Attended a wine dinner at Forture Seafood Restaurant two weeks ago. Organised by the Safra Wine Club. The food was good, but the wines were better.
Went back last weekend to eat their crabs stir-fried with salted egg yolks. The main cook was wandering around talking to his favourite customers. Did the fact that he was not in the kitchen have anything to do with our crab being less tasty than it was at the showcase dinner? Mood wasn't much improved when the waiter, to my question on why the flesh of the crab clung so stubbornly to the shell, replied that this phenomenon only occurs when the crab is cooked just right. Seems that I have been eating wrongly cooked crab all my life..... I am not going back there again that's for sure.
