孖人廚房 Twins Kitchen

The most happening pop ups in shanghai. Three parties who are best in their trade come together to create this unique Pop up kitchen / natural wine / cocktail bar in one go. A 5 days only 3 in 1 experience.

Its a always a must to visit in seoul. And great to see for this pop up. Really love the egg tofu, clams, sweet corn dish (pic2). It was nice to discuss the philosophy / way to create a dish with Jules. And Pascal Robin is performing so well.

Learn so much from this trip .spice thanks so much for the vineyard visits and hospitality

A gateway to Hangzhou

First photo is taken in the recent pop up of x

Second photo is taken in 2020 when Danny and Daniel is brewing this idea in old chairman

4 hands is not only about elevating each other food, more importantly, its a milestone of each other friendship.

Yakitori time.

An interesting aged sushi location in tokyo.

Hand down the best duck dish this year. perfect doness with french/ western ex*****on. The duck skin is crispy af like peking duck. Dont know how can he did it !!

And the white truffle hot chestnut sabayon tart is just perfect. Savory and sweet. And i love the hair crab roe carrot cake.

Congrats for the two stars 🌟🌟 . Always amazing food. Love this hairy crab menu at

One of the most dynamic meals in Berlin. .berlin is one of my favorites. Cooking doesnt really have right or wrong. I love their attitude of doing minor changes on the menu everyday. Like what said “sometimes we are also cooking for the team” the team also need to feel passionated about the food they are cooking. I wish i can open a restaurant like ernst one day.

Love Berlin !! Thanks for all the good time at .berlin. First yakitori in Berlin by great wine from Maxime Magnon and domiane Belluard. Such a cute space on the rooftop !!

Big thanks to CNN for featuring us in an interview and addressing the critical issue of toxic kitchen culture in the culinary world. The article, highlighting Chef Simon Rogan's fight against this problem, is truly eye-opening.

We believe that everyone deserves to work in a positive kitchen culture that values respect, growth, and well-being. Together with Chef Rogan and other industry professionals, we aim to inspire change and establish new standards for excellence.

Thank you, CNN, for bringing attention to the challenges faced by chefs and kitchen staff, and urging the industry to create a more inclusive and supportive work environment. Let's continue to raise awareness, drive change, and build a culinary industry where everyone can flourish. Together, we can build a positive kitchen culture that benefits not only the professionals but also enhances the dining experiences for all.

A good drink with some good friends. .icedtea

Savor the Essence of Sichuan at Sichuan Moon

Embark on a captivating voyage at Sichuan Moon, nestled in Macau's Wynn Palace. With Chef André Chiang at the helm, this culinary gem seamlessly combines Chinese and French influences, creating an unforgettable epicurean experience.

A standout dish is the Truffle with Traditional Chicken Mousse and Consommé. Chef André's genius shines through in this harmonious fusion of Chinese and French cooking. The dish boasts intense yet clean flavors, with a delicate chicken mousse and a rich consommé, perfectly complemented by white truffle bird's nest confit.

Prepare to be mesmerized by the "Ma La" Lobster "Zhong Dumpling." This visually stunning creation deconstructs the famous Sichuan snack, resulting in a dish that is spicy, fresh, and fragrant. The Japanese lobster sashimi, marinated in the tantalizing "Ma La" spicy sauce, takes center stage, while a potato soufflé stuffed with cold tofu adds a unique touch.

Northern Style Mung Bean Jelly is a delight that shouldn't be missed. Chef André's preparation adds a touch of theater as he crafts this balanced dish with various textures and flavors. Handmade mung bean jelly, accompanied by thick chicken soup, spicy minced pork sauce, and mullet roe powder, allows for a personalized tasting experience.

The Wellington Abalone with Fresh Pepper Sauce exemplifies the seamless marriage of French and Sichuan influences. The expertly crafted puff pastry, fragrant and crispy, encases tender braised abalone, creating a delightful contrast. The Sichuan fresh pepper sauce ties the dish together, infusing it with aromatic flavors.

Sichuan Moon offers a gastronomic journey like no other, where each dish tells a unique story. With its enchanting ambiance, attentive service, and masterful interpretations of traditional recipes, this dining experience is unparalleled. Savor the symphony of flavors orchestrated at Sichuan Moon and embark on a culinary adventure that will leave a lasting impression.

Feuille - A Whimsical Journey through Nature's Bounty

Feuille, helmed by French chef David Toutain, is a mesmerizing culinary gem in the heart of Hong Kong. This fine-dining establishment celebrates the refined traditions of French cuisine while showcasing the versatility of local ingredients in their purest form. With a nature-inspired tasting menu that evolves with the seasons, Feuille takes diners on a whimsical journey through a tapestry of flavors and textures.

The restaurant's ambiance exudes elegance, with earthy tones and natural textures that create a tranquil garden-like setting. Feuille's commitment to sustainability shines through in its use of locally sourced, seasonally grown ingredients. Each dish is a masterpiece, a testament to Chef Toutain's culinary expertise and boundless creativity.

The Feuille bread with dill pil pil is a revelation, offering a crunchy exterior and a burst of flavors when dipped into the exquisite dill pil pil. The green peas with clams and almond milk embody the essence of summer, with sweet peas, delicate clams, and creamy almond milk blending harmoniously. Another star of the show is the spiny lobster with zucchini and mint. The smoky, perfectly cooked lobster pairs flawlessly with the refreshing mint and tender zucchini, creating an unforgettable culinary experience.

Feuille's menu takes guests on a journey through leaves, stems, roots, grains, seeds, flowers, and fruits. Each ingredient is treated with reverence, allowing its natural flavors to shine. From the chia seeds and lemon tree kombucha to the black truffle and onion infusion, every dish is a celebration of the best seasonal produce.

The desserts at Feuille are a testament to the restaurant's expertise. The miso meringue, chocolate pistachio, and cauliflower coconut creations deliver unique and harmonious flavor combinations that satisfy the sweetest tooth.

Feuille is more than just a restaurant; it's a portal to a world of culinary enchantment. Chef David Toutain's dedication to showcasing local ingredients is commendable. Prepare to embark on a gastronomic odyssey that will leave you with memories to savor long after your visit.

An Exquisite Teppanyaki Experience at KAEN Teppanyaki

Just had an incredible lunch at KAEN Teppanyaki inside the fabulous Forty Five in Landmark Central! Chef Yoshiyuki Sato truly wowed my taste buds with his masterful skills and innovative creations. If you're a food lover like me, you absolutely must visit this place!

Let me give you a taste of the exquisite menu today. We started with a refreshing Smoked Bonito, Sea Urchin, and Sea Whelk served with Whelk Liver Sauce. Talk about a flavor explosion!

Next up, the Japanese Dorayaki Foie Gras with Nara Pickles. The combination of the rich foie gras and the tangy Nara pickles was pure perfection. It was a match made in culinary heaven!

The Somen Noodles with two types of Caviar (Dry Press and Regular Caviar) and Sake Sauce were a true umami bomb! Make sure to mix everything together for the ultimate summer delight.

The seasonal vegetables, including Zucchini from Shizuoka and Colinky from Yamagata, were fresh and bursting with natural flavors. The zucchini stole the show with its vibrant taste!

Now, let's talk about the star of the show—the divine Kumamoto Akashi Beef, Kyoto Princess Wagyu, and Furano Wagyu. Each wagyu had its unique characteristics, but the Kyoto Princess Wagyu stood out with its elegant flavor profile. A carnivore's dream come true!

To complete this feast, we savored the Japanese Claypot Garlic Rice with a luscious Japanese Egg and fragrant Australian Black Truffle. This combination was pure indulgence on a plate.

And now, let's talk about the showstopper dessert—the Mont Blanc Chestnut. This dessert is an absolute dream for any chestnut lover out there. Picture a luscious mound of creamy chestnut goodness topped with a delicate balance of Japanese cream. The combination of flavors is simply divine!

We're deeply grateful and humbled to be mentioned in this insightful article about the legacy of Anthony Bourdain. His influence on the culinary world is immeasurable, and five years after his passing, we continue to be inspired by his passion for food and culture. We're honored to be part of the diverse community of chefs and restaurants he championed. Let's celebrate his memory by pushing boundaries, exploring new flavors, and continuing to celebrate diversity through food.

   

we had the pleasure of dining at The Dining Room and experiencing Chef Giovanni Galeota's culinary creations. From the moment we sat down, we were impressed by the attention to detail and the elegance of the space. The menu was a testament to the chef's creativity and skill, showcasing a range of flavors and textures that left us feeling satiated and satisfied.

Out of all the dishes we tried, two stood out as our favorites: La Casseruola di Mare and Agnolotti alla Genovese.

La Casseruola di Mare was a traditional seafood casserole that featured an array of crustaceans and shellfish. The dish was presented in a beautiful earthenware casserole dish, and as soon as it was placed in front of us, we could smell the delicious aroma of the sea. The casserole was brimming with an assortment of fresh seafood, including shrimp, mussels, and clams. The broth was rich and flavorful, infused with the essence of the ocean and the sweetness of the shellfish. Every bite was a delight, with the different textures and flavors of the seafood working together to create a truly memorable experience.

The Agnolotti alla Genovese was another standout dish that showcased Chef Galeota's creativity and skill. The homemade agnolotti pasta was stuffed with organic yellow spring chicken and "Provolone del Monaco" cheese, and served with morels and a "Montoro Onion" sauce. The dish was a perfect balance of savory and sweet flavors, with the chicken providing a rich and satisfying taste that was complemented by the sweetness of the onion sauce. The morels added a delightful earthy note to the dish, and the homemade pasta was perfectly cooked, with a delicate texture that complemented the filling perfectly.

Overall, our dining experience at The Dining Room was exceptional, and we would highly recommend it to anyone looking for a memorable culinary experience. The menu was varied and exciting, and each dish was thoughtfully crafted and presented with care. Chef Galeota's passion for food was evident in every bite, and we cannot wait to return and try more of his creations.

Three Michelin-starred restaurants from Hong Kong and Shenzhen joined forces to host a special collaboration dinner to mark the return of in-person dining. The culinary journey began with gougeres, followed by a tofu fish cornet and broth from Ecriture, Estro's burrata with honey peas and mint tart, and Ensue's black radish with squid, almond, and caviar.

The standout dish from Estro was their blue lobster with Swiss chard and blood orange sabayon, while Ensue's chicken stuffed with whelk and served with a soup of eight fairies showcased their unique culinary style. Ecriture's veal sweetbread glazed in a carrot smoked eel-infused sauce and spicy carrot puree was another standout dish.

The collaboration concluded with Estro's tiramisu and Ensue's plum jam puff with meringue. A notable creation from the collaboration was the white asparagus with wakame gelato and strawberry consomme, a joint effort by Estro and Ecriture.

The collaboration dinner was a showcase of the impressive culinary skills of each restaurant, blending classic techniques with modern innovation to create a truly memorable dining experience. The black radish, blue lobster, and chicken dishes were particularly impressive, each offering distinct flavors and stunning presentation.

Embla x ANG, a collaboration between chefs Filip Gemzell and Jim Lofdahl, offered an unforgettable culinary experience. The Onion and cheese croustade with portobello cream, caramelized onions & cheese/truffle foam was a delightful starter, paired with NV Egly Ouriet "Les Vignes de Vrigny" ler Cru Brut - Pinot Meunier - Champagne, France. The Shrimp/oyster/caviar tartlet and Cured yellowtail, spring radish, vendace roe from Kalix, rosenkvitten & lemon verbena were equally impressive. The Grilled langoustine on kale flatbread with fermented oyster mushroom sauce was a highlight, paired with a 2021 Chateau Galoupet "Rose" - Grenache & Co - Provence, France. The Nettle croustade, green chili dressing and fermented asparagus were also noteworthy, paired with a 2018 Astad Vingard "ANG × Claes" - Solaris - Halland, Sweden. The Steamed mussel tartar, mussel cream with pickled chili, smoked dill, fried sourdough & mussel foam paired with a 2017 Jo Landron "Le Fief du Breil" - Melon de Bourgogne - Loire Valley, France was another standout dish. The Scallop in its own shell, clotted cream, spruce & finger lime was exquisite, followed by the Mushroom and pork custard, pork jus & caviar paired with a 2013 Dom Perignon "Vintage" - Chardonnay, Pinot Noir - Champagne, France ($550 ADD ON). The Oven baked pigeon, macerated lingonberry, pine cone gastrique, charred onion & allium flowers was the perfect end to an exceptional meal, paired with a 2020 Ridge "Zinfandel" - California, USA. Lastly, the Almond and truffle fondant with pine ice cream, paired with a 2009 Balxsta Vingard "'Vidal" ice wine - Sodermanland, Sweden ($350 ADD ON), was a sweet finish to a truly remarkable dining experience.

The other thing we like on a cold day bedside hotpot is a hearty Indian meal. Our recent visit to the one of the most difficult tables to book (預約困難店), , has warmed our hearts with ‘s magic with all the spices.

The new menu is full of surprises with some classic that you can’t miss. Please remember to finish your meal with one of the best masala tea cappuccino in town!!!

Our top 3 dishes:

1. Secundari Raan
Milk Fed Lamb, Caramelised Onion, Green Cardamom

2. TANDOORI OCTOPUS
dried fenugreek, cumin, ginger

3. Prawn Balchao
Tawa Paratha, Goan Peri Peri, Dried Prawns

It's a pleasure to come back to our favorite modern British restaurant in town, especially with and his team in the House! Big congrats on the third ⭐️ early this year along side with the group 20th anniversary 🍾🍾🍾

The meal is a memory lane of all the fantastic dishes thru out the two decades with a wonderful wine pairing and soft pairing! The Simon Rogan 20 Years Full Tasting Menu will be served until Dec 18 with a limited seat available.

Our top 3 dishes will be:

1. pea wafer, fresh cheese, organic shoots and flowers
~ Aulis Cartmel 2012

2. pork and smoked eel fritter, lovage and fermented sweetcorn
~ L’Enclume 2011

3. frozen Tunworth cheese, preserved plum, candied buckwheat and malt
~ L’Enclume 2018

Thank you and for the amazing dinner.

So Fun to join this Sunkist Plate Up Challenge with our friends May Little Bao and Jowett. You can find the recipe in the post. And Please like the dish and vote for us !!