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    Elliot Faber
    @elliotjfaber

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The world’s first Canadian Wine Certification Course is in Hong Kong and I couldn’t think of anywhere better for it to commence than the @cuvees office; they have pushed hard to raise awareness of Canadian wine for years now! From starting to work with Pearl Morisette to today’s diverse tasting, the improved level of sophistication from my Home and Native Land is so exciting. Special shout out to the distinctive Tidal Bay appellation of Nova Scotia; I cant wait to work with this wine style down the road!
The world’s first Canadian Wine Certification Course is in Hong Kong and I couldn’t think of anywhere better for it to commence than the @cuvees office; they have pushed hard to raise awareness of Canadian wine for years now! From starting to work with Pearl Morisette to today’s diverse tasting, the improved level of sophistication from my Home and Native Land is so exciting. Special shout out to the distinctive Tidal Bay appellation of Nova Scotia; I cant wait to work with this wine style down the road!
Another great night working with @sakecentral and Chef @petercuongfranklin! The combination of flavors in his Vietnamese dishes are a great example of sake’s versatility and the necessity for Japan’s National Beverage be a part of any sophisticated drinks program. Thank you to the entire team that helped make this happen and to all of our guests for coming by; more collaborations coming soon!
Another great night working with @sakecentral and Chef @petercuongfranklin! The combination of flavors in his Vietnamese dishes are a great example of sake’s versatility and the necessity for Japan’s National Beverage be a part of any sophisticated drinks program. Thank you to the entire team that helped make this happen and to all of our guests for coming by; more collaborations coming soon!
I have always put Italian Wine first and I always will; the quality of the product, integrity of the people and amazing food to match make Italy one of my favorite places. I’ve always tried to convey that through our work at yardbird and Ronin so for me, this recognition was an honor to receive from people I respect so much. Thank you @vinitalyinternational!
I have always put Italian Wine first and I always will; the quality of the product, integrity of the people and amazing food to match make Italy one of my favorite places. I’ve always tried to convey that through our work at yardbird and Ronin so for me, this recognition was an honor to receive from people I respect so much. Thank you @vinitalyinternational!
I was skeptical when I came into Po at @thewarehousehotel but left having a great experience. If I ever have had a Popiah before, I definitely didn’t appreciate the work that went into making just one of these Peranakan/Fujianese/Chaoshan hand rolls but I understood after having the chance to make my own! I have to say I was well impressed with the flavors and vibes and am inspired to continue my search for the best Popiah in Singapore and beyond.
I was skeptical when I came into Po at @thewarehousehotel but left having a great experience. If I ever have had a Popiah before, I definitely didn’t appreciate the work that went into making just one of these Peranakan/Fujianese/Chaoshan hand rolls but I understood after having the chance to make my own! I have to say I was well impressed with the flavors and vibes and am inspired to continue my search for the best Popiah in Singapore and beyond.
World Shochu Day may have passed but its not too late to come through @sakecentral for your fix! Don’t forget that if you live in Vietnam, you can also pick up a bottle of your favorite Japanese spirit at @sakecentralsaigon! Thanks to @mizunarathelibrary and their team for all of their collaboration this month, they are truly some of the world’s great Shochu Appreciators!
World Shochu Day may have passed but its not too late to come through @sakecentral for your fix! Don’t forget that if you live in Vietnam, you can also pick up a bottle of your favorite Japanese spirit at @sakecentralsaigon! Thanks to @mizunarathelibrary and their team for all of their collaboration this month, they are truly some of the world’s great Shochu Appreciators!
The understanding of Sake continues to grow in Singapore: price is related to processing, not quality! Great job by Chef @pe3na who kept it real tonight with her Crab Leg, Buah Luak and Pumpkin Kimchi. It was the ideal pairing for a bottle of the late Honda San’s @tatsuriki_official ‘Dragon Black Episode 2’ Junmai Ginjo. Working with Morsels tonight reminds me of the pairings we do at home in @sakecentral and @sakecentralsaigon!
The understanding of Sake continues to grow in Singapore: price is related to processing, not quality! Great job by Chef @pe3na who kept it real tonight with her Crab Leg, Buah Luak and Pumpkin Kimchi. It was the ideal pairing for a bottle of the late Honda San’s @tatsuriki_official ‘Dragon Black Episode 2’ Junmai Ginjo. Working with Morsels tonight reminds me of the pairings we do at home in @sakecentral and @sakecentralsaigon!
It’s official: Real Pizza has finally made it to Hong Kong! @kytalyhk blew me away and it tasted even better because it was hand carried/run to me out in the streets by a dear friend whose sole purpose was to make sure I could enjoy this Scarpetta Pizza in all of its freshness and glory. I can’t wait to go straight to the source for my next pie!
It’s official: Real Pizza has finally made it to Hong Kong! @kytalyhk blew me away and it tasted even better because it was hand carried/run to me out in the streets by a dear friend whose sole purpose was to make sure I could enjoy this Scarpetta Pizza in all of its freshness and glory. I can’t wait to go straight to the source for my next pie!
The Bloom and Blossom at COA features Lavender infused  @mancino_vermouth, Rinomato,
Lime, Fermented Hibiscus, Cardamom and Nasturtium. I’ve definitely had my share of them and am always down to see what @jayrummy adds to his cocktail list!
The Bloom and Blossom at COA features Lavender infused @mancino_vermouth, Rinomato, Lime, Fermented Hibiscus, Cardamom and Nasturtium. I’ve definitely had my share of them and am always down to see what @jayrummy adds to his cocktail list!
After 8 years, finally Chairman Sakurai from Asahi Shuzo in Yamaguchi has returned to Hong Kong for a discussion on his world renowned Dassai label. Although the brewery produces incredible volume, there is still craftsmanship in their sake and it was a treat to try Dassai ‘23’ fresh pressed just this past month! Thanks to @umai_magazine for arranging such an opportunity for Hong Kong.
After 8 years, finally Chairman Sakurai from Asahi Shuzo in Yamaguchi has returned to Hong Kong for a discussion on his world renowned Dassai label. Although the brewery produces incredible volume, there is still craftsmanship in their sake and it was a treat to try Dassai ‘23’ fresh pressed just this past month! Thanks to @umai_magazine for arranging such an opportunity for Hong Kong.
#aussiewine rules at Wine and Dine’s 10th anniversary! It was great repping @hither_yon this year and really excited for the reception it received. The real question is if the festival is ready to up their Sake game because I have an idea for next year...
#aussiewine  rules at Wine and Dine’s 10th anniversary! It was great repping @hither_yon this year and really excited for the reception it received. The real question is if the festival is ready to up their Sake game because I have an idea for next year...
The Portuguese Egg Tart is inspired by Pasteis de Nata, a delicacy brought from France to Portugal before the 18th century. It turns out it was an Englishman, Andrew Stow, who introduced the tart to Macau in the 1980’s. This version is by far the best I have ever had and worth the trip to Macau alone!
The Portuguese Egg Tart is inspired by Pasteis de Nata, a delicacy brought from France to Portugal before the 18th century. It turns out it was an Englishman, Andrew Stow, who introduced the tart to Macau in the 1980’s. This version is by far the best I have ever had and worth the trip to Macau alone!
If you navigate the countless lobbies and stairs and elevators that make up the psychedelic ghost hotel that is the Grand Lisboa, you can find a surprisingly impressive array of restaurants! Guincho A Galera is run by a Hong Kong Chef with experience in Portugal and his food is true to form from the House Made Cheese in Roasted Pumpkin Soup to table side Portuguese Sausage service, I can’t wait to go back to Macau!
If you navigate the countless lobbies and stairs and elevators that make up the psychedelic ghost hotel that is the Grand Lisboa, you can find a surprisingly impressive array of restaurants! Guincho A Galera is run by a Hong Kong Chef with experience in Portugal and his food is true to form from the House Made Cheese in Roasted Pumpkin Soup to table side Portuguese Sausage service, I can’t wait to go back to Macau!
From Ecuador to Hong Kong it was great to collaborate with @toakchocolate on what was a sold out affair of chocolate and sake matching. Due to popular demand, @sakecentral will host another event for friends both public and industry, stay tuned! Next I just have to get these chocolates to @sakecentralsaigon...
From Ecuador to Hong Kong it was great to collaborate with @toakchocolate on what was a sold out affair of chocolate and sake matching. Due to popular demand, @sakecentral will host another event for friends both public and industry, stay tuned! Next I just have to get these chocolates to @sakecentralsaigon...
Very surprised to find house made, al dente cooked Tagliatelle in Kuala Lumpur. With gratuitous shavings of 36 Month Parmigiano Reggiano and Black Truffles on top, I know a glass of Konotori Junmai Ginjo Koshu by @hirotakatajime would have been the perfect match!
Very surprised to find house made, al dente cooked Tagliatelle in Kuala Lumpur. With gratuitous shavings of 36 Month Parmigiano Reggiano and Black Truffles on top, I know a glass of Konotori Junmai Ginjo Koshu by @hirotakatajime would have been the perfect match!
The world is ours. @nas @therealswizzz
The world is ours. @nas @therealswizzz
From Austria to Hong Kong and back again, Fernet Hunter has launched globally! With Deer Tsukune made by Mr. Matthew Abergel, technical Fernet Hunter tasting stations and cocktails, congratulations to @raphholzer and his team on pulling off a truly memorable event at a small forest in Brunnwald.
From Austria to Hong Kong and back again, Fernet Hunter has launched globally! With Deer Tsukune made by Mr. Matthew Abergel, technical Fernet Hunter tasting stations and cocktails, congratulations to @raphholzer and his team on pulling off a truly memorable event at a small forest in Brunnwald.
Somewhere just outside a wet market on Tôn Thất Đạm Street in Saigon, you can find a woman serving up a menu of one item, rotating every day and only available while quantities last. I was lucky enough to have her Bun Mắm: a specialty from the Mekong Delta.  Wash it down with the Rootbeer-like Chuong Duong and I had the perfect lunch. Thanks to Chef Peter for showing us around!
Somewhere just outside a wet market on Tôn Thất Đạm Street in Saigon, you can find a woman serving up a menu of one item, rotating every day and only available while quantities last. I was lucky enough to have her Bun Mắm: a specialty from the Mekong Delta. Wash it down with the Rootbeer-like Chuong Duong and I had the perfect lunch. Thanks to Chef Peter for showing us around!
So excited to welcome legendary Brooklyn Brewery Brewmaster (and Sake lover) @igarrettoliver to Sake Central this Wednesday from 7 pm! Come try a different Brooklyn Beer pairing with each of our food items, find out why Sake Central loves Brooklyn and enjoy a special guest appearance from @brooklynkura with their fresh unpasteurized sake flown in just last week; no RSVP needed just come through!
So excited to welcome legendary Brooklyn Brewery Brewmaster (and Sake lover) @igarrettoliver to Sake Central this Wednesday from 7 pm! Come try a different Brooklyn Beer pairing with each of our food items, find out why Sake Central loves Brooklyn and enjoy a special guest appearance from @brooklynkura with their fresh unpasteurized sake flown in just last week; no RSVP needed just come through!