Ta Vie is a relatively new restaurant that joins the Michelin gang in Hong Kong. It’s is started by the Ex chef of Tenku Ryugin. That’s proabably why there’s a lot of attention once it’s opened. Continue reading
While restaurants like Florilege, Esquisse, Quintessence features Japanese French cuisines, L’Osier is more of a traditionalist, just like Robuchon, Beige. Chef Chaignon was trained in Pierre Gagnaire in Paris, but his food doesn’t reminiscence too much of Pierre Gagnaire’s influence in my opinion. Continue reading
Previously traumatised by my experience at Sketch in London, I was initially reluctant to visit another Pierre’s restaurant for a while. Chef Jean Denis joined Pierre Hong Kong in 2013. My first experience of his team’s cooking was way more enjoyable than my experience at Sketch. Continue reading
The Robuchon in Macau has always been among the better known for Robuchon’s chain of restaurants worldwide.
Since its relocation to the new Lisboa, I’m pleased to see Chef Francky Semblat stay on as head chef. Semblat personally trained under Joel Robuchon before his retirement, and Semblat has headed the Robuchon Macau since 2001. Continue reading
I had limited time on my hands for my visit to Guy Savoy, and that’s why I ordered their Express, 90 Minute Experience menu (MENU “TGV”, S$150 per Person). Thankfully all dishes arrived within 90 minutes and I was grateful for that. Continue reading
Gunthers is a very well hidden restaurant – tucked into unadorned traditional shophouses along Purvis street, it’s a 6 to 8 minute walk away from the nearest train station. These shophouses traces its history back to the British colonial days, but once past its black tinted glass doors, you’re greeted with simple furnishing in a high ceiling setting. Some natural light streams through the pleated curtains, and flamboyant paintings on the wall gave a touch of cheer and energy into the space. Riedel black tie decanters line the other side of the room. It’s an environment I did not expect before entering the restaurant. Continue reading