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A year after my first (and second and third) meeting with them, I had the pleasure of seeing Ann Colgin and Joe Wender again. They were back in Hong Kong for a few days, and hosted a tasting of their wines at Hong Kong Wine Vault tonight.
I was glad for another chance to catch up with Ann and Joe - who was beaming as usual - and took the chance to introduce them to Chef David from On Lot 10 - my date for the evening. Maybe on a future visit to Hong Kong, we can organize a dinner with this group…
The wines we had were a little on the young side, but surprisingly some of them were already showing well.
March 27, 2013
March 24, 2013
An American in Hong Kong
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In a casual conversation a couple of months ago, a friend and I discussed the idea of going to American Restuarant (美利堅餐廳) for some old-fashioned Pekinese food. It's an institution in Hong Kong that has been around for years, but somehow I have never gone out of my way to pay them a visit in all these years. The subject came up again a couple of weeks ago, as news surfaced that a neighboring restaurant was due to close. So I made a reservation and rounded up a couple of people for dinner tonight.
I had done a little homework online, and figured out the dishes which I wanted to avoid. One doesn't often get the chance to have Pekinese or northern Chinese cuisine in Hong Kong, so I'm looking for a few old favorites tonight. My friends very kindly let me do the ordering, which is something that would come back to bite me at the end of the evening…
In a casual conversation a couple of months ago, a friend and I discussed the idea of going to American Restuarant (美利堅餐廳) for some old-fashioned Pekinese food. It's an institution in Hong Kong that has been around for years, but somehow I have never gone out of my way to pay them a visit in all these years. The subject came up again a couple of weeks ago, as news surfaced that a neighboring restaurant was due to close. So I made a reservation and rounded up a couple of people for dinner tonight.
I had done a little homework online, and figured out the dishes which I wanted to avoid. One doesn't often get the chance to have Pekinese or northern Chinese cuisine in Hong Kong, so I'm looking for a few old favorites tonight. My friends very kindly let me do the ordering, which is something that would come back to bite me at the end of the evening…
March 23, 2013
Earth Hour and the message behind it
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Tonight the world celebrated the annual Earth Hour, an hour-long period during which many people and organizations turned out the lights around the world. I've been taking part annually since 2009, and there was never ever any question that I would make sure that my schedule doesn't conflict with this important event.
A few days ago I came across this piece where someone wrote about how Earth Hour was all wrong and "a waste of time". This bozo clearly doesn't get it. No one is advocating going back to the Middle Ages and not use electricity. He's exactly the type of guy who is helping to ensure that we continue to ruin our environment for generations to come. Apparently someone else also thinks this guy's a bit of a tool...
No, Earth Hour isn't about how much electricity you can save in an hour. It's true that the energy we save by turning out a few lights for just one hour out of an entire year isn't all that significant. The real importance of this event is that we are raising awareness around the world. More people are aware that we need to do something about our environment, and we need to try to remember that message as we go about our lives on a daily basis.
Tonight the world celebrated the annual Earth Hour, an hour-long period during which many people and organizations turned out the lights around the world. I've been taking part annually since 2009, and there was never ever any question that I would make sure that my schedule doesn't conflict with this important event.
A few days ago I came across this piece where someone wrote about how Earth Hour was all wrong and "a waste of time". This bozo clearly doesn't get it. No one is advocating going back to the Middle Ages and not use electricity. He's exactly the type of guy who is helping to ensure that we continue to ruin our environment for generations to come. Apparently someone else also thinks this guy's a bit of a tool...
No, Earth Hour isn't about how much electricity you can save in an hour. It's true that the energy we save by turning out a few lights for just one hour out of an entire year isn't all that significant. The real importance of this event is that we are raising awareness around the world. More people are aware that we need to do something about our environment, and we need to try to remember that message as we go about our lives on a daily basis.
March 19, 2013
Will work for food
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After a particular long and stressful day, I Love Lubutin sent out a distressed call. Apparently she was craving for the fried glutinous rice with preserved meats (生炒糯米飯) from Fook Lam Moon (福臨門), and promised to clean the apartment of whoever would deliver it to her - for a whole week!
The bat signal was quickly picked up by Tigger, who decided to organize an impromptu lunch for the very next day. I was strong-armed into canceling my lunch appointment so that I could join this gathering. Despite the fact that the requested dish was no longer being served as it is out of season, Tigger felt confident that he could somehow arrange it with the restaurant.
I arrived to find that a whole host of dim sum items had been ordered. For reasons unknown to be, no one had remembered the golden rule of ordering dim sum here: do it in batches, so that you don't get hit with 10 items within 2 minutes. For other reasons unknown to me, the restaurant was blasting its air conditioning, threatening to chill any dish that failed to be consumed within seconds of arrival. Oh well.
Crispy pork belly (脆皮燒腩仔) - not bad. At least it wasn't cold when it arrived, which was what happened to me not long ago.
After a particular long and stressful day, I Love Lubutin sent out a distressed call. Apparently she was craving for the fried glutinous rice with preserved meats (生炒糯米飯) from Fook Lam Moon (福臨門), and promised to clean the apartment of whoever would deliver it to her - for a whole week!
The bat signal was quickly picked up by Tigger, who decided to organize an impromptu lunch for the very next day. I was strong-armed into canceling my lunch appointment so that I could join this gathering. Despite the fact that the requested dish was no longer being served as it is out of season, Tigger felt confident that he could somehow arrange it with the restaurant.
I arrived to find that a whole host of dim sum items had been ordered. For reasons unknown to be, no one had remembered the golden rule of ordering dim sum here: do it in batches, so that you don't get hit with 10 items within 2 minutes. For other reasons unknown to me, the restaurant was blasting its air conditioning, threatening to chill any dish that failed to be consumed within seconds of arrival. Oh well.
March 18, 2013
Monkey see, monkey do
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It's been a while since I last had some kushiyaki (串焼き). In fact I can't remember the last time I had some decent stuff on skewers. I was getting together with a friend who wanted to try out Three Monkeys. As I had never been, I happily agreed to the suggestion.
I didn't know much about the place, other than that it was Japanese. A quick search online led to me a review written by my fellow blogger (and occasional drinking friend) R of Birdie Golf. I knew I was in safe hands if I just followed what he ordered…
I decided that we should order in rounds, keeping to 3-4 items per round. We also ordered some cocktails to start…
It's been a while since I last had some kushiyaki (串焼き). In fact I can't remember the last time I had some decent stuff on skewers. I was getting together with a friend who wanted to try out Three Monkeys. As I had never been, I happily agreed to the suggestion.
I didn't know much about the place, other than that it was Japanese. A quick search online led to me a review written by my fellow blogger (and occasional drinking friend) R of Birdie Golf. I knew I was in safe hands if I just followed what he ordered…
I decided that we should order in rounds, keeping to 3-4 items per round. We also ordered some cocktails to start…
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