With an annual production of 100 case, Palmer’s historical blend is still in its experimental period. A blend with 85% of Cabernet Sauvignon and Merlot, the classic Bordeaux blend material, and 15% of Syrah from Cote du Rhone, it sets it apart from the normal Palmer. The 20.07 Historical Blend is the 3rd experiment by Palmer. The first two happened to be 2002 and 2006 vintage respectively. Continue reading
Bo Innovation, in Wanchai, seems to be the icon of Hong Kong’s molecular gastronomy. I was quite surprised that they do a pretty good dim sum lunch set as well. Their “har gau” was made with tiger prawns and the warp was very delicate – very well made. For the main dishes, the langoustine recalls the taste of fried shrimps with preserved egg yolk (黃金蝦碌). Dried lily flowers and some mushroom was wrapped inside the french quail, cooked in “beggar style” (a famous way of cooking a chicken in Jiangsu, China) and sided with wolfberry chutney sauce. All of them worked very well together. Continue reading
Paid a random visit to Nanhai No.1 in Isquare for lunch today. Serving a good balance of traditional dim sum as well as some chic selections. Their deep fried dim sum were pretty nice. Loved the deep fried salty egg yolk shrimp dumpling. And I kinda peeked over to see the spring rolls on the next table and it looked very crispy. Continue reading
K's Luxe Dining Table 