LE PORT PARFUME

'Value-for-Money' has gathered steam as the mantra for foodies who are always on the hunt for such eateries. Tucked away on Kau U Fong off Central Le Port can comfortably fit that description. Between lunch and dinner my choice is lunch as one gets that distinct feeling of 'taking a break' in part because of the surroundings. The 4 quick words that come to mind are; quality, consistency, value and service ... what more is there to ask, really.

Set lunches are at $138 for 2 courses and $158 if you like dessert. In addition to the more mundane salads there is always a 'special' for an additional $30 and today it was Clams ls Plancha, an excellent recipe for the classic preparation of mussels, replaced by very sweet clams in this instance. For the main there are Poussin ($30 extra) and Rib-eye ($60 extra) but one can have a Pasta or Fish at the set price. I do not have a single sweet tooth but I find their Floating Island with foamy feather weight egg white irresistible. Do not forget the Blue Cheese Gelato either.

Check out the Drinks List especially their beer collection, notably from Japan and America. Dirty Bastard is a stout from a brewery in Michigan, it is beautifully light and tasty.

James, the Manager is a Filipino Chinese whose smile is infectious 'even his eyes smile' per Dora.

LE PORT PARFUME @ www.port-parfume.com
Shop C, 6-10 Kau U Fong Central
(852) 2824 3018      

CASSIS WON HANDS DOWN @ NINO

For years I have been looking for the 'perfect' Bouillabaisse like I have been looking for the 'perfect' blue blazer that does not wrinkle on long flights. I have yet to find the blazer but I believe my prayer was answered a few months ago at Nino in Cassis on the coast of France.  A couple of years ago we were in Marseille, reputed for this specialty, only to be gravely disappointed having tasted both the up and down market versions. The taste, the presentation and the price were all not right. Out of the blue whilst on a sojourn in Provence recently we were introduced to Nino and voila, the mystery is solved and now we know what a genuine Bouillabaisse is.

Managed by a 3rd generation Monsieur Nino, under the piercing eyes of his ancestors from portraits on the wall, our dining experience was an affair to remember. While the cloudless blue skies against the backdrop of a serene marina with a light breeze helped, it was the heavenly taste of the dish that cast a lasting memory. Central to Nino's success is, I am certain, their dedication to the age old family recipes. The soup base must be prepared with the mandatory repertoire of fish, as shown. Not only can one taste freshness, it is the intense mix of flavors and the silkiness of the liquid, bisque rather, that marked the difference. We were told there is an ongoing rivalry between Marseille and Cassis for leadership in this space but for us, after our baptism at Nino, the vote goes to Cassis. She won, hands down. Yes, there are many such restaurants on the cove but Nino is as good as they come and we cannot wait to return for an encore.

One other trivia, unlike the grape, the City is pronounced as Cassi, dropping the 's' at the end.

NINO : 1 Quai Jean Jacques Barthelemy 13260 Cassis France
(04) 42 01 7432