Read my blog on the issue of unsustainable sustainability programs at www.HOTELSMag.com, 5/30/12, by Yvette Jong, Craft House LLC
“I recently came across a “sustainable seafood program” that was praised despite the fact that it only lasted a promotional period of one week. While the participating restaurants were happy to showcase their involvement in the weeklong event where they featured sustainable seafood dishes sourced from certified suppliers, few continued to use the menu once the event was over.Did guests want sustainable seafood dishes? Did the restaurants care, or did they do it for the press coverage? Did the new menu mean the restaurants lost signature dishes? Or was it just difficult or expensive to source from certified suppliers? Do strict sustainable seafood programs in hotels and restaurants that require them to re-engineer menus and find new suppliers form a barrier of entry that scares off even the operators that
want to do good?Here are some questions for you:
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Unsustainable sustainability programs
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A great signature cocktail is only great if you make great cocktails. Please don’t attempt a signature cocktail menu if you need towork on mastering your classic cocktails first. And please, please don’t chip an ice block off a protected glacier in Chile to make posh ice cubes at your bar back in the city. That’s just poor taste!
Bars with great cocktails in Hong Kong?
001
As underground as it gets. Ring the doorbell just off Wellington Street and you just might stand a chance of getting in. If you do, go for a classic cocktail and be patient as they’re made with tender loving care.
97 Wellington Street, Central Read more...
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When (not) to develop signature cocktails
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Tags 001, Aqua, Cafe Gray, Cocktails, Executive Bar, Hong Kong, Hotels, Lily and Bloom, Mandarin Oriental, MO Bar, Restaurants, Signature Cocktail Menu, Signature Drinks, Upper House, Yardbird
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November 24, 2011 – 12:00 am
For once I’m not traveling like crazy and can stop to enjoy life’s little luxuries like sleeping in, meeting friends for coffee, cooking, eating out or buying milk without it spoiling. I recently came across a stop motion film of Hong Kong by Asa Li featuring all the fantastic things the city has to offer if you take a moment to enjoy it. But the fact remains that most people take this city for granted and rarely explore (or appreciate) what’s readily available.
Living in this concrete jungle is intense, but there are definitely ways to “escape” without leaving. Here’s a rundown of the things I’ve done in my past month’s “staycation.” Read more...
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Staycationing in Hong Kong
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Tags 208, ABC Kitchen, Beach, Bouchon, Bowen Road, Cafe Loisl, Di Vino, Gaia, Heirloom, HK Rooftop Cinema, Hong Kong, Leisure, Limehouse, Madame Sixty Ate, Pawn to Rock, Private Kitchen, Restaurants, Shangri-La, South Beach, Staycation, Surf, The Pawn
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October 24, 2011 – 10:37 pm
Mandarin Oriental Hong Kong asked Twitter followers if they’ve had extraordinary culinary experiences pairing Chinese food with fine wines, and I couldn’t resist digging up this article about my dad from the archives.
What Wine Should I Serve With Chinese Food
Zachys Gazette, circa 1992, written by Don Zacharia, patriarch of Zachys
“When a Chinese customer recently invited me to dinner at a Chinese restaurant in Queens, my immediate reaction was, how do I get out of this one! When he described some of the wines he wanted to serve, I had a change of heart. Egg roll with Chateau Petrus! What could be bad? Read more...
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My dad pioneered wine pairing with Chinese cuisine
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