I’m about to board a helicopter bound for fabulous Macau. But I’ve been busy this week cruising the mean streets - let’s see what’s cookin’.
Japanese Please
I love noshing on Nipponese cuisine, whether it’s beer-fed beef or jet-fresh sushi. There are few things I...
Disco Is Back, Baby
Great Odin’s beard! What has happened to dull old Discovery Bay? I haven’t been out there for a while, but recently I was invited to a huge blowout grand opening extravaganza for a giant new complex of over 20 restaurants and bars called “Water Margin.”...
Rich, I want to go out. I’ve locked myself in the house all month recovering from the holiday season and I am turning white. This whole no-drinking January thing isn’t healthy for us. We’re just not that kind of people.
I’ve been lying in bed thinking about the best ways to...
Wining and Dining
We just had another great “Wine and Food Paring” class at Goccia Restaurant & Bar on Wyndham Street last week. This time the theme was “Italian Food and Wine,” as hosted by the Michelin-star team of chefs along with wine expert Benjamin Barraclough of...
I licked my finger after a sweaty workout lifting weights and thought, “Mm, not bad.”
Rewind: I was in a chef’s kitchen a few weeks back tasting different salts with slices of radishes when I realized “Yeah, there is a taste to salt beyond just salty.”
My sodium...
Sushi-riffic
At long last, intrepid and innovative Japanese sushi superstar NOBU has opened to the public at the InterContinental Hong Kong, just one floor above one of the city’s other big-name restaurants, SPOON by Alain Ducasse. NOBU is famous for incorporating subtle influences from non-...
Dick accused me of being cheap when I left $4 in the receipt sleeve. “But there’s a 10 percent service charge added to our bill,” I said defensively, losing the point.
But he knew something I didn’t. That “10 percent service charge” really isn’t a tip -...
Italian Food and Wine
So you’ve selected your Italian main, but what kind of wine goes with it? Or perhaps you’ve spotted a great bottle, but aren’t sure what dish it would best pair with. What to do? Well, pairing is high on the menu at my upcoming food and drink discussions. It...
We’ve all heard the rumors that multi-dimensional beings are better lovers than your regular single-plane-of-existence Joe, but I’d never had the chance to find out until O’Bees the Wanderer introduced himself to me on the trans-Semi-Levels glideway a few weeks ago. “Let me...
Hey gang, Bruce Dawson here, comin’ at ya. Well, you may have noticed from my picture that I’m currently encased in carbonite. Again, you ask? Well, the bounty hunters have been on my back once more thanks to my negative review of Nobu’s new restaurant, Nobu Lunar. But even when I...
