“Ho ho sik” means “very delicious” in Cantonese, or so the internet tells me.
It’s too bad I didn’t learn this phrase before my trip, because I had ample opportunity to use it.
Hong Kong: BO Innovation, part II
August 16th, 2010 § 3
“Welcome back! Nice to see you again!” The knowing smiles of the staff members at BO Innovation, ushering me into the restaurant for my second meal there in one day at the bidding of the Demon Chef, were a little discomfiting. If these were the gates of hell, the greeting was awfully friendly.
Then again, souls probably taste better when they are well-buttered.
Hong Kong: BO Innovation, part I
August 11th, 2010 § 1
I almost didn’t go to this restaurant. And then I went twice.
When I thought about what I might eat in Hong Kong, I thought about street food, noodles, dumplings, BBQ pork, and dim sum. Michelin stars, many-course menus and molecular gastronomy were not at the top of my list.
Hong Kong: Martha Sherpa’s Cooking School
August 5th, 2010 § 1
Martha Sherpa runs a tight ship.
I initially impressed her when I produced some properly sliced ginger. She held up my translucent pieces to the other students and nodded approvingly in my direction. But then it was time to de-bone chickens.
Le Chateaubriand
July 28th, 2010 § 5
It isn’t you, it’s me.
Don’t get me wrong. I understand why many people love Le Chateaubriand, and there are many things that I like about it myself.
Spring
July 20th, 2010 § 5
I never ate at the first Spring, so I didn’t really have any preconceived notions about what the new Spring would be like.
That’s not exactly true: I have met Daniel Rose, visited the boutique, and read plenty about the old Spring. But with the exception of a superb ceviche whipped up for the Paris by Mouth launch party, I had never eaten anything made by M. Rose until last Friday night.
Surf ‘n’ Turf at Chez l’Ami Jean
July 16th, 2010 § 3
“This is the best food for you. The walls at Lascaux are not covered with pictures of broccoli, after all,” said the guy sitting next to us at l’Ami Jean.
Maybe, but I doubt that our paleolithic ancestors had someone like Stephane Jego around to do the cooking.
Chilled Red Pepper and Tomato Soup
July 11th, 2010 § 1
There is one flaw in this soup: It requires turning on the oven.
Café Tolo
July 8th, 2010 § 0
The words “cuisine factory” are written on the façade of Café Tolo, which seems odd considering that it is a small place doing something close to home cooking.
Swamped in the Marais: Mary, Merce and the Muse
June 28th, 2010 § 4
Moms and their mini-mes, mademoiselles in maxi dresses and men in man-pris, all with milky relief in mind on muggy, meridional days are making a made dash to visit Mary, the newly-minted gelato maven of the Marais.
