Domaine de la Romanee Conti Fine de Bourgogne 1996.
Brandy distilled from dead yeast of DRC wine. It’s a very elegant, lady-like brandy. It has a romantic floral note, honeysuckle and grapey flavor. Probably one of the most floral brandy I have had. Yet, the brandy is rather straight forward and one-dimension-ed, with a medium finish. Continue reading
The Robuchon in Macau has always been among the better known for Robuchon’s chain of restaurants worldwide.
Since its relocation to the new Lisboa, I’m pleased to see Chef Francky Semblat stay on as head chef. Semblat personally trained under Joel Robuchon before his retirement, and Semblat has headed the Robuchon Macau since 2001. Continue reading
Easily one of the top ranking sushi shops in the city, Sushi Mori offers a wide range of rare fish on the menu freshly imported from Japan every afternoon.
Their latest branch opened along Caroline Hill Road in September 2013. Once you’ve stepped into the shop, you can tell they’re aiming for a more sophisticated dining environment over the original store. Continue reading
Yamazaki Single Cask Whisky 1998, bottled in 2012, Cask CU70066, bottle number 051. Yamazaki is quite common, but it’s quite hard to find a single cask.
The whisky is dominated by coffee, toffee, caramel aromas, and some smokiness, maple syrup and a spicy punch on the palate. Continue reading
Dining at Liberty Private Works reminded me of the vibe at Atera, NYC. This literally in-your-face open kitchen setting gives you a full view of the kitchen and its busy chefs milling around, as well as a chance to interact with other diners. Continue reading
This year marks the 10th anniversary of Spoon. As a testament of its success, Spoon retains its two stars in the 2014 Michelin guide. Being able to witness the progress Spoon Hong Kong made in the past years, I must say the team and chef Philipe Duc has indeed made a huge concerted effort to polish up their overall standard. Continue reading
K's Luxe Dining Table 