Halloween @LPW

Chef and crew created a 'different' menu for the group celebrating Halloween with us.

Check it out. Freaky.

Haven't post in a while....

will be getting back to posting more frequently - buddy of mine sending me over his extra camera; tonnes of things to blog about.

but in the mean time, a must read from the Chicago Tribune contributed by the hottest chefs today.

http://www.chicagotribune.com/entertainment/dining/chi-091021-worst-dining-trends-pictures,0,5192606.photogallery

L'Atelier

highschool friend took me out to lunch yesterday. had never been to L'Atelier in HK before so was very excited, and i was definitely NOT disappointed. decor v. similar to the one in vegas, dark and red.

didn't get a chance after lunch yesterday to blog about right after as we finished off a nice bottle of red from Spain and passed out after getting back to the office. presentation wise was not spectacular, but its the food quality and service that separates itself from the rest, definitely a notch above.

started with a uni risotto,



steak tartare,


black cod,


first time seeing baby lamb cutlets (like baby rack of lamb),


finished w/ a coconut souffle, friend had the chocolate brownie,



definitely will go back. can check it out http://www.robuchon.hk/

What is this...

Something interesting from the gadget blog someone sent me. It is called the vapourizer. It creates the aroma of herbs without having the burnt smell by just lighting it on fire. maybe there is some 'substance' there - not just style.

Shout out to Chris in Napa Valley visiting TK's French Laundry - take pictures buddy.

Marinated Salmon in Beetroot / Dill / Vodka

We had this a couple weeks ago, Chef used it both as an amuse bouche one day and another as a salad.

Marinated in GG / beetroot which has become popular over the past year due to its health attributes and mixture of dill & capers.

The idea with the menu at Private Works is to use common/known ingredients in such a way where you wouldn't think about it but yet how good they go together.

1-month / lamb & orzo

makoto and i had a brief chat the other day about how fast august has been going - and its been 1 month since our soft launch, and we're pretty happy with the response and feedback we've been receiving - from our families/partners, to our media friends and all foodies - many thanks.

last year had a chat with prb one of the world's most recognized chefs and who has seen everything in the business - the advice that resonates with me is his definition of a successful operation is to be still on the up and up at the 1 year mark.

but still, its been one month for us and i feel we're just starting to scratch the surface. Again, many thanks for all the support and we're excited about the things to come.

I'll leave you w/ this 10 minute creation from leftovers, but i would have easily paided Isola prices for.

Lamb (cooked to perfection), orzo pasta, tomatoes, capers and onions.

LABEL: Freshly Made

Yesterday my buddy Chris came by on Tuesday - he works in one of the two star michelin restaurants in town and was messing around in the kitchen at LPW.

Freshly made pasta and flavored it with porcini mushrooms - Money!

Courtesy of my blackberry:-