ボタンエビ

超特大子持北海ボタンエビ

すし廣

Another dinner with Mr. Lee.
We chose to have おまかせ, which means 'sushi chef's selected choice'. And here are what we had:

ぼたんえび頭も
刺身: 海神蛤, しまあじ, 中トロ, ぼたんえび
炙大とろ
うに
イカ卷, ウニ卷
ネギトロ卷

すし廣, 10/F, Henry House, No.42 Yun Ping Road, Causeway Bay, Hong Kong

名代鯛ずし

名代鯛ずし。

用上從南紀近海捕獲的鯛魚製成的箱押壽司。非常的鮮美。
可惜的是, あしべ在白浜駅及紀伊田辺駅的賣店已經於2008年5月閉店, 所以這款名代鯛ずし就沒法可再吃到。

あしべ, 和歌山県西牟婁郡白浜町白浜駅

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