28.12.2009
In a coverage with CNN about Michelin Hong Kong 2010 awarding a star to Tin Ho Wan and my take on that a while ago. As you can see from the short clip, there isn't much left at the mercy of the editor. The reporter wonders loud if I have gotten a copy of the Michelin Guide to do a footage of me walking in the dim sum joint with.
You know the answer to that already. I don't need one here in Hong Kong and most importantly, nobody walks into a shelter home with the Red Guide on hand -- it's so oxymoron personified. Think delivering a thanksgiving meal for the homeless. Check out the clip and you'll see it's that overmuch.
1.1.2010
SCMP did a story about foodies' resolution for 2010 and here's what I churned up for the piece:
"I want to go to Kyoto in Japan to eat at some of the restaurants that are in the Michelin guide, but not only at expensive places as the exchange rate for the yen is high. I'll go for seven or eight days and try new restaurants for breakfast, lunch and dinner. I won't eat only at Japanese places - the Japanese make good French and Italian so I don't want to limit myself.
"In Hong Kong, there are some new restaurants I want to try. I'm excited about the Hyatt Regency reopening; I think it's open now but the grand opening is at the end of January. I'm excited about eating at Hugo's again [it was at the Hyatt Regency before it closed] - it's old-fashioned but I loved the Caesar salad and the beef tartare. I also want to try the French Window[in the IFC Mall] and St George at Hullett House [in Tsim Sha Tsui].
"For my cooking plans, I want to try recipes from classic Chinese cooking books, especially the recipes of a diehard foodie from the Qing dynasty named Yuan Mei. They're labour intensive and difficult - some of the dishes take a whole day to prepare and I'm not sure if I have the skills, but I want to try them anyway."
4.1.2010
The volume of my 'Dining in Hong Kong' collection on Flickr just passed 300 sets. Wow, there's over 300 photo albums to induce your drool with -- probably one of the hugest collection about Hong Kong food you can find on the net -- isn't that great for gawking while at work?
