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De Jonkman, Bruges
The man who has matured I was told, by head chef and owner Filip Claeys, that De Jonkman was translated into “The Young Man”, the phrase representative of himself when he opened this modern restaurant...
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Shinji by Kanesaka, Singapore
Springy, squeaky, squishy, squid-y… There are a limited number of vocabulary to describe an out-of-this-world sushi experience. (I won’t attempt it). Let’s just say that if you think you can die for...
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Frantzén/Lindeberg, Stockholm
To front the line.. (Very) luckily, I was among the first few to brave the newly erected kitchen table at two-Michelin-starred + World’s 50 Best‘s ‘One To Watch’ Frantzén/Lindeberg in Stockholm,...
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The Admiral Codrington: Burger Danger in Kensington
Made in Kensington The modest-looking Admiral Codrington – nicknamed Ad Cod – is a gastrohub among London’s most revered burger lovers. The quiet front (the quietness was, surely, due to the low-key...
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Faviken Magasinet, Jarpen
(Since the review below, I also returned to Faviken twice. You can graze through my August 2012 album and January 2013 album here) Snow and a frozen lake My first impression of Faviken was that it...
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Chef’s Table at Brooklyn Fare, New York
Cat Food.. You know…Chef’s Table at Brooklyn Fare is a three-Michelin-starred, 18-seat restaurant appendixed to a supermarket. You know, chef Cesar Ramirez is Mexican but inspired by the Japanese...
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Sushi Tetsu: Dream Team Sushi in Clerkenwell
My dreams of sushi.. London has, in recent years, witnessed a few redemptive openings of independent sushi bars, from the elaborate Kyoto-style craftsmanship at Sushi of Shiori to the swanky...
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Upstairs at The Ten Bells: Isaac McHale Zings Up East London
Hip – young – and – British! Last year Isaac McHale & James Lowe of The Young Turks together with Johny and Daniel of The Clove Club took over the space (literally) “Upstairs” at Spitalfield’s...
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41° Experience, Barcelona
41° Experience There is so much brilliance I can recall about this meal, but I have decided not to put all into writing. Lazy blogger, no. Necessity, yes. The “elements of surprise” are crucial,...
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Sukiyabashi Jiro Honten, Tokyo
A brief meal.. Jiro Ono is, now, the world’s best known sushi chef, especially after “Jiro, Dreams of Sushi”, and his 10-seater sushi counter, literally, in Ginza Metro Station has drawn crowds from...
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Andy Oliver & Thai Grill @ Bar Story
Andy Oliver Andy Oliver is a chef with a substantive skill set and no PR boost. He was a semi-finalist of Masterchef when the show was far less a self-promoting bypass to UK restaurant industry. He...
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Koya & Koya Bar: The Japanese Restaurant(s) That Will Re-Define Soho
A rather loyal customer.. ? I love udon. I love delicious, honest cooking. And I spend at least 2 of my meals per week at Koya. Koya – for those still unfamiliar with the concept – is a very...
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Kaiseki (Japan) + Late Spring/Early Summer Produce
Kaiseki only.. This is a catching-up of my Intermediate Guide to Fine Dining in Japan, with a focus only on kaiseki (multi-course haute cuisine) and the availability of produce in (late) spring and...
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The Lockhart
Blogging again The Lockhart isn’t a new restaurant but one that nobody talked about. It wasn’t until its recent acquisition of chef Bradford McDonald that The Lockhart got my attention. The fare here...
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DEN “Kaiseki”
Humorous Message and Inventive Hospitality by Zaiyu Hasegawa (Translated from my Wallpaper* Thailand article, originally published in Thai). DEN is hidden in a small alley in Tokyo’s printing district...
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