They say that the finest wines have the longest aftertaste – lingering flavours long after you have swallowed the wine. This can be measured in caudalies or seconds that the wine’s flavour persists in the mouth. Recently, at the Majestic Restaurant, I experienced the same with a dish that Chef Yong cooked. Not only that, the flavours developed in the mouth with a second and third bite. Similar experiences – a soup Menudo (stomach and tripe) in a Mexican hole in the wall restaurant in Honolulu; the sweet and sour pork at the Dragon King restaurant in the Empire Hotel, Wan Chai, HK.