Second panettone this festive season. Courtesy of Capella Singapore. Thanks for the treat, Samantha and Leroy.
I hardly venture to Kowloon except for food. This has been one of my go-to’s for fish belly congee (魚腩粥) since I lived in HK years ago.
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On first impression, Chef Zhang Zhicheng (小胖師傅) may come across as cocky. But after speaking with him over dinner, I think I mistook precocious confidence for arrogance. At 30, his understanding of flavour and technique sets him apart from his peers—and perhaps even from chefs a generation or two before him. So is he exceptional?... More
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On first impression, Chef Zhang Zhicheng (小胖師傅) may come across as cocky. But after speaking with him over dinner, I think I mistook precocious confidence for arrogance. At 30, his understanding of flavour and technique sets him apart from his peers—and perhaps even from chefs a generation or two before him. So is he exceptional?... More
Part 1/2
I visited Jade Dragon in 2018 when Executive Chef Kelvin Au Yeung had just taken over from his predecessor. While the meal was good, I found the east/west approach to presentation and plating slightly disconcerting.
But when I returned for lunch recently, I was blown away by the deft confidence of Chef Kelvin’s Cantonese cooking. What... More
Part 1/2
I visited Jade Dragon in 2018 when Executive Chef Kelvin Au Yeung had just taken over from his predecessor. While the meal was good, I found the east/west approach to presentation and plating slightly disconcerting.
But when I returned for lunch recently, I was blown away by the deft confidence of Chef Kelvin’s Cantonese cooking. What... More
Received a precious gift from Chef Daniele Sperindio and Lynn Yeow De-Vito this festive season. The deserving way to enjoy this panettone is by pairing it with my vintage Christian Dior tea set. Thanks so much! Really appreciate it.
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It wasn’t on my to-eat-list but this dinner became one of my most-enjoyed meals this HK trip.
Chef Giovanni Galeota, who helms The Dining Room, serves unassuming Italian comfort food—but with an untypical brio and panache. As a result he transforms “grandma-like” heartiness into dishes that you can’t stop eating.
I truly... More
I’ve been coughing for more than 3 months and I sound like Rod Stewart. Last night, the manager of the restaurant gifted me a bowl of double-boiled snow pear with fritillaria—an extremely effective remedy for cough and sore throat, we Chinese believe. She even added a piece of prized 60-year-old tangerine peel (新會陳皮).
Dried tangerine peel... More
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Missed the media tasting at lunch yesterday but was lucky to score a seat for dinner at the freshly opened Plaisance by Mauro Colagreco. The dishes were fab especially the kinmedai and the Pyrenees lamb. But most impressive were the smooth operation and attentive service—and for a first day. Yumz!
#hkeats #hkrestaurant... More