Hello again. It has been crazily busy after spending time in Tokyo – clearing thousands of emails, updating my schedule for upcoming press events, getting ready for the WSET Advance Level, and etc… and finally, I could spare some time to work on my blog.
Lunch at Tokyo’s Le Chateau de Joël Robuchon was perhaps one of the highlights of the trip. It would rank as the top Robuchon experience that I have had in Asia. Continue reading
Just before the Lunar New Year, I joined my friend for lunch at the 8 1/2 Otto e Mezzo BOMBANA, a newly crowned three Michelin star Italian restaurant here in Hong Kong. Apparently, it’s the first and only Three Michelin-starred Italian restaurant outside Italy. It created a global buzz when the 2012 Michelin Guide was released. Continue reading
As the Michelin guide for gourmets began to unfold in recent weeks all over the world, Alain Ducasse, who was entitled as the first “nine-stars chef ” in the world from the guide last year, arrived Hong Kong to visit his restaurant SPOON in Hong Kong a day before the announcement of the new Hong Kong and Macau Michelin Guide 2012. And guess what? His restaurant was awarded with 2 Michelin star this year in Tokyo (Beige) and Hong Kong (Spoon by Alain Ducasse). Continue reading
Apparently these two weeks has been quite busy for me, and undoubtedly, for a lot of food and wine reporters too. First of all, quite some guest chefs marched in to Hong Kong’s Michelin restaurants starting from October. Second of all, as the tax haven for wine in Asia, wine events are held almost every single day. With the arrival of the distinguish wine critic (or maybe a wine addict who drink 5 bottles of wine a day) Robert Parker tomorrow, I could foresee that another long week is ahead of me. Continue reading
Exactly two weeks ago, the kitchen in Petrus Island Shangri-la was in chaos. Why?
A very distinguish two star Michelin guest chef -Michel Portos- brought his team and delicacies all the way from Bordeaux to Hong Kong, definitely a rare opportunity for Hong Kongers to get a taste of the rural and delightful Bordeaux without a 20-hour flight. Continue reading
The price of dim sum at the Forum Restaurant in Causeway Bay might be one third higher than usual, but it worths your money. The reason why I don’t really like chained Chinese restaurant is that most dim sum tasted like “instant microwaved food”. As a matter or fact, a lot of them were prepared in China, arrived Hong Kong in frozen boxes. What ended up on your table would likely be something soggy and tasteless. Continue reading
K's Luxe Dining Table 