Can’t believe I’m 66 today. Physically I’ve slowed down; I sleep less and get tired more easily. My appetite has shrunk, and rich heavy dinners give me reflux.
Professionally I now prefer an observer role; it allows me to keep a clear mind, analyse, predict, and get a better sense of the future.
I treasure my family more, and Steve keeps me grounded and loved.
As I get on in years, I’m even more vocal and less willing to compromise. Guess I believe speaking the truth is better than lying to win popularity.
By next year, if things go to plan, I hope to start a new and perhaps final chapter of life …….
Thanks for the birthday cake, Bing! And I’m grateful for all the birthday wishes!!!!!!❤️❤️❤️❤️❤️❤️❤️❤️❤️
My last weekend in Hangzhou was a riot! To herald the arrival of Spring, four young chefs came together for an 8-hand that seemed so appropriate for the 1st anniversary of The Silk Lakehouse.
I daresay this is THE most creative; expressive; impressive afternoon tea I’ve had in a long long time. When it comes to dessert, Chef Dej never disappoints. Yet here he has put on a bravado performance of savoury excellence and visual flair. I was wowed from start to finish, and I’m not being partial—even the VIP guests have turned instant fans 😁 Thanks for the memorable experience, Chef!
What an exhilarating evening! Four young chefs “woked” up a fabulous menu to celebrate the first anniversary of The Silk Lakehouse in Hangzhou. While each chef clearly showcased his own style and individuality, the result was a seamless colllective performance that wowed the diners. Super grateful to Chef Dej who flew in straight from an earlier stint in Japan just one day before the event. Despite the rush, his desserts had the guests raving non-stop even after the dinner.
We talked about brains recently ….. Chef Manav Tuli was preparing Bheja Fry; which needed goat brains. As that was impossible to find in HK, I suggested pig brain. When Chef ultimately made the dish, my dining companion and I rushed to Leela straight from a heavy dinner— and it was worth it!
As further reward, Chef added Saoji Lamb to the “supper”. That dish was a first for me. Its flavours were heavier than expected but that didn’t lessen its deliciousness!!!!
Thanks for pampering us, chef!!!!!
The countdown to Asia’s 50 Best Restaurants started last night for me. Chef Tam Kwok Fung of Chef Tam’s Seasons at Wynn Palace, wok-ed up his signatures and current dishes to welcome media friends and chefs.
Friends for over 30 years and we still eat and travel whenever possible.
We’re also fans of Kevin and Andrew’s cooking, so what better restaurant to check out their latest menu?
We all agreed this was their best work so far—subtly “complex” and showcasing their unique understanding of East and West Malaysian flavours.
All it took was a casual “I love pork—especially pig’s head”and months later I was pampered with a “head to tail” feast by Chef Justin Yang at his restaurant.
Chef Yang was recipient of the Michelin Young Chef award in 2024. His contemporary Hokkien restaurant in Chengdu has a star; and last year saw the opening of his second restaurant at the Waldorf Astoria Shanghai Qiantan. His finishing second in “The Divine Dish 一飯封神” — a culinary competition on China TV— added to his fame.
To kickstart my dinner, the chef braised a whole pig’s head and presented it ear, cheek, neck, and my favourite, snout!
He next filled the pig oviduct with an egg mixture, steamed and cut it, and cooked the sections in soup with pork balls.
The stir-fried pig liver was also excellent—succulent, tender and very tasty. Another favourite of mine was the blanched kidney marinated in roasted peppercorn and light soy sauce, which was delicate and lightly spicy.
The pig’s stomach was cooked till tender, sliced then quick-fried with pork belly and bean sprouts. The 3 main ingredients required different cooking methods, making timing critical.
Other dishes by the chef gave variety to the superb meal. What a treat!!!!!!!
福滿樓
武侯区交子大道33号
中国华商金融中心北侧3层326号, Chengdu
