I ventured out to West Kowloon to try out Inakaya with a few friends. Inakaya is part of the Sky Dining 101 complex which sat at 400 meter above sea level on the 101st Floor of the ICC building. There were two sections in the restaurant - the main dining area features dark decor with windows facing the Victoria Harbor on one side and stations with teppenyaki grill on the other, but the major attraction is the robatayaki area at the back, where we were seated.
Sunday, May 26, 2013
Friday, May 24, 2013
Tuesday, May 21, 2013
g.e. of the luxe manor, and this time the lunch was at Central's Inagiku Restaurant right next to the Four Seasons. It's been quite a while since I last visited the restaurant and I was also curious to see how the matching of champagne and Japanese food would turn out. I arrived at the cocktail reception right on time at The Box upstairs with the Perrier-Jouët non-vintage Grand Brut before heading down to the private room at Inagiku, for food and of course, more champagne. The room was tastefully decorated with champagne bottles and beautifully arranged bouquets of the iconic white peonies, and I am always amazed at them putting all these efforts of decoration and arrangement just for the occasion.
Saturday, May 18, 2013
We began our dinner with a sumptuous display of the Grand Seafood Platter served on two levels of ice-laden plates, prepared at the seafood bar just right behind our table. On the plates were seasonal seafood item from all over the world including New England Lobster from Boston, clams and Britanny Tourteaux crabs from France, Atlantic shrimps, Tsubugai (small sea whelks) from Japan, and oysters (which I forgot where they came from - presumably from the southern hemisphere given the time of the year). The platter came with shallot vinegar, cocktail and mayonnaise sauces made in-house as condiments, but I reckon just a dash of lemon juice was all it takes to bring out the best of the delightful, fresh seafood flavors.
Thursday, May 16, 2013
For desserts, most people relate the cheese to tiramisu in which whipped mascarpone cheese was mixed with egg whites and layed with liquor and coffee-dipped ladyfingers, but I also love the combination of hulled strawberries and mascarpone - it's creamy with a hint of sweetness for a subtle and classy dessert (not something overly rich or like a sugar bomb)
Tuesday, May 14, 2013
Well we went to one last Saturday at the Grand Hyatt Steakhouse. Interesting enough, it's hosted by Blair Pethel, the owner and winemaker of Domaine Dublere, who as an American from North Carolina and a former journalist, somehow made his way to the great land of Burgundy and became a farmer - as he called himself - and founded Domaine Dublere (a Francophone twist of his first name Blair) about 10 years ago. Turned out Blair was also a fellow Washingtonian - spending a good amount of time in the capital during the Clinton Administration as a political journalist - and we went to the same school (he did his graduate degree and I did my undergraduate's - but at different time). What an interesting coincidence!
Saturday, May 11, 2013
We started off with an amuse bouche of white chocolate "truffle" with foie gras filling. We had something similar in a few places before (namely Amber of Hong Kong and more recently, at Yukawatan in Japan's Kuruizawa) so I was curious to see whether this can be replicated at home. Turned out it's more difficult than I thought in terms of archieving an uniform coating of chocolate on the foie gras cube, but at least it did taste decent. Something we can explore further.
Wednesday, May 8, 2013
Sunday, May 5, 2013
What is not to like about Sunday roast? A weekend afternoon to sit down and chill, to wind down with all work-related busyness behind, to meet up with friends and family around the table over freshly roasted meat, veggies, wines (or beers) and more... I was wondering as I sat leisurely at The Lounge of Four Seasons Hong Kong one April Sunday afternoon, at an invitation tasting event hosted by the hotel.
Wednesday, May 1, 2013
One of the best thing I realize this food processor did best is bread making. Even better and convenient than the bread machine, you may ask? Yes, because of the many varieties it can make, plus I love getting my hands on my dough to feel it. I have already tried quite a few batches of bread recently, but focaccia is perhaps one of the easiest. It doesn't get your hands too dirty with messy dough and with the simplest ingredients. Basically focaccia is an Italian flat bread, just in case you wonder - it's very similar to a pizza dough but usually thicker and usually to be eaten without any toppings or cheeses.