Bo Innovation, Hong Kong

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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 →

Alain Ducasse at the Dorchester, London

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The only restaurant under Alain Ducasse in UK would be Alain Ducasse at the Dorchester. Located in Park Lane, Mayfair, a 5-star hotel in London – the Dorchester – Alain Ducasse at the Dorchester was awarded with Michelin three star. After the starter, I have already love the style of Alain Ducasse. Everything is simple, neat, very subtle and contemporary. Simple on the outside, yet surprising on the palate. The interior design of every Alain Ducasse’s restaurant is a representation of the his unique style – often dominated by angelic white from ceiling to floor, ending with a soft touch of crystal pink, grayish white, pale beige, gentle Khaki green or amber yellow on the cushioned sofa and glassware – all worked very well together under its homey lighting arrangement. Continue reading →

Scribbling about Wine: Pichon Lalande 1975

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Started off with some dried fruits but the fruitness of the wine has pretty much died out. The first prominent nose was cinnamon, oak and some minerals. The wine was smooth in texture with gentle tannins. The wine is still lively as there are still some young tannins in the wine, yet it does not have enough acidity to balance out the tannins. The wine was ex-chateau and was re-corked in 1993. Continue reading →

The Eight, Macau

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On an early Saturday morning, I wandered in Macau, trying to look for a decent and quiet place for breakfast after a long week. And somehow I was quite determined to have some Chinese food. But there’s one thing that I didn’t expect – running into a Michelin star Chinese restaurant – 8. Continue reading →

Krug 1998 versus Krug NV

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Krug vintage or Krug NV? That has always been a question in my mind. So I decided to do a side by side comparison. With a difference of half a thousand HKD, I would still go for Krug 1998.

Krug 1998 versus Krug NV

Krug NV was young and powerful, citrus, with a lot of minerals. Yet, the minerals are slightly harsher than the Krug 1998. Continue reading →