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Articles Written by: AUBREY BUCKINGHAM
THE battle for the honor of being Chinese mainland's supreme sommelier has been fierce and eight contestants will meet in the final next week. Aubrey Buckingham checks the chances of three Shanghai finalists.
The country's top sommelier will be ...
From AUBREY BUCKINGHAM,
Shanghai Daily,
1 Jul 2009
THERE are times when preconceptions actually work against you, and it is very much the case with this wine. I have been avoiding for a long time Brown Brothers' Cienna, a varietal developed by the company by crossing the Spanish sumoll grape and the ...
From AUBREY BUCKINGHAM,
Shanghai Daily,
27 Jun 2009
ONE of the biggest dilemmas facing expat chefs is when to stick to their guns. There are those who believe that context is everything and adapt their food to local tastes and the availability of ingredients.
Others are happy to shrug their shoulders ...
From AUBREY BUCKINGHAM,
Shanghai Daily,
27 Jun 2009
THE Californian Wine Institute reaffirmed its commitment to the Chinese market with a strong showing at this year's tasting held at the JW Marriott earlier this month.
The annual event was particularly poor last year, with no concerted message and a ...
From AUBREY BUCKINGHAM,
Shanghai Daily,
24 Jun 2009
JING'AN District's well-heeled elite can now clink glasses in style at the newly opened The Aquarium by Kee in Plaza 66. The lounge and bar are part of the new Alfred Dunhill flagship store in the mall, and distill the designer label's luxurious ...
From AUBREY BUCKINGHAM,
Shanghai Daily,
24 Jun 2009
WHILE the flamboyance and fluff are no longer as fashionable as they used to be, the fundamentals of molecular cuisine are still there. Aubrey Buckingham stirs the pot. With the iconic Jade on 36 now serving classical fare and the molecular maestro ...
From AUBREY BUCKINGHAM,
Shanghai Daily,
24 Jun 2009
THE need for simplicity is often touted as a solution to many a restaurant's woes. While confounded by a huge menu of which only a handful of items are worth sampling, diners are quick to wag their fingers and "expertly" state "they should have kept ...
From AUBREY BUCKINGHAM,
Shanghai Daily,
20 Jun 2009
WHILE restaurant operators border on obsession when it comes to seeking that elusive X-factor, less thought seems to go into creating bars. Far too often someone gets a lease on a space, buys a few cases of booze and decides to call it a bar.
While ...
From AUBREY BUCKINGHAM,
Shanghai Daily,
19 Jun 2009
ONE of the best summer treats is an ice-cold beer. You know the feeling - the scorching sun beating down on you, the sweat dripping profusely from your brow.
You spot a cool, shady bar and order a pint of the coldest lager on tap. Pure bliss is ...
From AUBREY BUCKINGHAM,
Shanghai Daily,
17 Jun 2009
WINE lovers came together to do their bit as ASC Fine Wines hosted the first charity wine auction in the Chinese mainland earlier this month. Of the money raised from the sale, 680,000 yuan (US$99,491) was donated to the Shanghai Charity Foundation. ...
From AUBREY BUCKINGHAM,
Shanghai Daily,
16 Jun 2009
