Brunch at an Insitution

Staying at the Hyatt TST gave us the perfect reason to eat at their fine-dining restaurant Hugo’s, a place that I have never been, whether that be at their original location at the old Hyatt on Nathan Road or the one at its current location. 

Old School Hangzhou

I am always on the fence about the food at Tin Heung Lau (天香樓), the old-school restaurant sitting in this quiet street in Tsimshatsui for as long as I remembered. Some friends swore by this humble-looking place serving the best Hanzhou cuisine in town, but from the couple of times that I went, it was a rather meh experience – pricey, apathetic service and quite ordinary in all aspects to be honest.

Morning in Old Town Macau

When our friend J (of Chicken Scrawlings) offered to organize a mini Macau food crawl for the group including lunch at her husband's restaurant which has just been awarded with a second Michelin star, it's something hard to pass up. And I figure we may as well turn that into an overnight stay in Macau to make it a "stay-cation" so we can try out more new places at a more leisurely pace.

Farm-to-table Dessert: Tarte Tatin

On my flight home from Milan, I carried with me a bunch of random food items - among them fruits and butter. I am not exactly sure whether I broke any law or regulations by this, but anyway they went home safely.

Dinner for Two (Part 2) - Coq au Vin Blanc

Continuing with the dinner I prepared on Valentine's Day after the first course of a "modified ravioli" it's a more classic main course dish of Coq au Vin. I wanted to do this dish partly because I got some white wines sitting on the shelf that I need to get rid of - those bottles that are proper enough to drink but I would rather use it for cooking instead. And I wanted to make a chicken dish - something I felt like I haven't done for a while. And this would work well with the Champagne I intended to open. So the Coq au Vin Blanc seems like a natural conclusion based on that chain of thoughts.