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Rolando Redux
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Rolando Redux

Our Correspondent
Dec 16, 2006
∙ Paid

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Rolando Redux
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What’s it like to be the only four customers in a brand-new high-end Italian restaurant, surrounded by a corps of eight superbly trained waiters, eating a meal prepared by one of the most exciting chefs in Hong Kong? It inspires a certain nyah-nyah-nyah to the less fortunate, is what it’s like.

We dined on linguine with lobster in a Sorrento lemon ragout…

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