Der Rosenkavalier at the Royal Opera

I was super excited to see Der Rosenkavalier at Royal Opera with Renée Fleming in one of her finest roles as Marschallin. And it didn't disappoint. The super energetic Andris Nelsons plough into the opening bars with such intense energy so to make the post coital scene at the opening so tender. Alice Coote's interpretation of Octavian had that adolescent quality that somehow worked (though at times it bordered on tomboy-ish). Matthew Rose was a gigantic Ochs on stage - his less sophisticated Viennese German (as intended by von Hofmannsthal) sometimes got lost as the tempo quickened. Sophie Bevan, as Sophie (!) was on fine form and sang with a beautiful innocent sheen.

Andris Nelsons lured the entire audience into the climax of the opera - you could hear a pin drop - when Fleming started ‘Hab mir’s gelobt’ - the pacing, the effortlessness, the meaning and the beauty of her voice. The others joined in with intense intertwining and soaring lines - oh my it was to die for!

The production and set design worked most of the time. The farce in the last act was sufficiently farcical, except the very end with the return of those arm dealers (von Faninal was a arms dealing family in the opera).

There was a very good rapport between Andris Nelsons and the orchestra. While there were the occasional slips in the strings section, it was more a case of the players taking risks and going with the Nelsons' tempi so to deliver a super performance.

Comments

Square One, Park Hyatt Saigon

OK - if you want to go somewhere sleek in Saigon - Square One will pretty much fit the bill. Rather than just one open kitchen (a la Caprice at the Four Seasons in Hong Kong), there are SEVEN! Each focusing on a particular cooking technique (grilling, baking, steaming, etc.). The decor is comfortable (armrests of armchairs too high) and the Vietnamese food is actually good and well presented. What was enjoyable? Pho Beef Soup with rice vermicelli - nice clear stock, flavourful. What was not enjoyable? Trying too hard perhaps? Everything is just a bit out of place - you could be any where - New York, London, Hong Kong ...

Buddha Jumps Over The Wall (佛跳墻) at Tim's Kitchen

There are many interpretations of "Buddha Jumps Over The Wall" - but here is a rare opportunity to sample this sumptuous dish at Tim's Kitchen last night. It arrives in a beautiful white-and-blue porcelain bowl. Here is the first "eat" - a demi-cuit pigeon egg with rehydrated abalone in a supreme chicken broth. Fish maw appears in the second "eat". I have to confess I forgot about what fish maw tasted like and it was a very strange sensation to be re-acquainted with it. De-boned goose-web, pig's knuckle tendon and sea cucumber forms the third "eat". And the soup ingredients were presented on a plate - black chicken with lean Jin Hua（金華） ham. This is undoubtedly a sumptuous and luxurious dish - using highly priced ingredients. And I consider myself fortunate to have the opportunity to experience it again. One could not help but wonder whether a top notch chef such as Tim could concoct the same dish with ...

The Westin, Shanghai (上海)

It's only 5 minute's from The Bund (外灘) and a relatively new hotel, The Westin Shanghai ought to be a fantastic place for both business and pleasure. Quite a few tourist guides have also rated this highly. It took me about two days to work out why I never warmed to it. The reason? The sense of proportion is erratic across the entire hotel - some corridors are too narrow, beds too close to the wall (even though I was in a mini-suite), some staircases have irregular steps, etc. The list goes on. What was enjoyable? The location. One could stroll down to The Bund for dinner, drinks or the view. The staff are nice too - always trying to help. What was not enjoyable? Where shall we begin - the fake palm trees, the tightly spaced cafe, the finishing touches, etc.

Diary of a Culture Hedonist

Search This Blog