tag:blogger.com,1999:blog-29618246722135607672024-03-09T22:50:44.471+08:00Joie de Vivre - Blog by g4garyScribbles about food, restaurants, travel and lifestyle by social media persona @g4gary based out of Hong Kong, providing an independent voice of the best dining and travel experience around town and Asia.
gary shttp://www.blogger.com/profile/06165516007838770838noreply@blogger.comBlogger1555125tag:blogger.com,1999:blog-2961824672213560767.post-10340355612484856462024-03-08T00:21:00.003+08:002024-03-08T00:21:49.692+08:00Flavor of the Sea<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzIgeMCREQONAH0jx0MWObehID3YE8ITJWUjuKX3VxzSxxHFOUvAW5XXhXaCYGookWiRXzIaLM927-CANKLmTlidOGVNYvsQJuJV15h9W1aJFyCZRInfmBhQ9R2cHEsntRGjxB5wBpvb-qBEHITzs7lVUKDYcMCibzCqCNOLp-CQ9eSuL8BpslhckKsX1p/s2048/IMG_8480.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzIgeMCREQONAH0jx0MWObehID3YE8ITJWUjuKX3VxzSxxHFOUvAW5XXhXaCYGookWiRXzIaLM927-CANKLmTlidOGVNYvsQJuJV15h9W1aJFyCZRInfmBhQ9R2cHEsntRGjxB5wBpvb-qBEHITzs7lVUKDYcMCibzCqCNOLp-CQ9eSuL8BpslhckKsX1p/w640-h458/IMG_8480.jpg" width="640" /></a></div>I am in a serious backlog as far as blogging is concerned, so that means I will keep each post brief until I managed to catch up. We went for an easy sushi meal at Umi in Minami-aoyama on our day of arrival in Tokyo – not the usual choice I know given some argued the place has lost its sparkles given they lost both Michelin stars in the past few years, but who kept track of those anyway. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><span><a name='more'></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMfSIPGjxkg8lGTlIk_Acq0AI1J4odZTYPW0V-IsskDMWAtFdpQVn8q8ImH5A5t5yx3AtggpR0sZMpin__PdtM0denaKanrN9U3Ntt7nU_cwOGpqjBuJ3AWwihXq3mKVa-jZXXqg9Tp6FM-g-yDSlerPOE6ALdW-M1-gzSJH5DzFaXxS68MpWHYZcAejoS/s2048/IMG_8501.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMfSIPGjxkg8lGTlIk_Acq0AI1J4odZTYPW0V-IsskDMWAtFdpQVn8q8ImH5A5t5yx3AtggpR0sZMpin__PdtM0denaKanrN9U3Ntt7nU_cwOGpqjBuJ3AWwihXq3mKVa-jZXXqg9Tp6FM-g-yDSlerPOE6ALdW-M1-gzSJH5DzFaXxS68MpWHYZcAejoS/w640-h458/IMG_8501.jpg" width="640" /></a></div>The location worked perfectly for us, being close by Omotesando and Aoyama where we spent our late afternoon/early evening in, and with our dinner booking at 8pm meant we could spend more time shopping before taking a leisure walk over. The restaurant, with the name literally meant "Flavor of the Sea" and located on street level on one of the main streets on the quieter part of the neighborhood, resembled the typical sushi-ya with a L-shaped wooden counter which could seat 10 with Chef Seiichi Shimamoto working right behind. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieazKtKTYmXxwm2PhuaE8bLHfHwLT9_4Zt2zzSe5N7v-aouD7EESwiU7rGN-BT745gFdMrQVfM74kHi8ziK-JKqF4snz5JToDRj9uWakIKz84a3AK9d6Rsze1-XkyfgX_vFxM2ODsJXBfuqQFbjdpQnhDFHKVIjj6Q9hTfU_55cCPuES99q3q6kVA4VVmi/s2048/IMG_8486.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieazKtKTYmXxwm2PhuaE8bLHfHwLT9_4Zt2zzSe5N7v-aouD7EESwiU7rGN-BT745gFdMrQVfM74kHi8ziK-JKqF4snz5JToDRj9uWakIKz84a3AK9d6Rsze1-XkyfgX_vFxM2ODsJXBfuqQFbjdpQnhDFHKVIjj6Q9hTfU_55cCPuES99q3q6kVA4VVmi/w640-h458/IMG_8486.jpg" width="640" /></a></div>We went straight into our omakase courses right after everyone was seated and settled, starting with a rather unusual series of appetizers. Taro Dengaku served on a skewer was sweet and flavorful and the slices of anago (sea eel) was slightly blanched and served with grated daikon – I like the bouncy texture and the hint of citrus. Caviar was served ceremoniously inside a lacquer box placed in front of each of us, and we need to carefully spoon the “black pearls” of sturgeon roes into the bowl of vinegared rice served on the side. To me it’s less of the caviar and more of the rice, with the warm rice mildly seasoned and cooked “al dente” with the slightly crunchy texture. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUlT9onIi8yLBe6udr_KQLFLG2xfhgtG-pDUpXC6fUne3dPTP3voBuE0u233khZfe94ZBxsUEsIOx-_lCiDrar60_t0gr-RODXS8jGs4KyeTqzwyi8b__gt4Pv1JJ-LQ9-XPTGYhlwfKJJ3aRImET3VrKQvEyQN2t-OwkVJ4rtEa8JGmpK8mo4ruGVymyQ/s2048/IMG_8493.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUlT9onIi8yLBe6udr_KQLFLG2xfhgtG-pDUpXC6fUne3dPTP3voBuE0u233khZfe94ZBxsUEsIOx-_lCiDrar60_t0gr-RODXS8jGs4KyeTqzwyi8b__gt4Pv1JJ-LQ9-XPTGYhlwfKJJ3aRImET3VrKQvEyQN2t-OwkVJ4rtEa8JGmpK8mo4ruGVymyQ/w640-h480/IMG_8493.jpg" width="640" /></a></div>As Chef Shimamoto and his sous continued with their preparation, some more proper otsumami dishes were served. Katsuo (skipjack tuna) from Miyagi Prefecture was slightly smoked, then it’s the seasonal Botan Ebi (from Hokkaido) marinated slightly with soy and served in the rich roes. Love the texture and umami flavor from the roes on top. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO07snm-UD26rxRA17MPskeqr1nQEuxZrwMWH5429rErNYlyZxzkDqLXcLL4exNy93Al-zcA2vynRBxunzXK8qmdT-ZahbE4cjJd2igaTXAxSA1BL4t7hom0LpQIOMBzdgwolzR2r4mFZ_DDcQipRpnL0ksJ0vJhK0df17IoXeg29-boN3MOpZLBnK3lYM/s2048/IMG_8498.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO07snm-UD26rxRA17MPskeqr1nQEuxZrwMWH5429rErNYlyZxzkDqLXcLL4exNy93Al-zcA2vynRBxunzXK8qmdT-ZahbE4cjJd2igaTXAxSA1BL4t7hom0LpQIOMBzdgwolzR2r4mFZ_DDcQipRpnL0ksJ0vJhK0df17IoXeg29-boN3MOpZLBnK3lYM/w640-h458/IMG_8498.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcmbHwbzxD-eoIM6iywFogvogQCWarHJhVratk1WlrOKzxIDCSnonRr5vMoKDCuBrC8flR5C1xuYu3KfSsjuOlYUz-FoBbW-kLmFyIRQUZdZ__c8OSJmXj8_deSjhpR54YUqfM78DJ5SBWZYzRd2aAdVsWyPAmEFiuTNIwU1YjxZZdpfv5rRaZUQ-ouBF/s2048/IMG_8517.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcmbHwbzxD-eoIM6iywFogvogQCWarHJhVratk1WlrOKzxIDCSnonRr5vMoKDCuBrC8flR5C1xuYu3KfSsjuOlYUz-FoBbW-kLmFyIRQUZdZ__c8OSJmXj8_deSjhpR54YUqfM78DJ5SBWZYzRd2aAdVsWyPAmEFiuTNIwU1YjxZZdpfv5rRaZUQ-ouBF/w640-h480/IMG_8517.jpg" width="640" /></a></div>After that it’s our first round of sushi courses, starting with Kohada (gizzard shad), Madai (red seabream), and Nodoguro (blackthroat seaperch). Flavor was definitely on the rich side and I love the fatty Nodoguro slightly charred with a piece of red-hot coal placed on top before turning into Nigiri Sushi. Our in-between course of Sazai (turban shell) was served in its own shell along with ankimo (monkfish liver) on the side, then we quickly moved back to sushi with Sumi-ika (cuttlefish). I wasn’t too used to this seemingly random serving order though the Sumi-ika was well made – nice texture with minimal seasoning. And after that, it’s Aji (horse mackeral) served as nigiri and Ikura served with rice in a small cup. The shari got nice balance of vinegar flavor and on the firmer side. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUV-D_E8d8sJAvysxnuUqCa3VRqdp8ool2DCynTItXgFp-x2jWXqfYSxFnDCvJxmM6mvroTytHPP6i0H20LW_rUExgtS3a3NGcldyobMcgwBYt65RtMdKgJ3R0fYQANPeCC9KfN5rvoMEsUKI4tRpOetYq6EQV_1aFK6wGu65mn6IvbhZRr8DrZgW91l_u/s2048/IMG_8521.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUV-D_E8d8sJAvysxnuUqCa3VRqdp8ool2DCynTItXgFp-x2jWXqfYSxFnDCvJxmM6mvroTytHPP6i0H20LW_rUExgtS3a3NGcldyobMcgwBYt65RtMdKgJ3R0fYQANPeCC9KfN5rvoMEsUKI4tRpOetYq6EQV_1aFK6wGu65mn6IvbhZRr8DrZgW91l_u/w640-h480/IMG_8521.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW0sd_OrWpnecZoJJgyU2u2KjqNA0Iclwa_ecIjgKDqQa-1bNL_nxJIOsDItTJnvEgCUU9VqPHXVV1ki_wEK3kXNMCmQovx7mMHhz56HWcoghjwYIciTddvXLMgAnILmlI7gRq4bPrCyCrabeMDStotQvfZVDLAmqM_bHBMucNU0HgtrpGIK0LelMY2adO/s2048/IMG_8527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW0sd_OrWpnecZoJJgyU2u2KjqNA0Iclwa_ecIjgKDqQa-1bNL_nxJIOsDItTJnvEgCUU9VqPHXVV1ki_wEK3kXNMCmQovx7mMHhz56HWcoghjwYIciTddvXLMgAnILmlI7gRq4bPrCyCrabeMDStotQvfZVDLAmqM_bHBMucNU0HgtrpGIK0LelMY2adO/w640-h480/IMG_8527.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCmHX-U4V-SVtjPGVcnjkGv1PNGEQ-2tFQZ5UV2aTy5rbi-ZfLjRpzlD7jL1jpa_5hif8bjllHR22cumeDdn8-APNKKNN3dGGOjLepn-yvbtTgu3jZccp_cq9_vz9T2giiHzHGOXy3JcY6nbBlLwz15F8pG1AI4bv9DH2ynIzWxFYggOSUSZ6Zby8nPJ-7/s2048/IMG_8539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCmHX-U4V-SVtjPGVcnjkGv1PNGEQ-2tFQZ5UV2aTy5rbi-ZfLjRpzlD7jL1jpa_5hif8bjllHR22cumeDdn8-APNKKNN3dGGOjLepn-yvbtTgu3jZccp_cq9_vz9T2giiHzHGOXy3JcY6nbBlLwz15F8pG1AI4bv9DH2ynIzWxFYggOSUSZ6Zby8nPJ-7/w640-h480/IMG_8539.jpg" width="640" /></a></div>Each of us was served one whole Shishamo (smelt), charcoal grilled with a dab of lime served on the side. It’s similar to Ayu (sweetfish) but it’s normally caught in the wild later in the year with peak season in October to November. The tiny bones could be a distraction but it came in decent size (longer than palm) and I love the flavor. The trio of tuna was excellent, and I like the hearty renkon manju (lotus root dumpling) served in a small porcelain lidded bowl with thickened dashi. Uni (sea urchins) was served generously as gunkan sushi, followed by Kuruma Ebi (giant prawns) and Anago (sea eel). Anago was served in milder and softer style and to end, it’s toro-maki, castella cake and a slice honeydew melon as dessert. <p></p><p>Overall it was an enjoyable experience – there’s a good mix of locals and out-of-towners and it was fun eating and chatting. We got to keep the pair of chopsticks we used as souvenir too – no wonder some called it the most tourist-friendly sushi-ya in town. Went easy on drinks given it’s only our first meal of the trip – just two carafes. </p><p>When? November 24 2023<br />Where? Umi, Minami-aoyama 3-2-8, Tokyo <br />海味 東京都 港区 南青山 3-2-8 三南ビル1F<br />Drinks? <br />Kamo-nishiki Nifudazake Tsukishiro Junmai Daiginjo Naka-kumi - Kamo-nishiki Shuzo, Niigata Prefecture<br />加茂錦 荷札酒 月白 純米大吟醸 仲汲み - 新潟県 加茂錦酒造<br />Isojiman Junmai Ginjo, Isojiman Shuzo, Shizuoka Prefecture<br />磯自慢 純米吟醸 - 静岡県磯自慢酒造<br />Web: (Tabelog) <a href="http://tabelog.com/tokyo/A1306/A130603/13001179/">tabelog.com/tokyo/A1306/A130603/13001179/</a></p><p><br /></p>gary shttp://www.blogger.com/profile/06165516007838770838noreply@blogger.com0tag:blogger.com,1999:blog-2961824672213560767.post-636941178219404722024-02-27T00:08:00.004+08:002024-02-27T00:08:41.546+08:00Somewhere New<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1TXxtvEyjrL5YtfEaRnRWegeerdXGyFeXXsPwT4FzPh5mt7t1LLXyfAXvBkp-T-1o455T0Mcv6LpCkraNRaFMJgn-wbfPq6Iyb98ePHKot1XQbO2l8rkDrgvR_gmiYIAn785RiKWLlQ_ieumhyphenhyphenrykDPu4nKTJWU1PCAf9JRNr_QUTvinwTKuPZwWUThaE/s2048/IMG_8938.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1TXxtvEyjrL5YtfEaRnRWegeerdXGyFeXXsPwT4FzPh5mt7t1LLXyfAXvBkp-T-1o455T0Mcv6LpCkraNRaFMJgn-wbfPq6Iyb98ePHKot1XQbO2l8rkDrgvR_gmiYIAn785RiKWLlQ_ieumhyphenhyphenrykDPu4nKTJWU1PCAf9JRNr_QUTvinwTKuPZwWUThaE/w640-h458/IMG_8938.jpg" width="640" /></a></div>We picked Sushi Muto in Nihonbashi for lunch purely because they are one of the few sushi-ya that opened on Sundays and the location worked well for our tight itinerary (we made a reservation to go visit Shibuya Sky right after and need to be on time). And with the restaurant located in a commercial building right behind the famous Nihonbashi Mitsukoshi Main Store we managed to have a quick shopping session before we went up for our meal.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><span><a name='more'></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifmKmPF4qcXeSxmhDhejaCAz-LY9eCSjRyWJAcITbOYo34EZVbL1ulCDcnhb7EmwlHgd3mLCmHLR8aXKj3E2zDPHpYFYsoGgulzZaqn0GLUJYO0YaCyMipOaDjLPTvuW0y2nVtNG9ZdwWREPd4q5qASOSqbtPizCzhdIXpC2xhgNPFgbhZ4vTeLJMRn3Iu/s2048/IMG_8960.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifmKmPF4qcXeSxmhDhejaCAz-LY9eCSjRyWJAcITbOYo34EZVbL1ulCDcnhb7EmwlHgd3mLCmHLR8aXKj3E2zDPHpYFYsoGgulzZaqn0GLUJYO0YaCyMipOaDjLPTvuW0y2nVtNG9ZdwWREPd4q5qASOSqbtPizCzhdIXpC2xhgNPFgbhZ4vTeLJMRn3Iu/w640-h458/IMG_8960.jpg" width="640" /></a></div>Have to admit I didn’t know much about Chef Keiji Muto, except he worked in the Michelin-starred Sushi Ao in Omotensando for a number of years before going independent at this new place a few months ago. The place was cozy, up on high floor of the building with a contemporary design and a 8-seater counter. We kicked in on high gear right from the start, with the bowl of sliced abalone and sea urchins served with baby potatoes. Interesting combination from a sushi chef but I loved the umami flavor. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiDguyS61S1OKqADm0BXVAdWT56jUpG-ntqk2Pdbez0_aU0EqHh70GaT99QdhrfKMze8mDKgyAh-R1YyDf6APE1GKiTL_9bZICze5lNIRkCCKL09Zl386EBMQYE0hZUfM4R7LbmENOW8e6KzjyWgXY93IqUeikKZ1N75w-j-gb6vTFstnJBJ-yTjWs5J9m/s2048/IMG_8937.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiDguyS61S1OKqADm0BXVAdWT56jUpG-ntqk2Pdbez0_aU0EqHh70GaT99QdhrfKMze8mDKgyAh-R1YyDf6APE1GKiTL_9bZICze5lNIRkCCKL09Zl386EBMQYE0hZUfM4R7LbmENOW8e6KzjyWgXY93IqUeikKZ1N75w-j-gb6vTFstnJBJ-yTjWs5J9m/w640-h480/IMG_8937.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitWu94uUubPFhX7Q4nCvXfuFhrqhpA6zcv9ytWEex7GT3NsQKB9PNoG9gGuce45hN7NNAO8SLR3VnSk2Zbr5MVGZE7lGo1NkwU4I8WI3SCekcsyToG3kLv6uo7NOxCV6mx1xh-4nsPqOJc1ANa-3MYHPMkns-t4QncbHufzB5faULbhQ_3f7iLaIzdY1JF/s2048/IMG_8946.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitWu94uUubPFhX7Q4nCvXfuFhrqhpA6zcv9ytWEex7GT3NsQKB9PNoG9gGuce45hN7NNAO8SLR3VnSk2Zbr5MVGZE7lGo1NkwU4I8WI3SCekcsyToG3kLv6uo7NOxCV6mx1xh-4nsPqOJc1ANa-3MYHPMkns-t4QncbHufzB5faULbhQ_3f7iLaIzdY1JF/w640-h480/IMG_8946.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieshYEEn_5k2YeShnMvGDjrtDDkf04AGfrpDXd6m-v3fEBPY2wDlD-cbxeUt_HqrJJl-Wv3yS-Dq5BMyyieS_pVs_qzHO0dVbj9YczsVuz3Z1iL3famvd0uTbVrCAd482EslOL8HizQdKwslov8CYD_ElUVaupTcjQru0Z0Ds_D7xJMFL2JM7i_gwcu74k/s2048/IMG_8948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieshYEEn_5k2YeShnMvGDjrtDDkf04AGfrpDXd6m-v3fEBPY2wDlD-cbxeUt_HqrJJl-Wv3yS-Dq5BMyyieS_pVs_qzHO0dVbj9YczsVuz3Z1iL3famvd0uTbVrCAd482EslOL8HizQdKwslov8CYD_ElUVaupTcjQru0Z0Ds_D7xJMFL2JM7i_gwcu74k/w640-h458/IMG_8948.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFH_4mq8aP5v3SNJhBMIw_EE6D7MGM8UkYMpdSNSd_-7awteDYwKwIvfrJIIUpRS1xoO0Wf2xbEpo9efI_sR7Ze1rv2oRX4bs0uFXDm_2hGD0Gfq3PS7xxVJPIdfeQrI44KW5w9UpkV5kkpaCN_w-ecYLKd9nDa8coIa-78e-8zYX-0TSUM5HEpHTFFFOG/s2048/IMG_8950.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFH_4mq8aP5v3SNJhBMIw_EE6D7MGM8UkYMpdSNSd_-7awteDYwKwIvfrJIIUpRS1xoO0Wf2xbEpo9efI_sR7Ze1rv2oRX4bs0uFXDm_2hGD0Gfq3PS7xxVJPIdfeQrI44KW5w9UpkV5kkpaCN_w-ecYLKd9nDa8coIa-78e-8zYX-0TSUM5HEpHTFFFOG/w640-h480/IMG_8950.jpg" width="640" /></a></div>Some for the milder pieces were paired with slightly milder shari which worked very well – Hirame (flatfish), sumi-ika (cuttlefish), Kiji-hata (red spotted grouper), Isaki (chicken grunt) and Shimaji. The Kiji-hata and Isaki were my favorite of the series, especially the latter with nice fatty texture. Tuna was the chef’s specialty here with his relationship with the famous tuna buyer at Toyosu Market. It’s served in the classic order – first the akame, followed by two cuts of chu-toro (medium fatty tuna), one from the back side, one from the belly side. All three pieces were great, well-prepared and with the perfect balance of fattiness, texture and flavor. <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO5CBvBVZ4gsEQYplgh04AVd7ZXeyGGkLS2YsupbV-XnpBOCWHrjJHnDp4jJJl1shd3QyUeA6gQSGzBlpikjBw6q4JH1wsg4CZee3cy_Foz4O23TBoBQBIA66A20tPEgEdFtOiowlsc_d0SNugJwt1bIvMh_Dmn2VtPYYftxbMV7Y052qw943omLkB2MIw/s2048/IMG_8952.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO5CBvBVZ4gsEQYplgh04AVd7ZXeyGGkLS2YsupbV-XnpBOCWHrjJHnDp4jJJl1shd3QyUeA6gQSGzBlpikjBw6q4JH1wsg4CZee3cy_Foz4O23TBoBQBIA66A20tPEgEdFtOiowlsc_d0SNugJwt1bIvMh_Dmn2VtPYYftxbMV7Y052qw943omLkB2MIw/w640-h458/IMG_8952.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI0ftYp7JuETVeAZHL8hxi7gsK5GMOuV0-zlbS3SFsxVgxbGOTPj5keMUK8lB3wkAd5qqExvJKzwd01Of6JznLcWm5M195K-Q1pShbaVVzj4XT89u2QqIfCTRFNNIBamJSa72qOduyDalA__H3NjUYHLidFPbTIM_kEURiNhRGz0GsFXRQ6Po-xVUfNAiD/s2048/IMG_8954.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI0ftYp7JuETVeAZHL8hxi7gsK5GMOuV0-zlbS3SFsxVgxbGOTPj5keMUK8lB3wkAd5qqExvJKzwd01Of6JznLcWm5M195K-Q1pShbaVVzj4XT89u2QqIfCTRFNNIBamJSa72qOduyDalA__H3NjUYHLidFPbTIM_kEURiNhRGz0GsFXRQ6Po-xVUfNAiD/w640-h458/IMG_8954.jpg" width="640" /></a></div><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfPE_U-hDd9PNQjD03JeSIMzekE3eCZ2unKc_k-T7jaLTsDEUJXS_oljUFOv6DijCv6Ny59ForZiADckjmHpb8GBGwGrwSKa10cTEF3rYcCHgWSu7Jk55kdgnbgguxeaIoBVItHj_1iDCKpSZUw-L9sR85mXj-2H09enUtQeMw4IW6W80LQA987lI_AbSx/s2048/IMG_8962.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfPE_U-hDd9PNQjD03JeSIMzekE3eCZ2unKc_k-T7jaLTsDEUJXS_oljUFOv6DijCv6Ny59ForZiADckjmHpb8GBGwGrwSKa10cTEF3rYcCHgWSu7Jk55kdgnbgguxeaIoBVItHj_1iDCKpSZUw-L9sR85mXj-2H09enUtQeMw4IW6W80LQA987lI_AbSx/w640-h458/IMG_8962.jpg" width="640" /></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1djbgWyXh3j1VFwMs-BJQg_Ztf0FKst7QNVSwYwj5eKSuoIXlUyw3Ymmb7feomh3_4tSGjXVCuYtjJJ1WSYkzv4EcRsywP4vVG07XQ_z9FunMGgV1gkn_wsViKTRQgB9L6RAq-1ce-oUypMIoUb8D-jTeUPkgRqBKY4oGqCJ9ome2GgS6HqXoAdPQk4lS/s2048/IMG_8964.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1djbgWyXh3j1VFwMs-BJQg_Ztf0FKst7QNVSwYwj5eKSuoIXlUyw3Ymmb7feomh3_4tSGjXVCuYtjJJ1WSYkzv4EcRsywP4vVG07XQ_z9FunMGgV1gkn_wsViKTRQgB9L6RAq-1ce-oUypMIoUb8D-jTeUPkgRqBKY4oGqCJ9ome2GgS6HqXoAdPQk4lS/w640-h458/IMG_8964.jpg" width="640" /></a></div><p>A couple of shellfish were served, first Akagai then Hokkigai with Kohada (gizzard shad) and Shime-Saba served alternatively in between. The hokkigai was served upside down so the more tender part reached the mouth first for better overall texture, and the Shime-saba was beautiful and delicious, to the extent that I totally forgot to take a photo before taking it in. Kuruma-ebi was another well-cooked piece that I enjoyed too and came in nice decent size.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3u93q821z2W7GisXAZpg2Hu87KHzEUxQd4eYWqcD6kf5oKhZ3oMTYddtN_8LgRI6_B3cM8kvZe8iNbE8BTJRWeoxZZ9yEJNcy3yXB9LQFJ9KWkuFXdeBawolBvuxANkIVsyFSAsjkW0Mrlss5oBGb7OMlhcQgf8ck5NDX8Z1_9sGo6p4M7lsV434QZtNV/s2048/IMG_8966.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3u93q821z2W7GisXAZpg2Hu87KHzEUxQd4eYWqcD6kf5oKhZ3oMTYddtN_8LgRI6_B3cM8kvZe8iNbE8BTJRWeoxZZ9yEJNcy3yXB9LQFJ9KWkuFXdeBawolBvuxANkIVsyFSAsjkW0Mrlss5oBGb7OMlhcQgf8ck5NDX8Z1_9sGo6p4M7lsV434QZtNV/w640-h458/IMG_8966.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6CU4fAVWyc3poCnRt_hbByf0plWtn4LjGGywVKbmCVJL-U_GwcbnqfJ4EjMQuqBuGeT8IfGRUWM7koqmUrTI0YSessG9MZpWzMj5vEwciC9oZuivzuaXLkhc7lwuDovP_WDeytKvxaXtBgCS-q3HVhgyzZ-TGYxYNXvb7ERufFkROMPcbQbUdICrILIJW/s2048/IMG_8974.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6CU4fAVWyc3poCnRt_hbByf0plWtn4LjGGywVKbmCVJL-U_GwcbnqfJ4EjMQuqBuGeT8IfGRUWM7koqmUrTI0YSessG9MZpWzMj5vEwciC9oZuivzuaXLkhc7lwuDovP_WDeytKvxaXtBgCS-q3HVhgyzZ-TGYxYNXvb7ERufFkROMPcbQbUdICrILIJW/w640-h458/IMG_8974.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYU77JnijLkKvB_7FfiOBc7SKSEabx-QTj1mAxPpLXMmETr5e4rCWDm1TKWZTvdQN9HG72KBS7l0TO4XcLLMNAmCN2-_AtTyQJcLKVVAxh96X4DB6V8ZKziXWiYvbv8Amo8fFQrU8zdNEY1DKr4NGdGbfKf2TPVGce7iYRj-BBxjnyzC8OIckV5tk2gRve/s2048/IMG_8976.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYU77JnijLkKvB_7FfiOBc7SKSEabx-QTj1mAxPpLXMmETr5e4rCWDm1TKWZTvdQN9HG72KBS7l0TO4XcLLMNAmCN2-_AtTyQJcLKVVAxh96X4DB6V8ZKziXWiYvbv8Amo8fFQrU8zdNEY1DKr4NGdGbfKf2TPVGce7iYRj-BBxjnyzC8OIckV5tk2gRve/w640-h458/IMG_8976.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjajnURQhJLBXh4VoHZ1tagLqLbfdwaTEHFneZy8-Ipp1a2uq9-VeORb7gQI2iIEZjux3rUKi2bkSfskH7SG0JJCefHarorJODUzX-WFydMxr0J9g7zsO6xHatxp_a4X3OCZfiCMWnUynyWU8yDfh9B9ZCUg6QqQnaZ-a33AWjQt8gWXySIBu1zbXmEb-L4/s2048/IMG_8982.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjajnURQhJLBXh4VoHZ1tagLqLbfdwaTEHFneZy8-Ipp1a2uq9-VeORb7gQI2iIEZjux3rUKi2bkSfskH7SG0JJCefHarorJODUzX-WFydMxr0J9g7zsO6xHatxp_a4X3OCZfiCMWnUynyWU8yDfh9B9ZCUg6QqQnaZ-a33AWjQt8gWXySIBu1zbXmEb-L4/w640-h458/IMG_8982.jpg" width="640" /></a></div>Definitely felt like we have more than a fair share of sushi in of lunch courses with a few more coming, including Aji, Shiroebi, Hamaguri, Ikura and Uni (both served gunkan style) The hamaguri was amazing, served with just a simple brush of sauce on top, and the uni came in huge portion too. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAf-eC-L98g12O_fBLu3WWXKWm8JpKbDUxCKZEkZMUKwqdGPvnZAeXqhg5PoeIg5C8LgFMt4ce7QNP9bZH_zpw7jtyqC1nljNqn6i7JhtVZ2UCgEIAlwyxCEqxfpqQfyVQHM41Yt60uAMjigfUd33IupU-ph1CaTWrgEu-giOyi6IHroc-91-YPhPpn1Vo/s2048/IMG_8987.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAf-eC-L98g12O_fBLu3WWXKWm8JpKbDUxCKZEkZMUKwqdGPvnZAeXqhg5PoeIg5C8LgFMt4ce7QNP9bZH_zpw7jtyqC1nljNqn6i7JhtVZ2UCgEIAlwyxCEqxfpqQfyVQHM41Yt60uAMjigfUd33IupU-ph1CaTWrgEu-giOyi6IHroc-91-YPhPpn1Vo/w640-h458/IMG_8987.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGMA5Y03f6dSSqMW8ao9RLRDcVqLd-4i228ArLbkLn5tp4LWzUOtUK1ivytjLGfu-fI_iwjsT_J4Ntpr4UQ0S80juCbVvO1opwiOhcynWj4cWgOUsu3cBCL8i4xyYg53cvlKs4-H7nZ6zBNRQ5jwHOqdDVZ92_6Wew0Gn3zXlh5v2o81-sLVV9zuy5I50f/s2048/IMG_8989.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGMA5Y03f6dSSqMW8ao9RLRDcVqLd-4i228ArLbkLn5tp4LWzUOtUK1ivytjLGfu-fI_iwjsT_J4Ntpr4UQ0S80juCbVvO1opwiOhcynWj4cWgOUsu3cBCL8i4xyYg53cvlKs4-H7nZ6zBNRQ5jwHOqdDVZ92_6Wew0Gn3zXlh5v2o81-sLVV9zuy5I50f/w640-h458/IMG_8989.jpg" width="640" /></a></div><br />Then there’s a maki (with more tuna of course), soup, anago (love the soft texture!), and a tamago-yaki with more a yokan pudding texture served with grated sesame on top. Slightly different than the conventional castella cake style dessert with a softer, chewier texture but nonetheless tasty. <p></p><div>When? November 26 2023<br />Where? Sushi Muto, Ordin Nihonbashi Building 9F, 2-10-11 Nihonbashi, Chuo-ku, Tokyo<br />Menu Highlights? Isaki, Chutoro, Hokkigai, Kuruma-ebi, Habaguri</div><div>Web: (Omakase) <a href="http://omakase.in/en/r/ga352261">omakase.in/en/r/ga352261</a></div><div><br /></div><div><br /></div>gary shttp://www.blogger.com/profile/06165516007838770838noreply@blogger.com0tag:blogger.com,1999:blog-2961824672213560767.post-71836868019837826622024-02-15T23:01:00.003+08:002024-02-15T23:02:20.068+08:00The Mascot Dinner<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtIRI8dLfPzfRy5Q1UGv0Apftc5Z5EJ7jeTC7P9omMATtSFDqpbPJPMk0-nzH9STUjxGcNhlZurBr1syQLQWnFLXcLKRDrga17Mc4gSiQQg75NunzkdqmafXQC3WUSWHwDkrAiuoM4sHP7BDP06cS9AUPHhvhOTlxoS5Vr1-r1Vehn0nJkGLrvVSPUzfdj/s2048/IMG_7132.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtIRI8dLfPzfRy5Q1UGv0Apftc5Z5EJ7jeTC7P9omMATtSFDqpbPJPMk0-nzH9STUjxGcNhlZurBr1syQLQWnFLXcLKRDrga17Mc4gSiQQg75NunzkdqmafXQC3WUSWHwDkrAiuoM4sHP7BDP06cS9AUPHhvhOTlxoS5Vr1-r1Vehn0nJkGLrvVSPUzfdj/w640-h458/IMG_7132.jpg" width="640" /></a></div>It took some major convincing for me to skip out of a lavish party next door for a cozy dinner at an exclusive venue, but at the end I think it’s well worth it. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><span><a name='more'></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL6e19k5DcpZ5bn9zQlhuv7Tgdy94ne3oXS39ACJyFCEW5PtHhmn7ZXKmsSafWGhqgwZhi3EaSCZjS_OpUYZwfBuu_qqYlmKrSgRw63u6c-MZSIz0gJzicnkPVRZnOIGyAorCaXGoPoiI0uz3nI0Wl3BLogY2-67kiZPH1Qt7pwgJYRysxtJzHQWY3Eu-M/s2048/IMG_7127.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL6e19k5DcpZ5bn9zQlhuv7Tgdy94ne3oXS39ACJyFCEW5PtHhmn7ZXKmsSafWGhqgwZhi3EaSCZjS_OpUYZwfBuu_qqYlmKrSgRw63u6c-MZSIz0gJzicnkPVRZnOIGyAorCaXGoPoiI0uz3nI0Wl3BLogY2-67kiZPH1Qt7pwgJYRysxtJzHQWY3Eu-M/w640-h458/IMG_7127.jpg" width="640" /></a></div>And it’s not so much the food that wowed but the wines presented by one of the most legendary wineries in Napa. True it was my first white truffle dish this season with the classic risotto cooked with the creamy mushroom sauce, Parmigiano Reggiano “fondue” and plenty of fresh Alba white truffles shaved on top – and the dish was excellent by the way, but the star of the evening was the vertical flight of The Mascot from Harlan Estate. Okay, it wasn’t their namesake line of top cult wines, or the Bond, or the Promontory, or even The Maiden, their “second” label, but still The Mascot, brainchild of Will Harlan, the second generation of Harlan winemaker family, was a serious production with only small quantities available for each vintage. <p></p><p>Four of them we managed to try in a series, in chronological order. We began with the 2013 with ripe, expressive black fruits on the palate, some cedar and tobacco, made using only Cab from some of the “younger” vines of Harlan Estate, BOND and Promontory. With such maturity I would love to have my hands on some if still available on the market. (I asked and the answer was no) The second bottle of 2016 vintage was my favorite of the evening, not a surprise from an excellent year for Napa wines – younger but well ready to drink, bold, full-bodied, showed a little more red fruit, cedar, hint of pencil shavings and coffee and long lasting. It was perfect with some extra time given to breath. We finished with 2 more recent vintages including the just released 2019 and the 2018. Hard to tell which one I like most, but on this occasion I probably like the 2018 slightly more with 2019 probably needs a few more year to open up. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglccm5TuBVU8C_YeTJ9pedZDJrKUdAzcQ_xnwlSJ4fXFAj-nERknW5H8jR3XZ5uebLryY1HUC77uCIBf6WDTdv1AeumLTzvFIjA35Xkko5xLXRYXlXmhTb4DWwcLGvHg-y5cbhZdG2oWrbMdry4g1pMNkL1tlS_CL41Za_xXJiP0tUFZTPr7uxP7J17HLR/s2048/IMG_7124.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglccm5TuBVU8C_YeTJ9pedZDJrKUdAzcQ_xnwlSJ4fXFAj-nERknW5H8jR3XZ5uebLryY1HUC77uCIBf6WDTdv1AeumLTzvFIjA35Xkko5xLXRYXlXmhTb4DWwcLGvHg-y5cbhZdG2oWrbMdry4g1pMNkL1tlS_CL41Za_xXJiP0tUFZTPr7uxP7J17HLR/w640-h458/IMG_7124.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIlQto6MPcV5H8HcixNE5c1L6XOLqjleH7hnKd0AyPABQb1zsbj8f9xJSBcPTbTAHj3i3gJvvHCepJdscwAOSOShf_RigpSvBVrYMQO6p1fW4t9e334F1HIsC9eh7oV7b_JL_auraVGh9BsKmYiFfB6b88hd0sMF_-f-FtWGW6WMbacNcJabVTK-WlRaxb/s2048/IMG_7129.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIlQto6MPcV5H8HcixNE5c1L6XOLqjleH7hnKd0AyPABQb1zsbj8f9xJSBcPTbTAHj3i3gJvvHCepJdscwAOSOShf_RigpSvBVrYMQO6p1fW4t9e334F1HIsC9eh7oV7b_JL_auraVGh9BsKmYiFfB6b88hd0sMF_-f-FtWGW6WMbacNcJabVTK-WlRaxb/w640-h458/IMG_7129.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5KfZhvHz-ViBLxdZlyDI4kaa-vNqWXt6wEhPFAgbRUN7DsOldsHaGhQlIL9AJgwnn6S7oltfjdZJnx8WCrXpVxTfLuEISuN3OE3dmtaRolMpF6-G1lj5eG5sa8tir7C3J1OxXcEq0IOmziWDZrdP7VulMMtxBYv3NHD5bsrrgQg8_209ZF-SHNFqs40OX/s2048/IMG_7131.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5KfZhvHz-ViBLxdZlyDI4kaa-vNqWXt6wEhPFAgbRUN7DsOldsHaGhQlIL9AJgwnn6S7oltfjdZJnx8WCrXpVxTfLuEISuN3OE3dmtaRolMpF6-G1lj5eG5sa8tir7C3J1OxXcEq0IOmziWDZrdP7VulMMtxBYv3NHD5bsrrgQg8_209ZF-SHNFqs40OX/w640-h458/IMG_7131.jpg" width="640" /></a></div>Back to the rest of the dinner and the food. Love the venue with the dinner hosted at their Library over a tastefully decorated long table. Other than the risotto served as the second course, we started with the rich Foie Gras Terrine with figs and brioche and the Glazed Wagyu Beef Short Ribs with Jerusalem Artichoke Gratin and Creamy Potatoes on the side. Both were great in clubhouse standard and matched perfectly well with the big, full-bodied Napa Valley red. Cheese Platter was pretty standard with the usual condiments but I love those little petit fours pastry presented in a wooden box disguised as a book at the end. <p></p><p>And I managed to slip right in to the party after dinner to finish the night with some nice nightcap of caviar, champagne and whisky. How convenient. </p><p>When? October 27 2023<br />Menu Highlights? Acquerello Mushroom Risotto with Alba White Truffles<br />Drinks?<br />The Mascot 2013<br />The Mascot 2016<br />The Mascot 2018<br />The Mascot 2019<br />Web: <br />(The Mascot) <a href="http://mascotwine.com">mascotwine.com </a><br />(Omtis Fine Wines) <a href="http://www.omtisfinewines.com">www.omtisfinewines.com</a> </p><div><br /></div>gary shttp://www.blogger.com/profile/06165516007838770838noreply@blogger.com0tag:blogger.com,1999:blog-2961824672213560767.post-14239859795380668002024-02-14T00:20:00.006+08:002024-02-14T00:20:53.996+08:00Feuille x Lasai<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlFdG4c2Idil3IwqYHpwD_9xtsfVyDRI0UqLBgGmvX2kFAhnQzpwz5-pi5964Ep9cdz1805YRH5NnvG8Ev2z4ihQV52aiR88ou_bzmzCmj_0EV7HeqsxyHZeuQpkMkNlkqcSpRCG7jh3Him95umTK784YEy4l6bE-DztIesrFOTT7VdrPdXIsSG7JOhi3c/s2048/DSC_5226.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlFdG4c2Idil3IwqYHpwD_9xtsfVyDRI0UqLBgGmvX2kFAhnQzpwz5-pi5964Ep9cdz1805YRH5NnvG8Ev2z4ihQV52aiR88ou_bzmzCmj_0EV7HeqsxyHZeuQpkMkNlkqcSpRCG7jh3Him95umTK784YEy4l6bE-DztIesrFOTT7VdrPdXIsSG7JOhi3c/w640-h428/DSC_5226.jpg" width="640" /></a></div>I am not surprised when the name Feuille often came up whenever the question about the best recent restaurant opening in town popped up. They seem to go under the radar when they opened in Spring 2023, but since then they did attract quite a following for its straight-forward, vegetable-focused French cuisine in a casual setting. <p></p><p><span></span></p><a name='more'></a>I was there when their founder chef David Toutain was in residence (flying in from Paris) to present the four-hands menu with Chef Rafa Costa e Silva Restaurante Lasai from Rio, for a unique Rio-Hong Kong-Paris collaboration and the first in this young restaurant. With both chefs champions in their respective regions for the “farm-to-table” concept, the special menu featured some interesting combination of seasonal produce with local ingredients with some dishes created only for this 2-day event. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_DI7Nh8Gd4gSiq788TKSq2678_aHKZFVcjGZx3AKHWto4RYivxoThpOoYGTlctRUpOw3g_rIVcFX-F0dfGQK8nUFw5NNeL8x-N8rHcwEWIe3qg30DpkEBIVWcu7TtYSw8vnu28IPZ-C3ucP8zNMCR-5hSCP8PXYm4-KOYCBnmrobZTgDuyltooSCZaKK/s2048/DSC_5237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_DI7Nh8Gd4gSiq788TKSq2678_aHKZFVcjGZx3AKHWto4RYivxoThpOoYGTlctRUpOw3g_rIVcFX-F0dfGQK8nUFw5NNeL8x-N8rHcwEWIe3qg30DpkEBIVWcu7TtYSw8vnu28IPZ-C3ucP8zNMCR-5hSCP8PXYm4-KOYCBnmrobZTgDuyltooSCZaKK/w640-h428/DSC_5237.jpg" width="640" /></a></div>This evening we began with something familiar, the signature welcome drink from Feuille with Kombucha served with chia seeds in a small porcelain cup – the refreshing citrusy flavor was salivating. A few bite-sized appetizer courses followed with the theme “Grains and Seeds”, and I thought the combination of yuca and sea urchin was the most interesting one with the uniquely Brazilian yuca deep fried and served underneath tongues of Japanese sea urchins and toasted sunflower seeds for the contrast of land and sea flavors. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCkSiiPr9KfJ0Xif1nMHT2jsngxnHYrLDXXC80DTkbUcMgnkHxI4mFB9LiXN21lWaUDGIS-S9RS9GlUmcPLYZvnajyJL7imqs_AAzP2_qE3R5ae9LZcTduI6urgeuxRLbjzi_C3vlFsgy_79oJkrCzaGp8pQEnoq74d7hWBNSnXOwKI1irvYDdFRQ7Lmy_/s2048/DSC_5240.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCkSiiPr9KfJ0Xif1nMHT2jsngxnHYrLDXXC80DTkbUcMgnkHxI4mFB9LiXN21lWaUDGIS-S9RS9GlUmcPLYZvnajyJL7imqs_AAzP2_qE3R5ae9LZcTduI6urgeuxRLbjzi_C3vlFsgy_79oJkrCzaGp8pQEnoq74d7hWBNSnXOwKI1irvYDdFRQ7Lmy_/w640-h428/DSC_5240.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbLo3kOvEk8N17-t3koG9nyf_rxM8Yz0Uztc-A-tIkG7bJL12TTw7KFgf_JSolMgEr9eRXrDYkIdXUJe9hflLlK6v-ihhmwcQ43A55PYGQwrKyrb34kU0PHpObZKvEovWSMPCKHLUzprZ7fEZSCUZ6p2h6PCCDBAYS1UaU6VTEQwFNwM23JJAgC4VQfnf/s2048/DSC_5243.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbLo3kOvEk8N17-t3koG9nyf_rxM8Yz0Uztc-A-tIkG7bJL12TTw7KFgf_JSolMgEr9eRXrDYkIdXUJe9hflLlK6v-ihhmwcQ43A55PYGQwrKyrb34kU0PHpObZKvEovWSMPCKHLUzprZ7fEZSCUZ6p2h6PCCDBAYS1UaU6VTEQwFNwM23JJAgC4VQfnf/w640-h428/DSC_5243.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">One might argue Abalone is more of an Asian ingredient but here it’s done in a rather exotic style, with thin slices of gently poached abalones served with douglas fir-infused dashi custard and parsley sabayon on the side. I love the flavor profile on this one with so many things going on in one bite. The “Feuille Bread” was lovely, served hot with Coriander “Pil pil” dipping sauce on the side. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8SHliWhNIxMNSUBemCvokCSxEudcJUrA5FbbZuhB5DmDTgXgI70SDyCaiTW_rsGDqcBtPtq-n5P3nvjvwn0i70SkkOxd3dBUrmhdQUHVyUtuglscuHfGfAw_Re78PiKDGOapTDZzmT4BVPaUjo-uM0qP4lpDgWNlKHzI_P1reD8ThgY0FLfqiwzIYXrb8/s2048/DSC_5249.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8SHliWhNIxMNSUBemCvokCSxEudcJUrA5FbbZuhB5DmDTgXgI70SDyCaiTW_rsGDqcBtPtq-n5P3nvjvwn0i70SkkOxd3dBUrmhdQUHVyUtuglscuHfGfAw_Re78PiKDGOapTDZzmT4BVPaUjo-uM0qP4lpDgWNlKHzI_P1reD8ThgY0FLfqiwzIYXrb8/w640-h428/DSC_5249.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYgEcfHep50nEqcIq0VD6e0b_mpMFqKXaFlupxG9BRLE3vW4ita6xYr-75_80-1kzfrNybcjPrLPNXJduzXA4ut5NqcVCGJuM6wJDosyLWdS2b9GXVZKStCMF0xTO8vbqJl34NHZGZF-xeVHC0LCaztCGOPUMFlPiMyW_ApJv9Kg9emhRjzHFbuq0b2MWj/s2048/DSC_5253.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYgEcfHep50nEqcIq0VD6e0b_mpMFqKXaFlupxG9BRLE3vW4ita6xYr-75_80-1kzfrNybcjPrLPNXJduzXA4ut5NqcVCGJuM6wJDosyLWdS2b9GXVZKStCMF0xTO8vbqJl34NHZGZF-xeVHC0LCaztCGOPUMFlPiMyW_ApJv9Kg9emhRjzHFbuq0b2MWj/w640-h428/DSC_5253.jpg" width="640" /></a></div>The Ma Yau dish was another of my favorites of the evening, with fillet of Ma Yau fish (threadfin) served with clam espuma (with both the fish and clams coming from local market), bok choy and chive sauce on the side. Local Three Yellow Chicken was used for our meat main course, with the chicken slow poached in milk and served with a creamy sauce infused with sake and smooth parsnip puree. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpIGRzcCNPd7TRo3hTQVaghVVejezwvT8TpKz0zz1UksU79T6coyuZbVuXKgP5yMYjY0y5pENKeG_k-IkfOoG5x6OUMknTnL_JlyiOs3vGxHjgXpNt9EAZqJOPOe93yGmFV11M2BsFoscvIJmpqPZ9B0eMh-wArxk-Ec5v5B_9XyVBtqEsXFhpP-iRa73G/s2048/DSC_5260.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpIGRzcCNPd7TRo3hTQVaghVVejezwvT8TpKz0zz1UksU79T6coyuZbVuXKgP5yMYjY0y5pENKeG_k-IkfOoG5x6OUMknTnL_JlyiOs3vGxHjgXpNt9EAZqJOPOe93yGmFV11M2BsFoscvIJmpqPZ9B0eMh-wArxk-Ec5v5B_9XyVBtqEsXFhpP-iRa73G/w640-h428/DSC_5260.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc6QExv_xlIwzrQTeV5JSIb0HReaC-WteIBa-H4-ckoxhE4tAqnF6so1Ns_njXw_Skkn61l7x-JnU09XEjbrr6LtGv9QgnzPrDLPzNUymc2dgsFqQlFsg_7w2CUqXNt5NlywJ4THs4oX5l3D-zVkKYOCD3_LAsnCcPbTN1aNljLkLaUl7AIbY3tnISPylo/s2048/DSC_5262.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc6QExv_xlIwzrQTeV5JSIb0HReaC-WteIBa-H4-ckoxhE4tAqnF6so1Ns_njXw_Skkn61l7x-JnU09XEjbrr6LtGv9QgnzPrDLPzNUymc2dgsFqQlFsg_7w2CUqXNt5NlywJ4THs4oX5l3D-zVkKYOCD3_LAsnCcPbTN1aNljLkLaUl7AIbY3tnISPylo/w640-h428/DSC_5262.jpg" width="640" /></a></div>Moving towards the last part of the menu was “Flowers and Fruits” and “Origins” with lighter and sweeter flavor. I especially liked the combo of sorrel panna cotta, passionfruit sorbet and candied mandarin for the refreshing tastes. Over the course of evening we were treated a nice flight of wines too that went along well with the dishes, featuring boutique winemakers and some of the finest in their respective regions. <p></p><p>(Dinner was by invitation)</p><p>When? October 31 2023<br />Where? Feuille, 5/F, The Wellington, 198 Wellington St, Central<br />Menu Highlights? Parsley - Abalone - Douglas Fir<br />Drinks? <br />2015 Champagne La Rogerie “Heroine” Blanc de Blancs<br />2019 Clos des Centenaires Roussane<br />2012 Domaine Gourt de Mautens IGP Vaucluse<br />Web:<br />(Feuille) <a href="http://www.feuille.hk">www.feuille.hk</a><br />(Restaurants Lasai) <a href="http://lasai.com.br/english">lasai.com.br/english</a></p><p><br /></p>gary shttp://www.blogger.com/profile/06165516007838770838noreply@blogger.com0tag:blogger.com,1999:blog-2961824672213560767.post-62627766552972210202024-02-08T20:12:00.002+08:002024-02-13T23:23:59.292+08:00One Last Meal in Shenzhen<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjisnFQu7o-bg6yzD4JGyggomPB4e5pr0-5GOgDJiYqu8rzQkBW_fnSCtK2j8KVgo2NmlIxBarx8ppnEkSWEQG13OddujwPpxqCznY7Cbmm9EN9lCUU3wqSpv6IydedyXqBJ47NTO_Kb-E6m7oN6DbYst76Jh8XCk1nsQvMlIH2HznrTx7xwEw5IbO3i_wN/s2048/DSC_6668.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjisnFQu7o-bg6yzD4JGyggomPB4e5pr0-5GOgDJiYqu8rzQkBW_fnSCtK2j8KVgo2NmlIxBarx8ppnEkSWEQG13OddujwPpxqCznY7Cbmm9EN9lCUU3wqSpv6IydedyXqBJ47NTO_Kb-E6m7oN6DbYst76Jh8XCk1nsQvMlIH2HznrTx7xwEw5IbO3i_wN/w640-h458/DSC_6668.jpg" width="640" /></a></div>We started our dinner at Gem Garden slightly earlier than usual so we could catch our ride back to Hong Kong at reasonable hours. Spending a weekend in Shenzhen without a taste of Chinese food seems strange but we had a good time trying different things, but then we were glad we finished with something more traditional in our last meal. <p></p><p><span></span></p><a name='more'></a>Gem Garden sat inside One Avenue in Futian District, arguably one of the newest, most high-end shopping mall in town with just about everything and anything. The maze-like decor was impressive, filled with modern artwork as we were led to the private dining room at the back. The restaurant is under the same ownership as Shokutei which we visited the day before and specialized in Chaoshan Cuisine from the hometown of owner's family in the eastern part of Guangdong Province. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN_oJY671ljDbNkbXlAn6KrWfq_y2U054pMHnQg-m31XiaiIRGElhXLB3YoQG-8VUxtwDBNgdcwxnXScllImbu6thFrEc-TkQHyVYFcU1oHEPRnpBoMACK3IjC9NeOR9eW4q44f75dt0QZvnvBpTEOd2Y3qSPodVc779j45LiRzeRgRcMcenBZa9rjnv4B/s2048/DSC_6656.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN_oJY671ljDbNkbXlAn6KrWfq_y2U054pMHnQg-m31XiaiIRGElhXLB3YoQG-8VUxtwDBNgdcwxnXScllImbu6thFrEc-TkQHyVYFcU1oHEPRnpBoMACK3IjC9NeOR9eW4q44f75dt0QZvnvBpTEOd2Y3qSPodVc779j45LiRzeRgRcMcenBZa9rjnv4B/w640-h458/DSC_6656.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIPPTY5jBVBoGnZc1bbuP5YhX8-ZeI7sKqOn9WkbuBMT5NmFM9dh_VIOqPnz4Rq5viPbPMAHt7mEOeWbQgR2dOVKwICRDv6XFIU9HK6k4BcdomSy4cSu05ejShwhGRdV48M3-ohSEH1G8Pe-obXRNYIrTAVUDPQ8es2ou5qm4EJW6PkYybEBS0elem_7XD/s2048/DSC_6662.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIPPTY5jBVBoGnZc1bbuP5YhX8-ZeI7sKqOn9WkbuBMT5NmFM9dh_VIOqPnz4Rq5viPbPMAHt7mEOeWbQgR2dOVKwICRDv6XFIU9HK6k4BcdomSy4cSu05ejShwhGRdV48M3-ohSEH1G8Pe-obXRNYIrTAVUDPQ8es2ou5qm4EJW6PkYybEBS0elem_7XD/w640-h458/DSC_6662.jpg" width="640" /></a></div>Chaoshan Cuisine was known for its seafood and vegetable dishes (plus goose, as some might rightfully point out) and our menu represents the more refined version of them. We began with a pair marinated goose dishes - the goose web was deboned with nice crunchy texture, and the goose livers were served in thick slices and I love the firm texture. Both have been marinated in the traditional "Lo Sui" sauce with rich and subtly herbaceous flavor. The whole "Sunflower Chicken", was simply brined and poached and that's all needed to bring out the best taste from the bird said to be fed with sunflower seeds. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgj3lAcwimIUd3A51LNeueeZyul5YcY85XcoluLfP8qDymnyxOk3mfAIiW9-KywzgA5U-PQtDyqzS_tooUkpIAFL1M3DqJasTYsseMAXc9tz_ZRm6gCQKRVcFP4kOwKGLSWRy5E3C9mTq77EZN-bFZLmP_FK9XdhzC8YUYhWyYupkQB-D-6kdW7RgzYcIH/s2048/DSC_6676.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgj3lAcwimIUd3A51LNeueeZyul5YcY85XcoluLfP8qDymnyxOk3mfAIiW9-KywzgA5U-PQtDyqzS_tooUkpIAFL1M3DqJasTYsseMAXc9tz_ZRm6gCQKRVcFP4kOwKGLSWRy5E3C9mTq77EZN-bFZLmP_FK9XdhzC8YUYhWyYupkQB-D-6kdW7RgzYcIH/w640-h458/DSC_6676.jpg" width="640" /></a></div>Traditionally, "Fish Rice", or cold fish, was served whole with the fish poached then left chilled. But this time, chef served the threadfin in bite-sized portion with a dab of yellow soybean paste on top for the fancier presentation and easier way to eat. Cold Crab is another local specialty and here, it's prepared with the seasonal roe-rich hairy crab, cured in mild soy sauce and rice wine and served raw. It had an amazing umami flavor in each bite. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX3Fwtrwv1LoyxM3pkq37TtvV4PIdCO6kGTg-AS5YM-njGbNNoeEhjHmG-qHL-29gE0VOmPSz5a-AagIAhhBd1bKytHntmlGhLtyYv6sz1acRJiGrGW9guCL-d25od7HfBspRryafQZ_ZtwKoO30DSZHwnqPJFl5Ci_qx4s4tJNtMSEsY88B4f7ya_VPVj/s2048/DSC_6690.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX3Fwtrwv1LoyxM3pkq37TtvV4PIdCO6kGTg-AS5YM-njGbNNoeEhjHmG-qHL-29gE0VOmPSz5a-AagIAhhBd1bKytHntmlGhLtyYv6sz1acRJiGrGW9guCL-d25od7HfBspRryafQZ_ZtwKoO30DSZHwnqPJFl5Ci_qx4s4tJNtMSEsY88B4f7ya_VPVj/w640-h458/DSC_6690.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji6y7TYWSuZkxG8tVk5fRuDyDLdLjuGFYWkJTv4Fbl2dKck3VWUAYELOHFwiPrq8jmg56cAuK2SDy7gk1kxUlNtoBSSD6ZuTZ67BNwbSTaJZc4ZPh87q7P0G28CJaYyoMpTQPuN_KFqlV-qXmtwiKkcxUfXv-m2iglPisRCvi_7TbEHUWJ3iNeDm3kLABW/s2048/DSC_6704.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji6y7TYWSuZkxG8tVk5fRuDyDLdLjuGFYWkJTv4Fbl2dKck3VWUAYELOHFwiPrq8jmg56cAuK2SDy7gk1kxUlNtoBSSD6ZuTZ67BNwbSTaJZc4ZPh87q7P0G28CJaYyoMpTQPuN_KFqlV-qXmtwiKkcxUfXv-m2iglPisRCvi_7TbEHUWJ3iNeDm3kLABW/w640-h458/DSC_6704.jpg" width="640" /></a></div>Double-boiled Duck Soup was warm and hearty, and I like the hint of dried mandarin peel added in. The stir-fried shreds of fin and picked crab meat showed great skills by the chef with nice "wok hei", done dry and fluffy. The giant conch shell was served in elaborate manner, with the whole piece presented at the table over charcoal fire and flambeed with Mao Tai liquor for the show and for the aroma and flavor. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWJu-XIQUAzpT_wJtEy0coYQ52_-mHikxZ00sNiiQ4a3NGKA-VdSZ6H2qbErNklqA4t3tDKOMmBTZcOaSd9fcLqNfiT6gW-WpC1u4T3_VOYQWRzQ3JCcAQ4zJUJ832aCKx6Ya_NxOSWNYmKq_t9c-e_ysHC4ZHHdZ11ZhLoxpKpIhJXasJH80xwcmbNQtB/s2048/DSC_6720.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWJu-XIQUAzpT_wJtEy0coYQ52_-mHikxZ00sNiiQ4a3NGKA-VdSZ6H2qbErNklqA4t3tDKOMmBTZcOaSd9fcLqNfiT6gW-WpC1u4T3_VOYQWRzQ3JCcAQ4zJUJ832aCKx6Ya_NxOSWNYmKq_t9c-e_ysHC4ZHHdZ11ZhLoxpKpIhJXasJH80xwcmbNQtB/w640-h458/DSC_6720.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8KHSNjwynjzwfuSrImLL8TIQZ5lEzBGQhjYonEUKs_ubFGXn47LKkJVudh-uxi8vWD-k5fU4IpePpioF4XUTjVkbaMthoRGTdUdxqq9BN-6_tdYzYBImyKWcoQelx82QmXdTk4lGc3M6ujkJIejf1lccQUzvneppD2Y-KE3YpHSWLIoEhL6wB35xqpiwy/s2048/DSC_6713.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8KHSNjwynjzwfuSrImLL8TIQZ5lEzBGQhjYonEUKs_ubFGXn47LKkJVudh-uxi8vWD-k5fU4IpePpioF4XUTjVkbaMthoRGTdUdxqq9BN-6_tdYzYBImyKWcoQelx82QmXdTk4lGc3M6ujkJIejf1lccQUzvneppD2Y-KE3YpHSWLIoEhL6wB35xqpiwy/w640-h428/DSC_6713.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrRbVHBtS-bszaCfih6sD4R3u4TGIRWd8HDAt966Y4L69PCQt09sIbBszugdXqpUeLAlN3t7PLAgkzUbgDJtQ2eAeETyZOrfI7w1BEjSzcu0cbQALhW1Gy6hBln2bJPVNkOA3XMtqjmvm0Tah6IrIfhc79qHkY2QmQ5RRg-KDub4q0cCq7Z4qoUqL2S-vX/s2048/DSC_6731.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrRbVHBtS-bszaCfih6sD4R3u4TGIRWd8HDAt966Y4L69PCQt09sIbBszugdXqpUeLAlN3t7PLAgkzUbgDJtQ2eAeETyZOrfI7w1BEjSzcu0cbQALhW1Gy6hBln2bJPVNkOA3XMtqjmvm0Tah6IrIfhc79qHkY2QmQ5RRg-KDub4q0cCq7Z4qoUqL2S-vX/w640-h458/DSC_6731.jpg" width="640" /></a></div>We finished with a few more homestyle dishes including stir-fried beef slices with julienned ginger and boiled young yellow croaker with soybean paste and fish broth. The Clam and Taro was an interesting dish - the local white clams came in good size with rich umami and mineral flavor, but we love the taro even more, with perfect soft texture and hint of sweetness. Deep-fried Bombay Duck fish fillet may be a common dish but here it's presented with the salivating pineapple filling. I count the sweet mashed taro as one of my favorite desserts from the region and this one we had was surely my favorite of my favorite with the smoothest texture (and without a noticeable trace of oil) and perfect level of sweetness. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg25CtyZtKfTN7RgwuuhJ_VW8I6iT8UKzR5HS26hyRc9onZGIvR607E9Vn8lXzBIn5hvSsGsSne4_NF1RJjSiOjwPDJNPMwtPuo8jYbljwpI-7wvBoBpRAxiSnmgMuNt4g8yb0okzXhgOlM3Ullwhu3kYp9KGrrwAKe613cT3dMFiu3CJg-w-UjupDzq0Kq/s2048/IMG_0736.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg25CtyZtKfTN7RgwuuhJ_VW8I6iT8UKzR5HS26hyRc9onZGIvR607E9Vn8lXzBIn5hvSsGsSne4_NF1RJjSiOjwPDJNPMwtPuo8jYbljwpI-7wvBoBpRAxiSnmgMuNt4g8yb0okzXhgOlM3Ullwhu3kYp9KGrrwAKe613cT3dMFiu3CJg-w-UjupDzq0Kq/w640-h458/IMG_0736.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsEB66T8aP68ol-t3lKyXJjXrJi3Za6irTega3yO8ohQm1FirUmqqA2bevBxDAOzqxVfbPGBN0xaQQqowjjtYwdmh8OnFK4d2oECRyP4feJPy1apsJr6izll4Rwrok763RZX3Veeeab4QxO6BOX1JGMZtpm8QX6mF5dDMJQbJqQ_NvkadlPS-m4NNsROYx/s2048/DSC_6700.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsEB66T8aP68ol-t3lKyXJjXrJi3Za6irTega3yO8ohQm1FirUmqqA2bevBxDAOzqxVfbPGBN0xaQQqowjjtYwdmh8OnFK4d2oECRyP4feJPy1apsJr6izll4Rwrok763RZX3Veeeab4QxO6BOX1JGMZtpm8QX6mF5dDMJQbJqQ_NvkadlPS-m4NNsROYx/w640-h426/DSC_6700.jpg" width="640" /></a></div>We enjoyed the careful selection of drinks to go with the dishes too. Chaoshan area is known for their elaborate way to serve tea and the production of oolong tea, so we were served a few different types plus wines as the evening went along. The fragrant white peony tea was served as our welcome drink, with the petal-like tea leaves brewed in the cup for the mild but aromatic taste, and our second cup of cold-brewed phoenix dan cong worked perfectly well with the few chilled seafood appetizers. I think the big California chardonnay matched the taste from the rich "lo sui" marinate too. Further on we enjoyed a horizontal flight of new vs old world pinot, and the oolong tea served in traditional gongfu tea ceremony by the tea master using the Yixing teapot, unglazed and made with the special purple clay said to make the tea taste better with more refined structure.<p></p><p>When? January 14 2024<br />Where? Gem Garden, Shop L239, One Avenue Center, Futian District, Shenzhen, Guangdong Province<br />珍庭-深圳市福田区卓悦中心L239<br />Menu Highlights? Chaoshan Style Raw Hairy Crabs 生醃大閘蟹<br />Drinks?<br />2019 Kistler "Les Noisetiers" Chardonnay, Sonoma Coast, USA<br />2016 Angel Flower Pinot Noir Pyramid Valley, New Zealand<br />2018 Domaine Serafin Pere & Fils Gevrey Chambertain AOC<br />Web: (Instagram) <a href="http://www.instagram.com/gemgarden_shenzhen">www.instagram.com/gemgarden_shenzhen</a></p><p><br /></p>gary shttp://www.blogger.com/profile/06165516007838770838noreply@blogger.com0tag:blogger.com,1999:blog-2961824672213560767.post-46026219095918496142024-02-05T09:40:00.001+08:002024-02-05T09:40:00.524+08:00Weekend Brunch American Style<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZXkCucaI1uHEdAYb4xgw1mqie29GQg2A-MAaLnCUPStj9WV9CUORzP8CWQTTY1w59ahzqOgBD-jRxOd1BV6fRn727FKALJo_Jc0McxT7gPqr_TMFwusnkOvEpt43A0p8854HExCYJJ11gLaeN4iSXXD-XIi06uEE-wqO0jQqq8lVpxcMZKjluvMDT_-Jm/s2048/IMG_0651.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZXkCucaI1uHEdAYb4xgw1mqie29GQg2A-MAaLnCUPStj9WV9CUORzP8CWQTTY1w59ahzqOgBD-jRxOd1BV6fRn727FKALJo_Jc0McxT7gPqr_TMFwusnkOvEpt43A0p8854HExCYJJ11gLaeN4iSXXD-XIi06uEE-wqO0jQqq8lVpxcMZKjluvMDT_-Jm/w640-h458/IMG_0651.jpg" width="640" /></a></div>There’s definitely a modern American chophouse vibe at Stonesal, the Shenzhen restaurant we stopped by for lunch on the second day of my weekend trip. The 2-level structure on the ground level of a commercial building in Nanshan District featured a large meat aging room, a well-stocked centerpiece bar in the center of the dining area, a spacious patio with the perfect view of the park right outside, the open kitchen laced with state-of-the-art equipment, and a few private rooms carefully decorated in various themes… all of these spelt upscale and quiet luxurious, something I didn’t quite expect to see in our neighboring town up north. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><span><a name='more'></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijmJ-q7xxfrWc19ggjMLkX_1HHcqBWlaNWM5Fdm01JTI9NAlehiVFcLDIlQuEc0J8PWJmswybow7otri3N77BcoKI8V6FtyG_yMOP_2qcCj7r-2pud5tbhPFgNo-Amrb2zSQ7Z_gu72tnOOAwzNVG-gqtCoI8jLdLaz8N2NlGRrHHPbqymPFbpTfJ6C_xG/s2048/DSC_6585.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijmJ-q7xxfrWc19ggjMLkX_1HHcqBWlaNWM5Fdm01JTI9NAlehiVFcLDIlQuEc0J8PWJmswybow7otri3N77BcoKI8V6FtyG_yMOP_2qcCj7r-2pud5tbhPFgNo-Amrb2zSQ7Z_gu72tnOOAwzNVG-gqtCoI8jLdLaz8N2NlGRrHHPbqymPFbpTfJ6C_xG/w640-h458/DSC_6585.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcqs3utgfNB-H81fkQHVgQhCjkWhNzfZrgO-3B7lRrrZwtKQ0E4uHcD0DoMeLfgjci2X4b7VYB3bg_4Yk2-QMbVHHHXfCXqvjP8cKYtHOS6RJmx-Tm3eflkvEW_6uqzsWv_lW6zuAQwwt6a3lc0jjMmowqhme8jc0EaYd4AuZvxLZLq-4omts-c80k3tD/s2048/DSC_6589.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcqs3utgfNB-H81fkQHVgQhCjkWhNzfZrgO-3B7lRrrZwtKQ0E4uHcD0DoMeLfgjci2X4b7VYB3bg_4Yk2-QMbVHHHXfCXqvjP8cKYtHOS6RJmx-Tm3eflkvEW_6uqzsWv_lW6zuAQwwt6a3lc0jjMmowqhme8jc0EaYd4AuZvxLZLq-4omts-c80k3tD/w640-h428/DSC_6589.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9p4Nj4q8Izp4aiQBr54170swrZqhxpcX3WAi_bYwxLyNbw7Gglbz7BDtKsJSIi7skLqhxLR_MhSI3u_m_-zkSepgI08EuCNT38wPSNm7xlnvuSfWtQKxDv_DLdxEHwoCHCkdIpLkiDjjsiNSb1zofvjv9k7wMOh88QceCJ8mvOOOyL9QqINUtHzuKl198/s2048/DSC_6596.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9p4Nj4q8Izp4aiQBr54170swrZqhxpcX3WAi_bYwxLyNbw7Gglbz7BDtKsJSIi7skLqhxLR_MhSI3u_m_-zkSepgI08EuCNT38wPSNm7xlnvuSfWtQKxDv_DLdxEHwoCHCkdIpLkiDjjsiNSb1zofvjv9k7wMOh88QceCJ8mvOOOyL9QqINUtHzuKl198/w640-h458/DSC_6596.jpg" width="640" /></a></div>They seated us in one of the private rooms at the back with the classic wooden panels, avant-garde crystal chandeliers, long clothed table and large leather chairs in classic steakhouse style. Menu followed the same style and served in American, family-style portion. Freshly baked sourdough pastry with Billat-savarin was a good start – I am more used to having cheese towards the end of the meal, but this one was a nice one as appetizer, with the super creamy cheese topped with sweet jam and nuts. Both the beef ham and smoked salmon was done in-house and both were excellent. The beef has the perfect texture and slightly smoky flavor, while the salmon was juicy with a hint of sweetness, having cured in salt and sugar and acai powder. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3dOPGOHMx7KVrxn5jan0x7cjQ_f-xcUB-SenZ8YXhDpBDSKPpMC_uSfI1J2Mte1fjWZ524jr1MGw7RG_HEzosRhGC98pC79Slz1xNOr-uhGo5PHjFrnvFL2URfx5JxxqBwpmhmtnA8CYULaI-5oTugSosqMjZn-h_leBdH7k12NnWIh82qL_VJss6yaot/s2048/DSC_6599.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3dOPGOHMx7KVrxn5jan0x7cjQ_f-xcUB-SenZ8YXhDpBDSKPpMC_uSfI1J2Mte1fjWZ524jr1MGw7RG_HEzosRhGC98pC79Slz1xNOr-uhGo5PHjFrnvFL2URfx5JxxqBwpmhmtnA8CYULaI-5oTugSosqMjZn-h_leBdH7k12NnWIh82qL_VJss6yaot/w640-h458/DSC_6599.jpg" width="640" /></a></div>Somehow I thought the soup has an Asian touch, with the chicken consommé cooked with pear and stuffed morel (with minced chicken meat). I love its clean yet rich flavor with the subtle sweetness from the seasonal pear. The whole pomfret was presented whole, cooked in a salt dome wrapped with seaweed, before it’s carefully carved into individual portion with sauteed vegetables and beurre blanc. The texture was just perfect, juicy with nice umami flavor.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh9fgPjjjEGYTNsgq6ue4ZYiIaNCLN1MJUpjXGVqfSThiA8qx2k9REvKT_Q5eoTXy28lC2vOuOcbxjAPWpxDjYamwPmLTIaubykhGsz_v5iC6AdWnhcaKL_p98ZY6UZNpbyTFFxUrVaZFjoYFQ1nIxlf0JmKl8CIWPjtIL0krc0e4xlcR7wjyUEE9-vqkd/s2048/DSC_6614.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh9fgPjjjEGYTNsgq6ue4ZYiIaNCLN1MJUpjXGVqfSThiA8qx2k9REvKT_Q5eoTXy28lC2vOuOcbxjAPWpxDjYamwPmLTIaubykhGsz_v5iC6AdWnhcaKL_p98ZY6UZNpbyTFFxUrVaZFjoYFQ1nIxlf0JmKl8CIWPjtIL0krc0e4xlcR7wjyUEE9-vqkd/w640-h458/DSC_6614.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ6oAW_VoUfXA8JHVQni8KdrWK6iXZaGNOtggATZFo3xDzSkKxksc8o9JVbcmheZAANzNZIJpIhZE0Yfw4eD6Or1tLsMYlMy_ECZJ6487bgV118XoOPMW8jrqGQx5KKXg7_6MQXh5w232rzdgvHHYvOtE_4TrG3LD6IR1KbscCneKX4ko8zicHcTd042nA/s2048/DSC_6620.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ6oAW_VoUfXA8JHVQni8KdrWK6iXZaGNOtggATZFo3xDzSkKxksc8o9JVbcmheZAANzNZIJpIhZE0Yfw4eD6Or1tLsMYlMy_ECZJ6487bgV118XoOPMW8jrqGQx5KKXg7_6MQXh5w232rzdgvHHYvOtE_4TrG3LD6IR1KbscCneKX4ko8zicHcTd042nA/w640-h428/DSC_6620.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgtVTBni5TDumpaf5nD0p-LwzbtnPrIABnKYcbKLg5DqHmEzmGMc0meT1w6QI0W6ymkF3uqcevlGi6DA5aFZU0uTYl1-xo_V3p0-NmlERH8rHplGyOjbpGoNxwPfpoDsDK8bw_0z9CdeTTbQOnOhTOaKOhyyMuN93WCsK-y7J2w2CskW0mD1Pmmc5TqJZ/s2048/DSC_6630.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgtVTBni5TDumpaf5nD0p-LwzbtnPrIABnKYcbKLg5DqHmEzmGMc0meT1w6QI0W6ymkF3uqcevlGi6DA5aFZU0uTYl1-xo_V3p0-NmlERH8rHplGyOjbpGoNxwPfpoDsDK8bw_0z9CdeTTbQOnOhTOaKOhyyMuN93WCsK-y7J2w2CskW0mD1Pmmc5TqJZ/w640-h458/DSC_6630.jpg" width="640" /></a></div>Main course was the whole piece of Australian Mayura Wagyu Tenderloin, dry-aged then grilled and finished over charcoal fire. Beef was perfectly cooked with nice charred crust, served with jus reduction and freshly grated black truffles. On the side was Gratin Dauphinois served family style with the creamy slices of potatoes served in a large baking dish to share. Our last savory dish was their namesake rice – an unique creation partly inspired by paella for which rice was cooked in broth on a shallow pan with bits of black truffles and topped with sea urchins. But unlike the traditional paella where the focus was on the soccarat at the bottom, this is about the rich and umami flavor from the fresh sea urchins mixed in with the rice at our table. It truly was decadent. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid08LPNU3d6qMRf0ga6gOfgobtsltybgOq5rP_ZEpTCiqZZyYdWMvF3tk_jWvy1aXbTDg4zw8ksMahWjhuV8dgC4SLRyBSMh-HUGLq6ZMkiU_J3evwGNGmYBRhErxrXCvCJZNIaj9TJytwqEecXgrOHBI7j42ttCAalIzjtsoF1aSxpPAcI58H4lIRSLuz/s2048/DSC_6642.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid08LPNU3d6qMRf0ga6gOfgobtsltybgOq5rP_ZEpTCiqZZyYdWMvF3tk_jWvy1aXbTDg4zw8ksMahWjhuV8dgC4SLRyBSMh-HUGLq6ZMkiU_J3evwGNGmYBRhErxrXCvCJZNIaj9TJytwqEecXgrOHBI7j42ttCAalIzjtsoF1aSxpPAcI58H4lIRSLuz/w640-h458/DSC_6642.jpg" width="640" /></a></div>Dessert was done in true American style, with the large Strawberry Charlotte Cake served among the few of us. That made a perfect weekend brunch venue in a fine sunny day like this – and oh yes, they also have a well-stocked wine cellar above the bar and we were served a nice flight of wines too. We started with the nice bottle of Agrapart followed by a German Riesling and a big red from the Rhone Valley, all well-chosen to go with the dishes. Well done, Stonesal team for giving us a good time.<p></p><div>When? January 14 2024<br />Where? Stonesal, Jindi Weixin Center, Gaoxin South Ring Road, Nanshan District, Shenzhen<br />Menu Highlights? Roasted Mayura Tenderloin with Gratin Dauphinois<br />Drinks?<br />Champagne Agrapart & Fils 7 Crus Extra Brut NV<br />2019 Battenfeld Spanier Molsheim Riesling, Rheinhessen, Germany<b><br /></b>2019 Famille Perrin "Domaine du Clos des Tourelles", Gigondas AOC<br />Web: (Instagram) <a href="http://www.instagram.com/stonesal_restaurant/">www.instagram.com/stonesal_restaurant/</a></div><div><br /></div><div><br /></div>gary shttp://www.blogger.com/profile/06165516007838770838noreply@blogger.com0tag:blogger.com,1999:blog-2961824672213560767.post-65336106204334924602024-02-02T23:11:00.001+08:002024-02-02T23:11:21.485+08:00The Trip That Keeps On Giving<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbGs9Hjjb1eaO9yX-XjiKy6dUs1UGvsh7SY1BuPXc3JmxXD6MWAsLvL3tgpjd4n8XJiTU5btztk6yINJ1rLVo1pnRNZeaeXAo04UXQ1Tsi-nKlFIaeK6lTr26VJWo8hqgBAj2b3X1ZSUFWVRM2DsXRIMWiGJ9yd6aoAeZWF4DqZ_byEyTyH8lyNeWWEku/s2048/IMG_0550.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbGs9Hjjb1eaO9yX-XjiKy6dUs1UGvsh7SY1BuPXc3JmxXD6MWAsLvL3tgpjd4n8XJiTU5btztk6yINJ1rLVo1pnRNZeaeXAo04UXQ1Tsi-nKlFIaeK6lTr26VJWo8hqgBAj2b3X1ZSUFWVRM2DsXRIMWiGJ9yd6aoAeZWF4DqZ_byEyTyH8lyNeWWEku/w640-h458/IMG_0550.jpg" width="640" /></a></div>Another eye-opening meal awaited at Fumee not far away from
where we stayed for the evening. Through door at the entrance on the side of
the stone and wood façade inside the lower level of an office building in
Nanshan District on the west side of Shenzhen, we were led into our seats at
the long bar counter in front of the kitchen studio, where part chefs, part
owners Janet and David and their teamwork and where culinary magic was created.
With the natural style décor with dark wooden color theme, I felt like sitting
in a modern hut in the forest but with a soft ocean breeze, well suited for the
contemporary cooking style using ingredients from land and sea that Chef Janet specializes at.<p></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><span><a name='more'></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaUJAk6VLOaTmG5LVsSj8w7be04QP1DOtCAnZv3GQya-g4N-2sMIZk7rSovZfDykMMKkVvBx7Ct_jjRJqwcl1jk1YYQ8xcW1Q-5DwZy99L6DJbQ0P3UTwmOf9_hXTwhDVjdRfCunv3NePr77J8g_Qecl9_K6XcPW0k9qBvteTw2zex2oi6r3_V2wjzkOaI/s2048/DSC_6516.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaUJAk6VLOaTmG5LVsSj8w7be04QP1DOtCAnZv3GQya-g4N-2sMIZk7rSovZfDykMMKkVvBx7Ct_jjRJqwcl1jk1YYQ8xcW1Q-5DwZy99L6DJbQ0P3UTwmOf9_hXTwhDVjdRfCunv3NePr77J8g_Qecl9_K6XcPW0k9qBvteTw2zex2oi6r3_V2wjzkOaI/w640-h458/DSC_6516.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxfaGvzbC-i9Ln5MqQg3yry5LMQJRf_1fc4nnPd9zPykZM4Ham5Gcnl8gtbTOwHdbXNtBxYFnIhc3PxZsHCITWCQKz7BvyVefCpFPdQ376lnVvE7PNUFdrz0WfvWlmp3vUzYb7Gp4hF6QBYsFjjnRHE2pCI7eGHljEMZ2xia5X4cKfsDhgq5ABWmE6x414/s2048/DSC_6515.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxfaGvzbC-i9Ln5MqQg3yry5LMQJRf_1fc4nnPd9zPykZM4Ham5Gcnl8gtbTOwHdbXNtBxYFnIhc3PxZsHCITWCQKz7BvyVefCpFPdQ376lnVvE7PNUFdrz0WfvWlmp3vUzYb7Gp4hF6QBYsFjjnRHE2pCI7eGHljEMZ2xia5X4cKfsDhgq5ABWmE6x414/w640-h428/DSC_6515.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3YH9yGCV4d0fcFn8fiIeGQUqN0PEQbAjNdTbOPophJgUNh9YgSXoQE0OP-jpVpr4dGmUQsC7iJtTK5SxBPalDcnMDa8U9qIIkqhl_5dq3N0l31Xwc1ncKTmeOow1RbQ-j4GyQ6ZcpcYV9GLBsihfT1PJlJgjAHxpHC5MxS-7cp6GThIdJQB3w1ZfwNbdg/s2048/DSC_6519.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3YH9yGCV4d0fcFn8fiIeGQUqN0PEQbAjNdTbOPophJgUNh9YgSXoQE0OP-jpVpr4dGmUQsC7iJtTK5SxBPalDcnMDa8U9qIIkqhl_5dq3N0l31Xwc1ncKTmeOow1RbQ-j4GyQ6ZcpcYV9GLBsihfT1PJlJgjAHxpHC5MxS-7cp6GThIdJQB3w1ZfwNbdg/w640-h428/DSC_6519.jpg" width="640" /></a></div>The well curated tasting menu told an amazing story,
starting from the sea then slowly moving inlands with increasing intensity in
flavor, like a symphony in four movements. We started with something brisk and
lively, like a prelude. Braised abalone was served on top of a seaweed crisp
garnished with edible flowers; the sphere-shaped kanpachi tartare brighten up the
mood with sharp color and flavor, with the acidity from kimchi and sweetness
from berries mixing well with the umami flavor of the mildly cured fish. What’s
described as mushroom and razor clam was the last of the trio, with the tartlet
shell made with yuba (or beancurd sheet), and on top, sauteed mushrooms from
Yunnan, toasted peanuts, razor clams, and finished with freshly grated truffles
from the nice land-and-sea flavor. If one dig deeper, they would find more in
this little finger snack, with subtle ingredients like thai basil, or
caramelized pine nuts, each adding to the complex flavor and texture profiled,
and foretelling what was to come in the later courses.<p></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc3Y9l9AQqw6HOtBT3edEp43XzrkS7_PA68Cp-YsWTpfFSsj9DtxFZuwm8dUWosIgHOgCgfXi0gMNcg0XFjVUfB138Zxb6Wlqi0XhUZD7CqZ8VcCyGzrzZIQqy8au2X0yLJkeBvNX5ccS8I6ikyPxcKu9zseJ_jA7n-sfAJM7NbNtWAm7Y9mFMa5cZgk9T/s2048/DSC_6527-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc3Y9l9AQqw6HOtBT3edEp43XzrkS7_PA68Cp-YsWTpfFSsj9DtxFZuwm8dUWosIgHOgCgfXi0gMNcg0XFjVUfB138Zxb6Wlqi0XhUZD7CqZ8VcCyGzrzZIQqy8au2X0yLJkeBvNX5ccS8I6ikyPxcKu9zseJ_jA7n-sfAJM7NbNtWAm7Y9mFMa5cZgk9T/w640-h458/DSC_6527-2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTdbF8Pvc-Mk-riJUQMr_-9hktIybwf2iRuBWwbTGRqg7z_MkXi4ds688GXE5g_75MO7uaEox6Z3cHQiSL8aOZSRVFoYKcuI5FQHvhCt6EtrdyK9cFaWrh5QgVzH68TxmyGeZ6EMzasxAQv-kjI76m-WSO4ml9zK597V6ORsVhUuBvgV6y_q8irTMLLwHe/s2048/DSC_6532-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTdbF8Pvc-Mk-riJUQMr_-9hktIybwf2iRuBWwbTGRqg7z_MkXi4ds688GXE5g_75MO7uaEox6Z3cHQiSL8aOZSRVFoYKcuI5FQHvhCt6EtrdyK9cFaWrh5QgVzH68TxmyGeZ6EMzasxAQv-kjI76m-WSO4ml9zK597V6ORsVhUuBvgV6y_q8irTMLLwHe/w640-h458/DSC_6532-2.jpg" width="640" /></a></div>Two types of bread were served – the Asian style Mantou
(steamed rice flour bun) was filled with air-fried eel while the brioche (done
with 50% butter, we were told) was baked with hint of salted lemon flavor and
served with whipped namyu (red fermented tofu) butter on the side. We continued
with the seafood theme in a series of dishes marked under “Chapter 1” on the
menu. First the seasonal matsuba kani (snow crab) served cold with yuzu jelly
on top and pear brunoise at the bottom. Love the umami flavor from the crab meat
picked fresh, but what made the dish shine was the use of herbs and spices,
including Mitsuba, lemongrass and litsea (mountain peppers) giving it a subtle fragrance.
Turning into something richer flavor was the “Fish of the Day”, that is local
star grouper with the fillet grilled skin-on stove top with the bright green pine-leaf
mayo underneath and daikon shavings on top. The dish was briefly smoked with
pinewood hence there’s the distinct aromatic smoke to go with the smoky flavor
in the ingredients. A piece of French oyster was served in a broth steeped with
local hard clams with white peppers and pumpkin seed oil. The hearty broth with
white pepper reminded me of the Chiuchow style soup perfect for winter and kept
us warm.<p></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODYlZebBAX8fkQg6ggriQlTMteT6O6MLpTXuwMUPNYLfOUqwwVa-gIJhjBCWPMn4a-c0x-u2_WXGroaVNiauUo-iOkW8fNyblSPsUGe2Y75qzlKWtQTW_oVbLK1upA8rBZCsQKP5So6bPTJy0vVmiD6WICs-fNa8cis-FwNpV89oUUz5a6K_mHYx83JcB/s2048/DSC_6547.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODYlZebBAX8fkQg6ggriQlTMteT6O6MLpTXuwMUPNYLfOUqwwVa-gIJhjBCWPMn4a-c0x-u2_WXGroaVNiauUo-iOkW8fNyblSPsUGe2Y75qzlKWtQTW_oVbLK1upA8rBZCsQKP5So6bPTJy0vVmiD6WICs-fNa8cis-FwNpV89oUUz5a6K_mHYx83JcB/w640-h458/DSC_6547.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwsUxinGqrzbpj51KVAPaS_sP2LtotaOI5NHCJwCcSp4kF9ylVdPrYFhB7Qf4WoJELrfDWdNJ32GUO6IC3fyhAfPn8tD7jB9uRWY8OpV9oRyBB6zOD-H37CMGs5jV_tXoaVETZGtN3pe9QXbP1MZ-r9eIOXevmzFANNHOAhAR58RWGjeiIa5mqOf6KaZvF/s2048/DSC_6551.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwsUxinGqrzbpj51KVAPaS_sP2LtotaOI5NHCJwCcSp4kF9ylVdPrYFhB7Qf4WoJELrfDWdNJ32GUO6IC3fyhAfPn8tD7jB9uRWY8OpV9oRyBB6zOD-H37CMGs5jV_tXoaVETZGtN3pe9QXbP1MZ-r9eIOXevmzFANNHOAhAR58RWGjeiIa5mqOf6KaZvF/w640-h458/DSC_6551.jpg" width="640" /></a></div>More seafood dishes were coming in Chapter 2, but they are
more expressive and showed some personal style by the Sichuan-born chef Janet.
The piece of Akamutsu (blackthroat seaperch) fillet was pan-fried and served
like a chazuke with a twist (or soupy risotto, depends on how you see it), with
sticky rice mixed with daikon cut into mini brunoise. The dab of yuzu-kosho on
top gave it a nice kick. The lobster was served two ways, with the tail
pan-seared and the rest turned into mousse, stuffed into pumpkin flower and deep-fried
(Italian fritti style). On the side was the bell pepper “flower” and a sauce
inspired by the “Gwai Wei” flavor, a complex sauce combining all the classic
Sichuan flavor with prawn broth base and soybean paste. There were the distinct combination of Chinese
and western elements there and it was amazingly delicious. We finished this
chapter with a palate cleanser, a tomato water sorbet topped with jasmine tea espuma
and accented by the sanxi aromatic liquor (fen chiew) with the nice floral
aroma.<p></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigsALAGLBFk2QOhjV6lT8i1CmzNLsfbDzTAKuCFw5n0XXFPj57-5z3DIOLuI5mP7d9Sc3gC3dQxxUFZDD-CwsjkJSx6uFkCz31iJ4DYDXAdqyzoAHXA1wWjRteUXXsiV65dWXDChegoza0qy7Fv-PZOABOrovViI9ynku-9cx6VyYVPuobNeAXeY-tb4gw/s2048/DSC_6557.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigsALAGLBFk2QOhjV6lT8i1CmzNLsfbDzTAKuCFw5n0XXFPj57-5z3DIOLuI5mP7d9Sc3gC3dQxxUFZDD-CwsjkJSx6uFkCz31iJ4DYDXAdqyzoAHXA1wWjRteUXXsiV65dWXDChegoza0qy7Fv-PZOABOrovViI9ynku-9cx6VyYVPuobNeAXeY-tb4gw/w640-h458/DSC_6557.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdGtcYAa6m6FvzYcr9Y5kzDYKFD9eFtFAmF8BSBXqZWTXNw7DUVkCIz2_IBrkQyvxU6OjdhKz6WSTMzQRPrawAWD1Plp0DLHlQLdjl1kQpw_F3Lqqu48jVXG2ZcffK7n_0rIK9JVpYAtY9fdZkMaESCsKqF5TX4E4vKs_7c-TXXolobjg_DSqYpl0aPFZ/s2048/DSC_6566.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdGtcYAa6m6FvzYcr9Y5kzDYKFD9eFtFAmF8BSBXqZWTXNw7DUVkCIz2_IBrkQyvxU6OjdhKz6WSTMzQRPrawAWD1Plp0DLHlQLdjl1kQpw_F3Lqqu48jVXG2ZcffK7n_0rIK9JVpYAtY9fdZkMaESCsKqF5TX4E4vKs_7c-TXXolobjg_DSqYpl0aPFZ/w640-h428/DSC_6566.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfWDLWogX31p1bYgX7DQMQNiqrZ7pu-FQwTLqHcmuhgPyw6klj8Kw3uTp83jl15hCI_YkjoCnYUhnqenMoqPGYPQOyrjm9DsJ8nvO64GjA3kQZi9qdBwMxBgc4vwWbTnwPueQAWGTH3QMRieorhW2oWeedQ9aCBY3M0wnLiPz1O_FI5ZwavTb9s16GYM_8/s2048/DSC_6572.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfWDLWogX31p1bYgX7DQMQNiqrZ7pu-FQwTLqHcmuhgPyw6klj8Kw3uTp83jl15hCI_YkjoCnYUhnqenMoqPGYPQOyrjm9DsJ8nvO64GjA3kQZi9qdBwMxBgc4vwWbTnwPueQAWGTH3QMRieorhW2oWeedQ9aCBY3M0wnLiPz1O_FI5ZwavTb9s16GYM_8/w640-h458/DSC_6572.jpg" width="640" /></a></div>Chapter 3 brought us to the high point of the menu in terms
of intensity with a few meat dishes, with wild forest being the inspirations. The
pigeon leg was stuffed inside the duck liver sausage, seasoned with Sichuan pepper
and slightly smoked with cinnamon and lavender. The meat jus was reduced with
black vinegar and Shaoxing yellow wine for the nice combo of sweetness and acidity.
On the side was a piece of porcini with a smear of coffee-liver sauce. I love
the earthy flavor done with a elegant touch. The second meat course was beef,
with the piece of Miyura Wagyu tenderloin served with cheese crisp, pickled
vegetable “soil”, Puning soybean sauce and grilled peanut shoots and vegetables
on the side. The dish was executed perfectly with interesting fusion combinations;
I even like the dish that was used to serve too, a nice round plate glazed and
fired in traditional Shino-style, consistent with the rustic and delicate characters
this course showed. We ended the savory courses with a bang, or in our case, “biang”.
The pasta course was the spiciest of all, with the flat wide noodles inspired
by Sichuan “Biang biang” noodles tossed with the sauce made with tomatillo and
plenty of pickled peppers and chilies – guess you could call this a Sichuan
salsa with a nice kick.<p></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ROeV6nYPTxIL8S2e2kSnsHeWCuPAOQYmcAoa71ls1y3lqR8OSyzSWQUQ_6nixoWCP7C1o3Gdih4jXZJNp6ltSOQoSM_l5Ih-6paQDWY6d4AfSoB083UMOHEyO322_fh-6Ojoahyphenhyphen5Ns1MuEyAuAl_pLrVIPSUVqeRJV4GYHqnuSPyiieWTCX13uCsn05y/s2048/DSC_6575.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ROeV6nYPTxIL8S2e2kSnsHeWCuPAOQYmcAoa71ls1y3lqR8OSyzSWQUQ_6nixoWCP7C1o3Gdih4jXZJNp6ltSOQoSM_l5Ih-6paQDWY6d4AfSoB083UMOHEyO322_fh-6Ojoahyphenhyphen5Ns1MuEyAuAl_pLrVIPSUVqeRJV4GYHqnuSPyiieWTCX13uCsn05y/w640-h458/DSC_6575.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPZfjdqCzZUT5o5fDXvrt9JtN7zcLt7mHoCxMESq1wwDPgFQ36sp2pJ19pWAdD_HMv5k1aAy0HNQw3xUprD7eAQEtjIJbgqeIH-i-VCzZaUBCYpVlCUZ5o_XmarQPmmvuRhTTPlBWqMwNYJKxvxHYEyGmQP7QGQGBe0aknPcVebmNYD20kL5LYh-xHbfEY/s2048/DSC_6579.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPZfjdqCzZUT5o5fDXvrt9JtN7zcLt7mHoCxMESq1wwDPgFQ36sp2pJ19pWAdD_HMv5k1aAy0HNQw3xUprD7eAQEtjIJbgqeIH-i-VCzZaUBCYpVlCUZ5o_XmarQPmmvuRhTTPlBWqMwNYJKxvxHYEyGmQP7QGQGBe0aknPcVebmNYD20kL5LYh-xHbfEY/w640-h458/DSC_6579.jpg" width="640" /></a></div>Guess it was Chef Janet’s intention to bring much heat in
our last savory course to lead in to the dessert – that certainly made the dishes
tasted extra sweet. Quite a few coursed of dessert were served as our finale
chapter. The piece of seasonal persimmon was served with hawthorn jelly and rice
wine lees, then it’s a taste of forest, with black truffle gelato, yogurt and
pistachio cream. We finished with a few bite-sized snacks including the meringue
tart with coconut sorbet, pear jelly (with pear puree inside and shaped like a
pear), chocolate truffle with white almond filling (inspired by the Cantonese
white almond cream sweet soup) and along the same thinking, the black sesame
madeleine.<p></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Uhhjxy7nJcpQ_7IF9W6-l0D_wtllTIXqhVaCPCwBQkF6yUwY5HNbas10sis6sJZFyQcCgoUgi07Ivjdz6jiK2wx_g0Jq9-5ACyuyteX4cFZUwpw8V_VEbhdfakNCreWPaMDrOs-G-6BpBIcEDJ01VfCRNdZSCeLm6z-WtWrd0DZAis7nfQ5AxxOiyp__/s2048/DSC_6562.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Uhhjxy7nJcpQ_7IF9W6-l0D_wtllTIXqhVaCPCwBQkF6yUwY5HNbas10sis6sJZFyQcCgoUgi07Ivjdz6jiK2wx_g0Jq9-5ACyuyteX4cFZUwpw8V_VEbhdfakNCreWPaMDrOs-G-6BpBIcEDJ01VfCRNdZSCeLm6z-WtWrd0DZAis7nfQ5AxxOiyp__/w640-h428/DSC_6562.jpg" width="640" /></a></div>The meal was impressive in so many dimensions – starting from
the whole concept and décor (kudos to owner David with his vision), to the unique
culinary ideas by the young chef Janet combining her own personal journey and
experiences, to the teamwork showed as they worked through the courses in the
open kitchen like a well-oiled machine. This is one fine example of how the
culinary scene in Shenzhen has involved so much in the last few years with the
influx of talents and ideas from within China and around the world, and I am
glad to have a glimpse of this through this one fine meal. This trip truly just keeps on giving. <p></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">When? January 13 2024<br />Where? Fumée, 3/F Hanking Center, 9968 Shennan Road, Nanshan District, Shenzhen, Guangdong Province<br />Menu Highlights? Mayura Wagyu, Sichuan Pepper, Puning Bean Paste<br />Drinks?<br />Champagne Pertois-Moriset "Les Quatre Terroirs" Blanc de Blancs NV<br />2021 Crystallum Clay Shales Chardonnay, Walker Bay, South Africa<br />2016 Mon Tirius "Le Clos" Vacqueyras AOC, France<br />Web: (Instagram) <a href="http://www.instagram.com/fumeerestaurant">www.instagram.com/fumeerestaurant</a></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p>gary shttp://www.blogger.com/profile/06165516007838770838noreply@blogger.com0tag:blogger.com,1999:blog-2961824672213560767.post-35362501036893454622024-01-28T23:15:00.001+08:002024-01-28T23:15:06.144+08:00Venturing Up North<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE9X4HBqsltE51eQNE9MHMdF_DDDLUYGvX2NnJ88fFgsT9nZqX-DbIPLMTPzjDOhSNpAVQKRzMtiNtZ8V4HuZAPwBv_-uIiINkOeZisWvm7ar5uK_nWcSoukzNhtEJChIQfEowF8YDTsIcrNiv2YYeCccBV6x7fqpOCDqvfBuwSLlSEn3tEKayGPjVJXsB/s2048/IMG_0439.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE9X4HBqsltE51eQNE9MHMdF_DDDLUYGvX2NnJ88fFgsT9nZqX-DbIPLMTPzjDOhSNpAVQKRzMtiNtZ8V4HuZAPwBv_-uIiINkOeZisWvm7ar5uK_nWcSoukzNhtEJChIQfEowF8YDTsIcrNiv2YYeCccBV6x7fqpOCDqvfBuwSLlSEn3tEKayGPjVJXsB/w640-h458/IMG_0439.jpg" width="640" /></a></div>Spending the weekend in Shenzhen turned out to be quite a revelation for me. While most people travelled to our neighbor north to the border in the hunt of bargains, we went in search of some finer things with many new restaurants and hotels opening even before and during covid that easily rival those of similar caliber in town. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><span><a name='more'></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiktbLBCZNJroctCRMGPJFtHG2DnB1gJkbRb2BkK0uZlV_z9kUH8bFKq57pD0wTWPL3wV_hgNOq1RqgUkh-tXQ1Aoy8fiWP5mf-aDQRm_dhS6Btid_GPVfGt9FnkgF8dKCB7qyNoFYXZbD-9uqBo17jPcMOFYQ6X1r6bhecyiTRpo4ryua4CIAqSw-_mQH7/s2048/DSC_6416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiktbLBCZNJroctCRMGPJFtHG2DnB1gJkbRb2BkK0uZlV_z9kUH8bFKq57pD0wTWPL3wV_hgNOq1RqgUkh-tXQ1Aoy8fiWP5mf-aDQRm_dhS6Btid_GPVfGt9FnkgF8dKCB7qyNoFYXZbD-9uqBo17jPcMOFYQ6X1r6bhecyiTRpo4ryua4CIAqSw-_mQH7/w640-h458/DSC_6416.jpg" width="640" /></a></div>Travelling in a car with door-to-door service got us into the Shokutei (植庭) in Futien District right in time for lunch. Inside the house in Japanese decor completed with zen garden, Chef Daisuke Baba and his team was making the final preparation for our lunch over the long wooden counter just as we walked in and settled. Shokutei is part of the restaurant group with a number of Japanese restaurants in both Shenzhen and Shanghai, from Yakitori to Sushi to Kappo-ryori, the traditional multi-course menu that showcases chef's individual cooking style and seasonality, which was what Shokutei specializes. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzDZYJ6vPlVndcerjzxBD0-2Qi8aWMnaAcVIT-siiEx9S_-8tyMH7fmRa9x5YiLqgZ71tr1rWn0RyKPTb9kQhAGc3T5v2nABjZkJsfj7Wrkn1_sx9cU9FAERN3EVVTayMoLNUFzbK3M3mjG4YU5Un5P2sBjDDR8ZI8iMuriEqfvjR4Z7JmcSvIrZleSds/s2048/DSC_6418.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzDZYJ6vPlVndcerjzxBD0-2Qi8aWMnaAcVIT-siiEx9S_-8tyMH7fmRa9x5YiLqgZ71tr1rWn0RyKPTb9kQhAGc3T5v2nABjZkJsfj7Wrkn1_sx9cU9FAERN3EVVTayMoLNUFzbK3M3mjG4YU5Un5P2sBjDDR8ZI8iMuriEqfvjR4Z7JmcSvIrZleSds/w640-h458/DSC_6418.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtCOP1_mr6QZ4K1qRrUrGg0xkOdJg1L20OgMGeeukbyFEtero-EhT28bwjO72XzchTf5KrQt91GgMexzJq2ESbMbXd96xAJ-genH8TFUa0PhHJiZf5DvA3HDNn_j9tfZnUGj7VG4lSDqYNVaZCq5m600iy3LtvKy53fVUuTvLH9m_gkq2BewzoItoOd_js/s2048/DSC_6431.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtCOP1_mr6QZ4K1qRrUrGg0xkOdJg1L20OgMGeeukbyFEtero-EhT28bwjO72XzchTf5KrQt91GgMexzJq2ESbMbXd96xAJ-genH8TFUa0PhHJiZf5DvA3HDNn_j9tfZnUGj7VG4lSDqYNVaZCq5m600iy3LtvKy53fVUuTvLH9m_gkq2BewzoItoOd_js/w640-h428/DSC_6431.jpg" width="640" /></a></div>Our 12-course meal followed that of the conventional order with seafood being the focus. We began with a piece of nodoguro (blackthroat seaperch) briefly torched on the surface with akagai (ark shell) and spinach. The tosazu (dashi-vinegar) jelly spooned on top with its subtle acidity provided the good contrast of flavor with the fatty fish. The oyster tempura was served “sushi” style with a twist, with a piece of juicy oyster served with a thick slice of karasumi (mullet roes) gently toasted over charcoal fire and a blob of sticky rice. I love this interesting combination of textures and good umami and mineral flavor. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7x5MsifT3JHRDSUAIF2QVYZMQ5jxTci8aIdgiRZk05g1TZ3n8L1VtumOtitkbnCxnCGOwt8kB4ssIvP2aAtLMifISkngb1RoXmcjequazIF9m7qhEYcTmVjFkV29e32_-Epby2V1CL9wB6gzlqLwjupog4WxQBDniyJeDABkEOcvj1guMPwp7-B6DtNZD/s2048/DSC_6428.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7x5MsifT3JHRDSUAIF2QVYZMQ5jxTci8aIdgiRZk05g1TZ3n8L1VtumOtitkbnCxnCGOwt8kB4ssIvP2aAtLMifISkngb1RoXmcjequazIF9m7qhEYcTmVjFkV29e32_-Epby2V1CL9wB6gzlqLwjupog4WxQBDniyJeDABkEOcvj1guMPwp7-B6DtNZD/w640-h428/DSC_6428.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfvlaLfUy8qXhFnyibsHX6Whf2JHL5Wg9ARSSFuwpZCPHVW16VQ3GIxZ9X8ptsuUGY1S_GVNbtIY6LKj8UdDfcAPruUIto8V04rzC9cJQyB2i46sVLEJMbnSv565lavCTr8ITTHx09tkQWMrSyPdeHoTYivtj1lrTxG2XMgRwccM8ajU4zuBSCv3BOezff/s2048/DSC_6439.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfvlaLfUy8qXhFnyibsHX6Whf2JHL5Wg9ARSSFuwpZCPHVW16VQ3GIxZ9X8ptsuUGY1S_GVNbtIY6LKj8UdDfcAPruUIto8V04rzC9cJQyB2i46sVLEJMbnSv565lavCTr8ITTHx09tkQWMrSyPdeHoTYivtj1lrTxG2XMgRwccM8ajU4zuBSCv3BOezff/w640-h428/DSC_6439.jpg" width="640" /></a></div>Mukozuke course is typically sashimi, and this time it’s a piece of sawara (Spanish Mackerel) with grated daikon and burnt leeks served in a deep bowl. Meanwhile, Chef Daisuke-san was making final preparation for the dashi for our soup course, by carefully shaving dried katsuo and cooked with kombu (dried kelp) Soon that became part of the Nimonowan course with grilled Fugu (blowfish) and Shogoin Kabu (Kyoto Turnip). The bouncy texture of fugu reminded me of eel but with a cleaner flavor, pairing well with the clear ichiban-dashi made a la minute. We finished our appetizer round with a second sashimi course, this time in the form of a platter. The selection was typical, like the tuna with 2 cuts (chutoro and otoro), buri (wild yellowtail), sumi-ika (cuttlefish) and hata (grouper) coming from local waters. Condiments were served on the side, including the rich ankimo sauce that worked well with hata. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7dBuK5UAI9MzQ6Cr9BkjkbBiHbo0MoYsFXKbVy6qAypLRgTLBKB-QR26ob-tKO5g4LvKvsrEPQ6aoO5U-ZLOWLZGsY-awFz3wFtX-FJ3KE7KeYdXGpkqObbvXIuY4_9RVTrod3JXjgpCV3qoGkYQ_Einpz0GHbJklZot7bxeoYnkWyd3CQHIuMR-Mw8x/s2048/DSC_6455.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7dBuK5UAI9MzQ6Cr9BkjkbBiHbo0MoYsFXKbVy6qAypLRgTLBKB-QR26ob-tKO5g4LvKvsrEPQ6aoO5U-ZLOWLZGsY-awFz3wFtX-FJ3KE7KeYdXGpkqObbvXIuY4_9RVTrod3JXjgpCV3qoGkYQ_Einpz0GHbJklZot7bxeoYnkWyd3CQHIuMR-Mw8x/w640-h458/DSC_6455.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWuc0Q-AKnM-RZq1VnaPdZMKudUEzSCBzP6ON81FxFhgYb2OsNhq58880yZu7CnFKDwZH_0hELGT_PUAzFsP-r9BXWwJ1FHE0RBHo52Np0DNLQFjXoieQGOjvOWmx0XDLGrP_CQaZqhwg5hsPOSBupNgsdFq_uIqUCGgaDIeziue6HrxQwzJEWCAA-5SWF/s2048/DSC_6454.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWuc0Q-AKnM-RZq1VnaPdZMKudUEzSCBzP6ON81FxFhgYb2OsNhq58880yZu7CnFKDwZH_0hELGT_PUAzFsP-r9BXWwJ1FHE0RBHo52Np0DNLQFjXoieQGOjvOWmx0XDLGrP_CQaZqhwg5hsPOSBupNgsdFq_uIqUCGgaDIeziue6HrxQwzJEWCAA-5SWF/w640-h428/DSC_6454.jpg" width="640" /></a></div>We moved on to some more substantial course, starting with wagyu done sukiyaki style and served with ebi-imo (Kyoto “shrimp” taro) On top it’s finished with runny egg yolk, shirako (cod milt) sauce and grated truffles from Yunnan Province. The beef was excellent with the nice marble and all, but the real star was the ebi-imo which came into season in winter months (like most root vagetables), with the perfect texture and sweetness, battered and deep-fried with a nice crunchy crust. Goma Tofu was typically served as appetizer, perhaps as part of Hassun course, but this time it’s served as a interim savory course with a richer flavor profile, with tongues of sea urchins (bafun uni) and caviar on top. The “tofu”, made with kuzu starch, has a creamier, gooier texture than a normal tofu made with soy, and with nice, toasty sesame flavor infused by the grated sesame paste that added in. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG2nGMLYXLX1p64K2eWparoE3nLq7dN_3LU9NrVTefmGD7eBqG2LzPe05fH41gnYcKOFQ71LXZlVp5lFWX384_fCDwNbFpz1CZlCSrLVeBWbNW9ifYtlmriCjquheNt2yi1UY0AmlLSAhN5yHA52TLuHbW45TbxAsqLDSxjeOgCJD5M7nGfAlZHr866Sif/s2048/DSC_6467.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG2nGMLYXLX1p64K2eWparoE3nLq7dN_3LU9NrVTefmGD7eBqG2LzPe05fH41gnYcKOFQ71LXZlVp5lFWX384_fCDwNbFpz1CZlCSrLVeBWbNW9ifYtlmriCjquheNt2yi1UY0AmlLSAhN5yHA52TLuHbW45TbxAsqLDSxjeOgCJD5M7nGfAlZHr866Sif/w640-h428/DSC_6467.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVK_eLmLcFrkDDZnk4YEor60QUDYSFgjkURB0rQxtk_58QUZ07ep_XEgWs39wfDXGdYzYu-T2_qxpRpB5H1OzKZqPHNK2cLUxTCJoiCCxVNuHzkLR45ZYZVhSzCt5F7YHRs4qcT1XfSHDwzd4L9nDq_4Sz7a4q7R5lObJJ7WWdJGVyCbzLg-1GrDCE828l/s2048/DSC_6470.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVK_eLmLcFrkDDZnk4YEor60QUDYSFgjkURB0rQxtk_58QUZ07ep_XEgWs39wfDXGdYzYu-T2_qxpRpB5H1OzKZqPHNK2cLUxTCJoiCCxVNuHzkLR45ZYZVhSzCt5F7YHRs4qcT1XfSHDwzd4L9nDq_4Sz7a4q7R5lObJJ7WWdJGVyCbzLg-1GrDCE828l/w640-h428/DSC_6470.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbQaurtCfgg5JnXgXc17lE9hxaJED_3a89Phy5vOm9opca3RJ6i1b0u3HdRxY4ZQvbPkWyez5x9_Mjb5jPafm4zWN8J8hyphenhyphenbZfS81_nC1GUuVB2iPuc5m3ixSt8zKlqcRFaZv6nRNL8q_4ZffQudtVUvLeUHroHKqJ1XqKWwBAZpXkGLNxjxHeeGkMCdDxC/s2048/DSC_6478.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbQaurtCfgg5JnXgXc17lE9hxaJED_3a89Phy5vOm9opca3RJ6i1b0u3HdRxY4ZQvbPkWyez5x9_Mjb5jPafm4zWN8J8hyphenhyphenbZfS81_nC1GUuVB2iPuc5m3ixSt8zKlqcRFaZv6nRNL8q_4ZffQudtVUvLeUHroHKqJ1XqKWwBAZpXkGLNxjxHeeGkMCdDxC/w640-h428/DSC_6478.jpg" width="640" /></a></div>Shiizakana, or the “strong or substantial course”, was a stew-like course served in a lidded porcelain bowl, well-suited for the colder season. Inside the bowl was the local threadfin fish (or Tsubame-Konoshiro in Japanese) with steamed egg custard with mountain turtle and bamboo shoots underneath and topped with the thick dashi gravy sauce on top. It’s rich and hearty and the fish was poached and grilled with skin on giving this a nice sweet and fatty flavor. The normal Shokuji course with rice, soup and tsukemono was made fancy by Chef Daisuke’s team with a hairy crab kamameshi served with chunks of daikons (this time not the Kyoto Shoguin type but from Sichuan Province) and then a bowl of Kamo Nanban Soba (duck noodles in soup) with kuro-negi (green scallions)<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqW7pQ5Vs7GJXAEucZOJFj2-wY-aTAibKSj_HXKpVd2RbtStiEtcTCXwRuzn3tRwKjuw2ltQ8zDy3x6Mp_pevq40cd_50pQLaeWx7MKQ9obKMGrcy8ivffndagpZWmC_Bju7XT_AHrIletZZfK7gG5UQgrhJ0Exz7NoN8SqONfQYa2Ox_5D7vIhPAhpxwv/s2048/DSC_6492.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqW7pQ5Vs7GJXAEucZOJFj2-wY-aTAibKSj_HXKpVd2RbtStiEtcTCXwRuzn3tRwKjuw2ltQ8zDy3x6Mp_pevq40cd_50pQLaeWx7MKQ9obKMGrcy8ivffndagpZWmC_Bju7XT_AHrIletZZfK7gG5UQgrhJ0Exz7NoN8SqONfQYa2Ox_5D7vIhPAhpxwv/w640-h426/DSC_6492.jpg" width="640" /></a></div>With the ongoing import restriction on Japanese ingredients in Mainland China, the team need to be more creative in sourcing from other areas but the constraint was hardly noticeable. And we were served a nice flight of drinks, starting with a small cup of freshly-brewed oolong tea as we arrived, to champagne to a few bottles of sake that meant to match with the courses served. Just as we finished up, Chef Daisuke went through the whole elaborate process of preparing a bowl of matcha to every one of us, served with house-made strawberry Daifuku and tiramisu and chestnut icecream. <p></p><p>Such an eye-opening meal – not something that I would expect to have picked myself to enjoy in our neighbor up north, but I am glad we did. </p><p>(Meal was by invitation)</p><p>When? January 13 2024<br />Where? Shokutei Nihon-ryori, 9001 Shen-nan Road, Futien District, Shenzhen, Guangdong Province, China<br />植庭·日本料理 - 廣東省深圳市福田區深南大道9001號錦繡桃園內會古軒<br />Menu Highlights? Nimonowan - Fugu, Shogoin Kabu (煮物椀 - 燒河豚,聖護院蕪菁)<br />Drinks?<br />Champagne Billecart-Salmon Brut Sous Bois<br />Akabu Gokujonokire Junmai Daiginjo, Azabu Shoku, Iwate Prefecture<br />赤武極上ノ斬純米大吟釀 - 岩手県赤武酒造<br />Sawaya Matsumoto Shuhari Ultra, Matsumoto Shuko, Kyoto Prefecture (BY 2021)<br />澤屋まつもと守破離Ultra 京都府松本酒造 <br />Jikon "Senbon-nishiki Hiire" Junmai Ginjo, Kiyasho Shuko, Mie Prefecture<br />而今純米吟釀千本錦火入れ - 三重県木屋正酒造<br />2016 Joh Jos Prum Wehlener Sonnenuhr Riesling Spatlese, Mosel, Germany<br />Web: (Instagram) <a href="http://www.instagram.com/shokutei_nihonryori">www.instagram.com/shokutei_nihonryori</a></p><p><br /></p>gary shttp://www.blogger.com/profile/06165516007838770838noreply@blogger.com0tag:blogger.com,1999:blog-2961824672213560767.post-5067713987157987452024-01-22T00:19:00.005+08:002024-01-22T00:19:34.639+08:00Old School Classics<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyO3dSb9SvkMYE27rblLJJve6SxzNCaW-uSXpCKucFy_Nfv2s65Bd-UwNmezC6tC3KqI0JOZrpGzTG4ibjuZFRHjDuHJpwHf5uLYzjR6RMdSvhQgphoVPFF3g3UHZIJ0DLo3xcWcjpVFkKYyHnlIPKDxk3oNYp1wA1RxNJnXTmw7LcyxWFNivyRdR-wrdf/s2048/IMG_7292.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyO3dSb9SvkMYE27rblLJJve6SxzNCaW-uSXpCKucFy_Nfv2s65Bd-UwNmezC6tC3KqI0JOZrpGzTG4ibjuZFRHjDuHJpwHf5uLYzjR6RMdSvhQgphoVPFF3g3UHZIJ0DLo3xcWcjpVFkKYyHnlIPKDxk3oNYp1wA1RxNJnXTmw7LcyxWFNivyRdR-wrdf/w640-h480/IMG_7292.jpg" width="640" /></a></div>Few months ago I had a chance to check out Hong Kong Cuisine 1983 in Happy Valley and tried some of the exquisite Cantonese dishes by Chef Silas Li. Tugged away in the side street of the quiet Happy Valley neighborhood, the cozy restaurant up on the first floor in a commercial building does have a speakeasy feel to it with classy traditional decor. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><span><a name='more'></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5NyUGv1Gp7B-2evh22FUhyphenhyphenUDaGkVVZqUNfj3Mtc_8KuMdXLZkGpAVNDEKHOD3kYN3Kgb0LwdyhdwMKdMmqqaw2lPerZkb_hrBC5sdKF64nBHDg5OprH1yweko6bzgpnz6sNS2uD_vKo583aC-49VUMS0d3-xr75YxvKvctGBCmZa0ceOPDs6KkeIpVS20/s2048/IMG_7299.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5NyUGv1Gp7B-2evh22FUhyphenhyphenUDaGkVVZqUNfj3Mtc_8KuMdXLZkGpAVNDEKHOD3kYN3Kgb0LwdyhdwMKdMmqqaw2lPerZkb_hrBC5sdKF64nBHDg5OprH1yweko6bzgpnz6sNS2uD_vKo583aC-49VUMS0d3-xr75YxvKvctGBCmZa0ceOPDs6KkeIpVS20/w640-h458/IMG_7299.jpg" width="640" /></a></div>We had a long menu, some taken from their regular tasting menu, some specialty dishes from Shunde that Chef prepared for us specifically. Chef definitely tried to put a fancy touch to some of the common traditional dishes - like the steamed egg white with crab meat dish. Here it's served with hua-diao wine sauce and lily flower root foam on top in the egg shell, plus drips of crab oil for the extra umami flavor. The goose web was another well-executed dish - based on the traditional method of braising in abalone sauce, but then it's stuffed in chicken wings slow-braised in soy sauce, for the double whammy of rich flavor.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5uILTB7MBRgpSiEvDvdVqDWPvm5k4zgioXoDB2FrMfAAT1seqMc52JsHonb_GvwJZL-gNO69Lq04BUD9xoqjTLUxxT1CRaYlENPXHI2aUcydLPGMcKLuFgPcQrRQuYf-HFIw51FwIRvZTt8FavEEtoZilNFpeqG9Nt5kWUIDKlZ0nOaNu8Rfypcs1x1jo/s2048/IMG_7304.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5uILTB7MBRgpSiEvDvdVqDWPvm5k4zgioXoDB2FrMfAAT1seqMc52JsHonb_GvwJZL-gNO69Lq04BUD9xoqjTLUxxT1CRaYlENPXHI2aUcydLPGMcKLuFgPcQrRQuYf-HFIw51FwIRvZTt8FavEEtoZilNFpeqG9Nt5kWUIDKlZ0nOaNu8Rfypcs1x1jo/w640-h458/IMG_7304.jpg" width="640" /></a></div>Then there were some more stayed to the original version. The Shunde-style Fish Head soup was served with bits of fish meat served in a hearty and comforting soup base, with wood fungus and toasted Indian almonds on top. That's the perfect kind of soup for winter months. I also enjoyed the stuffed dace fish, a crafty dish that involves the fish being deboned with meat minced and whipped into mousse like texture, mixed and stuffed into the fish skin before steamed and pan-fried to cook. Here it's served on a sizzling hot plate so the dish could be kept in perfect temperature. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib1mBmun5mkkdBy6YgUeBwSiWmSYmcZPP6Gu-KEL2ZiCXKOPnBD3YZpcZyyDV5s6jQgtwaKFMRlL8Prv4ZbM6WusmvQ_ZbZl-NpM44lOiTpOx7-PP2LDf0BOO8ZyAPEnX7IlRX-9_VgDisUl2kDWl7z1nW9IOeR397QGDEfjCCdlZzQ9SqrGUVEOM_1cYb/s2048/IMG_7316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib1mBmun5mkkdBy6YgUeBwSiWmSYmcZPP6Gu-KEL2ZiCXKOPnBD3YZpcZyyDV5s6jQgtwaKFMRlL8Prv4ZbM6WusmvQ_ZbZl-NpM44lOiTpOx7-PP2LDf0BOO8ZyAPEnX7IlRX-9_VgDisUl2kDWl7z1nW9IOeR397QGDEfjCCdlZzQ9SqrGUVEOM_1cYb/w640-h458/IMG_7316.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01ZPvCL1q2HggpZk8qIIFhshTRuRZuH_53EX1hloypu2PsJyToSvzcYvVZdHMZSYDdSVXfCPGUqea0SRc6nGRpoFwbRij9LuA8hodEHIYfb4GLBF0SXw6b_4tjg2KSoVjsQ6QCfdK15kHs30QMzsXvtryCPcG7A4WrfH6KTo-Zglz3EJBMegLzNQYnx0z/s2048/IMG_7320.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01ZPvCL1q2HggpZk8qIIFhshTRuRZuH_53EX1hloypu2PsJyToSvzcYvVZdHMZSYDdSVXfCPGUqea0SRc6nGRpoFwbRij9LuA8hodEHIYfb4GLBF0SXw6b_4tjg2KSoVjsQ6QCfdK15kHs30QMzsXvtryCPcG7A4WrfH6KTo-Zglz3EJBMegLzNQYnx0z/w640-h458/IMG_7320.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>I think all at the table agreed that the crispy chicken was the star of the night. We knew how yummy that's going to be with the whole cooked bird shown to us at the table before being carved into serving pieces. The skin got this nice bronze color and you could felt the crispiness just by looking at the shiny skin, and underneath, the meat was super juicy, well-brined with flavor before cooked perfectly with the right texture. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir717vK-Ueg3aIU_H5E833W5bc_tO8i6Rv9neMXabQrzVZL_JH24zxn31zuCc1Xlmm2Ac9CWArH0xubQjAQfm8bRqLd9u-fJe8USOp1r-fwgKqFEoJT-_cT9LV9Tqk0nkdcpNnuzI9uw7XPh5-oZHMQ3MTfBRjUi9ZjpRZ6TdwjkvT-caLEx15jVXlyOlp/s2048/IMG_7324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir717vK-Ueg3aIU_H5E833W5bc_tO8i6Rv9neMXabQrzVZL_JH24zxn31zuCc1Xlmm2Ac9CWArH0xubQjAQfm8bRqLd9u-fJe8USOp1r-fwgKqFEoJT-_cT9LV9Tqk0nkdcpNnuzI9uw7XPh5-oZHMQ3MTfBRjUi9ZjpRZ6TdwjkvT-caLEx15jVXlyOlp/w640-h480/IMG_7324.jpg" width="640" /></a></div>We finished with two desserts - first the traditional Cantonese "White Sugar Cake" with the nice spongy texture, and then the almond cream with egg white. Interesting wine slection with some unusual bottles. Like the Japanese Koshu - medium-bodied but rather rounded structure, dry, some unripe citrus and plenty of acidity that worked well with the rich Cantonese-style dishes. <p></p><p>When? November 2 2023<br />Where? Hong Kong Cuisine 1983 1/F, Elegance Court, 2-4 Tsoi Tak St, Happy Valley<br />Menu Highlights? Shunde Style Fish Head Soup<br />Drinks?<br />Casata Monfort Blanc de Sers Brut Nature, Trentino-Alto Adige, Italy<br />2019 Lumiere Hikari Koshu, Yamanashi Prefecture, Japan<br />2018 Chateau Haut Barrail, Medoc <span face="Aptos, Aptos_EmbeddedFont, Aptos_MSFontService, Calibri, Helvetica, sans-serif" style="font-size: 12pt; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;"> </span></p>gary shttp://www.blogger.com/profile/06165516007838770838noreply@blogger.com0tag:blogger.com,1999:blog-2961824672213560767.post-59235175298701073672024-01-12T22:45:00.001+08:002024-01-12T22:45:00.246+08:00White Truffle Treat<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ7g9hQ4oog4fSzVmbkDiWe4vP0Pg6Q5gVsbzL1Ih3DIhnNO0UCurblotgdNCw4h6KuBSfuIbyBPl730S-owKsDIwVGWDS57Q8Q5t2D7O2XMS5lE0LDXTuHXulCj4Ea2ZUgbpZw3yPhrBR2xIPxEMbHIZTeZ-Qw03E2weFEBZM-fi15Qi6rzfEwdophOaT/s2048/DSC_6256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ7g9hQ4oog4fSzVmbkDiWe4vP0Pg6Q5gVsbzL1Ih3DIhnNO0UCurblotgdNCw4h6KuBSfuIbyBPl730S-owKsDIwVGWDS57Q8Q5t2D7O2XMS5lE0LDXTuHXulCj4Ea2ZUgbpZw3yPhrBR2xIPxEMbHIZTeZ-Qw03E2weFEBZM-fi15Qi6rzfEwdophOaT/w640-h458/DSC_6256.jpg" width="640" /></a></div>I knew we were onto something quite special when I saw a large white truffle sitting in a jar on our table as I walked in to Castellana the other night. I visited the restaurant earlier this year but happy to be back, this time with a few friends and during the prized white truffle season. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><span><a name='more'></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjX3qxjm4V0wV1dhseXkmOqlnoCXioqpfR_O5BOgtR7NsiyorI7dih45WRNANGDLRuljouOix85HV3GeQLChhFy9irBD9nlWfijAmnoI3WFL6GQc1nC_hMrXUtmVkZjgLUiGlMQMpydCfNEqKh0ZXm91SpJCguOalbT3_21eZZZr_30uV0YqfrRssmYWP5/s2048/DSC_6244.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjX3qxjm4V0wV1dhseXkmOqlnoCXioqpfR_O5BOgtR7NsiyorI7dih45WRNANGDLRuljouOix85HV3GeQLChhFy9irBD9nlWfijAmnoI3WFL6GQc1nC_hMrXUtmVkZjgLUiGlMQMpydCfNEqKh0ZXm91SpJCguOalbT3_21eZZZr_30uV0YqfrRssmYWP5/w640-h458/DSC_6244.jpg" width="640" /></a></div>There’s no lack of bona fide Italian restaurant in town, but none like Castellana which focuses on Northern Italian cuisine only, especially dishes and produce from Piedmont region. The “Around Northern Italy” was the theme of our degustation menu, with five courses being prepared by Chef Romeo Morelli, who’s passionate in bringing his own interpretation of his hometown cuisine to us. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8tQzSs0c6kJOdHJeLNSHEMJnoZcZKhRb37-TChi-LZ1kGWRV_3pSnGrUuAfvTOP99cYSHBKCJD6N0WDT1REM6ar-jpe_PxsUch9lnmUpq0wqyNpot9jEtQLam3LD93qZCiTyVLsSjaKYnV2nbRWX3LtBq_OcRO6z5IuYGC57IHemTSZoGlWWgRXPzYlfx/s2048/DSC_6249.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8tQzSs0c6kJOdHJeLNSHEMJnoZcZKhRb37-TChi-LZ1kGWRV_3pSnGrUuAfvTOP99cYSHBKCJD6N0WDT1REM6ar-jpe_PxsUch9lnmUpq0wqyNpot9jEtQLam3LD93qZCiTyVLsSjaKYnV2nbRWX3LtBq_OcRO6z5IuYGC57IHemTSZoGlWWgRXPzYlfx/w640-h458/DSC_6249.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDT1X8hZbUbCmYxjaR_SGdTMuBLqy0er7Rrdqz1i1EOeO0AqY0U9oJa7ou_rLTSjMCCCxWjpJO6goVUXbUT4PcY-zWgt6FSLpiuLaq1I8Fw7t0-fw8WhngVjyBOjoNDYMTc4Q0v0JFGYk8FOqfRQ_iVbWtj79Jcy5nvXxudnkXggz2QvjrwNhEhRamZtil/s2048/DSC_6254.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDT1X8hZbUbCmYxjaR_SGdTMuBLqy0er7Rrdqz1i1EOeO0AqY0U9oJa7ou_rLTSjMCCCxWjpJO6goVUXbUT4PcY-zWgt6FSLpiuLaq1I8Fw7t0-fw8WhngVjyBOjoNDYMTc4Q0v0JFGYk8FOqfRQ_iVbWtj79Jcy5nvXxudnkXggz2QvjrwNhEhRamZtil/w640-h458/DSC_6254.jpg" width="640" /></a></div>The first course of River Prawn Tartare made a good start, with quenelles of finely chopped river prawns marinated with Amalfi lemon juice and zest, and garnish with morel mushrooms in different forms and finished with a cold clarified broth. Rich umami with an overall balanced flavor profile and a pleasing presentation. One couldn’t get more rustic Piedmontese than the next course of artichoke, with the whole heart deep-fried in oil and served with traditional Bagna Cauda sauce underneath. Such a comforting winter dish with the classic pairing of the warm dipping sauce rich in anchovy and garlic taste with vegetables, this case the seasonal artichoke.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWhBS_TUc0qTKOATtovZYkj2tD8AzrQYy9fqgjN48OEYM4D74SBgvPFbYZ5dRRAX52wpUMML_CTfNXjGhyphenhyphen8IFnSoKs3kaXzOtaKQUtxOykTReXG8usJ5ME5CfWlC_qsTnOZkfcRsE6zAk8JEnvQnZNjhGqsdpOrNvtY6EPyPlBGqz7D-TDYW63TEBCrBJT/s2048/DSC_6259.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWhBS_TUc0qTKOATtovZYkj2tD8AzrQYy9fqgjN48OEYM4D74SBgvPFbYZ5dRRAX52wpUMML_CTfNXjGhyphenhyphen8IFnSoKs3kaXzOtaKQUtxOykTReXG8usJ5ME5CfWlC_qsTnOZkfcRsE6zAk8JEnvQnZNjhGqsdpOrNvtY6EPyPlBGqz7D-TDYW63TEBCrBJT/w640-h458/DSC_6259.jpg" width="640" /></a></div>Then of course, was the main reason why we were here tonight – the Alba White Truffle. We may be approaching the last stretch of the truffle season this year, but from what I have tried so far, this year the quality has been great, and the piece that was served was huge and full of aroma as the glass jar was lifted open in front of us. This time, it’s paired with a stuffed pasta course, with homemade “Panzerotti” Ravioli filled with melted Castelmagno cheese and a simple butter sauce, with generous shavings of white truffles on top. It’s as good as it gets with the truffles going well with the creamy and pungent cheese. The pasta looks more like a giant version of Agnolotti and was perfectly made and cooked with nice eggy flavor in the dough. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmzUp6df0P9yCYE41JtcBhxyoXGl31pC_JojiEKaB9kmVHKRTbaeV86P3eoN7TjJzX86Z1KaF_0oCOAvfUDdkI3LjuNSvUMKSu_sWMxmutgmcBsfKw2Ac_k2kslfj-qfXvwouyxXY6jD3ZbL49fQg9co75RhFtU7WFY2BcF9yuFHaIQ9lsopfP9u57Cn9/s2048/DSC_6262.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmzUp6df0P9yCYE41JtcBhxyoXGl31pC_JojiEKaB9kmVHKRTbaeV86P3eoN7TjJzX86Z1KaF_0oCOAvfUDdkI3LjuNSvUMKSu_sWMxmutgmcBsfKw2Ac_k2kslfj-qfXvwouyxXY6jD3ZbL49fQg9co75RhFtU7WFY2BcF9yuFHaIQ9lsopfP9u57Cn9/w640-h458/DSC_6262.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzds_SLWJX6iqGTEuAWWkZtTN4lG3mTaMN3JGJ4TC1i7iSV6Aar3Uf2zwpnzxB-iOydZi4PZpby7CUwy3ZkAhc0RQXgdp8_nXBh8uujuOJgHei75oIyd1VSiYH_5oIV0W7km4-tLbY9GYxsZs3o4Nvdf0DhrLQynfyib5LUDI1Cx_e5WNOVCkaMNyOq_bl/s2048/DSC_6265.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzds_SLWJX6iqGTEuAWWkZtTN4lG3mTaMN3JGJ4TC1i7iSV6Aar3Uf2zwpnzxB-iOydZi4PZpby7CUwy3ZkAhc0RQXgdp8_nXBh8uujuOJgHei75oIyd1VSiYH_5oIV0W7km4-tLbY9GYxsZs3o4Nvdf0DhrLQynfyib5LUDI1Cx_e5WNOVCkaMNyOq_bl/w640-h458/DSC_6265.jpg" width="640" /></a></div>For main course, Chef Romeo prepared one of his signature dish, the Guinea Fowl, roasted in pan, carved and prepared two ways with jus reduction. The leg was deboned and stuffed with Piedmont hazelnuts, lardo and sage then roasted. The wing meat was chopped, battered, and deep-fried into croquette. On the side was long string peas served with orange gel just to lighten up a little. Dessert was tiramisu, again, served homestyle with generous portion of whipped mascarpone with cocao powder on top and homemade biscuit underneath. <p></p><p>We didn’t get to finish the whole piece of truffle on our table (after all it’s around 200g big) but we certainly had our good share of this seasonal gem and a great time savoring and celebrating the wonderful food from Northern Italy. </p><p>When? December 14 2023 <br />Where? Castellana, 1/F Club Lusitano Building, 16 Ice House Street, Hong Kong<br />Menu Highlights? Homemade “Panzerotti” Ravioli with ROP Castelmagno cheese and Alba white truffles<br />Drinks?<br />Champagne Lallier R.016 Brut<br />2017 Ridolfi Brunello di Montalcino<br />Web: <a href="http://www.castellanahongkong.com">www.castellanahongkong.com</a></p><div><br /></div>gary shttp://www.blogger.com/profile/06165516007838770838noreply@blogger.com0tag:blogger.com,1999:blog-2961824672213560767.post-16722142418377950492024-01-09T07:36:00.001+08:002024-01-09T07:36:00.244+08:00Old Face, New Place<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-B2ns7T9C-HUKrjl1vMfeK2kRhkkRlAUDtI1MKd232x6nUKJq22PzMOINg4SxUHyftVpZrt8hY8-ex9lVVyd6ZT_kmvW6qffORLkdESgQHarrMYZ06UbucPSltCLxfptBYfqAxzWJMYDtWNZuKAcUOtNFO0U2u3VgNBwHBk-9OwBsiKnCW0uNGkmCL10u/s2048/DSC_6089.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-B2ns7T9C-HUKrjl1vMfeK2kRhkkRlAUDtI1MKd232x6nUKJq22PzMOINg4SxUHyftVpZrt8hY8-ex9lVVyd6ZT_kmvW6qffORLkdESgQHarrMYZ06UbucPSltCLxfptBYfqAxzWJMYDtWNZuKAcUOtNFO0U2u3VgNBwHBk-9OwBsiKnCW0uNGkmCL10u/w640-h458/DSC_6089.jpg" width="640" /></a></div>I admit I did find it a little surreal when I saw Chef Manav in his new chef outfit at a new restaurant. His departure from his last gig a few months back certainly took many by surprise, but his new restaurant, Leela, on the other side of the harbor, is promising and represents quite a change in culinary direction and style. <p></p><p><span></span></p><a name='more'></a>“It’s not a Version 2.0 but a Leela 1.0,” he assured us when he came to greet us before our meal began, sidestepping any suggestion of comparing the present with the past. He went on to explain at Leela, he tries to expand the scope of his cooking geographically and style, exploring the finer fishes that went back centuries in the long Indian history. And yes we were treated quite a feast with many unique courses using spices and herbs that I learned for the first time. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9LqdtfMxSk9GPwTtmAagn6U_hTSDOeE4f_kdTRRZsi3w6K97nOuyHPl-O_xZ6ZzLo-YzvM9YnHtJYHAy-qup73zkUltSm2RpwvHLf6TzWE5hi2336K_cMxuPEzKzyBKQ5jHHNxYOnEYtfOTmJDMlVezjtR3usNWedC9wGqxvkARALPu8XHR0EtkL1qjZU/s2048/DSC_6047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9LqdtfMxSk9GPwTtmAagn6U_hTSDOeE4f_kdTRRZsi3w6K97nOuyHPl-O_xZ6ZzLo-YzvM9YnHtJYHAy-qup73zkUltSm2RpwvHLf6TzWE5hi2336K_cMxuPEzKzyBKQ5jHHNxYOnEYtfOTmJDMlVezjtR3usNWedC9wGqxvkARALPu8XHR0EtkL1qjZU/w640-h458/DSC_6047.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Hd5jojHgMUCoJRkOkinwSEl9tI7bx4OW_ErTMguYNV67IRe_i5uJocDD3a4IFYuo8xwZv0L3uqu1A5Ad-m08QGYpfZ4-wdPLthJJjYu9TfgB2xbct_lGRwmiGAt8u7vTwKu5SYKhNcWEHoNIN9FMceJjoz8fkgoZ96Z7nRl6O5ypg8tjmUnBbgKz6RTn/s2048/DSC_6051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Hd5jojHgMUCoJRkOkinwSEl9tI7bx4OW_ErTMguYNV67IRe_i5uJocDD3a4IFYuo8xwZv0L3uqu1A5Ad-m08QGYpfZ4-wdPLthJJjYu9TfgB2xbct_lGRwmiGAt8u7vTwKu5SYKhNcWEHoNIN9FMceJjoz8fkgoZ96Z7nRl6O5ypg8tjmUnBbgKz6RTn/w640-h458/DSC_6051.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_PIU4Dn9g-nnZLX2EUVQWhC1fIkH20hYMywdybPHo97J-rg2KTxBH92XQkM5KDKcmn-asqAxgw7WN8TYApOzrG-q1R4UXLGdOmvsenxUgCC3HPeZNI11gOnXuHobWBV1jOvXOz3SsoeVMAlcxFaqtFmr3kAWQlwAzcoEfHUmCLkPw5X5AjPvL8zvMlTmt/s2048/DSC_6060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_PIU4Dn9g-nnZLX2EUVQWhC1fIkH20hYMywdybPHo97J-rg2KTxBH92XQkM5KDKcmn-asqAxgw7WN8TYApOzrG-q1R4UXLGdOmvsenxUgCC3HPeZNI11gOnXuHobWBV1jOvXOz3SsoeVMAlcxFaqtFmr3kAWQlwAzcoEfHUmCLkPw5X5AjPvL8zvMlTmt/w640-h458/DSC_6060.jpg" width="640" /></a></div>Before we began, many of the spices and herbs used in Chef Manav’s dishes were presented a nicely arranged tray with stainless steel bowls – like a fancy Masala Dani – and he carefully introduced every one of them to us. Then it was a series of appetizers. The Lucknow Tokri Chaat was a clear winner, in the somewhat familiar presentation of the edible basket (made with deep-fried grated potatoes) with scores of ingredient on top with chutney and pomegranate seeds garnishes. Almost like a salad with complex flavors and a hint of salivating sweetness. Chicken Baida Roti was another well-executed dish, with the braised chicken and sauce wrapped in the crispy pan-fried roti with mint sauce served on the side. There’s no better way to enjoy it by picking up with hands and lick your fingers cleaned afterwards. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTPOAdN8MEZcCHkJEPVHJ7NqgQ2dx7SmmiK3kNGsr7gvYdXxXM4TDSfvQ0we_OcfJ5w4LKNYeln5QGYI-FudqDPXUK5RYLXJJBc5limdDBl0HbCBaRx4RipqqA384r5TVG9fr2Fh7JJyPXKCQuhtuqd4pSDUimQjJwAU6xwxMBvHHOOh2b5i3r73-PBNRC/s2048/DSC_6062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTPOAdN8MEZcCHkJEPVHJ7NqgQ2dx7SmmiK3kNGsr7gvYdXxXM4TDSfvQ0we_OcfJ5w4LKNYeln5QGYI-FudqDPXUK5RYLXJJBc5limdDBl0HbCBaRx4RipqqA384r5TVG9fr2Fh7JJyPXKCQuhtuqd4pSDUimQjJwAU6xwxMBvHHOOh2b5i3r73-PBNRC/w640-h458/DSC_6062.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWQzSinUDtt-TxljMdYWqLFlkHCkdS0ocDmjj4VuV29W2t_HLARoR1idulQPNi8yjmONJsll-gaRA4UK7Pz_tR-wnLP5XLq5Gt_Jxs9nWHP0L3SwrdilO7UfG91UOY2QMmcoKjkkm3mL7Hkh9eXTPhSsM0uE1bnjSyyo1v5uP-GEdDkmcXoKQhgy7fe2LA/s2048/DSC_6064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWQzSinUDtt-TxljMdYWqLFlkHCkdS0ocDmjj4VuV29W2t_HLARoR1idulQPNi8yjmONJsll-gaRA4UK7Pz_tR-wnLP5XLq5Gt_Jxs9nWHP0L3SwrdilO7UfG91UOY2QMmcoKjkkm3mL7Hkh9eXTPhSsM0uE1bnjSyyo1v5uP-GEdDkmcXoKQhgy7fe2LA/w640-h458/DSC_6064.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYXfE6oK-LT27A8IsaVyc-D3omEoduO-ShUKRs42me-QiCDaiIVQ1JSWnYyc0JonXdT66fpQAElQifz41i95aQYuQAN4yyS2f3qq8M1dcRdfzOiNVv72-WlkTRmlsNQ8Bni2ql9NHRbl-vq59DYHVYc6ZHJlg2jMmRT__dUz_SE-g_kLSOE7QtLCGTnCap/s2048/DSC_6066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYXfE6oK-LT27A8IsaVyc-D3omEoduO-ShUKRs42me-QiCDaiIVQ1JSWnYyc0JonXdT66fpQAElQifz41i95aQYuQAN4yyS2f3qq8M1dcRdfzOiNVv72-WlkTRmlsNQ8Bni2ql9NHRbl-vq59DYHVYc6ZHJlg2jMmRT__dUz_SE-g_kLSOE7QtLCGTnCap/w640-h428/DSC_6066.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnxf6GBToJuWZ-6ns33Yhu2bdYbovKO9V96vMZfY-yHJcXFumJZfMvHu4m7BMtZCIwEwaI1B1tmE4npU2bgkB7ILVlCC5_ODcbcq-NssBhq2w4ihtbjJxIfgRR4AJjwZsRuj0agWoNjZjz9sw11mZNwLm57Dr2jLbM79LcnqG8iNdGuyGAyj80W_RUuCJJ/s2048/DSC_6070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnxf6GBToJuWZ-6ns33Yhu2bdYbovKO9V96vMZfY-yHJcXFumJZfMvHu4m7BMtZCIwEwaI1B1tmE4npU2bgkB7ILVlCC5_ODcbcq-NssBhq2w4ihtbjJxIfgRR4AJjwZsRuj0agWoNjZjz9sw11mZNwLm57Dr2jLbM79LcnqG8iNdGuyGAyj80W_RUuCJJ/w640-h458/DSC_6070.jpg" width="640" /></a></div>I didn’t expect less for the Tandoori dishes and he delivered with flying colors. The Chicken Tikka looked straight forward but super succulent and juicy, seasoned with a touch of black peppers on top. Then there’s the Badami Guinea Fowl prepared with the bird imported from France, brined and prepared in the traditional Tandoor grill, smothering with sauce and served. Not sure about the “authenticity” of the “Uni Butter Roghani Naan”, but I like the effort of combining one of the local favorite ingredients (Hokkaido sea urchins) with traditional cooking for something totally new. (we were also served the more conventional Peshwari Naan which were good as well) And we also love the Tandoori Beef Chop, grilled and served bone-in with sauce on the side. <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXsgUNoT09yfkI6GjSp_jmNac6WJipzUWzaXtUKwuK1waaYX1GXfIE6AqacN92xzD81AKv-pHG088njh41rZIZiL9pR2G1btmWCi0YDCnMa6xV-V_DCzu30tox4bsy0ZurEXlcj2ddkWo5bnmmAyuBun1HX0nI4e0zsScN7m0beKEeGA6bmWZQBZsSKbZ/s2048/DSC_6075.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXsgUNoT09yfkI6GjSp_jmNac6WJipzUWzaXtUKwuK1waaYX1GXfIE6AqacN92xzD81AKv-pHG088njh41rZIZiL9pR2G1btmWCi0YDCnMa6xV-V_DCzu30tox4bsy0ZurEXlcj2ddkWo5bnmmAyuBun1HX0nI4e0zsScN7m0beKEeGA6bmWZQBZsSKbZ/w640-h458/DSC_6075.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq0wI5Sia0PY5JE4k7KH7_zvxO2zwlMTi85aPxBk6slo9nm_6ypfVBz_0fT_QVVXASCVLdtoRTWAke0InuAX3UWlA0LBEU0wexBmhyyV9K-s0jv8vDfS8F6-aDn9k3SM_6DceR0-uVhW1SSDrczP2KnCMXZn3kBvG4f-Zkhs06Y504iO8htT2pV2TIjiLE/s2048/DSC_6074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq0wI5Sia0PY5JE4k7KH7_zvxO2zwlMTi85aPxBk6slo9nm_6ypfVBz_0fT_QVVXASCVLdtoRTWAke0InuAX3UWlA0LBEU0wexBmhyyV9K-s0jv8vDfS8F6-aDn9k3SM_6DceR0-uVhW1SSDrczP2KnCMXZn3kBvG4f-Zkhs06Y504iO8htT2pV2TIjiLE/w640-h458/DSC_6074.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir3mXp3gdjz67MN_P6gn8wNkRhljiH2ACNYk07Qk-dx8M5x9CLbagqlDiiW0gzwJzx3BqMck0tVyx6uhsga8NdL2FkOEZ-cpFE26InLP81DTtSFKot9UDMukNLGvZsbus3kdOEIC657pndTpwbbNLA2rr4BhXD0CsbMRgonWyQDBNET5MFc70TyGDw5-IS/s2048/DSC_6081.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir3mXp3gdjz67MN_P6gn8wNkRhljiH2ACNYk07Qk-dx8M5x9CLbagqlDiiW0gzwJzx3BqMck0tVyx6uhsga8NdL2FkOEZ-cpFE26InLP81DTtSFKot9UDMukNLGvZsbus3kdOEIC657pndTpwbbNLA2rr4BhXD0CsbMRgonWyQDBNET5MFc70TyGDw5-IS/w640-h458/DSC_6081.jpg" width="640" /></a></div><p>More food came our way, many more with dishes soon filled up our long table with the curries and biryani. The Biryani was great, baked with the whole bone-in oxtail in the center and flambeed with a blowtorch, then carefully mixed and served at tableside for us. I thought it’s hard to be impressed with a common fish of butter chicken but it was memorable. It’s just the perfect flavor with a touch of smokiness and spicy kick. </p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBvWQBM47OtQM6V4_SPsgRcBMsGb1_XeUeKq043ZIDrId8RvcmpMAD2hDPeBA21GTI1LE3AWIUB0xj-AK4r_LvmwO8EK93me8s2Rax5GNzUgtNKPvs1JXi75MLzMaNk39Tcv4RepCmLhxixk7nQ4sM5Z-fi_zhvAp7zOlCWbbq3eLEJfJKkDCJHte3gV3C/s2048/DSC_6086.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBvWQBM47OtQM6V4_SPsgRcBMsGb1_XeUeKq043ZIDrId8RvcmpMAD2hDPeBA21GTI1LE3AWIUB0xj-AK4r_LvmwO8EK93me8s2Rax5GNzUgtNKPvs1JXi75MLzMaNk39Tcv4RepCmLhxixk7nQ4sM5Z-fi_zhvAp7zOlCWbbq3eLEJfJKkDCJHte3gV3C/w640-h458/DSC_6086.jpg" width="640" /></a></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj02t07HHCRG43jicZb66WG4CWS2UDT9ojSLGAI-uyz-V3lnCI3M5QFZR3qAThmYI7zoB73Da6SnM3O7Am5B79VWPd61FWbFA47wwyyMwpnXC7gpji3_8ejjQVvhXUFpmb69R5T7Ozs7kvXdkb65dgq3FopU51HWeoZDkhyphenhyphenrZDrTNFrsH9o_cSddJ7789kJ/s2048/DSC_6084.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj02t07HHCRG43jicZb66WG4CWS2UDT9ojSLGAI-uyz-V3lnCI3M5QFZR3qAThmYI7zoB73Da6SnM3O7Am5B79VWPd61FWbFA47wwyyMwpnXC7gpji3_8ejjQVvhXUFpmb69R5T7Ozs7kvXdkb65dgq3FopU51HWeoZDkhyphenhyphenrZDrTNFrsH9o_cSddJ7789kJ/w640-h428/DSC_6084.jpg" width="640" /></a></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEq8u2QINs5yxmenQOW-BW6vBnsM0sefPe_9hhc0u9Gqa2hQxkCmAA_sT8ZNt2Y3iiH6h6YQZ04ztt5xqM9Io5SrAu8YCwGriZi-Ad3eFie439g0Z32-6DQnDP26fxgVM8DXyiA5G6AUWpChuOoW1EBjqT7HIoPxpLKDJ5HMIZ-ShzlRnU2z-2_RFJQbT9/s2048/DSC_6082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEq8u2QINs5yxmenQOW-BW6vBnsM0sefPe_9hhc0u9Gqa2hQxkCmAA_sT8ZNt2Y3iiH6h6YQZ04ztt5xqM9Io5SrAu8YCwGriZi-Ad3eFie439g0Z32-6DQnDP26fxgVM8DXyiA5G6AUWpChuOoW1EBjqT7HIoPxpLKDJ5HMIZ-ShzlRnU2z-2_RFJQbT9/w640-h458/DSC_6082.jpg" width="640" /></a></p><p>The Pork Pandi Curry was the spiciest of the lot, but well balanced with a touch of kachumpuli, a vinegar-like extract of the garcinia cambogia fruit. Another interesting dish was the Chakundar Oxtail Gosht, with the tender meat braised in the sauce with beetroot, giving it a nice red color (and looked spicier than it was). I wish I had room to try some of the side dishes but I only managed a small bite (and took some of the rest home). I like the Tadka Lily Bulb & Snow Peas, again an Cantonese-inspired dish but with done with Tadka spices. It’s almost as spicy as the Pork Pandi Curry but I love that kick. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5_6pra_9W4T5WTbOccxi_eUu_T8uxYHKomdiEnpvyhS0Fl8dosQmUD5zwwzYCokXD-I1twWqGY0_AhaX8ylNhg5ltnCWm9vCcqBU7P3b9j8-xKlOmlNmTfmweoodzmP_W0Mlya2YrAJ8zLFycuDTjD3ErVEeJjGH9DwCesiYWP3tcszxvNZn0KRdTSiuP/s2048/DSC_6091.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5_6pra_9W4T5WTbOccxi_eUu_T8uxYHKomdiEnpvyhS0Fl8dosQmUD5zwwzYCokXD-I1twWqGY0_AhaX8ylNhg5ltnCWm9vCcqBU7P3b9j8-xKlOmlNmTfmweoodzmP_W0Mlya2YrAJ8zLFycuDTjD3ErVEeJjGH9DwCesiYWP3tcszxvNZn0KRdTSiuP/w640-h458/DSC_6091.jpg" width="640" /></a></div>Our dessert was the well-presented almond kulfi followed by the traditional masala chai. Yes there were an insane amount of food but very much enjoyable with great company too. What a nice outing on an unusually warm winter evening. <p></p><p>(Dinner was by invitation) </p><div>When? November 30 2023<br />Where? Leela, Shop 301-310, Lee Garden Three. 1 Sunning Road Causeway Bay, Hong Kong<br />Menu Highlights? Smoked Butter Chicken<br />Drinks? 2019 Dominique Piron Chenas Quartz</div><div>Web: <a href="http://www.leela.hk">www.leela.hk</a></div><div><br /></div><div><br /></div>gary shttp://www.blogger.com/profile/06165516007838770838noreply@blogger.com0tag:blogger.com,1999:blog-2961824672213560767.post-88989014954742464092024-01-06T13:26:00.005+08:002024-01-06T13:28:13.098+08:00Mono Unplugged VII<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtP8wym_4IGquGj2zEaEVELnmnVUWHLHQsRV5Wr2fL_BYBpadJTClWRIMYLn7jHQb6mgENHJrnBDprauouGd8WQgx-RqMi_oU-oJPmqSmrzkAsHSMU5gFG-5tBS9tcZ9b68Ki71t59G6vuvOb_Tqi00W9U6BlMIBVMYkJuySSrkcLGG52Uf514o_WkvEkq/s2048/IMG_6845.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtP8wym_4IGquGj2zEaEVELnmnVUWHLHQsRV5Wr2fL_BYBpadJTClWRIMYLn7jHQb6mgENHJrnBDprauouGd8WQgx-RqMi_oU-oJPmqSmrzkAsHSMU5gFG-5tBS9tcZ9b68Ki71t59G6vuvOb_Tqi00W9U6BlMIBVMYkJuySSrkcLGG52Uf514o_WkvEkq/w640-h458/IMG_6845.jpg" width="640" /></a></div>My first business upon returning from a weeklong trip in October was to drop by Mono for the collaboration event between chefs Ricardo and Juan Luis Martinez of Merito from Lima (as part of the “Unplugged Series” at the restaurant now in its 7th edition)<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><span><a name='more'></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRPkRXXuozg4tiMVXu2yMZeqolZFdYLu1L5J23raVawdH53hL-udZcnFC3lW7lHT04DOeVvF4g9I37QJzIC3s5z8ZXV4Ew8oNLizcKTAqGQ8XrmrPz3mANqcCi-TfzGCuUzAS_RwJGD7Pg_uRUnhB4MrgdxKt5H7yjW4_fxRYPUAbbtUNTCbC2iIISUOT-/s2048/IMG_6859.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRPkRXXuozg4tiMVXu2yMZeqolZFdYLu1L5J23raVawdH53hL-udZcnFC3lW7lHT04DOeVvF4g9I37QJzIC3s5z8ZXV4Ew8oNLizcKTAqGQ8XrmrPz3mANqcCi-TfzGCuUzAS_RwJGD7Pg_uRUnhB4MrgdxKt5H7yjW4_fxRYPUAbbtUNTCbC2iIISUOT-/w640-h458/IMG_6859.jpg" width="640" /></a></div>It’s always a delight to sit at the long counter right in front of the open kitchen at Mono, even better when I got the seat right in the middle with two talented chefs at work. Both chefs shared a similar background, both Venezuelan who made their names in a foreign country (Richardo in France and then Hong Kong obviously, and Juan Luis in Peru), and both were known to bring native Latin American ingredients with their own creative renditions.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_t2jj-LWAwNZ96oXSL_Ku9YqY2KU-bi1U7x1zseoVu1OmsB_hxQAbf4jT8rpcC398mQTzd4JD9Qe3VRT_91W4cmyz0tzXWYMgbh-6rasY8KrF9_3GfZr-rRSb3P51dkTHm0vvFbxRs0V2bDU8a0Uj7M_d5u8EGAi7RBXDDDKa-XsIg9iuU3PWdBvz1Z3r/s2048/IMG_6860_jpg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_t2jj-LWAwNZ96oXSL_Ku9YqY2KU-bi1U7x1zseoVu1OmsB_hxQAbf4jT8rpcC398mQTzd4JD9Qe3VRT_91W4cmyz0tzXWYMgbh-6rasY8KrF9_3GfZr-rRSb3P51dkTHm0vvFbxRs0V2bDU8a0Uj7M_d5u8EGAi7RBXDDDKa-XsIg9iuU3PWdBvz1Z3r/w640-h458/IMG_6860_jpg.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJqLd3d3rIYTXfY31vo37F1P3NxKzuR5MxmFNC7Rjk5ncc4iQe0pcwfwZJn-buWbMpfzn6EALLX6GRDK4qlvNfxXLJSzJAki5-23NkwdonvOyHWQ9ZGAz87j6GJFjb3N8jISAIDss19QFWGgrGiCFgJODOLnLsWGDHXcbQDn9WQAjNlutASZioO9WDJCS3/s2048/IMG_6876.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJqLd3d3rIYTXfY31vo37F1P3NxKzuR5MxmFNC7Rjk5ncc4iQe0pcwfwZJn-buWbMpfzn6EALLX6GRDK4qlvNfxXLJSzJAki5-23NkwdonvOyHWQ9ZGAz87j6GJFjb3N8jISAIDss19QFWGgrGiCFgJODOLnLsWGDHXcbQDn9WQAjNlutASZioO9WDJCS3/w640-h458/IMG_6876.jpg" width="640" /></a></div>We were served the dinner menu though my visit was during day-time. We started with crab meat and dry potato served as finger sandwich with thin crackers with tamatillo powder on top with a nice hint of acidity. Sea bream tartare was presented on top of mamey chip dusted with beetroot powder – inspired by Latin American ceviche but given an Asian touch with sesame oil and black garlic. Mamey left a bit of grassy and fruity flavor in the bite for balance. The “Stuffed Brioche” looked like a donut ball, with avocado leaf powder on top and lobster inside, seasoned with a touch of cadamon, I believe, for a nice kick of flavor.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsbWbayWxCn_pZHjclok_srAH3HSoDRvqn0dyNN4aoEaL0S7rATjE86zSCxAMa0T0czsuI1N2rh-2PLTDz-c_XkY81rN7VecSgQMRNBloOqs-tb2aAMaofm6bZeZfNsT1kqkRha2aKAbGqrE3ArssjUc08VxU4PVW-WBfCw4P4p9bYFv7n-gqHrfnVeVP/s2048/IMG_6879.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsbWbayWxCn_pZHjclok_srAH3HSoDRvqn0dyNN4aoEaL0S7rATjE86zSCxAMa0T0czsuI1N2rh-2PLTDz-c_XkY81rN7VecSgQMRNBloOqs-tb2aAMaofm6bZeZfNsT1kqkRha2aKAbGqrE3ArssjUc08VxU4PVW-WBfCw4P4p9bYFv7n-gqHrfnVeVP/w640-h458/IMG_6879.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhln_TqQiTXh9Yy0ZwOy9f42aK7ye1frf2LDTNhIwdfLA_O70X9iN-yxptx8tN0s3yH_8uJMMxRXht7P0okF0SZVggeiWT2raaraEXabKVizX8aeMDUv-9DknXAxq6aTOEdRUcCoEZWMyrZo6wttQBtrnkxCD1AnbOOU3qnIZRphyphenhyphenpFKmRLSowlFzktNMHE/s2048/IMG_6886.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhln_TqQiTXh9Yy0ZwOy9f42aK7ye1frf2LDTNhIwdfLA_O70X9iN-yxptx8tN0s3yH_8uJMMxRXht7P0okF0SZVggeiWT2raaraEXabKVizX8aeMDUv-9DknXAxq6aTOEdRUcCoEZWMyrZo6wttQBtrnkxCD1AnbOOU3qnIZRphyphenhyphenpFKmRLSowlFzktNMHE/w640-h458/IMG_6886.jpg" width="640" /></a></div>The menu focused on seafood in the top half of the menu, then a few meat main dishes. I love the pair of seafood dishes served with bright colors – first scallops with a salsa verde-like green sauce made of Sanky cactus with a sharp acidity flavor, then it’s one of Ricardo’s signature dish, with carabinero served with oca and Huacatay herbs. The langoustine taco was nice, but I was more impressed with the soup that was served at the same time, prepared with the head of the langoustines, Nopal and Okta. I like its rustic, exotic, rich umami taste.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcVcNFbEofCDEl1IdWJ_gh9IUycwcjQChlKxK0y9QWI4YFnyY8BNDhR6E1j21T8PSURFI7o_phJjUq_nyXiQjNRMpxmsRaPjl1gTM-I4knWDPhqhrgpewzY42ZrBvXPgYAil9-DHDi3q28JziWJ3vVDF8Sqw9tF_yxgJw6yn4XCrqjDc9f7Q4_iAmchEho/s2048/IMG_6893.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcVcNFbEofCDEl1IdWJ_gh9IUycwcjQChlKxK0y9QWI4YFnyY8BNDhR6E1j21T8PSURFI7o_phJjUq_nyXiQjNRMpxmsRaPjl1gTM-I4knWDPhqhrgpewzY42ZrBvXPgYAil9-DHDi3q28JziWJ3vVDF8Sqw9tF_yxgJw6yn4XCrqjDc9f7Q4_iAmchEho/w640-h458/IMG_6893.jpg" width="640" /></a></div>The Pitahaya, or dragonfruit, course was another interesting one, with the thick piece of dragonfruit from local farm braised as if it’s meat with Peruvian chili and served with along with the black mole prepared table-side with much fanfare. Monkfish was perfectly cooked, served with “Amazonian curry” – I obviously lost track of what went into the sauce but it was amazing. We did move on with some non-seafood dishes, including the pork belly and venison. Then there’s the dessert. Featuring some of the unique Latin American ingredients including Lucuma, Macambo and Maca root. It’s almost like we were given a masterclass of all these unfamiliar produce from the other side of the world, and needless to say we were properly stuffed by the end of this 3 hour epic lunch.<p></p><div>When? October 18 2023<br />Where? Mono, Level 5, 18 On Lan Street, Central, Hong Kong<br />Menu Highlights? Brittany Monkfish, Amazonian Curry<br />Drinks? </div><div>Champagne Billecart-Salmon Brut Blanc de Blancs NV</div><div>Hakurakusei Junmai Daiginjo 伯樂星 純米大吟釀 - 宮城縣 新澤釀造店</div><div>2020 Domaine Justin Girardin Satenay Les Terrasses de Bievaux</div><div>2017 Intipalka Valle del Sol Syrah, Ica Valley, Peru<br />Web: </div><div>Mono: <a href="http://www.mono.hk">www.mono.hk</a></div><div>Merito: <a href="http://www.meritorestaurante.com">www.meritorestaurante.com</a></div><div><br /></div><div><br /></div>gary shttp://www.blogger.com/profile/06165516007838770838noreply@blogger.com0tag:blogger.com,1999:blog-2961824672213560767.post-29526799141899122182023-12-20T21:39:00.000+08:002023-12-20T21:39:04.171+08:0014 Courses<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg0cemhyphenhyphenZZnYzaRAfiL3WyGq5tjYKV31auwpVNOuG1RUdTfMeZoeaZ0fePeYS9EB-hePpuX0-AMxH01FsVfRh1hUyML1Lv6ruoWNXLssx0SUDL074rLxRHYyAhBUM6qnzDDnSwm5DvdnONg05G90rrEjZ8XBc7-oayh6Fi1IAAcctqL8rIwQgXhzUWqGL3/s2048/DSC_5169.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg0cemhyphenhyphenZZnYzaRAfiL3WyGq5tjYKV31auwpVNOuG1RUdTfMeZoeaZ0fePeYS9EB-hePpuX0-AMxH01FsVfRh1hUyML1Lv6ruoWNXLssx0SUDL074rLxRHYyAhBUM6qnzDDnSwm5DvdnONg05G90rrEjZ8XBc7-oayh6Fi1IAAcctqL8rIwQgXhzUWqGL3/w640-h458/DSC_5169.jpg" width="640" /></a></div>I am fully prepared for a long (and satisfying) evening when I sat down at Amber for a taste of their 2-day collaboration event between Chef Richard Ekkebus and the Dutch-Indonesian guest chef Syrco Bakker in late October. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span><a name='more'></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiLvbjXzTTswzJBXM-1ixJ7DNSZyVSiQUa_-YPF6_piAzr4yjYBs9Yl7OWl547mrgVPc3ZV-mNv74s6up3vgYCSZnIQA0rOTvL5967_HLMrc83zkTTFsdfT-zOfIe6H7onMIB_m2SArCYOilKAQ4TOsHLdClkGz-uzMkDkoBOsmE-cgVMkCj0NM2aR-ii3/s2048/IMG_7007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiLvbjXzTTswzJBXM-1ixJ7DNSZyVSiQUa_-YPF6_piAzr4yjYBs9Yl7OWl547mrgVPc3ZV-mNv74s6up3vgYCSZnIQA0rOTvL5967_HLMrc83zkTTFsdfT-zOfIe6H7onMIB_m2SArCYOilKAQ4TOsHLdClkGz-uzMkDkoBOsmE-cgVMkCj0NM2aR-ii3/w640-h480/IMG_7007.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2i3qtHtAF3AxOtlbvI8VGcxU8F5l6k-kcTcqkmami9xm1_pEV41G4RkMNjyV1E_w8zwdDSvbGBZPzf4fkUlCPvvzfukPSdTvLXChjslFNFyImKDIxuL2e7bbEsxBlhxkFEqaIRiwixDROrb7tMDPUJrvLz79jsHRy6qtL13LFF1DwvysJhGV2liGMonxA/s2048/IMG_7013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2i3qtHtAF3AxOtlbvI8VGcxU8F5l6k-kcTcqkmami9xm1_pEV41G4RkMNjyV1E_w8zwdDSvbGBZPzf4fkUlCPvvzfukPSdTvLXChjslFNFyImKDIxuL2e7bbEsxBlhxkFEqaIRiwixDROrb7tMDPUJrvLz79jsHRy6qtL13LFF1DwvysJhGV2liGMonxA/w640-h458/IMG_7013.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_uAiObjlt46wrvhDNSkXR5cR_tl9aIbPn7bHsmaf1bNhlzW-pScyhQ54ISQoX1HscsfRzTLh2weKwS-kipKeq5pqK616vpeMNG4JXF6nPWBVuZ6G-cWLCq2LogHEN8jeY9ohPzqO46wWVZOeScAHTFiBgHonZiLGFAZqNMwN7qa-eToGcmFSsZpgTqsz/s2048/DSC_5171.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_uAiObjlt46wrvhDNSkXR5cR_tl9aIbPn7bHsmaf1bNhlzW-pScyhQ54ISQoX1HscsfRzTLh2weKwS-kipKeq5pqK616vpeMNG4JXF6nPWBVuZ6G-cWLCq2LogHEN8jeY9ohPzqO46wWVZOeScAHTFiBgHonZiLGFAZqNMwN7qa-eToGcmFSsZpgTqsz/w640-h458/DSC_5171.jpg" width="640" /></a></div>Amber being Amber is always a pleasant place to be, especially when Chef Richard is in residence. The special menu was arranged so that each chef would take turns to present their own dishes which were created especially for the event, and in Chef Syrco’s case, a preview of what is to come for his soon-to-be-opened restaurant called Syrco Base in Bali. No surprise both chefs opted for dishes focusing on seafood and Asian herbs and spices. We began with a pair of cold appetizers – first coconut rice and tuna by Chef Syrco, then ribbons of razor clams, cucumber and celtus ganished with shiso and Szechuan pepper oil by Chef Richard. Both were salivating, especially the latter with the nice peppery kick plus the shiso aroma. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3k2UDMtX2mdP8u6rnrJ1BC1XY5vEWAg3nZ3QYqls04XQG_cDglSG-Jj70NYl9kfKDiC7sEsC4cMjnyj3pnLNdoC3JjkIzDDGo3bkT-Hw7zUTMfzbFEBrKp9NdFl8i-ULWmwCyxc9cxglhXK8aIlsaepCDmKgiyRlAVyIpaxiQrAeexZf8r2Gum2_bbohA/s2048/DSC_5187.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3k2UDMtX2mdP8u6rnrJ1BC1XY5vEWAg3nZ3QYqls04XQG_cDglSG-Jj70NYl9kfKDiC7sEsC4cMjnyj3pnLNdoC3JjkIzDDGo3bkT-Hw7zUTMfzbFEBrKp9NdFl8i-ULWmwCyxc9cxglhXK8aIlsaepCDmKgiyRlAVyIpaxiQrAeexZf8r2Gum2_bbohA/w640-h428/DSC_5187.jpg" width="640" /></a></div>Both chefs were on hand to welcome us when we were then led into the kitchen studio at the back for our next course. In front of us was the bowl with raw prawn (and the head deep-fried) and it’s served with crustacean tea infusion and soursop espuma – love the intense umami flavor balanced by a hint of acidity. Then it was oyster and caviar served with a vichyssoise like espuma on the side, with potatoes, leek, wakame and horseradish that went in to the soft and creamy sauce. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE9BWvmPRZDlr-NNzqHEljomuRAvs2YRTlTooIbUJuGeiO18luk__BlWLF8z-oHiHTfCKdh0vX649khuDFr_VbrbLKJ3BbyRiKsV5UpbcyTLsB-0XThpt1d_UEq41jTKP6xd5Vd5zkN4Alcsyn5wduFdYs_iW_IbxjYikpw_tO18GsNY9nwIHvPrs-t1G1/s2048/DSC_5195.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE9BWvmPRZDlr-NNzqHEljomuRAvs2YRTlTooIbUJuGeiO18luk__BlWLF8z-oHiHTfCKdh0vX649khuDFr_VbrbLKJ3BbyRiKsV5UpbcyTLsB-0XThpt1d_UEq41jTKP6xd5Vd5zkN4Alcsyn5wduFdYs_iW_IbxjYikpw_tO18GsNY9nwIHvPrs-t1G1/w640-h458/DSC_5195.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_1nKOWl6MUSNyCS8f6j7v97Zn7w7Docdp-MDw5xeQOwUeNV7-2Vg1v7CcFa5QXPxV904kdqxp6MVs_fI7HW8kEcUKAqQMBlpbAwO4-RFwnMa8i9BtRtYv4ldCNM0m8NVywBSYA4bLDlt1wAlb-p0H_rNaZXwSXymWFctWqITlrB4DBL-LHvNeajD5CQhM/s2048/DSC_5201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_1nKOWl6MUSNyCS8f6j7v97Zn7w7Docdp-MDw5xeQOwUeNV7-2Vg1v7CcFa5QXPxV904kdqxp6MVs_fI7HW8kEcUKAqQMBlpbAwO4-RFwnMa8i9BtRtYv4ldCNM0m8NVywBSYA4bLDlt1wAlb-p0H_rNaZXwSXymWFctWqITlrB4DBL-LHvNeajD5CQhM/w640-h458/DSC_5201.jpg" width="640" /></a></div>We continued with a few more seafood dishes. I like the couple of courses by Chef Richard, first with the Spanish mackerel fillet seared skin-on with sake lees-wakame sauce, pickled winter melon and Japanese mustard and Tonkin flower as garnishes. I like this combination of ingredients, paying tribute to the traditional Cantonese winter melon soup. The second dish I like was the abalone with matsutake, served in a bowl with the rich Ping Yuen chicken essence and scallions. It’s rich yet comforting. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmSEx7vY7QDlDUDy629nJ5wlgTthpNvNGI4rDDq7Ba5SPxex989U-oObPpGIPZVdjLmrwHy8WxQexFpJ8MVNdPuQRJVG67l_SqnaznnOR-ZQ_V4iVUQxCi61QvRuNk7_HBvzlOVpwPRStGP-pq7hQ0Ea2pdu5alk2xpGHxaz1aGYrClQJkSr55X4O6GlPN/s2048/DSC_5211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmSEx7vY7QDlDUDy629nJ5wlgTthpNvNGI4rDDq7Ba5SPxex989U-oObPpGIPZVdjLmrwHy8WxQexFpJ8MVNdPuQRJVG67l_SqnaznnOR-ZQ_V4iVUQxCi61QvRuNk7_HBvzlOVpwPRStGP-pq7hQ0Ea2pdu5alk2xpGHxaz1aGYrClQJkSr55X4O6GlPN/w640-h428/DSC_5211.jpg" width="640" /></a></div>For main courses, first it was Chef Richard’s seared pigeon served with maqaw mountain pepper and pumpkins on the side, then “Nasi Goreng” by Chef Syrco, with rice seasoned with sambal and seared wagyu beef served with pickled condiments on a separate plate. It must be my first time eating Nasi Goreng at a Michelin 2-starred restaurant and it was tasty. We finished with 2 more dessert courses plus the gingerbread madeleine. <p></p><p>I was impressed by the wine pairing selection with some unusual choices. The 2009 Dom Perignon certainly set the right tone for the evening and my favorite was the Chassagne Montrachet rouge, light, mostly red fruits with a nice touch of acidity, working well with the abalone course.</p><p>The meal took almost 4 hours but it’s well worth our time. </p><p>More photos here: <a href="https://www.flickr.com/photos/g4gary/albums/72177720312267021/">https://www.flickr.com/photos/g4gary/albums/72177720312267021/</a></p><div>When? October 24 2023<br />Where? Amber, Landmark Mandarin Oriental, 15 Queen's Road Central, Hong Kong</div><div>Menu Highlights? Matsutake, Abalone, Ping Yuen Chicken Essence and Fat, Negi<br />Drinks?</div><div>2009 Champagne Dom Perigon Brut<br />2017 Didier Dagueneau Les Jardins de Babylone Juracon Sec<br />2018 Domaine Jules Desjourneys Pouill Vinzelles Longeays<br />2019 Domaine Fleurot Larose Chassagne Montrachet 1er Cru "Abbaye de Morgeot"</div><div>2019 Raymond Usseglio "La Genese" Vin de France Rouge, Rhone</div><div>Web: </div><div>Amber: <a href="http://www.mandarinoriental.com/en/hong-kong/the-landmark/dine/amber">www.mandarinoriental.com/en/hong-kong/the-landmark/dine/amber</a></div><div>Syrco Base: <a href="http://www.syrcobase.com">www.syrcobase.com</a></div><div><br /></div><div><br /></div>gary shttp://www.blogger.com/profile/06165516007838770838noreply@blogger.com0tag:blogger.com,1999:blog-2961824672213560767.post-40741888806369454032023-12-17T00:35:00.000+08:002023-12-17T00:35:02.091+08:00Miraculous Meal <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQbvrAUS_HlcqYHCym7sazO72aoS5c482JxsRXRJUiKCNUaY6dNT1bLAS3ae-sYcF6rr9rwxlLdr3dNWhl7K-Hk8oCAU6zN4w5yaLTwh3wLTftNAGC9fS6l9JAVQ1paF5INd5x07eSnWRDvI5mAGK6O1AzQbhFiNcWYALvxG3K0qZMfEpx749F0gSsC4q/s2048/IMG_4453.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQbvrAUS_HlcqYHCym7sazO72aoS5c482JxsRXRJUiKCNUaY6dNT1bLAS3ae-sYcF6rr9rwxlLdr3dNWhl7K-Hk8oCAU6zN4w5yaLTwh3wLTftNAGC9fS6l9JAVQ1paF5INd5x07eSnWRDvI5mAGK6O1AzQbhFiNcWYALvxG3K0qZMfEpx749F0gSsC4q/w640-h458/IMG_4453.jpg" width="640" /></a></div>“I am coming to Tokyo in a few days’ time. Do you think you can squeeze me a spot to eat at your restaurant?” I know it’s a big ask when I threw that question to Chef Daniel, and at the end he did just that, which I think is no less than a miracle and made my work trip extra fruitful on personal front. (and it really was a work trip) <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><span><a name='more'></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy-C6qF7Y7IMId4x3IQpEEVj3iuTgMX1Jt36UPl36M9XX2WeQkUUiDwM8CAEZHXltMek-mhZGovB-cHGr9cqs55vJVq3tzTNAsmniDPz29rEoD1e_hAnNR-utVNN7d72HgVbsxPhO0Wnx3bArW0z9-T5fntf5WJZiVrnATnaJ9vcZhyT7pzKJgpQyQLYcE/s2048/IMG_4466.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy-C6qF7Y7IMId4x3IQpEEVj3iuTgMX1Jt36UPl36M9XX2WeQkUUiDwM8CAEZHXltMek-mhZGovB-cHGr9cqs55vJVq3tzTNAsmniDPz29rEoD1e_hAnNR-utVNN7d72HgVbsxPhO0Wnx3bArW0z9-T5fntf5WJZiVrnATnaJ9vcZhyT7pzKJgpQyQLYcE/w640-h458/IMG_4466.jpg" width="640" /></a></div>There’s a sense of tranquility and exclusiveness as I maneuvered my way through the complex Tokyo Station and into Four Seasons Marunouchi located just steps away with a low-profile entrance and less than 60 rooms inside a commercial building. Chef Daniel’s restaurant, Sezanne, is on the 7th Floor, sharing the floor with another casual bistro-style restaurant (Maison Marounochi) which technically is also under his belt. I have been joking to my friends that I am probably about the last among us to have visited the restaurant, so I have seen the picture of it like a thousand times in all my friends’ social media feed, but it’s still surreal to walk through the door into the beautiful dining room with the inviting warm color theme, a large marble counter at the center and further back, a window with the kitchen right behind. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd8zqXnLbMKc8uytho3hpQciTHRprNZaz9eFo6wsRl_ggojDGI2l7yJ91n0zta_m6904VBuIqSrfC4EMEImnhG7u-7RDtradzV9mLlvQpuldfNX-nSNizI3miZ50yqtCOuRzfWnHHQ8TSFetHv5JfknUochJ8hVGplL1XmQOWJkh8OgSeiZMXL02VPQas0/s2048/IMG_4436.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd8zqXnLbMKc8uytho3hpQciTHRprNZaz9eFo6wsRl_ggojDGI2l7yJ91n0zta_m6904VBuIqSrfC4EMEImnhG7u-7RDtradzV9mLlvQpuldfNX-nSNizI3miZ50yqtCOuRzfWnHHQ8TSFetHv5JfknUochJ8hVGplL1XmQOWJkh8OgSeiZMXL02VPQas0/w640-h480/IMG_4436.jpg" width="640" /></a></div>I haven’t seen Dan since he moved to Tokyo in 2020 but this time was the third time I met him in a month – <a href="https://g4gary.blogspot.com/2023/09/the-main-attraction.html">first in Macau in August</a>, then a chance encounter in Hong Kong just a few days back and finally this. A glass of Krug helped me settled quickly after a long day’s work and that’s when the amuse-bouche of gougere with aged Comte arrived at the table. The warm bite burst with flavor was oh so comforting. The tartlet with two types of prawns – Shiro-ebi from Toyama and Botan-ebi from Hokkaido – completed with celery, sudachi zest and mild lime juice was similar to the one I had when Chef Dan made a guest appearance in Macau and this one was just as good, if not better. <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCWimpa3DlI6g2LVJykwhf6pzeR8SvRmbHTLFtRQiqfPsp_TXcWvmg-Et5OWQYOiV8gyPXiR5YjoGs-Ui19WHgZN61AkCj_LPn0UluqplOx_PzUDdTOZ5yEpaWnOmEQmSQDic1Qf9I-3gPP0xAG9GOro9rDPWzVCVCqO75g_k54D4BnmKuwonv5-hgKJ4p/s2048/IMG_4429.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCWimpa3DlI6g2LVJykwhf6pzeR8SvRmbHTLFtRQiqfPsp_TXcWvmg-Et5OWQYOiV8gyPXiR5YjoGs-Ui19WHgZN61AkCj_LPn0UluqplOx_PzUDdTOZ5yEpaWnOmEQmSQDic1Qf9I-3gPP0xAG9GOro9rDPWzVCVCqO75g_k54D4BnmKuwonv5-hgKJ4p/w640-h480/IMG_4429.jpg" width="640" /></a></div><p>I continued with a few seafood courses – combining the best of Japanese ingredients with Chef Dan’s wizardry touch. Love the oyster “soup” – which was in fact Akkeshi oyster served with champagne sauce and caviar underneath – I love the hit of acidity followed by rich and deep umami flavor in the warm and creamy sauce. The marinated cuttlefish with olives and anchovies was a perfect summer appetizer dish with rich but refreshing flavor. Then there was the kristal caviar with avocado and sudachi and the tartlet with rice and Murasaki uni, both of which now becoming signature dishes and I had enjoyed tremendously the last time. I felt it’s like reuniting with a long lost friend when the hot malted barley sourdough arrived – how much I miss you buddy – and the Brittany butter just made it to a next level. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCUte6gFMSi6ZbO9mQaT1FUEN0a0HaBriKSi6AMXVwQScEFKaQQLzpnMnwqVUOgE9N5OBdtmt9ga67Du1FgSBE3G9UxTRmCvlAux2J7RbDvHyeshftg_qvOQFnSnROigQ8UZdSFRRU4F9P9Dn8Hcm9nnyPIdepOY7en28xAWMNHz9aTIQMGUSBvIN58YqK/s2048/DSC04308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCUte6gFMSi6ZbO9mQaT1FUEN0a0HaBriKSi6AMXVwQScEFKaQQLzpnMnwqVUOgE9N5OBdtmt9ga67Du1FgSBE3G9UxTRmCvlAux2J7RbDvHyeshftg_qvOQFnSnROigQ8UZdSFRRU4F9P9Dn8Hcm9nnyPIdepOY7en28xAWMNHz9aTIQMGUSBvIN58YqK/w640-h458/DSC04308.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzRkUV8tQRzyx0EYuxXTvh6WqZPwnTkt2jQ40qAg1t_sirE3YTTvDcWRMqkXFF5L0qlPxYUgCrDd8t2cU4UhUo1BHjQ2rhI65OyZtSDaQAnNi1KVrnoxsn1_hPSi6DuXXuOUnnQjUxjkQPaS3l1DMmzOBLhseyhpP1sb7rO2TfFrYtcPhuFSki_WtjHDdW/s2048/IMG_4431.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzRkUV8tQRzyx0EYuxXTvh6WqZPwnTkt2jQ40qAg1t_sirE3YTTvDcWRMqkXFF5L0qlPxYUgCrDd8t2cU4UhUo1BHjQ2rhI65OyZtSDaQAnNi1KVrnoxsn1_hPSi6DuXXuOUnnQjUxjkQPaS3l1DMmzOBLhseyhpP1sb7rO2TfFrYtcPhuFSki_WtjHDdW/w640-h458/IMG_4431.jpg" width="640" /></a></div>The whole tomato tart was shown to me before carved into serving portion. Then I got to see the layers inside the tart with zucchini, basil and ripe tomatoes and the crispy buttery crust underneath and the cheesy burrata sauce drizzled on top. “Gary always wanted more sauce,” Chef Dan dropped by and checked on me as the next dish of Hokkaido Kinki fish was presented, with the fillet of fish gently cooked on the pan with the crispy delicate skin, baby potatoes cooked tender and the “bouillabaisse” sauce with Oita saffron velvety and rich with the acidity working perfectly with the fatty fish caught near Abashiri in Hokkaido. He obviously remembered me licking my plate clean last time when I had this dish so this time he made sure they left me more sauce in a separate mini pan. The seasonal matsutake mushroom and gingko nuts were showed to me en papillotte before being brought back to the kitchen for the final plating, with both the mushroom and gingko diced and served with the creamy mushroom sauce topped with a piece of baked pastry. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4Qq0i_yDTz74sMmjtQcAkmIcliyhBxz22K-DE6NwYETdy2ph8Lmkn4xlCzqlBoE3vdioxo8fWrvDgfzy27KZT5nVHygKX2H3Bw6ET8N2ckFNkXv12XCUOQBnrs25xp3lPqDbW80diOszj9iO5msqnZHy_DZSDpQVEZ85F4ZAodJ62gCPyAwmB-J2R5jY/s2048/DSC04331.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1153" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4Qq0i_yDTz74sMmjtQcAkmIcliyhBxz22K-DE6NwYETdy2ph8Lmkn4xlCzqlBoE3vdioxo8fWrvDgfzy27KZT5nVHygKX2H3Bw6ET8N2ckFNkXv12XCUOQBnrs25xp3lPqDbW80diOszj9iO5msqnZHy_DZSDpQVEZ85F4ZAodJ62gCPyAwmB-J2R5jY/w640-h360/DSC04331.jpg" width="640" /></a></div><br />A small cup of ikura (salmon roes) was served as some soft of palate cleanser, with bits of cucumbers and horseradish cream underneath. I love the main course of Shiranuka Venison done au-poivre with girolle mushrooms and vegetables underneath. The rich sauce on the side was masterful, rich with a hint of sweetness. The Meyer lemon granita served on a lemon skin with lemon zest and thyme on top was adorable, and so was the sweet figs served with coconut coulis and dried fig leaf powder underneath – one has to admire and envy all the ingredients Chef Dan managed to source from Japan (those figs from Aichi Prefecture were just out of the world great) And finishing up were the trio of petit fours sent from the kitchen. <p></p><p>I had an amazing flight of wines served throughout the evening – hard to say which one was my favorite, whether that be the good old Krug, that white Burgundy, or the pair of d’Yquem that the somm poured me after I jokingly told Chef Dan these days I only drink wines owned by my ultimate boss. Overall, an unforgettable night with a miraculous meal, an unique dining experience, and a great time to catch up and witness quite an evolution in culinary direction with someone we always hold dear to our hearts. </p><p>Not the best photos I got this time, but here are the rest: <a href="https://www.flickr.com/photos/g4gary/albums/72177720311402688/">https://www.flickr.com/photos/g4gary/albums/72177720311402688/</a></p><p>When? September 13 2023<br />Where? Sezanne, Four Seasons Marunochi, Pacific Century Place Marunouchi, 1-11-1 Marunouchi, Chiyoda-Ku, Tokyo Japan<br />Menu Highlights? Shiranuka Venison with Girolle Mushrooms<br />Drinks? <br />Champagne Krug Grande Cuvee 171eme Edition Brut<br />2021 Chataau de Plaisance L’Anjou Blanc<br />2021 Domaine Jean-Claude Ramonet Puligny-Montrachet<br />2019 O Grand Air Riesling Grand Cru Wineck-Schlossberg<br />2019 Chateau d’Yquem “Y” Ygrec<br />2020 Yves Cuilleron Condrieu La Petite Cote<br />2020 Domaine Camin Larredy Jurancon Sec<br />2018 Chateau Malescot St Exupery Margaux<br />1991 Chateau d’Yquem<br />Web: <a href="http://www.sezanne.tokyo">www.sezanne.tokyo</a></p><p><br /></p><p><br /></p>gary shttp://www.blogger.com/profile/06165516007838770838noreply@blogger.com0tag:blogger.com,1999:blog-2961824672213560767.post-41486380314763512642023-12-15T00:23:00.001+08:002023-12-15T00:23:00.133+08:00First, Sushi<p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpTWuDd4DZVCeh0Gl29sE0t4A7RS62IynWqir3QNRe08ZzG7THytu6yv4Bs7pxW8SiWEQP-dvW-skZ7qkig-PqOV3ku5HiI9PL9ivVtFO1M3eD1TyYeStRH1in162GOdGhF3JUPT4kOHc22pc7HWQUr3tPkceUIb83E7eXcLC2Jpk-VpnCM9ti0vQSzXAh/s2048/IMG_4329.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpTWuDd4DZVCeh0Gl29sE0t4A7RS62IynWqir3QNRe08ZzG7THytu6yv4Bs7pxW8SiWEQP-dvW-skZ7qkig-PqOV3ku5HiI9PL9ivVtFO1M3eD1TyYeStRH1in162GOdGhF3JUPT4kOHc22pc7HWQUr3tPkceUIb83E7eXcLC2Jpk-VpnCM9ti0vQSzXAh/w640-h480/IMG_4329.jpg" width="640" /></a></span></div><span style="font-family: inherit;">A decent Tabelog rating, open on Sundays and proximity to where I stayed... Sushi Kiyoshi (鮨 きよし) at Ginza's 7-chome fit the bill when I was looking for a place to eat on my first day in Tokyo during the work trip in September. Most importantly, it’s the place I managed to get a booking for the only free evening I got.</span><p></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span><a name='more'></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifBR50jxb3JFL9dB00747xsyTMAMLjyrQodASs02XO5BAzflpxRW5YeCeFveYM7NsPLrue9oRJSqijNwf3chetHCheZCC3Nr5RsPxGoJOC_1z8MIc7WpUO-B4Yy2mqhY021-y22fXqpqpFS04FZ6vC39z8vsA5cytXIYrYJwofdGaJbngExcicDPhnxBqt/s2048/IMG_4320.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifBR50jxb3JFL9dB00747xsyTMAMLjyrQodASs02XO5BAzflpxRW5YeCeFveYM7NsPLrue9oRJSqijNwf3chetHCheZCC3Nr5RsPxGoJOC_1z8MIc7WpUO-B4Yy2mqhY021-y22fXqpqpFS04FZ6vC39z8vsA5cytXIYrYJwofdGaJbngExcicDPhnxBqt/w640-h480/IMG_4320.jpg" width="640" /></a></div>Chef Sakai Kiyoshi opened this restaurant a few years ago after decades at the legendary Ginza Kyubey. The layout was typical of any other high-end sushi-ya in the neighborhood, with the long, stone-paved corridor leading to the dining room with the open kitchen and an L-shaped counter that can seat 8.<p></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFewEPbsD_TMyekgMgJOmU-wzSuVZh35pqiOtj5n-B2Cknkk3cd_5Ud7q8m8aNH1H0y7Yr3kwCb8dcv6LckcwfbgphT9n_uD7nlZuMnqFvimAGuh1mXJ69ctWRlAi9ae8A44-QSYEWx8aphTY8N9NPppCrgUdMFhUpZHvbrY06wa6EUSbiGm6Sm4_iob9X/s2048/IMG_4306.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFewEPbsD_TMyekgMgJOmU-wzSuVZh35pqiOtj5n-B2Cknkk3cd_5Ud7q8m8aNH1H0y7Yr3kwCb8dcv6LckcwfbgphT9n_uD7nlZuMnqFvimAGuh1mXJ69ctWRlAi9ae8A44-QSYEWx8aphTY8N9NPppCrgUdMFhUpZHvbrY06wa6EUSbiGm6Sm4_iob9X/w640-h458/IMG_4306.jpg" width="640" /></a></div>Only Chef's Omakase menu was served in the evening, with appetizers followed by nigiri sushi courses – all together 24 courses give or take we were told. A glass of amakaze was served as palate cleanser, followed by marinated ikura (salmon roes) and cooked iwashi (sardine) served on small plates. A pair of seasonal katsuo (skipjack tuna) slices were served, taken from different part of the fish with a dab of Japanese yellow mustard on top, and after that, madai (red seabream) steamed with sake and kombu and dashi. I love the delicate texture.<p></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn8EVA6dbhO4_HzEg3FIAwtn9QO8nm_FKrYOyLFxJcdPf6gWGx8FuqPD2_aSaGkPbO7rFvGSwlotSZzrLFMok40Pq-Za-oF_KfOQpYJwJvWfCtOyj1Ljnu4vmvHevH0yij7Y2OUqYiEgL2Tf_Jt5qoyVwXuy9RkVaYHqoe5JLxwoYw8ABoSt74uGIizenQ/s2048/IMG_4310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn8EVA6dbhO4_HzEg3FIAwtn9QO8nm_FKrYOyLFxJcdPf6gWGx8FuqPD2_aSaGkPbO7rFvGSwlotSZzrLFMok40Pq-Za-oF_KfOQpYJwJvWfCtOyj1Ljnu4vmvHevH0yij7Y2OUqYiEgL2Tf_Jt5qoyVwXuy9RkVaYHqoe5JLxwoYw8ABoSt74uGIizenQ/w640-h458/IMG_4310.jpg" width="640" /></a></span></div><span style="font-family: inherit;">Sakai-san is not the only sushi chef that paid special attention to the rice, or shari as it’s professionally called, but this is the first time I was given a tasting of the rice and seasoning in different varieties before they were served in the sushi courses that came after. My favorite was the yukihokata rice from Gunma Prefecture and then he started with the lighter vinegar (the white vinegar), then progressed with rose and red with more intensity as the evening progressed. </span><p></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkHwGIilCSwRW8SdN2NoJsit6Skv4dADDmVkujb8N83QTSVK6PmT21KwR7N9LH5iDZpTtNpUUped5YroxcuvGc0oGpRAml-GttKN24IFUu0Znyp_8ZWglDRzFHxIy4ZuwHdAu2ahTve7ARY4p2rFGyKwZnIq31SUbNwj1Q75G9TR892g-cwyZYoH-Mv6Yv/s2048/IMG_4313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkHwGIilCSwRW8SdN2NoJsit6Skv4dADDmVkujb8N83QTSVK6PmT21KwR7N9LH5iDZpTtNpUUped5YroxcuvGc0oGpRAml-GttKN24IFUu0Znyp_8ZWglDRzFHxIy4ZuwHdAu2ahTve7ARY4p2rFGyKwZnIq31SUbNwj1Q75G9TR892g-cwyZYoH-Mv6Yv/w640-h480/IMG_4313.jpg" width="640" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCUimrs8m-fZx0vgUHDQCVNBWpUqdB6yI6JYPvUeOYGqnkQmJtMTRRm482NGElQLtaK6PObgTZ64vcSckjDpztxj8cnlzqetdktG52TFnw2DYbo7ZoA3WIN7PtzLpYFeW7BAN1_OPNqjBFzEryRNlX9mtIWvy1mUPwS2GqEfrpYzjgxLif6h_FMUrn8CsH/s2048/IMG_4321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCUimrs8m-fZx0vgUHDQCVNBWpUqdB6yI6JYPvUeOYGqnkQmJtMTRRm482NGElQLtaK6PObgTZ64vcSckjDpztxj8cnlzqetdktG52TFnw2DYbo7ZoA3WIN7PtzLpYFeW7BAN1_OPNqjBFzEryRNlX9mtIWvy1mUPwS2GqEfrpYzjgxLif6h_FMUrn8CsH/w640-h480/IMG_4321.jpg" width="640" /></a></span></div><span style="font-family: inherit;">Starting with nodoguro (blackthroat seaperch), aji (Spanish </span>mackerel<span style="font-family: inherit;">) and ika (cuttlefish), followed by the trio of tuna (chutoro, otoro and akami-zuke). The kohada (gizzard shad) was not the fattiest but I love the combination with the heavily seasoned shari. Oyster confit and Kuruma Ebi were both the signature courses at the restaurant (I still remembered the jumping prawns served at Kyubey back in the days). They were both excellent. Here the piece of giant prawn was marinated in a large glass before being deshelled and served.</span><p></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQQd2PUUjmkzZAMewYC3MrIYwNeQh3WtyfrEDNe1FS9YY66TC5_Q3iovq0rkE948t4-tNDGw6fwHHdl2myYAVOpycAa314QjnmkMZRmQSNAnY73Ge9TTghmA996eceNIrDX8KxdZhEBKgwDNhoXlnQBxUbps0U79g1t052NkK9OSP4YpHWgk8qgEn5mDyG/s2048/IMG_4334.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQQd2PUUjmkzZAMewYC3MrIYwNeQh3WtyfrEDNe1FS9YY66TC5_Q3iovq0rkE948t4-tNDGw6fwHHdl2myYAVOpycAa314QjnmkMZRmQSNAnY73Ge9TTghmA996eceNIrDX8KxdZhEBKgwDNhoXlnQBxUbps0U79g1t052NkK9OSP4YpHWgk8qgEn5mDyG/w640-h480/IMG_4334.jpg" width="640" /></a></div>I did find it a bit strange with the course of just the vinegared rice served with a hollandaise-like sauce, risotto style. And then back to more sushi courses with the outstanding piece of murasaki uni (purple sea urchin) served nigiri style. Towards the end it was hamaguri (giant clam), anago done 2-ways, a small glass of chilled pumpkin soup, kanpyo-maki and egg castella cake, then the apple jelly dessert paired with cold camellia tea from Goto Islands in Nagasaki Prefecture. Yup, it's a pretty long dinner indeed. <p></p><p><span style="font-family: inherit;">I started off with a Junmai Daiginjo and seeing the lady sitting next to me went with a non-alcoholic selection, I asked for the same and was served a fine glass of hojicha brewed using gyokuro from Fukuoka. Lightly roasted with a slight hint of smokiness and well-balanced with a sweet aroma.</span></p><p><span style="font-family: inherit;">When? September 10 2023<br /></span><span style="font-family: inherit;">Where? <br /></span>Sushi Kiyoshi, 9th Floor, Ginza 7-3-8, Chuo-ku, Tokyo, Japan<br />鮨 きよし 東京都中央区銀座7-3-8 Ginza 7th Place 9F-A<br /><span style="font-family: inherit;">Menu Highlights? Kuruma Ebi</span><br /><span style="font-family: inherit;">Drinks? </span><br /><span style="font-family: inherit;">Mizubasho “Sui” Junmai Daiginjo – Nagai Shuzo, Gunma Prefecture<br /></span><span style="font-family: inherit;">水芭蕉 純米大吟醸 翠 - 群馬県 永井酒造<br /></span><span style="font-family: inherit;">Royal Blue Tea Gyokuro Hojicha “Kaho”<br /></span><span style="font-family: inherit;">玉露焙じ茶香焙<br /></span><span style="font-family: inherit;">Web: (Tabelog) </span><a href="https://tabelog.com/tokyo/A1301/A130101/13233807/">https://tabelog.com/tokyo/A1301/A130101/13233807/</a></p><p><span style="font-family: inherit;"> </span></p><p><span style="font-family: inherit;"><br /></span></p><p><br /></p>gary shttp://www.blogger.com/profile/06165516007838770838noreply@blogger.com0tag:blogger.com,1999:blog-2961824672213560767.post-80526500412677679422023-12-13T17:23:00.001+08:002023-12-13T17:23:00.140+08:00The Legendary One<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjhygL4ERFtvPIXI05I6jSERUGRaxn4YKWCps3VFSXPChW20yBYcP4pcjjugMqgL3T8PllGcf-cpn2eQHrJwAxBpiglY63O4MYQMSahmtMMQy9ITB0ox_Ak234cuj_vQUMdr0kP_ou3NgrRx08vRVnrhN9Q0N4-QBaaMGUOixiK4gaXdB43YHcAGeQoVqO/s2048/IMG_4368.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjhygL4ERFtvPIXI05I6jSERUGRaxn4YKWCps3VFSXPChW20yBYcP4pcjjugMqgL3T8PllGcf-cpn2eQHrJwAxBpiglY63O4MYQMSahmtMMQy9ITB0ox_Ak234cuj_vQUMdr0kP_ou3NgrRx08vRVnrhN9Q0N4-QBaaMGUOixiK4gaXdB43YHcAGeQoVqO/w640-h458/IMG_4368.jpg" width="640" /></a></div>To be honest, I don't really fancy staying in a 100-year-old hotel but turned out my week in the legendary Imperial Hotel Tokyo was very enjoyable. <p></p><p><span></span></p><a name='more'></a>The hotel sat right in between Hibiya Park and Ginza, and the location was more convenient than I first thought. Hibiya Station is just a block away and with two major lines going through, got me to just about anywhere I need without change of trains - that included my office in Omotesando. Just a few blocks away was the famous Ginza 6-chome with all the shops and restaurants that one would need for a fun day out in the busiest block in the world.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBigLEqXkudfkW_2MBSKZK52rdvtw2l3os_CKYrOh1B5cNMHijNBW-R5Z_4LAY2LXbL78sGi2UN0eWG7haHobOMpPRd6M3cMhW9xQ2_bFcvGtXaB71VQs4Am76HNqBmtmN1sFrAc5B-tr7ZVqP59ADVcZQ8YSrUeuFTOj7sahMAKuV8QPrtgbaRwggZfCp/s2048/IMG_4371.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBigLEqXkudfkW_2MBSKZK52rdvtw2l3os_CKYrOh1B5cNMHijNBW-R5Z_4LAY2LXbL78sGi2UN0eWG7haHobOMpPRd6M3cMhW9xQ2_bFcvGtXaB71VQs4Am76HNqBmtmN1sFrAc5B-tr7ZVqP59ADVcZQ8YSrUeuFTOj7sahMAKuV8QPrtgbaRwggZfCp/w640-h458/IMG_4371.jpg" width="640" /></a></div>The lobby was packed with people when I arrived in the afternoon but check-in was surprisingly fast. They gave me a room on the Imperial Floors (just asked nicely, with some skills, of course) - equivalent to the executive floor but no lounge; instead they have a friendly attendant staffed on the floor and delivered drinks to your room on request during happy hour. Another perk was the access to the pool and spa in the annex building next door - a bit of a walk and I felt like walking back in times with the retro-looking facility, nice albeit small.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDZIQpdIG16A2GBtR10GyG4B5S30lVw8N9ABcdX6HFXwv_odvXHmoXU1NyojRUorrXBzZ6oTW5MzYpl77ApNYIUjCo8wXfakpCLYC3CNc42rLkTJAMP8XyHZ5rGfLUqnFB0-SDDp9vP4NcoSxVwXm2gTb4kv9mZ3B5lBjVRKXKCyAqXy6Is7Fe0KlnUyZO/s2048/IMG_4281.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDZIQpdIG16A2GBtR10GyG4B5S30lVw8N9ABcdX6HFXwv_odvXHmoXU1NyojRUorrXBzZ6oTW5MzYpl77ApNYIUjCo8wXfakpCLYC3CNc42rLkTJAMP8XyHZ5rGfLUqnFB0-SDDp9vP4NcoSxVwXm2gTb4kv9mZ3B5lBjVRKXKCyAqXy6Is7Fe0KlnUyZO/w640-h458/IMG_4281.jpg" width="640" /></a></div>Same could be said about the room. There's definitely the sign of age and not the most spacious, but it's tastefully done and being on the high floor meant the view was quite decent, looking over the theater across the street and the commercial buildings nearby. You don't see the classic cupboard with whole Western and Japanese tea set often anywhere else, and I like the bathtub that would fill up to the rim automatically upon pressing a button, and the bathroom was surprisingly spacious. Small touch that drastically improve the stay experience. <p></p><p>The hotel was first built in late 1800's (yes you heard it right), and once renovated by Frank Lloyd Wright. The building definitely saw some of its glory days being one of the few grand hotels for overseas visitors, but now right in the middle of another round of revamp scheduled for completion in 2036. </p><div>Imperial Hotel Tokyo: <a href="http://www.imperialhotel.co.jp/e/tokyo/?stt_lang=en">www.imperialhotel.co.jp/e/tokyo/?stt_lang=en</a></div><div><br /></div><div><br /></div>gary shttp://www.blogger.com/profile/06165516007838770838noreply@blogger.com0tag:blogger.com,1999:blog-2961824672213560767.post-74238996622754239302023-12-12T04:21:00.002+08:002023-12-12T04:21:25.853+08:00Half and Half <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYsHLEh01MWLcI4zx4Vq5zSeJB56s8KzyLV6dlWSwkA5S_ZvijuSCN5lj20grSYQdtPRJi8Jq8w2z5kPcDYFlX0MmIuJ0iawJFrynRVGn8OKOq53JQuYuPh_7edMkfM6B8Nh7kjvQ392RA3tkmxUqFuFrzdgDbeX7FcXeNK2LSkIQPvPIFEgj_Hng0V6vJ/s2048/DSC_3295.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYsHLEh01MWLcI4zx4Vq5zSeJB56s8KzyLV6dlWSwkA5S_ZvijuSCN5lj20grSYQdtPRJi8Jq8w2z5kPcDYFlX0MmIuJ0iawJFrynRVGn8OKOq53JQuYuPh_7edMkfM6B8Nh7kjvQ392RA3tkmxUqFuFrzdgDbeX7FcXeNK2LSkIQPvPIFEgj_Hng0V6vJ/w640-h458/DSC_3295.jpg" width="640" /></a></div>After seeing Chef Jayson’s post about the special Mushroom Feast menu they were having at his restaurant Man Ho, I asked whether we could have a customized version with only half the mushroom dishes on the menu and half something else. So a couple of weeks later, we came with some other friends for this “Half Mushroom Feast”. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><span><a name='more'></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQXtdHLu-BVpGl71jHUXJTQ3ZbqeDxHjO8Qt9ET7ncBg8fmBYlMrzv4vaLlgFQ45srP9BlJ1YydLW3stqHCHPsD28QMFhP_vxn2I9WgY-0Wc6n1umftMj1GPVjsWzJ62Sb3muso3kqcgMkQHmlR1ncIC03EfWxX5AxfjKIrsI_NZnlqrqbfOzXJ8xOYbAz/s2048/DSC_3300.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQXtdHLu-BVpGl71jHUXJTQ3ZbqeDxHjO8Qt9ET7ncBg8fmBYlMrzv4vaLlgFQ45srP9BlJ1YydLW3stqHCHPsD28QMFhP_vxn2I9WgY-0Wc6n1umftMj1GPVjsWzJ62Sb3muso3kqcgMkQHmlR1ncIC03EfWxX5AxfjKIrsI_NZnlqrqbfOzXJ8xOYbAz/w640-h458/DSC_3300.jpg" width="640" /></a></div>Eating at Man Ho is always a delightful experience with nice ambiance and solid execution, even better when they put us up in one of their private rooms. We started with a series of small bite appetizers – the chilled razor clam is a modified version of “Sang Cheung”, a local street food style snack originally made with pig fallopian tubes, served with the traditional condiments of mustard and hoisin sauce. It did have the same texture but with more of the umami taste. The baked roast goose pastry was cute when chef made it like a mini roast goose completed with neck and head and all. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK-YegxXRz4ZOZHNP64Ytb1HOxxEojJjHbyN-qCBITMor9eQATMex_V4uAS95b31uKby5Cw9-r5yrx8nEB0muTb996dJVT-tz4BFhyphenhyphenq6ACFNjsmgWW6K8SIyNm0alCRhmqjotEkJCDpkRT3Wl0KVWaIydPPAKidoK-g38Kj-GItIMGGFD4VCpc31nKGIXr/s2048/DSC_3309.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK-YegxXRz4ZOZHNP64Ytb1HOxxEojJjHbyN-qCBITMor9eQATMex_V4uAS95b31uKby5Cw9-r5yrx8nEB0muTb996dJVT-tz4BFhyphenhyphenq6ACFNjsmgWW6K8SIyNm0alCRhmqjotEkJCDpkRT3Wl0KVWaIydPPAKidoK-g38Kj-GItIMGGFD4VCpc31nKGIXr/w640-h458/DSC_3309.jpg" width="640" /></a></div>The braised catfish maw with chanterelle mushrooms could have been mistaken as a western style dish, with the soft braised maw diced and served with sauteed mushrooms, the sauce and a deep-fried egg yolk on top. Mixing everything together you got quite a spoonful of rich, oozy flavor. The shredded duck meat soup was done like the traditional Cantonese snake soup with ingredients such as shredded fish maw, mushrooms and bamboo pith – duck meat was rich in umami and have a similar texture as snack meat so one would argue the “imitated” version might just be as good (or even better) than the original version. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGRBpGaUKnPOx3XRAvLH7e_CajUuCRfnBUH_5WnfoqXkFs63diVdbVOTOWwuLQb1IW5YYClCTEXBSZmHG4c0ZEY-FogPXsH0cyIFd2KXuWmfQG7jqtPtI-3sG3QPLgi0vKCB5Y8Ag184F1wA_9tP09xkuow0BMyMv3GVV0ltcTMqz3E2PH3Zmj2MJUvXBb/s2048/DSC_3319.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGRBpGaUKnPOx3XRAvLH7e_CajUuCRfnBUH_5WnfoqXkFs63diVdbVOTOWwuLQb1IW5YYClCTEXBSZmHG4c0ZEY-FogPXsH0cyIFd2KXuWmfQG7jqtPtI-3sG3QPLgi0vKCB5Y8Ag184F1wA_9tP09xkuow0BMyMv3GVV0ltcTMqz3E2PH3Zmj2MJUvXBb/w640-h458/DSC_3319.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP9Akp8yLBbQUH3hg4IupW0IIUmJYTAM9DzThQAZM5xaV-awhjKJT8SRFWuSWzNVXIK16bQ_tK92j6iXzckZN45e7tfutJz8DiuAVP7WYFvPl1sZsLswuG10uB551S0YV4zXbLCuIutBNOZRRnMrJ2htU-fc_UPvjhosYuTLsXUX6xSpKYIO0idzCozxf_/s2048/DSC_3321.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP9Akp8yLBbQUH3hg4IupW0IIUmJYTAM9DzThQAZM5xaV-awhjKJT8SRFWuSWzNVXIK16bQ_tK92j6iXzckZN45e7tfutJz8DiuAVP7WYFvPl1sZsLswuG10uB551S0YV4zXbLCuIutBNOZRRnMrJ2htU-fc_UPvjhosYuTLsXUX6xSpKYIO0idzCozxf_/w640-h458/DSC_3321.jpg" width="640" /></a></div>I love the braised eel dish I had the last time so I asked for an encore. Taste was still good for this dish that required special order in advance, but I do wish it’s served piping hot – after all in Chinese the dish was said to be served with “sizzling oil”. Back to the mushroom theme dish was the baked abalone, chicken and matsutake mushrooms done a la beggar chicken style. All the ingredients were wrapped in lotus leaf and then bread pastry and baked in oven to finish. So the intense flavor of the mushrooms was well infused into the chicken and abalone. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJ0XlIlpFpW4ac9QgEDclyeb7_Cr3bEKAsdLR_DnthWcaH0E9p9ZtnBBpIEDPpxOviAIO_xrBQmLvJqMhCXB54ODgLlGBgwgHb1zGZa1j2RuwiBRe-yxOO_jbzEVrNfsvZstU2HdHjeh9jDS4gOrQg9kQ_7yuDCXIoY6TJ-LfxbHjktBwityEic-hdpwi/s2048/DSC_3324.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJ0XlIlpFpW4ac9QgEDclyeb7_Cr3bEKAsdLR_DnthWcaH0E9p9ZtnBBpIEDPpxOviAIO_xrBQmLvJqMhCXB54ODgLlGBgwgHb1zGZa1j2RuwiBRe-yxOO_jbzEVrNfsvZstU2HdHjeh9jDS4gOrQg9kQ_7yuDCXIoY6TJ-LfxbHjktBwityEic-hdpwi/w640-h458/DSC_3324.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB6m1qyWwBUTtVetBdeTOKMob0T6jNiuR1Z-2CD-HT3R3buXsZ23-8eY9SUapFgrCF6NX2Ek3fRNtrwwv3_P0b8Rjr22cFGZc7Cf1kWZi02jk7NVgQhGmTcfRwGxSlxpF8W77lp_5Or1QMsxk4ej4QgQWXxpGt9D4ixG7HpVZJgC5kbIU7mb_xhyphenhyphengRcb8y/s2048/DSC_3331.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB6m1qyWwBUTtVetBdeTOKMob0T6jNiuR1Z-2CD-HT3R3buXsZ23-8eY9SUapFgrCF6NX2Ek3fRNtrwwv3_P0b8Rjr22cFGZc7Cf1kWZi02jk7NVgQhGmTcfRwGxSlxpF8W77lp_5Or1QMsxk4ej4QgQWXxpGt9D4ixG7HpVZJgC5kbIU7mb_xhyphenhyphengRcb8y/w640-h428/DSC_3331.jpg" width="640" /></a></div>The stuffed suckling pig was the one dish I most looked forward to and it didn’t disappoint. The cavity of the suckling pig was stuffed with pearl barley, sticky rice and black truffles, and then carefully roasted for the super crispy skin. More black truffles were shaved on top as the pig was carved into thick slices to serve. Everything was so perfectly done that I asked for a second portion even though we were so stuffed by then. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-GMm6Ftj8kC4o7t8wZQQJ8M-bS0fEM_C3XhQ4grznHH-0b8EpyX8StknWfxMOEA1hRyJUxlCbP_NLKP0ryWKqjm03RQyi2TxT_PbGx6yBBbg_SC-97TvcTUyaqZ3wIUQnulrJ_YJJ_IJN9sLCNahiEGtHYdut5MuWliJ2bkqSJrFlH5hfa86qCdBfwsq0/s2048/DSC_3334-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-GMm6Ftj8kC4o7t8wZQQJ8M-bS0fEM_C3XhQ4grznHH-0b8EpyX8StknWfxMOEA1hRyJUxlCbP_NLKP0ryWKqjm03RQyi2TxT_PbGx6yBBbg_SC-97TvcTUyaqZ3wIUQnulrJ_YJJ_IJN9sLCNahiEGtHYdut5MuWliJ2bkqSJrFlH5hfa86qCdBfwsq0/w640-h428/DSC_3334-2.jpg" width="640" /></a></div><br />I appreciate the adventurous and creative minds of the chef’s team when they created two desserts with rather unusual ingredients - first the chilled coconut milk with porcini mushrooms, apple and caramel, followed by the baked rose and mashed Yunnan ham pastry served in the shape of a porcini mushroom. The porcini mushroom in the first dessert added to the overall texture, and the Yunnan ham pastry got this unique savory sweet flavor which was much enjoyable too. Only available with the mushroom menu, we were told. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh2UG-lRRQ4zcYPDrCFFjn4MKi8DuB97zfdTA21-gKjh9faR52CEMqrzWHqnGBpZGyNjXmrTywTZt3YN_5PHar8jqMms9H_pgvtO-Qb3weQRDufnDp05E4qmKyeVvD3dtC1NpPhbpXC10jKoMJyhDUpt3jDwYdmDUJD1wCIiREQ95UEJ2_NNnWpsitvgXC/s2048/DSC_3336.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh2UG-lRRQ4zcYPDrCFFjn4MKi8DuB97zfdTA21-gKjh9faR52CEMqrzWHqnGBpZGyNjXmrTywTZt3YN_5PHar8jqMms9H_pgvtO-Qb3weQRDufnDp05E4qmKyeVvD3dtC1NpPhbpXC10jKoMJyhDUpt3jDwYdmDUJD1wCIiREQ95UEJ2_NNnWpsitvgXC/w640-h428/DSC_3336.jpg" width="640" /></a></div><br />Went through quite a few nice bottles this time around too. Juyondai Shichidare Nijikkan Junmai Daiginjo got most of the attraction, for obvious reasons, but one would argue the Raifuku Fantastic 7 Junmai Daiginjo was a close second, brewed with rice polished down to 7% with a subtle floral aroma and a slightly dry note. Both were great with the first few courses, and then we moved onto the more traditional pairing with a Burgundy white and a Barolo. The Barolo was great for the suckling pig, well matured, nice ripe red fruit characters with a slight hint to earthiness. <p></p><div>More photos here: <a href="https://www.flickr.com/photos/g4gary/albums/72177720311694887/">https://www.flickr.com/photos/g4gary/albums/72177720311694887/</a></div><div><br /></div><div>When? August 25 2023<br />Where? Man Ho, Level 3 JW Marriott, 88 Queensway, Hong Kong<br />Menu Highlights? Crispy Roasted Suckling Pig stuffed with pearl barley, glutinous rice and black truffles<br />Drinks? </div><div>Juyondai Shichidare Nijikkan Junmai Daiginjo - Takagi Shuzo, Yamagata Prefecture<br />十四代七垂二十貫純米大吟釀- 山形県 高木酒造</div><div>Raifuku Fantastic 7 Junmai Daiginjo - Raifuku Shuzo, Ibaraki Prefecture<br />来福Fantastic 純米大吟釀-茨城縣 来福酒造<br />2019 Domaine Michel Niellon Chassagne Montrachet Premier Cru "Les Vergers"<br />2011 Bartolo Mascarello Barolo <br />Web: <a href="http://marriottbonvoyasia.com/restaurants-bars/jw-marriott-hotel-hong-kong-man-ho-chinese-restaurant">marriottbonvoyasia.com/restaurants-bars/jw-marriott-hotel-hong-kong-man-ho-chinese-restaurant</a></div><div><br /></div><div><br /></div>gary shttp://www.blogger.com/profile/06165516007838770838noreply@blogger.com0tag:blogger.com,1999:blog-2961824672213560767.post-11491762003525038392023-12-10T13:19:00.001+08:002023-12-10T13:19:15.205+08:00Ode to Celebration<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCO6SoN7vnqMDLdbpeSkWAYjr4wzfbu2ZtTHCnPVWwcbRoBnt6p42a4FvcCi9ggtsBXj34ZW6ZlzvpROJJUtBYsknLuyasE6XpvOM8D94YSgGJA2n_LeYkBiCbs2efgDsOFDAtc1QrZlEd0LIUQ_z6iDxtQH-Boscujy0WX8XWXLtKw1qp0LoyjTXhciXc/s2048/DSC_4021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCO6SoN7vnqMDLdbpeSkWAYjr4wzfbu2ZtTHCnPVWwcbRoBnt6p42a4FvcCi9ggtsBXj34ZW6ZlzvpROJJUtBYsknLuyasE6XpvOM8D94YSgGJA2n_LeYkBiCbs2efgDsOFDAtc1QrZlEd0LIUQ_z6iDxtQH-Boscujy0WX8XWXLtKw1qp0LoyjTXhciXc/w640-h458/DSC_4021.jpg" width="640" /></a>It’s this time of the year for a little celebration and this year it was at Tate Dining Room. We haven’t been back for a while so I figure this is the perfect excuse to check out some of the new dishes by Chef Vicky Lau and her fine team at this venue known for its fancy décor and elegant vibe. </p><p></p><div class="separator" style="clear: both; text-align: center;"><span><a name='more'></a></span><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyzoGUU_oN38JS7u1ptxds5M3UZCKydrIogmob9FoNZ_Ollnr_m1fJ9GpeipY34t7cli0R-92HpNqBYeLvlEE6cAeho2lBe8yBdjhopretnkc7WciuyFjiB5Ekvg1J6jNHtF81xL6PUm6iuV3LnDGDsb19HXwCcE1gDdhXX8AHuu1n6Qv7Y9xeK6hWUbHv/s2048/DSC_4023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyzoGUU_oN38JS7u1ptxds5M3UZCKydrIogmob9FoNZ_Ollnr_m1fJ9GpeipY34t7cli0R-92HpNqBYeLvlEE6cAeho2lBe8yBdjhopretnkc7WciuyFjiB5Ekvg1J6jNHtF81xL6PUm6iuV3LnDGDsb19HXwCcE1gDdhXX8AHuu1n6Qv7Y9xeK6hWUbHv/w640-h458/DSC_4023.jpg" width="640" /></a></div>Chef Vicky’s tasting menu always tells a story, whether that be dedicated to a certain ingredients, or style of cooking. This time it’s named “Ode to Nature’s Symphony” – a little bit of both I guess, said to be celebrating what “nature has bestowed upon us through seasonal ingredeients”, and “showcases the splendor, vitality, and inventive spirit of our culinary creations”. <p></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0HkhW3uoHwnf6s2g242nH7wesclNI6jKUFP87XP2DUs5HOjuqD0ShvGkDIp-uQLC5PxSWw_2rUZmlD9aYi3Oz1ABiQQzYF_huGTLt6qitz25B_SSkcT6zoXlHxQzA6e_GyB6z2TitwkI90y96GkHbsJmwzVpJvxzorjacrOFW3XjjF50hDDp_MQ4BNn7F/s2048/DSC_4025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0HkhW3uoHwnf6s2g242nH7wesclNI6jKUFP87XP2DUs5HOjuqD0ShvGkDIp-uQLC5PxSWw_2rUZmlD9aYi3Oz1ABiQQzYF_huGTLt6qitz25B_SSkcT6zoXlHxQzA6e_GyB6z2TitwkI90y96GkHbsJmwzVpJvxzorjacrOFW3XjjF50hDDp_MQ4BNn7F/w640-h458/DSC_4025.jpg" width="640" /></a></p><p>We began our dinner with a series of small-bite snacks, all beautifully plated of course. The puff with cheese and truffle filling reminded me of the fried taro puff commonly seen in local dim sum menu, and the combination of that with western style ingredients was interesting. The small bowl of yellowtail carpaccio was the other way round with the western presentation combined with Asian ingredients, with scallion puree and century egg/pei dan “mimosa” under paired with the mildly cured yellowtail slices. I like the use of pei dan for its mellow, balanced flavor. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFWoZGZA5ypPKF7whfnWhWaotk5tayunjn-A3TwMsyTkoj9CDt37X3RlZnSIucEZyd6aZslAGyDc8Zo9qC-3ey7SwHzqx8zlGYdfyZnL2peRV9yJ4UrFO1TnZVkJvGSKll48gEmZiwoMzCN7AeYQO3tzyp_qEfCga1dBp4h9tmwQsdGXkav3WFZldnFcnL/s2048/DSC_4031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFWoZGZA5ypPKF7whfnWhWaotk5tayunjn-A3TwMsyTkoj9CDt37X3RlZnSIucEZyd6aZslAGyDc8Zo9qC-3ey7SwHzqx8zlGYdfyZnL2peRV9yJ4UrFO1TnZVkJvGSKll48gEmZiwoMzCN7AeYQO3tzyp_qEfCga1dBp4h9tmwQsdGXkav3WFZldnFcnL/w640-h428/DSC_4031.jpg" width="640" /></a></div>Tofu has been the ingredient of choice for Chef Vicky lately (with her new tofu venture), so no surprise that’s the theme of our first course. The silky but firm tofu was formed into a sphere and filled with picked flower crab meat in the center, and on the dish was the “colorful oil”, oil infused with scallions, chives and crab roes. I think the best way to enjoy this is to crash and mix everything together so we got all ingredients in each spoonful – I thought it’s a little too much of the soy flavor overpowering the mild crab, but overall it was refreshing and worked well with the sake that’s poured to pair with the dish. Love the sourdough served piping hot with seaweed butter on the side, and then it was the mushroom dish, with the crispy tart of cep mushroom ragout with Jerusalem artichokes, celtuce and pickled wood ear fungus, and on the side, a small glass of mushroom broth infused with tea leaves, which was intense and tasty. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-jsOS6G2Ltz_a-2CYUbVwIWWj2kRlraHeNXpLpmZbD9Tip9-vCIEY_I-XOdGRYiTQjeHf1uGGQxLsdspYgMjxHyg1zbjvEC0dBxkRjNlxgUr4XIHIFRsYE6TYjocABMwcdbJ2DMwRNNO1ViczSa2k3Z_Fxg2q3q8xOtrXxGR94L1p5RRRDDB7DLfWD_5/s2048/DSC_4038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-jsOS6G2Ltz_a-2CYUbVwIWWj2kRlraHeNXpLpmZbD9Tip9-vCIEY_I-XOdGRYiTQjeHf1uGGQxLsdspYgMjxHyg1zbjvEC0dBxkRjNlxgUr4XIHIFRsYE6TYjocABMwcdbJ2DMwRNNO1ViczSa2k3Z_Fxg2q3q8xOtrXxGR94L1p5RRRDDB7DLfWD_5/w640-h458/DSC_4038.jpg" width="640" /></a></div>The next three courses were dedicated to seafood. Piece of sea bass was seared skin-on, dusted with dried olive powder, and served with green olive sauce with pickled radish, lemongrass foam and soft and creamy potato mash. Like the flavor profile of this – firm fish fillet, some earthy flavor from the olives and then some acidity from the sauce and foam. So many things went on there. Next was scallop, but it’s the kumquat that Chef Vicky wanted to showcase here. The piece of scallop was cooked mi cuit and served warm, and underneath, an aged kumquat grenobloise-style sauce served like a soft mousse. The sauce was on the sweet side, which I like, but I thought adding some more acidity element would be the icing on the cake. The last seafood course was blue lobster, poached and served with steamed rice flour roll (Cheung fun) piped with scallion-ginger cream with oyster-lobster sauce on the side. A cute play on the local lobster dish usually sauteed with ginger and scallion.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLEo7V65ANfyucTcujbVOhzknm3yGEtbWEDd261n8wPLgEDhh4MK9d1dQM4Iu6qov1wJf_QB7Ck6AUWLhDRThV3ITO2u0vR9JaVvnMV6FiLIPCJ51xOrdxVvTi9gaEjNAbdDBJ0a5Tjt1Q2QPzi7aRJeQlKYGu3DoNeGGrEVvFOKDEnoirnosNLs4L187S/s2048/DSC_4053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLEo7V65ANfyucTcujbVOhzknm3yGEtbWEDd261n8wPLgEDhh4MK9d1dQM4Iu6qov1wJf_QB7Ck6AUWLhDRThV3ITO2u0vR9JaVvnMV6FiLIPCJ51xOrdxVvTi9gaEjNAbdDBJ0a5Tjt1Q2QPzi7aRJeQlKYGu3DoNeGGrEVvFOKDEnoirnosNLs4L187S/w640-h458/DSC_4053.jpg" width="640" /></a></div>Lamb was the only meat course we had and as our last savory course. French Quercy Lamb, from Midi-Pyrenees region and known for its delicate texture and gamey taste, was styled as roulade with chicken mousse in the center, and on the side, a mini “onigiri” of braised neck of lamb and Sichuan pepper lamb jus. The same dish she’s been showcasing since early summer and well into late autumn, and I think it’s delicious for what it is, and I love the roulade cooked medium rare with tender texture. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipS9hMtvqFAtB71iX6fksKs2Nxf00nB9db_GWeI_mwLpzCmUtEHkB0S5pPBTsiQCkvj1MIDa7hoVauiluhMWvuNHbeBjThrw08U6bItc1K73JnOfZZmJKV3Rj4rXeNAPv6F2YOGc8d2Z0O12W_sslncebBAL7MZwry_S0QFiZLOYSRurUI4NrArr2dJuk2/s2048/DSC_4062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipS9hMtvqFAtB71iX6fksKs2Nxf00nB9db_GWeI_mwLpzCmUtEHkB0S5pPBTsiQCkvj1MIDa7hoVauiluhMWvuNHbeBjThrw08U6bItc1K73JnOfZZmJKV3Rj4rXeNAPv6F2YOGc8d2Z0O12W_sslncebBAL7MZwry_S0QFiZLOYSRurUI4NrArr2dJuk2/w640-h458/DSC_4062.jpg" width="640" /></a></div>The sweet courses were always the part that I most looked forward to at Tate, and they were all wonderful. The ginger sorbet with coconut-galangal foam underneath was the perfect palate cleanser, followed by the osmanthus-infused apple with oolong ice cream on a shortbread crust underneath. Finally was the series of colorful mignardises, unveiled in a cupboard trolley carted in front of us as we finished our desserts – the caneles was spot-on. <p></p><p>Went with the 5-glasses pairing option recommended by our friend and restaurant manager Francois, with the exception of the Bordeaux red which I requested to be swapped with something slightly lighter (and in my opinion, matched better to the main course). The “blended sake” created by a Canadian sommelier with an old Japanese brewery was fun to try and worked well with the lighter dishes to start. The slightly longer aging (from vintage 2018) gave more time for the bottle to develop into more a rounded mouthfeel. Of the two dry whites that was served, I like the Meursault slightly more, with the mineral-rich chardonnay added something to the sea bass dish. The burgundy matched perfectly well with the delicate lamb main course, worked in the background with some refreshing red fruits without being overpowering, and we finished with a fine glass of late harvest Gewurtraminer, rounding up nicely with the sweets.</p><div>More photos here: <a href="https://www.flickr.com/photos/g4gary/albums/72177720312076993/">https://www.flickr.com/photos/g4gary/albums/72177720312076993/</a></div><div><br /></div><div>When? October 7 2023<br />Where? Tate Dining Room, 210 Hollywood Road, Sheung Wan, Hong Kong<br />Menu Highlights? Ode to Sea Bass – Charcoal Grilled Sea Bass with Green Olive sauce and lemongrass foam<br />Drinks?</div><div>2018 Sake Tanaka 1789 x Chartier "Blend 001" Junmai<br />2020 Domaine Rougeot Meursault "Sous la Velle"<br />2018 Domaine Fournier Longchamps Savennieres "La Crois Picot"<br />2018 Domaine Michel Gay et Fils Savigny-les-Beaune Premier Cru "Serpentieres"<br />2017 Maison Trimbach Gewurtraminer "Late Harvest", Alsace<br />Web: <a href="http://www.tate.com.hk">www.tate.com.hk</a></div><div><br /></div><div><br /></div>gary shttp://www.blogger.com/profile/06165516007838770838noreply@blogger.com0tag:blogger.com,1999:blog-2961824672213560767.post-35144835251397336522023-12-08T08:35:00.005+08:002023-12-19T00:16:09.986+08:00One Full Circle<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65jW1dAAhq_8qHQfnSKyKLd8ggXsh2G27u3qHoq73jChjr44QSB9SIefpQOrR34pRGcLgdvIGxVO69elxcn7tTplFeMg2zunVInzM19xQoxdZX-wadAs9IhglkDMJMGYJaT_QoMcLBg7sYEWDI6qupy7QsmGJ4ZvEJk_3Jsn3qQXRIQXZLwf5zgUwMi25/s2048/DSC_5111.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65jW1dAAhq_8qHQfnSKyKLd8ggXsh2G27u3qHoq73jChjr44QSB9SIefpQOrR34pRGcLgdvIGxVO69elxcn7tTplFeMg2zunVInzM19xQoxdZX-wadAs9IhglkDMJMGYJaT_QoMcLBg7sYEWDI6qupy7QsmGJ4ZvEJk_3Jsn3qQXRIQXZLwf5zgUwMi25/w640-h428/DSC_5111.jpg" width="640" /></a></div>We went one full circle and back to Regent Taipei on our last day of the Taiwan trip before we headed home. And part of our last day itinerary is to take care of one of the unfinished business - to try the award-winning Beef Noodles at Regent Taipei.<p></p><p><span></span></p><a name='more'></a>The ever popular beef noodles is the specialty dish at azie in the hotel basement. It came with three flavors - the "Champion Beef Noodles" based on clear meat broth, "Regent Beef Noodles" based on richer broth with spices, soybean paste, onions and tomatoes, and the "Regent Spicy Beef Noodles" with added chilies. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgvVyKY1HGO3nzym66bBjaPNxqc0-VNFmlbBS5xVcPYWnSPc5gqlUaV2gWfFFqB7fi-HiwhyM0bfKQOw25CD0xEoJxHb0czveTmoKMmH9uqDWN40ZBG5Uzw2Ay-NjSM4YBrGp_T6Ca9QIsTKYNo3kePSdvzRpeh4AwNIDxsZWHaNRyZ_BkN3HnL5DToFf/s2048/DSC_5118.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgvVyKY1HGO3nzym66bBjaPNxqc0-VNFmlbBS5xVcPYWnSPc5gqlUaV2gWfFFqB7fi-HiwhyM0bfKQOw25CD0xEoJxHb0czveTmoKMmH9uqDWN40ZBG5Uzw2Ay-NjSM4YBrGp_T6Ca9QIsTKYNo3kePSdvzRpeh4AwNIDxsZWHaNRyZ_BkN3HnL5DToFf/w640-h458/DSC_5118.jpg" width="640" /></a></div>Most of the days my personal preference is the Regent Beef Noodles with the richer broth and beef shank served in thick slices, but I also enjoyed the refreshing clear broth in the Champion Beef Noodles, especially when I opted for something lighter. We also got the chance to check out some other a la carte dishes at azie, including the super tasty spicy wontons, and finished with the spectacular bubble shaved ice with all the condiments piled up in a cooper pot. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2_FURBwIUn-tne3qAhOCn4WslM_NVjlxtd0WnsctrLEZxeMtz5KMBTWb02ZCHEeFq_rNO8B0_sDaOg3aRoZ8rQ9RMML7vM-R7g_Zq4xiRg7rVbAjAC6r1jLNADBzK_qx_bbtwWXcKvSFALYEtre-CfbDA6G2OI1zRhO7i_SclTbKXTBFVmh6IjUQR_rQ/s2048/DSC_5137.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2_FURBwIUn-tne3qAhOCn4WslM_NVjlxtd0WnsctrLEZxeMtz5KMBTWb02ZCHEeFq_rNO8B0_sDaOg3aRoZ8rQ9RMML7vM-R7g_Zq4xiRg7rVbAjAC6r1jLNADBzK_qx_bbtwWXcKvSFALYEtre-CfbDA6G2OI1zRhO7i_SclTbKXTBFVmh6IjUQR_rQ/w640-h428/DSC_5137.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTEkyteWuioH0KF6WDHqKP8hNrPeb0zmVN-4GWBGAv49x9oa9rbhFgfVtXgAvYeEK0_kI0pTzOgJA5YPzGxNKpbcPpZYrYb7UTnvGmGD3Z45xiVElPVPPxxhS1iDLvPTD8MJhIoRd3HQvVeQPEYCmOV1BdxAQ6HmA102pX5WvvJCCq_zuVQA0TAlO4gl7/s2048/DSC_5166.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTEkyteWuioH0KF6WDHqKP8hNrPeb0zmVN-4GWBGAv49x9oa9rbhFgfVtXgAvYeEK0_kI0pTzOgJA5YPzGxNKpbcPpZYrYb7UTnvGmGD3Z45xiVElPVPPxxhS1iDLvPTD8MJhIoRd3HQvVeQPEYCmOV1BdxAQ6HmA102pX5WvvJCCq_zuVQA0TAlO4gl7/w640-h458/DSC_5166.jpg" width="640" /></a></div>With a few hours left before our late evening flight out of Taoyuan Airport, I took a little walk and made some last minute shopping. There are plenty to see and buy at the Regent Arcade for those into designer labels, and the famous Chifeng Street is just a quick stroll away, lined with many interesting cafes, restaurants and hipster joints. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8NoJV8_Hfj5IXHKYc3DL2hhiO02gBaBX7FF8MnJOLDjZb9_HhsI5M97qKdbORw07Srdngys2oyP1VzLKwsMCK84UuNUaGQK0shGKZ8luNGLDwCdYObE3LxUJBASlmMrzIkP2jYQ1FzG66JVXkgFItFwsRWO74GfRTDfZIvgWPyj7bEE2vczy4KJn7La5W/s2048/IMG_6821.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8NoJV8_Hfj5IXHKYc3DL2hhiO02gBaBX7FF8MnJOLDjZb9_HhsI5M97qKdbORw07Srdngys2oyP1VzLKwsMCK84UuNUaGQK0shGKZ8luNGLDwCdYObE3LxUJBASlmMrzIkP2jYQ1FzG66JVXkgFItFwsRWO74GfRTDfZIvgWPyj7bEE2vczy4KJn7La5W/w640-h480/IMG_6821.jpg" width="640" /></a></div><br /><a href="https://www.thexiaoqi.com/">Xiaoqi</a> (小器) with its root in Chifeng Street has always been one of my favorite shops in Taipei and the chain has now grown into multiple shops in different neighborhoods. It was fun going through many of the interesting household goods imported from Japan. I learned about the fashion store <a href="https://www.mukkstore.com/">MUKK</a> from Instagram and glad for the opportunity to visit their physical shop at last - love their fashion-forward designs, trendy cuts, black and white color scheme and products available in reasonable price. <p></p><p>There's never enough time to enjoy Taipei fully, but I enjoyed this journey filled with fun and memorable experience, not only in Taipei, but the other stops we managed to make around Taiwan. I can't wait to return (and I already knew when) </p><p>Regent Taipei: <a href="http://www.regenttaiwan.com">www.regenttaiwan.com</a></p><p><br /></p><p><br /></p><p><br /></p>gary shttp://www.blogger.com/profile/06165516007838770838noreply@blogger.com0tag:blogger.com,1999:blog-2961824672213560767.post-55090614702246482492023-12-06T21:09:00.004+08:002023-12-06T21:09:00.135+08:00Old School Onsen Town<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4OdH6-6yC_WkFAKhaI5BBVYHds8pCQU0CcTFqQY1lsPnUpsJ8padQ9yZ7t4fuH31Uv7KgpeUBnjFfeAG_ZHP-Jc4DFWXufmoiaTecMh1zZ3cniXU5CaL_9GWOrX26iFAniUCFctaE9yldzrtehlWg7TZ8ooFSlCqDAJ22cU9nO69uE1Hpx6jvRdTfcT6v/s2048/DSC_5030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4OdH6-6yC_WkFAKhaI5BBVYHds8pCQU0CcTFqQY1lsPnUpsJ8padQ9yZ7t4fuH31Uv7KgpeUBnjFfeAG_ZHP-Jc4DFWXufmoiaTecMh1zZ3cniXU5CaL_9GWOrX26iFAniUCFctaE9yldzrtehlWg7TZ8ooFSlCqDAJ22cU9nO69uE1Hpx6jvRdTfcT6v/w640-h458/DSC_5030.jpg" width="640" /></a></div>The township of Jiaoxi in Yilan County (宜蘭礁溪) reminded me of those old-school onsen town in rural Japan, like Kusatsu or Arima or Dogo. The moment we stepped out of the train station, all we saw was a big sign with the list of hotels and B&Bs located in the neighborhood, and along the street were all the restaurants and souvenir shops, all geared towards tourists and visitors in this town better known for the hotspring facilities. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><span><a name='more'></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVbXKN8RP8KwUUCmcLhLDe-KtX4gFlVttjirkvuPW1t4Ui9A68wQq-81XtAt0PP-VTOJYtSL_YzQxi45zJ35o1PLQMgPhZCe6PuikDzqFAwoKMOPkNKUKd8uGZ2R8wIk6LC7F6C5QHCqLbzmVv2oMw1KuOE4tKP9m-xYh-qnyJnCLXlyQAc1iPkZjX67L-/s2048/IMG_6568.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVbXKN8RP8KwUUCmcLhLDe-KtX4gFlVttjirkvuPW1t4Ui9A68wQq-81XtAt0PP-VTOJYtSL_YzQxi45zJ35o1PLQMgPhZCe6PuikDzqFAwoKMOPkNKUKd8uGZ2R8wIk6LC7F6C5QHCqLbzmVv2oMw1KuOE4tKP9m-xYh-qnyJnCLXlyQAc1iPkZjX67L-/w640-h458/IMG_6568.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjaZ6YU4lCqAZZmYtVFEj95xu7yqqFVtR0q79FdKhtHI0d3kdIjGi-G22PFMU_rEhR0QUFlBKub8G3sL3RuKT6NPN2GRSp9H2ABuuvxHKeXFJidSpw9TJGRb0EhBD9TU289aSRXYsOjKxLdpIw8laZkZ3pSjujKV4mqmyx3KefdT3YuJbfkVGKr_PO8EXL/s2048/IMG_6572.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjaZ6YU4lCqAZZmYtVFEj95xu7yqqFVtR0q79FdKhtHI0d3kdIjGi-G22PFMU_rEhR0QUFlBKub8G3sL3RuKT6NPN2GRSp9H2ABuuvxHKeXFJidSpw9TJGRb0EhBD9TU289aSRXYsOjKxLdpIw8laZkZ3pSjujKV4mqmyx3KefdT3YuJbfkVGKr_PO8EXL/w640-h480/IMG_6572.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM6kLfGbQnRjB9psBrqkOcfUABO3Xk3h9JEKbqb6Hu6aLSwrhp3g9Xs1RL0WU_nlqnFBB0Rg__mz_ahcbvtvDskO5CQJyGs4eJ5EvO6lgvS2HFN3rGPQJTrue0GCF_h54T24B5aqMaQ4uZFNquUnOWSG6YdtAWVEPPUwdK6E-sP7w9koo6Njv7yZNsEWFx/s2048/IMG_6583.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1463" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM6kLfGbQnRjB9psBrqkOcfUABO3Xk3h9JEKbqb6Hu6aLSwrhp3g9Xs1RL0WU_nlqnFBB0Rg__mz_ahcbvtvDskO5CQJyGs4eJ5EvO6lgvS2HFN3rGPQJTrue0GCF_h54T24B5aqMaQ4uZFNquUnOWSG6YdtAWVEPPUwdK6E-sP7w9koo6Njv7yZNsEWFx/w458-h640/IMG_6583.jpg" width="458" /></a></div>Wellspring by Silks 晶泉丰旅, our accommodation for the night, is just down the street from the train station, so we decided to drop our luggage to the van which meant to pick us up and made a little walk over (and snacked along the way). The property is the first in the group that is focused on hot spring experience, and all rooms and suites have their own private hotspring facility in the balcony – guests can also make use of the communal hot-spring jacuzzi on the rooftop, or the indoor hot-spring in the sister property (Just Sleep Jiaoxi) next door. There’s also a nice lounge (with food and drinks served during happy hour) and a large rooftop infinity swimming pool. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf0I3zwYH8_Rg1YKU_I7mkn9W142v8u6hSbPdcyGIyR07eZIDe_6vtQMsie-yLJuKicznYVSTY1af0-BKZl7c4UxmymwTYD59E6yerp3JXBOTDWUaFdWYIpKG-vZYMospMubwFB0QZgYWvFZN5YY166jzss9KzSUTX0aLyKUXdaVD2aXLoN1lJNjSTBhxa/s2048/IMG_4617.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1463" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf0I3zwYH8_Rg1YKU_I7mkn9W142v8u6hSbPdcyGIyR07eZIDe_6vtQMsie-yLJuKicznYVSTY1af0-BKZl7c4UxmymwTYD59E6yerp3JXBOTDWUaFdWYIpKG-vZYMospMubwFB0QZgYWvFZN5YY166jzss9KzSUTX0aLyKUXdaVD2aXLoN1lJNjSTBhxa/w458-h640/IMG_4617.jpg" width="458" /></a></div>“Art in Residence” was another feature of the hotel, with local artists invited to take temporary residence at the hotel and hosted a series of exhibitions and workshop. During our stay it’s Danny Tsai who specializes in contemporary ink painting, and after the workshop, each of us came home with a nice art piece created by ourselves done under his supervision. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4qD9cGP1KSJqKTJu6WAOO-UwoGxwhyphenhyphen3I2dcgzD_yMPQ7vH4aCK-dQD3Re-JqYODueiCs-i0SU1IeK_wGsUb8XsPUwzhhG-d7jfa8H7RghAHppbPOzKjqHaJgX9QfsGv-6ssa9Ygu4fX6hQT-lfwZo6oZyoJn5IqJMNgNdJZwdhL-KUXdY_4ft0aRIZuPv/s2048/DSC_4987.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4qD9cGP1KSJqKTJu6WAOO-UwoGxwhyphenhyphen3I2dcgzD_yMPQ7vH4aCK-dQD3Re-JqYODueiCs-i0SU1IeK_wGsUb8XsPUwzhhG-d7jfa8H7RghAHppbPOzKjqHaJgX9QfsGv-6ssa9Ygu4fX6hQT-lfwZo6oZyoJn5IqJMNgNdJZwdhL-KUXdY_4ft0aRIZuPv/w640-h428/DSC_4987.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheauue28M9EKBl-km_Lh7YccykESdh9GxApWdiLu0wYlOz5L8lernRsYpVZvNUFjHPKmtnOP2rpyO66ooz_ngnXyliBrFN9tjVp53bi4V53tHj7o19-ljgLU9GMu_XKDJ4nJPXazJr7qvZVKphWN7dBSutL8pkuSzUQTLfp_ycC0gUjChc3eJiyG9cE_4q/s2048/DSC_4999.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheauue28M9EKBl-km_Lh7YccykESdh9GxApWdiLu0wYlOz5L8lernRsYpVZvNUFjHPKmtnOP2rpyO66ooz_ngnXyliBrFN9tjVp53bi4V53tHj7o19-ljgLU9GMu_XKDJ4nJPXazJr7qvZVKphWN7dBSutL8pkuSzUQTLfp_ycC0gUjChc3eJiyG9cE_4q/w640-h428/DSC_4999.jpg" width="640" /></a></div>Mihan Jiaoxi 三燔礁溪 was the only restaurant inside the hotel, specializes in Japanese hotpot served semi-buffet style. There’s a decent selection of dishes spread across the long table and counter in the center of the restaurant for a satisfying meal. Same for breakfast too, also served buffet style including some nice vegetarian options. <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX2UbCGL3KwFk2Cn-kVlXsxgqfVsm_0JCvhoT2Tqo2jRFgld-L00R-m_UthyBjfqhbMgjVxJaCg0Ew-s8b4yIdCYBp7KyNd06S6uwc-Ovd9vffWYHCz4JymOiWJmnsIHzBhHoWwGAe3kSdOB2RIY7t0IJ1-dox4LluGwfMaPShDt-PfsivMp1-ooAnehug/s2048/IMG_6689.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX2UbCGL3KwFk2Cn-kVlXsxgqfVsm_0JCvhoT2Tqo2jRFgld-L00R-m_UthyBjfqhbMgjVxJaCg0Ew-s8b4yIdCYBp7KyNd06S6uwc-Ovd9vffWYHCz4JymOiWJmnsIHzBhHoWwGAe3kSdOB2RIY7t0IJ1-dox4LluGwfMaPShDt-PfsivMp1-ooAnehug/w640-h480/IMG_6689.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfKeE03k0WhWXNeAWsjKbFJ5t0050LzKy2gOBwDutLHZYEcqYCCq3IakSGPqeUkPSPgDa6Q-YYC0I5nUctfXfGNF76uYJfmQ2DKCzZ6ecku2MKwF5Mjq5U9VTvmqgVLswFXwwDdQq_neOes_RgjCiZWOee8E2C958iu0rysexbwTqf3n66_DT-wzQPd8iY/s2048/IMG_6697.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfKeE03k0WhWXNeAWsjKbFJ5t0050LzKy2gOBwDutLHZYEcqYCCq3IakSGPqeUkPSPgDa6Q-YYC0I5nUctfXfGNF76uYJfmQ2DKCzZ6ecku2MKwF5Mjq5U9VTvmqgVLswFXwwDdQq_neOes_RgjCiZWOee8E2C958iu0rysexbwTqf3n66_DT-wzQPd8iY/w640-h458/IMG_6697.jpg" width="640" /></a></div><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJoi2VDXUgr129Sz98KVjip7tZgzuUQuxPlUWbIBmfOOq4yCbAHF9aP3q5mm4QQNdMCzeOE8R4QviHPxmc-9r4v15mNi6zB71Nk7g07FG4kdnqk7GudL82fNswPwRiBYqG_hGtOMJmFiv_-A8MECGOL3P2uZuSpgcvObHpAQa5clAjbPibMvW6cxsWCawV/s2048/IMG_6766.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1463" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJoi2VDXUgr129Sz98KVjip7tZgzuUQuxPlUWbIBmfOOq4yCbAHF9aP3q5mm4QQNdMCzeOE8R4QviHPxmc-9r4v15mNi6zB71Nk7g07FG4kdnqk7GudL82fNswPwRiBYqG_hGtOMJmFiv_-A8MECGOL3P2uZuSpgcvObHpAQa5clAjbPibMvW6cxsWCawV/w458-h640/IMG_6766.jpg" width="458" /></a></p><p>The town is compact so we felt like everything is reachable on foot. After dinner we all walked down to explore the local food scene, and there’s plenty to explore, from fried chicken to egg rolls, to shaved ice and the little food truck selling everything duck, one of the more famous food ingredients from the region. And before we left the next morning, we also stopped by another street stall famous for the scallion pancakes made using local Sanxing Scallion (三星蔥) known for its rich and clean flavor.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKqn1yqWKZU5iEO_rbRKOOWgrtH7ejVaTdEraIedejjSJXPCakJywS252EiNujnl5Xcm_ZAL9qLug3ZrZCG0sfKL6Tid5ydj7AEZ7sJzIL8nAxsSHa6By6lAaL_kXIww-Sl-IkcUbnim1wOMfgOHbWRWnCx0K3x0f879TH028v0agdd1KOCtIi3V_gafub/s2048/DSC_5046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKqn1yqWKZU5iEO_rbRKOOWgrtH7ejVaTdEraIedejjSJXPCakJywS252EiNujnl5Xcm_ZAL9qLug3ZrZCG0sfKL6Tid5ydj7AEZ7sJzIL8nAxsSHa6By6lAaL_kXIww-Sl-IkcUbnim1wOMfgOHbWRWnCx0K3x0f879TH028v0agdd1KOCtIi3V_gafub/w640-h458/DSC_5046.jpg" width="640" /></a></div><br />We also spent some time with more outdoor activities the next morning. Wufengqi Waterfall 五峰旗瀑布 is one of the more popular sightseeing spots, only an easy 10-minute walk from the drop-off point. Of course we wouldn’t miss the opportunity for more snapshots of such picturesque scenery. <p></p><p>Wellspring by Silks 晶泉丰旅: <a href="https://www.silksspring.com/en/index">https://www.silksspring.com/en/index</a></p><p><br /></p><p><br /></p><div><br /></div>gary shttp://www.blogger.com/profile/06165516007838770838noreply@blogger.com0tag:blogger.com,1999:blog-2961824672213560767.post-38280265149732643992023-12-04T20:11:00.000+08:002023-12-04T20:11:00.139+08:00Outdoor Moment<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB_-ekchm2PzkUoCA-6LhJLTRORN0bPPJNRmlD6p1l1PI1DAVNPVRm5NlX5PqGfo7M1fUGQw4HLsqA_OK8GZr_OLfQybsUKIaWoo0pPbEg0zvJAleWStx_jO2e8yPq23h8wUeOlWjGamwH7RkABS8Ce1678pj_tG099etpri8STn8u1ONvHqo_xd4ywwxv/s2048/IMG_6531.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB_-ekchm2PzkUoCA-6LhJLTRORN0bPPJNRmlD6p1l1PI1DAVNPVRm5NlX5PqGfo7M1fUGQw4HLsqA_OK8GZr_OLfQybsUKIaWoo0pPbEg0zvJAleWStx_jO2e8yPq23h8wUeOlWjGamwH7RkABS8Ce1678pj_tG099etpri8STn8u1ONvHqo_xd4ywwxv/w640-h458/IMG_6531.jpg" width="640" /></a></div>This is the day we got plenty of outdoor time, starting with an outdoor yoga session near to the hotel overlooking the stunning river gorges inside the Taroko National Park. Well, body flexibility is probably my biggest nemesis, but it’s good to be round and about with a deep breath of fresh air in the area surrounded by gorgeous scenery and plenty of trees.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><span><a name='more'></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJwHeYXLE72RaWvSB24I4n3FKX4Xf7tdnzTJuXJKeElKqF7_uITmSvJK3SMei8Cx344FaBM0gwJhVAk_jiNluAP6r_OiD1tMqPb2RN9Dx7t9cfQbnVxdHIEM6k2RETFEffBtauIQufBzBGmvRQseGOncUJHcCl4_VOPiim6W0LbO8HI1a-4YNCc3g4T6L/s2048/IMG_6460.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJwHeYXLE72RaWvSB24I4n3FKX4Xf7tdnzTJuXJKeElKqF7_uITmSvJK3SMei8Cx344FaBM0gwJhVAk_jiNluAP6r_OiD1tMqPb2RN9Dx7t9cfQbnVxdHIEM6k2RETFEffBtauIQufBzBGmvRQseGOncUJHcCl4_VOPiim6W0LbO8HI1a-4YNCc3g4T6L/w640-h458/IMG_6460.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLMc1lkcDvUzrq_ftFJXCYSmsjngHgboY_mOqXiu_-g4NwY4m7s-iRtEi9MH_as53OxSbXHk_QoJha2nEMD2GtKnHJaDqswMNqmdiBlcExTTbCBw8yUl4enMEK5tnjrKxtwK9AkF9I6pL8sk2sEblXsoaxjb9SoxHDjXx4h1g38F-Y0xl1kKc_oWWxKWi/s2048/DSC_4876.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLMc1lkcDvUzrq_ftFJXCYSmsjngHgboY_mOqXiu_-g4NwY4m7s-iRtEi9MH_as53OxSbXHk_QoJha2nEMD2GtKnHJaDqswMNqmdiBlcExTTbCBw8yUl4enMEK5tnjrKxtwK9AkF9I6pL8sk2sEblXsoaxjb9SoxHDjXx4h1g38F-Y0xl1kKc_oWWxKWi/w640-h458/DSC_4876.jpg" width="640" /></a></div>Before the yoga session, we had breakfast at The Retreat Lounge with a sumptuous set of combining traditional Taiwanese style and western, including savory soy milk with youtiao, omelette, congee and bread with pork floss. The hotel chain’s collaboration with vegetarian restaurant group Little Tree Food means there’s always interesting vegetable and fruit dishes featured as one of the breakfast options. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyApPZporIbuU_EvlmRBT_l9-WSdUyIf4J9Dys5xWubxYZ5I4dQyeraHbiw7CwI2exCAekCb49lroOUDuXm7mSJ5xZvjKUglsWoUYkOOFcs78MliRP5faTpKJLpvEeqIFNEK262wqokwPkBmMEdCmaqH_HrI1NAKLL9Z4oKZy8zxMuLqjx2vf0Yu4Kbmte/s2048/DSC_4911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyApPZporIbuU_EvlmRBT_l9-WSdUyIf4J9Dys5xWubxYZ5I4dQyeraHbiw7CwI2exCAekCb49lroOUDuXm7mSJ5xZvjKUglsWoUYkOOFcs78MliRP5faTpKJLpvEeqIFNEK262wqokwPkBmMEdCmaqH_HrI1NAKLL9Z4oKZy8zxMuLqjx2vf0Yu4Kbmte/w640-h458/DSC_4911.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCB0VpwDj95Wnpv0EzhzH4NwIBx6ti_0mWAwC904-BB3CginOUvMt-RUerlr9-GwAB5vJy7TuIwYDTfTpZ3YyqDqu6VP-yupDJZfQE5Sa1pQPasDR4zVy_CabC0dWc44YbLyCk581xzKBGxBXnP-83CCwAzNJQPCOMfVSGu_a_1BAye7tTX5df-BqmKsQC/s2048/IMG_6507.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCB0VpwDj95Wnpv0EzhzH4NwIBx6ti_0mWAwC904-BB3CginOUvMt-RUerlr9-GwAB5vJy7TuIwYDTfTpZ3YyqDqu6VP-yupDJZfQE5Sa1pQPasDR4zVy_CabC0dWc44YbLyCk581xzKBGxBXnP-83CCwAzNJQPCOMfVSGu_a_1BAye7tTX5df-BqmKsQC/w640-h458/IMG_6507.jpg" width="640" /></a></div>And soon as we packed up after the yoga session, we had an early lunch at Mei Yuan Restaurant downstairs, this time with the simple lunch set. I especially like my the one with roast chicken and the whole grilled fish as main dish and steamed rice wrapped in lotus leaf on the side, based on the indigenous recipe. Plus the freshly made Hualien crepes, a specialty food in the area - what a lovely treat. <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTSTR-IIq_7NNYjoov0mb7i15SMo3W-SiSFffHKiip0tOJpr8Yt2u8whG1cHYt9OZvVUct7m_6YvUFHavDZxfI5xodkqcwDFRadOkm2aoDILHDlcGK9ruqLm_7v7n0iqP7xlIlj-SLPwl7nwrNjmJ-fAiTlPdD3UoWor0RSageHYDKLSCwrjmVQ-uWpGff/s2048/DSC_4942.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTSTR-IIq_7NNYjoov0mb7i15SMo3W-SiSFffHKiip0tOJpr8Yt2u8whG1cHYt9OZvVUct7m_6YvUFHavDZxfI5xodkqcwDFRadOkm2aoDILHDlcGK9ruqLm_7v7n0iqP7xlIlj-SLPwl7nwrNjmJ-fAiTlPdD3UoWor0RSageHYDKLSCwrjmVQ-uWpGff/w640-h428/DSC_4942.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagycJfPPUbs9ELWwmwKRbd-9xE2R1STh8Ig3w-39uXMAm342MImhEZj9exrc3fOE_J4O7WVDqRuQ9z4I_2tr5VTDPeEF68xJ5_twchobzN83o61ZivCVxMxblQKv4W-MhyphenhyphenlrwWvhmuOdCEdpEvjMQ8INCk2df_yRBO8hRSo-Lb0LPJOMT8XcxkyAH9Fxs/s2048/DSC_4922.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagycJfPPUbs9ELWwmwKRbd-9xE2R1STh8Ig3w-39uXMAm342MImhEZj9exrc3fOE_J4O7WVDqRuQ9z4I_2tr5VTDPeEF68xJ5_twchobzN83o61ZivCVxMxblQKv4W-MhyphenhyphenlrwWvhmuOdCEdpEvjMQ8INCk2df_yRBO8hRSo-Lb0LPJOMT8XcxkyAH9Fxs/w640-h458/DSC_4922.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikKalfSWuoyklcEq5CksAKjET6-yBdK-S_-JK2fj2f4GAAQwB3zUCfN3ABH0E6WZ-NuZR8Nb8570YlOpA-dagmShobh6O2OJ7kKF_-8Xc6mW_DHWmMnP9GFGxqRa4j9nZirhghVOqiwZ2e5tA1r9A6YuLknOGLrggtBpxO2htW-hXai5JJTUCQSnTR4IfL/s2048/DSC_4955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikKalfSWuoyklcEq5CksAKjET6-yBdK-S_-JK2fj2f4GAAQwB3zUCfN3ABH0E6WZ-NuZR8Nb8570YlOpA-dagmShobh6O2OJ7kKF_-8Xc6mW_DHWmMnP9GFGxqRa4j9nZirhghVOqiwZ2e5tA1r9A6YuLknOGLrggtBpxO2htW-hXai5JJTUCQSnTR4IfL/w640-h458/DSC_4955.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj87-8hQn8s47IPp540MtRsvQhWMLIkgN4O7WuiEpep1WxjIrCL84lt_97ZVsbGn5Bz0DL7mM-HFqF5nzsdmkWw9ytFjMc99cw0KB4C_jaUUssmc9P8z4tp8c4aqJ6pZciivqQocxCZdfjNAzg86iOMd9a88PKnD3kJmMogsrcLs7dhuLtDdeB1q5W8pJM/s2048/DSC_4958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj87-8hQn8s47IPp540MtRsvQhWMLIkgN4O7WuiEpep1WxjIrCL84lt_97ZVsbGn5Bz0DL7mM-HFqF5nzsdmkWw9ytFjMc99cw0KB4C_jaUUssmc9P8z4tp8c4aqJ6pZciivqQocxCZdfjNAzg86iOMd9a88PKnD3kJmMogsrcLs7dhuLtDdeB1q5W8pJM/w640-h458/DSC_4958.jpg" width="640" /></a></div><p>We went on to do a little hiking before we left Taroko and Hualien for our next destination. Shakadang Trail (砂卡礑步道) is an easy 4km paved trail with little elevation - it's built along (and sometimes under) the river cliff down in the valley so one could enjoy the beautiful scenery along the way with river running parallel. Normally one would need around 2 hours to finish the trail front and back, but given we need to take off to our next step in about an hour, we managed about half way. Slightly past the Wujianwu 五間屋 checkpoint (about 1.8km in) is a popular spot for photo-taking and we managed to take a few snaps before speed-walking our way back to catch the train, barely. </p><p>Before I came I have never heard of the Taroko and the hotel, to be honest, but after this time, I am already plotting the trip back, probably to stay slightly longer for a proper escape from the city and to enjoy more of what nature has to offer. </p><p>There are more photos in my Flickr photo album: <a href="https://www.flickr.com/photos/g4gary/albums/72177720312261205/">https://www.flickr.com/photos/g4gary/albums/72177720312261205/</a></p><p>Silks Place Taroko 太魯閣晶英酒店: <a href="https://taroko.silksplace.com/en/">https://taroko.silksplace.com/en/</a></p><p><br /></p>gary shttp://www.blogger.com/profile/06165516007838770838noreply@blogger.com0tag:blogger.com,1999:blog-2961824672213560767.post-4633050884270506462023-12-03T20:09:00.055+08:002023-12-05T21:12:09.423+08:00The Perfect Retreat<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLs9zb29-jlUSyIDbWvuiUwDC0nUjnrVTNR7lYuOuLs5BdsjIB67hwXPzXH1kHMjIZj8ej_J1NYOeRetQzABEoFd8hFYXbByjaKcxq3LgEX9LUKDuZkiPjvwZ6T1zdeV5CSF84hyPcCgnXJbIxWMnVOI0w5vDXzES-2_dSWP0BUAqN86gFytrO0YZkyRS3/s2048/DSC_4744.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLs9zb29-jlUSyIDbWvuiUwDC0nUjnrVTNR7lYuOuLs5BdsjIB67hwXPzXH1kHMjIZj8ej_J1NYOeRetQzABEoFd8hFYXbByjaKcxq3LgEX9LUKDuZkiPjvwZ6T1zdeV5CSF84hyPcCgnXJbIxWMnVOI0w5vDXzES-2_dSWP0BUAqN86gFytrO0YZkyRS3/w640-h458/DSC_4744.jpg" width="640" /></a></div>The Silks Place Taroko Hotel (太魯閣晶英酒店) team certainly made a great first impression when they arranged an elaborate picnic experience for our group at the beach along the coastal front of Hualien County, before we headed up to the resort in the mountainous area further in. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><span><a name='more'></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJlchMYyeugfad_BCbJUMCs7Vx13wO3BnXrDVEjKcU4jluxf0psAZRVEfVsFd9MpUMMrenu7DV715NXlLIMzJzqB0uCNRPfkIbewMDReynxsm0sB-Ro0W8zZPwX20goi4PQhH7eR50sKAuV45010CCoYay2uW1Pm6ys1TEGDk7F_siO1bG_wXX6shy6m2w/s2048/IMG_6227.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJlchMYyeugfad_BCbJUMCs7Vx13wO3BnXrDVEjKcU4jluxf0psAZRVEfVsFd9MpUMMrenu7DV715NXlLIMzJzqB0uCNRPfkIbewMDReynxsm0sB-Ro0W8zZPwX20goi4PQhH7eR50sKAuV45010CCoYay2uW1Pm6ys1TEGDk7F_siO1bG_wXX6shy6m2w/w640-h480/IMG_6227.jpg" width="640" /></a></div>A quick plane ride got us from the south of Taiwan (Kaoshiung) to the east, in Hualien County in slightly more than an hour. The beach they brought us to, the “Chongde Beach” 崇德海灘, was known to be a “secret” scenic spot with the long coastline, perfect view of the Pacific and the rock pattern off the Qingshui Cliff from afar. That’s also the spot where many tourists came for the “sky mirror” shots that are often seen in social media. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiD4zkw2ydi3IKGJSYdypa4XyMrhLTbhFDcNqEH-GO39B33eRawxH5_vA0nC6v4QHKN6HJzDsbgS1M6ozevHUhvnuIsl1NUpDIWo3NkO1zPJL0PAA-2vbgze2NdDeEmZrzYCKyMK_Z_74lKZA9Z3soQ8rMrQD7njGetuQXbYS9EP5LdwqIQwJUYVPgsIEk/s2048/IMG_6188.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiD4zkw2ydi3IKGJSYdypa4XyMrhLTbhFDcNqEH-GO39B33eRawxH5_vA0nC6v4QHKN6HJzDsbgS1M6ozevHUhvnuIsl1NUpDIWo3NkO1zPJL0PAA-2vbgze2NdDeEmZrzYCKyMK_Z_74lKZA9Z3soQ8rMrQD7njGetuQXbYS9EP5LdwqIQwJUYVPgsIEk/w640-h458/IMG_6188.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7VYDJg91RUekwD08GvVRBa9usewCU_NN1cobVpvtQYnTdAOeSJLPr2e9jhFHgeBccQF-fRYzDx9rVXGuY2Sbpci-x6CR4rOL1CUZwkvAMiAlCawsxlvm9rCcGyn-pvbG2f3i5AF8RaV05-vhVGOTzY53DXbehflEaQJdthZw_UqA2X-a9w1Z6aUPrPSUG/s2048/IMG_6193.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7VYDJg91RUekwD08GvVRBa9usewCU_NN1cobVpvtQYnTdAOeSJLPr2e9jhFHgeBccQF-fRYzDx9rVXGuY2Sbpci-x6CR4rOL1CUZwkvAMiAlCawsxlvm9rCcGyn-pvbG2f3i5AF8RaV05-vhVGOTzY53DXbehflEaQJdthZw_UqA2X-a9w1Z6aUPrPSUG/w640-h458/IMG_6193.jpg" width="640" /></a></div><br />The picnic experience, which is also one of the optional package the hotel guests could book, included the set up of a tent by the beachside in an exclusive and secluded area with food specially prepared by the hotel kitchen team. I was so impressed by how elaborate the set-up was, and the food was super delicious too, including dishes featuring many of the locally produced ingredients like the mini burgers with chicken and Alianthus Prickly Ash (刺蔥an indigenous herb known for its unique aroma), onigiri with mahi-mahi (a.k.a. dolphin fish, a common fish species found in nearby waters), or pineapple cake with Maqaw spices (馬告 mountain peppercorns)<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNElzsqI6h_eNqhMSRJtAVTwkgn4lPo_Jj34c46Y3kyom0qd_b8ZLUJVpmYojyn4OJZuGLfG0fuwcSaaAVa5MsrKdjdegHzWxw3ELBXHIyYgDvEjcOKq-d2ltRmtC9QIGzVBvK7cXBA9xhK6H5YrNa0SLr6OzEF-y6lYZPAtkNGehya_dCA3wQna0ZPDg2/s2048/IMG_6350.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNElzsqI6h_eNqhMSRJtAVTwkgn4lPo_Jj34c46Y3kyom0qd_b8ZLUJVpmYojyn4OJZuGLfG0fuwcSaaAVa5MsrKdjdegHzWxw3ELBXHIyYgDvEjcOKq-d2ltRmtC9QIGzVBvK7cXBA9xhK6H5YrNa0SLr6OzEF-y6lYZPAtkNGehya_dCA3wQna0ZPDg2/w640-h480/IMG_6350.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMvderNHWuIN0I_GncfI-LjV4TICa_WXnrQdB50DJE-Mi1czIfV4IutTOVS833ZxhcHWY-IpM1YNz1SIs8XzyHpvfwEuL-fXzj4NNWEaVwaNaQuLrXMNSDxxlVgYM9tSZTm_YYf49r_y2R9GF5WU9iat5QjfY97g8B48n70bRTuBts6M90yxToTqLAHqpr/s2048/DSC_4711.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMvderNHWuIN0I_GncfI-LjV4TICa_WXnrQdB50DJE-Mi1czIfV4IutTOVS833ZxhcHWY-IpM1YNz1SIs8XzyHpvfwEuL-fXzj4NNWEaVwaNaQuLrXMNSDxxlVgYM9tSZTm_YYf49r_y2R9GF5WU9iat5QjfY97g8B48n70bRTuBts6M90yxToTqLAHqpr/w640-h458/DSC_4711.jpg" width="640" /></a></div>Then we moved on to a car ride along the winding uphill road into the hotel, located right in the middle of Taroko National Park 太魯閣國家公園, one of the handful national parks in Taiwan, best known for the stunning landscape and indigenous culture. The ride took us a good one hour – yes it’s pretty long but the route was scenic, through the gorge and valley and rivers and sometimes under the overhanging rock cliff. That got us to our main course of the hotel itself. Silks Place Taroko is the only 5-star hotel in the national park area with the property started as the summer vacation house for the Chiang family who ruled Taiwan for decades before turning into a resort facility to “commoners”. It’s very unlike the Silks Place property we stayed in Tainan just a couple of days ago, and it reminds me of one of those countryside resorts in Europe, well-blended in with the tranquil surroundings with the 5-story building completed with a courtyard, rooftop lounge, outdoor pool and jacuzzi and less than 200 rooms and suites. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg9L-68xi2yozCJ5kgQQlYM5ulslwzWMvAM_O9F4GzbTee4uTZlUp8HAnzAQ2pO2CyBaTmfuF4YvOCP6sasMljB2vS5JfT60FmpOG_m-Xnk2hZZAZZyBVDKP6yUBcIqIsyez43qlpRjuyIzp2PLa_bwB8_0esxY1cA4ZbcuHycZB8IGKdZ1O6JZh5hat4r/s2048/IMG_6277.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg9L-68xi2yozCJ5kgQQlYM5ulslwzWMvAM_O9F4GzbTee4uTZlUp8HAnzAQ2pO2CyBaTmfuF4YvOCP6sasMljB2vS5JfT60FmpOG_m-Xnk2hZZAZZyBVDKP6yUBcIqIsyez43qlpRjuyIzp2PLa_bwB8_0esxY1cA4ZbcuHycZB8IGKdZ1O6JZh5hat4r/w640-h458/IMG_6277.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSlbDalBJzsa1f4D3l5jFcYRNQ8O7phQexgVWgdR2_qj3EEICIKw6HEaLO17Yq6iGHL7D0JyZsCgjCz0IM9QrWGVPzNGcKosIXDOl4l9Re094a8tYb9vBfdqzlDwxvHAEEnEW47QGEsGMRSUG5R5xu2KTlrmwffBAFakg_fd-umQ9MdeveyAMBhglpktPX/s2048/IMG_6281.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSlbDalBJzsa1f4D3l5jFcYRNQ8O7phQexgVWgdR2_qj3EEICIKw6HEaLO17Yq6iGHL7D0JyZsCgjCz0IM9QrWGVPzNGcKosIXDOl4l9Re094a8tYb9vBfdqzlDwxvHAEEnEW47QGEsGMRSUG5R5xu2KTlrmwffBAFakg_fd-umQ9MdeveyAMBhglpktPX/w640-h458/IMG_6281.jpg" width="640" /></a></div>The Garden View Suite they put us in was listed as 700 square feet in size but it did feel more spacious than on paper – maybe because of the large window and terrace on one side of the room overlooking the central courtyard and letting in plenty of sunlight during the day. I like the wooden theme of the room and was most impressed by the bathroom facilities (the free-standing bathtub, Dyson hairdryer and Aesop toiletries was just part of the example) We also have access to the Retreat Lounge on the top floor, with snacks and drinks served in the morning and afternoon – that’s the best place to enjoy some quiet moment with the gorgeous view and plenty to munch on. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7mvlk0bTLr5r-a9c8h9-MUubZo1hnIbz8EhJ9iuq-IVDgl16IFjzBCLhBQ6JLTlsenAtcznUF5zjicZgsDdaxO83GAHJqiWMbO42y7rqJyJLAqI1oRH1CKdEpCXUo_1QTmqlXRHZA0Jd8cMaanAuzuKjt-qb5sjfsMdq54q_9f6SjMZoIcMQNt179M0T/s2048/DSC_4763.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7mvlk0bTLr5r-a9c8h9-MUubZo1hnIbz8EhJ9iuq-IVDgl16IFjzBCLhBQ6JLTlsenAtcznUF5zjicZgsDdaxO83GAHJqiWMbO42y7rqJyJLAqI1oRH1CKdEpCXUo_1QTmqlXRHZA0Jd8cMaanAuzuKjt-qb5sjfsMdq54q_9f6SjMZoIcMQNt179M0T/w640-h458/DSC_4763.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh881LVn4hmFJhVD6kkHzgwGXhMSEP8QUOkBfm_RJzSgtGD1IYAX7CqLlWoTUmjUVd5g_05oBIqOqQVdcmbQlqjYMg0azMc74P0vipfv-_tecKh_eTrxS9RIIR86fpyljFGotkMEKsbPB5Q6olRExWAOzLynjeg3CHZpGq9-cX_mD1zKxAAYGdvrDFsYIjs/s2048/DSC_4792.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh881LVn4hmFJhVD6kkHzgwGXhMSEP8QUOkBfm_RJzSgtGD1IYAX7CqLlWoTUmjUVd5g_05oBIqOqQVdcmbQlqjYMg0azMc74P0vipfv-_tecKh_eTrxS9RIIR86fpyljFGotkMEKsbPB5Q6olRExWAOzLynjeg3CHZpGq9-cX_mD1zKxAAYGdvrDFsYIjs/w640-h428/DSC_4792.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIM4TG5cAEqXRRMao9QzBEfBdHQ4uKKZR-pqJ-g0tfrnF1gXcfFZjXYZWvKrKw3Z05Ri3sdNHfx5tG-Qr8SEMbSLFEocdAFTH_W8rQJt4pds8-Fy9r_5GMUIOjSH2ivhwTcM9_JEN_MUnJXRcWVLsqzQG2QIYzOVH_vWnbbnDAD3z9uBLGpYdiVEvhphBC/s2048/DSC_4800.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIM4TG5cAEqXRRMao9QzBEfBdHQ4uKKZR-pqJ-g0tfrnF1gXcfFZjXYZWvKrKw3Z05Ri3sdNHfx5tG-Qr8SEMbSLFEocdAFTH_W8rQJt4pds8-Fy9r_5GMUIOjSH2ivhwTcM9_JEN_MUnJXRcWVLsqzQG2QIYzOVH_vWnbbnDAD3z9uBLGpYdiVEvhphBC/w640-h458/DSC_4800.jpg" width="640" /></a></div>Later in the evening they arranged the Chef’s Table dinner at the Retreat Lounge for us too featuring a series of well-prepared, delicate dishes using more of the local ingredients and served western style. The “Millet Sparkling Wine”, based on the traditional fermented millet liqueur, served as a nice aperitif. The bowl of corn potage and sea urchin was a nice combo, with intense sweet and umami flavor, and I also enjoyed the picked rock crab meat served with bamboo shoot cream sauce on the side for the refreshing taste. There’s no lack of seafood produce in the Eastern Taiwan region with its long Pacific coastline so there’s no surprise they are featured in many of the dishes – like the sturgeon fillet battered and deep-fried, rock lobster and mussels served with rich bisque-like sauce, or the sea eel seasoned with maqaw and served with local rice and sweet potatoes. The main course was a surf n turf combo, with wagyu tenderloin seared and finished with hay smoke and charcoal-grilled giant wild-caught prawns. We were also given a special treat of plum wine they fermented in-house using the plum harvest off the tree within the hotel property, plus the bubble milk tea. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixNPJIXC5dMlBOZt_QUmNTmiRYncH43NcPZzbegLDTON_gwU8EMnTWXBAwzBS0bIeTUZy-GNYfx01cJ_USyf3r89s2yOzfz8cjtNsUbwsB-7SHfJgpfp_ADpy6lVUMrXjtQjnjuckPmoo0ZAqSZLGBtqsBA3w5nZMbK1tvD08VyEfe3CMo3Hx2UaE1uIDy/s2048/DSC_4823.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixNPJIXC5dMlBOZt_QUmNTmiRYncH43NcPZzbegLDTON_gwU8EMnTWXBAwzBS0bIeTUZy-GNYfx01cJ_USyf3r89s2yOzfz8cjtNsUbwsB-7SHfJgpfp_ADpy6lVUMrXjtQjnjuckPmoo0ZAqSZLGBtqsBA3w5nZMbK1tvD08VyEfe3CMo3Hx2UaE1uIDy/w640-h458/DSC_4823.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjsjDEroVR8ocztm1cGJRzpEDvB9f2u4dN7ad4p6816MtdQsrppFxxJmc7z49uXW2su7uD6wyr2u4MVZsxLhtJGU1mndKYlqjxcSlmdPEM_lWHuv0QG0ivAAohkaaJfJK2QBXIZfnBvICmvRxPScHoyU4if2iIjucnyYPMPdtnSyiyJAfPt_yTGq2YciD/s2048/DSC_4853.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjsjDEroVR8ocztm1cGJRzpEDvB9f2u4dN7ad4p6816MtdQsrppFxxJmc7z49uXW2su7uD6wyr2u4MVZsxLhtJGU1mndKYlqjxcSlmdPEM_lWHuv0QG0ivAAohkaaJfJK2QBXIZfnBvICmvRxPScHoyU4if2iIjucnyYPMPdtnSyiyJAfPt_yTGq2YciD/w640-h458/DSC_4853.jpg" width="640" /></a></div>I was also touched by the excellent service we got to enjoy during our stay. Every staff wore a big smile all the time, and they certainly did everything they could to make us feel welcomed and pampered, whether that be the little gift they prepared for us or the snacks placed on our room when we returned from the big dinner feast (a pot of warm corn potage with vegetables kept in the vacuum flask with the note “just some little snack for sweet dreams”), or the events and activities they have prepared for all hotel guests, like the evening concert performance showcasing the indigenous culture with dance and music. They truly made this a perfect spot for retreat, recharge and relaxation, and to escape from the busy urban life. <p></p><p>There are more photos in my Flickr photo album: <a href="https://www.flickr.com/photos/g4gary/albums/72177720312261205/">https://www.flickr.com/photos/g4gary/albums/72177720312261205/</a></p><p>Silks Place Taroko 太魯閣晶英酒店: <a href="https://taroko.silksplace.com/en/">https://taroko.silksplace.com/en/</a></p><p><br /></p><p><br /></p>gary shttp://www.blogger.com/profile/06165516007838770838noreply@blogger.com0tag:blogger.com,1999:blog-2961824672213560767.post-11347776718953579312023-12-01T10:29:00.012+08:002023-12-10T13:20:22.568+08:00Dinner for Dinner<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFbMvY5CRRGuqV5TngjOEjK-BZUFO1MVmNEV4e1rGpmpe6nyldvn3v5nvrXTlXryK06fwjShMzsFzGrsDmULVNPpK8Lf3fhF-TN0hcEtI6kKWyXSeqzvfjsy25fczXJJmThgvtXa0_pBm3VIrC9TP6SI5uB2W60DLCx2fdLb8rPqRjvuufUKL9GgiXXh61/s2048/DSC_3753.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFbMvY5CRRGuqV5TngjOEjK-BZUFO1MVmNEV4e1rGpmpe6nyldvn3v5nvrXTlXryK06fwjShMzsFzGrsDmULVNPpK8Lf3fhF-TN0hcEtI6kKWyXSeqzvfjsy25fczXJJmThgvtXa0_pBm3VIrC9TP6SI5uB2W60DLCx2fdLb8rPqRjvuufUKL9GgiXXh61/w640-h458/DSC_3753.jpg" width="640" /></a></div>Good that our friend P has made a booking to dine at Mandarin Grill for the Dinner by Heston pop-up event before it's all sold out and asked us to come along. Chef Heston Blumenthal didn't come this time for the 4-day event, but their executive chef Deiniol Pritchard was around to introduce a few classic dishes from the restaurant located inside the legendary Mandarin Oriental London. <p></p><p><span></span></p><a name='more'></a>The restaurant, which was awarded 2 Michelin stars, is known to re-invent old British dishes and give them a modern spin. Unlike the other pop-up events when it's more a collaborative effort with dishes from both restaurants, this time it's all about Dinner by Heston with all the dishes in the 8-course tasting menu coming from their a la carte offering. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRkM96UgYLTC9PwfnB-ND6ggCx6-KuEOXFaivAmlKBW3yAhbf_ZWkKAgsFJbrb5Rtx0Fud3n74y60Gz6ztg7JKNXAd4DcAe9DBC-NMibO7CfKYafLcPxUGCJLO-UveQ_WQZqGCqGFDqWA7hwwmqO10wMr105hzfpS13f3bTUoIUAJG8js-jebIDIzqtOLz/s2048/DSC_3749.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1463" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRkM96UgYLTC9PwfnB-ND6ggCx6-KuEOXFaivAmlKBW3yAhbf_ZWkKAgsFJbrb5Rtx0Fud3n74y60Gz6ztg7JKNXAd4DcAe9DBC-NMibO7CfKYafLcPxUGCJLO-UveQ_WQZqGCqGFDqWA7hwwmqO10wMr105hzfpS13f3bTUoIUAJG8js-jebIDIzqtOLz/w458-h640/DSC_3749.jpg" width="458" /></a></div>Crab Florentine was served as the amuse-bouche dish in the form of a tartlet with picked crab meat, pickles and trout roe. Meat Fruit is probably the most recognized dish from the restaurant, with chicken liver parfait in the shape of mandarin with toast on the side. Can't go wrong with this combination with the rich and smooth pate spread on the toasted slice of sourdough - maybe that's why this dish lives on since Day One.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeRw-ZV8k6lHRXN5T_yTQxVuoOiJjKQTS8vK39Bu9APo57i_isxMjrw5YfdVBB9O03MJX2rlQ-8FLFq8hAY7cAE3mvKgE1O8CnZB1ekwZV6x1erU0sUfApFh-Anv4stld0gBIgAdnW6X1Y_YCtQDsntk70gshhiUNgpvuL8eaTUTEQ2Mn5A5qwxfHQdvm1/s2048/DSC_3750.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeRw-ZV8k6lHRXN5T_yTQxVuoOiJjKQTS8vK39Bu9APo57i_isxMjrw5YfdVBB9O03MJX2rlQ-8FLFq8hAY7cAE3mvKgE1O8CnZB1ekwZV6x1erU0sUfApFh-Anv4stld0gBIgAdnW6X1Y_YCtQDsntk70gshhiUNgpvuL8eaTUTEQ2Mn5A5qwxfHQdvm1/w640-h458/DSC_3750.jpg" width="640" /></a></div>Salamagundy was like a light salad appetizer with smoked confit chicken, salsify, marrowbone, horseradish cream and pickled walnuts - it was okay with nice mixtures of flavor and textures. The next course I probably preferred more, with a piece of scallop seared and topped with caviar, and on the side, cucumber ketchup and borage. The "ketchup" did provide a refreshing hint of acidity to the dish.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjElGyeaq601GjMdNliqOiCRzIoMyQp-qlRW3BHYSM3H5lXP7MXYs5gRx_O2cGAtfxIIHrI_eFNhOJxAVSvZueKsN395vexsFddfnyMalT3LPXEr_W6ii6Nc_DQD4X5WxtL46_BbZqiLtNLw-c5gWPj1mNO1gF5p-RUGyqnjYOerUTojkXi7ipS3xP0k5X5/s2048/DSC_3756.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjElGyeaq601GjMdNliqOiCRzIoMyQp-qlRW3BHYSM3H5lXP7MXYs5gRx_O2cGAtfxIIHrI_eFNhOJxAVSvZueKsN395vexsFddfnyMalT3LPXEr_W6ii6Nc_DQD4X5WxtL46_BbZqiLtNLw-c5gWPj1mNO1gF5p-RUGyqnjYOerUTojkXi7ipS3xP0k5X5/w640-h458/DSC_3756.jpg" width="640" /></a></div>Beef Royale was our main course, said to be a replication of one served at the coronation of King George IV in 1821. The beef fillet was prepared in classic steakhouse quality, and the sides were interesting – calf’s tongue, smoked anchovy, carrot, onion and completed with the jus reduction. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsY7UgMs6dzHyjs3EFJZPo72seh4_tKuo5VAWtKq_pcH1T8sACg6cQgriNbBt5Ey-H3fOJc_oOnmJH8h0-d2QhDNU6V93z2H4OOaThr1g6apKZqruQCodkjsJ0HFuVY_yYXu1xEICpAuvLwEjJP5ksg0wvofHmc-kJra6uM_G-f-9CBULiQesIY-8ggf1g/s2048/DSC_3758.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsY7UgMs6dzHyjs3EFJZPo72seh4_tKuo5VAWtKq_pcH1T8sACg6cQgriNbBt5Ey-H3fOJc_oOnmJH8h0-d2QhDNU6V93z2H4OOaThr1g6apKZqruQCodkjsJ0HFuVY_yYXu1xEICpAuvLwEjJP5ksg0wvofHmc-kJra6uM_G-f-9CBULiQesIY-8ggf1g/w640-h458/DSC_3758.jpg" width="640" /></a></div>Two “desserts” were served, starting with the unusual “cheesecake” using goat milk cheese served with pickled blackberry, smoked candied walnuts and sorrels, then the brown bread ice-cream with salted butter caramel, pear and malted yeast syrup – both said to be inspired by recipe centuries ago. I like the cheesecake with an interesting combo of savory sweet with the distinct goat cheese flavor balanced by the sweetness and acidity from the blackberries.<p></p><p>Never like the idea of wine pairing described as “carefully selected by our wine director” but in fact it’s just an assembly of their normal wine by glass selection (try harder next time, please), so we politely said pass and went for something simpler – the good old Moet Imperial Brut courtesy of the hotel followed by a glass from their wine menu for my beef main course. Just as carefully chosen, by us the amateur drinkers.</p><p>We <a href="https://g4gary.blogspot.com/2015/07/going-to-dinner-for-lunch.html" target="_blank">visited the original Dinner by Heston Blumenthal</a> some years ago and our verdict was “good, but not spectacular”. I stayed with this verdict this time around give or take but overall, one fine dining experience and evening with a special menu from a special restaurant that we got to enjoy without having to travel far for.</p><p>More photos here: <a href="https://www.flickr.com/photos/g4gary/albums/72177720311290628">https://www.flickr.com/photos/g4gary/albums/72177720311290628</a></p><p>When? September 16 2023<br />Where? Mandarin Grill + Bar at Mandarin Oriental Hong Kong, 5 Connaught Road, Hong Kong<br />Menu Highlights? Meat Fruit (c 1500) – chicken liver parfait, grilled bread<br />Drinks? <br />Champagne Moet & Chandon Brut Imperial NV<br />2017 Chateau du Hureau Saumur-Champigny Lisagathe<br />Web: <br />Mandarin Grill + Bar at Mandarin Oriental Hong Kong: <a href="http://www.mandarinoriental.com/en/hong-kong/victoria-harbour/dine/mandarin-grill-and-bar">www.mandarinoriental.com/en/hong-kong/victoria-harbour/dine/mandarin-grill-and-bar</a><br />Dinner by Heston Blumental at Mandarin Oriental London Hyde Park: <a href="http://www.dinnerbyheston.co.uk">www.dinnerbyheston.co.uk</a></p><p><br /></p>gary shttp://www.blogger.com/profile/06165516007838770838noreply@blogger.com0tag:blogger.com,1999:blog-2961824672213560767.post-16486344544130973782023-11-29T11:11:00.000+08:002023-11-29T11:11:00.145+08:00Kaoshiung Kisetsu Ryori<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQapwt1J_jDHbWj7fHTNMyju6CwoGiuXRRtC78kAZWi1AOpIEr4mO0nkpzSRAaJ8UPooiMipPcsAYfGJuFLHIjt6Zc67vsOQwL4XyFMgSGxEvFq8o2KXx_bPoEhzxqd4jB1Va0IrM7gNHXHDZkjBanHapuBCfEOfBdHtBAtqczWeV6zh348dtQc8RjTMKr/s2048/DSC_4508.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQapwt1J_jDHbWj7fHTNMyju6CwoGiuXRRtC78kAZWi1AOpIEr4mO0nkpzSRAaJ8UPooiMipPcsAYfGJuFLHIjt6Zc67vsOQwL4XyFMgSGxEvFq8o2KXx_bPoEhzxqd4jB1Va0IrM7gNHXHDZkjBanHapuBCfEOfBdHtBAtqczWeV6zh348dtQc8RjTMKr/w640-h458/DSC_4508.jpg" width="640" /></a></div>We quickly settled in our room at Silks Club Kaoshiung before having lunch at Ukai-tei restaurant downstairs. While Teppanyaki is their specialty, either at this restaurant or their main branch in Ginza (the Kaoshiung one is their first overseas outpost), we were served a seasonal omakase menu prepared by Chef Shimpei Hirose and his team. <p></p><div class="separator" style="clear: both; text-align: center;"><span><a name='more'></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-0KhzR3OA67u_JDgaqph-EzNf6cF6yAI5oRemFU5Rjv4Ajy0wo93xu37_0ZFAd5kQhApx3DXfS98XLPFv15NE6NanFijOFDVhN6TMdZ2S2_PN8gtZ6AIhfZwsYMeUDjHPlQB2yAaiQSleLdiUuqIjSUZJJtz7ZqVsiou1v0mIoruzX5_uPs7JDXtMqlb/s2048/IMG_5909.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-0KhzR3OA67u_JDgaqph-EzNf6cF6yAI5oRemFU5Rjv4Ajy0wo93xu37_0ZFAd5kQhApx3DXfS98XLPFv15NE6NanFijOFDVhN6TMdZ2S2_PN8gtZ6AIhfZwsYMeUDjHPlQB2yAaiQSleLdiUuqIjSUZJJtz7ZqVsiou1v0mIoruzX5_uPs7JDXtMqlb/w640-h458/IMG_5909.jpg" width="640" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-xGlT5mwwVL_y4TF3TP8FkmGArFFwjly3QH36E5YURkNu1U6hgCR7gwU1qF2ZJiEdhyywablG-2VH8O8VI_ZvVpYKh27LIrHN2CbstVAF80RwPC3RqvLrJJLLEuySZ_Erm1boTAKoNSIC73jY1iG9ir9J1AQ5wqmooyikA9lEs4QXygOpXrAv9a91F8CM/s2048/DSC_4513.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-xGlT5mwwVL_y4TF3TP8FkmGArFFwjly3QH36E5YURkNu1U6hgCR7gwU1qF2ZJiEdhyywablG-2VH8O8VI_ZvVpYKh27LIrHN2CbstVAF80RwPC3RqvLrJJLLEuySZ_Erm1boTAKoNSIC73jY1iG9ir9J1AQ5wqmooyikA9lEs4QXygOpXrAv9a91F8CM/w640-h458/DSC_4513.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi63mbgotZBp76Vdy1tVJZpMIgp5t_DTLZ6bR41XpRiae2Trqt_y-zmdw55y5iqwqgy3xikVKCJrw9oUuf6yPqSKApEslVcmM_v1IHgaE2c-vjBblxFfefW8GnNcjsvDs_Fw2ndMtTUZY9cub3YY3Ek-AY61fkW7v_o1a7fmTN-TU0ln0w2radfrGVAedd7/s2048/DSC_4518.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi63mbgotZBp76Vdy1tVJZpMIgp5t_DTLZ6bR41XpRiae2Trqt_y-zmdw55y5iqwqgy3xikVKCJrw9oUuf6yPqSKApEslVcmM_v1IHgaE2c-vjBblxFfefW8GnNcjsvDs_Fw2ndMtTUZY9cub3YY3Ek-AY61fkW7v_o1a7fmTN-TU0ln0w2radfrGVAedd7/w640-h458/DSC_4518.jpg" width="640" /></a></div>I love how Chef Hirose-san combined seasonal ingredients from both Taiwan and Japan to create a menu that had good characters of terroir. We began with a simple appetizers of Kamo-nasu (Kyoto eggplant) deepfried with yuba and myoga (young ginger), followed by Ganmodoki (雁擬き tofu dumplings, sometimes known as Hiryozu) served with dashi, picked flower crab meat and nameko mushrooms. I like the rich, comforting flavor with the crabs which are in season. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCPk_LpoFCSM9TZLG5ESZK9R5P38GxEKw5N5EL48bgOkMXSJ-DsSMB1uBfUYJ-zsh7Du6wYUUayZFlkQjYkvgV6r8BiTIEuT7E42z4Ve_7UeGh39eMDRdwGlToj9cJGbBkIBUCtGJXuP4nMaesGhvyhh3eQQZMYwDeNiuasYVlMUh9-Lu-cX4K_YYy8oIt/s2048/DSC_4524.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCPk_LpoFCSM9TZLG5ESZK9R5P38GxEKw5N5EL48bgOkMXSJ-DsSMB1uBfUYJ-zsh7Du6wYUUayZFlkQjYkvgV6r8BiTIEuT7E42z4Ve_7UeGh39eMDRdwGlToj9cJGbBkIBUCtGJXuP4nMaesGhvyhh3eQQZMYwDeNiuasYVlMUh9-Lu-cX4K_YYy8oIt/w640-h428/DSC_4524.jpg" width="640" /></a></div>The Hassun course was served with a few nicely arranged, beautiful ceramics plates – Hirame sashimi was served in thin slices with daikon for a slight kick, a small portion of cauliflower potage was served in a small cup on the side, ox tongue was braised and served with a dab of spicy miso on top, then there’s sweet potatoes done two ways – sliced and deep-fried and also as a slightly sweet castella cake, and last but not least, a piece of unagi (freshwater eel) grilled over charcoal fire with just salt as seasoning. The ox tongue was the one I like most, tender texture and the spicy miso sauce worked well with the meat. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiemBuKb2nPD6g2fhyphenhyphentgeVfxCGyUjCIz9XrxkGyQw_7dqn5QLLBKBZ7rJ09PNAVBufOSUCMvkJUjtN5TfRx5RvfOzbd7QQ_Xw6bf7K3GRKMROxDXphyphenhyphenXx5uHXsRsMkJL7uEJC3IvzdU5tm0evmUz0Y9qRGULgr8a-FY9VTLCDQF3FRkfsmLn7SvSAipnJfl/s2048/DSC_4529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiemBuKb2nPD6g2fhyphenhyphentgeVfxCGyUjCIz9XrxkGyQw_7dqn5QLLBKBZ7rJ09PNAVBufOSUCMvkJUjtN5TfRx5RvfOzbd7QQ_Xw6bf7K3GRKMROxDXphyphenhyphenXx5uHXsRsMkJL7uEJC3IvzdU5tm0evmUz0Y9qRGULgr8a-FY9VTLCDQF3FRkfsmLn7SvSAipnJfl/w640-h458/DSC_4529.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaBsIRJeJzn2pdRVvgyne5xxJpMl9o77GrDZhChkbUaj0SC_3byM3eS-HIHCXL9WRpD1uoWhibOJAuRy8dDE-nEeLRFWonkg9vTX-pe2MDfN12LktK0xBljzCxR4vM3pkBGG3XYELtkV6dAizagGsVcCFXU-saq8CtwOoe3Bht42w5nSG3STc66oZcjA48/s2048/DSC_4535.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaBsIRJeJzn2pdRVvgyne5xxJpMl9o77GrDZhChkbUaj0SC_3byM3eS-HIHCXL9WRpD1uoWhibOJAuRy8dDE-nEeLRFWonkg9vTX-pe2MDfN12LktK0xBljzCxR4vM3pkBGG3XYELtkV6dAizagGsVcCFXU-saq8CtwOoe3Bht42w5nSG3STc66oZcjA48/w640-h458/DSC_4535.jpg" width="640" /></a></div>Renkon Manju (蓮根饅頭 lotus root dumpling) was another classic dish in autumn kaiseki cuisine, and here it’s served with seared scallops and a think gravy sauce on the shell. The renkon manju was flavorful and I like the mix of gingko and crispy lotus root for the extra textures. Hobayaki is the traditional way of cooking in Gifu Prefecture (near Nagoya), for which meat or seafood or vegetables was cooked in open fire on top of a piece of dried Magnolia leaf. Here, Kuroge Wagyu tenderloin and zucchini was used, and the burning leaf left the ingredients with a hint of smoky, nutty flavor. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNoJBz4HjZucG_V8dpOomWmIh4IbmTubXwT1TXDDFvoNQRF6PnhEYHJDyAqdGaJdMHqlXxuGjH5P0qJpgAJR15NFbo0y2D5_AJjBZ5D2yO8Gq-pz-rjQA21TN_5JsnuhmXOfN19I7eijVOhmW1kN4GDYgbpPb8fAEtUoTePkV5WF6ccgtEWuQhvQKY88Os/s2048/DSC_4539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNoJBz4HjZucG_V8dpOomWmIh4IbmTubXwT1TXDDFvoNQRF6PnhEYHJDyAqdGaJdMHqlXxuGjH5P0qJpgAJR15NFbo0y2D5_AJjBZ5D2yO8Gq-pz-rjQA21TN_5JsnuhmXOfN19I7eijVOhmW1kN4GDYgbpPb8fAEtUoTePkV5WF6ccgtEWuQhvQKY88Os/w640-h458/DSC_4539.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh73b_9G_Xo3lu_gT84Kw8okHlmX0qNCxhpUF7HY-H60mLsa7ar-j5Zr2cSVPzjt72dpyJ9Ugv1Sac2ajCBmjh5BNgYdhclr3p8OtezjaxD3UmBHIEz1cA5ZdzNSP-hb9pqpPAUGFdcWcqpmfS156HeqsRosIe7wBjt9pkjqkSlKL2b2X3lxj2mXhl5dAWU/s2048/DSC_4544.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh73b_9G_Xo3lu_gT84Kw8okHlmX0qNCxhpUF7HY-H60mLsa7ar-j5Zr2cSVPzjt72dpyJ9Ugv1Sac2ajCBmjh5BNgYdhclr3p8OtezjaxD3UmBHIEz1cA5ZdzNSP-hb9pqpPAUGFdcWcqpmfS156HeqsRosIe7wBjt9pkjqkSlKL2b2X3lxj2mXhl5dAWU/w640-h458/DSC_4544.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbCBfbJTZCXV_XRLUK9O1U2z0neDIXNQzXRqfGbw9wyOr_1VZsS2CmTMsXDdiaBZOTXNK3m4HmxV0p4MYiVJpXcGFOAPWJ8BlAQ7c_ZxXurLT0Pyjvp7UyZ3uoJ7merIofl3xXSl4yLvIT9FWuNy_kHdwe62DSdUUResFHnnzF5UuSFFFm3cu_aX2loduq/s2048/DSC_4558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbCBfbJTZCXV_XRLUK9O1U2z0neDIXNQzXRqfGbw9wyOr_1VZsS2CmTMsXDdiaBZOTXNK3m4HmxV0p4MYiVJpXcGFOAPWJ8BlAQ7c_ZxXurLT0Pyjvp7UyZ3uoJ7merIofl3xXSl4yLvIT9FWuNy_kHdwe62DSdUUResFHnnzF5UuSFFFm3cu_aX2loduq/w640-h458/DSC_4558.jpg" width="640" /></a></div>We saw the Kamameshi (rice casserole) being prepared in the open kitchen near the entrance, and I was happy that one of those was served as our final savory course. Ingredients change from season to season, and the time we went, it’s the anago (sea eel) with a gentle brush of kare sauce and sansho pepper. It’s perfectly cooked with the flavorful rice and the slightly bouncy pieces of sea eel. We moved upstairs and enjoyed our dessert at the top floor Jade Lounge, and it’s the matcha pudding with roasted chestnut and red bean paste – again I love the touch of autumn. <p></p><p>We sometimes opted for Japanese food while travelling in Taiwan and often surprised by the quality of those and how well they captured the essence of kisetsu ryori, or the art of cooking based on seasonal ingredients. I will definitely add this to the list of Japanese restaurant I like in Taiwan. </p><p>When? October 14 2023<br />Where? Ukai-tei Kaoshiung, 2-3/F 199 Zhongshan Second Road, Qianzhen District, Kaohsiung City, Taiwan<br />Menu Highlights? Renkon Manju, Lotus Roots, Scallops<br />Web: <a href="http://www.ukai.co.jp/english/kaohsiung">www.ukai.co.jp/english/kaohsiung</a></p><p><br /></p>gary shttp://www.blogger.com/profile/06165516007838770838noreply@blogger.com0tag:blogger.com,1999:blog-2961824672213560767.post-5802070774534964782023-11-27T22:48:00.004+08:002023-11-27T22:48:00.141+08:00A Few Things About Kaoshiung<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyjBgeY_BD1IV0pHlPhu_c6m4DcjQUROdfoT0Aq9oLASKwKJf7N1CckXG6eGeCaG7H2GNvtGv6i3KTZD6wd2JYmBO-9_p_KwQrV10ME9oRznNHfbDFnsdmdptga21hyPxHtVi9IySQCgiv8qtu-CBB0Q3UD-zeBoso0nKCg8AKoS-t2wnKT8MlFQyEYFkM/s2048/IMG_5887.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyjBgeY_BD1IV0pHlPhu_c6m4DcjQUROdfoT0Aq9oLASKwKJf7N1CckXG6eGeCaG7H2GNvtGv6i3KTZD6wd2JYmBO-9_p_KwQrV10ME9oRznNHfbDFnsdmdptga21hyPxHtVi9IySQCgiv8qtu-CBB0Q3UD-zeBoso0nKCg8AKoS-t2wnKT8MlFQyEYFkM/w640-h458/IMG_5887.jpg" width="640" /></a></div>The town of Kaoshiung caught me by surprise first by how nice our hotel was. Silks Club Kaoshiung was everything one want in a boutique designer hotel. With less than 150 suites right in the city center, an exclusive lounge on the top floor with food and drinks served all day, and top restaurant and bar and the infinity pool completed with full spa facilities, this is just what we wanted when we look for a quick weekend getaway. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><span><a name='more'></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIlKt64lC4NQcGXVhacU4IRFbCCceO8tqST7amVALnC4t_J5CFOr30xsnZu66DzrEU2QF-k7GIfZwATz9M84Rsf9YtzTjt0aDZiGoFIdwmzs3n3c2Tj-gRmQCdDBf3oz0ET0MATkYCTl8FuXViQZd1LGR08pMeqrNmbYSeTrMNSbOSHxbRrKrr0jRB8ghh/s2048/DSC_4617.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIlKt64lC4NQcGXVhacU4IRFbCCceO8tqST7amVALnC4t_J5CFOr30xsnZu66DzrEU2QF-k7GIfZwATz9M84Rsf9YtzTjt0aDZiGoFIdwmzs3n3c2Tj-gRmQCdDBf3oz0ET0MATkYCTl8FuXViQZd1LGR08pMeqrNmbYSeTrMNSbOSHxbRrKrr0jRB8ghh/w640-h428/DSC_4617.jpg" width="640" /></a></div>The car took us from Tainan to Kaoshiung in slightly less than an hour. The hotel is right in the city center, owned by the local real estate developer Yuimon Group and managed by Silks Hotel. Upon entry, catching our eyes first was the "Dancing Particles" art installation in the middle of the lobby, with 168 metallic orbs spread and hung above a square water pond which will move in particular pattern and rhythm periodically. It's so therapeutic just sit on the side and observe. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-ccpWM5oEolu6DI1s8cJmyMv5YTUYFwt2EJzd8KvSDUmPG1YsKgEdFGwVvulXSKgYdAIhPgZn5Kq2CsPq-LJIX_ycO6353_9r5DX3_2m4IxmM15eScwbNexQMDY05shs1BmY8XtClhNhAFl9jdD0pR3zXp0oABSewRpCdSPkdm3aNVJ0OalxGpRm1TLf/s2048/IMG_5926.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-ccpWM5oEolu6DI1s8cJmyMv5YTUYFwt2EJzd8KvSDUmPG1YsKgEdFGwVvulXSKgYdAIhPgZn5Kq2CsPq-LJIX_ycO6353_9r5DX3_2m4IxmM15eScwbNexQMDY05shs1BmY8XtClhNhAFl9jdD0pR3zXp0oABSewRpCdSPkdm3aNVJ0OalxGpRm1TLf/w640-h458/IMG_5926.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw1Q2PcCvtLbzyQgwi0av5ZjSM3Q_uHJohM_Y6_Us4l1mnK-M0_f_Y88hx1cXAosVrWfCEbO7gF__XvWqEdyVUFpAcWDmz6irxHa4F21Q_U8FofuntYOeGs4ifnkz8eoEEWPS7MTROgn-wQLxj8Iw8cXWD8edKyOxqmNPaxlkmS6d6veCMa2DJAq8xYGGd/s2048/IMG_5923.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw1Q2PcCvtLbzyQgwi0av5ZjSM3Q_uHJohM_Y6_Us4l1mnK-M0_f_Y88hx1cXAosVrWfCEbO7gF__XvWqEdyVUFpAcWDmz6irxHa4F21Q_U8FofuntYOeGs4ifnkz8eoEEWPS7MTROgn-wQLxj8Iw8cXWD8edKyOxqmNPaxlkmS6d6veCMa2DJAq8xYGGd/w640-h480/IMG_5923.jpg" width="640" /></a></div>They put me in a corner suite, with the 800 square feet space with windows on both sides and separate sleeping and living areas divided by the TV wall which can be rotated either sides. The bathroom with black and white marble, free-standing bathtub and the city skyline view was the most impressive of all - one as good as those often seen in design or fashion magazines for photoshoots. And every amenities in the suite were top-notch - the rain shower, toilet and toiletries, the loaded mini bar, speakers and TV etc - they really spared no expense to provide everyone a state-of-the-art stay experience.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQcW2Lbr5PMEriNlyPEDnp8XP1n-Peo1RdOLTWCAJ0r_Ewv1hEM7Y0g8GU7PpMPUXgq1Op0PKXYD-AraXlrdUHubR2I3gCSfwHi2RgOCTFYEJEykqmHMg2ua5MVyJRY0RFQoXQ8-yN0EkMfRwEhReUNYjfS71GHL_8BNLe0UwRvDdnrT0xG-0HU0Gjwy5/s2048/IMG_6164.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQcW2Lbr5PMEriNlyPEDnp8XP1n-Peo1RdOLTWCAJ0r_Ewv1hEM7Y0g8GU7PpMPUXgq1Op0PKXYD-AraXlrdUHubR2I3gCSfwHi2RgOCTFYEJEykqmHMg2ua5MVyJRY0RFQoXQ8-yN0EkMfRwEhReUNYjfS71GHL_8BNLe0UwRvDdnrT0xG-0HU0Gjwy5/w640-h480/IMG_6164.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisqu1j0EPGayOY2s07MOZEdlKogKdBnE_8CstNIFOqmxoOD0mIc14Vt7UoBz1p32Cikd4wROnWZC0rI-pMyCIP6apJqMajHYnYhPk5I-iNp8AbqGXhnvd87gzFXiIOfL2xdlAszB2w7BfyuDKk-pHLQcDf3jSG6QOQUMAaefEbP61hnQRirwcK1vcmCXuA/s2048/IMG_6165.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisqu1j0EPGayOY2s07MOZEdlKogKdBnE_8CstNIFOqmxoOD0mIc14Vt7UoBz1p32Cikd4wROnWZC0rI-pMyCIP6apJqMajHYnYhPk5I-iNp8AbqGXhnvd87gzFXiIOfL2xdlAszB2w7BfyuDKk-pHLQcDf3jSG6QOQUMAaefEbP61hnQRirwcK1vcmCXuA/w640-h480/IMG_6165.jpg" width="640" /></a></div>The infinity pool was a perfect place to chill, either for the gorgeous sunset view or a quick morning dip. They even have a bar on the side that opened in the evenings with live DJ. I was super impressed with the sauna facility too, with sauna and steam rooms and hot and cold onsen pools in true Japanese ryokan style. And their no-child hotel guest policy meant the pool was never too crowded or overwhelmed. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmbXGcKbu-B4cM-Vvpb2dnUkgU_RLgvTf8vZ8FwZ8Tnf8SX4vmb-DoEyuVs-2FdlCgVB_wSzFzo3D_B3gYYWWTs7wvyAqOldehjpvRpSvBd4PogIOJpoDxV18wrfVQD9lh0M93IGuGfZXMBHE2tMS2rvDwPI4dWIV8bBoOf1_QyPETjH_xXuQ_wWrKoyVx/s2048/IMG_6125.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmbXGcKbu-B4cM-Vvpb2dnUkgU_RLgvTf8vZ8FwZ8Tnf8SX4vmb-DoEyuVs-2FdlCgVB_wSzFzo3D_B3gYYWWTs7wvyAqOldehjpvRpSvBd4PogIOJpoDxV18wrfVQD9lh0M93IGuGfZXMBHE2tMS2rvDwPI4dWIV8bBoOf1_QyPETjH_xXuQ_wWrKoyVx/w640-h480/IMG_6125.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlSnGMhcMfW7GQdX59jredwvqHpxpt9NjvCTR8WhS6WXOVYAPBPIdofZS-GR6VHTilqTA6Ozml8CmXRWLUOcmbpYVUmf3497XZFkvJyH9JkUGO9u6Jsxnpkn2E6SMxsSazGLjfG1O16R_3I1IA1mRZlSP9ROX_Ul6N6xQiKCnnLPbv0yDTWMctFebCqQs2/s2048/IMG_6129.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlSnGMhcMfW7GQdX59jredwvqHpxpt9NjvCTR8WhS6WXOVYAPBPIdofZS-GR6VHTilqTA6Ozml8CmXRWLUOcmbpYVUmf3497XZFkvJyH9JkUGO9u6Jsxnpkn2E6SMxsSazGLjfG1O16R_3I1IA1mRZlSP9ROX_Ul6N6xQiKCnnLPbv0yDTWMctFebCqQs2/w640-h458/IMG_6129.jpg" width="640" /></a></div>While the suite was chic and trendy, the executive lounge (called In Jade Lounge) on the top floor has more a homey vibe - this is also the place where breakfast was served semi-buffet style for the hotel guests. The "Chairman's Congee" set was the selection that caught my attention, said to be the owner's favorite with rice wine steamed clams, fish porridge, pork rib soup and a few sides for a healthy, light yet sumptuous choice. That's in addition to the hot and cold dishes available at the buffet table, including the variety of bread toasted a la minute in the specialty stone oven. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpItGcnYuWVQWLDkn4s0kakHDjwEzQRyAv7w8c6ycqivr4_V0HKeBTcRgkc164SEzCYT9nd1JIoYAHZS0Ew6B4pHPGBpnR6nTSFE8DcFzpZU-lM5x-71N6s9q44tGS_J-9xnCmu5cEY1vmEaYGLbP48or_0ztY-41f8XJdw_vDBKDA8KGSlvtxaawm2XF4/s2048/IMG_5984.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpItGcnYuWVQWLDkn4s0kakHDjwEzQRyAv7w8c6ycqivr4_V0HKeBTcRgkc164SEzCYT9nd1JIoYAHZS0Ew6B4pHPGBpnR6nTSFE8DcFzpZU-lM5x-71N6s9q44tGS_J-9xnCmu5cEY1vmEaYGLbP48or_0ztY-41f8XJdw_vDBKDA8KGSlvtxaawm2XF4/w640-h480/IMG_5984.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu8VvE8TIbVtI2ovgq7phjjIjMiU5xMhdNHB7VTSbWu14wVp3DKlFLePe5NtH7ts-iCqfpH5rwrR-XM2_qx-epDfcqkWe3lHVcuXBgqfbdcE0UCljqUAmYxKnRzPD1aiOJrfLMXiz48TRd8gso5gwiCWSvBt0XyObRaSn37lKoddoWmQ-3p48mb1oRf3a1/s2048/IMG_5989.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1463" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu8VvE8TIbVtI2ovgq7phjjIjMiU5xMhdNHB7VTSbWu14wVp3DKlFLePe5NtH7ts-iCqfpH5rwrR-XM2_qx-epDfcqkWe3lHVcuXBgqfbdcE0UCljqUAmYxKnRzPD1aiOJrfLMXiz48TRd8gso5gwiCWSvBt0XyObRaSn37lKoddoWmQ-3p48mb1oRf3a1/w458-h640/IMG_5989.jpg" width="458" /></a></div>Art and design are pretty much at the core of the hotel philosophy, with commission art pieces found at every floor, every corner, and that continued with our travel itinerary. After lunch we made a quick hop to the ALIEN Art Center not far away, a private art museum converted from the old military hostel and focuses on modern art pieces. The clean line, near symmetrical facade and functional design reminded me of the Bauhaus-type architecture common in buildings in Hong Kong during the same era. The indoor area was turned into exhibition space with some permanent art collection and some on rotating basis. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMfb2lPTRO_Z6Xb34bMr3GMMUtD6OaXwX6bDxiowIFyxse8PVSI-zChEV3b0Maz-FWFe0kfazhGnnZW9ZhuC9DTVPZ4vVKY9a8D2h7seQeju5ZtWXuFNz_MtlI1LtOu7TXiy46f89ow1vLEOJhuTeG0LpLCfS_7X-mSXRXrL3HYfQXfi4MhKG-R1rxpOFP/s2048/IMG_6084.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMfb2lPTRO_Z6Xb34bMr3GMMUtD6OaXwX6bDxiowIFyxse8PVSI-zChEV3b0Maz-FWFe0kfazhGnnZW9ZhuC9DTVPZ4vVKY9a8D2h7seQeju5ZtWXuFNz_MtlI1LtOu7TXiy46f89ow1vLEOJhuTeG0LpLCfS_7X-mSXRXrL3HYfQXfi4MhKG-R1rxpOFP/w640-h458/IMG_6084.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe3foSYbYH8aVUNMn8DA9fsA2hWI4eAYF-roJV2C56hdVzh3CXwhOZ3QwZz0AgM6NgoELzwhXqnuM2kSFR7GPEwU2EjCyVtXaTakOM5gh5Sifb-WFV_iQwKvfBUFDaE4l8ynce35nQYyXO0M3eY447YakhOMZNODzAGes61GhNraP7Mf4T5dM4KDjj_Jex/s2048/DSC_4566.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe3foSYbYH8aVUNMn8DA9fsA2hWI4eAYF-roJV2C56hdVzh3CXwhOZ3QwZz0AgM6NgoELzwhXqnuM2kSFR7GPEwU2EjCyVtXaTakOM5gh5Sifb-WFV_iQwKvfBUFDaE4l8ynce35nQYyXO0M3eY447YakhOMZNODzAGes61GhNraP7Mf4T5dM4KDjj_Jex/w640-h428/DSC_4566.jpg" width="640" /></a></div>At night we ate at the AW Restaurant located in one of their sister properties nearby. Part of the complex with the SS Cafe next door (S, S, A, W stand for Spring, Summer, Autumn and Winter), the restaurant was doubled as bar and lounge, plus restaurants focusing on contemporary creative western cuisine. We ate at the private room, which was spacious and well-equipped, even with a private bar counter and karaoke setup. Dishes were decent, with my favorite being the scallop carpaccio with ikura and passionfruit puree, and the Belgian waffle served with sour cream and caviar. <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOCdahZc4YoscCpVzDDKkvfmEy6Cvam3BFPnkBcpe5Rg_d5BAasmCB7CM4X3RfEGIczF_Q2N9D_yh9XeQwO6H2ALSJIUbui824-YQB3oqr0Ksim7Ud6M3xThi2qFl8RkQtWL5LmmmA0etazSA6hyphenhyphenY6C6zEeeTKNujxuH5GHWNtvH8zJN7TIjcx22P8XW37/s2048/IMG_6136.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOCdahZc4YoscCpVzDDKkvfmEy6Cvam3BFPnkBcpe5Rg_d5BAasmCB7CM4X3RfEGIczF_Q2N9D_yh9XeQwO6H2ALSJIUbui824-YQB3oqr0Ksim7Ud6M3xThi2qFl8RkQtWL5LmmmA0etazSA6hyphenhyphenY6C6zEeeTKNujxuH5GHWNtvH8zJN7TIjcx22P8XW37/w640-h458/IMG_6136.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIjMp8NoslS7JLltTD9fI5Tt79ktCfgvSedVeRftVZQMv9T4xOSIFrTsSI2Tr45SAWUGmsjiB-x2zv907a9vFvMG7oRbw4o0Nw1Fpofsv7jzQm1sD2sLwqjmeLKyrxaNmccVDBHdWChyUSRcXmLhuvciTe6kViN-Iwq4GF50CytX9ibmIrSQlBf2LmUarc/s2048/IMG_6152.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIjMp8NoslS7JLltTD9fI5Tt79ktCfgvSedVeRftVZQMv9T4xOSIFrTsSI2Tr45SAWUGmsjiB-x2zv907a9vFvMG7oRbw4o0Nw1Fpofsv7jzQm1sD2sLwqjmeLKyrxaNmccVDBHdWChyUSRcXmLhuvciTe6kViN-Iwq4GF50CytX9ibmIrSQlBf2LmUarc/w640-h458/IMG_6152.jpg" width="640" /></a></div><p>With a few hours' free time in the morning on the second day, I grabbed a bike using one of those bike sharing app (called <a href="https://www.youbike.com.tw/region/main/">YouBike</a>) and did a quick city tour on wheel. Just love the breath of fresh air by the coast. </p><p>More photos: <a href="https://www.flickr.com/photos/g4gary/albums/72177720312268818">https://www.flickr.com/photos/g4gary/albums/72177720312268818</a></p><p>Web:<br />Silks Club Kaoshiung: <a href="http://www.silks-club.com/en">www.silks-club.com/en</a><br />AW Restaurant: <a href="http://yuimomgroup.com/brand.php?id=49&lang=eng">yuimomgroup.com/brand.php?id=49&lang=eng</a><br />ALIEN Art Centre: <a href="http://www.alien.com.tw/en">www.alien.com.tw/en</a></p>gary shttp://www.blogger.com/profile/06165516007838770838noreply@blogger.com0