91 posts by CopenhagenFoodie

Inua brings the finess and warmt of Noma to Tokyo

Inua is the restaurant of head chef Thomas Frebel who spent 10 years at Noma and the last 5 running the testkitchen. Usually when writing about one restaurant I don’t like to talk or compare that restaurant to any other. However as Thomas was an intrigue part to developing the flavors of Noma and Noma being part of the ownershipstructure it can be hard to seperate the two.  Inua and Noma 2.0 was designed at the same time they share similarities with a big open dining room and a ... Continue Reading

French dekadence at Robuchon au Dome

Ruinart, Grand Dame, Cristal or Dom Perignon that was my first decision at 3 Michelin star restaurant Robuchon au Dome in Macao. We arrived at the Grand Lisboa hotel in Macao and went strait to the 42 floor which houses the restaurant. On the way into the restaurant you are taken past one of the more than 15 winecellars housing more than 500.000 bottles. Entering the restaurant you see a grand piano and the emblematic cristal chandelier.  Sitting down at the table overlooking the city of ... Continue Reading

Tate an ode to Chinese/French fusion

Soft pink colors, caviar and a decadent dessert trolley are all important parts if the dining experience at Tate Dining Room & Bar.  Chef Vicky Lau has long been recognized as one of the best female chefs in Asia and at Tate Dining Room she brings her own vision of a modern Hong Kong restaurant to life. Our dinner at Tate started off with 2 amouche biuches served on a beautiful mirror platter. Crispy tart with drunken sweet shrimp and a rice cracker with mango Salsa topped ... Continue Reading

Haku – the rising star in the Asian food World

Caviar, Wagyu beef and expensive Japanese ingredients are surprisingly common in top Hong Kong restaurants but at Haku the flavors truely lived up its expensive prices and renowed name. Haku opened just two years ago but has already made quiet the name for it self in the foodie community. Chef Agustin has been trained in Japan which provides a natural respect for product and a deep understanding of the amazing quality products Japan has to offer. Combining this with more classical techniq... Continue Reading

Exquisite Chilean , French, Japanese and Nordic flavors on a plate at De Patio

First Hollandaise then beurre blanch all on the same dish. Now if that isn’t heaven on earth I don’t know what is especially not if served with some fresh vegetables as was the case at De Patio. Santiago in Chile isn’t exactly know as a food destination restaurant but in the last few years a new generation of chefs have opened their restaurants and providing much more options than previsously. So far Santiago has 4 restaurants among the Latin 50 Best and more should be to come.&nbsp... Continue Reading

Vegetables magic at Blue Hill at Stone Barns

“A boatride, a plane and a bus. Thats what it takes to get to any of the really good restaurants that I will recommend you” A friend of mine said. Well I took a plane, two subways, a local train and a taxi and Blue Hill was worth all of them. Seldom had I been looking forward to a restaurant with the same exicetement as I was looking forward to this night at Blue Hill ar Stone Barns. There are simply to few restaurants that have an overall concept that truely stands out and just the ... Continue Reading

Reinventing Chilean cusine at Borago

When I moved to Peru a bit more than a year ago I wanted to experience Latin America and all it had to offer. My first trip since my move was a foodie trip to Santiago basically just to eat at Borago. Now of course I haven’t travelled around the rest of Latin America yet but still I found my self drawn to come back and experience the magic that completely blew me away in the first visit. With that kind of first expressions a second visit  can be hard because can it live up to ... Continue Reading

Sud777 – best restaurant in Mexico DF?

For once a vacation was not planned around food just planned around going to places that both me and my wife loves. We still have to eat though so when in Mexico it goes without saying that we had to visit some restaurants and after having heard SOO MANY great things about Sud777 and having met headchef Edgar Nunez a year before I was more than curious to try his restaurant.  The restaurant is located in an upscale residential area in the south of Mexico DF which with Mexican traffic can ... Continue Reading

Preserving Peruvian traditions at Reataurant Mil

On the land around us there were boiled horsebeans, potatoes and corn with cheese all made by the woman from a local community just 2km from Mil. The scene was lunch in the middle of a working day for the woman but this scene was to stay in my mind for the next day as we were having lunch at Mil.  Restaurant Mil is situated 50m above the historical site of Morray which by any standard is in the middle of nowhere. Any meal at Mil therefore starts more than an hour earlier driving through ... Continue Reading

Absolute world class at DiverXO

Flying pigs, butterflies, caviar, curry and 150 year old wine. These were just some of the ingredients which were suppose to be main components in the my best meal of my life. But that would be skipping a long. Truth be told I didn’t know that much about DiverXO before my meal. I knew that it had 3 Michelinstars, that Dabiz was known as a but crazy and is inspired by the rest of the World. Already entering the restaurant it was obvious that it was going to be a different night. ... Continue Reading