Many were doubtful when Sun Tung Lok when it was crowned with Three Michelin Stars in 2011. At that rating, it somehow poses a challenge to the long-time Three Star Chinese restaurant Lung King Heen. After basking a year in its three-star glory, Sun Tung Lok was downgraded to two stars in the 2012 guide. Continue reading
It’s a serious gamble whenever it comes to drinking very old wines, like vintages from the 1960s. You are betting your hard earned cash on an expensive bottle of wine that could very well have turned into vinegar. There aren’t much ways to minimize the risk, even if you’re thorough checking the level of the wine, tracing down its storage condition, and etc. But if you are lucky enough to get hold of a healthy bottle of great old vintage, be prepared to be rewarded with an extraordinary surprise. Continue reading
Say ‘hello’ to my new domain k-luxedining.com! Tomorrow I’m off to my culinary journey in Monaco and France. I guess I have been working too hard that I have accumulated a-month-long holiday. Before I set off to France, I have to finish up my existing materials before updating the new ones from the trip. Continue reading
The internet plays an amazing part in nurturing (the sometimes finicky) fine diners in Hong Kong, and the numbers of diners willing to empty wallets for great food are quickly on the rise. In this part of the world, Hong Kong has the infrastructure to cater to restaurants that import their food fresh from around the world. That, plus increasing affluence, plays a part in attracting renowned and newly minted celebrity chefs to look to expanding their food businesses locally. Continue reading
Armand de Brignac is taking over Cristal as an affluent golden bubbly nectar in the pop culture scene in recent years. Probably after Jay-Z decided to boycott his once-long-time-favorite and declared to cleanse the Cristals from his clubs as well as personal life, the popularity of Cristal began to dip in rappers’ lyrics. Continue reading
Wasabi sauce, Inaniwa udon, Amadai, Hokkaido sea urchin… It almost felt like a vacation in Japan. Blending French cuisine with a Japanese flair, Cepage offers something special in the Hong Kong fine dining scene. The chef’s cooking and style of plating exudes an association with his teacher Joel Robuchon. Certain dishes are even reminiscent of my wonderful experience at the Chateau Joel Robushon in Tokyo. Continue reading
K's Luxe Dining Table 