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Fat from Wild Boar Racks -- What to do?

I rendered the fat as suggested. Thanks for the suggestions.

I used the fat to make scramble eggs and stir-fry dark greens. They tasted as if they were sauteed with bacon. It was pretty good. I have never cooked with lard before. How do I know if the wild boar fat is too strong to make pies?

Mar 05, 2011
gigibite in Home Cooking

Fat from Wild Boar Racks -- What to do?

I bought a wild boar rack from d'artagnan. The package weights about 1500 grams, and I cut about the 660 grams of fat (or skin?) from it. The rack is quite expensive. Is there any use of the fat? Thanks for all the suggestion.

Feb 24, 2011
gigibite in Home Cooking

Japanese Chef at Michelin-rated French Restaurant in Tokyo -- Which one to choose?

We would like to try a Michelin-rated French Restaurant in Tokyo run by a Japanese Chef. Which one should we pick for dinner?

Koji Shimomura -- His two stars were removed this year. Anyone knows why?
Quintessence -- Too hard to get a reservation? We will be in Tokyo two weeks from now.
Tetra Yoshino -- There are three. Is anyone better than the other two?

I appreciate all your suggestions. Thanks.

Jan 17, 2011
gigibite in Japan

Hong Kong in June - Dining suggestions?

I visited HK in January. Here is my brief review on the restaurants mentioned in the guidebooks. Hope it helps you plan your trip.

Hutong: The view was great, but the food was awful. The Crispy boneless duck, one of their signature dishes, was described as "served with scallion sauce," and the waitress happily suggested that we order pancakes to go with the duck. It all made you think that it would be a special rendition of Peking duck. Boy, how could I be so wrong! The crispy duck was simply fried duck, and it was so dry that even KFC's chicken tastes juicier. The scallion sauce tasted exactly the same as the sauce for the crispy de-boned lamb ribs. I guess we paid for the ambience, not the food, at this Michelin one-star place.

Shang Palace: We had the eight-course Michelin tasting menu. The ingredients were great (fresh abalone, etc.), and the execution was solid. However, was it memorable? Hard to say. My pet peeve was, one of the eight courses was a fruit plate. Since when do some cut melons become one of the courses?

Chilli Fagara: It was a dreadful experience at Chilli Fagara. The waitress, Wendy, was definitely under the weather. She was sniffing when she put the food out, and you could hear her coughing and blowing her nose behind the screen. It was a tiny restaurant, and there was no way to avoid her. This was not the worst part of the meal. She gave us three tiny dishes, said these were "on the house" in English, and briefly explained what these were. At the end, we were charged with one order of "Ma-La-Tang snacks." We would have argued with her under any other circumstances, however, we really did not feel like talking to nose-running Wendy and just wanted to get out of there. It was a shame that we would NEVER, NEVER go back because they had the best dumplings with hot chili I have ever had in China or Taiwan.

One Harbour Road at the Grand Hyatt: We had the set menu. It was a good meal with great service. I have no idea why this place is not rated by Michelin and Shang Palace has two stars. The food was comparable. One Harbour Road at least offers a fantastic view of the harbor, and Shang Palace is in the basement. These two places both serve set menu one dish at a time ("western-style.") One Harbour Road waited for all of us to finish the food before serving the next dish. Shang Palace served the next course while one of us was still eating. I like both restaurants, but I just don't understand why one is rated better than the other.