Pigeon Delight

I'm about to head out the door in the next few minutes to meet up with a production team that will help me develop an online series that explores my favorite street food delights in Asia with wines from around the world.

For example, what type of wine would best go with fried pigeons with a pepper salt seasoning?

(a) Merlot
(b) Pinot grigio
(c) Shiraz
(d) Chinese rice wine (eww!)

Can you believe that I'm actually doing this?

I didn't.

Aside of all the pain in the @ss details of incorporating the business, opening a business bank account, and renting out a PO box to register with the government, the whole making of this idea is quite fun.

We are basically trying out tons of "ethnic" foods and pairing them with wines which for the last 100+ years have been paired with pasta, beef steak and our "typical" western palette. We're shooting our first episode this Saturday, so if you are in Hong Kong let me know and come around!

A special thanks to those that sent out their messages of support in my first blog post. It's a new world (the blog) for me so let me know if you want to know about anything specific going on in my life or businesses. Ok, got to go now. A few pigeons await their execution and frying!

Lobster Fest

In about 3 hours I'm off to Sai Kung to have dinner with a Hong Kong seafood distributor to convince a set of brothers that they should buy New England / Atalantic Lobsters from me and my partners.

Between my partners and clients broken English and my even more shattered Cantonese, I'm going to assume that it would probably be best that I drink more than I talk and the deal-making be left to my J(oint)V(enture) partners. =) They are good for the job!

I am assuming that if you are reading this blog that you are a good friend who managed to click this link on your facebook feed. So let me fill you in that I quit my corporate life 2 months ago and have started a handful of fun, interesting, and promising projects.

One of these projects is best shown rather than described. If you see that picture of me and the pair of 6lb lobsters, then you get the idea. I'm importing live Atlantic Lobsters or otherwise known as New England Lobsters to Hong Kong, and hopefully not going to lose my shirt off of a good deal gone sour.

I can't be too specific on this blog, but there's an element of mystique or shadiness in how the buyer will move the product into China. Some would call it smuggling, others would call it creative transport, but I just prefer to call it what it is: Feeding the appetite of millions of wealthy Chinese who want to order 6 lb lobsters, drink fine wine, and enjoy a life that was once unimaginable 20 years ago in a developing country.

How time passes by so quickly.... =)

Well, I'm off to the fish markets of Sai Kung. Wish me luck and I'll try to take some photos for all of you all. Maybe, if we are lucky, we'll even end up with a PO in hand or at the least a nice seafood dinner on HK's beautiful coastline.