Sunday, October 31, 2010

Nobu @ Hong Kong

Chef Nobu Matsuhisa's innovative cooking is already famous all over the world and HK branch is his latest addition to the Nobu Group portfolio.


The magnificent view from Nobu InterContinental on Hong Kong Victoria Bay


Short notice so we need seat at the sushi bar

This restaurant in particular, serves as a showcases of Nobu’s signature dishes. Therefore we didn't want to miss-out the opportunity for omakase dinner and we went for a 7-course menu dubbed "Experience the Essence of Chef Nobu Matsuhisa Cuisine".


Toro Tartar with Caviar


NOBU Sashimi Tacos – Tuna, Lobster and Crab


Rock Shrimp Tempura with Ponzu or Creamy Spicy Sauce


Oven Baked Black Cod cooked in a lotus leaf then topped with dried miso and yuzu.


Fresh Wasabi


Wagyu Beef with Wasabi Pepper Sauce


Abalone Miso Soup


Sushi plate for the end...

Overall experience is perfectly balanced: ingredients, cooking, presentation and service - even seating at the sushi bar.

A noticeably better than Nobu London and in my opinion, Nobu HK have more intimate interior design including a dining room, bar lounge and sushi bar; a unique experience with an impressive chef menu. I'll just mention that sake list is bit boring and short.

Highly Recommended.

Rating: 9.0 (out of 10.0)

Nobu
18 Salisbury Road
Hong Kong

Saturday, October 30, 2010

Restaurant Le terroir @ Prague, a guest blog post

On Earth as it is in Heaven...

The wine expression terroir is the perfect name for this restaurant; Terroir meaning the various factors within a specific area which, in combination, make each wine or vineyard absolutely unique.

The Czech restaurant Le Terroir in Prague is itself one such unique combination of factors and it is guaranteed to make your evening worthwhile :-)

The dynamic here is a love of wine (hence the name), and the wine selection is vast. You catch a glimpse of it while you descend to the dining area, and according to the venerable Velkoski, it contains 'some serious shit':-) I loved the cellar for its expression; dusty bottles stacked nonchalantly here and there and everywhere. Another cool detail is the soil sample laid into the restaurant floor as a kind of statement.

After several hours trying to swim against the current of mass tourism, it was a relief to enter a place true to itself. We were welcomed like private guests, and attended on by the most loveable waiters ever. They were relaxed yet at the same time extremely passionate and dedicated to the values of the restaurant. They love what they do, and it shines through. Definitely one of the factors that contribute to the unique quality of Le Terroir.

The chef changes the menu every 2 weeks and swears to seasonal produce only. Wise choice. The food was heavenly, and all the courses were balanced and complemented each other perfectly. I have only praise.

And the wine ... let me just say that Prague and its surrounding regions have absolutely delicious and prizeworthy wine! Being in Prague, we asked the sommelier to spoil us with the best local wine.

As I was having fish for my main course, he offered us a white wine, a special reserve made especially for the restaurant.. well what can I say except that I sincerely hope they start producing it for us lesser mortals, so it would be possible to buy a few bottles myself! The wine is a blend of 4 varietals of traditional grapes and aged 12 months in Slavonian oak barrels.

We also tried two red wines, the best one being from Moravia.



...never before has a cave been so appealing



A small gift from the kitchen: Mushroom and shrimp soup... yes, it was a surprising combi for me, but really tasty!



mmmm :-)


Octopus terrine on a bed of red lentils, with cucumber and red pepper. Delicate, fresh and a beautiful balance of texture and taste.


Beef tenderloin with a salad of figs and chestnuts. The meat melted on my tongue like butter. I have never in my life had meat that was SO tender. Wow. With just the right hint of pepper and grill.


So Velkoski was happy to get his ravioli today. This is a class of its own, filled with creamy tallegio, cloaked in a soft pumpkin sauce and garnished with proscito and roasted pine nuts - a wonderful salty, almost bitter twist.


Zoran's main dish: Venison with a cranberry sauce, brusselsprouts on a base of chestnut and pumpkin puré. Pure and rich in taste.


Ahhh my main dish.. Sea Bass basking itself in a crab sauce and topped with roast potatoes. The fish was moist, moist, moist; a fresh and fantastic backdrop for the crab sauce which must have been done by magic. This dish now ranks very high on my list of 'best ever..', and pushed at least 4 of its competitors aside in a single elegant gesture.

Could I have a second helping please....




Matured French cheese Mâitre Affineur G. Waltmann



And the best way to end a meal: sweet and light. Nectarine dessert with traditional Czech dougnuts on top of silky marscapone pillows.


Zoran, thanks for yet another memorable experience. Did I forget to say, that of all the factors working together to create a unique experience, you are the most important one!

Sunday, October 24, 2010

Diving at Puerto Galera, The Philippines, a guest contribution

If you ever find your self in the vicinity of Manila, The Philippines and feel the urge to get wet, I can strongly recommend a little trip to Puerto Galera located at the island of Mindoro.

Puerto Galera is a town based around diving with a dash of funny business on top. One of the main benefits with diving here is the vicinity to Manila. A comfy three or four hours after hitting Manila Ninoy Aquino International Airport you can be at your diving resort of choice at one of the three beaches at Puerto Galera.

Puerto Galera, Mindoro, The Philippines

View from Big Lalaguna beach.


There are a few dive sites that you definitely do not want to miss once you are here. Take a day trip to the Verde Island for perhaps the best diving in the area. The currents are known to be a bit tricky there and hence the name of the most famous dive spot at the Verde Island is "The washing machine". But as long as you go with an experienced dive guide he/she should be able to keep you safe from the nasty down currents and keep you out of harms way. The other spot to dive there is The Pinnacle. Here you dive next to a reef column of some sort around which you encounter quite a bit of pelagic creatures such as tunas, jacks and trevallies for examples. The pinnacle form a beautiful coral wall that starts at 60m and goes all the way up the surface. The visibility here is usually quite a bit better than around Puerto Galera. The Verde Islands is absolutely a must if you ever visit Puerto Galera.

Verde Island Mindoro The Philippines

The Verde Island.

Another dive spot that you cannot miss is the Canyons. Some people love it while others fear it. Fierce currents and depths between 25-35 meters can make this a challenging dive even for very experienced divers. We heard both horror stories and love stories regarding this dive spot from other guests at the resorts, but when we finally got a chance to dive the Canyons it was almost a bit too uneventful. Barely any currents at all. This is one of those dives where Nitrox really shines. You will almost double your bottom time zipping Nitrox instead of good old fashion air. Expect to see quite a bit of the same here as you will at the Verde Island.

Trevally

Trevally at the Canyons.

A third dive spot that kind of grew on us is the sandy shallows close to the Giant Clams area. Part of this area falls neatly into the definition of "muck diving". Not much in terms of beautiful corals here in other words, but plenty of enormous clams and lots of bizarre creatures such as Flamboyant cuttle fish, Yellow scorpion fish, Fingered Dragonet and different kinds of Frog fish and Sea horses.

Flamboyant cuttlefish

Flamboyant Cuttlefish at the Giant Clams.


Since the Giant Clams area is very shallow (15m-20m) and easy to dive, this is an ideal place to get some really wicked dive times. On our final day of diving we managed to pull of a 67 minute dive on normal 12 liter air tanks. I believe that is my record.

Yellow scorpion fish

Yellow Scorpionfish at the Giant Clams area.


Due to the number of weirdos we encountered here we found ourselves returning to the Giant Clams area many times during our stay at Puerto Galera. One moment that is still stuck on my retina is this funny Frogfish that came jumping towards us on the sandy bottom. Usually frog fishes don't move at all and are virtually impossible to spot due to their amazing ability to blend in with whatever background you can imagine. And when they do move they tend to walk or jump instead of swimming.

Green frog fish

Green Frogfish out for a walk at the Giant Clams area.


The tricky currents around Puerto Galera turns almost all dives into drift dives of one sort or another. The conditions here are such that a dive quickly can turn ugly if you are not careful. Even though our dive guides had thousands of dives here we ended up in a few dives that were complete disasters. Poor visibility and extreme currents makes you shift focus from finding funny creatures to just keeping track of your dive buddy and your dive guide. And sometimes you will have no choice but paddling like a crazy tuna on roids just to get out of the currents.

Green sea turtle

A huge Green Sea Turtle at a normal dive around Puerto Galera.


The water temperature has been at a steady 30 degrees centigrades lately which has had a very bad impact on the corals. There is coral bleaching pretty much everywhere. Some spots affected worse than others. As far as I understand, many of these corals might survive though if the water temperature could just drop a few degrees.

Lion fish

Lionfish at a night dive.


Puerto Galera has also been struck by a couple of really fierce typhoons the last decade something that has also taken its toll on the coral reefs. That said, you will still encounter the expected variety of reef inhabitants like Green sea turtle, Lion fishes, Moray eels and the usual lot of reef fishes.

Moray eel

Moray eel at a night dive.


Among the many dive sites in the immediate vicinity there is a handful of wrecks diveable by mere mortals. Some of the wrecks can only be reached by tech divers though. At the Sabang Wreck you can feed batfishes with bread crumbs from a bottle. That is a funny experience if you have not tried it before.

Yours truly

Yours truly feeding batfishes at the Sabang Wreck.


To wrap it up:
The great diving and the proximity to Manila has made Puerto Galera quite a magnet for local and foreign tourist alike. There are lots of bars and clubs for those who feel the urge to party. Most hardcore kick-ass dive sites on the planet are not only difficult and time consuming to reach, but when you finally do get there you will find that there is absolutely nothing to do except eat, sleep and dive. That is not the case with Puerto Galera. At the Sabang beach you can easily find more funny business than you can shake your diving stick at. So if you are looking for a bit of great diving mixed with some fun partying you will love Puerto Galera. If you are looking for pure and spectacular diving in the Philippines and don't mind the eat, sleep and dive kind of life, you would be better of diving the visayas (Negros, Cebu, Bohol etc.) though.


At the pool table.

Friday, October 22, 2010

Lung King Heen @ Hong Kong

Some trivia:
  • Lung King Heen is on the fourth floor of the Four Seasons hotel;
  • It has a majestic view over the HK harbor;
  • It has very comfortable chairs;
  • It is the only Chinese restaurant in the world that got Michelin 3 Star rating;
  • It was a The National Day of the People's Republic of China: Friday, 1 October 2010;
  • You want more? The former dim sum master Mak Pui Gor now works at Tim Ho Wan.


The dining room with majestic view.

We had "National Day Fireworks Dinner" menu, a 7-dishes menu including a wine menu.


Starting with a long and quite serious fireworks viewed from the top of the Four Seasons terrace...


Lung King Heen appetizer selection - Crispy Suckling Pig, Barbecued Pork with Honey, Fried Scallop with String Bean, washed down with Auxerrois Vieilles Vignes Dom. Mann, France 2007


Braised Shark’s Fin Soup with Bamboo Piths and Shredded Chicken


Simmered Prawns in Supreme Broth, washed down with Twinwoods Chardonnay, Australia 2009


Braised Fresh Abalone Cube with Star Garoupa Fillet in Supreme Oyster Sauce, washed down with Riesling Grunsilber, Schloss Vollrads, Germany 2008


Wok-Fried Diced Beef Tenderloin with Lily Bulbs and Green Peppers in Black Bean Sauce, washed down with Château Roque Le Mayne, Bordeaux, France 2006

Fried Rice with Fresh Crab Meat, Mushrooms and Vegetables; unfortunately, in the midst of enjoyment I forgot to take a picture...


Chilled Mango and Sago Cream with Pomelo, washed down with Muscat De Beaumes de Venise Dom. Coyeux, France 2003

Ending up with a standard petits-fours.

The restaurant wine list is very subtle, but some choices are difficult to comprehend, such as Petrus 1970...

All dishes were with a clean flavors, precise spicing, well cooked, tasty and with wonderful silky texture and lingering aftertaste. The only thing I didn't like was the shark’s fin soup; but maybe this was subconscious political decision:-)

Wok dish was quite ordinary and I was not expecting this at three-starred restaurant.

The wine paring was remarkable and frankly, it has been a big experience and an eye opener.

Highly Recommended.

Rating: 9.3 (out of 10.0)

Lung King Heen
Four Seasons Hotel
8 Finance Street
Central
Hong Kong
China

Thursday, October 21, 2010

Nabucco by Maestro Verdi

Nabucco probably was the first Verdi's popular opera and one to secure his success... unfortunately yesterdays performance at Copenhagen Operaen was below expectations.

Verdi's dramatic music combined with a biblical, complex and even not conceivable story about megalomaniac king, hasn't been "elevated" with the singers performance.


The setting, scenography and chorus which was well synchronized and dramatic, were fantastic; Nabucco (John Lundgren) lived up to the expectations, everything else was kind of wrong and strange, especially Fenena (Matilda Paulsson).

Look forward to Lulu.

Tim Ho Wan @ Hong Kong, Michelin 1 Star@10€


I've wait ca. 90 minutes at Tim Ho Wan, just few hours before my flight to Shanghai... and I've been lucky! People ware nervous, agitated... actually quite strange and unceremonious for Chinese...


BUT, the prawn dumplings, pork buns... tasted as haven and it cost less than 10€! If I compare this to other bills I've paid at at other Michelin-starred restaurants... simply I can't believe!


The prawn wrapped in delicate, rice pastry... a food amazingly inspirational and tasty!


Steamed to a perfection.... and yet with some crisp texture... actually completely contra-intuitive; I've checked few time what's in it!


And when the food is fried, well just amazing!

The man behind is Mak Pui Gor, the former dim sum master at three-starred restaurant Lung King Heen at Hong Kong's Four Seasons Hotel. I believe this explains everything!

Don't miss this one! Just take a number and stand in line...

Rating: 9.1 (out of 10.0)

Tim Ho Wan
Shop 8, 2-20 Kwong Wa Street, Mong Kok,
Kowloon, HK

Wednesday, October 20, 2010

Random food @ Hong Kong

Probably not the world's healthiest foods, but it is so good food...