Thursday, December 18, 2008

Cold and raw and by far the highlight of dining-out

I don't know anything about Kirril Shields except that over the past year he (?) has been writing various articles for the UB Post.  During that time, he's contributed a series of idiosyncratic restaurant reviews which have become one of my favourite on-line reads.  The reviews have been terrific - mainly because of Shields' witty enthusiasm in the face of even the most unpromising cuisine.  

Shields is now back off to his native Australia, apparently, but as a parting gift he leaves us with one final column, highlighting what he believes to be the best eating and drinking available in Ulaan Bataar.  Blessed is the Italian cheesemakerParavicini, for example, alongside the German brewer who oversees the Chinggis Brewery (which gets a passing mention in The Outcast, incidentally), the North Korean restaurant, Los Banditos, and Sacher's and Anandas cafes.  Perhaps not a great haul compared with many cities, but, as Nergui notes in The Shadow Walker, the Mongolians are a nation of warriors, not chefs. 

Still, Shields has made the best of it and I'll miss his contributions.  One of the attractions of his writing is that it's often not easy to spot where the serious reviewing stops and the jokes creep in. What do we make, for example, of a cheesemaker appearing in The Mousetrap?


1. Konchog said...

I just sampled Paravicini's mozzarella at Cafe Amsterdam. It's the best I've ever had, so blessed be, indeed.

2. Michael+Walters said...

Thanks, Konchog. That sounds like a ringing endorsement...I look forward to trying it when I'm next in UB!

3. Sarah said...

I recently came across your blog and have been reading along. I thought I would leave my first comment. I don't know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very Sarah

4. Michael Walters said...

Thanks, Sarah - glad you're enjoying it. I've not been posting quite as frequently as I'd have liked in recent weeks, for various dull reasons, but I promise to do better in the New Year...

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