the opportunity to visit a few times over the past years, and came out every time being wow-ed by the classic Cantonese cooking at this cozy venue. And we were glad that our friends RC and P managed to round us up and played host to a big-table dinner at this place one evening in December for yet another feast - who knows, this could end up be our last meal here.
With the dinner date confirmed one month ago, We did the usual - with RC finalizing the menu with Chef Tak, while everyone brought in bottles (and in this case, someone supplied birds - talk about BYOB and more on that later)
We ended up having 11 courses this time - sumptuous by all means but still we must make the hard decision of leaving some items off the menu, reluctantly. Everything was excellent, as we expected, but I thought a few dishes were even the best we have tried here.
A lovely evening to kickstart the holiday season with this group of foodie friends. Last time here, perhaps, but it could be the best ever.
When? December 5 2016
Menu Highlights? Traditional Five Snake Soup
2002 Bollinger R.D. Extra Brut Champagne
Katsuyama "Den" Junmai Daiginjo, Katsuyama Shuzo, Miyagi Prefecture
2008 Domaine Leflaive Puligny-Montrachet
2007 Peter Michael "Mon Plaisir" Chardonnay, Sonoma County
2000 Etude Pinot Noir Heirloom, Carneros, USA
2002 Domaine Camus Pere et Fils Chambertin Grand Cru
2004 Domaine Armand Rousseau Pere et Fils Chambertin Clos de Beze Grand Cru