The Rabbit Hole*

In recent weeks -
been buried under books,
hitting the gym,
planning an extensive eating & shopping itinerary for upcoming travels.


Falling down the rabbit hole was not my intention!*

You've got mail *

Best efforts to avoid splurging over the Christmas season
are difficult when enticements arrive in the mail.
Fashion, food and new investment ventures
will be hanging on the line for 2012.

Women in Suits*

"Being a foodie doesn't mean only liking fancy food. 

It means having the courage to try it 

and then you can discern whether you like it."

Guess it is not so bad

to be a lawyer by day... 

and sometimes working into the night.

Foodie for all the other times in life.

Wise words from Rachel Zane in Suits, a television drama about NYC lawyers-

(thank you to currentlyonhold for this photograph)

Rachel: I don't get it. How do you have no appreciation for fine food?
Mike: I guess I'm just comfortable with what I am comfortable with.
Rachel: That's the exact opposite to me. I have always loved new experiences. 

Jean Georges *

"Explore JG Vongerichten's signature vibrant cuisine

and develop a love for aromatic flavours of the East.

With an impressive three-star Michelin training, 

the food is guaranteed to impress."

As the elevator doors slide open, a sign is illuminated before us. 
Reminiscent of a painting from Picasso's cubism era
- JG's distinct trademark. 


Already impressed, yet I have not even entered the dining area!
Walk through the small archway into a grand auditorium.
Trendy decor 
with high ceilings; 
big round tables enough to seat for twelve, but only set for two; 
encompassed by circular lounges; 
and peer through the window panes to see all the commotion along The Bund.


Abandoning the traditional use of meat stocks, and instead, features intense flavours and satisfying textures from the use of vegetable juices and fruit essences, light broths and herbal vinaigrettes. Innovative ideas that have adapted to and impacted on the global culinary landscape.

MAINS

crispy crab cake

celeriac remoulade, pink grapefruit and ginger

sea scallops

with caramelized cauliflower, caper- raisin emulsion

grilled pork chop

glazed bok choy with chilies and mint

grilled chicken paillard

frisee, argula and cheese

DESSERTS

almond financier

ginger ice cream, baked apple

chocolate soufflé tart

mint ice cream

petite fours

~ ~ ~

4F, No.3 The Bund

3 Zhong San Dong Yi Road

Shanghai

+86 21 6321 7733

~ ~ ~

I heart chicken *

Simple, quick and easy.
grilled chicken breast for lunch,
I love.

Three Sweet Words *

I Love You
- you know who you are.
We all have a special someone
who we forget to remind everyday 
just how important they mean to us.


Now let's not eat our words

M on the Bund *

"Located at the pinnacle of the historic Nissin Shipping Building c.1921,

M overlooks Shanghai's most famous site:

The Bund."

References to Shanghai's glamourous past are updated and given a contemporary spin. Flavours range from the comforting to the novel, from Europe to the Middle East, but remain grounded in classical European techniques.


How fitting that I dined at M on the Bund with M. 
We laughed at the concept that all the cutlery and china bears her initial!

bread & butter

some beverages

tea & coffee

(highlight was not the drink, but rather the beautiful cups!)

An autumn soup

with pumpkin, chickpeas flavoured with star anise

A salad

of pickled ox tongue and shredded beef brisket

with dill cucumbers, peppery cress, radishes

and a mustard seed dressing

homemade pappardelle pasta

tossed with braised lamb, spinach leaves and green peas

coq au vin

chicken cooked in a good red wine

served with creamy mashed potatoes

petite fours

Turkish Delight & Lemon Marshmellow

~ ~ ~

7F, No.5 The Bund

Shanghai

+86 21 6350 9988

~ ~ ~