Christian Le Squer’s name might not immediately come to mind when thinking of legendary 3 Michelin stars chefs, but this discrete master should not go overlooked. He gained his first two Michelin stars while heading up the Restaurant Opera at the Grand Hotel Intercontinental. The third came in 2002 at…

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!)

Forget about artisanal pizzas from fancy, unconventional ingredients. What I look forward mostly whenever I go to New York is the New York style pizza with a crust so thin, and crispy on the sides that you have to fold it in order to eat it without making a mess.…

I’ve written about Frantzén restaurant (at that time- Frantzén/Lindeberg) one year ago, so I won’t elaborate on it too much, but for me Björn Frantzén is one of those chefs who have a natural talent to think outside of the box without trying to change the world. And when I think…

Since I’ve visited Restaurant Frantzén one year ago, it has turned into a mini empire. Just across the street of THE 2 Michelin starred restaurant, you will find a gastro pub called The Flying Elk (Mälartorget, 111 27 Stockholm; tel. +46 8 20 85 83, Sweden ), Bjorn’s Frantzen take…

There are only three options at Burger and Lobster mini chain in London: 700 g. grilled or steamed lobster with garlic butter, buttery lobster roll with Japanese mayonnaise or a significant size burger, all served with fries and salad. And that’s where lays the secret of the long queues (no reservations)…

Professional chefs are known for not having much life outside of their kitchens. It’s a difficult job, not only physically, but also emotionally, often becoming your whole life and vice versa. Hedone’s chef Mikael Jonsson brings his passion for the art of the gastronomy to a whole new level. I…

Crossing the threshold into Toru Okuda’s (7 Rue de la Trémoille 75008, Paris; tel.01 40 70 19 19) newest venture in Paris is like stepping into a hidden corner of Japan. Famous for his Michelin-starred Tokyo restaurants Ginza Okuda (2 stars) and Ginza Kojyu (3 stars), Okuda’s first international address…