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For the second time in a week, I found myself in the company of a well-known food journalist. There was the last minute invitation to dine with Fuchsia Dunlop - whom I'd met months ago through my dear friend Susan. Today I was introduced to Nick Lander, who was in town to talk about his new book, The Art of the Restauranteur. Besides the insightful articles he writes for the Financial Times, he's an interesting person for me to meet because he is otherwise known as Jancis Robinson's husband.
We decided to take him to Manor Seafood Restaurant (富瑤海鮮酒家). For some reason I've never been here for lunch, so I was pretty excited to come and try out their dim sum items. We didn't think there were enough of us to order dishes like their roast suckling pig (which I'd still never had) or the flower crab, though…
October 12, 2012
October 11, 2012
Italia x Patagonia
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It's been a while since I last attended a wine dinner organized by a merchant or a restaurant. There are plenty of these around town, and usually I either don't find them very interesting, or they end up being a little expensive for my taste. The dinner I attended tonight was the exception.
I first tasted the wines from Bodegas Chacra about a year and a half ago, and I was completely blown away. The estate is known for its Pinot Noirs, made in the Patagonia region of Argentina by Piero Incisa della Rocchetta - from the family that brought us Sassicaia. I couldn't believe how beautifully the wines were drinking at such a young age. When I found out that Piero was in town and would be showing his wines at dinner, it took me all of about 2 minutes to respond to an invitation from the local distributor.
Tonight's venue was Café Gray Deluxe. I have only been here once previously, having found the food to be too heavy for my liking. Had it not been for the dinner tonight, I'm not sure when I would have returned after my first experience more than 2 years ago.
It's been a while since I last attended a wine dinner organized by a merchant or a restaurant. There are plenty of these around town, and usually I either don't find them very interesting, or they end up being a little expensive for my taste. The dinner I attended tonight was the exception.
I first tasted the wines from Bodegas Chacra about a year and a half ago, and I was completely blown away. The estate is known for its Pinot Noirs, made in the Patagonia region of Argentina by Piero Incisa della Rocchetta - from the family that brought us Sassicaia. I couldn't believe how beautifully the wines were drinking at such a young age. When I found out that Piero was in town and would be showing his wines at dinner, it took me all of about 2 minutes to respond to an invitation from the local distributor.
Tonight's venue was Café Gray Deluxe. I have only been here once previously, having found the food to be too heavy for my liking. Had it not been for the dinner tonight, I'm not sure when I would have returned after my first experience more than 2 years ago.
October 8, 2012
Masseto massiiive
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It was finally my turn to host an MNSC dinner tonight, and I'd been waiting for this occasion since early last year. Normally I'd be hosting my dinner in the earlier part of the year, but putting it together while living in Taipei turned out to be a little challenging. And it seemed the perfect way to mark my return to Hong Kong…
I wanted a change of venue, so I decided to book a room at Gold by Harlan Goldstein. We haven't been here for MNSC dinner before, and it was pretty easy to arrange everything with Harlan, even on short notice.
I arrived early to set up the wines for the evening, and was starving badly… There was no way I was going to start drinking on an empty stomach, so I asked for some of the restaurant's yummy bread. That green sauce on the side ain't no ordinary pesto… it's damn good and addictive!
It was finally my turn to host an MNSC dinner tonight, and I'd been waiting for this occasion since early last year. Normally I'd be hosting my dinner in the earlier part of the year, but putting it together while living in Taipei turned out to be a little challenging. And it seemed the perfect way to mark my return to Hong Kong…
I wanted a change of venue, so I decided to book a room at Gold by Harlan Goldstein. We haven't been here for MNSC dinner before, and it was pretty easy to arrange everything with Harlan, even on short notice.
I arrived early to set up the wines for the evening, and was starving badly… There was no way I was going to start drinking on an empty stomach, so I asked for some of the restaurant's yummy bread. That green sauce on the side ain't no ordinary pesto… it's damn good and addictive!
October 6, 2012
Fish market feast, crabulous edition
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Not three days ago I had the misfortune of getting a dose of food poisoning on my first working day back in Hong Kong. While the true culprit of my illness is anybody's guess between my breakfast, lunch and afternoon snack for that day, most people - including myself - would point the finger at a certain item containing chicken and cream sauce from a global chain of coffee shops. I spent some 30 hours running a fever and shivering under blankets as my body reacted to the foreign substance that was trying its damnedest to invade my system.
I felt much better yesterday, andslowly went back to eating regular food. By this morning, I felt that my appetite was back 100%, and just in time, too! I had signed up for another seafood feast at the restaurant inside Aberdeen Wholesale Fish Market (香港仔魚類批發市場). Just had the lunch I participated in last year, this one was also organized by my friend KC. Given my experience last year, I was really happy that I made it back to HK in time for the last session today, and looked forward to lots of yummy seafood.
By the time I arrived, the place was already packed, with the group occupying 6 tables and taking up majority of the space. KC very kindly invited me to sit with his family so I would be in the company of one (or two) familiar faces. Not surprisingly, there are certain perks that come with being at the organizer's table…
Not three days ago I had the misfortune of getting a dose of food poisoning on my first working day back in Hong Kong. While the true culprit of my illness is anybody's guess between my breakfast, lunch and afternoon snack for that day, most people - including myself - would point the finger at a certain item containing chicken and cream sauce from a global chain of coffee shops. I spent some 30 hours running a fever and shivering under blankets as my body reacted to the foreign substance that was trying its damnedest to invade my system.
I felt much better yesterday, and
By the time I arrived, the place was already packed, with the group occupying 6 tables and taking up majority of the space. KC very kindly invited me to sit with his family so I would be in the company of one (or two) familiar faces. Not surprisingly, there are certain perks that come with being at the organizer's table…
October 1, 2012
Wines with fireworks
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I officially moved back to Hong Kong today. Wouldn't you know it… just a couple of hours after I landed, I was back visiting my cellar at Hong Kong Wine Vault, fishing out a bottle to take to dinner. The Specialist was hosting a gathering at her home, where we could enjoy some home-cooked food and wine while watching the fireworks. Not a bad way to spend my first evening back.
The Specialist has always been a wonderful hostess, and tonight we were treated to a number of delicious cold cuts to start off the evening. First there was the 48-month jamón ibérico, whose flavors came in many layers. The wonderful flavors from the fat lingered in my mouth… but turned metallic and rusty with a sip of the white Burgundy. Must make a mental note for the future…
I officially moved back to Hong Kong today. Wouldn't you know it… just a couple of hours after I landed, I was back visiting my cellar at Hong Kong Wine Vault, fishing out a bottle to take to dinner. The Specialist was hosting a gathering at her home, where we could enjoy some home-cooked food and wine while watching the fireworks. Not a bad way to spend my first evening back.
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