nineheaventaste

26/04/2026

Each dish arrived quietly…
but left a lasting voice.

Not just flavours on a plate,
but stories told without words.

@ somabangkok
A michelinstar restaurant

05/03/2026

The Pinnacle of Bordeaux: A 260-Day Journey

They say wine is bottled poetry, but the 1855 Classed First Growths are more like epic sagas.

Over the past eight months, we’ve had the immense privilege of tasting our way through the absolute summit of the Left Bank. This wasn't just a tasting; it was a masterclass in terroir, history, and the art of patience, made possible by the incredible generosity of our oenophile sifu.

From the ethereal elegance of Margaux to the powerhouse structure of Latour, each bottle told a story of its own unique soil and soul. Exploring these icons side-by-side (in spirit and memory) has redefined our understanding of what "perfection" for red wine in a glass looks like.

The Lineup per each photos below.

To witness the evolution of these wines over the span of nearly a year has been a transformative experience for our palate. A massive thank you and 感恩to our sifu for sharing these treasures and his profound wisdom.

Which of the Big Five holds the top spot in your cellar?

26/02/2026

Habotan は牡丹. A type of kale that thrives in winter condition, especially snow that you can find all over Japan as New Year decoration. The colder the weather the better colour it has - white, yellow and purple!

26/02/2026

Otaru Canal with blizzard as the background. Probably the one and only time when there’s no crowd to shuffle to take photo. All Otaru Canal to ourselves 😊 ❄️

02/02/2026

02/02/2026

🍷 The King of Wines Meets the Wok of Wonders 🥢

A masterclass in balance. We took a deep dive into the cellars of Marchesi di Barolo while navigating the incredible seafood and roast spreads at Fei Fei Hai.

Pairing high-tannin, high-acid Nebbiolo with Cantonese cuisine is a challenge, but when you find the "sweet spot," it’s pure magic. Thanks to the excellent arrangement by our dear wine kaki who shared his personal collection, with Sydonius wine glasses.

Here’s the breakdown of our vertical and horizontal journey:

👑 The Lineup
• Barbaresco Serragrilli 2013: Elegant and floral.
• Barolo Coste di Rose 2012: Surprisingly plush! The sandy-soil terroir gave us a velvety texture
• Barolo Cannubi 2012 vs. 2016: A fascinating study of time. The 2012 is entering its prime—earthy, the 2016 is a powerhouse; a "legend in the making"
• Barolo Sarmassa 2014: The surprise of the night. Despite a cooler vintage, its mineral backbone was the ultimate foil with great umami

WOTN: Barolo Cannubi 2012

Each dish description is as pictures below.

Follow us at in our FB / Instagram ~ a journey in food / culinary and beverages etc .. with a few light-minded gastronomes.




肥肥蟹海鲜饭店 Fei Fei Crab Restaurant
Plaza Arcadia, Desa Parkcity

02/01/2026

New Year’s Eve: The Art of the Pairing. 🧀🍇

We bid goodbye to 2025 by opening one of the world’s most iconic dessert wines. The 2010 d’Yquem is showing beautifully right now—pure elegance in a glass. We let the wine do the talking, accompanied by a well organized pairing by our in-house somm 😘 - starting with pan-seared foie gras, truffle paste mini pasta, century egg from Melaka, sharp cheese to cut through that luscious sweetness, spread of fresh strawberries, grapes, and finally ending with tong yuen 😊 😋

Here’s to a year of exquisite tastes and even better company. Happy New Year! 🌟

Follow us at in our FB / Instagram ~ a journey in food / culinary and beverages etc .. with a few light-minded gastronomes.

21/12/2025

A beautiful spread of home-made cheese platter prepared by a dear friend. Served with various specialties from many countries - Brie from 🇫🇷 , lightly toasted cashew nuts from 🇹🇭 , pitted olives from 🇹🇷, chicken pate from 🇦🇹, fragrant mini pasta from 🇧🇪, condiments of dried grapes and raisins from Khao Yai, grape jam from Chateau Monlot 🇫🇷, and a bottle of Amon-Ra from Barossa Valley 🇦🇺.

Follow us at in our FB / Instagram ~ a journey in food / culinary and beverages etc .. with a few light-minded gastronomes.