3/6/2006 Sheraton 2006/03/06

Year	Wine	Price	Rating
NV	Food, n/a lunch at Kong Style (Good curry). Dinner at Sheraton Hotel's 18th Floor Oyster and Wine Bar. Great atmosphere. Met with Sommelier Alan. Chef Oscar has a day off but prepared a Fusion style Ching Tong Larm, which is very impressive. The aroma alone was eye-opening... unforunately I think everything else were overcooked... including Foie Gras, Sole and Wagu steak. - so - ws	n/a	n/a