All ingredients from Japan at Shoji at 69 Leonard street. Its chef Derek Wilcox was one of the first and few foreigners who have trained at Kikunoi kaiseki restaurant in Kyoto.

Modern take on Korean gastronomy, ingredients and culture by a young Korean chef Junghyun Park at Atomix, also behind another great more casual Korean spot Atoboy. Some of the dishes I loved…

Fabulous cooking at Chef’s Table at Brooklyn Fare (3*) by chef César Ramirez yesterday, where best ingredients from around the world were prepared in classic French and Japanese techniques with exquisite technical precision.

Brilliant modern French cooking by Christophe Pelé at 2* Le Clarence in Paris.

Noma’s vegetable menu this summer…

“Some believe the langoustine is the best the local sea has to offer, others think the Icelandic scallop is the gem of the North Atlantic, but a slice of freshly caught salmon, rolled in seaweed and steamed with Faroese butter is food for the gods.” Arguably the most remote Michelin…

Some highlights from Mirazur (3 Michelin *), currently number one on world’s 50 best list. Argentinian chef Mauro Colagreco cooks from the best produce the Med and the local terroir has to offer. In a way minimalist, his cooking is highly seasonal and is all about respecting the ingredients. Some…

Here are my Instagram subscriber’s most common answers and my research of the best cheesecakes in Spain. (10 – in random order) Enjoy! La Viña, San Sebastian Zuberoa, Ugaldetxo Tickets, Barcelona Estimar, Barcelona Bodega 1900, Barcelona Llisa Negra, Valencia La Buena Vida, Madrid Fismuler, Madrid Cañadio, Madrid Cataria, Cádiz

Some of my favourite dishes at Quique Dacosta restaurant (3*) in Denia. (Fantastic cooking worth a special trip!)

2 days were certainly not enough in Galicia and Asturias, especially given it was my first time there. Nonetheless, with the very limited time we had, we managed to visit a few very special places, which definitely merit another trip. D’Berto in O Grove – iconic seafood institution, specialising in…