Topic: Blog / page 7 of 12
The Menu Code

The Menu Code

The Menu Code

An excellent WSJ article by Amy Ma about the trend at contemporary restaurants to give their dishes nondescript names. El Bulli famously does that, Bo Innoovation so as many other modern restaurants. While I agree with the Hong Kong blogger Peter Chang that such menus are ” really annoying”, what…

21
Dec '10
Hello Hong Kong

Hello Hong Kong

Hello Hong Kong

“Hunan Ham- honey, cod, chicken jus, peas” – New Chinese at it’s best… Just arrived to Hong Kong – a Bo Innovation review coming soon

19
Oct '10
In the city of… the Lucky Peach

In the city of… the Lucky Peach

In the city of… the Lucky Peach

Momofuku Ko coming next!

8
Oct '10
Noma- the best restaurant in the world

Noma- the best restaurant in the world

Noma- the best restaurant in the world

According to The World’s 50 Best Restaurants list, Noma is the best restaurant in the world in 2010. I love Noma and I am glad I went there last year as now it will be impossible to get a reservation! Having said that I don’t understand what Le Chateaubriand is…

27
Apr '10
Stuck in Barcelona

Stuck in Barcelona

Stuck in Barcelona

Tapas, paella on the port, Jamon Iberico, more tapas… Volcano eruption…Who could have thought? (Cal Pep, Inopia, Quimet I Quimet, Comerç 24 coming soon)

17
Apr '10
Just some raw fish on rice

Just some raw fish on rice

Just some raw fish on rice

Sushis in a random sushiya somewhere in Japan.. Nothing in common with this or this. Looking from a European point of view, the fish in “a random sushiya somewhere in Japan” was still better than anywhere in Europe. The rice was a disaster though. You get what you pay for…

22
Mar '10
Foie gras – Pedro Ximenez by Javier Lopez

Foie gras – Pedro Ximenez by Javier Lopez

Foie gras – Pedro Ximenez by Javier Lopez

The best chef in Lithuania is not at all a Lithuanian but a Spaniard. Javier Lopez has not only brought some Barcelona sunshine to the grey sky of Vilnius but has also set high gastronomic standards through his work in La Provence and Domm. Javier Lopez is a true artist…

22
Feb '10
“Gremillon” pigeon in wasabi crust by Bruno Menard

“Gremillon” pigeon in wasabi crust by Bruno Menard

“Gremillon” pigeon in wasabi crust by Bruno Menard

Introducing The Chefs Lab, a new category on Luxeat that will feature recipes by some of the most talented chefs. The first chef – Bruno Menard (3 Michelin stars) from L’Osier in Tokyo. He kindly agreed to share his recipe and answer a few questions. Bruno Menard’s cooking is a…

11
Feb '10
An impossible ban?

An impossible ban?

An impossible ban?

While some environmentally conscious countries are proposing to ban the international bluefin tuna trade, in Japan business keeps going. The first tuna auction this year fetched a price of 1.55 million Yen ( around 11 600 euros) for a 150 kg fish. For an obvious reason, Japan is opposing the ban…

5
Jan '10
Can I have the smallest, madame, please?

Can I have the smallest, madame, please?

Can I have the smallest, madame, please?

Melons for 500 dollars are a bargain compared to the current price of black truffles in Paris. One kilogram in Fauchon shop costs 3000 euros. Or, you just need to cross the place de la Madeleine and you will have even a “better” price at La Maison de la Truffe –…

22
Dec '09