Dim summing it at Lung King Heen, Hong Kong

Siu mai - pork and shrimp dumplings with crab roe

A good friend from Melbourne was in town last week, and if I ever needed an excuse to pig out, this was it. I called about 5 days ahead to book for a weekday lunch but it wasn't good enough for the only three-Michelin-starred Chinese restaurant in the world, so I before I continue, I must disclaim that my booking for this lunch was made through the very kind public relations department, and you may make your own judgement as to how representative this is of an average meal at Lung King Heen (I'd say it pretty much is - oh sorry, what did I say about your own judgement again?!). Needless to say, this is not my usual protocol, and aside from this, we enjoyed and paid for the meal as normal diners would.

It's the Four Seasons, yo

Just came across this press release from the Four Seasons Shanghai, announcing the arrival of their new exec sous chef Eren Guryel. So PR spiels usually take the form of boringly exaggerated paragraphs about nothing ("We are delighted to announce the arrival of our 50th indoor plant to celebrate the hotel's 50th anniversary as a modern facility with flushable toilets"). But this one, well, it wasn't as dull, but was weirdly tryhard. I quote:

"Fresh from Four Seasons Hotel Boston, Massachusetts in the US, Eren just can’t wait to sink his teeth in [emphasis added] and soak up his new life in the Far East."

"So the next time you are round the corner from Four Seasons in Shanghai, be sure to pop in and say ‘hi’ cause [emphasis added] this is one guy in white jacket that bears the hallmarks of a true chef."

Sorry, this is just too bizarre, especially coming from the Four Seasons...

...and shouldn't there be an apostrophe before "cause"?