Throw a rock in Hong Kong in any direction. Chances are, you’d hit a stock broker. Or his accountant. It stands to reason then that someone would finally open a stock market themed bar modeled after the kind seen in Barcelona, New York City, and London. The one that’s opened in Hong Kong is called Wolf Market, and follows along the same line of thought that governs the other stock market bars; prices for spirits start off at a low, but the more guests order a particular drink, the higher the price rises. According to the press, the drink prices rise until they hit a certain limit, at which point the ‘market’ crashes and brings all the drinks back down to a low. Continue Reading
I was browsing around the internet quite recently, doing a bit of research, when I came across this article about the so called Whisky Wedge. Fortunately, the author of the site seems to know something about scotch (a gross understatement, believe me), enough to sniff out a whiff of bulls***.
Worry not, sir, your suspicions are well founded. I need not even use the thing myself to know exactly why and how this product will fail to deliver on their promise.
The tragedy here is that the creators of the whiskey wedge, I’m sure, had nothing but the most benevolent of intentions when they imagined up this device (surely they would not dare to cheat Joe Whisky Drinker out of his money? Its not like the same company sells a piece of stainless steel for USD50 to chill your wine) They even correctly identified one of the characteristics that controls melting, surface area, so there is a hint of truth in their claims. Unfortunately, they make a few mistakes that any bartender with a bit of experience could have easily pointed out.
It’s rare that I venture away from the topic of beverages, but I came across this article today, and I figured I had to set a couple of points straight.
Now believe me, I don’t have an issue with the message at the end of this article. I do prefer to eat organic when I can, and I take no issue against anyone who makes a point of living the sustainable lifestyle. I do, however have a few nagging concerns about the few scientific details the author happened to gloss over in the first half of the article. None of these really change the weight of the argument the author makes about eating free range and hormone/anti-biotic free, but then again, the science behind red and white meat wasn’t really relevant to his crusade in the first place. Allow me, then, to address each point in turn. Continue Reading
First things first; an apology from me for leaving the blog unattended for so long. I had been absolutely buried in a enormous amount of things to do, between moving house, to quitting my job(s), designing a new menu for a bar, and getting started on my MBA.
The good news is that because my MBA program kicks off with a month-long stay in Beijing, I found the opportunity to stop by Korea to say high to relatives, drink maekgolli, eat copious amounts barbecued beef, and otherwise unwind. In between all my Nero-esque debauchery, I managed to squeeze in a day trip to Andong, home to a Korean ‘Intangible Cultural Heritage’, Andong Soju. Continue Reading
Last week, I mentioned in a post on my Hong Kong Top Bars project, a bar that uses Sonic Prep for some of it’s infusions. This little piece of equipment is one of the many fantastic clinical grade preparation tools being peddled by Polyscience for use in the molecular gastronomy/mixology wave that is so popular these days. The sonic prep is of particular interest to me because the basis of it’s operation, the cavitation of bubbles, was the field of study of my faculty advisor back in college. Continue Reading
Vodka as it should be. This is the mantra of Russian Standard vodka, a tasting event of which I was privy to a couple of weeks or so ago. I did mention in a previous post that I would write about it, so here we are. Continue Reading