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網誌日期：2008-05-08 21:45
Chocolate & Griottines dessert creations by Chef Daniel of Hotel Nikko Hong Kong
More tempting desserts...
Highlight of the evening: Cutting of the Bluefin Tuna (more than 90kg) by Japanese Chef of Sagano.
The tuna became yummy toro for all the guests.
Traditional mochi making ceremony.
With Pastry Chef Daniel.
With Executive Chef Sezto.
The lovely souvenirs
Hotel Nikko Hong Kong celebrated its 20th Anniversary this evening. Working in Hotel Nikko for 10 years as the pastry chef since opening was an important milestone in my pastry profession. I am very happy to meet a lot of old friends tonight.
Big Head Mandy 2008-05-11 14:13
Hi Johnny
Nice photo and yummy Chocolate & Griottines dessert. Is good taste of tuna?
I like all the suski as well.
Big head Mandy
my 2008-05-09 12:31
I like Les Célébrités.
Johnny2008-05-09 23:34
炸雪糕專門店老闆 2008-05-08 23:14
Meet old friends, have a drink,... What a nice evening it's!
Cheers for a better tomorrow!