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 ...
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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...
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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. ...
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A new wave of creativity at Noma
20 dishes without any use of meat or seafood. That was the challenge that Rene and the rest of the crew at Noma gave them self. The hardest one so far according to Rene, which I think everybody can understand.
As the restaurant was all dressed up to seafood season so was the case for vegetable season where the decorations were was changed completely for the vegetable season with a hops plant climbing the wall and a tomato plant taking center stage in the dining room. The dinner ...
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Restaurant Statera brings french sauces to Lima
A small Maruviel bowl appeared at our table containing the most delicious sauce. It was the first time in 5 months that I had a sauce, not a salsa, not a stew or a chili but a classic french sauce. Something that I had missed for a while.
Andre Patsiam left Central 2 years ago to start his own restaurant and in classic Peruvian style with lots of difficulties it took him 2 years to build and open Statera. Part of this time was spent travelling in Peru in search for amazing ingredients. ...
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It’s all about the details at Restaurant IK
I looked up as a direct spot over our table increased in strength and just 5 seconds later the first 2 snacks were placed on our table. Small bite size snacks where one of them were to be eaten with tweezers. At this point I thought to myself “they think of the little things at IK” and my expectations for the evening increased.
The story of Restaurant IK is one of drama and tragedy. Just weeks before it officially opened the owner and chef Ivan Kisic died in a tragic accident ...
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Noma is back in a very big way
About 1,5 years ago Noma chocked the restaurant world by announcing that it would close down the restaurant to open a brand new restaurant which they would have to build from scratch less than 2km from the old building.
Having been open for 13 years in an historic building in Copenhagen and winning the title of best restaurant in the World 4 times the decision can be seen as risky but for Rene it was necessary to keep the innovation going.
The new restaurant building is ...
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Cooking in Motion brings the Nikkei kitchen to Copenhagen
Nomad chef Sebeastion Mazzola and sakesommelier Sussie Villarico brought their Nikkei cusines to Copenhagen for 4 nights only at the luxurious Sølyst. With this it was possible to combine both a very modern cusine, a full sake pairing and an almost 300 year country house.
The first couple of snacks was served standing in a lounge area where you felt the history with several enormous portrait paintings. A common denominator for the snacks was that several different variations of ...
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Contemporary New York cuisine at Contra
I am not sure how or why but a year ago when I started going to New York quite often Contra was one of the first restaurants I wanted to go to. In February, I had a reservation but had to cancel so it took another 8 months until I was finally able to go.
The menu at Contra is pretty. Fixed 5 course menu making it very easy to be a guest. A smaller menu available at the Barr, but why choose a smaller meny when the 5 course looks good:-)
We started with a very small snack. ...
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Starting crossing of the bucket list with Substans in Aarhus
Recently I took a decision to move from Copenhagen to New York and off course, I created a bucket list of restaurants I need to try before I leave. With a strong preference for Nordic food and having never visited Substans it seemed obvious that I had to try Substans.
We started the evening with 3 small snacks. Radishes with a Arla Unika cheese sauce, puff pastry with caviar and what I think was trout served with daikon and edible flowers. The highlight was the puff pastry with ...
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