Above: The magical mushrooms are a deconstructed tiramisu. The cap is a ladyfinger biscuit dusted with cocoa and the stem is a very thin shell of white chocolate encasing the mascarpone cream. More chocolate shavings surround the base. And yes, it tasted just as good as it looks.
Right: This was two tiered - a wooden box on the bottom with real cinnamon, vanilla pods and dried star anise. On the glass top lie chocolate replicas that were infused with vanilla, cinnamon and star anise. Beautiful, clever and delicious. (The cinnamon was best in my opinion).
One of the downsides of setting up a blog 'on-the-go' is that I am trying to figure out new technology while writing it, while having all the experiences to put in it! So, I've had some issues with the photos in this particular piece that I wrote in Hong Kong but have just figured out now.
We went to the Mandarin Bar and Grill for our first 'real' dinner in Hong Kong (the first night we got in late and just snacked). While the restaurant was billed on the website as modern European it was so much more than that. These people are really into ' cuisine progressive' (aka molecular cooking). I really wish I'd had my wits about me from the beginning of the meal because they produced some truly unique and delicious items like 'olives' that were a kind of thin gelatin shell filled with a richly olive flavoured liquid that simply burst in the mouth. And then my langoustine started was served in a beautiful wooden box with an entire scene within. Sand, seaweed and the langoustine perched on a piece of pumice rock.
And then there was the Szechwan five spiced cod (below). I am aware, as I look at all these photos, that with the exception of a bit of celery, no veggies are represented. If you're reading this, mum, we did have veggies every meal - honestly!
New Year's night in Hong Kong - where else to get a fabulous view of the harbour but the Lung King Heen (View of the Dragon) restaurant. It's known for its seafood so Rene tried the wok fried prawns with crab. (right) Those of us who don't eat crab ate stir fried (before your very eyes!) chicken with cognac sauce (below).
The next blog post will be on February 16. Until then I'll be on a river boat and internet access will be restricted to email. See you in eight days!!
Coming up next: Siam Defeated!
Photos: R. Marion