It can be difficult to get many of those that live on Hong Kong Island to venture to what they like to call, the dark side. For those not from Hong Kong, the dark side is Tsim Sha Tsui, a five minute harbour crossing by public transport from Central. Last Thursday, I experienced three culinary reasons to make the journey – the only truffle cocktails … Continue reading Three new culinary dark side attractions
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
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