Diary of a Culture Hedonist

Where to find the best Cantonese food in Hong Kong? Do you mean the best ingredients? The best known? The best crowd? It appears that Fook Lam Moon ( 福臨門) is one that most would agree on. It's tucked away in a non-descript building in Wai Chai - you need to know where you are going. Lots of people are chauffeur driven there. Of course, if you are a mere mortal, valet parking is at your service. The busy-body ground floor receptionists will whisk you away into the lift lobby where you will be taken to one of two floors for your table (yes, booking is advisable).  The decor is pleasant (considering it's a windowless environment0, and there is a certain gentility among the guests - many of whom are regulars. You'll also see a fair amount of hob-nobbing - but hay this is Hong Kong. The dimsims at lunch are delectable and  evening dishes are made with the finest ingredients - you name it, they've got it. Advice is naturally at hand on menu composition. The taste, textures a

Unexpected pleasure is always the best. Went to see the relatively new production (David McVicar / Michael Vale) of Rigoletto tonight - what a treat. While I was not familiar with any of the singers (or my ignorance rather), Woo Kyung Kim sang a lustful and decadent Il Duce , Patrizia Ciofi was a vulnerable yet (musically) articulate Gilda. Franz Grundheber was a vengeful and full blooded Rigoletto. The stage design (Michael Vale) and costumes (Tanya McCallin) worked really well, not to mention Renato Palumbo who was daring to bring about some of the rubarti with the whole case.

There was a lot of buzz when the new Jonathan Kent / Paul Brown production of Tosca was premiered last year. The current revival should encourage many more to see it. Alas, the cast was not great - Tosca sung by a mediocre but large soprano, Cavaradossi a below-par tenor with the inability to maintain the line, and Scarpia was passable. The conductor was somewhat lacking in enthusiasm. Oh poor Tosca ...