Chocolate ten ways
Love chocolate? Read the below cover article from SCMP’s Food & Wine on ten top options for an ultimate chocolate fix in Hong Kong. Chocolate Indulgence 1 Chocolate Indulgence 2 Continue reading Chocolate ten ways
Author: sybariteunlimited
It’s not fusion
Increasingly in Hong Kong chefs are using ingredients that are not typically associated with the cuisine they serve. Four chefs discuss why they do this and why for three it is not fusion. The article was the lead story in SCMP’s Good Eating restaurant guide, Autumn 2012. Good Eating Cover (image and standfirst only) The article – Part 1 The article – Part 2 The article … Continue reading It’s not fusion
A chat with Jason Atherton: his career, his restaurants & his Hong Kong opening
Chef, Jason Atherton, branched out on his own two years ago after having worked for Gordon Ramsay for 11 years, many of those as executive chef at Maze in London. The gamble to be his own boss paid off and he now has thriving restaurants in London, Shanghai, Singapore, and from October, Hong Kong. I sat down with the affable and seemingly humble Atherton for … Continue reading A chat with Jason Atherton: his career, his restaurants & his Hong Kong opening
Tapas in Hong Kong
Below are the links to a copy of last week’s cover story for SCMP’s Food & Wine, introducing five recommended tapas restaurants in Hong Kong. My favourite was BCN, although Boqueira is not yet open and should be good with its New York background, and then of course there is the Jason Atherton opening, 22 Ships, to come in October. The second page has a … Continue reading Tapas in Hong Kong
Umberto Bombana: An Interview
Hope you enjoy this bilingual interview with Umberto Bombana, the only Italian chef outside Italy with three Michelin stars, published in September’s Landmark magazine. The Cover Shot The Interview Food Shot The Interview Continues Continue reading Umberto Bombana: An Interview
Gossip: tapas times two and secret chefs
Spanish food, especially tapas, is hot news at the moment. Boqueria from New York is opening at the end of September in LKF serving traditional tapas and larger dishes designed for sharing, such as paella. The team behind the HK outlet includes the former chef of Uno Mas, and chef Chris Mark, formerly with Dining Concepts restaurant group. In October another Spanish restaurant will open … Continue reading Gossip: tapas times two and secret chefs
Doppio Zero — a review
Doppio Zero, a popular Italian trattoria, has been open for just over a year. At a recent dinner I had the opportunity to sample 13 dishes, some signatures and some newish, here a few brief thoughts. A slideshow of dishes appears at the end. What worked Burrata – eggplant jam, watercress, pickled red onion, 15-year aged balsamic. While the burrata was not as creamy as … Continue reading Doppio Zero — a review
Holiday Inn Macao Cotai Central
Checking In – facts and first impressions The 1,224-room hotel (website) opened in April and is the largest Holiday Inn in the world. Mixed first impressions – I thought the exterior looked decidedly odd and then my travelling companion, who had worked on the project which houses the hotel, explained that the Mongol-style exterior of the Holiday Inn, Conrad and Sheraton, is to represent the … Continue reading Holiday Inn Macao Cotai Central
Catering onboard junks goes upmarket
Spending the day on a junk is a popular summer pastime in Hong Kong. The sun, the sailing, the swimming, the drinking, have all taken precedent over food, until now. Read about the new and old onboard dining options in this cover article that appeared in last week in SCMP‘s Food & Wine section. Part 1 Part 2 Continue reading Catering onboard junks goes upmarket
Technology issues abound
This week I have been hampered by one technology issue after the other, which has prevented me from uploading new content that has images or video or links. Just wanted to let you know. Next week things will go back to full speed and will include a review of Macau’s Holiday Inn, a review of Doppio Zero, an article on catering going upmarket onboard junks and more if I … Continue reading Technology issues abound
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