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 truly luxurious and complete evening at Eleven Madison Park
Everybody has restaurants that have special meaning for them. For me Eleven Madison Park is one of them even though I had previously only visited it once. So when I was going a week to New York with my wife and I had just gotten a new job celebrating it at EMP was obvious.
Walking in the revolving doors you are impressed by the grand dining room immediately. With about 20m to the ceiling, a massive piece of art at the end and a dining room that fits about 70 people plus the bar ...
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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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Japan, France and New Nordic combined at Restaurant Jordnær.
I love marriages between unlike elements and my dinner at Restaurant Jordnær would display some dishes that did just that.
The restaurant is located a bit north of Copenhagen in what some might call the suburbs in an old hotel without being a classic hotel restaurant. They do however serve a small 3 course menu a long with the bigger tasting menu to accompany the hotel guests. Of course, we went the other way for the full experience.
The appetizers quite clearly set the tone for the ...
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Delicious Venezuelan and Peruvian fusion at Merito
Another two Central alumnis decided to open their own restaurant this month is opening his own restaurant at restaurant Merito.
The idea with Merito is to unite the Peruvian and Venezuelan cusine in a casual and social restaurant, but with high quality food on the plate. I came to learn Juan Louis one of the chefs as he was going to Copenhagen for a research trip and wanted some restaurant tips. The inspiration was apparent In both decor and flavorprofile in some of the dishes.
The ...
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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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Chilean tapas at Restaurant 040 in Santiago
A “popsicle” was presented, but the menu said sushi. I thought to myself they really are inspired by the molecular kitchen from Spain. Biting in to it I knew that I was in for a treat.
In the basement of a hotel in the hipster area Bellavista in Santiago lies Restaurant 040. It is ran by Sergio Urbano and Raul Yanez. Both chefs have worked at several European restaurants including El Bulli having therefore learned the molecular cuisine from the masters. The menu ...
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Central: building for the future
The future, Mater Iniciativa and Pia. These 3 words sum up the reason for Central moving from their old location in Miraflores to Barranco.
The old Restaurant Central was located in a residential building in Miraflores with buildings surrounding it completely and the restaurants ambitions had outgrown the space a long time ago and the “cramped building” left little room for inspiration or to be creative.
The new building houses 3 different facilities. Restaurant Central, ...
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