upcoming birthday, and of course sharing another special bottle of wine with her. I'm also happy to report that, yes, Sauternes CAN pair well with sushi.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-227935017432867819.post-49563636962413799732024-03-05T22:28:00.289+08:002024-03-10T09:49:57.101+08:00No classicsI'm back at the Chairman (大班樓) tonight, entertaining both fans of the restaurant as well as naysayers. A year ago today, My Birdbrain Cousin was a no-show despite the fact that I had booked a table for her birthday. Well, she finally showed up tonight on less than a day's notice. I guess that counts for something...
<p></p>As I know most people haven't tried the restaurant's newer dishes, I made the decision to pick out a few dishes I had already tried recently, so that the others could get the chance to taste them. I didn't pick many of the "classics" tonight...
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrZjJZzd8CQNxQ-iKaqWU5QKTcIAlzhAoM0ZaXaZlXKcfc0I1m2fvbzLZzCJLbuv2RAuTE7oZfOrhGoZgsOh8xWI3GSwLwQ0Z7hjgHi-A6kBq_GbYNy9-TqgmtMSRxjzJ3v9OOCh4IQtdSsaQuZD3S8c6PZ4Ttda0W0XPIkD07Q0oA5tMyBKb-7DuuMcFQ/s3936/DSC09880.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrZjJZzd8CQNxQ-iKaqWU5QKTcIAlzhAoM0ZaXaZlXKcfc0I1m2fvbzLZzCJLbuv2RAuTE7oZfOrhGoZgsOh8xWI3GSwLwQ0Z7hjgHi-A6kBq_GbYNy9-TqgmtMSRxjzJ3v9OOCh4IQtdSsaQuZD3S8c6PZ4Ttda0W0XPIkD07Q0oA5tMyBKb-7DuuMcFQ/w200-h133/DSC09880.jpg" width="200" /></a></div><b><i>Ginger and vinegar pig trotter terrine (甜醋子薑豬手豬耳凍)</i></b> - this is fast becoming my favorite appetizer here. I have always loved the classic Cantonese dish of braised pig trotters in vinegar and ginger (豬腳薑), and this terrine form is just a fantastic bite. I love the sweet vinegary flavor, and wish I could have 3 pieces to myself, or maybe more.<span><a name='more'></a></span>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mcNDI_bXj-KFMW4b3Bi_BwgAza6oMQAoKLHcC6n-6XWwNrqKS8-ugt9UlL4mPxV1vTmmnTJbWDS7W_8dgXgp9DLv1q-aW0l70y8vXi_ZD5YwrRTmN5sVVXIGCsda1U8XI6fQiBVD63K7zOzvpMopVGSDnGHO7aaEBAz63a6qYuzZWpJILVx4DkmDayAs/s3936/DSC09881.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mcNDI_bXj-KFMW4b3Bi_BwgAza6oMQAoKLHcC6n-6XWwNrqKS8-ugt9UlL4mPxV1vTmmnTJbWDS7W_8dgXgp9DLv1q-aW0l70y8vXi_ZD5YwrRTmN5sVVXIGCsda1U8XI6fQiBVD63K7zOzvpMopVGSDnGHO7aaEBAz63a6qYuzZWpJILVx4DkmDayAs/w200-h133/DSC09881.jpg" width="200" /></a></div><b><i>Pickled rose buds with lily bulb and lotus root (荼薇百合藕片)</i></b> - so grateful that Danny always so kindly remembers to send this out even when I haven't ordered it. The raw lily bulbs are always refreshingly crunchy, full of sugary starch. The pickled centifola roses (荼薇) always bring with them that wonderfully elegant fragrance which lingers on in the mouth.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4lRWmiVUMwrPdDhqtr8IzTAz2LJUCvuqY9ysKMoflllBFk9Ce_AsCedwnEnjbO9kE8CVoY5Jte4Z749Bg_-QDMJJbhqjvJqWzVVZJTxQudksQ2N6ZEeZJSMN7kjzFg9pLteZv4y4f6DIVsLkI6AOPHIV8yIfK73VYdf74ZZQlmLuO8NQH535WNEOdvzkH/s3936/DSC09882.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4lRWmiVUMwrPdDhqtr8IzTAz2LJUCvuqY9ysKMoflllBFk9Ce_AsCedwnEnjbO9kE8CVoY5Jte4Z749Bg_-QDMJJbhqjvJqWzVVZJTxQudksQ2N6ZEeZJSMN7kjzFg9pLteZv4y4f6DIVsLkI6AOPHIV8yIfK73VYdf74ZZQlmLuO8NQH535WNEOdvzkH/w200-h133/DSC09882.jpg" width="200" /></a></div><b><i>Char grill sun cured pigeon in soybean BBQ sauce (醬燒生晒臘乳鴿)</i></b> - this was a new dish I just had to try. My family has always loved the classic cured duck (臘鴨) that is sun-dried, so I was really curious how that would work on a pigeon. Well... the flavors were pretty punchy thanks to the marinade, but it was definitely up my alley. How I wish I could bring one home to the Parental Units in Taipei! But with a potential fine of TWD 30,000 by the customs department at the airport, that would probably make it the most expensive pigeon in the world...
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVoyKptgthHDQlB7eIKkKu3LbNQ7djNunK4DRaHc1SzKRhwFAX2TZbJbqA8No1R_cU2AI8JgQlGVuQBpjqTNBGyILoIr0M4nbrxDHqD8MTcfN36woEw9TgGGKyYqz568QLY0xJuwHyN7Sks6xpsDmv9sJVXad1wU1sPbjSUoTv4nlGhxS1b0Rc34G10rc4/s3936/DSC09886.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVoyKptgthHDQlB7eIKkKu3LbNQ7djNunK4DRaHc1SzKRhwFAX2TZbJbqA8No1R_cU2AI8JgQlGVuQBpjqTNBGyILoIr0M4nbrxDHqD8MTcfN36woEw9TgGGKyYqz568QLY0xJuwHyN7Sks6xpsDmv9sJVXad1wU1sPbjSUoTv4nlGhxS1b0Rc34G10rc4/w640-h426/DSC09886.jpg" width="640" /></a></div><b><i>Thick cut Chairman style char siu (炭火厚切叉燒)</i></b> - this has always been very enjoyable, and tonight it was no exception. Love, love, love the fatty part and the charring on the outside. Soooo tender.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl__kNcz5nim0Uy3oytqN8QpKq8x6i4eqrV78mQifWkhzfHKCrXwsSGLAXOAdH-etdtA0wJAO21UjaNUZMKQ8Rbg6QvSXSYGDVrPP7UGLfIvSpgJHUbPYa01QCFJ6DNZrlJSdLRPa01SF3b76kkWqfpXZFHDtnypcQurlb5F3PQLE1NHZzaPAIFC-LQx3L/s3936/DSC09887.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl__kNcz5nim0Uy3oytqN8QpKq8x6i4eqrV78mQifWkhzfHKCrXwsSGLAXOAdH-etdtA0wJAO21UjaNUZMKQ8Rbg6QvSXSYGDVrPP7UGLfIvSpgJHUbPYa01QCFJ6DNZrlJSdLRPa01SF3b76kkWqfpXZFHDtnypcQurlb5F3PQLE1NHZzaPAIFC-LQx3L/w133-h200/DSC09887.jpg" width="133" /></a></div><b><i>Cleansing soup (一口湯)</i></b> - the soup today was made with arrowroot, mud carp, and ricebeans (粉葛鯪魚赤小豆).
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPzQrb3TKGih9vy_hurbuJ39IMLhCCbl1zlI6ePUkNwdUZPjSI4v3GoCQVh4HisMWJtC5I2OOydmcUJ_KqX4DhyphenhyphenDqU10-btc1rrmLIN9qGgAZylpjQAmYpohNqLKB14eaSnjoYH5eKtU5hR5GF5oQeuOvYFmw076JSLqw5aijFSI3RiSKBjT7zL7VnaVEA/s3936/DSC09888.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPzQrb3TKGih9vy_hurbuJ39IMLhCCbl1zlI6ePUkNwdUZPjSI4v3GoCQVh4HisMWJtC5I2OOydmcUJ_KqX4DhyphenhyphenDqU10-btc1rrmLIN9qGgAZylpjQAmYpohNqLKB14eaSnjoYH5eKtU5hR5GF5oQeuOvYFmw076JSLqw5aijFSI3RiSKBjT7zL7VnaVEA/w640-h426/DSC09888.jpg" width="640" /></a></div><b><i>Wok seared mud crab with premium soy, preserved black beans and preserved olive greens (豉油王豆豉欖菜煎泥蟹)</i></b> - a "new" crab dish! At least, one I haven't had before. Must try, try, lah! I thought this was pretty good, as I really liked the dried out bits of preserved olive greens (欖菜) and the flavors from the premium soy sauce.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKky_izQShrvcKJLaay4wLtxPwrNTHwFh-L7_nU6UNS2P3kEEu_i1m6ak_t__nbOQDwFQMD6NS8VYoLief1XUvRKc1EHgYL1DoH6hb7MDrnI_2oCXYnsEo-u7enChxwaFmIVnN-t8U2APrL_CXuUdVF9rz8grO4HzM7a1fa7l-EBtIUOEZvLDFYYX3iSz/s3936/DSC09889.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKky_izQShrvcKJLaay4wLtxPwrNTHwFh-L7_nU6UNS2P3kEEu_i1m6ak_t__nbOQDwFQMD6NS8VYoLief1XUvRKc1EHgYL1DoH6hb7MDrnI_2oCXYnsEo-u7enChxwaFmIVnN-t8U2APrL_CXuUdVF9rz8grO4HzM7a1fa7l-EBtIUOEZvLDFYYX3iSz/w200-h133/DSC09889.jpg" width="200" /></a></div><b><i>Crispy skin chicken with red bean curd marinate (南乳麵醬炸子雞)</i></b> - I enjoyed this dish very much on my last visit, and thought the others might find it interesting, too. I do love the flavors from the red fermented bean curd (南乳麵醬).
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEgjTi00IPqqIUFjYdRXQI1SGNJ7mMQ59auIpMGRtsuECG_4Xwy5hWV2HkakaoM5GHE33k6YeBzbEWe07J2ksrGlwgpuSWN8nzd2RJTQ0kXP7CngvD3ztMqP1MMVBi1zT7r3BYt_dlKTdpXc6RZNxN81NnzgkSrQbcvLgu5TZy66PZ00f8vF2md9izfj99/s3936/DSC09890.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEgjTi00IPqqIUFjYdRXQI1SGNJ7mMQ59auIpMGRtsuECG_4Xwy5hWV2HkakaoM5GHE33k6YeBzbEWe07J2ksrGlwgpuSWN8nzd2RJTQ0kXP7CngvD3ztMqP1MMVBi1zT7r3BYt_dlKTdpXc6RZNxN81NnzgkSrQbcvLgu5TZy66PZ00f8vF2md9izfj99/w200-h133/DSC09890.jpg" width="200" /></a></div><b><i>Sweet and sour pig tails (菠蘿咕嚕豬尾)</i></b> - there were a few lovers of sweet and sour pork at the table, but not everyone liked the texture of the tails. But I don't care... because I love it.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ1q5VWbGY9w4lGSBv5POc5mjyNTXnRU1Y1cjEOLtrrSCuYsybNlc5Ry8XeVbJj9zCdPOPxmCKhSe1Ww63viuj6kap1lrJ5jscbOWPoHE1UORxXMSxkDhUVPR0L9oybi6UGivHZiSIcDA7-i-dW7M1uRL56vH6wsc-2m4AWFG7vnd9x8tnNRi6jrz3dNXj/s3936/DSC09891.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ1q5VWbGY9w4lGSBv5POc5mjyNTXnRU1Y1cjEOLtrrSCuYsybNlc5Ry8XeVbJj9zCdPOPxmCKhSe1Ww63viuj6kap1lrJ5jscbOWPoHE1UORxXMSxkDhUVPR0L9oybi6UGivHZiSIcDA7-i-dW7M1uRL56vH6wsc-2m4AWFG7vnd9x8tnNRi6jrz3dNXj/w200-h133/DSC09891.jpg" width="200" /></a></div><b><i>Stir fried seasonal vegetables with XO sauce (XO醬炒時菜)</i></b> - this is always a good choice, and today we have purple <i>choy sum</i> (紫菜心)。
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaTQZ4_QcFY42iOkDgtECIOw2Udeht-5HE3rImcI9wB8bUjWcR6lETpQS-KzlmDX8x8Q7_UBqBMUh7RyOT0Zihkx_YwT4heab7GlRqWdUvcmoIJ0oxU-WHnovp_LMsdq26XHNIp5Z_bTydWGmMwXhrq_-u2h7Kk9vLMqGOuI551unmc27i2Qj3gpDsLH6e/s3936/DSC09893.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaTQZ4_QcFY42iOkDgtECIOw2Udeht-5HE3rImcI9wB8bUjWcR6lETpQS-KzlmDX8x8Q7_UBqBMUh7RyOT0Zihkx_YwT4heab7GlRqWdUvcmoIJ0oxU-WHnovp_LMsdq26XHNIp5Z_bTydWGmMwXhrq_-u2h7Kk9vLMqGOuI551unmc27i2Qj3gpDsLH6e/w640-h426/DSC09893.jpg" width="640" /></a></div><b><i>Crispy aged eel and salted pork belly claypot rice (瑤柱咸肉燒鱔煲仔飯)</i></b> - I have been introducing this to my friends on each of my last visits here, since so many of them have never tasted the aged and fermented eel.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2zJTTkwLBXMtIcOXeidY9-VB7rsCUhT8NwZSb8PSmodZpOCO7IYgXf4NJ3PGcCR8wsyI2sScPCWYrPqEv2WqZYkpaaLF20uHdmJnCj00PHisdN-ufT4KZ66Gc5pDWxLeRWzE4h2gdOKRdI4Vc9Qh1VtCNibXQdBU64E7TpTQGPt2ADTNbo-PXZcuWzM-s/s3936/DSC09895.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2zJTTkwLBXMtIcOXeidY9-VB7rsCUhT8NwZSb8PSmodZpOCO7IYgXf4NJ3PGcCR8wsyI2sScPCWYrPqEv2WqZYkpaaLF20uHdmJnCj00PHisdN-ufT4KZ66Gc5pDWxLeRWzE4h2gdOKRdI4Vc9Qh1VtCNibXQdBU64E7TpTQGPt2ADTNbo-PXZcuWzM-s/w200-h133/DSC09895.jpg" width="200" /></a></div>I really do love the depth of flavors in the eel, but why are they so stingy and only give us <u>one</u> measly piece of very thin cured pork belly???
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5inHNd12ptZJ_6bs_gaqsTFRnBnfYuqRi257XGDSwFdgHDw06dpKIdzS8ksn5cWG24PDi8vnXDTtEVhtNc7cwbDpg9J4JQPTc4aXFMQ3b_SH_oEA2pM_8PaCo-wbCOdH7WS1Wr4V3FXRZVl3BxAmlJVvDbil8tP4mfiPcF4exWHsDO50kP-TdHUHmB3CK/s3936/DSC09894.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5inHNd12ptZJ_6bs_gaqsTFRnBnfYuqRi257XGDSwFdgHDw06dpKIdzS8ksn5cWG24PDi8vnXDTtEVhtNc7cwbDpg9J4JQPTc4aXFMQ3b_SH_oEA2pM_8PaCo-wbCOdH7WS1Wr4V3FXRZVl3BxAmlJVvDbil8tP4mfiPcF4exWHsDO50kP-TdHUHmB3CK/w200-h133/DSC09894.jpg" width="200" /></a></div>Always love these rice crispies.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIq0qCPzdVU23tOdipltdwuFmZNMskn8XFaXvqPLKh2doX9Av2uqcNepk6WXvbZOWikQ8i0ioEpR3wPbLugc0pQFEOpoi5T0jtfYhJmdd-CgdVLhbrd1seBOAD7gepCOdRoevWYCXl8l6QqxlVRdZrEOdsZA9HmI0cISAsr3UUdyaeHmt0u6ONhabvMevn/s3936/DSC09896.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIq0qCPzdVU23tOdipltdwuFmZNMskn8XFaXvqPLKh2doX9Av2uqcNepk6WXvbZOWikQ8i0ioEpR3wPbLugc0pQFEOpoi5T0jtfYhJmdd-CgdVLhbrd1seBOAD7gepCOdRoevWYCXl8l6QqxlVRdZrEOdsZA9HmI0cISAsr3UUdyaeHmt0u6ONhabvMevn/w640-h426/DSC09896.jpg" width="640" /></a></div>There's a second serving with this clay pot, where the remainder of the rice goes back to the kitchen and get soup added to it.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkEKN7uDosM9ssndhymM6we8IpiLA9rnZMxfgXrHbX4Y3xG3G19J6vOCy5ejZ7Dnk0_kuV4wjXYaIWkRpxHTaAbxf9LCX8ab28QtCnNIlSr5uH6fvxBG_Sc7zRG5RkA71XU3PmB81o7eFideCQypQuKPc2RK4h4mnArWfkE0PmC4Z7lrq1HKv_h5cl2LpR/s3936/DSC09897.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkEKN7uDosM9ssndhymM6we8IpiLA9rnZMxfgXrHbX4Y3xG3G19J6vOCy5ejZ7Dnk0_kuV4wjXYaIWkRpxHTaAbxf9LCX8ab28QtCnNIlSr5uH6fvxBG_Sc7zRG5RkA71XU3PmB81o7eFideCQypQuKPc2RK4h4mnArWfkE0PmC4Z7lrq1HKv_h5cl2LpR/w200-h133/DSC09897.jpg" width="200" /></a></div>I do love that they always add clams to this soup.
<p></p><div class="separator" style="clear: both; text-align: left;"></div><b><i>Desserts trio (甜品三味)</i></b>:
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-zn7h5nlytaMV13Pz-_71XnOozAW9ZaOvmqj6L0rCJA5htBU2MxBliWrSFbQ5ZAqtsgtQyxH8HNoVhJEhAdCmt0BYVX2ZMiQ4En_bLyMxXAm-zARsYuCxKb5oHHVIBOA8u6ptVvwlh1WHOBX1OVAlVUGdP-tIl7nQV8o7FfS-Qca_ST92lxkoSv6VcN9d/s3936/DSC09901.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-zn7h5nlytaMV13Pz-_71XnOozAW9ZaOvmqj6L0rCJA5htBU2MxBliWrSFbQ5ZAqtsgtQyxH8HNoVhJEhAdCmt0BYVX2ZMiQ4En_bLyMxXAm-zARsYuCxKb5oHHVIBOA8u6ptVvwlh1WHOBX1OVAlVUGdP-tIl7nQV8o7FfS-Qca_ST92lxkoSv6VcN9d/w133-h200/DSC09901.jpg" width="133" /></a></div><b><i>Almond cream (杏仁茶)</i></b>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIW5yhvq2SCpbd0iFP0Qrmb7TmdVqDUoUln1_7X3JpehhHtO5m9o2gMEHSClWqsZ1XUr_Bit-NkhG0GwSIJlLDVpt7bbj2KbxeNWUvLaiTqEmO53hi-kTWlkvwPNlPXrfM1QCT0QVogQF871OqBqcJ7K2IXl07zurJ2n89d9jES80cT0HUIM4hlJGFREsf/s3936/DSC09899.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIW5yhvq2SCpbd0iFP0Qrmb7TmdVqDUoUln1_7X3JpehhHtO5m9o2gMEHSClWqsZ1XUr_Bit-NkhG0GwSIJlLDVpt7bbj2KbxeNWUvLaiTqEmO53hi-kTWlkvwPNlPXrfM1QCT0QVogQF871OqBqcJ7K2IXl07zurJ2n89d9jES80cT0HUIM4hlJGFREsf/w200-h133/DSC09899.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuxi2bcBszehmrhlbeQBuh-dy1mA0x_dSwEEcXs3Cwwjq66G7QX98AawpfMx__f3v24ef0OKtINYhmok2Jh8XMuxqFb_MJjjzHQEsYJlowpEL8wjAgm74vtgrCJvhbIkdSo6rB3aEQjeyix91Xt-ZOmbEBy8o0gCK29BPbBJFTd2ZNau-2skdLi_5yvfg5/s3936/DSC09900.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuxi2bcBszehmrhlbeQBuh-dy1mA0x_dSwEEcXs3Cwwjq66G7QX98AawpfMx__f3v24ef0OKtINYhmok2Jh8XMuxqFb_MJjjzHQEsYJlowpEL8wjAgm74vtgrCJvhbIkdSo6rB3aEQjeyix91Xt-ZOmbEBy8o0gCK29BPbBJFTd2ZNau-2skdLi_5yvfg5/w200-h133/DSC09900.jpg" width="200" /></a></div><b><i>Adzuki bean cake (豆沙糕)</i></b>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6I9WpdN5ZdRmA17N5jnCHn-0NqSwiJzI1Nzd04Q7ofAuFsE5pVKHOESu7-ZPNRM-K_G4mSOMFwaiMvAGHBHqUf2DqPMiRwGH7lZhDjzamMHQtVUB7qW4sMcyMix3L9MSVEEmB_0boq11gR8Pc6xB0Z5LKv_qLfbtQ24Svve6oUUFU5wLJtOYHxVJ7FFro/s3936/DSC09898.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6I9WpdN5ZdRmA17N5jnCHn-0NqSwiJzI1Nzd04Q7ofAuFsE5pVKHOESu7-ZPNRM-K_G4mSOMFwaiMvAGHBHqUf2DqPMiRwGH7lZhDjzamMHQtVUB7qW4sMcyMix3L9MSVEEmB_0boq11gR8Pc6xB0Z5LKv_qLfbtQ24Svve6oUUFU5wLJtOYHxVJ7FFro/w200-h133/DSC09898.jpg" width="200" /></a></div><b><i>Puff rice cracker with aged mandarin peel (陳皮米通)</i></b> - love how we get the savory notes from aged mandarin peel, plus that fermented citrus fragrance.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>I tried to order some wines off the restaurant's wine list as prices are relatively reasonable, but alas, two of the wines I originally wanted were sold out!
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XzV6Til7OyRiwuKWowsSiC1pBTao5jK_9oSVU59DaJfOr6m-OP9CEuqWj3-Y9c6aQrwOz4OMgtNuon-yHXwD7LhzZU3Ro5RkXuxa2JEA2bKYR9MANZ1U6BjxAjDtF36Kfp1A-emUQThcispECsE6nx_J9mg3dhORgjUgurJ0I77pgsOtNz_r1IBYa00/s3656/DSC09903.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3656" data-original-width="2437" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XzV6Til7OyRiwuKWowsSiC1pBTao5jK_9oSVU59DaJfOr6m-OP9CEuqWj3-Y9c6aQrwOz4OMgtNuon-yHXwD7LhzZU3Ro5RkXuxa2JEA2bKYR9MANZ1U6BjxAjDtF36Kfp1A-emUQThcispECsE6nx_J9mg3dhORgjUgurJ0I77pgsOtNz_r1IBYa00/w133-h200/DSC09903.jpg" width="133" /></a></div><b><i>2018 Vincent Dureuil-Janthial Rully Blanc</i></b> - initially served a little too cold, but big toasty notes were already evident. Then the wine opened up really nicely, with more popcorn than buttery notes. Good acidity on the palate here, especially on the finish.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIysryUQcFgvw1hrAEMedIwhwH-C0OKaEkv4LZSkWDmWaJc2cQo0knyUU0HtKf54DKZCGfPIN5DRJblL5XcpV5JnosQPa1w9kk2pz_LjZCwbnROZIwrPsYhyphenhyphen-FEr2hba1L-WPIUn6IktJnk_-U2xGsv8ZSuW_owMTT73GHC8vAfUSUbrXk4be0oA-z8RQ/s3846/DSC09902.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3846" data-original-width="2564" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIysryUQcFgvw1hrAEMedIwhwH-C0OKaEkv4LZSkWDmWaJc2cQo0knyUU0HtKf54DKZCGfPIN5DRJblL5XcpV5JnosQPa1w9kk2pz_LjZCwbnROZIwrPsYhyphenhyphen-FEr2hba1L-WPIUn6IktJnk_-U2xGsv8ZSuW_owMTT73GHC8vAfUSUbrXk4be0oA-z8RQ/w133-h200/DSC09902.jpg" width="133" /></a></div><i><b>2010 Hospices de Beaune Beaune 1er Cru Cuvée Rousseau-Deslandes</b>, mis en bouteille par Lucien Le Moine pour MNSC</i> - still showing lots of toasty notes from the barrel, but they are more integrated now and more elegant. Smoother on the palate these days. That nose was really, really big... soooo fragrant and fruity, and of course really toasty!
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgneM-3x_2wX15bi8plrVBWV97UKBW-m-1P-3xc8jWZr3PRo-g0jdn2BGif61BKhrrfx1apws_6urcue6T6OeeX-GbFuufGujqeLAaKC2ElgSSqWpyULAGqmEg2atv1MAogRrSMtwn457iLSRc_lqqj_sBEXBEWg7weVDdxgsomPJ2eENRFLWhkV6aabOI/s3905/DSC09904.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3905" data-original-width="2603" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgneM-3x_2wX15bi8plrVBWV97UKBW-m-1P-3xc8jWZr3PRo-g0jdn2BGif61BKhrrfx1apws_6urcue6T6OeeX-GbFuufGujqeLAaKC2ElgSSqWpyULAGqmEg2atv1MAogRrSMtwn457iLSRc_lqqj_sBEXBEWg7weVDdxgsomPJ2eENRFLWhkV6aabOI/w133-h200/DSC09904.jpg" width="133" /></a></div><b><i>1976 Sterling Cabernet Sauvignon Reserve</i></b> - drank after decanting for an hour. This was, unfortunately, lightly corked and showing obvious notes of wet cardboard and grassy notes. Later on the wine opened up and the nose became smoky and showed some graphite. The tannins are still here.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTs3UxR19laN02K0M-O_WJlz2rH-DWoGOTFDjiCQu5TUljCPCfzz5_0rV2DhMDJuvdsOfcsR-UtHp9ykOinC219UTkWRnLXziK71Ecpq4PJ5gDq3icnq83I1F64KDtJa0PPmyLDu6WjbYr_L79gq0PdezoUfJKsiQra2wi7ygpP8_tlHWK6x4xqAyqN4/s3798/DSC09906.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3798" data-original-width="2532" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTs3UxR19laN02K0M-O_WJlz2rH-DWoGOTFDjiCQu5TUljCPCfzz5_0rV2DhMDJuvdsOfcsR-UtHp9ykOinC219UTkWRnLXziK71Ecpq4PJ5gDq3icnq83I1F64KDtJa0PPmyLDu6WjbYr_L79gq0PdezoUfJKsiQra2wi7ygpP8_tlHWK6x4xqAyqN4/w133-h200/DSC09906.jpg" width="133" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ippZod76yMejgomOViQxFdRzQuQeX7_Pqhp-PctNpys_wWlhrajd6ANwXqDoosJORVkeWHH4qAyf7k8GBi4t3Fjh2Wz-H21Wp-kdiK_ZLtnxcnVZSgGI0CCD-sWeowHlpb3mzYydAN2WwPJFDgqlgiLPeOnfyqHK6iGEP5XynrvzyC2u-nn-Amp6eQs/s3789/DSC09907.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3789" data-original-width="2526" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ippZod76yMejgomOViQxFdRzQuQeX7_Pqhp-PctNpys_wWlhrajd6ANwXqDoosJORVkeWHH4qAyf7k8GBi4t3Fjh2Wz-H21Wp-kdiK_ZLtnxcnVZSgGI0CCD-sWeowHlpb3mzYydAN2WwPJFDgqlgiLPeOnfyqHK6iGEP5XynrvzyC2u-nn-Amp6eQs/w133-h200/DSC09907.jpg" width="133" /></a></div><b><i>2016 Andremily Syrah No. 5</i></b> - this was decanted for maybe an hour, but of course the nose was really ripe and jammy, and also typically metallic. A very lovely wine, but pretty tannic, too.
Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-227935017432867819.post-5893572360459755972024-03-01T23:59:00.021+08:002024-03-05T18:09:15.752+08:00It Doesn't Have to BeWe haven't seen Mr. and Mrs. Birdiegolf in a while, and figured we need to meet up for our first meal in the Year of the Dragon. Somehow when I asked about where we should meet up, the (almost) immediate response came back to be <i><b>"Neighborhood"</b></i>. Which was just as well, since it's been quite a few months since I last found myself there.
<p></p>I knew that the Man in White T-Shirt had recently returned from his holiday, and when Shirley didn't bother to call me about any dishes I wanted to pre-order, I knew that once again the boss had already set the menu for us.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoapkSYGuMcABGhcT2R-ks0MwVcj6D0mUdFftsvdDTW20Ff8RPy6d9tisgP-81XsJs5VXM1TBoRi0NFEdGpcwsWob8XZP821o3G_I9q2dLMXILF7y4G77fXlt5NQRL_v1L50FFfaC9KV6y_pTLQ_XRpRK3fPaB7ti1BZxsHSCJUbNz4MauMi72Yv97dXMO/s3831/DSC09843.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2554" data-original-width="3831" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoapkSYGuMcABGhcT2R-ks0MwVcj6D0mUdFftsvdDTW20Ff8RPy6d9tisgP-81XsJs5VXM1TBoRi0NFEdGpcwsWob8XZP821o3G_I9q2dLMXILF7y4G77fXlt5NQRL_v1L50FFfaC9KV6y_pTLQ_XRpRK3fPaB7ti1BZxsHSCJUbNz4MauMi72Yv97dXMO/w200-h133/DSC09843.jpg" width="200" /></a></div><b><i>Whiskered velvet shrimp</i></b> - these 赤米蝦 are a real delicacy, and very much favored by not just us but also each of our dogs at home.<span><a name='more'></a></span>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOcEU2soRhQ2KYuloVqqfSIOt1wPP6YC5_PS13cs9bO11_horAjGn65q0p8PNmO8pxfeSLlHcQvZ7f2ecplJYfgdLq2YWF-L5ZPg1WgFlzh6es6tHq62gMG58RXBeQBPzhbY6RQHvy2rzvv10hczsZFaXlWAtg3xIn_bBxPsbei9Q3EmIW1ElkXC8yEKa/s3401/DSC09844.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2267" data-original-width="3401" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOcEU2soRhQ2KYuloVqqfSIOt1wPP6YC5_PS13cs9bO11_horAjGn65q0p8PNmO8pxfeSLlHcQvZ7f2ecplJYfgdLq2YWF-L5ZPg1WgFlzh6es6tHq62gMG58RXBeQBPzhbY6RQHvy2rzvv10hczsZFaXlWAtg3xIn_bBxPsbei9Q3EmIW1ElkXC8yEKa/w200-h133/DSC09844.jpg" width="200" /></a></div>So, sooo tender and tasty with a sauce that tasted of saffron.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmKPKkwEK3vHgRMy6sxUK4lLIdQoJ1RzuBmdcmDXQeqRZamVc5B2UpTQqXHqmrJTkVGzD_sJ5xr3w_bqSg1k0LYbJLfdJOlYkGZwRZ-CVKaHNQfCZ0O1hD3IKg0SRrQJgNMAHJTiY3jJeKIAQFJ5L9jzUw0VBYL7now8C0PILoZhCOAtyFPOJ-GeL60U0w/s3936/DSC09841.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmKPKkwEK3vHgRMy6sxUK4lLIdQoJ1RzuBmdcmDXQeqRZamVc5B2UpTQqXHqmrJTkVGzD_sJ5xr3w_bqSg1k0LYbJLfdJOlYkGZwRZ-CVKaHNQfCZ0O1hD3IKg0SRrQJgNMAHJTiY3jJeKIAQFJ5L9jzUw0VBYL7now8C0PILoZhCOAtyFPOJ-GeL60U0w/w640-h426/DSC09841.jpg" width="640" /></a></div><b><i>Baby balylonia</i></b> - this wouldn't be the first time we've been served babylonia (東風螺) here, but it IS the first time any of us have seen them in this size.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMSzKlRt8L1qPmNgJQBPQCigUsdlwD49gNbaRYqtyfDO_fouHS2_8pVN_0IW904apRtohpvlULZNjMgWVuTQPi2pgXNMPUeRQ-8lVtlnzxWQyRUtROY-Xu3K0zK6K_GxJSPSW-BoQRn3RyrQ3h9LDtAEzdk_wtai64wIHfMXyegd0ijbTXGXPD4dlf08_m/s3281/DSC09847.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2187" data-original-width="3281" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMSzKlRt8L1qPmNgJQBPQCigUsdlwD49gNbaRYqtyfDO_fouHS2_8pVN_0IW904apRtohpvlULZNjMgWVuTQPi2pgXNMPUeRQ-8lVtlnzxWQyRUtROY-Xu3K0zK6K_GxJSPSW-BoQRn3RyrQ3h9LDtAEzdk_wtai64wIHfMXyegd0ijbTXGXPD4dlf08_m/w200-h133/DSC09847.jpg" width="200" /></a></div>These were so small that I had sometimes trouble poking with the bamboo skewer to try to get the flesh out from the shell. Kinda reminds me of that time I ordered <i>bigorneau</i> in Paris and took forever to go through 2/3 of the plate...
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqjB-abDio4LEULot4lhIxVOlUjr0OU5P8e8gjlKLKNOcU4TgsSmVa5VNLlhhtts3gl9ShVg1OFj9iCxMA1IJwl9OhdmEKdrdSG9r8Fbt4CJv7zzY2ySNXZvgIhenbt97S746et1xXhtuHZ-dsClU8_ZKj1bWcjKQxwA6ORZj_s1umarjJBRAMaG9PNc__/s3936/DSC09848.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqjB-abDio4LEULot4lhIxVOlUjr0OU5P8e8gjlKLKNOcU4TgsSmVa5VNLlhhtts3gl9ShVg1OFj9iCxMA1IJwl9OhdmEKdrdSG9r8Fbt4CJv7zzY2ySNXZvgIhenbt97S746et1xXhtuHZ-dsClU8_ZKj1bWcjKQxwA6ORZj_s1umarjJBRAMaG9PNc__/w200-h133/DSC09848.jpg" width="200" /></a></div><b><i>Dried persimmon / bottarga</i></b> - it's been a while since I last got to taste this. I love <i>bottarga</i> and these were cured in-house, and the sweetness of the dried persimmon really balanced out the light salinity of the dried roe.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwdTh6zWgooqv6v24jXUkQDqI158ogIkrML2Du3jm_GYdr_6tB9G2hdfTy1WudiJLpmunVrk9g_e8KRQ8rYQYUqE3aWD9n2PYTABlkwxwx99DRC35LGMFGJ-MHdNYdPaTqRoHyDtBcCoF8sEkU2Nigi6emLOQmprswc9JwJ4UbTNPLRszkFKU6bwuOpL-J/s3936/DSC09850.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwdTh6zWgooqv6v24jXUkQDqI158ogIkrML2Du3jm_GYdr_6tB9G2hdfTy1WudiJLpmunVrk9g_e8KRQ8rYQYUqE3aWD9n2PYTABlkwxwx99DRC35LGMFGJ-MHdNYdPaTqRoHyDtBcCoF8sEkU2Nigi6emLOQmprswc9JwJ4UbTNPLRszkFKU6bwuOpL-J/w200-h133/DSC09850.jpg" width="200" /></a></div><b><i>Mackerel / horseradish</i></b> - the fatty mackerel had wonderful smoky flavors.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5-5cYUOvECvfokBczByJiJOJhRFogR7F1kfYhC2elVMhfpWvoe2FvXCKmUiL9nUkGi-cmQowsC1Ymm7mWpZquvt4q0CYeURKUNiRkhbFGb64GLS67ouqcIZwf1l8aCAapqIK8IMBOQQx5Yq_VJH1wpXdr687nXlut4n_CATlqw1kXkMLb9775U-tjsOqY/s3936/DSC09852.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5-5cYUOvECvfokBczByJiJOJhRFogR7F1kfYhC2elVMhfpWvoe2FvXCKmUiL9nUkGi-cmQowsC1Ymm7mWpZquvt4q0CYeURKUNiRkhbFGb64GLS67ouqcIZwf1l8aCAapqIK8IMBOQQx5Yq_VJH1wpXdr687nXlut4n_CATlqw1kXkMLb9775U-tjsOqY/w200-h133/DSC09852.jpg" width="200" /></a></div>Whenever I'm here, I have this urge to put a lot of the food on the beautiful sourdough bread that they serve us, and so I immediately put the mackerel on and added some of the horseradish sauce on top.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7vKgksT06teI5Osj7aNt2Evny87RvhXZNQvVmQusF-ZBRX-Dd1gELNfsLC8QOah9egIMKvVvZRYMRODrJ6tlaCyzKAiKbGIO8WnT4P8LryVvyR48LapzNOtBAWvdjUKzgZ7NZYT1CSjcxjzXdkUuQrQ_DlfmF1HIES7D_sPjt3tI6vT8bfnpTlRfBx0Xc/s3936/DSC09853.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7vKgksT06teI5Osj7aNt2Evny87RvhXZNQvVmQusF-ZBRX-Dd1gELNfsLC8QOah9egIMKvVvZRYMRODrJ6tlaCyzKAiKbGIO8WnT4P8LryVvyR48LapzNOtBAWvdjUKzgZ7NZYT1CSjcxjzXdkUuQrQ_DlfmF1HIES7D_sPjt3tI6vT8bfnpTlRfBx0Xc/w640-h426/DSC09853.jpg" width="640" /></a></div><b><i>Lentil salad / egg / caviar</i></b> - I think the Man in White T-shirt has gotten tired of me asking him where the gold is, so he now has gold flakes ready within arm's reach. I caught him sprinkling it on the caviar...
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiksADq24d9D3jVfmsKTsTyGyCTp0ASUVLig_kzCawF0uxPFrqosZKBo_IzAz5-6_ivl5kcQbyHwbvPZo9QpVfcwmmm5B6DLfBDtGA5Yuhpi_1RXDJKq-llFzH2xmTAi4tb89RqSD80r04B-TYXEwOLHCmIsOwzki3JouJ6rCQPOC2ltniFl-DHp0D5fsps/s3936/DSC09855.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiksADq24d9D3jVfmsKTsTyGyCTp0ASUVLig_kzCawF0uxPFrqosZKBo_IzAz5-6_ivl5kcQbyHwbvPZo9QpVfcwmmm5B6DLfBDtGA5Yuhpi_1RXDJKq-llFzH2xmTAi4tb89RqSD80r04B-TYXEwOLHCmIsOwzki3JouJ6rCQPOC2ltniFl-DHp0D5fsps/w200-h133/DSC09855.jpg" width="200" /></a></div>This is something that I ALWAYS put on sourdough, and I gotta say that the runny egg, and the caviar (but maybe not the lentils so much) are just a natural fit with bread.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWUID29vWv95rAeluFkbd6EbT-dBkJ0bg4cwNaTUEjFJ1mWKGxtpQMDsgETboHsygfqbls_kgRiIACiTbwiQXyZGsRLzUModDYjDdcT2pfTgHLuJ55256z_oSHP08BxgATfuMpTVtBm6RVK7VQvoq2G7ZrX2MtQyS5DaxJF630C2OcWFHsAYLSf0iqTeGi/s3936/DSC09856.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWUID29vWv95rAeluFkbd6EbT-dBkJ0bg4cwNaTUEjFJ1mWKGxtpQMDsgETboHsygfqbls_kgRiIACiTbwiQXyZGsRLzUModDYjDdcT2pfTgHLuJ55256z_oSHP08BxgATfuMpTVtBm6RVK7VQvoq2G7ZrX2MtQyS5DaxJF630C2OcWFHsAYLSf0iqTeGi/w200-h133/DSC09856.jpg" width="200" /></a></div><b><i>Razor clams "pil pil" / pigsfeet</i></b> - this dish is new to me. Once I was able to take out the bits of broken shell, the razor clams tasted fine in the <i>pil pil</i> sauce with fennel. I didn't notice the presence of bits of pigs' feet at first until I re-read the printed menu, but they were there.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjVnAiJDrxrkvjhXXmaVwpgcCBud8WyN6l1Q2dScF1W8s5uvgaRRD4F-ds2TdjEmEGxr4G0fa0A1zfB3TOobySf16I_B8nOKgTBf_R6Dval49tHMwVHdaZeku8GGT_GMX1IU4U0R1DCmXL2WZ8f3T7Ey1t0h3ReL2gcQT2ueTz0vXWsaDWvHsAwLOUfLtz/s3936/DSC09859.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjVnAiJDrxrkvjhXXmaVwpgcCBud8WyN6l1Q2dScF1W8s5uvgaRRD4F-ds2TdjEmEGxr4G0fa0A1zfB3TOobySf16I_B8nOKgTBf_R6Dval49tHMwVHdaZeku8GGT_GMX1IU4U0R1DCmXL2WZ8f3T7Ey1t0h3ReL2gcQT2ueTz0vXWsaDWvHsAwLOUfLtz/w640-h426/DSC09859.jpg" width="640" /></a></div><b><i>Baby squid</i></b> - I love it every time I've had squid come out from this kitchen on a sizzling hot pan, but tonight it was even better... since these were baby squid!
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh5moVCeEzPT5_7hAxsdjmeUgJh_XzFV6zajLQ621wr9pqOybHaJ1t6h7zPlijOnnezyQSIg2fDBWvZZUx1KDMfL2wXiWPYi_3KJPRnoRZsY-2W98rsBU5FUYvtMzoSRfBaaGy7CZVWrQ8_l3MurQn2WdwSsLFqUQ2wGDZQk6SsfZUfjKK51vcOktadRHk/s3873/DSC09860.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2582" data-original-width="3873" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh5moVCeEzPT5_7hAxsdjmeUgJh_XzFV6zajLQ621wr9pqOybHaJ1t6h7zPlijOnnezyQSIg2fDBWvZZUx1KDMfL2wXiWPYi_3KJPRnoRZsY-2W98rsBU5FUYvtMzoSRfBaaGy7CZVWrQ8_l3MurQn2WdwSsLFqUQ2wGDZQk6SsfZUfjKK51vcOktadRHk/w200-h133/DSC09860.jpg" width="200" /></a></div>OF COURSE it took me no time to put some on sourdough. YUM!
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Cn1uEyWBdsvZvt3-BVH-rUAzYc9PS5S2sMhCD99EeTDYkDAHpE98vC2pWubVw_2c-ehqikHvrufeo-XgepMCCa63JrsZI_uC5F-hiv1p4l1TfOsrJz0iHJxKHEsIstw1jvdUcuxf1Ndbljf8P-t3qdqvXZY7DFYMnzWd5_rfyN_LHArr0jth1pLJDzCS/s3936/DSC09861.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Cn1uEyWBdsvZvt3-BVH-rUAzYc9PS5S2sMhCD99EeTDYkDAHpE98vC2pWubVw_2c-ehqikHvrufeo-XgepMCCa63JrsZI_uC5F-hiv1p4l1TfOsrJz0iHJxKHEsIstw1jvdUcuxf1Ndbljf8P-t3qdqvXZY7DFYMnzWd5_rfyN_LHArr0jth1pLJDzCS/w640-h426/DSC09861.jpg" width="640" /></a></div><b><i>Handmade garganelli / soft shell king crab</i></b> - WOW! THIS WAS AMAZING! It was introduced as "soft shell crab"... and indeed the pan contained mostly the baked soft shells of a small king crab.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFb72SjF2hJUYor83hUYXJY2U7xlgg9qwaEHX3jihx9FF7F-EPt_BPeo5tKipayFv_UQ2zU4H0GbgX1SdDry_n0T8lQg-1s4wzVAZ5Aj6eHFI4ixEqWyokI9gAdhy-cVGiamK35U7Rc8uDBfnHyvZGzcz84qkwrEqrKnxRFNsOf4DQ7Yby13vJ38VrrXR/s3936/DSC09863.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFb72SjF2hJUYor83hUYXJY2U7xlgg9qwaEHX3jihx9FF7F-EPt_BPeo5tKipayFv_UQ2zU4H0GbgX1SdDry_n0T8lQg-1s4wzVAZ5Aj6eHFI4ixEqWyokI9gAdhy-cVGiamK35U7Rc8uDBfnHyvZGzcz84qkwrEqrKnxRFNsOf4DQ7Yby13vJ38VrrXR/w200-h133/DSC09863.jpg" width="200" /></a></div>In reality, though, this is actually a serving of <b><i>garganelli</i></b> pasta! With a small amount of king crab meat and done <i>au gratin</i>. I was so, so happy.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcncYiOqxYExTUL4Ykuac7zqIWYoN1xRL7Hxk_V_qCcuEuz9-1bm9DJhDa5Md4fAzgAdYlQ-9Xhg4e4dRgE-LQDhxKAsC9wSM31HBFR_P0yPOg24_NaiUtwOxu6YCFT8zDtIOuHUFOr1rk9hj6Va5Syf9pc3SdQeEsJyF0rpff5HCXda-x6qC5zs9uxtN_/s4032/IMG_2146.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2268" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcncYiOqxYExTUL4Ykuac7zqIWYoN1xRL7Hxk_V_qCcuEuz9-1bm9DJhDa5Md4fAzgAdYlQ-9Xhg4e4dRgE-LQDhxKAsC9wSM31HBFR_P0yPOg24_NaiUtwOxu6YCFT8zDtIOuHUFOr1rk9hj6Va5Syf9pc3SdQeEsJyF0rpff5HCXda-x6qC5zs9uxtN_/w113-h200/IMG_2146.jpg" width="113" /></a></div>The best part of the dish, though, were the soft shells of the crab. Although king crab shells are spicy, these were thin enough that, after being roasted, became crunchy enough to chomp on... as one would crab-flavored "chips". I loved this so much that I kept eating these shells!
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVui6jKwcafbEcLsY3KWOCJLXj2fgfWyVbQ4xS_NT2nJAS14zeaGf-WOEtcZE600gbrox73AtmCZN6S5UW5xlAhQKOrGxaMiSKzxpK6AkwcqFutk_UcMppLMqdifs-a6Q8gMVvFKQFPpPWFCZpizoXwNZ3eq7XxZrNbO5s-GnGb_kh9FBUFZVfsvLu5J0/s3936/DSC09866.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVui6jKwcafbEcLsY3KWOCJLXj2fgfWyVbQ4xS_NT2nJAS14zeaGf-WOEtcZE600gbrox73AtmCZN6S5UW5xlAhQKOrGxaMiSKzxpK6AkwcqFutk_UcMppLMqdifs-a6Q8gMVvFKQFPpPWFCZpizoXwNZ3eq7XxZrNbO5s-GnGb_kh9FBUFZVfsvLu5J0/w640-h426/DSC09866.jpg" width="640" /></a></div><b><i>Spring lamb giblets / morels / rice</i></b> - yes, it's the season for spring lamb from France, and here we have a collection of liver, kidneys, other giblets like chicken hearts along with morels and herbs. The familiar cream sauce makes the rice taste so good.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNBwjJOgO_9NeNNQ_JlC7pEQKRaf6G8mkdDT9iBXKYSvTfyszA8q2iGp72vsr_lNiNvJDNGJsYZJVt3IUmD3Dt9sM2F-QOOvqxL6OWzR1zTawRODS1iQU0GrqL0IiZcw56K1xJRGAw-_sv4WxI0IbDQoVX3Nm_AB7NOukTvujSJoV1dPMpPQQstXLyVJbv/s3936/DSC09867.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNBwjJOgO_9NeNNQ_JlC7pEQKRaf6G8mkdDT9iBXKYSvTfyszA8q2iGp72vsr_lNiNvJDNGJsYZJVt3IUmD3Dt9sM2F-QOOvqxL6OWzR1zTawRODS1iQU0GrqL0IiZcw56K1xJRGAw-_sv4WxI0IbDQoVX3Nm_AB7NOukTvujSJoV1dPMpPQQstXLyVJbv/w640-h426/DSC09867.jpg" width="640" /></a></div><b><i>Spring lamb neck / asparagus</i></b> - ....aaand if the last dish weren't enough, we also have the neck of the lamb together with spears of asparagus, garnished with black truffle. Damn tasty lamb, as always.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>Much to my surprise, someone had been cutting down on their alcohol intake lately... so this was a pretty modest selection tonight:
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8zXFnYRusnhmsgAqqbznir99-b-6jQ88pEgLxfDpI1IsCbwtRlU5se440vwsz-tUXSjucDtqOkeDZ5pbleF-YO5biwsM1HfiPnVw66U4R3NRhcLlLsS57gqAJdZkzjjHs0JW1s4s0a1Ptyjj1pKmh4sqH8MpNHubetZh0zVX2SXvO_hEtF0a76ZODLkc/s3827/DSC09874.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2551" data-original-width="3827" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8zXFnYRusnhmsgAqqbznir99-b-6jQ88pEgLxfDpI1IsCbwtRlU5se440vwsz-tUXSjucDtqOkeDZ5pbleF-YO5biwsM1HfiPnVw66U4R3NRhcLlLsS57gqAJdZkzjjHs0JW1s4s0a1Ptyjj1pKmh4sqH8MpNHubetZh0zVX2SXvO_hEtF0a76ZODLkc/w200-h133/DSC09874.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicqinTLd7EHGyHor1rWIE-leC4t7o-XR5ID6imf4NAaY8k-EgaIa5xtOCJYoNnL0GjdPr6Mx5w4glnwnqwdIoUY1I0jPgHGXxouGgbwGrAwEMH9YMOhrZsjqsfuWZ5T8LGAoSJhslAh5TFUqFxSSRun_obh7UqobnrWz__b3yOkz-NP9jV3lK61kEi2Tw/s3827/DSC09875.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2551" data-original-width="3827" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicqinTLd7EHGyHor1rWIE-leC4t7o-XR5ID6imf4NAaY8k-EgaIa5xtOCJYoNnL0GjdPr6Mx5w4glnwnqwdIoUY1I0jPgHGXxouGgbwGrAwEMH9YMOhrZsjqsfuWZ5T8LGAoSJhslAh5TFUqFxSSRun_obh7UqobnrWz__b3yOkz-NP9jV3lK61kEi2Tw/w200-h133/DSC09875.jpg" width="200" /></a></div><b><i>Eric Rodez Cuvée des Grands Vintages</i></b> - very yeasty nose with a little brioche. Good acidity balance on the palate, but later on the acidity got more prominent.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcG1R-yL61sVFMIit0pW9XKmLi9cbP8PpAn2WffOvZB01s88qFlt4Gte6zs8mFKVszgVSMYYR1qQFGGAe48NwIq1llNO7LQpCKbtTdaul5pJjPdyyYBfCqY8eyv-bIKrvQy9UprhXJ6xAv3uODMS9YGjOD9Re1equaP8joW1dlZxz71TBYIThKCcxIX0/s3798/DSC09872.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2532" data-original-width="3798" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcG1R-yL61sVFMIit0pW9XKmLi9cbP8PpAn2WffOvZB01s88qFlt4Gte6zs8mFKVszgVSMYYR1qQFGGAe48NwIq1llNO7LQpCKbtTdaul5pJjPdyyYBfCqY8eyv-bIKrvQy9UprhXJ6xAv3uODMS9YGjOD9Re1equaP8joW1dlZxz71TBYIThKCcxIX0/w200-h133/DSC09872.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBs69pGqlEGJFzol1iV8x5tBO4EOvtLXKWuKoG_lYg3aXKjbYEANx1u1ZPMSMeGUJxMn_-8mzfdWJf0SrAVXt-O6e0nzr59ebGESD3MaoipPD-bSa4wsOkb4Ti9XEB4aeL1LhR46-2fA_9lHEoV_takAWHBnYl9dCW8ZXYe_rN12AGx1eafvJNAd5rKKU/s3779/DSC09873.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2519" data-original-width="3779" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBs69pGqlEGJFzol1iV8x5tBO4EOvtLXKWuKoG_lYg3aXKjbYEANx1u1ZPMSMeGUJxMn_-8mzfdWJf0SrAVXt-O6e0nzr59ebGESD3MaoipPD-bSa4wsOkb4Ti9XEB4aeL1LhR46-2fA_9lHEoV_takAWHBnYl9dCW8ZXYe_rN12AGx1eafvJNAd5rKKU/w200-h133/DSC09873.jpg" width="200" /></a></div><i><b>Krug Grande Cuvée, (160ème Édition)</b>, ID 111005</i> - nice and caramelized nose by now, but still got the acidity on the palate. Drinking nicely.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir94DF67STym3fKDPdKqLQDtSXOi12S9QdrE_n3uOaZClJJspO7VovIVsamlHrlR8hNE7BQtaU-rn_MECQ0w-e8RdFyZiJl1EyQIBYy7oY8_utN3mNaPRfJ5RkMrXM2i1ZgG80fSax0didEUdx784ShCUMTRKJ9o6X7sYWZVRVswxgfmKtR6GxPjzTgW0/s3827/DSC09876.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2551" data-original-width="3827" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir94DF67STym3fKDPdKqLQDtSXOi12S9QdrE_n3uOaZClJJspO7VovIVsamlHrlR8hNE7BQtaU-rn_MECQ0w-e8RdFyZiJl1EyQIBYy7oY8_utN3mNaPRfJ5RkMrXM2i1ZgG80fSax0didEUdx784ShCUMTRKJ9o6X7sYWZVRVswxgfmKtR6GxPjzTgW0/w200-h133/DSC09876.jpg" width="200" /></a></div><b><i>2021 Aubert Chardonnay Lauren Vineyard</i></b> - drank about 45 minutes after opening. The nose was so buttery with lovely caramelization. A little flinty and metallic notes like pear, along with some vanilla oak. Still got a decent amount of acidity on the finish, though, as it's still young.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4s22z1Dtb8oQTQ-BNl99UzPomdS2QOHUxzOMh5drceL9FmgG9vW1NILgV9imvD_yDNo194qmzkmVnz7fkcgw53x1InaeKGjlnN86E87uxdYCwmEWbm_pmQKSSjrgG1LHUBxsyLsM4WAkaMS33vfLHbXhh-2gJmRIaB4vRn-l-SpBFNEXvrjJbs6FkDq0/s3936/DSC09871.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4s22z1Dtb8oQTQ-BNl99UzPomdS2QOHUxzOMh5drceL9FmgG9vW1NILgV9imvD_yDNo194qmzkmVnz7fkcgw53x1InaeKGjlnN86E87uxdYCwmEWbm_pmQKSSjrgG1LHUBxsyLsM4WAkaMS33vfLHbXhh-2gJmRIaB4vRn-l-SpBFNEXvrjJbs6FkDq0/w133-h200/DSC09871.jpg" width="133" /></a></div><b><i>1996 Shafer Cabernet Sauvignon Hillside Select</i></b> - served about 2 hours after decanting. There was more green capsicum on the nose than I had expected, but otherwise the nose was very smoky. There was still some ripe fruit here but no longer front-and-center, while black peppercorns were now more obvious. The wine was showing pretty elegantly after about 2½ hours in the decanter, about the same time that my last bottle reached its peak.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtdLrOv5bEN_v-5Kaoezaff2i39Qb8bAYZPigbaau3uxGsat-82vXNRnOG7OSG5HpK77VMyV7OMHO1kYNL2bKrz33DOav3_k-k8VVd0VWT7y2cWUSoG8AMPwg5eQgDzWHGFDTY3F4tze9Sr9qWm4tYScxI9E7Qk9XAQLmtTKZw28JKJEiTg5Qr9igeqrM/s3936/DSC09869.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtdLrOv5bEN_v-5Kaoezaff2i39Qb8bAYZPigbaau3uxGsat-82vXNRnOG7OSG5HpK77VMyV7OMHO1kYNL2bKrz33DOav3_k-k8VVd0VWT7y2cWUSoG8AMPwg5eQgDzWHGFDTY3F4tze9Sr9qWm4tYScxI9E7Qk9XAQLmtTKZw28JKJEiTg5Qr9igeqrM/w640-h426/DSC09869.jpg" width="640" /></a></div>
<p></p><div class="separator" style="clear: both; text-align: left;"></div>Unfortunately, as tasty as the food was tonight, the evening ended very badly... so Foursheets and I went home early and didn't partake in dessert. Sigh.
Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-227935017432867819.post-10038039208583138602024-02-29T14:33:00.320+08:002024-03-03T12:10:39.021+08:00Another crawl around Sham Shui PoA few days ago I put up a post on social media about something I ate earlier this month, which elicited reactions from a few friends who expressed interested to give it a try. I decided to organize a mini food crawl and asked them to come along. The itinerary would include a couple of places I tried out on my last crawl here, plus other famous places I have yet to check out.
<p></p>It was less than 5 minutes before the appointed time for our meeting, and I have already received a message about keeping a few hangry ladies waiting. These people are so hard to please!
<p></p><i><b>Hop Yik Tai (合益泰小食)</b></i> is just across the street from Exit C2 of Sham Shui Po MTR station, so this became our first stop this morning. They are known for street food items like rice flour rolls and fish balls, and we quickly grabbed a table inside.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtCXnIH-oBDohmMMje5tXFFvdjSc3kpCjlGZiGggzzTQnoh6df2Nwhd2udRV6Nv4R0WQj66tu7YHWhExAYygbzJ5lajmvj4LCcuWVBrV42vkWykG31voB9VxWLUnsxe2dPAEYRoyoG38iNd_l0AyhUzjWaX7ztCFXUVxgRQpe4Qcyb4nOTWWeONo_RftMm/s3775/IMG_2100.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2831" data-original-width="3775" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtCXnIH-oBDohmMMje5tXFFvdjSc3kpCjlGZiGggzzTQnoh6df2Nwhd2udRV6Nv4R0WQj66tu7YHWhExAYygbzJ5lajmvj4LCcuWVBrV42vkWykG31voB9VxWLUnsxe2dPAEYRoyoG38iNd_l0AyhUzjWaX7ztCFXUVxgRQpe4Qcyb4nOTWWeONo_RftMm/w200-h150/IMG_2100.jpg" width="200" /></a></div><b><i>Steamed rice-flour rolls and fish siu mai (腸粉 魚肉燒賣)</i></b> - I've never been a fan of these <i>siu mai (燒賣)</i> made with fish mousse, but the signature rice flour rolls are soft and slippery as always.<span><a name='more'></a></span>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4O56OZR-JYZjiHjQVLXyO5hOrbiV-BwL1SPchjZlFS3yHunwQoTQZf2Zspfq931XbDjloPmb2qJFOWpNP4FLkLlkIsh_STEAcfBihV7fYXbLWHCsCiS6_o56lNd31q1RUr-Ms4nH4GAiFHS6NOfvOmMdQtAzl44SvpRMaj1LyOFzcxb_1QmRIBsBw4Loo/s3914/IMG_2101.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2936" data-original-width="3914" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4O56OZR-JYZjiHjQVLXyO5hOrbiV-BwL1SPchjZlFS3yHunwQoTQZf2Zspfq931XbDjloPmb2qJFOWpNP4FLkLlkIsh_STEAcfBihV7fYXbLWHCsCiS6_o56lNd31q1RUr-Ms4nH4GAiFHS6NOfvOmMdQtAzl44SvpRMaj1LyOFzcxb_1QmRIBsBw4Loo/w200-h150/IMG_2101.jpg" width="200" /></a></div><b><i>Radish, fish balls, and pig skin (蘿白 魚蛋 豬皮)</i></b> - the radish was amazingly sweet, and I'm always happy to have pig skin that's been braised after deep-frying.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>Our next stop was down the street a short distance away. <i><b>Lau Sum Kee Noodle (劉森記麵家)</b></i> is arguably one of the most famous places for <i>wonton</i> noodles in Hong Kong, although due to their location in this neighborhood, I have never paid them a visit despite Tony Bourdain. The shop on Kweilin Street (桂林街) is their original location, and that's where I chose to take our group.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY2soyqiBmYLU9e3p7toSiRizjnEYyifq3ObGqhFs_joTtwSXBTgv2LDkoV7mw3XWBX54-H-08hyphenhyphen9WMRLn6FYjlCvro463D1OZw16VIr094md1nR3FQ-knhooJq-vTDP0FJ2DOegq8PPP_dWWv1Zg9W0kDO8lfhUXKQUJSoY5klhJhs7Mka2fiBjHPGWie/s4032/IMG_2106.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY2soyqiBmYLU9e3p7toSiRizjnEYyifq3ObGqhFs_joTtwSXBTgv2LDkoV7mw3XWBX54-H-08hyphenhyphen9WMRLn6FYjlCvro463D1OZw16VIr094md1nR3FQ-knhooJq-vTDP0FJ2DOegq8PPP_dWWv1Zg9W0kDO8lfhUXKQUJSoY5klhJhs7Mka2fiBjHPGWie/w640-h480/IMG_2106.jpg" width="640" /></a></div><b><i>Wonton noodles (鮮蝦雲吞麵)</i></b> - having spent decades being accustomed to the bowls at Mak's Noodles (麥奀記) and Ho Hung Kee (何洪記), imagine my shock when this arrived after I asked for a "small bowl (細蓉)".
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAN060XFfPlCsjLXxmSMOtrVjdjNWTMQPqwwX86nirRfVPsZz8qzuHMXbT35Prs8G1zrFI4dP_oIBpwj_MSv7NzMpzJl82K_JNn-BNxB96S1RpN7pp_6OkVf-AFLN7vGuGXNwBgAPWCaw212zK5V302pqp076zCqtnTK7skoAtiVy3d_XCAcuSZj2Gp_6d/s3402/IMG_2107.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3402" data-original-width="2268" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAN060XFfPlCsjLXxmSMOtrVjdjNWTMQPqwwX86nirRfVPsZz8qzuHMXbT35Prs8G1zrFI4dP_oIBpwj_MSv7NzMpzJl82K_JNn-BNxB96S1RpN7pp_6OkVf-AFLN7vGuGXNwBgAPWCaw212zK5V302pqp076zCqtnTK7skoAtiVy3d_XCAcuSZj2Gp_6d/w133-h200/IMG_2107.jpg" width="133" /></a></div>As the place is famous for their use of "bamboo noodles (竹昇麵)", naturally I had high expectations. I wasn't disappointed. Loved the texture. What's more, I barely detected any alkaline flavors so I didn't need to add any vinegar. In fact the soup base made with flatfish (大地魚) powder was pretty sweet.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfGsV7qRiMAx4m3SqYSJTx_9G1Zvyzr9KN052bd9hWiPZ01lAN8rPvA3-f9u1Xaex9WI7IhN-9LF9YGZKmAb2dH3QELoxxXLq6RL0hEpGX8NadYrNZLMjR4eNDNLrX7RIPLupqcupAAV7G5QxzvRMrTgtra9atX1Q8r8HEyHiUBJ2ogCFRErrBxlP_iQ32/s4032/IMG_2108.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfGsV7qRiMAx4m3SqYSJTx_9G1Zvyzr9KN052bd9hWiPZ01lAN8rPvA3-f9u1Xaex9WI7IhN-9LF9YGZKmAb2dH3QELoxxXLq6RL0hEpGX8NadYrNZLMjR4eNDNLrX7RIPLupqcupAAV7G5QxzvRMrTgtra9atX1Q8r8HEyHiUBJ2ogCFRErrBxlP_iQ32/w200-h150/IMG_2108.jpg" width="200" /></a></div>The wontons were also bigger than expected, with a whole shrimp wrapped inside along with a tiny bit of minced pork and some shrimp roe for flavoring. Very, very good.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW8unv1n3KML0rVdNH4X3vWZyVN0nCXe8DSyl7dhI6bdFK5teOZqzwQ_D4zTSEImrz1bSJ4H7_d2Tq4iUIvS-5cKzoA7_XqcTcdj43I1VRi-u4hAZbWEXzlKemr0ZQaqPBAc7Rbk3v1_4nynyCyoYofTAJqcaBmFnczupymeeyxHsITcWTETqzX9LH13ZW/s3876/IMG_2105.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2907" data-original-width="3876" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW8unv1n3KML0rVdNH4X3vWZyVN0nCXe8DSyl7dhI6bdFK5teOZqzwQ_D4zTSEImrz1bSJ4H7_d2Tq4iUIvS-5cKzoA7_XqcTcdj43I1VRi-u4hAZbWEXzlKemr0ZQaqPBAc7Rbk3v1_4nynyCyoYofTAJqcaBmFnczupymeeyxHsITcWTETqzX9LH13ZW/w200-h150/IMG_2105.jpg" width="200" /></a></div><b><i>Goose intestine and manyplies tripe with ginger and spring onion (淨薑蔥鵝腸拼黑柏葉)</i></b> - someone thought getting goose intestines was a good idea, and we ended up have some beef tripe, too.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>Our third stop today was, once again, just around the corner. <i><b>Kung Wo Beancurd Factory (公和荳品廠)</b></i> has a long history and has been featured on many TV programs. I have long heard the name but never stepped foot inside, until today.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4aJtdRk5wbWKsKUre-WUB7dZAN-gbmNhP4WZouYrBXPmpbGozC1THbKEOMOiAxocP06pfE6s3CmoBh6lR7Ey9R1oNIKPxc1V_SYhTj-Yxi4w9Vpvzhg7hDA5uA4IBPeXHrUDX5Bey-O6F5KXu_MqMFOdnv9Ahd2EDTU-YjJ11BsxIGxQPXW74a-PKlS9r/s4032/IMG_2111.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4aJtdRk5wbWKsKUre-WUB7dZAN-gbmNhP4WZouYrBXPmpbGozC1THbKEOMOiAxocP06pfE6s3CmoBh6lR7Ey9R1oNIKPxc1V_SYhTj-Yxi4w9Vpvzhg7hDA5uA4IBPeXHrUDX5Bey-O6F5KXu_MqMFOdnv9Ahd2EDTU-YjJ11BsxIGxQPXW74a-PKlS9r/w200-h150/IMG_2111.jpg" width="200" /></a></div><b><i>Tofu pudding (荳腐花)</i></b> - I chose a cold one as that's what I normally love, even though the hot ones are more fresh. Very smooth texture. The ladies were really, really happy that they came here for this.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvP_e3tWfQ9Ie12SVz15K0F2VjURvY8T7E8oivVfwyRdzCD6UqDxNIOsjrx5QNlB1SjG1SvAVafMGqBcgoxr1K99s5zcUVTPPM2XC2VZUuDSDJkrPmdG9cOSJAvPs7Vuf7MDw9ryt3plYW378i6JlryJeM9oNVjKdzBWnrwi2WKfHNeEgsP9lXlRQN9kV1/s4032/IMG_2109.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvP_e3tWfQ9Ie12SVz15K0F2VjURvY8T7E8oivVfwyRdzCD6UqDxNIOsjrx5QNlB1SjG1SvAVafMGqBcgoxr1K99s5zcUVTPPM2XC2VZUuDSDJkrPmdG9cOSJAvPs7Vuf7MDw9ryt3plYW378i6JlryJeM9oNVjKdzBWnrwi2WKfHNeEgsP9lXlRQN9kV1/w200-h150/IMG_2109.jpg" width="200" /></a></div><b><i>Deep fried fish and soya cake (黃金魚腐)</i></b> - I figured I should give the savory tofu dishes a try, and this was just OK.
<p></p><div class="separator" style="clear: both; text-align: left;"></div><blockquote class="instagram-media" data-instgrm-permalink="https://www.instagram.com/reel/C3rLXQNP2XP/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14" style="background: rgb(255, 255, 255); border-radius: 3px; border: 0px; box-shadow: rgba(0, 0, 0, 0.5) 0px 0px 1px 0px, rgba(0, 0, 0, 0.15) 0px 1px 10px 0px; margin: 1px; max-width: 540px; min-width: 326px; padding: 0px; width: calc(100% - 2px);"><div style="padding: 16px;"> <a href="https://www.instagram.com/reel/C3rLXQNP2XP/?utm_source=ig_embed&utm_campaign=loading" style="background: rgb(255, 255, 255); line-height: 0; padding: 0px; text-align: center; text-decoration: none; width: 100%;" target="_blank"> <div style="align-items: center; display: flex; flex-direction: row;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; 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font-family: Arial, sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div></div><div style="padding: 12.5% 0px;"></div> <div style="align-items: center; display: flex; flex-direction: row; margin-bottom: 14px;"><div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; transform: translateX(0px) translateY(7px); width: 12.5px;"></div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12.5px; margin-left: 2px; margin-right: 14px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px;"></div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; transform: translateX(9px) translateY(-18px); width: 12.5px;"></div></div><div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"></div> <div style="border-bottom: 2px solid transparent; border-left: 6px solid rgb(244, 244, 244); border-top: 2px solid transparent; height: 0px; transform: translateX(16px) translateY(-4px) rotate(30deg); width: 0px;"></div></div><div style="margin-left: auto;"> <div style="border-right: 8px solid transparent; border-top: 8px solid rgb(244, 244, 244); transform: translateY(16px); width: 0px;"></div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; transform: translateY(-4px); width: 16px;"></div> <div style="border-left: 8px solid transparent; border-top: 8px solid rgb(244, 244, 244); height: 0px; transform: translateY(-4px) translateX(8px); width: 0px;"></div></div></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"></div></div></a><p style="color: #c9c8cd; font-family: Arial, sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0px; margin-top: 8px; overflow: hidden; padding: 8px 0px 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a href="https://www.instagram.com/reel/C3rLXQNP2XP/?utm_source=ig_embed&utm_campaign=loading" style="color: #c9c8cd; font-family: Arial, sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" target="_blank">A post shared by Diary of a Growing Boy (@growing_boy)</a></p></div></blockquote> <script async="" src="//www.instagram.com/embed.js"></script>Our next stop required a little more walking, but it's the reason why we're on this little food crawl. This is the place which produces some pretty "evil" dishes, including this stuffed French toast...
<p></p><div class="separator" style="clear: both; text-align: left;"></div><i><b>Lee Hou Fuk Fast Food Shop (利口福快餐店)</b></i> is a place I discovered by accident, and I quickly realized that they specialize in a number of sinful but delicious-looking offerings. I'm more than happy to come back more often in order to cycle through those.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi004u3EeMKukcgaomYymS1ALQBo20VqSjev2qH5m59eOTaHSj4AgYraZG6P8-rO7ecovp9rSVf1kUlrdFqCZ66E0-17IPXGR68dxL1dOpEhKJRtAolVYZ4oSNd32cblimSaGGFbHLxWwbg9xi4R5SflSDdUFUzwarBEuGeQKhavaIBysPYAIwTVnc_N7-h/s4032/IMG_2117.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi004u3EeMKukcgaomYymS1ALQBo20VqSjev2qH5m59eOTaHSj4AgYraZG6P8-rO7ecovp9rSVf1kUlrdFqCZ66E0-17IPXGR68dxL1dOpEhKJRtAolVYZ4oSNd32cblimSaGGFbHLxWwbg9xi4R5SflSDdUFUzwarBEuGeQKhavaIBysPYAIwTVnc_N7-h/w200-h150/IMG_2117.jpg" width="200" /></a></div><b><i>Lava pork cutlet bun (流心芝士豬扒包)</i></b> - one of the most popular items here is a burger with a deep-fried pork cutlet.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQE2Dwojg30UhIMA5D-_SzWJEWwBFf8fC6GnhbPZZG0ioc-GMLnsi2WMZTk1-Jl3QeiJyAaCKMNlTUKemiUZD_s9ucE-YrIum6eLJmGzppCqaLBLXdLG1_GBysD6nuMRZoEE3cSRo1eW7N2z5q-1fhvbp_Brnzk8NnZb2Ca3sZ0C7fuwhyphenhyphenEEtlwRhFO_Jl/s4032/IMG_2118.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQE2Dwojg30UhIMA5D-_SzWJEWwBFf8fC6GnhbPZZG0ioc-GMLnsi2WMZTk1-Jl3QeiJyAaCKMNlTUKemiUZD_s9ucE-YrIum6eLJmGzppCqaLBLXdLG1_GBysD6nuMRZoEE3cSRo1eW7N2z5q-1fhvbp_Brnzk8NnZb2Ca3sZ0C7fuwhyphenhyphenEEtlwRhFO_Jl/w640-h480/IMG_2118.jpg" width="640" /></a></div>When cut open, the liquid cheese insided the breaded cutlet oozes out
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ropdCgqTJag-3LvEzrtCfXAPCRER5mnWZplM5xwQjkAdCLNUl7-h0cXlfeoTZTSLH446QNj11x8WrG0YI9R-KYvfYlUDMiDBtmaIDwjfpVfqfqQ2hqUBA7JixG6M-nAI5MCqMoVZ_Gcl8DzmHB6kTJTw4URLiS7bI1WZi_nV3cwySeeeqHBgwwfy9vd9/s3402/IMG_2121.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3402" data-original-width="2268" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ropdCgqTJag-3LvEzrtCfXAPCRER5mnWZplM5xwQjkAdCLNUl7-h0cXlfeoTZTSLH446QNj11x8WrG0YI9R-KYvfYlUDMiDBtmaIDwjfpVfqfqQ2hqUBA7JixG6M-nAI5MCqMoVZ_Gcl8DzmHB6kTJTw4URLiS7bI1WZi_nV3cwySeeeqHBgwwfy9vd9/w133-h200/IMG_2121.jpg" width="133" /></a></div>To be fair, this was pretty decent. Not eye-openingly good, but I'd be happy to eat this any day.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5REFf2WIZZeXMEC20YqDx4WJAp5CIwv6kfK4ZGc1Ru7bhniYMNvbmT3IFFTBl74ii1vfBuDYPqvKxP0an0Xk-g1IIS0mqPdQbh7V45NHr-ZFypnMSxYHgIPoXQCCjlFcPOaKTEmTxb16bbrQSrnigz-zR-aXTBwL38kxx2cuJKleAdtIo1-Okm2alB7o/s4032/IMG_2122.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5REFf2WIZZeXMEC20YqDx4WJAp5CIwv6kfK4ZGc1Ru7bhniYMNvbmT3IFFTBl74ii1vfBuDYPqvKxP0an0Xk-g1IIS0mqPdQbh7V45NHr-ZFypnMSxYHgIPoXQCCjlFcPOaKTEmTxb16bbrQSrnigz-zR-aXTBwL38kxx2cuJKleAdtIo1-Okm2alB7o/w640-h480/IMG_2122.jpg" width="640" /></a></div><b><i>French toast with satay beef (沙嗲牛肉西多士)</i></b> - BABY, THIS IS WHAT YOU CAME FOR! The ladies finally have the opportunity to taste this for themselves.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIT5gf9JBfki1O5t_5iyOWSMOejgC86GPXnBYxpOoiyprUH5qWZ7sw9TgY94pTRvpzPBAD3FcIThkEf4FlgufZdDDcTy86R5V8cmhHYhAhrw8BQ9hwlVdrLLN9NsldTfmSfJ2es5g40AGoZj0offMaN8JEOx2D1pcJPQzeRmXXsrZneYK3c_P5WMjZCG7Y/s4032/IMG_2127.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIT5gf9JBfki1O5t_5iyOWSMOejgC86GPXnBYxpOoiyprUH5qWZ7sw9TgY94pTRvpzPBAD3FcIThkEf4FlgufZdDDcTy86R5V8cmhHYhAhrw8BQ9hwlVdrLLN9NsldTfmSfJ2es5g40AGoZj0offMaN8JEOx2D1pcJPQzeRmXXsrZneYK3c_P5WMjZCG7Y/w200-h150/IMG_2127.jpg" width="200" /></a></div>Today was my second time tasting this, and I still really like it! The combination of sweetness from sugar and the condensed milk that yours truly skillfully drizzled on top, along with the small pad of melted butter plus the beef marinated in satay sauce that was enclosed in the middle. The consensus was that ¼ may be the ideal portion for this... or maybe ½ at the most.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>There are still other things on the menu here that I'd like to try, so I look forward to return visits in the future.
<p></p>Incidentally, someone noticed that the shop next door has customers lined up and it sells noodles with fried pork lard (油渣). I guess I need to come back and visit 春潤堂, too!Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com3tag:blogger.com,1999:blog-227935017432867819.post-57364667337113184112024-02-26T23:03:00.283+08:002024-03-01T13:54:22.585+08:00Not a blind tastingI was planning on hosting my blind tasting wine dinner at <i><b>Andō</b></i> tonight, getting Carlito <i>gor gor</i> involved in the fun of tricking the boys. Unfortunately something came up a few days ago and forced me to postpone the gig, and I had to scramble to grab a couple of people on short notice. The last thing I wanted to do was to be an asshole and cancel on a chef friend's restaurant with 2 days' notice. Thankfully DaRC called in a friend and Foursheets also came in to help, so it wasn't a total disaster.
<p></p>I had previously asked for a menu that was red wine-friendly, but told Goldfinger that this was no longer necessary. Always happy to see what they have in store for us.
<p></p><i><b>Bocaditos:</b></i> as usual, we started with a trio of bites.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0NF3xTqE1Mx3IDl3Q7PWF-DXvsvQubP2_ITWpEfmO9YEpiwoK4UIEnuNCFa1WzKaseQX7zL0UGz6lR1lXp64lV_KhGlq2VQzfmv3DM0U_nuffNSa2j0O650d1ZDLaX11x5z-861-SUW2VLap0g4IysOKsEHj4z6hx-6ceNgfPwC29Bq0lS7ljpQubJCag/s3936/DSC09791.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0NF3xTqE1Mx3IDl3Q7PWF-DXvsvQubP2_ITWpEfmO9YEpiwoK4UIEnuNCFa1WzKaseQX7zL0UGz6lR1lXp64lV_KhGlq2VQzfmv3DM0U_nuffNSa2j0O650d1ZDLaX11x5z-861-SUW2VLap0g4IysOKsEHj4z6hx-6ceNgfPwC29Bq0lS7ljpQubJCag/w200-h133/DSC09791.jpg" width="200" /></a></div><i><b>Shiroebi tart</b></i> - we've got some <i>yuzu (柚子)</i> cream in the tart below the raw Japanese glass shrimp (白海老).<span><a name='more'></a></span>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2FSCE4m6WxNy2c4y5znHXpOrqoHiqg2LOd7zjTBu2IXAZrJg0ajvxQFWhOES1m7B3OqGeLXMqVvkq5SwpkVGVDR2IDpiZ8g9kJ17y9Jw-vNqFJm1644IDPk_vvZe8hxJ4gUW3Pbzk4FBGla2LJVB9RJmzYrp2cgYWb1O_uvOryjjTNy_K6c_2N40TMoA7/s3936/DSC09793.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2FSCE4m6WxNy2c4y5znHXpOrqoHiqg2LOd7zjTBu2IXAZrJg0ajvxQFWhOES1m7B3OqGeLXMqVvkq5SwpkVGVDR2IDpiZ8g9kJ17y9Jw-vNqFJm1644IDPk_vvZe8hxJ4gUW3Pbzk4FBGla2LJVB9RJmzYrp2cgYWb1O_uvOryjjTNy_K6c_2N40TMoA7/w200-h133/DSC09793.jpg" width="200" /></a></div><i><b>Lomo curado</b></i> - from <i><b>Joselito</b></i>, on a piece of fried dough. Nice combination.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjWOsyOz8775s8e9cWR_by2xq8TFAx6zQ5GG7Kp6s4COpJmMl-eJJMxeF8E21iwPkDByF_6_a8LYsYh1CyryoiApDyusKtU2Scz3gxvOoYMxlVOLGwjAKpzc7F-8MhCWjXd4dIR86pzHOEZh-XqVgniC41dO_RcIgE26ZISTAVA_nCeLVWDaJPb7nID75a/s3936/DSC09795.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjWOsyOz8775s8e9cWR_by2xq8TFAx6zQ5GG7Kp6s4COpJmMl-eJJMxeF8E21iwPkDByF_6_a8LYsYh1CyryoiApDyusKtU2Scz3gxvOoYMxlVOLGwjAKpzc7F-8MhCWjXd4dIR86pzHOEZh-XqVgniC41dO_RcIgE26ZISTAVA_nCeLVWDaJPb7nID75a/w200-h133/DSC09795.jpg" width="200" /></a></div><b><i>Tilefish tart</i></b> - very nice and creamy, with a nice little kick from fermented chiles.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij0gjv95zGuHltVkRIQ_N6vd7wJbwtbhzVb5txx0lWD111Plv27G8r4BYJoVYKL4eWu7pcU6dgpSYr2DdL0FDx4wmSD48yUzwF0iL49EGtN_66R48FBDFWEFbetfPbgeXkPJuqfJrk4-EIDtI2uMZXpgTbyt9hJbQaxXztl2Hccnm0NaXzmV_QT-cXfVSf/s3936/DSC09798.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij0gjv95zGuHltVkRIQ_N6vd7wJbwtbhzVb5txx0lWD111Plv27G8r4BYJoVYKL4eWu7pcU6dgpSYr2DdL0FDx4wmSD48yUzwF0iL49EGtN_66R48FBDFWEFbetfPbgeXkPJuqfJrk4-EIDtI2uMZXpgTbyt9hJbQaxXztl2Hccnm0NaXzmV_QT-cXfVSf/w200-h133/DSC09798.jpg" width="200" /></a></div><b><i>Kristal caviar, aonori cream, king crab</i></b> - while the shredded king crab meat was seasoned with olive oil and citrus juice, the inclusion of perilla (紫蘇) salt was perhaps the reason it felt a little more heavy-handed and the flavors were no longer so delicate. No doubt the <i>aonori (青海苔)</i> cream contributed to the <i>umami</i>.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib50Vi5PwM4eq5yFm5_F77t2ovgl7wuSKdkUFUUw9ZxpO7AOclZGju2H_2Gf59UC9r7hOj2xogDL178dM7WeR_1gt3Z5kOq7bq13O9r8faZ29rYAAqToNF4LjpC3xiks-aroywAq2WGBztt0ZmYSgvVo6RgnbimR8nYOhB_WVvtKQRBg0Wr3U22v77moOQ/s3936/DSC09800.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib50Vi5PwM4eq5yFm5_F77t2ovgl7wuSKdkUFUUw9ZxpO7AOclZGju2H_2Gf59UC9r7hOj2xogDL178dM7WeR_1gt3Z5kOq7bq13O9r8faZ29rYAAqToNF4LjpC3xiks-aroywAq2WGBztt0ZmYSgvVo6RgnbimR8nYOhB_WVvtKQRBg0Wr3U22v77moOQ/w200-h133/DSC09800.jpg" width="200" /></a></div><b><i>Rye bread, katsuobushi butter</i></b> - I prefer bread that's simpler, and black olive has never been among my favorite ingredients. Oh well. They have also switched their olive oil from the extremely limited production <i><b>El Mil del Poaig</b></i> to the more accessible <i><b>Carmen del Poaig</b></i>.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi03XDsvjcwHgESlFTQNRhh3P_LYX7eNF6JE7lfSVsZTmgIXu2PrUB7-zWt2mQXTWx886cCGfJHx81feRFohYJJ2Bld4eCVX2p_PaWdi_q79wVo749gDo76G5fB54HTM0ijNHMU8Tsn02WnPrHAqBxLyULMT8EchJEflKMfynlmyGz2aksTA5w7TWwEgFX7/s3853/DSC09801.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2569" data-original-width="3853" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi03XDsvjcwHgESlFTQNRhh3P_LYX7eNF6JE7lfSVsZTmgIXu2PrUB7-zWt2mQXTWx886cCGfJHx81feRFohYJJ2Bld4eCVX2p_PaWdi_q79wVo749gDo76G5fB54HTM0ijNHMU8Tsn02WnPrHAqBxLyULMT8EchJEflKMfynlmyGz2aksTA5w7TWwEgFX7/w640-h426/DSC09801.jpg" width="640" /></a></div><b><i>Blue lobster, chimichurri, coral sauce</i></b> - pretty, and pretty tasty.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvgDdxj0SndjxU86CPRCQK28UyOmrAw872OoKN1boyhuPb4eNpkNXTiPFUoCt4BR-z8Z1EGHsmY4zpngk5_HruvSW7X-F6aYwIOMekTu4Ks7wwHdttqrmSabtPAOvYtZ0e9O_Gcm-AMVWY9E5RMPv95eRpR3kNj-vI9rrRq_CCjLRGFgFIddRKxrRFpAlv/s3837/DSC09805.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2558" data-original-width="3837" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvgDdxj0SndjxU86CPRCQK28UyOmrAw872OoKN1boyhuPb4eNpkNXTiPFUoCt4BR-z8Z1EGHsmY4zpngk5_HruvSW7X-F6aYwIOMekTu4Ks7wwHdttqrmSabtPAOvYtZ0e9O_Gcm-AMVWY9E5RMPv95eRpR3kNj-vI9rrRq_CCjLRGFgFIddRKxrRFpAlv/w200-h133/DSC09805.jpg" width="200" /></a></div><b><i>Threadfin, salicornia, peas </i></b> - fourfinger threadfin (馬友) is a dish I usually love, especially when cooked in a Chinese restaurant. Tonight the texture was OK, but I think it just comes down to the way the fish is cooked. I do love salicornia, and together with the shredded snow pea pods they gave us some very nice crunch. The parsley emulsion came with a white wine-based sauce with dashi and <i>sofrito</i>.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSyWkC1IbH9QSh8Y-8MyGt0LdCQEJNC-LsgfJyN4GCX7VF4JtnX_ANOmCPPDfbCZ1GVW4Tqn3Jo-Q9A6Od3pFS_0WaN_09BsDcWYjR5-yrGT6a1dusp0r7xMw_OOwdVgHMM09iLzjEpCdVQw2b8NnAJN7WYrht7ZGTG_UrLBfCpAM9e5Vmnr04_7GB1wN5/s3787/DSC09808.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2525" data-original-width="3787" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSyWkC1IbH9QSh8Y-8MyGt0LdCQEJNC-LsgfJyN4GCX7VF4JtnX_ANOmCPPDfbCZ1GVW4Tqn3Jo-Q9A6Od3pFS_0WaN_09BsDcWYjR5-yrGT6a1dusp0r7xMw_OOwdVgHMM09iLzjEpCdVQw2b8NnAJN7WYrht7ZGTG_UrLBfCpAM9e5Vmnr04_7GB1wN5/w640-h426/DSC09808.jpg" width="640" /></a></div><b><i>Secret dish</i></b> - I wondered if Goldfinger had put this together for the wine dinner I was originally hosting, as this combination of <b><i>braised beef tripe and pig trotter tendons</i></b> would have gone really well. Of course, since DaRC reminded Nicolas about gold foil, Goldfinger decided to show his love for me...
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOW6EXucUWQxm3ccpBcOOxMzUuFByjp8ShBzDfMz0QwrRGQJJXj5Yq16eNdaXc35-SIX9EA2OVLqG_17BlJTUFaBmGY4sPCCfqyVySEudl7QaUM4j4fERbv78NvIVOjUubq4FjRk56VUC510UuKD8pnEuE9QaxsbIK6U6glRu0CmYOje4yrKBJQELRqPfI/s3936/DSC09810.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOW6EXucUWQxm3ccpBcOOxMzUuFByjp8ShBzDfMz0QwrRGQJJXj5Yq16eNdaXc35-SIX9EA2OVLqG_17BlJTUFaBmGY4sPCCfqyVySEudl7QaUM4j4fERbv78NvIVOjUubq4FjRk56VUC510UuKD8pnEuE9QaxsbIK6U6glRu0CmYOje4yrKBJQELRqPfI/w640-h426/DSC09810.jpg" width="640" /></a></div><b><i>Argentinian beef, crosnes and mirasol chiles</i></b> - underneath the tasty hunk of Angus beef from Cabañas Monvale were some crosnes and <i>cavolo nero</i>, along with some garlic butter and beef jus. Some black truffle shavings helped to get the dish better.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_U41NA0w3AuXttU3e7-rIQlHtJ3Vb0IEf9QG4IvmiEloJ4Q2X3itrFjkoPXhkRj138BUm0OhmIM3ZTEzP51AhkFjigifKq1qzD5kcDc1r6N1B34qZ-vYtOhVIThmmiSEtZi1OBTw88oCbuCCISdI1ZQQ0_ilKwxUiZD_h9_yAuD7atybhNUFU-puvTET/s3936/DSC09814.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_U41NA0w3AuXttU3e7-rIQlHtJ3Vb0IEf9QG4IvmiEloJ4Q2X3itrFjkoPXhkRj138BUm0OhmIM3ZTEzP51AhkFjigifKq1qzD5kcDc1r6N1B34qZ-vYtOhVIThmmiSEtZi1OBTw88oCbuCCISdI1ZQQ0_ilKwxUiZD_h9_yAuD7atybhNUFU-puvTET/w200-h133/DSC09814.jpg" width="200" /></a></div><b><i>Cracker with beef</i></b> - this was pretty interesting.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcaG_OU6JB66E8UIweRZdzbaq9q7lf56MeBmNvTblGoKyMW1CVrxh6SYfhJOxbYS7hl6PI_FlzFfJt6A9-6NXEPU9D5pegxu5EMZabZqvA7SNk-iJ76B-UrL8yxQ554xMrpWoNib7p-Nma0huWZfF6D-HfcCxHroGjPjzOq1NlW7UGMksp10tRmxr7dJh1/s3936/DSC09816.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcaG_OU6JB66E8UIweRZdzbaq9q7lf56MeBmNvTblGoKyMW1CVrxh6SYfhJOxbYS7hl6PI_FlzFfJt6A9-6NXEPU9D5pegxu5EMZabZqvA7SNk-iJ76B-UrL8yxQ554xMrpWoNib7p-Nma0huWZfF6D-HfcCxHroGjPjzOq1NlW7UGMksp10tRmxr7dJh1/w200-h133/DSC09816.jpg" width="200" /></a></div><b><i>Sin Lola : caldoso rice, abalone and chorizo</i></b> - it's been a while, and tonight this seemed a tad more spicy than usual, which was OK by me!
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdPLkiBsH7XRwjmOLmRw0GOXxuT3mfGijjEXj3XjtcAkedv359Tp_M45r5YHoZ9vPfJwhZFlImdhqXvL-lc2d35ZO4gZMArIACKYry4c526oo6LQ5YFXy_ynN1g6RGSuHVgjGn90l5-d71d1O5bwfK9XxNEWGxtPxKvgVinWZ-MsR1ic3kPYpsCFLc0eAj/s3936/DSC09818.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdPLkiBsH7XRwjmOLmRw0GOXxuT3mfGijjEXj3XjtcAkedv359Tp_M45r5YHoZ9vPfJwhZFlImdhqXvL-lc2d35ZO4gZMArIACKYry4c526oo6LQ5YFXy_ynN1g6RGSuHVgjGn90l5-d71d1O5bwfK9XxNEWGxtPxKvgVinWZ-MsR1ic3kPYpsCFLc0eAj/w200-h133/DSC09818.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8yqZmGOM1IXalLVN6Y65Z1bOIjp3-lOHizS5Au7zW3xKQy44lIwIwjSi5rGdQZWNt3GY4OsrCz5ImEtbeqSDMKBFMjc1f-f7_fvEQZ0UtulaEeVgVknF9wZA94EGpVmhXSbLOhGcfRO2ls9Q90wYqZSyWSnni-XxKC6leN3UKQp8K6ELVMrUk8fpUuyoN/s3936/DSC09819.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8yqZmGOM1IXalLVN6Y65Z1bOIjp3-lOHizS5Au7zW3xKQy44lIwIwjSi5rGdQZWNt3GY4OsrCz5ImEtbeqSDMKBFMjc1f-f7_fvEQZ0UtulaEeVgVknF9wZA94EGpVmhXSbLOhGcfRO2ls9Q90wYqZSyWSnni-XxKC6leN3UKQp8K6ELVMrUk8fpUuyoN/w200-h133/DSC09819.jpg" width="200" /></a></div><b><i>Mikan, white sesame and kinome sorbet</i></b> - a really refreshing dessert, with fresh Japanese mikan (蜜柑) and a <i>mikan</i> jelly, along with a white sesame cream and <i>kinome (木の芽)</i> sorbet. Definitely tasted very sesame-y, while the light flavors of <i>sansho (山椒)</i> leaves in the sorbet were pretty interesting.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvbMeNfq0iA2wq3WarE67ZREFRYTgTEyurjJLkFOUdDhd0-eUQiMbGRE3vTQROBP29sB5Tk_ndYn0nwvMWT6IRKi88sHtLantR0bLnQXhs2hjdO4O4RWhY9fEkiNf8APMtpmJi-U8R_rscA3LWwFAlwra6Kate7UoIoifr5QBTnv-F_SvdqYxwzfPzYaIp/s3936/DSC09820.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvbMeNfq0iA2wq3WarE67ZREFRYTgTEyurjJLkFOUdDhd0-eUQiMbGRE3vTQROBP29sB5Tk_ndYn0nwvMWT6IRKi88sHtLantR0bLnQXhs2hjdO4O4RWhY9fEkiNf8APMtpmJi-U8R_rscA3LWwFAlwra6Kate7UoIoifr5QBTnv-F_SvdqYxwzfPzYaIp/w200-h133/DSC09820.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9s_Jh-BQaYwngtCpxDDgzj3LEbzz5ThWV7Dsssy5e3nDHfcHpD16mvWrljHdCBBz_HHJxUpCjd1YC9UWt76pI8OEhE70wuRe3QWbz6Z-MK6-X6RmcL4JxTYUltUszhBj_-59Fjg6sXS2fDBhm7JkJRu4dAR45m6cpGgKqSPKDpp9m02bFkZegWzkdCIX/s3936/DSC09821.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9s_Jh-BQaYwngtCpxDDgzj3LEbzz5ThWV7Dsssy5e3nDHfcHpD16mvWrljHdCBBz_HHJxUpCjd1YC9UWt76pI8OEhE70wuRe3QWbz6Z-MK6-X6RmcL4JxTYUltUszhBj_-59Fjg6sXS2fDBhm7JkJRu4dAR45m6cpGgKqSPKDpp9m02bFkZegWzkdCIX/w200-h133/DSC09821.jpg" width="200" /></a></div><b><i>Pink pepper, chocolate, <strike>beetroot</strike> and raspberry ice cream</i></b> - chocolate and olive oil sponge cake at the bottom, with what seemed to be a raspberry ice cream encased in a chocolate mousse.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96OoGuDyZF0vde_c1EiaJg_dEc0L0Tc-yEcjFCL9I728xM20qT5qYnFyFbO86pVPygAaGznPHyE_ZFx7OLlz15OoYHJSO6FJD03L7lpUnuysLIVnJjUSj6M_f-eXLEJUuJrzMTw08MZwSLan7iVi-YdYLCH31ikuwIUuf9Rs30oKroeC2_1D6D-bA3gNR/s3191/DSC09826.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2127" data-original-width="3191" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96OoGuDyZF0vde_c1EiaJg_dEc0L0Tc-yEcjFCL9I728xM20qT5qYnFyFbO86pVPygAaGznPHyE_ZFx7OLlz15OoYHJSO6FJD03L7lpUnuysLIVnJjUSj6M_f-eXLEJUuJrzMTw08MZwSLan7iVi-YdYLCH31ikuwIUuf9Rs30oKroeC2_1D6D-bA3gNR/w200-h133/DSC09826.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7R8Y5YW-x6dtMNc6INsUOm3E08muXKPzwBLZ2ZR_IiR5RXH9VJqHgtg33Fjo51CySqrKymp6pJihIPUgCMUToysUcyHtmjI7tZjs5V1c6hOTJF3APCQAi2rf6SExMMRIjjTbihgxJyqBuYby7kAowJcJ8sMbpispDWCL-J3tEBxD-q5RnFpS6jGuPZ29x/s3271/DSC09827.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3271" data-original-width="2181" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7R8Y5YW-x6dtMNc6INsUOm3E08muXKPzwBLZ2ZR_IiR5RXH9VJqHgtg33Fjo51CySqrKymp6pJihIPUgCMUToysUcyHtmjI7tZjs5V1c6hOTJF3APCQAi2rf6SExMMRIjjTbihgxJyqBuYby7kAowJcJ8sMbpispDWCL-J3tEBxD-q5RnFpS6jGuPZ29x/w133-h200/DSC09827.jpg" width="133" /></a></div><b><i>Dulces</i></b> - as usual there is a whole series, with <i><b>pear cake</b></i> and <i><b>Amaou (あまおう) strawberries</b></i> among them.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>We were pretty civilized when it came to wines tonight. In fact, Carlito <i>gor gor</i> even advised me against ordering an additional bottle from their wine list!
<p></p><div class="separator" style="clear: both; text-align: left;"></div>As a Krug Ambassade, they very kindly offered us a complimentary glass of Krug to start off our evening:
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4BqNO47Fyta_Gb6ufMfIYAAtyzPl8YMCKU3hiPnL22m9jzUEyJ0S6QgtBopcryqFFTJo9Ya0NAqJU01ANM36NALeo7sSYrK7lU4eGwmxsnIn6hw9pkl-xiMkUWFijKuloC9EVa3I9_I5EK9KmXVB_o0O_L5oNAcoxRX2ZD6xRYQpZs-fVrPfCRl4RbN8/s3798/DSC09788.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2532" data-original-width="3798" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4BqNO47Fyta_Gb6ufMfIYAAtyzPl8YMCKU3hiPnL22m9jzUEyJ0S6QgtBopcryqFFTJo9Ya0NAqJU01ANM36NALeo7sSYrK7lU4eGwmxsnIn6hw9pkl-xiMkUWFijKuloC9EVa3I9_I5EK9KmXVB_o0O_L5oNAcoxRX2ZD6xRYQpZs-fVrPfCRl4RbN8/w200-h133/DSC09788.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZ07msTCXSw59PmvB27wfqTxfAXisTBFb_cnZJHfqVNCJldYoROkpu_cmRzPWGqW60pbu_utFlAbUlWGk59dyNY87fI62r7MU8QU6kdqP77fU3r0HZ4ajeX7atTX1hZEksRBVcsTCHs3bS39_aRYmYgQfOkkBkS2udA6jMkuu6OjxcraynDQ5yv5Ip4o/s3798/DSC09789.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2532" data-original-width="3798" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZ07msTCXSw59PmvB27wfqTxfAXisTBFb_cnZJHfqVNCJldYoROkpu_cmRzPWGqW60pbu_utFlAbUlWGk59dyNY87fI62r7MU8QU6kdqP77fU3r0HZ4ajeX7atTX1hZEksRBVcsTCHs3bS39_aRYmYgQfOkkBkS2udA6jMkuu6OjxcraynDQ5yv5Ip4o/w200-h133/DSC09789.jpg" width="200" /></a></div><i><b>Krug Grande Cuvée, 171ème Édition</b>, ID 322022</i> - very toasty nose, and also pretty yeasty.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoqt0gths7oon0dUrx5O3-BUx93NJAzTZ22OEhJFVQ3XmTmiv4ypuVvt3ms5eJSDsY8aXz7aiWl_ybkEq7gUThge3OljsDAoJBTXsv15lRBq6ctJHHxvRpNZ4il6qbVJ7cfOesw9iUNGpo1-qq7Hwwg9x1theeJwAWEkU_KdD8QfHEuTFUJgp6KGX51LM/s3742/DSC09796.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2495" data-original-width="3742" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoqt0gths7oon0dUrx5O3-BUx93NJAzTZ22OEhJFVQ3XmTmiv4ypuVvt3ms5eJSDsY8aXz7aiWl_ybkEq7gUThge3OljsDAoJBTXsv15lRBq6ctJHHxvRpNZ4il6qbVJ7cfOesw9iUNGpo1-qq7Hwwg9x1theeJwAWEkU_KdD8QfHEuTFUJgp6KGX51LM/w200-h133/DSC09796.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm9fYhXd562Xx-Mj9kaFG4HbNVn0oE6I-DllqttO8Kk0082WtyewTbko6P9ZZMXE9robyip2UVFQXMXdjgA6xECe-VIufhv3m1XPPY4lAcqo7YJ7Wl40jvQpnPA5F6R4ErBM_-TiCUVxl4SVDKAFW8_9uPntyGQhzQiUnRCWc4gRFkrByhvED1EOs_Ojw/s3742/DSC09797.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3742" data-original-width="2495" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm9fYhXd562Xx-Mj9kaFG4HbNVn0oE6I-DllqttO8Kk0082WtyewTbko6P9ZZMXE9robyip2UVFQXMXdjgA6xECe-VIufhv3m1XPPY4lAcqo7YJ7Wl40jvQpnPA5F6R4ErBM_-TiCUVxl4SVDKAFW8_9uPntyGQhzQiUnRCWc4gRFkrByhvED1EOs_Ojw/w133-h200/DSC09797.jpg" width="133" /></a></div><i><b>2002 Bollinger Grande Année</b>, dégorgée en mars 2011</i> - the nose was much bigger and much more open, pretty ripe now as the wine has aged nicely. Notes of Chinese licorice, caramelized sugar, and marmalade. Drinking well.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLO8fIeARbWaJYzDHzDjLBUfC_oeXDqAd9PAnUJLOAj-yQxKOqiDwZLfJKwMisUUZL-KbV2qRJzo3twekh6QknYJD0KplwRoMx7hNkTVETTFgrklIgxoSx63ILhGmXbUHrDQuPCeeBmNgyIabYrAyxWB_ff2XhcwebELySpxBJz80QsZBuHrHpmqAnHdA/s3936/DSC09804.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLO8fIeARbWaJYzDHzDjLBUfC_oeXDqAd9PAnUJLOAj-yQxKOqiDwZLfJKwMisUUZL-KbV2qRJzo3twekh6QknYJD0KplwRoMx7hNkTVETTFgrklIgxoSx63ILhGmXbUHrDQuPCeeBmNgyIabYrAyxWB_ff2XhcwebELySpxBJz80QsZBuHrHpmqAnHdA/w133-h200/DSC09804.jpg" width="133" /></a></div><b><i>2017 Valentini Trebbiano d'Abruzzo</i></b> - drank after decanting for more than 45 minutes. The nose was so nice and open, with big toasty notes, along with some flint. In fact, we all felt that the nose could have been mistaken for a Meursault from Coche-Dury.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqYErGzBFroZ7dQjvRvQIoUQ69Bw6TBdInfbt-SOChDwHRWmFE1Gg-VHIvVn8lVH3WH3N2SH-ReHJj5DsQE2t73riuCb2MZp6dOTSbgHQOK9jEMVBxNXWDkJHoG88hdDxK_i231wwsOQfm5CkTwG18rgbmNLU5H07KcWIMCKuZKEMmOgSbZBDaYWAax4/s3809/DSC09822.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3809" data-original-width="2539" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqYErGzBFroZ7dQjvRvQIoUQ69Bw6TBdInfbt-SOChDwHRWmFE1Gg-VHIvVn8lVH3WH3N2SH-ReHJj5DsQE2t73riuCb2MZp6dOTSbgHQOK9jEMVBxNXWDkJHoG88hdDxK_i231wwsOQfm5CkTwG18rgbmNLU5H07KcWIMCKuZKEMmOgSbZBDaYWAax4/w133-h200/DSC09822.jpg" width="133" /></a></div><b><i>1998 Grange des Pères Rouge</i></b> - served about 1½ hours after opening. Very nice and elegant, with plenty of leather along with a little medicinal and savory minerals on the nose. Just so smooth and drinking beautifully.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP8Op17MWT0B7Yiw4ifAXXVNDpk32DbbiVS_QPgv9cFvi-OKIkhh6AHTR5qpOrD1cbSAokjWa-z0wX1EJG8Ajob6UBs7A_f7xI2qbbOergEI3si7jH1XuzJFyfMms_9dr1VIvI5UGjPDcBX3RsqDpmvrOKEukjDdGJQPeAeVe7lGoXn3GsXDdKRz3MCso/s3885/DSC09823.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2590" data-original-width="3885" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP8Op17MWT0B7Yiw4ifAXXVNDpk32DbbiVS_QPgv9cFvi-OKIkhh6AHTR5qpOrD1cbSAokjWa-z0wX1EJG8Ajob6UBs7A_f7xI2qbbOergEI3si7jH1XuzJFyfMms_9dr1VIvI5UGjPDcBX3RsqDpmvrOKEukjDdGJQPeAeVe7lGoXn3GsXDdKRz3MCso/w640-h426/DSC09823.jpg" width="640" /></a></div>Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-227935017432867819.post-13806369154332091982024-02-22T16:17:00.003+08:002024-02-26T17:34:01.245+08:00Eight is (more than) enoughAs Uwe would occasionally, subtly remind me, it has been too long since I've been to see him at <i><b>Restaurant Petrus</b></i>. Over a year, in fact, since my last visit. Fortunately I know of a worse offender when it comes to this, which is how the Great One came to be my lunch date today.
<p></p>I messaged Uwe and pleaded with him not to kill me, although I did give him permission to kill the Great One. We ended up with eight courses - not counting the <i>amuses bouches</i> and the <i>petits fours</i> - but in reality it's much more than that!
<p></p>It would feel strange if a meal with Uwe didn't start with some Krug...
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFy2o3QfGvGGuID0zXcirdVvVvL1QIF8DbcI2-anF4QPbfs_qu5DnFmzYkIqZim7xCHruy63nmuLZIEg-630nX3sdZjBRZ12Pzc4d5AgeeM9mxWOXin0W3oJTkqAR49JiiMWjQAIO5ORbrCJ935AHcABb14PFzDvm9ywVbi0WZ2SBVT9pmLDEQwzzLviU/s3936/DSC09737.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFy2o3QfGvGGuID0zXcirdVvVvL1QIF8DbcI2-anF4QPbfs_qu5DnFmzYkIqZim7xCHruy63nmuLZIEg-630nX3sdZjBRZ12Pzc4d5AgeeM9mxWOXin0W3oJTkqAR49JiiMWjQAIO5ORbrCJ935AHcABb14PFzDvm9ywVbi0WZ2SBVT9pmLDEQwzzLviU/w200-h133/DSC09737.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZk9TbRMtZ3H4Wpj2icj6s7njOIcrEeEQs9QC9TlkRUi-NOzGcxgOz16fydkCidT5iiMa2F6r1S3fJlCPKDiucpd9UcGLV_6X9D_cbtNvjd8KVvwIaDMqLP2TMgMUi80yYskKO61xTbifNLaoJN6fE6RjDXtCLIITQyePwl7TvG63Xt9W2ngv7qx7X_EI/s3936/DSC09738.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZk9TbRMtZ3H4Wpj2icj6s7njOIcrEeEQs9QC9TlkRUi-NOzGcxgOz16fydkCidT5iiMa2F6r1S3fJlCPKDiucpd9UcGLV_6X9D_cbtNvjd8KVvwIaDMqLP2TMgMUi80yYskKO61xTbifNLaoJN6fE6RjDXtCLIITQyePwl7TvG63Xt9W2ngv7qx7X_EI/w200-h133/DSC09738.jpg" width="200" /></a></div><i><b>Krug Grande Cuvée, 171ème Édition</b>, ID 122014</i> - the nose had plenty of toast, as expected. Once again the acidity was on the high side, which was the same as the last time I tasted this vintage.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>Then we started with a trio of bites:<span><a name='more'></a></span>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBULtK7u0yANh5zIdimY-feWcnHhGtZYWQxfoU_PioUuUpst1oJIoDskwcrGLRcHPMbd0Jcmgt09CRJU_Wlwal1ew1Jqn4x9RQ6WrKNFktJI8WQuQkMDrtq9dJ8g1YvYXocZn4qUByMAjNVhnFBqrbmJaS2X0RK5bXHvT0ZxaOD7g4dmMzlDAJM5v0SI5Z/s3463/DSC09744.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2309" data-original-width="3463" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBULtK7u0yANh5zIdimY-feWcnHhGtZYWQxfoU_PioUuUpst1oJIoDskwcrGLRcHPMbd0Jcmgt09CRJU_Wlwal1ew1Jqn4x9RQ6WrKNFktJI8WQuQkMDrtq9dJ8g1YvYXocZn4qUByMAjNVhnFBqrbmJaS2X0RK5bXHvT0ZxaOD7g4dmMzlDAJM5v0SI5Z/w200-h133/DSC09744.jpg" width="200" /></a></div><b><i>Hamachi tart</i></b> - the flavors of young yellowtail (ハマチ) certainly took center stage as the caviar played a supporting role, which was as it should be. The scent and acidity from <i>yuzu (柚子)</i> was also notable, which was a nice touch.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJkUV45NeEDfbk0wdtPXY-glCwE72AUWk773TIkPUk3Q-WRCGgyoNyJEo_0xdQKmLL1N8iqWuyp8iWIojFhwRGfiPlyX_7r4zE2AguiRvkzzoQlP404cyq1C_vPxbmS-5ZWVMv71Q0HrJGI4DZtM-Szw2n3w2WXXQQ9y1IhjP1ltLgYfoLOJoPaFh-1k3/s3936/DSC09742.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJkUV45NeEDfbk0wdtPXY-glCwE72AUWk773TIkPUk3Q-WRCGgyoNyJEo_0xdQKmLL1N8iqWuyp8iWIojFhwRGfiPlyX_7r4zE2AguiRvkzzoQlP404cyq1C_vPxbmS-5ZWVMv71Q0HrJGI4DZtM-Szw2n3w2WXXQQ9y1IhjP1ltLgYfoLOJoPaFh-1k3/w200-h133/DSC09742.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3BVd0goKyiV_S0kg7uUcBNN6dYbgvaa0rFf3zhhEWL7DuyKxU7qU-rSc-XWOo-EiIHEiax4dbK9cadeuGm-Hym78_qQaHdlHtT1r-7uVCYhRdB_XXQMM6hjlEFLPdYo6U5LOAwRcULL_r9cEGZYs1aN_YIMJKcTmEseaNHClalKrD1t4bwiaE_cTLjmSA/s3936/DSC09750.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3BVd0goKyiV_S0kg7uUcBNN6dYbgvaa0rFf3zhhEWL7DuyKxU7qU-rSc-XWOo-EiIHEiax4dbK9cadeuGm-Hym78_qQaHdlHtT1r-7uVCYhRdB_XXQMM6hjlEFLPdYo6U5LOAwRcULL_r9cEGZYs1aN_YIMJKcTmEseaNHClalKrD1t4bwiaE_cTLjmSA/w200-h133/DSC09750.jpg" width="200" /></a></div><b><i>Champagne cork</i></b> - that would be the shape of the cork <u>before</u> it got shoved into the Champagne bottle, then... Anyway, the <i>gougère</i> filled with Comté cream was definitely tasty.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlO51CcRjSMMdobQTQAfoS7N9dRH4vLCQMzsByEueY0a1Kdks3aVloAxKLtxza-BaqofnqN7oXhSfPl4Laj269Yx0GKRZpRHMy2EIQL6DqDS1bCmbl1vT1QZcEOC9uPJ0QTepZnfUfGC_4If5BYFpmE90g3LIaHq9aEbyfPgX4tEiI_b-ANLT8wbUpyBZM/s3936/DSC09741.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlO51CcRjSMMdobQTQAfoS7N9dRH4vLCQMzsByEueY0a1Kdks3aVloAxKLtxza-BaqofnqN7oXhSfPl4Laj269Yx0GKRZpRHMy2EIQL6DqDS1bCmbl1vT1QZcEOC9uPJ0QTepZnfUfGC_4If5BYFpmE90g3LIaHq9aEbyfPgX4tEiI_b-ANLT8wbUpyBZM/w200-h133/DSC09741.jpg" width="200" /></a></div><b><i>Celeriac millefeuille with truffle</i></b> - I don't always go gaga at the sight of truffles, but damn! This was nice.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMuTITrqqyIs4sL-llY2DaReISReCi5OdpOkK0SWWte6cO9uS3s3sSzLNfXKcyYgNWJs3ozrz40wOZaFwLVk24Shqu26g2ZViUKyPooAgVeUS7E7QI7UNMukGGEQfVI9B1NxQXEBrHz3C8SeHO6-vWtfrdQ_MINV3sH6ElGdArRuiVy93-jOFCbSiHHHD6/s3936/DSC09746.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMuTITrqqyIs4sL-llY2DaReISReCi5OdpOkK0SWWte6cO9uS3s3sSzLNfXKcyYgNWJs3ozrz40wOZaFwLVk24Shqu26g2ZViUKyPooAgVeUS7E7QI7UNMukGGEQfVI9B1NxQXEBrHz3C8SeHO6-vWtfrdQ_MINV3sH6ElGdArRuiVy93-jOFCbSiHHHD6/w200-h133/DSC09746.jpg" width="200" /></a></div>We always tell ourselves not to eat bread when we know the chef is sending a ton of food our way, but we always fail. At least I only took one piece... unlike my dining companion.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrsiAFnbN7PIJyTlOMJnBw7IqpC_p5n6fuJTQDgD-BeftnNf0QLgOdP-EyXoQ0HVjvDa0-Cyo-aHR7d5GrrMhWmRUoTZzJdu8HEBkWqCv2YGz-ViUogOBORnV01_ISSiioKEnl-c55gjfQMJT7Vdrv9wq1K7sD8oKuhz5r_EoLkvW9v2KIz-3vzPqbWnL2/s3936/DSC09745.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrsiAFnbN7PIJyTlOMJnBw7IqpC_p5n6fuJTQDgD-BeftnNf0QLgOdP-EyXoQ0HVjvDa0-Cyo-aHR7d5GrrMhWmRUoTZzJdu8HEBkWqCv2YGz-ViUogOBORnV01_ISSiioKEnl-c55gjfQMJT7Vdrv9wq1K7sD8oKuhz5r_EoLkvW9v2KIz-3vzPqbWnL2/w200-h133/DSC09745.jpg" width="200" /></a></div>Today we have some mushroom butter in addition to the salted butter.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5GtdDq0TiXKq_Tv216fscafi6mXcFsXVkK4eCaxIE-PVfkcqwyVuOdlZaG3kkR3yJPF72DsHKn75lh0G88iRL6y_qZHaoE13Ix-1Xj4RQ2OPrfyRggnD4Bzk3T5rAYB5gomQyZfOVhun3tPmT9O-y1NJJX-LpVrTe4TVUJW7EJhVmdB91egHE9vuyBR4f/s3936/DSC09752.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5GtdDq0TiXKq_Tv216fscafi6mXcFsXVkK4eCaxIE-PVfkcqwyVuOdlZaG3kkR3yJPF72DsHKn75lh0G88iRL6y_qZHaoE13Ix-1Xj4RQ2OPrfyRggnD4Bzk3T5rAYB5gomQyZfOVhun3tPmT9O-y1NJJX-LpVrTe4TVUJW7EJhVmdB91egHE9vuyBR4f/w200-h133/DSC09752.jpg" width="200" /></a></div><b><i>Mackerel : cucumber / onion / Parmesan</i></b> - the mackerel from Fukuoka was fine, but the surprise was everything else that came with it. The onion panna cotta at the bottom was nice and light, while the cucumber gel directly above and pickle jam brought along some fruity acidity that integrated well with the panna cotta. We also had a little bit of citrus as a highlight, which was a lovely touch. A mix of burnt onions and puffed rice added a little texture on top of it all. The courgette roll on the side was put together with some marscapone, and the dish was finished with some Parmesan foam. Pretty nice.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVIiV9O2NV7ff2nThyryvXAJfwpj78Rc2fWy69PwVIVd9JErlh4DVRtb25tz8CrWlkuVHQO6x_jIcuCLwsE1o_ewak5_o8jbBs7pmK5Ne_-AuIO2EXmQapdxrMVUyeHzLGVpInY0sQad9QG9mGAAQtUn25xZTW8xoehswAuQCkhdsSPT3OQ7gYm9jXOw1Q/s3936/DSC09753.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVIiV9O2NV7ff2nThyryvXAJfwpj78Rc2fWy69PwVIVd9JErlh4DVRtb25tz8CrWlkuVHQO6x_jIcuCLwsE1o_ewak5_o8jbBs7pmK5Ne_-AuIO2EXmQapdxrMVUyeHzLGVpInY0sQad9QG9mGAAQtUn25xZTW8xoehswAuQCkhdsSPT3OQ7gYm9jXOw1Q/w200-h133/DSC09753.jpg" width="200" /></a></div><b><i>Caviar : Maison Kaviari / initial egg / cauliflower</i></b> - the "initial egg" is one which was laid by a hen who was laying eggs for the first time. This one came deep-fried with a thin layer of batter outside, served in a pool of cauliflower foam punctuated with pickled cauliflower.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXF6apZG2wDqnQH2g_ImB1-4yBHCDnuNr0ZPM-Vx0b3WMqSe9h1gmWSBOi67RFSS9f358gHw-fTmiTaRUFW_hzyYS5L8Zos-985X94xJfNnC2dgw3Ux-NeP4jyY6LMJAqWCdNq5ivNG4jGmboB9jyEFs0jwyHPznSvYVmmsu4fTwhf8QbOR-lpoSjVOrGK/s3936/DSC09754.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXF6apZG2wDqnQH2g_ImB1-4yBHCDnuNr0ZPM-Vx0b3WMqSe9h1gmWSBOi67RFSS9f358gHw-fTmiTaRUFW_hzyYS5L8Zos-985X94xJfNnC2dgw3Ux-NeP4jyY6LMJAqWCdNq5ivNG4jGmboB9jyEFs0jwyHPznSvYVmmsu4fTwhf8QbOR-lpoSjVOrGK/w640-h426/DSC09754.jpg" width="640" /></a></div>Then Uwe put the finishing touches with a generous amount of Kaviari Kristal caviar. The good thing was that the foam came with a good amount of acidity, which helped to both cut down on its richness as well as balancing the salinity of the caviar. This "egg on egg" dish was very enjoyable.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqbCjKeaDIvpATuVqZqzzKxXPqEXboZDzoFhPcCeA742hZAokhtUILuvMBEhvwKdJoMNqD4ELco4wQblF8xWankBjeEblJ3VM0J_fx9IQPiAknDCIp5XCz8-2VXgAwClRC6Hg06GzcOd2jqpuJdcjmYDqQY349-ZomJYyFKg4DXgjiwjwpnkY344xwZNk_/s3936/DSC09755.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqbCjKeaDIvpATuVqZqzzKxXPqEXboZDzoFhPcCeA742hZAokhtUILuvMBEhvwKdJoMNqD4ELco4wQblF8xWankBjeEblJ3VM0J_fx9IQPiAknDCIp5XCz8-2VXgAwClRC6Hg06GzcOd2jqpuJdcjmYDqQY349-ZomJYyFKg4DXgjiwjwpnkY344xwZNk_/w200-h133/DSC09755.jpg" width="200" /></a></div><b><i>Scallop : Scotland / Jerusalem artichoke / Vin Jaune</i></b> - the big scallop from the Isle of Mull in Scotland came pan-fried with a sauce made with sunchokes and <i>vin jaune</i>, and I gotta say I really, really loved that sauce! Just about the perfect balance between the acidity and richness. The chunks of sunchoke added some cruncy texture to the mix.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhll59A7ncRiQ3fDmJ6cyvv4N9L55oMq2g0U_nc3gMFoEqeRh8fMtsXqpRHBsQ9rz_Q7lKod026dj_BEO7ebyKfHhDhZhyphenhyphenMbrJLtDHdtGc4E4KvHDcmFrZCUBGkaR7GnUpjimr17vAyaUV_JZPRNA14F26oPkTTEQyIITQi1fTmJrqJsqwKcSz18V6Ko9zL/s4032/IMG_2063.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhll59A7ncRiQ3fDmJ6cyvv4N9L55oMq2g0U_nc3gMFoEqeRh8fMtsXqpRHBsQ9rz_Q7lKod026dj_BEO7ebyKfHhDhZhyphenhyphenMbrJLtDHdtGc4E4KvHDcmFrZCUBGkaR7GnUpjimr17vAyaUV_JZPRNA14F26oPkTTEQyIITQi1fTmJrqJsqwKcSz18V6Ko9zL/w640-h480/IMG_2063.jpg" width="640" /></a></div>Wa brought along these langoustines from Uwe's long-time supplier, and they're still moving... so per tradition I named them - Ingmar, Astrid, and Lars.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOZebiSA2eYKoHx2fV0fQ-K4VMigN1hFmvzxg2aqHQ2Ivupl-58iLGhm_xJa2gcA_fxGlIgDDJ991vs-3l-cgcsS8V45mG-dkDKrWyLUd9alzq3-TgSBq0jdeyibKWddipNIf8QPvXKQ-y4xBrM3ND23oAkrTo1trRGor9VjQBKFC5wPT36Ri1JDEi8-gD/s3936/DSC09756.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOZebiSA2eYKoHx2fV0fQ-K4VMigN1hFmvzxg2aqHQ2Ivupl-58iLGhm_xJa2gcA_fxGlIgDDJ991vs-3l-cgcsS8V45mG-dkDKrWyLUd9alzq3-TgSBq0jdeyibKWddipNIf8QPvXKQ-y4xBrM3ND23oAkrTo1trRGor9VjQBKFC5wPT36Ri1JDEi8-gD/w200-h133/DSC09756.jpg" width="200" /></a></div><b><i>Langoustine : Norway / flowers / kumquat</i></b> - the wonderful shellfish came topped with some puffed rice and a load of pretty, colorful flowers and micro greens, and we were asked to use our hands to dip it in the langoustine sauce. Wonderful execution with the perfect doneness. Also had a little wedge of kumquat from Yunnan where the pulp was replaced by a mousse.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHCSzhusC4dv9G2iATf_exd3AaAjilYhGaRSg-jr6IO4mzdn9lWlSVdaVP6b70zXBcSltp4mdOUYDDTzVFH7KoHtDCZR4T4g3hRsU6PgD8uwdnhDKP_-y5zK_YEoIHrUoloPzSDqW15TwzeuszFgdkKjmrqdS0tdsAp_90d3rmtwpihE8BiEigxuy3JB1w/s3936/DSC09759.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHCSzhusC4dv9G2iATf_exd3AaAjilYhGaRSg-jr6IO4mzdn9lWlSVdaVP6b70zXBcSltp4mdOUYDDTzVFH7KoHtDCZR4T4g3hRsU6PgD8uwdnhDKP_-y5zK_YEoIHrUoloPzSDqW15TwzeuszFgdkKjmrqdS0tdsAp_90d3rmtwpihE8BiEigxuy3JB1w/w640-h426/DSC09759.jpg" width="640" /></a></div><b><i>Morel : Yunnan / beef / garlic leaf</i></b> - the morel from Yunnan Province (雲南省) came with delicious garden peas "from Europe", as well as pasta that was shaped like a leaf and made with garlic leaves. Sadly the pasta didn't taste much like garlic leaves, or it would have been fantastic.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEK5eBVCRav4iWziMlMAT-nTnP9hr928zO7orbA5thsSezuGFqqZDYewzGgccDsRBPqqZk4fHmcVEJSAiC0TI8uZN9nGSretilLBYXRyPoOE4psJmEG2K-YBG-ig3lIfc3CgM_pMg38boyAjGTMtL8SKmf6pC4xikeqzPi0duViAVQ-x7gnhhSY23XPYoJ/s3936/DSC09760.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEK5eBVCRav4iWziMlMAT-nTnP9hr928zO7orbA5thsSezuGFqqZDYewzGgccDsRBPqqZk4fHmcVEJSAiC0TI8uZN9nGSretilLBYXRyPoOE4psJmEG2K-YBG-ig3lIfc3CgM_pMg38boyAjGTMtL8SKmf6pC4xikeqzPi0duViAVQ-x7gnhhSY23XPYoJ/w200-h133/DSC09760.jpg" width="200" /></a></div>[Using my Luke Skywalker voice] "Look at the size of that thing!" I had to put a dinner fork next to the morel to have a proper gauge of its size. Since Uwe also spooned some white foam around it, I chose to make an inappropriate joke about BB(x)...
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjalwDFgFaQnZKyoUHumoyu2Dtbr__Egit_WNDlXcXo1I56u-6LDD4qAOma1xlDJJbDi9xIU8FsL_cSfLfDG7S5jMx1JYbrJSkm2m64U8h8a4vW-_xTATlPlSU3UJHVCGrugqw_Uyti6mbNsbKo-SXaLwXOEKl910HwnXpuMPYcM2G2yqgzVBNkx-s-eozh/s3936/DSC09763.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjalwDFgFaQnZKyoUHumoyu2Dtbr__Egit_WNDlXcXo1I56u-6LDD4qAOma1xlDJJbDi9xIU8FsL_cSfLfDG7S5jMx1JYbrJSkm2m64U8h8a4vW-_xTATlPlSU3UJHVCGrugqw_Uyti6mbNsbKo-SXaLwXOEKl910HwnXpuMPYcM2G2yqgzVBNkx-s-eozh/w200-h133/DSC09763.jpg" width="200" /></a></div>The plump shroom was stuffed with shredded beef cheek, which was so tender, so rich, and left us with collagen on our lips. Of course, that truffled beef jus didn't hurt, either. This was so, so satisfying!
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji3FkG5kL6WVr-26_zHlcwkpI4cs3CPWCelFXwzr4BZCp9JEEphscEyqdt1htMxefYpGzyfbFIYd8hIu8jpjcTndci4zgOB1N_Z8hrnjNipx0AsKhm7O6t767jMshoiPReBb2bNhu_Wasc8-J0uf55DO7wh6itUvvJKrrUg8y_MBhzSegh4PQw0JssSuWF/s3820/DSC09757.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2547" data-original-width="3820" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji3FkG5kL6WVr-26_zHlcwkpI4cs3CPWCelFXwzr4BZCp9JEEphscEyqdt1htMxefYpGzyfbFIYd8hIu8jpjcTndci4zgOB1N_Z8hrnjNipx0AsKhm7O6t767jMshoiPReBb2bNhu_Wasc8-J0uf55DO7wh6itUvvJKrrUg8y_MBhzSegh4PQw0JssSuWF/w640-h426/DSC09757.jpg" width="640" /></a></div>We were presented with a duck. French, of course.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-R29ko1CNQRdGlapprHcoHKZKRXAlZh_VSOtQyjdh1vGal96n9yK1lpvCgA2HnieY0peGowr3vkRZUKjhVFyADr72iE4AtdO6BrA38jKfsHubyrwcWMTtNFhgx2-cmazyOnauWxvKoHzNgLgYpbMBTOlRM6MymGyqGJYyGgUZ6mEc0n4MBCmCfixIoyU/s3936/DSC09765.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-R29ko1CNQRdGlapprHcoHKZKRXAlZh_VSOtQyjdh1vGal96n9yK1lpvCgA2HnieY0peGowr3vkRZUKjhVFyADr72iE4AtdO6BrA38jKfsHubyrwcWMTtNFhgx2-cmazyOnauWxvKoHzNgLgYpbMBTOlRM6MymGyqGJYyGgUZ6mEc0n4MBCmCfixIoyU/w200-h133/DSC09765.jpg" width="200" /></a></div><b><i>Duck : France / dry aged / plum</i></b> - served with a lavender sauce and some Albuféra foam. The duck was pretty tasty, thanks to the fat from its skin.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8B_7mFyv0b3l6H8dyI47Cn-R1gA644TpzWQtVNkFhf7wpkInLKlVfFrQQw6vo3qy2l3tntHJadFS5w-tYFzCFRtk4Z8rmMWEoLH-3sHZJzCGr_m_l6k6BlP3IVz8qn7IYwZvAY_KjbWxF_ii5avW7wPTKwXu8LF0ENZ5ga5iTG_JEO_zD6vfsM2jf_vYA/s3936/DSC09768.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8B_7mFyv0b3l6H8dyI47Cn-R1gA644TpzWQtVNkFhf7wpkInLKlVfFrQQw6vo3qy2l3tntHJadFS5w-tYFzCFRtk4Z8rmMWEoLH-3sHZJzCGr_m_l6k6BlP3IVz8qn7IYwZvAY_KjbWxF_ii5avW7wPTKwXu8LF0ENZ5ga5iTG_JEO_zD6vfsM2jf_vYA/w200-h133/DSC09768.jpg" width="200" /></a></div>The cabbage ball came with some moist, shredded meat from the duck leg.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs22a4pfzv_kO1AV7aPL_fkqUOuaSFlcsa0HZrTSHu5i5hhjQXRLN7bNB4OvLd1QHFIOlKBRC1e6GA0BnP-nQu-6rZiLsP9cfOoSDi2i5xYXr5w-_dEchLxMaOPTE92gZIpU7BCvdeYELFLOU37CbuGFm-t0aNxhkASiqCHgG6XuntRqqVYaspGy9WwtdR/s3936/DSC09767.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs22a4pfzv_kO1AV7aPL_fkqUOuaSFlcsa0HZrTSHu5i5hhjQXRLN7bNB4OvLd1QHFIOlKBRC1e6GA0BnP-nQu-6rZiLsP9cfOoSDi2i5xYXr5w-_dEchLxMaOPTE92gZIpU7BCvdeYELFLOU37CbuGFm-t0aNxhkASiqCHgG6XuntRqqVYaspGy9WwtdR/w200-h133/DSC09767.jpg" width="200" /></a></div>The <i>croquette</i>, however, was a lot more dry inside.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7cPbMm48MppK_fJ7MT4n4ac7_pBVBpudBRW6jKSW5fxQGo-EIUsb60bOSZJWekIocZxD90nraxnr94Y9CsnSIRwTj9oBYFnamzdeIunYpm7-V1RjM8j9N7iMRNCjcua3bHHFLff2aGOOiUXE8OAs6sgNk4Kxuz11Wv3ell67fIqW5kPc4btYDrvwxwj9/s3936/DSC09769.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7cPbMm48MppK_fJ7MT4n4ac7_pBVBpudBRW6jKSW5fxQGo-EIUsb60bOSZJWekIocZxD90nraxnr94Y9CsnSIRwTj9oBYFnamzdeIunYpm7-V1RjM8j9N7iMRNCjcua3bHHFLff2aGOOiUXE8OAs6sgNk4Kxuz11Wv3ell67fIqW5kPc4btYDrvwxwj9/w200-h133/DSC09769.jpg" width="200" /></a></div><b><i>Lamb : French / artichoke / jus</i></b> - very tender lamb. Nice with a <i>duxelles</i> of sorts made with artichokes and pistachios.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>Then came a tablefull of desserts. Uwe definitely looks like he graduated from the Pierre Gagnaire school of desserts, putting out a whole spread of sweets that could be an entire meal themselves.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jbdOBw9f0WxNS6bC5KvfT2VNMnAREmbK79MjP7L8vHViHDr67Jph2oRmdEG0bUdlaXceq0o0dz9x8zxEfda_hcLDNP0G6nJ2VrXzK4SyWxfg9nCgueCKNP7NrYeKilFUOpe1PLVGi8OHaMPv7Ebm2xj3c2jFSSigayugYLttcs4pp3kLhDwGZbXBaHQS/s3936/DSC09774.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jbdOBw9f0WxNS6bC5KvfT2VNMnAREmbK79MjP7L8vHViHDr67Jph2oRmdEG0bUdlaXceq0o0dz9x8zxEfda_hcLDNP0G6nJ2VrXzK4SyWxfg9nCgueCKNP7NrYeKilFUOpe1PLVGi8OHaMPv7Ebm2xj3c2jFSSigayugYLttcs4pp3kLhDwGZbXBaHQS/w200-h133/DSC09774.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3gyd-gZTeBAKppVTmkQsNf43n_ByqFzD6ZgxMP6YAubVCkTewqBCF3jlpjXTXR36aFaReqvlQtUKiBV46MQmckKSuF45c6XegM3snRQ54pTbR800HoGbS0wZ78vjj3vl4A2AhwBBsxdYGQaFNo4T5LavQJJ7XX5dMeeEmERsntLND2lg2hop0dapijPHv/s3936/DSC09776.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3gyd-gZTeBAKppVTmkQsNf43n_ByqFzD6ZgxMP6YAubVCkTewqBCF3jlpjXTXR36aFaReqvlQtUKiBV46MQmckKSuF45c6XegM3snRQ54pTbR800HoGbS0wZ78vjj3vl4A2AhwBBsxdYGQaFNo4T5LavQJJ7XX5dMeeEmERsntLND2lg2hop0dapijPHv/w200-h133/DSC09776.jpg" width="200" /></a></div><b><i>Souffle : chocolate / rum / raisins</i></b> - the combination of rum raisin ice cream with chocolate soufflé, topped with rum raisin cream and shaved chocolate, was pretty damn good.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOVVZIu15lOO-2c2sCDvut7-XSmPdmPIYYXDZKnA5NmHyJ8kGk7a5eaV4CGmZ4BM19GfNh4KwijR7EZPKWl2Om6affrjXeA5f6I99ipuHOsywZblENjsPJRYJSNzcuVK86KJdtZ9DJkAxGygHfr2XVJVhjKIomXTEIs1gwaqxTFWAPGw7ak9IQcdkdozK/s3936/DSC09775.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOVVZIu15lOO-2c2sCDvut7-XSmPdmPIYYXDZKnA5NmHyJ8kGk7a5eaV4CGmZ4BM19GfNh4KwijR7EZPKWl2Om6affrjXeA5f6I99ipuHOsywZblENjsPJRYJSNzcuVK86KJdtZ9DJkAxGygHfr2XVJVhjKIomXTEIs1gwaqxTFWAPGw7ak9IQcdkdozK/w133-h200/DSC09775.jpg" width="133" /></a></div><b><i>Banana : Whisky wood / chocolate / caramel</i></b> - the ice cream was made with milk which had the flavors of a Jack Daniels barrel infused, while amazingly, the caramel was made from banana peel. The end result, though, was absolutely joyous.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxHnhFRAl-Ql8YGTQHM20LbR8jnEAmyDagoAbP0x9D9lzhX_PXUiwBR71LrFn807RQ_dRkaoMTRkWiR02ikdGCKeF7ML60aBhIpPiizrWySKWgRxIyV1REoxJ1PYyTCW76_h5t-6Qr9MRQiEZCTUCJ4UfkuA0r9hmsD1-NNB0Ckcdt_1jj7GZKIZez62Wr/s3936/DSC09777.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxHnhFRAl-Ql8YGTQHM20LbR8jnEAmyDagoAbP0x9D9lzhX_PXUiwBR71LrFn807RQ_dRkaoMTRkWiR02ikdGCKeF7ML60aBhIpPiizrWySKWgRxIyV1REoxJ1PYyTCW76_h5t-6Qr9MRQiEZCTUCJ4UfkuA0r9hmsD1-NNB0Ckcdt_1jj7GZKIZez62Wr/w200-h133/DSC09777.jpg" width="200" /></a></div><b><i>New Potaotes: coffee / white chocolate / soil</i></b> - this wouldn't be the first time we see "potatoes" in a dessert from Uwe.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy09HYWc5Xg8pJHZpqOsZ-YiWigZ0xNNbYa4qil0sfqUAkOzwiYuabDTQNu6f4Ih2Q42AN-0M4ity5Jg9tWYWSUkJrf7QmwJzXHxzvVJ5eC4xhXgTvUo2CnMClKZHrzaSDWd5x1zOJ_UYyRBFBWz8_dzSqQKmScXci1RRUatEzZeLc4J2hvtcuUPXm1TZV/s3936/DSC09779.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy09HYWc5Xg8pJHZpqOsZ-YiWigZ0xNNbYa4qil0sfqUAkOzwiYuabDTQNu6f4Ih2Q42AN-0M4ity5Jg9tWYWSUkJrf7QmwJzXHxzvVJ5eC4xhXgTvUo2CnMClKZHrzaSDWd5x1zOJ_UYyRBFBWz8_dzSqQKmScXci1RRUatEzZeLc4J2hvtcuUPXm1TZV/w200-h133/DSC09779.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNh_d36l0Ard1qKyYPSac5ZmoPK8ayH_PM73MBFt1tYDjGF_ZyZWlrd4aEdMFzPo5f-ZCNNEeD_vayOOfc4e1FC026EJsfUtAXsRjPkM1Gyr5urd_R0WMnsFrKD7olMOj7ftRqFum4d7NGQozA7ZUSvc6bUE3sCGtDIZ4ot_VqU73meHlGHk8xfFxLkIWq/s3936/DSC09782.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNh_d36l0Ard1qKyYPSac5ZmoPK8ayH_PM73MBFt1tYDjGF_ZyZWlrd4aEdMFzPo5f-ZCNNEeD_vayOOfc4e1FC026EJsfUtAXsRjPkM1Gyr5urd_R0WMnsFrKD7olMOj7ftRqFum4d7NGQozA7ZUSvc6bUE3sCGtDIZ4ot_VqU73meHlGHk8xfFxLkIWq/w200-h133/DSC09782.jpg" width="200" /></a></div>Plated with the "soil" this becomes a deconstructed tiramisu.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbtGIOA2fLhxdvgSS9kWYuls1_b5rFSh43ja0Mbe6HNeO089hzl2Op6_mJMRTTQanEnaklhnd41w91kglmoNtB2npbaObsqB_OgNw_gw9J_7j4mS1iEiSo3NHaoX6PviJQMK01kRXVzYJOgmcdYty4CmfZXqJQFR_WapcUg3QIXU9RLcEpkvWsKqH-Wvk/s3936/DSC09771.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbtGIOA2fLhxdvgSS9kWYuls1_b5rFSh43ja0Mbe6HNeO089hzl2Op6_mJMRTTQanEnaklhnd41w91kglmoNtB2npbaObsqB_OgNw_gw9J_7j4mS1iEiSo3NHaoX6PviJQMK01kRXVzYJOgmcdYty4CmfZXqJQFR_WapcUg3QIXU9RLcEpkvWsKqH-Wvk/w200-h133/DSC09771.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT0KYgXxnewgY2kqJrwIIcSbGMfLQibdhUD9WAAL0Gnhikt6aJgwKVX0jdvUXxtENbBrgAZtwIvEp4ItN0i1gPbE6Oy6n5L9kl8NhdR2siwvwW5tfDTDSb3tupeA-0Idine58mn6Olh_UbaB2-z5BJkKWh0GIgiUi9fbsBcWjXX9UmvGCOE6j7GjdMIuju/s3936/DSC09772.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT0KYgXxnewgY2kqJrwIIcSbGMfLQibdhUD9WAAL0Gnhikt6aJgwKVX0jdvUXxtENbBrgAZtwIvEp4ItN0i1gPbE6Oy6n5L9kl8NhdR2siwvwW5tfDTDSb3tupeA-0Idine58mn6Olh_UbaB2-z5BJkKWh0GIgiUi9fbsBcWjXX9UmvGCOE6j7GjdMIuju/w200-h133/DSC09772.jpg" width="200" /></a></div><b><i>Chestnut : tart / mandarin / meringue</i></b> - the little chestnuts were made with chocolate shell with ice cream inside, and served with a chestnut tart with Japanesse <i>mikan (蜜柑)</i> topped with meringue.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>Finally, some <i><b>petits fours</b></i>:
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN6LNyisgpIh11-MaSy0rT320OWBscEWIilGwoC-cF0Ud-KzzBxJfFur15RFhLXRMtG-Nkr-b-3VVkHcAaJRyj0cM2flNVvXesCo8j5M7VFVNrKwXw0DYrb81VCYhDvtuBfgKIKMa6lTnKdas5jFbjzlB4PL8bqeAy1s-NFiidG-HYbanHkFI7_hVSwFyg/s3936/DSC09780.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN6LNyisgpIh11-MaSy0rT320OWBscEWIilGwoC-cF0Ud-KzzBxJfFur15RFhLXRMtG-Nkr-b-3VVkHcAaJRyj0cM2flNVvXesCo8j5M7VFVNrKwXw0DYrb81VCYhDvtuBfgKIKMa6lTnKdas5jFbjzlB4PL8bqeAy1s-NFiidG-HYbanHkFI7_hVSwFyg/w200-h133/DSC09780.jpg" width="200" /></a></div><b><i>Almond orange cake</i></b>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggzm2UriSC3QKgFmjEL-iMVywBtyEwPgK9C3syWCfva4OtsOESJDYQLJBHHP8fhJjByY6SFgs7tO7gFmlxH99cUHTvdZD6YiuJAwPhGxkvbMPryApiDizwmL3HOhvJL05weNvE5xMY9PT1y6TNZ3qsZS3goa-Cr7h688ylzxcshI1n6OunT586MUHTfuiD/s3936/DSC09781.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggzm2UriSC3QKgFmjEL-iMVywBtyEwPgK9C3syWCfva4OtsOESJDYQLJBHHP8fhJjByY6SFgs7tO7gFmlxH99cUHTvdZD6YiuJAwPhGxkvbMPryApiDizwmL3HOhvJL05weNvE5xMY9PT1y6TNZ3qsZS3goa-Cr7h688ylzxcshI1n6OunT586MUHTfuiD/w200-h133/DSC09781.jpg" width="200" /></a></div><b><i>Hazelnut chocolate tart</i></b>
<p></p><div class="separator" style="clear: both; text-align: left;"></div>The Great One and I survived, but barely. This was a ridiculously long lunch with entirely too much food, but as Uwe said to the Great One, he only gets one chance with her every three years (not true!) so...
Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-227935017432867819.post-14640976832272711072024-02-21T22:49:00.431+08:002024-02-25T10:30:40.302+08:00IzaHakkaIt's been some time since we were last at <i><b>UZA by Nikushou</b></i>, and we had been thinking of returning to support RAW Yeah. When he told us last week that they would be doing a collaboration with Brother Hon of <i><b>Sun Hon Kee Restaurant (新漢記)</b></i> - a restaurant which ranks near the top of Foursheets' favorites list - it took me all of 2 seconds to ask him to save us two seats. There was no chance of us missing out on this special event!
<p></p>We were seated at the counter around the open kitchen, which afforded Foursheets a good view as Brother Hon worked his magic in a small kitchen that he's unfamiliar with. This was really a lot of fun, and I'd been drooling since I got a glimpse of the menu before we even arrived.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxf1b-sep3q4agf46KgoFTHKIgt20vYy5gc15K5L1ktcQ-25fy5z0pLdRl7-N5fvYbZcrHWa1te8V3rl8JfbBDQUOcg2EhFxyFDowJVJ9pap6c28eAMa-ofY15cq0kPrDsL_k83NHCOueUwsXzni4nGZcZOTrI_in4gWbK4K4EMy_M-aFo6SFh8jFxd8cE/s3936/DSC00144.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxf1b-sep3q4agf46KgoFTHKIgt20vYy5gc15K5L1ktcQ-25fy5z0pLdRl7-N5fvYbZcrHWa1te8V3rl8JfbBDQUOcg2EhFxyFDowJVJ9pap6c28eAMa-ofY15cq0kPrDsL_k83NHCOueUwsXzni4nGZcZOTrI_in4gWbK4K4EMy_M-aFo6SFh8jFxd8cE/w640-h426/DSC00144.jpg" width="640" /></a></div><b><i>Male and female snow crab (松葉蟹 x 香箱蟹)</i></b> - it made total sense for the meal to kick off with this delicacy. As the season for catching female Japanese snow crabs (香箱蟹) for most Japanese prefectures have already finished, these came from Hokkaido. Always feel privileged whenever I see this in front of me, and I love how tasty Japanese snow crab meat gets!<span><a name='more'></a></span>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XUfMedgLWTSLnJ7pwmmJONb8kbXEfWsE3NsIfIfRDXLM4gzAaYQzYG64z3O64eRw3kg1j5s7vtKVtOAbZdMpdHpZVAgGR78AKMr8GeCP1oSH3XoDi266Rrolar_g8A3ph01TAltI2zuqusPNjrUIKAUjEnzWKWeC-KJqfKTARmk7rhCdUVS4a7ywj8ZX/s3936/DSC00146.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XUfMedgLWTSLnJ7pwmmJONb8kbXEfWsE3NsIfIfRDXLM4gzAaYQzYG64z3O64eRw3kg1j5s7vtKVtOAbZdMpdHpZVAgGR78AKMr8GeCP1oSH3XoDi266Rrolar_g8A3ph01TAltI2zuqusPNjrUIKAUjEnzWKWeC-KJqfKTARmk7rhCdUVS4a7ywj8ZX/w200-h133/DSC00146.jpg" width="200" /></a></div><b><i>Chargrilled unagi from Hamanako (白燒濱名湖鰻)</i></b> - tonight the skin side was very crispy but seemed more charred than usual, and the bitterness showed. The eel from Lake Hamana (浜名湖), of course, is always nice.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg66lOu0aavUh1OwnTlZwaDxG_D2Eudt5BKePkiOJfv9V1tK0idYdnfJtkycVsdVY8QTB2vDUoskJFl76dGhxvgc5kOLPD2wTT8aKfqQdDqRbHQ4Pyv6NZCnduvPn5JDIcbo6l1yO9L5AvL1pmMh1J9y81HjCCLrnz_Lxn7eiEEc7TE9Hhf6F8H9Q1e6Bv0/s3936/DSC00147.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg66lOu0aavUh1OwnTlZwaDxG_D2Eudt5BKePkiOJfv9V1tK0idYdnfJtkycVsdVY8QTB2vDUoskJFl76dGhxvgc5kOLPD2wTT8aKfqQdDqRbHQ4Pyv6NZCnduvPn5JDIcbo6l1yO9L5AvL1pmMh1J9y81HjCCLrnz_Lxn7eiEEc7TE9Hhf6F8H9Q1e6Bv0/w200-h133/DSC00147.jpg" width="200" /></a></div><b><i>Konagai oyster (小長井牡蠣)</i></b> - fatty and creamy oyster from Nagasaki Prefecture (長崎県).
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkSEQRS29KsPDjAouplSHK4d9BsNnOqqFmQkBOJkWXiYqpffCd2O6KCpfSFbrOfkyKfvpNBNTdPhrR_MlnY4Crm9o9v9zrKYo7WrO6Eo9SnG44DjRI8iexOEv8DA8Y3LMaSTRNydm9cBEY7YkDZ2dQ1tls1MmauEwCVdtU6vJerqPdFN-0hXZQU9DLFEkH/s3936/DSC00148.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkSEQRS29KsPDjAouplSHK4d9BsNnOqqFmQkBOJkWXiYqpffCd2O6KCpfSFbrOfkyKfvpNBNTdPhrR_MlnY4Crm9o9v9zrKYo7WrO6Eo9SnG44DjRI8iexOEv8DA8Y3LMaSTRNydm9cBEY7YkDZ2dQ1tls1MmauEwCVdtU6vJerqPdFN-0hXZQU9DLFEkH/w200-h133/DSC00148.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqnr9iwOFY_f8liQfmbXo769Nu6NJ2O9H4YuL9Xn-069UbkX2J06KQHbpnjVAEwrKB8ZoKZncK3SNr6pXDy5WG7iVVKOLCJY5FuCQlr-hSNyyxc0MT95WojaVJCqOLAy_yo38h2daqsgU3vjHwagGdfayRNMe5TKE8REic37o-J6vwGdU3oO8MxA-PSnFF/s3936/DSC00149.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqnr9iwOFY_f8liQfmbXo769Nu6NJ2O9H4YuL9Xn-069UbkX2J06KQHbpnjVAEwrKB8ZoKZncK3SNr6pXDy5WG7iVVKOLCJY5FuCQlr-hSNyyxc0MT95WojaVJCqOLAy_yo38h2daqsgU3vjHwagGdfayRNMe5TKE8REic37o-J6vwGdU3oO8MxA-PSnFF/w200-h133/DSC00149.jpg" width="200" /></a></div><b><i>Kan-buri and baby tuna sashimi with hana-wasabi (寒鰤 稚鮪 花山葵)</i></b> - yellowtail (鰤) is best in the winter, when they're more fatty. I normally don't eat (bluefin) tuna but... I didn't want to make a fuss tonight... so I dutifully enjoyed the 10-kg young Pacific bluefin tuna (メジマグロ).
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjspU4p3hwFuUxQ32gG3h0yz6_y6Ni94shTrXUuhU8kHM_Dt8IQxm14_mUY7B4OuOTaumEaboUw2Sr9B4U6wNXaeBenGMW8KQi9t-5w_3YC4GZNGhn4OiMEwBZ-X7X43jqMIcwC4kaUAm53DPVaTsVu5DuQcd-o-gyTxRXhMZnPThAATFfKsI89Q_bfZTFD/s3936/DSC00151.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjspU4p3hwFuUxQ32gG3h0yz6_y6Ni94shTrXUuhU8kHM_Dt8IQxm14_mUY7B4OuOTaumEaboUw2Sr9B4U6wNXaeBenGMW8KQi9t-5w_3YC4GZNGhn4OiMEwBZ-X7X43jqMIcwC4kaUAm53DPVaTsVu5DuQcd-o-gyTxRXhMZnPThAATFfKsI89Q_bfZTFD/w640-h426/DSC00151.jpg" width="640" /></a></div><b><i>Live baby squid in soy sauce (醬油鮮活珍珠吊筒)</i></b> - these baby squid, which were supposedly live-caught bigfin reef squid (アオリイカ), were just so, sooooo tender and fresh. Served with a drizzle of light soy sauce (生抽) to highlight the sweetness, along with some blanched Chinese chive flowers (韭菜花). I could eat 2 plates of this myself. Probably more.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJ57tXUCaelFNKaiWD60fe1D6vccwnHmxdbWrQKVQlJbXhjCQNpLKZU4-dsBBZhk3kt4dtq72GZoEpV8t4j3kshBZ1ogXKovVY7TQQrRr_Ecx2XMcCM8hhoJGVDu2-4AhbcBo63zoEoSFFMMJsUy_7kWfAhGV02YaZv-rezjDrVsEmttNQt_vEIxDpUeV/s3936/DSC00153.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJ57tXUCaelFNKaiWD60fe1D6vccwnHmxdbWrQKVQlJbXhjCQNpLKZU4-dsBBZhk3kt4dtq72GZoEpV8t4j3kshBZ1ogXKovVY7TQQrRr_Ecx2XMcCM8hhoJGVDu2-4AhbcBo63zoEoSFFMMJsUy_7kWfAhGV02YaZv-rezjDrVsEmttNQt_vEIxDpUeV/w200-h133/DSC00153.jpg" width="200" /></a></div><b><i>Chargrilled asparagus, Shizuoka tomato, miso (燒蘆筍 靜岡番茄 粒味噌)</i></b> - the Amela tomatoes (アメーラトマト) were very sweet, as expected. Served with some <i>togarashi moromi miso (唐辛子 もろみ味噌)</i> on the side.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHkfv-IEqAlsFQ5XBYrHvloSJbsieMIVT-1DwlUVz5nmz2Qg_k7nE14HYEdebRJdDanfQhoVfrbrpSCvBH29wPo9y-CFCpkBC2KuxSf7Ssr47TUQls0bV4ht4uXn2CB807zmu6ylbZrTFtaR8bnJIlBAShQvLSPIIw7xPv3PWljt4pWKykCUNHUKzuVK5C/s3936/DSC00154.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHkfv-IEqAlsFQ5XBYrHvloSJbsieMIVT-1DwlUVz5nmz2Qg_k7nE14HYEdebRJdDanfQhoVfrbrpSCvBH29wPo9y-CFCpkBC2KuxSf7Ssr47TUQls0bV4ht4uXn2CB807zmu6ylbZrTFtaR8bnJIlBAShQvLSPIIw7xPv3PWljt4pWKykCUNHUKzuVK5C/w200-h133/DSC00154.jpg" width="200" /></a></div><b><i>Semi-dried oyster and dried hotaru-ika in yuzu honey (柚子蜜金蠔 配 燒螢光魷魚乾)</i></b> - THIS was really interesting. The usual "golden oyster (金蠔) is much more moist than we expected, although they've seen some heat from the flames and the edges have become a little crisp. They were served with some <i>yuzu</i> honey - the kind that comes in big jars and made into sweet drinks with water - to add fruity sweetness to them. Firefly squid (螢烏賊) have been dried and grilled until crunchy, and this concentrated their flavors even more than usual. Finally, we have some cured Chinese sausage - whose flavors were also pretty strong. Overall this dish really packed a punch.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hQKIJdyWFSm8lDbtxXEAGlHxRM1bL1zMffzWcXZfIP4joH7GQT9UA13PsMQ3tS0SvT-HPwJJpQVfcvWLo2GGPd9EAT9Fs8qnVk9Ppw7I_k-H7ipdytt_CtzHCvcwZMQuzbJ1oo-X8oyOfLa-KUKVZFmDqxwo-VVQGoqU4DBT7sQXhlBUzcQRjxUM2wgs/s3936/DSC00156.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hQKIJdyWFSm8lDbtxXEAGlHxRM1bL1zMffzWcXZfIP4joH7GQT9UA13PsMQ3tS0SvT-HPwJJpQVfcvWLo2GGPd9EAT9Fs8qnVk9Ppw7I_k-H7ipdytt_CtzHCvcwZMQuzbJ1oo-X8oyOfLa-KUKVZFmDqxwo-VVQGoqU4DBT7sQXhlBUzcQRjxUM2wgs/s320/DSC00156.jpg" width="320" /></a></div><b><i>Deep fried prawn soufflé and shrimp paste marinated pork (炸蝦棗 配 蝦醬骨)</i></b> - these were <i>"soufflé"</i> because they were made with nothing more than prawn and egg whites, and certainly tasted very fluffy and bouncy after deep-frying like <i>satsuma-age (さつま揚げ)</i> or Taiwanese 甜不辣. Meanwhile the deep-fried pork chops were so fatty and juicy in addition to being crispy outside, and thanks to the shrimp paste marinade, the flavors were just incredible. Foursheets was in seventh heaven.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW56cyoAp1Y2pypc2ml8gJcwGdf2MkDzVS6WhD34WKnOXnvey64VQU1RMUngi5S_u0CodPrdoOU0ZqtJGR0eEd2c8wNVEsv_CAGp4GJhHImOrW8JffOQRU_SpfBNhP2JYNdZCcUMrdLHP7BqrMqklcwcT7irtpJjgwkoMMzGVINGxXgwHkUn6jkyyFLjuo/s3936/DSC00159.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW56cyoAp1Y2pypc2ml8gJcwGdf2MkDzVS6WhD34WKnOXnvey64VQU1RMUngi5S_u0CodPrdoOU0ZqtJGR0eEd2c8wNVEsv_CAGp4GJhHImOrW8JffOQRU_SpfBNhP2JYNdZCcUMrdLHP7BqrMqklcwcT7irtpJjgwkoMMzGVINGxXgwHkUn6jkyyFLjuo/w200-h133/DSC00159.jpg" width="200" /></a></div><b><i>Bamboo shoots with dried shrimp roe (蝦子冬筍)</i></b> - I do love it when winter bamboo shoots are covered in shrimp roe. So tasty.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXSXoccKi4AnLxUDKaWb4ZMJAwQKBfRsTOEozDjaYirCsWGPbWPz_OIz5KwsPcA7zbVKDjoK3tpUzAFzaR64CqKK5FuMlqEfTmU-FucPflFxSb4_CT_qDE-iLORJ7W7Xnd4Hh8T1mQ3zuPuBnDNJIxSTKydctlL06Lsy3kGx3yq0GlTtCKDUuz-8mvMlmy/s3936/DSC00161.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXSXoccKi4AnLxUDKaWb4ZMJAwQKBfRsTOEozDjaYirCsWGPbWPz_OIz5KwsPcA7zbVKDjoK3tpUzAFzaR64CqKK5FuMlqEfTmU-FucPflFxSb4_CT_qDE-iLORJ7W7Xnd4Hh8T1mQ3zuPuBnDNJIxSTKydctlL06Lsy3kGx3yq0GlTtCKDUuz-8mvMlmy/w640-h426/DSC00161.jpg" width="640" /></a></div><b><i>UZA chicken karaage (UZA雞唐揚)</i></b> - here comes the signature dish of the restaurant... FRIED CHICKEN!
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwYPiQygjKTIoWSEyPlwjzqphYrIr8wI5I6e96CiYDfAsPxv2mgmlmlXM3HqsL5xLikMSZ5eknoFdyZkRrZPChABWWPqxr8oiUrC1qqcQlElTwBNnPo0mAM3_XCUmn6xYEcPv2G_y-dO-jR6plKbfGcrOiqSupoYGCsrWuOoJU7cRALqjCkzReh1l7t1si/s3936/DSC00162.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwYPiQygjKTIoWSEyPlwjzqphYrIr8wI5I6e96CiYDfAsPxv2mgmlmlXM3HqsL5xLikMSZ5eknoFdyZkRrZPChABWWPqxr8oiUrC1qqcQlElTwBNnPo0mAM3_XCUmn6xYEcPv2G_y-dO-jR6plKbfGcrOiqSupoYGCsrWuOoJU7cRALqjCkzReh1l7t1si/w200-h133/DSC00162.jpg" width="200" /></a></div>There was a period when the execution of the chicken wasn't consistent, but it seems like that problem has been solved. I was pretty happy to be able to chomp down on a few pieces, together with either the signature <i>mala (麻辣)</i> chicken liver sauce or the grated radish (大根おろし).
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT6Z7lROFFeIvvjbgAoic0PnXJ11ciDkypVc_q-_2H9Ykw7xdT-NpBrnCraC5elI-l0Tvr-OuEyerlj0iX_s1rdaOe6zD00pD-tNGDCPHIsHQJ2M7VSlclCHDMYX-EXnFyrMLYhhkRot4lYirjUYYy8YdBFwWciSN1W0j7YTQwT781OcL4TJ8H6eOb6bKt/s3936/DSC00163.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT6Z7lROFFeIvvjbgAoic0PnXJ11ciDkypVc_q-_2H9Ykw7xdT-NpBrnCraC5elI-l0Tvr-OuEyerlj0iX_s1rdaOe6zD00pD-tNGDCPHIsHQJ2M7VSlclCHDMYX-EXnFyrMLYhhkRot4lYirjUYYy8YdBFwWciSN1W0j7YTQwT781OcL4TJ8H6eOb6bKt/w200-h133/DSC00163.jpg" width="200" /></a></div><b><i>Fruit celery and baby zuchini (水果芹 配 青瓜苗)</i></b> - both the celery and cucumber flowers tasted very clean and pure, but the fermented soy bean sauce was damn salty.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQxVrKmjqkvud2YRb8PdJjp92T82C_F_MGt0LEidwL7VCkPZ7N76mWym7beuUCffe2P7HHUYqASrkbLwB-VayHfcZrPHvwc0ivPS2DziqynEqEtNEaqdJu01dBI4kNC4y1Y1fFh-MD3Onlw3-r7ir6G7DpCD2CHON3b668K2I5o9wjk3W8NbPGBUbCcgzD/s3936/DSC09727.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQxVrKmjqkvud2YRb8PdJjp92T82C_F_MGt0LEidwL7VCkPZ7N76mWym7beuUCffe2P7HHUYqASrkbLwB-VayHfcZrPHvwc0ivPS2DziqynEqEtNEaqdJu01dBI4kNC4y1Y1fFh-MD3Onlw3-r7ir6G7DpCD2CHON3b668K2I5o9wjk3W8NbPGBUbCcgzD/w640-h426/DSC09727.jpg" width="640" /></a></div><b><i>Crispy pork belly in handmade shrimp paste (自家製蝦膏蒸玻璃肉)</i></b> - YEAH, BABY! Slices of fatty pork belly topped with that amazing housemade shrimp paste, then we've also got slices of blanched cuttlefish with a wonderful springy texture. All over a nice bowl of steamed rice... which I dutifully finished.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjknZMzDbPtMn8ZZyAT1_tgwQMk5BCwrG9jBiFAelUMKe60FnzBh435tHpJY7dNSgajC9Cj5RDiV6ZUub78BxBQy90m0cFR8AtK6ZX5ljZoJ5JK62HhjKGn58Mu34Lkd6k8S3LXfCYncuc221OWakCls4IJWMAspObQ8MoPTz7QbetWpdBUmkheXGOVQWjq/s3936/DSC09728.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjknZMzDbPtMn8ZZyAT1_tgwQMk5BCwrG9jBiFAelUMKe60FnzBh435tHpJY7dNSgajC9Cj5RDiV6ZUub78BxBQy90m0cFR8AtK6ZX5ljZoJ5JK62HhjKGn58Mu34Lkd6k8S3LXfCYncuc221OWakCls4IJWMAspObQ8MoPTz7QbetWpdBUmkheXGOVQWjq/w200-h133/DSC09728.jpg" width="200" /></a></div><b><i>Cold served mapotofu (冷麻婆豆腐)</i></b> - this was pretty mild, and nowhere near the level of numbing or spicy heat I was expecting.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufPZJo_EYgHxYRgt-oqW5_BaBLnFn35S0q0rd1d0Mzux4qNJxxYkGS97vZWVBlhEiH7UHoVksrDBjg57oJTUD_KKZJiYpojhZjccQLl1h8s8To-BspDfZFj2NO98PT0mRI2Zf5BmDUydlb3-F4_rXOxYBPkvIJE8Fox51eCkPaZDxVVwgLsMO-dB-PJvv/s3936/DSC09729.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufPZJo_EYgHxYRgt-oqW5_BaBLnFn35S0q0rd1d0Mzux4qNJxxYkGS97vZWVBlhEiH7UHoVksrDBjg57oJTUD_KKZJiYpojhZjccQLl1h8s8To-BspDfZFj2NO98PT0mRI2Zf5BmDUydlb3-F4_rXOxYBPkvIJE8Fox51eCkPaZDxVVwgLsMO-dB-PJvv/w200-h133/DSC09729.jpg" width="200" /></a></div><b><i>Shrimp paste marinated pork (蝦醬骨)</i></b> - there seemed to be some extra pork lying around so we were given a second serving... this time with a dab of shrimp paste on top to make sure we got all of the flavors. Can you say "FUCK YEAH", boys and girls?
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8AT8ujRg7S1Klr15Qla26eScZvaDj1ha7GBQHojg_wwvkqEyhws5Cr379a2RDyKunD8yKr0qzhPXRfnOFNZZmT5Lf_G3NW64iWWH3Cw_i3h_tWr_RBXf0-4aGyZmTHBYm-WiUpoxL6nxdvrstgxTtLkXk-gmvyXD_M-Uyo7B8n853GcEDBAUR7YlYpHAw/s3936/DSC09731.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8AT8ujRg7S1Klr15Qla26eScZvaDj1ha7GBQHojg_wwvkqEyhws5Cr379a2RDyKunD8yKr0qzhPXRfnOFNZZmT5Lf_G3NW64iWWH3Cw_i3h_tWr_RBXf0-4aGyZmTHBYm-WiUpoxL6nxdvrstgxTtLkXk-gmvyXD_M-Uyo7B8n853GcEDBAUR7YlYpHAw/w640-h426/DSC09731.jpg" width="640" /></a></div><b><i>Mala handmade noodles with beef brisket cartilage and pork liver (麻辣牛胸爽黃沙豬肝伴手製麵)</i></b> - the flat noodles that had been tossed with <i>mala</i> sauce were topped with some thin slices of beef sternum cartilage (牛胸爽 or 牛白) - which has this amazing crunch once it's been quickly blanched. We also had big slices of pig's liver, but these were the most prized fatty liver (黃沙膶) - or as RAW Yeah described: "sick liver." Soooooo delicious. All of it.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv65Nm_IgRQD0zLJiB9XMThkd0CcmuQtkY5PS5V0TYeGD0rIVOvr8L_Q8aqVA3BJa32sozJhP6Z63PICBKzMWj4ATXmj4hADF9CqpU6y7Agjtyws7QaRNw6yGnwsutZ_plSrDllfVYmY6kA6zCm7mHv4rYFukWTxs1oyQZ8yGgYSZ5ghOcVUbaDHbPiQWC/s3936/DSC09733.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv65Nm_IgRQD0zLJiB9XMThkd0CcmuQtkY5PS5V0TYeGD0rIVOvr8L_Q8aqVA3BJa32sozJhP6Z63PICBKzMWj4ATXmj4hADF9CqpU6y7Agjtyws7QaRNw6yGnwsutZ_plSrDllfVYmY6kA6zCm7mHv4rYFukWTxs1oyQZ8yGgYSZ5ghOcVUbaDHbPiQWC/w200-h133/DSC09733.jpg" width="200" /></a></div><b><i>Miso soup (赤味噌湯)</i></b>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRT4yuLpheNsrwUtITfL1JWE9M_XbaWvzvVNwLRcHMY9DUSnrCyrfgy40EWE-dUU1q6wnuaiQFk5GAApg9t9t9mk8KuimMxQYIQuWInSSZWZXXTjtKk5oKkT2tvvD4zaep-O_aTiqYJA7egxUxQmr9tbAgo2otADX1rVhg5Z9tbVUxuBQQidefq_7jAAnT/s3936/DSC09735.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRT4yuLpheNsrwUtITfL1JWE9M_XbaWvzvVNwLRcHMY9DUSnrCyrfgy40EWE-dUU1q6wnuaiQFk5GAApg9t9t9mk8KuimMxQYIQuWInSSZWZXXTjtKk5oKkT2tvvD4zaep-O_aTiqYJA7egxUxQmr9tbAgo2otADX1rVhg5Z9tbVUxuBQQidefq_7jAAnT/w200-h133/DSC09735.jpg" width="200" /></a></div><b><i>Handmade water chestnut cake (煎手工馬蹄糕)</i></b> - we each got a tiny little slice, but this was homemade by RAW Yeah and his mom. Texture was softer and didn't feel as "commercial" as the ones I bring home to mom from <i><b>Fook Lam Moon (福臨門)</b></i>, and definitely not as sweet.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>We took some sake from the restaurant's list instead of BYO tonight:
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfgdPdDIAkm_6qiW4U078L_N_a21rdIl63l0YNDawr3azqWgNy8FSOS1dUv8GPDM2Ngbr8har24G_QlV3pBj252PC5eyZS0IK7S9xhw-xg4SD2z46nqSTMz4hUSfDiADqEGRxSW8cRb5FzdKlLm6wqkngPHv01TJVwxcKSSTrlRDY5d3JPm0_K8ybMJY/s3936/DSC00157.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfgdPdDIAkm_6qiW4U078L_N_a21rdIl63l0YNDawr3azqWgNy8FSOS1dUv8GPDM2Ngbr8har24G_QlV3pBj252PC5eyZS0IK7S9xhw-xg4SD2z46nqSTMz4hUSfDiADqEGRxSW8cRb5FzdKlLm6wqkngPHv01TJVwxcKSSTrlRDY5d3JPm0_K8ybMJY/w133-h200/DSC00157.jpg" width="133" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8cqxO5h3mzHaXXFhI3ygqd2McASoQBSyDd39PiXShuJAKaqdSwk0h1bwfLNxU79QpA11NA6F2dqegnfHT11nQSDCvrNUXwaU4sF-NumCrRoZFdeIKD4rebI5ZCRhku-7dwfsEVHpW-_ArSFpqF4yUzRq3eNYNXEv3j9WzzvGsbI-xFeViNNXxZL5uZtQ/s3936/DSC00158.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8cqxO5h3mzHaXXFhI3ygqd2McASoQBSyDd39PiXShuJAKaqdSwk0h1bwfLNxU79QpA11NA6F2dqegnfHT11nQSDCvrNUXwaU4sF-NumCrRoZFdeIKD4rebI5ZCRhku-7dwfsEVHpW-_ArSFpqF4yUzRq3eNYNXEv3j9WzzvGsbI-xFeViNNXxZL5uZtQ/w133-h200/DSC00158.jpg" width="133" /></a></div><i><b>Isojiman Junmai Ginjo (磯自慢 純米吟醸)</b>, 2023</i> - seimaibuai of 55%. Very nicely balanced between a soft attack with a hint of sweetness, which then turned a tiny bit dry on the palate. Classic banana notes on the nose.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8l2ft63IOUPi5uwbc_mRZOFkazSTj7WDs3eP5mh6AjiEbeuZzIdOVs6ovbPY7Pz-SsycH0d6uddJ5c8PUa_14KOtf0fS9MvN9TjcL6uhV6Soyuaz972RQlOKeSMfOBDhonXHWbZeNdzKDLrx-J4dfr1HtARAJZW3yPZBgwKZM3Hf-m2zCoyqWvZZAEGs/s3733/DSC00164.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3733" data-original-width="2489" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8l2ft63IOUPi5uwbc_mRZOFkazSTj7WDs3eP5mh6AjiEbeuZzIdOVs6ovbPY7Pz-SsycH0d6uddJ5c8PUa_14KOtf0fS9MvN9TjcL6uhV6Soyuaz972RQlOKeSMfOBDhonXHWbZeNdzKDLrx-J4dfr1HtARAJZW3yPZBgwKZM3Hf-m2zCoyqWvZZAEGs/w133-h200/DSC00164.jpg" width="133" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOLt-4KvOl-oIZDD5aKh5P1jIb8phhca9ERzHERDonh3VZev1YLaZz5cCaTmZ2nBvLVRZqN1esxZ_UXWsTLc78vQp89xKvBP7wgjedtVyI7d9vAuiz6icNV4ZY60Mhy-rYSVcOk23bSMn4Qzp2-Z5e0obX97qCR-psbNpocHJScM2nPNSAv_-Mwpxzp2s/s3733/DSC09725.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3733" data-original-width="2489" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOLt-4KvOl-oIZDD5aKh5P1jIb8phhca9ERzHERDonh3VZev1YLaZz5cCaTmZ2nBvLVRZqN1esxZ_UXWsTLc78vQp89xKvBP7wgjedtVyI7d9vAuiz6icNV4ZY60Mhy-rYSVcOk23bSMn4Qzp2-Z5e0obX97qCR-psbNpocHJScM2nPNSAv_-Mwpxzp2s/w133-h200/DSC09725.jpg" width="133" /></a></div><i><b>Sharaku Junmai Ginjo Origarami (寫楽 純米吟醸 おりがらみ)</b>, R5BY</i> - very lightly cloudy, and slightly sweet on the palate.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>This was such a happy evening, especially for Foursheets. We definitely look forward to the next one!Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com1tag:blogger.com,1999:blog-227935017432867819.post-80217272625850163582024-02-15T23:14:00.242+08:002024-02-19T15:26:26.985+08:00A feast for JuveIt's our last night in Taiwan on this trip as we wind down our lunar new year break, and it just happens that Juve Fan has decided to come to town for a short break. When he initially asked me for recommendations of where to eat in my hometown, the criteria were "local food no bullshit". Well... most of the decent Taiwanese places which have been around don't do any bullshit - food is straightforward and honest. After discussing with Little Rabbit and taking into consideration that our friend would be landing just hours before dinner, we eventually settled on <i><b>Maoyuan Restaurant (茂園餐廳)</b></i>, an old favorite from my days working in Taipei.
<p></p>I also extended an invitation to Scubagolfer, whose writing I've been following for more than a decade. This would be the first time for us to actually meet in person. So exciting!
<p></p>Little Rabbit got us booked into a private room, but I gotta say it's kinda small and claustrophobic... I do understand, though, that it's the first day back in operation after lunar new year for many restaurants, so we just have to live with it. I was happy that I didn't have to do the ordering tonight, although it's pretty much the usual stuff...
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-4Xqzz8dDXzex-KJXX3fhPvdqPJtH8tGhyNDZOdUIxiu4z8vHG5Uw8qrshjmtndje-gUOnVSLFYtbK4F094uU7C40ECFk8culOq83fRWWZE7bYEjjYTsDMvV9Wv5929eyOIsul73Je25ygVOaZRqN2gMKm6dFwQh1V8jb0WrtA84NZjnPynV4vUwaSh8/s3936/DSC00109.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-4Xqzz8dDXzex-KJXX3fhPvdqPJtH8tGhyNDZOdUIxiu4z8vHG5Uw8qrshjmtndje-gUOnVSLFYtbK4F094uU7C40ECFk8culOq83fRWWZE7bYEjjYTsDMvV9Wv5929eyOIsul73Je25ygVOaZRqN2gMKm6dFwQh1V8jb0WrtA84NZjnPynV4vUwaSh8/w640-h426/DSC00109.jpg" width="640" /></a></div><b><i>Buddha jumps over the wall (佛跳牆)</i></b> - had to do this since it's still lunar new year. Glad they don't do it with chicken testicles like <a href="https://www.diarygrowingboy.com/2016/06/the-great-ones-taiwan-tour-day-2-no.html">that other famous place</a>... <span><a name='more'></a></span><p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVnKECslH3KqQbY3cFerrCEUVAxAWgrQnxr3J7xdqipOeyF5w8D7puYfpYm9viZuJA3BK7iBn17GHFIIQ69MfoCjt3WYISOUmHfE8_OWM-EE6Q5h3pa9b1hOzu9S_qINwXh1XmC0tIi_gEKRIPxWXRPtAbqLgPJ7eAUJzrxdwKtZ7834IuJw1C-1k09ToL/s3936/DSC00110.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVnKECslH3KqQbY3cFerrCEUVAxAWgrQnxr3J7xdqipOeyF5w8D7puYfpYm9viZuJA3BK7iBn17GHFIIQ69MfoCjt3WYISOUmHfE8_OWM-EE6Q5h3pa9b1hOzu9S_qINwXh1XmC0tIi_gEKRIPxWXRPtAbqLgPJ7eAUJzrxdwKtZ7834IuJw1C-1k09ToL/w640-h426/DSC00110.jpg" width="640" /></a></div><b><i>Steamed chicken (白斬雞)</i></b> - obligatory order. Foursheets was pretty happy as she loves Taiwanese chicken.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5PGDv2PeHv-fRxzzQJGow7W_J7GWHaHC7SIjZubxr0wNeKsQQ_Tv_O_J6sGH3bfnUhbifTBobhjMQUl_sOBMDjaVgqBdrXSDZVHpYFTO86WfjEi-C17qo5MrgIcm7rGDkHWQ4lmdwXU9mQ7VoVUo68IR6TCFIkgwdJ1tdmm3F6aGC91FXEy-IRhlntPTR/s3936/DSC00111.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5PGDv2PeHv-fRxzzQJGow7W_J7GWHaHC7SIjZubxr0wNeKsQQ_Tv_O_J6sGH3bfnUhbifTBobhjMQUl_sOBMDjaVgqBdrXSDZVHpYFTO86WfjEi-C17qo5MrgIcm7rGDkHWQ4lmdwXU9mQ7VoVUo68IR6TCFIkgwdJ1tdmm3F6aGC91FXEy-IRhlntPTR/w200-h133/DSC00111.jpg" width="200" /></a></div><b><i>Deep-fried cuttlefish balls (花枝丸)</i></b> - pretty nice with big chunks of cuttlefish inside.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkigLu6bHbcXMpia26OkiK9Q3Vze5GijfQD4VfwHejeHWGNeb0uveJx0baFcwff7bEQhipZgyROHLzJel1hgZUkVO0cl5hSpSK2SotSyDHvsZK7v8WxLBN0-0xqQ3P-qPTzLspuoZu-mVrYHnWNxudWfYU1_64Zzx_yV9IcKrciLoQnjseswR14Tpuhcq_/s3936/DSC00112.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkigLu6bHbcXMpia26OkiK9Q3Vze5GijfQD4VfwHejeHWGNeb0uveJx0baFcwff7bEQhipZgyROHLzJel1hgZUkVO0cl5hSpSK2SotSyDHvsZK7v8WxLBN0-0xqQ3P-qPTzLspuoZu-mVrYHnWNxudWfYU1_64Zzx_yV9IcKrciLoQnjseswR14Tpuhcq_/w200-h133/DSC00112.jpg" width="200" /></a></div><b><i>Steamed pig's liver (粉肝)</i></b> - another staple in Taiwanese cuisine, although I don't like this type of pig's liver with the darker colors and denser texture. I had totally forgotten that Juve Fan had told me "no innards"...
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVAALmagzr3wVDSkCJR7ONHJiIhcsVWHU6eoYf4xi1KIwndQY3akOI5G78_t12QfCelQwdcqp73YTn7Aht80fG90QZbR1ki7_G75umSj1NbbukjiiOr2784VhUlBkpoEeyFDKYtnRJo3_U7aOvmO1aRAs8XLSI6YyE6OyGVs4MbN1-qWCEGcASt0VxgsUR/s3936/DSC00113.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVAALmagzr3wVDSkCJR7ONHJiIhcsVWHU6eoYf4xi1KIwndQY3akOI5G78_t12QfCelQwdcqp73YTn7Aht80fG90QZbR1ki7_G75umSj1NbbukjiiOr2784VhUlBkpoEeyFDKYtnRJo3_U7aOvmO1aRAs8XLSI6YyE6OyGVs4MbN1-qWCEGcASt0VxgsUR/w200-h133/DSC00113.jpg" width="200" /></a></div><b><i>Stir-fried white water snowflake (炒水蓮)</i></b> - I love this vegetable and decided we should get our visitors to try it. It IS available in Hong Kong at certain supermarkets, but of course pricing is relatively high. I was happy that this was served with pickled manjack fruits (破布子), which meant another new experience for the visitors.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoIxaiXuxyxGQXfaRn28P8MFVj2Yg-YfPW1RKGoiCogsQhVSIgKb9KlNpNq8F7TO5q7v0yx5RYl4G4w5BdVippx4cWHkevcz_DwAahMiOSK6L2nYw9OVIi8UtMIg0J3oxV9IsbIh5IZ22IIcQb0-il5EWLCyQUJiHuTQQyCfR4r_B-vwgNn6hV7-DMeIdA/s3936/DSC00114.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoIxaiXuxyxGQXfaRn28P8MFVj2Yg-YfPW1RKGoiCogsQhVSIgKb9KlNpNq8F7TO5q7v0yx5RYl4G4w5BdVippx4cWHkevcz_DwAahMiOSK6L2nYw9OVIi8UtMIg0J3oxV9IsbIh5IZ22IIcQb0-il5EWLCyQUJiHuTQQyCfR4r_B-vwgNn6hV7-DMeIdA/w200-h133/DSC00114.jpg" width="200" /></a></div><b><i>Pork fried rice (肉絲炒飯)</i></b> - Taiwanese fried rice is different from ones in Hong Kong, starting from the rice itself. Visitors were happy.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVKginms0IpmVWE4rMwrk35T1WouMA1U-jeSjAQA_Vy8gUNuowx9Cozj9G7iXs1CCCkvv8OqgERP7Rnfzcs2Nmr2akELky0hi86pUhidosAR5WdoKMAOXNC6fWKQZeohjelnleWc94Kg5cRcwNEZbMQvNJDAYxvXClpqTCiezNLkLllzhd1rqszfTG8FGp/s3936/DSC00118.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVKginms0IpmVWE4rMwrk35T1WouMA1U-jeSjAQA_Vy8gUNuowx9Cozj9G7iXs1CCCkvv8OqgERP7Rnfzcs2Nmr2akELky0hi86pUhidosAR5WdoKMAOXNC6fWKQZeohjelnleWc94Kg5cRcwNEZbMQvNJDAYxvXClpqTCiezNLkLllzhd1rqszfTG8FGp/w640-h426/DSC00118.jpg" width="640" /></a></div><b><i>Braised pig trotters and intestines (滷豬腳拼大腸)</i></b> - I absolutely love both of these, especially the trotters and all that collagen. Unfortunately, our visitors once again didn't touch the innards...
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI7X7Hb4xtdteDxRrs_HszRxuO_SgL4lpcSIehG_tTHLBRt2lq5Db19TY-KlvQb0VoHQ2PD94_NgQ6atUcsxrFaMfl1WNn3WDnPxq09KmFEU4tlgEFP6MNZ7XtsjEBk8dBdUTW1EGp1boXaF26_yEW3Vx91GTxzahvhanoh73bDLU7ctJCnUd_3p69Cx3s/s3936/DSC00119.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI7X7Hb4xtdteDxRrs_HszRxuO_SgL4lpcSIehG_tTHLBRt2lq5Db19TY-KlvQb0VoHQ2PD94_NgQ6atUcsxrFaMfl1WNn3WDnPxq09KmFEU4tlgEFP6MNZ7XtsjEBk8dBdUTW1EGp1boXaF26_yEW3Vx91GTxzahvhanoh73bDLU7ctJCnUd_3p69Cx3s/w200-h133/DSC00119.jpg" width="200" /></a></div><b><i>Stir-fried loofah (炒絲瓜)</i></b> - one of my favorite vegetables since childhood, and I do think loofah from Taiwan is more tasty.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE1x0vKoAfaIgcA0az-7UYIckiH_r95uWk8JLdYLGedtmbjY0pfr5TXyiCFcEYCKo4TnkGb0udcONf6tEEmPe04msq48MWDmC3HQrU0CSuYTIElJ6fuxP2tNUkbSNJf3Y4ToRZ52MqKpruQYGM8rfdY6p3pCW3KqMulVsy3I6U7fFaj-N0loP9EBJYb7jO/s3936/DSC00120.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE1x0vKoAfaIgcA0az-7UYIckiH_r95uWk8JLdYLGedtmbjY0pfr5TXyiCFcEYCKo4TnkGb0udcONf6tEEmPe04msq48MWDmC3HQrU0CSuYTIElJ6fuxP2tNUkbSNJf3Y4ToRZ52MqKpruQYGM8rfdY6p3pCW3KqMulVsy3I6U7fFaj-N0loP9EBJYb7jO/w200-h133/DSC00120.jpg" width="200" /></a></div><b><i>Stir-fried oysters in black bean sauce (豆豉蚵)</i></b> - haven't had oysters done this way in a while, as it's often served with minced garlic or deep-fried.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzL6G3dyVVTcPmJBaUmSeD1Oo4E6VDYJTSvRyXNymyDiAPlnE3_n8s27HsNpm16VLP6lWw_cQ6hedVe60q7N0-8fxItd25pL8jKohYOYX4YxRkz0m8HShZy01YlW3QZc4Y3WSa_Qd8Gp05qfz0mg5lObHSXN1D8uFoX8j4VvHCTg6w1SyvYJZ12RAfTvsP/s3936/DSC00122.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzL6G3dyVVTcPmJBaUmSeD1Oo4E6VDYJTSvRyXNymyDiAPlnE3_n8s27HsNpm16VLP6lWw_cQ6hedVe60q7N0-8fxItd25pL8jKohYOYX4YxRkz0m8HShZy01YlW3QZc4Y3WSa_Qd8Gp05qfz0mg5lObHSXN1D8uFoX8j4VvHCTg6w1SyvYJZ12RAfTvsP/w640-h426/DSC00122.jpg" width="640" /></a></div><b><i>Steamed coral grouper with salted winter melon (鹹冬瓜蒸紅條)</i></b> - the wild coral grouper was steamed and served with some winter melon that had been salted and preserved. This is, again, something very Taiwanese and (hopefully) interesting for the visitors. While the fish was fine, it tasted just a little "fishy" to me...
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3IZ3g6udFdkAjTT9f2v4r4ha_aBdR3XZ_aO-_nodWu1dO3bvcte6Bj13GBM4-P2CfJrdJuoSxp7AW0GesWddWPQgXmSnNd44ta6hWACMWDPkleLk_3ZVMx0fRv61kHuA4qh84QbxqLyb9_Mhwiz7HG7BBwtVrn8FzkVfuonaXurjUTtYeea0V6JriVrYw/s3936/DSC00125.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3IZ3g6udFdkAjTT9f2v4r4ha_aBdR3XZ_aO-_nodWu1dO3bvcte6Bj13GBM4-P2CfJrdJuoSxp7AW0GesWddWPQgXmSnNd44ta6hWACMWDPkleLk_3ZVMx0fRv61kHuA4qh84QbxqLyb9_Mhwiz7HG7BBwtVrn8FzkVfuonaXurjUTtYeea0V6JriVrYw/w200-h133/DSC00125.jpg" width="200" /></a></div>As someone just celebrated her birthday last week, Little Rabbit and I talked about bringing in a Taiwanese style cake. I didn't think the black sugar sponge cake () I picked up on the street would be interesting enough so I didn't bring it. Thankfully Little Rabbit from this <i><b>savory sponge cake (蔥花鹹蛋糕)</b></i> from <i><b>Cake King (佳樂)</b></i>. The sponge cake came with bits of diced spring onion, and the filling in the middle was pork floss (肉鬆) and not cream. Pretty interesting!
<p></p><div class="separator" style="clear: both; text-align: left;"></div>I told Juve Fan that we'd bring some Italian wines along, but we didn't have enough time to go through all the bottles.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDi2R0b-cYAOe5oAIP2_Nbe7YA6nAjlASj312XuCwBTehzXeQqg1FjhVcrNPcWjSO7sSlC8M56pRHGJVzyXUDS98QYsM_lW7bLj5tezXEFRByYXAh83p-gvu9VB8q3nPWLirmMiQ5kuQhoOYT0LWhni5XhAcnClKynsG_RIbCZieRQxVxkfUNb6PqDP7A/s3789/DSC00126.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2526" data-original-width="3789" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDi2R0b-cYAOe5oAIP2_Nbe7YA6nAjlASj312XuCwBTehzXeQqg1FjhVcrNPcWjSO7sSlC8M56pRHGJVzyXUDS98QYsM_lW7bLj5tezXEFRByYXAh83p-gvu9VB8q3nPWLirmMiQ5kuQhoOYT0LWhni5XhAcnClKynsG_RIbCZieRQxVxkfUNb6PqDP7A/w200-h133/DSC00126.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMSIsGxDufOPPsEEgtbWAb6cvlQJoLCFVK9FZEWHbpBGv9a2xU21sq2sDBZGzVntsudzsgR5839qGjaUxpDN_rQ8M6dow7sY3hyEZJpHske98KOlRg9p3YXIorrkHH_G3D_e7PQGCIi0lo4Jaj07fahyb4VHxffAlJvcLFHUYwrH0AYoyNpSXXfqG1PMI/s3828/DSC00128.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2552" data-original-width="3828" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMSIsGxDufOPPsEEgtbWAb6cvlQJoLCFVK9FZEWHbpBGv9a2xU21sq2sDBZGzVntsudzsgR5839qGjaUxpDN_rQ8M6dow7sY3hyEZJpHske98KOlRg9p3YXIorrkHH_G3D_e7PQGCIi0lo4Jaj07fahyb4VHxffAlJvcLFHUYwrH0AYoyNpSXXfqG1PMI/w200-h133/DSC00128.jpg" width="200" /></a></div><i><b>2002 Bruno Paillard Nec Plus Ultra</b>, dégorgée en Septembre 2014</i> - the nose was nice and caramelized as one would expect, and was also a little savory and mineral on the nose. Lovely complexity.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhchRgkDG0i6QM3MBQXzmhkT4i41gzeOFe7ZfgoquLmg1vwDNrDvOQBO1y-XddzgYLzKblsvIgLzbebuuu7N92cxLAHjNg65-GTWubK4VqRpabnm2gWFWJ43AQnf3SGkpkzr3kkaypDocqEHgqmo8Ihc3bpmnp9ZD9Iy8T0xaVWROrFET9-RUIY6k8PZ2o/s3936/DSC00129.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhchRgkDG0i6QM3MBQXzmhkT4i41gzeOFe7ZfgoquLmg1vwDNrDvOQBO1y-XddzgYLzKblsvIgLzbebuuu7N92cxLAHjNg65-GTWubK4VqRpabnm2gWFWJ43AQnf3SGkpkzr3kkaypDocqEHgqmo8Ihc3bpmnp9ZD9Iy8T0xaVWROrFET9-RUIY6k8PZ2o/w133-h200/DSC00129.jpg" width="133" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_yTHPTdH_fUIZ8f6FYa7Dgu4vdFIS0u9aF5cQKkm5Krh0R7IZUy0U5KF8vFeImk83ri31L1sdZE2ekBKse8MmV3HCetfo35npeo8rOkRtidSZ5hwx71XM5y6kkGb_dS0Gf7xcTnOxiyVJtNBht0wuWqseIfP2HWvFm5wM11ZplaxlZjwofmq37eR6zIo/s3749/DSC00130.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3749" data-original-width="2499" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_yTHPTdH_fUIZ8f6FYa7Dgu4vdFIS0u9aF5cQKkm5Krh0R7IZUy0U5KF8vFeImk83ri31L1sdZE2ekBKse8MmV3HCetfo35npeo8rOkRtidSZ5hwx71XM5y6kkGb_dS0Gf7xcTnOxiyVJtNBht0wuWqseIfP2HWvFm5wM11ZplaxlZjwofmq37eR6zIo/w133-h200/DSC00130.jpg" width="133" /></a></div><b><i>2015 Domaine Ganevat Les Gryphées Vieilles Vignes</i></b> - showing a really big nose of toast, like a strong punch in the face. Good acidity on the palate but with a nice level of ripeness for balance. Jean-François showing why he's got so many fans.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEI7JmpUG5u_oOBgXIOCn9B64sBz_Rg3zIC3k8W5v0FK4jVwAywCCEp3ArPm4IyIHTY7u2ND4vTmuUDoYlYhZneaZ7Knn2t3Vhm6f-wlKvQMI0tcJ8tZTot5luUBu21nj0g1_D8D8Rgj1wbZ5rXvEi5ehWTkzUDT3LOBAJ_BTnTm6JTivdrF3lM7efy7Q/s3936/DSC00124.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEI7JmpUG5u_oOBgXIOCn9B64sBz_Rg3zIC3k8W5v0FK4jVwAywCCEp3ArPm4IyIHTY7u2ND4vTmuUDoYlYhZneaZ7Knn2t3Vhm6f-wlKvQMI0tcJ8tZTot5luUBu21nj0g1_D8D8Rgj1wbZ5rXvEi5ehWTkzUDT3LOBAJ_BTnTm6JTivdrF3lM7efy7Q/w133-h200/DSC00124.jpg" width="133" /></a></div><b><i>2021 Quintarelli Bianco Secco</i></b> - very easy to drink, with sweet vanilla, some minerality like pear, and a light sweetness. As my cousin would say, this was lolly water.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiivATGdog_dJJe_l9khu8PJNEwhhpxBVXCWk3eXlFnPezuXLL4wBt2tEz9239ncSLWwNph4fZPNNGBzE45MPNcSigYfINrxf0cT9cw1OPPT9j0Y1b4aFLRqXUihLKijwSOtuHVNtaxQeqcMRbGQNhL30ll9Ysa6OwYY4A-BSIxwBJ2DB6xWWZoltZRbu8/s3936/DSC00123.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiivATGdog_dJJe_l9khu8PJNEwhhpxBVXCWk3eXlFnPezuXLL4wBt2tEz9239ncSLWwNph4fZPNNGBzE45MPNcSigYfINrxf0cT9cw1OPPT9j0Y1b4aFLRqXUihLKijwSOtuHVNtaxQeqcMRbGQNhL30ll9Ysa6OwYY4A-BSIxwBJ2DB6xWWZoltZRbu8/w200-h133/DSC00123.jpg" width="200" /></a></div><b><i>2000 Antinori Solaia</i></b> - drank almost 2½ hours after decanting. Nice ripe fruits, some smoke and grilled meats. Drinking well.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMh9sxZL26uAs3Mc3OR4SNhrgj3odaGpcNEpM7J1BXo7vC1qJh9FibPtqGsQN7zNN-VuBjS-FTc0Ml2FL8f-ECePw843_8s80r3NVQpvjIplIAWrEH4mok84aV5np8h4zSAPJoIbbW-fjvSGWZBvhsXp7Iuhh8cCgPfRPYyLQb9RG3O0iA24MMfEFP60o/s3936/DSC00131.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMh9sxZL26uAs3Mc3OR4SNhrgj3odaGpcNEpM7J1BXo7vC1qJh9FibPtqGsQN7zNN-VuBjS-FTc0Ml2FL8f-ECePw843_8s80r3NVQpvjIplIAWrEH4mok84aV5np8h4zSAPJoIbbW-fjvSGWZBvhsXp7Iuhh8cCgPfRPYyLQb9RG3O0iA24MMfEFP60o/w133-h200/DSC00131.jpg" width="133" /></a></div><b><i>1998 Kinmen Distillery First Quality Kao Liang (民國87年金門特級高粱)</i></b> - this bottle of 白金龍 was... interesting for me. More interesting than Maotai at least. Nice aromatics that didn't feel artificial. Such a rare treat from a friend.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>Really happy to have arrange this dinner tonight and gotten the chance to show Juve Fan some "no bullshit" Taiwanese dishes. And really happy to have finally met Scubagolfer.
<p></p>As the night was still young, we decided to take our visitors to the nearby <i><b>Liaoning Street Night Market (遼寧街夜市)</b></i>. Unfortunately many of the stalls were still closed as it's just the sixth day of the lunar new year, so we moved to the <i><b>Linjiang Street Tourist Night Market (臨江街觀光夜市)</b></i>. I'm most familiar with this market, so Little Rabit and I took the group to stalls like <i><b>Red Flower Sausage (紅花紅桂香腸)</b></i>, <i><b>J and G Fried Chicken (繼光香香雞)</b></i>, <i><b>Shijia Baobao (石家割包)</b></i>, and <i><b>Hu's Rice Noodle Soup (通化街胡記米粉湯)</b></i>. Definitely a fun way to end the evening!Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-227935017432867819.post-48152135559730865082024-02-15T15:19:00.227+08:002024-02-17T10:06:03.450+08:00Singapore in TaipeiSmall Uncle is back in Taiwan for another teaching stint, and wanted to get together before I went back to Hong Kong. Once again I was tasked with picking a restaurant on short notice, once again during the lunar new year holidays. Taking into account mom's dietary restrictions, and remembering that she enjoyed our dinner at <i><b>JL Studio</b></i>, I decided to take the family out to <i><b>Chope Chope Eatery</b></i> and check out the place.
<p></p>I didn't read the menu descriptions too carefully, but I figured that Jimmy would not be serving all the dishes in their traditional form. For a young and ambitious chef intent on making a mark - and he has certainly done that - he was, naturally, going to introduce a few twists. I, of course, don't mind new takes on classic dishes at all... as long as they are still tasty and faithful to the flavors.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HuBryxFbmENO5D804lqhFdkoMMg-OVFcbQSFLepNYM92PhDMOShBuOD-dBzdsPt6ti9q7djPwgBzp7P5Eu8dnqQOlra8lmB-f1oUbh37fpRNKyM1yalrczQ0VRc6kYIWIT2rfZ5IhMfizonQaubX4HLQiROccOQnY_41sW88dLmTBldZz-6nMU2GvMvu/s3875/DSC00087.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2583" data-original-width="3875" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HuBryxFbmENO5D804lqhFdkoMMg-OVFcbQSFLepNYM92PhDMOShBuOD-dBzdsPt6ti9q7djPwgBzp7P5Eu8dnqQOlra8lmB-f1oUbh37fpRNKyM1yalrczQ0VRc6kYIWIT2rfZ5IhMfizonQaubX4HLQiROccOQnY_41sW88dLmTBldZz-6nMU2GvMvu/w640-h426/DSC00087.jpg" width="640" /></a></div><b><i>Gado-gado</i></b> - as the sweet peanut sauce came on the side, I made sure mom got a good selection of the veggies without the sauce. The <i>tempeh</i> was pretty decent, and everyone liked the <i>krupuk udang</i>.<span><a name='more'></a></span>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt4iYT8WNJ7CQ-EO2sbBFrkwljL0ueFaNW4AmHTgOTlixhLwiS6g4neYBYs_h3F4Ds2uEAFpoW4bjij8eftcMtT42cMBbI-1PxooxaAbHhHXWsgrtQObFF1bOEmc1OTMxb5zll_YoJDnAEr6jH9DQ3xnTR6OpPxQ_B6SOLbzT5maMmTqnenYQPduX8xuRU/s3936/DSC00090.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt4iYT8WNJ7CQ-EO2sbBFrkwljL0ueFaNW4AmHTgOTlixhLwiS6g4neYBYs_h3F4Ds2uEAFpoW4bjij8eftcMtT42cMBbI-1PxooxaAbHhHXWsgrtQObFF1bOEmc1OTMxb5zll_YoJDnAEr6jH9DQ3xnTR6OpPxQ_B6SOLbzT5maMmTqnenYQPduX8xuRU/w200-h133/DSC00090.jpg" width="200" /></a></div><b><i>Stir-fried kangkong</i></b> - BUT OF COURSE. Just like in most restaurants in Singapore, the <i>kangkong belacan</i> was one of the first dishes to arrive. Flavor-wise this was probably the dish that's most faithful to the original.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyKvEIskmBpyK3RFcwMAgdsZ_nCZPqcniUKeeSQnxmWk2V1PsxZE1Cv8e8pLfcEv5NX6Y1FqSJxC9qqgXE2xm-EOP6usDsvgifuSx41PeU5ASTzZtqFA8HEC-Zd6qYVgNkBBRPbrBmDS7Lu0mZF9ZWcudluOlviG1YQ59CcGvv1k9weljOWCH-oO4xbo_j/s3936/DSC00091.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyKvEIskmBpyK3RFcwMAgdsZ_nCZPqcniUKeeSQnxmWk2V1PsxZE1Cv8e8pLfcEv5NX6Y1FqSJxC9qqgXE2xm-EOP6usDsvgifuSx41PeU5ASTzZtqFA8HEC-Zd6qYVgNkBBRPbrBmDS7Lu0mZF9ZWcudluOlviG1YQ59CcGvv1k9weljOWCH-oO4xbo_j/w200-h133/DSC00091.jpg" width="200" /></a></div><b><i>Hainanese chicken rice</i></b> - there wasn't enough chicken to go around and I'm not excited about Hainanese chicken rice these days, so I didn't get a piece. After Foursheets told mom that the chicken "didn't have much flavor" and that she couldn't taste any MSG, mom decided to have a piece of the chicken. Everyone agreed, though, that the chicken oil rice was too mushy - tasty as it was.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuKyxKjGp_6HjXgR2u5SiuywybjOQ9oqlge2UVmLfeZoDeGgYqG0UhrPzpNeFJ_dXY8Nel13Xd213wZwQIRuIyvXJ1SwBTG7f5QE8qjzvmoTL4XZzoA9fcnWwHjQ37tqSdH3PpGERj0j7Y2oovYGLbStH8no9wj-xGwbUlHlseI3-q-qFp4OCfexsoDNiv/s3936/DSC00093.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuKyxKjGp_6HjXgR2u5SiuywybjOQ9oqlge2UVmLfeZoDeGgYqG0UhrPzpNeFJ_dXY8Nel13Xd213wZwQIRuIyvXJ1SwBTG7f5QE8qjzvmoTL4XZzoA9fcnWwHjQ37tqSdH3PpGERj0j7Y2oovYGLbStH8no9wj-xGwbUlHlseI3-q-qFp4OCfexsoDNiv/w200-h133/DSC00093.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYf0qxL9IeopfxEmot4w3BMyUpAf0teRZkBx9rPKLVHrgx8dMUnUsLIqG-uAgzxMPbaXAi6mImsmTyTxcICs0OqHZC_aoyvj2vhJQoyTZUeqHg6oHeh4sTxIBIXzwxmyw4ac5_oNacZPn1THC9ttXTLsbZaCbokvKRB16Cb6QZGJWOIau5VhxYXtqv97_k/s3792/DSC00096.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2528" data-original-width="3792" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYf0qxL9IeopfxEmot4w3BMyUpAf0teRZkBx9rPKLVHrgx8dMUnUsLIqG-uAgzxMPbaXAi6mImsmTyTxcICs0OqHZC_aoyvj2vhJQoyTZUeqHg6oHeh4sTxIBIXzwxmyw4ac5_oNacZPn1THC9ttXTLsbZaCbokvKRB16Cb6QZGJWOIau5VhxYXtqv97_k/w200-h133/DSC00096.jpg" width="200" /></a></div><b><i>Ngoh hiang</i></b> - this was pretty good, too, and very much like the traditional form. Very nice with bits of crunchy water chestnuts.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2bqPPLIUFnMlEF4icNt4WY5JHZzOXbA8YAxI8nvNBJiPLkIgVxHw-AzCnInQIyP2PPw73Tl_-9ltWw5xnz9eubePo-M0EE45xcr4-JNBZsC2T1EEsvLeTH-uTRi3NbQCP1nXGZmlAc_67tcd96aPfi-KoPLjpOOlK0ukhbraKij9RnXhJhXDC7jMtjfIU/s3936/DSC00094.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2bqPPLIUFnMlEF4icNt4WY5JHZzOXbA8YAxI8nvNBJiPLkIgVxHw-AzCnInQIyP2PPw73Tl_-9ltWw5xnz9eubePo-M0EE45xcr4-JNBZsC2T1EEsvLeTH-uTRi3NbQCP1nXGZmlAc_67tcd96aPfi-KoPLjpOOlK0ukhbraKij9RnXhJhXDC7jMtjfIU/w200-h133/DSC00094.jpg" width="200" /></a></div><b><i>Otak-otak</i></b> - this was a totally new take and threw mom off completely. Instead of being wrapped in banana leaf and grilled, the fragrant fish paste was placed between two slices of deep-fried toast. This very much reminded me of the classic shrimp toast (蝦多士) in Cantonese cuisine. Gotta say I enjoyed this a lot.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvFyM7d72LKglCVENVLjtbok7Z547FbbU057_Mtu1k3B5Ji5PaPNnEwtPW4h-6YoQeiujYW0mjsuW_3ISH9d_qLqClG8ObxjwU_nd6CmgsGkE4ExyscDIJEqonSaLbavQH5V3Ixv_dEyr8LZM6qFEEVm41UwCFMr75RBcNhxiLZGn5WM1aBrZLxsRioeL3/s3848/DSC00098.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2565" data-original-width="3848" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvFyM7d72LKglCVENVLjtbok7Z547FbbU057_Mtu1k3B5Ji5PaPNnEwtPW4h-6YoQeiujYW0mjsuW_3ISH9d_qLqClG8ObxjwU_nd6CmgsGkE4ExyscDIJEqonSaLbavQH5V3Ixv_dEyr8LZM6qFEEVm41UwCFMr75RBcNhxiLZGn5WM1aBrZLxsRioeL3/w640-h426/DSC00098.jpg" width="640" /></a></div><b><i>Seafood laksa rice vermicelli</i></b> - this was... meh. I was surprised by the amount of seafood here, with 4 or 5 rather large prawns in addition to calamari rings, mussels, and clams - although the clams were pretty skinny inside. Lots of <i>tau pok</i>, which was great. But the broth was much too light for those of us who love Singaporean <i>laksa</i>, and could have used easily double the amount of coconut milk.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzb8TTegXSxlAAxQL4VWlR3zYUqKROvgEwiiAHwGEkSWfWZLatIU0NfAh8Gv798ZA8Ux-XNxb2HHP51hpRMJZ7a-7buxeqyF42hteTvE_N9myIwsBzLQTAgz2PKo-vI_zr-1iILOpcsEVsJcG5lokAVfe78yxd9lMdJtKf_pZPgQItVDo2E-3p8be9SjxL/s3936/DSC00100.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzb8TTegXSxlAAxQL4VWlR3zYUqKROvgEwiiAHwGEkSWfWZLatIU0NfAh8Gv798ZA8Ux-XNxb2HHP51hpRMJZ7a-7buxeqyF42hteTvE_N9myIwsBzLQTAgz2PKo-vI_zr-1iILOpcsEVsJcG5lokAVfe78yxd9lMdJtKf_pZPgQItVDo2E-3p8be9SjxL/w200-h133/DSC00100.jpg" width="200" /></a></div><b><i>Beef rendang</i></b> - I like that beef cheek is used, as it's very tender and has plenty of collagen. The <i>chiffonade</i> of kaffir lime leaves is something I love about <a href="https://www.diarygrowingboy.com/2018/05/singapore-hop-2018-como-estas.html">another <i>rendang</i> I enjoy very much</a>, and I'm happy to see it here. The sauce was lighter and more liquid than what I'm normally used to, but I was really taken aback by the presence of chick peas, though... as I'm not sure why Jimmy chose to put them in the dish. There was a decent amount of heat thanks to the cut chilis, so this was pretty nice.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaq4YPDXUCqWiAsjekTwjKoe_usG5W075tBRTYncafpd3SuFtNRyoTfvOk_GPG0nnfPDinPQ7_M-aBvw1U2Mb2byqM9yW5ms74r0yLemxPmTK50e8ocwUfZVXhp7-IyBXA_pdr5kt51TEldszTakQgekxpC1PuMWU0G8Ibj73lNnO9wT8d3bRbnxJsbfRp/s3936/DSC00102.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaq4YPDXUCqWiAsjekTwjKoe_usG5W075tBRTYncafpd3SuFtNRyoTfvOk_GPG0nnfPDinPQ7_M-aBvw1U2Mb2byqM9yW5ms74r0yLemxPmTK50e8ocwUfZVXhp7-IyBXA_pdr5kt51TEldszTakQgekxpC1PuMWU0G8Ibj73lNnO9wT8d3bRbnxJsbfRp/w200-h133/DSC00102.jpg" width="200" /></a></div><b><i>Roti pratha</i></b> - the other problem I had, though, was that the restaurant does not serve plain, steamed rice. The only rice option is the chicken oil rice, which does not work with <i>rendang</i> at all. So we had little choice but to order some <i>roti</i>, which were pretty decent.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIQvWaeaTuoeyIWPnmz2OKuhiE06JpjHVICLmMmGUgFkvwFh0WER3CxYwXatH6pbM7MG78avZlv2jvLMKp4KMawFmeQPV-KePFYaQubgnDFBaVNzHQPFi5-fYqT2W7bdAVCb9GoHZdd9Dj3Cgf3AJId79Z5V3hyphenhyphenqmFo4Zmae0Q4Az401eGUb2RxkTDARfc/s3936/DSC00103.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIQvWaeaTuoeyIWPnmz2OKuhiE06JpjHVICLmMmGUgFkvwFh0WER3CxYwXatH6pbM7MG78avZlv2jvLMKp4KMawFmeQPV-KePFYaQubgnDFBaVNzHQPFi5-fYqT2W7bdAVCb9GoHZdd9Dj3Cgf3AJId79Z5V3hyphenhyphenqmFo4Zmae0Q4Az401eGUb2RxkTDARfc/w200-h133/DSC00103.jpg" width="200" /></a></div><b><i>Seafood char kway teow</i></b> - this was always gonna be a dish that came heavy-handed, so I wasn't the least bit surprised at what I was tasting. I did think they could have lighted it a little, but overall this was fine. Not having tasted <i>char kway teow (炒粿條)</i> in some years, mom was surprised at the presence of Chinese sausage. The sliced beef, of course, was treated with baking soda to tenderize them.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd7MnoFu05cJOG_sutajxPr_SPQL1sNeKMDacDHU3Vhh3yKLQz6Tq9QbB6rdDdBwFSXgFuKw8jDYcVXz-xJW2rxvwhcMj9R5KCKwsCOXu7xJYJNS4QdxFxpUs7ulJmq5ftJene9q2KlXpRxlbQMzJTv0D1UTDJhHk3x6hRuWFWlYBBYDuvk_tc77Vsqhbw/s3936/DSC00105.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd7MnoFu05cJOG_sutajxPr_SPQL1sNeKMDacDHU3Vhh3yKLQz6Tq9QbB6rdDdBwFSXgFuKw8jDYcVXz-xJW2rxvwhcMj9R5KCKwsCOXu7xJYJNS4QdxFxpUs7ulJmq5ftJene9q2KlXpRxlbQMzJTv0D1UTDJhHk3x6hRuWFWlYBBYDuvk_tc77Vsqhbw/w200-h133/DSC00105.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkO-qY1iIyKKz5KTNOeYsXjNBz8KGDQ58LOQmBXdAOEZIqgGs_t75n_7M8hWhSBbwCGCQErnROuwXwnLfARdFDr2Aqgw94anCTEaxuiu2ll6udroMkmM-nF-6upp6KpoY-0QDiPx3V2ZjGDyPc6TR27vu2cfZcxX6_JDKBwWpQdWcpGvkKOa1M7RRnqnu7/s3936/DSC00108.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkO-qY1iIyKKz5KTNOeYsXjNBz8KGDQ58LOQmBXdAOEZIqgGs_t75n_7M8hWhSBbwCGCQErnROuwXwnLfARdFDr2Aqgw94anCTEaxuiu2ll6udroMkmM-nF-6upp6KpoY-0QDiPx3V2ZjGDyPc6TR27vu2cfZcxX6_JDKBwWpQdWcpGvkKOa1M7RRnqnu7/w200-h133/DSC00108.jpg" width="200" /></a></div><b><i>Kayamisu</i></b> - I had the pleasure of tasting a giant version of this a few months ago, so I was excited to see this here. Interesting bitterness from matcha powder working with the <i>pandan</i> flavors, along with bits of grass jelly (仙草) and crunchy bits of malt balls.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxxZWfQWr0vCysqKrfnimEEZJMbSu6GJPvSuQMM_hVO5TOU5gJ0NnGqq_ZREUF_ykVrxEoP8vNGboza7yX9cHT9NEzACV0tVcLNqFfpMtpMh0Q_BlWqvrJqYKlqBEK3NauvgYH8BUjkexHinEN5Ylf7BPPlSiGC_Nlkxf3WqdQE2Rkb3eYrDo0ah6POW0E/s3936/DSC00089.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxxZWfQWr0vCysqKrfnimEEZJMbSu6GJPvSuQMM_hVO5TOU5gJ0NnGqq_ZREUF_ykVrxEoP8vNGboza7yX9cHT9NEzACV0tVcLNqFfpMtpMh0Q_BlWqvrJqYKlqBEK3NauvgYH8BUjkexHinEN5Ylf7BPPlSiGC_Nlkxf3WqdQE2Rkb3eYrDo0ah6POW0E/w133-h200/DSC00089.jpg" width="133" /></a></div><b><i>Ice Chope Chope milk tea</i></b> - this was noticeably more exotic compared to your run-of-the-mill <i>teh tarik</i>, thanks to the amount of spices added.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDEyky0l2dIpBqrYFZgiV2lSuV5kehskRxHSsCGOu6XU1cikenPL0PC3UwWTDVAf0-AzquH4I_P4AhmGb5VLe3yI3Ei1mfJ_vix8UQFeQ-kXyz2lvMIZQ61IWzsYwGA6pNqamUUYkglHL2HG79D_3m3c8KxmuIECH9p659Bafbv7EbeKU0zREsRScn_IQT/s3936/DSC00107.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDEyky0l2dIpBqrYFZgiV2lSuV5kehskRxHSsCGOu6XU1cikenPL0PC3UwWTDVAf0-AzquH4I_P4AhmGb5VLe3yI3Ei1mfJ_vix8UQFeQ-kXyz2lvMIZQ61IWzsYwGA6pNqamUUYkglHL2HG79D_3m3c8KxmuIECH9p659Bafbv7EbeKU0zREsRScn_IQT/w133-h200/DSC00107.jpg" width="133" /></a></div><b><i>StrangeLove double ginger beer</i></b> - made with three different types of ginger: Australian, Fijian, and Taiwanese old ginger. Definitely plenty of ginger flavors, and interesting fragrance.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>Turns out mom had been expecting more traditional takes for the dishes, so I ended up being happier about the meal, but I was still glad to have had the opportunity to check this place out. Happy to have gotten together with Small Uncle after not seeing him for a year.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-227935017432867819.post-43166020500713815642024-01-30T23:44:00.218+08:002024-02-04T10:23:50.161+08:00Ay Bee No Cee DeeIt's been almost 5 months since our foursome got together to open a few bottles, and some time ago we had agreed that at our next gathering would feature a few bottles of the famed Clos de Beze in Chambertin. We finally got around for it tonight, and I was pretty glad to have gotten this in the bag before next week.
<p></p>Wai Gor suggested that we try out <i><b>Aap Ba Din (鴨巴甸公館)</b></i> since he gets VIP treatment there. I don't remember ever hearing about the place, but it looks like these guys took over the space formerly occupied by <i><b>Celebrity Cuisine (名人坊)</b></i> in the <i><b>Lan Kwai Fong Hotel</b></i>. Since our organizer is a regular, I didn't have any objections to the menu proposed by the restaurant.
<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWgAEz_h0WrgOi0Sr2IoU5k36pew_aPSJTPjiNTvVkO-b3j5X_Qrd_quI8oHdpm5FBlquLk3nL8860sOWy4pLigSvg8wS1UR3ZboMsBuwdF7ZuslvfpW7ArX5UBUcs490jYG47f-710-aPq3K-uQFpdwjKFY6lJgzzJvQiFZamvSmGWh1x7qWKG7rNjXf/s3936/DSC00040.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWgAEz_h0WrgOi0Sr2IoU5k36pew_aPSJTPjiNTvVkO-b3j5X_Qrd_quI8oHdpm5FBlquLk3nL8860sOWy4pLigSvg8wS1UR3ZboMsBuwdF7ZuslvfpW7ArX5UBUcs490jYG47f-710-aPq3K-uQFpdwjKFY6lJgzzJvQiFZamvSmGWh1x7qWKG7rNjXf/w200-h133/DSC00040.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp4p3CV3Q-ZgIztcxk6jCMvoaCYG5Ehf2lc-wDC-GfxSVlXTmyQs488JAkv0YvYBK_hTRcLhACOPL8KVOhHZDt9KgoMtxqkcAfDKj5eb1mQaK3RCI95dZ6-MXxs3lGTw0X3Uc3dLB5m8Uj7TtML59qK6F6Xx6SjJfigqYmAg9H2lyfJhF4Vnm0Ng6WHoci/s3936/DSC00038.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp4p3CV3Q-ZgIztcxk6jCMvoaCYG5Ehf2lc-wDC-GfxSVlXTmyQs488JAkv0YvYBK_hTRcLhACOPL8KVOhHZDt9KgoMtxqkcAfDKj5eb1mQaK3RCI95dZ6-MXxs3lGTw0X3Uc3dLB5m8Uj7TtML59qK6F6Xx6SjJfigqYmAg9H2lyfJhF4Vnm0Ng6WHoci/w200-h133/DSC00038.jpg" width="200" /></a></div>I arrived a few minutes late, and found these snacks already sitting on the table. The taro chips were pretty good, but for some reason I couldn't stop munching on the baked dough pockets. As Belo would remark later on, this seemed to be my favorite dish of the evening...<span><a name='more'></a></span>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbkYNIHLAd6IKgv9mDs_poVDqi381GChO3HbvhYWam4ZckyqFe3SyyNxmLLY0NsLOuyJHg4WO3FeQqBtxKx_K6jle67rp57UD5D-jLkBwR_qWEuVWHmWENrJ4pYwAfKEV8eEmMUj5KAstCmDFD-xDSHfY9S_2zot2QKuMwacDHr79yqLsXB1g-zGVAAHJ/s3936/DSC00042.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbkYNIHLAd6IKgv9mDs_poVDqi381GChO3HbvhYWam4ZckyqFe3SyyNxmLLY0NsLOuyJHg4WO3FeQqBtxKx_K6jle67rp57UD5D-jLkBwR_qWEuVWHmWENrJ4pYwAfKEV8eEmMUj5KAstCmDFD-xDSHfY9S_2zot2QKuMwacDHr79yqLsXB1g-zGVAAHJ/w200-h133/DSC00042.jpg" width="200" /></a></div>Our <i><b>soup (頭啖湯)</b></i> was tomato soup, and there was some sweetness here.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWwU0dIOo1R65F1gkBFWk-HW5K7sCfkBsNJI_gCK0H7ul8eLoyl3SlvBUU8tnqu615y3yHrT7bEDQPfk_CTLH3OxiM5kl9q9TNCUZ35YwcYn6TvXcv5k7oDMuJUVun0P5-8ULtdhyphenhyphenskueEZHazrMxpxYEOdT1GX5GuVRcLaWs4qcXdbKTw-xcGkK9QxdQw/s3936/DSC00044.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWwU0dIOo1R65F1gkBFWk-HW5K7sCfkBsNJI_gCK0H7ul8eLoyl3SlvBUU8tnqu615y3yHrT7bEDQPfk_CTLH3OxiM5kl9q9TNCUZ35YwcYn6TvXcv5k7oDMuJUVun0P5-8ULtdhyphenhyphenskueEZHazrMxpxYEOdT1GX5GuVRcLaWs4qcXdbKTw-xcGkK9QxdQw/w200-h133/DSC00044.jpg" width="200" /></a></div><b><i>Snack duo (兩小吃)</i></b>:the first of the duo was babylonia (東風螺) marinated in Sichuan peppercorn oil, so there's some of that distinctive fragrance.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>I didn't realize until after we had finished dinner, but where was our second snack? It wasn't supposed to be the pickles on the plate, right?!
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjF34tu_l0s8dAsEbq7S_pSQgHZx8gCM1lqRDbtPlevUbiGXUlR_Xm16mkU2AUgRmOGerUvHcfEqW8e2Enk0aMsU_AxubRTIxbOAkMn81zM1XsBBOhzkOSxsL-rpfRFT4JQxg_aRdUFemzO7JlVUzo2x5woLiAkXEaLOyre0Vg3qMzng2Fs8YiLE9KhpH/s3936/DSC00047.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjF34tu_l0s8dAsEbq7S_pSQgHZx8gCM1lqRDbtPlevUbiGXUlR_Xm16mkU2AUgRmOGerUvHcfEqW8e2Enk0aMsU_AxubRTIxbOAkMn81zM1XsBBOhzkOSxsL-rpfRFT4JQxg_aRdUFemzO7JlVUzo2x5woLiAkXEaLOyre0Vg3qMzng2Fs8YiLE9KhpH/w200-h133/DSC00047.jpg" width="200" /></a></div><b><i>Chilled abalone marinated in junmai ginjo (純米吟醸凍鮑魚)</i></b> - this was... not special. The texture was OK in terms of tenderness and bite, but the flavors were definitely on the "fishy (腥)" side.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm1jReoKXZf0CyPW-4m3jbOun2ulmMYRjbLArE45sAR7v0eIdq6UpC4KoQmEuEqSV7aL_xFE2BD0SC25Kx2ajnXhVPWwMZPc2f_8AMqjkk_gT-ERrfzeDpbPdWqIb1-5hZyGr5Zk8bJbOLdIfMa51tJ08InG77RoLOL8TonkNfAG_p-0locG_5ej3LUfNX/s3936/DSC00048.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm1jReoKXZf0CyPW-4m3jbOun2ulmMYRjbLArE45sAR7v0eIdq6UpC4KoQmEuEqSV7aL_xFE2BD0SC25Kx2ajnXhVPWwMZPc2f_8AMqjkk_gT-ERrfzeDpbPdWqIb1-5hZyGr5Zk8bJbOLdIfMa51tJ08InG77RoLOL8TonkNfAG_p-0locG_5ej3LUfNX/s320/DSC00048.jpg" width="320" /></a></div><b><i>Deep-fried oyster (酥脆桶蠔)</i></b> - this oyster was damn big and definitely creamy. Crispy batter but this was a little on the greasy side.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHoWBRWuZRIr-_bl0RRl9W5Kv1CGJ7Z4DycCQhi7HdmKCi8H_uNuSfzf-69BMOmf1xHM_zit5S1AfGHMTrRnkoPVOkS6HBpHzu6HSBNfRfYdFCb-LuSpuNr2LdNsm4V-j2aEEgcS5jtomCLR3SVY0JkWgFdtIH60oBvnNDmA-P54Zl84r2W8sCePfmdQuv/s3936/DSC00049.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHoWBRWuZRIr-_bl0RRl9W5Kv1CGJ7Z4DycCQhi7HdmKCi8H_uNuSfzf-69BMOmf1xHM_zit5S1AfGHMTrRnkoPVOkS6HBpHzu6HSBNfRfYdFCb-LuSpuNr2LdNsm4V-j2aEEgcS5jtomCLR3SVY0JkWgFdtIH60oBvnNDmA-P54Zl84r2W8sCePfmdQuv/w640-h426/DSC00049.jpg" width="640" /></a></div><b><i>Pan-fried stuffed spiny sea cucumber (高粱酒煎釀遼參)</i></b> - stuffed sea cucumber is something mom has been doing at home for decades, although she only started using spiny ones since I bought her some from Japan last year. The exterior of the slug is crispy, which is always a nice touch.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiVzTNQ10mjTx9c7vcHXwgBINSXkaT_XUnyTrC1KLDjgqkrP18RJyAqGQs4kH4PICK_cEH87m1WWRwk1UHyhg3kiEzzH4VwB3KxFwD2LRAjoPBaK78PaYuxc5wagqDQZW6_F67QWRUHZoZC6mxZNxMrPgFq9qSccoavls42vsNW5f9jXrXqPtSMYLtQu9K/s3936/DSC00051.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiVzTNQ10mjTx9c7vcHXwgBINSXkaT_XUnyTrC1KLDjgqkrP18RJyAqGQs4kH4PICK_cEH87m1WWRwk1UHyhg3kiEzzH4VwB3KxFwD2LRAjoPBaK78PaYuxc5wagqDQZW6_F67QWRUHZoZC6mxZNxMrPgFq9qSccoavls42vsNW5f9jXrXqPtSMYLtQu9K/w200-h133/DSC00051.jpg" width="200" /></a></div>The stuffing is much lighter in color compared to mom's as it's lighter in seasoning. I suppose one is meant to rely on the sauce.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3wYkYSANaHGsg1pXcnazpoFpZlu0BWkLkZDAIEGpM4ZsB18woIiTGIBk5CoJt9IGqyPeH11Jl3dTZbJT0UKwGB2dlMt9gTEbiOpgyUqmvz9BGnvIHh8GR5boSumxltN5LGXoFP9KjJeygKYWyaHdIsjdcGeSzb3lZdm5krbtKXk4FblTnbviOKZBGMZVj/s3860/DSC00052.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2573" data-original-width="3860" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3wYkYSANaHGsg1pXcnazpoFpZlu0BWkLkZDAIEGpM4ZsB18woIiTGIBk5CoJt9IGqyPeH11Jl3dTZbJT0UKwGB2dlMt9gTEbiOpgyUqmvz9BGnvIHh8GR5boSumxltN5LGXoFP9KjJeygKYWyaHdIsjdcGeSzb3lZdm5krbtKXk4FblTnbviOKZBGMZVj/w200-h133/DSC00052.jpg" width="200" /></a></div><b><i>Traditional braised grouper fin (古法燜龍躉翅)</i></b> - this was OK... and slightly more fishy than expected.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiboYLDWnZtTxIIkxHpfRVcpDiPmBfkSixfPSRsURdxPEnp0ZJSjeZo5B3e_IApiFA_p0DxfLtbF41DzYfud8SetEozDhaWmkiujpXaS8Ote9qeUwneMA22_OklG02dL0kyN4GkdMuCYWSv7PECRMNGA0QQLr0CBX3G5bb0pB-s2Ccc9AjaP5gi46D6redr/s3936/DSC00054.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiboYLDWnZtTxIIkxHpfRVcpDiPmBfkSixfPSRsURdxPEnp0ZJSjeZo5B3e_IApiFA_p0DxfLtbF41DzYfud8SetEozDhaWmkiujpXaS8Ote9qeUwneMA22_OklG02dL0kyN4GkdMuCYWSv7PECRMNGA0QQLr0CBX3G5bb0pB-s2Ccc9AjaP5gi46D6redr/w200-h133/DSC00054.jpg" width="200" /></a></div><b><i>Chrysanthemum with matsutake (松茸菊)</i></b> - <i>matsutake (松茸)</i>-flavored chicken consommé. A block of tofu cut into a "chrysanthemum" flower shape with a mold.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHCaEc4OooCke6uGqDmiGVsvQWz5k1AbMPm3XPKbJs6d_dgg38fVgpKccLxFIFuA00Ayc8S3hkbzhvCNNMwu65zQB5ZrP4pn5WJdCSad_22LO2SIBAZAybQod3Izy46tWhIBYsfm2zBr9-J98mjLMFO9hq5QpCffeI49iaetKZCUEWhXgXZUec5Wxle2y/s3936/DSC00055.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHCaEc4OooCke6uGqDmiGVsvQWz5k1AbMPm3XPKbJs6d_dgg38fVgpKccLxFIFuA00Ayc8S3hkbzhvCNNMwu65zQB5ZrP4pn5WJdCSad_22LO2SIBAZAybQod3Izy46tWhIBYsfm2zBr9-J98mjLMFO9hq5QpCffeI49iaetKZCUEWhXgXZUec5Wxle2y/w200-h133/DSC00055.jpg" width="200" /></a></div><b><i>Stir-fried Kurobuta ribs with preserved black olives (欖角黑豚豬肋肉)</i></b> - this was decent. Tender meat with good flavors from the preserved olives.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68pPvOhiSwmqZiQUUPyo9bLbq-A0X5Wc6nyarQbp7zZsdsIZin35Q4YfM78QwErRM2MGRqUBpUzxXqTqR2NdGxwIqIXgfPlPHx6uC2pxelVMUeD6W9R5z5Mx2iNzWhP-v3MMjuBLN2wGdX9j_KCoZQnqAREgTjR6zGhC4iI7baEezhxIvfH0LKBnBscLH/s3936/DSC00056.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68pPvOhiSwmqZiQUUPyo9bLbq-A0X5Wc6nyarQbp7zZsdsIZin35Q4YfM78QwErRM2MGRqUBpUzxXqTqR2NdGxwIqIXgfPlPHx6uC2pxelVMUeD6W9R5z5Mx2iNzWhP-v3MMjuBLN2wGdX9j_KCoZQnqAREgTjR6zGhC4iI7baEezhxIvfH0LKBnBscLH/s320/DSC00056.jpg" width="320" /></a></div><b><i>Stir-fried pea shoots with crab meat and egg white (蟹肉蛋白扒豆胚)</i></b> - OK la.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4qHw4jZD6ktB7Z5hvs9HJrfYO5XkfF6tlGfLPyfsq35pb2jHhhoXghKGNoCYcsaYE0b_ZcOkurhhyphenhyphenhoqcE2VoRC8bt30ok-9tBPSfRg0zxmBhcpIIKc0rTF-NqnfKfaPUgx0bZj2u1TIo0IwrIqr0RwpnblD6skVZL1QAH8Eo6amz9-c79shPyTm5DRqC/s3936/DSC00057.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4qHw4jZD6ktB7Z5hvs9HJrfYO5XkfF6tlGfLPyfsq35pb2jHhhoXghKGNoCYcsaYE0b_ZcOkurhhyphenhyphenhoqcE2VoRC8bt30ok-9tBPSfRg0zxmBhcpIIKc0rTF-NqnfKfaPUgx0bZj2u1TIo0IwrIqr0RwpnblD6skVZL1QAH8Eo6amz9-c79shPyTm5DRqC/w200-h133/DSC00057.jpg" width="200" /></a></div><b><i>Fried rice with Chinese preserved sausage (砂鍋臘味崧炒飯)</i></b> - this was decent.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge_4yIe1OfU-4DsVpFo8QWZptacqg4smXhwjGUlkFcDn2MOKVx172gs6NOHJF65VYRlcotmXyzgvCDXqhdu32rqpTYcziyEcm_WsI7qt-8D3VcMNxn0d0J1yKWmIEtuaVZftRGKTrq_t1HAlEumT8iwfszaLGDuXAHabUeKlo6BbQrD5_qPZee_coJf8c4/s3936/DSC00058.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge_4yIe1OfU-4DsVpFo8QWZptacqg4smXhwjGUlkFcDn2MOKVx172gs6NOHJF65VYRlcotmXyzgvCDXqhdu32rqpTYcziyEcm_WsI7qt-8D3VcMNxn0d0J1yKWmIEtuaVZftRGKTrq_t1HAlEumT8iwfszaLGDuXAHabUeKlo6BbQrD5_qPZee_coJf8c4/w200-h133/DSC00058.jpg" width="200" /></a></div><b><i>Double-boiled pear with fritillaria and aged tangerine peel (川貝老陳皮燉勁梨)</i></b> - it's been a while since I had double-boiled pear for dessert, and I was pretty happy to get this.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>All the wines tonight drank well, especially the two older bottles which are nearly 40 years old!
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguNbJT_-8izO1PbSTnX9OnkFVvZQNpw7rAvKvEfo0jZ34yzU5BELSYcxXAfbvcGNik9fRwqQDW4hiMqf_Ym-3_gZLtFC77R5AoQD8vH1FuCxvMj4JP5AZ7nwQdsxM7UKQrvW5i55Z3v9wqrdHWBuIMZBsvLte4VTlrDajZN380IR7iWjQoUXXqIQ69hhw/s3706/DSC00064.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3706" data-original-width="2471" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguNbJT_-8izO1PbSTnX9OnkFVvZQNpw7rAvKvEfo0jZ34yzU5BELSYcxXAfbvcGNik9fRwqQDW4hiMqf_Ym-3_gZLtFC77R5AoQD8vH1FuCxvMj4JP5AZ7nwQdsxM7UKQrvW5i55Z3v9wqrdHWBuIMZBsvLte4VTlrDajZN380IR7iWjQoUXXqIQ69hhw/w133-h200/DSC00064.jpg" width="133" /></a></div><b><i>1988 Trimbach Riesling Clos Ste. Hune</i></b> - the nose was sooo fragrant. Obviously very much oxidized so there's that marmalade both on the nose and the palate. The palate was ripe but the acidity was still there. Got some lemon, Chinese angelica, caramelized sugar, straw, a little flint and petrol, and also vanilla on the nose. Drinking really well.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9LNODhn3e-dKa41IOiQtFHORKXiDcvvDBTyOGVvPNCYtQ8EhCHq3NBUce0iz9Wt31gIGDH_K71QCByd3ZefYcJp7LnVjz3nQtUpIWwRe3swfZlwqMerGt0nMSguBJo8k5fl0l52hFO8ttZ89qYjd0b_zVuApCj_X_2Hw7IkcGMfXq4SsCvhRRf3FtCFk/s3630/DSC00065.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3630" data-original-width="2420" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9LNODhn3e-dKa41IOiQtFHORKXiDcvvDBTyOGVvPNCYtQ8EhCHq3NBUce0iz9Wt31gIGDH_K71QCByd3ZefYcJp7LnVjz3nQtUpIWwRe3swfZlwqMerGt0nMSguBJo8k5fl0l52hFO8ttZ89qYjd0b_zVuApCj_X_2Hw7IkcGMfXq4SsCvhRRf3FtCFk/w133-h200/DSC00065.jpg" width="133" /></a></div><b><i>1985 Faiveley Chambertin Clos de Beze</i></b> - decanted and served around 45 minutes after opening. Very fragrant and floral nose, with leather and more meaty notes, still very much alive but vitality was not the same as our last bottle 3 years ago. Certainly more mellow now. Two hours after opening this was drinking beautifully and still going strong.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqAH3CcNyKRtf2WiMAXrn-3cUKeDrvzboD-4WR1W2HQorxFCgouWDYjGxSnsOUpSw8JdekrpTOg6lFQRshiq0GiWL5-o7lgbLyGEEFCUOT-LJm4JTtncpIC-hlEspEbbZW56qiFTIPtZFF2t6SFz0mcKbrzIHbkyRhvsbEzHKHUX8q7Za-LZ6PeFBIST0/s3807/DSC00062.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3807" data-original-width="2538" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqAH3CcNyKRtf2WiMAXrn-3cUKeDrvzboD-4WR1W2HQorxFCgouWDYjGxSnsOUpSw8JdekrpTOg6lFQRshiq0GiWL5-o7lgbLyGEEFCUOT-LJm4JTtncpIC-hlEspEbbZW56qiFTIPtZFF2t6SFz0mcKbrzIHbkyRhvsbEzHKHUX8q7Za-LZ6PeFBIST0/w133-h200/DSC00062.jpg" width="133" /></a></div><b><i>2011 Perrot-Minot Chambertin Clos de Beze</i></b> - pretty exotic spices on the nose and maybe a little coconut. Nice black cherries, too. Good concentration here.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0nrhWBL00jYwqD2f6jakJB1zz0aZfWO1deIsJMHdhyfhV5SQAzWufBc2hY5B3d0SWvXMqaAjs18Emz2f5ME_5vrrRE9HmHC1FcIOu4lYNIX3MHsVHubXefdEjmACiOK-AV9g3fEfAjmSvhyphenhyphenOyHwtwvYjpfzIfb_gnkDdLflRFFwTOYnUeajcwOIWpbes/s3680/DSC00063.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3680" data-original-width="2453" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0nrhWBL00jYwqD2f6jakJB1zz0aZfWO1deIsJMHdhyfhV5SQAzWufBc2hY5B3d0SWvXMqaAjs18Emz2f5ME_5vrrRE9HmHC1FcIOu4lYNIX3MHsVHubXefdEjmACiOK-AV9g3fEfAjmSvhyphenhyphenOyHwtwvYjpfzIfb_gnkDdLflRFFwTOYnUeajcwOIWpbes/w133-h200/DSC00063.jpg" width="133" /></a></div><b><i>2017 Pierre Damoy Chambertin Clos de Beze</i></b> - served more than 4 hours after opening. Nice and fragrant with black fruits and a little leather. Still a little grippy but also got the acidity.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxYi2QytiydnoUDPUOtSy953DwZ52NK24xBveZYtYeNqfqIDhJP9ah8KIOW7wFwbFoVS6uPFFOAH-Uld4kLW8XeGGOLpz-SxyUjKIXGbHQ13VcseeOs2sI0TE3zUe9YkwuXYV_bbHy4NTLI7xmL3KPIIsg5DJY7yA5YiD0RiqLT7SobLlFeRussl2Ad9U/s3789/DSC00066.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2526" data-original-width="3789" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxYi2QytiydnoUDPUOtSy953DwZ52NK24xBveZYtYeNqfqIDhJP9ah8KIOW7wFwbFoVS6uPFFOAH-Uld4kLW8XeGGOLpz-SxyUjKIXGbHQ13VcseeOs2sI0TE3zUe9YkwuXYV_bbHy4NTLI7xmL3KPIIsg5DJY7yA5YiD0RiqLT7SobLlFeRussl2Ad9U/w640-h426/DSC00066.jpg" width="640" /></a></div>
<p></p><div class="separator" style="clear: both; text-align: left;"></div>Very happy to get the gang back together, and so happy the wines did so well. Looking forward to our next one!
Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-227935017432867819.post-42976029475283595292024-01-26T15:50:00.439+08:002024-02-16T09:46:27.464+08:00Veneto to CampaniaMany years ago my friend Felix suggested that I check out <i><b>Il Ristorante Luca Fantin</b></i> the next time I'm in Tokyo, having been impressed with the chef's cuisine. Fast forward to 2024 and... I still haven't paid Luca Fantin and his team a visit. The chef himself fully understands the reason: many of us prioritize Japanese cuisine whenever we are in Japan, and restaurants serving other cuisines just get pushed down on the long list.
<p></p>So when I got an invitation for lunch today for the collaboration between <i><b>Bvlgari Il Ristorante Luca Fantin</b></i> and <i><b>Estro</b></i>, I didn't hesitate to say "Yes". I wouldn't have to give up a precious slot in Tokyo to get a taste, and I can finally see what the hubbub a few years ago was about.
<p></p><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/aeViR55kM_k?si=UcZEXkqamnUe-Xly&controls=0" title="YouTube video player" width="560"></iframe><div class="separator" style="clear: both; text-align: left;"></div>The menu starts with <i>Il mare d'inverno</i>, which isn't a dish but a song by <i><b>Loredana Berté</b></i>. I guess it's an all-seafood menu today, then...<span><a name='more'></a></span>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgclw07If77MUrB467t5NwJX1t1Jpk5b1FoFqIzmY42ZVyqL07vMV-oAMl2vB_iwZ9j_pFpRa-zXR9pwbHtVQvt8wenfpMtahoHn3Gei9IaRnKqbxcMkIwSeFuPKIrYTyUdNphVPo1y53RmiHrbcn4Rlh2XKn0goR45A7-61gBBvFY-flzAv52xEKpVPUk/s3739/DSC09999.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3739" data-original-width="2493" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgclw07If77MUrB467t5NwJX1t1Jpk5b1FoFqIzmY42ZVyqL07vMV-oAMl2vB_iwZ9j_pFpRa-zXR9pwbHtVQvt8wenfpMtahoHn3Gei9IaRnKqbxcMkIwSeFuPKIrYTyUdNphVPo1y53RmiHrbcn4Rlh2XKn0goR45A7-61gBBvFY-flzAv52xEKpVPUk/w133-h200/DSC09999.jpg" width="133" /></a></div>We started with a glass of <i><b>ColVento Vermentino di Sardegna Brut</b></i>, which was easy to drink.
<p></p><div class="separator" style="clear: both; text-align: left;"></div><i><b>Aperitivo</b></i>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj678VC_bJRtDRG1LroGEy7hEwLutjAK48Q0lGtJWSQ63ViCFVcNPiwLoUyKel18KVSX7WCR4_OIMAx-xlXnOR8SIqH6y93I0ckxQVaPxSepJOt96HmOgvFE4d00TG5F3TUREeFYTO8RSFsblrU0J40sEc1l7XCIg2AMv8Wu9RQDwuAb7tGfgEAtF2m-bS1/s2759/DSC00002.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1839" data-original-width="2759" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj678VC_bJRtDRG1LroGEy7hEwLutjAK48Q0lGtJWSQ63ViCFVcNPiwLoUyKel18KVSX7WCR4_OIMAx-xlXnOR8SIqH6y93I0ckxQVaPxSepJOt96HmOgvFE4d00TG5F3TUREeFYTO8RSFsblrU0J40sEc1l7XCIg2AMv8Wu9RQDwuAb7tGfgEAtF2m-bS1/w200-h133/DSC00002.jpg" width="200" /></a></div><b><i>Burrata and smoked sardine tartlet </i></b>- topped with caviar, of course...
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh887TvI3kdOMso2yAVPDh4OmQkJInuQHT0_hw4aXVs2_idKetqncm84r20ZkAVz3sADhpy3wKfnbeHLyR1uMNVYCzbK0PBKs0OqH5ST0EjCvXXzfyjeaCkktQ9ipYct7FuIlXPFGJpmrJz7d_CuXhyphenhyphen7zrC81MyBW6CvWESKLq_F0KF_WbLMvmJ5xsJ0awR/s3794/DSC00005.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2529" data-original-width="3794" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh887TvI3kdOMso2yAVPDh4OmQkJInuQHT0_hw4aXVs2_idKetqncm84r20ZkAVz3sADhpy3wKfnbeHLyR1uMNVYCzbK0PBKs0OqH5ST0EjCvXXzfyjeaCkktQ9ipYct7FuIlXPFGJpmrJz7d_CuXhyphenhyphen7zrC81MyBW6CvWESKLq_F0KF_WbLMvmJ5xsJ0awR/w200-h133/DSC00005.jpg" width="200" /></a></div><b><i>Asparagus <strike>tartlet</strike> taco</i></b> - with diced asparagus and asparagus purée. This was pretty nice with crunchy bits, and a hint of some interesting spices.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIvr364-zOUdGGyqiffXQ94RmWx2woNjcvXgpL3iL92z3oE3bGez7etXvxf6zC7wKWW-zoWYw18un0NUuyWHkqaoQIVLNQ95v3g0J7LcDbEH201A-oC6aQUIJP9PryYCrV5ajbRG7Z5N3gn1pFOz4VghiGP6gozfkphAHOKYwMrUiTqJKhGRSLj6jGPpC/s3456/DSC00006.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3456" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIvr364-zOUdGGyqiffXQ94RmWx2woNjcvXgpL3iL92z3oE3bGez7etXvxf6zC7wKWW-zoWYw18un0NUuyWHkqaoQIVLNQ95v3g0J7LcDbEH201A-oC6aQUIJP9PryYCrV5ajbRG7Z5N3gn1pFOz4VghiGP6gozfkphAHOKYwMrUiTqJKhGRSLj6jGPpC/w200-h133/DSC00006.jpg" width="200" /></a></div><b><i>Beetroot crisp</i></b> - YAY, BEETROOT! With vegetable purée inside and topped with Mediterranean herbs.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjgGDW-C73mwmVSsuWASKqZl9Qle345CoGVploFxNCtSz9UoxiZvIbGkeoBE-6gKJT43tbWByLhVeeODwVEU6B-Xw1Srw1Wa0bG-RltHbd9izGbutbymfnKRQ5Rs51CiPgyDpmn_foPkKsPq79O888KuuDxUJj-xT2hPwQGOxIsrgxpOoq5SBoM7Tdr0t9/s3936/DSC00010.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjgGDW-C73mwmVSsuWASKqZl9Qle345CoGVploFxNCtSz9UoxiZvIbGkeoBE-6gKJT43tbWByLhVeeODwVEU6B-Xw1Srw1Wa0bG-RltHbd9izGbutbymfnKRQ5Rs51CiPgyDpmn_foPkKsPq79O888KuuDxUJj-xT2hPwQGOxIsrgxpOoq5SBoM7Tdr0t9/w200-h133/DSC00010.jpg" width="200" /></a></div><b><i>Cucumber and green apple drink</i></b> -
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJRK3eLxHX5nC2TnH3RtbJ-LePdAoyQA-V_EARYPwaPKP5znEjVuK-nYw87qFIUjZHH2BWakpXlQ1wvRgPALZNR-l_bVjlz6FbsjQure9yjfbz3mVDRrbPJqjHhSAqO9-vxnAXgIW-8Lt0leyuYYsEFQp6EDuElAozSd-RWPFED-YPL1LV-RVLGQ-zajwj/s3936/DSC00012.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJRK3eLxHX5nC2TnH3RtbJ-LePdAoyQA-V_EARYPwaPKP5znEjVuK-nYw87qFIUjZHH2BWakpXlQ1wvRgPALZNR-l_bVjlz6FbsjQure9yjfbz3mVDRrbPJqjHhSAqO9-vxnAXgIW-8Lt0leyuYYsEFQp6EDuElAozSd-RWPFED-YPL1LV-RVLGQ-zajwj/w640-h426/DSC00012.jpg" width="640" /></a></div><i><b>Aorika | cauliflower, black truffle</b>, by Bulgari Il Ristorante Luca Fantin</i> - no sooner had the dish been put in front of me than the image of <i><b>Osteria Francescana</b></i>'s iconic <i><b>Oops! I dropped the lemon tart</b></i> surfaced in my mind.
<p></p>The bigfin reef squid (アオリイカ) was "cut in a Japanese style", which I took to mean that it was sliced and scored to tenderize it. It came with both a cauliflower purée as well as thin slices of raw cauliflower, with <i>chiffonade</i> of black truffle just underneath the sliced cauliflower. Accompanied by a splatter of squid ink sauce. This was certainly tasty and on point, but no surprises here.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxdYaZuDvWyQLMzdA_5zD2wuKhGLtA8-c_G5obgJjLpw2YqiHWIwUD0CA3E2BC9qnMewiDyIAcaH1iv2vQQP_ue26GsbtSLB4zddlXbrJoc3N_GQUE5RbOMcCfmCjLw1fPZZbnARyvfaPzlnd1Yz61sKq0ORK_1bSw7rGqADwRi5mmH75KvLC0dJyM1bs/s3936/DSC00018.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxdYaZuDvWyQLMzdA_5zD2wuKhGLtA8-c_G5obgJjLpw2YqiHWIwUD0CA3E2BC9qnMewiDyIAcaH1iv2vQQP_ue26GsbtSLB4zddlXbrJoc3N_GQUE5RbOMcCfmCjLw1fPZZbnARyvfaPzlnd1Yz61sKq0ORK_1bSw7rGqADwRi5mmH75KvLC0dJyM1bs/w200-h133/DSC00018.jpg" width="200" /></a></div><i><b>Langoustine | olive oil sabayon</b>, lemon, by Estro</i> - the flavors of the Norwegian langoustine were very nice, and we had both an EVOO <i>zabaglione</i> as well as a zucchini purée.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1dzmJydowtGyPdQhYYatTaRXptx7qO4vPK2IVmGmZIBQk4GVtSJCM5_b1KpUChavq4qhZTCAD2XPzR-u5aeJhWPvMhkOGY59b-UHuuTJOjJvjUZ_0JTedUu0ZBIBODfHR6ctBXKA835CKtDSfDmROcN5KMH4_zvukbbFIWhtEqyBV_uHsJg3lVpawNW2K/s3936/DSC00019.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1dzmJydowtGyPdQhYYatTaRXptx7qO4vPK2IVmGmZIBQk4GVtSJCM5_b1KpUChavq4qhZTCAD2XPzR-u5aeJhWPvMhkOGY59b-UHuuTJOjJvjUZ_0JTedUu0ZBIBODfHR6ctBXKA835CKtDSfDmROcN5KMH4_zvukbbFIWhtEqyBV_uHsJg3lVpawNW2K/w200-h133/DSC00019.jpg" width="200" /></a></div><i>Zucchini trombeta</i> came on the side, hollowed out and stuffed with diced zucchini.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwbwtoOFakrRkeODsFT-SmYgzFPKdlvK8rUQD8A2N7pMxqp_2Zp20LIdF5SKOMdST7ou-0EaWYwRkNfjgwUwpTEY1JwtgFNluUoBwWx1_ZEUOXcdf4OFpcBZNpV75DS5tFL6j_IdxApgN3muQYwJJBYR0MyHZKxI_g_0IDGGdk9AOLcxJVoNTrJl6HzDDD/s3815/DSC00021.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2543" data-original-width="3815" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwbwtoOFakrRkeODsFT-SmYgzFPKdlvK8rUQD8A2N7pMxqp_2Zp20LIdF5SKOMdST7ou-0EaWYwRkNfjgwUwpTEY1JwtgFNluUoBwWx1_ZEUOXcdf4OFpcBZNpV75DS5tFL6j_IdxApgN3muQYwJJBYR0MyHZKxI_g_0IDGGdk9AOLcxJVoNTrJl6HzDDD/w200-h133/DSC00021.jpg" width="200" /></a></div><i><b>Spaghetti | sea urchin, tomato</b>, by Bulgari Il Ristorante Luca Fantin</i> - this is, apparently, a signature dish of Luca Fantin. We have, by now, seen sea urchin pasta on plenty of menus, so I was hoping for some magic here. There's a cream made of Japanese "<i>amai (甘い)</i> tomatoes", which were first dried with garlic and herbs then made into a paste. This cream was then combined with a separate cream made with sea urchin to become the sauce for the spaghetti. Then some lemon zest is added on top along with tongues of raw sea urchin.
<p></p>I didn't get it. Yes, I tasted some tomato flavors along with some acidity, but it was much too subtle. I didn't find anything special about this dish... Dont get me wrong... the dish was tasty and there was nothing wrong with the execution. It would have tasted wonderful to maybe 90% of the people who dine at the restaurant. But I have an incredibly jaded palate, and perhaps my expectations were too high, but here was nothing here that made my eyes open wide and made me want to jump with joy. This was just too "ordinary" for me. Maybe if I had visited the restaurant seven or eight years ago and tasted it then, my feelings would have been different.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh255hAz0HmJjlJztKRQzPRfUEmbqswIt5Swy06To_Fps-PB2_R7oj-BgT3ne2uBBkYzyxPAu-EL5Sd1YnQ9Fan-OncY1C_nvnSR1ehxMWgdnwKBL-4C0Bozxti0lIth2EGQsUcmZ5fpfUahFPiduf7n6AvHvZPER8Lh__J8H6fhZUYKA-pQVYm5CYgWrBn/s3936/DSC00025.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh255hAz0HmJjlJztKRQzPRfUEmbqswIt5Swy06To_Fps-PB2_R7oj-BgT3ne2uBBkYzyxPAu-EL5Sd1YnQ9Fan-OncY1C_nvnSR1ehxMWgdnwKBL-4C0Bozxti0lIth2EGQsUcmZ5fpfUahFPiduf7n6AvHvZPER8Lh__J8H6fhZUYKA-pQVYm5CYgWrBn/w640-h426/DSC00025.jpg" width="640" /></a></div><i><b>Gnocchetti | honey peas, salted fish</b>, by Estro</i> - these little balls were made not with potato but with ricotta, giving them a really light and fluffy texture. Flavored with zucchini and honey peas, they are accompanied by fresh, crunchy peas. As a topping we had "fish ham" which had a tad of saltiness from curing, and also provided some light smoky flavors. I thought this complemented the sweet and green flavors of the vegetables very well.
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line-height: 17px; margin-bottom: 0px; margin-top: 8px; overflow: hidden; padding: 8px 0px 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a href="https://www.instagram.com/reel/C2q5LfdvztH/?utm_source=ig_embed&utm_campaign=loading" style="color: #c9c8cd; font-family: Arial, sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" target="_blank">A post shared by Diary of a Growing Boy (@growing_boy)</a></p></div></blockquote> <script async="" src="//www.instagram.com/embed.js"></script>Luca came to pour the seafood sauce made with clams, mussels, and scallops for the next dish. And like an obedient dog, I promptly picked up my phone to film this...
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIN4eZesxlvBgwpM-MND9MogFv2vp2O97c6smovnkN9iQTSyAMBn7Y58mrnMZUCucKFyJw6Uuj5_DuAE9X4bmAs0FWlXz2ZMRQLQGmlpPgTzXAkJ4iuStar_tq1gLqEDKpn6o6QnqB6R0xyaJWIS_35846FHFDoUz-_EjjCjOaCZE9VjgTbX6BpcrazUOO/s3936/DSC00027.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIN4eZesxlvBgwpM-MND9MogFv2vp2O97c6smovnkN9iQTSyAMBn7Y58mrnMZUCucKFyJw6Uuj5_DuAE9X4bmAs0FWlXz2ZMRQLQGmlpPgTzXAkJ4iuStar_tq1gLqEDKpn6o6QnqB6R0xyaJWIS_35846FHFDoUz-_EjjCjOaCZE9VjgTbX6BpcrazUOO/w200-h133/DSC00027.jpg" width="200" /></a></div><i><b>Amadai | hamaguri shell, pescatore sauce</b>, by Bulgari Il Ristorante Luca Fantin</i> - tilefish (甘鯛) can be very delicious when done well, and I could find no fault in the execution here.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRgMy3eFXMAszzqSab9Y9xqYjWlrU4ntSVmII5_fVxPc4x0kwlwsH5Lswp2Xl-mf-p39vwYo5dpc_NrZJfX2_1eJ_iXBmn0nqNphficYiI93qz_ZkYU7UM3Lyugb5TVOe7pd-rb2RAWocNiwJVBV5voPopZMoAFS9c3sMlIeNb67oIFE9pS2hxUI_N0ULB/s3936/DSC00028.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRgMy3eFXMAszzqSab9Y9xqYjWlrU4ntSVmII5_fVxPc4x0kwlwsH5Lswp2Xl-mf-p39vwYo5dpc_NrZJfX2_1eJ_iXBmn0nqNphficYiI93qz_ZkYU7UM3Lyugb5TVOe7pd-rb2RAWocNiwJVBV5voPopZMoAFS9c3sMlIeNb67oIFE9pS2hxUI_N0ULB/w200-h133/DSC00028.jpg" width="200" /></a></div>The shellfish sauce was pretty nice, and the fish was served on top of small discs of potatoes to elevate it above the sauce. There were strips of julienned clams (蛤) dressed with Italian parsley, but I didn't quite get it. I found it interesting, though, that Luca's been in Japan long enough to use the word <i>paseri (パセリ)</i> instead of parsley.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhasQtLOI12mRkUMFpztUp-duwQlxrtEMeeSZHSlV3PWwgBTIZMlzJwXcjG8MLh7oEAuNfUO_XYOZAELkjUjW81jRKtEYoSetaodcus9AYTqNYYA1PU25aTNwq-E-H-lug-4rhyNXKpmdZTia7mbHhJhpnvjOHz9vf0Wo2Ko9Hp_1wa8QnRI07tBJtrPai9/s3936/DSC00031.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhasQtLOI12mRkUMFpztUp-duwQlxrtEMeeSZHSlV3PWwgBTIZMlzJwXcjG8MLh7oEAuNfUO_XYOZAELkjUjW81jRKtEYoSetaodcus9AYTqNYYA1PU25aTNwq-E-H-lug-4rhyNXKpmdZTia7mbHhJhpnvjOHz9vf0Wo2Ko9Hp_1wa8QnRI07tBJtrPai9/w640-h426/DSC00031.jpg" width="640" /></a></div><i><b>Latte | in different textures</b>, by Bulgari Il Ristorante Luca Fantin</i> - this was an extra dessert, and finally we have a winner from team Tokyo. The different textures of milk - served chilled - ranges from frozen powder which melted instantly as it touched the tongue to something a little more solid, as we go through snow, foam, gelato, and <i>semifreddo</i>. Topped with a rice <i>tuile</i> garnished with some shaved orange zest. Each spoonful started out ethereal, and quickly gives way to richness. The presence of pinenuts was a nice surprise.
<p></p>Oh, this works really well with a cup of coffee. Maybe a double espresso.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg505l47CEqXuTmN8rMD56krXxwLXTT-ZdMkieBaLwEoda_QKRBUTRqehepgSiSvZPDipjq8LheInWZbV5Z3s-KYA-gKcDExwB14k6r9jNYE5YdRxG0GyO2Ba7GKrNEEHeDyIGl2Ujl1kMUBwFo9MwbPBMnQ1SEYBH2riuv8LbA14qL8sg0vrm3YDxJH6s-/s3936/DSC00033.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg505l47CEqXuTmN8rMD56krXxwLXTT-ZdMkieBaLwEoda_QKRBUTRqehepgSiSvZPDipjq8LheInWZbV5Z3s-KYA-gKcDExwB14k6r9jNYE5YdRxG0GyO2Ba7GKrNEEHeDyIGl2Ujl1kMUBwFo9MwbPBMnQ1SEYBH2riuv8LbA14qL8sg0vrm3YDxJH6s-/w640-h426/DSC00033.jpg" width="640" /></a></div><i><b>Cioccolato</b>, by Estro</i> - desserts here have definitely reached a higher level with the arrival of Fabio, and we all loved this new version of the chocolate dessert made with Madong chocolate. Warm chocolate cake with chocolate cream were rich without being overpoweringly sweet, but the key to it all was the sorbet made with the fruit of the cacao - adding its fruity acidity into the mix. The chocolate crisp was pretty nice, too!
<p></p><i><b>Sweet ending</b></i> : just two today, which was perfectly fine.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd2TckKiqJVwtuV_m1TNonamy1SEo3XRb9P82nlsDr79anAUuG7Hf_B_VxfmM-aZBrKaCvin_kYOahknffSoMsG_tgtZX7rY1zmbpxKCrZfRy-NsjJhtnDWet2eSvNxKmFJY8tiuc4qxbh6VmL2ck95ulCOAhOHlijSF1_5Gfh21d3RNJrq9Q3shqruKSj/s3544/DSC00034.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3544" data-original-width="2363" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd2TckKiqJVwtuV_m1TNonamy1SEo3XRb9P82nlsDr79anAUuG7Hf_B_VxfmM-aZBrKaCvin_kYOahknffSoMsG_tgtZX7rY1zmbpxKCrZfRy-NsjJhtnDWet2eSvNxKmFJY8tiuc4qxbh6VmL2ck95ulCOAhOHlijSF1_5Gfh21d3RNJrq9Q3shqruKSj/w133-h200/DSC00034.jpg" width="133" /></a></div><i><b>Chocolate with raspberry</b></i>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQydLfZIk-XR_vqgbMMSAWcCG4K4QTu2cqpGkkkvqkim7TeWvkFU_IM_TxonYgvPKM4J5zSngQES2WpVwNJQsN0ddl2RXpnFfBz7iFRrjvyR7C-CGYq9BQi-3NC4ALbB_rMY69r908FAWD0gJRCmZZGx_uoFgxaio2Us1uuVWWwnAbnmQNzzBGkPt_psVV/s2582/DSC00035.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1721" data-original-width="2582" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQydLfZIk-XR_vqgbMMSAWcCG4K4QTu2cqpGkkkvqkim7TeWvkFU_IM_TxonYgvPKM4J5zSngQES2WpVwNJQsN0ddl2RXpnFfBz7iFRrjvyR7C-CGYq9BQi-3NC4ALbB_rMY69r908FAWD0gJRCmZZGx_uoFgxaio2Us1uuVWWwnAbnmQNzzBGkPt_psVV/w200-h133/DSC00035.jpg" width="200" /></a></div><i><b>Lemon tart</b></i>
<p></p><div class="separator" style="clear: both; text-align: left;"></div>This was a nice lunch, and afforded me a break away from the cleaning and unpacking I had been doing since yesterday. Very grateful for the kind invitation from the chefs, Giona, and PR8.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-227935017432867819.post-30481281226638169032024-01-25T22:38:00.271+08:002024-01-28T12:23:11.394+08:00Moving sticksWe've had a very long couple of days, packing and moving and all sorts of fun stuff. Both of us have been up since at least 6 a.m. this morning and running on adrenalin almost non-stop. So when we showed up 15 minutes late at <i><b>Hidden (秀殿)</b></i>, Ogata-san took a look at us and wondered what the hell happened to the two of us...
<p></p>We were tired but so happy to be here, especially Foursheets. She had been so excited to score 3 bookings last year in the span of about 6 weeks, and ended up not being able to make a single one. So it's been 6 months since she stepped foot in what is probably her favorite restaurant in Hong Kong.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVz8NMAUvppyVubNsHwXplVQgx8LrXfjMKhOi1EkYoDvIRDrL5NImP87SBksCAyEbIK06UdMDW48TvOAGaiR6-SqTWBme8A8kjePobZzmXe1M_EiSNKFul-Rom8SeTNa_jqTvZewya0-TvbNdTpqbySEjhemxWjPuCN31y_M-8V2tAFkzY5M_cB5CGgSEQ/s3817/DSC09976.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3817" data-original-width="2545" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVz8NMAUvppyVubNsHwXplVQgx8LrXfjMKhOi1EkYoDvIRDrL5NImP87SBksCAyEbIK06UdMDW48TvOAGaiR6-SqTWBme8A8kjePobZzmXe1M_EiSNKFul-Rom8SeTNa_jqTvZewya0-TvbNdTpqbySEjhemxWjPuCN31y_M-8V2tAFkzY5M_cB5CGgSEQ/w133-h200/DSC09976.jpg" width="133" /></a></div>Thirsty we were, and since I had forgotten to bring along a bottle of sake as planned, I started with a glass of <b><i>Oolong tea + Kinmiya shochu (ウーロンハイ)</i></b>.<span><a name='more'></a></span>
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9qtgwV5yUBmJjOA8Ks8iOh_hJurXhjVlGmRCM2MXhQ0_ap-0E0lGr6Xgu3MpaKEUYPYLtFH1UZ8qfRpcbaO2ysPXTE8TtbeqQ8Zxkbkzlltbvjnmok5xKGhp7-Bffkvmq4oDxZ_D58PKsTqF2l5EovJs2euJII7LuMG2oaGwUuBboOfZO0snSxAN78T3W/s3936/DSC09977.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9qtgwV5yUBmJjOA8Ks8iOh_hJurXhjVlGmRCM2MXhQ0_ap-0E0lGr6Xgu3MpaKEUYPYLtFH1UZ8qfRpcbaO2ysPXTE8TtbeqQ8Zxkbkzlltbvjnmok5xKGhp7-Bffkvmq4oDxZ_D58PKsTqF2l5EovJs2euJII7LuMG2oaGwUuBboOfZO0snSxAN78T3W/w640-h426/DSC09977.jpg" width="640" /></a></div><b><i>Awa-odiri fried chicken wing (阿波雄鶏手羽唐揚げ)</i></b> - we always start with some of the restaurant's signature fried chicken wings, but tonight they looked downright gigantic! I made a remark about the size to Ogata-san, and we were told that they now use the Awaodori (阿波尾鶏) breed from Tokushima Prefecture (徳島県). Hey... bigger is not a bad thing!
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2zvr1Z_q8Zo17btIvDYrExfjx0fZIRJjpepgR5nLXs8VvBai88Fa_W1jXGnLSV_Sr0ztUKOvaDMdqkcNvx7VOwkZwZu9sOzrAooqvLiSEEUOsW-APe8mpg5mCQwHFZMtAk9PqAlGTLRAG6wlmQAB9QnDELPOmGsXOsSTxY-576sp2Py2FTbbX1CZg5Myr/s3863/DSC09978.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2575" data-original-width="3863" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2zvr1Z_q8Zo17btIvDYrExfjx0fZIRJjpepgR5nLXs8VvBai88Fa_W1jXGnLSV_Sr0ztUKOvaDMdqkcNvx7VOwkZwZu9sOzrAooqvLiSEEUOsW-APe8mpg5mCQwHFZMtAk9PqAlGTLRAG6wlmQAB9QnDELPOmGsXOsSTxY-576sp2Py2FTbbX1CZg5Myr/w200-h133/DSC09978.jpg" width="200" /></a></div><b><i>Fried veggie fish cake (野菜のさつま揚げ)</i></b> - Foursheets' must-order dish here. I found this a little more dry than I had remembered, bug it also meant a more crunchy exterior.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO6iLsvAi5bCgF4mOExHxclCmMURVeDu3tY1-7WuNkw4o7FZI0t5xemussB2Vw_hMXSJqjW4ShSiJUuhyphenhyphenAGnUMZzyuiuHSO7cXqlW1B2YR9XVABQyJEKACVNSeVrqFI5S5mP471UJmtc3r8kwra3L1JOzdsp9M68n0d2aGdItOnQdt6v-oZueI7ThDZBKo/s3936/DSC09979.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO6iLsvAi5bCgF4mOExHxclCmMURVeDu3tY1-7WuNkw4o7FZI0t5xemussB2Vw_hMXSJqjW4ShSiJUuhyphenhyphenAGnUMZzyuiuHSO7cXqlW1B2YR9XVABQyJEKACVNSeVrqFI5S5mP471UJmtc3r8kwra3L1JOzdsp9M68n0d2aGdItOnQdt6v-oZueI7ThDZBKo/w200-h133/DSC09979.jpg" width="200" /></a></div><b><i>Japanese angelica shoots (タラの芽)</i></b> - we were so happy to see that the Japanese spring vegetables (春野菜) were available, so I had to take this one.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83OIlBQlvBeP8_U1e5gNvyTg4NZLcadaRLc919ibivENqJRuUinu0Xi4LZWIzeibKuhkZdUf15AvYqMABeOwCVwJKzUEYjd6RhWi5HXIB8RZpGFDxSYrSzPx6Ft3e9Q0IMxcfN45F55Kv-rXKQi5Ce_mGJ4VmCPJQqQ7UnEcsw0KL1-xAGoKDgL4bEf-h/s3756/DSC09980.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2504" data-original-width="3756" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83OIlBQlvBeP8_U1e5gNvyTg4NZLcadaRLc919ibivENqJRuUinu0Xi4LZWIzeibKuhkZdUf15AvYqMABeOwCVwJKzUEYjd6RhWi5HXIB8RZpGFDxSYrSzPx6Ft3e9Q0IMxcfN45F55Kv-rXKQi5Ce_mGJ4VmCPJQqQ7UnEcsw0KL1-xAGoKDgL4bEf-h/w200-h133/DSC09980.jpg" width="200" /></a></div><b><i>Shrimp taro (海老芋)</i></b> - we wouldn't dream of passing up this taro whenever we see it, and Foursheets was really happy. The texture is just incredibly smooth. We did ponder about having a second one...
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh89JuFkeYzCG_7ZC594vUD1SqMzcUCgJLb-HZbwGLn7sYaogQtIDTpOKhJqLKtg3RE2JSrqF1AEhs-i6hEnB6FtAlaErTjo5tj25qL2os2QGtlwbjHdrXRxKeHZ1iiV60Ypj1IaApWU258_KW4dkSsW5JHZSLqqSFZzqQt1hg0MElHfON9Lbwd9mtY6Yn6/s3758/DSC09982.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2505" data-original-width="3758" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh89JuFkeYzCG_7ZC594vUD1SqMzcUCgJLb-HZbwGLn7sYaogQtIDTpOKhJqLKtg3RE2JSrqF1AEhs-i6hEnB6FtAlaErTjo5tj25qL2os2QGtlwbjHdrXRxKeHZ1iiV60Ypj1IaApWU258_KW4dkSsW5JHZSLqqSFZzqQt1hg0MElHfON9Lbwd9mtY6Yn6/s320/DSC09982.jpg" width="320" /></a></div><b><i>Butterbur bud (蕗の薹)</i></b> - I also never pass this up when it's in season, and savory the bitter flavors along with its distinctive fragrance.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSv4kuG8VYKZPWPTzuiDS-zNeyrztUT0kFWl2U5vBG6VowVuD7LOYcymWZgbJOGU0ur0EnurZLZQY23Q7KeKQgrYZTCdPbPfouj7BtE4CFdegj1iLaP0Zsa9zmcdtNuUX2tBrdnSrhgM-ZqVL1nrhuZJ8TPP-7UDzZCEVHV8zzHzgvWvBllNbAassRnc6_/s3886/DSC09983.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2591" data-original-width="3886" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSv4kuG8VYKZPWPTzuiDS-zNeyrztUT0kFWl2U5vBG6VowVuD7LOYcymWZgbJOGU0ur0EnurZLZQY23Q7KeKQgrYZTCdPbPfouj7BtE4CFdegj1iLaP0Zsa9zmcdtNuUX2tBrdnSrhgM-ZqVL1nrhuZJ8TPP-7UDzZCEVHV8zzHzgvWvBllNbAassRnc6_/w640-h426/DSC09983.jpg" width="640" /></a></div><b><i>Scallop salmon roe (ほたてタルタルいくら)</i></b> - my favorite item here. Per SOP I shoved the whole scallop in my mouth for my "one bite", but as usual I failed to also take in all the salmon roe along with the tartare sauce. Still damn good, though.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDG_M7A0P-kHp-DGCz2GEl4ryQr_Z_QISI99M3TXm-en9YGmHaW9me70CJOTYOkwTSXV3GtZNL_fh5IwiQXYOFhsnAAtpj1bHBL2gpoVG2zlom2fDcQwgJSgLBIsUb9csyLM-_baVLVp_G2bkrJOEGS3esbuE7DlZGPYvjgF5An6psDayk6TLHgP2LcVBM/s3852/DSC09984.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2568" data-original-width="3852" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDG_M7A0P-kHp-DGCz2GEl4ryQr_Z_QISI99M3TXm-en9YGmHaW9me70CJOTYOkwTSXV3GtZNL_fh5IwiQXYOFhsnAAtpj1bHBL2gpoVG2zlom2fDcQwgJSgLBIsUb9csyLM-_baVLVp_G2bkrJOEGS3esbuE7DlZGPYvjgF5An6psDayk6TLHgP2LcVBM/w200-h133/DSC09984.jpg" width="200" /></a></div>Yes, the Awaodori (阿波尾鶏) chicken wing was so good that I had to do a second one.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuatPLh9osY6SyKrfLD0WAUEWNMucgP6FVglGW8IpK9uMpNaf2lWVoQ3aDFeHv8gglgfOJeBNTS3-4zUexczpSAOueuX936SceST82D0vk4xecBtKawvVh5-2pKLqarKCPoTtwlMpf8ljapRUyX3-QD6JTz49QXFBlZ5QUQpPHzK0Vx7HZg4nv_HDw8yol/s3758/DSC09985.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2505" data-original-width="3758" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuatPLh9osY6SyKrfLD0WAUEWNMucgP6FVglGW8IpK9uMpNaf2lWVoQ3aDFeHv8gglgfOJeBNTS3-4zUexczpSAOueuX936SceST82D0vk4xecBtKawvVh5-2pKLqarKCPoTtwlMpf8ljapRUyX3-QD6JTz49QXFBlZ5QUQpPHzK0Vx7HZg4nv_HDw8yol/w640-h426/DSC09985.jpg" width="640" /></a></div><b><i>Kogane pork wiener (黄金豚ウィンナー)</i></b> - I've really come to love these wieners with their fatty pork. So, so sinful.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxRki7oolMl3FURCM1DJ4nRhyphenhypheni9Xfq1v67gmimPKl4EMiR6RSXLZZOQzl2Ar1xOWrxIFbTC80kT9DCcEtLk1nA1EbfsH7dN9NCq_7ebLQSh0_n0T5jUasdpxGopFbLCx_y243yHCXG834iGzUiJG6yKNFnsrUL5OiRHtc_5Md9yMV66W41Sso2PR8SKqgt/s3936/DSC09986.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxRki7oolMl3FURCM1DJ4nRhyphenhypheni9Xfq1v67gmimPKl4EMiR6RSXLZZOQzl2Ar1xOWrxIFbTC80kT9DCcEtLk1nA1EbfsH7dN9NCq_7ebLQSh0_n0T5jUasdpxGopFbLCx_y243yHCXG834iGzUiJG6yKNFnsrUL5OiRHtc_5Md9yMV66W41Sso2PR8SKqgt/w640-h426/DSC09986.jpg" width="640" /></a></div><b><i>Spring onion pork flank roll (豚バラねぎ巻)</i></b> - this is another favorite of mine, and tonight it also looked very different. The pork roll seemed to be bigger with more pork. Once again, Ogata-san and Suzuki-san confirmed that they changed the pork they use. There seems to be at least one more layer of pork rolled around the spring onion center, so the ratio has definitely changed.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4yYPWAjvt4qTunFp6E769bBOaBLev8AaFpE8betQGNnudJYzrNOV2pHB-2_GQddRg_F8FYeY2D8bvW13ixKreovctvbX4Ai7j41J83BEO4siXnmSG3KzepzXVwXv4ZIa7U2O6H9TDkZ3I0YqkJzUs6SLeW0qAAK-0E7NP564Qz2-oPBhr8YE6-TEMSc-Y/s3877/DSC09987.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2585" data-original-width="3877" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4yYPWAjvt4qTunFp6E769bBOaBLev8AaFpE8betQGNnudJYzrNOV2pHB-2_GQddRg_F8FYeY2D8bvW13ixKreovctvbX4Ai7j41J83BEO4siXnmSG3KzepzXVwXv4ZIa7U2O6H9TDkZ3I0YqkJzUs6SLeW0qAAK-0E7NP564Qz2-oPBhr8YE6-TEMSc-Y/w200-h133/DSC09987.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxq8h3pksKFJYuOUiALJ-fgHVHPSehNAqI7QvytscSDIoivNWU-Z7Wjf7gthMFkb38L9pePgK5IycgRikmWkobIwxnALo4KmZzr4cMTAnY9QrnwzFIzdlRIQDLFR8-PWC_5YeMzaXx2EPNBEMWtH4AS4FXPTjq6Lt1DGLolV40sjF4gIc0HGJXqLKu43xl/s3936/DSC09989.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxq8h3pksKFJYuOUiALJ-fgHVHPSehNAqI7QvytscSDIoivNWU-Z7Wjf7gthMFkb38L9pePgK5IycgRikmWkobIwxnALo4KmZzr4cMTAnY9QrnwzFIzdlRIQDLFR8-PWC_5YeMzaXx2EPNBEMWtH4AS4FXPTjq6Lt1DGLolV40sjF4gIc0HGJXqLKu43xl/w200-h133/DSC09989.jpg" width="200" /></a></div><b><i>Shiitake (しいたけ)</i></b>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvSSLUVJX2WLzkNTPHtt_josoQpjxFreUrmaTcrkfTsJaBcdlDnM1sRNGJX0bIvU-WkX4M57KheGJGzaSt3vzg0fZ82rftq6TxldU7o-yBmHIEoOHSSQZQGSn_VuzTLP6W2L95b0EtdbbEMapH5Y7KI0Ru5gasIuMZg8gE7BsuWkYizDjm5CRt_6fK80yq/s3936/DSC09988.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvSSLUVJX2WLzkNTPHtt_josoQpjxFreUrmaTcrkfTsJaBcdlDnM1sRNGJX0bIvU-WkX4M57KheGJGzaSt3vzg0fZ82rftq6TxldU7o-yBmHIEoOHSSQZQGSn_VuzTLP6W2L95b0EtdbbEMapH5Y7KI0Ru5gasIuMZg8gE7BsuWkYizDjm5CRt_6fK80yq/s320/DSC09988.jpg" width="320" /></a></div><b><i>Asparagus and bacon (アスパラベーコン)</i></b> - been a while since I had this, and I love the smoky and fatty bacon.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHepe7eT3xXwjCkfwerir2L9lwe8pXT3H3Rk5QFuy7jd1NsC1wb7GsGXE8siRm3euDWHkuCmGIZPICCYySKTAL0WrXrYPMkriudq62NZ5tvT8fkwmrxmyJzeo91bSsDsT-i_89uu8GSPiS-bHk0Jw5gslc5cChdpVMeXOkXkPdNLMAWRW6KRSvyCc737tR/s3648/DSC09990.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2432" data-original-width="3648" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHepe7eT3xXwjCkfwerir2L9lwe8pXT3H3Rk5QFuy7jd1NsC1wb7GsGXE8siRm3euDWHkuCmGIZPICCYySKTAL0WrXrYPMkriudq62NZ5tvT8fkwmrxmyJzeo91bSsDsT-i_89uu8GSPiS-bHk0Jw5gslc5cChdpVMeXOkXkPdNLMAWRW6KRSvyCc737tR/w200-h133/DSC09990.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-PqM2YnrDeM3xyWK9l2wsyh_HZeLWV4QorhMBc4BmRaHnYkE0XtYMtA6ZgGSWrPEdM_tK_SKU4Zxgj0WO0uvbyLG7bZJSqcaHIqGSYz9d1aqLrI0oO1-8XZuWRYdB5EwAMgezlsO0W90nGCn6QeTsItlkAf3Bd1HNeGPNAsrUNNDpkDlgc7-4bAF0FTr4/s3936/DSC09991.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-PqM2YnrDeM3xyWK9l2wsyh_HZeLWV4QorhMBc4BmRaHnYkE0XtYMtA6ZgGSWrPEdM_tK_SKU4Zxgj0WO0uvbyLG7bZJSqcaHIqGSYz9d1aqLrI0oO1-8XZuWRYdB5EwAMgezlsO0W90nGCn6QeTsItlkAf3Bd1HNeGPNAsrUNNDpkDlgc7-4bAF0FTr4/w200-h133/DSC09991.jpg" width="200" /></a></div><b><i>Herring roe on kelp (子持ち昆布)</i></b> - another favorite. Love the springy bite between my teeth.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNEoUF_aiF2fdyISec4YaaK66nyFI1Yja432R2Xs87S_ppbDv1RVfLABMmU9ejY4Q6jUCpg2zkjFE8yLdz5QStWHNGvfR57wm046bIeYfAm_ORB0Ze24UkS7dXaNlhFzsJ5RxLor_9qc-DGRGY_NARDK6wCn29ygoC4slAh9K34wpbPiIJWLzP9uyGekE3/s3821/DSC09992.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2547" data-original-width="3821" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNEoUF_aiF2fdyISec4YaaK66nyFI1Yja432R2Xs87S_ppbDv1RVfLABMmU9ejY4Q6jUCpg2zkjFE8yLdz5QStWHNGvfR57wm046bIeYfAm_ORB0Ze24UkS7dXaNlhFzsJ5RxLor_9qc-DGRGY_NARDK6wCn29ygoC4slAh9K34wpbPiIJWLzP9uyGekE3/w200-h133/DSC09992.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1OH9hCz96iwindmj5JtU3WyeU5zLj3AbdMyAXbOG2ZuEb4oFsPNUg18cD09c3bSry_gGfiy8Q3FPhEy6YDAA8jVPf4LuXt2pTj66Z1GadJDjtvmF0hnTLifKNthyBJ37Y3b7grUGjWLwt2QuI4c5s7tIpMMbZC09Gu135Nq5P70zMYw84lbnymOdUlBUw/s3857/DSC09993.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2571" data-original-width="3857" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1OH9hCz96iwindmj5JtU3WyeU5zLj3AbdMyAXbOG2ZuEb4oFsPNUg18cD09c3bSry_gGfiy8Q3FPhEy6YDAA8jVPf4LuXt2pTj66Z1GadJDjtvmF0hnTLifKNthyBJ37Y3b7grUGjWLwt2QuI4c5s7tIpMMbZC09Gu135Nq5P70zMYw84lbnymOdUlBUw/w200-h133/DSC09993.jpg" width="200" /></a></div><b><i>Sand borer with Japanese parsley (きす三つ葉)</i></b> - love the moist and soft texture of sillago (鱚).
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyyvM_mvlufkP4PWejIEkG2m3kQ0gKpneDGCYsVkZsAhiRI7UHGxY0Nc2-eMtW3Oix8otP2fZICAoztA2zLhGC6LdSQ-MCZiNEqQTGci1zoH1A5DmzTITNQBO8Y8lQLFS6qZkGJj77Y8CNbb55f6r2x4anXkMQ5Cb1rwcQoOicFd18j1deAJHWDa9lDWK0/s3936/DSC09994.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyyvM_mvlufkP4PWejIEkG2m3kQ0gKpneDGCYsVkZsAhiRI7UHGxY0Nc2-eMtW3Oix8otP2fZICAoztA2zLhGC6LdSQ-MCZiNEqQTGci1zoH1A5DmzTITNQBO8Y8lQLFS6qZkGJj77Y8CNbb55f6r2x4anXkMQ5Cb1rwcQoOicFd18j1deAJHWDa9lDWK0/w200-h133/DSC09994.jpg" width="200" /></a></div><b><i>Oyster bacon roll (かきベーコン)</i></b> - I saw another customer order this and remembered it has been some time since I last enjoyed one of these... and the interplay between the briny, creamy oyster and the salty, smoky pork <u>was</u> very enjoyable!
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMD5X-QEJ6BPR3LXqLjE3ugFP1tbsLppbdRfP6RWoLomaUxusIPhrjQZgjarQfikptpF65dsfVQQbOCj2TQ9NrNOLicsBiEIIXNwtt1LmMy_OrbOQpDPr2ig_aA-dZBGBK0X5mJXRUrHU0kIXyIekHMP8spOBCsDtPGNxuuECRNJlfbKyfeNSmuV2tMJbF/s3936/DSC09996.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMD5X-QEJ6BPR3LXqLjE3ugFP1tbsLppbdRfP6RWoLomaUxusIPhrjQZgjarQfikptpF65dsfVQQbOCj2TQ9NrNOLicsBiEIIXNwtt1LmMy_OrbOQpDPr2ig_aA-dZBGBK0X5mJXRUrHU0kIXyIekHMP8spOBCsDtPGNxuuECRNJlfbKyfeNSmuV2tMJbF/s320/DSC09996.jpg" width="213" /></a></div><b><i>Napolitan spaghetti (ナポリタン)</i></b> - I was a little surprised that Foursheets wanted this, but I would never say no! Always happy to enjoy this famous pasta dish from Juve Fan's hometown.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0KIiHUHkGeHrvhUMWSsKq7znp7isrHMmX-hJt5GhJTxAMm3qjzXdJOuF5lIEew5hDdg_AJeCqIl8gSvzItLlNpcWGElsDY-G4qgLkI-T3YYL1giRIh7JXReIXHz0m3bWu6k1iYYtvL7g-WcxTQtVj-46wmnvRP-W3OCbROeldytQr57AM6gQkVX6n72vj/s3713/DSC09997.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2475" data-original-width="3713" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0KIiHUHkGeHrvhUMWSsKq7znp7isrHMmX-hJt5GhJTxAMm3qjzXdJOuF5lIEew5hDdg_AJeCqIl8gSvzItLlNpcWGElsDY-G4qgLkI-T3YYL1giRIh7JXReIXHz0m3bWu6k1iYYtvL7g-WcxTQtVj-46wmnvRP-W3OCbROeldytQr57AM6gQkVX6n72vj/w200-h133/DSC09997.jpg" width="200" /></a></div><b><i>Special rich pudding (特製濃厚プリン)</i></b> - Ogata-san knows that I must have their super delicious pudding with the caramel sauce on top. So, soooo happy to enjoy this again.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0isYElARcbhvOl2PeRpLxim29dU9FZIudqArh7jEPLIdpkbiW0zfDK7VM5fnys5brydt44VsZ3CRbvMHd5LJ9d7qGAogQL6VLqsGIK4t8YYaQhF3rSWdBOQiddeUokptZ0T3l2dXDC_Z5DmJlwL0jaw72fTHXvUoJoOCdlkrgIs2LdE6PWvu8x0GQFGP/s3936/DSC09981.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0isYElARcbhvOl2PeRpLxim29dU9FZIudqArh7jEPLIdpkbiW0zfDK7VM5fnys5brydt44VsZ3CRbvMHd5LJ9d7qGAogQL6VLqsGIK4t8YYaQhF3rSWdBOQiddeUokptZ0T3l2dXDC_Z5DmJlwL0jaw72fTHXvUoJoOCdlkrgIs2LdE6PWvu8x0GQFGP/w133-h200/DSC09981.jpg" width="133" /></a></div><b><i>Calpis + Kinmiya shochu (カルピスサワー)</i></b> - I took it easy and ordered this as my second drink. I should drink this more often, given my love of Calpis.
<p></p>Very happy and satisfied. Time to go back to our new home and sleep among the unopened boxes...Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com1tag:blogger.com,1999:blog-227935017432867819.post-25963652172175534802024-01-18T14:20:00.314+08:002024-01-22T16:06:09.469+08:00Club sushiMy friends from high school have been telling me how much they enjoy going for sushi at the <i><b>Hong Kong Japanese Club (香港日本人倶楽部)</b></i>, and when we had dinner together last week, this came up again during our conversation. I'm grateful that a booking was made for lunch today so that I could try it for the first time.
<p></p>There are only 8 seats at the sushi counter at <i><b>Sakura Japanese Restaurant (日本料理 さくら)</b></i>, so we were pretty lucky to have taken up half the space. As we are here to try their sushi, I chose the menu option with the most amount of sushi - <i><b>12 Pieces Sushi Course (にぎり寿司12貫コース)</b></i>. I kinda felt bad when everyone else decided to follow suit so that we all take the same option, because I knew some of the others didn't want to have so many pieces. Well... thankful that they chose to indulge me.
<p></p><blockquote class="instagram-media" data-instgrm-permalink="https://www.instagram.com/reel/C2O9e18rfSw/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14" style="background: rgb(255, 255, 255); border-radius: 3px; border: 0px; box-shadow: rgba(0, 0, 0, 0.5) 0px 0px 1px 0px, rgba(0, 0, 0, 0.15) 0px 1px 10px 0px; margin: 1px; max-width: 540px; min-width: 326px; padding: 0px; width: calc(100% - 2px);"><div style="padding: 16px;"> <a href="https://www.instagram.com/reel/C2O9e18rfSw/?utm_source=ig_embed&utm_campaign=loading" style="background: rgb(255, 255, 255); line-height: 0; padding: 0px; text-align: center; text-decoration: none; width: 100%;" target="_blank"> <div style="align-items: center; display: flex; flex-direction: row;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; 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font-family: Arial, sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div></div><div style="padding: 12.5% 0px;"></div> <div style="align-items: center; display: flex; flex-direction: row; margin-bottom: 14px;"><div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; transform: translateX(0px) translateY(7px); width: 12.5px;"></div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12.5px; margin-left: 2px; margin-right: 14px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px;"></div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; transform: translateX(9px) translateY(-18px); width: 12.5px;"></div></div><div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"></div> <div style="border-bottom: 2px solid transparent; border-left: 6px solid rgb(244, 244, 244); border-top: 2px solid transparent; height: 0px; transform: translateX(16px) translateY(-4px) rotate(30deg); width: 0px;"></div></div><div style="margin-left: auto;"> <div style="border-right: 8px solid transparent; border-top: 8px solid rgb(244, 244, 244); transform: translateY(16px); width: 0px;"></div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; transform: translateY(-4px); width: 16px;"></div> <div style="border-left: 8px solid transparent; border-top: 8px solid rgb(244, 244, 244); height: 0px; transform: translateY(-4px) translateX(8px); width: 0px;"></div></div></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"></div></div></a><p style="color: #c9c8cd; font-family: Arial, sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0px; margin-top: 8px; overflow: hidden; padding: 8px 0px 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a href="https://www.instagram.com/reel/C2O9e18rfSw/?utm_source=ig_embed&utm_campaign=loading" style="color: #c9c8cd; font-family: Arial, sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" target="_blank">A post shared by Diary of a Growing Boy (@growing_boy)</a></p></div></blockquote> <script async="" src="//www.instagram.com/embed.js"></script><b><i>Appetizer (小鉢)</i></b> - well... what do we get to start with... but my favorite fish cum! No, thank you! Someone else can have my portion.<span><a name='more'></a></span>
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1jdMHYyYsCAszOi04w83iDdIs3FEZvFa0-uO-jp6vR3rqx-4LzMuntnr149p8BU-BtzfaXfPW6uvp3x8aYqkaPpQww9wNm239PzQdOcNsqM_MrKTlDGgf6kELJBdSx1Uc_hNRjMT4Wx0wFlMIIQOrt_WWVm6Z-RWeo00H7zedbY6amlZASQ2WHSRdXJuQ/s3936/DSC09935.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1jdMHYyYsCAszOi04w83iDdIs3FEZvFa0-uO-jp6vR3rqx-4LzMuntnr149p8BU-BtzfaXfPW6uvp3x8aYqkaPpQww9wNm239PzQdOcNsqM_MrKTlDGgf6kELJBdSx1Uc_hNRjMT4Wx0wFlMIIQOrt_WWVm6Z-RWeo00H7zedbY6amlZASQ2WHSRdXJuQ/w640-h426/DSC09935.jpg" width="640" /></a></div><b><i>White fish thin cut (薄造り)</i></b> - we have three types of white fish served as sashimi.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzaC6TrCVC-JrYaH9vzsWDP75P9RUdZnIyUgrbz-VFZ3ZfGzMu0C3f9JHhhdZ9bgtuxqOHkWl6srAEXbH9NtBmRvSREDI_SudUuPkgKBMYbwyqBJrvnDu1EKm5AS-DdzL1xtleQFLSAHlLng7D79wA8fFQxxoGXVCw7hvMPgiJxlkQcClkKV7Z2mxgHSss/s3936/DSC09937.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzaC6TrCVC-JrYaH9vzsWDP75P9RUdZnIyUgrbz-VFZ3ZfGzMu0C3f9JHhhdZ9bgtuxqOHkWl6srAEXbH9NtBmRvSREDI_SudUuPkgKBMYbwyqBJrvnDu1EKm5AS-DdzL1xtleQFLSAHlLng7D79wA8fFQxxoGXVCw7hvMPgiJxlkQcClkKV7Z2mxgHSss/w200-h133/DSC09937.jpg" width="200" /></a></div><i><b>Red seabream (鯛)</b></i>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD_FGm5kEDVdFAb5C4FCrzXavXjfXvQK1HCYWTpN8NjoCl8j8sK5j1pD1l8AP7YoZna_SlYzKdH8SHxx2mLnheCskZMto_ZxYJ-hdfwZfoy3N6kmym89OvpG81U5JB8Bp0DXT1vUDrfcpqxzLfoS-ODqMONnx_E92sInegneJ36nHyhJNwDpeUEMBZ1Q3D/s3936/DSC09938.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD_FGm5kEDVdFAb5C4FCrzXavXjfXvQK1HCYWTpN8NjoCl8j8sK5j1pD1l8AP7YoZna_SlYzKdH8SHxx2mLnheCskZMto_ZxYJ-hdfwZfoy3N6kmym89OvpG81U5JB8Bp0DXT1vUDrfcpqxzLfoS-ODqMONnx_E92sInegneJ36nHyhJNwDpeUEMBZ1Q3D/w200-h133/DSC09938.jpg" width="200" /></a></div><b><i>Olive flounder (平目)</i></b>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmOZm-nHA1DOPgCSxzLfHE2fYDj1DmnrahQqX0Icimd9VZ5lzI_iWgolKB-iXNgjqqvzlPcbrnS3nmEmCj87nDbZe2YQb7XHjFTHH46PTQRJSTt05GXXqynZQ_Ul3rTdnbTburw3HuJq8Tp3Lq8wR-nvyIoYn1EGpCP0k3BGcss1aPdIUYwSDa0QXPdZJ-/s3936/DSC09936.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmOZm-nHA1DOPgCSxzLfHE2fYDj1DmnrahQqX0Icimd9VZ5lzI_iWgolKB-iXNgjqqvzlPcbrnS3nmEmCj87nDbZe2YQb7XHjFTHH46PTQRJSTt05GXXqynZQ_Ul3rTdnbTburw3HuJq8Tp3Lq8wR-nvyIoYn1EGpCP0k3BGcss1aPdIUYwSDa0QXPdZJ-/w200-h133/DSC09936.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY7ppJjy0gNKYa2G_y0kIIRiJUl8rx7eTs_wT4M6Pb_0q0onAEjtVyJVqEhI2-Qdl28xSlNu9wEI_-N6uGycW3HmOhZ2dLVwe3taFeaf0y7OB2DTNM_ltzvC59__P_tEvmGDUtBqH7ZecdV5371ZXLYkOEW82RNB7Rhr0w-dvijIroBtrWlXny4mZvkJ0u/s3411/DSC09939.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2274" data-original-width="3411" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY7ppJjy0gNKYa2G_y0kIIRiJUl8rx7eTs_wT4M6Pb_0q0onAEjtVyJVqEhI2-Qdl28xSlNu9wEI_-N6uGycW3HmOhZ2dLVwe3taFeaf0y7OB2DTNM_ltzvC59__P_tEvmGDUtBqH7ZecdV5371ZXLYkOEW82RNB7Rhr0w-dvijIroBtrWlXny4mZvkJ0u/w200-h133/DSC09939.jpg" width="200" /></a></div><b><i>North Pacific giant octopus (水蛸)</i></b> - got both parts of the tentacles and the suckers. Really crunchy and nice.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhphv216Mj4JI-Rykwcinpyn8K5oN-mPxJrCkNUpzICYQ8nhlX1Z9X4uOSU28q6NIr6FRraLN4fh8MkvsJbwk-gGVzxcOx4rGxVtGgh12-VGVgAObt7Yv9wQQFgm6bhQrXZ8BEOkziIzA3xMNyoH9Pnq5tYM11X41XbYVEAX_0JJU_rcQ-iinz1gK0EzM-4/s3936/DSC09940.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhphv216Mj4JI-Rykwcinpyn8K5oN-mPxJrCkNUpzICYQ8nhlX1Z9X4uOSU28q6NIr6FRraLN4fh8MkvsJbwk-gGVzxcOx4rGxVtGgh12-VGVgAObt7Yv9wQQFgm6bhQrXZ8BEOkziIzA3xMNyoH9Pnq5tYM11X41XbYVEAX_0JJU_rcQ-iinz1gK0EzM-4/w133-h200/DSC09940.jpg" width="133" /></a></div><b><i>Crab bisque</i></b> - this showed up and I was a little perplexed. Obviously not part of the sashimi course, and too heavy-handed as a palate cleanser for the upcoming <i>nigiri</i>... Gotta say it was very, very tasty... chock-full of crab and shellfish flavors, lots of <i>umami (旨味)</i>, and the tiny little <i>croûtons</i> on top were a nice touch.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf01-ZpsOAdztpL-kIYWKOUht2IEycwv3qybhCXxgDjYdFL5OQ4gQWy81wbZnigQSmhOuPVDtl5IoL8DHs6oYQsKtH6TsnvIo34s5fzuRinHayYqeGryEccbJOPI-GHrMLOFJNjWRG6Z3r9bnKtR11QaaDfFX0QgyJacnBK7kCgpMHMIL1IjNcfJYFuYsk/s3936/DSC09943.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf01-ZpsOAdztpL-kIYWKOUht2IEycwv3qybhCXxgDjYdFL5OQ4gQWy81wbZnigQSmhOuPVDtl5IoL8DHs6oYQsKtH6TsnvIo34s5fzuRinHayYqeGryEccbJOPI-GHrMLOFJNjWRG6Z3r9bnKtR11QaaDfFX0QgyJacnBK7kCgpMHMIL1IjNcfJYFuYsk/w640-h426/DSC09943.jpg" width="640" /></a></div><b><i>Female Japanese snow crab (香箱蟹)</i></b> - now THIS was a total surprise! I know, of course, that it's currently the season for egg-bearing female Japanese snow crabs (香箱蟹), but I didn't expect this to be on our sushi-driven menu. The eggs were still attached to the setae inside the apron, and it took a little effort to try to get as many of them as possible. The flavors of the eggs were pretty intense, as one would expect.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb2JMHLR59NcmWPyJhGb_QgzmmwRqYdCYEJh_X7cdX1_OMcnqmIrZcacAPTaHnuIEBkbD9yoJL05dyd-MU8tc3C3m1d7Ij-mO2axhaX1g7WjJvVm0A_03K5cequdIsxqUbNVyjYtZxIs7Z6sfB506BBDBzOnT_eLLbsD74RqyffVXwZ3e2Oz3yBjY_wOEN/s3936/DSC09944.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb2JMHLR59NcmWPyJhGb_QgzmmwRqYdCYEJh_X7cdX1_OMcnqmIrZcacAPTaHnuIEBkbD9yoJL05dyd-MU8tc3C3m1d7Ij-mO2axhaX1g7WjJvVm0A_03K5cequdIsxqUbNVyjYtZxIs7Z6sfB506BBDBzOnT_eLLbsD74RqyffVXwZ3e2Oz3yBjY_wOEN/w200-h133/DSC09944.jpg" width="200" /></a></div>Love the pile of crab meat which has been taken out of the shells by the kitchen. So, so tasty.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEbotTuoAgteIjH7XJequeTFFWtcd9PG-H9QHPrExU7lQlzmpSLITIJNNOhq-nhEdeQsS2CaWBMnh0smzrwCL64eIDNULfg8ySJtSOdyfYKv7Eq-WlRDCLZuv73ea9BIyMFKDVp68gU1iTh13vX6FPbhWcm9de6GYDfnFTPno_XbFiCT8xscGxiXDZHx0i/s3936/DSC09945.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEbotTuoAgteIjH7XJequeTFFWtcd9PG-H9QHPrExU7lQlzmpSLITIJNNOhq-nhEdeQsS2CaWBMnh0smzrwCL64eIDNULfg8ySJtSOdyfYKv7Eq-WlRDCLZuv73ea9BIyMFKDVp68gU1iTh13vX6FPbhWcm9de6GYDfnFTPno_XbFiCT8xscGxiXDZHx0i/w200-h133/DSC09945.jpg" width="200" /></a></div>Buried within were chunks of the crab's ovaries (內子), which were more solid in texture.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>The 12-<i>nigiri sushi (にぎり寿司)</i> part of the meal followed. I didn't take note of the temperature or the acidity of the <i>shari (シャリ)</i>, which meant it wasn't particularly warm... and the amount of vinegar used was on the moderate side.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbPveHNChEcY0vMetRuyEPq8PwIQZbduGSelrdDQKEoqANiQYEYJVaEYH41LvVwL2Q3CAVLkhTLkFLKduKLSdgTi1p8KE9hHGiO-V7hj2kZr5L4M5XEtCfn0_UQUj78xVar7PqIdRn5an4C_rGgEv2qRDl7XAusGGH2EE5k-GslsvGhiPNC4F6eeh9fTMB/s3936/DSC09947.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbPveHNChEcY0vMetRuyEPq8PwIQZbduGSelrdDQKEoqANiQYEYJVaEYH41LvVwL2Q3CAVLkhTLkFLKduKLSdgTi1p8KE9hHGiO-V7hj2kZr5L4M5XEtCfn0_UQUj78xVar7PqIdRn5an4C_rGgEv2qRDl7XAusGGH2EE5k-GslsvGhiPNC4F6eeh9fTMB/w200-h133/DSC09947.jpg" width="200" /></a></div><b><i>Splendid alfonsino (金目鯛)</i></b> - lightly torched to liquefy the fat under the skin.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIOiD93x40rB1IWKjnat2AGVfthrHditgR9IoaWd4Lm604RSL0ckCp0PiAi-AqZTPq6ovbkL00Cgxiv-_ukSQ9Xdwbcsnq1rkhdtAhAUjAquDDJ-NfPBWSfBNfasjR_irNmM01zRwtgbP2ap7IlFgHrLWx5iRekeXuEZ4MC4KU5YUTOjXmX8cGtZfFqAj7/s3936/DSC09948.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIOiD93x40rB1IWKjnat2AGVfthrHditgR9IoaWd4Lm604RSL0ckCp0PiAi-AqZTPq6ovbkL00Cgxiv-_ukSQ9Xdwbcsnq1rkhdtAhAUjAquDDJ-NfPBWSfBNfasjR_irNmM01zRwtgbP2ap7IlFgHrLWx5iRekeXuEZ4MC4KU5YUTOjXmX8cGtZfFqAj7/w200-h133/DSC09948.jpg" width="200" /></a></div><b><i>Rosy seabass (喉黒)</i></b> - this was always gonna be very tasty, especially when lightly torched and the delicious fat coats one's tongue and lips.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2s9puzq4lktKB8YpUgOQPvUyYsmGwdvYrKNpGPFPgfNPmF-acyFYyxTO9MS-n4QIhg8CsZ2wR_j2w9m1xrr99ksQjFO0VMTeGMXt3nahbpcnt0qepoThSTB90vyKGbAZy6fg8Qjl5O5QJehg7BFRF38OXusgW8nI3IBCmgthIWUPuOkjC10oXT5esra4/s3936/DSC09949.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2s9puzq4lktKB8YpUgOQPvUyYsmGwdvYrKNpGPFPgfNPmF-acyFYyxTO9MS-n4QIhg8CsZ2wR_j2w9m1xrr99ksQjFO0VMTeGMXt3nahbpcnt0qepoThSTB90vyKGbAZy6fg8Qjl5O5QJehg7BFRF38OXusgW8nI3IBCmgthIWUPuOkjC10oXT5esra4/w200-h133/DSC09949.jpg" width="200" /></a></div><b><i>Japanese halfbeak (細魚)</i></b> - topped with some minced ginger and diced perilla (紫蘇) leaves. While this was pretty fragrant, I found the big hit of wasabi here a little jarring.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3TJ3-ehEDILgPiGT2gecaCo3U6BOoaTVUX5lk2XffQu1vXIGpOzutDiMx8rjjhwn5z2ddVHVuNCbyZOFWAEpudkeH8gX_EoVDOQzkDhFeA6PICzU5iYWoWFxDTy7pgZ5BI9EBDbbsY2AJqwxDcJmP1nNJTYbbXqace4wlR135GfAWz0mNyXUoDw4CpH2O/s3936/DSC09950.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3TJ3-ehEDILgPiGT2gecaCo3U6BOoaTVUX5lk2XffQu1vXIGpOzutDiMx8rjjhwn5z2ddVHVuNCbyZOFWAEpudkeH8gX_EoVDOQzkDhFeA6PICzU5iYWoWFxDTy7pgZ5BI9EBDbbsY2AJqwxDcJmP1nNJTYbbXqace4wlR135GfAWz0mNyXUoDw4CpH2O/w200-h133/DSC09950.jpg" width="200" /></a></div><b><i>Horse mackerel (縞鯵)</i></b> - another punch from the wasabi. The <i>neta (ネタ)</i>, though, delivered a nice combination of crunch around the edges while remaining tender in the middle.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnCrLIf8FvYZuApkiOeMqOLgyYND5ziEydJxG4R0NTE27Gu3WlAmuhUBAgyM2P-PgNRNCy3x02qA4BbjuCP5KcexuoDWfDrcXYc1P0wluW8riBf9CLkJgNvK9vmHKLUDBYdFen-gdHSkhvH3f8UGhDUyUjOz8u_jqS9SA1ly-NcmQ2Jd2nM8Nd_Fzebi1L/s3936/DSC09957.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnCrLIf8FvYZuApkiOeMqOLgyYND5ziEydJxG4R0NTE27Gu3WlAmuhUBAgyM2P-PgNRNCy3x02qA4BbjuCP5KcexuoDWfDrcXYc1P0wluW8riBf9CLkJgNvK9vmHKLUDBYdFen-gdHSkhvH3f8UGhDUyUjOz8u_jqS9SA1ly-NcmQ2Jd2nM8Nd_Fzebi1L/w200-h133/DSC09957.jpg" width="200" /></a></div><b><i>Ark shell (赤貝)</i></b>
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC5aW6hTLeBbAV5CUre0GwSVzpkRDRnOGP7OFKl_75zUFoQKOfnhzRsR0gTNRByuGTA73VEpdvXChLVgb1QhzLLH7HNJMYIEj7Hz_345_Ndg-G5NAuZ0N5XPg7aA-a_-XDHLGEQXPWxKiL8UdUijTJISAjvChxRW8tjquE5m0TtMxC_Ojh_vqj80Oqh0bB/s3936/DSC09960.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC5aW6hTLeBbAV5CUre0GwSVzpkRDRnOGP7OFKl_75zUFoQKOfnhzRsR0gTNRByuGTA73VEpdvXChLVgb1QhzLLH7HNJMYIEj7Hz_345_Ndg-G5NAuZ0N5XPg7aA-a_-XDHLGEQXPWxKiL8UdUijTJISAjvChxRW8tjquE5m0TtMxC_Ojh_vqj80Oqh0bB/w640-h426/DSC09960.jpg" width="640" /></a></div><b><i>Yellowtail (鰤)</i></b> - this was so, soooooo nice! The <i>neta</i> was very long, and pretty damn thick. The texture, though, was really soft... like a thick cotton pad. While this isn't the winter yellowtail (寒鰤) with the very crunchy texture that I normally crave, it was nevertheless so nice that I would have loved another piece or two.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZP2PPWALZca_IE-gx-jiW9t_9CG5VNu6K9VaQB-8V9dGc6sr-UIYtCgOrezt7cwnMyiGvD8i_SGzm3XLcURWOX4ARu_KJ2BtvC6B-yvXSvMfJrdJJANawieiOyFaZvMfqvtdLzCLDcI8BZvMHFuk3aGlyyWmuF4PNPHxAbv1Tb2qGiBV-qjpLIrHa5YfX/s3936/DSC09961.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZP2PPWALZca_IE-gx-jiW9t_9CG5VNu6K9VaQB-8V9dGc6sr-UIYtCgOrezt7cwnMyiGvD8i_SGzm3XLcURWOX4ARu_KJ2BtvC6B-yvXSvMfJrdJJANawieiOyFaZvMfqvtdLzCLDcI8BZvMHFuk3aGlyyWmuF4PNPHxAbv1Tb2qGiBV-qjpLIrHa5YfX/w200-h133/DSC09961.jpg" width="200" /></a></div><b><i>Botan shrimp (牡丹海老)</i></b>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWh7PmanlYXwg2JNUPCOWO8J02dKWk9XvdeSGbQInp2dM7CFh5iJV9E9IxgFwEwbEQSa-mg-pMadQbi3UHfMixyGEv8Eaq63T6HWlhOEKtS85ZzsFYhyphenhyphenKk0ajYgwTmBmVGiQ8TJUD6ew20dP0mfMI_CafPQa5qCyBOIpmK2peLc9ydW1OK4pxNogRTJZTi/s3936/DSC09962.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWh7PmanlYXwg2JNUPCOWO8J02dKWk9XvdeSGbQInp2dM7CFh5iJV9E9IxgFwEwbEQSa-mg-pMadQbi3UHfMixyGEv8Eaq63T6HWlhOEKtS85ZzsFYhyphenhyphenKk0ajYgwTmBmVGiQ8TJUD6ew20dP0mfMI_CafPQa5qCyBOIpmK2peLc9ydW1OK4pxNogRTJZTi/w200-h133/DSC09962.jpg" width="200" /></a></div><b><i>Fatty tuna (大トロ)</i></b> - the fat on top had liquefied and was so tasty that I wondered whether the <i>neta</i> had been lightly torched.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFtDK8ICKfefaVGwO-VMcDBTbSkMvpRW0DRNYDqWMmMSvXY3uKNmAhNF7mPrbL3JnPRTdiBwbLqLoyriRC5jy6cEALs9sueanlYzJqg511byE5e25XH9ScUU68BcjVJxOs1yyg-lwREwKFlVKo7pdnTSr92LW_CY659d8gPNe7lEuAO2wGO045eqQQBp-Z/s3936/DSC09963.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFtDK8ICKfefaVGwO-VMcDBTbSkMvpRW0DRNYDqWMmMSvXY3uKNmAhNF7mPrbL3JnPRTdiBwbLqLoyriRC5jy6cEALs9sueanlYzJqg511byE5e25XH9ScUU68BcjVJxOs1yyg-lwREwKFlVKo7pdnTSr92LW_CY659d8gPNe7lEuAO2wGO045eqQQBp-Z/w200-h133/DSC09963.jpg" width="200" /></a></div><b><i>Marinated salmon roe (イクラ)</i></b> - with shaved <i>yuzu (柚子)</i> zest on top.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8U-tY7b-DVwIJEvn19lERJpqigHoRdrhRXzSJRnOtbHGcujuau9erULmgyjb1LiaUlyCrBe_bme1tBAY0eZMRBnoLJtYcXW1sdDIRXpTP45JeEA_ki3FyM2MiB4D3rVR3n0OX0vVONPExkgO1vPcEOBG01Kb4KakVqlnONn8t5iybh3GSPuh-C2BaMiJk/s3936/DSC09964.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8U-tY7b-DVwIJEvn19lERJpqigHoRdrhRXzSJRnOtbHGcujuau9erULmgyjb1LiaUlyCrBe_bme1tBAY0eZMRBnoLJtYcXW1sdDIRXpTP45JeEA_ki3FyM2MiB4D3rVR3n0OX0vVONPExkgO1vPcEOBG01Kb4KakVqlnONn8t5iybh3GSPuh-C2BaMiJk/w200-h133/DSC09964.jpg" width="200" /></a></div><b><i>Marinated lean tuna (赤身漬け)</i></b>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXqRi3VroU49ARQp8nOWpxgWifPpTp3ms69mYXfIs_dlgFDmc88VH_Es_JywtHCun7iCvKb6AY50Q93-MBQFDTB6P7LM2PTUMZdCfE4qqs1VlYhy9DWg-B_uxYdMPMxrSpxYgGjrNNlUK0vlhk3dJXor3AbXgjy5GG3qQAPpqppG5ptyDwCCmSij1_dWN/s3835/DSC09965.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2557" data-original-width="3835" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXqRi3VroU49ARQp8nOWpxgWifPpTp3ms69mYXfIs_dlgFDmc88VH_Es_JywtHCun7iCvKb6AY50Q93-MBQFDTB6P7LM2PTUMZdCfE4qqs1VlYhy9DWg-B_uxYdMPMxrSpxYgGjrNNlUK0vlhk3dJXor3AbXgjy5GG3qQAPpqppG5ptyDwCCmSij1_dWN/w200-h133/DSC09965.jpg" width="200" /></a></div><b><i>Sea urchin (雲丹)</i></b> - this seemed to be the favorite piece among the others.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioN19yO6KzgkU-gJGiQSr4lcYyWhHa9e2m5WyJGPCFp3eaL2YTHMPUp0uzzzjb1UxzPyeaczhGGzG617gOizJSMhAGR1ediT10wdzMl_Sn58hpcgfwJEni9M068aoU77hayhXTVekchi7PBZDsoYJQreIxq9D3UkzeuUwgJLYxZVaoe9i2JdKX7PuYLUI2/s3936/DSC09966.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioN19yO6KzgkU-gJGiQSr4lcYyWhHa9e2m5WyJGPCFp3eaL2YTHMPUp0uzzzjb1UxzPyeaczhGGzG617gOizJSMhAGR1ediT10wdzMl_Sn58hpcgfwJEni9M068aoU77hayhXTVekchi7PBZDsoYJQreIxq9D3UkzeuUwgJLYxZVaoe9i2JdKX7PuYLUI2/w200-h133/DSC09966.jpg" width="200" /></a></div><b><i>Wagyu (和牛)</i></b> - torched to impart that wonderful smoky flavor.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSV3HX_AjfEo2UcGzU10H45o8olKWrOVfVo0nWj2CpjIv6QfjFO25lyTzb6Hxawylmzhx-YOv-7Wkh3DnpI_E9lSKSlb1kuj59E8NCGt5_mYa49LI4QRcB4au6F43wqJKs_lPV_OGfiXjgsU89s_2CkIzgnM1GWv3AxAFNQ4YLhlC5Z-8XIHg0jCvzDX9M/s3936/DSC09968.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSV3HX_AjfEo2UcGzU10H45o8olKWrOVfVo0nWj2CpjIv6QfjFO25lyTzb6Hxawylmzhx-YOv-7Wkh3DnpI_E9lSKSlb1kuj59E8NCGt5_mYa49LI4QRcB4au6F43wqJKs_lPV_OGfiXjgsU89s_2CkIzgnM1GWv3AxAFNQ4YLhlC5Z-8XIHg0jCvzDX9M/w200-h133/DSC09968.jpg" width="200" /></a></div>The soup was pretty decent, with some <i>shimeji (しめじ茸)</i> mushrooms in the bowl.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgpvOo1Pi_ahl441MVpCKkJOdMu5PJ-BcuVT2ISZfMm3KHjNAGp1ZSrswnZ5Q1sezrO5I8BNxMw8dn_H_F0Dh9XDTHCAyVJK-N_1ywjd3X5BOMibKy9bby6e111DEJu-BDg4uAAvbypQTTTfBRsNgesnMAyONMrB50nSFO7J1Xs827Th-Ga_c-aNIZuRMt/s3671/DSC09969.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2447" data-original-width="3671" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgpvOo1Pi_ahl441MVpCKkJOdMu5PJ-BcuVT2ISZfMm3KHjNAGp1ZSrswnZ5Q1sezrO5I8BNxMw8dn_H_F0Dh9XDTHCAyVJK-N_1ywjd3X5BOMibKy9bby6e111DEJu-BDg4uAAvbypQTTTfBRsNgesnMAyONMrB50nSFO7J1Xs827Th-Ga_c-aNIZuRMt/w200-h133/DSC09969.jpg" width="200" /></a></div><b><i>Yokan with strawberries (苺羊羹)</i></b> - a nice <i>yokan (羊羹)</i> made with adzuki beans. The texture was relatively soft and not dense like many commercial products, and the fresh strawberries were a nice touch.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>A pretty happy meal today, and yes, the pricing was completely reasonable considering the quality of the product. And the crab was surely a complimentary course from the chef as he knows our friend well. With prices like these, how do I get to join the club?Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-227935017432867819.post-72865838442224799452024-01-15T21:26:00.001+08:002024-01-19T17:51:45.477+08:00Sul volcanoA few days ago I was browsing through <i>SoraNews24</i>, my go-to source for interesting eats in Japan, when I saw that <i><b>Domino's</b></i> is offering <a href="https://soranews24.com/2024/01/10/dominos-japans-new-cheese-volcano-pizza-is-a-game-changer-thats-about-to-go-global/">a pizza named the <i><b>Cheese Volcano (チーズボルケーノ)</b></i> in Japan</a>. This looked like a lot of fun, as one can dip slices of pizza into a "lava" made with cheese. It's exactly the kind of fun, gimmicky stuff that I love. Unfortunately, Domino's exited Hong Kong years ago, and I didn't have plans to visit Japan in the immediate future.
<p></p>Well... as I was looking out from my taxi in Taipei yesterday, I happened to pass by a Domino's and see them advertise the same vulcano pizza. This is not something I could take down on my own, so I quickly rounded up the Prince of Napa to be my partner in crime, as he's pretty close by. I'm grateful he was a good sport.<span><a name='more'></a></span>
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJrIEwpLNKvgmG3eU_eMDJarfHI7ky9QzCfTky5RrJtOGsSQG9GiBD4htdKUnODbM2Ku4f6MxMBqVbz7doN3hYQcy8N9wqmEytjLuKWaj-72NvgjTOpoQWWK1N1sr4Pa_1VemzGJjPKXC-kJirLt8BZrhOV97pmL9oOjVceNaPKwAdSiy4pQJT1MxksdM/s4032/IMG_1602.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJrIEwpLNKvgmG3eU_eMDJarfHI7ky9QzCfTky5RrJtOGsSQG9GiBD4htdKUnODbM2Ku4f6MxMBqVbz7doN3hYQcy8N9wqmEytjLuKWaj-72NvgjTOpoQWWK1N1sr4Pa_1VemzGJjPKXC-kJirLt8BZrhOV97pmL9oOjVceNaPKwAdSiy4pQJT1MxksdM/w640-h480/IMG_1602.jpg" width="640" /></a></div>I chose the <i><b>cheese volcano quattro pizza (起司火山四喜披薩)</b></i>, which has four different flavors on one 16-inch pie. I think three of the flavors were <i><b>Hawaiian (夏威夷)</b></i>, <b><i>Broccoli vegetarian (青花菜蔬)</i></b>, and <i><b>Extravaganza (超級豪華)</b></i>. The delivery was surprisingly quick, but then again, their nearest location to me is just a few minutes by scooter.
<p></p>Each slice is taken by cutting at the foot of the volcano, leaving the crater intact. Then the slice can be dipped into the melted cheese lava for added flavors, although it's probably easier to spoon the cheese onto each slice. After all the slices have been consumed, the crater ring that's left behind is, of course, also edible. It's just pizza crust, after all!
<p></p><div class="separator" style="clear: both; text-align: left;"></div>The Prince of Napa was kind enough to bring over a bottle from... where else? Napa Valley.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmVOI8DgUESym5x2rGmY_RkFQVCTPkmpxQs7VnHFRfPj7dw6uuG9rWXdPtaR-uOz4RniEpiE4giAz2j-CNsTHnO5fnQVTAtMZEwPkR5yUfpSoG98ZUITBJswuTaXQn3Hyj3qogl_drIu3Pdl4n89LKPUX4DB1XYLK3WrghNlp_EZ4s0AbuOOr2eFdZWs/s4032/IMG_1619.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmVOI8DgUESym5x2rGmY_RkFQVCTPkmpxQs7VnHFRfPj7dw6uuG9rWXdPtaR-uOz4RniEpiE4giAz2j-CNsTHnO5fnQVTAtMZEwPkR5yUfpSoG98ZUITBJswuTaXQn3Hyj3qogl_drIu3Pdl4n89LKPUX4DB1XYLK3WrghNlp_EZ4s0AbuOOr2eFdZWs/w150-h200/IMG_1619.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_QYq-uetPLIak2h5R0TZdNIHNvsyx6SDxwkH7S7Kba1WpYJiPRkbUB61jQn4OxRT-bi7XHR63sdXvyonLMu39GZgaElB-i3WxPp7RcMnfB6EonWIs-J__TuULLWvJ2HRPj1X50V0a958rSdZ0g1FR9nEORKwXOg9qxb8l3vVMiOfFNaet1sMNRKwCoAk/s4032/IMG_1620.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_QYq-uetPLIak2h5R0TZdNIHNvsyx6SDxwkH7S7Kba1WpYJiPRkbUB61jQn4OxRT-bi7XHR63sdXvyonLMu39GZgaElB-i3WxPp7RcMnfB6EonWIs-J__TuULLWvJ2HRPj1X50V0a958rSdZ0g1FR9nEORKwXOg9qxb8l3vVMiOfFNaet1sMNRKwCoAk/w150-h200/IMG_1620.jpg" width="150" /></a></div><b><i>2017 Pott Cabernet Sauvignon Actaeon Quixote Vineyard</i></b> - smoky, minty, earthy, really ripe and extracted fruit. Definitely very alcoholic. Another typical Napa cab.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>Very grateful to my friend for indulging me, and for the alcohol.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com3tag:blogger.com,1999:blog-227935017432867819.post-34715526865654492802024-01-12T23:36:00.010+08:002024-01-17T08:55:07.742+08:00Say, riesliiiiing!I was told about tonight's dinner in mid-October, as I was trying to arrange my trip to France in November. When I found out that Jean Trimbach and Egon Müller IV were both coming to Hong Kong for a dinner organized by <i><b>Caprice</b></i>, I immediately put my hand up and asked for a table. I figured there were bound to be a couple of people I could round up for this. After all, it's not often that those of us in Asia get to see these two gentlemen together.
<p></p>Monsieur Trimbach and Herr Müller have known each other for 40 years, and this dinner is meant to be a celebration of their friendship. They worked together with Victor and his team to come up with a list of wines to showcase what each family winery could do, and this resulted in a lineup of 19 wines for tonight. We were told that the original plan was to feature a total of 25 wines, but eventually the gentlemen were persuaded to settle for something a little shorter...
<p></p>Well, with 19 wines on offer, the menu from the kitchen naturally had to grow, too. Tonight Hairy Legs and his team gave us 9 courses, not counting the <i>canapés</i> and the <i>mignardises</i>. That's a lot of food!
<p></p>We start with the <b><i>canapés</i></b>:
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_eDf8riY1yov-XcZrlMASBR4gcsxfRbZousj28-xjNFkvpOUDuQVtuB9sQrsVoXqO4EGSCviymASe88BcAmrmau25O401nMZLGd3UNGLBw9D70CWuUehv4sFiLfrDp56S7001Q63sY9G1VKeTaMuw80Qnqk0ZahCKaw7rphsO7mqwf9R2MVBt7YXay9Oe/s3936/DSC09832.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_eDf8riY1yov-XcZrlMASBR4gcsxfRbZousj28-xjNFkvpOUDuQVtuB9sQrsVoXqO4EGSCviymASe88BcAmrmau25O401nMZLGd3UNGLBw9D70CWuUehv4sFiLfrDp56S7001Q63sY9G1VKeTaMuw80Qnqk0ZahCKaw7rphsO7mqwf9R2MVBt7YXay9Oe/w200-h133/DSC09832.jpg" width="200" /></a></div><b><i>Mushroom waffle</i></b> - with shaved Comté on top.<span><a name='more'></a></span>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi67H_7cnsU5CRrrXUVTyQcZv81ZWuNJsAGSaIGUuGxPJHCAmGWmD5jl797-7epCfB3X3JdG0xsE-456pcKlANy7PAFVffxRRt_ibYBm9Rb7xZKax6f3P5iO10dA62Vty54jQUuyPQ8nl26yNNojTCeefHqPDRM0xv1aUaVJKRMSmpygf4z3MpSUQGlqh78/s3642/DSC09837.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2428" data-original-width="3642" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi67H_7cnsU5CRrrXUVTyQcZv81ZWuNJsAGSaIGUuGxPJHCAmGWmD5jl797-7epCfB3X3JdG0xsE-456pcKlANy7PAFVffxRRt_ibYBm9Rb7xZKax6f3P5iO10dA62Vty54jQUuyPQ8nl26yNNojTCeefHqPDRM0xv1aUaVJKRMSmpygf4z3MpSUQGlqh78/w200-h133/DSC09837.jpg" width="200" /></a></div><b><i>Obsiblue prawn tart</i></b>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIqdm18w7QZX6QPmmeFu6JhrJ9W-AD33NDbWh76KvZBM8zsqZiYUP7IlTAXvIos94YTvj_trfBTIm-R9gy4yuGnfvK2w7GoG9Dt9ZHrHdyk8nCCmWblvpQCOAUmpWnLMhsqh8MWfKSKmPfxdbiPBZvlvjBxvWnu1CpG-xOk1fdFrnZ4a4ZVsFyV-w7jhX/s3314/DSC09838.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2209" data-original-width="3314" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIqdm18w7QZX6QPmmeFu6JhrJ9W-AD33NDbWh76KvZBM8zsqZiYUP7IlTAXvIos94YTvj_trfBTIm-R9gy4yuGnfvK2w7GoG9Dt9ZHrHdyk8nCCmWblvpQCOAUmpWnLMhsqh8MWfKSKmPfxdbiPBZvlvjBxvWnu1CpG-xOk1fdFrnZ4a4ZVsFyV-w7jhX/w200-h133/DSC09838.jpg" width="200" /></a></div><b><i>Pita with curry chicken mousse</i></b>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDr1KIWsDxwRbv3ttEd4E_DKp4I4ioIf3lyTaYRwwEFGlkqIPgCLbtmm87a696hFCJMCfPUT1zGccLv7LSv0Khap588hwxg8WuLHY7EKZXfRZr_k1P5J3xB5rLwohdx1Byu81NDfuiyNgnNQfGUKipg8TxOyBPTyYUn6crlXiTH9aOQ9qwOvZHKVgglzI/s3025/DSC09908.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3025" data-original-width="2017" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDr1KIWsDxwRbv3ttEd4E_DKp4I4ioIf3lyTaYRwwEFGlkqIPgCLbtmm87a696hFCJMCfPUT1zGccLv7LSv0Khap588hwxg8WuLHY7EKZXfRZr_k1P5J3xB5rLwohdx1Byu81NDfuiyNgnNQfGUKipg8TxOyBPTyYUn6crlXiTH9aOQ9qwOvZHKVgglzI/w133-h200/DSC09908.jpg" width="133" /></a></div><i><b>2017 Trimbach Riesling Cuvée Frédéric Emile</b>, en magnum</i> - nice nose of petrol, or as Jean Trimbach insisted, "white truffle". Wow! The high aciity was very unexpected and kinda gave me a shock. But this was really nice.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjByzq8k6iql4k8tSuxWqKu3AyRMO0aRebd_IKWiRg0m3RMcAAvVeQFlutZhr4xqmmDclFsJfLz7N3lHW-NE4yaCYkAxdMmnaT6Z44NYg_IMdzorQbk6B3qXE6_Lytuz73kRHOjnAvUVpZ7G2vF0-ESrTbvrqpH4CMpXrXmL_zEXCfVKEi_g0SHkqCRvdSA/s3936/DSC09840.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjByzq8k6iql4k8tSuxWqKu3AyRMO0aRebd_IKWiRg0m3RMcAAvVeQFlutZhr4xqmmDclFsJfLz7N3lHW-NE4yaCYkAxdMmnaT6Z44NYg_IMdzorQbk6B3qXE6_Lytuz73kRHOjnAvUVpZ7G2vF0-ESrTbvrqpH4CMpXrXmL_zEXCfVKEi_g0SHkqCRvdSA/w640-h426/DSC09840.jpg" width="640" /></a></div><b><i>Poisson mariné à la pomme verte, crème d'anguille fumée</i></b> - on top of a bed of crustacean <i>gelée</i> sat slices of raw Japanese young yellowtail (ハマチ) marinated in salt and vinegar arranged in a ring around yellowtail tartare in the center. We've got very slices of green apple with an arrangement of mandarin orange gel, fennel purée, vanilla and smoked eel cream on top. At the center there was some "white fish roe", and I wondered if it were vendace.
<p></p>The creaminess on top with a touch of smokiness worked very nicely with the marinated fish. Of course, that <i>umami</i> from the crustacean <i>gelée</i> was always gonna be something special - a standout among all the different flavors yet managing not to overwhelm the others. A refreshingly cold dish with a pinch of fruity acidity, this turned out to be a great way to kick off the meal.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhgZHhIWYB50NYOc-OixR4sJiEl9Gug-SeciROBUA6ADZxEzxST0W00kBwZw2UyuFv6GOKA7NeXyVrZUk8im6MmvJQZeCn4Cep7IiFbe8EIfVyXIrcHsV2p-Dm6UDoG_rHdCnBT4E69u_SqmFiuEhMhframq1NP2_PXel4NN-ePlaCDk8x0NQSOyegOyU/s3126/DSC09907.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3126" data-original-width="2084" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhgZHhIWYB50NYOc-OixR4sJiEl9Gug-SeciROBUA6ADZxEzxST0W00kBwZw2UyuFv6GOKA7NeXyVrZUk8im6MmvJQZeCn4Cep7IiFbe8EIfVyXIrcHsV2p-Dm6UDoG_rHdCnBT4E69u_SqmFiuEhMhframq1NP2_PXel4NN-ePlaCDk8x0NQSOyegOyU/w133-h200/DSC09907.jpg" width="133" /></a></div><b><i>2015 Egon Müller Riesling Scharzhofberger Kabinett</i></b> - really nice nose of petrol. Good acidity on the palate but also got plenty of fruity sweetness.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdjNNZ-0NvDYW9HvJMx8SKrv37zE5NLzfz6LhoEgiLORzxB6M3E1LMFg-QvZ3PZKLrbPxAMw7BFbCgMrNPVFT0KHG-nzwKj4VF_s-KjYsCfJliWU59IkWL6YESh0Z6_Y03ekVd1kDkfytFpChLXJd_zexhwwou5td6JZ-4EMJmb1zWPYVs0KBuTHBXlU/s2925/DSC09906.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2925" data-original-width="1950" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdjNNZ-0NvDYW9HvJMx8SKrv37zE5NLzfz6LhoEgiLORzxB6M3E1LMFg-QvZ3PZKLrbPxAMw7BFbCgMrNPVFT0KHG-nzwKj4VF_s-KjYsCfJliWU59IkWL6YESh0Z6_Y03ekVd1kDkfytFpChLXJd_zexhwwou5td6JZ-4EMJmb1zWPYVs0KBuTHBXlU/w133-h200/DSC09906.jpg" width="133" /></a></div><b><i>2015 Egon Müller Riesling Scharzhofberger Kabinett Alte Reben</i></b> - this was a much bigger wine compared to its sibling, with more acidity which made it much more lively on the palate.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4n0tW42oGk3eYQs6KEoUNnFvIVljl1lUXCJhmbyauqsF_XFGym230en_ME6FctDF3-n0MyoINwnZwMrXu-0OoF-PJCxR1W8gnu-9YfQK0gni5Iidw70qqV6FgWYXPk_WO6Xhspi3bj44rzXvjJw9CMg4bEvrtgc0Z_WZ5e8hBsbG-i4kZlGSvuELbDtEW/s3514/DSC09844.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2343" data-original-width="3514" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4n0tW42oGk3eYQs6KEoUNnFvIVljl1lUXCJhmbyauqsF_XFGym230en_ME6FctDF3-n0MyoINwnZwMrXu-0OoF-PJCxR1W8gnu-9YfQK0gni5Iidw70qqV6FgWYXPk_WO6Xhspi3bj44rzXvjJw9CMg4bEvrtgc0Z_WZ5e8hBsbG-i4kZlGSvuELbDtEW/w200-h133/DSC09844.jpg" width="200" /></a></div><b><i>Crabe royal d'Alaska, gelée de crustacés, huître Gillardeau et caviar osciètre prestige de ⟪La Maison Kaviari⟫</i></b> - a dish I'm ver familiar with, but it has been a while since I've had it with caviar... and that big <i>quenelle</i> of salted fish eggs tipped the balance and made this much more salty than I remembered.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifcNDn19LRz1nznRHp1HX-P5USvEYhnfaxA_zvIaruHRjjaDxFcuGrskQwzwslMeGFC3XxJX085nlyHh8GUWlK4UtiI6ZoIuwrgkbT6QYpzYgKMct_h5DoCTve48acnd3kYj8BrjFX4QXkhQgArTo1hxRRbSN71MtM98ECDOEG7ra7ojqnzkrO1Ts6S6I/s3304/DSC09905.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3304" data-original-width="2203" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifcNDn19LRz1nznRHp1HX-P5USvEYhnfaxA_zvIaruHRjjaDxFcuGrskQwzwslMeGFC3XxJX085nlyHh8GUWlK4UtiI6ZoIuwrgkbT6QYpzYgKMct_h5DoCTve48acnd3kYj8BrjFX4QXkhQgArTo1hxRRbSN71MtM98ECDOEG7ra7ojqnzkrO1Ts6S6I/w133-h200/DSC09905.jpg" width="133" /></a></div><b><i>2012 Trimbach Riesling Grand Cru Geisberg</i></b> - very fragrant nose with honey, apricot, and almost orange blossom water. There was also a hint of acetone.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzpKiV5tS7cAamElPyJ4Fj3RHFMa-AblFtg67Spymki3Vtu7dx7t77kdissnwProh1bQKbhQBJtDVZKZl5nlplrcK38zfw12ipehkMYXyEDBw0skuc9mUpSPcj5zJrqGPb0q8LG1jgLLNIAB9GwzE2hC7T7-ujpdBzrl1MOGIFI3rsxtkDyWpUyLK0koc/s3128/DSC09904.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3128" data-original-width="2085" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzpKiV5tS7cAamElPyJ4Fj3RHFMa-AblFtg67Spymki3Vtu7dx7t77kdissnwProh1bQKbhQBJtDVZKZl5nlplrcK38zfw12ipehkMYXyEDBw0skuc9mUpSPcj5zJrqGPb0q8LG1jgLLNIAB9GwzE2hC7T7-ujpdBzrl1MOGIFI3rsxtkDyWpUyLK0koc/w133-h200/DSC09904.jpg" width="133" /></a></div><b><i>2012 Trimbach Riesling Cuvée Frédéric Emile</i></b> - lighter in color compared to Geisberg, it was also leaner on the palate, not as fruity, with good acidity. Beautiful nose of white flowers put a smile on my face.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0GVNG0Dd6m_Ze1PuB24gsyhnbeACpWvKuua4Dm6NSTXnVzdBlJrjrntBDSdTTLcBZYzIOJBlt2lH6Y_-zuDyRCquIQOVmK2B2Fhf0WpV2HXJyFmk_8DU2yFaUNEjmvLfzjfHOAM7MyQuuX01xGtOnQyn_20bGw6qZ1da5Akel4hwVGSJh_spZv71VT-8H/s3936/DSC09851.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0GVNG0Dd6m_Ze1PuB24gsyhnbeACpWvKuua4Dm6NSTXnVzdBlJrjrntBDSdTTLcBZYzIOJBlt2lH6Y_-zuDyRCquIQOVmK2B2Fhf0WpV2HXJyFmk_8DU2yFaUNEjmvLfzjfHOAM7MyQuuX01xGtOnQyn_20bGw6qZ1da5Akel4hwVGSJh_spZv71VT-8H/w640-h426/DSC09851.jpg" width="640" /></a></div><b><i>Le laksa au homard et citron sudachi</i></b> - since we already had Alaskan king crab for our last dish, the <i>laksa</i> tonight came with <i>homard bleu</i> for the first time in my experience. We've still got the diced leeks at the bottom, and the crunchy and fragrant hazelnuts, so the flavors were definitely familiar. This was, however, probably the richest version I've tasted in quite some time.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIRuP1eePjl9hQBasJzbpKlS6EPJrvJfQ97QPRh2SKZXdWBwmTtAY9WZeZmGz3hGozhyegNTbpZypd_V11WkYCCRCIljNzcZlX_Mg69JyCiJ0hsKjabZvCiIGg-yIQYp17Yphn0HUnFxtXo7io_zqN8PUK5Bu3aUY1ztVBWPHJvr4IWV-lOjEVBaXB5yg/s3683/DSC09903.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3683" data-original-width="2455" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIRuP1eePjl9hQBasJzbpKlS6EPJrvJfQ97QPRh2SKZXdWBwmTtAY9WZeZmGz3hGozhyegNTbpZypd_V11WkYCCRCIljNzcZlX_Mg69JyCiJ0hsKjabZvCiIGg-yIQYp17Yphn0HUnFxtXo7io_zqN8PUK5Bu3aUY1ztVBWPHJvr4IWV-lOjEVBaXB5yg/w133-h200/DSC09903.jpg" width="133" /></a></div><b><i>2022 Le Gallais Riesling Wiltinger Braune Kupp Kabinett</i></b> - a little effervescent and tickled the tongue. Very obvious orange notes, as if I were drinking Apero or Martini Rosso without the bitterness. Very fruity.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSt6pcqW937o6n4u8TmyqFVWYvzWZ5TD9o2rSKdbKqkqB0TGsEKxa3HFcaSZ80iwCiQehnq0voLnMxnwdSp_FW0yrjEJnOqHJJr05-4n3PsfgsNSACnlnjRtChaiJAVqSNk550OPEjefSWfyvePAkypyOcMlrJzaAFB7FztIW06Efap3-CQInXionPIMk/s3241/DSC09902.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3241" data-original-width="2161" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSt6pcqW937o6n4u8TmyqFVWYvzWZ5TD9o2rSKdbKqkqB0TGsEKxa3HFcaSZ80iwCiQehnq0voLnMxnwdSp_FW0yrjEJnOqHJJr05-4n3PsfgsNSACnlnjRtChaiJAVqSNk550OPEjefSWfyvePAkypyOcMlrJzaAFB7FztIW06Efap3-CQInXionPIMk/w133-h200/DSC09902.jpg" width="133" /></a></div><b><i>2022 Egon Müller Riesling Scharzhofberger Kabinett</i></b> - nice nose of white flowers and petrol. Got some fruity flavors here but they were much more tame compared to Le Gallais.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHXvmCfwblde6GuVwSKapApxm5BuPfirlHaHf0YPdF4EvaBB72pNfrx5gM51iVbbq-h6h1nZB4axRLiGxoUGgL-vU4qMSP_3dr962M8hMUEWLxPjx42NWCueA0SOY-gldZYG_L0Z8EOtFANKTykkD2fI0erPZvzxxOSgtpUzY4bnawrAWyS2d-vJ5csB4/s3125/DSC09901.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3125" data-original-width="2083" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHXvmCfwblde6GuVwSKapApxm5BuPfirlHaHf0YPdF4EvaBB72pNfrx5gM51iVbbq-h6h1nZB4axRLiGxoUGgL-vU4qMSP_3dr962M8hMUEWLxPjx42NWCueA0SOY-gldZYG_L0Z8EOtFANKTykkD2fI0erPZvzxxOSgtpUzY4bnawrAWyS2d-vJ5csB4/w133-h200/DSC09901.jpg" width="133" /></a></div><b><i>2022 Egon Müller Riesling Scharzhofberger Kabinett Alte Reben</i></b> - nose was much more pungent with plenty of sulfur. But also strangely fragrant at the same time. Ripe and funky on the palate, with a little bit of fruity acidity.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi630iwKaZVuaXTIZgwZHWN84gAVixWIpB4bX6xizBTDCm5gDqiZl6v0WqdDeC_2uGRK7EzFHYRh00BVdQa0m0oJQy00ArfuJB-Wvh37gzS5VxQeReT48A3VbZiDpfOYgXCs_doWrGkYY05CwEeilpuqscKvZtgUizfwj8gwzChEV_uwKyzY7KYoF5UXER5/s3936/DSC09854.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi630iwKaZVuaXTIZgwZHWN84gAVixWIpB4bX6xizBTDCm5gDqiZl6v0WqdDeC_2uGRK7EzFHYRh00BVdQa0m0oJQy00ArfuJB-Wvh37gzS5VxQeReT48A3VbZiDpfOYgXCs_doWrGkYY05CwEeilpuqscKvZtgUizfwj8gwzChEV_uwKyzY7KYoF5UXER5/w640-h426/DSC09854.jpg" width="640" /></a></div><b><i>Rouget, consommé de fruits de mer, poivre timut</i></b> - I was shocked when I saw the dish. What happened to the fish? Why did we only get half a piece compared to what we normally get? Apparently the fish has been cut down to size due to the longer menu tonight. Oh well...
<p></p>The red mullet from the south of France came topped with fennel flowers, timut pepper, and some shredded ginger. The obsiblue prawn <i>bouillon</i> was pretty salty, to be honest, and lacking Hairy Legs' usual delicate touch.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN6QGQ-r_2qiqcMO2F3YfeMVnV7lx5oNQSo6FWpOq5MYtar1jhMQFyjjZnF5ForEaziNM3wSnYoAhj_GGw1sD6BcenykF0aJ6BTsHRv6vc0gF48TFhFpfrVxpu4mc37NtJVGYfY_OvNkSkrHnk2WgbVN5ZNQWWwanWD5_gbqA_9CmcA1XlYFS_h-WlYoRO/s3936/DSC09855.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN6QGQ-r_2qiqcMO2F3YfeMVnV7lx5oNQSo6FWpOq5MYtar1jhMQFyjjZnF5ForEaziNM3wSnYoAhj_GGw1sD6BcenykF0aJ6BTsHRv6vc0gF48TFhFpfrVxpu4mc37NtJVGYfY_OvNkSkrHnk2WgbVN5ZNQWWwanWD5_gbqA_9CmcA1XlYFS_h-WlYoRO/w200-h133/DSC09855.jpg" width="200" /></a></div>The fish was damn silky soft, and that shellfish stuffing at the bottom always makes the dish.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4gphtwT6AgO_9ngvBSxAbPtSz65xlDlCG_MuJ31uwmm_ReQ7H6dA7vErRt-XMVto3OVdIk3Jg6DYUTlTDby6T7nCzxIHE87kj_0FMOOJAtPaof66w5HZS64xJJsCeeiTToUa_H7nujzUXKnNBJWnwsCsTrVEp6NAH_R_4YkryBzBmJapZaktUS64CE88/s3415/DSC09900.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3415" data-original-width="2277" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4gphtwT6AgO_9ngvBSxAbPtSz65xlDlCG_MuJ31uwmm_ReQ7H6dA7vErRt-XMVto3OVdIk3Jg6DYUTlTDby6T7nCzxIHE87kj_0FMOOJAtPaof66w5HZS64xJJsCeeiTToUa_H7nujzUXKnNBJWnwsCsTrVEp6NAH_R_4YkryBzBmJapZaktUS64CE88/w133-h200/DSC09900.jpg" width="133" /></a></div><i><b>2016 Trimbach Riesling Clos Sainte Hune</b>, en double-magnum, bouteille N° 122/300</i> - floral notes showed after the wine wrmed up a little. Good balance here between the ripeness and the acidity. As I was told at the domaine in November, double-magnums are only bottled in years where a new member of the Trimbach family is born. So privileged to have tasted this out of double-magnum.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ON-DYUf58mIWKQrOiqkytPVoxywxdAkRUUAXbFILahyppxUaxURiisGs-6kPL3tSVTa34vxfCJ6V4jV4JeOWflynKZCsF1Jl2kUSGJkt9Y56W2hO3BeYcwCo5VcHQNmZdCIT5oGWZSmpYJb3m7vIkSHO6vue4SShVOBdiNQMWaY7LM1EwNWcM8qyuoo/s3809/DSC09899.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3809" data-original-width="2539" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ON-DYUf58mIWKQrOiqkytPVoxywxdAkRUUAXbFILahyppxUaxURiisGs-6kPL3tSVTa34vxfCJ6V4jV4JeOWflynKZCsF1Jl2kUSGJkt9Y56W2hO3BeYcwCo5VcHQNmZdCIT5oGWZSmpYJb3m7vIkSHO6vue4SShVOBdiNQMWaY7LM1EwNWcM8qyuoo/w133-h200/DSC09899.jpg" width="133" /></a></div><i><b>2009 Trimbach Riesling Clos Sainte Hune</b>, en magnum</i> - this wine was showing very nicely, and much bigger on the palate than its younger sibling. It's got good acidity but there's almost a little bitterness, too.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirGN4XEW_m2gH58Wos-Y3H3Z1jY-U1tYbcfd7xARqWfkd4Mj9nRBuJNfCPgvQKGHvWEDbnzVczBVIPbomq9tiW-iCTL1QxUJ15hwkeGNo0Mr-4R8SsKa6cvnVduhoWG4LIriIKb1aOz8pHR51cx8oIQ4PoTZO96jYMmRwH6Ch_GnfXk3ENQ7JFsA47glLY/s3936/DSC09860.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirGN4XEW_m2gH58Wos-Y3H3Z1jY-U1tYbcfd7xARqWfkd4Mj9nRBuJNfCPgvQKGHvWEDbnzVczBVIPbomq9tiW-iCTL1QxUJ15hwkeGNo0Mr-4R8SsKa6cvnVduhoWG4LIriIKb1aOz8pHR51cx8oIQ4PoTZO96jYMmRwH6Ch_GnfXk3ENQ7JFsA47glLY/w200-h133/DSC09860.jpg" width="200" /></a></div><b><i>Langoustine Dubarry et sauce vanille</i></b> - the Scottish langoustine came with an excellent sauce from "the king of sauce" featuring Tahitian vanilla and calamansi vinegar, along with some cauliflower purée and slices of raw cauliflower.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZn39fZ1QvP6MYuW8vC97FbgxPbW2_nQ96BpaWwbqVpcPPmoJW8FeZcBzdap5I-ailPnNFTCe3nyNWuJ2_hnKavhhvgeS-UA9K0_nomn7VyGkvjlERc6ys9tdTkv1xjGhXtR_r88bzNQ8JbDesDP5qsq4P9udocbwcqPnev6EPWutkV85kC8Fjy2TcQU/s3282/DSC09898.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3282" data-original-width="2188" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZn39fZ1QvP6MYuW8vC97FbgxPbW2_nQ96BpaWwbqVpcPPmoJW8FeZcBzdap5I-ailPnNFTCe3nyNWuJ2_hnKavhhvgeS-UA9K0_nomn7VyGkvjlERc6ys9tdTkv1xjGhXtR_r88bzNQ8JbDesDP5qsq4P9udocbwcqPnev6EPWutkV85kC8Fjy2TcQU/w133-h200/DSC09898.jpg" width="133" /></a></div><b><i>2009 Egon Müller Riesling Scharzhofberger Spätlese</i></b> - this was such a fragrant and alluring wine, so ripe and fruity.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKVRmQHA62eViUwdPEDKFjfgZKGiJXU92QaHcAxOxgCYg5Pp90nImWt8q5N6Y-wPH3W2xUMPZeC_W9a6fVD6_AZwW_YA-kr8gjwk-5GfbN_WD_ksyJR3q0nzVp__PIOM3NXfhQDFMZ1d8Vf4S7F7JdJWv_YwpHpO0yb8ZqlmV6Y4SesfI3D-0ptOFksnQ/s3605/DSC09897.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3605" data-original-width="2403" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKVRmQHA62eViUwdPEDKFjfgZKGiJXU92QaHcAxOxgCYg5Pp90nImWt8q5N6Y-wPH3W2xUMPZeC_W9a6fVD6_AZwW_YA-kr8gjwk-5GfbN_WD_ksyJR3q0nzVp__PIOM3NXfhQDFMZ1d8Vf4S7F7JdJWv_YwpHpO0yb8ZqlmV6Y4SesfI3D-0ptOFksnQ/w133-h200/DSC09897.jpg" width="133" /></a></div><b><i>2007 Egon Müller Riesling Scharzhofberger Spätlese</i></b> - really fragrant and floral, almost like jasmine. So, so beautiful.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH89KpXsVdJCNzXWsq2jgJqh2pLH3Voe_XyTuuRll3TrChIpug_MAD9D6f3PMnhOs2p8u4nUFQrzXkEOaeuygAlTXx7C7ghY47OD1frIBJJlPqiWwi_Cc4-AO2Jj__e49U5BZj2yiPAOxeMm1JOifTFPFjZOoGYeLUPeKGD2DoaX5-VoJwwiluTXqExtd2/s3744/DSC09865.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2496" data-original-width="3744" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH89KpXsVdJCNzXWsq2jgJqh2pLH3Voe_XyTuuRll3TrChIpug_MAD9D6f3PMnhOs2p8u4nUFQrzXkEOaeuygAlTXx7C7ghY47OD1frIBJJlPqiWwi_Cc4-AO2Jj__e49U5BZj2yiPAOxeMm1JOifTFPFjZOoGYeLUPeKGD2DoaX5-VoJwwiluTXqExtd2/w640-h426/DSC09865.jpg" width="640" /></a></div>Here comes the duck... again. Not that I'm complaining!
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQz4L4UT-jJEjL5U0WStiwB8GLk4Kwh36tpzWTRz40IPywrLpezRn0p7T6CC6X2X2hERZONP5KFVr0lMQAevZHimGccMdKTR5zQedZj9wMAnTyO-HNWg4b21zPGnMrpuAhupYObOH7TTikPMElP71eIQ31nujxriRQDzDA-JoKBYKs19h8gUsruv1N_Iu/s3936/DSC09867.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQz4L4UT-jJEjL5U0WStiwB8GLk4Kwh36tpzWTRz40IPywrLpezRn0p7T6CC6X2X2hERZONP5KFVr0lMQAevZHimGccMdKTR5zQedZj9wMAnTyO-HNWg4b21zPGnMrpuAhupYObOH7TTikPMElP71eIQ31nujxriRQDzDA-JoKBYKs19h8gUsruv1N_Iu/w200-h133/DSC09867.jpg" width="200" /></a></div><b><i>Canard ⟪Lur Saluces⟫</i></b> - we're back to thin slices again, and two slices for a smaller portion. Still really delicious. The carrots and orange were wonderful, too.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga8HvVq-yuJV41oe_FH-uyDOEYjXLpoEMwF9CcKv-K8ZXTRElaXXnRyflHBBra1Ct3ztcrTkigioMdDca6WjvezUv5X9UcSbY1Ics83OGP3nOSuQsGCJf1vLk_3965p6ge-xT3qNvGO3r4_sJZ5hSXf9dZpgwfvvN52o-zyxm6PsDorEEHItMlgcyWwa4/s2781/DSC09896.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2781" data-original-width="1854" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga8HvVq-yuJV41oe_FH-uyDOEYjXLpoEMwF9CcKv-K8ZXTRElaXXnRyflHBBra1Ct3ztcrTkigioMdDca6WjvezUv5X9UcSbY1Ics83OGP3nOSuQsGCJf1vLk_3965p6ge-xT3qNvGO3r4_sJZ5hSXf9dZpgwfvvN52o-zyxm6PsDorEEHItMlgcyWwa4/w133-h200/DSC09896.jpg" width="133" /></a></div><i><b>2016 Trimbach Pinot Gris Réserve Personnelle</b>, en magnum</i> - the nose was fairly muted, and slightly bitter mid-palate. Tasted a little better with the duck.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_3H6hTCi3-rg3qDReCfp3oclKT5q64w81fKUG8gzWAYlNMUchkU42d-OufnnqiWoBkTbQC3LtrNmEhgBxjeXwT25uqV62PX0Kuvrya09x8GJVPHl7GyPhLvc-U0oEyvYAWvyOieosz5ft1-uuP227w0hChetw7iHKdWnC5GE9xHhSEVf7Xb3OVPwpyow/s3691/DSC09893.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3691" data-original-width="2461" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_3H6hTCi3-rg3qDReCfp3oclKT5q64w81fKUG8gzWAYlNMUchkU42d-OufnnqiWoBkTbQC3LtrNmEhgBxjeXwT25uqV62PX0Kuvrya09x8GJVPHl7GyPhLvc-U0oEyvYAWvyOieosz5ft1-uuP227w0hChetw7iHKdWnC5GE9xHhSEVf7Xb3OVPwpyow/w133-h200/DSC09893.jpg" width="133" /></a></div><b><i>2015 Trimbach Gewurztraminer Cuvée des Seigneurs de Ribeaupierre</i></b> - very beautiful notes of lychee. So ripe and sweet, so floral and sexy. This reminded me why, before I started learning about wine, my first love was gewurztraminer.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaOuPCkP9j8JGft0DdayPhZr21QTHb3hNuQ7LGnqL5NBEnvS5b21FFbs6CilxJcchgKHnKhJbOSxUa5V7oJLxRLVFofGBZG1HPp0Mf9W1dCzK9Hz2sLjBPIUB3_KpFwOTO2PkLxucHXLhj1uqyAuZzLOn0vu1OzebvOVMGUnce5zv6YMSQ-hbZtjRMdUWg/s3936/DSC09873.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaOuPCkP9j8JGft0DdayPhZr21QTHb3hNuQ7LGnqL5NBEnvS5b21FFbs6CilxJcchgKHnKhJbOSxUa5V7oJLxRLVFofGBZG1HPp0Mf9W1dCzK9Hz2sLjBPIUB3_KpFwOTO2PkLxucHXLhj1uqyAuZzLOn0vu1OzebvOVMGUnce5zv6YMSQ-hbZtjRMdUWg/w200-h133/DSC09873.jpg" width="200" /></a></div><b><i>Royale de foie gras aux épices</i></b> - this was pretty damn rich as one would expect, but somehow not so rich that it becomes the knock-out punch. Loved the spices like cinnamon here.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuTCMOBXUuL4UsdKxEV1fGDm0izPewwf_ZGKSzpwOFVzZ4V0dy4zYmQtatu0ahWvNmoxpPFmMe84Tl8L2y82hZsKb7Hc73DTCk73jsbRYBq_mfOr9m7MCp0onj7nLy0JZDI59bP0DluS-zTSJElNpPW-HuyHYFmE9T3s8QzJ9oGTO0xdtTIp7hsovXCQ8/s3668/DSC09892.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3668" data-original-width="2445" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuTCMOBXUuL4UsdKxEV1fGDm0izPewwf_ZGKSzpwOFVzZ4V0dy4zYmQtatu0ahWvNmoxpPFmMe84Tl8L2y82hZsKb7Hc73DTCk73jsbRYBq_mfOr9m7MCp0onj7nLy0JZDI59bP0DluS-zTSJElNpPW-HuyHYFmE9T3s8QzJ9oGTO0xdtTIp7hsovXCQ8/w133-h200/DSC09892.jpg" width="133" /></a></div><b><i>1989 Trimbach Riesling Clos Sainte Hune Vendages Tardives Hors Choix</i></b> - pretty ripe and sweet, with honey, marmalade, apricot, pollen notes. Not too sweet but just sweet enough thanks to the late harvest. Still got a bit of acidity, along with some bitterness on the finish.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvIlP9M8PJi7nI9SS_HNdp6enfn-U4Up3JuIrc6OHuSCqncJ1UhlXBb_mdpqB2doGBY-_WY3eadY7K2wT1iEooLLTLtREHF49oO5EIXvOZHISTbaHq8vod4PxhBkKgH20R3vsHEnf6QvicP04_Q3pi2E2_3vdgUSlputq2i0G9uqBwGw47Wt-w7SQUaY/s3688/DSC09886.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3688" data-original-width="2459" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvIlP9M8PJi7nI9SS_HNdp6enfn-U4Up3JuIrc6OHuSCqncJ1UhlXBb_mdpqB2doGBY-_WY3eadY7K2wT1iEooLLTLtREHF49oO5EIXvOZHISTbaHq8vod4PxhBkKgH20R3vsHEnf6QvicP04_Q3pi2E2_3vdgUSlputq2i0G9uqBwGw47Wt-w7SQUaY/w133-h200/DSC09886.jpg" width="133" /></a></div><b><i>1989 Trimbach Riesling Cuvée Frédéric Emile Sélection des Grains Nobles</i></b> - this was much richer, with lots of honey and floral notes, almost like very ripe honeydew melon, with a bit of plastic on the nose.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQmaDDG243Wfoz1CuMfHh90LYgcF5gXZZC8vimwM8Cw-f2k2vkVax1GaqWMnqHgIwHFgyICYPqhnS4w3ymBLP5xtJVrUnpxqUd8uiIxqRPZNYDVUYtV85o9VZwtvMVsa6fOjRUWVfdMHPpGopsx38Ua7KKP3SZd0viV7M1A4liDqdPRnl5W70pCqdoTy8U/s3936/DSC09876.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQmaDDG243Wfoz1CuMfHh90LYgcF5gXZZC8vimwM8Cw-f2k2vkVax1GaqWMnqHgIwHFgyICYPqhnS4w3ymBLP5xtJVrUnpxqUd8uiIxqRPZNYDVUYtV85o9VZwtvMVsa6fOjRUWVfdMHPpGopsx38Ua7KKP3SZd0viV7M1A4liDqdPRnl5W70pCqdoTy8U/w200-h133/DSC09876.jpg" width="200" /></a></div><b><i>Fromage bleu et banane</i></b> - almost exactly like what I had at Château d'Yquem 2 months ago. The Fourme d'Ambert really does work nicely, especially with sweet wines. The gingerbread provided the added spices to the mix.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzcya_7PskqWuyXAtLHu3EdTZ1DipzMr3dpOJDBZ6rANCMF5_xlBghBuqL1h0_NojklYnLxp8XinuIOc3yzjau2nFV4wa44fAimPf6ZQCTpN4XRXQcbsGk4vXwoOM1w9Uo7sG_yxNk6ded4j_HzFXX-OhbOpv8qeBJgPfDOg-T9EVkwVkxZrbA1p4wRnA/s3682/DSC09890.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3682" data-original-width="2455" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzcya_7PskqWuyXAtLHu3EdTZ1DipzMr3dpOJDBZ6rANCMF5_xlBghBuqL1h0_NojklYnLxp8XinuIOc3yzjau2nFV4wa44fAimPf6ZQCTpN4XRXQcbsGk4vXwoOM1w9Uo7sG_yxNk6ded4j_HzFXX-OhbOpv8qeBJgPfDOg-T9EVkwVkxZrbA1p4wRnA/w133-h200/DSC09890.jpg" width="133" /></a></div><b><i>1999 Egon Müller Riesling Scharzhofberger Auslese</i></b> - nose was a little funky, with the classic petrol notes. Not too ripe but there was some ripeness here.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF6no9a_QjsLKwHx5x0OE9OayJdU5A7q7hf4zMXe6scRiyl0DoF_EwH1jLdc1QA658fc2w42XH0tlH4o7tuK9LqWWTyfMNbSHcgRRyvxte_ND6ZQRQbcWujAgqNrjIosFqZsBRsW0Xu6EUJuFroZtR1r53q6PDdAMkXL4AmeA12K_3Fifo6aOCkg4-7qw/s3680/DSC09889.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3680" data-original-width="2453" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF6no9a_QjsLKwHx5x0OE9OayJdU5A7q7hf4zMXe6scRiyl0DoF_EwH1jLdc1QA658fc2w42XH0tlH4o7tuK9LqWWTyfMNbSHcgRRyvxte_ND6ZQRQbcWujAgqNrjIosFqZsBRsW0Xu6EUJuFroZtR1r53q6PDdAMkXL4AmeA12K_3Fifo6aOCkg4-7qw/w133-h200/DSC09889.jpg" width="133" /></a></div><b><i>1997 Egon Müller Riesling Scharzhofberger Auslese</i></b> - very nice nose of petrol. A little riper than I expected, with a beautiful nose of white flowers. Still got the acidity.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0cJbG36YEjaq3YXkdy-93ZfN18DpNtPx4EHHFnobTYoBSCs2babfkuqt9DvDw7Mhof-CHBuVAurXjOGVUjgt528rMyB454sodAubCRQBXDWBPzLtbAOaml8MYqEv1pQIqCjD4w3l9DwcJytvRsbw8YvkH4x1URNa9tScIWHLQju19RGpnmnVLjjDqfL44/s3936/DSC09880.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0cJbG36YEjaq3YXkdy-93ZfN18DpNtPx4EHHFnobTYoBSCs2babfkuqt9DvDw7Mhof-CHBuVAurXjOGVUjgt528rMyB454sodAubCRQBXDWBPzLtbAOaml8MYqEv1pQIqCjD4w3l9DwcJytvRsbw8YvkH4x1URNa9tScIWHLQju19RGpnmnVLjjDqfL44/w640-h426/DSC09880.jpg" width="640" /></a></div><b><i>Travail autour de la poire</i></b> - a new version with pear instead of apple, and the <i>tuille</i> on top reminded me of the dessert from Jean Sulpice. Almond biscuit, chocolate <i>ganache</i>, caramelized pear, and vanilla ice cream. Of course, some fresh pear on the side.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRt3e6Tgf1aED0s4k1FJyv06UqKrvDqoSL7JZ9LvEhL2zYNXxOl8mrtQsw9rWeo8KrMoINJY9hpEmUjDts0le9iC1CUQAJlQ1d5RIcQuDgLMJ0EN43llbSfNOzOwQGmSrfuJC-TWo7b1XbWpM5HZPlCJduOZ9mgqeNBdAksbhOGIyIiwXVXYlDxhJ_m1w/s2920/DSC09887.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2920" data-original-width="1947" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRt3e6Tgf1aED0s4k1FJyv06UqKrvDqoSL7JZ9LvEhL2zYNXxOl8mrtQsw9rWeo8KrMoINJY9hpEmUjDts0le9iC1CUQAJlQ1d5RIcQuDgLMJ0EN43llbSfNOzOwQGmSrfuJC-TWo7b1XbWpM5HZPlCJduOZ9mgqeNBdAksbhOGIyIiwXVXYlDxhJ_m1w/w133-h200/DSC09887.jpg" width="133" /></a></div><b><i>2018 Egon Müller Riesling Scharzhofberger Trockenbeerenauslese</i></b> - what a treat! You can smell the viscosity of the wine. Ripe honeydew melon and acetone on full blast. So, so beautiful. So viscous on the palate that it's fun to swirl the wine around in the mouth. Tons of sugar here but it's still got the acidity. What a fucking beautiful wine!
<p></p><div class="separator" style="clear: both; text-align: left;"></div>Finally we have the <i><b>mignardises</b></i>:
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBpWHmghDpn3KDzxJH4ZNPRh1CE8Llhq9YmVA9-WNa_8OChpQSArXIReFWSzRdFzdXWsmqWu5kHZ0AuNaeaUc3n9bSPPbnYkiI5JOPoX9IyMLIhtKhwmIdMjc029Cu3mpjqWrfOsZhq2h7PPZgNCWhqdOtKY9GjzzSAJpBrs7mInYhnPA4CpuI0WWEA4Dj/s3172/DSC09881.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2115" data-original-width="3172" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBpWHmghDpn3KDzxJH4ZNPRh1CE8Llhq9YmVA9-WNa_8OChpQSArXIReFWSzRdFzdXWsmqWu5kHZ0AuNaeaUc3n9bSPPbnYkiI5JOPoX9IyMLIhtKhwmIdMjc029Cu3mpjqWrfOsZhq2h7PPZgNCWhqdOtKY9GjzzSAJpBrs7mInYhnPA4CpuI0WWEA4Dj/w200-h133/DSC09881.jpg" width="200" /></a></div><i><b>Raspberry tart</b></i>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN1Zm6vx7W6i9rluUzCBq9sdS3PLtHBohxzer1usi2jZlqeqYDXEsiD7cO8o39P7BCj7WM7mo_JlWAbFr-fzOUG09wPlTvr4cWUp8SyME2Rte4jqaucyAK7n1G9ujF2l8xtI45ZQZXjOLgjCXbWr4VpbYfx-vhp9BQ6xrb38ZKdjA0LdsmJH14BAVY-1nK/s3936/DSC09883.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN1Zm6vx7W6i9rluUzCBq9sdS3PLtHBohxzer1usi2jZlqeqYDXEsiD7cO8o39P7BCj7WM7mo_JlWAbFr-fzOUG09wPlTvr4cWUp8SyME2Rte4jqaucyAK7n1G9ujF2l8xtI45ZQZXjOLgjCXbWr4VpbYfx-vhp9BQ6xrb38ZKdjA0LdsmJH14BAVY-1nK/w133-h200/DSC09883.jpg" width="133" /></a></div><b><i>Coconut creamy</i></b>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUZZuIfMUFaDPVblr8hZaIuwqPbPqfrsnrFkL1_0qlpZMxx7LWcBmT-bRmAj6ytStMy-iQffZ5kf5Jspia-c0Qbh4gwF16Yxay4jRHffhx3yUGQ_ThZ25FUskOB2mnEh7yf9b28QK2Rpvkepu-7buVC5X7ZvOpSrSMcm2y39PaS5lX3r7QZztXXLZvwia5/s3272/DSC09884.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2181" data-original-width="3272" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUZZuIfMUFaDPVblr8hZaIuwqPbPqfrsnrFkL1_0qlpZMxx7LWcBmT-bRmAj6ytStMy-iQffZ5kf5Jspia-c0Qbh4gwF16Yxay4jRHffhx3yUGQ_ThZ25FUskOB2mnEh7yf9b28QK2Rpvkepu-7buVC5X7ZvOpSrSMcm2y39PaS5lX3r7QZztXXLZvwia5/w200-h133/DSC09884.jpg" width="200" /></a></div><b><i>Mandarin gelée and mint marshmallow roll</i></b>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNBul-kFgsr1_MRA9NTYYC4FnDCYxiN2jBe3sC2OaR3hHqUyaPqyl5FlgCr2NLHc6pX9g6yLXqXhfEvnHNvAGabZITqtvsTWGXPkHiEZcp2mWrhsTS8acV6XQYRUidZn0HIoeffs9fENd3FV8zVoKbpZLJJTkcV87EdgWJW2oP6esPdYHAWoO1U0QkYEk/s3895/DSC09909.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2597" data-original-width="3895" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNBul-kFgsr1_MRA9NTYYC4FnDCYxiN2jBe3sC2OaR3hHqUyaPqyl5FlgCr2NLHc6pX9g6yLXqXhfEvnHNvAGabZITqtvsTWGXPkHiEZcp2mWrhsTS8acV6XQYRUidZn0HIoeffs9fENd3FV8zVoKbpZLJJTkcV87EdgWJW2oP6esPdYHAWoO1U0QkYEk/w640-h426/DSC09909.jpg" width="640" /></a></div>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi17Ux11siLWG9IztNucDLT4kAhMQx0GPSK_iCY0DZSj14q0MeFzbAnOq-CvB3sxWBnIVqeH8lbm0_WYw77iSLCkJu_I-VT60tiCDpyGb7bRDhA0smjlwyEMv2pgzm2e_fETDlv8QEromYqE_df3YNm2DeHrl_jAH_bL9UG6CzToo6ucvXwhQYEGkWg5aEr/s3741/DSC09912.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2494" data-original-width="3741" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi17Ux11siLWG9IztNucDLT4kAhMQx0GPSK_iCY0DZSj14q0MeFzbAnOq-CvB3sxWBnIVqeH8lbm0_WYw77iSLCkJu_I-VT60tiCDpyGb7bRDhA0smjlwyEMv2pgzm2e_fETDlv8QEromYqE_df3YNm2DeHrl_jAH_bL9UG6CzToo6ucvXwhQYEGkWg5aEr/w200-h133/DSC09912.jpg" width="200" /></a></div>In lieu of the vanilla <i>flan</i> which the restaurant has been giving to diners to take home, tonight we have <i><b>kouglof</b></i> as a tribute to the Alsatian roots of Maison Trimbach.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>This was some night! There was so much wine that I had to give up and ask for some of the glasses to be taken away before they were empty, so as to make room on the table for new ones coming in. Perhaps that's why I wasn't completely feeling like slush at the end of the evening. All the wines drank very, very well, and this was a real revelatory experience. I'm so grateful for Jean and Egon for coming and sharing their wines with us, and of course none of this would have happened without Victor and Hairy Legs. For a lover of riesling like myself, this is certainly an evening I would remember for a long time to come.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-227935017432867819.post-46091594400905004942024-01-10T22:40:00.004+08:002024-01-14T11:05:08.311+08:00Trotter to tailA year ago I came to <i><b>The Chairman (大班樓)</b></i> on the first working day of 2023 with my team for a team dinner, and tonight I'm back for my first meal here this year. I no longer have a team, but once again I'm with friends who are just happy to join me here - including someone who <u>was</u> here with me a year ago.
<p></p>Last year I insisted to have my team choose the dishes that they wanted to eat, and the result was both a little interesting and frustrating. This time around only two of my friends voiced their preference for one dish, and I decided to order either new dishes or ones I don't get to eat often.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU0yqdCV7n54gPHBk0RDVtfDjKjhzs-kR95MQerrRGnsvdOmCi3rSb8pfNRBSdX_djTps8G8GbE8Zs0HuWFsE21f3QqImCrU1jENmSVmObt9aotLbbNBN84_OdTWErzDVoRcVvSNNFUhGutYuf6UkSG3URXtQbRG_CGmF_MY9KWOTpe3STQcpzGcQgAUUb/s3936/DSC09804.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU0yqdCV7n54gPHBk0RDVtfDjKjhzs-kR95MQerrRGnsvdOmCi3rSb8pfNRBSdX_djTps8G8GbE8Zs0HuWFsE21f3QqImCrU1jENmSVmObt9aotLbbNBN84_OdTWErzDVoRcVvSNNFUhGutYuf6UkSG3URXtQbRG_CGmF_MY9KWOTpe3STQcpzGcQgAUUb/w200-h133/DSC09804.jpg" width="200" /></a></div><b><i>Pickled rose buds with lily bulb and lotus root (荼薇百合藕片)</i></b> - this came with compliments of the restaurant, and it's something I haven't tasted in a few years. The pickled lotus root carries the wonderful fragrance and elegant flavors of centifola rose (荼薇), and this time crunchy lily bulb has been added to the mix.<span><a name='more'></a></span>
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPHjqItiJXoaj05GPfETXzCUXDuUDKMyVhXjm1jmdA01_t40o4kqePjsN1jnVpAI24fLWThkmcW2ELEscWdmncrVbjZ-I2nMbHKGIryh39ftmFJq24Ncb6BkUKIIXmJgeH_5hTwezdPRy9m38RJZgMvWS4WYgrKDm7KaQqDGY_3OV5Z3SBXNUHAGxjJkFF/s3127/DSC09803-2.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2085" data-original-width="3127" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPHjqItiJXoaj05GPfETXzCUXDuUDKMyVhXjm1jmdA01_t40o4kqePjsN1jnVpAI24fLWThkmcW2ELEscWdmncrVbjZ-I2nMbHKGIryh39ftmFJq24Ncb6BkUKIIXmJgeH_5hTwezdPRy9m38RJZgMvWS4WYgrKDm7KaQqDGY_3OV5Z3SBXNUHAGxjJkFF/w640-h426/DSC09803-2.jpg" width="640" /></a></div><b><i>Ginger and vinegar pig trotter terrine (甜醋子薑豬手耳凍)</i></b> - a new-and-improved version of what I tasted 2 months ago, this was simply a beautiful bite. The pork is now more evently distributed in the terrine, forming a pattern that is very pleasing to the eye. Flavor-wise this was just as wonderful as I remembered, and I just looooove the sweet vinegar jelly melding together with the finely diced pickled young ginger (子薑) on top. Then again, I was always gonna love anything with pig trotters. It's simply fantastic that they took the traditional 豬腳薑 and made it into a cold terrine.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhevLYLsrg7QII8sHNbynLn6oadlHOpWppLs6fD8d2P9lvvULtyWRa9u3PnzxZsEb0nGq6ZUB85j5FvKCUTOFds3_4eV6zRGPE6PlEbsaA_1WxPGMmoOqTDzVx-rPsVBnHZOz_l7G-JsQVVstbq1EhV6fl4amBbVY49qVZKw1xBPCNU1cle_OibcphrwnuI/s3936/DSC09807.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhevLYLsrg7QII8sHNbynLn6oadlHOpWppLs6fD8d2P9lvvULtyWRa9u3PnzxZsEb0nGq6ZUB85j5FvKCUTOFds3_4eV6zRGPE6PlEbsaA_1WxPGMmoOqTDzVx-rPsVBnHZOz_l7G-JsQVVstbq1EhV6fl4amBbVY49qVZKw1xBPCNU1cle_OibcphrwnuI/w640-h426/DSC09807.jpg" width="640" /></a></div><b><i>Fresh water crab roes with pomelo skin and winter melon (蟛蜞膏柚皮冬瓜)</i></b> - my friend finally got to have some river crab roe (蟛蜞膏), a year after being disappointed by the choices of others. Served over a piece of braised pomelo skin on top of some winter melon, this was just very, very flavorful. I love that The Chairman still insists on serving this delicacy, as it's so rare these days.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1YR2c38frCk-hhmdCEiaOJXcXOmrYmk6Bpr3sgVrEceRYGenkyUTHiiUcEp2S7qABQdDWEx4RZ5Ysk7CkfMJqhK3sh4jarBcf5x1shnHqgjsQzULMrCzgGSMHU7qsVWgHdkPu3NKM-bvgM9LbaP6XrjPSWiK89R91-Ycf7LP94hu1aPmLxMhXliyUeXCn/s3936/DSC09808.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1YR2c38frCk-hhmdCEiaOJXcXOmrYmk6Bpr3sgVrEceRYGenkyUTHiiUcEp2S7qABQdDWEx4RZ5Ysk7CkfMJqhK3sh4jarBcf5x1shnHqgjsQzULMrCzgGSMHU7qsVWgHdkPu3NKM-bvgM9LbaP6XrjPSWiK89R91-Ycf7LP94hu1aPmLxMhXliyUeXCn/w200-h133/DSC09808.jpg" width="200" /></a></div><b><i>Lily bulb, lotus root, and dried oyster soup (百合蓮藕蠔豉湯)</i></b> - pretty nice. The lotus root flavors were obvious, and I love the strong notes from the dried oysters (蠔豉).
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWRB9XPyx-GSRbDxseHTEg0LdlKYBlDRL_y0wVErmvcaId17cmSZasOuLr5BPv9mq7Uisl9mCZQgrbb0RSQFJeHkJJ1qBZb8P9l5nKl3G26jdCVGlB8xnt0XoEpcITo5k_0znfzFwOKAvbuNZyA_TPRnYzvIC73cxZxHJurCsGniKGXQPLPnL5HqebHMOa/s3936/DSC09809.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWRB9XPyx-GSRbDxseHTEg0LdlKYBlDRL_y0wVErmvcaId17cmSZasOuLr5BPv9mq7Uisl9mCZQgrbb0RSQFJeHkJJ1qBZb8P9l5nKl3G26jdCVGlB8xnt0XoEpcITo5k_0znfzFwOKAvbuNZyA_TPRnYzvIC73cxZxHJurCsGniKGXQPLPnL5HqebHMOa/w200-h133/DSC09809.jpg" width="200" /></a></div><div style="text-align: left;"></div><b><i>Whole fish 2 flavours: stir fried fillets with pepper (一斑二食:胡椒炒球)</i></b> - I had forgotten that this was a dish I had a year ago, but nevermind that. This was still pretty delicious, with tender and moist filets lightly-seasoned with fragrant cracked pepper. The sugar snap peas were nice, too.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0XZcBHoR6Z9Hj8l93TqCILmuFfMQykG5dAS6WyUVT_ICcBGZ-_L6fOERQFaq_TwNshySbXxtoM6UR3sOtFjf8o3f4BMTKjVxSi_lMuWHelt7IgDvteio30he1MY_RaxwiK9obkjkrMQreZ21Cor9XhDCUJWIANwzLJOA6CgqPpcz2tSOnRXgR1kjIfCTm/s3936/DSC09811.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0XZcBHoR6Z9Hj8l93TqCILmuFfMQykG5dAS6WyUVT_ICcBGZ-_L6fOERQFaq_TwNshySbXxtoM6UR3sOtFjf8o3f4BMTKjVxSi_lMuWHelt7IgDvteio30he1MY_RaxwiK9obkjkrMQreZ21Cor9XhDCUJWIANwzLJOA6CgqPpcz2tSOnRXgR1kjIfCTm/w200-h133/DSC09811.jpg" width="200" /></a></div><b><i>Thick cut Chairman style char siu (炭火厚切叉燒)</i></b> - I think the others were pretty impressed with this hunk of <i>char siu</i>. Then again, it is a pretty tender and tasty piece of pork.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD95ng4kZqLg40u9NPYnZ2FcpL8Uhr14AJ3KRipRMC4X4aoOSod-_mLEhTI9Mdr110-1qT4NyESav2UEB777qBTjxgwTE4rkRbSgh_nqUnFc7c4aXtVVZuEH_p_pYyVRoK8pE4L6wexcVxi916naCRFdhAjBYuVgpnmMWrHajGtKUBGLyNCcpaJ06EeTHy/s3936/DSC09813.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD95ng4kZqLg40u9NPYnZ2FcpL8Uhr14AJ3KRipRMC4X4aoOSod-_mLEhTI9Mdr110-1qT4NyESav2UEB777qBTjxgwTE4rkRbSgh_nqUnFc7c4aXtVVZuEH_p_pYyVRoK8pE4L6wexcVxi916naCRFdhAjBYuVgpnmMWrHajGtKUBGLyNCcpaJ06EeTHy/w200-h133/DSC09813.jpg" width="200" /></a></div><b><i>Whole fish 2 flavours: steamed with aged lemon and fried garlic (一斑二食: 陳年鹹檸檬蒸頭腩)</i></b> - I was pretty surprised that we finished this part, given it's all about fish head and fins. The flavors of the aged lemons were very prominent this time around.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWN-DxKNPhHB0odcnuKWlaI1x5RbyZ3v0knY6nl0p-7MZxfuEUCDsgx2U7oqGKiXafNZnffRMbvt4sOz4Wd_UQn1RetGKvJm3hoPnFcoTwIxd7Ksze18_qoQsMRakIWC9zM6hEbaoaxyQe_EyJMvuIOehTAP3RnWFYqLBGHJJnDVPHlp_gP4aJQiIqTGyh/s3796/DSC09815.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2473" data-original-width="3796" height="130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWN-DxKNPhHB0odcnuKWlaI1x5RbyZ3v0knY6nl0p-7MZxfuEUCDsgx2U7oqGKiXafNZnffRMbvt4sOz4Wd_UQn1RetGKvJm3hoPnFcoTwIxd7Ksze18_qoQsMRakIWC9zM6hEbaoaxyQe_EyJMvuIOehTAP3RnWFYqLBGHJJnDVPHlp_gP4aJQiIqTGyh/w200-h130/DSC09815.jpg" width="200" /></a></div><b><i>Crispy skin chicken with red bean curd marinate (南乳麵醬炸子雞)</i></b> - this was some really, really tasty chicken! The skin was thin and crispy, the flesh moist, and the diced spring onion and ginger which had been rubbed underneath made all the difference. Oh, the flavors coming from the red fermented bean curd (南乳) were pretty dope...
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8HFQs40DBNQyrzo69eliWhvexdBllmN_-YzaUJmrdwi8-g6hfUK-ZIveJMsBCTGLjoUmqjveCME82DHMRDZJ6Jk_T8zRPaH34WodIvFE_uJ3iGcYr4CmM3gyHxWorh4yjCeDnVOYr9hH5HIxuirnQtPlPppVxJFDZAYIV7GfUKO0mIFCi83uY_92pHwfK/s3787/DSC09818.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2436" data-original-width="3787" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8HFQs40DBNQyrzo69eliWhvexdBllmN_-YzaUJmrdwi8-g6hfUK-ZIveJMsBCTGLjoUmqjveCME82DHMRDZJ6Jk_T8zRPaH34WodIvFE_uJ3iGcYr4CmM3gyHxWorh4yjCeDnVOYr9hH5HIxuirnQtPlPppVxJFDZAYIV7GfUKO0mIFCi83uY_92pHwfK/w640-h412/DSC09818.jpg" width="640" /></a></div><b><i>Sweet and sour pig tails (菠蘿咕嚕豬尾)</i></b> - WOW! What is this sorcery?! We've had sweet and sour pork a million times, and I've also gotten used to the version here with its light and airy batter, but this was something else! By substituting the fatty pig tail for the usual pork, they've come up with something that I just can't resist. I feel like I need to ask for a whole serving just for myself the next time I'm here.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIYOfSkfEsLjpd5NFlP7CydU4kocWeivL15rEZonJdcNGTSKbH5bjh7-ETe9pLxR0ilFqukQMtAtug_z_41QUsuh5ZQhfKXEe0em4ChToSqVq6kP-wn6QmklyGGOGqzeiiebCEB_pCL_7_jLupbsM63bkla6OFfAxZqz1T7edDMA-hQ9no3RsnuZkAI-64/s3936/DSC09819.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIYOfSkfEsLjpd5NFlP7CydU4kocWeivL15rEZonJdcNGTSKbH5bjh7-ETe9pLxR0ilFqukQMtAtug_z_41QUsuh5ZQhfKXEe0em4ChToSqVq6kP-wn6QmklyGGOGqzeiiebCEB_pCL_7_jLupbsM63bkla6OFfAxZqz1T7edDMA-hQ9no3RsnuZkAI-64/w200-h133/DSC09819.jpg" width="200" /></a></div><b><i>Stir fried seasonal vegetables with XO sauce (XO醬炒時菜)</i></b> - they always have wonderful produce here, and this <i>kailan (芥蘭)</i> stir-fried with X.O sauce is just so, so tasty.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVRv4EwuyI1daT72-DwcJfR0s1nHHClAy8CCRFTr99TJEJ6SvmS0ocJyAI1m2phanlv_VxLIXNVZr4K3xO393T_oIdvdclmDgO3X5-w-_GsuEr0FJZ64E9TuagjCcmQPaGfXIJg5Ywsfqp-EnQULnhsLe5JXoNwYUpC2Y_QbMWNn025EkkWz1UcNHJy1lE/s3735/DSC09821.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2490" data-original-width="3735" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVRv4EwuyI1daT72-DwcJfR0s1nHHClAy8CCRFTr99TJEJ6SvmS0ocJyAI1m2phanlv_VxLIXNVZr4K3xO393T_oIdvdclmDgO3X5-w-_GsuEr0FJZ64E9TuagjCcmQPaGfXIJg5Ywsfqp-EnQULnhsLe5JXoNwYUpC2Y_QbMWNn025EkkWz1UcNHJy1lE/w640-h426/DSC09821.jpg" width="640" /></a></div><b><i>Crispy aged eel and salted pork belly claypot rice (瑤柱咸肉燒鱔煲仔飯)</i></b> - BABY, THIS IS WHAT YOU CAME FOR! I had this for the first time four months ago, and it was pretty damn awesome.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd4hlKXqr9IpWDmvQyMfBmDoYDIffZrgRlHZ8OI40bxTvLLdhlACzhd9G8karEQHgGlJq-VYYFn8NR56tW4MAmyDyfYM6gKpfMnn968p1LRsvIgyftKAuYywlMGzTwbw2FOeoKX_Mr8k7bLNE-eyutZNaH8yeKTgA2tDRKY9gP7OYLU_tw8CAd9C5QUrLm/s3751/DSC09822.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2501" data-original-width="3751" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd4hlKXqr9IpWDmvQyMfBmDoYDIffZrgRlHZ8OI40bxTvLLdhlACzhd9G8karEQHgGlJq-VYYFn8NR56tW4MAmyDyfYM6gKpfMnn968p1LRsvIgyftKAuYywlMGzTwbw2FOeoKX_Mr8k7bLNE-eyutZNaH8yeKTgA2tDRKY9gP7OYLU_tw8CAd9C5QUrLm/w200-h133/DSC09822.jpg" width="200" /></a></div>The rice is always tasty, and this has got a fair amount of crispy shreds of <i>conpoy (瑤柱)</i> along with thin slices of cured fatty pork belly. The real star, of course, was the thick hunk of eel which has been marinated. Both of my friends who requested for this came away very happy.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbJ7MI4BuGf-dqknQDllKM4H-lvQJjGZ1NxIMqMNSfTNfNCXbSHm4JM64Raj_fFnJA4Oow78y-PBRkrxS7TfrGMCGBEUqW6rS_CMyFeBX4wO9xY4dtBreysJChjL0d99tyiFKF0rug1G8nCwbMXsHlmvvhHmu9LoLinimzxS4s8a_s5E3AUWzdFVp6eyBM/s3936/DSC09823.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbJ7MI4BuGf-dqknQDllKM4H-lvQJjGZ1NxIMqMNSfTNfNCXbSHm4JM64Raj_fFnJA4Oow78y-PBRkrxS7TfrGMCGBEUqW6rS_CMyFeBX4wO9xY4dtBreysJChjL0d99tyiFKF0rug1G8nCwbMXsHlmvvhHmu9LoLinimzxS4s8a_s5E3AUWzdFVp6eyBM/w200-h133/DSC09823.jpg" width="200" /></a></div>I would never say no to rice crispies from the clay pot.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7tzXdd5Iubu-SE3nIEWg43YGfYkQf2zppeXQzlc0TZ3iv1s1diQv0_Cac0NV83C2ugM0bvm5uhBRS1Tl7nV2MocVjpxXGhys2P2j6vByWNfEwH85MZ0U1wNFucLAAZm4dKVmCdzMi-sX-3asLEXMTntCNG9lSBQD7NzAIA5GtU2-QqmFya8FeK64wt9bc/s3936/DSC09824.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7tzXdd5Iubu-SE3nIEWg43YGfYkQf2zppeXQzlc0TZ3iv1s1diQv0_Cac0NV83C2ugM0bvm5uhBRS1Tl7nV2MocVjpxXGhys2P2j6vByWNfEwH85MZ0U1wNFucLAAZm4dKVmCdzMi-sX-3asLEXMTntCNG9lSBQD7NzAIA5GtU2-QqmFya8FeK64wt9bc/w200-h133/DSC09824.jpg" width="200" /></a></div>Happily, this comes with a second serving where most of the rice crispies is taken back to the kitchen and cooked up with soup that comes with clams, coriander, and spring onions. Always happy when this is on offer.
<p></p><div class="separator" style="clear: both; text-align: left;"></div><b><i>Desserts trio (甜品三味):
</i></b><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIoiQYLMPEBpLa2rMvtcsQ5QjCF6OgLpEtCDeAsIRHsYFdbe9ohW9oXIct4ygMQ_fUUiCsskIx2a2H8SnSpyb6G5FA9zzF4QXnry_DUUQCSyde1Ncjn8xvBEGLiM6IrjxtkyYlGy92DJfXmgrPZ_VZqyKfbKaNWi1rNv7xfehhGgp-OzN-Yvo6AcnRAO0/s3936/DSC09828.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIoiQYLMPEBpLa2rMvtcsQ5QjCF6OgLpEtCDeAsIRHsYFdbe9ohW9oXIct4ygMQ_fUUiCsskIx2a2H8SnSpyb6G5FA9zzF4QXnry_DUUQCSyde1Ncjn8xvBEGLiM6IrjxtkyYlGy92DJfXmgrPZ_VZqyKfbKaNWi1rNv7xfehhGgp-OzN-Yvo6AcnRAO0/w133-h200/DSC09828.jpg" width="133" /></a></div><b><i>Almond cream (杏仁茶)</i></b>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHsHfylEEDF97249HFWKy8qv9TzmTTcBLQEm7Z1dfab3tjSUoseIA3QvQybTn1oPlL8MFadhLIY3oWn7uHfZVELGNvdbO3TYhXndQEgHKNxGL6G61eFvHqgiVVkZnuzzuzQN2H0Jk7caX6Ar0ngiCCIirdB7PO0wdbTJYqeBI0S_ytcjsOcImYGPu_9FO/s3936/DSC09827.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHsHfylEEDF97249HFWKy8qv9TzmTTcBLQEm7Z1dfab3tjSUoseIA3QvQybTn1oPlL8MFadhLIY3oWn7uHfZVELGNvdbO3TYhXndQEgHKNxGL6G61eFvHqgiVVkZnuzzuzQN2H0Jk7caX6Ar0ngiCCIirdB7PO0wdbTJYqeBI0S_ytcjsOcImYGPu_9FO/w200-h133/DSC09827.jpg" width="200" /></a></div><b><i>Puff rice cracker (米通)</i></b> - similar to something I got to taste on my last visit, a little savory and a little sour.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj44sbsIEiQ8FwP7V65dftU-jFOWOOuCtGH_0ZN7RZOK021krJEWos1oeH11sYxb6am2UAarhdsQOFqqbiIs0Q6BF0WR_g_e4fp0x4qxsZQqHukTeaetLeriaduABs71OVZ17kCebmUFhlA-aL4clgkT92e-Jn7SRaNNkQr5XPq7Hp9cN1v5grM2Yv_Ve1-/s3936/DSC09825.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj44sbsIEiQ8FwP7V65dftU-jFOWOOuCtGH_0ZN7RZOK021krJEWos1oeH11sYxb6am2UAarhdsQOFqqbiIs0Q6BF0WR_g_e4fp0x4qxsZQqHukTeaetLeriaduABs71OVZ17kCebmUFhlA-aL4clgkT92e-Jn7SRaNNkQr5XPq7Hp9cN1v5grM2Yv_Ve1-/w200-h133/DSC09825.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ijkbiTDDXO92bAi5TkRPYC_wjOIaW9QeEBrUYB9kT1nZ_-yXSdeMpiY-JVKwSbFAcYCJga4Ydhu3gvCS1rJih5iNWFTXASB9IcDBiM6sJZmROtJ3A6Z0DUptooUVLmwFpr91WLLzKqVDsQvh0IdjN0kHT1N3hNvgIAG2f99__CQQT1bB3WKe2G9QUReG/s3936/DSC09829.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ijkbiTDDXO92bAi5TkRPYC_wjOIaW9QeEBrUYB9kT1nZ_-yXSdeMpiY-JVKwSbFAcYCJga4Ydhu3gvCS1rJih5iNWFTXASB9IcDBiM6sJZmROtJ3A6Z0DUptooUVLmwFpr91WLLzKqVDsQvh0IdjN0kHT1N3hNvgIAG2f99__CQQT1bB3WKe2G9QUReG/w200-h133/DSC09829.jpg" width="200" /></a></div><b><i>Adzuki bean cake (豆沙糕)</i></b>
<p></p><div class="separator" style="clear: both; text-align: left;"></div>The crowd tonight didn't like what my friend and I brought, so we couldn't even finish...
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpKAcNfSRJolMFpNKzt2aRMb66WSX4ql6ST75gZFIhTkFieGy-4-SdUBvyllWb4tSyVJ2kMv2K2QfgwI2JI2XFCScsYM95PFZcht-_QgKTPdt8Ylxn7MnK6HCV1FqxvoYE0t9pr_1WU7xTGilECem9AIoezkfpPC8LU9WkESwaXFqLHPME__tnVYwFpQ/s3936/DSC09798.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpKAcNfSRJolMFpNKzt2aRMb66WSX4ql6ST75gZFIhTkFieGy-4-SdUBvyllWb4tSyVJ2kMv2K2QfgwI2JI2XFCScsYM95PFZcht-_QgKTPdt8Ylxn7MnK6HCV1FqxvoYE0t9pr_1WU7xTGilECem9AIoezkfpPC8LU9WkESwaXFqLHPME__tnVYwFpQ/w133-h200/DSC09798.jpg" width="133" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh80BzvAIqKYklF_cph1ik7FfoSgCHbKGPlU7eUwyKfeXf64GG_q68bHeDKWZJ4mHqY3ensncAjAu0sJlPhaw5uhqUEUNlpvHlx9lK30bUOwyUCP55z7cG5_YGQaMnICx3hvOO4FxUPCzSbRDO3nzi1QPNORA0AFaK-0XChXBtajQn1ufTHJgCnsJqIGnM/s3836/DSC09799.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3836" data-original-width="2557" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh80BzvAIqKYklF_cph1ik7FfoSgCHbKGPlU7eUwyKfeXf64GG_q68bHeDKWZJ4mHqY3ensncAjAu0sJlPhaw5uhqUEUNlpvHlx9lK30bUOwyUCP55z7cG5_YGQaMnICx3hvOO4FxUPCzSbRDO3nzi1QPNORA0AFaK-0XChXBtajQn1ufTHJgCnsJqIGnM/w133-h200/DSC09799.jpg" width="133" /></a></div><i><b>Jikon Daiginjo (而今 大吟醸)</b>, 2020</i> - seimaibuai of 40%. Very fragrant nose with lots of banana and peach. Sweet on the attack but turns dry mid-palate. Smoother and rounder after 2 years of aging. Very easy to drink.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2GKu6C1wkH4CUXvn2YG45itc2CvbSrTdj16Ge-jvZGEgowqxQnntpeNlRc1-ZPRf0WbYqxdDX4NGebGEzaGXigskS673w9yfQryZp7cBiapQnHJzejuLZJOM_6dQLG08EGNkGBRVGgoqUqMeonWGqeXsK4u-O4DH5yci8oEJqnxnN_jrygn1BIss370M/s3936/DSC00548.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2GKu6C1wkH4CUXvn2YG45itc2CvbSrTdj16Ge-jvZGEgowqxQnntpeNlRc1-ZPRf0WbYqxdDX4NGebGEzaGXigskS673w9yfQryZp7cBiapQnHJzejuLZJOM_6dQLG08EGNkGBRVGgoqUqMeonWGqeXsK4u-O4DH5yci8oEJqnxnN_jrygn1BIss370M/w133-h200/DSC00548.jpg" width="133" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdO5BylFRjd5nCRmaCcdDMbfgYmH0WfAifq3Ohl_dV_bCuHIFZHw1UPMXsX1OR5-Xf8glOeXgKNSufD0oBDyJuWgx7itObVH1PUES3uW0JPlB2O2Rh9WRIfiupRkRe41Zz7Q3A2ojHOtGWJ8CnTNEu5ROW2iBgCHLTRCKM_wtqvdXWeyz3msBLbanCzY/s3936/DSC00549.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdO5BylFRjd5nCRmaCcdDMbfgYmH0WfAifq3Ohl_dV_bCuHIFZHw1UPMXsX1OR5-Xf8glOeXgKNSufD0oBDyJuWgx7itObVH1PUES3uW0JPlB2O2Rh9WRIfiupRkRe41Zz7Q3A2ojHOtGWJ8CnTNEu5ROW2iBgCHLTRCKM_wtqvdXWeyz3msBLbanCzY/w133-h200/DSC00549.jpg" width="133" /></a></div><i><b>2011 Joh. Jos. Prüm Wehlener Sonnenuhr Riesling Spätlese</b>, from magnum</i> - lots of petrol and polyurethane on the nose, along with some white flowers. Lightly sweet on the palate.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-227935017432867819.post-38036692504596919592024-01-04T22:50:00.154+08:002024-01-07T11:49:51.516+08:00Suddenly ShundeI was expecting a simple and casual dinner with Foursheets tonight when I got the call to join her and a few others at a completely different venue. I have never been to <i><b>Shunde Cuisine (順聯薈)</b></i>, and in fact I'm not sure I remember ever hearing about it. But we are dining with regular who know the place, so I guess that counts for something.
<p></p>It's still a casual dinner, just with a few more mouths... which meant we could try out a few more dishes. Thankfully our host went easy on the ordering.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ISj4vvxLqrSk7FMTbvrNCZ50VXlFAfw5P5SKTbm24shr-AKRCbAsYFOc_4yFiTEwb3KhpX1Bb2JBxXOi4Sm7a7XxuzD4wI_Nv4BjnFIbSQzL8wZb1OncJJysIO6v1i1gfxLCkF1Q1RqIloFMhVXSrPTVh3Yep9787q7ud6QSK72dHGUI1O2ytZbmq05h/s3819/IMG_1420.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2864" data-original-width="3819" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ISj4vvxLqrSk7FMTbvrNCZ50VXlFAfw5P5SKTbm24shr-AKRCbAsYFOc_4yFiTEwb3KhpX1Bb2JBxXOi4Sm7a7XxuzD4wI_Nv4BjnFIbSQzL8wZb1OncJJysIO6v1i1gfxLCkF1Q1RqIloFMhVXSrPTVh3Yep9787q7ud6QSK72dHGUI1O2ytZbmq05h/w200-h150/IMG_1420.jpg" width="200" /></a></div><b><i>Traditional shrimp toast (懷舊鍋貼蝦)</i></b> - this was pretty good. the piece of toast on the bottom was relatively thin compared to other versions elsewhere, but dry and crispy to deliver a high level of satisfaction.<span><a name='more'></a></span>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZh4YDeX3E7aSmNHM0GlzuyxPdobHhb9xYwC7HvDgi9EoWW3xY_acvQMEXeO7zUzNkjX90LNjZEDLdGTPozjxV4LHG4NI2olyquee03pQAHd2CXJR-xWTXGJKrNJqqaI5VDRkMHANC2K43Id0P3e6xJtrjVpiC6n3BwvexnA5Jupykj-jZke04M14EAHes/s4032/IMG_1423.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZh4YDeX3E7aSmNHM0GlzuyxPdobHhb9xYwC7HvDgi9EoWW3xY_acvQMEXeO7zUzNkjX90LNjZEDLdGTPozjxV4LHG4NI2olyquee03pQAHd2CXJR-xWTXGJKrNJqqaI5VDRkMHANC2K43Id0P3e6xJtrjVpiC6n3BwvexnA5Jupykj-jZke04M14EAHes/w200-h150/IMG_1423.jpg" width="200" /></a></div><b><i>Pan-fried eel medallions (煎焗金錢鱔)</i></b> - I'm not a fan of local eel, as Chinese restaurants tend to serve it cut as cross-section medallions and all the tiny bones are still left in the fish. And I always taste the mud. Having said that, this was one of the better versions I've had, as the fish was thin-cut and served crispy.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji5FIIFOLcI56ZRpXzU17LO1Uf-QyHHe_-gwvN1F0dg_LS968z45h8n4ODMBTAnnSYqlnTzLfyiMawjsanpHYvShCfnSGZG4cW44BzsdJjpOZ8kk5ZmZGk2hiSTi82i514oGXWF8QOioO9GD971qSOXtVydVL5AHTCCDWFuBpH46_WfGl24Uh9VsJkw9Sc/s3904/IMG_1424.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2894" data-original-width="3904" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji5FIIFOLcI56ZRpXzU17LO1Uf-QyHHe_-gwvN1F0dg_LS968z45h8n4ODMBTAnnSYqlnTzLfyiMawjsanpHYvShCfnSGZG4cW44BzsdJjpOZ8kk5ZmZGk2hiSTi82i514oGXWF8QOioO9GD971qSOXtVydVL5AHTCCDWFuBpH46_WfGl24Uh9VsJkw9Sc/w200-h148/IMG_1424.jpg" width="200" /></a></div><b><i>Stir-fried scallops with peanut sprouts (花生芽炒帶子)</i></b> - nice to see peanut sprouts again, and this dish came with some diced scallops, shrimp, peanuts, and other veggies. OK la.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8byHHXyaUzf9GJatgGiaXLWUENL4BXarb5vr-qEh9pcq6JsA6QCZw5DD0bAnIyIPRQM-GL4zoQ24glvu8lrVs-SWPtuk7kTgRjS2syQmK3JC6GqvlXY5F0tQjMwgnXkXYq_GeX410NhYRJjPxE6dQixZcQn5itHme28zbi-N0Zpeb4J5phV4eiAgpYGgI/s3875/IMG_1425.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2906" data-original-width="3875" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8byHHXyaUzf9GJatgGiaXLWUENL4BXarb5vr-qEh9pcq6JsA6QCZw5DD0bAnIyIPRQM-GL4zoQ24glvu8lrVs-SWPtuk7kTgRjS2syQmK3JC6GqvlXY5F0tQjMwgnXkXYq_GeX410NhYRJjPxE6dQixZcQn5itHme28zbi-N0Zpeb4J5phV4eiAgpYGgI/w640-h480/IMG_1425.jpg" width="640" /></a></div><b><i>Crispy baby pigeon (脆皮妙齡乳鴿)</i></b> - I gotta admit that the half of the pigeon I had was pretty tasty. Wonderful, flavorful juices were plashing down the side of the pigeon as I ripped the leg away from the body. The skin was crispy, the seasoning on point, and the flesh was succulent. The only problem? The pigeon was a little small, and there wasn't enough meat to make me want this more. Still loses to the pigeon at Stellar House.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhApq_IlAx_sLr2Zll77DPgCKu50_nUPBl9g9c1l_AEYDfGgjAzl5c7jwHSTv5gzexTai4EyAfz_5IrliCS7GnVKx3LihnVi309Y_IJZmTCJ58sHymkcuPSaWZ29KOEUwD1GVGAknZNFvY20czC8yHH7PTWMKrbCTgiWBJP4DmUOaQhGShMeplYdN3aRGIW/s4032/IMG_1426.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhApq_IlAx_sLr2Zll77DPgCKu50_nUPBl9g9c1l_AEYDfGgjAzl5c7jwHSTv5gzexTai4EyAfz_5IrliCS7GnVKx3LihnVi309Y_IJZmTCJ58sHymkcuPSaWZ29KOEUwD1GVGAknZNFvY20czC8yHH7PTWMKrbCTgiWBJP4DmUOaQhGShMeplYdN3aRGIW/w200-h150/IMG_1426.jpg" width="200" /></a></div><b><i>Stir-fried crab meat and conpoy with egg (蟹肉桂花炒瑤柱)</i></b> - happy to see that they don't use real shark's fin but glass vermicelli and shredded <i>conpoy (瑤柱)</i> instead. This was fried at high heat to deliver <i>wok hei (鑊氣)</i>, so the execution was great. I felt they used way too much <i>conpoy</i>, though, so the flavors were much too salty.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicwtLwUBJs4utooE5UWR6hWVTXHbzeMATYqKJC_qikjLYDaAFK7sSGoObKsZR5YaTeRK6vMzXyiSZBlQ64KxiTGmmlioLRUYVAaSdlzPXgbiQboO6Ru__tpuhSi6QJtr3z2laNNR65KyR4riXYV7SdjkumLf1Bal_AyIvS2H7MqF1XnPLwBPsjjk0fcVt_/s3956/IMG_1427.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2967" data-original-width="3956" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicwtLwUBJs4utooE5UWR6hWVTXHbzeMATYqKJC_qikjLYDaAFK7sSGoObKsZR5YaTeRK6vMzXyiSZBlQ64KxiTGmmlioLRUYVAaSdlzPXgbiQboO6Ru__tpuhSi6QJtr3z2laNNR65KyR4riXYV7SdjkumLf1Bal_AyIvS2H7MqF1XnPLwBPsjjk0fcVt_/w200-h150/IMG_1427.jpg" width="200" /></a></div><b><i>Stir-fried rice flour rolls with X.O sauce (XO醬豉油皇炒陳村粉)</i></b> - always happy to have these stir-fried rice flour rolls (陳村粉), and of course it's perfect when it's seasoned with soy sauce and X.O sauce.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-qr3VlzMxof-rDRaKCJKU_T_mjvEvXM7Czpso4eRLQPIXYJP4SFeTFPma80Y9z-Qs16uGqKyRBW0Wra4fLgjlvThTFyreDlBFeQNQJyqs4_Q7GhRo-HL3MbV352yIa2JZ8TX9cIq3C4oDijKR74Iu5ucQwPF9oZAkKemyJ6Wxj2MAAzmyzTT9IJq7j29/s3864/IMG_1430.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2898" data-original-width="3864" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-qr3VlzMxof-rDRaKCJKU_T_mjvEvXM7Czpso4eRLQPIXYJP4SFeTFPma80Y9z-Qs16uGqKyRBW0Wra4fLgjlvThTFyreDlBFeQNQJyqs4_Q7GhRo-HL3MbV352yIa2JZ8TX9cIq3C4oDijKR74Iu5ucQwPF9oZAkKemyJ6Wxj2MAAzmyzTT9IJq7j29/w200-h150/IMG_1430.jpg" width="200" /></a></div><b><i>Fried pork ribs with aged mandarin peel and preserved olives (欖角陳皮骨)</i></b> - these pork ribs were really, really crispy... In fact, I would say they were crunchy, as the batter and glaze hardened more than expected. Definitely tasted the flavors of the aged mandarin peel and also the preserved olives. Very nice.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>We had just a couple of casual bottles for a casual dinner.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcPlsgEWIHB3OdIRkgr98U_3CeM4pHFM5YewH2R7RvytFCeNWC2w1lvYtS3i3bLW45XbHpVu3Ox2jhL2E6hDHGWs-pUGpKoaFE4qd_1yj0xLcN9dPK1-OkLysS1d0myzadBLYQ70OtyFcptI5BwWLsgdNE-Qo5B6hyVgBAvgpNP6ZNb4MF8CvYdGOEHr8/s3830/IMG_1429.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3830" data-original-width="2873" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcPlsgEWIHB3OdIRkgr98U_3CeM4pHFM5YewH2R7RvytFCeNWC2w1lvYtS3i3bLW45XbHpVu3Ox2jhL2E6hDHGWs-pUGpKoaFE4qd_1yj0xLcN9dPK1-OkLysS1d0myzadBLYQ70OtyFcptI5BwWLsgdNE-Qo5B6hyVgBAvgpNP6ZNb4MF8CvYdGOEHr8/w150-h200/IMG_1429.jpg" width="150" /></a></div><b><i>2013 Branaire-Ducru</i></b> - good amount of fruit, with some smoke on the nose.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5PsH4tgcRAv7T2U-5TQjRVztyBxpMWID1trzsQpM3racgUbWJWJGp1F25ieCuOT2dSe__XcmqmLH4eMgZEcH4g-s9R1jLz8GlN4EOwv95TOwwi7kCrhgSdqOLu2hUnAluBT-kodS3Q_h_vPMadh1kSmK4Vz6M0I70Lao4B5_Mpr1-Ci6i79XHYybbyDQ/s3830/IMG_1428.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3830" data-original-width="2873" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5PsH4tgcRAv7T2U-5TQjRVztyBxpMWID1trzsQpM3racgUbWJWJGp1F25ieCuOT2dSe__XcmqmLH4eMgZEcH4g-s9R1jLz8GlN4EOwv95TOwwi7kCrhgSdqOLu2hUnAluBT-kodS3Q_h_vPMadh1kSmK4Vz6M0I70Lao4B5_Mpr1-Ci6i79XHYybbyDQ/w150-h200/IMG_1428.jpg" width="150" /></a></div><b><i>1995 Caymus Cabernet Sauvignon Special Selection</i></b> - drank after around 1 hour in the decanter. Very minty, a little smoky, much more fragrant and complex. Amazingly, the tannins are still here and still coating the tongue. Nice and woodsy nose. Sweet and ripe on the palate. Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-227935017432867819.post-20547200148859046192023-12-31T23:59:00.003+08:002024-01-01T11:59:26.354+08:00The best dishes I had in 2023Another year of eating pretty well, now that we've been released from the shackles of the pandemic and resumed travel around the world. Revenge travel, it is called, and I've made no less than 6 trips to Taiwan just to see the Parental Units. Of course, there were other trips, too... and I finally made it outside of Asia towards the end of the year.
<p></p>Once again I have compiled a list of dishes I've enjoyed during the year which drew the most emotional reactions from me. I've had many, many delicious dishes over hundreds of meals, and as always it is no easy task to pare the list down to a manageable number. The dishes were tasted in Hong Kong unless otherwise indicated.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgZsLD2MxpAOajvnQFmGjePxQnGp-BvW0kbUg2ytNr_0sfl0Zd3uCoteMof-qaT1ztHXnJy8ojnJyW2zpLc7Ub8rD2Rn9nkUJ9sC-PIuNSj3Ak_a2SR88X53pgFb_v22vB0ygc53LlDFJYj_Efs8OtSXN4DbhTtK37NDD7ntzw0KTh7721_6zRNMSJWg/s3936/DSC02226.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgZsLD2MxpAOajvnQFmGjePxQnGp-BvW0kbUg2ytNr_0sfl0Zd3uCoteMof-qaT1ztHXnJy8ojnJyW2zpLc7Ub8rD2Rn9nkUJ9sC-PIuNSj3Ak_a2SR88X53pgFb_v22vB0ygc53LlDFJYj_Efs8OtSXN4DbhTtK37NDD7ntzw0KTh7721_6zRNMSJWg/w200-h133/DSC02226.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/02/the-roast-pork-mountain.html"><b><i>Golden roast pigs from New Territories Farms (新界農場大金豬)</i></b></a>, from <b><i>Red Seasons Aroma Restaurant (季季紅風味餐廳)</i></b> - it had been four years since I was last able to taste this roast pork... where the pigs were roasted in underground ovens and the very crunchy crackling come with that beautiful smoky flavor. Just so, so happy to be able to enjoy this with friends again.<span><a name='more'></a></span>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_VRa5N2FXtKWdacd_lD7ed70i9CFubgo7ojYdBDfmS1sXuJPi2BOYH2Qmii5FbfyLe-wlW3iGkeAH7K6avrDGYlum_BP2QCszhutB-vdHj4OEj8knY112WfdOcIXJKmxNmGMwgcTyXtPDCt4Fag-ctu0VofS5kJ-GfzR4Go723OnwxjpoqUQ44AVvLA/s3936/DSC02393.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_VRa5N2FXtKWdacd_lD7ed70i9CFubgo7ojYdBDfmS1sXuJPi2BOYH2Qmii5FbfyLe-wlW3iGkeAH7K6avrDGYlum_BP2QCszhutB-vdHj4OEj8knY112WfdOcIXJKmxNmGMwgcTyXtPDCt4Fag-ctu0VofS5kJ-GfzR4Go723OnwxjpoqUQ44AVvLA/w200-h133/DSC02393.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/02/the-wait-for-nutrition.html"><b><i>Nutritious sandwich (營養三明治)</i></b></a>, from <b><i>Tian Sheng Pu (天盛鋪)</i></b> at the Miaokou Night Market (廟口夜市) in Keelung, Taiwan - I waited in line for 1½ hours for this, which tells you a lot about how much I wanted to eat this. I absolutely LOVE this sandwich whose bun has been deep-fried to golden brown, where one can get the a balanced diet from 5 major food groups (carbohydrates, meat/protein, vegetable, fruit, and fat/oil), it absolutely fits the name of "nutritious sandwich". And yes, I would absolutely take a 45-minute train ride just to eat this.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGePZWa3wEnW65Q2rfjQVKKYJKwyxzuqXeOvEQm5CIFl63-rIR5rnow7v549eGMHnKnaNeeVVQWFUJ7WbTlqTC5YDpisxKsy9Ua3LGLAo6ze00dneND9mMI9VvdNreWQbtEAZdWuRVrFy4RlT-cMw6eujanlYyxdl4hPEmQt07qFr9-7LlfYmMNvoQng/s3836/DSC02803.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2557" data-original-width="3836" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGePZWa3wEnW65Q2rfjQVKKYJKwyxzuqXeOvEQm5CIFl63-rIR5rnow7v549eGMHnKnaNeeVVQWFUJ7WbTlqTC5YDpisxKsy9Ua3LGLAo6ze00dneND9mMI9VvdNreWQbtEAZdWuRVrFy4RlT-cMw6eujanlYyxdl4hPEmQt07qFr9-7LlfYmMNvoQng/w200-h133/DSC02803.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/03/everything-everywhere-all-in-my-tummy_17.html"><b><i>Cherry salmon (桜鱒)</i></b></a>, from <i><b>Sushi Saito (鮨さいとう)</b></i> in Tokyo - nicely aged so that the <i>neta</i> was just so, so, soooo tender. A beautiful piece of sushi.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXINtMC8iuYyt1Pa2atuL-ZCVa3i2EiRYpgkVfVael7eXos_1cnRw76vzog7T1JOFCjWDDMjYG6w7jY6J6D586yLfT3IlywnWehTPd55o2HT7DB79TOypcYRQGnJ0FeBBDlxy9IoYgd4bqmwwX8Cl90AzE0HYwxWasU3ZQSYMNIBf_ou6h8LbM_7mEZw/s3936/DSC03010.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXINtMC8iuYyt1Pa2atuL-ZCVa3i2EiRYpgkVfVael7eXos_1cnRw76vzog7T1JOFCjWDDMjYG6w7jY6J6D586yLfT3IlywnWehTPd55o2HT7DB79TOypcYRQGnJ0FeBBDlxy9IoYgd4bqmwwX8Cl90AzE0HYwxWasU3ZQSYMNIBf_ou6h8LbM_7mEZw/w200-h133/DSC03010.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/03/everything-everywhere-all-in-my-tummy_38.html"><b><i>Keisan-guma a.k.a. mamma bear (経産熊)</i></b></a>, from the <i><b>Yakiniku Shunyasai Fanbogi (焼肉旬やさい ファンボギ)</b></i> pop-up in Kyoto - I don't get many opportunities to eat bear, so this piece of "mamma bear" - from a female which has given birth - well-marinated with all that fat, was nothing short of stunning. Oh, there was a piece of baby bear that evening, too, which was just about as tasty.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1WfO-TsciJ2NNhB-zjYoiRFbAmPwUs570D-SOsHdejvorjp9SS8dJGYf-w9BVLel0l-pcDNEKiHrkIu32yQrXunUyhVIEtBr5P-xMhwmC0cS19DSw0hW5aFi5ovZTZRq8iysotcHp0ENowVV8z9-HCwQKkByI8JfjRI6liZ-TF69ZkHF88r0_-vJImg/s3936/DSC03270.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1WfO-TsciJ2NNhB-zjYoiRFbAmPwUs570D-SOsHdejvorjp9SS8dJGYf-w9BVLel0l-pcDNEKiHrkIu32yQrXunUyhVIEtBr5P-xMhwmC0cS19DSw0hW5aFi5ovZTZRq8iysotcHp0ENowVV8z9-HCwQKkByI8JfjRI6liZ-TF69ZkHF88r0_-vJImg/w200-h133/DSC03270.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/03/not-50-best-tour-day-5-peanuts-with.html"><b><i>Kor muu yang (คอหมูย่าง)</i></b></a>, from <i><b>Restaurant Chedi</b></i> in Singapore - when you make <i>char siu</i> from <i>ibérico</i> pork <i>secreto</i>, there's no way it doesn't turn out delicious.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhauK2JWNk9-h9PlDSubVV6vsLJ8GTMEMjKE68vaGJvrWAGJFn4QYn0Efuxc40GbjU213jeAMTc8JWVZoptQaldKykp1fwcu5VgHYnJqBsZOBlvPuEk4gAmHcFq-54leScRBCR64vEdvTqelXWxry7axI7F6vJ3cdfQHCKZge0C_u0HYuuHgfpUUFvhqw/s3936/DSC03440.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhauK2JWNk9-h9PlDSubVV6vsLJ8GTMEMjKE68vaGJvrWAGJFn4QYn0Efuxc40GbjU213jeAMTc8JWVZoptQaldKykp1fwcu5VgHYnJqBsZOBlvPuEk4gAmHcFq-54leScRBCR64vEdvTqelXWxry7axI7F6vJ3cdfQHCKZge0C_u0HYuuHgfpUUFvhqw/w200-h133/DSC03440.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/04/japan-michelin-tour-2023-day-1-kyoto-in.html"><b><i>Soup: fat greenling, myoga ginger (お椀: 油目、茗荷、針ウド、木の芽)</i></b></a>, from <b><i>Imoto (井本)</i></b> in Fukuoka - this bowl was stunning for all its purity... the delicate and ethereal flavors of the dashi, the unseasoned piece of fish showing its natural flavors, and the herbs which provided their fragrances.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARejuQVkSHdLQ4b62Spda_Xdumd2ClYMz9rJiaGlVw3j0QAGOBpl8C-o1weeCLSdYPzcZHZe3HTVosLImqYCKD99CEknMAuEEQArxEG_ajRL3hj-fk0JA2O_jloWB8xNUwZTiOjC4m9l-RDNcTMCOAoQtZaRK-_-BYhz5iHx-XB57zyTOaPTYUGFkow/s3936/DSC03442.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARejuQVkSHdLQ4b62Spda_Xdumd2ClYMz9rJiaGlVw3j0QAGOBpl8C-o1weeCLSdYPzcZHZe3HTVosLImqYCKD99CEknMAuEEQArxEG_ajRL3hj-fk0JA2O_jloWB8xNUwZTiOjC4m9l-RDNcTMCOAoQtZaRK-_-BYhz5iHx-XB57zyTOaPTYUGFkow/w200-h133/DSC03442.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibCFtecQUgyC8IVrICxdzl_CzbHIRE08Bmd1gpjwcnLjbo9HXUS-vVrbDTgxqQ0XDxjV198Jc1sbzzQFvRlKFidfYRegG7E9e11LSYa4eBZUdFRDyljLQg8W8mQUjnqc_Cqchhyb8EHYxGQkMBos85FGgyrzn4WJur2rsVGndcamLI5VK30V2_Dy9zoQ/s3936/DSC03448.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibCFtecQUgyC8IVrICxdzl_CzbHIRE08Bmd1gpjwcnLjbo9HXUS-vVrbDTgxqQ0XDxjV198Jc1sbzzQFvRlKFidfYRegG7E9e11LSYa4eBZUdFRDyljLQg8W8mQUjnqc_Cqchhyb8EHYxGQkMBos85FGgyrzn4WJur2rsVGndcamLI5VK30V2_Dy9zoQ/w200-h133/DSC03448.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/04/japan-michelin-tour-2023-day-1-kyoto-in.html"><b><i>Cutlass fish sushi (太刀魚の棒鮨)</i></b></a>, from <i><b>Imoto (井本)</b></i> in Fukuoka - torching the fish melted the fat so that it was absorbed by the rice, and the balance between the acidity of the vinegared rice and the fat, together with the tender fish which practically melted in the mouth, was just heavenly.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFr_rTMldD5QRbi1Fla-mgRDZRcA9kLXtysifpirddDOW-gDpJDX0yKWJcYmxjHmgVwpc5t6G90YmYd8rcIXVc6NlfU7-Untl3ngu2CZ1nf9cLHfbMK7KQKU42Msa5InAQGNWfucvp5viPHJQrcXZGykJxUi-AIZP9P_CEmaR8Ni-HaOZ4t8PmDlyOHg/s3936/DSC03688.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFr_rTMldD5QRbi1Fla-mgRDZRcA9kLXtysifpirddDOW-gDpJDX0yKWJcYmxjHmgVwpc5t6G90YmYd8rcIXVc6NlfU7-Untl3ngu2CZ1nf9cLHfbMK7KQKU42Msa5InAQGNWfucvp5viPHJQrcXZGykJxUi-AIZP9P_CEmaR8Ni-HaOZ4t8PmDlyOHg/w200-h133/DSC03688.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/04/japan-michelin-tour-2023-day-5-sukiya.html"><b><i>Japanese Kagoshima beef, Japone sauce top of Japanese pepper flower (牛肉: 鹿児島黒毛和牛 花山椒)</i></b></a>, from <b><i>Chisou Nakamura (馳走 なかむら)</i></b> in Fukuoka - the dish features two cuts of wagyu. The chateaubriand was, of course, very fine... but it was the rolls of aitchbone (イチボ) that made my eyes pop out. The fat melted in the cooking process and oozed out when biting down. I'd say this was the best beef dish I had this year.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHYTc9HO9d6QluyLtabuhI-A6W5oPTgvtoU2Yxmqx2nRQyFEbF7X0n0cxTTNLgSlbk5iEsrEtU0YN96epV2IEk5ml_hYSSDInKeHmhBczGhUBZsHnRwqCSexORFT3k0ClIPeth8p-EAU4MYZv8noROVuWRGirP-A_NrOooTWyz6Z3u4O1MbUUnqJ_IKA/s3925/DSC03746.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2617" data-original-width="3925" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHYTc9HO9d6QluyLtabuhI-A6W5oPTgvtoU2Yxmqx2nRQyFEbF7X0n0cxTTNLgSlbk5iEsrEtU0YN96epV2IEk5ml_hYSSDInKeHmhBczGhUBZsHnRwqCSexORFT3k0ClIPeth8p-EAU4MYZv8noROVuWRGirP-A_NrOooTWyz6Z3u4O1MbUUnqJ_IKA/w200-h133/DSC03746.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/04/japan-michelin-tour-2023-day-6-another.html"><b><i>Firefly squid (螢烏賊)</i></b></a>, from <b><i>Tempura Motoyoshi (天ぷら 元吉</i></b>) in Tokyo - I really love firefly squid, and this was just about the purity of the ingredient.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVFVoEjWQBN7iQ5Ho41ZKxo_okT61mg_xchgi_xhs7fQ6A9pcV8iVSZOQaM89v486eq7U1IAN4wUG0OpJ-uetEFjXhvyEtRI_CrXHxXgs2w37Q6j3skero5M4UIqHPRO9D5uPcbh0PHJUa6VBtgRR50uvVItKTvpxAR-LE5aE_G9s0wZBS_M145UkYZQ/s3660/DSC03752.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2440" data-original-width="3660" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVFVoEjWQBN7iQ5Ho41ZKxo_okT61mg_xchgi_xhs7fQ6A9pcV8iVSZOQaM89v486eq7U1IAN4wUG0OpJ-uetEFjXhvyEtRI_CrXHxXgs2w37Q6j3skero5M4UIqHPRO9D5uPcbh0PHJUa6VBtgRR50uvVItKTvpxAR-LE5aE_G9s0wZBS_M145UkYZQ/w200-h133/DSC03752.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmzpGnvNGYNseNZTmgPN9K218mnn36Q9vn4KIMC5GNdDMKiQclf_QhUrbe8209-l3jz3e8hiW7nFFk1WlbYw-MWAAyLcpOa_tGN3iLKHv2INpYTXY2rht8ZFtOsx4PwCDRCAQ8Rb21KhfDN87nC65XUqbuyjgXtEo6Id1_kgN6Xg-yaHTVXRkavYRGEw/s3936/DSC03755.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmzpGnvNGYNseNZTmgPN9K218mnn36Q9vn4KIMC5GNdDMKiQclf_QhUrbe8209-l3jz3e8hiW7nFFk1WlbYw-MWAAyLcpOa_tGN3iLKHv2INpYTXY2rht8ZFtOsx4PwCDRCAQ8Rb21KhfDN87nC65XUqbuyjgXtEo6Id1_kgN6Xg-yaHTVXRkavYRGEw/w200-h133/DSC03755.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/04/japan-michelin-tour-2023-day-6-another.html"><b><i>Japanese glass shrimp (白海老)</i></b></a>, from <b><i>Tempura Motoyoshi (天ぷら 元吉)</i></b> in Tokyo - a very bouncy ball of shrimp paste topped with the best raw glass shrimp. Doesn't get any better than this.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAtNnaB3WMM2AA7YFPfLbCgY-W2rURR85WfDByWHGhZlUxGc6oE-KFfthq8N4L3nn7ggyYEOJLpvMNw3u-Nr0SZlmiiWB9DW3ZVr-OOsmiAeBYTZc05JdRVUcqLf5-OFXH4juuBSIqPFIkDRtbpfYYQ6MONT1RH06YrozxpPRDcT-UPEaHquAYyu7lyA/s3885/DSC03894.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2590" data-original-width="3885" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAtNnaB3WMM2AA7YFPfLbCgY-W2rURR85WfDByWHGhZlUxGc6oE-KFfthq8N4L3nn7ggyYEOJLpvMNw3u-Nr0SZlmiiWB9DW3ZVr-OOsmiAeBYTZc05JdRVUcqLf5-OFXH4juuBSIqPFIkDRtbpfYYQ6MONT1RH06YrozxpPRDcT-UPEaHquAYyu7lyA/w200-h133/DSC03894.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/04/japan-michelin-tour-2023-day-8-selosse.html"><b><i>Bonito (鰹)</i></b></a>, from <b><i>Sushi Saito (鮨さいとう)</i></b> in Tokyo - the marinated bonito here is always one of the highlights, and on this day it was simply fantastic. Just so, soooo tender and flavorful.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUVNpxVTxcKoKNPot3HZqFXtWLNeA1xwXFyKL3fgr9i4_7B8_F2aIEAjjWOKYVGoXrzuCqhiu5lgijn1VaNQUCTY7TbS8WIEO9g_75PWrlyGwFBGMILOf1-j0IKO7uFOmcSTNf30W-z8VcW0yarK7mGwc_42h43GalsLfwu2ADgUNthc_7qbrcNMxF3Q/s3936/DSC03942.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUVNpxVTxcKoKNPot3HZqFXtWLNeA1xwXFyKL3fgr9i4_7B8_F2aIEAjjWOKYVGoXrzuCqhiu5lgijn1VaNQUCTY7TbS8WIEO9g_75PWrlyGwFBGMILOf1-j0IKO7uFOmcSTNf30W-z8VcW0yarK7mGwc_42h43GalsLfwu2ADgUNthc_7qbrcNMxF3Q/w200-h133/DSC03942.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/04/japan-michelin-tour-2023-day-9-best.html"><b><i>Meishan pork rib (梅山豚のバラかつ)</i></b></a>, from <b><i>Tonkatsu Narikura (とんかつ成蔵)</i></b> in Tokyo - I've always loved fatty pork belly, and the fat on this piece was just amazing... especially when it's been coated in breadcrumbs and deep-fried.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEW2IYyKXnwbuWbSz7L3-G2vdh8f5Yb1eugIyC9vZFmBzCHejwENP1BcBgwKf25V52vyKlZrV7zbc_YT2Ilv7XEiUj2oKBN32vuYmozDaJFBlOk2usU3DUp90bfch2wD8cwQUq4_8uS18RKXTIuzBRhhvCC4-MYkAsnp1nXi57akFEM7bHlmu-osylfQ/s3857/DSC03952.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2571" data-original-width="3857" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEW2IYyKXnwbuWbSz7L3-G2vdh8f5Yb1eugIyC9vZFmBzCHejwENP1BcBgwKf25V52vyKlZrV7zbc_YT2Ilv7XEiUj2oKBN32vuYmozDaJFBlOk2usU3DUp90bfch2wD8cwQUq4_8uS18RKXTIuzBRhhvCC4-MYkAsnp1nXi57akFEM7bHlmu-osylfQ/w200-h133/DSC03952.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/04/japan-michelin-tour-2023-day-9-best.html"><b><i>Kogane pork millefeuille (黄金豚のミルフィーユかつ)</i></b></a>, from <b><i>Tonkatsu Narikura (とんかつ成蔵)</i></b> in Tokyo - this was, hands down, the best piece of <i>tonkatsu</i> I've ever had in my life. Squeezing out the delicious juice while biting down on this was one of the epiphanies of my dining life. No, that's not a hyperbole.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-GHnRffXjzrlInXkiDQ2zo2tpsCR0JhLDNB8PUGDgsq_H8Ef57qMoDmA6uhjGdyqQTJyRuDiRgULRDb_tfbqOWyZRaAzrEi91YfBQ8puBB5vq_MgmKnwsXTbLoogvT20XhuNAIRaQz6z3zbYNxm5s9qFpDoTKNs29u9kROHLTFI08s1p7qwzwua_xMw/s3936/DSC09296.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-GHnRffXjzrlInXkiDQ2zo2tpsCR0JhLDNB8PUGDgsq_H8Ef57qMoDmA6uhjGdyqQTJyRuDiRgULRDb_tfbqOWyZRaAzrEi91YfBQ8puBB5vq_MgmKnwsXTbLoogvT20XhuNAIRaQz6z3zbYNxm5s9qFpDoTKNs29u9kROHLTFI08s1p7qwzwua_xMw/w200-h133/DSC09296.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/04/little-michelin-flowers-of-spring.html"><b><i>Somen noodles (煮麺)</i></b></a>, from <b><i>Godenya (ごでんや)</i></b> - there are other dishes from Godenya that features <i>sakura</i> shrimp, most of them more elaborate than this, but I just love the simplicity and purity of a bowl of noodles topped with a pile of deep-fried shrimp packing a big punch of <i>umami</i>. It never ceases to make me happy.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU-1em5HgQs4to-T2fgthBGyfKaCYkjd1PkD9TO7IusY-ZBXbsc2eHJm_H5lSzHToJUuCLs_Mx8PzTlujs7DTfshf2SSFj1O_r6-xuJh0q2ix6hPLD8ik4FMUtOJyUkz2efVSEH0vPPDJVvCJ93adPwlBJ533PhminuQzV9tvIcMdGK_ak69PuUfr0-A/s3936/DSC09368.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU-1em5HgQs4to-T2fgthBGyfKaCYkjd1PkD9TO7IusY-ZBXbsc2eHJm_H5lSzHToJUuCLs_Mx8PzTlujs7DTfshf2SSFj1O_r6-xuJh0q2ix6hPLD8ik4FMUtOJyUkz2efVSEH0vPPDJVvCJ93adPwlBJ533PhminuQzV9tvIcMdGK_ak69PuUfr0-A/w200-h133/DSC09368.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/05/le-french-gourmay-mitsuboshi.html"><b><i>Pain de rustique</i></b></a>, from <b><i>Ta Vie 旅</i></b> - there are many, many things from Sato-san that makes me happy, but I really need to tell the world about this simple piece of bread. The crust was so, so delicately thin and crispy while the crumb had a wonderful moist texture. Simply ethereal.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnV9ueFM739haJujH-Ech-SqLU8BtwiKUhtPQFmDaPOh-x0SfVtJQEsQVkan14lBIAMlY058UKQMFg_1fZcbj4uWaVU7RiIznSUCDfRAlV7Cazf09EpHkCetyPfJ0JUbZ459q1S5WQ-8keO1bgtsldVYqw4_WVlngZCXuoJYuknh5M7dIY6KBNkNrTmg/s3936/DSC09461.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnV9ueFM739haJujH-Ech-SqLU8BtwiKUhtPQFmDaPOh-x0SfVtJQEsQVkan14lBIAMlY058UKQMFg_1fZcbj4uWaVU7RiIznSUCDfRAlV7Cazf09EpHkCetyPfJ0JUbZ459q1S5WQ-8keO1bgtsldVYqw4_WVlngZCXuoJYuknh5M7dIY6KBNkNrTmg/w200-h133/DSC09461.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/05/putting-sommelier-to-work.html"><b><i>Braised ox tail (燒汁焗牛尾)</i></b></a>, from <b><i>Forum Restaurant (富臨飯店)</i></b> - a seemingly simple dish of braised ox tail, but how amazingly tender the meat was! And how surprisingly delicious that sauce was!
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoryiMl_ZzB4GnSI0hfTo6btAiTskHvQxbndSfm6UGOZ3dqFWDP8-xlqQZE15nCm0np25SxPlSN8m-zhv5a4mw9b0ULB0Ut8xwFCQZLj97MoAbOJzaS1q7MohYY1qyj81PxIoK8pmgsEF2m0yszVCHq_kPGX2cff51rXYikCV-UNjp0L9Fph6N3ZOq5Q/s3936/DSC09843.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoryiMl_ZzB4GnSI0hfTo6btAiTskHvQxbndSfm6UGOZ3dqFWDP8-xlqQZE15nCm0np25SxPlSN8m-zhv5a4mw9b0ULB0Ut8xwFCQZLj97MoAbOJzaS1q7MohYY1qyj81PxIoK8pmgsEF2m0yszVCHq_kPGX2cff51rXYikCV-UNjp0L9Fph6N3ZOq5Q/w200-h133/DSC09843.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/06/golden-trumpet.html"><b><i>Ink scialatielli | aori-ika squid, leek</i></b></a>, from <b><i>Estro</i></b> - Juve Fan's pastas are some of the best I've ever tasted, and this one has got the squid ink scialatielli cooked in squid broth, with squid cut into thin "noodles". The dish would have been amazing as-is, but the caviar on top actually made things better. Outstanding!
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgJMgVXrTDeQlSGSyDpbgwf0mD1B5mMZrBYcIVPPRNpeouPxrfkYuR3xRpWRdIx_smH1Ug5q2dvMes96wGzeLTuoVJ99eRVurjVO2G_Q9tmDN5XRZ1bsyEWtq9KJT1Yt_fQ8gJMMZRluiGXsymalvpBZ_ei7gCVRJgA27eoTNEWpSecKe8Sc0cuhugd5w1/s3936/DSC09987.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgJMgVXrTDeQlSGSyDpbgwf0mD1B5mMZrBYcIVPPRNpeouPxrfkYuR3xRpWRdIx_smH1Ug5q2dvMes96wGzeLTuoVJ99eRVurjVO2G_Q9tmDN5XRZ1bsyEWtq9KJT1Yt_fQ8gJMMZRluiGXsymalvpBZ_ei7gCVRJgA27eoTNEWpSecKe8Sc0cuhugd5w1/w200-h133/DSC09987.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/06/tiny-sprinkles-of-rainbows.html"><b><i>Stir-fried rainbow clams with spring onions and ginger (薑蔥海瓜子)</i></b></a>, from <b><i>Yong Fu (甬府)</i></b> - tiny little rainbow clams (海瓜子) are a real delicacy, and these were really packed full of flavors. Such a privilege to be able to taste them.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFI6i1ej9O1-XwCEdcf6PQn_1C6JKQML4n1iWS9ThICOiXs60-6n5ZsqSWYDvRnlGWMaDh_xrw8X8x8DIINr5r78zxHIZPX1-eoxz5uyb1xz1rvQUw7C8n-PxwoaYEv7nsoPanJAX_C4EwrnvHijYWcm6xszaD_F57fg6BgrXoTMsFZv4qbybaO2Eg9fVS/s3647/DSC00204.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2431" data-original-width="3647" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFI6i1ej9O1-XwCEdcf6PQn_1C6JKQML4n1iWS9ThICOiXs60-6n5ZsqSWYDvRnlGWMaDh_xrw8X8x8DIINr5r78zxHIZPX1-eoxz5uyb1xz1rvQUw7C8n-PxwoaYEv7nsoPanJAX_C4EwrnvHijYWcm6xszaD_F57fg6BgrXoTMsFZv4qbybaO2Eg9fVS/w200-h133/DSC00204.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/06/all-about-that-pig.html"><b><i>Roast whole suckling pig with glutinous rice (原隻金陵乳豬烤香苖)</i></b></a>, from <b><i>Sun Tung Lok Chinese Cuisine (新同樂)</i></b> - more than 15 years after first tasting this pig, and more than 9 years since the last sample that disappointed, I finally got to have my favorite stuffed suckling pig again. And it was cooked by the chef who invented it. And it was every bit as deliciously satisfying as I remembered when it had it for the first time.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqWzBhuPb1Imq7mudrLbWUouWOU6VV_OXLW7uX04FoxDNL9BYf1uCkekRv-R9QZWCblKiLK_Q42_EIbB55le4eDSST09TuaJKga--gbhIasYqEvaCLxKVAGl1joqyl3YQ4eONLoYP7aetsST8coc0L1zqn_6s-UqUba_5tHt5Uqgxy-0UESnK4S24WWYsc/s3936/DSC00317.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqWzBhuPb1Imq7mudrLbWUouWOU6VV_OXLW7uX04FoxDNL9BYf1uCkekRv-R9QZWCblKiLK_Q42_EIbB55le4eDSST09TuaJKga--gbhIasYqEvaCLxKVAGl1joqyl3YQ4eONLoYP7aetsST8coc0L1zqn_6s-UqUba_5tHt5Uqgxy-0UESnK4S24WWYsc/w200-h133/DSC00317.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5-9I76qrmWV6uEhz3szizg8hdbglyY66CEHAs3jISTzAg6jFZjB8zpo7JHtI9VfNErrcYKb3iyTkqyV_dXV0yNb4iblkiER4ujLLafY9xrSGYXh_Gi5qrW6wcNCzXzz2NfUSyEXTiLtmt6V9Sas-eYwBmcEtKtwHbhDeYZWcD3-6popWV68m3XaHWOK6s/s3797/DSC00315.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2531" data-original-width="3797" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5-9I76qrmWV6uEhz3szizg8hdbglyY66CEHAs3jISTzAg6jFZjB8zpo7JHtI9VfNErrcYKb3iyTkqyV_dXV0yNb4iblkiER4ujLLafY9xrSGYXh_Gi5qrW6wcNCzXzz2NfUSyEXTiLtmt6V9Sas-eYwBmcEtKtwHbhDeYZWcD3-6popWV68m3XaHWOK6s/w200-h133/DSC00315.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/07/life-is-better-without-bluefin-but-not.html"><b><i>Charcoal grilled freshwater eel with egg omelette mixed with cucumber, lettuce, and sesame (鰻 玉子焼き)</i></b></a>, <b><i>Sushi Shikon by Yoshitake (すし 志魂)</i></b> - the crunch of the grilled eel inside the mouth was just amazing.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkStaANBHBw2xSABXa2LcOYkWAqkIBH4I1DfqgsYwZnCzCIp27oJwj-RZPigrotkFRlldCIhNHchzgZjsQlbOA1Kufo1R4S2NeqWIqBibgqx-wzaHI7swKFeNWCvJ3GBWU7NyFdcTyz0bixTcxcXttpGDyMBXM499764MUoSLGkM04RKnmDYClwidDMX_1/s3817/DSC00325.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2545" data-original-width="3817" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkStaANBHBw2xSABXa2LcOYkWAqkIBH4I1DfqgsYwZnCzCIp27oJwj-RZPigrotkFRlldCIhNHchzgZjsQlbOA1Kufo1R4S2NeqWIqBibgqx-wzaHI7swKFeNWCvJ3GBWU7NyFdcTyz0bixTcxcXttpGDyMBXM499764MUoSLGkM04RKnmDYClwidDMX_1/w200-h133/DSC00325.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/07/life-is-better-without-bluefin-but-not.html"><b><i>Bonito (鰹)</i></b></a>, <b><i>Sushi Shikon by Yoshitake (すし 志魂)</i></b> - for me, a well-aged and well-marinated bonito will beat any bluefin tuna... and so it was with this.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Jr2Y63FHUipvJVxgq885z1Zk_Fba9MzmfluzCiEAEczRdTb514htkfA1xCgKhuGhnRPabRiAd8BPcD59w7E1LoBow4AhDE-4MLyHZ1CZDtJIeHInGxgKUNmE4ny4Jvm_glqneai9UcIzcZmSrvcPPhU3X7rO2W2NrxuXVELWl9OxMgvMdTIAM_TSOXzo/s3936/DSC00498.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Jr2Y63FHUipvJVxgq885z1Zk_Fba9MzmfluzCiEAEczRdTb514htkfA1xCgKhuGhnRPabRiAd8BPcD59w7E1LoBow4AhDE-4MLyHZ1CZDtJIeHInGxgKUNmE4ny4Jvm_glqneai9UcIzcZmSrvcPPhU3X7rO2W2NrxuXVELWl9OxMgvMdTIAM_TSOXzo/w200-h133/DSC00498.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/07/go-goh-macau.html"><b><i>Coconut crab curry with tosed noodles in scallion oil</i></b></a>, from the <b><i>Goh x Wing Lei Palace (永利宮)</i></b> collaboration in Macau - I already had an amazing curry at <i><b>Goh</b></i> in Fukuoka earlier in the year, and it would have been on this list had I not gone to Goh-san's collaboration with Chef Tam in Macau. The inclusion of local ingredients like fried spring onions and deep-fried pork lard more than made up for the missing firefly squid.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7eyIV2ihDU0Ow6-hMO15ILkYZIN7NU3GQ-M8JALt1GgAiLaLrdpw31y58UHrtTgl44AYjG9Ep1kTCkTxSWE55V1FOmk0PtoSKVXzb4ifeO1ESLIb5T2kr7AZCAI5NswGrVvlrrc3ZMvvoJHnI7vqvhR0LJ6g5m3UsCJp8wE4ovQuDLlbZX4hAY0HVrHBX/s3936/DSC00700.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7eyIV2ihDU0Ow6-hMO15ILkYZIN7NU3GQ-M8JALt1GgAiLaLrdpw31y58UHrtTgl44AYjG9Ep1kTCkTxSWE55V1FOmk0PtoSKVXzb4ifeO1ESLIb5T2kr7AZCAI5NswGrVvlrrc3ZMvvoJHnI7vqvhR0LJ6g5m3UsCJp8wE4ovQuDLlbZX4hAY0HVrHBX/w200-h133/DSC00700.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/08/the-three-musketeers.html"><b><i>Sauteed sweet peas and Jinhua ham (火丁甜豆)</i></b></a>, from <b><i>Shanghai Fraternity Association (上海總會)</i></b> - I was raised on this dish from childhood, and there are fewer satisfying dishes where a vegetable is the star. With this, I don't need anyting else other than a bowl of steamed rice.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX7euPxqegBer5Fy7sOxfGB-WD1tTnblNX-b9ywzn6MLHN-69yzbONwha3r3ug3CmC9Le8qHnc23zM7Amr2Z81IgtjgDnaHILW9mY4uywHWeCl4-5UmXc_fkpqn9-gTMBfd8huWSnNrdNUIb2OaeE66P15YnJmLat7l2I0woD8Yup5fb-3cCYRWU9KbR7a/s3936/DSC01253.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX7euPxqegBer5Fy7sOxfGB-WD1tTnblNX-b9ywzn6MLHN-69yzbONwha3r3ug3CmC9Le8qHnc23zM7Amr2Z81IgtjgDnaHILW9mY4uywHWeCl4-5UmXc_fkpqn9-gTMBfd8huWSnNrdNUIb2OaeE66P15YnJmLat7l2I0woD8Yup5fb-3cCYRWU9KbR7a/w200-h133/DSC01253.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/09/bangkok-incognito-day-1-50-percent.html"><b><i>Sago boiled in young coconut water (สาคูเปียก ลำไย) : longan ice / longan jam / frozen coconut milk / grilled coconut</i></b></a>, from <b><i>Sorn (ศรณ์)</i></b> in Bangkok - one of the best desserts I have ever tasted, and the second time around wasn't any less amazing than the first time more than 4 years earlier.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT4ZweS42MwNr2RoSfdjl5PoitCHp3rdh5UBW9En5AKJbOoXXSlSeLtXd6N-588Fnx0-VcosLxL0DNGYTjnhytNHOgSbd8eJT3t_L_LATUDCRziQIl8CzES2rH28IxpWvGmcaW1dR5WvXIinUtKaPledU-K9p3FiYgGYwmupl0y4pO2uafOWH8kwYb9KuW/s3018/IMG_9765.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3018" data-original-width="2012" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT4ZweS42MwNr2RoSfdjl5PoitCHp3rdh5UBW9En5AKJbOoXXSlSeLtXd6N-588Fnx0-VcosLxL0DNGYTjnhytNHOgSbd8eJT3t_L_LATUDCRziQIl8CzES2rH28IxpWvGmcaW1dR5WvXIinUtKaPledU-K9p3FiYgGYwmupl0y4pO2uafOWH8kwYb9KuW/w133-h200/IMG_9765.jpg" width="133" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7U6SK0l0WnKalGnYoCHSTrGZ9saetbFGmoGSHlZJKIyQHVo4yxy16e_HkpnVx8Rm-vIdNdHWD_NIptdnI0eMrGD2JnCYQHgri9XW_3Mat4EyVRSNDxhq5gZ8mYClIxl20pGRdfPdzBMUCAHQUYTo2ccK2-Pm8a4_QCB2O3s7_SEcT7xCm0pgku95a1Ajf/s3875/DSC09924.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2583" data-original-width="3875" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7U6SK0l0WnKalGnYoCHSTrGZ9saetbFGmoGSHlZJKIyQHVo4yxy16e_HkpnVx8Rm-vIdNdHWD_NIptdnI0eMrGD2JnCYQHgri9XW_3Mat4EyVRSNDxhq5gZ8mYClIxl20pGRdfPdzBMUCAHQUYTo2ccK2-Pm8a4_QCB2O3s7_SEcT7xCm0pgku95a1Ajf/w200-h133/DSC09924.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/09/chickenasstaco.html"><b><i>Chicharrón taco, salsa verde</i></b></a>, from <b><i>MONO</i></b> - how is it possible to not love anyting with big chunks of <i>chicharròn</i>?! 'Nuff said.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41_XKRw-PVspxEs-38FyEBDJnnRUpz_PFbFAZxnQVqxn1BKyfAvDaG6m9eLJ0abpG7hUkYkZwjPlTcqC0k-GmBPj04Uc4_OgUzuwlccR5l6Kz_gUpWi9xf8lgSJ1AS0FBHSo4O1SaHB_UJFkqouMTg2mCoXagT7jZmNu7atxOzTAW518-204T0pAYFSjD/s3936/DSC00011.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41_XKRw-PVspxEs-38FyEBDJnnRUpz_PFbFAZxnQVqxn1BKyfAvDaG6m9eLJ0abpG7hUkYkZwjPlTcqC0k-GmBPj04Uc4_OgUzuwlccR5l6Kz_gUpWi9xf8lgSJ1AS0FBHSo4O1SaHB_UJFkqouMTg2mCoXagT7jZmNu7atxOzTAW518-204T0pAYFSjD/w200-h133/DSC00011.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/09/geruhage-hk-tour-day-2-big-bigger-and.html"><b><i>Langoustine, consommé de fruits de mer, poivre timut</i></b></a>, from <b><i>Caprice</i></b> - the reason Hairy Legs if sometimes referred to as the King of Sauce is because he always comes up with these amazing sauces and broths that just knocks you out. This shrimp and ginger <i>consommé</i> never fails to floor me.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixZqQxrz-0J8HsT1vQ0TAsVKfFJV3QQCGgvi6iriHXG_dpq-VW8CtE2BISqMZV8QUlo6cNhsFn3QFO1YysENEe9N5AOSCyW4tg3kTiOMs5B2Xo0qql_fYuJcd7yHTOUYgj_77s8SsT1Cq7pBtt5EqNfqCmnl1l4feVKbXa5Dfl2_WZNVsxzET49BL-bgQG/s3936/DSC00014.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixZqQxrz-0J8HsT1vQ0TAsVKfFJV3QQCGgvi6iriHXG_dpq-VW8CtE2BISqMZV8QUlo6cNhsFn3QFO1YysENEe9N5AOSCyW4tg3kTiOMs5B2Xo0qql_fYuJcd7yHTOUYgj_77s8SsT1Cq7pBtt5EqNfqCmnl1l4feVKbXa5Dfl2_WZNVsxzET49BL-bgQG/w200-h133/DSC00014.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/09/geruhage-hk-tour-day-2-big-bigger-and.html"><b><i>Rouget, sauce au safran</i></b></a>, from <b><i>Caprice</i></b> - then there's the red mullet with THAT saffron sauce. And one-two punch with the last dish.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0-LwUbdejaeFq-jzTQCXBUza5IZ_qsGxSy3oC0O6qT5KyIMA743K1tebu6dviGyRHfXj1lZSUP_JQ6J75ENXDSlDgpVMOmAgNf0__AH8xUF0lQ76qGPWuhsRCA5yPMTMEKBDCh-7FqvtBQhRGGbkXD25DJj3W8EV5Jp8hFOKIz2c2RznIPjZ9KU8JsQYb/s3509/DSC00349.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2339" data-original-width="3509" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0-LwUbdejaeFq-jzTQCXBUza5IZ_qsGxSy3oC0O6qT5KyIMA743K1tebu6dviGyRHfXj1lZSUP_JQ6J75ENXDSlDgpVMOmAgNf0__AH8xUF0lQ76qGPWuhsRCA5yPMTMEKBDCh-7FqvtBQhRGGbkXD25DJj3W8EV5Jp8hFOKIz2c2RznIPjZ9KU8JsQYb/w200-h133/DSC00349.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/10/bday-in-macau-2023-day-2-long-awaited.html"><b><i>Deep-fried chicken in "pei pa style" with Cristal Blue shrimp mousse (脆皮藍天使蝦百花琵琶雞)</i></b></a>, from <b><i>The 8 (8餐廳)</i></b> in Macau - it's difficult to imagine how tender and succulent chicken could be when it has been cooked this way, but that was exactly the surprise. And the combination with the crispy shrimp mousse along with that sweet barbecue sauce...
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfVHNXrVwevAAsV70MfjtCnca9IaQuGB9LDW7QKs7qWqLCMwX1sZSranYW9BvEWJvQRsuwn9QwF_pgKRiClbhVVc84umX-9LXDAwut7vTaWwt_aeX7HsMFC_BwXMDQLHQzX5EQTISHvB2Q3RlOg-VgXNLufXxGgcF0eh-fMRk_NFhARoBE8QsQ-KrvFGp/s3456/IMG_0164.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="3456" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfVHNXrVwevAAsV70MfjtCnca9IaQuGB9LDW7QKs7qWqLCMwX1sZSranYW9BvEWJvQRsuwn9QwF_pgKRiClbhVVc84umX-9LXDAwut7vTaWwt_aeX7HsMFC_BwXMDQLHQzX5EQTISHvB2Q3RlOg-VgXNLufXxGgcF0eh-fMRk_NFhARoBE8QsQ-KrvFGp/w200-h150/IMG_0164.jpg" width="200" /></a></div><b><i>Olive wagyu filet mignon (オリーブ牛ヒレ)</i></b>, by <b><i>Foursheets</i></b> - BM very kindly gave us a piece of filet which came from cattle raised on Shodoshima (小豆島) in Kagawa Prefecture (香川県) fed with olives. Foursheets cooked it <i>sous vide</i> and then seared the sides. It was so, so silky and tender that while it didn't quite melt "like buttah", it nevertheless came close.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifto9WPssSleFtatd1Uu6xmZUBcAJzKpWVZwRsD786EmCk03a9oavmXQA78zM-Kx-P5x76b7gB8CbSkTxcEjyJM7nXO88a0xL6Yj-08gCY-IaM7Gkr1Bt4_1WVimqqiLuUEFwqpxIA6brGTizfmff09BL9cv7mX0GiCRR5D7lHtlErhTNJ9yrM2YSMqjfd/s3827/DSC00519.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2551" data-original-width="3827" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifto9WPssSleFtatd1Uu6xmZUBcAJzKpWVZwRsD786EmCk03a9oavmXQA78zM-Kx-P5x76b7gB8CbSkTxcEjyJM7nXO88a0xL6Yj-08gCY-IaM7Gkr1Bt4_1WVimqqiLuUEFwqpxIA6brGTizfmff09BL9cv7mX0GiCRR5D7lHtlErhTNJ9yrM2YSMqjfd/w200-h133/DSC00519.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/10/a-day-with-kols-neighborhood-x-jl-studio.html"><b><i>Coral trout "chicken rice"</i></b></a>, from the <b><i>JL Studio x Neighborhood</i></b> collaboration - this might look like a beautiful leopard coral trout (東星斑), but the sauce that was served with it fooled you into thinking that you're having Hainanese chicken rice. That's some voodoo right there.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuAY9u_C1NSqDJVde1B-JOO-Yvnz3lD3hM82aBJn2F4l2zOyuitupLaOOjeQ4a3j_qGtQb3c3asC3EVhoIc7Wwu8-1h_eqO13Ok7osPs68sfcs4e-FFSkZk3yoNc6KbYds3b0iFYT9OZMlN0DzHBcDAaK8bJ0LbqE5QAEt7JQlTidF2hcyXiDhmz53vCSH/s3936/DSC01237.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuAY9u_C1NSqDJVde1B-JOO-Yvnz3lD3hM82aBJn2F4l2zOyuitupLaOOjeQ4a3j_qGtQb3c3asC3EVhoIc7Wwu8-1h_eqO13Ok7osPs68sfcs4e-FFSkZk3yoNc6KbYds3b0iFYT9OZMlN0DzHBcDAaK8bJ0LbqE5QAEt7JQlTidF2hcyXiDhmz53vCSH/w200-h133/DSC01237.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjG1OJp0zxA-svWRvWD138uEFE2BPVFv5drqykIJECrLKTNfl_hF-ojIHPwtP0og2DtFyT7G4u97N14QCgUXRPNar-IxqtlEG_a_T5vAdg9B5QWy3M7JsX9yXOygFBdNFW1gsjZCmpIH3U5a6kiY8OLe_i4kqt303HHnHfxFZRH9fViw-qGfcW5StusvZu/s3936/DSC01236.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjG1OJp0zxA-svWRvWD138uEFE2BPVFv5drqykIJECrLKTNfl_hF-ojIHPwtP0og2DtFyT7G4u97N14QCgUXRPNar-IxqtlEG_a_T5vAdg9B5QWy3M7JsX9yXOygFBdNFW1gsjZCmpIH3U5a6kiY8OLe_i4kqt303HHnHfxFZRH9fViw-qGfcW5StusvZu/w200-h133/DSC01236.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/11/the-french-triangle-day-7-table-in-paris.html"><b><i>C'est laqué: Saint-Jacques de Dieppe grillée à l'unilatéral, laquée des sucs de bardes, chou en frisotis, sotolon</i></b></a>, from <b><i>Table by Bruno Verjus</i></b> in Paris - this has to be one of the best scallops I have ever tasted, which was grilled on one side but only so little of it was cooked while the rest was raw. The reduction of scallop skirt that was brushed onto the cooked side was just beautiful.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxp5wnpc6a3vq5GDuhnoWPXu1fJDf5a03XeuHzP1iEc6xoB_MMykbAHCFgIL9unWwMqUl96as7RLUIj8iEep7-0zswJ1bZunSobdpJ6YYHAJPNcP-5j2Pf-YTnMynJgvqHgC7tNdipeGVjrlndHe9SQuFerMo1TJGtlJ9JzAfC-AeRHNrI4kS1Z5a6dT6W/s3936/DSC01275.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxp5wnpc6a3vq5GDuhnoWPXu1fJDf5a03XeuHzP1iEc6xoB_MMykbAHCFgIL9unWwMqUl96as7RLUIj8iEep7-0zswJ1bZunSobdpJ6YYHAJPNcP-5j2Pf-YTnMynJgvqHgC7tNdipeGVjrlndHe9SQuFerMo1TJGtlJ9JzAfC-AeRHNrI4kS1Z5a6dT6W/w200-h133/DSC01275.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/11/the-french-triangle-day-8-from.html"><b><i>Chou de Pontoise farci</i></b></a>, from <b><i>Café des Ministères</i></b> in Paris - I couldn't begin to tell you how giddy I was at the sight of this giant meatball stuffed inside cabbage. It's the kind of thing that just isn't "in" anymore, and it was served to me by a chef who was crowned the national champion of the dish in 2022.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9pC5QlhcnWs5H-9KhASomdkTVB6Cdv_zALQgNcy7x7pEYiFRImryIGfbnC6kJEFWqnZkzM8pmEhwSyEVE8aDZl18Z6fx6aTmZh0lhXZZrzKcExemidw6ZtXgyo0B_mox-DiNImxPbrJVCq64t5fpCaNAT8YTDtqz7tykHuoQ_FVx3zR7IJDzwu0AGWci4/s3789/DSC01570.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2526" data-original-width="3789" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9pC5QlhcnWs5H-9KhASomdkTVB6Cdv_zALQgNcy7x7pEYiFRImryIGfbnC6kJEFWqnZkzM8pmEhwSyEVE8aDZl18Z6fx6aTmZh0lhXZZrzKcExemidw6ZtXgyo0B_mox-DiNImxPbrJVCq64t5fpCaNAT8YTDtqz7tykHuoQ_FVx3zR7IJDzwu0AGWci4/w200-h133/DSC01570.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/12/deep-fried-before-christmas.html"><b><i>Lobster (龍蝦)</i></b></a>, from <b><i>Mudan Tempura (牡丹 • 極上 天ぷら)</i></b> in Taipei - one of the most memorable pieces of lobster I have ever tasted, it was coated in very light and thin batter and fried till <i>mi-cuit</i>, so that the texture was just incredibly springy and bouncy... and the flavors of the crustacean just punched you right in the face. Wow!
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXq3K0kiX1t9dkuO-9sRoqSviww4_SQ9cpxJiFSlLlH-n5oAZUP_r9d4BlDo3fpltrJ5YUVW7DmnoUNrPEOOrN9iPGjKfh-t8ozm3sy035z8JnOtvj3Zr2Qa3yw_4DGUSt2VPK5E67TBiEhTkHHWDKleYil6fLJJiyeRMsNLcfPRSYWYX89y1nOeQuPyh/s3936/DSC01587.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXq3K0kiX1t9dkuO-9sRoqSviww4_SQ9cpxJiFSlLlH-n5oAZUP_r9d4BlDo3fpltrJ5YUVW7DmnoUNrPEOOrN9iPGjKfh-t8ozm3sy035z8JnOtvj3Zr2Qa3yw_4DGUSt2VPK5E67TBiEhTkHHWDKleYil6fLJJiyeRMsNLcfPRSYWYX89y1nOeQuPyh/w200-h133/DSC01587.jpg" width="200" /></a></div><a href="https://www.diarygrowingboy.com/2023/12/deep-fried-before-christmas.html"><b><i>Gifu A4 wagyu with mushroom (岐阜A5和牛 段木香菇)</i></b></a>, from <b><i>Mudan Tempura (牡丹 • 極上 天ぷら)</i></b> in Taipei - my second-favorite beef dish tasted this year featured fatty sirloin wrapped around a mushroom and deep-fried. The melted fat mingled with the flavors of the mushroom... and felt like paradise.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>A total of 34 dishes tasted across 10 cities around the world. Very grateful for all the chefs and restaurants who fed me so well in 2023 (and some who have fed me for many years). I look forward to seeing as many of you as possible in 2024.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-227935017432867819.post-6048997478877303212023-12-30T23:04:00.323+08:002023-12-31T19:28:54.839+08:00Last dance for SteveI got pinged by Giona a couple of weeks ago, asking if we were interested in joining dinner at <i><b>Hansik Goo</b></i> tonight. Chef Steve Lee is leaving the restaurant for greener pastures, and tonight would be his last "regular" service. Foursheets and I haven't been back at the restaurant since receiving terrible service at our last meal, and I figured we could join the gang for another taste. The restaurant was right to put us in the big private room at the back, since we would be pretty loud.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE3LKVTp1dJA8I-Seg0WnSA2PAytkSyEXIeQ0c9OrnD1KhK7TqMKZ4ByIa3_FtwY54UtMrADlsCkAA3eyV98m1VWYtZHWDtV_cJduC-gqW_vDj0aU2V45iP14FgmIEAQgrfOJuPdb_pY87Ba3q_KEAHOyceLz4FnjdEDop_H_QUb9li05MyqBA0_j_p3bV/s3911/IMG_1274.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3911" data-original-width="2200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE3LKVTp1dJA8I-Seg0WnSA2PAytkSyEXIeQ0c9OrnD1KhK7TqMKZ4ByIa3_FtwY54UtMrADlsCkAA3eyV98m1VWYtZHWDtV_cJduC-gqW_vDj0aU2V45iP14FgmIEAQgrfOJuPdb_pY87Ba3q_KEAHOyceLz4FnjdEDop_H_QUb9li05MyqBA0_j_p3bV/w113-h200/IMG_1274.jpg" width="113" /></a></div>The menu said "Steve's Last Dance", which is reminiscent of the documentary <i>elBulliLastWaltz</i>...<span><a name='more'></a></span>
<p></p><div class="separator" style="clear: both; text-align: left;"></div><b><i>Korean starters:</i></b> a three-part course.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCawkKphsKcIYafOKbBfKbfc3zzrmy1rX21I2Gdmg2I1EAPxSzQanhG1TQ8VLZ4Yi5-UJsmlTlpnhU6COhb4AHmpskaK1PlOy-dOF4zyr61I5lv53vEEmBdJeSYvsRLnhx6tLV1iTG0hLiqdCaoQMeWJYwpYxFw1jCWmg-w0IyxwDZWpCiofc-ntwd1OiD/s3936/DSC09746.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCawkKphsKcIYafOKbBfKbfc3zzrmy1rX21I2Gdmg2I1EAPxSzQanhG1TQ8VLZ4Yi5-UJsmlTlpnhU6COhb4AHmpskaK1PlOy-dOF4zyr61I5lv53vEEmBdJeSYvsRLnhx6tLV1iTG0hLiqdCaoQMeWJYwpYxFw1jCWmg-w0IyxwDZWpCiofc-ntwd1OiD/w200-h133/DSC09746.jpg" width="200" /></a></div><b><i>Korean pinenut juk (죽), poached abalone, snow crab and caviar</i></b> - I gotta say I really liked the pinenut flavors of the porridge. The thin slices of abalone was nice and tender with a good springiness, so much so that I thought it was something else entirely... The crab and caviar provided a nice combination of flavors from the sea, which contrasted well with the mild sweetness of the porridge.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpcatxt4IH9XTYQNVoShkjt1i_pmIQ-7DJCgwM91eWZZPOZ-3QKfTs1VJIJ_okJ_xfTKIynBifu4C286uu5hGPyBif3310uxhgX89zdAZwWvjLKYOufbo60soTcjZ1Cj4pXwZ1cSjNP5t64JtsOzuvRBBgpcq8WlXeWSzqCOOM-FR4GWbt4zucsTasO9Mv/s3834/DSC09747.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2556" data-original-width="3834" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpcatxt4IH9XTYQNVoShkjt1i_pmIQ-7DJCgwM91eWZZPOZ-3QKfTs1VJIJ_okJ_xfTKIynBifu4C286uu5hGPyBif3310uxhgX89zdAZwWvjLKYOufbo60soTcjZ1Cj4pXwZ1cSjNP5t64JtsOzuvRBBgpcq8WlXeWSzqCOOM-FR4GWbt4zucsTasO9Mv/w200-h133/DSC09747.jpg" width="200" /></a></div><b><i>Bugak (부각)</i></b> - taken with the <i>juk</i>, as usual.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-bawtT7KPsaJu1NQAZu4zKexTiB2Bh_BT2wObpE3gsUjCB41Wta5HTVyo5wgzOpzTzFC_olrJmKUtmJthA2PPehRxQe9fEGg4LKE7y-ENKUsgh0F3q5dhUTHnsHAHL4ZtmvkStHxSnpbx0U6_cOZvJn81wK6ghE1YRMXq01DEE_okwF4HArRVwkItRAK/s3936/DSC09748.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-bawtT7KPsaJu1NQAZu4zKexTiB2Bh_BT2wObpE3gsUjCB41Wta5HTVyo5wgzOpzTzFC_olrJmKUtmJthA2PPehRxQe9fEGg4LKE7y-ENKUsgh0F3q5dhUTHnsHAHL4ZtmvkStHxSnpbx0U6_cOZvJn81wK6ghE1YRMXq01DEE_okwF4HArRVwkItRAK/w200-h133/DSC09748.jpg" width="200" /></a></div><b><i>Crispy eel, sancho salad</i></b> - the sweet and sour sauce on the deep-fried eel was pretty nice.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANqxd71KhQNkRyvHLLMXuM9DKjBRcCxloKObj4SOI2d3BhIx9wVI0_WpTuWjffKQwL2aZS4gWCRBoCEo9Sjbb_kRNz7Irugh9_Nq94PAguqrYphacpKaH4_cuLqstqi0ZQ3At5NcawhSPbdj43zSwHjsj-JzRitKR3fWwTImS-Ie84TqUTlmZfS0f25zQ/s3936/DSC09749.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANqxd71KhQNkRyvHLLMXuM9DKjBRcCxloKObj4SOI2d3BhIx9wVI0_WpTuWjffKQwL2aZS4gWCRBoCEo9Sjbb_kRNz7Irugh9_Nq94PAguqrYphacpKaH4_cuLqstqi0ZQ3At5NcawhSPbdj43zSwHjsj-JzRitKR3fWwTImS-Ie84TqUTlmZfS0f25zQ/w200-h133/DSC09749.jpg" width="200" /></a></div><b><i>Ssam (쌈), pork collar, barely, water chestnut</i></b> - I guess there's an ingredient that is "barely" there... We had diced pork collar inside along with <i>ssamjang (쌈장)</i> to deliver a slightly spicy kick. Nice.
<p></p><div class="separator" style="clear: both; text-align: left;"></div><b><i>Moduem hweh (회):</i></b> not sure what "moduem" means... This came with three different types of seafood.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7zeNQVxQPBhW80N7v8_WPsBYfH_fPL15SKz2ywY7YT0drD-nHv0brLfxRLidW2lPc1pYcKxCFdQo6Mw_XBJfBP-Iat_FRPJ8jOqc_ewHIAW64TYxmID-LSByB5PpLf0GJoeD5dMRPyVFdlhygsR7rrL2-crjpx3hNV4UUqeo6UUbqyyUYfqxPr-9NHkxF/s3680/DSC09750.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2453" data-original-width="3680" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7zeNQVxQPBhW80N7v8_WPsBYfH_fPL15SKz2ywY7YT0drD-nHv0brLfxRLidW2lPc1pYcKxCFdQo6Mw_XBJfBP-Iat_FRPJ8jOqc_ewHIAW64TYxmID-LSByB5PpLf0GJoeD5dMRPyVFdlhygsR7rrL2-crjpx3hNV4UUqeo6UUbqyyUYfqxPr-9NHkxF/w200-h133/DSC09750.jpg" width="200" /></a></div><b><i>Cuttlefish</i></b> - with <i>chogochujang (초고추장)</i> at the bottom and some pickled plum in the middle of the roll.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbspI2uTSD0Y6dQCkChvtmfjIjwI1GKXTvMjzf66PNTuciAeee6zMe_XqEgtxETkweKQN587rRqot_y2fdsMT54n33ftjpXHVK7Ig1sMndRm5LGm2g8v7HRWl3aEuOL4JO8vrWkYr686jTOMLfhykOscdFRH3Q7GATQkGxfBX-Z1-fGS1EG3HA03hIaSx/s3936/DSC09752.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbspI2uTSD0Y6dQCkChvtmfjIjwI1GKXTvMjzf66PNTuciAeee6zMe_XqEgtxETkweKQN587rRqot_y2fdsMT54n33ftjpXHVK7Ig1sMndRm5LGm2g8v7HRWl3aEuOL4JO8vrWkYr686jTOMLfhykOscdFRH3Q7GATQkGxfBX-Z1-fGS1EG3HA03hIaSx/w200-h133/DSC09752.jpg" width="200" /></a></div><b><i>Geoduck</i></b> - seasoned with <i>sancho</i> pepper, this was really tasty.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAmpSN-imEmt5jsyqb6XwJmETCnM-wf32_tNUVOlUqqeLUizVWf9-F79odnyz-RN6PVtUuvvptrBXCrXdpViS-agqx3hUyKD5Har9rccftUnm3t1TxaEvSilUw6SnrPqla8UtW1Qrn1bS4Kt597gmR6qpJZ4ino2TNogdd9FjlGYsv8A9SU780jR-ZTeMg/s3936/DSC09753.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAmpSN-imEmt5jsyqb6XwJmETCnM-wf32_tNUVOlUqqeLUizVWf9-F79odnyz-RN6PVtUuvvptrBXCrXdpViS-agqx3hUyKD5Har9rccftUnm3t1TxaEvSilUw6SnrPqla8UtW1Qrn1bS4Kt597gmR6qpJZ4ino2TNogdd9FjlGYsv8A9SU780jR-ZTeMg/w200-h133/DSC09753.jpg" width="200" /></a></div><b><i>Amberjack</i></b> - with <i>deonjang (된장)</i>, which tasted surprisingly similar to the 2-year-old kimchi next to it.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGIzb_N3r2EllsOMrB8t4pyJNWcqRjjg-4S6g_7zzd0pPzFUIhXn4UqXrTTi0Afdn-wNY2ETr2N5a1hzsRIugIyIM2cFUpiEDLbLUKVTb8duzf755EiQtsvTlfqhGqfLEPHBZqBVWIIwDqyzVR-uywWZIChxOmMjWfaFeuLzO2bX8kO7cixaslMhSlw-5F/s3936/DSC09755.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGIzb_N3r2EllsOMrB8t4pyJNWcqRjjg-4S6g_7zzd0pPzFUIhXn4UqXrTTi0Afdn-wNY2ETr2N5a1hzsRIugIyIM2cFUpiEDLbLUKVTb8duzf755EiQtsvTlfqhGqfLEPHBZqBVWIIwDqyzVR-uywWZIChxOmMjWfaFeuLzO2bX8kO7cixaslMhSlw-5F/w640-h426/DSC09755.jpg" width="640" /></a></div><b><i>Galbi mandutang (만두탕): Korean beef radish consommé, hand-made mandu, short rib and sea cucumber</i></b> - both the <i>mandu (만두)</i> and the morel were stuffed with a mixture of beef, pork, tofu, and kimchi. I did think the wrapper for the <i>mandu</i> was a little too soggy for my liking, but it was still tasty. The slices of beef short ribs on the side were nice, as was the sea cucumber. In fact, the whole dish - especially the consommé - was really tasty. The nice, warm temperature also gave me that warm and fuzzy feeling.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvDji_s_1sx2DxckVYKrwC0d5qI7-wN55mPenMbmKBo9PE9U6MQRa2JaCu7eEBdLXccOwoR_9nfYY03Uk0tqTkoUUiF77N1a2evFwPcealhbXk5g5w8PExC3cENWU9cxntyrCRzK9js6ir454YwWMnUQVMy2YNGELvvnWkDMzxETw5P47il3E4Au3FVvBa/s3936/DSC09756.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvDji_s_1sx2DxckVYKrwC0d5qI7-wN55mPenMbmKBo9PE9U6MQRa2JaCu7eEBdLXccOwoR_9nfYY03Uk0tqTkoUUiF77N1a2evFwPcealhbXk5g5w8PExC3cENWU9cxntyrCRzK9js6ir454YwWMnUQVMy2YNGELvvnWkDMzxETw5P47il3E4Au3FVvBa/w200-h133/DSC09756.jpg" width="200" /></a></div><b><i>Fish maw jorim (조림): braised fish maw, <strike>cod milt</strike> and crispy rice ball</i></b> - we didn't tell the restaurant that I don't eat fish cum, so I ended up giving my piece to my neighbor. The fish maw was braised with Korean fish broth along with some Chinese ham. The sauce was pretty tasty, with just a hint of heat.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQrLmTiKMJtjlfWU4FuMljkrSuu8jZjR5wsBFAD9kE7qUvP1xF4KXnYIXz_6gkib2TGrFe7MymQ6LSyb9-U7Oig3JCPA73XVVltRB_hAmP8K_S6NMd6RL1NpWKefv3OWtcXz7UdxLE7962t6JHeuhC62APTtM1T3z9m3lWNnAYVTdP5hAX9VAb6dcGtDlE/s3936/DSC09760.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQrLmTiKMJtjlfWU4FuMljkrSuu8jZjR5wsBFAD9kE7qUvP1xF4KXnYIXz_6gkib2TGrFe7MymQ6LSyb9-U7Oig3JCPA73XVVltRB_hAmP8K_S6NMd6RL1NpWKefv3OWtcXz7UdxLE7962t6JHeuhC62APTtM1T3z9m3lWNnAYVTdP5hAX9VAb6dcGtDlE/w200-h133/DSC09760.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbInIqUswqn4cUJaOHlN9M_PXryitbrLMi9aSsCwX6-c9pyySDVtznDP7-I7aoU53B4tcDWj0EfEXZa6gJjVbFtm-UCA4HtpRY9Lh0XmJsG9EYkouNA-0bA5YY__TyKV4xJQicbInyK0QCCYuc63rSlXBnuUs6L-HgcE9tr7u1Z72-1CIBq1OtNNboeMEh/s3936/DSC09761.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbInIqUswqn4cUJaOHlN9M_PXryitbrLMi9aSsCwX6-c9pyySDVtznDP7-I7aoU53B4tcDWj0EfEXZa6gJjVbFtm-UCA4HtpRY9Lh0XmJsG9EYkouNA-0bA5YY__TyKV4xJQicbInyK0QCCYuc63rSlXBnuUs6L-HgcE9tr7u1Z72-1CIBq1OtNNboeMEh/w200-h133/DSC09761.jpg" width="200" /></a></div><b><i>Samgye-tang (삼계탕) two way: Korean egg jjim (찜) with dry abalone</i></b> - the egg custard was very smooth in texture, and there was a ton of ginseng flavor there. The 14-head dried abalone was, to be honest, unnecessary... In fact, most of us thought it was shiitake mushroom when we looked at it.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiNfCVX3yM7wBIqxWLdK5W9tlLPaG7DS8zY3cjS19KrkqoAcTnWgjo2R1KOzNhIX8Pl25zWOB4JBY37XR6O7kABlmvsY3IpBTkW1hasTYCE_p9r-Frlui8QegKNYdSzGtW1MHT9WJoIyD7vw3HgOYJ7Z7u067kiAP9lK5DQ_WR23penjcpywAVxD5wy7AJ/s3936/DSC09759.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiNfCVX3yM7wBIqxWLdK5W9tlLPaG7DS8zY3cjS19KrkqoAcTnWgjo2R1KOzNhIX8Pl25zWOB4JBY37XR6O7kABlmvsY3IpBTkW1hasTYCE_p9r-Frlui8QegKNYdSzGtW1MHT9WJoIyD7vw3HgOYJ7Z7u067kiAP9lK5DQ_WR23penjcpywAVxD5wy7AJ/w200-h133/DSC09759.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjoKzmLE-ejim7H8xpCngBhLtGLBGVdNvvyEwxDCXquEwVrUuy_Fn4aijKcdT-k13CjnOcd1HgZo9wt_gdcmSyM23JcHKmEMTwQQLOVxcX3Gu2RIH7CBcshy0EQEJ8HNj22arho5WsCJjH0-9kt1u8CX3J550cXObJ1Y5C98RQN9THw1c7PeQgM3rdWlxz/s3936/DSC09763.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjoKzmLE-ejim7H8xpCngBhLtGLBGVdNvvyEwxDCXquEwVrUuy_Fn4aijKcdT-k13CjnOcd1HgZo9wt_gdcmSyM23JcHKmEMTwQQLOVxcX3Gu2RIH7CBcshy0EQEJ8HNj22arho5WsCJjH0-9kt1u8CX3J550cXObJ1Y5C98RQN9THw1c7PeQgM3rdWlxz/w200-h133/DSC09763.jpg" width="200" /></a></div><b><i>Samgye-tang (삼계탕) two way: Deep fried stuffed chicken wing</i></b> - this, however, was fantastic. The chicken wing was stuffed with glutinous rice flavored with ginseng and black truffle, and I loved how crispy the skin was.
<p></p><div class="separator" style="clear: both; text-align: left;"></div><b><i>Korean feast:</i></b> this came in three parts.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4C4hY8F_oPQLY_-mcs-pLZi-EVv-6GKtQ1Pn-yU8SF6zjOGwfRyNpL4bP2w8J4R2oFm4xKad_XhIRr0emuJsvGiufeg2rtriLppV3in1DykuXPdQwHF9zm6nfIXXXFlWL4m6TqYRKPtAuwzy2ChaWH9ty_V3iqUAHV6qlI5Ej5ofZOL1V43WUkHoaM6pw/s3936/DSC09767.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4C4hY8F_oPQLY_-mcs-pLZi-EVv-6GKtQ1Pn-yU8SF6zjOGwfRyNpL4bP2w8J4R2oFm4xKad_XhIRr0emuJsvGiufeg2rtriLppV3in1DykuXPdQwHF9zm6nfIXXXFlWL4m6TqYRKPtAuwzy2ChaWH9ty_V3iqUAHV6qlI5Ej5ofZOL1V43WUkHoaM6pw/w200-h133/DSC09767.jpg" width="200" /></a></div><b><i>Grilled Hanwoo</i></b> - the beef tasted nice, but the problem was that it came tepid... and that's never OK when you're serving a premium piece of beef.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVru5hHyPz6KoQb5eK6tedGwOtn6vz3LkE1CmA9Mcvtt3QamPGSzDO6LJ0yPk7_3lxY7s96dHf7cyEe-7AC6puuH85sUmm3Ue8fTLV6xhFy-gViSuYqkk2k7pMOlzt3Xv9ecSZaVaq9B__YZwaaJBjJywD883ENh0isAv11gzTV0_QzXvR5w5dNnATviXp/s3936/DSC09765.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVru5hHyPz6KoQb5eK6tedGwOtn6vz3LkE1CmA9Mcvtt3QamPGSzDO6LJ0yPk7_3lxY7s96dHf7cyEe-7AC6puuH85sUmm3Ue8fTLV6xhFy-gViSuYqkk2k7pMOlzt3Xv9ecSZaVaq9B__YZwaaJBjJywD883ENh0isAv11gzTV0_QzXvR5w5dNnATviXp/w200-h133/DSC09765.jpg" width="200" /></a></div><b><i>Dry aged duck breast</i></b> - also tepid.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic6_fHaCyuJCcPfC65ei-ntsH8tmz4WA1tV5a99ZUrT1Jooy6itVNEdP8tDBSKNlMjW6QSmDLGovTl6VCb-aMHB7sYqXefPIzvFt4BIKnejCGyeFdpUGTpqoKQ5BSsILZ1AOrsyW7OT63CRC56ZHdyb-jZULZ6gjajFQsGBxjdYsfHrznWzi4EZOA1tHP0/s3936/DSC09764.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic6_fHaCyuJCcPfC65ei-ntsH8tmz4WA1tV5a99ZUrT1Jooy6itVNEdP8tDBSKNlMjW6QSmDLGovTl6VCb-aMHB7sYqXefPIzvFt4BIKnejCGyeFdpUGTpqoKQ5BSsILZ1AOrsyW7OT63CRC56ZHdyb-jZULZ6gjajFQsGBxjdYsfHrznWzi4EZOA1tHP0/w200-h133/DSC09764.jpg" width="200" /></a></div><b><i>Confit duck neung I- (능이) rice</i></b> - the rice came with some shredded duck <i>confit</i> and <i>neungi (능이)</i> mushroom. Not really comparable to the rice stuffed inside the chicken wing.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBl6ttqOwAdVMGqWwp5YfNearmS7lgV5q-iqknauYCgCbX3k-VCrBQqHZI-sajwjyQk2K004uLk0rfQ_cOnQ11aZItW2x7eimrzLLTfaa7-Zxu3aQSIkX_ByAAyPJgJTMu5itfMxWsqmqefIauQfZMb7Xv3Jdo4X3FUq9C9MU5yIMwJ371tfrHUNHzwK7d/s3936/DSC09766.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBl6ttqOwAdVMGqWwp5YfNearmS7lgV5q-iqknauYCgCbX3k-VCrBQqHZI-sajwjyQk2K004uLk0rfQ_cOnQ11aZItW2x7eimrzLLTfaa7-Zxu3aQSIkX_ByAAyPJgJTMu5itfMxWsqmqefIauQfZMb7Xv3Jdo4X3FUq9C9MU5yIMwJ371tfrHUNHzwK7d/w200-h133/DSC09766.jpg" width="200" /></a></div>The daily <i><b>banchan (반찬)</b></i> included this fresh kimchi as well as pickled kimchi.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW8l5D6pFY03VpR9CCUUNByvYpsssOySaaAOqVxPm_XzawfCRZly-8G1NTr7_VlhGDPCNlGYLflHy5LEh8WiCzS0gOQehwGhF8QWKXrpMJgF1vZ9AhEl0zZlAhh16tkmke-b9UjRJ9djyk2vu67AxVDP9LQm-l_T_uG9NflY6-bM9Fpm9TRhEsf2lbBmHF/s3936/DSC09768.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW8l5D6pFY03VpR9CCUUNByvYpsssOySaaAOqVxPm_XzawfCRZly-8G1NTr7_VlhGDPCNlGYLflHy5LEh8WiCzS0gOQehwGhF8QWKXrpMJgF1vZ9AhEl0zZlAhh16tkmke-b9UjRJ9djyk2vu67AxVDP9LQm-l_T_uG9NflY6-bM9Fpm9TRhEsf2lbBmHF/w200-h133/DSC09768.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6ApmiODc7PFCV1rNFo41Mhyphenhyphen3rTOtFzv53vU7PkQaTG8tDNa6HDKrVfL75rjSQUbqLaNItr4dL4Vn842dNQ16IOyuDHfA693-_1GWNEYu1Wj60fd6JkKWBSd2Jdomd-weLtzU4cHDY-_UxQF8TuZSqK1ERxX-talqXiknnQOICJdF6h9A5FvF5HT0N0rT/s3936/DSC09769.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6ApmiODc7PFCV1rNFo41Mhyphenhyphen3rTOtFzv53vU7PkQaTG8tDNa6HDKrVfL75rjSQUbqLaNItr4dL4Vn842dNQ16IOyuDHfA693-_1GWNEYu1Wj60fd6JkKWBSd2Jdomd-weLtzU4cHDY-_UxQF8TuZSqK1ERxX-talqXiknnQOICJdF6h9A5FvF5HT0N0rT/w200-h133/DSC09769.jpg" width="200" /></a></div><b><i>Janchi guksu (잔치국수): Korean festive so-myun (소면), anchovy broth and squid</i></b> - this looked pretty simple, but looks can be deceiving. The flavors were actually pretty nice.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTqiE-c5zAU_AZwO9-uY7BOyVyDtur-Gpns0uzWvkvopxDC6uliDfeY26A2M-PNIMApYDPhhBH9PQbIV263peNQ4MZ9S-Rtno8SUMBC59gAPGU0scIF_zVZB-FaMB3N3-i__trTwqgVwFCYanUTvAZlwVQwq11mRI6f7j0DekRvsmkFUP2H4NBwAn4-Ryx/s3936/DSC09771.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTqiE-c5zAU_AZwO9-uY7BOyVyDtur-Gpns0uzWvkvopxDC6uliDfeY26A2M-PNIMApYDPhhBH9PQbIV263peNQ4MZ9S-Rtno8SUMBC59gAPGU0scIF_zVZB-FaMB3N3-i__trTwqgVwFCYanUTvAZlwVQwq11mRI6f7j0DekRvsmkFUP2H4NBwAn4-Ryx/w200-h133/DSC09771.jpg" width="200" /></a></div><b><i>Korean herb : Korean sesame leaf sorbet with strawberry tea</i></b> - very refreshing and I loved the fragrance from the perilla leaf.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuy5HNNpeTqgC2X4r_H1tr6PczLV1HpJRrVsDuIbF_OeKbWqinUSGzgO_DOj4ceSkNYoVw5g4g-LF-0MO4QDKOTvDloFaW8yDpJ_J2LsB-SAnAQ0bMGZ41K6n2zPDehSX6lJI2myQaYqn4i6RtyPffCRfBEdRxpLx0G96BqwePxwg_uvFX-6qfmb3rSwVi/s3936/DSC09776.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuy5HNNpeTqgC2X4r_H1tr6PczLV1HpJRrVsDuIbF_OeKbWqinUSGzgO_DOj4ceSkNYoVw5g4g-LF-0MO4QDKOTvDloFaW8yDpJ_J2LsB-SAnAQ0bMGZ41K6n2zPDehSX6lJI2myQaYqn4i6RtyPffCRfBEdRxpLx0G96BqwePxwg_uvFX-6qfmb3rSwVi/w200-h133/DSC09776.jpg" width="200" /></a></div><b><i>Dae-pa (대파) ice cream : roasted leek ice cream wth rice crisp and beluga caviar</i></b> - the ice cream was definitely pretty interesting, and I gotta say these beluga caviar were pretty small... similar in size to the ones I bought from Kazakhstan all those years ago.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj72iK5b4IyA4jWdVpGT0dKNLSLKSZ97aQkJlf1LFoCuRUuQhqeRxNaEoW6iuB6l0hy1u6DiQ00NwuQQwjNLmc6hFWgS0mW00Eu6J3nY2sqiAy54xeyvFmwF1Ru4SiPKmhZUK-1tJNnuj1X2O2UVKskeN6p8SOAXdzMwWDj-bQxd2_c0o2DFwbqJUTIJqWS/s3936/DSC09772.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj72iK5b4IyA4jWdVpGT0dKNLSLKSZ97aQkJlf1LFoCuRUuQhqeRxNaEoW6iuB6l0hy1u6DiQ00NwuQQwjNLmc6hFWgS0mW00Eu6J3nY2sqiAy54xeyvFmwF1Ru4SiPKmhZUK-1tJNnuj1X2O2UVKskeN6p8SOAXdzMwWDj-bQxd2_c0o2DFwbqJUTIJqWS/w200-h133/DSC09772.jpg" width="200" /></a></div>I still love these thin rice crisps which were meant to go with the ice cream.
<p></p><div class="separator" style="clear: both; text-align: left;"></div><b><i>Dagwa (다과):</i></b> two small bites to finish.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSmUBTwrXv-wrlWoxyLPsPMi-3hHxCQoZztYp5yMNcUfqHqwC_ANstgLdwN_AdiiMCUuSgh3QWH8zcNi6EFSJiO6vYaCUHp6TUzycM1aqdwjdzFC86WYuHdTaFGZP0i2TcHZrROyqq6iPgJu8BI_484vKRJW45w44hSJU6JhExnXyURqM0CKyp5S9P5xxx/s3936/DSC09773.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSmUBTwrXv-wrlWoxyLPsPMi-3hHxCQoZztYp5yMNcUfqHqwC_ANstgLdwN_AdiiMCUuSgh3QWH8zcNi6EFSJiO6vYaCUHp6TUzycM1aqdwjdzFC86WYuHdTaFGZP0i2TcHZrROyqq6iPgJu8BI_484vKRJW45w44hSJU6JhExnXyURqM0CKyp5S9P5xxx/w200-h133/DSC09773.jpg" width="200" /></a></div><b><i>Yinjeolmi (인절미) tiramisu</i></b> - this was pretty interesting thanks to the bouncy and sticky bits of <i>yinjeolmi</i> on top.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGgKX2Eg9jO5cv2AtMagayao8wIEHXwStkFdg7ZfnzS8xpIWHNgreDF6pDuzyG5DyRvjIABh5dwoWsnwNZW858w5xAT40EvQmSZqD4mPW8rgH2dWujbMZoJ7fsyFBRDwDcUq6x-hTq4OExJKQx5Wt9KtATMjK_p5fStU4754SSKKPCnooU3YV_jAEl2XT6/s3936/DSC09774.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGgKX2Eg9jO5cv2AtMagayao8wIEHXwStkFdg7ZfnzS8xpIWHNgreDF6pDuzyG5DyRvjIABh5dwoWsnwNZW858w5xAT40EvQmSZqD4mPW8rgH2dWujbMZoJ7fsyFBRDwDcUq6x-hTq4OExJKQx5Wt9KtATMjK_p5fStU4754SSKKPCnooU3YV_jAEl2XT6/w200-h133/DSC09774.jpg" width="200" /></a></div><b><i>Deonjang Timtam</i></b> - a nice twist on the classic.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>We actually opened fewer bottles than I had expected for this crowd...
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFC7FT2U4JdCcy3Dxi8oSX4tR2SqjXM6WgFX8-14ReXXH0yojUYy-u1dZXblt5yC-a3fJjtge9BOjyel7cmW15p4YtcjH3WyykkkJLZeOMSEsc5K3thj786lZfl0li5qkh-FrumegqDTS-3nx7p2PB11hRoG79iRExMnfuThsA_FWLeNKgp9_k8nwvW-A/s3936/DSC09779.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFC7FT2U4JdCcy3Dxi8oSX4tR2SqjXM6WgFX8-14ReXXH0yojUYy-u1dZXblt5yC-a3fJjtge9BOjyel7cmW15p4YtcjH3WyykkkJLZeOMSEsc5K3thj786lZfl0li5qkh-FrumegqDTS-3nx7p2PB11hRoG79iRExMnfuThsA_FWLeNKgp9_k8nwvW-A/w133-h200/DSC09779.jpg" width="133" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Med7RqBHIcyAV0lqMp865GE6bPoUFKqNuu3KZ9bkruwetIpw2ZlLElTRo5gs8SpwLfUw9Fmu0SKPo7J3CA2F8bo1Rw1ikIFoC5miufxKZElAjpQSy0stVU90TkN38zH8rS5apcTehxgosJ9QCEsoz4HxMvoxa8xEF4hG_iwGACrw0dgHv3DSqRw226s/s3798/DSC09780.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3798" data-original-width="2532" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Med7RqBHIcyAV0lqMp865GE6bPoUFKqNuu3KZ9bkruwetIpw2ZlLElTRo5gs8SpwLfUw9Fmu0SKPo7J3CA2F8bo1Rw1ikIFoC5miufxKZElAjpQSy0stVU90TkN38zH8rS5apcTehxgosJ9QCEsoz4HxMvoxa8xEF4hG_iwGACrw0dgHv3DSqRw226s/w133-h200/DSC09780.jpg" width="133" /></a></div><i><b>Juyondai Daiginjo Kuronawa (十四代 大吟醸 黒縄)</b>, 2022, from isshobin</i> - very sweet on the nose, really rich rice flavors, and big on the palate. Very sweet on the palate, with almost a hint of bitterness on the back end.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiNUwiRwc5I1SoVGU_Il1_TFzytHecahzbeRkEPRZt-6X_EdWxyS1JpUsKYfd1lau-hHubO0XTYTHjNta3pKi98PmYt9OvUAOwYehHjZFa3bRNoqUYJRfZSZfcwS8fMZ7gQX2rJDHcMw_59GWDsHN8fUOlrNpxCIHeCAMpqTAC6wTnk6jJyTtM_PFW-QA/s3885/DSC09744.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3885" data-original-width="2590" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiNUwiRwc5I1SoVGU_Il1_TFzytHecahzbeRkEPRZt-6X_EdWxyS1JpUsKYfd1lau-hHubO0XTYTHjNta3pKi98PmYt9OvUAOwYehHjZFa3bRNoqUYJRfZSZfcwS8fMZ7gQX2rJDHcMw_59GWDsHN8fUOlrNpxCIHeCAMpqTAC6wTnk6jJyTtM_PFW-QA/w133-h200/DSC09744.jpg" width="133" /></a></div><b><i>2020 Le Petit Cheval Blanc</i></b> - a really classic Bordeaux Blanc, pretty fragrant nose but with that pipi de chat, too, in addition to the green apple.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGM3r_rn_d5B4gXUG0MCXKMyOycRWwvkO3N_lFxxipEEkG_FlPHVvnVrl5dojnewCNpID3Q8uXdbnnb2AJ6FAM9qC5pxjDom1jm1SDRtA-62PGcG8TKF0PBEFWkiCgNeG5So8yo15qP-IlWhTQGcVQY9K_BBG54tK-1dmqdQ8Loyq9oghkShfX4E-5f70/s3936/DSC09777.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGM3r_rn_d5B4gXUG0MCXKMyOycRWwvkO3N_lFxxipEEkG_FlPHVvnVrl5dojnewCNpID3Q8uXdbnnb2AJ6FAM9qC5pxjDom1jm1SDRtA-62PGcG8TKF0PBEFWkiCgNeG5So8yo15qP-IlWhTQGcVQY9K_BBG54tK-1dmqdQ8Loyq9oghkShfX4E-5f70/w200-h133/DSC09777.jpg" width="200" /></a></div><b><i>Emmanuel Brochet Rosé de Saignée</i></b> - really dark red in color, really big on the palate as well as big on the nose, with lots of cranberries.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOjiYtJit7J_ErZ_OKer1sFATK-yes5fGGfu-fw2JcYXuhwWJ57B9TGpgUVi09QxlvJQ1jDbjdh7AsTfLVNaMlONRem4iMweWpFYBfCbwiv3gp-2BaV0sOUu3CXMMM8ZM94btQM5V-jl96u7qKIvXHX8s1B7wDM5N5LNE47Bu-qq1yBSdnejTQ1IQUxQ/s3691/DSC09783.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3691" data-original-width="2461" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOjiYtJit7J_ErZ_OKer1sFATK-yes5fGGfu-fw2JcYXuhwWJ57B9TGpgUVi09QxlvJQ1jDbjdh7AsTfLVNaMlONRem4iMweWpFYBfCbwiv3gp-2BaV0sOUu3CXMMM8ZM94btQM5V-jl96u7qKIvXHX8s1B7wDM5N5LNE47Bu-qq1yBSdnejTQ1IQUxQ/w133-h200/DSC09783.jpg" width="133" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvj5nWzlYUvntaMoApjkDiPeA2zWR8aeqiW9fd09ycNcPa8c21T-8bCjUpFGGN52ntS_CPoyAW7Gln-bm_REhJHQ8IAA2eS51HiTTV-x0pP62igCiCP8sEV-1_DuwV5TIdiCdeKixp3HNT2koRxtYScLnS0lmByO-Ez7u4fKYxajj64Pa68gA9n2EXs3g/s3813/DSC09784.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3813" data-original-width="2542" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvj5nWzlYUvntaMoApjkDiPeA2zWR8aeqiW9fd09ycNcPa8c21T-8bCjUpFGGN52ntS_CPoyAW7Gln-bm_REhJHQ8IAA2eS51HiTTV-x0pP62igCiCP8sEV-1_DuwV5TIdiCdeKixp3HNT2koRxtYScLnS0lmByO-Ez7u4fKYxajj64Pa68gA9n2EXs3g/w133-h200/DSC09784.jpg" width="133" /></a></div><i><b>Isojiman Nakatori Junmai Daiginjo 35 (磯自慢 中取り 純米大吟醸35)</b>, 2020</i> – very rich now that there's some age on it. Sweet on the palate, but nicely balanced.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Q4ekdBmo92U_L2UhT-zRER5l7QY1PtMdbySBuGM8mhqy6MjBQomA844Yzt7hOrzhYZn2cKr1xN43YY_OdFpHpQ4zJ0AD5NioSGitvx61EM3TiyC6UOYwv52LwOXqw72JkPrV3r40toyCpgKXnRCsRE3GsCU_ZxpH0l_WfUwsqdwqeCW7McbvtXATXSg/s3936/DSC09778.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Q4ekdBmo92U_L2UhT-zRER5l7QY1PtMdbySBuGM8mhqy6MjBQomA844Yzt7hOrzhYZn2cKr1xN43YY_OdFpHpQ4zJ0AD5NioSGitvx61EM3TiyC6UOYwv52LwOXqw72JkPrV3r40toyCpgKXnRCsRE3GsCU_ZxpH0l_WfUwsqdwqeCW7McbvtXATXSg/w133-h200/DSC09778.jpg" width="133" /></a></div><b><i>2020 Jean-Marie Bouzereau Meursault</i></b> - better acidity here than I had expected, but still got some of that ripeness. Nice and toasty nose.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>This was a very fun evening, and I enjoyed both the food as well as the nice bottles we had. Very happy to see Steve again tonight, and best wishes to him on his next adventure.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-227935017432867819.post-71147576488214056582023-12-25T21:22:00.115+08:002023-12-30T13:30:10.048+08:00Dry aged in Taipei<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMhwRT9_v7Q8yXZR-H6SEpycWR42oCiiAwZz_8jKMts9s2Yy2hBzHPahoiNPT2Er_905Yxh7WMCCN5TsoNvjbCzoydHuacU-uYZyFPvsO9c13dDRmFFWdPw1PXtq_Q9lOVYtAiDYrxv5orYhOibFj6Hpio16rXJzmeBHLb60w3M-cKsOTe4Ftc_KpP4vBL/s2914/IMG_4709.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2914" data-original-width="2914" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMhwRT9_v7Q8yXZR-H6SEpycWR42oCiiAwZz_8jKMts9s2Yy2hBzHPahoiNPT2Er_905Yxh7WMCCN5TsoNvjbCzoydHuacU-uYZyFPvsO9c13dDRmFFWdPw1PXtq_Q9lOVYtAiDYrxv5orYhOibFj6Hpio16rXJzmeBHLb60w3M-cKsOTe4Ftc_KpP4vBL/w200-h200/IMG_4709.jpg" width="200" /></a></div>It's Christmas day and once again, the Parental Units are at my place for dinner. While we pandered to mom's tastes last night, tonight we are firming aiming to make dad happy. And that is easily achieved with a piece of good steak. On the advice of Big Mac, we went to <b><i>Taylor Butchery (泰勒肉鋪)</i></b> and picked up a nice, big piece of dry-aged <i>côte de bœuf</i>. And Foursheets built a nice dinner around this hunk of meat.<span><a name='more'></a></span>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhexS2PlaNIEby0J-gihkXxc4xWaV923Zq5fwva3Ix2J-sWD_Cs2ALpuUNaUhSDVcAOn0SNdVJcjd3vXDfeADY-REY1CMcKwnB5mNvuNrQA77vNODPBx_L3EoHXp5LxP512Mie7YY_cnPOy4eiVuPNJEfU77JSwMKmpmQNCgjVgsjm-Hkc_06ca1CA4y6Cy/s3936/DSC09738.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhexS2PlaNIEby0J-gihkXxc4xWaV923Zq5fwva3Ix2J-sWD_Cs2ALpuUNaUhSDVcAOn0SNdVJcjd3vXDfeADY-REY1CMcKwnB5mNvuNrQA77vNODPBx_L3EoHXp5LxP512Mie7YY_cnPOy4eiVuPNJEfU77JSwMKmpmQNCgjVgsjm-Hkc_06ca1CA4y6Cy/w200-h133/DSC09738.jpg" width="200" /></a></div>We started with some <i><b>cream of mushroom soup</b></i> that mom loves. We went around to a few places in search of some dried mushrooms for the soup, and picked up some dried morels from <i><b>Breeze Super</b></i>.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidZCi5hIa8KjJho8Iex90jCHCN1NSVg5Osr2ZJz1fHqDE_n4bmvicE-rg__qeWxsIDVziVLL1BpRzIJAOkLziCyTpsHm7Y541Z1M8DJoPCGd06ANFugltse_oLsZGNL_Gie1GikjFsXTer0Y2ORNj0nkxbeHQgca6hwMgicv2r4KyVlYofScWya8ounBud/s3752/DSC09730.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2501" data-original-width="3752" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidZCi5hIa8KjJho8Iex90jCHCN1NSVg5Osr2ZJz1fHqDE_n4bmvicE-rg__qeWxsIDVziVLL1BpRzIJAOkLziCyTpsHm7Y541Z1M8DJoPCGd06ANFugltse_oLsZGNL_Gie1GikjFsXTer0Y2ORNj0nkxbeHQgca6hwMgicv2r4KyVlYofScWya8ounBud/w200-h133/DSC09730.jpg" width="200" /></a></div>Garlic bread - I managed to pick up a <i>baguette</i> from <i><b>La Boutique de Joël Robuchon</b></i>, <i>et voila!</i> Foursheets turned it into fresh garlic bread in our kitchen.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPGb67HNyOALl35wmrC_PuZ3ZKp9-IEEjZuUYRzcGe6ypaBZExy3H-7R3GPgFI17sKqf-6g_CwprrWDMAqBwgQYY0lrMKJi9E31z1jA0guW7N5R3jOjlHOq9alX6-ChCrPwRzERftBHJsLFQhVHJfeQT7ydm3sPa03vUM8MO1IVJ4VTRNDtmzjp7LREsi/s3936/DSC09729.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPGb67HNyOALl35wmrC_PuZ3ZKp9-IEEjZuUYRzcGe6ypaBZExy3H-7R3GPgFI17sKqf-6g_CwprrWDMAqBwgQYY0lrMKJi9E31z1jA0guW7N5R3jOjlHOq9alX6-ChCrPwRzERftBHJsLFQhVHJfeQT7ydm3sPa03vUM8MO1IVJ4VTRNDtmzjp7LREsi/w200-h133/DSC09729.jpg" width="200" /></a></div><i><b>Carrot and arugula salad</b></i> - I saw these beautiful red, orange, and yellow carrots at Breeze Super, and matched them with round-leaf (astro?) arugula since mom loves it.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5v99uizCUJDzAiSi_LGndVWetqd6Ar09R1YM82A-Nl8Z6p4dXHzXo4mn-izqxFib2HYbXQfri3IK9t0YR8DPQfrgyNdPn1rStTsObTkaXCjJcYaKiP7vKUE-CcXfaH0IERefPfGwcMA_wq-vPCzVzL1HpFP4DvS1PqEkOBwjL_aoZ31mACRT8e4QFzudc/s3936/DSC09732.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5v99uizCUJDzAiSi_LGndVWetqd6Ar09R1YM82A-Nl8Z6p4dXHzXo4mn-izqxFib2HYbXQfri3IK9t0YR8DPQfrgyNdPn1rStTsObTkaXCjJcYaKiP7vKUE-CcXfaH0IERefPfGwcMA_wq-vPCzVzL1HpFP4DvS1PqEkOBwjL_aoZ31mACRT8e4QFzudc/w640-h426/DSC09732.jpg" width="640" /></a></div><b><i>Dry-aged grass-fed and grain-finished natural U.S. bone-in ribeye</i></b> - this looked absolutely beautiful after searing for a few minutes.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRfWpYRVHK2x8V9nxNur5q71LpsQ_KDWgskxIqQv-aLQNG7_LEZOV1RPonHK47hDIunHlDtOFjI2M2pjZiCrwhgCXmckJht0TOHd7tuXTF6wt1S9IFQrRwIbEUyj64RcNBA5f2xOUW_mj2dD7pamEPgSRPgxaWwBgcDmt1JAMaYhAKr0cNkyf8wY20T_Gl/s3936/DSC09735.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRfWpYRVHK2x8V9nxNur5q71LpsQ_KDWgskxIqQv-aLQNG7_LEZOV1RPonHK47hDIunHlDtOFjI2M2pjZiCrwhgCXmckJht0TOHd7tuXTF6wt1S9IFQrRwIbEUyj64RcNBA5f2xOUW_mj2dD7pamEPgSRPgxaWwBgcDmt1JAMaYhAKr0cNkyf8wY20T_Gl/w640-h426/DSC09735.jpg" width="640" /></a></div>Foursheets played it safe and cooked the beef <i>sous vide</i>, making use of my decade-old SousVide Supreme that has been neglected for years. I'd say this was perfect for us, and the meat around the bone did show some of that fermented, cheese-like flavor one finds in dry-aged beef. Dad was pretty happy.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQDbQ1ScpKH62KLGaOMVMabZTWo40cGkv5VzJK0FE8wACp2FmdDtRvYpleYPw6-KzoRXIuAKqGJCvEAxRKoqCkJXAFCBwUl0LibyPW0CK9BMDTj_3_l6uoX9SDUKHQMgsc-xkYSsibBVeLFNlVgvCkZOV9Wk8eTILkrI76LahvxkbyjsaGncLmNNWr4Jl-/s3936/DSC09739.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQDbQ1ScpKH62KLGaOMVMabZTWo40cGkv5VzJK0FE8wACp2FmdDtRvYpleYPw6-KzoRXIuAKqGJCvEAxRKoqCkJXAFCBwUl0LibyPW0CK9BMDTj_3_l6uoX9SDUKHQMgsc-xkYSsibBVeLFNlVgvCkZOV9Wk8eTILkrI76LahvxkbyjsaGncLmNNWr4Jl-/w200-h133/DSC09739.jpg" width="200" /></a></div><i><b>Crème caramel</b></i> - mom's favorite dessert, and I was glad we picked up vanilla pods locally. I love these, too, so I inhaled my portion.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>I wanted to drink a nice bottle tonight, but didn't plan it well enough... and ended up opening a red Burg to go with a smoky steak.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNMpE5uPFUvX_MakQcN81nZFocOZDlGsXiDkdXB8yjkxMKhV9cUhmHMXQ-5dXz8DsIO4htFFOuBbnQy_V7ZLXSgKHpPQrbgXG0EPBuqM9EWnoHolvi6Rkhdi-fR5YYGUyMIcuYS3rr7VA74cQZmpmkIB5TmBdMkLD33MbitQygmV7-OPiXP5qMULG9U7c/s3936/DSC09726.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNMpE5uPFUvX_MakQcN81nZFocOZDlGsXiDkdXB8yjkxMKhV9cUhmHMXQ-5dXz8DsIO4htFFOuBbnQy_V7ZLXSgKHpPQrbgXG0EPBuqM9EWnoHolvi6Rkhdi-fR5YYGUyMIcuYS3rr7VA74cQZmpmkIB5TmBdMkLD33MbitQygmV7-OPiXP5qMULG9U7c/w200-h133/DSC09726.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxa6fQTSGb4ZbqPFBUif74jVPVVKwu_3uEjwD5Q0kCKrEvADUbvi7CX59ST2Gc7UjGhqfPK25WDOkU_1hmoh_Mphlr1Hb7zI6I5m4hBYDdrFDgycQMOlMRw4fL2_ts7QgeemCwQ-vQj5nD8QCS8IsxGuGLDleY-KkhJCXZE-6030wl-PLEaAIYZGV97U/s3936/DSC09727.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxa6fQTSGb4ZbqPFBUif74jVPVVKwu_3uEjwD5Q0kCKrEvADUbvi7CX59ST2Gc7UjGhqfPK25WDOkU_1hmoh_Mphlr1Hb7zI6I5m4hBYDdrFDgycQMOlMRw4fL2_ts7QgeemCwQ-vQj5nD8QCS8IsxGuGLDleY-KkhJCXZE-6030wl-PLEaAIYZGV97U/w200-h133/DSC09727.jpg" width="200" /></a></div><b><i>2009 Lucien Le Moine Volnay 1er Cru Les Caillerets</i></b> - drank 20 minutes after decanting. Showing leather, dark fruits, and a hint of floral fragrance. After 40 minutes this was bigger on the palate, and very smooth on the palate after 1 hour, showing silky textures. On the nose now showing a little grilled meats... yeah, definitely on the meaty side now.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>This was a really good dinner, and the Parental Units were definitely happy and satisfied. Very grateful to be able to spend quality time with family, and I'm also appreciative of Foursheets' efforts in cooking.
Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-227935017432867819.post-77616480912618450782023-12-24T23:18:00.076+08:002023-12-31T20:52:30.757+08:00A 4kg ChristmasIt's been four years since I last spent Christmas with the Parental Units, and this time we decided to cook dinner for them. More specifically, Foursheets will be doing the cooking so that mom doesn't have to. We decided early on that the main theme for Christmas Eve would be an Alaskan king crab, and we spent some time doing our homework in terms of sourcing our crustacean. In the end, we ended up picking up a live one from <i><b>Addiction Aquatic Development (上引水產)</b></i>.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgipcBhxIXTyTUonEVyYW6qutqB-wSnSxsZgMUHMbC6a9i-Jl1k9hMt1c43Im7qvKPD9LvmpxGScQ7an0DE3mFc2ARy_HzF6nmg0Lyy9Ciq416Exm7xKVPJXRZ_WGgxW3O1xHGdvYY9s5fpkZVTtxp-kOzMPr-B63ymUqJAonib5UzStc8-RtkmpczvYlic/s2643/IMG_5690.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2643" data-original-width="1487" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgipcBhxIXTyTUonEVyYW6qutqB-wSnSxsZgMUHMbC6a9i-Jl1k9hMt1c43Im7qvKPD9LvmpxGScQ7an0DE3mFc2ARy_HzF6nmg0Lyy9Ciq416Exm7xKVPJXRZ_WGgxW3O1xHGdvYY9s5fpkZVTtxp-kOzMPr-B63ymUqJAonib5UzStc8-RtkmpczvYlic/w113-h200/IMG_5690.jpg" width="113" /></a></div>The crab I chose weighed in at over 4kg, and while it had been out of the water for 9 hours by the time Foursheets stabbed its heart with a knife, it was still alive enough to wiggle its legs while we posed for pictures with it.<span><a name='more'></a></span>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5B2S3F-jlnQ0A9txJcveYXrxBvYpA-cKdfUQvvwPKPa8RSiiz-Du37PdX9aani-9ocN3fQ1elbb4NINeUE_br3jJ1IksWhIngGY2Zu_EfKMiFg3-JpMOy7VLp-hmQzaVjn6XIZzaNeuqYCUB3wrTR5i_b47mZnIwAv7qG0iNwpLnI1DXF4ngbNhyphenhyphenQTut/s3918/IMG_1207.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2939" data-original-width="3918" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5B2S3F-jlnQ0A9txJcveYXrxBvYpA-cKdfUQvvwPKPa8RSiiz-Du37PdX9aani-9ocN3fQ1elbb4NINeUE_br3jJ1IksWhIngGY2Zu_EfKMiFg3-JpMOy7VLp-hmQzaVjn6XIZzaNeuqYCUB3wrTR5i_b47mZnIwAv7qG0iNwpLnI1DXF4ngbNhyphenhyphenQTut/w200-h150/IMG_1207.jpg" width="200" /></a></div>We followed advice to boil the body and legs separately in salt water. As we opened up the beast, we realized that it was starting to molt and there was a soft shell underneath the hard exterior.
<p></p><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2eYh9_VuIEF2LuC0NIHI078FxFVDs17izIGjpzJ1O9ainaWoYNUfy73I09EhA2OzCxHjpPz4SxsmjEvC79caraW100Bk5rcPPHxPQiSuZ8v2TJByd3Gqr6lB9S1o4PI299iRell32LJMX3icNTeq9llWIMbiJPDUm-1y-LmlCnBVfZjGaa_XmA5zOeGVK/s3674/IMG_1206.jpg" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="2755" data-original-width="3674" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2eYh9_VuIEF2LuC0NIHI078FxFVDs17izIGjpzJ1O9ainaWoYNUfy73I09EhA2OzCxHjpPz4SxsmjEvC79caraW100Bk5rcPPHxPQiSuZ8v2TJByd3Gqr6lB9S1o4PI299iRell32LJMX3icNTeq9llWIMbiJPDUm-1y-LmlCnBVfZjGaa_XmA5zOeGVK/w640-h480/IMG_1206.jpg" width="640" /></a></div>I didn't think we'd have trouble finishing if I got us a 3kg crab, but this beast was more than 4kg, and the Parental Units quickly threw up the white flag... There really was a ton of meat here, and very, very tasty.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>Foursheets made a cucumber, avocado, and citrus salad using some oranges we got from mom. This was very nice, and complemented the crab well.
<p></p>We also had <i><b>potato, onion, and herb soup</b></i>, which warmed our stomachs.
<p></p>We didn't need any carbs for tonight, and there was also no room for dessert. I guess the <i>crème caramel</i> would wait until tomorrow.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_ntgaExwmYwXpJ402xJnK21i5-0wpipe5EoXk5l8Zig1JTozmziySErzu2PyghPWbaRzAtCaT-WkfNQdkalu30K_T4ln2XGCX4W4bIyIfRwJIWkFXtovvx3zQVLO7JcbD9DfNCaL3fhG-JS-y7SvUm8TWi0sGDN83fhL3PTZIma19fJXQGM_jijgUX8/s3916/DSC09723.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2611" data-original-width="3916" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_ntgaExwmYwXpJ402xJnK21i5-0wpipe5EoXk5l8Zig1JTozmziySErzu2PyghPWbaRzAtCaT-WkfNQdkalu30K_T4ln2XGCX4W4bIyIfRwJIWkFXtovvx3zQVLO7JcbD9DfNCaL3fhG-JS-y7SvUm8TWi0sGDN83fhL3PTZIma19fJXQGM_jijgUX8/w200-h133/DSC09723.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygYBczVI-SlD4bHhAhsoKtW-GUBw044BASq9LWLNtzW9cJ7902nhClUnk8ypmn284pxjBzZTwEjkYiqnd3m7Ve5Ia8VkuRMQKwgalRmbgtDNtcT0jvhuEdmHganKtfKL9c6JzVzh1LeVjiX8ULG69cC70iBTfacUCcXr2y3b1DacNQhBxJszUcMvQJto/s3905/DSC09724.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2603" data-original-width="3905" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygYBczVI-SlD4bHhAhsoKtW-GUBw044BASq9LWLNtzW9cJ7902nhClUnk8ypmn284pxjBzZTwEjkYiqnd3m7Ve5Ia8VkuRMQKwgalRmbgtDNtcT0jvhuEdmHganKtfKL9c6JzVzh1LeVjiX8ULG69cC70iBTfacUCcXr2y3b1DacNQhBxJszUcMvQJto/w200-h133/DSC09724.jpg" width="200" /></a></div><i><b>Pascal Henin Blanc comme Neige</b>, dégorgée 12 Octobre 2022</i> - initially this was very fresh and crisp, then gradually the yeasty notes came out. Good acidity here with some depth on the palate.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>This was a fun evening at home with the Parental Units, and I know they were very happy with the crab... so that's all that matters.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0