Sushi in Macau

It's been just over a year since I was last in Macau, which is a far cry from the days before the pandemic, when I made 10 trips in one particular year. Tonight I boarded the ferry for a sushi dinner in Macau - only the second time for me to have sushi in the other SAR. The invitation came from B Bestie on behalf of Sushi Kissho by Miyakawa (鮨 吉祥 宮川), which had just received their first Michelin star a few weeks ago. Chef Miyakawa Masaaki (宮川政明) is spending a few days in Macau to celebrate this occasion, so I happily accepted the invitation.

I'd never stepped foot in the Raffles at Galaxy Macau before, and in fact have only had one experience dining within Galaxy Macau before tonight. So... country bumpkin gets to see some serious bling!

Our first stop was at The Long Bar (but, of course...) for a quick drink before dinner. I was suitably impressed with the lineup of vinyl album sleeves on the wall just inside the entrance, with classic all-time favorites. And the playlist was a lot of classic rock, which was kinda surprising for the clientele in this city.

I should have waited until after the ladies had received recommendations from the staff, or at least until I had a look at the menu. That way I would have ended up ordering one of those girlie drinks I love so much. Instead, I acted like Pavlov's dog and raised my hand when the word "negroni" was mentioned. To be fair, this was a very good and smooth one, but still... I wish I had taken a signature girlie drink!

Beefy and porky

It's the last day of my trip to spend some time with the Parental Units in Taipei, and I've pretty much eaten every meal at home so far. I would never complain about eating too much of mom's cooking, but I still want to have an occasional nibble outside. So I decided I should visit somewhere I haven't been for way, waaaay too long.

Fu Ba Wang (富霸王) is one of my favorite places in town for braised pork trotters, but it's been more than 12 years since my last bite. I knew that in the old days, they used to sell out of the choice part of the trotter pretty early, so I told myself I needed to get there soon after they open at 11 a.m. Well... I left home late, took the MRT, and arrived at noon. There was already a line of people waiting outside, so I dutifully waited my turn.

Thankfully everything was still available. Since it's been much too long since I was last here, I got a little greedy and ordered more than I should have.

Top section of trotter (霸王腿扣) - I'm really happy to have been able to get this. There is actually plenty of meat here, and they've cut it away from the bone and into slices, but still surrounded by a thick layer of fat and skin. You get the whole experience, which is how I like to eat trotters... thanks to growing up with mom's braised trotters at home. They don't braise it as much as mom does, so the skin and the fat still have a little more springiness.