The Ritz-Carlton Magazine - Winter 2012 - Chinese - (Page 102)

FIRE AND SPICE From left: Tiny dumplings with pork belly, black vinegar, chili oil and ginger; the signature dish Angry Lobster on the wok; Chef Puck at work. the best of puck Rekindling his love affaiR with asian flavoRs, wolfgang Puck hits a home Run in la. hugh gaRvey takes note PHOTOGRAPHS by Peden + Munk Wolfgang Puck is hungry. “Can you bring me something sweet?” he asks Cassie Ballard, the pastry chef at WP24 Restaurant & Lounge, Puck’s latest restaurant, perched on the 24th floor of the gleaming modernist glass tower that is home to The Ritz-Carlton, Los Angeles. “You know dessert is my favorite course,” he says. Ballard comes back with a plate on which vivid orange Wong Farms mango, sweet sesame rice crackers and lemon sorbet are stacked architecturally, layer upon layer. Puck takes a bite and nods with approval. “You can add one more layer,” he suggests. When Wolfgang Puck has a say in it, life can always be sweeter. That single, conscious bite — the deft assessment, the elevating decision — is the sort of moment on which Puck has built a vast 102 w w w. r i t z c a r lt o n . c o m http://WWW.RITZCARLTON.COM

Table of Contents for the Digital Edition of The Ritz-Carlton Magazine - Winter 2012 - Chinese

Ritz-Carlton Magazine - Winter 2012 - Chinese
Contents
Contributors
Editor’s Letter
President’s Letter
Falling in Love With... Hong Kong
Design
Auto
Technology
On the Boulevards
Shopping
Jewelry
Watches
Palm Beach
Wellness
Outdoors
Kuala Lumpur
Santiago
Fashion
Culinary
Let Us Stay With You
Heritage

The Ritz-Carlton Magazine - Winter 2012 - Chinese

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