GASTRONOMICAL GAGA, GREATNESS & GOODIES A GOGO AT GADDI'S AT THE PENINSULA HOTEL IN HONG KONG AND THEN SOME!








A CONTINUATION OF THE " GO EAST YOUNG MAN!!! JIMITHEGREEK GOES TO CHINA" SAGA (JUNE 11, 2007 WILL IT EVER END?)






I KNEW I WAS IN FOR A DAY OF MUCHO EATING, SO I DECIDE TO GO FOR A RUN IN THE MORNING ALONG THE TSIM SHA TSUI WATERFRONT PROMENADE. THIS WAS CONVENIENTLY BEHIND MY HOTEL HOW DID I FIND THIS OUT, YOU SAY? I SAW SOME TALL LANKY GERMAN / SWEDISH LOOKING GUY SWEATING ( LIKE A CAT IN A CHINESE RESTAURANT) HE JUST CAME FROM A RUN OUTSIDE IN THE HEAT & HUMIDITY AND HE TOLD ME, YA DER IS A POTH ALONG DER WATER BOUT 4-5 KILOMETERS. THEN I GOT A TRANSLATION AND MORE INFO FROM THE HOTEL STAFF ON THAT. IT TURNS OUT IT IS A PRETTY COOL PATH / PROMENADE THAT RUNS ALONG THE HARBOUR FROM THE HOTEL TO THE WORLD FAMOUS STAR FERRY TERMINAL. IT GOES ABOUT 4 TO 5 KILOMETERS AND I JOGGED A VERY INVIGORATING AND FRIGGIN EXHAUSTING ROUND TRIPPER. LOOK CLOSELY AT THE FIRST PICTURE ABOVE AND YOU CAN SEE ME JOGGING ALONG THE PROMENADE PATH (NOT). IT WAS PRETTY INTERESTING AS I SAW PEOPLE DOING ALL SORTS OF STUFF ALONG THE HARBOUR.



THERE WAS A REMARKABLE NUMBER OF OLDER PEOPLE DOING TAI CHI AND JUST WALKING BRISKLY. THERE WERE PEOPLE FISHING AND ALSO PEOPLE SWIMMING IN THE WATER! ALLRIGHT, I EQUATED THIS WITH PEOPLE SWIMMING AND FISHING IN NYC'S EAST RIVER! ANYWAYS BY I WAS DONE AND SOAKING WET FROM THE HIGH HUMIDITY, BACK TO THE ROOM FOR A SHOWER. I HAD TO GET READY FOR THE FEAST ARRANGED BY A CHINAMAN JUST A SHORT WALK AWAY THE PENINSULA HOTEL. YOU JUST NEVER KNOW WITH THAT CRAZY CHINAMAN!

GADDI'S IS DEFINITELY ONE OF THE BEST RESTAURANTS IN ONE OF THE TOP HOTELS IN HONG KONG IF NOT THE ENTIRE KNOWN UNIVERSE. IT OPENED IN 1953 AND WAS LONG CONSIDERED THE BEST "EUROPEAN RESTAURANTS" IN ASIA. THE RESTAURANT ITSELF IS CLASSIC IN ALL ASPECTS OF A TOP FRENCHY FOO FOO JOINT WITH ALL THE TRIMMINGS (WHITE GLOVE SERVICE, SOMMELIER ETC ETC)
THE CHEF'S TABLE WAS RESERVED FOR LUNCH. THIS MEANS THAT WE WOULD SIT A SMALL TABLE IN THE MIDDLE OF THE KITCHEN AND THE CHEF...DAVID WOULD BE COOKING AND TAKING CARE OF US. I WAS SIMPLY GAGA GIDDY JUST THINKING ABOUT IT! I MET THE CHINAMAN OUTSIDE AND WE ENTERED THE RESTAURANT THRU ITS PRIVATE ELEVATOR. WE WERE MET BY THE MAITRE D WHO CHEERFULLY ESCORTED US TO THE KITCHEN. CHEF DAVID WARMLY GREETED US AND PROCEEDED TO GIVE US AN INFORMATIVE TOUR AND INSIDE LOOK AT THE WORKINGS OF THE SPOTLESS AND HUGE KITCHEN AREA. WE LEARNED THAT THIS KITCHEN SERVED ALL THE RESTAURANTS IN THE HOTEL AS WELL AS ROOM SERVICE REQUESTS. THERE WAS A SMALLER SEPARATE KITCHEN WHICH WAS HIS SPECIAL DOMAIN THAT SERVICED GADDI'S. WE ALSO LEARNED THAT ALMOST ALL OF THE FOOD ITEMS IN THE HOTEL WERE IMPORTED DAILY FROM ALL OVER THE WORLD. IN FACT AS WE WERE SEATED AT THE STAINLESS STEEL TABLE PERCHED IN THE HALL OF THE KITCHEN AREA I NOTICED THEY HAD JUST BROUGHT IN SOME VERY FAMILIAR LOOKING FISH. THEY LOOKED LIKE THE FISH FROM THE MEDITERRANEAN CALLED BARBOUNIA IN GREEK OR RED MULLET IN ENGLISH. WHEN I ASKED CHEF DAVID IF THEY WERE THE RED MULLETS, HE SEEMED SURPRISED THAT I KNEW WHAT THEY WERE. HEY YOU CANT FOOL THE JIMITHEGREEK AS HE KNOW HIS BARBOUNIA!! WE HAD A LIVELY CONVERSATION ABOUT THE FISH AND FOUND THAT THEY WERE JUST FLOWN IN FROM EUROPE AND THEY WERE FOR A SPECIAL PARTY AT THE HOTEL THAT EVENING. OF COURSE THE BRILLIANT CHEF WAS TO PREPARE THEM THE CLASSIC GREEK WAY LIGHTLY FRIED. ( THE FRENCH OBVIOUSLY STOLE THIS GREAT TECHNIQUE FROM THE GREEKS) ANYWAYS I DIGRESS FROM THE MAIN EVENT. AS YOU CAN (RIGHT ABOVE)SEE WE HAD OUR OWN PERSONALIZED MENU WAS PRESENTED. THAT CRAZY CHINAMAN HAD OUTDONE HIMSELF AND EVEN BROUGHT SOME TASTY WINES ALONG FOR THE MEAL . OK, ENOUGH OF ALL THIS CHIT CHAT LETS GET TO THE FOOD!!!!


OYSTERS
OYSTERS
OYSTERS
OYSTERS
OYSTERS
OYSTERS
OYSTERS
OYSTERS
OYSTERS
OYSTERS



I BELIEVE THE FIRST COURSE WAS OYSTERS. NOT SURE IF YA'ALL CAN READ THE MENU SO HERE ITS IS "VARIATION DE HUITRES CRU ET CUIT" THAT'S OYSTERS FIVE WAYS FOR ALL YOU FRENCH HATERS! NOW I USUALLY STAY AWAY FROM RAW SHELLFISH BECAUSE IF THEY AIN'T SUPER FRESH, TO ME THEY REALLY DON'T TASTE THAT GOOD AND YOU RUN THE RISK OF FOOD POISONING. LET ME TELL YOU , THESE OYSTERS WERE SO FRESH, SO DELICIOUSO THAT YOU CAN ALMOST TASTE THE SEA! I DON'T MEAN TASTE THE SEA LIKE YOU ARE AT ROCKAWAY BEACH AND A WAVE THROWS THAT MURKY SEAWATER IN YOUR FACE AND MOUTH BUT LIKE THE TASTE OF SALTY SEA AIR ON YOUR LIPS ON A PRISTINE BEACH SOMEWHERE. THE GREEK AND THE CHINAMAN JUST KIND OF LOOKED AT EACH OTHER WITH THAT SMIRKY, KNOWING GRIN THAT WHAT WE WERE IN FOR WAS GONNA BE SPECIAL. OH AND BY THE WAY, LET ME TELL YOU THE CHINAMAN KNOWS HIS OYSTERS BY NAME!

SO WE STARTED THE FIRST OYSTER WITH DILL & FRESH SALMON CAVIAR WITH A DRIZZLE OF A CABERNET VINEGAR...... INDESCRIBABLY DELICIOUS!

SEGUNDO WAS TWO KUMAMATO OYSTERS IN A SHOT GLASS WITH ESSENCE OF TOMATO, CHIVE & OLIVE.....DEVILISHLY DELICIOUS


THIRD WAS AN OYSTER ON A BED OF ROCK SALT WITH CREME FRAICHE & OSETERA CAVIAR.......TOTALLY TASTY DELIGHT




QUATTRO WAS A LIGHTLY POUCHED OYSTER WITH A CITRUS-LEMONY - ZESTY ESSENCE FOAMY THINGY.......HEAVENLY HAPPY MOUTH


FINALE, FIFTH WAS A FRIED OYSTER WITH CAULIFLOWER PUREE & GRATED CUCUMBER........SUBLIMELY SUPERLICIOUS!





NOW BEFORE, BETWEEN, DURING AND AFTER ALL THESE DISHES WE ARE SAVOURING SOME WONDERFUL CRISP FRENCH VINO THAT THE CHINAMAN HAS BROUGHT WITH HIM. WE ARE ALSO CHATTING WITH THE CHEF AND VARIOUS STAFF. AN HOUR HAD PASSED AND I ALREADY HAVE DEFTLY LOOSENED MY BELT CAUSE THE MAIN DISHY WAS A COMING! WAIT FIRST MORE WINE AND CHIT CHAT!



I THINK I WILL DISPENSE WITH THE FRENCH AND JUST TELL YA THE THE MAIN DISH, THE STAR ATTRACTION, THE TOP SALAMI WAS A SLOW COOKED TWELVE HOURS VEAL SHIN (OSSO BUCO FOR YOU ITALIANS) WITH POTATOES IN ITS OWN JUICES. MAN IF THAT DOES NOT MAKE YOUR MOUTH WATER JUST SAYING IT, I DON'T KNOW WHAT WILL! DA MEAT JUST FELL OFF DA BONE AND MELTED IN MY MOUTH. I DID NOT EVEN USE MY KNIFE. HECK I ALMOST PICKED UP DA BONE TO SUCK THE MARROW OUT , WHEN THE CHEF TOOK PITY ON ME AND BROUGHT US OYSTER FORKS TO DIG OUT THAT MARROW. THEN JUST TO HELP OUR CHOLESTEROL COUNTS HE BROUGHT OUT A SMALL DISH PILED WITH THAT SUCCULENT MARROW AND GRAVY. JEEZ I WAS THINKING JUST GET ME ONE OF THEM FOOD CARTS, LAY ME ON THERE AND CARRY ME OUT NOW! EGAD...THERE WAS STILL MORE WINE AND DESSERTS!!!

MANGO, MANGO, MANGO, OH MY! YES IT WAS A TRIO OF TASTY MANGO TREATS.
YES, YES, YES, TASTY, TASTY, TASTY, YUMMY, YUMMY, YUMMY, WOW, WOW, WOW!

MANGO SORBET, MANGO PUDDING & MANGO CHEESECAKE ALL MANGOLICIOUS AND THANKFULLY SMALL, LIGHT PORTIONS. REALLY REFRESHING AND PALATE CLEANSING.....YEAH RIGHT. NOW YOU CAN STICK A CHOPSTICK IN ME , I'M DONE!



THERE'S MORE YOU SAY? YES THOSE DARN PETITS FOURS AND SOME COFFEE. I SWEAR I ONLY HAD I TASTE OF ONE, WELL MAYBE TWO, BUT NOT FOUR! THE CHINAMAN ATE THEM ALL I TELL YOU!!!

ABOUT THREE HOURS LATER WE WADDLED OUT OF THE PLACE IN A FOOD & WINE STUPOR. I STUMBLED TO MY HOTEL WHILST THE CHINAMAN ALLEGEDLY WENT BACK TO THE OFFICE. WE WOULD MEET TOMORROW AT THE AIRPORT TO CATCH OUR FLIGHT TO BEIJING. ONCE IN MY ROOM I LOOKED AT THE CHOCOLATES (ALLEGEDLY SUGAR FREE) THE CHINAMAN GAVE ME AND PASSED OUT ON THE BED.


FIVE MINUTES LATER OR SO IT SEEMED THERE IS A LOUD KNOCKIN ON MY DOOR!WHAT THE FRIGGIN HECK IS GOING ON? WELL IT ACTUALLY WAS ABOUT SIX PM ALREADY. THERE WAS A BELLHOP AT THE DOOR BECAUSE I WAS NOT ANSWERING MY PHONE AND THERE WAS SOMEONE WAITING FOR ME IN THE LOBBY. WHAT? WHO? I PAID OFF MY BOOKIE BEFORE I LEFT (JUST KIDDING HONEY)!! OOPS I HAD FORGOTTEN ABOUT DANNY "FIVE FINGERS" FONG AND DINNER THIS EVENING. OYE MORE FOOD! I SPOKE WITH DANIEL APOLOGIZED AND MET HIM IN THE LOBBY ABOUT 15 MINUTES LATER. WE WORKED TOGETHER FOR ABOUT TEN YEARS AND BOTH PROGRESSED THROUGH THE RANKS. WE HAD NOT CORRESPONDED FOR ABOUT TWELVE YEARS AND HAD SOME CATCHING UP TO DO. "FIVE FINGERS" IS YOUR TYPICAL HONG KONG BUSINESS TYPE SO IT HOPEFULLY WOULD NOT BE A LONG EVENING. I TOLD HIM I WANTED TO GO TO A LOCAL CANTONESE PLACE TO EAT, NOT FANCY BUT GOOD FOOD. HE INSISTED TO TAKE ME TO ONE OF THE BEST WESTAURANTS IN HONG KONG. HE HAD HIS DRIVER & CAR OUT FRONT AND WE DROVE ABOUT TEN MINUTES TO THE PLACE TO EAT. I CANT REMEMBER THE NAME OF THE ESTABLISHMENT BUT IT DID HAVE THE ROASTED DUCKS, CHICKENS AND OTHER ASSORTED MYSTERY MEATS HANGING IN THE WINDOW. WE HAD SOME SHRIMP, DUCK, FISH AND MANY WEGETABLES TO EAT. IT ACTUALLY TURNED OUT TO BE A PLEASANT EVENING AS WE TALKED ABOUT THE OLD DAYS AND VARIOUS COLLEAGUES AND THAT SORT OF THING. WE EXCHANGED OUR UPDATED INFO AND SAID WE WOULD STAY IN TOUCH. ABOUT AN HOUR AND A HALF LATER I WAS BACK AT THE HOTEL. A QUICK PACK UP , SHOWER AND NITEY NIGHT TO CATCH THE CAB TO THE AIRPORT IN THE AM!



STAY TUNED FOR THE NEXT INSTALLMENT: BOOYAH IN BEIJING