Wednesday, August 24, 2016

Samsen. Adam's New Noodle Place

We were at Chef Adam's last day at Chachawan late last year so I thought it's just appropriate (with a sense of completing a mission) that we came to his new place on their first day of their official opening, some 8 months later since he took off with new plans of flying solo with his own restaurant.

Tuesday, August 23, 2016

Harlan Version 5.0

Since the beginning of summer, it's hard to miss the giant hoarding on Lyndhurst Terrace with the larger-than-life face of Chef Harlan showing prominently outside the street level storefront. With a slew of press material beginning to fly into my email inbox a couple of weeks ago, now we knew he has re-established the latest iteration of his restaurant concepts on this site with a few openings in a rather short span, all in drastically different themes located on different levels of the building.

Sunday, August 21, 2016

Dinner with a crowd

My friends and we were at Rhoda one Wednesday evening as the occasion to catch up and also to try out the dishes at this 2-month-old restaurant located on the main street in Sai Ying Pun and a short walk from the HKU MTR Station. This hip restaurant is the newest project by Yenn Wong, who seems to hold true to her current title of "Best Restauranteur of the Year" with a string of new restaurant openings under her belt in the last 12 months. Behind the kitchen is Chef Nate Green, formerly of 22 Ships and Ham and Sherry.

Thursday, August 18, 2016

Cooking Experiment #3: I am Team Steam

"Are you on Team Steam or Team Boil?" a food magazine raised this question in its recent issue about crabs - referring to the "right" way of cooking them. In my adopted home state of Maryland, famous for its crab dishes using Atlantic blue crabs from the nearby Chesapeake Bay, we are firm believers of Team Steam and the question was not even debatable, period.

Tuesday, August 16, 2016

Cooking Experiment #2: Learn Pho from the Pro

A few months ago my chef friend Peter showed some of us at the kitchen of his restaurant the way to do a proper Vietnamese Pho Bo, using a modified recipe which is easier and more practical for home cooks. I have always wanted to try that at home, but never got a chance until this week when I had more time playing around in the kitchen.