On tonight 9pm HK time *Weds 23rd October.

The Best Of Love Me Love My Food on tonight at (9PM HK Time), overseas viewers can see it online on http://wtvperth.com.au/ Just click on Live Steam. I am one of the many special guests!

Must see new food and entertainment show from Perth Australia

The must see pilot episode of Love Me Love my Food with Lizzie B. Great food and entertainment show from Perth Australia. Now on You Tube.http://www.youtube.com/watch?v=3DcplFCHgjQ

Asia Travels - Marvelous Malaysia!

Reporting from Malaysia, on a trip that initially had me in four different countries in one day. Starting from Perth, transiting in Hong Kong then travelling from Singapore into nearby Johor Bahru, Malaysia. Scan forward a couple of weeks and then to Kuala Lumpur and back again to Johor Bahru.

They say Malaysia is “Truly Asia”. But getting around Malaysia is no easy feat and the Tourism people in connection with Airlines have many areas that need to be addressed to take travel within the country to the next and a (better) level. In my case I was travelling from the southern city of Johor Bahru to KL. Why is it that Malaysian Airlines domestic aircraft are plain old and worn? From seat belts designed for slim fitted travellers to odd window shades that close up, as in you push them up to close them. The colour scheme straight out of the 70’s, as I suspect the plane may have been. But this flight was heavenly compared to the return flight that followed, more on that later.

Landing in KL at the KLIA (Kuala Lumpur International Airport) it’s plain to see that this not so old airport could have done with a better design and certainly to the uninitiated it can be a confusing place to navigate. The Express train to the city, is a wonky, bumpy noisy experience with seats that could be more well placed, certainly when comparing it to the likes of Hong Kong’s Airport express, it pales in comparison.

Hilton Kuala Lumpur.

The  Hotel is located across from the Central station, end point for the KLIA Express, so getting to the Hotel is easy enough. Summed up my stay at the Hilton KL was a rough start with better finish. From the moment I arrived at the Hotel to the first hour spent in my room, the faults just flowed. Now having previously been a Hilton Honors Gold member and having heard good things about the KL Hilton, I was keen to try this hotel on my next visit to KL. I had this opportunity over the weekend of the 19^th May. The fact that this hotel was connected to the central station added to the attraction and made my choice even more convenient than ever. Perhaps I was just unlucky, but from a fault side, I was unaware the Hotel was in the final stages of a partial renovation. So I arrived to find the Hotel in part, shrouded in the lobby and lounge, one area of the Hotel I was so looking forward to relaxing in on my first visit. That aside I went to my room and it was all downhill from there. The TV remote did not work properly, the peddle bin in the bathroom was broken and the Wifi, (chargeable) was unreliable and intermittent. So I went to the 5^th floor bar/pub Zeta, only to find the while the place was half empty, it seemed hotel guests were not welcome. Various tables were marked “Reserved” and not for hotel guests. My needs were simple, some live entertainment, some food and something to drink. It was not to be, with nowhere decent to sit, that was the last straw. Now if these tables are reserved why just leave them empty for the first few hours of operation? Why not let in house guests use these for some of the time they are available? So I gathered my things and went to check out in search of a better Hotel. At the reception desk I politely made my disappointment clear, fortunately a very caring and attentive front desk clerk, placated me and after some convincing I accepted an upgrade to a suite. Yes, the room was better, everything worked, including the internet. I ordered room service and while there was some slight misunderstanding, this duly arrived and was adequate. The bedroom area and the bed itself was very comfy and come morning time all earlier issues were put aside and the next day managed to have a great lunch in the Japanese restaurant, although we had to wait an hour for one of the dishes which came at the end. Apart from that an enjoyable meal and overall the Hotel did the right thing to address concerns and retain my business. One thing that did not go unnoticed is the lack of soul in the place. The renovated restaurants, while interesting to look at, take on a modern minimalist look. A tad too plain, lacking interesting detail. I am not old fashioned by any means, however, the lack of placemats for example in any of the restaurants is cause for concern. Without them any table looks like it belongs more in a canteen or food hall than a five star hotel. More than that, placemats add décor and dare I say, colour and style. Something that is a miss, in the Hilton’s new all day dinning venue, Vasco, the same can be said for their Japanese, Iketeru and the new Graze. (western food)

Getting back to travel within Malaysia, again, it’s a great country, with lovely people and some beautiful places to see, but I am baffled about some things. Such as the Subung Airport in KL. Is there are purpose to the place? It’s stark, seemingly underused and frankly a bit of a joke. Sure, a couple of low cost carriers use the place, but for so few flights. Wouldn’t it be more cost effective to make better use of the larger KLIA, as it also handles domestic traffic? At this point I am not sure of which is the lesser of the two evils. Speaking of which, I was recently reintroduced to the joys of flying on a twin turbo plane. Malaysian Airways have an offshoot, low cost carrier, called Firefly. Actually compared to the plane I took, I think I have seen larger genuine firefly’s in the wild. The plane is mainly decked out in a fluro orange, as are the flight attendants’ uniforms. Not to dwell on waist size again, but I how does Firefly manage to find so many flight attendants’ with a 20 inch waist? Anyway back to the flight, while I was initially gripped with complete and utter terror at the thought of taking a twin turbo prop plane. In the end it was a pleasant, if not noisy flight, the slightly lower altitude used by prop planes means one can get a better view, I enjoyed that, almost as much as I enjoyed landing, on firm ground and in one piece.

All Smoke and mirrors?

Liberty Private Works ...(sorry no it doesn't) 

 

It is always a shame when bad things happen to potentially good restaurants.  In this case Liberty Private Works, a private kitchen in Central sadly becomes a victim.  The bad pretty much starts from before you even get to the Restaurant.  Located on the 26th Floor of 11 Stanley Street, the uninitiated, will first go to  the main Lifts, only to be told "to use the one round the corner", this being a  temporary Service Lift. With only one lift serving that level, there can be a wait at times. Brushing off logistics, upon our arrival to the 26th floor, we were met with a haze of cooking smoke and fumes, note we had yet to even make it the Restaurant yet.

Opening the door to the place and my heart sank. While it had been described as one of the best private kitchens "featuring an open kitchen", turns out that is the only feature, it is one big open kitchen, set in a U shape around which diners are seated. That is if you can see anything through the haze of fumes.

Liberty Private Works, suffers from immensely poor planning, both from the essential

side in terms of allowing for proper extraction of cooking fumes, and the fact that diners are perched on rather high stools packed in closely together. Proving to be a challenge for some, me included and while I am not that tall I am certainly not that short either. 

Part of the poor planning includes not allowing for areas to service / greet guests and the only greeting we received was the cooking haze. No one offered to assist with the wine we had brought along. (It's okay to bring wine, it's a Private Kitchen right?) 

Purpose of an open kitchen.  Lets consider the reasons behind an open kitchen, some say it's to break down barriers and provide a complete dining experience, others like to enjoy seeing what the Chefs do. However, in the case of Liberty Private Works, the experience is a negative one, there is no benefit of having an open kitchen, with little or no interaction between the Chefs and guests. In this case, you don't get to see much being cooked, and mostly see them arranging food on a plate. This is 

okay for say a few courses, but by the time you are past the fifth course, you are also pretty past seeing them spend time carefully arranging food on a plate, only for you wolf it down in but a few moments. 

Personally, while I remain open to new styles and ways I have yet to see an open kitchen that really lives up to the hype. Mostly, it seems a Restaurant saves money by combining the seating and kitchen facilities. If you want a positive open kitchen type of experience, just stick with good Teppanyaki any day. Just to assure you that I am not exaggerating the effect of the cooking haze, several members of our party had to request for damp cloths to wipe their eyes with, some popped out for a breath of much needed fresh air and even my Laundry Man Mr Wong across the road turned his nose up and the clothes I dropped off to be Laundered post dining. 

Bickbats aside, all the hype I had heard about the food did live up to and exceed expectations and that's about it. 

Costs - Average per person HKD$ 800+ (Post dining Laundry extra)

Liberty Private Works 26th Floor, 11 Stanley Street Central, Hong Kong.

Hot Opening - Harrington's

Hot Openings!  - Harrington’s

Casual yet stylish dining comes to LKF- Harrington’s has opened in central LKF (in the location of the former Dublin Jack Pub) This uber casual yet stylish venue is part of the Catestello Concepts group, from the people that have given us the likes of Wagu and Oolaa. Again it’s a winner all round. Upon entering Harrington’s, those familiar with Oolaa, will get a Déjà Vu feeling. But a good one at that. Located upstairs, the venue is placed above the rattle and noise of LKF but remains in the centre of the action. Once inside, you are met with a well-appointed bar and a choice of comfy chairs, or high tables. The décor is modern yet warm and welcoming. Look out for the stylish tiles at the bar area and use of wood and marble throughout. Further down opens up to a more formal dining area (ala Oolaa?) a choice of tables or round booths complete with linen table cloths, napkins and an abundance of flowers certainly sets Harrington’s apart for the usual places in LKF. For those wanting be a bit closer to the action there is also a semi terrace area, it’s technically inside but the design and window area (sometimes open weather pending) provides a feeling of seclusion and the greenery adds to the alfresco feeling. Food wise the various menus on offer provide an extensive array of options. With all day dining available (breakfast, lunch and dinner) and usually a choice of 3 menus during the day. With a 3 course Set Lunch at HKD$ 138+ along with Brunch and main Menus all available complemented by an excellent choice of wine either by the glass or bottle, with a price range to suit any occasion. On our first occasion we sampled the Sunday Carvery Roast, details below. More than that, the selection of accompanying food to go with the Roast such as vegetables and side salads are just as tempting.

Sunday Roast Menu Served from 11:30

Starters Chef's Soup of the Day / Prawn Cocktail / Crab Cakes / Harrington's House Salad / Creamy Leak Tartlet

Main Course Carved Roast Meat Selection With crispy roast potatoes, ‘pigs in blankets’, Yorkshire puddings, cauliflower cheese, sweet potato mash, roast vegetables, steamed vegetables, brussel sprouts; with bacon, macaroni cheese, nut roast. (Help yourself from the carvery buffet)

Dessert Chocolate Sundae / Apple Crumble / Mango Panna Cotta

$198 + 10% service Includes a glass of wine, beer, bubbles or soft drink *(Children under 12 half price)

Overall, more than an enjoyable dining experience, in fact a darn good one at that. With friendly management on hand to ensure all goes well and they seem to have ironed out some initial service glitches as the team settles in and gets to know their way around. Bookings are a must enjoy

Happy Hour every day from 4pm-7pm Draught beer, house spirits, house wines: $30 Featured cocktails: $50 (*10% service charge) and look out for their gastro mezze snack bar available during Happy Hour!

Harrington’s: 1/F Ho Lee Commercial Building, 17 Lan Kwai Fong Central Hong Kong, Tel: +852 2522 1823

Winner Takes it all

Winner takes it all!

Macau, another Asian sin city with no shortage of sleazy bars, glitzy casino’s, dubious hotel patrons and its fair share of scandal. No less that a son of the departed leader of North Korea himself calls the place home.

I know Macau well, and with some fondness having first visited around 15 years ago. At the time I saw it as Asia’s sunny place for shady people, if one disregarded that and very grotty Casinos and took in the sights, people and one time European grandeur it was very much a pleasant respite from most other Asian cities. Flash forward to 2012 and it is quite a different story. Still charming in parts and thankfully no shortage of good Portuguese Wine, Macau is making its mark on the world stage and not just for its gaming activates.

Star attraction

Deep down the real star attraction in Macau has always been the food. A hearty combination of its Portuguese roots blended with “Macanese” flare means it has truly become a culinary paradise.

Macau is home to some great Restaurants many of which have been endorsed by Michelin. One of those is Antonio’s. Owned and managed by Antonio Neves Coehlo, himself no stranger to Macau having arrived in the 70’s and quickly making a name for himself in all the right places he opened this establishment in 2008 and quickly and firmly took centre stage In Macau’s food scene. Rightly so, Antonio's commitment to fresh and authentic food certainly does support the fact he also has a mention in the Michelin guide.

The Restaurant itself seats 24 in the main downstairs area with a roof terrace for some fine alfresco dining. On our occasion to visit, being a private party of 15, Antonio provided us with the “Wine Cellar”. Located separately to the main restaurant, around the corner and downstairs it proved a haven of hospitality. A stunningly appointed table awaited us with walls lined both bottles of wine and the fascia of former wine crates it created a truly memorable setting.

Get out the sword

One of Antonio’s special treats is opening a bottle of champagne with a sword, a rare skill indeed, and quite a site to the uninitiated. This was just the start of our evening.

The Food

A picture may well paint a thousand words, however, words are not enough to describe the food. Think of the best meal you have ever had and then times it by 10 and you will get close to the food at Antonio’s. Favorite highlights being the Wet seafood rice, the goats cheese, sausages, (yes sausages) well actually I could just list the whole menu as simply being all favorite. Of particular note was the cheesecake, being the smoothest and creamiest ever possible.

All complete with Vin di prvie as selected by Antonio himself. So throw caution to the wind (and wallet) and just let Antonio suggest the wine, you wont be disappointed.

All in all one of the best dining experiences to be found in Macau and certainly well worth the trip.

Menu

On table: Portuguese olives, bread and butter

Starters:

• Sautéed prawns with olive oil, garlic, lemon and white wine sauce
• Assorted Portuguese Sausage and Smoked Ham
• Gratinated Goat Cheese with acacia honey
• Octopus Salad
• Mixed Salad

Main Course:

• Antonio style "Wet Seafood Rice"
• Roasted Suckling Pig served with home-made potato chips
• African Chicken served with gratinated potato
• Sautéed assorted vegetables

Desserts:

• Home made Strawberry Cheese Cake with fruit.

Antonios Macau Rua dos Negociantes, 3 Old Village Tapia Telephone +853 2899-9988

A bottle of Moet being opened with Sword (pardon the quality)

Update September 2011

Warm Greetings!

Being September it’s one of those months where the calendar is not just full but bursting with activity! It starts the first weekend with Father Day, proceeds to my Wedding Anniversary, my birthday, my Mothers birthday, and concludes last, but by no means least with my Wife’s birthday. So no wonder it’s either a time of angst or stress and most usually both. That aside as my own foot firmly ages yet another year it is a good time to pause and reflect……..That over I am pleased to let readers know that coming up is a review on the outdoor dining option poolside at the Grand Hyatt but in the meantime on to some recent Bouquets and Brickbats sent to haunt as all.

Brickbats-

Hotels- Love them or hate them, they really can be their own worst enemy at times. Mostly with certain groups that actually do believe their own PR and think they are gods gift to society. They moan about how local Restaurants “eat” (no pun intended) into their own margins with HK in particular having no shortage of excellent if not superb stand alone dining venues on offer. So while some Hotels complain about this competition they seemingly do little to entice the general public to feel comfortable or in some cases desire dine, eat meet or whatever at their establishments. Case in point. Most HK Hotels DO NOT offer WiFi in their Café’s, Bars, etc; if they do they have the nerve to charge (in same cases US$ 10 per hour). Well all I can say to this, is if these Hotels keep living in the past then there is no reason to patronize them at all. Get real guys, with even the likes of dare I say Starbucks offering some type of WiFi access and most other quality outlets offering it for free then we have even less reasons to put up with your stuck up attitudes.

Bouquets-

Overall it is great to see so many venues in HK able to consistently meet high standards of both food and service, case in point with the Castello Concepts group, of Wagu Oolaa and Cru fame. This group really does know their stuff and put a capital H back in the word Hospitality, well done guys!

In closing this short rant, I for one will be more than delighted when the HK weather takes a much needed dip in both the humidity and temperature range. Other than that is has been an uneventful monsoon season and here’s to cooler times and more alfresco dining! Cheers and Enjoy.