That last supper
Michelle Garnaut,
Owner,Capital M, Beijing
If the end of the world really was coming (which, let me just say, is nonsense), we wouldn't have to worry about cholesterol, calories and cost. It would be a license to indulge! But I would also like some comfort food and indulge in some memories.
So Vegemite on toast, that classic Australian taste, would definitely be on the menu, and so would some of the favorite dishes I've tasted on my travels with friends - Iranian omelet, Norwegian gravlax, Turkish delight, Finnish crayfish.
They're not only delicious, but remind me of wonderful times and places. And of course, the meal wouldn't be complete without something from Capital M - crispy suckling pig, I think, and the best red wine on the list: Chateau Lafite 1995.
Christopher Mark,
Restaurateur Boquiera Hong Kong
My last meal would be at the Tsukiji fish market in Tokyo, Japan.
I believe that really fresh food contains energy. It carries you through the whole day. That's what I would want my last meal to be: full of energy. The market is a bit rough and down-to-earth, but it has this incredible energy.
I would eat there with my daughter, Parisa. She has never been to the fish market, but while my wife was pregnant, we ate there a lot.
Peggy Chan,
Director and Chef managerGrassroots Pantry, Hong Kong
Like preparing for a long-haul flight, I would want to eat very clean and light. The worst feeling would be to feel bloated before dying!
I would enjoy a Japanese meal of fresh chilled tofu and water-shield from Totuya Ukai in Tokyo; a delicious handmade soba in kombu broth, flavored with shavings of myoga (Japanese ginger) and scallions, a side of gobo (burdock) fried in spicy shichimi togarashi batter served with a wedge of lemon and to finish off; and a nice chilled glass of late harvest Riesling from Niagara, Canada - Cave Spring Indian Summer 2006."
Who else to share my last meal with but people closest to me? I will tell everyone how much they are loved and then say, "sik fan la" (let's eat!).
Sammy Wang,
Chef de cuisine Danieli's, The St. Regis Beijing
If Dec 21 is the last day I will definitely spend it with my wife and have a candlelit dinner at Danieli's at The St. Regis Beijing. I have worked here for over 10 years, but it is rare for me to share a dinner with my wife here.
I will personally prepare my signature dishes for her. I will cook the most expensive steak, the Fiorentina 1 kg porterhouse, accompanied by a bottle of Barolo Sperss, Angelo Gaja 2001. I will prepare a grilled Boston baby lobster tail, but have the entire lobster, and accompany it with Inniskillin ice wine. We will finish with a dessert of Valrhona Coeur de Guanaja 80 percent chocolate mousse.
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