About
This little hedgie has a voracious appetite and a never-ending thirst for wine.
Blogs:
http://www.diarygrowingboy.com/
http://www.growingboywine.com/
From
Hong Kong
Born
January 01
Social
Additional Links
http://www.diarygrowingboy.com/ http://www.growingboywine.com/
Restaurants
- Peter Chang added a new meal Lunch at Paste Bangkok at Paste
a delicious long lunch at a new favorite restaurant
Full write-up on lunch is here: https://www.diarygrowingboy.com/2017/02/bangkok-2017-day-5-ill-have-what-califa.html
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- Peter Chang added a new meal Ho-hum at Le Du at Le Du
Some hits and some misses at this dinner on a night when the chef definitely wasn't there.
Full writeup on dinner is here: https://www.diarygrowingboy.com/2017/02/bangkok-2017-day-3-le-doh.html
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A dinner that lasted way, way too long with too much food. The food wasn't very inspiring, either... with too many WTF moments.
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- Peter Chang added a new meal dinner at Baan Ice at Baan Ice Restaurant
wonderful dinner at this authentic Thai restaurant with plenty of delicious local fare
Full writeup on dinner is here: https://www.diarygrowingboy.com/2017/12/days-of-burning-tongue-day-1-ice-ice.html
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a nice first taste at Gaa, whose chef-owner Garima Arora was sous chef at Gaggan
Full writeup on dinner is here: https://www.diarygrowingboy.com/2017/12/days-of-burning-tongue-day-2-goo-goo.html
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A special menu designed to showcase mushrooms from China
Full writeup on dinner is here: https://www.diarygrowingboy.com/2018/08/little-bits-of-shroom.html
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- Peter Chang added a new meal The Ocean dinner at The Krug Room at The Krug Room
the latest menu entitled "The Ocean", with the usual showy dessert presentation at the end. The Silician red prawn was amazing, as was the Iberico suckling pig. Interesting wagyu katsu, too.
Full account of dinner is here: http://www.diarygrowingboy.com/2018/08/sea-smoke-and-sand.html
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- Peter Chang added a new meal Wine dinner at Caprice at Caprice
Chef Guillaume Galliot and Sommelier Victor Petiot put together a custom menu to match the wines being served, and added truffle to just about all the savory dishes. The tartare was amazing, the pigeon in cocoa pods is a signature dish, and the cherry wood smoked beef was incredible.
Full account of the dinner is here: http://www.diarygrowingboy.com/2018/08/la-la-la-laa-la-laa-la-laaaaaaa.html... More
Chef Guillaume Galliot and Sommelier Victor Petiot put together a custom menu to match the wines being served, and added truffle to just about all the savory dishes. The tartare was amazing, the pigeon in cocoa pods is a signature dish, and the cherry wood smoked beef was incredible.
Full account of the dinner is here: http://www.diarygrowingboy.com/2018/08/la-la-la-laa-la-laa-la-laaaaaaa.html Less
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Took Gaggan Anand to lunch at this old favorite for classic Cantonese cuisine. Order some dim sum items, a few signatures such as the fried tofu with minced meat and stuffed chicken wings.
Full account on lunch is here: http://www.diarygrowingboy.com/2018/07/celebrity-cuisine-with-celebrity-chef.html
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- Peter Chang added a new meal Impressive dinner at Sea Grill at Sea Grill
A very good dinner with high level cooking, creative presentation, and good flavor combinations. In the heart of the tourist district in Brussels.
Full account of the meal is here: http://www.diarygrowingboy.com/2018/07/europe-2018-day-17-escape-from-paris.html
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