Comments on: review: from the dragon’s perch… http://ulteriorepicure.com/2009/11/04/review-from-the-dragons-perch/ i live and travel to eat Sat, 11 Feb 2012 18:06:13 +0000 hourly 1 http://wordpress.com/ By: ulterior epicure http://ulteriorepicure.com/2009/11/04/review-from-the-dragons-perch/#comment-3399 Wed, 18 Nov 2009 03:18:47 +0000 http://ulteriorepicure.com/?p=3380#comment-3399 @ anonymous: That’s just it, Lung King Heen wasn’t full of the Hong Kong elite. It was full of wealthy tourists, who apparently regarded the restaurant as merely the lobby lounge.

]]> By: anonymous http://ulteriorepicure.com/2009/11/04/review-from-the-dragons-perch/#comment-3398 Tue, 17 Nov 2009 23:07:02 +0000 http://ulteriorepicure.com/?p=3380#comment-3398 Oooh … intriguing! I find the whole city of Hong Kong to ‘clumsily negotiate the line between East and West.” However, I find that to be a bit of that city’s uniqueness. (I was initially inclined to say ‘charm’ but I don’t think the world’s densest city could be remotely described as charming.)

I am a bit surprised by the lack of appropriate attire though since I would have expected elite Hong Kongers to be fashionably dressed.

]]> By: ulterior epicure http://ulteriorepicure.com/2009/11/04/review-from-the-dragons-perch/#comment-3391 Fri, 06 Nov 2009 18:38:06 +0000 http://ulteriorepicure.com/?p=3380#comment-3391 @ oste e coc: I don’t think the steamed foie gras was a direct cut from the lobe. I think that the foie gras had already been broken down and formed in a torchon or terrine. Whereas a grilled/seared piece of foie gras is more like a caramelized pillow with a warm, silken layer of fat between, the texture of this steamed foie gras was that of a firm custard.

]]> By: òste e còc http://ulteriorepicure.com/2009/11/04/review-from-the-dragons-perch/#comment-3390 Fri, 06 Nov 2009 03:27:31 +0000 http://ulteriorepicure.com/?p=3380#comment-3390 The steamed foie gras is intriguing. How does warm (or hotter than room temperature) steamed foie gras compare to that which has caramelization and contrasting texture from being seared/grilled and one which has been cured, cooked, pressed then served on the cusp of cool? Seems to embrace the opposing properties from 2 vastly different methods. I would endorse a lightly steamed terrine rather than a portion steamed from a raw lobe, which begs the question: Was it cured and deveined prior to steaming or cut from a raw lobe?

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