Krug x Flower

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This is the tenth anniversary of Champagne Krug's single ingredient program, and as Olivier Krug likes to recount, it all started in Hong Kong with chefs like Uwe Opocensky at the Krug Room. I knew that the theme this year would be Krug x Flower as Hairy Chevalier Saffron Bae had traveled to France earlier this year for a special event. I was looking forward to tasting his creation this year, but didn't get to do so when I paid him a visit last week.

I had already received an invitation to join a tasting event today, so I knew it was just a matter of time until I found out what Saffron Bae had come up with. The itinerary today included just two stops, with the first one being Caprice. A small group of us sat around a couple of tables at Caprice Bar, where Anyss and Floriane made sure our glasses were always filled - if not with Krug, at least our water glasses were never empty!

Once again Olivier Krug presided over the day's events, on what would be his last day in town during a short stopver. A few of the ladies were obviously thrilled to meet him, and why shouldn't they?

Pumpkin, corn and saffron - I didn't realize that Saffron Bae's contribution this year would be the replacement to their long-standing pita. The new version is filled with a pumpkin-based purée which also includes some saffron. Then it's garnished with a single grilled kernel of corn along with one thread of saffron.

Still no ocean view

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It's been some time since we last had a proper catch up with The Bombay East Indian Girl, and days after stepping away from the kitchen at my favorite opening of the year, we agreed to meet up for an early lunch today near her former workplace. Hoi King Heen (海景軒) is a place we used to enjoy visiting, albeit infrequently, and it's been quite a few years since our last family gathering there.

Imagine my surprise that, after not having been here for a few years, we were directed to go upstairs instead of down to the basement level. Apparently there is some renovation work being done, and the dining room is now temporarily located in one of the function rooms at the InterContinental Grand Stanford Hong Kong. We were the first people to arrive in the empty room.

It's a weekend morning, so that's dim sum in my book. We refrained from over-ordering in the first round...

Shrimp dumplings "har gau" (海景蝦餃皇) - this came with a whole shrimp and without any diced bamboo shoots. The shrimp was fairly crunchy, and the flavors were pretty pronounced compared to other har gau. I was left wondering if it was given a boost...

No flowers for fourth anniversary

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Four years ago at the height of the Covid-19 pandemic, the two of us exchanged our vows to be with each other for the rest of our lives, in the company of just two witnesses and a lawyer. Tonight we are back at the place where it happened - Caprice - so that I could celebrate the fact that I'm still alive after four years of marriage. When I booked the table, Saffron Bae had asked me whether we were there for a special celebration, but I pretended it is "just dinner". I figured there was no reason to make a big deal out of it.

I told the chefs that we didn't want to have too much food, and the kitchen was kind enough to set up a menu based on the bottle of wine I had brought. I just love the way they cater to the needs of their clients.

As usual, Victor very graciously came to pour us a glass of Champagne to start our evening:

Leclerc Briant Réserve Vendages 2018, dégorgée Decembre 2023, en magnum - acidity was pretty high on this, so the palate was pretty crisp. The nose was pretty metallic on the first whiff, but then turned pretty yeasty as the wine opened up in the glass.

For the first time in quite some time, all three of the amuse bouches inside the boîte à bijoux were new. They finally switched out the pita with curry chicken mousse.

Last call at Nine One

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Mr. Christmas is back in town for a short few days, and I relished the opportunity to catch up with him. As he was making his way around different parts of southern China, I knew that Cantonese food wasn't a must for him. I was somewhat surprised when he suggested we go for Indian food, and I knew just where to take him! I quickly checked in with the Bombay East Indian Girl as I knew she was off on holiday, but would be back in the kitchen at Nine One tonight. We were all set.

Early this morning I began receiving messages from my friend. She had returned from her travels yesterday, and has decided to leave the restaurant concept that she has spent the better part of the year building. She was clearly unhappy with whatever was happening in her absence and decided it was better to walk away than be part of it. However, she would be in the kitchen tonight for one last evening, as both another friend and myself had booked tables tonight, and she wanted to take care of us.

The mood was clearly a little awkward when we arrived. I could see it on Johnny's face, and of course my friend the Bombay East Indian Girl. I ordered a few dishes that I wanted Mr. Christmas and his family to try, and left the rest up to the chef.

Khakra, chundo - I've always enjoyed the spice in the khakra (ખાખરા) and especially the chundo (छुन्दो).

Birthday in the Valley

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It's that time of the year again, and we needed to find a place to pop open a bottle. This year Foursheets decided that she would want to go a little casual and didn't want to eat so much, so we decided to go back to Locanda for some of their great pasta. What is also perfect is the ability to order à la carte so we can decide both the amount of food we want to take, and the dishes to match the wine we brought.

Carta musica - I really love these Sardinian crisps, and now they come in different flavors.