unofficial intern" inside the pastry kitchen at Four Seasons Hong Kong, we emerged from the hotel basement and arrived at Caprice upstairs, as two regular customers. I always know lunch tables at the restaurant were hard to score, but little did I know they were booked up not weeks, but months in advance. We actually only got ours due to a last minute no-show that morning - whoever that decided not to come at the end, we thank you for sparing us that table.
Wednesday, August 21, 2013
Monday, August 19, 2013
We were excited to have been invited to a behind-the-scene tour at Four Seasons' pastry kitchen in a Saturday morning recently. As much as I like to bake occasionally, I had no illusion that being a professional baker could be an easy job, let alone a fun one. Nonetheless I love checking out how a real kitchen works, and sometimes you do pick up a thing or two in the process that I found it useful when I cook at home.
Friday, August 16, 2013
Believe it or not we have never been to the restaurant - probably we were put off by comments from others about the discrepancy of services and food quality between a regular customer and a non-regular one. But when we heard of a special sake dinner event co-hosted by the restaurant and a local food distributor, we decided to check it out.
Thursday, August 15, 2013
Holland V - as the region was known as by locals - is a vibrant neighborhood with shopping malls, rows of trendy shops, restaurants and bars that open til late. It's accessible by MRT but we opted for a taxi ride after dinner, which was a good 15 minutes from where we were staying.
Sunday, August 11, 2013
Restaurant Week is that, it gave you an opportunity to try out restaurants that you have never visited - whatever the reasons. Saw the American Express promotion on advanced booking for Restaurant Week and decided to try out Carnevino, a steakhouse in Central by Dining Concepts bearing the name of Mario Batali, the celebrity TV chef.