Update 19/05/09. The menu has been totally changed in Ozu and now they serve “small plates”. So when you order shrimp tempura, you have two small and quite pathetic shrimps, when you order fish, the size of the portion is maybe three bites. The quality of the products was very…

The recipients of Michelin stars in France have been announced. You can see the full list here (the pdf under the text).

The most famous pastry chef in the world did it again. This time Pierre Herme married potatoes with lemon confit, saffron jelly, sweetcorns and pieces of potatoes cooked with saffron juice for one of his “émotion extravagant” (available since last December). I liked the lemony taste with saffron twist, but…

When I asked the hotel concierge to reserve a table at David Tang’s China Club, he said “no” in the beginning. Only after insisting, he agreed “to see what he can do”. We did get a table that night and in fact, it seems that asking your hotel’s concierge is…

I wish I had a supermarket close to my home like City Super (the one in the IFC mall) in Hong Kong. You can find there everything your little heart desires, including all sorts of Wagyu Japanese beef. Or maybe rather not … as I would spend all my money…

Lung King Heen is the only restaurant in Hong Kong that got three Michelin stars. Obviously, it is the only Chinese (Cantonese) that I know who has such a high rating. So is it really the best Chinese in the world? I am not a big connoisseur of Chinese food.…

Alvin Leung is not a characterless chef. Not every chef is dressed in a black sleeveless t-shirt and has a huge tattoo meaning “demon chef” on his arm. After dinners, Alvin likes to socialize with his guests, with a thick cigar in his mouth. The chef of Bo Innovation is…

Konnichiwa! I have been eating a lot in rue Saint Anne and its surroundings lately. Lunches, dinners, but main lunches as my Japanese courses are not far away. In fact, the main reason why I started learning Japanese is the Japanese food and in the little Japan of Paris, you…

L’Auberge de L’ill was rewarded its 3rd Michelin star in 1967 and was able to keep them to this day. Like Paul Bocuse and Troisgros family, other two French gastronomy legends, Haeberlin family managed to maintain the high level of their Alsatian auberge for decades, although the style of cooking…