A 342 kg bluefin tuna has been sold for a record $400 000 this morning. I guess it will be more and more expensive in the future because of the overfishing…

An excellent WSJ article by Amy Ma about the trend at contemporary restaurants to give their dishes nondescript names. El Bulli famously does that, Bo Innoovation so as many other modern restaurants. While I agree with the Hong Kong blogger Peter Chang that such menus are ” really annoying”, what…

L’Atelier de Joel Robuchon Etoile at the Publicis Drugstore in Paris (133, av des Champs-Elysées, 75008,Paris , tel. 01 47 23 75 75 ) is the lastest addition to Robuchon restaurants empire. I’ve been at quite a few Robuchon restaurants around the world and I am always amazed how they…

Ushiwakamaru (136 West Houston Street,10012, tel. 212-228-4181, New York) sushi bar on West Houston is one of my best discoveries in NY this year. If you are a sushi purist like me, you will love this simple place run by Japanese chef Hideo Kuribara where the product is the king.…

Umami Burger in LA has completely changed my understanding of what a good burger should be like. In fact, it has changed my life as I will never be able to enjoy any other burgers ( other burgers than Umami to be precise.) Soft Portuguese bread, amazing beef, grilled shiitake…

“Black forest” cake at La Pâtisserie des rêves 111 rue de Longchamp, Paris. I don’t know how they managed to put the classic “Black Forest” cake (layers of chocolate cake, maraschino cherries and whipped cream) into a crunchy chocolate cherry, but I must say I have never seen such an…

“Ah, that foreigners’ place”, – was my Hong Kongese friend’s reaction when I told her I booked at the China Club for our dinner. Even if this private restaurant/club has a very exclusive reputation, you don’t feel very much exclusive when you are at the place. If you are staying…

Oyster sashimi with soy sauce and chives at Sushi Imamura, Hong Kong. Astonishing simplicity. Imamura san has been living in HK since twenty years. He is originally from Kyoto.

Alvin Leung of Bo Innovation in Hong Kong is so passionate about what he is doing he could speak for hours about one or another product or a preparation method. Maybe he is known for his bold statements, but what speaks most loudly is his creative yet delicious food and…