Are you over 18 and want to see adult content?
More Annotations
A complete backup of https://lanecounty.org
Are you over 18 and want to see adult content?
A complete backup of https://diacrishorochambbo.tk
Are you over 18 and want to see adult content?
A complete backup of https://gamec.it
Are you over 18 and want to see adult content?
A complete backup of https://theboxnyc.com
Are you over 18 and want to see adult content?
A complete backup of https://shinkenchiku.online
Are you over 18 and want to see adult content?
A complete backup of https://twitter.com
Are you over 18 and want to see adult content?
A complete backup of https://ccusa.com
Are you over 18 and want to see adult content?
A complete backup of https://turbogears.org
Are you over 18 and want to see adult content?
A complete backup of https://ugg-bootsclearance.com
Are you over 18 and want to see adult content?
A complete backup of https://calvarychapel.com
Are you over 18 and want to see adult content?
A complete backup of https://ip2geolocation.com
Are you over 18 and want to see adult content?
A complete backup of https://gepur.com
Are you over 18 and want to see adult content?
Favourite Annotations
A complete backup of gianniscarpino.com
Are you over 18 and want to see adult content?
A complete backup of zebraorgy.tumblr.com
Are you over 18 and want to see adult content?
A complete backup of folktandvardenskane.se
Are you over 18 and want to see adult content?
A complete backup of volkswagen-newsroom.com
Are you over 18 and want to see adult content?
A complete backup of 123movieslife.net
Are you over 18 and want to see adult content?
A complete backup of parqueplast.com.ar
Are you over 18 and want to see adult content?
Text
JOIE DE VIVRE
Sushi of Good Value. I thought Sushi Ching has a slight resemblance of those hidden sushi-ya in Tokyo when we stepped out of the elevator in a random commercial building in a random neighborhood of Fortress Hill, with nothing but a small sign with the name hanging next to the non-descript wooden door entrance.NEW AND OLD
The Pork Trotter Roulade (雲南巻蹄) was another new dish available for pre-order, with the minced meat from the pork trotter pressed to terrine consistency mixed with julienned vegetables and stuffed in the pork skin, formed like a roll (like a western style roulade) and carved to serve. It’s served with a very light dressing but it’sOUT OF EXPECTATION
The main course menu came with a good selection from pasta to seafood to meat and a few meant to be shared and required pre-ordering. We each ordered one dish to share and turned out we could have lived with one or even two less with their more than generous portion. SICHUAN-CANTO DINNER A second tofu dish was served right after and in a totally different style. A twist to the classic Sichuan Mapo Tofu with the tofu cut into cubes and santeed with Sichuan soy bean paste, but instead of the usual topping of pork, it's served with sauteed lobsters and served with the lobster shells as plate decorations.FIVE GUYS DINNER
Our next course of poached egg with chanterelle mushrooms looked like it’s coming from the repertoire of western cuisine, with the soft-poached eggs (there’s a debate at the table whether it’s cooked at 63-degree or 63.5) served with chanterelle mushroom “soup” and topped with scallions, ham and a “potato chip” inthe shape of leaf.
NOSTALGIC CELEBRATION Nostalgic Celebration. I felt like nothing at Luk Yu Tea House has changed since the last time we were here – it must have been years ago. That included the guard at the front door, the long stairs on the side that go into the second floor, and the old-school Canton teahouse décor that has become a rarity. Friend C was celebrating her TASTE OF MEDITERRANEAN The whole spring chicken was deboned and butterflied, smothered with spices on top and cooked on the Jasper grill. Served on top was a creamy sauce, with pickled onions, sugar snaps and more herbs as garnishes. The tastes were bold and bright, and the meat was juicy with a tasty fatty crispy skin. Three choices of desserts plus thecheese
SIMPLE STAYCATION
Simple Staycation. Recently we decided to stay at The Conrad Hong Kong for a quick weekend staycation. A business hotel in the middle of the city is probably not our ideal getaway venue, but a room package that included breakfasts, executive lounge access and dining credits meant we paid (almost) next to nothing for the room itself. ODE TO SOY | JOIE DE VIVRE Ode to Soy. A table at Tate Dining Room has been hard to come by especially for their popular weekend lunch menu with the theme of focusing on a single ingredient at a time. We called two months ago and managed to get the booking on the last week for the Ode to Soy Sauce menu just as we began our Easter super long weekend. The6-course menu
DINNER #36 | JOIE DE VIVRE Dinner #36. Ten of us were more than happy to take up the table at Mesa Private Kitchen on Sunday evening, made available because someone cancelled at the last minute. We haven't heard about the place but we are always up for good food when C askedJOIE DE VIVRE
Sushi of Good Value. I thought Sushi Ching has a slight resemblance of those hidden sushi-ya in Tokyo when we stepped out of the elevator in a random commercial building in a random neighborhood of Fortress Hill, with nothing but a small sign with the name hanging next to the non-descript wooden door entrance.NEW AND OLD
The Pork Trotter Roulade (雲南巻蹄) was another new dish available for pre-order, with the minced meat from the pork trotter pressed to terrine consistency mixed with julienned vegetables and stuffed in the pork skin, formed like a roll (like a western style roulade) and carved to serve. It’s served with a very light dressing but it’sOUT OF EXPECTATION
The main course menu came with a good selection from pasta to seafood to meat and a few meant to be shared and required pre-ordering. We each ordered one dish to share and turned out we could have lived with one or even two less with their more than generous portion. SICHUAN-CANTO DINNER A second tofu dish was served right after and in a totally different style. A twist to the classic Sichuan Mapo Tofu with the tofu cut into cubes and santeed with Sichuan soy bean paste, but instead of the usual topping of pork, it's served with sauteed lobsters and served with the lobster shells as plate decorations.FIVE GUYS DINNER
Our next course of poached egg with chanterelle mushrooms looked like it’s coming from the repertoire of western cuisine, with the soft-poached eggs (there’s a debate at the table whether it’s cooked at 63-degree or 63.5) served with chanterelle mushroom “soup” and topped with scallions, ham and a “potato chip” inthe shape of leaf.
NOSTALGIC CELEBRATION Nostalgic Celebration. I felt like nothing at Luk Yu Tea House has changed since the last time we were here – it must have been years ago. That included the guard at the front door, the long stairs on the side that go into the second floor, and the old-school Canton teahouse décor that has become a rarity. Friend C was celebrating her TASTE OF MEDITERRANEAN The whole spring chicken was deboned and butterflied, smothered with spices on top and cooked on the Jasper grill. Served on top was a creamy sauce, with pickled onions, sugar snaps and more herbs as garnishes. The tastes were bold and bright, and the meat was juicy with a tasty fatty crispy skin. Three choices of desserts plus thecheese
SIMPLE STAYCATION
Simple Staycation. Recently we decided to stay at The Conrad Hong Kong for a quick weekend staycation. A business hotel in the middle of the city is probably not our ideal getaway venue, but a room package that included breakfasts, executive lounge access and dining credits meant we paid (almost) next to nothing for the room itself. ODE TO SOY | JOIE DE VIVRE Ode to Soy. A table at Tate Dining Room has been hard to come by especially for their popular weekend lunch menu with the theme of focusing on a single ingredient at a time. We called two months ago and managed to get the booking on the last week for the Ode to Soy Sauce menu just as we began our Easter super long weekend. The6-course menu
DINNER #36 | JOIE DE VIVRE Dinner #36. Ten of us were more than happy to take up the table at Mesa Private Kitchen on Sunday evening, made available because someone cancelled at the last minute. We haven't heard about the place but we are always up for good food when C askedJOIE DE VIVRE
Sushi of Good Value. I thought Sushi Ching has a slight resemblance of those hidden sushi-ya in Tokyo when we stepped out of the elevator in a random commercial building in a random neighborhood of Fortress Hill, with nothing but a small sign with the name hanging next to the non-descript wooden door entrance. NOSTALGIC CELEBRATION Nostalgic Celebration. I felt like nothing at Luk Yu Tea House has changed since the last time we were here – it must have been years ago. That included the guard at the front door, the long stairs on the side that go into the second floor, and the old-school Canton teahouse décor that has become a rarity. Friend C was celebrating herSIMPLE STAYCATION
Simple Staycation. Recently we decided to stay at The Conrad Hong Kong for a quick weekend staycation. A business hotel in the middle of the city is probably not our ideal getaway venue, but a room package that included breakfasts, executive lounge access and dining credits meant we paid (almost) next to nothing for the room itself. CAFE WITH A THAI TWIST We had a couple more main dishes to come. The crab rigatoni was creamy and hearty, served with a toss of the cheesy sauce with picked crab meat and tobiko underneath, and the sea-bass was baked en papilotte with a Thai twist, with straw mushrooms, carrots, tomatoes, and minced pork inside the parchment paper pouch along with the whole sea-bassfillet.
SUITE STAYCATION
Other than the huge room (almost 800 sq feet), state-of-the-art entertainment and room control systems, free drinks at the mini-bar and the huge walk-in wardrobe, the thing that wowed us the most was the huge bathroom with separate wash basins, walk-in shower booth with dual shower heads, and the best of all, a free-standing oval bath tub right in the middle. IT'S ALL ABOUT THE SEASON It's All About The Season. I love the sense of exclusivity when we walked into Kappo Rin at Landmark Mandarin Oriental Hong Kong for our dinner. With the dining restriction still in place, the counter-only restaurant specialized in Japanese kappou cuisine could only seat two groups at a time, so we only shared the long counter with another DINNER FOR THE FIRST TIME The pinch of salt and the sherry vinegar just brought out all those amazing flavors from this awesome spring-time appetizer. The same selection of raw seafood was presented – but this time I came to appreciate the hobo (John Dory) paired with Akegarashi more, with a dab of Japanese artisanal seasoning with koji and mustard spooned ontop
SUSHI OF GOOD VALUE
We began with a couple otsumami dishes. The tiny Shirouo (ice fish) was served with soy dressing and topped with toasted sesame, and the Hokkaido Mizu Tako (octopus) was served two ways, with the body thinly sliced and served with a dab of charcoal salt, and the slightly crunchy suction cup served with wasabi and soy sauce.DIM SUM AND MORE
Dim Sum and More. Honestly we didn’t do much for our staycation at Conrad except getting the much needed rest, but we did drop by their Golden Leaf restaurant for a decent lunch on the first day. We hopped down to the restaurant, which is located at the basement level of the hotel, after we checked in and dropped our stuff.BRUNCH AT NIGHT
The menu did look like having the best of both worlds – I am glad I came with an empty stomach and ready to feast. I began with a few classic French bistro fare – one couldn’t go wrong with the beef tartare and lobster bisque, both signature items at the Brasserie on the Eighth over a glass of Perrier Jouet and their special gin cocktails prepared at the bar.JOIE DE VIVRE
At the onset Lady Nara is definitely not the place I would choose to go – I thought with its fancy, garden-like décor with props everywhere for a cheesy snap, it’s more suited for those young IGers eager for those “candid”, “likes”-catching story posts swinging in those rattan couch or looking over the harbor view holdinga colorful drink.
OUT OF EXPECTATION
The main course menu came with a good selection from pasta to seafood to meat and a few meant to be shared and required pre-ordering. We each ordered one dish to share and turned out we could have lived with one or even two less with their more than generous portion.FIVE GUYS DINNER
Our next course of poached egg with chanterelle mushrooms looked like it’s coming from the repertoire of western cuisine, with the soft-poached eggs (there’s a debate at the table whether it’s cooked at 63-degree or 63.5) served with chanterelle mushroom “soup” and topped with scallions, ham and a “potato chip” inthe shape of leaf.
SIMPLE STAYCATION
The room itself was on par with what one would expect for a high-end business hotel. The Harbor View rooms are probably the preferred one by most, but I actually liked our room facing the other side (called the Peak View) with plenty of green landscape and a ABOUT ME | JOIE DE VIVRE I host my blog mainly to keep track of whatever life brought me to. As the name suggest - Joie de Vivre is a French term which can be loosely translated to Joy of Living in English - this is a space capturing my own experience as I tried to enjoy life to the best extent as I could. You will also find my social media presence in other outlets, including but not limited to Twitter and Instagram ODE TO SOY | JOIE DE VIVRE Razor Clams were next, served with sabayon espuma and Kaviari Ossetra caviar, with tomato-flavored soy sauce poured on top. Appreciate the bouncy texture of the razor clams having quick blanched and served in room temperature, and the combination of creamy sabayon and soy sauce flavor with a touch of acidity was an interesting one too with theumami-rich clams.
CHALLENGE ACCEPTED
From South America I moved to the Pacific Islands for more inspirations. Salmon Poke is the typical Hawaiian dish, often marinated in sweet soy sauce and served raw with pickled vegetables and rice – like a chirashi.SUSHI OF GOOD VALUE
The zen-like decor extended to inside with the same light wood color scheme and the dining area was a L-Shaped counter table of 10, withthe husband-wife
SUMMER RECIPE: SOUTHERN STYLE CORN FRITTERS I was in the mood for southern cuisine lately so the first thing I could think of is corn fritters. It is a versatile dish that went well as sides with barbecue or fried chicken, or even breakfast with maple syrup or honey, replacing (or complementing) pancakes or waffles. 10 COMMANDMENTS FOR LE CREUSET POTS There are all kinds of pages and sites in facebook that I am part of, and one of them is called "Friends of Le Creuset".Well it's good to see so many people love their colorful, versatile cast iron pots, but it's also jaw-dropping to see many people didn't have a clue how to care for them or maximize their potential, while keep on bragging about the many pots they "captured" and kept in mintJOIE DE VIVRE
At the onset Lady Nara is definitely not the place I would choose to go – I thought with its fancy, garden-like décor with props everywhere for a cheesy snap, it’s more suited for those young IGers eager for those “candid”, “likes”-catching story posts swinging in those rattan couch or looking over the harbor view holdinga colorful drink.
OUT OF EXPECTATION
The main course menu came with a good selection from pasta to seafood to meat and a few meant to be shared and required pre-ordering. We each ordered one dish to share and turned out we could have lived with one or even two less with their more than generous portion.FIVE GUYS DINNER
Our next course of poached egg with chanterelle mushrooms looked like it’s coming from the repertoire of western cuisine, with the soft-poached eggs (there’s a debate at the table whether it’s cooked at 63-degree or 63.5) served with chanterelle mushroom “soup” and topped with scallions, ham and a “potato chip” inthe shape of leaf.
SIMPLE STAYCATION
The room itself was on par with what one would expect for a high-end business hotel. The Harbor View rooms are probably the preferred one by most, but I actually liked our room facing the other side (called the Peak View) with plenty of green landscape and a ABOUT ME | JOIE DE VIVRE I host my blog mainly to keep track of whatever life brought me to. As the name suggest - Joie de Vivre is a French term which can be loosely translated to Joy of Living in English - this is a space capturing my own experience as I tried to enjoy life to the best extent as I could. You will also find my social media presence in other outlets, including but not limited to Twitter and Instagram ODE TO SOY | JOIE DE VIVRE Razor Clams were next, served with sabayon espuma and Kaviari Ossetra caviar, with tomato-flavored soy sauce poured on top. Appreciate the bouncy texture of the razor clams having quick blanched and served in room temperature, and the combination of creamy sabayon and soy sauce flavor with a touch of acidity was an interesting one too with theumami-rich clams.
CHALLENGE ACCEPTED
From South America I moved to the Pacific Islands for more inspirations. Salmon Poke is the typical Hawaiian dish, often marinated in sweet soy sauce and served raw with pickled vegetables and rice – like a chirashi.SUSHI OF GOOD VALUE
The zen-like decor extended to inside with the same light wood color scheme and the dining area was a L-Shaped counter table of 10, withthe husband-wife
SUMMER RECIPE: SOUTHERN STYLE CORN FRITTERS I was in the mood for southern cuisine lately so the first thing I could think of is corn fritters. It is a versatile dish that went well as sides with barbecue or fried chicken, or even breakfast with maple syrup or honey, replacing (or complementing) pancakes or waffles. 10 COMMANDMENTS FOR LE CREUSET POTS There are all kinds of pages and sites in facebook that I am part of, and one of them is called "Friends of Le Creuset".Well it's good to see so many people love their colorful, versatile cast iron pots, but it's also jaw-dropping to see many people didn't have a clue how to care for them or maximize their potential, while keep on bragging about the many pots they "captured" and kept in mintNEW AND OLD
We continued with a couple cold appetizers. The Pork Trotter Roulade (雲南巻蹄) was another new dish available for pre-order, with the minced meat from the pork trotter pressed to terrine consistency mixed with julienned vegetables and stuffed in the pork skin, formed like a roll (like a western style roulade) and carved to serve. NOSTALGIC CELEBRATION Pigeon Egg with Braised Bird’s Nest and Bamboo Pith was another old dish typically served in banquets. The flavor of both the bird’s nest and bamboo pith was mild and mainly came from the crystal gravy sauce put in just before serving, but that contrasted well with the pigeon eggs which were slightly bigger than regular hen’s eggs andricher in taste.
POETIC MENU
Fried rice with picked crab meat was probably not the most creative dishes of the evening, but I like the addition of wild rice giving it a bit of a crunchy texture, and the mix-in of the crab bisque to the rice to give the dish a richer flavor and a nice golden color. ABOUT ME | JOIE DE VIVRE I host my blog mainly to keep track of whatever life brought me to. As the name suggest - Joie de Vivre is a French term which can be loosely translated to Joy of Living in English - this is a space capturing my own experience as I tried to enjoy life to the best extent as I could. You will also find my social media presence in other outlets, including but not limited to Twitter and Instagram IT'S ALL ABOUT THE SEASON I love the sense of exclusivity when we walked into Kappo Rin at Landmark Mandarin Oriental Hong Kong for our dinner. With the dining restriction still in place, the counter-only restaurant specialized in Japanese kappou cuisine could only seat two groups at a time, so we only shared the long counter with another couple in front of the chefs working behind the open kitchen the entire evening.UNLIMITED SERVINGS
The appetizers were easily a meal on its own, with four excellent dishes served in huge portion. Their signature beef tartare was easily my favorite, with the beef in excellent texture, meaty and well marinated, dotted with Cornichons and capers with an egg yolk on top.DIM SUM AND MORE
We then reached out for the a la carte menu and ordered a few more dishes. The Cantonese roast platter came with very generous portion with three different items on a plate. DINNER #36 | JOIE DE VIVRE We came to learn more about this place after we arrived. Chef Fred and interior designer Tiffany (who's also our host that evening) set up this supper club space inside a non-descript commercial building in Sheung Wan two months ago after stints in other restaurants in town with a simple set-up of one table per night (for 6-10 persons) four times a week with a fixed tasting menu served each time. DINNER FOR THE FIRST TIME I am always impressed by the intricate desserts created by Chef Joanna and her team. The piece prepared in traditional wagashi style known as Nerikiri was a true work of art with the shell made with soybean paste formed like a flower and the filling made with coffee custard andwhisky jelly.
DINNER PLUS A LATE NIGHT DISTILLERY VISIT The steamed threadfin was another dish we pre-ordered and loved. The meat was delicate and soft, with a hint of subtle sweetness even, and it's cooked just through with the slight pink color near to the bones and the whole fish was "swimming" in the fragrant yellow Shaoxing wine sauce with plenty of green onions as garnish.* Home
* Hong Kong
* Restaurants
* Travel
* Recipes
* Special Features
* About Me
WEDNESDAY, AUGUST 7, 2019SUSHI SASE
Sushi is always a convenient choice whenever I am by myself and need something quick and nice to eat. And recently I popped by an old favorite of mine at a new location in such a situation. Sushi Sase is probably one of the first, and the last standing, of the earlier waves of fine sushi restaurants in town, starting off in the corner of Lyndhurst Terrace - Hollywood Road junction around 10 years ago by a sushi master from Hokkaido.Read more...
Tagged as: Central
, food , Japanese
, lunch
, Omakase
, Restaurant
, Seafood
, serious dining
, Sushi
, Sushi Sase
No comments :
Email This
BlogThis!
Share to Twitter
Share to Facebook
MONDAY, AUGUST 5, 2019CHINESE AT AIRPORT
Making a trip to Chek Lap Kok for dinner on a weeknight a few weeks ago reminded me of the days of working at the airport area. Back then the food choices were much limited and quality for most of them meh, but I am glad there are now a few more options available, including a few outlets at Marriott SkyCity which I visited this time - not new anymore by any means but somewhere I haven't been before, somehow.Read more...
Tagged as: Airport
, By Invitation
, Cantonese
, Chek Lap Kok
, Chinese
, food
, Hong Kong
, Hotel
, Restaurant
No comments :
Email This
BlogThis!
Share to Twitter
Share to Facebook
SATURDAY, AUGUST 3, 2019FREE CORKAGE NIGHT
It’s hard to say no to Free Corkage promotion offered by restaurants when it presented a perfect opportunity for a friends’ night out on a weeknight and an excuse to pop open some of our own bottles. I have been to Theo Mistral at Intercontinental Grand Stanford at TST East a few times since the change of concept and renovation a few years ago and it’s one of my favorites in this neighborhood.Read more...
Tagged as: BYOB ,
Corkage , Dinner
, food
, Friends
, Hong Kong
, Hotel
, Italian
, Restaurant
, serious dining
, Theo
Mistral ,
TST , Wine and DineNo comments :
Email This
BlogThis!
Share to Twitter
Share to Facebook
THURSDAY, AUGUST 1, 2019EXPRESS LUNCH
It's unfortunate that my line of work (in my full time job) didn't take me to as many fine-dining places as I would like to, but here's one rare occasion that I got to join some of my industry peers over at a business lunch at Pierre of MO not long ago. Not my first time dining inside the private room on top of the hotel with perfect view of the harbor skyline and the city, but this time I realized the setting is just perfect for a casual, small group luncheon, with space to mingle and a comfortable long table for a sit-down meal in a cozy room at the back of the restaurant.Read more...
Tagged as: Central
, food , Hong Kong
, Hotel
, lunch
, Mandarin Oriental
,
Michelin , Pierre
, Restaurant
, serious dining
, Wine and
Dine
No comments :
Email This
BlogThis!
Share to Twitter
Share to Facebook
MONDAY, JULY 29, 2019SHANGHAI VEGETARIAN
On our second night in Shanghai we went for something different and visited Fu He Hui. I am always curious about this restaurant as this is one of the two vegetarian places awarded a star in the local Michelin Guide, and ranked highly as one of the Asia’s best.Read more...
Tagged as: Asia's 50 Best,
china , Chinese
, Dinner
, food
, Fu He Hui
, Meatless
, Michelin
, Mushroom
, Restaurant
, Shanghai
, travel
, vegetarian
, weekend
, 上海
,
福和慧
, 素菜
No comments :
Email This
BlogThis!
Share to Twitter
Share to Facebook
Older Posts
Home
Subscribe to: Posts ( Atom )POPULAR POSTS
*
Taichung Street Food Part 1: Local Breakfast*
10 Commandments for Le Creuset Pots*
New Place in Soho
*
Young Chef's Pop-up Menu*
Marathon Meal
MY FLICKR
SEARCH
CHINESE BLOG
FOLLOW ME
g4gary
ABOUT ME
* gary s a
self-professed foodie, amateur cook, photographer, professional geek, blogger, traveller, hobby ceramist... whatever you wanna call me. Follow me on Twitter/Instagram (g4gary) or Flickr (http://www.flickr.com/photos/g4gary) View my complete profileBLOG ARCHIVE
* ▼ 2019 ( 76 ) * ▼ August ( 4 )* Sushi Sase
* Chinese at Airport * Free Corkage Night* Express Lunch
* ► July ( 11 ) * ► June ( 11 )* ► May ( 6 )
* ► April ( 10 ) * ► March ( 11 ) * ► February ( 10 ) * ► January ( 13 ) * ► 2018 ( 176 ) * ► December ( 14 ) * ► November ( 14 ) * ► October ( 15 ) * ► September ( 14 ) * ► August ( 14 ) * ► July ( 15 ) * ► June ( 16 )* ► May ( 14 )
* ► April ( 16 ) * ► March ( 14 ) * ► February ( 16 ) * ► January ( 14 ) * ► 2017 ( 174 ) * ► December ( 23 ) * ► November ( 20 ) * ► October ( 12 ) * ► September ( 13 ) * ► August ( 15 ) * ► July ( 16 ) * ► June ( 14 )* ► May ( 11 )
* ► April ( 14 ) * ► March ( 15 ) * ► February ( 11 ) * ► January ( 10 ) * ► 2016 ( 155 ) * ► December ( 12 ) * ► November ( 11 ) * ► October ( 11 ) * ► September ( 10 ) * ► August ( 17 ) * ► July ( 12 ) * ► June ( 20 )* ► May ( 16 )
* ► April ( 10 ) * ► March ( 13 ) * ► February ( 12 ) * ► January ( 11 ) * ► 2015 ( 132 ) * ► December ( 11 ) * ► November ( 10 ) * ► October ( 10 ) * ► September ( 14 ) * ► August ( 18 ) * ► July ( 16 )* ► June ( 6 )
* ► May ( 9 )
* ► April ( 13 ) * ► March ( 9 ) * ► February ( 9 ) * ► January ( 7 ) * ► 2014 ( 107 ) * ► December ( 13 ) * ► November ( 16 ) * ► October ( 6 ) * ► September ( 10 ) * ► August ( 12 ) * ► July ( 12 )* ► June ( 6 )
* ► May ( 6 )
* ► April ( 8 ) * ► March ( 9 ) * ► February ( 4 ) * ► January ( 5 ) * ► 2013 ( 72 ) * ► December ( 5 ) * ► November ( 8 ) * ► October ( 4 ) * ► September ( 3 ) * ► August ( 5 )* ► July ( 8 )
* ► June ( 6 )
* ► May ( 10 )
* ► April ( 12 ) * ► March ( 2 ) * ► February ( 3 ) * ► January ( 6 ) * ► 2012 ( 26 ) * ► December ( 3 ) * ► November ( 2 ) * ► October ( 3 ) * ► September ( 3 ) * ► August ( 2 )* ► May ( 4 )
* ► March ( 3 ) * ► February ( 2 ) * ► January ( 4 ) * ► 2011 ( 17 ) * ► December ( 4 ) * ► October ( 2 ) * ► September ( 1 ) * ► August ( 2 )* ► July ( 3 )
* ► June ( 1 )
* ► April ( 1 ) * ► March ( 1 ) * ► January ( 2 ) * ► 2010 ( 25 ) * ► December ( 4 ) * ► November ( 1 ) * ► October ( 1 ) * ► September ( 2 )* ► July ( 8 )
* ► June ( 2 )
* ► May ( 2 )
* ► April ( 3 ) * ► February ( 1 ) * ► January ( 1 ) * ► 2009 ( 17 ) * ► October ( 2 ) * ► August ( 1 )* ► July ( 1 )
* ► June ( 1 )
* ► May ( 3 )
* ► April ( 1 ) * ► March ( 2 ) * ► February ( 3 ) * ► January ( 3 ) * ► 2008 ( 29 ) * ► December ( 6 ) * ► November ( 3 ) * ► September ( 3 ) * ► August ( 2 )* ► July ( 1 )
* ► June ( 2 )
* ► May ( 3 )
* ► April ( 5 ) * ► March ( 1 ) * ► February ( 1 ) * ► January ( 2 ) * ► 2007 ( 41 ) * ► December ( 2 ) * ► November ( 5 ) * ► October ( 2 ) * ► September ( 3 ) * ► August ( 7 )* ► July ( 5 )
* ► June ( 2 )
* ► May ( 8 )
* ► April ( 7 )Restaurant food
Hong Kong
serious dining
Dinner
Wine and Dine
travel
By Invitation
Japanese
Japan
French
Casual
featured
Special Menu
2015
recipe
wine
Kitchen
Tokyo
Sushi
2014
random thoughts
2013
1-star
2-star
Italy
3-star
baking
2016
Amateur Gourmet
Piedmont
Sous Vide
travelogue
2012
2011
BLOGS NEXT DOOR
* chicken scrawlings* chopstixfix
* cityfoodsters
* cut & copy
* diary of a growing boy* dimsum diaries
* e*ting the world
* edeats
* gastronomic voyage* gregoire michaud
* hk epicurus
* hk fashion geek
* hungrysu
* life as a bon vivant * mochachocolatarita * rc's food and wine blog * samantou family blog* yes meh no
QUOTE AND QUOTE
Copyright 2019 @g4gary. Powered by Blogger .Details
Copyright © 2024 ArchiveBay.com. All rights reserved. Terms of Use | Privacy Policy | DMCA | 2021 | Feedback | Advertising | RSS 2.0