Thanks so much for my Instagram followers overwhelming response with their favourite burgers in NY. I finally had some time to count the votes on my story few days ago. 4 Charles Prime Rib and J.G. Melon are the clear winners, closely followed by Burger Joint at The Parker Meridien,…

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.

Momofuku Kāwi, a new David Chang’s place. (Eunjo Park @eunjoful – executive chef) Absolutely loved it!

“One man show” by 31 year old chef Richard Wilkins at the newly opened and really tiny restaurant 104 in Notting Hill. (At the moment he has no sous chefs and does the cleaning himself too.) After working at Anne Sophie Pic and Gordon Ramsay restaurants in France, he has…

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…