tag:blogger.com,1999:blog-85736262024-03-19T17:19:28.646+08:00Nibble & scribbleplease feed me with delicious things.joone!http://www.blogger.com/profile/04389721605853394725noreply@blogger.comBlogger446125tag:blogger.com,1999:blog-8573626.post-67475582198220623402014-07-07T20:31:00.001+08:002014-07-07T20:31:07.369+08:00Dishoom's Bacon Naan Roll, London<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2cGVOdZKY_ZZwxQI_1duUvJ7wGjlvIT91URgOG8sarmOolN6PtnJg9msMm37hE_6bBmI-Kl4_I3BhucxgosuNRpi9narBwGdispjIex4X0h2kk3EZ_tIeVvqq9yY_TPyHArWz/s1600/dishoom2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2cGVOdZKY_ZZwxQI_1duUvJ7wGjlvIT91URgOG8sarmOolN6PtnJg9msMm37hE_6bBmI-Kl4_I3BhucxgosuNRpi9narBwGdispjIex4X0h2kk3EZ_tIeVvqq9yY_TPyHArWz/s1600/dishoom2.jpg" height="265" width="400" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">The bacon naan roll doesn’t look like much but it is a great breakfast option. Dishoom does puts a London-spin on Indian food and the bacon naan roll is a winning way of how they have combined the two. Their take on the classic bacon sandwich is a naan, chargrilled bacon, chilli tomato jam and cream cheese. It is delicious treat. A hot and fluffy naan that gives some chew and salty grilled bacon that is balanced out with the sweetish jam and brighten with the coriander. And once you have chewed through your sandwich, you should then proceed to wash it down with their marsala chai.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgjHB49cGl56TtGaSDgibJlAdj40kxrzDx_oNLQu_-f8q90DH24p5rTL3O4ILvEqOQwW5CfpCSvAYNCAbI90gaKzH3n1370CiH6tfrCGCEQ2RGL6VBdqULnDm-j5FER1Dhb0lm/s1600/dishoom.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgjHB49cGl56TtGaSDgibJlAdj40kxrzDx_oNLQu_-f8q90DH24p5rTL3O4ILvEqOQwW5CfpCSvAYNCAbI90gaKzH3n1370CiH6tfrCGCEQ2RGL6VBdqULnDm-j5FER1Dhb0lm/s1600/dishoom.jpg" height="400" width="265" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-small;"><b>Dishoom (Shoreditch)</b>7 Boundary Street<br />London E2 7JE, United Kingdom<br />Tel: +44 20 7420 9324</span></span>joone!http://www.blogger.com/profile/04389721605853394725noreply@blogger.com86tag:blogger.com,1999:blog-8573626.post-281817741497235962014-04-19T12:25:00.000+08:002014-04-19T12:25:58.239+08:00é - exploring the mind of José Andrés<span style="font-family: Georgia, "Times New Roman", serif;">The meal at é isn’t a fantastic in a traditional sense. It
isn’t family plates of comfort food that stroke our soul into that safe place
but it is a thinking meal, a look at tradition and an appreciation of
imagination and culinary technique. Dining here is essentially a look into José Andrés mind. Through his food he brought us to a place in Spain that exist in
his mind through memory and flavour and tells you a story about who he is and
where he has come from, a chef that stands between the traditional and the
avant-garde and America and Spain.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">The food was very entertaining. There were at some points
where I thought there was an overuse of foam but the meal was incredible in
terms of the breadth of technique in creating ethereal light, airy, crispy,
cold, paper thin textures and the flavour combinations that were unfamiliar but
fascinating. <span style="mso-spacerun: yes;"> </span>At the same time, Jose
Andres is also what I would call a chef’s chef where he serves you what chefs want
to eat in their after hours – a whole lobe of foie gras and secreto of iberico
pork - big flavours, simply done. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Below is the menu we were served on 8 Sep 2013</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz0hYR59P4tr_6hgTo4__H2YBb05y3WVGGlG7zysaL6P-I8KAIbbdoVG7F-OMsuomtMMSj_2cldVC_4Fo7qajoYNLqDFTOghZtmBYxHB1nDufjN0mUOYlmaWxgSbGjJNXJfweY/s1600/e1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz0hYR59P4tr_6hgTo4__H2YBb05y3WVGGlG7zysaL6P-I8KAIbbdoVG7F-OMsuomtMMSj_2cldVC_4Fo7qajoYNLqDFTOghZtmBYxHB1nDufjN0mUOYlmaWxgSbGjJNXJfweY/s1600/e1.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">hand invitation</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghR-oJj5y08g02vNctBJcGU7zLS1raHe-SA4yn4QVLAsuRxrQEByI-VZ8AVfPrfLqbpagUGdmeXrHITcUY4_9GUxflGfe6W0PX86m58lt2ZuM6neX1j4jTKGJdAnBj0f3e24fd/s1600/e2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghR-oJj5y08g02vNctBJcGU7zLS1raHe-SA4yn4QVLAsuRxrQEByI-VZ8AVfPrfLqbpagUGdmeXrHITcUY4_9GUxflGfe6W0PX86m58lt2ZuM6neX1j4jTKGJdAnBj0f3e24fd/s1600/e2.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">REBUJITO - tonic water, nitrogen freeze dried sherry and espuma</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ-1ldhkMwVET_wddWRwA_e0fRN20RwD5_YR3FV8YKdQUZB4gZCB4rcjZQo4tqHhBppM6NO3vEJvgfnEZORCQMRemvqiyOyFBeyFJEETjKcUmeHSTgzQucHpeGwjCj32Eg5Jwb/s1600/e3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ-1ldhkMwVET_wddWRwA_e0fRN20RwD5_YR3FV8YKdQUZB4gZCB4rcjZQo4tqHhBppM6NO3vEJvgfnEZORCQMRemvqiyOyFBeyFJEETjKcUmeHSTgzQucHpeGwjCj32Eg5Jwb/s1600/e3.jpg" height="400" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">APPLE "BRAZO DE GITANO" - apple meringue, Spanish blue cheese, hazelnut spread</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBwcEiycHufKCh5AhIJqiT45k-GqDNN2Yio1g9n8jqwdas1Z1VCxbKyJGxjQ725OvUYwspuyV3ibgNHrmSPeoBXjSQvuUHFbrq5DAiAcKAqDX3HqN34A9Ds5-yqlYzg3acDbz/s1600/e4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBwcEiycHufKCh5AhIJqiT45k-GqDNN2Yio1g9n8jqwdas1Z1VCxbKyJGxjQ725OvUYwspuyV3ibgNHrmSPeoBXjSQvuUHFbrq5DAiAcKAqDX3HqN34A9Ds5-yqlYzg3acDbz/s1600/e4.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">NITROGEN ALMOND CUP - almond components and caviar</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU-jN9s58c9gACthUo2U6_hYEV1ecDGNeWShBG4ummuys-zUJ5IYUDfqIOO0qjcfQEPTC8rSTUzvLuFHi-cpRn2KQbtByaYQKIFU3QOtqhE0NtgwYvFNzTIHLyUPMDENL2GiKZ/s1600/e5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU-jN9s58c9gACthUo2U6_hYEV1ecDGNeWShBG4ummuys-zUJ5IYUDfqIOO0qjcfQEPTC8rSTUzvLuFHi-cpRn2KQbtByaYQKIFU3QOtqhE0NtgwYvFNzTIHLyUPMDENL2GiKZ/s1600/e5.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">BARQUILLO - anchovies, basil flowers and truffle espuma</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhEjSrxgDn-NpPchZzLFc19expRk4qC5-yeLBlhuoKWUqbrkALjSpSuVCnWIG4gA8EPlJ0l4XvKqXo4Jq6Wfmi068VbFa0mkifPDNznPUfR-WmOEu9T0WvYmJlLnOVYN7ZRYrQ/s1600/e6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhEjSrxgDn-NpPchZzLFc19expRk4qC5-yeLBlhuoKWUqbrkALjSpSuVCnWIG4gA8EPlJ0l4XvKqXo4Jq6Wfmi068VbFa0mkifPDNznPUfR-WmOEu9T0WvYmJlLnOVYN7ZRYrQ/s1600/e6.jpg" height="400" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"EL VERMUT" - escabeche mussels, vinegar, spherification of olives and escabeche foam</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3y77NyHtlJ2SPTi1_BLTRiDHNX_hePniSOyEnHLm08lPqyThwFR6ArAdgdtBNYpf66gUbDzBrJkj_9AI0W_STWx53XgzkHw2oTHiXssH3lo_16PRqyFto6En41c4bpkQ6H7O6/s1600/e7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3y77NyHtlJ2SPTi1_BLTRiDHNX_hePniSOyEnHLm08lPqyThwFR6ArAdgdtBNYpf66gUbDzBrJkj_9AI0W_STWx53XgzkHw2oTHiXssH3lo_16PRqyFto6En41c4bpkQ6H7O6/s1600/e7.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"MERIENDA" - typical Spanish after school snack of muffin with goat's cheese and iberico<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZuIuyXvDRDigtOoD6HdHqzWDhfulTJvyV3kDSQAnxrbpcfCE2wP4o7jhHlg-8nz5rwZ2ALQAofYSugvwse5iA4iy9OajZ_HstY2IoDkcosERhFXIc2Fu-ZZMgSF8rJab46zF6/s1600/e13.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZuIuyXvDRDigtOoD6HdHqzWDhfulTJvyV3kDSQAnxrbpcfCE2wP4o7jhHlg-8nz5rwZ2ALQAofYSugvwse5iA4iy9OajZ_HstY2IoDkcosERhFXIc2Fu-ZZMgSF8rJab46zF6/s1600/e13.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">CRISPY CHICKEN SKIN EN ESCABECHE - chicken oysters and chicken skin</span> </td></tr>
</tbody></table>
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</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBvsbL32eL4qcCjwp1PPgX0ODUgY7KYUwvDtozU1wYv8FkmvgiomRRG15sjKwRX8eIyl7s-bf-MtaI4TQNCxd92zzR5LGzwGfBp5sMFWEut00BEPlXswMNkUAuebPtnw5h1SPl/s1600/e8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBvsbL32eL4qcCjwp1PPgX0ODUgY7KYUwvDtozU1wYv8FkmvgiomRRG15sjKwRX8eIyl7s-bf-MtaI4TQNCxd92zzR5LGzwGfBp5sMFWEut00BEPlXswMNkUAuebPtnw5h1SPl/s1600/e8.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">CAVA SANGRIA</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLQ568XEiNcQoPHF8Yw08S9caSBPGrZbTWKlNNlk92ZZOHS5twGGQy_w6HGm5te7yLMryJUwvYDKCb0XuWIXb18getcDYja2a77FrQQabUqrkDssLdD52tnOrRJPmQcMLIQbmd/s1600/e9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLQ568XEiNcQoPHF8Yw08S9caSBPGrZbTWKlNNlk92ZZOHS5twGGQy_w6HGm5te7yLMryJUwvYDKCb0XuWIXb18getcDYja2a77FrQQabUqrkDssLdD52tnOrRJPmQcMLIQbmd/s1600/e9.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"FABES" CON JAMON" - jamon consommé with cubed fat, spherification of white Spanish beans and garlic puree</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Sjjj3OH1XtX9AEjvZDbbv8RpquiFPbjRl_ENzCvNXFiXFkyveW-7ZETtGTBWruDlFt0hPULJ0KETvm6ipT1TUnWHf4A-4YQIu2VugrtUFoH96cb5M9wwrGenxKm4dOmVG5r5/s1600/e10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Sjjj3OH1XtX9AEjvZDbbv8RpquiFPbjRl_ENzCvNXFiXFkyveW-7ZETtGTBWruDlFt0hPULJ0KETvm6ipT1TUnWHf4A-4YQIu2VugrtUFoH96cb5M9wwrGenxKm4dOmVG5r5/s1600/e10.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">LOBSTER WITH CITRUS AND JASMINE </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheTVA-nEmfBx2g4PiS29SSELai1CVo0frn3MXbohHlvFxu1QDhArp5hLxxVAPP7JRZOSENDdHYQN9Q-93yu8jE0LEz1vxYOCUP1jSsaM5_BMywxtR78bDjo2T_VRRHDN9mgxTK/s1600/e11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheTVA-nEmfBx2g4PiS29SSELai1CVo0frn3MXbohHlvFxu1QDhArp5hLxxVAPP7JRZOSENDdHYQN9Q-93yu8jE0LEz1vxYOCUP1jSsaM5_BMywxtR78bDjo2T_VRRHDN9mgxTK/s1600/e11.jpg" height="400" width="267" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"KOKOTXAS" AL PIL-PIL - Northern Spanish cod jowl with a squid ink sauce</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtG_DTpcQq1yDKZZ5DHEZ__JMm8PYoKyAddStgvfeNk_72Yyr-XsfvtzzyDx8o3HhRP4VxxOpjyH8Qou6p3sC0R2KmVJyr-3CbxjeytTMqyzRHl4QSL1fQ8f5S6QNZoS614Xlk/s1600/e12.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtG_DTpcQq1yDKZZ5DHEZ__JMm8PYoKyAddStgvfeNk_72Yyr-XsfvtzzyDx8o3HhRP4VxxOpjyH8Qou6p3sC0R2KmVJyr-3CbxjeytTMqyzRHl4QSL1fQ8f5S6QNZoS614Xlk/s1600/e12.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">WHOLE LOBE OF FOIE GRAS BAKED IN SALT</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKAKALcT1_gtyBJ7i7aSmAveGrctKidy1E6dgd-qJbwCezrhQlg285GTyRSRT0B3wDOTk9ROhywQI5vOy_Vd9OFfTEbeMM6YyDuvYqjdQHLqgzpeCJNjhHWGAjZDsINLhqUghY/s1600/e12a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKAKALcT1_gtyBJ7i7aSmAveGrctKidy1E6dgd-qJbwCezrhQlg285GTyRSRT0B3wDOTk9ROhywQI5vOy_Vd9OFfTEbeMM6YyDuvYqjdQHLqgzpeCJNjhHWGAjZDsINLhqUghY/s1600/e12a.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">WHOLE LOBE OF FOIE GRAS BAKED IN SALT - with clementine, chocolate and grapefruit confit<br />
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<tr><td class="tr-caption" style="text-align: center;">SECRETO OF IBERICO PORK WITH SQUID</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">SECRETO OF IBERICO PORK WITH SQUID</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">TORTA PASCUALETE WITH COTTON CANDY</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">FLAN - with ice shavings and caramel</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">PAN CON CHOCOLATE - chocolate soil, shaved frozen chocolate, bread, cream and olive oil</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">"ARROZ CON LECHE"</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">COCOA PAPER WITH DRIED STRAWBERRY</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">25 SECOND BIZCOCHO</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">25 SECOND BIZCOCHO AND CHOCOLATES</td></tr>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span class="st"><span style="font-family: "Georgia","serif";"><span style="font-size: small;">Getting a spot here is another story altogether. The dining bar only sits 8 and we were a party of 4 and they only do 2 sittings. Reservations are tough but not impossible, so if you can, you should get a seat at this table.</span> </span></span></span></div>
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</span></span></span><span style="font-family: Georgia, "Times New Roman", serif;"><span class="st"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="st">é by josé andrés</span><br />3708 Las Vegas Boulevard South<br />Las Vegas, NV 89109</span></span> </span><br />
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</span> </span>joone!http://www.blogger.com/profile/04389721605853394725noreply@blogger.com24tag:blogger.com,1999:blog-8573626.post-66329120655527928462013-11-08T22:46:00.002+08:002013-11-08T22:52:13.271+08:00Trying to Make a Homemade Delicious Life with Granola<div class="separator" style="clear: both; text-align: left;">
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<span style="font-family: Georgia, "Times New Roman", serif;">On most days when I have to cook for myself and don’t actually want to cook, I turn to my blender or juicer or sometimes both and make a green juice or a green smoothie. Let’s face it, most of the time healthy foods aren’t social food. So when I try to drink some health into myself, I sometimes do it when I’m alone and when people don’t look at my food or me in disgust. The green stuff, it really isn’t that bad! When I do cook for one, eggs are often on the menu and I have learnt that bacon, kimchee and eggs are a winning combination. </span><br />
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</span><span style="font-family: Georgia, "Times New Roman", serif;">I had a kitchen without an oven and barely enough space for two for about a year but now I’ve moved apartments and I have a slightly larger kitchen and an oven – a real luxury in Hong Kong since space is a premium and ovens aren’t used much in Chinese cooking. I’ve decided to try different things. The current idea that has captured my imagination is homemade granola. Now that I’ve made my own granola, I don’t know why I didn’t start doing it earlier or why more of us don’t do it. I don’t actually think it is much cheaper than a good store bought mix but it is way more fun and you get to choose all the ingredients that go into it.
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<span style="font-family: Georgia, "Times New Roman", serif;"><br />I used Melissa Clark’s Olive Oil Granola as a guide but omitted and substituted where I didn’t have ingredients and left out the sugar to make a sugar free and not too sweet version of this. I will tell you from experience that this is a pretty robust recipe that will stand up to a lot of change. What I drew me to recipe was the spices and the use of pistachios which made this terribly addictive to eat, if not use this recipe for ratios and keep mixing and matching nuts, and dried fruits until satisfied. But be warned, this granola is dangerously addictive. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Olive Oil Granola With Dried Apricots and Pistachios</strong> </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">By Melissa Clark</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">3 cups old-fashioned rolled oats</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 1/2 cups raw pistachios, hulled</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup raw pumpkin seeds, hulled</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup coconut chips</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3/4 cup pure maple syrup</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup extra virgin olive oil</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup packed light brown sugar</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon kosher salt</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 teaspoon ground cinnamon</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 teaspoon ground cardamom</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3/4 cup chopped dried apricots</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Fresh ricotta, for serving (optional)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Fresh berries, for serving (optional)</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">1. Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2. Transfer granola to a large bowl and add apricots, tossing to combine. Serve with ricotta and fruit, if desired.</span></div>
joone!http://www.blogger.com/profile/04389721605853394725noreply@blogger.com6tag:blogger.com,1999:blog-8573626.post-79693329973708312662013-11-05T19:16:00.000+08:002013-11-05T19:16:17.672+08:0085 South, HK<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif;">BBQ ribs, pulled pork, chips and slaw. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Will this be the start of a new food fad in Hong Kong? This hole in the wall on Kau U Fong is really easy to miss. I’ve walked past it a few times and even on this intentional visit, we weren’t sure if they were even open. I eat meat and I eat BBQ but I’m unfamiliar with the nuances. And since I’m unfamiliar, my yardstick is what they promise to deliver.
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0xsBja642pqaaPh3Y_jVIhCdMdVq039oPwuMN9f06S-hS1pgCoW98IPg2pvCZPeITekj6FEcDsXNT1CXfdEyt58NfQd5CbngZ1B5Em6i2vbJsfr-N3RreA20dQuSglZO3IN-/s1600/85south1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0xsBja642pqaaPh3Y_jVIhCdMdVq039oPwuMN9f06S-hS1pgCoW98IPg2pvCZPeITekj6FEcDsXNT1CXfdEyt58NfQd5CbngZ1B5Em6i2vbJsfr-N3RreA20dQuSglZO3IN-/s400/85south1.jpg" width="300" /></a></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">“North Carolina BBQ is different from what you’ll find everywhere else. It is the only kind of barbecue in which the meat itself – rather than the smoke, the pepper or the sauce is the centerpiece. Our slaw is a traditional North Carolina BBQ slaw that is unlike any other coleslaw you’ve ever had before. Ours is tomato based with a sweet yet tangy flavor that really compliments the smoky flavor of the pork.”
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<span style="font-family: Georgia, "Times New Roman", serif;">We had the big boi plate which came with a little of everything – ribs, pulled pork, chips and slaw.
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPTRGd-PoljLzJj8p9B2dQWVrNfiqwk0c3XDkwkEb9jgeppP_w8r8n3ESuyxuQZnTZorvzBQ8zDTnOahntfKM1SkG2Bgeom24lO_HTB3cF4wreI2t0rJ-oLSF3mmjKAcq0Ls-B/s1600/85south.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPTRGd-PoljLzJj8p9B2dQWVrNfiqwk0c3XDkwkEb9jgeppP_w8r8n3ESuyxuQZnTZorvzBQ8zDTnOahntfKM1SkG2Bgeom24lO_HTB3cF4wreI2t0rJ-oLSF3mmjKAcq0Ls-B/s400/85south.jpg" width="300" /></a></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">So let’s put the meats forward - the ribs were tender off the bone but spiced rubbed rubs was a tad too aggressively salted and the pulled pork was a little on the dry side but douse it with a bit of sauce or as recommended with the coleslaw and it is good to go. Other meat plates offered were rib plates and also pulled pork sandwiches that judging from mixing the pulled pork and coleslaw on my own plate would be a good sandwich. And finally, as promised, the coleslaw was like nothing I had before and I like their version of it. Out with the mayonnaise and in with the tomato and tang, this was my favourite thing on the plate.
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>85 South</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">6-10 Kau U Fong</span>joone!http://www.blogger.com/profile/04389721605853394725noreply@blogger.com2tag:blogger.com,1999:blog-8573626.post-9110067894249418432013-11-01T18:21:00.001+08:002013-11-01T18:22:09.313+08:00Roli Roti and other Ferry Building Market eats, SF<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSCrSEmoYODo_ms-qCoaXc2KNYNRaxUplN9d6Oaw7o_LGIB3aIILhJOmoBnNI3M4dUu4JpgWa9iVEGiv4-JtWF35xwO_WHbIO2BGSVojtRQK9Pvv2PpWqFicqanAZbSDLeE5sa/s1600/roli1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSCrSEmoYODo_ms-qCoaXc2KNYNRaxUplN9d6Oaw7o_LGIB3aIILhJOmoBnNI3M4dUu4JpgWa9iVEGiv4-JtWF35xwO_WHbIO2BGSVojtRQK9Pvv2PpWqFicqanAZbSDLeE5sa/s400/roli1.jpg" width="400" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br />Roli Roti, it is seriously good food in a casual setup. It is about meat on sticks in a roasting truck and about a man dedicated to his craft of butchery and the art of a mobile rotisserie.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWkib-deGz2apG0Jl5yx92l8deJxUIjj6JMXX2D9CJYO0uTpFFnZ9T0djL2LXTya7sRjPDLHQjua3uNrp724lCz20v1gnON4coPQCFuBIAmKKhNmwczkannjVQiDE2AnMr6HJP/s1600/roli2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWkib-deGz2apG0Jl5yx92l8deJxUIjj6JMXX2D9CJYO0uTpFFnZ9T0djL2LXTya7sRjPDLHQjua3uNrp724lCz20v1gnON4coPQCFuBIAmKKhNmwczkannjVQiDE2AnMr6HJP/s400/roli2.jpg" width="267" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9j1ay093XrAArV_wKiNnP87XdMAyD_RjHJ-QItEZKc7V1dvN0TDbZ_ZBuTuzULvLIKHVqYQi2Hyl9lANGPJsXRdzuxUu-SvSJxFr8_XkCaPAJ1XeLwUEyqxMTK2CCcFjo0-r/s1600/roli3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9j1ay093XrAArV_wKiNnP87XdMAyD_RjHJ-QItEZKc7V1dvN0TDbZ_ZBuTuzULvLIKHVqYQi2Hyl9lANGPJsXRdzuxUu-SvSJxFr8_XkCaPAJ1XeLwUEyqxMTK2CCcFjo0-r/s400/roli3.jpg" width="400" /></a></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />We staked out the place early. Jetlagged, wide awake and hungry, we got there as they were setting up and way before the line formed. We watched them set up the line and just watched as the roli(s) of porchetta rolled and roasted away at the back of the truck. It is a thing of beauty. Ok, I’d admit that sounded very geeky but it was really something to watch. The truck had been driving all morning to get to the market and during that roadtrip the porchetta had just been hanging out back there rolling in the deep. The rolls of pork were in different stages of brown – light, medium and ready to be eaten. We watched the skins blister, and we watched them turn brown and we watched the fat drip down onto the potatoes. It is a very clever and economical set up and it turns out utterly delicious porchetta sandwiches. The whole set up is clever. No fat is wasted, no juices are wasted. The bread is used to as a edible glove to hold down the piping hot rolls and then used to mop up the jus on the boards, nothing and no flavour is wasted. A little salt and herbage and volia! The guys were really nice too, as I was being an annoying food paparazzi, they offered me some crackling.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Other Ferry Market Building Eats </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqWgy6g9HOg_SccmdArWjKI1l04ygDwi8CrA6m5B1N1okTwKCb3VgV61dYDBArD3ptrvvhoekXbV7CNC5UHIVcaF56UtqTIt4AUFwY8qzvlUw9-rVWvlfOrpZpN7FwILLN6ZXq/s1600/ferry1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqWgy6g9HOg_SccmdArWjKI1l04ygDwi8CrA6m5B1N1okTwKCb3VgV61dYDBArD3ptrvvhoekXbV7CNC5UHIVcaF56UtqTIt4AUFwY8qzvlUw9-rVWvlfOrpZpN7FwILLN6ZXq/s400/ferry1.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia;">Blue Bottle Coffee</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbU1cDk3Ml-4dP-jxo7W69VbInD3EydqcKtNPb6WKk2NxVzhPpPM8OkaQtiHmlTydxRRx7e_H5aLvOUM3bysrhtEL3Y7lAQpdk9PJ9ZC87MDwFTqsKbgCte1hiMGPMZnIIRW30/s1600/ferry2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbU1cDk3Ml-4dP-jxo7W69VbInD3EydqcKtNPb6WKk2NxVzhPpPM8OkaQtiHmlTydxRRx7e_H5aLvOUM3bysrhtEL3Y7lAQpdk9PJ9ZC87MDwFTqsKbgCte1hiMGPMZnIIRW30/s400/ferry2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">Craftsman and Wolves – The rebel within </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Nothing gets me like a runny yolk.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwFFKMpls9a_VjvSVs90DdwNgP_XeLQdF9fpnW-JjW_RLl8L_nUQ4IlgCc4nSg3Tn_23z9l9-dACC_YQ0TAdzuMhBHALH5oB-_7PLc6pd28k_ScXfIIu6DJRinG8F5XAFcxsvh/s1600/ferry3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwFFKMpls9a_VjvSVs90DdwNgP_XeLQdF9fpnW-JjW_RLl8L_nUQ4IlgCc4nSg3Tn_23z9l9-dACC_YQ0TAdzuMhBHALH5oB-_7PLc6pd28k_ScXfIIu6DJRinG8F5XAFcxsvh/s400/ferry3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia;">Boccalone – tasty, salted pig parts. <br />I like tasty. I like salty. I like pig parts.</span></td></tr>
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joone!http://www.blogger.com/profile/04389721605853394725noreply@blogger.com1tag:blogger.com,1999:blog-8573626.post-26248241961883095692013-10-23T19:34:00.001+08:002013-10-23T19:34:38.366+08:00Thomas Keller Casual – Addendum and Ad-Hoc, Yountville<span style="font-family: Georgia, "Times New Roman", serif;">If there was a food mayor in Yountville, it would be Thomas Keller. Take a walk down Washington Street in Yountville and it would be near impossible not to walk past one of his establishments – French Laundry and the gardens, Bouchon, Ad Hoc or Addendum. We skipped French Laundry but headed to the more casual establishments – picnic lunch at Addendum and dinner at Ad Hoc.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vvy45j6LDLZ7O0c7uykAGxyElDT6twynMAZ8H-7jKyNen5RC9D-qu5BLD1x3fOP-1fKxVY8O4WVAdIyHWWFZ7d2hqelEaZsdx7CuXh2VFXY5M7cjcGfxCku-exBICyAiYSe7/s1600/addendum3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br /></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Addendum<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjngX2S_uE_K4Mb8rgkEOmQxVkFCbqwdlgUdTf_dCs5AWZyKNI-LvJGPfN5jnIEQVgL21vkGBgarRT3p9fNDk3HsTIzna3fBAUVWoqgE26NbmogKlQKZ5zOIiXg9oEbheLJNgmw/s1600/addendum1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjngX2S_uE_K4Mb8rgkEOmQxVkFCbqwdlgUdTf_dCs5AWZyKNI-LvJGPfN5jnIEQVgL21vkGBgarRT3p9fNDk3HsTIzna3fBAUVWoqgE26NbmogKlQKZ5zOIiXg9oEbheLJNgmw/s400/addendum1.jpg" width="400" /></a></strong><br />We were there for the labour day weekend – not the best time to go but we didn’t realise this till it was a little too late. Nonetheless, we made good of a potentially bad situation, braced ourselves for the crowds and tried to avoid traffic when possible. The upside of being there during this busy weekend was the Lobster Roll which was the labour day special at Addendum. The downside (and a very big downside) was that Addendum was crowded beyond belief. Tables were hard to come by, their order system crashed and so the food was a little slow coming out of the kitchen and our cookie order went missing.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vvy45j6LDLZ7O0c7uykAGxyElDT6twynMAZ8H-7jKyNen5RC9D-qu5BLD1x3fOP-1fKxVY8O4WVAdIyHWWFZ7d2hqelEaZsdx7CuXh2VFXY5M7cjcGfxCku-exBICyAiYSe7/s1600/addendum3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vvy45j6LDLZ7O0c7uykAGxyElDT6twynMAZ8H-7jKyNen5RC9D-qu5BLD1x3fOP-1fKxVY8O4WVAdIyHWWFZ7d2hqelEaZsdx7CuXh2VFXY5M7cjcGfxCku-exBICyAiYSe7/s400/addendum3.jpg" width="265" /></a><br />
</span><span style="font-family: Georgia, "Times New Roman", serif;">The food is ordered and confirmed in the small hut in the addendum area but it is good and in the Ad Hoc Kitchen and then hand delivered by food runners. When the finally food did arrive about 45 minutes later, it thankfully did arrive hot and it did delivery on being finger licking good.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwrARGq0Dj86JfenJjhp0FU9_oTrhIVt1ZnENJRHa2_R30Z4PS77QdAS1q_0ic0AMCMx8S3Z6aR8MKQTWlZ77LLyf13bBrxUI2FP0a2D3jQoloxKq0DQPCYUED0NOzRditNFpm/s1600/addendum2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwrARGq0Dj86JfenJjhp0FU9_oTrhIVt1ZnENJRHa2_R30Z4PS77QdAS1q_0ic0AMCMx8S3Z6aR8MKQTWlZ77LLyf13bBrxUI2FP0a2D3jQoloxKq0DQPCYUED0NOzRditNFpm/s400/addendum2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buttermilk Fried Chicken - Thick crispy crust and hot juicy chicken – it is very good fried chicken</td></tr>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong></strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Ad Hoc</strong><br />
If I lived in the area, I would probably dine here regularly. The menu changes daily for variety and seasonality, it is best for communal dining, you don’t have to get dressed up for it and the food is comforting and fantastic. The food is not fussy and it simply quality ingredients, straightforward flavours that are easily appreciated. At its core, it is just downright good cooking, well executed and properly seasoned.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">The pre-fix menu is a standard four-course (currently $52) – salad, meat, cheese and dessert - with an optional additional daily special. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">For our menu that day – 1 Sep 2013 </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhRm7t86niu3fH8BrAVomRKpiMYABnRwzfEiKTLdL0tonWWDgw3REnPMpoAwM6zZaaIX3Hb0Xf-vSUsKORXLTL5gqfTFwlRpJ3Vl0dpI1gNg72-dhOYwMDDY700wUDVgkgmbe/s1600/adhoc2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhRm7t86niu3fH8BrAVomRKpiMYABnRwzfEiKTLdL0tonWWDgw3REnPMpoAwM6zZaaIX3Hb0Xf-vSUsKORXLTL5gqfTFwlRpJ3Vl0dpI1gNg72-dhOYwMDDY700wUDVgkgmbe/s400/adhoc2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salad of little gems with smoked trout, English cucumber ribbons, scallion crème fraiche, picked red onions, crispy capers, the French laundry garden tomatoes and everything vinaigrette</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5o3nF8MPxMcmoPH26io9n-2O-bpm1cxQlf6xLomnzgx-YkjBme72Mk_O-xuiCCBZvOtc8dr5QiaflFIaueKfJFLjqXo5ox67Im-T9t3YDm7knLeGRU6uffFb9PJN6UD72cvSz/s1600/adhoc3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5o3nF8MPxMcmoPH26io9n-2O-bpm1cxQlf6xLomnzgx-YkjBme72Mk_O-xuiCCBZvOtc8dr5QiaflFIaueKfJFLjqXo5ox67Im-T9t3YDm7knLeGRU6uffFb9PJN6UD72cvSz/s400/adhoc3.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled chicken wings with Alabama white sauce</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQxTh85ZSaf0pl_FtgVBibP5Iu8K3A1zUHkjV7NpddpyQc745wrARzqMHGUy7Ads6eawpBCpdNmRHv10QU51yh9Z3fJof7hW55WbBeR1z7LOgrQrc326Mbh8PReWrswvQuLuq/s1600/adhoc4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQxTh85ZSaf0pl_FtgVBibP5Iu8K3A1zUHkjV7NpddpyQc745wrARzqMHGUy7Ads6eawpBCpdNmRHv10QU51yh9Z3fJof7hW55WbBeR1z7LOgrQrc326Mbh8PReWrswvQuLuq/s400/adhoc4.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Braised beef short ribs<br /><span style="font-family: Georgia, "Times New Roman", serif;">The ribs were rich and fatty and braised till they were extremely tender. </span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKKvrXaa613NlFxy-LGqbHhx_tg9GwM3yZk1uiu-v9j4HDc8g-wxCoTBvqNP_r0JmUH4jEGvRvMM0io31qoaRXFNUpawYhA9ft3Wa4WksBaD1lmf9yPYzZaQrjYMAwY7tS1goR/s1600/adhoc5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKKvrXaa613NlFxy-LGqbHhx_tg9GwM3yZk1uiu-v9j4HDc8g-wxCoTBvqNP_r0JmUH4jEGvRvMM0io31qoaRXFNUpawYhA9ft3Wa4WksBaD1lmf9yPYzZaQrjYMAwY7tS1goR/s400/adhoc5.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">braised beef short ribs, charred corn and haricot verts in sage buerre sauce, crispy spiced marble potatoes, Jacobsen orchard figs and red wine beef jus</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxydE0mJ5zKYRDmARKWIPDNP87zf1HFJCKIZ2ofJgU1MCQ8saEm7T3EecSkLL3XYhA-MwDD2wi4v1RjlBZzb1HEyv8c8_t7sk8XHnNS-H5-7dQ8A3ftE4o_O2BRLRVf8QDP3CD/s1600/adhoc6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxydE0mJ5zKYRDmARKWIPDNP87zf1HFJCKIZ2ofJgU1MCQ8saEm7T3EecSkLL3XYhA-MwDD2wi4v1RjlBZzb1HEyv8c8_t7sk8XHnNS-H5-7dQ8A3ftE4o_O2BRLRVf8QDP3CD/s400/adhoc6.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Harbison cheese -<br /><span style="font-family: Georgia, "Times New Roman", serif;">A cow’s cheese that has an herbal and sweet flavour, served with black pepper flatbread and honey mustard. </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAuOTtiym7q7q0_lP4sc2ISHysVxGoh1FnCp8YQIBRCItOt_Ee3hsMwbXdjiSRzke49J3CBC1A9q21uPcu0zKnZwFB4qDll9IV3QFMtq3V1r9Jf9Rir2PVnbkWQ03_Si1nPYPJ/s1600/adhoc7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAuOTtiym7q7q0_lP4sc2ISHysVxGoh1FnCp8YQIBRCItOt_Ee3hsMwbXdjiSRzke49J3CBC1A9q21uPcu0zKnZwFB4qDll9IV3QFMtq3V1r9Jf9Rir2PVnbkWQ03_Si1nPYPJ/s400/adhoc7.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blueberry cobbler ice cream sundaes</td></tr>
</tbody></table>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Addendum and Ad Hoc</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">6476 Washington Street</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Yountville, Californi
</span></span><br />joone!http://www.blogger.com/profile/04389721605853394725noreply@blogger.com26476 Washington Street, Yountville, CA 94599, USA38.3992152 -122.3584488000000212.8771807 -163.66704280000002 63.921249700000004 -81.04985480000002tag:blogger.com,1999:blog-8573626.post-30291935177208413232013-10-21T20:31:00.001+08:002013-10-21T20:31:36.852+08:00Ah Hock's Fried Oyster Hougang (not in Hougang)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuk-7-rc8_rv3POAy0Ypq3J0d2lqLfZXKyof0gcTaDuvEFWtWD_04uOk02mJ_Sc2Uz3TW2h9CGo3oe9hREcMvTnRuSbMiRywrSIdaBm24Gvq14jL1XBazLED2bjIIHmwKCZ8-9/s1600/ahhock.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuk-7-rc8_rv3POAy0Ypq3J0d2lqLfZXKyof0gcTaDuvEFWtWD_04uOk02mJ_Sc2Uz3TW2h9CGo3oe9hREcMvTnRuSbMiRywrSIdaBm24Gvq14jL1XBazLED2bjIIHmwKCZ8-9/s400/ahhock.jpg" width="298" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br />I was recently home for a few days and man I’ve missed the local food. Whampoa market has fast become part of my home visit routine for a plate rojak and Ah Hock’s Oyster Omelette. I actually don’t crave or usually order Orh Luak but I love their version here. It is extra crispy from the sweet potato starch, hot pan and grease which is a good contrast to the small juicy oysters that punctuate the dish with a burst of flavour. What brings it all together is then the homemade chilli sauce – not too fiery and tart - swish chopsticks full of crispy starch, oysters and egg in the sauce for that acid that brightens it all. And it looks like the frying “kung fu” has been passed down to the next generation, so we’ll continue to have this hawker hero around. Hurray!</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Ah Hock's Fried Oyster Hougang</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Whampoa Makan Place,</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Blk 90 Whampoa Drive #01-54</span>joone!http://www.blogger.com/profile/04389721605853394725noreply@blogger.com1tag:blogger.com,1999:blog-8573626.post-50598148509879942822013-10-17T21:21:00.000+08:002013-10-17T21:21:02.454+08:00Swan Oyster Depot, SF – Timeless Eating<span style="font-family: Georgia, "Times New Roman", serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdL5nJCtmMEYaf_KTlhNqhWsgDgQ28dxfpI_5gIIV1Rll6npXITEcabsVSnYnIdRUQE5XCrQRVei_HhQC9hiyoduQQaPQyztsMWaBcV4m_LO0QFJbWLTeCqEYFoCHUrwS6KoP/s1600/swan1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdL5nJCtmMEYaf_KTlhNqhWsgDgQ28dxfpI_5gIIV1Rll6npXITEcabsVSnYnIdRUQE5XCrQRVei_HhQC9hiyoduQQaPQyztsMWaBcV4m_LO0QFJbWLTeCqEYFoCHUrwS6KoP/s400/swan1.jpg" width="400" /></a></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIGhkxnd1Rjae_n4QF7bk5cJdCwMQJkb_7sFHRM0wCrRkCpmqy-aB35BJ3fB_Dws7IWE1lfz2jX3JHF-aIoudLAKV6VUqt4UgNDHu_yRZOfIfb5CMNu0lNPi1IDJ_j6j86s8xr/s1600/swan2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIGhkxnd1Rjae_n4QF7bk5cJdCwMQJkb_7sFHRM0wCrRkCpmqy-aB35BJ3fB_Dws7IWE1lfz2jX3JHF-aIoudLAKV6VUqt4UgNDHu_yRZOfIfb5CMNu0lNPi1IDJ_j6j86s8xr/s400/swan2.jpg" width="400" /></a><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">The mood here is <em>tutti a tavolo a mangiare</em>. It is a little like joining the family at the dining table, but a happy family. After all, a family that eats together stays together right? They joke, banter about meaningless things and talk about sports whilst shucking oysters and clams and serving customers. </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQnocJCb95wC0IGzdVS9ERABpiBPp90qU8NgzwM8CeR7o4dEZMrqtiArlkh-THFM-C53Td5L4Cp_-wREJWkJopELeQjS3aOW1gAf7cTvXJGh78kBYCWIvFZCmygTkTqb9viA-J/s1600/swan3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQnocJCb95wC0IGzdVS9ERABpiBPp90qU8NgzwM8CeR7o4dEZMrqtiArlkh-THFM-C53Td5L4Cp_-wREJWkJopELeQjS3aOW1gAf7cTvXJGh78kBYCWIvFZCmygTkTqb9viA-J/s400/swan3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">oyster station</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCSKfoD9Pm3kC9dPTo2vjPwgwaT_KuRx_ulA9iyK2TQ2CZyJU42nXiE7fbjFaHBBsYqNHf1nvZI0AfVmbYUw08bo1eEFalMCeF5mg3vA-DwqFMsLVktELIgz2J97YTR7mccdLI/s1600/swan5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCSKfoD9Pm3kC9dPTo2vjPwgwaT_KuRx_ulA9iyK2TQ2CZyJU42nXiE7fbjFaHBBsYqNHf1nvZI0AfVmbYUw08bo1eEFalMCeF5mg3vA-DwqFMsLVktELIgz2J97YTR7mccdLI/s400/swan5.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipx0E-AGwQpJIPqKBBA393eyvrsGImaOljHgp5C98dWH4H69U_QWKbXF-X_wfEdxxUMtdMy17ZPGUYiFMfxNuhkTinPKJvt6lrEwFUuXdxLekxLABHLdrhb7HVDeP5WcGeY2bY/s1600/swan8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipx0E-AGwQpJIPqKBBA393eyvrsGImaOljHgp5C98dWH4H69U_QWKbXF-X_wfEdxxUMtdMy17ZPGUYiFMfxNuhkTinPKJvt6lrEwFUuXdxLekxLABHLdrhb7HVDeP5WcGeY2bY/s400/swan8.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">oysters - kumamoto, miyagi, blue point</td></tr>
</tbody></table>
<span style="font-family: Georgia, "Times New Roman", serif;">There are more luxurious dining places, chairs and waiting in line is a real pain but the fresh seafood is undeniably good. The seafood here is what you see if what you get. The menu is either on the board or in front of you. We sat in front of the bivalves and watched them repeatedly shuck the oysters and clams and had some of those briny morsels for ourselves. It isn’t just pristine produce that sets this place apart; it is about the history and the family – the Sancimino family bonded by blood and also by a labour of love that they perform every day with a great sense of joy, and that little extra goes a long way. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">We skipped the chowder having read mixed reviews about it and stuck to the fresh, raw and cured. With pints of ice-cold Anchor Steam, we picked through a platter of oysters, raw clams, house smoked salmon and some juicy shrimp. </span><br />
<span style="font-family: Georgia;"></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpC9L0tmYQk_T7_e5v57olcBwzQ-PVP-G7pLve8Z70_mhPaEJ3jU8LapoQKIAKnf2ogo0ihEOyuxDvfhjCbt0l9nlcMxVvTElJOH52_Jopqn1BIFzjr-0EO4vNWS2h2BZuw9Sb/s1600/swan4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpC9L0tmYQk_T7_e5v57olcBwzQ-PVP-G7pLve8Z70_mhPaEJ3jU8LapoQKIAKnf2ogo0ihEOyuxDvfhjCbt0l9nlcMxVvTElJOH52_Jopqn1BIFzjr-0EO4vNWS2h2BZuw9Sb/s400/swan4.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">house smoked salmon</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHAIHAbCHpzoGwfQG9-4FlSjY3i7uz7px7YLJXFFNF_KymenaZY0agbr7syPNUlWZX0Uuvp09ptmOFilbdXW1a6vt6lZ29d24Y7OC6ZwZrSr472UtBgTMa001etCj7sKBHi0rd/s1600/swan7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHAIHAbCHpzoGwfQG9-4FlSjY3i7uz7px7YLJXFFNF_KymenaZY0agbr7syPNUlWZX0Uuvp09ptmOFilbdXW1a6vt6lZ29d24Y7OC6ZwZrSr472UtBgTMa001etCj7sKBHi0rd/s400/swan7.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">house smoked salmon</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9zjrVSPPMt-lZ2YT0_rKT_xsknDw6QKzZjattOX2EkyaQYNWJaHYQUY7yhSm9VM1qic5KfWrZqtmAoXguVRQKnRBpOrR4LLwsB8VzNRTw7RMu-zEhMHFJz5wajOWExLsG_bO8/s1600/swan9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9zjrVSPPMt-lZ2YT0_rKT_xsknDw6QKzZjattOX2EkyaQYNWJaHYQUY7yhSm9VM1qic5KfWrZqtmAoXguVRQKnRBpOrR4LLwsB8VzNRTw7RMu-zEhMHFJz5wajOWExLsG_bO8/s400/swan9.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cherry stone clams</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAe3rS88NWKpDqE9WCiyGdk0cFxO_r2q9PgUPAa6BwpTr-qcotgJs7CnM4efy6l1VBsHwdpAh9XzYZ_XSuJ06k68Pl85b0NCAkpVhAgh9SAtCcNUVx1c9OlsdSIUDzGehlizsS/s1600/swan6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAe3rS88NWKpDqE9WCiyGdk0cFxO_r2q9PgUPAa6BwpTr-qcotgJs7CnM4efy6l1VBsHwdpAh9XzYZ_XSuJ06k68Pl85b0NCAkpVhAgh9SAtCcNUVx1c9OlsdSIUDzGehlizsS/s400/swan6.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">seafood salad</td></tr>
</tbody></table>
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<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Very unfortunately for us, there was no crab and crab fat (we were too early for the crab season) – there was a collective groan in the room when they announced that there was no crab for the day, and no uni. Nonetheless, it was just honest no bullshit good food.</span><br />
<span style="font-family: Georgia;"></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1AqvARVtS6HxXjEDt6tFoE-w_1t-CBACT2Q6Z0GMkUmc09ZKz2MG35eWCAtAGERNb8gnZSrLn97nPBWUisA3aAdrkq9NJDNZ7P-ZMjYi8W6cACY80quf0Rv3rJhoklioXWari/s1600/swan10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1AqvARVtS6HxXjEDt6tFoE-w_1t-CBACT2Q6Z0GMkUmc09ZKz2MG35eWCAtAGERNb8gnZSrLn97nPBWUisA3aAdrkq9NJDNZ7P-ZMjYi8W6cACY80quf0Rv3rJhoklioXWari/s400/swan10.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">shrimp and cocktail sauce</td></tr>
</tbody></table>
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Swan Oyster Depot</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1517 Polk Street</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">San Francisco </span>joone!http://www.blogger.com/profile/04389721605853394725noreply@blogger.com3tag:blogger.com,1999:blog-8573626.post-65474795873160122832013-10-15T23:10:00.001+08:002014-04-19T10:37:06.463+08:00Saison, SF. Amazing. <span style="font-family: Georgia, "Times New Roman", serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCB3rNyugXHDnpe14KaJmViY94ySeYJ6bgd71fZ9fLLiHEw_7noBECZeD4cY2Y49XmBQH6SzOR9128GoU4HvFnNOnqlNlykxGBwxxDvvqTIvzZy9TgckZesQgMS7pLOD24ToaX/s1600/saison1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCB3rNyugXHDnpe14KaJmViY94ySeYJ6bgd71fZ9fLLiHEw_7noBECZeD4cY2Y49XmBQH6SzOR9128GoU4HvFnNOnqlNlykxGBwxxDvvqTIvzZy9TgckZesQgMS7pLOD24ToaX/s400/saison1.jpg" height="265" width="400" /></a><br /><br />This is definitely one of my favourite meals this year alongside the incredible sushi dinner at Sawada.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">The aesthetics are modern minimalist but gorgeous. The cooking philosophy is the celebration of the return to roots of cooking by and around fire and respect purity of ingredients.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">The food is phenomenally good. Chef Joshua Skenes is a very gifted chef. The kitchen puts out creative plates made with modern techniques and the old craft of fanning flames to achieve differing degrees and effects of fire - to roast, char and to fire-kiss.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">There are Japanese sensibilities in the cooking and the plating. We were presented an striped jack kissed by a coal and the roasted bone gelee and a lamb tartare that looked but tasted nothing like pieces of sushi and a bowl of dehydrated mustard leaves with seaweed broth and mixed grains made me think of an ochazuke but a more powerfully flavoured version of it. This common theme carried on from the savoury to the sweet courses, buckwheat for dessert? Buckwheat soufflé, ice cream and roasted buckwheat tea, not too sweet, nutty and light, this dessert was right up my alley. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Not everything points Japanese and not all the flavours are familiar. Some flavour combinations are out of this world. Toffee, bread, milk, beer – a duck liver toffee, caramelised white chocolate, beer foam and crunchy bread with about another 10 different elements is something that when the server announces doesn’t make sense but somehow in your mouth it does. I wondered out loud, I wonder how the chef managed to come up with this combination, imagination and smoking I believe was the response I got. And I believe them. Whatever it is, it works, Saison produces an amazing gastronomic experience.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">The evening begins with a couple of drinks. We were welcomed with a glass of Krug, cheers to good start for a splendid dinner – we are here yay!! And then once seated, our palates were refreshed with a glass smoked sage soda, pineapple espuma and garnished with the tiniest coriander blossoms.</span><br />
<span style="font-family: Georgia;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyqKMz0MFgULGvml1f4J3Xijl-3g6Rqa5-eXRFE_-u8KSbZXE_Kwi_FjdY4p45M3cStxA4jLPL5myhWkz_8jxI7xu3P4GcDiu1JPRSVpdnlWSOYuY-FH4qL5mtwi5nr11K-Hyo/s1600/saison2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyqKMz0MFgULGvml1f4J3Xijl-3g6Rqa5-eXRFE_-u8KSbZXE_Kwi_FjdY4p45M3cStxA4jLPL5myhWkz_8jxI7xu3P4GcDiu1JPRSVpdnlWSOYuY-FH4qL5mtwi5nr11K-Hyo/s400/saison2.jpg" height="400" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cheers with krug</td></tr>
</tbody></table>
<span style="font-family: Georgia;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi71oyklH8YFFBvBaXYUYAKFSOrM1kUkukyVd_imIEPT_crJ01YA2hDgT5SMldWcaXQT00YTv5UEJ1CpB0zFCoSB3WDye46I2sNQXhZUYhfIaM6JbEwZvlkbsIcWc90TFgVveft/s1600/saison3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi71oyklH8YFFBvBaXYUYAKFSOrM1kUkukyVd_imIEPT_crJ01YA2hDgT5SMldWcaXQT00YTv5UEJ1CpB0zFCoSB3WDye46I2sNQXhZUYhfIaM6JbEwZvlkbsIcWc90TFgVveft/s400/saison3.jpg" height="400" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">soda, smoked pineapple, soda</td></tr>
</tbody></table>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">And this was the rest of the meal -</span><br />
<span style="font-family: Georgia;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKO2yOFkP3TdhM9n8UawaHsRLuns6KPZPC1ZljFzLX_dkhTpNX98qITipsg1TFyd7QkNlF7vYAzXeSadQ6jDJZavQQJ8ztaBDn_It_9HfrtYsN2D_p1PUl2TsCb1vVhJQ0-Jtk/s1600/saison4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKO2yOFkP3TdhM9n8UawaHsRLuns6KPZPC1ZljFzLX_dkhTpNX98qITipsg1TFyd7QkNlF7vYAzXeSadQ6jDJZavQQJ8ztaBDn_It_9HfrtYsN2D_p1PUl2TsCb1vVhJQ0-Jtk/s400/saison4.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">custard, grilled turnip, sea urchin</td></tr>
</tbody></table>
<span style="font-family: Georgia;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJCzRPTDR6eZYxLXd1Fy6SVaybNdwvFcLDKCVh-qRoTMH_lS_VgpCJUafs69YXSGcCHW_XiqO7qIXHblCtb9E33DLdkcfxrALSV4zYKZu4bq4bn2KWqM90-BkA5si-Z1njLoE9/s1600/saison5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJCzRPTDR6eZYxLXd1Fy6SVaybNdwvFcLDKCVh-qRoTMH_lS_VgpCJUafs69YXSGcCHW_XiqO7qIXHblCtb9E33DLdkcfxrALSV4zYKZu4bq4bn2KWqM90-BkA5si-Z1njLoE9/s400/saison5.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">reserve caviar, corn pudding, tomato gelee</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0aWLpYqwJZRY55aP64TNnQ8LLzfc8AVc_KMS5khdG03LKEB_FZDIDnJGTPSMCTfmRTjSaP0LJza4-6fF7lYMawwAfVIcGrXRY-dLUa3yuzfVq29sYyYYXPqueNutWJCnU8su/s1600/saison6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0aWLpYqwJZRY55aP64TNnQ8LLzfc8AVc_KMS5khdG03LKEB_FZDIDnJGTPSMCTfmRTjSaP0LJza4-6fF7lYMawwAfVIcGrXRY-dLUa3yuzfVq29sYyYYXPqueNutWJCnU8su/s400/saison6.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">striped jack, cherry blossom</td></tr>
</tbody></table>
<span style="font-family: Georgia;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibeJvHf6NyKzmnLI7xnUr4GqMPBmDKoNVJV-xkDQHFyUaJplV1cTMD72Vx3zYLtfnHzx3nE5tIl-B-jCy1KYTg6LrAsPCS7UayrCFPT7pH8qo6OyccWbpgm3EyjNie79VM1n_S/s1600/saison7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibeJvHf6NyKzmnLI7xnUr4GqMPBmDKoNVJV-xkDQHFyUaJplV1cTMD72Vx3zYLtfnHzx3nE5tIl-B-jCy1KYTg6LrAsPCS7UayrCFPT7pH8qo6OyccWbpgm3EyjNie79VM1n_S/s400/saison7.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">live scallop, avocado, trumpet lily</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjnE35_9SK5Sb1hccSWDJkU2NlOLvfJT8JzK6tvvIgnzUIq2goRPUo81-BPOnBABRFrzLcU0usOYumjfdmRm6Oo1Gs2JLjR1FqI9YvsQ19ZQwsqmUGIU6VAYsAd3yaazJlFOU/s1600/saison8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjnE35_9SK5Sb1hccSWDJkU2NlOLvfJT8JzK6tvvIgnzUIq2goRPUo81-BPOnBABRFrzLcU0usOYumjfdmRm6Oo1Gs2JLjR1FqI9YvsQ19ZQwsqmUGIU6VAYsAd3yaazJlFOU/s400/saison8.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">king salmon, its roe, vichysoisse</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzls255OL5wX3Cl7luRfsWtNNF_0_o0xiO1-DUsOocN87BqdoJN2KJxwDH3YLCjOZIqmE7JDa80MBY9q8E0bkvnJ-VPJOKQfKAOkNMP8F2vGzpHELCv4HpApgiqZZR2z7S80r7/s1600/saison9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzls255OL5wX3Cl7luRfsWtNNF_0_o0xiO1-DUsOocN87BqdoJN2KJxwDH3YLCjOZIqmE7JDa80MBY9q8E0bkvnJ-VPJOKQfKAOkNMP8F2vGzpHELCv4HpApgiqZZR2z7S80r7/s400/saison9.jpg" height="400" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">king salmon, its roe, vichysoisse</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIo4vpMd7X0DQMUfUaHB69GOinse5mc9XkVNHiqneCrfy3Tx_-GlcFMTNjX9sAvnbqaxT766cqjhofnjLlby5FwPRLpQ8-A09MBvzjojT0H7z8qpQ2a88RnnFo7cdfuNKYZFsG/s1600/saison10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIo4vpMd7X0DQMUfUaHB69GOinse5mc9XkVNHiqneCrfy3Tx_-GlcFMTNjX9sAvnbqaxT766cqjhofnjLlby5FwPRLpQ8-A09MBvzjojT0H7z8qpQ2a88RnnFo7cdfuNKYZFsG/s400/saison10.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">abalone, roasted over the embers</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL-MwHdzGXVTbDxrwZPyjtK4Z-twFjLvMujnq7dFtvSR4zXnazvx3-0oMcwYuG4s10O7bXgfYEIOjqzsp6-t31JgFcLaH0EkcRYhTe6uXF3KkjDH0rqez3syfGkOO4q42iTa0g/s1600/saison11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL-MwHdzGXVTbDxrwZPyjtK4Z-twFjLvMujnq7dFtvSR4zXnazvx3-0oMcwYuG4s10O7bXgfYEIOjqzsp6-t31JgFcLaH0EkcRYhTe6uXF3KkjDH0rqez3syfGkOO4q42iTa0g/s400/saison11.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">tomato, sungold tomato, safflower oil, grilled tomatillo consommé</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt8DfuTd4qBALyc01-Jk6KU8YULXf2_5UQyg1p_u-hkn5GVqigurd3V9wAaadE_jejoUDEEn9wnXBm459E3tEuCGG0dtdvnNrd_jJU9V96S5AMkT7zJ7b4wKKb0bglzhr1omRi/s1600/saison23.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt8DfuTd4qBALyc01-Jk6KU8YULXf2_5UQyg1p_u-hkn5GVqigurd3V9wAaadE_jejoUDEEn9wnXBm459E3tEuCGG0dtdvnNrd_jJU9V96S5AMkT7zJ7b4wKKb0bglzhr1omRi/s400/saison23.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">spot prawn, swarnadipa spices, yoghurt, mandarin</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUSL_6h8q8XBFu5T8rGUVWQ6FAf0oooxS486aI3UpnMkNsknTOr6w11sNuQzGFeY4jr9pB3ZmAaTpBvnHdO72m8fuF30EfPh-P4JLIdS5L5OCCnzt2IgwQMgg-wFeAKT1LkQQp/s1600/saison12.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUSL_6h8q8XBFu5T8rGUVWQ6FAf0oooxS486aI3UpnMkNsknTOr6w11sNuQzGFeY4jr9pB3ZmAaTpBvnHdO72m8fuF30EfPh-P4JLIdS5L5OCCnzt2IgwQMgg-wFeAKT1LkQQp/s400/saison12.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">melon, melon soup, fermented melon skin, coconut, ham</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhomb_WBPTE1kim4SHIPlrGui4JLEEKxRNNmlrNBp_Nis2C4ATDLFptsgQF9DgSBaU_FI-rJ4HQCTiv4m-4m_q6d91hJYkWPzjFLisVx00FKZuC3rOex-58ESJMyuOVeiKb4Z4j/s1600/saison12a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhomb_WBPTE1kim4SHIPlrGui4JLEEKxRNNmlrNBp_Nis2C4ATDLFptsgQF9DgSBaU_FI-rJ4HQCTiv4m-4m_q6d91hJYkWPzjFLisVx00FKZuC3rOex-58ESJMyuOVeiKb4Z4j/s400/saison12a.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">melon, melon soup, fermented melon skin, coconut, ham</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZRuKkVUdlE2ACjwR_PbyrMtE49ujUFLYpRm8V7LcgxKyzDrDuyI1SJmRSl7mi2jnYxWkJTVjKhJOdA1PDtImIEfDP_U2nMamsiLtsFeO_bOl9XvLJtpGdQCmauRRZMpnjkUzC/s1600/saison13.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZRuKkVUdlE2ACjwR_PbyrMtE49ujUFLYpRm8V7LcgxKyzDrDuyI1SJmRSl7mi2jnYxWkJTVjKhJOdA1PDtImIEfDP_U2nMamsiLtsFeO_bOl9XvLJtpGdQCmauRRZMpnjkUzC/s400/saison13.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">60 day lamb, slow grilled nightshades</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCc3J8629hRjYcWRS7nq4ZchLOKB-SSZkUfHAleZsmpkLSvbFEwCeQJE5FaItR_tyUPPzUh1pq_j1u8rXO8UMExXwufeIQWxtPc2lKgphXxYUP-BHeU6VL3p1q-c02dAEZkxR/s1600/saison14.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCc3J8629hRjYcWRS7nq4ZchLOKB-SSZkUfHAleZsmpkLSvbFEwCeQJE5FaItR_tyUPPzUh1pq_j1u8rXO8UMExXwufeIQWxtPc2lKgphXxYUP-BHeU6VL3p1q-c02dAEZkxR/s400/saison14.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">brassicas, toasted grains, wild seaweed bouillon</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH5_azSKTXw65FliGyx-rmzuBWaP7d0KgoTWBXmQ2rZqVC7-En28iJk_aMMovmP6Hlec0Cju5GSZO8i6QoaQn8_dIbs2gtHWy2X80ccjIXKIReBP8H_otNmgaXt8aKXtMQTRWi/s1600/saison15.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH5_azSKTXw65FliGyx-rmzuBWaP7d0KgoTWBXmQ2rZqVC7-En28iJk_aMMovmP6Hlec0Cju5GSZO8i6QoaQn8_dIbs2gtHWy2X80ccjIXKIReBP8H_otNmgaXt8aKXtMQTRWi/s400/saison15.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">toffee, bread, milk, beer</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4q6SwcpK6WcpEkccJom33zhpoayBqiAUYnnZ181fSiqVJmy50sr466CMhamvpeCc1Mb1MW-MJ1ZwjDwAmUZrs1LDvie6gqAZMm-SSijS4sIv0KXmKPs9hyR5ag5dKPosSbA0R/s1600/saison16.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4q6SwcpK6WcpEkccJom33zhpoayBqiAUYnnZ181fSiqVJmy50sr466CMhamvpeCc1Mb1MW-MJ1ZwjDwAmUZrs1LDvie6gqAZMm-SSijS4sIv0KXmKPs9hyR5ag5dKPosSbA0R/s400/saison16.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">wood pigeon, boudin, warm spices, dates</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3bq4Gq9V0iKTazfnqLJf5ddJtROdiZznZGn2-JkME9mqUAFEEsP2wyPnQKsjbENJL6t0paqQZPcKbKRAtthMGMk1a-fXHNPComiBIfgeuA32qrki2goo_IFNoFQ2YwpCiLiK/s1600/saison17.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3bq4Gq9V0iKTazfnqLJf5ddJtROdiZznZGn2-JkME9mqUAFEEsP2wyPnQKsjbENJL6t0paqQZPcKbKRAtthMGMk1a-fXHNPComiBIfgeuA32qrki2goo_IFNoFQ2YwpCiLiK/s400/saison17.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">raspberry, meyer lemon, basil buds</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEePvyXeR3z9a_gKCvHSko8OmCR3Hqq2CNpgSEuLMrK3W4i4-SAnyk5VCn4T9ehY25lmfiSK97kxX4igGqbxP_odUS3_d_rosshYWxaDyrgQuyIR8j2s23Sin-X23lom1F65fR/s1600/saison18.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEePvyXeR3z9a_gKCvHSko8OmCR3Hqq2CNpgSEuLMrK3W4i4-SAnyk5VCn4T9ehY25lmfiSK97kxX4igGqbxP_odUS3_d_rosshYWxaDyrgQuyIR8j2s23Sin-X23lom1F65fR/s400/saison18.jpg" height="400" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">buckwheat, soufflé and ice cream</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWzx8ybUAYDIsTUUAlGSuNU15Q0qOxo00spDowtkOp1hUK5QznY-mHm86y_49igpqRSIaqoD_qqD2BqR1E09HjFJtq9ZQTaqYHc8e5yDRMq_DfX73diIPRlwSEpOTctMS7s3le/s1600/saison19.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWzx8ybUAYDIsTUUAlGSuNU15Q0qOxo00spDowtkOp1hUK5QznY-mHm86y_49igpqRSIaqoD_qqD2BqR1E09HjFJtq9ZQTaqYHc8e5yDRMq_DfX73diIPRlwSEpOTctMS7s3le/s400/saison19.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">sesame cake with duche de leche and kinako </td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3pBNYf7hAB_A7U6C3pW_xCWiMIe2b0e0PP8sDHJhzgdmplen3OWveVLoKrXwSef3nazD66ZEFVOQnoNn55eLmq1T9oXuSC3XxsuXegHV9rjl1uj3Kfk4svY1GRI6h4tRsKpSB/s1600/saison20.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3pBNYf7hAB_A7U6C3pW_xCWiMIe2b0e0PP8sDHJhzgdmplen3OWveVLoKrXwSef3nazD66ZEFVOQnoNn55eLmq1T9oXuSC3XxsuXegHV9rjl1uj3Kfk4svY1GRI6h4tRsKpSB/s400/saison20.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">liquid molten vanilla bean truffle</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFEz1VZrxX5hV2dc3PlraN82JrYLdPBPDYaROjMO1aGM9NbVA0F1WK74rnhE42lZrFmqT8hjMLtvWUiSoHab0YZ2OchGuPD9iZ0QSVH8ZiQ-bt2unpkl3RFBtSin6jqwEALibU/s1600/saison21.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFEz1VZrxX5hV2dc3PlraN82JrYLdPBPDYaROjMO1aGM9NbVA0F1WK74rnhE42lZrFmqT8hjMLtvWUiSoHab0YZ2OchGuPD9iZ0QSVH8ZiQ-bt2unpkl3RFBtSin6jqwEALibU/s400/saison21.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">chrysanthemum macaroons</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTF3_290D7-bCcq_oelzs0BKrdNkAnoNcLDqgxzsEeLUa3tQ0RPM5fIAtKsqflvIl4RzdTmC9rNfX_ojbLRhAGfFX5z-cIrbr3iMFBk9_91FPO8UAEmvat5epyD-MOP_89aBLr/s1600/saison22.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTF3_290D7-bCcq_oelzs0BKrdNkAnoNcLDqgxzsEeLUa3tQ0RPM5fIAtKsqflvIl4RzdTmC9rNfX_ojbLRhAGfFX5z-cIrbr3iMFBk9_91FPO8UAEmvat5epyD-MOP_89aBLr/s400/saison22.jpg" height="400" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">a very good canele</td></tr>
</tbody></table>
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Let’s get a few obvious questions out of the way.
<br />Was it expensive? Yes. (eater did feature it as #7 in their list of most expensive tasting menus in American, Jan 2013)
<br />Was the food good? Yes. It was very very good.
<br />Was it worth it? Yes.
<br />Will I go back again? Yes, absolutely.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia;"><strong>Saison</strong></span><br />
<span style="font-family: Georgia;">178 Townsend Street<br />San Francisco</span>joone!http://www.blogger.com/profile/04389721605853394725noreply@blogger.com0tag:blogger.com,1999:blog-8573626.post-73219929512143033932013-10-03T20:16:00.000+08:002013-10-03T20:16:06.772+08:00Bar Tartine, SF<div align="”left”">
<span style="font-family: Georgia, "Times New Roman", serif;">Drawing influences from Eastern Europe and in particular Hungary, Chef Nick Balla assembles a Californian menu that is spiked paprika, sour cream, savoury seeds and pickles. This meal was interestingly different in a good way. We don’t get much of these Hungarian/Eastern European flavours in our part of the world, so this was a delectable introduction into this spectrum of flavours.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div align="”left”">
<span style="font-family: Georgia, "Times New Roman", serif;">The dining is casual and communal. The plates are all meant to be shared and bread is meant to be enjoyed on its own, slathered with lard, tapenade, dipped and eaten with pickles.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div align="”left”">
<span style="font-family: Georgia, "Times New Roman", serif;">We started with the roasted kale and rye seeds and yoghurt, which was a good start but were quickly distracted by the next dish, the potato flat bread. When you do come, you have to order the potato flat bread, it is ridiculously delicious – fried dough + fried potato, a crunch and squish, then spread some cool tang with sour cream, altogether is very good. The meal continued with pickles, more bread and we finished off the green chili fisherman stew that was surprisingly greener and lighter than I thought it would be and the very heavy handed paprika spiced tripe. All in all, some of the flavours were unfamiliar to me but it was all good in a new exciting way.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">What we ordered:<br />Mangalica Lard with onion and paprika
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Assortment of pickles – creamed beets with green horseradish, brine dill pickles, green beans with aspic and herbs</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUgtPUXyWvUBlek7a9IHEITqs79xUXf-z2avd2a9RJ3QXCGBtaH08jCsSAHk_jAHNuXJHU4VNfWMNj24HzUuDdAhrZUOty1w6_a2TMwbbLe1HlL2UpqnSSCBsIJRHuP5In9iRd/s1600/BT6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOGErE2nIbgY9umy5szUC2Xzd_ZhqphETfqtAP3Kyu-7cR-99AHe79SkbS3v4DwXSzb8B6cRTS8yoGx4bU4M_WtBvOo7Q24ljVUfuJdEbElFoRzLvf57RVUyL7msthW8ge_B3t/s1600/BT-Kale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
<span style="font-family: Georgia, "Times New Roman", serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpO7U7FlooNrO3raSIhPG7iPdGKFAeuWQWJGXduyJ3yKuGqJt3AnUOEwy_3GT7lL-tqOra2DTdEToKf6sL5s2EavR53MMpLfoOfsAtz0XjS3lHeqQ1gDbW6AIGukp92957HDz/s1600/BT2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpO7U7FlooNrO3raSIhPG7iPdGKFAeuWQWJGXduyJ3yKuGqJt3AnUOEwy_3GT7lL-tqOra2DTdEToKf6sL5s2EavR53MMpLfoOfsAtz0XjS3lHeqQ1gDbW6AIGukp92957HDz/s400/BT2.jpg" width="265" /></a><br />Potato flat bread with garlic and sour cream<br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdheZ__RGqNx6YFqMm5YZas7hSOX9aWdY5M3a95cQooqa8GIFrpyS93OXbMrOru8kHtTnHhPRUqAmVU9fdows6yDtZNSC6TnYuBxmVVO5P63JrzhWsvanFxA4wEA-yJVAoh8P/s1600/BT3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdheZ__RGqNx6YFqMm5YZas7hSOX9aWdY5M3a95cQooqa8GIFrpyS93OXbMrOru8kHtTnHhPRUqAmVU9fdows6yDtZNSC6TnYuBxmVVO5P63JrzhWsvanFxA4wEA-yJVAoh8P/s400/BT3.jpg" width="265" /></a><br />Beef tartare on koji toast with bottarga<br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hbHLXDkeQkCrs90PP4p56xP81qKQkaKCBxBp_UBsDNOoRLk_7FqVnPXKf-hiCb-MWZusRlnyIM6YPWh8CjCXV5ynSlmi3EIN93vmCl5t2leQPBvVIQMpVD4FbIN52KdChZ1C/s1600/BT5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hbHLXDkeQkCrs90PP4p56xP81qKQkaKCBxBp_UBsDNOoRLk_7FqVnPXKf-hiCb-MWZusRlnyIM6YPWh8CjCXV5ynSlmi3EIN93vmCl5t2leQPBvVIQMpVD4FbIN52KdChZ1C/s400/BT5.jpg" width="265" /></a><br />Smoked potatoes with ramp mayonnaise<br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOGErE2nIbgY9umy5szUC2Xzd_ZhqphETfqtAP3Kyu-7cR-99AHe79SkbS3v4DwXSzb8B6cRTS8yoGx4bU4M_WtBvOo7Q24ljVUfuJdEbElFoRzLvf57RVUyL7msthW8ge_B3t/s1600/BT-Kale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOGErE2nIbgY9umy5szUC2Xzd_ZhqphETfqtAP3Kyu-7cR-99AHe79SkbS3v4DwXSzb8B6cRTS8yoGx4bU4M_WtBvOo7Q24ljVUfuJdEbElFoRzLvf57RVUyL7msthW8ge_B3t/s400/BT-Kale.jpg" width="265" /></a><br />Roasted kale with rye, seeds and yoghurt<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUgtPUXyWvUBlek7a9IHEITqs79xUXf-z2avd2a9RJ3QXCGBtaH08jCsSAHk_jAHNuXJHU4VNfWMNj24HzUuDdAhrZUOty1w6_a2TMwbbLe1HlL2UpqnSSCBsIJRHuP5In9iRd/s1600/BT6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUgtPUXyWvUBlek7a9IHEITqs79xUXf-z2avd2a9RJ3QXCGBtaH08jCsSAHk_jAHNuXJHU4VNfWMNj24HzUuDdAhrZUOty1w6_a2TMwbbLe1HlL2UpqnSSCBsIJRHuP5In9iRd/s400/BT6.jpg" width="400" /></a>
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Grilled tripe in paprika broth
<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYAHjRwXioRkKmiEmLsMm7O3RmTl4NDadxrW4kQC1WwcAqVlU1g8HcQVmfiIg-7QzPoW71qTrcRP5yjxHIgCL3lCz4e3rOXOYPxVZOzdmmgYA7tMlmF_kbc_F7-cZn0ODWCnQ_/s1600/BT4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYAHjRwXioRkKmiEmLsMm7O3RmTl4NDadxrW4kQC1WwcAqVlU1g8HcQVmfiIg-7QzPoW71qTrcRP5yjxHIgCL3lCz4e3rOXOYPxVZOzdmmgYA7tMlmF_kbc_F7-cZn0ODWCnQ_/s400/BT4.jpg" width="265" /></a></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Green chili fisherman’s stew with collards</span>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Bar Tartine</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">561 Valencia Street<br />San Francisco, California</span>
joone!http://www.blogger.com/profile/04389721605853394725noreply@blogger.com0tag:blogger.com,1999:blog-8573626.post-11959253200431162172013-10-01T22:43:00.000+08:002013-10-01T22:43:02.529+08:00Mission District, San Francisco<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">The mission district, unlike the general hilly images of San
Francisco, is relatively flat. Come hungry and in comfortable shoes to walk the
streets to take in the artistic vibe of the area, its colourful murals and just
keep repeating the process of walk, eat, walk, eat. <br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Stop 1: Four Barrel Coffee</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong><br /></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-opWEjYeTCsUK4ofr-EpMwOUQ05yEh5CyLVZ3e0hL818IlA9pF5dqa14xX3hssxnVfUM0O4Ze3HVxir69e_ui3bGGRrd66qUrZlUEdYOKz7haLZJVPaW5E6qiJ-KEWCxJxlh/s1600/fourbarrel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-opWEjYeTCsUK4ofr-EpMwOUQ05yEh5CyLVZ3e0hL818IlA9pF5dqa14xX3hssxnVfUM0O4Ze3HVxir69e_ui3bGGRrd66qUrZlUEdYOKz7haLZJVPaW5E6qiJ-KEWCxJxlh/s400/fourbarrel.jpg" width="265" /></a><br />
<br />
<br />Coffee was priority <em>numero uno</em> and so we kick started at Four Barrel Coffee. <br /><br />Four Barrel Coffee is a cool joint. Cool tables, artwork on
the walls, inked baristas and their own roasting operation at the back of the
shop. <br />
<br />
After our cup of coffee here, we had concluded that unlike the coffee that is
generally roasted, brewed and served to us in Hong Kong, the blends in San
Francisco tend to be more acidic and sour. In foods I love acid, I love sour
but in coffee, not so much even though it is probably a superior product. With
coffee, I’m not too much of a purist either, I sometimes put varied amounts of
milk in my cuppa, so with too much acid or sourness, once hit with some milk –
the thought of sour milk doesn’t sound too delicious to me. But that’s just me.<br /><span style="mso-spacerun: yes;"> <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy0oh00M6Bm8zfq1kCQjNLjABzmhzKajLfPbS7XVXxPkH8d-fqkk7mVpJuxVfJcZMovZ6i9wyaU8-uJJ8Qp-cicP_koyA2PIGMI3PPWhEn89JsTIZVgx-U_ukKyi7da0Ly8OEo/s1600/fourbarrel2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy0oh00M6Bm8zfq1kCQjNLjABzmhzKajLfPbS7XVXxPkH8d-fqkk7mVpJuxVfJcZMovZ6i9wyaU8-uJJ8Qp-cicP_koyA2PIGMI3PPWhEn89JsTIZVgx-U_ukKyi7da0Ly8OEo/s400/fourbarrel2.jpg" width="400" /></a></span><br />
<br />
<strong>Stop 2: La Taqueria</strong><br /><br />You can’t go to the mission district and not have a taco or
a burrito. That’s just silly. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQBp439GWPnp5sRAEmhr4K_QpkqmZC5c2jz35hlB8ywCUNEM056O8YokBOzkLP_cR7BqmX7BWSJ2d6Ih1zK43WXulxLJFuK6-OjPamJjkxcsWWwD6qf30O3hKvrZHInkPH9F_/s1600/la+taqueria.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQBp439GWPnp5sRAEmhr4K_QpkqmZC5c2jz35hlB8ywCUNEM056O8YokBOzkLP_cR7BqmX7BWSJ2d6Ih1zK43WXulxLJFuK6-OjPamJjkxcsWWwD6qf30O3hKvrZHInkPH9F_/s400/la+taqueria.jpg" width="400" /></a><br /><br />La Taqueria is self proclaimed "Best Taqueria in the
World". I don’t have too many points of comparison but I had good tacos
here.<span style="mso-spacerun: yes;"> </span>It isn’t fancy but it is busy and
churning out scrumptious fresh fast food. <br /><br />We ordered a bunch of tacos – chicken, tongue, chorizo, pork
– and they recommended that we get them with guacamole and lined with crispy
tacos. The tacos were good but not equally good. The chicken was probably the
least interesting but the pork and tongue tacos were yummy. Tasty meats topped
with fresh bright salsa and guacamole and lined with a soft and crispy taco,
together the taste and textures all work. <br /><br /><strong>Stop 3: Humphry Slocombe<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcFKXWn7Blvkgk-zt9kg9sptrWKsmF_XV8AutP96pzBgSjJttMVmepvvSUO-fRWqflzOA6rana5F4r5Oi18ym64cjkLLC8Ck44N_IgREvwa9TxMqKENASCxXnGXNrEC93RBu8/s1600/HS3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcFKXWn7Blvkgk-zt9kg9sptrWKsmF_XV8AutP96pzBgSjJttMVmepvvSUO-fRWqflzOA6rana5F4r5Oi18ym64cjkLLC8Ck44N_IgREvwa9TxMqKENASCxXnGXNrEC93RBu8/s400/HS3.jpg" width="400" /></a></strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOLy2Wk4lYfEI_aTqwJ1r6zIVIZYaYUpW9DPg6hlRPQXOxnjf_uuTCS2GfzS_wUXpeIPm4W_mLx8_qb-bDF7scW4eBDfAuppcC4TnMFGsnzuLOoQU-idgeuppbv0mFDUb3sZJg/s1600/HS2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOLy2Wk4lYfEI_aTqwJ1r6zIVIZYaYUpW9DPg6hlRPQXOxnjf_uuTCS2GfzS_wUXpeIPm4W_mLx8_qb-bDF7scW4eBDfAuppcC4TnMFGsnzuLOoQU-idgeuppbv0mFDUb3sZJg/s400/HS2.jpg" width="400" /></a><br /><br />The sun was shining down on us and so it was a perfect day
for ice cream. I actually love ice cream in all weather, so in fact even if it
was raining I would have still tracked down this ice cream shop with their
interesting sweet savoury, savoury but sweet flavours. <br /><br />Ok, I know this sounds weird but the ice creams taste as
they sound. The exception is probably secret breakfast, since it is relatively
hard to decipher what it is simply from its name. But for the straightforward
names like peanut butter curry (my favourite of the lot!) it tasted like peanut
butter with curry flavour in an ice cream form. That’s a good thing! It tasted
natural and non-synthetic, just favours as they are and as they should be. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAmPyCS_JC_jU6qzBm06oNVSU7VYP6MtIaBEluzpjTGWSeSvRbBzoQgCXiof8l0BpKGRJJbJ60VjZsQJf57rMXOpZ9mFQC_C_D-nVnyR-SVM3oF3Vm_ZnPFDVNus-vnfZYBKcI/s1600/HS1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAmPyCS_JC_jU6qzBm06oNVSU7VYP6MtIaBEluzpjTGWSeSvRbBzoQgCXiof8l0BpKGRJJbJ60VjZsQJf57rMXOpZ9mFQC_C_D-nVnyR-SVM3oF3Vm_ZnPFDVNus-vnfZYBKcI/s400/HS1.jpg" width="400" /></a><br /><br /><strong>Stop 4: Mission Chinese</strong> <br /><br />This was an unplanned stop and I had my reservations about
eating here – amped up Americanised Sichuan influenced food in a dive
environment as opposed to a local mom and pop Sichuan food joint in Hong Kong
where deco is dismal, food is excellent and rude service is complimentary. Can
it be better in a different way? But much have been said about this restaurant,
Bon Appétit named it one of the 20 Most Important Restaurants in America and even
James Beard has weighed in, so since we were in the neighbourhood and were
still a little peckish, we decided to drop in to share a few plates. <br /><br />We placed our name on the waitlist but then decided to
takeout instead since there were about 15 people before us. But as luck would
have it, just as we had finished placing our orders, a steady stream of people
started to pour out of the restaurant, so we decided to stay to eat at the
restaurant from our takeout tubs and to order one more plate. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglhnr_w0NUS5fYnkrl1Fqng8wnFg9QBrCLYnEqOIpxNFuTSpv5NcQnGDx5mdtE22AwNXcrahYyTel_JcSrPPjRwtAsE6QI3v9sQmaEU8lcYhA1xc6_GVse7qXImTEAfOM-Arwk/s1600/missionch1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglhnr_w0NUS5fYnkrl1Fqng8wnFg9QBrCLYnEqOIpxNFuTSpv5NcQnGDx5mdtE22AwNXcrahYyTel_JcSrPPjRwtAsE6QI3v9sQmaEU8lcYhA1xc6_GVse7qXImTEAfOM-Arwk/s400/missionch1.jpg" width="400" /></a><br /><span style="font-size: x-small;">Ma Po Tofu</span><br />
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQw5Zdwsy9KQkQiRaGjDYk8OSPjCnlMb2vjphIX1VS6dCOSP7HulciBgChEF8zhhAvy6B6dhw_Ido96zgrV9U0OAUOtSL_lDqOKnOg_vMHxbBbds0sNePRjVf0cRf-12WX3Wq/s1600/missionch2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQw5Zdwsy9KQkQiRaGjDYk8OSPjCnlMb2vjphIX1VS6dCOSP7HulciBgChEF8zhhAvy6B6dhw_Ido96zgrV9U0OAUOtSL_lDqOKnOg_vMHxbBbds0sNePRjVf0cRf-12WX3Wq/s400/missionch2.jpg" width="265" /></a><br /><span style="font-size: x-small;">Kung Pao Pastrami</span><br /><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIKQG2VYAUV5eNfW8fPnxCwXmE4eG1JRc0mtx8gGWfQhOFhPsR1rxKlcCnDZlXn4yRyPU7564ytumv9T_TqQfSGNaDVkJ_EoK8OO5pLtt82QqM44N_KqEuutOrJByUa4BzqyIg/s1600/missionch3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIKQG2VYAUV5eNfW8fPnxCwXmE4eG1JRc0mtx8gGWfQhOFhPsR1rxKlcCnDZlXn4yRyPU7564ytumv9T_TqQfSGNaDVkJ_EoK8OO5pLtt82QqM44N_KqEuutOrJByUa4BzqyIg/s400/missionch3.jpg" width="400" /></a><br /><span style="font-size: x-small;">Salt Cod Fried Rice</span><br />
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Erm. I don’t get hype about this place. Let’s just say I have yet to fall in
love with Americanised Chinese food and we’ll leave it at that. </span><br />
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<strong>Stop 5: Tartine Bakery</strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">If you have heard about Tartine, you have probably heard
about the line that would snake out of the shop and maybe around the block. The
original plan was to get here early to pick up breakfast pastries (and to get
our hand on those morning buns) but that got scrapped and so here we were.
Since we got here in the late afternoon, it is probably no surprise that we
still had to stand in line for a bit and by the time we got to the counter … a
few items that we wanted were already sold out. Oh well. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCm_tg-Di95MZ1YEssa8yxVY3AQA93NTNkRI88qashPT-eSuQ9m3jkQtbfLzwKb5YlMrKSQDpxKAmH0Nvw4PFm5nxs17si8FEZboFKmZP3zMMC1Oc4BbwttkmJoU-udBprYYcj/s1600/tartine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCm_tg-Di95MZ1YEssa8yxVY3AQA93NTNkRI88qashPT-eSuQ9m3jkQtbfLzwKb5YlMrKSQDpxKAmH0Nvw4PFm5nxs17si8FEZboFKmZP3zMMC1Oc4BbwttkmJoU-udBprYYcj/s400/tartine.jpg" width="400" /></a><br />
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For the croissants that we did get our hands on, they were rich and airy and
very flaky crispy. What was even better was the pain au chocolate (I love pain au
chocolate, so I am biased) also rich, airy, not as crispy (which I prefer) but
a good dark chocolate rolled into it.<br />
<br />
And that’s all we really had time for.<br /><br />Mission District Eats...<br /><br />
<strong>Four Barrel Coffee</strong><br />
375 Valencia Street<br /><br />
<strong>La Taqueria</strong><br />
2889 Mission Street<br /><br /><strong>Humphry Slocombe</strong><br />
2790 Harrison Street<br /><br /><strong>Mission Chinese Food</strong><br />
2234 Mission Street<br /><br /><strong>Tartine Bakery</strong><br />
600 Guerrero Street<br style="mso-special-character: line-break;" />
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joone!http://www.blogger.com/profile/04389721605853394725noreply@blogger.com0tag:blogger.com,1999:blog-8573626.post-88128823507669130482013-09-28T14:01:00.000+08:002013-10-07T21:22:28.575+08:00California.<span style="font-family: Georgia, "Times New Roman", serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAKcEe6q1T292gNvz2a8jYFyuia38lAYmLuGyyGMRtPxPIHKpnsKQCv4gzJaK8zRZMdbRelN_3rt0rsSjRe63XLkBejNwj8sUEnCL_GdC2rog5rq_2oaY1yoXFMVydDN9DpobA/s1600/cal2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAKcEe6q1T292gNvz2a8jYFyuia38lAYmLuGyyGMRtPxPIHKpnsKQCv4gzJaK8zRZMdbRelN_3rt0rsSjRe63XLkBejNwj8sUEnCL_GdC2rog5rq_2oaY1yoXFMVydDN9DpobA/s400/cal2.jpg" width="265" /></a><br /><br />Hello, I’ve just spent a little over two weeks in California and it was an awesome trip. It was sunny with clear blue skies on most days, I met up with some old and dear friends and visited some really kickass restaurants. As a travelling party of four, we visited some really amazing restaurants, found a great hole in the wall Peruvian place, scratched the surface about the idea of modern American cuisine and thankfully still fit into our clothes and didn’t come back as rollie pollies.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">It has been long time since I’d been to California. I might have been less than four feet tall when I was last there, so my memories are a little dated and a little fuzzy, so it was almost like being there for the first time. All I had on this trip was a fresh mind, a very detailed itinerary (thank you to our planner who we estimated had put in close to 500 man hours of research!), open table reservations, an open stomach and three fellow eaters to chomp along. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh13UP2tcXY4-8COINGRVTNVzEgGtM3Pe5__mHEPyz5_PQFuHu6WNaeYZFmxxJnJqnyOYsH-T1CJnKeRFAsHqL4OG2RIBbcWSfF5ma0bug11m5os_gEJ6AnW4w4QjrAX_PAJiag/s1600/cal3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh13UP2tcXY4-8COINGRVTNVzEgGtM3Pe5__mHEPyz5_PQFuHu6WNaeYZFmxxJnJqnyOYsH-T1CJnKeRFAsHqL4OG2RIBbcWSfF5ma0bug11m5os_gEJ6AnW4w4QjrAX_PAJiag/s400/cal3.jpg" width="400" /></a><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />We started in San Francisco, and then drove out and spent a few nights in Napa, visiting the vineyards and the eating was concentrated in Yountville and Oxbow market. And again from San Francisco, we drove along Highway One to Los Angeles, which hugs the Pacific Coast where I sat on the side of death in the car where I could see the drops and the amazing landscape of the coast and very vast ocean.<br />
</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi94LhLMhSdMq3w58iA88eMlcAvH6AXGrIXthp6udqy1V9caJHt7xVjO7Gy-yaoEwmfRdYPzmNIL_aMT65mC2ufY_lTdkeh_-G4NY3dLs36mYrRtZKg0hzCu3NxHotUupVgKGiF/s1600/saison.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi94LhLMhSdMq3w58iA88eMlcAvH6AXGrIXthp6udqy1V9caJHt7xVjO7Gy-yaoEwmfRdYPzmNIL_aMT65mC2ufY_lTdkeh_-G4NY3dLs36mYrRtZKg0hzCu3NxHotUupVgKGiF/s400/saison.jpg" width="400" /></a><span style="font-family: Georgia, "Times New Roman", serif;"><br /><br />The highlight and best meal of the trip was, unanimously agreed and the winner by a mile, Saison in San Francisco. Just thinking about that meal makes me smile. I wish I could live in that restaurant. It is a stunningly beautiful place. High ceilings, gorgeous solid wood tables, cashmere scarves, the open kitchen, the seafood tanks, the bar, the romantic idea of cooking by the fire, mind-blowing food and a very gracious service staff. Seriously, Chef Joshua Skenes, can I stay there? Please? </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">California was great. If I don’t get everything down in words the wordless entry is </span><span style="font-family: Georgia, "Times New Roman", serif;"><a href="http://www.flickr.com/photos/56534225@N00/">here</a>.</span>joone!http://www.blogger.com/profile/04389721605853394725noreply@blogger.com0tag:blogger.com,1999:blog-8573626.post-17234022160414070112013-08-24T13:18:00.000+08:002013-08-24T13:18:17.759+08:00Ronin in HK<div align="left">
<span style="font-family: Georgia, "Times New Roman", serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih0MdmCBbW5HIpBhxsf_wEGsrK74twrw3mInUHjBsO838LVk0WK5UwyheQcipUv4Y_tUgoVo6tPSsHEUNR84jgSNxbXAVRvy2flcmIDvO0RV8Tw1CstW8oFdz7Wu-r3qdtF_bD/s1600/ronin1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih0MdmCBbW5HIpBhxsf_wEGsrK74twrw3mInUHjBsO838LVk0WK5UwyheQcipUv4Y_tUgoVo6tPSsHEUNR84jgSNxbXAVRvy2flcmIDvO0RV8Tw1CstW8oFdz7Wu-r3qdtF_bD/s400/ronin1.jpg" width="400" /></a><br /><br />I will confess – despite the rave reviews it opened to, I didn’t enjoy my first experience here. We sat by the door and faced a wall all dinner. The menu read like a grocery list and the servers that explained it seemed condescending. The food, however, was pretty good so it did deserve a second go.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">My second visit here was slightly more spontaneous, we were wondering the neighbourhood for decided to pop in for a few bites – plates are petite and dainty. The menu has changed since I last went. They now offer a tasting menu for HKD 900 which like the daily printed menu is based on the fresh seafood that they source. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Ronin will always be compared to Yardbird since it is their second venture hoping to strike gold like yardbird. Well, if Yardbird is yang, Ronin is yin. Like the food, the environment is more zen from the adrenaline pumping yardbird where you sometimes need to shout over dinner. The flavours are softer, clean and light – they let the ingredients do the talking. And on a totally random note, I really like the stoneware that they picked out for the restaurant. </span></div>
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We skipped the sashimi section this time. We tried some the last time and the flavours were nice but the fish didn’t seem to be at the right temperature slightly on the warmish side despite being served on a bed of shaved ice. After seeing a few pictures of this delicious creation of this on the internet, we decided to try to heftily priced flower crab with mitzuba and uni. It is a luxurious combination without being too rich. The creamy uni gives it that richness and the crab gave the slight sweetness and I could have spoon after spoon but I think it lacks something that will give it a good pop – maybe ikura? We finished off with their unagi chirashi. The unagi was plumped, glazed and grilled and spiked with sprinkles of sancho pepper served on a bed of rice. The sancho pepper gave it that interesting dimension of lemony flavour and tingling sensation, this dish I really liked.</div>
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<span style="font-family: Georgia, "Times New Roman", serif;">So my second visit here was more successful. Perhaps the early kinks have been evened out and the cooking and staff have found their stride. I might give the tasting menu on my third visit.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Ronin</strong><br />8 On Wo Lane<br />Central, HK</span><a href="mailto:seats@roninhk.com"><span style="font-family: Georgia, "Times New Roman", serif;">seats@roninhk.com</span></a>joone!http://www.blogger.com/profile/04389721605853394725noreply@blogger.com0tag:blogger.com,1999:blog-8573626.post-11406589916996631622013-08-24T11:23:00.000+08:002013-08-24T11:47:48.920+08:00Tai Ping Koon - HK Retro Food<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR5Ri6davMNRLBl3Zk3S5IraWQouI2DhZOkJWo9GC3aDcR5lOSTqG0R3jHG0f1F8yV04Q2FH6lG2d6NnKB35THjy7J4wBvpjEVppxCgIJPMD0tY7rReUAM8IKmq-CCJUeOPs05/s1600/TPK.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR5Ri6davMNRLBl3Zk3S5IraWQouI2DhZOkJWo9GC3aDcR5lOSTqG0R3jHG0f1F8yV04Q2FH6lG2d6NnKB35THjy7J4wBvpjEVppxCgIJPMD0tY7rReUAM8IKmq-CCJUeOPs05/s400/TPK.jpg" width="300" /></a><br />
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<span lang="EN-US" style="font-family: "Georgia","serif"; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;"></span><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="font-family: "Georgia","serif"; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;"><span style="font-family: Georgia, "Times New Roman", serif;">I’ve been in a retro mood and my recent dinner at Tai Ping Koon just fed it even more. Tai Ping Koon is a Cantonese Western restaurant where time has stood still. The décor is retro and the dishes and service are old school to match. Much like the genre of “western” food that we have in Singapore where they serve up localized western dishes like chicken chop, Tai Ping Koon is famous for a number of these like the Swiss-style chicken wing name has its own history and a taste that has nothing to do with its name. The flavours here are more localised, Swiss-style chicken wings are braised in a sweet soy sauce, which was tasty in their own sticky and not overly sweet way. The main reason why we came here was to sample the roasted pigeon. Only way to eat pigeon is to get stuck in with your hands and just gnaw away, not the most polite way but probably the best. The pigeon is roasted whole and the skin was nicely glazed and evenly roasted and served with a sweetish soy sauce at the bottom that I don’t think was really necessary. I had a good gnaw at it, and it was good. To end off, we ordered to soufflé. Man, I didn’t know it was that large! The table of 2 next to us valiantly tried to conquer it but I would recommend at least 4 people? It is soufflés like that put the spectacle element into dining out and makes it fun. We all had a giggle and took photos of that gigantic thing and dug in with our spoons together. I was a little concern about it not being cooked in the centre but it turned out ok. What it had in size, it had had in wow factor but not that much taste. I appreciated that it wasn’t too sweet but it was more a textural rather than favourful spoonful.</span> </span></div>
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<span lang="EN-US" style="font-family: "Georgia","serif"; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;"><strong><br />Tai Ping Koon, Central</strong></span><span lang="EN-US" style="font-family: "Georgia","serif"; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">G/F 60 Stanley Street<br />Central, HK<o:p></o:p></span></div>
joone!http://www.blogger.com/profile/04389721605853394725noreply@blogger.com0tag:blogger.com,1999:blog-8573626.post-31317861393145852732013-08-20T10:07:00.000+08:002013-08-20T10:07:57.952+08:00Cronuts by MO Hong Kong<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV8EQbOTMrZNNxsMs1mGfM_QgsIdEMlD0xKkTx9eaENuugc1Rt7TiQMNYDOC2bNAuvaXJEs4WEOqFHSxlIvvhMWZnsKJ_1IDgUOfhH6jeRSRyTipV7bYZ6Xzl-o0G9uG46ZAHA/s640/blogger-image--1243673653.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV8EQbOTMrZNNxsMs1mGfM_QgsIdEMlD0xKkTx9eaENuugc1Rt7TiQMNYDOC2bNAuvaXJEs4WEOqFHSxlIvvhMWZnsKJ_1IDgUOfhH6jeRSRyTipV7bYZ6Xzl-o0G9uG46ZAHA/s400/blogger-image--1243673653.jpg" width="300" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">The cronuts, they have arrived in Hong Kong an I have had a taste. Well, err... it tastes of what it should be, part doughnut, part croissant - an airy layered textured doughnut. I have no clue how close this tastes to THE Cronut that has taken New York by storm but as I have never been a doughnut kinda girl, I still remain unconverted after this. </span></div>
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<b><span style="font-family: Georgia, "Times New Roman", serif;">The Mandarin Cake Shop</span></b></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">M/F, Mandarin Oriental HK</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">5 Connaught Road</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Central, HK</span></div>
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joone!http://www.blogger.com/profile/04389721605853394725noreply@blogger.com1tag:blogger.com,1999:blog-8573626.post-77529925798444164942013-08-17T12:04:00.000+08:002013-08-17T12:04:43.124+08:00Coconuts for Joez Coconuts in Penang<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS4c-FD4RU7LSd7UW3z522iTH829EFYKe9ksZNtoJRal7jxOoAIR5Z3OVjXhzyNqN_j6tSDaUVIpJpG-by2e-68X7NNdumBo9H0Z0rWbOHH46_kQ5xP0OHRXlacAd4NZ_Gxj3w/s1600/Penang%252C+July2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS4c-FD4RU7LSd7UW3z522iTH829EFYKe9ksZNtoJRal7jxOoAIR5Z3OVjXhzyNqN_j6tSDaUVIpJpG-by2e-68X7NNdumBo9H0Z0rWbOHH46_kQ5xP0OHRXlacAd4NZ_Gxj3w/s400/Penang%252C+July2013.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Joez is the man when it comes to coconut jelly. This is a rather random coconut trading shop that sits between some tyre shops in the middle of nowhere. I first ordered the coconut pandan – which essentially is fresh coconut juice but that didn’t quite do it for me as it wasn’t as fragrant as the young coconuts and not cold enough for the hot sun that we were walking under. I was hankering after something colder and the coconut jelly that I subsequently ordered really hit the spot. Made from the young coconut, the coconut is roasted and then rapidly cooled down to form this rich flavoured, jell-o soft coconut jelly set in its own shell. Served cold, this is a great refreshing thirst quencher as the cold jelly slowly slides down your throat. Luscious delicious! This was one of the best things I ate in Penang on this trip.<br />
<br /> </span><span style="font-family: Georgia, "Times New Roman", serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj7E6IUXQPoZlsx_l2losOmwQPyFhTmOeyB6GPZc6vRcvInm0O6h7LB4TzXZKxN9To3yqrlxqJ6G8J1OC8H87EEX1xsHKNoXh7t0H-lGM1Zj3ucA4HoVMYGynxmS8mwGCRfRuw/s1600/IMG_1907.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj7E6IUXQPoZlsx_l2losOmwQPyFhTmOeyB6GPZc6vRcvInm0O6h7LB4TzXZKxN9To3yqrlxqJ6G8J1OC8H87EEX1xsHKNoXh7t0H-lGM1Zj3ucA4HoVMYGynxmS8mwGCRfRuw/s400/IMG_1907.JPG" width="266" /></a></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Joez coconut jelly is deliciously addictive. We returned the second day for a second helping of jelly and ordered the coconut shake that was made from coconut juice, ice cream and tapioca pearls – which brought out the creamy characteristics of coconut but the jelly was still the top offering. When in Penang and you are looking for something cold to battle the heat, drop by Joez, it is worth going out of your way to find it. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Joez Enterprise</strong><br />201 Jalan Dato Kramat<br />Georgetown<br />Penang, Malaysia</span><a href="http://joezcoconut.com/"><span style="font-family: Georgia, "Times New Roman", serif;">http://joezcoconut.com</span></a>joone!http://www.blogger.com/profile/04389721605853394725noreply@blogger.com0tag:blogger.com,1999:blog-8573626.post-75456738369852333422013-08-17T11:08:00.001+08:002013-08-30T13:41:08.318+08:00Coffee & Kopi in Penang<span style="font-family: Georgia, "Times New Roman", serif;">ČStarbucks is in Penang but there are other options and here are three places that we stopped by for a cuppa.</span><br>
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</strong><strong><span style="font-family: Georgia, "Times New Roman", serif;">Toh Soon Café</span></strong><br>
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</span></strong><span style="font-family: Georgia, "Times New Roman", serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ig45ATRjpzUf4THJht-Z8ZacqFlOQ1ou1zG646QJ6hJ_zopIOcEEAFTbHkB64P6cxLr_Qm8SGP59hSiVTnd1Qvu1PXpbPF6HxCkCQ_tpXmyPCoZLd8VecTdXSBsMDm7mcKyb/s1600/IMG_1878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ig45ATRjpzUf4THJht-Z8ZacqFlOQ1ou1zG646QJ6hJ_zopIOcEEAFTbHkB64P6cxLr_Qm8SGP59hSiVTnd1Qvu1PXpbPF6HxCkCQ_tpXmyPCoZLd8VecTdXSBsMDm7mcKyb/s400/IMG_1878.JPG" width="300"></a><br><br>Toh Soon is a back lane café where everything is still done the old and slow way. The bread is still steamed or toasted over charcoal, runny eggs are served in punch cups and my delicious iced kopi was served in a beat up plastic ice cream soda cup. We had not intended to come here but a local secondhand store dealer pointed us in this direction for a good local coffee and I’m glad we followed his lead. Popular with the locals, this place was a hive of activity when we got there on a late Saturday morning. We had to stake out our own seats and fortuitously sat down with an extremely friendly local Penang couple whom we chatted with about the local culture and history and shared with us their favourite eating haunts. Together, we shared a little bit of everything with our new found friends – steamed bread with peanut butter, steam bread with kaya and nasi lemak but amongst everything the winner in spite the waiting for our orders to be taken was the iced kopi which was a good reprieve from the heat, iced, strong and not too sweet, that and the local company made it a good combination. </span><span style="font-family: Georgia, "Times New Roman", serif;"><strong><br><br>SiTigun</strong><br><br><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0FBPwPOWAG2nH_Lgy9zu4QHWMQk3mNbhtWI-39N3_xZrJmKN0yJIbL8LcBe6Kp-o-eJw-OGu4qRpqMl3RQsZzE8XSmrefLvQ2o29hEA8dubTYkFeWgHc3GkJaB5GNQWzRYqcY/s1600/DSC_5564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0FBPwPOWAG2nH_Lgy9zu4QHWMQk3mNbhtWI-39N3_xZrJmKN0yJIbL8LcBe6Kp-o-eJw-OGu4qRpqMl3RQsZzE8XSmrefLvQ2o29hEA8dubTYkFeWgHc3GkJaB5GNQWzRYqcY/s400/DSC_5564.JPG" width="265"></a><br><br>This was a lazy Sunday afternoon pit stop for us. The locals swing by for a coffee and cake. We stopped by for a coffee and shade. The beans are roasted in house and the standard drinks are double shot strong. Strong, aromatic with a long after taste, this was a good reprieve from the heat as we sat under the rapidly spinning fans and a cold coffee in hand. </span><span style="font-family: Georgia, "Times New Roman", serif;"><strong><br><br>Mugshot</strong></span><br>
<span style="font-family: Georgia, "Times New Roman", serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVcAhd8p7UxjUyKvZWbOOrYpcDGyXVOTiWnTO92A0hWZEbP6pRGdrmAZ9bVe5V2eLr6baSBdQZa4JR8RbbU6Xt29mmXYTZ76rfeH6nenPQl09EvnBTu6r-Ob_jWjlVKmvmjGjT/s1600/IMG_1903.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVcAhd8p7UxjUyKvZWbOOrYpcDGyXVOTiWnTO92A0hWZEbP6pRGdrmAZ9bVe5V2eLr6baSBdQZa4JR8RbbU6Xt29mmXYTZ76rfeH6nenPQl09EvnBTu6r-Ob_jWjlVKmvmjGjT/s400/IMG_1903.JPG" width="400"></a></span><br>
<span style="font-family: Georgia, "Times New Roman", serif;"><br>I don’t know what the history of this place but my guess is this was set up by three friends (two guys and a girl) - a barista, a cook and a host - who spent time abroad and returned to Penang and decided to set up something that reminded them of their time overseas. Boasting to serve good bagels and even better coffee – it delivers in doing a decent job of both but it is the service that will makes me choose to never return. Don’t count on any hospitality from lady who takes your orders and mans the cash machine unless you are a personal friend. Don’t even expect a plastic smile or pleasantries – just surrender your orders and hand over your cash, and expect to wait a while because service is slow. </span><br>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Toh Soon Café</strong><br>Lebuh Campbell, off Jalan Penang <br>Georgetown <br>Penang, Malaysia</span><br>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>SiTigun</strong><br>30 Jalan Nagore <br>Georgetown <br>Penang, Malaysia </span><br>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Mugshot</strong><br>302 Lebuh chulia<br>Georgetown <br>Penang, Malaysia </span><br>
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<img height="96" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ig45ATRjpzUf4THJht-Z8ZacqFlOQ1ou1zG646QJ6hJ_zopIOcEEAFTbHkB64P6cxLr_Qm8SGP59hSiVTnd1Qvu1PXpbPF6HxCkCQ_tpXmyPCoZLd8VecTdXSBsMDm7mcKyb/s400/IMG_1878.JPG" style="left: 229px; opacity: 0.3; position: absolute; top: 391px;" width="72">joone!http://www.blogger.com/profile/04389721605853394725noreply@blogger.com1tag:blogger.com,1999:blog-8573626.post-82581738938850210162013-08-13T20:56:00.000+08:002013-08-13T20:58:32.662+08:00Line Clear Nasi Kandar in Penang<span style="font-family: Georgia, "Times New Roman", serif;">
<span style="font-family: Georgia, "Times New Roman", serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV470qHRmlnJ633uYwvaMiHJWjhvxaZJEOZbwZ5n43WOPU4Iurd5nanavRn9L6goONY_zwS0RPhhwDI7e8CTbwHccwucrfVCE6kqDwe0dQupCOClNPHpyLml9mkku2L3tdkifJ/s1600/DSC_5655.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV470qHRmlnJ633uYwvaMiHJWjhvxaZJEOZbwZ5n43WOPU4Iurd5nanavRn9L6goONY_zwS0RPhhwDI7e8CTbwHccwucrfVCE6kqDwe0dQupCOClNPHpyLml9mkku2L3tdkifJ/s400/DSC_5655.JPG" width="400" /></a></span><br />
</span><span style="font-family: Georgia, "Times New Roman", serif;">Whilst the order system is not as the name “clear line” suggests, the nasi kandar here is the said best in Penang. Unless you know what you want and by implication what they have or go at odd hours when there are no pressurizing crowds, ordering here can be confusing and stressful. We stood in line and tried to figure out what they had. When we got to the front of the line, we picked our choice of rice and protein, then without warning, then they started working their curry campur mix magic – dishing a little bit of curry from all their different dishes that magically creates a symphony of curry flavours. But we wanted to order more, we wanted some more vegetables and dishes, so we kept inquiring if they had lamb or mutton or what vegetables they had on offer. The Line Clear guys were clearly not pleased, firstly they told us, “please order everything once, all at once!” But we lingered around and held up their service line and in the midst of it my dining partner got splashed with a little curry on her face and a larger spot of curry on her big toe. Just a small price to pay for being in their line of curry dishing or perhaps they were just trying to get us moving alone, either way it was rather comical.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQEgGXSHsUui_ocuJrnHdpGbBfly-2JfYD25eWUrZx_XxxbqX2MOcXqCPhCdKudSEZO927ZP_pdITHFzknTHa7IjOiQ0LSQQyDv8Cm8M0D9Ws-tPoEzu6ct1eHRm7eBJeY8G0N/s1600/DSC_5650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQEgGXSHsUui_ocuJrnHdpGbBfly-2JfYD25eWUrZx_XxxbqX2MOcXqCPhCdKudSEZO927ZP_pdITHFzknTHa7IjOiQ0LSQQyDv8Cm8M0D9Ws-tPoEzu6ct1eHRm7eBJeY8G0N/s400/DSC_5650.JPG" width="400" /></a><br /><br />What is the verdict? From our small sampling of their line of dishes … their fried chicken and the grilled squid, whilst the flavours were ok they were both a tad dry. Their strength is really in their spice blend that creates all the different aromatic curries. My general conclusion: anything with gravy is excellent; everything without a gravy/curry not as good. <br /><br /><strong>Nasi Kandar Line Clear (24 Hours)</strong><br />Behind 177 Penang Road<br />Penang, Malaysia</span>joone!http://www.blogger.com/profile/04389721605853394725noreply@blogger.com0tag:blogger.com,1999:blog-8573626.post-8167683168958660842013-08-02T18:15:00.005+08:002013-08-17T11:16:11.690+08:00Sun King Yuen Curry Restaurant<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZgF374q5WHliRDzB6FcPRlt7mpwgp18hR6UqfZZewa6KSwrBQtFccTPmr1TrUk1LtMEXB57nFMwFXHI5VgzgRCa-h1luXWmPqu3DgbOuIcV8fHEMMqFhgyfpPFMFpJxv7JfHX/s1600/sing+yuen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZgF374q5WHliRDzB6FcPRlt7mpwgp18hR6UqfZZewa6KSwrBQtFccTPmr1TrUk1LtMEXB57nFMwFXHI5VgzgRCa-h1luXWmPqu3DgbOuIcV8fHEMMqFhgyfpPFMFpJxv7JfHX/s400/sing+yuen.jpg" width="400" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br />This is my second time here for a pork chop curry. I’m not a fan of the Hong Kong version of curry but they serve a more Singapore/Malaysian style curry with stronger spices and a hotter chilli kick that reminds me about home. Here, the pork chops are flattened and deep fried on the bone and the bowl of curry is served with a token potato. I also tried their dry-fried beef hor fun (乾炒牛河), well oiled and well fried, the noodles was tasty and had taken on a good amount of wok hei. I’m not sure why I haven’t been back sooner but I will certainly return here for more of that pork chop curry. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /><strong>Sun King Yuen Curry Restaurant</strong><br />20 Spring Garden Lane<br />Wan Chai, Hong Kong</span>joone!http://www.blogger.com/profile/04389721605853394725noreply@blogger.com0tag:blogger.com,1999:blog-8573626.post-25595281136866002632013-07-28T14:04:00.001+08:002013-08-17T11:16:33.192+08:00ChomChom<div class="separator" style="clear: both; text-align: center;">
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I haven’t been to the old ChomChom but the new non-private kitchen ChomChom is turning out good Vietnamese bites. We braved the rain on and snagged a table on early in the evening on Wednesday – no reservation policy (don’t you hate that!) to sample the soft launch menu. As of now the Chef Peter’s signature Pho is not on the menu but his current bigger plate items – Shaking Beef and Turmeric Sole were big and bright in flavours were delicious. Along with those, there is a selection of rolls, salads and small bites. We had a little bit of everything and something from every part of the menu. From the selection of rolls, the prawn and pork roll but it was more about the pungent garlicky sauce that gives it the real kick. From the appetizers, the salt and pepper squid with sriracha mayo very well fried although some turned out a tad dry but overall very well fried without being greasy. Lastly, from the salad section, we had the home smoked salmon cabbage salad that was well balanced and good smoke on the salmon, the only glaring error was the crisp sesame cracker element I couldn’t care less for.
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<strong>ChomChom</strong><br />G/F 58 Peel Street
<br />Central, HK
<br />Tel: 852-2810 0850
<br />Email: info@chomchom.hk</span>joone!http://www.blogger.com/profile/04389721605853394725noreply@blogger.com0tag:blogger.com,1999:blog-8573626.post-15012808776457920552013-04-11T20:28:00.003+08:002013-04-11T20:29:06.069+08:00Motorino (now in HK)<span style="font-family: Georgia, "Times New Roman", serif;">Good news! There is a new NY-imported pizza place in town – Motorino. Yay!</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Motorino serves up neopolitan styled pizza or for some it is the “soggy” styled pizza. Whilst this leans towards being authentic, I’ll be the first to admit that it really isn’t my style of pizza. Eating with a knife and fork is more appropriate than getting all stuck in with your hands and somehow with pizza that just seems too proper for this causal food.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbN10Khb244lj0gV2gOpcBeP5TRRJpdZXDif17A29lD2FLfwU0zDiAlQics86qPLeLUWGQ1_IYtpcEXyEUguO7McdpAOigwEEygFFB4NzONx28Fbv_lYaHSXZK3DKBw60U6SMa/s1600/8639236087_8d9c0f2cd2_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbN10Khb244lj0gV2gOpcBeP5TRRJpdZXDif17A29lD2FLfwU0zDiAlQics86qPLeLUWGQ1_IYtpcEXyEUguO7McdpAOigwEEygFFB4NzONx28Fbv_lYaHSXZK3DKBw60U6SMa/s400/8639236087_8d9c0f2cd2_o.jpg" width="300" /></a><br /><br />As compared to the pizza places around the city, Motorino offers interesting toppings - their signature brussels sprout with pancetta, and cherry stone clams - gives them a slight edge and to make it a complete meal, they recommend Gragnano perfect pizza to wash it all down. Whilst what tops the pizza does matter, the dough and the crust is something that I’m still trying to come to terms with. The crust is very puffy. Puffy, puffy, puffy that when we first ate it my dining mate described being naan-like (less the ghee and garlic that is usually slathered on) and someone else said to me that it was like pita bread and all they needed was hummus, so not really pizza crust-like descriptions. To me, it was just too puffy and too much dough that even though it did have marks of the wood fire oven char – although some just were outright burnt – it lacked character is flavour and mouth feel texture.<br /><br />Not a big fan of the crust but happy to have this pizza option in town.<br /> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Motorino</strong> <br />14 Shelly Street<br />Central, HK</span>joone!http://www.blogger.com/profile/04389721605853394725noreply@blogger.com0tag:blogger.com,1999:blog-8573626.post-6241328649130307492013-04-09T20:03:00.001+08:002013-04-16T21:21:43.945+08:00Sushi Sawada – Sublime Sushi<span style="font-family: Georgia, "Times New Roman", serif;">I’m not quite sure if I can describe it. I have no pictures and no proper words. The best way I can think of saying it is - Mind blowing sushi. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">The sushi counter is an immaculate single piece of wood that sits only six and behind the counter stands Sawada with his stunning knives, his ice box refrigerator where he ages his fish, a small charcoal burner and also a clock that is 30 minutes too fast (we found out this was to ensure his alcohol enriched guest don’t miss the last train home). </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">For the few hours at the sushi counter, it is an opportunity to connect with Chef Sawada and for him to demonstrate his skill and passion. T</span><span style="font-family: Georgia, "Times New Roman", serif;">he meal is an eye opening experience and these are some of the things that I learnt ...</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">- My idea of “freshness” was turned upside down. For me fresh always meant – this fish was caught earlier today/ we bought this at the market today/ this just came off the boat – and fresh was always best, but here old is gold and the aging process of the fish is a very large part of making exceptional sushi here because the texture and flavor improves. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">- Aburi sushi should always be done the traditional way for the best result. Here at Sawada, he does this by holding a piece of bincho charcoal over the fish for the skin the crisp and the oils to develop. This sounds like a really DUH statement to make but up till then, all the aburi sushi I’ve had have been done aburi-ed with a blowtorch which have always left a lick of butane flavour, in contrast, Sawada does this by holding white hot bincho charcoal which produces a pristine tasting piece of sushi.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">This is the rundown of what we had ...</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Sashimi</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Hirame </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Engawa<br />Chu toro</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Squid and abalone with uni (squid aged 10 days)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Aburi saba (aged 2 days)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Aburi toro (aged 2 weeks)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Barracuda maki</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Steamed seasonal kisu white bait</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Smoked buri o-toro – bacon of the sea</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Otoro (aged 5 days)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Nigiri Sushi</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Sayori</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Mirugai</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Steamed Kumura ebi</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Akami maguro</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Chu-otoro </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">O-toro (aged 2 weeks)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Aburi o-toro (aged 2 weeks)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Spring Katsuo with smoked rice</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Ika</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Hokkaido bafun uni (uni ice cream as Sawada jokingly described)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Anago with yuzu salt</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Saba</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Tamago</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Gooseberries to end</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Eating here is a very beautiful experience. Sushi Sawada is small and intimate and everything is personal - the napkins that are painted by his wife, the fish that is hand-picked, broken down and carefully aged and the whole meal service is done with so much grace, humility and humour that nowhere else that I have dined at comes close to this experience. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Simply sublime sushi, thank you Sawada-san!</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Sushi Sawada</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">MC building, 3F</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">5-9-19 Ginza, Chuo-ku</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Tokyo</span>joone!http://www.blogger.com/profile/04389721605853394725noreply@blogger.com1tag:blogger.com,1999:blog-8573626.post-78622225454843009802013-03-29T21:24:00.001+08:002013-03-29T21:25:19.979+08:00Lunch at ManWah<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif;">I’ve been to Man Wah for lunch twice since I’ve started living here and it is one of the best dim sum places that I've been to. Fook Lam Moon is a very close second for me, and what makes these two places that I have had really good dim sum at is simply really good execution of food.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO_plCZwRSM7V8FB74GRSD1xb9gPrpm9slguNoYfPq3zOihzdxKVEbYhO1dGtbEFk2WlaEwNR8P53Kp06u8Z88DQhYx67ui9cXGa5C8CK_FnctdeYJFxGTeQs7ar49Dq207pDz/s1600/MW1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO_plCZwRSM7V8FB74GRSD1xb9gPrpm9slguNoYfPq3zOihzdxKVEbYhO1dGtbEFk2WlaEwNR8P53Kp06u8Z88DQhYx67ui9cXGa5C8CK_FnctdeYJFxGTeQs7ar49Dq207pDz/s400/MW1.jpg" width="265" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRP0zFQD4hUjYG0yjJaI0sic1kSF83SCF6zsucrdst_wmTF5GQ6yoblPrYs-g99L2OT_MbIMmSzOL4_JH3HgHj17k3N1f_srxEfuSi2lR3S4Md3xI1oMOFRoVSQPZDZImVkrM4/s1600/MW2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRP0zFQD4hUjYG0yjJaI0sic1kSF83SCF6zsucrdst_wmTF5GQ6yoblPrYs-g99L2OT_MbIMmSzOL4_JH3HgHj17k3N1f_srxEfuSi2lR3S4Md3xI1oMOFRoVSQPZDZImVkrM4/s400/MW2.jpg" width="400" /></a></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">My first lunch here was just a small sampling of their dim sum and to my surprise everything that we had was really good. I expected it to be good and for some dishes to fall short but I’m glad to report that everything that we had was GOOD. One of the best things that we had was their signature Black pepper beef puff pastry and this was probably the best thing that we had that lunch. The beef is pepper with a bite and pastry is paper crisp and not greasy, and well layered to for enough textural bite but light and airy, really amazing. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">My second lunch here was during the hairy crab season where they featured a hairy crab menu. The menu featured some of their signature dim sum – black pepper beef puff pastry and hairy crab dishes. Whilst the roe is the most prized of the crab and was featured against a bowl of white rice – I felt that there wasn’t enough of it to enjoy it because much of my hairy crab fest experiences are more like "death by hairy crab until the next season", the other dishes used the overlooked parts such as the crab legs that were sautéed with Shanghainese rice cakes. In addition to the menu, we ordered a serving of crab meat and roe tart and this was the highlight for me. A little over the top tiny tart, flaky pastry cup packed with probably the amount of roe and crab that almost equated to a crab. Concentrated hairy crab flavor, now this is what I’m more used to with hairy crab – excess, over the top and now I had my fill to the next hairy crab season. Man Wah didn’t disappoint.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit1oYEazidLEnhWYfSkqT3lSxZ_jTQGJzatASzDAXXv5Nhl1W3PutxKRrJvyK2uQFylFIikrvaz-GpUD5QX3gxZsRZTawgKGBTy2bGIHgkN9kj9IJ4Nmo0FYgXJlIMs_vb16GI/s1600/MW5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit1oYEazidLEnhWYfSkqT3lSxZ_jTQGJzatASzDAXXv5Nhl1W3PutxKRrJvyK2uQFylFIikrvaz-GpUD5QX3gxZsRZTawgKGBTy2bGIHgkN9kj9IJ4Nmo0FYgXJlIMs_vb16GI/s400/MW5.jpg" width="400" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuyDT9S_ZACcwawNrTfnR62DI5_TiVTEcWcqNAkcBckEmCcdasNkgByQtwH4680BNW2gznR2-nihvFmXsbeLOBLtqi61YwxMqA0Mi130zOZ-OGqCh5n2uAPAOxbjvKB3_JExr6/s1600/MW4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuyDT9S_ZACcwawNrTfnR62DI5_TiVTEcWcqNAkcBckEmCcdasNkgByQtwH4680BNW2gznR2-nihvFmXsbeLOBLtqi61YwxMqA0Mi130zOZ-OGqCh5n2uAPAOxbjvKB3_JExr6/s400/MW4.jpg" width="400" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh27xWJ7gdjiLcuJDacp6I4uhJkfUnaXR1S_2h17d66BK57xv3RD43untwverDOWSSZI0Cz-7i1F-4BLyDrGaAG1l3Dx-c6ycsBHx2VMuXcdyEJGcSiqCOx-EKaQcD6SmMeXV0A/s1600/MW6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh27xWJ7gdjiLcuJDacp6I4uhJkfUnaXR1S_2h17d66BK57xv3RD43untwverDOWSSZI0Cz-7i1F-4BLyDrGaAG1l3Dx-c6ycsBHx2VMuXcdyEJGcSiqCOx-EKaQcD6SmMeXV0A/s400/MW6.jpg" width="400" /></a><br /><br />The food is excellent and the XO sauce condiment is something that I could pile on to most things. In addition to that, it is a room with a view and with fabulous service. All in all this is a very good restaurant. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Man Wah</strong><br />(at Mandarin Oriental HK)<br />5 Connaught Road West<br />Tel: +852 2825 4003</span>joone!http://www.blogger.com/profile/04389721605853394725noreply@blogger.com0tag:blogger.com,1999:blog-8573626.post-68523338350939773782013-03-19T21:20:00.001+08:002013-03-19T21:20:15.459+08:00Giro Giro<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif;">The space at Giro Giro looks cool. The food here is a modern take on kaiseki (same structure less fuss), and much like its space – an old building that kept most of its old structure but now has a buzzing kitchen in the centre of it – it has a bit of old, a bit of new and together it has funk. All in all, it is delicious keiseki food that is chic and accessible to most people without breaking the bank.<br /><br />Dinner Menu from 23 Nov 2011<br /><br />Platter of amuse bouche, tofu, abalone with miso, potato with squid guts, egg custard with burdock, prawns with goma, pumpkin with brown tea, seaweed with miso and ume<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA2LvUWcdVlqi5n3hv0SD4bmU6tJOMzYZasdapG_CeJGSMARL7W2WTk2BEMiQm-0K8q06Rp-NH5RZnwCgYiNLo2dH_SVYs1xzyJrNUcwYlsQCYK-AO9Tdsd-5EGErh8ongyPuc/s1600/giro1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA2LvUWcdVlqi5n3hv0SD4bmU6tJOMzYZasdapG_CeJGSMARL7W2WTk2BEMiQm-0K8q06Rp-NH5RZnwCgYiNLo2dH_SVYs1xzyJrNUcwYlsQCYK-AO9Tdsd-5EGErh8ongyPuc/s400/giro1.jpg" width="400" /></a><br /><br />cod roe and seaweed tempura in a red radish soup<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3UxIzOVu_bkjPQWvypoOVP_g-HPE78apGnBj8d0spDQ06JST12__eLbkp06vgKkqYPTuoqshQb3N1hREdIyndAa5AjHzauFfltkJ8XfIqbPwbMBI-HxH-HOc7qjmNf8cpRHML/s1600/giro2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3UxIzOVu_bkjPQWvypoOVP_g-HPE78apGnBj8d0spDQ06JST12__eLbkp06vgKkqYPTuoqshQb3N1hREdIyndAa5AjHzauFfltkJ8XfIqbPwbMBI-HxH-HOc7qjmNf8cpRHML/s400/giro2.jpg" width="400" /></a><br /><br />smoked salmon and oyster sashimi<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCtyqCTuro2GKP3ovJt6D5j28TJwJMBk3JjqzcJ0t_t2oF_3cHiRNqtcz2Tt7vkv4lbdPZ0by4tAb3dD0KHbxRA6Ahgo-GXCXzYHxLVGUm-jNBGgWNXqfK5eSxoSceIM7Kmyy8/s1600/giro3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCtyqCTuro2GKP3ovJt6D5j28TJwJMBk3JjqzcJ0t_t2oF_3cHiRNqtcz2Tt7vkv4lbdPZ0by4tAb3dD0KHbxRA6Ahgo-GXCXzYHxLVGUm-jNBGgWNXqfK5eSxoSceIM7Kmyy8/s400/giro3.jpg" width="400" /></a><br />smoked a la minute at the table, there is just enough smoke for flavor but not over power the raw ingredients.<br /><br />grilled hamachi in white miso, with daikon and ginger, onion and yuzu and pickled apple<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5l_s6hBN0w_tB1Z1VhMTHbuP5Vj3kpW9BMYYQTHCsHcMnKP7haakKkMHixd6g8OI2xz3_aNQ6gau_OpT_ZMG5cOgfTXjslhFIRllLw7IGQW3NrjRTFGU1-LIcQaF4QG2AcAz1/s1600/giro4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5l_s6hBN0w_tB1Z1VhMTHbuP5Vj3kpW9BMYYQTHCsHcMnKP7haakKkMHixd6g8OI2xz3_aNQ6gau_OpT_ZMG5cOgfTXjslhFIRllLw7IGQW3NrjRTFGU1-LIcQaF4QG2AcAz1/s400/giro4.jpg" width="265" /></a><br /><br />crab tofu, crab soup and mushroom<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnU4fLy-muc8TaXAfxxVeWLEP4F183gZAAhxbVwViudVH1a4YTkIOh6DPhc2Rl7s_1Dd9B1a8jQNWHYe1DxOC0sQfqmVD2xi7czB4CgAL7iSVIwQn_ZS7i1q1wcb12W9puxZfY/s1600/giro5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnU4fLy-muc8TaXAfxxVeWLEP4F183gZAAhxbVwViudVH1a4YTkIOh6DPhc2Rl7s_1Dd9B1a8jQNWHYe1DxOC0sQfqmVD2xi7czB4CgAL7iSVIwQn_ZS7i1q1wcb12W9puxZfY/s400/giro5.jpg" width="265" /></a><br /><br />Tonjiro of pork and clam soup<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNexgrs7iPqYnckemcUihe5b71IyWEX_Up7-rMMVzF2teMei5TgoKWPRGjQ2kLkpbVKurJehxS8fJuPzXE7G9tM8AouDKqf1537gd7aKQRpdrXv-oWDUr3GqShlisJPht0_PMQ/s1600/giro6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNexgrs7iPqYnckemcUihe5b71IyWEX_Up7-rMMVzF2teMei5TgoKWPRGjQ2kLkpbVKurJehxS8fJuPzXE7G9tM8AouDKqf1537gd7aKQRpdrXv-oWDUr3GqShlisJPht0_PMQ/s400/giro6.jpg" width="400" /></a><br /><br />Kimedai with tea<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibXrZZxGvAXIxf_zD7dnqx2P7k0LLUAfOu-LXWHx_4F5Dqkidnp1txR-pGjmSkDUp0ID1MufSd9JstRlU2YRIc_S1QYxf8pUKKwNEv2hRMuwJH67WUYlRKHSH7L3PVesJL9Vx9/s1600/giro7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibXrZZxGvAXIxf_zD7dnqx2P7k0LLUAfOu-LXWHx_4F5Dqkidnp1txR-pGjmSkDUp0ID1MufSd9JstRlU2YRIc_S1QYxf8pUKKwNEv2hRMuwJH67WUYlRKHSH7L3PVesJL9Vx9/s400/giro7.jpg" width="265" /></a><br /><br />Pumpkin with bitter tea sauce, chestnut ice cream, black sesame mochi filled with sweet red bean, yasahashi with cinnamon and filled with pickled apple and blue cheese<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOuelPLQxwy83eFcHoZ8-wRxRF_SPztNykgTuk4Zlt4-mo6J9ueMns7_9tLWHjUtgPy0ccEEHZ3VBXHWt1CFbmdtoSMUb78gxp430GvRgRg0LnSnlyyNAcx9-R4W1VEXIyKmWq/s1600/giro8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOuelPLQxwy83eFcHoZ8-wRxRF_SPztNykgTuk4Zlt4-mo6J9ueMns7_9tLWHjUtgPy0ccEEHZ3VBXHWt1CFbmdtoSMUb78gxp430GvRgRg0LnSnlyyNAcx9-R4W1VEXIyKmWq/s400/giro8.jpg" width="400" /></a><br /><br /><strong>Giro Giro</strong><br />420-7 Nanba-cho, Nishi Kiya-machi-dori <br />Higashigawa, Matsubarashita, Shimogyo-ku<br />Kyoto, Japan<br />Tel: +81-(75)343-7070</span>joone!http://www.blogger.com/profile/04389721605853394725noreply@blogger.com0tag:blogger.com,1999:blog-8573626.post-71934907790462796982013-03-16T18:04:00.000+08:002013-03-16T18:04:01.925+08:00Takazawa - Eating ART<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHFXJL7UtxKinMhZ6xjfcy7SLS9XK6e0ppl5EwzEwDDkS0LI0vopTerWmDqQaExM5TXj_y8zdUgQ9lQVG10gArewGYli6Dfb-P-Nc_3E3XMvgFeDpyr_cGCQ6gTz3gj0WCd42j/s1600/Takazawa,+Tokyo+2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br /></div>
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<span id="yui_3_7_2_1_1363268154883_1880"><span style="font-family: Georgia, "Times New Roman", serif;"><span id="yui_3_7_2_1_1363268154883_1987">Takazawa is known for his innovative and imaginative ways with food. </span>Just google “Takazawa” and you’ll get multiple links to pictures and descriptions of his signature 15 vegetable ratatouille that is an <span id="yui_3_7_2_1_1363268154883_1986">exquisitely crafted vegetable terrine </span><span id="yui_3_7_2_1_1363268154883_1985">that represents his</span> Japanese influenced take on a classically French dish. Other than the stylish plates of food that he presented through the night, what I learnt and really respect about Takazawa <span id="yui_3_7_2_1_1363268154883_1984">and his wife is the passion that they have for what they do and </span>the incredible humility in the way that they perform their craft.<br /><br />Takazawa’s food celebrates life. <span id="yui_3_7_2_1_1363268154883_1970">His menu is all about imagining and celebrating nature, the seasons and Japanese culture. From his amuse of roasted soy beans which was part of the celebration of Spring Setsubun where it is customary to eat your age equating number of roasted soya beans to sake lee based sauce in his MONOTONE dish. </span>The stories that he plates are simple </span><span style="font-family: Georgia, "Times New Roman", serif;"><span id="yui_3_7_2_1_1363268154883_1969">and they keep pointing back to the seasons and nature through the selected seasonal ingredients and the inspired imaginative plating.</span>The meal had a good progression, the first courses <span id="yui_3_7_2_1_1363268154883_1968">were light and more vegetable centric and it then progressed to the heavier tasting dishes </span>–goat, foie gras, lamb. All in all it was a magnificent meal where I appreciated the high level of culinary technique <span id="yui_3_7_2_1_1363268154883_1967">that was required to execute the dishes</span>, the clean and interesting flavor combinations and the whimsical plating.<br /><br /><strong>Amuse</strong> <br /><strong>roasted soya beans and baby sardines</strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPabMcIHaiUUqhOHm62zYb1lfNc-x2Z57wl_bX5g-nn85tAIk9nRoYDO45NEJZ7L8KoakYkDQeJlk3KDYi6aCtMTtAIJ5VvTr-DKwKe_lObKW8D2S0ANWmAsA35jUosCnp0cr4/s1600/Takazawa%252C+Tokyo+2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPabMcIHaiUUqhOHm62zYb1lfNc-x2Z57wl_bX5g-nn85tAIk9nRoYDO45NEJZ7L8KoakYkDQeJlk3KDYi6aCtMTtAIJ5VvTr-DKwKe_lObKW8D2S0ANWmAsA35jUosCnp0cr4/s400/Takazawa%252C+Tokyo+2013.jpg" width="400" /></a></span></span></div>
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<span id="yui_3_7_2_1_1363268154883_1880"><span style="font-family: Georgia, "Times New Roman", serif;">In celebration of Setsubun (bean throwing festival). And according to tradition, you are also supposed the same number f soya beans that corresponds to your age.</span></span></div>
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<strong>curry and milk</strong><br />Liquid Japanese curry in milk film. A good show of technique and it tasted as described - japanese curry and milk, but just as a personal preference I like my curries hot and spicy.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP5vXrO4f7mSKqHW5KoIr_BpFEd0rbX6IoJl13HnOfHzZOxH3bSNI-bG-Jj5axkpFyGc9zDfvdEhzJT3mDYjrcGGXJEG4qlAweTm6Dtvy5GVtE58cMFET8-63qsIgpJjn_XAJb/s1600/Takazawa,+Tokyo+20131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP5vXrO4f7mSKqHW5KoIr_BpFEd0rbX6IoJl13HnOfHzZOxH3bSNI-bG-Jj5axkpFyGc9zDfvdEhzJT3mDYjrcGGXJEG4qlAweTm6Dtvy5GVtE58cMFET8-63qsIgpJjn_XAJb/s400/Takazawa,+Tokyo+20131.jpg" width="400" /></a><br /><br /><strong>seasonal vegetables</strong> - tempura of sansai (mountain vegetables) and "snow" carrot<br />This was a fun amuse. We were instructed to first eat the tempura of wild vegetables (seasonal vegetable), then to forage through the ice for a hidden treasure. The foraged treasure under the ice was a piece of raw japanese seasonal winter carrot - the carrot is cultivated in a particular way where it matures under the snow during winter that enhances the natural flavour and sweetness of the carrot.<br /><br /><strong>Ratatouille (2005)</strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhejSvnBMJ7FnpbaFXZPVxb4aTy4rXpHhJJQInWINfCt3X4P47m6Zg9FHFmPSSY7jutYXeR8hPX1DpKqvzUoWQpjRMNtkhWk5GIe6QGgL_DRJeT-97BpUo6bsP0bljIRg2jWuxO/s1600/ratatouille.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhejSvnBMJ7FnpbaFXZPVxb4aTy4rXpHhJJQInWINfCt3X4P47m6Zg9FHFmPSSY7jutYXeR8hPX1DpKqvzUoWQpjRMNtkhWk5GIe6QGgL_DRJeT-97BpUo6bsP0bljIRg2jWuxO/s400/ratatouille.jpg" width="400" /></a><br /><br /><strong>Sesame and charcoal bread with pork pate</strong><br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfnYwhxfUqrxiS4BLx2ahPssNBuXvfcGw_TE5jXN1SgUyBTu7F0s0xADa9ZeUTOfopnHSvFwSrEa1aXCpM2HK7-_sy23y3CVzIijOrQBr42_EFGrtUeVCyM5HQP6eOuhexgmw6/s1600/bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfnYwhxfUqrxiS4BLx2ahPssNBuXvfcGw_TE5jXN1SgUyBTu7F0s0xADa9ZeUTOfopnHSvFwSrEa1aXCpM2HK7-_sy23y3CVzIijOrQBr42_EFGrtUeVCyM5HQP6eOuhexgmw6/s400/bread.jpg" width="400" /></a><br />Seriously yummy!<br /><br /><strong>The crackle of a Snow-hidden ice-skin (NEW)</strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHCfGmB6J0Bm35tW_CIH7-SZr-yEhy7sCAw5KVTgWsVZkdSkMEUvvZyU6xGwJWH6lE7giqb0pZt6aK4fmdlnShj_csEtZ-cJZSOaMjJOgpthSb8wc8s7PJMXz1YrbiUkenA2US/s1600/ice+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHCfGmB6J0Bm35tW_CIH7-SZr-yEhy7sCAw5KVTgWsVZkdSkMEUvvZyU6xGwJWH6lE7giqb0pZt6aK4fmdlnShj_csEtZ-cJZSOaMjJOgpthSb8wc8s7PJMXz1YrbiUkenA2US/s400/ice+1.jpg" width="400" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8oj2iiUklD4zp_B2CPwCJXWqSeec2V0t12OXoVltZnsIajikJbdDMbV04ktk8uWkv8Fq2BDBnjaZgqpo03GBjw9NiiJbNXNw3Tc1ovhzScy13NVAUIY7GadHPNvJuKQx4802E/s1600/ice+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8oj2iiUklD4zp_B2CPwCJXWqSeec2V0t12OXoVltZnsIajikJbdDMbV04ktk8uWkv8Fq2BDBnjaZgqpo03GBjw9NiiJbNXNw3Tc1ovhzScy13NVAUIY7GadHPNvJuKQx4802E/s400/ice+2.jpg" width="400" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE-gQP4yAC7w28q49lPB89LrWOI9qznZAj28xrWeyr4zY3p5RVqmd0inVYNU3LdPQm7Q4OX0Y8rCyN5BGZSdVQ8MgncifEoM1rol5WK0C1E9AeV56Z_oJFrMp2YRBDuDdVrdKH/s1600/ice3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE-gQP4yAC7w28q49lPB89LrWOI9qznZAj28xrWeyr4zY3p5RVqmd0inVYNU3LdPQm7Q4OX0Y8rCyN5BGZSdVQ8MgncifEoM1rol5WK0C1E9AeV56Z_oJFrMp2YRBDuDdVrdKH/s400/ice3.jpg" width="400" /></a></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Raw pieces of himemasu (hokkaido river trout) in ice cold water and a liquid nitrogen created ice covering. To eat, you have to go ice fishing with your spoon - crack the ice and enjoy the trout with the garnishes and salt, much like what you need to do when fishing for this trout in the Hokkaido river. A very mild tasting fish with firm flesh.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Vegetable Parfait (2011)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilvcRrvVctrjWejzS8l_V41GJE2ZhRBEI4j4uoC1P3cYIKg42Lrp8R_J9AZUIQ5-tnazrTaUz23kwatXjTsvut1EOY-0k-lqzeQsjoMSIM71jmJyiMRIY2U0SRW_ihssTzlLa6/s1600/veg+par1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilvcRrvVctrjWejzS8l_V41GJE2ZhRBEI4j4uoC1P3cYIKg42Lrp8R_J9AZUIQ5-tnazrTaUz23kwatXjTsvut1EOY-0k-lqzeQsjoMSIM71jmJyiMRIY2U0SRW_ihssTzlLa6/s400/veg+par1.jpg" width="400" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWLJ_PX-lajDCDuHcWijwMoXVYeYwrYs1o28wbOPUBz36Dnln5Yn64by0lPGm5pZf4dIEJnmLiBT8g-_2gp3GA6PIn3ZUA30EzeiCQwPXZjYFnWy4tesOZXP48IDhF-0Befgae/s1600/veg+par2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWLJ_PX-lajDCDuHcWijwMoXVYeYwrYs1o28wbOPUBz36Dnln5Yn64by0lPGm5pZf4dIEJnmLiBT8g-_2gp3GA6PIn3ZUA30EzeiCQwPXZjYFnWy4tesOZXP48IDhF-0Befgae/s400/veg+par2.jpg" width="265" /></a></strong></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">A cornucopia of ingredients and textures - tomato jelly, tomato water, cucumber jelly, paprika, basil, parmesan foam, crispy black cabbage, caviar, edible flowers and sprouts - that came together for a very refreshing gazpacho-like dish.<br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><strong>[GREEN] tea (NEW)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6zeS-onYRhS8fFjFdEmooGs3Kp3Si0wT5DPbkJyz-nA6wEWLvEGQ0myzyM0J4RUZql_wpl6I9WeHBcCKGs83Ru8902axIe6znAn8nj4sR9VWJHd5ZiI3SUVz6d-KNhMe9z60w/s1600/Takazawa,+Tokyo+20132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6zeS-onYRhS8fFjFdEmooGs3Kp3Si0wT5DPbkJyz-nA6wEWLvEGQ0myzyM0J4RUZql_wpl6I9WeHBcCKGs83Ru8902axIe6znAn8nj4sR9VWJHd5ZiI3SUVz6d-KNhMe9z60w/s400/Takazawa,+Tokyo+20132.jpg" width="400" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCmBbFbcNuesYnjOqzRnhfOyWJ1vB09r4Qz7vonfYhImpoVZ1rYz9UWh6GRTSN2h2w8m_vTBai2MkHtVj_WFiT8DIn4xIK7jlZf8D4ZLPFYH_pIcgHYOVJJUxxXAsFIzOLc-Y6/s1600/green.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCmBbFbcNuesYnjOqzRnhfOyWJ1vB09r4Qz7vonfYhImpoVZ1rYz9UWh6GRTSN2h2w8m_vTBai2MkHtVj_WFiT8DIn4xIK7jlZf8D4ZLPFYH_pIcgHYOVJJUxxXAsFIzOLc-Y6/s400/green.jpg" width="400" /></a></strong></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">A two part dish. <br />Part one - green vegetable consomme made from steeping cabbage, fava beans, asparagas, garden peas, snow peas, edamame, mizuna and radish to form a very fresh, green vegetable taste. <br />Part two - the green vegetables that still retained their structural interity and taste that we enjoyed with a squirt of sudachi and matcha salt. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Carpaccio (NEW)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj46lAg2JgnQ6V0iJka_7igvgMo_18rMjhXPqm5vHMtYkDfZRP0L9Upi6Yt2fcTUqbtKSZpKztEixtJALR78rB4LNKziNk0jR2zP3iu5E3lJ1KZafLEvL_dEEvuORX47IV9OXI-/s1600/goat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj46lAg2JgnQ6V0iJka_7igvgMo_18rMjhXPqm5vHMtYkDfZRP0L9Upi6Yt2fcTUqbtKSZpKztEixtJALR78rB4LNKziNk0jR2zP3iu5E3lJ1KZafLEvL_dEEvuORX47IV9OXI-/s400/goat.jpg" width="400" /></a></strong></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Smoked young hokkaido goat carpaccio with rabe, pistachio, pistachio oil. I've never had smoked goat. It was smoky and salty and it wasn't too gamey and tasted close to beef.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Candleholder (2007)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx_oUE-VGyff1W7CRuc2euglpEHp_dgMU6dcKP0-3npGl8KczERf2UFKR9dB6Fxu5RKNdr0YkkVyqUDtbh9c3tBQZC0NLbQ7-n6ic4CeXkohDa9QnHkXs0tjCVp6bmwtwuWhF4/s1600/candle1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx_oUE-VGyff1W7CRuc2euglpEHp_dgMU6dcKP0-3npGl8KczERf2UFKR9dB6Fxu5RKNdr0YkkVyqUDtbh9c3tBQZC0NLbQ7-n6ic4CeXkohDa9QnHkXs0tjCVp6bmwtwuWhF4/s400/candle1.jpg" width="400" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5PrmrsTsQxmNfTMASNE-r3V-SOuX3qv40vjnaepUtVIOJAzRlBQ-i8-Mu3srtsTdM3FKKUaxbQICb2QN7hnJ2iEgeIZI74LIPF4QZPskfrmY27PgFByIjXUf_l6Tmd9Iuc5Yf/s1600/candle2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5PrmrsTsQxmNfTMASNE-r3V-SOuX3qv40vjnaepUtVIOJAzRlBQ-i8-Mu3srtsTdM3FKKUaxbQICb2QN7hnJ2iEgeIZI74LIPF4QZPskfrmY27PgFByIjXUf_l6Tmd9Iuc5Yf/s400/candle2.jpg" width="400" /></a></strong></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Foie gras creme brulee, mango and kamquat jam with raisin and walnut bread. The foie gras that was buttery and the sweetness from mango and kamquat jam helped to cut through the richness to give the dish a good balance. One of our favourite dishes of the night.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Potato and Butter (2012)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjCc_c2BO-7R29Tl1t1ngI-NdEP64IuI2Oj7ym1N3mKRiA7s93UyHynHwugQHXZrIe6OpLtiKCr1hBN_lDP_59hbdgGYvpvEdJ6Hos2dFi4v0j0n9JVd6VZzSIFP5CvXkSEO0m/s1600/Takazawa,+Tokyo+20133.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjCc_c2BO-7R29Tl1t1ngI-NdEP64IuI2Oj7ym1N3mKRiA7s93UyHynHwugQHXZrIe6OpLtiKCr1hBN_lDP_59hbdgGYvpvEdJ6Hos2dFi4v0j0n9JVd6VZzSIFP5CvXkSEO0m/s400/Takazawa,+Tokyo+20133.jpg" width="400" /></a></strong></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">A fluffy mashed potato ball (very gourmet pomme noisettes) that the chef hand split at the table and then topped it with shaved truffles on a "soil" made from miso, gorgonzola and walnut. Cute and tasty.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>MONOTONE (NEW)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcCsaxmORdN5mLwWStwM91lekVI7h-In2OAW73wRGbhB_8PZdtKNLGqIn6bfxtDYnaX-oLUYGkl_v6riPGFPSdDbvJdOXWWFSkxj4jiODNvDPv418w3d13ES8BnoZVXhPzFRhf/s1600/monotone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcCsaxmORdN5mLwWStwM91lekVI7h-In2OAW73wRGbhB_8PZdtKNLGqIn6bfxtDYnaX-oLUYGkl_v6riPGFPSdDbvJdOXWWFSkxj4jiODNvDPv418w3d13ES8BnoZVXhPzFRhf/s400/monotone.jpg" width="400" /></a></strong></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Shiro amadai (white tile fish) from Nagasaki with turnip on sake sediment and truffle sauce. The fish had a smoky tasting skin and sake sediment sauce was very good. It has a complexity that was probably developed during the sake fermentation process and when used in the sauce, the sauce had many dimensions - sweetish, efferversant and zing. Another one of our favourite dishes of the night.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"> </span><span style="font-family: Georgia, "Times New Roman", serif;"><strong>HIDE and SEEK (NEW)</strong></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Roasted duck breast and gobo (burdock) with hazelnut oil and pink peppercorns. Instructions to eat - the duck is hiding, we have to look through the forrest and to shake off the 'snow' (hazelnut oil) off the leaves to seek out the duck. Very well cooked duck with the bite of peppercorns. The gobo however stole the show from the duck on this one.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Grated Cheese ? (2009)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYw9UYrShlzTdMjDDcotoaXcCTXOLSXnwOTwfySius2xAEbi3EZarqih4-TG8YahnD5czM85UEih2J5BdIJNxFVODYCrHwCk9SyC8sEBS397q0ozlnhPHhtOA3qf4Wb5D4trmX/s1600/cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYw9UYrShlzTdMjDDcotoaXcCTXOLSXnwOTwfySius2xAEbi3EZarqih4-TG8YahnD5czM85UEih2J5BdIJNxFVODYCrHwCk9SyC8sEBS397q0ozlnhPHhtOA3qf4Wb5D4trmX/s400/cheese.jpg" width="400" /></a></strong></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Shaved frozen apple with cinnamon and vanilla. Too airy to get some solid apple taste for me. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Ice CHOCOLATE Needles (NEW)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijFHCHTbMLtiC2ne2K69X6VmfX7lHpTVBW5Of6ULiRAA07DDJS_A9hb_V21HetCPpCQsKRxaHX_1aZ69pBG3lKNTYWttIeMTCJtAmFuOpD7TEJ_QVWBSZGM5MJbrxgOctFjqTV/s1600/chocolate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijFHCHTbMLtiC2ne2K69X6VmfX7lHpTVBW5Of6ULiRAA07DDJS_A9hb_V21HetCPpCQsKRxaHX_1aZ69pBG3lKNTYWttIeMTCJtAmFuOpD7TEJ_QVWBSZGM5MJbrxgOctFjqTV/s400/chocolate.jpg" width="400" /></a></strong></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Chocolate mousse and vanilla ice cream with sugar glass shards. The main play on the dish was the sugar shards that look like ice needles during the Japan winter. I've haven't had that many winters and sugar isn't my thing, so this dessert was a little lost on me.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Petit fours</strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNdcAEOZMz-t-7O4fnx8ZlbdBz0G6i0_N63lQFyLfpFBs9-HkRHBaWLirZeOIUpvajtFa6iBY_3HVfSUthhqe1gTKNTuBjfmRRdQ0jWYaufxnhaKYskyXCqOT2OpXcAqQX0CaH/s1600/Takazawa,+Tokyo+20135.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNdcAEOZMz-t-7O4fnx8ZlbdBz0G6i0_N63lQFyLfpFBs9-HkRHBaWLirZeOIUpvajtFa6iBY_3HVfSUthhqe1gTKNTuBjfmRRdQ0jWYaufxnhaKYskyXCqOT2OpXcAqQX0CaH/s400/Takazawa,+Tokyo+20135.jpg" width="400" /></a></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">chilli chocolate, </span><span style="font-family: Georgia, "Times New Roman", serif;">miso cookie, </span><span style="font-family: Georgia, "Times New Roman", serif;">matcha cake and </span><span style="font-family: Georgia, "Times New Roman", serif;">meringue.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">After the multi-course tasting menu, I emerged with a smile <span id="yui_3_7_2_1_1363268154883_1879">having being a part of the theatre for that day. </span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Takazawa</strong><br />Sanyo Akasaka Bldg. 2<br /> 3-5-2 Akasaka, Minato-ku, Tokyo</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Tel: +81 (03) 3505-5052</span></div>
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