[Manila Restaurants]

Check out Lori's review of L'Opera too. Her reviews of other restaurants might help you too.

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Thanks for the tips. I am in touch with Lori and she has provided her suggestions and her blogs are rich with very good restaurants to try.

[Manila Restaurants]

How long will you be in the country? There are many great places within Metro Manila but much more outside. Do you have time for that? Around two hours away is Tagaytay (south) and then northwards you have Pampanga.

Let us know your general timetable and help you with your culinary itinerary. 

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Will be in the country for two weeks. A two hour drive should be fine.

Aside from the criteria I've mentioned, I'm also looking for a very good Italian restaurant (a really upscale one).

Thanks.

[Manila Restaurants]

I will be going to Manila (with a stop in HK) this Feb. Any updated (2005) recommendations for good food / great restaurants? I'm looking for good local food, asian type food, unusual food, unique places. Thanks!

[Hong Kong Restaurant Recommendations]

Welcome to eGullet to you too!

hzrt8w,

Thanks for the warm welcome. I've had just pure good memories of my Christmasesin Hong Kong late 60s to early 70s. I'm sure there've been a lot of changes.

Yes, Daimaru is it.

At that time Ocean Terminal was brand new and I think that was my first taste of what you would now call a "shopping mall".

aprilmei,

Oh, it's sad to see such a fixture (Daimaru) in Hong Kong disappear. I remember there's a weighing scale next to the escalators where you sit down to get weighed. That restaurant in Daimaru is where I had my first taste of Unagi (eel). Then, had it everytime we go there.

Hmmm, I'm also sad hear about Maxim's strawberry shortcake. And, to think, that was one of the reasons I would like to go back to Hong Kong. Well, actually, there's another one: the large, plump, juicy fresh cherries they sell in the pedestrian fruit stands. We used to buy a lot and when we get to our hotel, we just watch TV and munch on those sweet cherries.

Western division restaurtants? I'll pass on that. I will always go for a very good Cantonese food. Which reminds me, we used to go to a very good Cantonese restaurant in the Mody Road area.

If the Park Hotel is still there, that's where I had my first experience of a real smorgasbord. There used to be a Viking/Nordic restaurant that I had my taste of real good buffet.

Back in Nathan Road, it was great shopping at Shui Hing during Christmas time. It was fully decorated inside out. the Wing On stores with their coupons was great too.

I remember the explosion of the jeans with the Bang! Bang! stores and ice cream next to Lane Crawford.

I tell you... I did have lots of fun memories of Hong Kong with my family.

[Hong Kong Restaurant Recommendations]

"Maxim's" is the most well known organization. It started with one location in the basement of the "Lane Crawford House" then opened a branch in the Arcade of the Mandarin Hotel, but originally was part of the Luk Hoi Tong Group that owned the "Luk Kwok Hotel" made famous in America featured in the movie "The World of Susie Wong", starring, "William Holden" and "Nancy Kwong"who both especially Nancy's parent's were good customers at "Lindy's". "Maxim's" is still owned by the "Wu" Family together with the "Hong Kong Land Company", apparently the World's Largest Real Estate Company.

Irwin,

You are very knowledgeable about HK restaurants. I used to spend Christmas in HK in the late 60s and I still remember some of the best I've had in my life such as:

... the best strawberry shortcake at Maxims

... the best fried ice cream at Lindy's

It's good to know that both are still there. Is the Lindy's in Kowlook (I think it was at J. Hotung House bldg.) I also had the best and largest chicken leg at a Japanese restaurant in the basement of Hyatt hotel in Nathan road. Is that still there?

I used to go on a 2nd floor where people played mahjong and I had the best Peking duck. Where would that be?

There used to be a Japanese department store in Hong Kong side where there's a good restaurant in its second floor at the very back of the store.

And, what is the huge toy store in Hong Kong side?

I do have to visit HK one of these days again.

[Q&A: Evaluating Wine]

If you really want to blow your friends away, you can learn to say something like, "Ah, I see this syrah is very dark and has wonderfully thick legs.  Perhaps it was fermented with a Rhone-isolate yeast designed to emphasize raspberries, pepper, cassis and violets while contributing to production of thick, sweet glycerol and polysaccharides, yet stabilizing its royal depth of color and fulfilling its organoleptic development."

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Ah, I hope to be able to evaluate wine like that - - - hopefully, by the time I retire.

[Q&A: Evaluating Wine]

The best way I have found to really pin down the aroma of lactic is to take 2 to 3 tablespoons of real, unsalted butter and melt it in a small, glass condiment dish (or whatever you have that's similar) in the microwave.  Let the butter cool until it begins to harden again near the bottom of the dish, and develops a half-melted, half-grainy texture.  Smell the butter and take note of the sharp, milky smell. 

It's easiest to smell the lactic acid when the butter is warm and half-melted, as opposed to cold or hot. 

Then return to the white wines and see if you can detect a trace of lactic.

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Thanks, RRose! I will try your procedure and let you know.

[Q&A: Evaluating Wine]

I'm doing Assignment #2 tonight with friends (T.G.I.F.!). I really would like to start with #1 but the people tonight prefers red. I'm bringing the tasting sheet.

Anyway, I also would like to add a bottle of red Tuscan wine. What do you suggest for a good & affordable Tuscan wine? Do they have a certain varietal for that area? Or is it appellation?

Thanks.

[Q&A: Evaluating Wine]

Can I smell lactic acid?

Is the aroma strong or faint? Do I suspect a full or partial ML conversion?

Hi!

How do I detect the lactic acid smell? Where can I compare it to?

Thanks.

[Wine Evaluation class discussion]

There are only five basic lessons:

*The 10-step Tasting Primer

*Evaluating white wine varietals

*Evaluating red wine varietals

*Separating art and technique from nature

*Using the aroma kit

Thanks for the clarification.

>> I'm not sure what you mean by "blending."

What I meant was if I should combine the wine and the ingredients when I have all of it ready - to do it all at the same time. So, I guess when I have it all, then, just combine and store it when I'm ready to do the exercise.

Thanks!

[Wine Evaluation class discussion]

Hi!

I'm in the process of preparing my Component Descriptor Kit. It might take me some time but I'll try to have everything ready.

A couple of questions, Rebel Rose:

When do need the kit?

Do I need to do the "blending" of ingredients all at the same time?

Once done with preparation, do we keep it at room temp or do we need to refrigerate?

In the period of two weeks, how many (total) assignments do we have to do (now we're up to 2)? I just want to have some idea so I can properly space out the assignments.

At which point do we need the Component Descriptor Kit?

TIA for the clarification.