Porterhouse from Oakleigh Ranch in Oz. They cross bred a Wagyu with an Angus. 
Canandian organic Tomohawk. This was AWESOME! 
Awesome cheese thingy on top of toasted bread.
Nice tomato salad. 
Beef bought at IFC City Super, cow from US.
Dashi stock, soy sauce, mirin, sake, sugar and onions then let the onions go soft
Mix in the beef and....
You have gyudon! Beef bowl. Anika's not really into fast food, but her favourite is Yoshinoya where they have the beef bowl. Anika wanted to eat it for dinner so I promised her I'd go to Yoshinoya to fetch her this. But instead of walking down 200 steps and back up to buy it, I bought the ingredients and made it myself, and it was easy at taste so yummy. Anika nearly made the whole thing by herself. Click here for recipe.
This was pretty TASTY - only problem was it was 7 hours overcooked. With slow cooking you have a large margin of error in overcooking, just not 7 hours. The veal was overcooked, not terrible, but obviously would have been a lot better if it was in there for 8 hours rather than 15 hours (overslept). Sauce was WONDERFUL and could be used as a nice pasta sauce I reckon. Recipe here.
Salad spinner, so bloody expensive in Hong Kong (like US$50+) but in US < US$20. I love this thing, wet salad is not good.
My new herb garden. Humble beginnings! 
Garlic Press. I'm lazy. But this thing is hard to clean .
Soy bean milk and this rice noodle oyster soup thingy otherwise known in Taiwanese O AH ME SWA. I don't know the Mandarin name, must mean its a Taiwanese Taiwanese dish as opposed to originating from the mainland.
Dumpling. Dumpling are good. HK$2 for each one.
The shop in North Point
Here's the recipe. Made a simple salad, soaked the spinach leaves in ice water so its nice and crispy cold. Added some mushrooms, pepper, balsamic vinegar, olive oil and voila! A salad is born. Don't think I used enough arugula and basil. Should have lower used heat for cooking the onions as it started burning. Not bad for lunch.
WHO DOESN'T LIKE PEKING DUCK? So I see this ad that some chef from some famous Peking Duck restaurant in Beijing was going to be at Mandarin for two weeks, so I book it for the last day he was going to be there (I thought he needed some time to figure out using a gas oven versus the wood burning oven used in Beijing) Sommelier suggested a strong Californian chardonnay with the duck which was so good I would have ordered another bottle, but it was lunch. The skin with sugar was so good! Sorta like sauternnes cutting into the fat of foie grais.
