Tonight we had Suwa Hanzo (è«è¨ªæ¼¢å®™), head chef from Tokyo’s Harajuku Street Chinese restaurant Dongpo (æ±å¡) flown into Taipei. He brought along several select cuts of Japanese raised Kobe Beef to prepare for us. To start off the dinner we cracked open a bottle of vintage Grand Vin de ChÃ¢teau Latour Pauillac 1992. Dinner also included Caesar Salad, Steamed Crab, Steamed Broccoli, Creamed Ham and Corn Soup, French Bread with imported French Butter, finishing off with a dessert of Cheese Cake with Wax Apple accompanied by premium Alishan Tea. In about an hour we will ring in the new year with a couple of chilled bottles of Champagne R. Renaudin RÃ©serve Brut.
(The above is all completely true and only somewhat exaggerated. Hanzo is my sister-in-law’s boyfriend and came to Taipei for New Year’s. His Chinese restaurant, while renowned for it’s ultra-spicy Mapo Doufu is only a two-person operation. He did indeed fly in today with Kobe Beef to prepare for us though. The bottle of ChÃ¢teau Latour has been knocking around our house for at least seven years and nobody exactly remembers where it came from. However, that also means it had gone through a few hot Taiwan summers, so it probably wasn’t as good as it could have been.)