Airlines told: allow refund, rebooking; don't overbook flights
Finally! This i think is overdue. I have heard a lot of people complaining getting stranded in Puerto Princesa on cebu pacific and they dnt get compensation. Not even water was given to them. Moreso, the airline did not allow them to refund their tickets, nor to rebook it coz it was on promo. In the first place, it is not the passengers fault that the airlines plane did not arrive. Can you imagine the horror?
I am all for business profitability also for the airlines but a lot of delays, cancellation are not the passengers' fault
Wednesday, May 23, 2012
Sunday, May 20, 2012
This is my friend Kristine Gonzalo and I met her in Venice, Italy of all places! She lives in Australia but has moved to London recently.
How did you get a table at Quay? It took me 3 months to get a table at Quay and it was well worth it! Dining at Quay has a perfect balance of excitement, refinement, professionalism and warmth. The waiters and particularly the sommeliers have intimate knowledge of food and wine that are being served.
|Tapioca, mud crab and yuzu pearl with rosemary flowers and edible silver leaf|
|Smoked eel, octopus and egg white pearl|
|Marinated scallop and lime crème fraîche pearl with wasabi flowers|
|Sashimi tuna, horseradish cream and aqua cultured caviar pearl|
|Crisp confit of rare breed pig belly with green lipped abalone and silken tofu|
|Confit of suffolk lamb loin with chinese jerusalem and globe artichokes|
|Guava snow egg|
"I am inspired by nature and have coined the term 'nature-based cuisine' to describe my food. Nature offers us so much diversity – a natural elegance and beauty – and it is the organic nature of food, its textures and flavours that is at the heart of my cooking" Peter Gilmore
Peter Gilmore approached Leon Fink, the owner of Quay restaurant. Leon has developed the restaurant back in 1988 with Tony Bilson, and it wasn't long before it became known as not only a restaurant in a stunning position – right on Sydney Harbour – but also as one of Australia's best restaurant, receiving many accolades.
The structure of the Quay menu is a four course menu containing three savoury courses and one dessert course, with a choice of four to five dishes in each course. Peter did this for a variety of reasons. Firstly, he found that the main was too protein dominant. He wanted to include a greater proportion of vegetables in his dishes. Also to give diners an extra course gave them more variety. They also offer a set eight-course tasting menu.
I think part of a great dining experience is remembering the detail of the dishes you have eaten… a taste memory. An incredible meal can stay in one's memory for a lifetime.
Is one of Peter Gilmore's most original and beautiful seafood dishes; it is a complex dish using many different techniques. The dish comprises a variety of seafoods set into jellies which are then shaped into irridescent pearls.
Tapioca, mud crab and yuzu pearl with rosemary flowers and edible silver leaf
Smoked eel, octopus and egg white pearl
Marinated scallop and lime crème fraîche pearl with wasabi flowers
Sashimi tuna, horseradish cream and aqua cultured caviar pearl
Crisp confit of rare breed pig belly with green lipped abalone and silken tofu
The pork belly is slowly braised in olive oil, cinnamon and star anise for 8 hours until it becomes meltingly tender. It is pressed overnight and then roasted in a hot pan, skin side down, so it becomes incredibly crisp. Married with silken tofu and a gentle braise of green lipped abalone, shaved cuttlefish and Japanese mushrooms to provide an even greater textural contrast to the pork belly.
Confit of suffolk lamb loin with chinese jerusalem and globe artichokes
Suffolk lamb meat has wonderful fat marbling, resulting in a superior taste and tenderness. The lamb is cooked sous-vide style, coated in it own fat. The lamb is served with three types of artichokes, although each one is a completely different vegetable. Chinese artichokes, also known as crosne, are a rare and hard to find vegetable. They have a crisp texture, similar to water chestnuts.
Guava snow egg
Strawberry guavas have a deep pink flesh and an exotic intoxicating scent. The combination of the fool, granita and ice cream filled poached meringue is a textural treat. Coating the snow egg in a maltose biscuit adds another dimension – as you crack through the toffee biscuit it gives way to the soft meringue filled with the custard apple ice cream. This dessert is incredibly refreshing.
|Freshwater eel with foie gras and zucchini|
|tasmanian abalone on arugula|
|braised canadian lobster|
|grass fed beef steak with tasmanian wasabi mustard|
|botan ebi with sea urchin and oscietre caviar|
My friend is Dawn Yu Aquino and she is obsessed with all things food (eating in and out, cooking, baking, reading food blogs, mags, cookbooks, watching cooking shows, going to the market, preparing, washing dishes... basically anything that has to do with food and travel). Her blog is called Food Frenzy: Ragamuffin Girl on an Eating Rampage. Unfortunately she doesn't get to write often. Now living in HongKong for 9 years, she considers herself lucky to live in an area where restaurants abound.
HOW DO YOU SCORE A RESERVATION IN ONE OF THE WORLD's BEST RESTAURANTS?
DAWN- We just called the restaurant a few weeks prior to our trip
Here's her experience in her own words ;)
There are good restaurants, and then there's the world's 50 best restaurants. Lucky me was able to try one on the list. Sydney’s famed Tetsuya, opened by Japanese chef Tetsuya Wakuda in 1989, has reaped countless accolades, so expectations were running quite high for his first project outside of Sydney, Waku Ghin at the Marina Bay Sands in Singapore. It’s a very spacious temple of fresh ingredients, knowledgeable chefs and interactive dining experience with only 25 seats available for dinner.
On the night of our reservation we were ushered into one of several private enclosures with high seats facing a gleaming steel cooking countertop. A chef came in and introduced himself as well as the 10-course degustation of the day. Ingredients were presented to guests before cooking, accompanied by a brief explanation of where it was sourced and how it will be cooked.
To start with a small white cup on a saucer was placed before us. Tiny globules of bright orange Hokkaido salmon roe formed a glistening layer over a chilled flan. The roe was bursting with the freshness of the sea, while slightly salty it paired excellently with the bland and smooth flan.
The next dish was a lightly marinated Botan Ebi with Sea Urchin and Oscietre Caviar that sat regally atop an uni shell on a bed of ice. Each mother-of-pearl spoonful was a revelation. The uni was perfect in itself, with no trace of fishiness; when swallowed with the pop-in-your-mouth caviar and crunchy-slippery Botan it danced in your taste buds. This was easily a favorite of the night.
Still reeling from the beautifully presented caviar, we politely tried the small slice of grilled freshwater eel (Anago) that hid a sliver of decadent foie gras and zucchini. Served with a sweetish sauce, this was a simple way of starting off the round of cooked savory dishes. The serving size was small enough that we could enjoy the richness of the eel and foie without being too full to eat the remaining 7 courses. While delicious it paled in comparison to the sensation of the Botan-uni-caviar triumvirate.
Freshly-caught and delivered Tasmanian abalone took center stage next, each one expertly scored, grilled and cut into quarters and gently laid on a bed of micro arugula, stewed grape tomatoes and fregola (a type of pasta from Sardinia) frolicking in a flavorful broth and dotted with olive oil. The abalone, with its slightly charred edges, was like squid in texture, somewhat rubbery on the outside leading to a soft bite in the center. The broth tasted refreshing and summery, with a mild bitter kick from the arugula pairing wonderfully with the sweet and acidic tomatoes.
Braised Canadian lobster contentedly swimming in a heady licorice-scented tarragon sauce was presented next. The lobster flesh was moist and imbued with the liquor used in the sauce. After finishing off the meat there is the temptation to spoon the sauce, which resembled a dark tomato soup, and finish it to the last drop.
After several seafood courses the men were of course anticipating the meats, and they were not disappointed. "Sumiyaki of Tasmanian Grass-Fed Beef Steak with Tasmanian Wasabi Mustard" were five bite-sized cubes of steak grilled and brushed with barbeque sauce. The sauce was not too sweet and was more soy-based and when the fork tender beef was smeared with a bit of the light green tangy wasabi mustard it was an explosion of sweet, salty, spicy all at once, followed by the “hit” only wasabi can give. Wagyu beef speaks for itself, it’s the undisputed King of beef cuts, and to overcook or over sauce it does not do it justice. At Waku Ghin it was treated with utmost respect. A sprinkling of salt and pepper, a deft hand in cutting and rolling, a few second sear and it was done. Our"Japanese Ohmi Wagyu Roll from Shiga Prefecture with Maitake, Wasabi and Citrus Soy" plate was minimalist, with a small mound of fried garlic slivers on one side, a dab of fresh wasabi and some finely grated leeks on the other. Lightly grilled mushroom slices were the finishing touch.
At this point in the meal we were starting to get full, so the last savory dish of a few spoonfuls of rice and a poached snapper immersed in consommé was very much welcome. It rounded off the dinner nicely, satisfying those looking for some carbohydrates while warming the insides with the mild-tasting broth and soft fish—similar in comfort to a chicken noodle soup but much more refined. Fragrant green tea was the appropriate finale before we were ushered into the main dining room to partake of dessert and the spectacular Singapore skyline offered by the floor-to-ceiling glass windows.
Three sweets were presented, a bittersweet granita of grapefruit with Chartreuse Jelly, a mousse-like Japanese style cheesecake and a tray of Petit Fours with macarons, mochi balls, meringue and cookies. Sweet-toothed ones would most likely protest at the lack of cloying sweetness, but Ghin is a restaurant of restrained pleasures. From the décor to the menu, everything was moderately seasoned, crafted with care, presented simply but beautifully, letting the freshness and provenance of each ingredient be the star of the show, rather than fanciful plating or exotic flavor combinations. In the end, we still could not get over the uni; we wanted more. And wanting more always translates to "we will be back". Small wonder Waku Ghin is consistently named one of the world's 50 best restaurants. I was bowled over. A year on and looking at the pictures, I still am.