TMG Blog
Storing whisky in Hong Kong humidity, open and unopened
You opened a bottle around Christmas. It is August now, a third is left, and...
続きを読むChoosing a whisky as a gift when recognition is the trap
You have twenty minutes and you need a bottle. Dinner at someone's flat, a wedding,...
続きを読むWhat each step up the wine price ladder actually buys
The gap between a HK$300 bottle and a HK$600 bottle is usually easy to taste....
続きを読むSiu mei is four dishes, not one, and the wine has to cope
The goose arrives chopped, skin up, plum sauce in a saucer on the side. Someone...
続きを読むSteamed, fried and raw seafood want three different whites
There is a steamed garoupa in the middle of the table, a plate of prawns...
続きを読むWhat hotpot does to your palate, and what survives it
You brought the good bottle. It is now sitting on a table with a gas...
続きを読むOne bottle against fifteen dim sum dishes
The trolley has been past three times, the table has har gow, siu mai, cheung...
続きを読むHow many bottles a table of twelve actually drinks
Twelve people have said yes, the restaurant lets you bring your own, and you are...
続きを読むServing wine at the right temperature in a Hong Kong flat
Twenty-six degrees is an ordinary indoor temperature in Hong Kong for most of the year,...
続きを読むTaking wine out of Hong Kong: the limit is at the other end
Hong Kong is not the problem. Since duty on wine was removed here, the territory...
続きを読むGetting wine delivered to your Hong Kong hotel room
You land in Hong Kong on Thursday, you are hosting a small dinner in your...
続きを読むCorkage in Hong Kong: what the fee is actually charging for
Corkage at a Chinese restaurant in Wan Chai can mean they open your bottle for...
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