Here’s a short clip of Tom Burney’s preparation of his popular catering dish, the Angus beef tenderloin. You can check more of his work at catering service in Hong Kong, http://www.invisiblekitchen.com.
There’s little doubt that chefs and their customers alike have a growing interest, not only in what dishes taste like, but where the ingredients have come from. Whether we’re motivated by health concerns, what’s best for the environment, or even simple nostalgia for a dish that tastes just like Mum used to make, quality ingredients sourcing in Hong Kong is at the heart of every great catering service.
Click here to read more: Catering | Sourcing the Best Ingredients in Hong Kong
The ability to pair food and wine is somewhat of an art. This is something a lot of people don’t appreciate, which is probably because they are yet to experience the perfect pairing. When you match the right wine with the right food, the outcome is incredible. You will experience a taste sensation like non other. In some cases, this can be fairly easy; you can’t go too wrong with Sauvignon Blanc and sea bass! In other instances, it is a lot more difficult.
Click here to read more: Catering | Red or White? Which Wine is Best to Accompany your Food?