Penne rigate con calamari al nero di seppia

Got a fresh squid which was full of roe.
Penne rigate con calamari al nero di seppia.

I added calamari and dices of tomato and onion which were later blackened by the squid ink. As the squid exuded a pleasant fresh sea water smell, the squid ink was the best seasoning for this pasta.

Squid ink from Riunione Industrie Alimentari
Penne rigate from Pastificio Morelli

唯一麵家

北京餡餅 (左); 咸豆漿 (右)。
便宜的美味。

唯一麵家, 香港尖沙咀厚福街

和栗あいす

和栗あいす。

This chestnut ice-cream is my most favourite ice-cream, and the chestnut is my most favourite part of this ice-cream.

林万昌堂, 京都市下京区四条通寺町東入ル御旅宮本町

Moët & Chandon Champagne Cuvée Dom Pérignon

Moët & Chandon Champagne Cuvée Dom Pérignon - 2000 (middle)
Louis Jadot Pouilly-Fuisse (2000) (right)

This night we brought our own bottles - Champagne Dom Pérignon. Honestly I do not have much knowledge in any kinds of alcoholic drinks but I think the smell of this champagne is sexy.

Cinecittà, Star Street, Wanchai, Hong Kong

駒形前川

蒲焼うなぎ坂東太郎

There are two reasons pulling me to go to 淺草 (Asakusa):- 1. Taking the 東武鉄道 (Tobu Railway) to 日光 (Nikko) and 会津 (Aizu) region; 2. Eating grilled eels at 駒形前川 (Maekawa).

駒形前川, 東京都台東区浅草駒形2-1-29

ふらの牛乳プリン

ふらの牛乳プリン

It is one of the best known Hokkaido milk products. It is made of fresh milk, eggs, vanilla seeds and caramel. The purin was not very sweet and so the smell of egg and milk was outstanding. The texture was a bit fluid.

ファーム富田, 北海道空知郡中富良野町北星

L'Atelier de Joël Robuchon

I've been to this restaurant, L'Atelier de Joël Robuchon, again. Since I'm "retired" now, I can go eating out whenever I want.

Lobster jelly and fresh tomato sauce with slices of asparagus and almond.
Tuna tartar with red peppers and bergamot.
Sea urchins "royale" with fennel emulsion.
(Off the talk: for sea urchins, personally I think it's cleverer to do a royale than to bake it / add it to fried rice because royale can better preserve the sweetness, taste of minerals and soft texture of sea urchins)Sea bass with parsley raviolis in a vegetable saffron broth.
The side dish of silky mashed potato tasted much more compelling in fact. (Don't forget that Robuchon was famous for his "purée de pommes de terre")
Selection of fine imported cheese.
I'm in love with the Comté (middle). Excellent. This Comté should have been matured for 4 years I think?

L'Atelier de Joël Robuchon, Shop 401, The Landmark, Central, Hong Kong

First Kitchen

ベーコンエッグバーガー, 明太バターポテト, コーヒー (Bacon egg hamburger, Mentai butter potato, Coffee)

First Kitchen is my favourite fast food shop in Japan. The 明太バターポテト was fresh and crispy. 明太子 is the marinated roe of pollock and is a common ingredient of Japanese cruisine. The 明太子 added a Japanese touch to the potato chips.

(reference: wikipedia)

First Kitchen, 埼玉県川越市脇田町105アトレ

炭燒鰻肝

炭燒鰻肝。

のとよ, 京都府京都市中京区錦小路通錦市場

Armani Bar HK - 2

This luxurious lunch is a treat to 黃智鏡小朋友 (the summer intern that I coached this year) to thank for her hard work. I also intended to let her see something, like this nice restaurant and great meals, which are completely new to her - and it is definitely part of my coaching.

Grilled tiger prawn, green salad, orange juice and papaya
Goose liver ravioli, stir fried mixed mushroom, parmesan sauce, balsamic vinegar.
黃智鏡小朋友's Strozzapreti with parma ham, onion and assorted mushroom.

Armani Bar HK, 2/F Chater House, 11 Chater Road, Central, Hong Kong