Yay, I visited the world’s very first 3 Michelin starred Chinese restaurant. First things first, check out the much advertised view from the Four Seasons Hotel restaurant (let’s face it, this is the view that has won it the coveted third star) : Hong Kong has long been considered the gastronomic jewel of South East Asia. It is as much the home of the well-travelled Cantonese cuisine as it is from its birthplace in nearby Guangdong. For the latter half of the 20th century, Hong Kong flourished become a powerful economic beacon – and one of the last bastions of British colonial power – in Asia. Perhaps the greatest gift the Brits gave to the lands which surround the fragrant harbour was free trade. Eventually, Britain’s 99 year lease hold on HK expired in 1997, and as you know China couldn’t wait have custody of their beloved lost port returned to them. Today, Hong Kong still plays the major part of the ‘One Country, Two systems’ structure of governance, which in many respects is in place to preserve HK’s sustained prosperity. I was about 13 when I was last in Hong Kong (my Cantonese never progressing past that time) but my food memories of the city of islands are as fresh steamed fish. Blue-boned ‘swimming’ garoupa, piping hot egg tarts, chewy-bouncy prawn cheung fun and the ‘dissolve-on-first-bite’ char siu buns
The Fat Duck is Britain’s most famous restaurant, widely regarded as one of the best in the world. Its owner is the indomitable Heston Blumenthal. A pioneer of the very cutting edge of gastronomy, his name synonymous with perfection. Last weekend, I ate at his three michelin starred restaurant, and this is what I discovered
Since popping up, there has been a flood of internet buzz building around it. Those stuffed trotters are no longer just urban legend, for a fleeting moment in time, you could taste the Koffman genius once more. Given the occasion, I’d imagine many of the gastro fanatical would be in attendance. Along with my partners in crime Athos, Porthos & Aramis - we made reservations for a Monday evening.
LifeDonk says: I didn't mind it, but I do read most of your stuff. I would be interested to read more about why you...
Kang L. says: Bunface - damn, that bad huh? Haha, whats wrong with the nose?? Gotta smell that stuff man! You're p...
bunface says: it feels a little like you're trying to be one of those guys who knows abou wine without the experti...
“..surrounded by the greatest wines of the world..” The dining room is relatively small...
A Prologue The first of a new series of posts I intend to write on a weekly basis. Not reviews per...
This is my 3rd visit to the fabulous Admiral Codrington in as many months. By now, you’ll have...
No doubt you’ve already heard about Ceviche, the first of a trio of Peruvian restaurants to...
Ah Norway. Good times. I spent some time in Haugesund a couple of years ago, for work, and I will...
I have asserted in the past that Bryn Williams is the most underrated chef in Britain, and that...
Rob & David’s eponymous restaurant has only just toasted its ten year anniversary. A...
Ah …Easter weekend. We drove all the way to the Sidmouth coast, to marvel at the bronze...
