The quotes “It would seem disingenuous to the animal not to make the most of the whole beast: there is a set of delights, textural, flavorsome, which lie beyond the fillet,” and “Once you’ve knocked the beast over the head it’s only polite and common sense to eat it all,” come from chef and author Fergus Henderson, and the man behind the resurgence of nose-to-tail dining. … Continue reading Nose to Tail: Wild Grass vs. The Salted Pig
I had two wonderful nights at The Library, a stunning boutique hotel in Koh Samui (Thailand). A detailed review is in the works, but in the meantime here is a brief review recently published in SCMP’s Sunday Post magazine. The Review Continue reading Koh Samui’s The Library: a review
Sybarite Unlimited has gone on her annual holiday, with a complete break from all technology. The next post will be up after my return in the third week of March. Thanks for the support. Continue reading On Holiday
Below is a copy of the cover story I wrote for SCMP’s Food & Wine on complaining in a restaurant. What surprised me most when researching the article, was that on the whole chefs don’t complain. Why does this surprise me? If something is not right about a meal it seems to me that a chef is best qualified to say something, yet there seems … Continue reading Chefs don’t complain, but I do
An article on unusual flavour pairings: whisky and chocolate, wine and umami, and tea as a cocktail base. Originally published in SCMP’s Food & Wine. Would love to hear about any pairings you have tried that work. Unusual Flavour Pairings Article Continue reading Trend Watch: Unusual Flavour Pairings
Tim Philips, the number one barman in the world for 2012 was in Hong Kong recently. I learnt more about how to make 248 cocktails from a handful of ingredients – see below link; originally published in SCMP Food & Wine. I will be checking out his bar in Sydney next month. Tim Philips Continue reading 248 Ways to serve Johnnie Walker
Which serves the better Croque Monsieur (the French version of a ham and cheese toasted sandwich), The Lobby or Main St Deli? Click the below to find out, an article recently published in SCMP‘s Food & Wine. Regarding the verdict, an error was introduced in the sub-editing process… the final few words should read… “better quality ham and more of it”, when I said “of it” … Continue reading Croque Monsieur: The Lobby (The Peninsula) vs. Main St Deli (The Langham)
Hotelier and owner of Levin Wines, David Levin, is a trailblazer. A Scotsman who took Australian winemaking ideas to France, he’s not afraid of controversy. He opened the UK’s first gastropub and London’s first boutique hotel. He was also the first to establish an organic winery in the Loire Valley. Click on the link below for the full interview, which was published in SCMP‘s Food & … Continue reading Winemaker Profile: David Levin
I spoke to leading food professionals in Hong Kong to find out what culinary trends Hong Kong diners can expect in 2013. The article was recently published in SCMP‘s Food & Wine. Lead photo and people pics The predictions Would love to hear your predictions. Continue reading Culinary Trends in 2013
Madame Sixty Ate is one of my favourite restaurants in Hong Kong. Here is a link to an interview with its chef Shaun Anthony, who has introduced a completely new menu. Read more about him and his new menu. Shaun Anthony Continue reading Chef Profile: Shaun Anthony
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