A Bountiful Year

Food Add comments

And, I’m back! Yes, 2011 has been a bountiful and memorable year, my dear readers, but it has also been quite the frenetic, stressful, distraction-filled year too, so my sincerest apologies for not posting on this blog as much as I’ve done in the past.  The main benefit, however, of continuing to be on the travel circuit for another year (yep, once again, I flew more than 90,000 miles across three continents)  is the opportunity to spend time with family, colleagues, and new and old friends alike over convivial meals either rediscovering the past, exploring the present, or creating the future. And sometimes, with those closest to me, all three.  

Read the rest of this entry »

Best Meal of the Year, so far

Food, Travel Add comments

I recently came back from Hong Kong, a city that in my and many of my travel-savvy friends’ opinion is in the top five destinations in the world.  It’s a dazzling, vibrant, breathlessly fast-paced city where the whiff of money, ambition and futuristic visions permeate the air more than tradition, history, or East Asian exoticism do.  The limitless energy and intoxicating buzz of the city is unmatched by very few other world capitals (New York City and Tokyo come to my mind), and these qualities extend to a dynamic, diverse food scene.  In my opinion, there is absolutely no possibility of getting a bad meal in Hong Kong. The city has 63 Michelin-starred restaurants (in contrast, New York City has 57 and Chicago has a surprisingly paltry 23).  Alain Ducasse and Joel Robuchon have flagship restaurants in the city, while Hong Kong superstar chef Alvin Leung has the highly-acclaimed Bo Innovation, the preeminent Asian take on molecular gastronomy.  Spectacular food can be had in its many teahouses and dimsum restaurants as well as in its unique dessert-only cafes, and dai pai dongs or the cooked food stalls in street markets. And then there are Hong Kong’s private kitchens, unlicensed, covert restaurants housed in residential flats or within the upper floors of commercial buildings.

Read the rest of this entry »