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一覺醒來，知道好友Vicky Lau在昨晚阿姆斯特丹舉行的「The Best Chef Awards」頒獎典禮中獲頒「全球最佳廚師藝術大獎」兼排名#49，是香港唯一排名前50名的大廚，非常非常開心。
這個「最佳廚師藝術大獎」沒有比她更適合的人選了吧！Chef Vicky的美學眼光在芸芸名廚中可說是「鶴立雞群」，早在兩個月前也發帖寫過（證明我不是馬後炮😆），她是少數能夠不被食器駕馭，而是有能力駕馭食器的廚師。大部分廚師只能依賴食器，她卻有能力憑藉自己的美學眼光去挑選出合適菜式/菜單的食器，再鋪衍出自我風格。她著重構圖是以視覺美感十分強烈、食器的採用也會注重整個菜單的協調感、連貫性，我注意到，同一道菜，她換了食器上菜，也會調整擺盤和構圖方式——她在這方面的才華十分出眾。當然，她是很懂得「less is more」之道，總能營造出簡約、細緻、靜雅的美感。
實在太實至名歸了！❤️❤️❤️
#thebestchefawards
#foodart
#vickylau
#tatediningroom
#michelintwostars
#asiasbestfemalechef
Under Cher Matthew Kirkley, BELON was recently crowned No.25 on the Asia's 50 Best Restaurants Awards. Experience the intoxicating haute-cuisine dazzle at the newly reopened restaurant.
What a time to be alive. Indulging in a 6-course meal from @ottoemezzobombana_hongkong in my sweat pants while watching Asia’s 50 Best Restaurants 2021 virtual awards ceremony at home!
Congrats to all the @theworlds50best winners and Chef @umberto_bombana for winning the Lifetime Achievement Award. Also thank you to @sanpellegrino_official @acquapanna @merkator_vinarius for sending me two amazing fine dining lunches at home two days in a row! I’ll be sharing photos from @vea_hk @chefvickycheng tomorrow!
Last but not least, the menu!
Tuna Tartare with Caviar
Confit Abalone Carpaccio with Caviar
White Asparagus
Langoustine, Lobster, and Scorpion Fish
Wild Strawberry
Blonde Chocolate Mousse
#tastefulmoments #asias50best #sanpallegrino
Due to travel restrictions, we could not fly home to Sabah for Dad’s 4th Year Death Anniversary prayers, so we decided to pay homage to the old man by taking a trip down to “Passage Thru’ India” - a favourite restaurant of his that recently has gone through a refurbishment.
Passage Thru’ India has won awards for its thematic decor as well as its delicious and authentic recipes from different parts of India.
They take pride in ensuring the dishes are as original to the recipe as possible, even flying the spices over from India itself, or making them on their own.
We were extremely lucky to meet Chef Gaya Jo, the Head Chef and daughter of the founder. I was feeling a little star-struck, (as I follow her instagram recipes, so seeing her in person was really something special), and it was really nice to have her introduce the restaurant’s star dishes personally to us, and to explain what they were one-by one .
Kakak and I could hardly recognise the place since our last visit there, and we find out why in this vlog.
I highly recommend coming to eat and dine here. There's plenty to see, and lots to eat. Just come with an empty stomach ... and oh! A fully charged smartphone to learn new things and to capture special moments!
Namaste!
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Thanks for watching and please do not forget to subscribe!
Also follow me on my other social media channels:
Instagram
https://www.instagram.com/daphneiking/
Facebook
https://www.facebook.com/daphneiking/
Twitter
https://twitter.com/DaphCLPT
If you also need my profile and showreel, please visit:
joelebosi.wix.com/bedifulstory
Foodie partay-ed it up with the top restaurants in town in May to celebrate their amazing achievements in this year's F&B landscape at our Foodie Forks Awards party. From the 14 categories awards up for grabs this year, a total number of 57 restaurants received acclaim ranging from Best for Breakfast, Finest Al Fresco to Chef of the Year and Best Restaurant.
Christmas is coming, so I will show you my pretty bling-bling Christmas Sushi!
It was awarded at Seafood Cooking Contest, and I met Yukio Hattori (who is a president of Hattori Nutrition College and best known as an expert commentator on the Japanese television show Iron Chef) - he was the chairman of the awards committee!!!
服部幸應先生が審査する「シーフード料理コンクール」の入賞作品です！
Sorry for the imperfect avocado...
---------------------------------
Christmas Sushi
Difficulty: Easy
Time: 20min
Number of servings: 4 Christmas trees
Ingredients:
300g (10.5oz.) cooked Japanese rice (short-grain rice)
2 tbsp Sushisu (seasoning for sushi rice)
100g (3.5oz.) chopped toro (tuna belly) *you can chop tuna using a sharp knife until almost paste-like
1 avocado
1 tsp. lemon juice
1/2 nori sheet
4 Shiso (perilla)
chopped green onion (or asatsuki)
ikura (salmon roe)
mayonnaise
4 star-shaped cheese *make with processed cheese
soy sauce
wasabi (Japanese Horseradish Paste) if desired
pickled Ginger if desired
Directions:
1. Place cooked Japanese rice in a bowl. Add Sushisu while the rice is hot and slice through rice using rice paddle to separate the grains.
2. Using a fork, mash the avocado. Add lemon juice (to prevent browning) and mash some more.
3. Make 4 round and flat rice balls with sushi rice.
4. Place chopped toro on top of the rice ball and make circular cone shape.
5. Spread avocado paste and cover the surface.
6. Wrap a strip of nori sheet at the base of the tree and decorate it with green onion, ikura, and mayonnaise. Place the tree on Shiso and place the star on top of the tree.
7. Serve with soy sauce, wasabi, and pickled ginger. Pour some soy sauce over the tree and eat ;D
日本語レシピ（クリスマス寿司）
http://cooklabo.blogspot.com/2007/12/blog-post_05.html
---------------------------------
Products I used:
ミツカン すし酢 (Mizkan Sushisu - seasoning for Sushi rice)
http://www3.mizkan.co.jp/sapari/product/group/index.asp?id=02001&sid=02
http://www.mizkan.co.uk/brands/retail.asp#
明治北海道十勝スマートチーズ (Meiji Hokkaido Tokachi Smart Cheese)
Renowned for its savory richness and soft melting quality, provides a new dimension of deliciousness for processed cheese that is the result of proprietary lactobacillus maturing technology developed over many years of research and diligent preference surveys.
http://www.meiji.co.jp/english/business_guide/dairy/
Happy Holidays :D
Music by
Dazie Mae
Paris To London & Back
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