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
Pork buns
Residents of Hong Kong can be very opinionated when a conversation turns to what is the best dim sum in Hong Kong. Many say that Lung King Heen at the Four Seasons Hotel is not worth 3 Michelin stars and that you can find much better dim sum on the island. For a foreigner like me, (who is used to horrible Chinese food in Europe)the dim sum at Lung King Heen can be only a fantastic experience.
Harry's Bar is a legendary Venetian institution where beef carpaccio and Bellini cocktail were invented.Even though it was my first time at Harry's Bar , it seemed that everything, or, at least the menu, was déjà vu. It is here, steps away from San Marco square, where the famous New York restaurants Cipriani were born.
" Mugaritz pebbles .. or maybe eggs, it depends on your imagination"
Andoni Luis Aduriz belongs to a generation of chefs who have a story to tell through their cooking. The story of Mugaritz is a story of Nature. The restaurant's name in Basque means "oak" ("haritza" ) and "frontier" ( "muga"). It is literally situated on a frontier of two villages 15 minutes drive from San Sebastian. The first amuse bouche you are served with you glass of cava are pebbles placed on black sand that are in fact boiled potatoes which you eat with some mayonnaise.
Tapas ( or rather pintxos ) at Txepetxa ( 5 Pescaderie, San Sebastian) in San Sebastian.
Dinner at El Bulli was like a dream come true and I am not exaggerating.How did i manage to get a reservation when there are only 8000 places available per year versus to one million ( or two million according to some sources) requests? Well, i didn't. I've never been lucky in lotteries.One day I got an email from a friend who said she had a reservation and we finally went to El Bulli together. That day i started believing in Santa Claus again. You don't get invitations to go to Ferran Adrià's restaurant every day, do you?
Ferran Adrià is a master of illusion.
Game à la mode of Adria..
... and mojito.
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