Monday, April 30, 2007

Lud Lim

Another happy chinese customer I had was... Lud Lim. He's a chinese businessman fron Binondo. He confessed that he loves to travel and he's also very adventurous when it comes to food. No wonder he landed having his dinner with The Artist Chef.

I felt humiliated when I wasn't able to play a background music during their dinner. My music player exploded. So unlucky of me that day. Despite that they were able to enjoy their dining experience.

The famous Mango and Shrimp Medley

ME, in action putting the dressing

With Lud is his fiancee. I wonder if they are married already by now...


Anonymous said...

The French gourmet cheese Bleu d'Auvergne has a wonderful aroma, a rich taste; the saltiness increases with the incidence of veining. The overall flavor is piquant but not overly sharp. Bleu d'Auvergne started life as an imitation of Roquefort, using cow's milk in place of sheep's milk. Legend has it that a peasant, around 1845, decided to inject his cheese with a blue mold that he found growing on his left-over bread (the motto being, waste not, want not). And thus, the gourmet cheese Bleu d'Auvergne was born. This French gourmet blue cheese comes from the region of Auvergne and the cheese is made from milk of Salers and Aubrac cows. The rind is very thin and so the cheese is usually wrapped in foil. The cheese is rich and creamy with a pale yellow color and scattered holes and well-defined greenish-blue veining. We cut and wrap this cheese in wedge of 8 ounces and 1 pound.

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Anonymous said...


I just wanted to say hi to everyone

Muchas Gracias!