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
Category: Food & Restaurant Reviews
restaurant reviews, food articles, chefs, news
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
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
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
Five restaurants, four meals
A story published in SCMP‘s Food & Wine on dining out in Tai Mei Tuk. I had limited time for research but wanted to write about authentic experiences so I spent the day eating at four restaurants with a friend, having already eaten at one just recently. Tai Mei Tuk Continue reading Five restaurants, four meals
People love a negative review
“People like negative stories. They just do,” said British food critic, Jay Rayner. Rayner has just released a book containing 20 of the most negative reviews that he wrote for the Observer newspaper. I have to agree. It is a guilty pleasure that we all like to indulge in, except for the chef or restaurant that is the subject of the review. During my time … Continue reading People love a negative review
Porcine perfection and slight disappointment
Two restaurant reviews I wrote for Business Traveller Asia Pacific. Porteno in Sydney. Fantastic from start to finish. St George in Hong Kong. Not as good as I had experienced previously. Currently I am hearing great things so maybe time for a return visit. Continue reading Porcine perfection and slight disappointment
Double Boiled Soup: history and belief in a pot
This article on Double Boiled Soup. was written for SCMP’s Food & Wine. Below is a recipe courtesy of Sha Tin 18, which also has the best Peking duck in Hong Kong. Sha Tin 18’s Pork and Apple Soup A summer soup. Serves 1 1 apple, sliced 200g of lean pork 4 Chinese almonds 4 apricot kernels 1/2 a honey date 400g of water Boil a … Continue reading Double Boiled Soup: history and belief in a pot
A sprinkling of Middle Eastern spice
This article appeared in SCMP’s Food & Wine. A brief glimpse into the complex world of quintessential Middle Eastern spices. Middle Eastern spices Continue reading A sprinkling of Middle Eastern spice
Culinary Plagiarism or Homage?
Is recreating the same dish as a famous chef culinary plagiarism or an homage? Or is it a case of a chef too lazy to come up with his own dishes for his restaurant? I recently asked myself these questions when after having a foie gras dish at a new opening in Hong Kong. It was per chance as a follower of Ferran Adria on … Continue reading Culinary Plagiarism or Homage?
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