Hong Kong’s hot Spanish restaurants
Spanish cuisine is well on its way to overtaking French and Italian in the popularity stakes in Hong Kong. Here is a link to my latest BBC Travel post highlighting three new Spanish restaurants and a personal favourite, 22 Ships (new dessert pictured below). I also think that Tapeo has good classic tapas and thought that BCN was great, but recently learnt that the chef has left. Continue reading Hong Kong’s hot Spanish restaurants
Worst restaurant awards
I have been toying with the idea of doing a Sybarite Unlimited best and worst awards 2013 for Hong Kong restaurants, and after my recent meal at L’Altro I will definitely be doing a worst list at the end of the year. The restaurant tops the list so far, and I would have plenty of ammo for a scathing review – undercooked risotto, mashed potato with the consistency of runny glue, … Continue reading Worst restaurant awards
Hong Kong’s Le French May
Hong Kong’s Le French May is now in full swing, here is a link to a festival highlights post I wrote for BBC Travel. Continue reading Hong Kong’s Le French May
Culinary Tours and Festivals
Once sporting events dominated corporate entertaining, but times have changed. Not only are companies looking for something different they are aware of the growing influence of all things culinary. The following article (published in Mix magazine) highlights just some of the options, including guided tours and gourmet festivals, both locally and abroad. Culinary Corporate Entertaining Continue reading Culinary Tours and Festivals
Chef Profile: Ian Persi
Aussie chef, and co-owner of Sushi O, Ian Persi, has 20 years experience with Japanese cuisine. In this article, published in South China Morning Post, Persi talks more about his Japanese story, which began when he was in high school. I can highly recommend his food, everything I tried impressed. Below are some dish images and Click Here to read the article. Images courtesy of Castelo Concepts, … Continue reading Chef Profile: Ian Persi
Nose to Tail: Wild Grass vs. The Salted Pig
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
Koh Samui’s The Library: a review
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
On Holiday
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
Chefs don’t complain, but I do
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
Trend Watch: Unusual Flavour Pairings
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
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