Now Asia's Best

We love our last meal at The Chairman in January so much that we made another booking to eat at the restaurant before we finished the meal, and before we know for sure dinner service would be resumed by then. And I am glad that we did have the foresight of planning in advance. 

Spreading His Wing

It took a bit of guts to open a new restaurant in this time of uncertainty; more so for someone without formal Chinese cuisine training to start one focusing on Chinese fine dining, in the city where there’s no lack of top-notch culinary talents. But that’s the hill chef Vicky intended to climb with his new venture Wing being the first step of that quest. 

Suan Cai Beurre Blanc

I wish I could say this is entirely my idea, but this originally came from a dish I had recently, when the chef prepared the seared threadfin fish with fermented cabbage, fish broth and chili oil, a dish said to be inspired by the Sichuan classic “Suan Cai Yu” (hot and sour fish with fermented vegetables 酸菜魚). Taking the cue, I decided to do my own version, switching the local threadfin fish with the pack of Patagonian Toothfish which I received from the online seafood purveyor Qwehli served with Beurre Blanc sauce made based on the traditional recipe with the addition of “suan cai” (fermented vegetables 酸菜) and fatty pork. 

Poetic Menu

I was scratching my head when I first saw our menu at Cuisine Cuisine at The Mira recently. With the poetic and somewhat cryptic names, Chef Edwin didn’t give away much what we were going to have at a dinner at the restaurant a few weeks ago. 

It's All About The Season

I love the sense of exclusivity when we walked into Kappo Rin at Landmark Mandarin Oriental Hong Kong for our dinner. With the dining restriction still in place, the counter-only restaurant specialized in Japanese kappou cuisine could only seat two groups at a time, so we only shared the long counter with another couple in front of the chefs working behind the open kitchen the entire evening.