31 October 2015
Cathay Pacific business class lounge, Bangkok, Thailand
Cathay Pacific airways is renovating their lounge all over the world. The first one was the Tokyo Haneda lounge. The second was Manila. I had already reported the lounge of Haneda from where the passenger can look the Mt. Fuji.
The renovation is produced by the studio Ilse, the London based designer team. The concept of the New Cathay Pacific lounge is as staying in the living room of the passengers' own home. The new campaign "Life Well Travelled" has started on the same quarter.
The design is simple but warm. Using wood or limestone showed the modern atmosphere and nice contrast against the metal fabric of the airliner.
As the other CX lounge, they will serve the Wan tan mien noodle. Who would like to take this, when flying back to Hong kong where they will serve the lovely noodle at the noodle shop in the airport or city centre.
In this lounge, the passengers will enjoy the Thai noodle, Pat thai.
The noodle bar corner is the signature area of the Cathay Pacific lounge.
At the Noodle Bar counter, the contrast of red brown wood and green tiles were very lovely.
The standing bar corner,
The Bar counter is similar as the Manila and Tokyo. The Thai staff will serve you with their hospitality.
The public space
27 October 2015
KushinoBou, Kushi katsu, International terminal, Haneda airport (串の坊 羽田空港国際線ターミナル店) Tokyo, Japan
Airport
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Far East
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Japan
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Japanese food
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Restaurant
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Tokyo
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Kushi-katsu (串カツ) is one of the popular foods in Osaka. Kushi means the stick and
katsu is fried food covered with bread powder, like Ton-katsu (Fried pork meat
with bread powder). Ingredients which were skewered with bamboo sticks were fried with
oil and raad. You can choose ingredients from meat to vegetable to enjoy the seasonal
selection of the Kushi-katsu.
the interior of Kushi no bou Haneda
In Osaka, there are a lot of stands bar of
Kushi-katsu. You will find that style stands in some station or food court
area. You can have huge variation from the menu. When you visit there, you must
take care about the important rule, as Once dip in the sauce. The rule is come
from the hygiene reasons.
This Kushi-no-Bou has the several
restaurants in Tokyo area. They serve luxury but familiar style of Kushi-katsu at
their stands. The Kushi-katsu served in this stand were arranged as the course
randomly. The food from Kansai (関西 West side of the
border control in Ausaka) was very different from that of Tokyo area (Kanto 関東 means East side from the border control in Ausaka).
the fan over the fryer
For your preparation, drop some sauces on the plate. There were Ponzu, Brown sauce, sesame sauce, mustard and salt.
Pork, Shiitake mushroom, green pepper
Eggplant, Shrimp
Kani kisu maki (Crab meat rolled with sand borer)
Tebasaki
Asparagus
Shrimp rolled with shiso leaf, Beef
Kon nyaku (made from the starch of devil's tongue.)
Ginnann (Ginkgyo nut. I chose this from the list in
addition)
rice and miso soup (with red miso)
26 October 2015
The press release about the New Hotel Okura main building, Hotel Okura, Tokyo, Japan
Far East
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Hotel
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Japan
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Tokyo
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The Hotel Okura has released the new Hotel Okura design to the press. They published what they will keep and what they will not keep.
What they will keep original
The Okura lantern
The world clock
The floor lump
What they will not keep original, the craftsman will renovate.
Timbering latticework designed on hemp leaves
The wall paint designed folding screen
New Hotel Okura Tokyo
24 October 2015
Cathay Pacific San francisco airport lounge, San Francisco, CA, USA
Cathay Pacific business class lounge, San Francisco, California, USA
Cathay Pacific placed a lot of lounge all
over the world where they have the flights. The North America is the major long
haul route in the CX.
The interior was the prior typical design
of the Cathay Pacific lounge. The wall was white, the marble long counters and
noodle bar.
On my visiting, there were a lot of
passengers to waiting for the CX flight. They had some bowls of noodle from the
noodle bar as the other Cathay pacific lounge. The flight was mid-night and the
passengers looked very tired and spent their each time as they liked.
I had a bowl of wan tan mien on the white marble
counter located in the centre of the lounge. The high counter was similar to one
in the Narita lounge. The noodle has nice texture but a little bit boiled. I was satisfied on the pre-flight noodle and the last meal in the United States.
22 October 2015
Tendon Tenya(天丼てんや), Shinjuku, Tokyo [Fast food of Japan]
Tempura(てんぷら 天麩羅) is very famous Japanese food in the world as the Sushi. This style of food is originated in Portugal. The idea and technique of the flying food with the oil were come with the gun on 1542. The flied food had started to develop in the island of Japan.
Tempura in Japan has the lovely characters as crispy, marriage with oil, nice smell or nice colour. The green vegetable or shrimp will get the fresh colour in themselves.
The Tendon Tenya(天丼てんや) is very popular Ten-don restaurant in Japan. Ten-don(天丼 てんどん) is some Tempuras topped on the rice bowl and dropped soy sauce based sauce (たれ Tare) till sinking into the bottom rice. The topped Tempura has various ingredients as shrimp, mushrooms, vegetables, sometimes combined ingredients called as Kakiage(かき揚げ).
The Tempura is crispy and the sauce and rice is very nice marriage. All things are very reasonable at this chain restaurant. One bowl of Ten-don costs around five USD.
The mascot character of Tenya
20 October 2015
Dukes bar, Dukes hotel London, St James`s, Westminster, London, UK
Bar
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London
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UK
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Like James Bond? No, command him.
The Dukes hotel in London is very famous as the hotel has
Dukes bar. This hotel was located in the heart of Westminster. The most
famous gentlemen who have some drinks at this bar may be Ian Fleming. The
signature martini is not shaken, not stirred.
The recipe is very simple, as almost persons may can make
it. But the service on the wood cart and bar atmosphere will add some flavour
on the glass. The bartenders will serve the martini on the wooden cart. He dropped one dash of vermouth in the martini glass and pour the gin, normally No.3 gin from berry brothers co., into the glass and twist the Sicily lemon above the glass.
I just recommend you to remove the lemon peel from your
glass, if you will take long time to enjoy it.
The shaken vodka martini which I tasted out of Japan is a
kind of beer. Loose ice (almost melted, containing air bubble) and rough and
careless bartenders caused very poor martini oversea.
https://www.dukeshotel.com/dukes-bar/17 October 2015
Aji Oshizushi, Ofuna-ken, Eki-ben (駅弁紀行 鰺乃押寿し 大船軒), Shinjuku station, Tokyo
The Eki-ben is one of the live museums of the diversity of Japanese food. The Eki-ben is the lunch box filled with local foods in the small box and sold at the railway station all over the Japan. The package or box has lovely print come from the local landmark or some characters.
This Aji Oshizushi is originally come from
the Ofuna Station on the Tokaido line. The station has the junction among the
Tokaido line, Yokosuka line and Negishi line in Japan Railway East. The Ofuna
is located around one hour distance from the Tokyo main station. Around Ofuna
area is known as Shonan area, there are a lot of beachs or marine spot and old
city, Kamakura. When I caught an express train from Ofuna station, I used to
buy a box of Aji Oshizushi at the plat home.
The sour taste is nicely matched with lager beer like as the malt vineger with fish and chips and beer.
15 October 2015
Lin Heung tea house, Dim sum restaurant (蓮香楼 中環 香港), Hong Kong
The Old Hong Kong had gone anywhere.
The Dim sum in Hong Kong was one of the
most favourite events for the Japanese traveler. A lot of Dim sum restaurants
have made the branch at the major cities in Japan or South East Asian countries
as Thailand, Singapore or Philippines.
This Dim sum restaurant, named Lin Heung tea house, was used to be
highly closed for the foreigners at least seven years ago. The name showed some exotic with "smell of Lotus." There were several
reports from the Cantonese spoken travellers but rare traveller had been able to
get the seat in this restaurant. Almost all customers had been the local
people. Each gentleman had enjoyed their own time at this personal space eating
their dim sum, sipping tea or reading newspapers. The atmosphere of this
restaurant was exclusive to Hong Kong people. There were also European visitor but no one were able to get their seat.
The traditional atmosphere of the classical Hong Kong sky line.
At First... The tea sets were served, please wash dishes, bowls, chopsticks and spoons with the tea.
On this visit in the middle summer of
August, the atmosphere and condition were very changed. There were a lot of
Mainlander, Japanese or Taiwanese traveler in this restaurant. The stuffs
became very friendly, kind and nice service men. I felt the huge gap between
the past and present states of this restaurant.
The interior and the dinning space.
Like Chaos, but very controlled in these days.
The interior, food or service was still
alive as my last visiting. The Hong Kong local people have been changed. The
exclusive, closed and dark atmosphere was gone. The customers have enjoyed
talking with their friends over Dim sum in Cantonese. Hong Kong was and is
changing, but the character of Hong kong people must not easily been changed. I
was so surprised at the change of condition or the character of the local
people of Hong Kong.
The Dim sum was very lovely and reasonable
price. The juicy pork, ginger or other spice flavour, shrimp texture and taste
of tea were same as my last visit. The tough and thick white dishes showed the
oily shine on themselves. The bamboo steamers have brownish grey points from
the foods. The young couple sitting next to us can talk in English and smile at
us.
The staff on the table was not changed as
the time had stopped.
Lin Heung Tea House
G/F 160-164 Wellington street, Central, Hong Kong
Reservation: 25444556
13 October 2015
Yabu, Robinson mall, Malate, Manila, Philippines
Popular Taste from Japan in Manila
The fashionable dinning in Manila is visiting the Japanese Katsu restaurant. The famous Katsu restaurant was come to Manila from Japan. There is very popular and posh restaurant serving Katsu as Bairin, Saboten and Maisen. This Yabu has joined the group of Ippudo which serve Hakata style Ramen.
Out view
The interior of this restaurant was very
modern Japanese style. All things are very clean, well service and . The Katsu
restaurant in Japan was oily table, smell of lard oil, the menu board with oil
tan.
The Entrance view. the design was modern Japanese style.
The sesame in the mill bowl will be served on your seated. Milled sesame by you is combined with brown sauce to be eated with Katsu. You will mill sesami in the bowl with the milling stick. The favourite extent will be depend on each customer. I reccommend you to mill sesame mildly. Long time to mill sesami will occur bitter taste in the sauce.
The set of the Filet Katsu.
The Ton-katsu of Yabu was nice. It was not
so difference from that in Japan, nice texture of the pork meat, crispy
surface, comfortable oil and well matched sauce. The Katsu was served with
fresh cabbage. I prefer the cabbage with brown sauce sold as brodog sauce, you
have the choice from the shop selection of the dressing sauce.
Katsu
I hope I will try the Katsu-Don in this
restaurant chain.
The atmosphere. the staff were very nice service person.
The web site: http://yabu.ph/
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