Sunday Brunch...(4/10)

Unknown pleasure...(19/9)

Façon chinoise...(6/9)

La Fontaine de Mars...(6/2)

Would definitely rate this a very pleasant dining experience. The dining area has been one of my attraction spots since ages ago. I was spotting the nice mood every time I passed by the street to the direction of Tour Eiffel. Along rue St Dominique, this restaurant was picked up by chance tonight as the dining place, as its menu presented a foie gras dish which fitted the appetite of the day...
Without making an advanced booking, we were arranged to sit down on the first floor in a cozy atmosphere. Was talking about the design of the table cloth as such retro style had been my favourite. The service of the restaurant was a very professional and humane one. Thoughtfully arranged, no "conventional type of privilege" for non-French customers. Food was well prepared, and even proportionally pre-divided in desirable portions for gastronomically-shared tasters. The foie gras served with petit salé aux lentilles was a nice surplus, and the magret de canard rosé was excellently cooked. Leaving with a satisfied dinner of the restaurant, I found that Obama family was just sitting right beside, incredible...

Eat Peruvian...(21/6)

Being invited to attend a tasting buffet of the gastronomy of Peru which currently takes place in Hong Kong, I was preached with the marvelous Peruvian meal with a rich choice of ingredient and sauces. While no Peruvian restaurant actually exists in Hong Kong, the festival provides a gluttony means for food lovers to taste the spice and flavour from the other side of the world...
Hosting the mountain, the jungle forest as well as coastal flatlands, the country is resourceful in sourcing the unique ingredients to prepare its dishes of yummy food. One-tenth of the Peruvian population has heredity of the Chinese, and the cuisine of Peru does show hints of the Chinese influence in the means of cooking and processing the food. A taste of the refreshing Pisco Sour, the thick creamy Causa, the unforgettable Lucuma-flavoured ice-cream filled with nutty bites, the rice pudding, the fresh seafood, the chewy stewed pork meat, and what's more, the perfect sunshine with blue clear sky outside the glass facade, and this is how life cannot be better off...

Du riz...(2/6)

Over the decades, the demand for rice in Hong Kong has not been proportionally grown with the more populated distribution of consumers in the city. Definitely the demand for quality food products and the Westernised adoption of diet in Hong Kong have lessened the optimistic speculation of higher import of rice in the last decades...
Quality of life, style and chic, conceptual change of the functionality of rice itself all alter the import figures of rice from different supplying countries in Asia including the Chinese mainland and Thailand. At present, Thailand-originated rice products dominate the rice import market in Hong Kong exceeding 90% of the importing tons. Twenty years ago, we ate mainly China-grown rice. Facing the challenges and new horizon of trading environment, the traditional rice importers in Hong Kong after the 2003 Government policy to open the market and enable traders to compete in the rice market have forced to adopt and revise their very tactful handling of demand-supply portfolio. Stocking or selling their imported rice is the game to play, and this is also through the development of market-appraised rice products and varieties to maintain their market share in the profit pie. Today there is a chance that I visited one of these rice trading houses which has existed since the metropolitan cradle commenced to roll. And then the daily consumable goods once again is arousing the interest of the economists and investors.

Mangeons-y! (24/5)

Can Pringles Long Life...(18/5)

Upright on the mono-grid shelf are the pillars of consumerism, colourful columns of glory for the modern people, and the artificial flavour adds a trait of differentiation, choices, preferences, style and materialistic assertion to taste chasers. These are the display of Pringles chip collection...
The architect of the Pringles palace is Dr. Fredric J. Baur, a life-long chemist and food product developer. He died 2 weeks ago and has his after life be devoted into his labyrinth of the Pringles column perspective. When the land on earth is mostly discovered, modern people look up at the sky and sublime their life spatially to the hanging garden. The systematic alignment of chips in the Pringles column may be another simulation of people's mind set to uphold their existence in sequences. At the time of invention for the long can packaging for Pringles, it was the rocket-high era of love and peace, and space odyssey must be some of the inspirations for Dr Baur's sense of being, I think.