{"id":4236,"date":"2013-01-02T16:57:21","date_gmt":"2013-01-02T14:57:21","guid":{"rendered":"http:\/\/flyingcigar.de\/?p=4236"},"modified":"2013-08-24T21:01:23","modified_gmt":"2013-08-24T19:01:23","slug":"mrn-a-culinary-journey-in-pictures","status":"publish","type":"post","link":"http:\/\/flyingcigar.de\/startseite\/mrn-a-culinary-journey-in-pictures\/","title":{"rendered":"Min Ron Nee – A Culinary Journey In Pictures"},"content":{"rendered":"

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\"nfcNothing better to start the new Year with than champagne – right ?<\/p>\n

Well, plenty of it in my first post of 2013 …<\/p>\n

This picture gallery starts and ends with my former work horse, the B-747-400, that took me very comfortably to Hong Kong.<\/p>\n

As always, when enjoying the Business class on long haul flights, I see that I start the journey with my long time favourite drink, Jack Daniels and Ginger Ale. Call it a ritual, I tend to enjoy the refreshing taste before settling into the flight.<\/p>\n

From there the beverages depend on the menu and this time, as always for Christmas on LH, it was goose, red cabbage, Kn\u00f6del and red wine.<\/p>\n

The return trip was entirely seafood for me and, except for the cheese selection and a glass of red, it was Sauvignon Blanc for the tuna and the salmon.<\/p>\n

Might explain why I slept more than half of the flight time on each long sector …<\/p>\n

Hong Kong was a whole different chapter in gastronomic delicacies and the list of champagnes drunk with my host, himself a devoted gourmet and top notch connoisseur and collector of the best vintage champagnes.<\/p>\n

As can be seen ( and not all the bottles we drank were photographed, among them the Salon Blanc des blancs of which we blind-tasted the 1995\/1996 if I remember correctly) the 1996 vintage, both in Champagne and Bordeaux is a current favourite of my host.<\/p>\n

Other than Champagne, my favourite beverage in Asia will be beer, specially the Tsingtao brand, which in my humble opinion will compliment the local food perfectly.<\/p>\n

All the food was delicious, plentiful and enjoyed in the best “slow food” tradition, mostly taking over 4 hours for dinner.<\/p>\n

Even the last lunch, taken at the members only Kowloon Cricket Club and consisting of Fish & Chips was a leisurely 3 hr affair and involved a vintage Fonseca Cosacos and a Punch ER Asia-Pacific Super Robusto before heading to Chep La Kok airport and the flight home.<\/p>\n

Most memorable among all the excellent food were the Abalone, the Scottish oysters, the duck, the chicken, the smoked pork knuckle…. – but then, the experience itself of these long lunches and dinners followed by vintage cigars was in itself memorable.<\/p>\n

Here are some images of my journey.<\/p>\n

Nino
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