Written by NecesCity Hong Kong,
on 10-03-2010 09:55
Quick Escape
Let the Pros in the Kitchen Take Over
Now let’s get one thing straight from the onset; buying gourmet food,
already prepared by highly trained chefs, to present in the comfort of
your own home, to a visiting would-be suitor, is not culinary cheating.
You’re not awarding yourself Michelin stars, you’re simply creating an
ambience ensemble – homely surrounds and top notch nosh. You promised
her intimacy, you promised her romance, you promised her dinner and
mark our words, she will be fed. You just won’t be cooking it. Read more...
TBLS
Written by NecesCity Hong Kong,
on 01-03-2010 00:00
Private Kitchens are such a Hong Kong thing. While in some cities, diners would barricade themselves into the wet bar rather than be dictated to, here we tend to be gastronomic fatalists, ready to surrender our tastebuds to the tenacity of chefs and their myriad inspirations, often with fantastic results. Read more...
The French Window
Written by NecesCity Hong Kong,
on 14-01-2010 12:00
Contrary to what you might have heard, the French are not the dynamite
lovers they proclaim to be. In fact, according to a recent OnePoll.com
survey, they were relegated to fourth place behind – yes, it’s true –
the Italians, Brazilians and even Spanish. But one thing that remains
is the seductive siren’s call of French cuisine, served in elegant,
romantic surrounds, and with Valentine’s Day fast approaching, it’s
time for you to whip out…your credit card, because spoiling your woman
doesn’t come cheap. Read more...
Xi Yan Private Dining
Written by NecesCity Hong Kong,
on 18-12-2009 14:03
Private kitchens are a little like the sex lives of married couples (so
I’m told). They can be tricky to find at first, but once you’re settled
in, you’ll get the same dishes that somebody’s Granny has been spooning
out since the Great Depression. Read more...
BLT Burger
Written by NecesCity Hong Kong,
on 15-12-2009 05:05
Truffle infused risotto. Kobe beef meat balls. Scrambled eggs with lump
fish caviar? Since when did the simplest foods all go so Ab Fab? As
chefs look to innovate in the increasingly competitive Hong Kong dining
scene, it’s become bloody difficult to get a meal that looks as it was
described, tastes as it should and satisfies like we need it to. Read more...