« September 2010 | Main | November 2010 »
Har mi, lo mein, chilli, sage,carabinero wonton
Alvin Leung of Bo Innovation in Hong Kong is so passionate about what he is doing he could speak for hours about one or another product or a preparation method. Maybe he is known for his bold statements, but what speaks most loudly is his creative yet delicious food and his ability of reinvention.
My lunch at Tim Ho Wan ( 8 Kwong Wa street,Mong Kok, Kowloon,Hong Kong) was 44 Hong Kong dollars, the return trip from the Central Hong Kong - more than 200 HKD.(1 euro is 10.8 HKD today).Of course, I could have used the public transportation, but i thought hours of waiting at this one Michelin starred dim sum canteen would be painful enough.
Continue reading "Lunch at the world's cheapest Michelin starred restaurant" »
"Hunan Ham- honey,cod,chicken jus, peas" - New Chinese at it's best...
Just arrived to Hong Kong - a Bo Innovation review coming soon
Tagliolini with king crab , black pepper and lemon
For me, Eleven Madison Park is one of the most interesting New York's fine restaurants at the moment.First design-wise - it's vast Art Deco style dinning room with high ceiling opens your mind for new gastronomic adventures as soon as you enter the buiding. Swiss born Daniel Humm is the chef cooking at Eleven Madison Park . In a way his cuisine is quite classical but at the same time he transmits his very special aesthetics.
Kusshi oysters with plum mignonette and Mattaki oysters with umeboshi
Despite of my sceptical Momofuku Ko review, I do think that it's great what David Chang is doing at the rest of his restaurants (which are more casual Momofuku Ssam Bar, Noodle Bar or ,the latest addition,Ma Pêche).
Where else you will find so many good things at one place? Slowly cooked pork shoulder(which you need to order in advance),fresh kusshi oysters, steamed pork buns and other Asian inspired dishes like spicy rice cakes with pork sausage and Chinese broccoli (or various noodles at the Momofuku Noodle Bar)...
This year has been a lucky year for me. First i was invited to El Bulli and then i got a reservation at Momofuku Ko that could be considered the most sought after restaurant reservation in America. Booking Momofuku Ko is totally automated. First you need to create a profile on their website www.momofuku.com, then log in at 10 am New York time and be faster than hundreds if not thousands New Yorkers who would click on the green check marks simultaneously. When you get a reservation, you need to secure it by providing your credit card details. No show up means that you are $150 poorer.
Momofuku Ko coming next!
For years i considered Sushi Yasuda in New York as the benchmark for perfect sushi outside Japan, this time it was just a shadow of it's former self. Everything seemed to be like always, yet the key element, the fish was much worse than previous times. The fish was dry and didn't have that moisture ( or freshness?) usually great sushi has. And the fatty tuna didn't taste at all like fatty tuna. Did they change the fish suppliers?
Copyright @ Luxeat.com All rights reserved.
Recent Comments