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…

My lunch at Tim Ho Wan ( 8 Kwong Wa street, Mong Kok, Kowloon, Hong Kong) was 44 Hong Kong dollars, the return trip from the Central Hong Kong – more than 200 HKD. (1 euro is 10.8 HKD today). Of course, I could have used the public transportation, but…

“Hunan Ham- honey, cod, chicken jus, peas” – New Chinese at it’s best… Just arrived to Hong Kong – a Bo Innovation review coming soon

For me, Eleven Madison Park is one of the most interesting New York’s fine restaurants at the moment. First, design-wise – it’s vast Art Deco-style dining room with high ceiling opens your mind for new gastronomic adventures as soon as you enter the building. Swiss-born Daniel Humm is the chef…

Despite my sceptical Momofuku Ko review, I do think that it’s great what David Chang is doing at the rest of his restaurants (which are more casual Momofuku Ssam Bar, Noodle Bar or, the latest addition, Ma Pêche). Where else you will find so many good things in one place?…