30 January 2016
“New Normal” of the service in the local restaurant of Mainland China?
The people in People’s Republic of China might have faced
the new phase, not only in their economics but in their industry or view of
profession. During my very short journey, I met a lot of service person of the
restaurants. The staff of the Wanda Sofitel has huge disabilities to
communicate in English, but the customer who can speak Chinese may be welcomed
by all of staff in hotel. On the other hand, the staff in the local restaurant
show us very kind and professional service.
The first memorable communication between the people in PRC
and us was at the mutton hot pot restaurant beside the Shichahai (什刹海).
The floor manager was very fair gentleman who was able to speak only in
Mandarin. He coordinated our table one hour and half after we arrived the
restaurant. There were hundred customers were waiting for their table. In the
End of the dinner, the staff had come to clear the next table to ours. The middle
age lady staff has told us how to say, ”Thank you” in Mandarin. The pronunciation
of xiexie was different among the Mandarin in Beijing and in Taipei. The sound
in Taipei was very clear and articulated.
The second one was at the Peking style local restaurant where
we had Zha jiang noodle in Quanmen. The middle class people, the communist
party will strongly deny their being, had large lunch with their friends or
families late morning. There were more than ten service staff at this restaurant.
We had ordered only Zha jiang noodle and some Chinese pancakes. The staff had
made a wondering look. The noodle was very lovely with sophisticated miso paste
and well-balanced topping. After our payment, a young lady were sent us off to
the entrance. She said me “Wear, Wear” in Chinese. The outside were very chilled climate.
The rumour of Mainland China was smile-less continent among 60s-70s
old people. Under the communism society, the service industry had never
developed. After the gauge jaufang (economic reform in PRC), the rapid growth
of tourists to Western countries may have had small outcome in the PRC society.
The upper class and middle class people had come to Japan, North America, South
East Asia countries or Europa. They had felt what the real comfortable service
is, which they had forgotten for 60 years after communism revolutions.
28 January 2016
The Great Wall, Mutianyu Chángchéng (慕田峪長城), Beijng, PRC
The new spot to feel the Great Wall of Pekin
The Great
Wall is the most popular sightseeing spot of Beijng. After the Cultural
Revolution in Mainland, almost all traditional, historical and cultural spots,
temples or things were destroyed by the communist party. The Great Wall was
restored as the Ming dynasty.
The
Mutianyu Chagcheng spot of the Great Wall was located in northern part of
Beijing. It will take one hour and half by the car about 65 km far. There were
several public transportation.
On
Arriving, you will buy the ticket for Entrance at 40 CNY (45CNY normal season).
In winter season, I strongly recommend to buy the ticket for shuttle bus, cable
car because of the chilled climate. The hiking in the mountains might be nice,
if it were clean air condition without PM 2.5. The total fee including cable
car and shuttle bus will be 155 CNY (Shuttle bus 15 and cable car 100).
The view of
wall was dynamic as the dragon had lain down on the mountains. Walking through
the wall-top by tower by tower, the view of the great wall and mountains had
changed. You must wear the comfortable shoes for climbing or hiking.
It was
January when I had visit. It was very chilly cold and the ice were frozen on
the battlement. The view of autumn season must be nice, when leaves getting red
or yellow.
26 January 2016
Taiwan Mazesoba, TakadanoBaba ( 臺灣まぜそば 高田馬場), Tokyo [Fast food of Japan]
Taiwan? There was nothing come from Taiwan.
"The origin of the name is unclear." There must be several dishes in each country foods as Wellington style pie (fillet steak coated with pâté (often pâté de foie gras) and duxelles). Proper noun were sometimes named with the food name from eventual idea or incorrect image. I had never heard the satisfactory origin story of the name of this noodle dish from people in Nagoya.
The noodle was just spicy and chili hot taste. Who named this noodle must have had the wrong image on noodle in Taiwan. Beef noodle in Taiwan was not so spicy and hot.
Dear readers, please leave the food name whose origin of the name is unclear.
24 January 2016
Public space, Majestic Hotel, Kuala Lumpur, Malaysia
The classical hotel in Kuala Lumpur
The Majestic Hotel has long corridor of porte-cochere, one
of the signature design of this building.
This hotel was located opposite side of the Kuala Lumpur
main station, besides the main building of Malayan Railways. The white Arabic
motive station building, inspired Minarets or Dome of Mosque, were nicely matched
with the hotel building. The buildings along the street to the Merdeka Square
showed the history under the British Empire.
This hotel was one of my favourite hotels of the world. The
comfortable atmosphere and luxury facilities including smoking house and barber
branch of Truefitt and Hill of London were second to none as the Gentlemen’s
club in London.
The private space for the customer.
The Bar counter and restaurant served very traditional style
as the European classical hotels. All service and facilities showed the
traditional British Empire age but the staff and high technology items will assist
your luxury stay in Kuala Lumpur.
Bar hall
Lounge space
Cocktail hour. several offer will include the happy hour drink.
23 January 2016
Niku-miso Tofu and Shaoxingju Hai ball, Juuroku milli (sixteen millimetre), Kagurazaka (十六公厘 神楽坂), Shinjuku, Tokyo, Japan
Chinese food
,
Far East
,
Japan
,
Kagurazaka
,
Shinjuku
,
Tokyo
No comments
:
Chinese tapas bar for whoever love to take various liquor at
Kagurazaka
The narrow wall with navy blue tiles was the trade mark of
this bar. The space was narrow and long. The cooking stove was placed beside
the entrance. The sign of this restaurant was the trend of the letter design in Taiwan.
The chef was come from Taiwan and cooked very local tastes but major menu of Chinese food. All food will match the liking for the people who love to drink.
The selections of drink were very simple but showing the master's abilities for the blending or making. The Shaoxingjiu with Soda and the ginger soda (vodka base drink) was nice drink for the starter. The hot Shaoxingjiu was served lovely temperature for warming your body in the chilled winter evening.
The chef was come from Taiwan and cooked very local tastes but major menu of Chinese food. All food will match the liking for the people who love to drink.
The selections of drink were very simple but showing the master's abilities for the blending or making. The Shaoxingjiu with Soda and the ginger soda (vodka base drink) was nice drink for the starter. The hot Shaoxingjiu was served lovely temperature for warming your body in the chilled winter evening.
The entrance of the Chinese tapas bar
The menu card of drinks.
Niku Miso Tofu
Buta bara Itame (pork boned rib)
Braised chicken wings
22 January 2016
Chinese mitten crab (Shanghai crab), Meisyan, Kagurazaka, Shinjuku (梅香 神楽坂), Tokyo
Chinese food
,
Far East
,
Japan
,
Kagurazaka
,
Shinjuku
,
Tokyo
No comments
:
Chinese mitten crab (Eriocheir sinensis) was called as
Shanghai crab in Japan. This ingredient was very familiar to the gourmand in
Japan, Taiwan, Hong Kong and Mainland East coast of China. The season of this
crab is generally October to December.
The crab is very popular ingredients of the winter season in
Japan. Hokkaido and prefectures of Sea of Japan side had landing fisherman’s port
which had also well-known fisherman’s market. The period of fishing Kobako kani
(Kobako crab) in Ishikawa prefecture had strictly fixed from 6th
November to 29th December in female crab for preservation of this
crab spices.
spring roll of Shanghai crab
This restaurant had served the Shanghai crab as the Shanghai
style. The steamed crab were common in Chinese restaurant in Far East. The crab
pickled in Shaoxingjiu or fried spring roll with crab were served.
The crab pickled with Shaoxingjiu (drunken crab) will give
us the taste of whole body of crab meat in the spirits flavour. The Shaoxingjiu
taste and flavour was similar to matured whiskey in sherry barrels or Sherry wine,
the sweet taste and Ceylon tea like flavour. The complex flavour and taste were
stuffed into the crab meat and organs. The Kani Miso (カニ味噌 the internal organ of crab in the shell, orange to green
colour. Midgut gland, digestion system in crab) is the important part on tasting
crab meats. This part were including Umami and lipoid taste. The meat of almost-raw
crab, because this crab is just pickled in liquor for several days, has very
lovely texture, like jelly including fibre of protein and juicy body coming from
cholesterol.
The Shanghai crab pickled in Shaoxingjiu (drunken crab)
items for buttle with crab! the sciccors for shells, stick with spoon for meat.
The last one was Tantanmen
The period serving Chinese mitten crab at Meisyan (梅香) depend on the season of this crab. Usually, the season will started on late September.
21 January 2016
Beijing duck, Dai Dong, Beijing, PRC
The local but luxury space for enjoying Beijing duck
There were a lot of local people around the popular
restaurants in Beijing. All seats and table were filled with local Chinese
people. They had enjoy their evening with their family or their friends. The
broadcasting from Beijing were mainly about the political or economic topics.
We had enjoyed the nice atmosphere of the local restaurant where the local
Chinese people had had their dinner.
The course was started from the Beijing duck as the first
course. The duck was grown fat and nicely cooked. The caramel colour of the
skin was glossy. The meat was nicely cooked in the oven after well seasoning.
The sauce tianmianjiang was very sophisticated. Heyebing like the pancake was
still nice texture and thickness in itself.
Cutting into the duck
The skin of duck. The caramel glossy skin was crispy
herbs and miso sauce (tianmianjiang) for Beijing duck
Breast meat of duck eat with skin was very lovely texture and juicy.
steamed chicken
Fruit decoration
braised rum with spices
The Matsutake soup was also nice.
The presentations of the courses were modern but unfashionable.
The dry ice smoke with mandarin mountain of ice was obsolete.
20 January 2016
Beijing duck, Made in China, Grand Hyatt Beijing, Beijing, PRC
Beijing duck served by Szechuan style Chinese restaurant
Beijing duck is one of the signature dish in Chinese food. Once saying “Beijing duck”, the style or taste may be different among the Chinese local foods variation. In Japan, I had just Toh ka lin in Hotel Okura Tokyo where served very Cantonese taste Beijing duck nearly ten times. All I know about the taste of Beijing duck was only from Toh ka lin, Hotel Okura Tokyo. I had been to Beijing without Beijing local knowledge of any foods.
The Modern Chinese style interior
The interior was coordinated as the modern Chinese style. All items were as the icons of the Chinese traditional cultures, mold for moon cake or steamer made of bamboo. There were the cooking corner around the tables as the traditional oven for Beijing duck, stove for cooking, steam section or noodle counter. |
| The entrance |
 |
 |
| oven for Beijing duck |
The visiting to Beijing was journey with our close friends. We had seated around the round table which was placed a disc in the centre.
Steamed chicken with Szechuan chilli sauce (口水鷄 Poached chicken)
Spinach
leaves with white sesame sauce (芝麻菠菜 Spinach leaves)
Spicy potato salad (炝炒土豆丝 Shredded potato)
Gongbao chicken宫保鸡丁
Chicken wings 香辣鸡翅中
Mutton braised with spice and chilli (手扒孜然羊排Lamb rib)
Beijing duck 老式果木烤鴨
Beijing duck is the signature dish in Chinese foods. Eating all meat and cooking with all bone show thee deep attachment to the food in Chinese people. The crispy texture of skin of duck was the starter on Beijing duck service. As the next step, the breast meat or leg or wing meat will be served. The head of duck was also served to enjoy the brain of duck. As the last, soup of duck had been served. 
Skin of duck
duck meats or skin wrapped with pain
Generally, the taste of the Beijing style is graceful, less
sweet and salt. The flavour of the duck meat and seasoning was very lovely. This
restaurant is fine as the Szechuan dishes. The duck must be including profound
tastefulness.
19 January 2016
Public space, Park Hyatt Dubai, Dubai Creek, Dubai, UAE
Dubai
,
Hotel
,
Hyatt
,
UAE
No comments
:
Arabic taste in the American style hotel
Park Hyatt brand, the luxury brand in the Hyatt group,
produced the signature hotels of the city with American style. The concept was
small luxury with
The public space were designed with the traditional Arabic
motives. The Persian style lug and Arabesque pattern were nicely matched with
the building. All buildings were well air condition.
The entrance hall
All wings of the hotel were connected with the glazed corridor.
You will get the nice view of the hotel buildings from the corridor.
the corridor from the lounge to entrance hall
The lounge space was the façade to Dubai Creek. The marble
floor show the comfortable cool touch. There was the nice view terrace space in
front of the lounge space.
the night view of lounge building from terrace
approaching from the lobby to lounge
In the evening, the Emirate people come this terrace space
to enjoy the comfortable winter evening with some drinks and chatting with
their friends. 
water pipe (sheesha or shisha) bar
The courtyards were the other signature view of this hotel. The fountain were placed in the centre of the yards. The sound of the water gave us the comfortable atmosphere with green from the gardens which were nicely trimmed by staffs.
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