My Farewell from the Aberdeen Marina Club after 4 years as GM.
The team put on a splendid farewell dinner prepared by the Chefs from EAU the restaurant i opened 2 years ago:
Here is the menu
1. Chilled Smoked Salmon Lasagne, Eggplant Caviar, Spinach and Hazlenut Salad.
2. Seared Scallops, Semolina and Ricotta Puding, Roasted Roma's, Cafe de Paris Butter
3. Harvey Beef Mignon with Chili Tiger Prawn, Potato and Parmesan Crumble Tart with Swiss Chard
4. Lemon Curd Pudding, Passion Fruit Honey Sorbet and Almond Biscoti
5. My wife and I on our last night at the Club
Just moved to the corporate office, I have been invited and accpeted an appointment as
Director of Projects - Development for Shangri-La Hoels and resorts, we are embarking on a massive expansion programme. Actually I have always enjoyed the developmental side of the job.
I will still remain a member of the Club,and will actually have more time to get out and about and scan more delicious meals in this crazy town.
Thanks for the kind remarks...
Richard and Jenny
Congratulations on your promotion! I travelled to several countries in Asia last year, at virtually all the chain hotels I stayed in, I was invited to join the privileged guest program. I did with little enthusiasm, as I don't stay in such places enough to collect a useful amount of points. The Shangri-la Kowloon was an exception though, there I got upgraded to a Club Level room just for signing up to the program, excellent!
I have a question about Hong Kong and fine wines. A while ago, I saw a TV documentary which dealt with the ever-rising prices of first growth Bordeaux wines. One reason given for the price increases was the wines were now in demand in areas like SE Asia which they hadn't been in the past. They showed the Peninsula's overbrimming cellar and one of the sommeliers described how French prestige wines were now a standard at Hong Kong power lunches. And he also mentioned that many times these wines (preferably Le Pin and Petrus) were drunk with mixers like cola or orange juice. Is this really true or just a figment of the author's imagination?
Friday (payday) evenings an old black man would come in and order a bottle of Martel Cordon Bleu, paper cups, ice and a coke. I guess conspicuous consumption will always be with us. Hearty congrats to Richard on his new opportunity. I sincerely hope he will continue his excellent postings here. Best R
When I first read your post I winced at the thought of wine and cola. The memory of my childhood experience was forgotten until tonight. As a child my father allowed me to drink wine on special occasions like Thanksgiving. The only catch was it was diluted with Coke, perhaps to prevent me from enjoying the side affect of spirits. It tasted pretty nasty but I considered it a privilege and drank it.
Here in the US wine coolers (mixing wine with other fruit juices) is common. Iíve mixed wine with frozen juices as a summer beverage. As for Coke and wine; Iíll pass.
Iíll never forget that special meal you were served; for that youíve been memorialized in my mind. Congratulations on your promotion.
That would be affirmative. Your post was the first of four Kodak moments. The other three are Mingís birdís nest soup; Hanís memoirs of tasting the tongue and Melvinís pulsating squid. These recollections had an impact on my mind akin to the unforgettable memory of the moment of JFKís death. Like a pop up ad on the computer; thatís what pops into my mind when I think of you guys. Needless to say; discussion of these unusual dishes has been the highlight of many get togethers. BTW I have a question you may be able to answer in Belles Lettres.
Helen, suggest you contact Christies books and manuscripts department. But An autograph notebook of songs, some with lyrics in the hand of Ira Gershwin -40 pages sold for us$121k ..Moderators
pls delete if inappropriate
It did not reflect the true picture of wine-drinking in Hong Kong
June 7 2004, 2:47 AM
Wine drinking with Sprite (not cola) is common in mainland China; the usual picture is mixing lowish quality wine (but price marked up) with Sprite; nevertheless there were colourful stories of mixing Latour of the quoted Petrus with Sprite.
This is really not common in Hong Kong - though you might need to "do what the Romans did when in Rome" - when you are entertaining guests from mainland China (especially those with a lot of money - to dispense). For the locals, wine-drinking is getting more and more popular, and wine culture is gaining its ground in Hong Kong. The sad thing is that the duty on wine is 90%! Yes, 90%! Then the mark-up by restaurants.
I am glad that I need not "buy" wines from the Peninsula; being a regular to the Chesa Restaurant of The Peninsula Hotel, I can bring-my-own wine for dinner without paying for corkage! Just to mention that the Chesa Restaurant, a Swiss-continental Restaurant of The Peninsula Hotel that is usually overshadowed by the big brother Gaddi's (French) or the high-profiled Felix (fusion), is highly recommendable and is a gem not to be missed when you are in Hong Kong (especially if you are acquainted to the chef and can have dishes other than the classics in the menu).
But this tends to be moreson on the Mainland or in really cheapo karaoke barsin Honkers (HK) the effect is like Lambrusco, sweet fizzy easy to down in copious quantities. I daresay its pretty revolting but I would/nt know, the wine is poured into a large glass jug and the coke or sprite added almost 2 for one
Like Punch i suppose we'd call it in the West.
The Sangria Cola was a non alcoholic cola brand made in Mexico. Iíve seen it a few times here in the US in the local grocery store on the isle catering to ethnic type foods. As I recall it was carbonated with a sweet fruity wine flavor but tasted like no soda I can think of.
Staying with Shangri-La Hotels and Resorts as
Director of Projects - Development -yep got a promotion.
We are rapidly expanding and it's an exciting time for the group.
I'll now be a 'member' of the club
Cheers Richard and Jenny