Meadowood is a resort area tucked in St Helena, other than the French Laundry, this is the second three star restaurant in Napa Valley. I love this place mostly because of its tranquil environment. Continue reading
When you talk about the fine dining scene in Asia, Japan normally comes up at the top. In Japan, the kaiseki ryori is much celebrated by many foreigners and Japanese locals alike. The meal itself has its historical roots from both the royal and the commoner’s food culture. 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
Kojyu (Koju) is the only three star kaiseki establishment in glitzy Ginza, nestled among fashion brands like Cartier, Celine and Max Mara. Continue reading
Pufferfish, aka Fugu in Japanese, might put some off. After all, the poisonous fish did have a dodgy history when prepared under the hands of inexperienced or unlicensed chefs – the fish’s toxins took the lives of a number who sought to try it out. Surely, some diners became more cautious after Tokyo relaxed its permit in serving Fugu in October 2012. Continue reading
Seafood is the protagonist of Le Bernardin’s tasting menu. It amazes you with the melting texture of seafood. Continue reading
You’ll be amazed with the effort put into the thoughtful and interactive presentation from Eleven Madison Park. The entire meal felt like a drama – the chef directing each act to impress their diners. Continue reading