June 15, 2015

The primary requisite for writing well about food is a good appetite. Without this, it is impossible to accumulate, within the allotted span, enough experience of eating to have anything worth setting down.” – A.J. Liebling

Caviar goodness at Amber in Hong Kong

Caviar goodness at Amber in Hong Kong

I write from Denver where I am visiting my dear brother and sister-in-law before heading on to Aspen for the Food & Wine Classic this weekend.

In addition to numerous Zagat articles, I just wrote about the history of Chinese food in SF via 10 dishes at Food Republic and on top tiki and rum bars in the Bay Area for Liquor.com.

This issue:

Sailing around Hong Kong

Sailing around Hong Kong

ImbiberTop 8 Cocktails of the Month: Sippable goodness, from garden-fresh rhubarb and celery to beer Negronis served in growlers.
Wandering TravelerTop 10 Hong Kong Meals: Edible thrills in Hong Kong, from Michelin-starred dim sum to some of the best Spanish tapas and Japanese yakitori in the world.
ImbiberHong Kong’s Thriving Coffee Scene: There is a wealth of vibrant coffee offerings in HK.

As your personal concierge who tells it like a good friend would, I also create personalized itineraries: trips, meals, explorations (under “Services“).


CLICKABLE LINKS to Social Media & Articles:
Zagat SF Editor
Food Republic

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Editor, Distiller Magazine
SF Bay Guardian Critic (Weekly Column: 2009-2013)
Whisky Magazine UK, The Times London, Eater, PureWow, Drink Me Magazine, Citysearch, NBC’s The Feast, Blackboard Eats, Tasting Table, Grubstreet, Where Magazine