Twitter (and sort of pre-Facebook), I stalked foodies on the foodie forum Chowhound, especially on the Hong Kong/China board. Of late, Twitter has stolen more and more of my time, but I was fortunate enough to make some foodie buds back on Chow. Some live in Hong Kong, while others are frequent travellers, and once a year, they'd meet here for some good, er, chow. These meetings were dubbed Chowmeets, and even though I was invited to one last year, I couldn't make it (darned flu), so I have my immune system as well as the gracious organiser to thank for this year's meetup.
Tuesday, April 26, 2011
Sunday, April 24, 2011
Eat to Support Japan - Sushi Fuku-suke
Sake and sashimi. Two things people in Hong Kong have suddenly become afraid of after the unfortunate events of Tohoku. The least we can do is help by continuing to consume safe Japanese produce. A blanket "no" is just dumb. I can't believe one of Hong Kong's most 'prominent' food show hosts, Ah So (So-sze Wong 蘇施黃), blatently wrote in her column in popular local magazine Eat & Travel Weekly that people shouldn't eat Japanese seafood at all, because it's just "too dangerous". What utterly irresponsible behaviour.
So I was more than grateful when some knowledgable foodies found out about Sushi Fuku-suke in Causeway Bay, whose owner/chef is from Sendai (and who, as we sadly discovered later, had lost his brother in the disaster), and counted me in for this exquisite and meaningful (on top of the usual curious and gluttonous) night of eating and drinking.
Tuesday, April 19, 2011
The Miele Guide 2011 - Public Voting Opens & Why you should vote
Click me! |
So, a day or two after the whole World's 50 Best thang, you're thinking, "another day, another award". Yes, and no. The difference is, you get to vote for this one. You also get to add to the list of restaurants if the "panel" hasn't included them already. I don't know the stats but I think it's been heavy with votes from un certain démographique*, y'know, plus, I think native votes from Hong Kong have been wildly under-represented. It's time we tipped the scales and ruffled this guide's feathers a little.
There is a selfish ulterior motive though (not so ulterior now that I'm telling you I suppose?). Supposedly they will 'reward' the blog with the most click-throughs some interviews the winning chefs, and there's a gala dinner involved too (where the chefs are supposed to cook for you - but I thought they'd get to take a rest and receive their awards all dolled up and stuff?).
I've done a fair number of chefs' interviews, but they've all been for 'serious' publications and never this blog (where I can - and have - gone crazy and said stuff no editor would ever want to publish). I would love to ask the chefs some really ludicrous questions (ok, the kind PR peeps are probably not going to let me win now... not that I was going to anyway...)
To vote, click the Miele pic in this post, or the banner on the right hand side. Voting closes
Look, I'm not going to win this click-thru thing, but I'd like to think that we can shake things up, and your 10 votes might just do that.
P.S. Suggestions for ludicrous questions very welcome. If I don't get the chance this time, I might wrangle a few out of someone/somewhere later ;)
P.P.S. Do you find it disturbing that I'm doing this? It's not like Miele's paying me or anything (just to be clear...)
* The Miele Guide is published by Ate Media, and one of its founders is Aun Koh, aka the blogger Chubby Hubby, and we all know how much they love Iggy's, and Singapore in general...
Monday, April 18, 2011
Second time (still) lucky - Amber
This is a repost from my old blog, back from Nov 2008. I thought it appropriate to add it today, seeing that Amber has finally made it onto The World's 50 Best list (ranked 37). Oh, it's also Michelin 2-starred - not that rankings and guides mean much. Many people don't feel the same way as I do about this restaurant, but hey, food is personal and I happen have loved it long time.
Amber, the Landmark Mandarin Oriental's signature restaurant, has always suffered from a bad rep. Food and service have been substandard for everyone I've spoken to who's eaten there. I, on the other hand, have been twice in the space of perhaps 1.5 years and have always left wondering why no-one likes it.
Memories of my first time there are now quite faded, but I remember my main course of roast pork was beautifully executed - tender, juicy, in perfectly cooked light pink cubes, served with a syringe of red berry sauce that was more like a freshly pressed puree. A magical combination. From then on I subconsciously labelled Amber as a modern European restaurant with signature berry use (yes, these were the exact words that came to mind that day).
Amber, the Landmark Mandarin Oriental's signature restaurant, has always suffered from a bad rep. Food and service have been substandard for everyone I've spoken to who's eaten there. I, on the other hand, have been twice in the space of perhaps 1.5 years and have always left wondering why no-one likes it.
Memories of my first time there are now quite faded, but I remember my main course of roast pork was beautifully executed - tender, juicy, in perfectly cooked light pink cubes, served with a syringe of red berry sauce that was more like a freshly pressed puree. A magical combination. From then on I subconsciously labelled Amber as a modern European restaurant with signature berry use (yes, these were the exact words that came to mind that day).
Sunday, April 17, 2011
Pleasures of the Caribbean - Mandy's Private Kitchen
Fish broth |
Friday, April 08, 2011
Baking class at Coup Kitchen
Chef's demo chocolate cake |
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