A Little Different Perspective...

Homemade Salted Caramel Macarons

2013-12-28T17:01:00.002+08:00

A few thoughts...
After a few failures in the past...
- Don't bake on a humid or rainy day
(if you do, make sure you have your aircon or dehumidifier on)
- Make sure you sift your almond meal & icing sugar (no cheating!)
- Don't be afraid to mix the meringue well with the almond meal & icing sugar with a spatula
(scoop the batter from the bottom of the bowl and press down the mixture and repeat until firm and drips slowly off spatula )
- To make perfect rounds, draw on a baking sheet or buy a silicon mat with rounds drawn :)
- Need more practice to get the right consistency to get rid of the tips in the picture above

Scottie and his magic "Phiten" dog collar

2013-09-30T14:19:00.001+08:00

Thank you auntie Kim for the magic collar!!

Watches & Wonders - Hong Kong 2013

2013-09-30T11:54:00.000+08:00

For those who never get the chance to visit SIHH in Geneva, Switzerland. Thank you auntie Amanda for the tickets to the event.

Tools of the trade

Hand operated lathe for producing all the intricate parts in the AP caliber.

Inside an AP pocket watch

The caliber of another AP watch

Roger Dubuis Quatuor prototype -
using 4 springs at right angle to each other to achieve even distribution of gravity.
An alternative to the well known tourbillon concept.

Humans are still the best precision machinery the world has seen.

ICC Light Show

2013-08-26T00:00:00.000+08:00

If you look over from Hong Kong Island towards West Kowloon at night, you might noticed a new light show has started in addition to the long-running light show at 8:00pm. The ICC light show lasts 3 minutes and you can see it every night at 7:45pm and 9:00pm.

A spectacle well-worth its place in Hong Kong night sky

Blythe in HK - are you a fan as well?

2013-08-25T23:12:00.000+08:00

A few of the photos taken at the Blythe show in Metroplaza in Hong Kong Aug 2013

They are 1.2m tall!! Pickle Winkle Blythe

Lovely details on these semi-life sized Blythe dolls

Want a picture with me? I am Neo Blythe Vinter Arden

Kiss Me True - Ginza Cool Girl Look

Some of the better pictures taken off the glass display cabinets.

12th Anniversary
Neo Blythe “Allie Gabrielle”

Travel Snaps - Japan - best of the rest

2013-06-07T23:19:00.000+08:00

Hakone Shrine

Lake Suwa 諏訪湖

Tsumago 妻籠宿 in Kiso Valley
One of the stops along Nakasendo 中山道

Shiraito falls in Karuizawa 軽井沢白糸の滝

Kawaii!

Blueberry flowers covered in morning dew

Busy!

Kenrokuen, Kanazawa 兼六園

2013-06-07T23:02:00.002+08:00

For those of you who like Japanese gardens.

Shirakawa-go 白川村

2013-06-07T22:55:00.002+08:00

It would be nice to see all the roofs covered in freshly fallen snow, but it would be tougher to travel around.

Kamikochi 上高地

2013-06-07T22:48:00.001+08:00

Scenic mountain resort offering views of snow-capped mountains.

All the bridges get really crowded
Try to get there early
Take an early bus

Not to be missed
Beautiful flora everywhere you walk

Perfectly clear water runs through Azusa river

Around Nikko - Fukiware Falls, Lake Chuzenji, Toshogu, Lake Yunoko

2013-06-07T22:29:00.002+08:00

Fukiware falls

A field of wild flowers along the path surrounding Fukiware falls

Lake Chuzenji

Sun deck at the boat house in Lake Chuzenji

Beautiful, ornate crafts found all over Toshogu

Peace and quietness at Lake Yunoko

Lake Yunoko

Travel snaps - Tokyo

2013-06-07T22:12:00.004+08:00

Crab - served in a stand-up bar / restaurant

Shellfish platter from the same restaurant

Midori sushi, Shibuya branch
people are queueing up for their good value and fresh offerings

Delicious ramen at Kichijoji with crispy fried garlic
and their fried rice was yummy too

Tokyo skyline

Jigokudani Monkey Park 地獄谷野猿公苑

2013-06-07T22:00:00.002+08:00

Get up close and personal with your closest ancestors!

Mine!

Crossing the rope way

Sweet, mellow moment

Some don't play nice - just like kids

Nap time

Feeding and being fed
They spend a lot of time doing

Learning

Multi-tasking

Keep an eye on your bag!

If you're patient enough, they will come to you.

Huh? Really!

Travel Snaps - London - restaurants, museums

2013-04-18T01:40:00.000+08:00

Dinner at Tom Aikens, London (a few hours ago)

Brings new meanings to the word petit four

Foie gras mousse with pea soup

Beetroot mousse with beetroot jelly

Amuse bouche - Cepe meringue with crispy chicken skin

Bread

Egg and bacon

Baked scallop, yeasted potatoes, osso buco, toasted bread soup

Beef short rib, crispy shallot, beef tendons, tongue

Turbot, Everleigh Farm asparagus, sorrel emulsion, pine oil

Monkfish, Iberico ham, piquillo pepper puree, confit squid

Piglet Belly, braised & roasted, baked aubergine, smoked apple

Pistachio parfait, pistachio cake, pistachio praline

Wild Strawberries, poasched fraise des bois, caramelised meringue, aerated sorbet

Milk, reduced milk ice cream, frozen milk, honey jelly, milk crisps

Rhubarb fresh yogurt, vanilla oil, rhubarb parfait

Lunch at Ametsa with Arzak Instruction in Halkin Hotel

Violet macarons, Cookies macarons & Raspberry macarons

Ametsa - Moon Rocks

Lunch at Rorganic - sister restaurant of L'Enclume in the lake district. (2 year pop-up at 19 Blandford St, London

Squid ink tapioca waffle with wild garlic emulsion

Lincolnshire poacher cheese waffle with hay emulsion & pickled shallots

Unpastuerized milk in a paco jet = butter

Burnt mushroom cake, with garlic parsley puree drops

Purple sprouting broccoli, buttermilk powder custard, barley & fennel

Reg's duck, candy beets, deepfried duck sweetbreads & mustard

Sweet cheese ice-cream, pear, pine and malt

Natural History Museum - Dinosaurs

A celebration of colors - London RHS Orchid Show

2013-04-14T16:51:00.000+08:00

RHS (Royal Horticultural Society) Orchid Show in London

Travel Snaps - Paris

2013-04-14T15:49:00.000+08:00

“Spring shows what God can do with a drab and dirty world.”

― Virgil Kraft

L'HOTEL LE RESTAURANT Amuse bouche

L'HOTEL LE RESTAURANT Squid Coconut & lime sauce Sauted, carott

Alpilles strawberry - lemon grass
French pie style

Macarons - Arnaud Larher, Paris

Boulevard Raspail Sunday Market

Huitrerie Regis, Paris

Librarie

Les Marquis de Ladurée, Tuileries Gardens, Chocolate Boutique

Saint Germain Les Halles Stall

Real chocolate fountain!! Michel Cluizel - 201 rue St Honoré
75001 Paris

Ferdi - best burger in Paris, superb mix of tapas (recommended by Uncle Brad)

A sun-lit Parisian alleyway

Green coffee beans of Kopi Luwac
waiting to be bought and roast in a Malongo coffee house

A real coffee one stop shop - green beans, automatic roaster and barista.
Malongo in 50 rue Saint André Des Arts, Paris

Mum's portfolio

2013-02-04T19:33:00.001+08:00

Book Cover

Tote Bag

Slow cook on the cheap using Arduino 温泉蛋

2013-02-04T19:23:00.000+08:00

If you search for "diy sous vide" on google, you get a lot of results stating how cheap they managed to get their sous vide setup vs commercial home use version costing a few hundred US dollars at least. Ever since dad saw this proto-typing electronic board called Arduino 1 year ago, he's been saying he would set one up. Finally got round to it last week and cooked onsen eggs with the setup. For details about how to cook eggs to perfection, just google "egg sous vide" for a myriad of detail discussions on the optimal temperature and timing for cooking egg. For dad's setup, he used 64-65C temperature and about 60 minutes, it all depends on the consistency of the egg yolk you want.

Yummy!!!

Onsen egg just cooked with a few drops of prime soy sauce

Arduino with LCD shield with 2 pins connected, a relay controlling on/off of the heating element and a water-proof temperature sensor based on DS18B20

Excluding the stainless steel pot, the total cost of the electronics and heating element is less than US$20 and this isn't even optimised with dedicated PCBs for micro-controllers.
The code can be modified to include cooking time, total energy consumed etc at no extra costs.

If you by chance come to this blog on the back of this, do let us know by leaving a comment:)

Below are the codes for the controls, which are based on 2 main sources of libraries:
LCD4Bit_mod.h to control LCD Keypad shield
http://www.dfrobot.com/wiki/index.php?title=Arduino_LCD_KeyPad_Shield_(SKU:_DFR0009)
Events.h etc from M Romani
http://arduino.cc/forum/index.php/topic,37650.0.html

#include <Events.h>
#include <EventQueue.h>
#include <EventDispatcher.h>

#include <LCD4Bit_mod.h>
#include <stdio.h>

//create object to control an LCD.  
//number of lines in display=1
LCD4Bit_mod lcd = LCD4Bit_mod(2); 

int getCurrentTemp(char *temp);
void convIntString(char *temp, int tempnum);

//Analog values of key presses
int  adc_key_val[5] ={30, 150, 360, 535, 760 };
char temp_string[10];


#define NUM_KEYS    5
#define KEY_RIGHT   0
#define KEY_UP      1
#define KEY_DOWN    2
#define KEY_LEFT    3
#define KEY_SELECT  4

#define TEMP_PIN 3     //DS18B20 data pin

#define RELAY_PIN 11     //relay pin this is the pin next to pin3



int adc_key_in;
int key=-1;
int oldkey=-1;
int temp_target=60;    //target temperature of the sous vide bath
int counter=1;

// the event queue
EventQueue q;

// the event dispatcher
EventDispatcher disp(&q);

// use this analog channel
#define AN_CHAN 0

// generate an event when the analog
// channel value changes this much
// increase value for noisy sources
//#define AN_DELTA 5

// time event handler
void timeHandler(int event, int param) {
  
    int curr_temp;
    curr_temp=getCurrentTemp(temp_string); 
    //call getCurrentTemp will return current temperature both in integer and string
    lcd.cursorTo(2, 0);  
    lcd.printIn(temp_string); 
    
    convIntString(temp_string, temp_target);
    lcd.cursorTo(1,5);
    lcd.printIn(temp_string);
    
    if (curr_temp < temp_target) {
      digitalWrite(RELAY_PIN, HIGH);
      lcd.cursorTo(1, 7);  
      lcd.printIn("HeaterOn "); 
    }
      
    else {
      digitalWrite(RELAY_PIN, LOW);
      lcd.cursorTo(1, 7);  
      lcd.printIn("HeaterOff"); 
    }  
        
}

// analog event handler
void analogkeyHandler(int event, int param) {
  lcd.clear();
  
  switch (param) {
    
    case KEY_SELECT: //Not Implemented
    lcd.cursorTo(1, 0); 
    lcd.printIn("SELECT NA");
    break;

    case KEY_RIGHT: //Not Implemented
    lcd.cursorTo(1, 0);  
    lcd.printIn("Right NA");
    break;
    
    case KEY_UP:        // Increase target temperature by 1C
    lcd.cursorTo(1, 0);  
    lcd.printIn("Up ");
    if (temp_target < 84)
      temp_target = temp_target + 1;
    break;
    
    case KEY_DOWN:      // Decrease target temperature by 1C
    lcd.cursorTo(1, 0);  
    lcd.printIn("Down ");
    if (temp_target > 40)
      temp_target = temp_target - 1;
    break;
    
    case KEY_LEFT: //Not Implemented
    lcd.cursorTo(1, 0);  
    lcd.printIn("Left NA");
    break;

  }
}

// this function generates an EV_TIME event
// each 1000 ms
// If you don't want the relay to jump back and forth too often
// at around the target temperature
// you can change the timing intervals

void timeManager() {
    static unsigned long prevMillis = 0;
    unsigned long currMillis;

    currMillis = millis();
    if (currMillis - prevMillis >= 1000) {
        prevMillis = currMillis;
        q.enqueueEvent(Events::EV_TIME, 0);    // param is not used here
    }
}

// this function generates an EV_ANALOG event
// whenever the analog channel AN_CHAN changes
void analogkeyManager() {

    adc_key_in = analogRead(AN_CHAN);  // read the value from AN_CHAN
    key = get_key(adc_key_in);    // convert into key press

    if (key != oldkey)         // if keypress is detected
    {
      delay(50);  // wait for debounce time
      adc_key_in = analogRead(AN_CHAN);  // read the value from AN_CHAN **AGAIN**
      key = get_key(adc_key_in);          // convert into key press
      if (key != oldkey)    
      {   
        oldkey = key;
        if (key >=0) {
          q.enqueueEvent(Events::EV_ANALOG0, key);    // use param to pass key value to event handler
        }
      }
    }
}

// Convert ADC value to key number
int get_key(unsigned int input)
{
 int k;
    
 for (k = 0; k < NUM_KEYS; k++)
 {
  if (input < adc_key_val[k])
  {
           
    return k;
        }
 }
    
    if (k >= NUM_KEYS)
        k = -1;     // No valid key pressed
    
    return k;
}

void lcdprint_interval (char *minsec, int interval)
{
  char temp_string[10];
  lcd.cursorTo(2, 9);  
  lcd.printIn(minsec);
  convIntString(temp_string, interval);
  lcd.cursorTo(2, 5);  
  lcd.printIn(temp_string);
  Serial.println(interval);

}

// routine for getting temperature
// standard for the OneWire DS18B20

void OneWireReset(int Pin) // reset.  Should improve to act as a presence pulse
{
     digitalWrite(Pin, LOW);
     pinMode(Pin, OUTPUT); // bring low for 500 us
     delayMicroseconds(500);
     pinMode(Pin, INPUT);
     delayMicroseconds(500);
}

void OneWireOutByte(int Pin, byte d) // output byte d (least sig bit first).
{
   byte n;

   for(n=8; n!=0; n--)
   {
      if ((d & 0x01) == 1)  // test least sig bit
      {
         digitalWrite(Pin, LOW);
         pinMode(Pin, OUTPUT);
         delayMicroseconds(5);
         pinMode(Pin, INPUT);
         delayMicroseconds(60);
      }
      else
      {
         digitalWrite(Pin, LOW);
         pinMode(Pin, OUTPUT);
         delayMicroseconds(60);
         pinMode(Pin, INPUT);
      }

      d=d>>1; // now the next bit is in the least sig bit position.
   }
   
}

byte OneWireInByte(int Pin) // read byte, least sig byte first
{
    byte d, n, b;

    for (n=0; n<8; n++)
    {
        digitalWrite(Pin, LOW);
        pinMode(Pin, OUTPUT);
        delayMicroseconds(5);
        pinMode(Pin, INPUT);
        delayMicroseconds(5);
        b = digitalRead(Pin);
        delayMicroseconds(50);
        d = (d >> 1) | (b<<7); // shift d to right and insert b in most sig bit position
    }
    return(d);
}


int getCurrentTemp(char *temp)
{  
  int HighByte, LowByte, TReading, Tc_100, sign, whole, fract;

  OneWireReset(TEMP_PIN);
  OneWireOutByte(TEMP_PIN, 0xcc);
  OneWireOutByte(TEMP_PIN, 0x44); // perform temperature conversion, strong pullup for one sec

  OneWireReset(TEMP_PIN);
  OneWireOutByte(TEMP_PIN, 0xcc);
  OneWireOutByte(TEMP_PIN, 0xbe);

  LowByte = OneWireInByte(TEMP_PIN);
  HighByte = OneWireInByte(TEMP_PIN);
  TReading = (HighByte << 8) + LowByte;
  sign = TReading & 0x8000;  // test most sig bit
  if (sign) // negative
  {
    TReading = (TReading ^ 0xffff) + 1; // 2's comp
  }
  Tc_100 = (6 * TReading) + TReading / 4;    // multiply by (100 * 0.0625) or 6.25

  whole = Tc_100 / 100;  // separate off the whole and fractional portions
  fract = Tc_100 % 100;

/*
 if(sign) temp[0]='-';
 else    temp[0]='+';
 
 temp[1]= whole%100+'0';
 temp[2]= (whole-100*temp[1])%10 +'0' ;
 temp[3]= whole-100*temp[1]-10*temp[2] +'0';
 
 temp[4]='.';
 temp[5]=fract%10 +'0';
 temp[6]=fract-temp[5]*10 +'0';
 
 temp[7] = '\0';
*/

 sprintf(temp, "%c%3d%c%2d", (sign==0)?'+':'-', whole, '.', fract);
        return whole;
 
} 
// End of Getting temperature routine


void convIntString(char *temp, int tempnum)
{  
 sprintf(temp, "%2d", tempnum); 
} 


// program setup
void setup() {
   // Serial.begin(115200); // Serial Port can be used for future debugging
   // initialize DS18B20 datapin
    digitalWrite(TEMP_PIN, LOW);
    pinMode(TEMP_PIN, INPUT);      // sets the digital pin as input (logic 1)
    
    pinMode(RELAY_PIN, OUTPUT);    // sets Relay pin to output
    lcd.init();
  //optionally, now set up our application-specific display settings, 
  //overriding whatever the lcd did in lcd.init()
  //lcd.commandWrite(0x0F);//cursor on, display on, blink on.  (nasty!)
    lcd.clear();

    disp.addEventListener(Events::EV_TIME, timeHandler);
    disp.addEventListener(Events::EV_ANALOG0, analogkeyHandler);
}

// loop
void loop() {
    // call the event generating functions
    timeManager();
    analogkeyManager();

    // get events from the queue and call the
    // registered function(s)
    disp.run();
}

Recent Snaps - Sony RX100

2013-02-04T18:43:00.002+08:00

Mui Wo

Star ferry TST

ICC

Homemade hand fried arrowroot chips - yummy!
but a lot of work

Tomato soup from ABC Kitchen

How satsumas' peels are dried!! 陳皮新體現

This young man was shocked!!

乾炒牛河 - 何洪記

水瓜烙 - 曾記粿品 next to ABC kitchen
highly recommended

Sashimi from Senryo - a place that you normally associate with conveyor sushi

Paris come to Hong Kong - Eric Kayser and Laduree

2013-02-04T17:31:00.002+08:00

Hong Kong must be an attractive place for foreign brands to do business. You don't need to look far to see people queueing up to go into flagship stores of Chanel, Louis Vuitton etc. You also get famous patisseries and bakeries from Paris setting up shops in Hong Kong. Maison du Chocolat, Jean Paul Hevin have been here for quite some time. Now we have two additions in TST.

Laduree - the name synonymous to macarons, has opened a shop in Harbour City in TST. Modelled in the exact same fashion as their Paris shops, the shop sits directly opposite a Prince Jewellery and Watches store. At 30 dollars a pop, you get to compare macarons made with 150 years of tradition vs all the pretenders to the crown.

Eric Kayser - a famous bakery chain had its grand opening in Jan, also in Harbour City.

Eaten fresh, Eric Kayser's bread are soft and tasty. Try its olive bread if you get a chance. Lunch menu is good value. The savoury dishes are cooked to a high standard and you get a basket of its bread selection. The optional desserts are great value for HK$20 additional but guess they can be better.

We wait for its Happy Valley branch to open in April, then we might get to try the crumbs!!

四姐川菜 Sijie Sichuan Restaurant

2013-02-04T16:42:00.002+08:00

Not the most authentic Sichuan restaurant around as we have been reliably told but then it's like saying most of the Indian curries in London are not authentic........

Simple noodle mixed with Sichuan spicy sauce - bad temptation for a no-carb diet

Tasty, fatty, unhealthy pork in a mild sauce

Salt n pepper shrimps - 椒鹽蝦

Sea of red - that you will associate with Sichuan food - 水煮牛肉 (Boiled beef in Szechuan sauce)

Another plateful of red - 辣子雞 (Sichuan spicy diced chicken)

This restaurant seems to be always full in weekends, so do book in advance. The dishes are generally well executed with clean taste and not overly spicy. The new location near Times Square is definitely way better than when it was still in the old shop in Wanchai. Think it's still a BYOB restaurant.

Taken just before the restaurant moved to the new location.

四姐川菜
Sijie Sichuan
10/F, Bartlock Centre,
3 Yiu Wa Street, Causeway Bay,HK
地址：香港銅鑼灣耀華街３號百樂中心１０樓
Tel: 28022250

Restaurant snaps in Kansai 関西グルメ

2012-11-21T17:13:00.000+08:00

Enoki mushroom udon at Koyasan

Yaki Nabe udon at Koyasan

After visiting Eikando in Kyoto, the storm cloud was gathering again. Instead of eating in the restaurant they saw earlier, they stopped at the first restaurant that they saw some action, ie people waiting to be seated. And they weren't disappointed!! The tempura burdock was so delicious that they ordered an extra portion. The udon had plenty of texture and the soup for both was yummy. Just what you need in a cold rainy night. It turned out that Yamamoto Menzou 山元麺蔵 is the highest rated noodle shop in Kyoto accroding to tabelog.com, the Japan equivalent of openrice.com.

Tempura burdock in Kyoto
土ごぼう天
山元麺蔵（やまもとめんぞう）

Beef and burdock udon in Kyoto
牛と土ゴボウのおうどん
山元麺蔵

Curry udon in Kyoto
京カレーうどん
山元麺蔵

Cold soba near Kiyomizudera Temple

Fugetsu 風月 is perhaps the most famous of the Japanese okonomiyaki chain. While searching for the next dinner destination, they saw this shop, Boteyu ぼてぢゅう, inside a Hankyu shopping mall. Probably as good if not better than Fugetsu's okonomiyaki!!

Osaka style spring onion okonomiyaki (Beef stew and konnyaku)
at Boteyu near Umeda station
京風ねぎ焼　（国産牛すじ肉、こんにゃく）
ぼてぢゅう梅田　大阪

Omochi and Cheese Okonomiyaki
at Botejyu near Umeda station
もちとチーズのお好み焼　(特製しょうゆタレ)
ぼてぢゅう梅田　大阪

8 years ago during sakura season, they went to the same yuba shop for lunch.
When they finally found the restaurant again, they thought it wasn't opened for business. The lights were all off. As soon as they walked through the door, the lights went on and a middle age Japanese lady came out and made greetings. Dad thought business must be bad, no customers!! Soon a young girl and an old man came in. The four of them were the only customers in a restaurant with a max capacity of perhaps eight served by the same lady who came out with the greetings. Upon all four of them leaving another four people in business attire came in to the restaurant. It was then dad remembered that they made reservations for lunch eight years ago and they were lucky to be served!!

Yuba dinner near Nijojo Castle
京ゆばずくし　静家

Golden fried yuba

Yuba cooked in soya milk

Udon in a dried bean curd pouch in Nara
カレー巾着
麺闘庵（奈良市橋本町）

Tofu lunch in Sagano Arashiyama
湯豆腐定食　嵯峨野（さがの）嵐山

Then an orgy of beef!!

Beef bacon

Premium beef cuts

Select beef cuts

Charcoal fire BBQ beef in Honjin, Osaka
炭火焼き肉　本陣　大阪

Grade 2 Shabu Shabu beef in Shabutei, Osaka
特選黒和牛しゃぶ　しゃぶ亭

Grade 1 Shabu Shabu beef in Shabutei, Osaka
厳選黒和牛しゃぶ　しゃぶ亭

Grade 3 Shabu Shabu beef in Shabutei, Osaka
上ロース牛しゃぶ　しゃぶ亭

Autumn Leaves in Kansai 紅葉狩りー関西

2012-11-21T13:00:00.001+08:00

高野山の紅葉　Autumn leaves at Koyasan

A golden bed of fallen leaves in Koyasan. 金色に輝く紅葉−高野山

Daimon at Koyasan 高野山　大門

Autumn leaves reflection at Nanzenji Temple, Kyoto. 南禅寺の紅葉

Rainbow after the rain...Tofukuji Temple　東福寺

Grey Heron seen in the water way of Mino-o park near Osaka. Famous for outdoor autumn leaves viewing.
青鷺　箕面市

Different shades - the changing colours of Arashiyama, Kyoto. 嵐山の紅葉

Fallen maple leaves and moss garden at Jojakkoji Temple, Arashiyama. 嵐山の常寂光寺

All different shades of autumn changing colours at Ginkakuji Temple, Kyoto.
銀閣寺の紅葉狩り

Ginkakuji Temple, Kyoto
銀閣寺の紅葉狩り

A floating coin on a freshly fallen leaf.

Take a break!!

We were told that 2012 is the best autumn leaves season in the last 10 years. 『今年は十年に一度の紅葉の当たり年だそうだ。』Given no prior experience of this, we can't tell you how true it is. But the colours sure did look exceedingly bright.

Eating Out - Paris + London

2012-10-14T23:22:00.001+08:00

Sometimes you never get anything done because you worry that the end product wouldn't be quite good enough. You sit on it hoping that at some point in the future your final product would come out perfect as if by magic. You wait, you dither until you say to yourself, "no point getting this done, lets move on!!"

So here are some notes from their recent trip to Paris and London.

PARIS
If you are looking to splash out on eating at the finest restaurants, the month, starting from the end of July to the end of August, is absolutely the worst time to visit Paris. Parisians take their summer holidays seriously and countless number of famous restaurants close for one full month during that time. Mum and dad were there right at the start of this holiday period. Some restaurants were already closed for the summer, some were serving their last meals before their time off. Don't ever rely on the restaurant's website not mentioning their closing period, because you might end up being surprised by a piece of paper stuck over the entrance telling you that the place would not be opened again for another four weeks. They learnt this lesson early on when they visited Gerard Mulot, a Parisian chocolatier, which is also famous for its macarons.

Make sure you check and book before your trip, if you ever decide to go during the summer. Even with so many restaurants closed, they were still spoilt for choices during their short stay in Paris.

Jacques Genin
- a simple, yet elegant patisserie and its desserts are most memorable. Don't miss the super rich hot chocolate and basil lemon tart. Well worth a visit if you are in Paris. This supplier of chocolates to Parisian hotels has no other branches, unlike all the other better known names, like Laudree, Pierre Hermes etc. (check out our previous post for pictures)
http://jacquesgenin.fr/

Mon Vieil Ami
Located in Ile Saint Louis. They ate there on the last day before the restaurant closed for four weeks. Portions were big. The dishes were delicately seasoned and rich. The vegetables were fresh and tasty. Desserts were also delicious and filling. You would do well going there with an empty stomach. It was casual dining of top quality cuisine.
http://www.mon-vieil-ami.com/uk

Le Jules Verne
located half-way up the Eiffel Tower

This Alain Ducasse restaurant served decent French food at a premium price. But the premium was well worth paying when the sky was clear and you could literally see as far as your eyes could see. The premium felt even better value when you saw the long queue waiting to go up the public entrance to the Eiffel Tower. Despite having been to Paris a few times before, they never contemplated seeing the city from the Eiffel Tower.
http://www.alain-ducasse.com/en/restaurant/le-jules-verne

Bar Le Passage
9 Place de la Madeleine 75008 Paris, France
Right in the midst of tourist area Place de Madeleine, the bistro alternative to the famous Senderens restaurant. There's no menu. The chef would decide what's served, the only caveat being what you tell them you wouldn't eat. The dishes they had were light bistro affairs but well executed. Reservation is recommended and yet tough to get right..... Good luck!
http://www.senderens.fr/

Cercle de L'Union Interalliee
33 rue du Faubourg Saint-Honore Paris 75008 France

This social and dining club, right in the midst of shopping area in Paris, was inconspicuous. Like so many places in Paris, going through the main gate was like going through a time machine. You need to wear a tie for dining in the courtyard. Not having worn a tie for what seemed like eternity, dad was shown a drawer full of ties from Hermes. The well-manicured courtyard was full of people properly dressed in their jackets with ties on. The food was simple yet delicious. The real winner was the setting and atmosphere! They would definitely go back next time in Paris. The club also has a gym and a swimming pool.

Le Chateaubriand
129 Avenue Parmentier, 75011 Paris, France

Located in perhaps the roughest neighbourhood among all the restaurants they visited during this trip, but ranked the third highest in the 2012 Pellegrino's World Best Restaurants List, 15th (9th in 2011). Some people reckon it's overrated. If you were looking for beautifully crafted dishes served to you by over-attentive waiters and waitresses, guess you picked the wrong place. Expect efficient service by knowledgeable staff serving distinctive combination of flavours using a wide variety of ingredients. Just like Bar Le Passage, you don't get a menu to choose from, you just get served the daily set menu along side all the other customers in this bustling bar cum bistro. But unlike Bar Le Passage, you do get a piece of paper giving you simple run down of what to expect.
It was a memorable dining experience, on par with the best!

Amuse bouche - Ceviche with mullet - an explosion of flavours

Prawn (allegedly from North Sea) cooked in cognac with a slice of nectarine

Watermelon gazpacho with cacao and cucumber

Zucchini courgette flowers with torch-grilled squid and chanterelle

Yellow fin tuna tartare with tomato, almond, french parsley papa, green tomato basil sauce dressed in garlic vinaigrette with olive paste

Pigeon with onion, rose flower petal, horseradish and burnt butter

Cherry sorbet with cherries and cherry flowers

LONDON

August 2012 was perhaps the best month to be in London. The mood was ebullient and you couldn't practically escape the Olympics even if you try. Team GB success in the medal table lifted spirit for everybody and all the smiles on the happy volunteers, generally wiped away any last doubts there might be about the Games organization.
The same jubilant mood probably didn't passed on to people working in the service industry, taxi, restaurants, bars and pubs.

First dinner after Olympics - roast chicken at Nandos

Blueprint Cafe - Black Pudding

Blueprint Cafe - French Cut Pork Chop

Blueprint Cafe - Coconut Dessert with grilled pineapple

A beautiful plate of cold cuts at Casa Brindisa in the revived neighbourhood of South Kensington

Dinner by Heston Blumenthal

Meat Fruit - served at Dinner

Dinner - Pork crackling aka Ladons

Paris - Restaurants, Patisserie and Photos

2012-08-08T20:09:00.002+08:00

Some shots from Paris.

Colorful tomatoes salad and creamy mozzarella from Mon Vieil Ami in Paris. Tomatoes in season were sweet and flavorful.

Green asparagus in a risotto, roasted sweetbreads from Mon Vieil Ami in Paris. An amazing dish, if you didn't mind eating something squishy and rich. Love the crispy surface. You need a huge appetite to finish the dish.

Sweetbreads are not sheep's brains or testicles, as some people confused them to be. They are thymus glands or pancreas. If you never had them before, they are taste a bit like bone marrow but richer, tastier.

Canal St Martin - about 10 minutes walk away from Le Chateaubriand

Prawn cooked in Cognac with a slice of nectarine - from Le Chateaubriand

Jacques Genin Chocolate - exquisite and delicate.

The spacious chocolat and pastry shop of Jacques Genin in Marais district of Paris. The spiral staircase lead up to the kitchen where everything you see behind the glass display cabinets and more are coming from.

Basil Lemon Tart - Jacques Genin

Jacques Genin in Paris

Jardin du Tuileries

If we ever get a chance to see the Eiffel Tower, this is probably what it would look like to us.......

London - Olympics 2012 and more

2012-08-08T19:21:00.000+08:00

Just want to post a few shots from London.

Tower Bridge with the Olympic Rings

Olympic Rings hanging at the King's Cross St Pancras train station

Ana Ivanovic warming up in the side courts of Wimbledon.

Caroline Wozinacki warming up in Court 6 in Wimbledon.

Big guns inside Centre Court Wimbledon.

Victoria Azarenka - serving in the quarter final London Olympics 2012

Borough Market - an impression