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
Gourmandise: Angelini’s new chef, Gold’s new menu
Two great meals for the week of July 9. The moment I saw the food images that accompanied the press release announcing a new chef at Angelini I knew I wanted to try the dishes. Partly because I have had several great meals at Angelini over the years under previous chefs, but mostly because they were so visually appealing. They tasted as good as they looked. … Continue reading Gourmandise: Angelini’s new chef, Gold’s new menu
I would pay: recent media invites worth the cost
As a journalist I get invited to media dinners and other promotions, some I would, and have, gone back to try again as a paying punter. Here are two worth the cost. Aqua Luna. More one when you have a friend or family visiting Hong Kong is the hop on and hop off tours that Aqua Luna has just launched. Available every Tuesday and Friday from … Continue reading I would pay: recent media invites worth the cost
When I was In the Kitchen
One of the most intimidating and rewarding things I have done to date as a food writer is the column I had on WOMguide’s website called In the Kitchen. As the following intro explains: “The idea behind the column is a tables-turned experience — restaurant reviewer (a term I prefer) or restaurant critic (as some refer to me) becomes the reviewed. I will be entering … Continue reading When I was In the Kitchen
A culinary memory of Shanghai & Auckland
Two articles I wrote for WOMguide about some memorable meals in Shanghai and Auckland, both great food cities. Shanghai Auckland Continue reading A culinary memory of Shanghai & Auckland
Gagnaire, Keller, Bottura: a few favourite chef interviews
During my time as associate editor of WOMguide I interviewed many chefs, the following 10 stood-out for different reasons. Many of the interviews also feature a recipe. Martin Benn. He was the first chef I interviewed for WOM. Although Benn’s food received mixed reviews I was a fan and followed his career after he left Hong Kong. It was no surprise when he went on … Continue reading Gagnaire, Keller, Bottura: a few favourite chef interviews
Taipei – what to do in half a day
Written for Business Traveller Asia Pacific. It offers my take on what to do and see if you are in transit or have a few hours more to spare in Taipei. Click here to read Continue reading Taipei – what to do in half a day
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
Archives: Mysterious hairs to bathroom views
As the blog is new the content is still being developed so until I write a hotel review under Sybarite Unlimited I thought I would share a taste of the past. Two hotel reviews I wrote for Business Traveller Asia Pacific. DoubleTree by Hilton, Kuala Lumpur The Peninsula Chicago And a review of The Peninsula Shanghai’s fine-dining restaurant, just days after opening, for Foodtripper.com Continue reading Archives: Mysterious hairs to bathroom views
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
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