Pierre, Hong Kong

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

Robuchon au Dome, Macau

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

Gunther’s Restaurant, Singapore

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

Beige (ベージュ), Tokyo

‘I’m dining at Chanel’. Sounds extravagant? But that’s how many would identify with the two Michelin-starred restaurant ‘Beige’ in Tokyo, perched atop the Chanel building in glitzy Ginza.

Three years ago I visited their terrace Le Jardin de Tweed. Little did I know it’s Alain Ducasse – whom is also my favourite chef – operates the restaurant and rooftop bar. Continue reading