scraps of europe

Europe has been phenomenal thus far. It feels so great to be back. H experienced his first English pub while we were in London, while I indulged in quality fish-n'-chips. We were so lucky in Paris, and arrived during a big music festival and, equally important, on the first day of sales! Naturally, lots of shopping ensued. We're in sunny Rome now, and I could not love it more. I realize that I'm beginning to sound rather rhetoric with my continuous declarations of love for Europe - but really, I love it. Having grown up in the fast-paced, modernized, financial hub that is Hong Kong, it is simply a marvelous change of pace. On that note, here are a couple of little things that have made me happy along the way:

I love chalk-board cheese platters

A quirky restaurant in Rome with arguably the best pizza, ever

summer of twentyten

Packing for Europe has sent me into a whirlwind of nostalgia. I can't believe it's been over a year since I graduated. That summer, the summer of twentyten, was perfect. I can't think of a single thing that I would change. It is so sad though. I essentially saw all my friends every day for fourteen years, and now I'll only ever really see them during holidays. It's been an amazing past few weeks seeing everyone again. I didn't realize how out of touch I'd been while I was in Beijing. To be fair though, that could have just a little something to do with exactly the fact that I've just spent about ten months in the People's Republic of China, where the only form of social networking available is 人人 (which I did embrace and make an account on....I have 1 friend, H) and good internet connection is very hard to find. Nostalgia aside, I absolutely cannot wait for Europe!

salmon and lemongrass cream

I've been waiting to recreate (what looked like) a delicious dish that I saw in a restaurant while I was in Beijing. Did not have the courage to buy the 'fresh fish' offered at my local supermarket there, but I jumped at the opportunity as soon as I arrived back in Hong Kong. The result: Salmon with lemongrass cream, spinach and sun-dried tomatoes. So good, and so well worth the wait.

l’atelier joel robuchon

Just to clarify, I don't normally do this.... but I had lunch at L’Atelier Joel Robuchon the other day, and it was so delicious a meal that I felt obliged to take photos and share them here. Apparently, it's an Asian thing. I only put up photos of the main and dessert, but rest assured, the other three courses were just as, if not more, good. Unfortunately, at the time I only had my iPhone on me so please note that the 4 megapixel-phone-cam does not do any of the dishes justice. I loved that we could see straight into the kitchen from where we were sitting. The chefs were so proficient and precise, but so spontaneous at the same time. The red and black minimally decorated kitchen was very elegant in its simplicity: crystal vases filled with fruits and vegetables compromised of most of the decoration, and ensured that the food wasn't distracted by the grandeur of the restaurant...if you get what I'm saying.

Viande Teppenyaki grilled beef flank (medium-rare), French beans with shallot confit.

Dessert Refreshing grapefruit sorbet with “dita” flavored jelly.

taping boxes

 This has been somewhat of a stressful week. Exams are underway and packing has commenced in our apartment by all housemates but one, so my living environment has slowly transformed into something of a hectic mess. I arrived in Beijing with two suitcases. How is it that I am leaving with 3 suitcases and 5 boxes......and counting. As it is, none of us have the time to dedicate to cooking a proper meal and have resorted to quick-and-easy ones instead. One of my favorites thus far, is this Crispy Chicken Recipe which was just scrumptious with sweet chilli sauce! (If you don't have any at home, mixing honey and chilli together does the trick.)

circles

Circles. I love circles. There is something so calm about them that always puts me at ease. My entire IB Art Higher Level exhibition revolved around this concept of circles.