Where unbridled courage was a shared virtue! Rangers take Point du Hoc! Normandie…

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

All rights reserved copyright

The indomitable and irascible Travelling Gourmet TM visits with great respect and humility…Pointe du Hoc where the incredible bravery and audacity of the US Army Rangers…

MADE them feared and respected legendary airborne warriors on par with the Royal Marines Commandos! Anyone, libtards excluded, who sees this wind swept crop of rock with 100 feet high vertical cliffs can only wonder and be absolutely awestruck at the feat of arms that was accomplished here not so very long ago. Against near overwhelming odds, the Rangers struck at dawn and prevailed despite very heavy loss of life.


D Day

At H Hour, 0630, the three companies of the 2d Rangers, led by Colonel Rudder, were scheduled to touch down at the foot of the cliffs and deliver their assault. They totaled about 225 men, including a headquarters detachment.

Assault Plans 

The three companies selected for the mission at Pointe du Hoe had received intensive training and had developed special equipment for the operation. During April and May, at Swanage near the picturesque Isle of Wight, the personnel had been conditioned by hard practice in rope and ladder work on cliff s like those of the French coast, combined with landing exercises in difficult waters. Swanage is actually on the Isle of Purbeck on the British mainland. Personnel of battle hardened British Commando units gave all possible help, based on their experience in hit and run coastal raids. As a result of experiment with all types of equipment for escalade, main reliance was placed on ropes to be carried over the cliff tops fired by rockets; in addition, the assault wave would take along extension ladders. British landing craft (LCA’s) with British crews were used both in the training and in the actual operation.

Ten LCA’s would be sufficient to boat the three small Ranger companies and headquarters party, including signal and medical personnel, with an average of 21-22 men on a craft. Each LCA was fitted with three pairs of rocket mounts, at bow, amidship, and stern, wired so that they could be fired in series of pairs from one control point at the stern. Plain H -inch ropes were carried by one pair of rockets, affixed to the rocket’s base by a connecting wire. A second pair was rigged for rope of the same size fitted with toggles, small wooden crossbars a few inches long inserted at about one-foot intervals ; the third pair of rockets was attached to light rope ladders with rungs every two feet. The rockets were headed by grapnels. The rope or ladder for each rocket was coiled in a box directly behind the rocket mount. Each craft carried, in addition to the six mounted rockets, a pair of small, hand-projector-type rockets attached to plain ropes. These could be easily carried ashore if necessary.

Extension ladders were of two types. One, carried by each LCA, consisted of 112 feet of tubular-steel, 4-foot sections weighing 4 pounds each; these ladders were partly assembled in advance in 16-foot lengths. For mounting the whole ladder in escalade work, a man would climb to the top of a length, haul up and attach the next 16-foot section, and repeat this process until the necessary height was reached. As a final auxiliary for climbing, four dukws would come in close behind the first wave, each carrying a 100-foot extension ladder, fire-department type, with three folding sections. Two Lewis machine guns were mounted at the top of each

1. The Ranger companies averaged 65 men.


of these ladders, which would be particularly useful for getting up supplies.

Speed was essential for this operation, and the small assault force was equipped for shock action of limited duration, with a minimum load of supplies and weapons. Dressed in fatigue uniform, each Ranger carried a D-bar for rations, two “pineapple” grenades, and his weapon, normally the M-1 rifle. A few of the men selected for going first up the ropes carried .45 caliber pistols or .30 caliber M1-carbines. Heavier weapons were limited to four BAR’s and two light mortars per company. Ten thermite grenades, for demolition, were distributed within each company. Two supply boats (LCA’s) would come in a few minutes after the assault wave, with packs, extra rations and ammunition, two 81 -mm mortars, demolitions, and equipment for hauling supplies up the cliff.


The M-1 Carbine is a beautiful and compact weapon…but having used them, I can tell you that it is only good for close work and lacks stopping power.

The tactical plan provided for Companies E and F to assault on the east side of the Point, and Company D on the west . On reaching the cliff top, each boat team had a series of specific objectives, beginning with the gun emplacements and other fortifications on the Point. With these first objectives taken, most of the force was to push out immediately to the south, reach the coastal highway which was a main communications lateral for German defenses of the Grandcamp-Vierville coast, and hold a position controlling that road to the west until the arrival of the 116th Infantry from Vierville. If the assault at Omaha went according to schedule, the 116th would be at Pointe du Hoe before noon. Long before then, the main body of Rangers (eight companies) should have followed in at the Point to strengthen the foothold won by the initial assault.

As a final feature of the plans, fire support after the landing would be available on call from supporting naval craft and from artillery landing after 0800 near Vierville. A Naval Shore Fire Control Party (12 men) and a forward observer of the 58th Armored Field Artillery Battalion were attached to Colonel Rudder’s headquarters, which was distributed among the four LCA’s carrying Company E.

The Landing

D-Day weather was unfavorable for a landing assault, with rough seas that imperiled small landing craft during their approach to the beaches. Early visibility along the coast was poor, and an eastward-setting tidal current helped to produce errors in navigation. The results, on the Omaha Beach sectors, were delays in reaching shore and enough mislanding of assault craft to interfere seriously with the early schedule for the attack. The Ranger force did not escape these difficulties.

The nine LCA’s touched down on a front of about 500 yards, the right-hand craft just under the tip of Pointe du Hoe, and the others spaced fairly evenly. No great distance separated some -of the boat teams, but according to plan they went into action as separate units, each facing its particular problems of escalade and opposition.

In certain general respects, their problems were similar. The 30-yard strip of beach between water and cliff had been completely cratered by bombs. The craters were to handicap the unloading of men and supplies and were to render the dukws useless after landing, for these craft were nowhere able to cross the sand and get close enough to the cliff to reach it with their extension ladders. The cliff face showed extensive marks of the naval and air bombardment; huge chunks of the top had been torn out, forming talus mounds at the base. A few grenades were thrown down or rolled over the edge as the first Rangers crossed the sand, and enemy small-arms fire came from scattered points along the cliff edge. Particularly dangerous was enfilade fire, including automatic weapons, from the German position on the left flank of the beach. Once at the foot of the cliff the Rangers were better off, for the piles of debris gave partial defilade from the flanking fires, and the enemy directly above would have to expose themselves in order to place observed fire or to aim their grenades.

Naval support came to the aid of the Rangers at this critical moment.

The Rangers that had made it to the beach made their way up to the base of the cliff just west of the draw. Only 31 men of C Company made it so far. With the Ranger force pinned down, 4 soldiers, Lt William Moody, Lt Sidney Saloman, Sgt Julius Belcher and Sgt Richard Garrett, began to pick their way up a small crevice using their bayonets for leverage until they finally reached the top of the cliff. They quickly dropped ropes and the Rangers began to climb. By 07.30, C Company was on top of the ridge facing a fortified house.

The Rangers assaulted the house and Lt Moody kicked in the door, killed the officer in charge and led the search of the trenches dug behind. The Rangers began the systematic destruction of the pillboxes and positions using grenades, rifles and even their bayonets. Lt Moody was killed clearing one pillbox and command fell to Lt Saloman. Vicious no holds barred hand to hand fighting ensued. Kill or be killed. Sgt Belcher led a furious charge of the German machine gun positions that were pouring a murderous fire down onto Omaha. Using white phosphorous grenades, the Rangers coolly shot the Germans as they fled the burning positions.

Companies A and B of the 2nd Ranger Battalion and the entire 5th Ranger Battalion, came ashore at Omaha shortly before 08.00 and drove inland to link up with C Company.

BOMB AND SHELL HOLES in the narrow strip of rocky beach, at the foot of the cliffs, slowed the Rangers in getting to the shelter of the cliffs after landing.

To be continued…work in progress…



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RAIN an original poem by Dr. Michael Lim The Travelling Gourmet TM

Original Poem by Dr. Michael Lim The Travelling Gourmet TM
Copyright all rights reserved


RAIN drops
Stars shine
Cool air
Moon glows
Water ripples
Wind whistles
Charcoal night
Babies snuggle
Lovers cuddle
Leaves rustle
Branches sway
Wet earth
Puddles glisten
12th January
New Year
North-East Monsoon
CARPE diem!
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Something happened in the Mall…

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

This is a true story.

The inscrutable and indomitable Travelling Gourmet TM keeps calm and uses Krav…

MAGA in Bedok Mall…my good deed for the day. There I was minding my own business drinking a Peppermint Cafe Latte in Starbucks which I normally boycott, BUT they had a 1 for 1 coffee offer…Working on some reports on my laptop I heard very loud beast-like screaming and yelling! I saw a young Chinese gentleman about 25 with muscular stocky shoulders running amok with a 3 & 1/2 inch blade sharp scissors in his left hand in a very threatening manner. Three other men were trying to calm him down. The violent screaming man kept screaming incoherently and did not respond. One of the men bravely snatched the scissors from his hand! At this point I decided to be a good samaritan and we all pounced on him. He had in the meantime rushed like a raging bull into the nearby Watch shop called H2HUB and was threatening the terrified female staff.  We took him down. I was kind, seeing as it was Christmas and all, not to disable him too much.  Just a nice persuasive finger lock and other stuff. Minimum force…He kept struggling and screaming, “Let me go!” Of course none of us was going to do that. One of the men shouted, “Don’t beat him!” The Mall Security arrived in the form of a tall thin Chinese lady with spectacles who stood stunned like a cabbage and clearly had NO clue what to do. I told her firmly, “Come here and put the plastic handcuffs on him!” She replied with a frown, “I don’t have plastic handcuffs..” C’est la vie!

Well we held him down till half a dozen uniformed Police officers arrived later. They handcuffed him in steel handcuffs. As they frogmarched him off I noticed the cuffs were not put on correctly. Never mind…as  long as he was no longer a threat to all and sundry. The Police did a good job. A crowd had gathered. As usual, all glassy eyed zombies not doing anything but just wanting to see what was going on and take photos with their cell phones. The thin female Security Guard with NO plastic handcuffs kept shouting hysterically at the crowd, waving her arms excitedly, “No photos , no video, no pictures!!” OMG!

I went back to my Cafe Latte with aromatic peppermint notes. It had gone cold. Keep calm and use Krav Maga. What an eventful day…You have never lived until you have almost died.

Wed 27 Dec 2017


Bedok Mall




On 1st January 2018, Senior Investigation Officer R. Kiang of the Singapore Police Force personally called me to thank me for my help. It is always nice to be appreciated.







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Paradise in Borneo – Rasa Ria Resort by Shangri-La!

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

Copyright all rights reserved

All food photos are of real food with NO photoshop

The indomitable and irascible Travelling Gourmet goes to a huge island called Borneo to experience…

MAGNIFICENT Shangri-La in Dalit Bay near Tuaran…To say the Rasa Ria Resort is outstanding would be an understatement! Set in 400 acres with a pristine 3km long beach this resort is for those who love the sun, the sea, the sand, sunbathing, swimming and seasports. The rooms and the suites are really luxuriously comfortable and reminded me of Hawaii and Bali. Certain things not only rival Hawaiian resorts BUT surpass them!


Nice as NAAN!

MY friends and relatives were not suprised that NAAN just won the Sabah Tourism BEST Restaurant Award just 2 days ago on 2 December, 2017. Superb food and ambience with really soothing Indian background music make your dining experience memorable and exciting. Little touches delight like a sparkly ‘BIndi” to stick on the forehead of lady diners, and the present of bangles at the end of the meal make this a hot favourite with the ladies! Alas nothing for the gentlemen but good food. As Ialways say when you see the beautiful ladies being very happy…it makes you happy too! Aber Natuerlich! The hot and spicy Lobster Curry is also outstanding, as is the Green Spinach Curry with Paneer Cheese cubes. I loved ALL the dishes I was served! Of course you MUST have the NAAN bread wahahahah! YUmmie! Michael Lim The Travelling Gourmet is a celebrated Travel, Food and Wine Writer/Editor who adores good food and wines! 🙂


To be continued…please keep watching this portal/website 🙂

Shangr-La Rasa Ria Resort

Five Stars!

Pantai Dalit Beach
Kota Kinabalu 89208, 
East Malaysia
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Pssst…the codeword is GIN…

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

All rights reserved copyright

The inquisitive and irrepressible Travelling Gourmet TM discovers the secret of the plain dark door in…

MARRIOTT Tang Plaza…you may not remember the Roaring Twenties (1920s) when the 18th Amendment was the law of the land in the USA. SAS (short and simple) = NO Alcohol! NO legal alcohol that is, or PROHIBITION! This led to the rise of Bootleg Whiskey, homemade Bathtub Gin (no prizes for guessing where the Gin was made…), Moonshine in the Kentucky boondocks, and the rise of La Cosa Nostra…aka the Mafia…which mi grande amici in Sicilia and Campagnia assure me…ONLY exists in the over-imaginative minds of Hollywood screenwriters…

To the left of the extremely skilful pianist, charming Serene, who welcomes me with “As time goes by” from the movie Casablanca 1942…

is a small discreet door which is LOCKED. Press the bell and whisper the codeword “GIN”…it shall open to reveal the only SPEAKEASY in Singapore and probably the world. It is called “The Other Room”…sounds like some super-secret division of a spy agency…

Black out curtain…

I swept open a thick black-out curtain a la WW2 which automatically made my hands stiffen and clench into a fist and a shuto…but no reason for alarm…a salubrious “cavern” with loud chatter, happy drinkers enjoying hand-crafted spirits IN-HOUSE! Big Old barrels filled with alcoholic beverages abound. The atmosphere is warm and very jolly! Good spirits and cocktails does that to you! Wahahah! 🙂

More details in my next article on “The Other Door”…so stay tuned loyal readers…per favore (please in Italian)

Cheers! Cin! Cin! 🙂

The Other Room


320 Orchard Road, #01-05

Singapore 238865

Tel: +65 6100 7778

Hours: Mo to Th 6pm to 3am the next day

Fri, Sat and Su 6pm till 4am the next day!!!






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M5…Madonna, Mama mia..Mondo mio!

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

Copyright all rights reserved

All photos are of REAL food with NO photoshop

Food styling by Dr. Michael Lim The Travelling GOurmet TM and his team

The indomitable and irrepressible Travelling Gourmet TM goes to a…

MONDO of good wholesome Italian cooking with comfort food and classic Italian spezialitati. This was what I tasted and savoured in Mondo Mio, which means in English “My world”. Unlike some Italian ristoranti  in Asia which tailors their food to suit Asian tastes and likes…I do not blame them because only few, that have not travelled and tasted REAL Italian food in sunny Italy truly understand & appreciate what authentic Italian cuisine is all about.

Mondo Mio’s mission statement pulls no punches:

WE ARE NOT an Italian restaurant serving Italian dishes just by their names heard on the market!
WE ARE NOT a restaurant where you can eat dishes from fusion worldwide cuisines!
WE ARE NOT a restaurant where your bill is not worth the quality of food and cooking!

I like people who call a spade a spade!

Helmed by mio buon amico Massimo Aquaro who is an experienced Restauranteur, I was jolly pleased to see him and even happier with is warm Italian welcome! The ambience here is very relaxed and is good for families as well as romantic couples on a hot date! Enscounced in a nice table by the window where I could see all the goings-on outside the lively Roberston Quay area which is what they call a very “happening place” (I know it is grammatically incorrect but what the hell that is what they say nonetheless). A nice basket of pane casareccio which is an assortment of warm freshly baked bread like Foccacia…

As an outstanding and very traditional antipasto, The Travelling Gourmet TM or Il Turista Buongustaio recommend the Burratina! This classic comprises falvoursome
Burrata cheese made form buffalo milk with Proscuitto di Parma (thin sliced Parma ham), salame and pomodorini or cherry tomatoes. This is the appetiser of Champions! Simply drizzled with Extra Virgin Olive oil which is super HEALTHY unlike CANCER causing horrible palm oil, plus Balsamico from Modena, and sprinkled with some freshly grated black pepper, this dish is simply YUMMIE! For BIG appetites do try Antipasto Mondo Mio which has Burrata with mixed cold cuts od of Salame and Proscuitto as well as artichokes, tangy-sweet rock melon, selection of Italian formaggi (cheese)like Strong Gorgonzola and tasty, snappy Parmigiano and Arugula (rocket leaves).

Do you like Octopus? Well, go for Polpo all’insalata! Another classique! Octopus steamed just right so it does not become leathery like shoe leather, but rather lovely to bite into…with the unmistakable appetising flavours of the ocean…accompanied by tempting tender boiled potatoes, which are also very tasty with some Extra Virgin Olive Oil. I exaggerate BUT a really skilful Italian Chef can create beautiful dishes with just Balsamico, black pepper, First Press Extra Virgin Olive Oil, Rosemarino and a little salt!

T3 – Terrific and Tempting TRIO!

Osso buco alla Milanese

Ravioli all’aragosta
Lobster and crab meat ravioli with light tomato sauce and prawn
bisque sprinkled with crushed pistachio nuts

Capesante con vino bianco, aglio e prezzemolo
White wine pan-seared scallop with garlic and parsley


Mondo Mio

Italian Ristorante

30, Robertson Quay
Riverside View #01-02A
Singapore 238251

Tel : ( 65) 6736 2503


To be continued…work in progress…



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Palace by the Potomac at Mandarin Oriental DC

Palace by the Potomac…

Luxury in Washington DC at the…MANDARIN ORIENTAL

  Story and photos by Dr. Michael Lim The Travelling Gourmet TM

Copyright all rights reserved

Food photos are of real food with no photoshop

Palace by the Potomac…

The inimitable and intrepid Travelling Gourmet jets on Singapore Airlines to the city of wheeling & dealing, political Power and spooks, and stays in the…

MANDARIN Oriental Washington DC…

I was very impressed with the luxurious Mandarin Oriental Washington DC, and its very good location within walking distance of the Washington Monument and many other famous sights. Where I stayed, I enjoyed stunning and spectacular views of the Washington Marina, the Potomac River, Washington Monument and the Jefferson Memorial as well as the splendid skyline of the capital. Two sleek boats in the Marina caught my eye and their names were inspiring. One was named “Patriot II” and the other “Freedom”. To be precise, the body of water is the Washington Channel which feeds in to the mighty Potomac River.

Beautiful bathroom!

The large ergonomically designed bathroom has a separate and spacious shower as well as a bath tub. Really well designed and equipped with premium amenities. I loved soaking in the big triangular bathtub with a view of the Jefferson Memorial…a glass of Bollinger Grande Cuvee 1992 to hand. The cuddly fluffy pillows and firm mattress of the big bed made me sleep like a happy baby. Throughout this palatial hotel are intriguing and expensive Asian objets d’art. When I checked in…I admired two Oriental silk jackets on display behind the counter. A clear glass teapot on a heater was filled with fragrant Jing Silver Needle Jasmine Tea, and the pretty lady at Reception kindly offered me a cup to welcome me. A very nice gesture which I appreciated very much. No act of kindness, no matter how small, is ever wasted.


The lobby’s charming & colourful centrepiece is an exotic floral display.


MUZE for yummie food!

I savoured very eclectic cuisine and gastronomic delights in Muze by cheerful and knowledgeable Chef Adam Tanner. Modern American cuisine with Thai and Asian influences is the order of the day in this restaurant. Chef Adam’s wife hails from Thailand, the Land of Smiles, and he loves Asian cuisine! I wonder why…:-)

The Sashimi of Tuna and Salmon is really good and comes in chunky 6mm thick slices! Maine Lobster XO with Shitake Mushrooms is a real winner when it comes to gourmet food! Ich liebe es sehr! (I love it very much in German). Sticky Dan Dan Noodles is an authentic interpretation of the classic Beijing dish. You do not have to be Asian to cook good Asian cuisine if you are a very good Chef! Enjoying  cosmopolitan epicurean delights here is “de rigeur”. While feasting,  keep your eyes peeled…and you may just see some VVIPs that frequently appear on the world stage. …Yes,  here is where the elite, rich and powerful Congressmen, Power Brokers, Senators, spooks, foreign Presidents and their paramours, or shall we say “personal assistants” come for power breakfasts, lunches and dinners…They discuss crucial and important deals over good food and fine wines. My lips are sealed when it comes to naming the VVIPs that like to come here. I am nothing if not discreet. Discretion is my middle name…

For something unusual, I recommend the mouthwatering hors d’oeuvre called the the Tropical Roll.It is a Sushi Roll with crispy Soft Shell Crab! Only available in season. A very pleasing contemporary American interpretation of a classic Japanese dish! I matched it with clean and crisp Eroica 2014 Reisling that had very good acidity and balance. Rieslings, especially German and Alsacienne Rieslings like Hugel always go well with seafood. Alas, my pal Etienne Hugel has gone to the great winery in the sky…but Trimbach has replaced him more or less…Trimbach Rieslings are pretty good too…



Captivating crispy CRAB! Super yummie! Marries very well with a good Riesling!

In marvellous MUZE, the discerning gourmet can savor authentic Asian dishes as well as new wave Modern American cuisine made from the freshest A1 ingredients.


They also have Wine tasting with captivating  Canapes regularly…I love cooking with wine…sometimes I even put it in the food 🙂


From L to R, effervescebt Emmie Lancaster, Director of Communications, Executive Chef Adam Tanner and The Travelling Gourmet TM

SAS = Swim & Spa!

My Breitling Titanium watch woke me up at 07:00. I love Breitling and I love Titanium. Titanium is 600 times stronger than steel…I brushed my teeth carefully, and then it was off to the high tech Gym and then the pool! I adored swimming in the spotlessly clean rectangular lap pool everyday although the water temperature was a little chilly. At 50 feet long you can swim laps and burn lots of Calories after enjoying delicious gourmet meals  here. Never mind if the water is a bit chilly because when the water is cold, your body burns more Calories to maintain your body temperature of 37 degrees Celsius. That is good. The water caresses your body as you glide through it. The high tech Gym is very nice too! As The Travelling Gourmet TM I work out daily. I have to after tasting all the food and wines! The tranquil and mystical Spa is also not to be missed. You can feel completely re-energised and de-stressed after having some treatments here including massages and facials by beautiful ladies for other ladies…


Chill Out Club Lounge

In the evening, the views of the Washington Monument and the Jefferson Memorial are spectacular. They shimmer and glimmer in the moonlight like the incredible icons that they are. Washington DC is a very magnificent city and very well planned by t he French architect, Pierre L’Enfant so many decades ago.. The exclusive Lounge on level 8 was very welcoming for breakfast plus tea & coffee throughout the day. Cookies and tempting snacks too are on offer. In the early evening, captivating canapes and Cocktails whet your appetite before you go for your gourmet dinner…Be careful NOT to overindulge lest your tummy has no room for dinner! Opulent and chic furnishings in the best possible taste…make you feel pampered and happy. You feel like you are in a posh exclusive gentlemen’s club in the Hamptons when you are here. From the balcony you get the best panoramic photos and stunning views of the Washington Monument!

Another big bonus of staying in the Mandarin Oriental is that it is only 15 minutes to Reagan National Airport or DCA. This made taking my flights a breeze! Excellent for quick business trips.


Staying here made me think of one of my favorite songs popularized by Tina Turner, and interpreted with vim & vitality by Celine Dion sporting Christian Louboutin stilettos…much like Chef Adam’s masterful interpretation of Asian cuisine!

Das Leben es ist unbestimmt, isst erst den Nachtisch!

Mandarin Oriental Washington DC

1330 Maryland Avenue SW

Washington DC 20024

Tel: +1 (202) 554 8588

BREAKING NEWS! EXCITING NEW DEVELOPMENTS at Mandarin Oriental Washington DC USA! Be there or be square! Wahahah! 🙂

Mandarin Oriental, Washington D.C. Launches “A Taste of Southwest D.C.”
To Celebrate District Wharf Opening


WASHINGTON, D.C., October 9, 2017 Mandarin Oriental Washington D.C. has launched A Taste of Southwest D.C. package providing guests the opportunity to experience Washington D.C.’s highly anticipated District Wharf. Located within walking distance of the hotel along the Southwest waterfront, the District Wharf provides guests with an assortment of dining options from nationally renowned chefs and local favorites, water activities, nightlife, live entertainment, and shopping. 

 Following a USD 20 million-dollar guestroom renovation, guests will enjoy newly refreshed accommodations, conveniently located across from the District Wharf with stunning and superb views of the waterfront and nearby historic monuments. 

 As a bonus, you can SAS – Savor & Sample the best that Southwest D.C has to offer with a USD 50 dining credit to use at Muze, an ‘East West Kitchen’ concept that features only the finest mostly sustainable local produce combined with distinctive and delightful flavors of South East Asia. The dining credit can also be applied towards savory bites and blow your mind hand-crafted cocktails in Empress Lounge.

 The culinary adventure continues with an additional USD 50 gift card to award-winning restaurateur Mike Isabella’s REQUIN, a contemporary interpretation of classic French cuisine, positioned along the waterfront at the District Wharf.  Incidentally, Requin means “Shark” when translated from the French…

Hence this song, one my favorites which I like to sing in Hochdeutsch (German). It came originally from the iconic and celebrated German Opera ”Die Dreigroschenoper”…

A Taste of Southwest D.C. package is available for booking with check-in starting October 20, 2017 and includes:

  • Two nights’ accommodation
  • USD 50 dining credit for use at hotel, once per stay
  • USD 50 gift card for Requin
  • Complimentary valet parking
  • Complimentary Wi-Fi
  • Guaranteed upgrade to a Water View guestroom

Rates for this package start at USD 295, based on double occupancy and a minimum two-night stay.

 Requin for modern French cuisine…

An upscale contemporary French concept from award-winning restaurateur Mike Isabella, Requin offers a modern interpretation of classic French cuisine. Executive chef Michael Rafidi, who also helms the kitchen at Isabella’s lauded Spanish and Moroccan restaurant Arroz, has designed a menu that creatively reworks traditional French dishes with fresh techniques, flavor profiles and presentations. A robust wine and champagne selection matches the upscale menu. Located in District Square as the only free-standing restaurant, Requin offers SAS – sweeping and splendid views of the waterfront, with patio seating available during the warmer months in spring and summer…   

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