Sam Kass, the man who made The Garden is now making eggs with his small children in a locked-down long island. The news personality, investor, political advisor, executive director of Michelle Obama’s Let’s Move! campaign and White House chef, hardly needs an introduction. Living under confinement has been intense. Outside…

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!

Derek Wilcox, chef of Shoji at 69 Leonard in NYC, is one of very few non-Japanese sushi masters in the world to have reached a comparable level to the best in Japan. Originally from upstate New York, Derek trained at Kikunoi in Kyoto for 7 years and at Sushi Aoki…

“Simplicity is the ultimate sophistication”.. (Leonardo da Vinci). Slightly warm mozzarella with olive oil, served with crostini at Torrisi Italian specialities (250 Mulberry St, New York, NY 10012; tel. (212) 965-0955).

I am not a big fan of chicken-based ramen broth, but I must admit that Totto ramen (specializing in only chicken-based broth) overall quality was better than Ippudo (specializing in pork-based broth). I used to love Ippudo in NY and I still do love their small plates as pork buns…

Some images from Peter Luger, probably the best traditional American steakhouse I’ve ever been… (and no, this trip to NY had nothing to do with diet!)