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Being a self-confessed "foodie" - or maybe that's too presumptuous of me - I must admit that I'd never heard of the term "turducken" until earlier this year. I thought it was some foreign, exotic dish at first, until it was explained to be that this was the combination of turkey, duck and chicken. I was mortified as the image of three birds, one stuffed into another, surfaced in my mind. Surely this is something created by the same dumb Americans that dreamed up shows like "Man vs. Food", who enjoy watching others - or taking part in - gorging themselves on ridiculous amounts of food.
February 28, 2011
February 26, 2011
Casual French
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I wanted to do a casual, alcohol-free dinner tonight, and decided to give Pastis a try. I've heard that the simple fare is popular with many diners, especially froggies looking for a taste of home. This seemed to be just what I was looking for.
I started with rillettes de canard, which came in a glass jar along with a few slices of bread. Not bad at all... lots of ducky flavor with - what else? - duck fat! One of my favorite things to order. Very satisfying.
I wanted to do a casual, alcohol-free dinner tonight, and decided to give Pastis a try. I've heard that the simple fare is popular with many diners, especially froggies looking for a taste of home. This seemed to be just what I was looking for.
February 25, 2011
10 years on
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I attended a dinner tonight organized by Christie's, which brought me back to Tim's Kitchen (桃花源) for the second time in three days. I use the expression "organized by" because this is a BYO dinner, where the diners paid for their food, brought their own wine, and were invited to taste some bottles provided by Christie's wine specialists.
The dinner was hosted by Charles Curtis, MW, the Head of Wine Sales for the Americas and Asia. Paul Pontallier, Director of Château Margaux, stopped by briefly with his son Thibault before boarding his flight. I took the opportunity to thank Paul for graciously hosting us for lunch on our trip two years ago.
I attended a dinner tonight organized by Christie's, which brought me back to Tim's Kitchen (桃花源) for the second time in three days. I use the expression "organized by" because this is a BYO dinner, where the diners paid for their food, brought their own wine, and were invited to taste some bottles provided by Christie's wine specialists.
The dinner was hosted by Charles Curtis, MW, the Head of Wine Sales for the Americas and Asia. Paul Pontallier, Director of Château Margaux, stopped by briefly with his son Thibault before boarding his flight. I took the opportunity to thank Paul for graciously hosting us for lunch on our trip two years ago.
February 23, 2011
The last bowl of snake soup
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After a couple of months, I'm back at Tim's Kitchen (桃花源) for some good Canto fare. This place has become my favorite Cantonese restaurant, judging by the number of visits I've paid them during the last year.
Steamed whole fresh crab claw with egg white (蛋白蒸原隻鮮蟹鉗) - mmm mmm good. Loads of yummy, steamed egg white flavored with ham broth. The sweetness of the crab meat is just wonderful.
After a couple of months, I'm back at Tim's Kitchen (桃花源) for some good Canto fare. This place has become my favorite Cantonese restaurant, judging by the number of visits I've paid them during the last year.
February 22, 2011
Porto and more
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I was invited by a friend to attend a dinner tonight featuring the wines of Dow's Port. I have always thought of Port as an after-dinner drink, so I was curious to find out how they would pair with food. The venue was George's at Parkview Hong Kong. It's been more than a decade since I last stepped foot in Parkview, and I looked forward to my first dining experience there.
Jorges Nunes, the winemaker at Dow's, was on hand to lead us through the tasting.
I was invited by a friend to attend a dinner tonight featuring the wines of Dow's Port. I have always thought of Port as an after-dinner drink, so I was curious to find out how they would pair with food. The venue was George's at Parkview Hong Kong. It's been more than a decade since I last stepped foot in Parkview, and I looked forward to my first dining experience there.
Jorges Nunes, the winemaker at Dow's, was on hand to lead us through the tasting.
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