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The Twisted Sisters are in town from Shanghai, and it's been over a year since I last saw either of them, and even longer since I saw the two of them together. I got the call last week about their visit, and was asked to pick a place for our get together. Since the preferred cuisine was "Western", I didn't even hesitate before picking up to phone to book a table at On Lot 10.
This would be my lone cheat meal this week, as I really needed to get back on track after last week. After checking with my visitors and asking them to choose the one dish they would want to pre-order, I sent the request over to David. I also reminded him that, as I'm still on my diet program and I was only coming with two visitors who couldn't pack leftovers home, that we would likely not need too much food.
We became a party of four earlier today, and I was thinking that we could take on a liiiiittle more food but still didn't wanna go crazy. After picking a couple of starters, I was informed that there would be a couple of other things that David had arranged, so we already had enough food…
September 6, 2013
September 3, 2013
Shrinking Boy, after 30 days
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So it's been 30 days since I went on my nutritional diet / weight-loss program, and I thought I'd do an update with my experiences and thoughts. Let's start with the headline number...
Weight lost to date: 2.3kg.
Actually my lowest weight during the 30 days was a week ago, when I was down 3.1kg from my starting weight. Unfortunately my 2½ cheat meals since then - including that 3,000-calorie dinner - have pushed me back up.
Some people have been surprised at how little weight I had lost, as there are plenty of other "diets" around where one loses a lot more weight very quickly. My thoughts on this is that I prefer to do things gradually, without putting my body through shocks, and this would enable me to sustain and continue to trend. This isn't just a short-term thing to drop my weight down quickly - it's more of a lifestyle change. The key is to be able to maintain it and keep the weight off.
So it's been 30 days since I went on my nutritional diet / weight-loss program, and I thought I'd do an update with my experiences and thoughts. Let's start with the headline number...
Weight lost to date: 2.3kg.
Actually my lowest weight during the 30 days was a week ago, when I was down 3.1kg from my starting weight. Unfortunately my 2½ cheat meals since then - including that 3,000-calorie dinner - have pushed me back up.
Some people have been surprised at how little weight I had lost, as there are plenty of other "diets" around where one loses a lot more weight very quickly. My thoughts on this is that I prefer to do things gradually, without putting my body through shocks, and this would enable me to sustain and continue to trend. This isn't just a short-term thing to drop my weight down quickly - it's more of a lifestyle change. The key is to be able to maintain it and keep the weight off.
September 1, 2013
A Mexican Feeding
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Even though I've already had my two cheat meals this week - and they were big meals, too - I left home today for a third, semi-cheat meal. I'm pretty determined to keep to my program, and the only reason for me to stray and take on more calories than I wanted was for a good cause. Feeding Hong Kong was holding their first Secret Supper Club event, and it was held at Brickhouse. The proceeds go to Feeding Hong Kong, and there would be a raffle drawing so that they could raise a little more money for the charity.
I would have supported Feeding Hong Kong no matter where they were doing this venue, but the fact they were doing it at a place I hadn't been to was certainly a plus. So I reserved two seats, called up my Favorite Birdbrain Cousin and told her she was coming with me, and that was that.
The restaurant is hidden in the same alley way through which one accesses Fa Zu Jie, and I had a little trouble finding it at first. Thankfully I ran into Mrs. Tigger who pointed me to the alley. Within moments we found our seats and settled in.
Being a Secret Supper Club event meant that one does not find out about the menu until arrival, and it certainly looked like a lot of food to me…
Even though I've already had my two cheat meals this week - and they were big meals, too - I left home today for a third, semi-cheat meal. I'm pretty determined to keep to my program, and the only reason for me to stray and take on more calories than I wanted was for a good cause. Feeding Hong Kong was holding their first Secret Supper Club event, and it was held at Brickhouse. The proceeds go to Feeding Hong Kong, and there would be a raffle drawing so that they could raise a little more money for the charity.
I would have supported Feeding Hong Kong no matter where they were doing this venue, but the fact they were doing it at a place I hadn't been to was certainly a plus. So I reserved two seats, called up my Favorite Birdbrain Cousin and told her she was coming with me, and that was that.
The restaurant is hidden in the same alley way through which one accesses Fa Zu Jie, and I had a little trouble finding it at first. Thankfully I ran into Mrs. Tigger who pointed me to the alley. Within moments we found our seats and settled in.
Being a Secret Supper Club event meant that one does not find out about the menu until arrival, and it certainly looked like a lot of food to me…
August 30, 2013
Starry, starry night
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OK, so we were sitting indoors on a cloudy night in Hong Kong, and Don McLean was nowhere in sight… but the evening was nevertheless filled with "stars". On this night, a small group of us gathered in one corner of the crystal chandelier-filled dining room of Caprice, our beloved Michelin 3-star restaurant, to celebrate one of the stars of the Hong Kong dining scene - Chef Vincent Thierry.
After 8 years in Hong Kong - and having helped set up Caprice from scratch and elevating it to 3-star status after Michelin's arrival in Hong Kong - Vincent has decided to move on to newer challenges. A few of us came to the restaurant last month but failed to catch him, so we were very happy to be here tonight as tomorrow would be his last day here.
I arrived to find our menu for the evening on the table. I had sent a message to the chef asking him to put together something special to remember him by, and was curious to see which dishes would be chosen to represent "classic Caprice"…
OK, so we were sitting indoors on a cloudy night in Hong Kong, and Don McLean was nowhere in sight… but the evening was nevertheless filled with "stars". On this night, a small group of us gathered in one corner of the crystal chandelier-filled dining room of Caprice, our beloved Michelin 3-star restaurant, to celebrate one of the stars of the Hong Kong dining scene - Chef Vincent Thierry.
After 8 years in Hong Kong - and having helped set up Caprice from scratch and elevating it to 3-star status after Michelin's arrival in Hong Kong - Vincent has decided to move on to newer challenges. A few of us came to the restaurant last month but failed to catch him, so we were very happy to be here tonight as tomorrow would be his last day here.
I arrived to find our menu for the evening on the table. I had sent a message to the chef asking him to put together something special to remember him by, and was curious to see which dishes would be chosen to represent "classic Caprice"…
August 29, 2013
My 3,000-calorie dinner
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Less than a week after my last dinner here, I'm back at Tenku RyuGin (天空龍吟) for another 10 courses. A friend is in town from Taipei and our host insisted on coming back for this dinner. Not wanting to have the same dishes twice in less than a week, I pleaded with Takano-san - the restaurant's assistant manager - to have the chef arrange a different menu for us. Fortunately the chef was agreeable, and only 4 out of the 10 courses tonight were identical to what I had last time.
Mixed salad of "KEGANI" crab and sea urchin, topped with black vinegar jelly of chrysanthemum ("北海道毛蟹"のうに和え 菊の花の黒酢ジュレと共に) - similar main ingredient but slightly different from the first course last week. There is definitely some crab roe (蟹味噌) in the ball of shredded crab meat, and in fact the inspiration behind the chef's creation of crab meat, roe, sea urchin and black vinegar apparently came from the local yellow oil crab (黃油蟹, female mud crab) - except that all the parts still come from the Japanese horsehair crab. In addition to the chrysanthemum there are also chunks of avocado, strands of ginger (in keeping with the Chinese theme of pairing crab roe with black vinegar and ginger), and cucumber.
Less than a week after my last dinner here, I'm back at Tenku RyuGin (天空龍吟) for another 10 courses. A friend is in town from Taipei and our host insisted on coming back for this dinner. Not wanting to have the same dishes twice in less than a week, I pleaded with Takano-san - the restaurant's assistant manager - to have the chef arrange a different menu for us. Fortunately the chef was agreeable, and only 4 out of the 10 courses tonight were identical to what I had last time.
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