Jung Sik Dang (정식당) is probably the first restaurant in Korea featuring Korean molecular gastronomy. A mere few years after its Seoul opening, it established itself in New York, and quickly made its way into the New York 2013 Michelin Guide.
Jung Sik was hard to locate given its inconspicuous entrance, I walked past it twice. But just ask any local they will be able to point you in the right direction. Continue reading
POOM is by far the best fine dining restaurant that I have been to in Seoul. It succeeds in showcasing traditional cuisine in a sophisticated way. You can tell care has been taken for every little detail.
To enter the restaurant, a staff would have to guide you through a courtyard, down a narrow flight of stairs to reach the entrance of the restaurant. Quite well hidden I must say. POOM only accepts pre-paid reservations if you’re planning to dine there – no walk-ins allowed as food is prepared upon reservation. Continue reading
Bo Innovation hasn’t disappointed once in my three visits (Link to first review). It is one of the very few restaurants in Hong Kong deserving of its two Michelin Stars, at least from my point of view. For the most recent visit I was with SVT doing a foodie documentary.
I wouldn’t hesitate to recommend Bo Innovation for visitors to Hong Kong – it’s a one-of-a-kind Cantonese restaurant where the chef could – with his culinary skills – elevate everyday local street food to the top level. To best appreciate the creations of Alvin Leung – also known as the Demon Chef, it would be best to have some prior experience with local Hong Kong food and Chinese liquor. You would then be best placed to understand how the chef presents street food into the fine dining arena. Continue reading
