You would think, just a few days after returning from Hong Kong, that I’d be interested in eating something besides noodles.
You would be wrong.
Happy Nouilles
September 8th, 2010 § 2
Bread & Roses
September 6th, 2010 § 3
I’ve been to and enjoyed Bread & Roses several times over the past few years.
The breads are all organic. The pastries are natural beauties. The quiches are deep and the savory tarts are filled with bright vegetables and herbs. Golden raisins peak out from a rock pile of scones…
Ho Ho Sik – Hong Kong Address Book
August 19th, 2010 § 1
“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.
