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
When Japan has Jiro Ono, the living national treasure, in the sushi field, Saotome should be counted as another dedicated old man who specializes in tempura. Continue reading
Nakamura is one of the best sushi shops that I have been to in Tokyo. Their sushi is smaller in size, but the fish and seafood are absolutely packed with amazing flavours. After one bite of sushi, the taste can go on and on in your mouth. Continue reading
The Mandarin Grill and Bar is no stranger to the Michelin Guide. It has been on the list for quite some time, retaining its one star for the 2014 guide.
The meal begins with their signature molecular appetizer – green olives, followed by savoury puffs and raw fish. Their main dishes are enjoyable, particularly the sirloin and beef calotte. Continue reading
When you see Aji, Ayu and Kisu on the menu, it’s SUMMER! There’s a Confucian saying where one should never eat something that is not in season” (不時不食), and “One should not eat meat that is not cut properly, not food that is not served with the proper sauce” (割不正不食。不得其醬不食). Maybe Confucius, aka Johnny (仲尼), was a gourmet himself – and what he says is particularly applicable when it comes to traditional Japanese restaurants. Continue reading
“How did Striphouse find its way into the Michelin list?” It has been one of the lingering questions in my head still – despite having visited the restaurant. Continue reading