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?…

“Tuna tartare with sorrel, tomato an olives” at Eleven Madison Park , New York

Momofuku Ko coming next!

For years I considered Sushi Yasuda in New York as the benchmark for perfect sushi outside Japan, this time it was just a shadow of its former self. Everything seemed to be like always, yet the key element, the fish was much worse than previous times. The fish was dry…

The same dishes – a new place. “Crispy pork belly with green Puy lentils in petit salé style” at the new La Régalade ( 123 rue Saint- Honoré, 75001, tel. 01 42 21 92 40 ) Those, who have been discouraged by the long trip to the remote location of…