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  Posted: May 25, 2012 2:23 AM FEED
18
2 X-Pro II

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#HOMECOOKING - Bred for slow-growth, this lean black-feathered #Taiwanese native #chicken led a happy, #freerange life in the lush greenery of #Hualien's mountains. I love that at 140 days old, it's got a very robust gamey #flavour and a pleasingly firm & #meaty texture. Just one of 57389 reasons why I love #Taiwan. 🇹🇼 #放山土雞 #放山雞
#Rice to the occasion. 🍶 The #みやの四季 #純米大吟醸 was exceptionally delish with @sakebeyamasu's autumn seafood dishes.
Thanks for bringing @profoodhk's fantastic range of products to life at @segretoprivatekitchen, chef @ermannolelli. We're still talking about the Don Bocarte octopus! 🐙👨🏻‍🍳 #ProfoodHK #byinvitation
Sophistication in a #cocktailbar means being confident enough to cleverly & boldly update a true classic; my local watering hole does not disappoint. Yesterday at @islandshangrila's award-winning #LobsterBar (ranked 49th on @50bestbars globally, 10th in Asia), a new version of my favourite #French75 was launched-- it features @martellcognac #Cognac and @perrierjouet #Champagne. Ooooh la la 😍 Thank you Paolo (& happy birthday once again, @miyakokai)
Haven't had #kangaroo #tartare in ages. Possibly since uni days in Sydney. Thank you @rossmagnaye for bringing a slice of @ricepaprscrs & Melbourne-inflected #SoutheastAsian #food to #Hongkong (via the amazing platform of @testkitchenhk)! 👨🏻‍🍳
Does this #chillisauce belong in a cocktail? Watch me. 💁🏻‍♂️ #YuKwenYick
#TBT - #Throwback to the day when ANTIQUE Heart Bread in #Taipei magnanimously taught me the recipe for these lovely #chocolate #brioche shells. 🐚
If only every Monday involved this much beautiful, sensual cooking (& wines & caviar!) by @guillaumegalliot. Our wonderful meal at the two-starred Caprice at @fshongkong reminded me of the importance of restraint in the kitchen. 👩🏻‍🍳