BACK TO THE BLOG

It was 2 years ago almost to this date in 2017 when I stopped writing on this blog. It was by no means intentional but rather a combination of happenings, some out of our control. 2 key events in the family; firstly our Matriarch, affectionately known to everyone as Grandma, left us shorty after she turned 97. We missed her wisdom and her matronly love a great deal. Secondly to console us the Almighty sent us Robyn, our third grandchild after Jamie & Sonya, and what a delightful baby she turns out to be.

Now the confession .. the major reason for my delinquency is my becoming a key contributor to TripAdvisor the past two years. I have close to 75,000 readers globally who clicked on my Restaurant Reviews from my travels. This has become “addictive” so much so it directly led to the negligence of this space, much to my regrets. I have therefore made it a 2019 Resolution to return and here is my penance.

My Boss joins me to wish everyone a Happy Lunar New Year of the Pig. If it is not too much do ask do take a moment to think of the animal before you put that morsel of Char Siu, Iberico Ham, Prosciutto, Katsudon, Sausage, Hot Dog, Roast Crispy Belly, Smoked Bacon ... be grateful.  

Gong Xi Ga Cai to you all !!!!

ARROZ? LOOK NO FURTHER ...

When in Spain do what the Spaniards do .. Arroz! All this time I was trying to differentiate between what they do in Valencia, in Madrid and of course in our favorite city Barcelona but let me put it this way .. it does not matter. Why? It is because each style tastes slightly different and the chef's interpretation is what makes the dish unique. 

I strongly believe I have the perfect answer in Pez Vella at the beach front W Hotel complex in Barcelona. Chef Rosanna Pando is a no-nonsense professional, you only need to peer at her super efficient open kitchen if you want proof. Our party of 10 ordered 4 of their top selling Arroz recipes, at lunch, plus simple but the freshest appetizers from the sea. They all came out with flying colors, figuratively and literally. Pez Vela defined "value-for-money" as the kind of eatery that diners would keep going back. I certainly would if I were a local, and how I wish. Skip breakfast, make yourself hungry, plan to skip dinner as well and then order a variety of their starters, salads and of course the piece de resistance .. Arroz! You will not regret it.

PEZ VELA CHIRINGUITO
www.grupo.traguluz.com/restaurante/pez-vela
Paseo del Mare Nostrum
19/21 W Hotel
08039 Barcelona 
(34) 932 21 6317

3-STAR LASARTE @ BARCELONA

Via the introduction of my Mentor-Chef Jaume Brich in Barcelona we were extremely fortunate to dine at Lasarte back in November, on the eve of our boarding a Seabourn cruise. Our group also witnessed "history being made" as we were the last party to occupy their private room, as a 2-Michelin Star restaurant. We left around midnight and she was awarded the triumphant 3rd M-star the very next day. It was a very well deserved recognition.

I am center left when it comes to M-stars as every now and then one wonders how and why they are awarded. Not here, not at Lasarte where they were scores went through the roof at almost every aspect of our experience. Creativity and tastes of the food aside other scores were all at the top such as; avant-garde serving wares, exquisite all-you-want-to drink matching wines, extravagant and seamless service of no less than 7 waiting staff on our table of 14, and do not forget the friendliest and super efficient receptionist when I called from Hong Kong to book the table. We needed no convincing, we actually wondered aloud at dinner why it was not a 3-star already. This super dining extravaganza (it is belittling to call it dinner) was E270 per head, not inexpensive, but worth every Euro, in particular the fond memory which is priceless. We were delighted to meet the talented young chef who not only "wowed" us with his tasting menu, but later told us he was the brain behind Vasco in Hong Kong. What a coincidence. Trust me, Lasarte is a definite "must" on your culinary wish list. It really does not get any better than this.

EXCELENTE!

LASARTE
www.restaurantlasarte.com
C/Mallorca 259
08008 Barcelona
(34) 934 45 32 42

BACK ON SEABOURN ODYSSEY

The last time we were on the Odyssey she was a brand new beauty and that was only 9 years ago, before my retirement, Seabourn is still our favorite, tracking back to our first cruise on the Pride with only 245 on board. 650 on the Odyssey is unimaginable, let alone those monstrosities that carry thousands, where one is asked to pick "either the 1st or 2nd dinner seating". Now how much more vulgar can it get?

"Moroccan Gems & Canary Islands" is the name of the cruise we took last Noverber, a 14-day voyage from Barcelona to Lisbon, with stops in Malaga, Tangier, Casablanca, Arrecife, San Sebastian de la Gomera, Santa Cruz de la Parma, Tenerife, Funchal in Madeira and Portimao .. what a mouthful. To make the airfare worthwhile, we spent an extra 5-days each in Barcelona and Lisbon which, in hindsight, was probably too ambitious at our not so tender age.      

The picture on the right, taken before sunset from the pier in Casablanca is, without any doubt the best salon shot in my album of thousands. Breathtaking is an understatement!

GOD HAS EYES ... AFTERALL

I am in Lisbon at the end of a cruise with Seabourn to the Canary Islands and Morocco when the news of 689's announcement hit all my social media channels like wildfire.

While the earth shattering decision came at the coat tail of his hospital visit to see his not so well child, which I can identify and truly sympathize with as another always anxious Dad, the idea that 689 can no longer claim "leadership" in our little village brings relief, albeit temporary.

God has eyes .. let us see what else He has installed for us. Hong Kong can sleep better, for now.   

FISHERMAN ONE 漁一

I have, quietly, become an ardent fan of Fisherman One in Causeway Bay. No, it is not a Japanese restaurant, but an honest to goodness classic Cantonese joint that carries all traditions of this unique cuisine to the hilt. Created by 3 partners 7-years ago their success is almost entirely via "word of mouth". I was introduced by a foodie friend and subsequently no less than a dozen of my best pals have been converted. It is close to pure magic.

Most younger folks go for Hot Pot which they are renowned but we oldies are more inclined to their litany of nostalgia 小炒. The pictures shown are 3 of our top favorites : NZ Diamond Clams with glass noodles in broth, tea-smoked local chicken with gizzards, salt-baked line-caught Sea Bream with Yunnan Ham sprinkles. The piece-de-resistance and a must-order is ; clay pot roasted Tiger Prawns with whole black pepper corns, baby leek stalks, whole baby garlic cloves all drown in salted butter. You will never be the same after your first taste of this dish.

FISHERMEN ONE
... ask for 勇哥 Partner & Manager
(852) 2882 8782
3F Bartlock Center 3 Yiu Wah Street ... behind Times Square in CWB
  

FULLKA 富家

When I was in my 30s .. my daughter's age now .. I used to be annoyed when eating out with my father, the walking definition of stubbornness when it comes to trying new things on the food front. "I know what I like and I know where to get them so leave me alone" he used to say.

Fast forward 30 years, in my 60s now, I find myself an almost exact copy of Dad. I keep going back to places I like, ordering the same dishes. You are right, Dad, why change?

The time honored menu of Chef Lee @ Fullka at the Butterfly Hotel is squarely in this category. We just had one of our regular 'Guys Lunch' there today and we ordered; thinly sliced mini abalone cooked in a brass pan over scallion and leek, literally for 90 seconds, one of my all-time favorites. The other was their signature, braised giant grouper in tofu gravy. I must had these at least 100 times, if not more. Here is the math .. 10 visits a year for the past 10 years. Voila!

FULLKA - 李師傅
1F Butterfly Hotel
39 Morrison Hill Road Wanchai
(852) 2834 8378

ROAST PORK BELLY

Ask a home cook for a roast pork belly recipe it is likely you will end up getting a few, and the same goes to roast chicken. At TKT we tried everything from East to West, expecting the ultimate, only to be disappointed as 'they never taste the same' as one expects. We used to poached them first, refrigerate, pin holes all over the skin, different salts .. all too complicated for the cause, that is, a chunk of well cooked juicy belly with a crispy skin, that's all.

Then I watched the Maestro in a 'Short', a 2" presentation between programs and the penny dropped. We have been using this very simple recipe since, with excellent results almost every time.

Essentially : take a good cut, make sure it is dry, rub evenly with olive oil and salt but not too much, put on a trevet in a roasting tray, add a layer of water underneath to pick up the jus for gravy later, solid oven at 160C for 1.5 to 2 hours bottom shelf, watch the last 10-15" to make sure the skin does not burn ... done.

Marco Pierre White Roast Pork Belly!    

BACK TO THE KITCHEN ...

Before I can blink half of 2016 was gone, just like that. We were in Kyoto, in Cuba, in Beijing, in Maine ... I moved from one country to the next but I hardly cooked. I made copious notes from my travels, inspired along the way but never had time to put them on a plate. I hate myself. To correct the dire situation I spent a day back in the kitchen and tried out a few recipe ideas which made me feel 'whole' again. These two are simple, tasty and they work in any home kitchen.      

* Poached Prawn on a bed of Yuzu pickled red onions with Tobiko garnish
* Pan-fried Atlantic Cod Fillet on Prawn Bisque served with an Oyster Beignet

I feel good, I am back!      

ZITHER 古琴

Chiu Chow cuisine has become a bit out of fashion these days as the trend moves to Japanese and Korean street foods. While the big names continue to dominate the scene we do not see that many newcomers ... until Zither came along. It has been a while and this is a much needed breath of fresh air, to reinstate the rightful place of 潮州菜 in our community.

What is good there? Everything! Just order the classics and you will not be disappointed. I guarantee your taste buds will be returned to the rightful culinary origins of Chiu Chow cuisine. We particularly enjoyed the Starter Plate of Mixed Goodies and the Baby Oyster Omelette, as shown. The high point of the dinner was, without question, the Steamed Congo Eel .. "河鰻 or 白鱔 ".. wrapped in lotus leave and served in a broth of white pepper and preserved vegetable, a real tear-jerker, if you know what I mean.

ZITHER
www.zither.com.hk
4F The Phoenix 21-25 Luard Road Wanchai
(852) 2967 9322 ask for Ada Chu