Nov 15, 2007|
So it looks like Home Base, ever the popular hangout for chefs and service industry types due to friendly late-night hours, is moving camp around January. I’ll let you know as soon as the new location pops up. For now, party on in the present digs.
Ever wondered why there’s no alfresco dining at the Elements supermall? Thank the nearby residents who’ve lodged complaints against “possible” noise from late-night revelry. Huh? I called Stormies pub, which is probably the rowdiest establishment in the plaza, and they said yes, they close at 2am, but they only play soft music. So what the hell? Here’s hoping the gang overcomes this silly setback. They can’t even leave the tables out, so they’ve had to cram them all into whatever nook they can, otherwise pay big bucks to store it all. Silly.
I found a cozy little Italian spot called Sagrantino at 5/F, 33 Wellington St., Central – a great place for a home-style meal.
I’ve just been told British gastropub SoHo SoHo, most recently a quasi-guest restaurant at The Fringe on weekends, will once again have a proper location. All I know is it’s going to be somewhere in SoHo (duh).
For the home chef, Hong Kong’s very own Liz Seaton of Gingers catering company has just released her third cookbook. It's full of fairly quick and easy recipes, perfect for a novice foodie. Get it at bookstores or order from www.gingers.com.hk for just $150.
I’ve always been impressed by restaurants with a long, long history. Legendary Japanese restaurant Inagiku, celebrates its 120th birthday this year and its two Hong Kong outlets at The Royal Garden (Tsim Sha Tsui, 2733-2933) and Four Seasons (Central, 2805-0600) have special menus for it. Both are a staggering $1,400 per person but hey, it’s a feast with at least nine courses (the one at Four Seasons has 11), with the freshest sashimi and of course their world-famous tempura. And their 120-year-old secret for that damn good tempura? A simple, fresh blend of sesame seed oil.