Tasting Kitchen
Welcome to Tasting Kitchen. Season’s Greetings – or should I say Seasonings Greetings! This holiday TK issue is full of spices and flavorings. We talk to four talented and ambitious chefs about the flavor profile – or Flavor DNA – of dishes from India, Sichuan, Vietnam and the Isaan region of Thailand. Think cardamom, black salt and saffron, red peppercorns, red chilies and green chilies, dill, Kaffir lime, lemongrass, coriander, galangal and turmeric. We take a look at spices in history, and how even back in the Middle Ages savvy marketers knew the value of a good story. Spice merchants claimed that birds used cinnamon sticks to make giant nests in the cliffs above beaches in India, which “cinnamon hunters” then plotted to obtain. Today India is still associated with the world’s best spices. In this issue, for our first Tasting Destinations feature, TK’s Director of Photography David Hartung and Senior Writer Lucy Morgan traveled to Old Delhi to visit the world’s largest spice market and to New Delhi to visit one of the world’s top restaurants for modern Indian cuisine. One of our featured wines is the peppery Austrian Grüner Veltliner. We also talk to a New Zealand Wine Master about what makes great wine great, and to a leading French Champagne Chef de Cave about the value of patience and restraint. There are also some crabs running loose in the issue. A master chef in Macau shares his recipe for Quinoa Lobster Salad while five more from Hong Kong and Singapore share their favorite crab dishes and culinary musings. Happy Holidays,
Welcome to Tasting Kitchen.
Season’s Greetings – or should I say
Seasonings Greetings!
This holiday TK issue is full of spices and
flavorings.
We talk to four talented and ambitious
chefs about the flavor profile – or Flavor DNA
– of dishes from India, Sichuan, Vietnam and
the Isaan region of Thailand. Think cardamom,
black salt and saffron, red peppercorns, red
chilies and green chilies, dill, Kaffir lime,
lemongrass, coriander, galangal and turmeric.
We take a look at spices in history, and
how even back in the Middle Ages savvy marketers knew the value of a good story.
Spice merchants claimed that birds used cinnamon sticks to make giant nests in the
cliffs above beaches in India, which “cinnamon hunters” then plotted to obtain.
Today India is still associated with the world’s best spices. In this issue, for
our first Tasting Destinations feature, TK’s Director of Photography David Hartung
and Senior Writer Lucy Morgan traveled to Old Delhi to visit the world’s largest
spice market and to New Delhi to visit one of the world’s top restaurants for modern
Indian cuisine.
One of our featured wines is the peppery Austrian Grüner Veltliner. We also
talk to a New Zealand Wine Master about what makes great wine great, and to a
leading French Champagne Chef de Cave about the value of patience and restraint.
There are also some crabs running loose in the issue. A master chef in Macau
shares his recipe for Quinoa Lobster Salad while five more from Hong Kong and
Singapore share their favorite crab dishes and culinary musings.
Happy Holidays,
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tasting news<br />
举 杯 迎 马 年<br />
raise a glass to the<br />
year of the horse<br />
GOING ONCE, going twice, gone! A lucky<br />
eight hundred and eighty-eight specially<br />
designed bottles of Castiglion del Bosco’s<br />
Brunello Riserva Brunello di Montalcino DOCG<br />
2006 vintage will be auctioned off during a<br />
charity gala on November 25. They’re the<br />
first edition of the Tuscan vineyard’s annual<br />
Chinese zodiac series. The to-be-auctioned<br />
bottles bear a special label by artist Tian<br />
Shuhan, depicting a graceful horse mid-gallop<br />
to celebrate 2014’s Year of the Horse.<br />
Vineyard owner and luxury goods<br />
designer Massimo Ferragamo will be donating<br />
funds raised during the charity gala dinner to<br />
the Hong Kong Breast Cancer Foundation.<br />
To up the bidding, Ferragamo and Tian<br />
Shuhan will also be signing bottles 1, 8, 18, 28,<br />
38, 68, 88 and 888.<br />
一 次 , 两 次 , 成 交 ! 取 中 文 「 八 八 八 」<br />
吉 祥 之 意 , 意 大 利 Castiglion del<br />
Bosco 酒 庄 将 捐 出 八 百 八 十 八 支 2006<br />
年 份 额 外 酿 造 的 Brunello Riserva<br />
Brunello di Montalcino DOCG 作 为 11<br />
月 25 日 的 慈 善 拍 卖 之 用 。 托 斯 卡 尼 酒<br />
庄 首 度 采 用 中 国 生 肖 作 为 酒 标 , 并 邀<br />
请 著 名 画 家 田 书 翰 先 生 配 合 2014 为 中<br />
国 生 肖 之 马 年 的 主 题 , 绘 制 一 匹 优 雅<br />
奔 驰 的 骏 马 作 为 酒 标 专 属 纪 念 图 案 。<br />
酒 庄 主 人 , 同 时 也 是 知 名 设 计 师<br />
的 Massimo Ferragamo, 将 在 慈 善 拍<br />
卖 晚 会 为 香 港 乳 癌 基 金 会 筹 措 善 款 。<br />
为 了 筹 得 更 高 金 额 ,<br />
Ferragamo 和 田 书 翰 先 生 将 于 编<br />
号 1 号 和 尾 数 为 幸 运 数 字 8 的 8, 18,<br />
28, 38, 68, 88 and 888 等 酒 标 上 亲 笔<br />
签 名 。<br />
欢 乐 佳 节 马 拉 松<br />
holiday<br />
mirathon<br />
WITH SUMPTUOUS holiday menus across<br />
three restaurants – Yamm, WHISK and the<br />
Michelin-starred Cuisine Cuisine – and sweet<br />
treats at COCO cafe and patisserie, The Mira<br />
Hotel has your gourmet Christmas, Boxing<br />
Day and New Year dining covered. For those<br />
celebrating at home or buying for others,<br />
COCO has Christmas roasts, hampers and<br />
luxurious pastries crafted by Executive Pastry<br />
Chef Jean-Marc Gaucher.<br />
Start your New Year’s Eve celebrations<br />
under the stars with a BBQ at Vibes and<br />
then head to Room One to dance until dawn.<br />
As the celebratory season winds down,<br />
get pampered at MiraSpa or check in to<br />
the luxurious MiraSpa Suite for a night. The<br />
holiday offerings at The Mira Hong Kong<br />
would put even the Grinch himself into a<br />
festive mood.<br />
欢 庆 佳 节 的 时 刻 即 将 到 来 ,The Mira Hong<br />
Kong 三 家 餐 厅 Yamm、WHISK 及 米 其 林 星<br />
级 餐 厅 Cuisine Cuisine 均 推 出 丰 盛 的 佳 节 特<br />
餐 ,COCO 糕 饼 店 更 推 出 各 式 甜 蜜 点 心 , 让<br />
客 人 从 圣 诞 节 、 节 礼 日 到 新 年 , 再 也 不 用<br />
费 尽 心 思 寻 找 美 食 。 若 想 在 家 庆 祝 或 挑 选<br />
佳 节 赠 礼 ,COCO 饼 房 行 政 总 厨 Jean-Marc<br />
Gaucher 精 心 准 备 了 圣 诞 烧 烤 大 餐 、 应 景 礼<br />
物 篮 及 奢 华 糕 点 ; 除 夕 夜 则 可 先 至 Vibes 餐<br />
厅 享 受 星 空 BBQ, 再 到 Room One 通 宵 达 旦<br />
热 舞 狂 欢 。 随 后 还 可 选 择 去 MiraSpa 好 好 放<br />
松 、 犒 赏 自 己 , 或 至 MiraSpa Suite 豪 华 套 房<br />
入 住 一 晚 , 为 连 续 假 期 画 下 完 美 句 点 。 The<br />
Mira Hong Kong 琳 琅 满 目 的 佳 节 献 礼 , 即 使<br />
是 讨 厌 圣 诞 节 的 绿 精 灵 , 也 会 忍 不 住 满 心 期<br />
盼 节 庆 到 来 !<br />
14<br />
| TK | flavor dna
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