“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…

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…

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…

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

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…

Residents of Hong Kong can be very opinionated when a conversation turns to what is the best dim sum in Hong Kong. Many say that Lung King Heen at the Four Seasons Hotel is not worth 3 Michelin stars and that you can find much better dim sum on the island.…

Andoni Luis Aduriz belongs to a generation of chefs who have a story to tell through their cooking. The story of Mugaritz is a story of Nature. The restaurant’s name in Basque means “oak” (“haritza” ) and “frontier” (“muga”). It is literally situated on a frontier of two villages 15…

Dinner at El Bulli was like a dream come true and I am not exaggerating. How did I manage to get a reservation when there are only 8000 places available per year versus to one million ( or two million according to some sources) requests? Well, I didn’t. I’ve never…

Ferran Adrià is a master of illusion.

I think it’s genius what Alain Passard does. Not necessarily because he was the first (or one of the first) to explore salad leaves and root vegetables while other high-end chefs were still heavily relying on animal products.Or that since many years his restaurants L’Arpège (84 rue de Varenne, 75007,…