Saturday, November 11, 2017

Guy Savoy Paris

Guy Savoy, the Legion d'Honneur recipient, is one of the most famous and respectable French chefs. His eponymous restaurant has held 3-star Michelin for 15 years or so. I had a chance to savor his creations for the 1st time in 2008 when the restaurant was still located at rue Troyon (now converted into a sea food restaurant named Etoile-sur-Mer), then around 2013 in Guy Savoy Singapore (closed for good unfortunately). The meals were good but nothing spectacular. However, the restaurant attracted my attention again when the chef-owner announced that he would move to a grander place at Hôtel de la Monnaie, on the Left bank near the Seine. It became a reality in 2015; in addition early this year La Liste selected restaurant Guy Savoy Paris to be at the top of its list. I thought that probably now it's time to return there and it happened when I visited Paris in May 2017.

As I arrived at the restaurant, I had to walk up a majestic red-carpeted staircase. Then, as you approached the main entrance, the door would open on its own accord. I was escorted to my seat by the hostess and soon after that, a familiar face greeted me - Mr. Hubert Schwermer! I was surprised and glad that he's still with the restaurant. I was not after any particular dishes of Guy Savoy, hence degustation menu was my logical choice. The meal began with several amuse-bouche, such as small foie gras sandwich, a plate of vegetables and purple beetroots. There was no more bread trolley (or bread pairing). The bread was baked in the house and supplied by Frederic Lalos, the youngest "Meilleur Ouvrier de France" winner.    

Set Menu: Colours, Textures and Flavours

L'huître concassée, granité algue et citron (“Concasse” of Oysters, seaweed and lemon granite) - The oyster tartare was fresh, briny and filled with iodine essence. The seaweed, tart granite and a bit of olive oil highlighted the creamy and tasty oyster. It's a dish that's full of ocean flavor; very pleasant

Surprise de homard (Lobster 'surprise') - The lobster, served slightly below room temperature, was surprisingly rather lack in flavor but the texture was still nice. The subtle clear consomme and carrot helped the shellfish - decent but not as delicious as I had expected

Caviar, l'œuf en sabayon fumé (Caviar, potatoes with smoked sabayon and chips) - The mild and earthy potatoes were 'improved' by the creamy & flavorful sabayon as well as distinctly nutty & salty caviar. Dip the crisp chips in the light, smoky yellow 'sauce' to optimize the experience ... it was a very good caviar-based dish but I missed the Colors of caviar

Accompanied by wine: 2014 Chablis Premier Cru Côte de Léchet Domaine Jean Dauvissat Père & Fils (In short, it's long, beautiful and complex - floral & herbal aroma, mineral nose and delicate taste. A good matching for the oyster and lobster) 

Des legumes ('Vertical' vegetables) - Essentially, it was a combination of raw and cooked seasonal vegetables served with their broth and perfumed by lemongrass. Some of my seasonal items were asparagus, carrot, leeks, celery, radish, turnip etc; alright - not as impressive as l'Arpege veggies

Un morceau d'énorme turbot cuisiné tout simplement (Fillet of giant Turbot, cooked simply) - About 1 hour before this course finally arrived, the staff brought and showed to all customers the giant "pretty" Turbot that would be cooked as part of the dish served at degustation menu. The fish was firm and yummy especially when eaten with the sauce made of its jus and vinegar. In contrast to the firm Turbot, we had softer and buttery mashed potatoes. A nice and balanced dish!

Puy lentils with black Truffles - This was an extra dish from the kitchen. A simple and humble dish that was carefully prepared can be awesome. The lentils were earthy with some peppery flavor; they went along well with the scented truffle

Accompanied by wine: 2015 Condrieu Les Grandes Chaillées Domaine Du Monteillet Stéphane Montez (Aroma of oak and honey, less dry compared to the my earlier wine, medium palate and a bit bitter - quite good pairing, but I may not enjoy to drink this by itself)

Soupe d'artichaut à la truffe noire, brioche feuilletée aux champignons et beurre de truffes (Artichoke soup with black truffle; layered brioche with mushrooms and truffles) - The timeless and arguably the most popular dish of Guy Savoy. I felt that the soup was more intense and deeper in flavor than during my first visit, which was a good thing. The rich soup worked in harmony with the salty parmesan, pungent / garlicky truffle and flaky + 'sinful' brioche with black truffle butter. I asked for a second brioche to wipe clean the soup

Selle et carré d'agneau « version Sud » (Saddle and loin of lamb; 'South version') - I forgot to take the picture of this dish. The young milk-fed lamb was from Pyrenees. The saddle was fine, smooth and flavorful while the loin was fatty, tender and also delicious. It was served with artichoke, spinach and the lamb jus. The portion was very small sadly ...

Accompanied by wine: 2014 Saint-Joseph Cuvée Le Berceau Domaine Bernard Gripa (Deep, some fruity and tannin, woody - a lot of potential for further development, 3 more years should be more ideal. It went nicely with my lamb course) 

Saint-Nectaire, la croûte et le champagne en gelée (Rind-on Saint Nectaire farmstead cheese with champagne jellies) - The cheese was kinda sweet with rich & creamy texture and fruity aroma. The condiments 'helped' elevate the already succulent cow cheese a bit ..

Coconut sorbet with pineapple and passion fruit - A good palate cleanser that almost tasted like "deconstructed" virgin pina colada. Sweet, refreshing and a bit sour

Le mille-feuille minute à la vanille de Tahaa (Millefeuille ‘à la minute’ with Taha’an vanilla) - What can I say? It's pretty much perfect. The puff pastry layers were light and delicate but held the vanilla cream well. The Tahitian vanilla cream was amazing - pure, not overly sweet and fragrant; I ended up finishing the 'extra' cream put on the sides. It's the most delicious thing I ate for this meal

L'écrin de chocolat noir (Dark chocolate parcel) - The presentation was visually beautiful. It was made of Papuan dark chocolate with its strong cream, sea salt biscuit and chocolate sorbet. Pure decadent for chocolate lovers

At the end, Hubert himself came and served me trolley of ice creams, sorbets, dessert jars and traditional biscuits. This was one of the best things about the 'old school' French gastronomy. There were lots of stuffs but the small portion was just right. I had praline and vanilla rice pudding (the best), passion fruit and chocolate macaroons, strawberry shortcake, cheese and chocolate cake, caramel cream and sorbets (mango, ginger and earl grey). Overall, the food was about as good as the one I had nearly a decade ago except the desserts were much better. The service dropped slightly simply because the restaurant was full and the staffs tried their best to balance serving the dishes promptly and entertaining guests. Approximately, there were at least 50 diners occupying 5 different salons, therefore I could understand why compared to my last visit, the hospitality was less personalized. I did not see chef Guy Savoy visiting the dining room or greeting guests this time.

I was glad that Guy Savoy finally got a much deserved and better place for his restaurant. The establishment was palace-like and architect Jean-Michel Wilmotte led the renovation of this old building so that it would be more 'relevant' in the 21st century. The interior was generally dark with some shades of grey; high ceiling and tall windows allowed plenty of natural lights. The 'dominant' black colors were contrasted to the bright and white tablecloths as well as a few colorful tableware decorations. Similar to his old restaurant, there were plenty of (modern) paintings and sculptures enriched this dining room and enhanced its atmosphere. Ultimately, a meal at Guy Savoy was not about incredible and uber delicious dishes. It's always the whole package - high level cooking using superb ingredients; affable, fun and caring hospitality; comforting environment and generous food by the host. Regardless of any not-so-positive things I wrote here, I was glad that I made this return. The link for the pictures: Guy Savoy Paris May '17

If any of you want to see how Guy Savoy food has progressed, here are the pictures of my old meal at rue Troyon: Guy Savoy Oct '08

Food (and Wine): 95 pts

Service (and Ambiance): 95 pts

Overall: 95/100

Wednesday, September 27, 2017

Da Vittorio Roberto Cerea

Many of the top restaurants in Italy are located somewhat out of major cities. In addition, they are family restaurants and often became elite institutions when the 2nd generation took over the business. Da Vittorio, a lovely hotel-restaurant based on a beautiful country estate near Bergamo, is one of them. It was found by Vittorio Cerea, then reached the multiple-star status under the guidance of his sons - Enrico and Roberto Cerea. However, during my lunch, only the younger brother who's also known as "Bobo" was around. The restaurant specialized in cooking fish and seafood; the pasta was, as expected, also exquisite. The preparation was mostly traditional (innovative technique was present but minimal) with emphasize of using fresh and high quality ingredients reflecting the Lombardy tradition. The menu was relatively vast that made it quite difficult what to choose given that I was dining alone. Because of this, I decided to order menu 'omakase' - let the kitchen's creative flair surprise and delight my palate. In this menu, apparently only 1/4 of my dishes was taken from the a la carte items. My meal began with bread stick, brioche and a few other in-house bread. Then, the staff brought hors d'oeuvres: panzerotto with tomato, mozzarella and anchovies - a classic and comforting Italian food which was also tasty; quail egg with eel inside - salty and decent. The rest of my dishes were as follow,

Carte Blanche

Spring cherry - It was actually a combination of rich foie gras, bitter chocolate and sweet cherry; a fresh, unique and delectable opening

Bouillabaisse jelly served with taratufi, sea urchin and tangerine snow - Since it's still an early part of the meal, the kitchen put on another refreshing dish; it's also creamy with some texture contrast - alright

Tuna tartare served with soy caviar and ginger - The 'well-marinated' tuna, served underneath the soy caviar, was superb, tender and delicious; probably the best tuna I've ever had in Europe. The "black caviar" gave some pungent ginger smell, little spicy and soy umami flavor. These ingredients matched very well with each other - really good

Egg "a la egg" - Arguably the best and 'most complex' dish for my meal. It was served in a martini glass and there were many layers of indulgences: chives, pepper cream, potato, fish cream, scramble egg, poached quail egg, salmon roe and generously served Beluga caviar. Scoop it from top to bottom to savor several delicious and heavenly produce altogether. Briny, earthy, fragrance, and many other good qualities were inside this glass. An excellent dish!

Shabu shabu Oneglia prawns served with mint, pink pepper and peach cream - The Sicilian 'langoustine' was fabulous and fresh; only the outside was cooked and the inside was still a bit raw. The prawn was inherently sweet, nicely complemented by the peach sauce and contrasted to the slightly bitter mint and lime granite

Polenta and pica so aka smoked mackerel served with polenta, onion and olive oil - The humble dish was inspired from the world war 2 story taking place in Bergamo when people did not get much privilege to eat (more) lavish food. The fish was kinda sour in decent texture while the polenta was ok and not really soft. For such a modest dish ... the taste was not too bad

Risotto served with artichokes, shrimps and bitter campari orange - The risotto was beautifully cooked and delicate; it's combined with flavorsome of artichoke cream, sweet shrimp, slightly bitter mandarin and distinct smell from the squid ink powder. Though it might not be the best risotto I've ever had, it was a scrumptious dish especially the many extra 'toppings' to accompany the rice

Squid served with parsley mousse and black polenta - The fried baby squid was succulent, tasty albeit a bit salty. The mousse of parsley and potato was mildly bitter, earthy and 'brighten' the dish flavor whereas I found the black polenta seemed to be disconnected with the main ingredient

"Vittorio style" paccheri pasta - This was the signature pasta of the house using the special recipe of its founder, Vittorio Cerea. The paccheri pasta (large tube shapes) was served with 'special' tomato sauce mixed with salt, pepper, carrot, onion, garlic, olive oil, aged parmesan and most importantly fresh and high quality tomatoes. It was simple and delicious; the sauce was balanced with lovely flavor while the pasta was perfectly cooked (al dente)

Deconstructed scorpion fish, stewed and raw - I think it was my fist experience consuming this known poisonous fish. The raw one (tartar style) showed the fish's natural mild flavor and tender texture inside the tasty fish broth. The stewed one, mainly the cheek part, served with pak choy and lemon grass sauce (revealing Asian influence) was moist and more flavorful. A delightful experience ... a bigger portion should be better

Capon ravioli in its broth served with parmesan cloud - The "tortellini" was filled with a mixture of capon meat, beef and veal; tender and very well executed. The key part was the broth made of tasty capon, savory & nutty parmesan and moderate black truffle. Smells good and lovely in the palate - a common home-made dish elevated to the gastronomy level

Duck breast served with coffee and guanaja chocolate - The Challan duck was meaty, delectable but a bit dry; the skin was flavorful but not too crisp. The 'dry' issue was redeemed by its delicious "sauce" on the sides consisting of duck reduction, red radish, chocolate etc. There was also small crepe with duck's offal inside. I liked the fish/seafood better but it's still a high quality meat course

Citrus pulp with pistachio and chili ice cream - The sour citrus foam with a few peanuts and mandarin orange was 'covered' by the flavorful pistachio and chili ice cream (with a hint of 'heat / spiciness'), alright

Mojito sorbet with buttermilk cream - Essentially, it was a sweet and creamy buttermilk & vanilla panna cotta accompanied by refreshing sorbet with mint and lime taste. Better than the previous dessert nevertheless nothing spectacular

The desserts were possibly the least impressive dishes at Da Vittorio, at least from this lunch. However, thankfully that the petit fours were better especially: cannoli - fresh & wonderful with light yet crispy shell. The delicious and creamy vanilla custard was filled immediately so that the cannoli would not feel soggy; house-made panettone - a classic made in the honor of Vittorio's wife. This bread was soft and spongy with good aroma and flavor; cotton candy with some chocolates on top was ok. The wine list was extensive and I drank 3 glasses of wine (2 whites and 1 red). I forgot to write the details, more or less: Cortona chardonnay, Tuscany; Ca' del bosco chardonnay, Lombardy; and '06 Barolo nebbiolo d'alba, Piedmont.

Da Vittorio's surrounding and dining room was magnificent. When the weather was good, guests could dine outside with immaculate ground and charming facade. I was seated inside, facing the kitchen; the interior and the atmosphere were classic, elegant and quintessentially Italian yet not intimidating at all. Inside this cozy room, there were pretty floral arrangement. The superb food and lovely setting was accompanied by excellent service. Staffs were professional and friendly, delivering flawless service. Chef Roberto Cerea himself would come out of the kitchen a few times, greet guests and make sure the meal was great. Bobo Cerea and his team would do everything they can to ensure guests were happy. Indeed, it was a memorable lunch. The food was exquisite, easily among my top 3 best Italian restaurants and the hospitality was the finest I've ever experienced in Italy. Had the restaurant's location been easier to reach, I would love to visit here more often. The pictures of my long lunch: Da Vittorio May '17

Food (and Wine): 96 pts

Service (and Ambiance): 96 pts

Overall: 96/100

Sunday, August 20, 2017

Alain Ducasse au Plaza Athénée - 4th visit

Alain Ducasse understands the importance of overall experience when diners having meals especially at his eponymous restaurants. He has been successfully applying such concept and I could testify from my own experience spanning a decade or so at his Plaza Athénée restaurant. Comparing my 1st meal here in 2006 vs the latest one in 2017: many things have changed (such as the food, interior design/decor, chefs de cuisine etc.) yet the general impression I had after each dinner has always been terrific. Great chefs are never afraid of taking risk to reinvent himself and managed to accomplish that goal in the end; Alain Ducasse is certainly one of those chefs. However, to attain this objective, it is impossible to do it alone. From my observation, the most essential glue and most reliable factor for such triumph here is no other than - Denis Courtiade, the restaurant director. Mr. Courtiade, the recipient of numerous prestigious service awards including the world's best maitre d'hotel, has been leading Ducasse main Paris restaurant since 1996 (at 59 Poincaré). Denis ensures the kitchen and dining room staffs work together in harmony; he has been working with 4-5 different head chefs and each time the transition he oversaw has been smooth. Moreover, many of his apprentices have become the restaurant managers at 3-star Michelin restaurants / 5-star hotels worldwide. For my case, whether I dined here with my parents, with my wife, or alone - all experiences have been consistently excellent.

Close to 9 PM, as I was walking out of my hotel room to the Alain Ducasse restaurant. Denis Courtiade had been waiting in front of the restaurant. After he saw me, he looked at his watch, smiled and escorted me to my table, located all the way in the back near the cabinet filled with opulent culinary objects. We greeted each other, had a short chat and discussed what I wanted to eat that evening. Looking at the menu, eating amuse-bouche then anticipating my meals for the next few hours - this was usually one of the happiest moments in my life. Not long after that, the waiters served plenty of things on my table: cereal & gluten free bread with butter and salt, fresh juice (a mixture of green peas, lemon, & ginger), smoked sardines on peanut 'pancakes' as well as chickpea moose with sea bream tartare, the latter was the best among the amuse-bouche items. The current table was made of an artisan oak wood without the usual pristine tablecloth to cover and it only had a single decorative item. a glass candle holder. My table might be 'humble', but the rest of the interior design, in white-woody/golden theme, was celestial with high ceiling, luxurious chandeliers, circular banquettes and its polished stainless steel backs and so on. Let's go back to the food and my menu was like the following,

Le menu Jardin Marin (Menu Garden - Marine)

Pois chiches des Hautes-Alpes, vésiga tiède-chaud, caviar doré (Chick-peas from Hautes-Alpes mountains served with sturgeon bone marrow and golden caviar) - Denis recommended me this dish and it was my first experience consuming dried Vesiga (the marrow from sturgeon fish's spinal cord). It was gelatinous and uniquely chewy, a very pleasant delicacy actually. The vesiga was a wonderful contrast to the nutty, tasty and grainy chickpeas. The high quality caviar was briny, pop-in-the-tongue, a bit sweet and salty flavor oozed into my mouth. Interesting variations that worked very well together. Once again, Alain Ducasse showed his mastery in creating excellent caviar-based dish 

Chanvre de Bretagne, morilles brunes et blondes, asperges vertes (Hemp seeds from Brittany served with brown and blond morels, green asparagus) - Chef Ducasse loved his "cookpot" dishes and they're almost always provide a balance of being tasty and healthy. Hemp seeds (mostly at the bottom) were known to be nutritious and tasted like sunflower seeds / pine nuts with rather soft texture. The morels and their creamy sauce were indeed delicious while the thick wild asparagus was somewhat crunchy and displayed Springtime flavor and aroma. Although it's a 'vegetarian' dish, it was quite heavy and rich ... nevertheless very good

Accompanied by wine: 2005 Savennières Clos de Saint Yves - Domaine des Baumard (Dry, medium body, pale gold, moderate finish, plenty of minerality; not bad but nothing spectacular)

Turbot de l’Île Vierge, concombre de mer, petits pois et févettes (Vierge Island Turbot served with sea cucumber, green peas and broad beans) - This perfectly seasoned and cooked (with its bone) Turbot was fabulous; one of the best I've ever had. The flesh was succulent, juicy and flaky. Moreover, it was rich, gelatinous and deliciously fatty. I would be happy to savor this fish as it was by itself. However, the kitchen would rather integrate this impeccable Turbot with fresh & a bit sweet peas and beans, slightly acidic green sauce and chewy sea cucumber. My favorite dish of the night 

Homard du Cotentin, les œufs émulsionnés, navets primeurs (Cotentin Blue lobster served with shellfish eggs emulsion and turnips) - The lobster was really tender, fragrant and flavorful. The emulsion sauce was quite powerful but nicely absorbed and balanced by the turnips (with no bitter taste). I wish the portion had been larger ...

Accompanied by wine: 2014 Chassagne-Montrachet Lucien Muzard and Fils (Deep, long finish, smell of fresh grass & rose, vibrant acidity; decent and should be better in the next 2-3 years)

Fromages frais et affinés pour vous (Fresh and matured cheeses, served with toasted bread) - Selection of the day were
-Comte: sublime hard cheese with rich, creamy and nutty flavor
-Stilton: pungent having less aggressive flavor of the common blue cheese; unique taste (peppery, salty & intense)
-Salers: semi-hard cheese with complex taste (nutty & strong onion bite) but pleasant
-Sheep cheese: slightly sweet, earthy with relatively mild taste and aroma
Very good cheese indeed. Diners were welcome to select more from the cheese cart but these were good enough for me


Rhubarbe récoltée par Gisèle Taxil, au naturel et glacée, crème de fenouil (Gisèle Taxil rhubarb in natural and iced form with fennel cream) - The rhubarb has been refined in such a way that the tart acidic flavor was enjoyable in contrast to the sweet, versatile & aromatic fennel. The best part was the 'cake' in triangle form with good crust outside, soft and flavorful inside. Eat them together interchangeably to get the maximum experience from this dessert - better than I expected

Chocolat de notre Manufacture, orge toastée, sorbet cacao-single malt (Chocolate from our Factory served with toasted barley and cocoa-single malt sherbet) - The restaurant changes its chocolate desserts from time to time and they're usually awesome. This time was a decadent one for pure chocolate lovers (no milky stuff). The dark chocolate was intense & bitter and the toasted barley generated nutty flavor. The best part for me was the addition of rather strong whisky-flavored sherbet; the spirit helped to immediately remove any cloying flavor one might have from earlier dishes. Not often I liked a dessert with hardly any sweet flavor in it

Accompanied by wine: 2008 Vouvray moelleux 1er trie Le Mont Domaine Huet (Medium yellow, moderately sweet & a bit spicy, aromatic nose, good mineral, fruity)

Following Alain Ducasse latest tradition, after the dessert, the kitchen would serve the classic Baba au rhum - this sweet & light sponge cake soaked in premium rum and served with delectable vanilla cream was incredible. Every bite was still an indulgence even after having eaten it a few times. In addition, they also gave seasonal fruits and this time was fresh and sweet strawberries grown in the Versailles garden. Once again, Romain Meder delivered immaculate dishes with clean flavors. He made sure that the pristine and fresh ingredients shine even when food sometimes looked a bit complex. I was thoroughly satisfied with my meal. 

The service was professional, attentive and approachable. Dressed smartly in black now, the large number of dining room brigade meticulously performed their tasks. The friendship I had with Denis Courtiade certainly helped elevate the hospitality to another level. In the middle of the meal when I felt full and needed to take a short break, he gave me a brief tour of the hotel restaurants and bars. Furthermore, he came twice to my table and we had some conversations about many subjects. Closed to midnight, Denis informed me that he had to finish some administration works at the office and thus, he might not be able to bid farewell when I left the restaurant. Even though it was on Monday, the restaurant was full and I was the penultimate guest leaving the restaurant. Mr. Courtiade earlier told me that the inclusion of this restaurant in the 'the 2017 world's 50 best restaurants' - ranked no 13 - helped the restaurant attract more clients. For those who love the new and healthier approach of French cuisine here and do not mind having zero meat / poultry, Alain Ducasse au Plaza Athénée is definitely one of the finest gastronomy places one should visit. You would feel special and important, at least for 3-4 hours. You can see the pictures of this meal at: Ducasse Plaza Athenee May '17

Food (and Wine): 96 pts

Service (and Ambiance): 98 pts

Overall: 96.5/100

Monday, June 26, 2017

Aqua Sven Elverfeld

The city of Wolfsburg in Germany is almost identical with Volkswagen; after all more than half of its residents working for the company. There are VW factory and a theme park featuring museums, various pavilions of VW car brands such as Audi, Porsche etc. as well as car towers. However, what brought me to this Autostadt (car city) was a 3-star Michelin restaurant named Aqua, located on the ground floor of the Ritz Carlton hotel. Aqua has always been the 'product' of is current executive chef, the talented Sven Elverfeld. He came and opened the restaurant in 2000 and within 8 years, Chef Elverfeld managed to achieve Michelin highest accolade and Aqua became the first 3-star dining place in the Northern Germany region. Prior to Aqua, Sven Elverfeld has been working in numerous countries abroad. With such vast experience and curious approach, Sven developed his distinctive cooking style, that later with a few other chefs, known as the New German school / cuisine. He successfully integrated French + German technique and used mainly local ingredients to re-interpret traditional food and create contemporary dishes with cutting edge flavors. What were they like? I ordered the following degustation menu consisted of 8 courses. In addition to these, there were a few snacks at the beginning and extra sweets after the dessert (not written here; please refer to the photos link below)

Grand Journey menu

Gänseleber & Trauben Ziegenfrischkäse, Walnuss & Eis "Müller-Thurgau Hasennest" (Foie gras & grapes served with Goat cream cheese, walnut and ice cream) - The chilled duck liver was very velvety and luscious without being cloying. The tartness of the grapes offset the richness of the foie gras while the ice cream and cheese also balanced the creamy liver. The crunchy walnut provided some texture contrast to the soft foie gras. Hands down, the best foie gras I ate during this Euro trip and arguably one of the finest duck liver dish I've ever had

Forelle aus der Lüneburger Heide Neubokeler Spargel, Schinken-Velouté, Erbsen and Rhabarber (Trout from Luneburg Heath served with Asparagus from Neubokel, ham veloute, peas and rhubarb) - This freshwater fish was carefully cooked, resulting in a delicate texture and mild taste (somewhat nearly bland). The "stronger" flavors were derived from the salty ham & Trout 'caviar', sweet & starchy peas, and earthy asparagus - the vegetables reminded us that we're in the Spring season. A creative dish to elevate the Trout ..

Atlantik Rochen & Calamaretti Sauce Rouille, Puntarelle (Atlantic Ray and Calamaretti served with Sauce Rouille and puntarelle) - This fish was crisp and firm; the squids were chewy. The squid ink was a bit salty but not overpowering and worked relatively well with the garlicky Rouille sauce having saffron flavor and color which I liked a lot. The green puntarelle generated slight bitter flavor. A dish with interesting color and flavor variations 

Bretonische Seezunge  Pistazien-Haselnussbutter, Schwarzwurzel & schwarzer Sesam (Brittany Sole served with Pistachio-hazelnut butter, salsify and black sesame) - The Sole, whose texture was in between delicate and firm here, was of high quality and delicious due to the rather intense "green butter" sauce. The salsify, having faintly 'oystery flavor' nicely supported the fish flavor in this dish. Black sesame's role to the overall taste was minimal - my favorite fish for this dinner

Gesottene Lammzunge & Lammbries "Bolognese" Fregola, Pancetta & Radicchio (Boiled Lamb tongue and lamb Sweetbread "Bolognese" served with Fregola, pancetta and radicchio) - The presentation was gorgeous, wasn't it? The tongue was boiled to soften its texture and rich taste. Hidden inside the tongue was the tasty lamb ragu, pasta and Italian bacon. There wasn't any foul lamb odor, even the swetbread was tender and moist inside. Again, the kitchen did a magnificent job in interpreting the 'bolognese' flavor - better than I initially expected 

Rehrücken aus der Altmark Spitzkohl, Wildsalami, Senf, Holunder-Kapern & Beeren (Saddle of Venison from Altmark region served with Cabbage, game salami, mustard, elderberry-capers and berries) - Germany apparently has 'longer' hunting season than France and people could still savor wild Venison in May. The venison, slowly cooked at low temperature, was awesome: succulent, delicious and smooth with hardly any hint of musky / pungent flavor. The cabbage, berries and other side dishes worked reasonably well in enhancing the meat though for me, this red deer with its jus was sufficient to make me happy 

Rohmilchkäse vom Wagen (Cheese selection from our trolley with bread on the side) - The cheese at Aqua was solid though the variety not as impressive as the one I usually see in France. The comte was 'only' 24 months nevertheless I was pleased with what I chose - good quality. I picked (forgot the exact name) cheese from Swiss and Spain, goat cheese from Pyrenees and French cheese with herbs

Johannisbeeren mit Fenchelpollen & Burrata Sud vom Johannisbeerholz & Kartoffel (Currants with fennel pollen and Burrata served with Stock from currants wood and potato) - There were plenty of things here without any particular dominant ingredients. Yet, the pastry team work their magic to create a dessert that combined different flavors: sour currant, licorice + buttery sweet fennel pollen, and soft and delicate burrata. Additionally, it had a hint of woody and earthy taste. While it might not be mind blowing, it's still a good dessert - pleasant in my mouth 

Aqua only serves 5 dinner per week for the fortunate approximately 30 people each night. Hence, no wonder, Sven Elverfeld and his team were more than capable of regularly providing an array of high quality, beautiful and detailed dishes; Sven would optimize his ingredients to produce maximum flavors and texture variations. I am very pleased with dinner meal. The only feedback would probably be: there were too many fish dishes albeit from different water and kinds. I declined the full 10-course tasting menu because the additional items would be Mackerel (another fish) & 'merely' sorbet as a palate cleanser.

The dining room was quite huge and with minimalist design. Nearly every table has each own small cupboard nearby containing cutleries; this definitely made the staffs' work more efficiently. The table was big and widely spaced with each other; diners had to speak loud enough to be heard by guests at the other tables. I was seated at the far end of the entrance with pretty landscape can be seen from the full windows featuring outdated factory spaces, water from the artificial lake and the green lawn. The "simple" dining room design allowed diners to focus on the Chef Elverfeld's avant-garde cuisine.    

The hospitality was warmed, fluid and professional led by Jimmy Ledemazel whereas the specific waiting staff for my table was a friendly young German gentleman who spoke fluent English. Despite his youth, he was confident, never late to top up my glass and always around whenever I needed something. The kitchen ensured the dishes, prepared with care and attention, to arrive at steady pace. There's hardly any dull moment waiting. Delicious food and modern cuisine, relaxing and prompt service, spacious and immaculate dining room - Aqua possesses all the important factors to be among the best restaurant in Germany, or even in Europe. The special journey I took to Wolfsburg was indeed worth it. Picture of the dishes: Aqua May '17

Food: 96 pts

Service: 95 pts

Overall: 96/100
    

Sunday, June 18, 2017

Taillevent Alain Soliveres

Taillevent is a Paris icon and one of the most important landmarks in the history of French haute cuisine. The restaurant was found by Andre Vrinat in 1946 and named after the nickname of a legendary chef from the 14th century called Guillaume Tirel. Taillevent was identical with 3-star michelin especially when Claude Deligne was leading the kitchen while Jean-Claude Vrinat (Andre's son) was often perceived as the finest maitre d'hotel in France, if not the whole Europe. However, things changed fast when in 2007, Taillevent lost its third star and Mr. Vrinat passed away in early 2008 due to lung cancer. In spite of these challenges, Taillevent has been doing relatively well. Under Alain Soliveres (the current chef de cuisine since 2002), it comfortably keeps the 2-star status though everyone here certainly works very hard to reclaim Michelin's highest honor. After more than a decade of indulging and appreciating various gastronomy food around the world (mainly in Europe and Asia), I eventually decided to visit this famous dining institution last month. As I was looking at the menu, the staffs brought in a small plate of Gougeres (Comte cheese-flavored choux pastry). It was a very good nibble, served warmed with light choux and containing pleasant cheese flavor. In less than 10 minutes, I made up my mind and ordered the seasonal tasting menu - it was supposed to be the last week of Morel mushrooms.

Menu Asperges & Morilles

Crispy Langoustine with sweet and sour sauce - The amuse-bouche at Taillevent displayed some Asian influence. It was a tasty Dublin bay prawn with delicate & sweet 'meat'. The sauce, having a hint of spiciness, was fine

Asperges Vertes d'Anjou, Gelée de Verjus et Caviar Osciètre (Green Asparagus from Anjou, served with Verjus jelly and Oscietra Caviar) - The asparagus was crisp yet tender; it's delectable without any bitter flavor. The acidic verjus jelly (acted like a refined vinegar 'sauce') and briny caviar enhanced the overall flavor of the dish. The kitchen truly thoughtfully prepared all elements here and the presentation was exquisite

Accompanied by wine: 2014 Domaine Didier Dagueneau, Blanc Fumé de Pouilly - a dry white wine from Loire Valley. It was fresh, medium-bodied with distinctive smell and a bit complex texture-wise. A good pairing with my vegetable dishes

Asperges Blanches Angevines aux Saveurs Printanières (White Asparagus from Angevine farm, served in Spring seasonal flavors) - The cooked white asparagus was a bit mild and slightly sweet; texture-wise, it was delicate (thus, I like using a meat knife to cut through and eat it). The overall flavor of this dish was intensified by watercress 'sauce', parmesan and some seasonal vegetables

Homard Bleu Sauté a Cru, Morilles Blondes et Coquillages (Blue Lobster in "browned" jus served with yellow Morel mushrooms and Shellfishes) - The lobster and morels were carefully executed resulting in delicious dish. I really liked the meaty and tender lobster's claw. The shellfishes were alright while the mushrooms were 'nutty', meaty and tasty. The sauce, mainly derived from the lobster jus, was stronger than I expected but balanced by fresh herbs juice on the side; very satisfying

Accompanied by wine: 2008 Domaine Didier Dagueneau, Pouilly Fume - more complex than the one I drank above, but balanced & buttery. It's full bodied, dry, mineral with acidity

Turbot Sauvage en Tronçon, Asperges Vertes et Morilles Blondes Asperges Vertes et Morilles Blondes à Peine Crèmes (Wild Turbot cooked on the bone served with Green Asparagus and Yellow Morels in a slice of 'cream') - The turbot was perfectly cooked and simply marvelous. Keeping the 'middle' bone and the fat added unique & delicious flavor to the already wonderful fish. The delectable sauce was made of white wine + the fish bone. The morels and asparagus were good but "the king of fish" here just outshone all other ingredients. My favorite dish from the tasting menu!

Faisselle aux Fruits Exotiques, Parfait a la Passion et Citron Vert (Kind of 'strained' Fresh cheese and Exotic fruits served with Passion fruit mousse and caviar Lime) - This dessert has everything and it's a good option especially for the Spring season. Sweet. sour, & fresh flavors; creamy & crisp texture. For maximum enjoyment, consumed a few things together and I had no problem to wipe clean this dessert in a very short time

Petit four - It's often an after-thought as served towards the end, but I had to admit the pastry team took them seriously. Canele, chou cream, mango tart and the chocolate were delicious. They're accompanied by the complimentary Cognac petite champagne from the house. A nice way to end a very good meal

The wine list was very extensive and somewhat daunting, but a few of them was reasonably priced. If you're bored or wine lover, flipping trough the Taillevent's 'carte du vin' was an enjoyable activity by itself. The restaurant's building was apparently a former private mansion of the Duc de Morny. It had a classy entrance. The interior design of the dining room was elegant yet discreet and the ambiance was both restrained and comforting. I was seated at the Lamennais dining room with wooden panels, lush carpets and modern artworks; the natural light was minimal here. Taillevent's 2 main dining rooms were relatively big (they could comfortably accommodate 60+ people). However, since it's pretty quiet during my lunch time, I was seated in the sofa booth that normally would be used for 4 diners. The service, led by Jean-Marie Ancher (a former right hand man of Mr. Vrinat), was polished and smooth in the old school fashion way. Napkins were replaced whenever you left your table and water was constantly refilled. All the front staffs delivering the hospitality were gentlemen. They're competent, respectful and helpful but don't expect to have much engaging conversation. The clientele was diverse; in my dining room, more than half of them did not speak French. Similar to other Parisian top restaurants, wearing a tie was no longer mandatory and a jacket was only encouraged during lunch but required for dinner. Overall, it was a very good meal in many aspects and I wish Taillevent's team all the best in the pursue of regaining the 3rd "macaron". I think they have a chance ... Here are the dishes' photos: Taillevent May '17  

Food: 94 pts

Service: 94 pts

Overall: 94/100



Monday, April 24, 2017

Kashiwaya Hong Kong

Michelin Japan, introduced about a decade ago, has 'changed' the Japanese food industry. There are more and more people flock to Japan, made restaurant reservations at top dining places become increasingly very difficult. On the opposite direction, to meet the 'demands' for high quality Nihon ryori, many Japanese chefs (particularly from elite sushi-yas and top kaiseki places) ventured out in which Hong Kong and Singapore have become their main destinations. While Tenku Ryugin opened a few years earlier cooking more modern Japanese cuisine served in chic dining room, the latest Kashiwaya HK focused more on the traditional kaiseki served in a room with authentic Japanese decor. Knowing that this Kashiwaya, centrally located near the CBD area, was the sister restaurant of the famous 3-star from Senriyama Osaka, I did not doubt that it would be good. Upon entering the restaurant (on the 8th floor) and walking along the hall way, the atmosphere was discreet and elegant. I learned that the interior was done by Japanese artists and painters themselves. Since I was dining alone, I was seated at the long and bright main counter. I ordered the Akane menu, consisted of 10 courses. The lunch took place during the Autumn season of 2016

Sakizuke (Amuse-bouche): Kuruma Prawn served with delicacy, grated chili, Mizuna leaf, and red + yellow Daisy crown - The ebi was fresh and slightly grilled. It was nicely paired with refreshing leafs and 2 different chrysanthemum leaves. Below, there was lightly flavored dashi. A good opening

Kae ("Change"): 
Part 1 Sweet soy stewed River fish served with roe, Mozzarella cheese, Rock mushroom dressed with wasabi, and fresh Sea Urchin - The Ayu fish and Uni brought richer tastes; they're balanced by rather mild cheese and wasabi.
Part 2 Two kinds of soy marinated wild catch Avocado, Tuna, Sea Urchin, wasabi, Shiitake mushroom, grated radish and red crown daisy - The marinated Maguro was good; they're integrated by creamy avocado and uni as well as firm mushroom.
The dishes were meticulously prepared using premium ingredients and they were satisfying. My only 'complaint' was that there seemed to be too many things put together.

Nimonowan (Simmered dish): Sake steamed Tile fish served with sweet potato, carrot, wheat mochi, Matsutake mushroom, green vegetable and yuzu - The Amadai was carefully steamed resulting in tasty and tender fish; the Matsutake was meaty and delicious. The most important part was the perfectly balanced dashi with clean & umami flavor that held all elements together. An awesome soup!

Tsukuri (Seasonal Sashimi):
-Karei (white fish of right eye Flounder) was fresh, pure, rather tender with clean taste. It was served with tart ponzu sauce and radish
-Ika (Squid) was a little bit sticky but tender and naturally sweet
-Otoro (Fatty Tuna) was relatively rich in flavor though not immediately melting in the mouth
They were served with special soy sauce that's cooked with kelp, hence became thicker and more intense. I prefer the 'normal' or lighter version of the shoyu.

Hassun (Small side dishes representing the season):
1st Kelp marinated White fish with Crab miso, yellow / red / green crown daisy and grilled Matsutake mushroom - The kelp intensified the fishy taste of the white fish; the miso and mushroom were other dominant flavor here
2nd Sweet potato and diced Hamaguri clam in checkered pattern - The clam had interesting texture in contrast to the potato's
3rd Crown daisy tempura with Gingko nuts - It was crisp but plain in taste
Overall, they were alright. Hassun, more often than not, was better for the eye than for the palate

Yakimono (Grilled dish): Grilled Butter fish marinated with Yuzu soy sauce and fried Sweet potato - The Ibodai was juicy, rich and delicious. The sweet potato, surprisingly, complemented the fish well. At first, I suspected they would be too strong when consumed together; nice small portion 
  
Hachimono ('Simmered' dish in a bowl): Carrot cake, Blue swimming crab and Enoki mushroom in thick sauce with Crown daisy tempura and grated yuzu - The Watarigani were served in generous portion (as if they looked like noddles). The sauce, made of the blue crab and enoki, was light but flavorful. Inside the soft yellow carrot cake, one would find fish, lotus and carrot. Overall, the dish was refined without being cloying that I had expected initially

Shokuji ('Rice' dish): Matsutake mushroom Congee served with Mitsuba leaf and egg - The congee was more like rice inside a soup. It might not be a very inspiring gohan dish, but it was more than decent. A warm soup with plenty of egg and some mushroom (also accompanied by some sour & crunchy kono mono) served in the middle of cool Autumn was enjoyable

Okashi (Sweets): Chestnuts paste with sweet Red bean - The confection looked pretty, quite tasty and not overly sweet; quite good given that I'm not a big fan of red bean

Mizumono (Seasonal Dessert): Papaya, Muscat, Pione grape served with milk pudding and cointreau jelly - The dessert was not complicated and delicious. The fruits were fresh and sweets, mixed with delicate pudding as well as orange-flavored jelly. A refreshing way to end the kaiseki journey

Although I might not be able to point out to any dishes that were spectacular, the food was consistently good. Dishes were labor intensive and meticulously prepared using premium, seasonal and fresh ingredients. Compared to the price in Japan, it's definitely not cheap. Because of this, I decided to consume hot ocha only. The hospitality was polite and friendly; my tea was almost always hot and the pace of the food was just nice. Seated at the counter and having 1-2 junior chefs in front of you certainly helped in terms of explaining the dishes. Only 3 people was at the counter, but there was a large group consisting of about a dozen people (from Mainland China) in the hall/main dining room. A veteran hailed from Kashiwaya Osaka, Chef Atsushi Takahashi was in charge of the Hong Kong branch. The restaurant took pride of the food; if Takahashi-san were not around, Kashiwaya would be closed that day. It was a very pleasant experience indeed: delicious food accompanied by high quality service inside a comfortable dining room. As of now, it will not be easy to find a better restaurant serving exquisite classical Japanese kaiseki in Hong Kong. You can see the pictures: Kashiwaya HK Nov '16 

Food: 94 pts

Service: 93 pts

Overall: 93.5/100

Friday, February 24, 2017

8½ Otto e Mezzo Hong Kong

The name Umberto Bombana, a native of Bergamo, is no stranger among Hong Kong's gastronomy lovers especially in the world of (high-end) Italian cuisine. A couple of years after the closure of Toscana where he used to be the head chef, Chef Bombana established his own restaurant (located in the Alexandra House) in which he has more freedom to express his passion and talent. The identity of the food is unmistakably Italian. The dishes often looked simple, a reminiscent of comforting Italian home cooking, yet they're refined and detailed displaying distinct flavors and textures generally only found in the fine dining institutions. However, Bombana does not limit himself in terms of the origin of the high quality ingredients used at his restaurants. For instance, it's normal to find Japanese seafood and beef, French blue lobster and even Australian truffle in the Otto e Mezzo menu. Bombana believed that in order to create the best possible dishes, he had to be able to use the finest produce from around the world.

I had the opportunity to dine at Otto e Mezzo (the name is a tribute to the chef-patron favorite movie by a top Italian director, Federico Fellini) last November. Oct & Nov have always been identical with the season of white truffle from Piedmont region. It's also widely known that Umberto Bombana is often considered as "the king of white truffle". After this meal, I finally understood why such recognition was valid. The Alba truffle dishes here were all served as part of the a la carte menu and I was fortunate to be able to savor some of them. I learned that Chef Bombana loved mixing the small and big size of fresh truffles when he shaved them in front of the guests. As expected, white truffle dishes were not cheap but the generous amount of the sliced truffle justified that. 8-10 grams of Alba truffle per dish was the standard. Please see the pictures from the link below to believe. What I had for the dinner:

Amuse-bouche: Potato cream soup with wild mushrooms and a couple slices of white truffle - The soup was warm, tasty, creamy and not too rich; complemented nicely by the musky Alba truffle. The Autumn mushrooms were fine - a good way to whet my appetite

Roasted Hokkaido Scallop with Wild Mushrooms, served with mushroom jus and braised / crisp salad - Both scallops were well prepared (lightly battered and pan seared), sweet and tender; the middle flesh was cooked medium. On the top, there were raw & crunchy porcini and at the bottom, there was wild matsutake. The sauce was delicate mushroom jus. A very enjoyable dish

Confit "Taiyouran" Organic Egg served with Potato Emulsion, Confit Potato, Chanterelle Mushrooms and Alba White Truffle - The earthy Alba truffle shavings were very generous. Egg + (white) truffle is match in heaven. Even better when a special egg such as an organic Taiyouran was used. The egg was naturally sweet with its bright/rich orange & runny yolk without dominating the aromatic and exquisite Alba truffle. The creamy potatoes brought the dish into harmony while the nutty & meaty girolle enhanced the dish overall delight. Excellent!

Homemade Tagliolini served with Butter, Parmesan and Alba White Truffle - Another 'sea' of white truffle; who could refuse such lavish shaving of aromatic truffle? Fresh tagliolini + Alba truffle is another classic matching. The sauce was simple and flavorful, supporting and absorbed well by the al dente pasta. Of course, the (lots of) pungent & luxurious white truffle on top brought this 'humble' Italian noddles to (a much) higher level and vice versa. A must-have dish @ 8 1/2 during the truffle season especially in Oct - Feb

"Fassone Veal" Tenderloin served with Braised Artichokes, Mushrooms, Aromatic Cheese and Alba White Truffle - Yes, I've never got enough of this precious fungus from Alba for this meal. The veal meat, lightly 'breaded' and medium/medium rare in the middle, was incredibly tender (despite being lean) and inherently sweet with lingering flavor. The relatively light & clean veal helped to intensify the white truffle flavor. The sauce and 'cream' artichoke nicely connected main ingredients. Superb main course!

White Truffle Gelato served with Chantilly, Nougat and Crisp Chestnuts - There were a few things here (that worked well together): the 'whipped cream' was not too sweet, the vanilla gelato was decent, the nougat and chestnuts gave crispy textures. Except the strong Alba truffles, the rests of the elements here had moderate & pleasant flavor - decadent

To accompany these many wonderful dishes with Alba white truffle, as per the sommelier's recommendation, I drank a glass of 2005 Barolo Ceretto, Bricco Rocche (a red wine from Piedmont region using Nebbiolo grape). I enjoyed it very much; the pretty wine in deep crimson color was bold and concentrated, having good tannin, fruity nose, and long finish. It matched the best with the veal. Since the staff poured a generous portion, one glass of alcohol was sufficient for me. The meal was indeed excellent. The amount of white truffle served was 'shocking' in a good way. Umberto Bombana's focus was how to optimize the Alba truffle's flavor and fragrance instead of the mushroom acting as a supporting element. In addition, the simple and delicious food focusing on a few (top + luxurious) ingredients by highlighting their texture, flavor and freshness was very suitable for my palate.

Centrally located near the financial district and high-end shopping areas, 8 1/2 Otto e Mezzo's dining room (which can comfortably seated 50 people or so) interior design was contemporary and clean. As you entered the restaurant, you would find a bar and a few small tables. From the floor to the ceiling, the elegant decor was consistently using sleek dark wood. Walking further, the main dining room felt "open" with a few mirrors, long panel windows overlooking the Chater road and walls decorated by modern paintings. The chic and relaxing atmosphere was beautifully supported by professional and warm hospitality. I never had difficulties finding any staffs whenever I needed something. There were at least 2 Italian gentlemen managing the dining room and they're attentive and sincere without being obtrusive. The rest of the staffs were doing fine too. Initially, I knew that I would have a very good meal here. Little did I know that by the end of the dinner, this would rank as the best dining experience I've ever encountered in China (better than my meals at Robuchon au Dome or Sushi Shikon). Well done Chef Bombana and his team! Picture of the dishes: Otto e Mezzo Nov '16

Food: 96 pts

Service: 94 pts

Overall: 95.5/100 
   

Wednesday, January 25, 2017

Shoukouwa Singapore

Singapore is never short of high quality Japanese restaurants. As a matter of fact, every year, there are capable and native Japanese chefs opening new elite dining places in the island. The latest addition that probably caught even many seasoned foodies and critics alike off guard was a tiny sushi-ya at One Fullerton named Shoukouwa. Approximately 5 months only after the opening, Michelin awarded this sushi place 2-star (pretty unusual practice by the red guide book). It may not be completely "new" since the head chef was Masakazu Ishibashi, a Hokkaido native. He is the master chef of Ginza sushi ichi group - he occasionally had special events a few times here annually in the past. However, since the opening of Shoukouwa, Ishibashi-san has spent most of his time these days in Singapore. He stands behind the counter regularly and rarely lets other chefs to serve sushi to the diners. When Chef Ishibashi is off or visiting other sushi ichi branches in Asia, he would especially fly in his colleague from Tokyo to be the temporary chef de cuisine as Shoukouwa. Like many other high-end sushi-yas in Japan, this place only offered omakase; there are 2 kinds and guests can choose whether they want to have the shorter version or a longer one. To fully experience the best of the chef's creations, I opted the most comprehensive one - menu Hana. After a few snacks, the chef served some sushi and mixed them accordingly. Ishibashi-san wanted to make sure that diners would not feel full if he gave the sushi only towards the end (I will arrange the otsumami and sushi separately below for easier reading). 

Kabura mushi (Steamed Eel with grated turnip/radish, wasabi and some other vegetables) - A traditional Japanese appetizer, typically served during a cold season. Quite a decadent opening. The steamed stuffs were tasty and relatively sweet with a touch of 'hot' wasabi while the aromatic dashi was also pleasant
Sashimi platter - My 'Sakana' consisted of:
-Kawahagi (Filefish) wrapping its liver - succulent and creamy
-Mirugai (Geoduck) - very crunchy and a little sweet
-Saba (Mackerel) - flavorful with distinct fishy aroma; a versatile fish
Nodoguro (Slightly seared Black throat Sea Perch served with soy sauce, leek, ginger flower etc.) - The Nodoguro was fresh, tender, and delicious with slightly crispy skin (good texture). The mixed of chopped vegetables gave interesting taste variations though a bit too strong for my taste 

Hokkaido Kegani (Hairy crab served with jelly sauce and a bit of shark's fin) - A fresh, meaty and refined kegani with its natural sweetness; it went along nicely with the flavorful sauce; awesome!
Cooked Tachiuo (Silver Scabbard fish served with tuna belly) - After slightly grilled, the Tachiuo became softer, still meaty in light flavor. The tuna here, however, was rather mediocre - tender but rather flat in its taste
Kaki no Shiraae (Persimmons in tofu sauce) - It's deliciously awesome! The sauce was versatile and I imagined it would be suitable to be paired with other fruits. This dish can be a dessert too

Crab croquette - This deep-fried croquette had a nice crisp and light crust while the inside, in contrast, was filled with rich & velvety creams, cheese and muddy crab meats - rather too intense / rich for me
Awabi don with "matcha sauce" - The Chiba abalone was sake-braised, thickly sliced and slowly steamed for several hours. The result was a tender and delicate abalone (barely chewy) with slightly sweet and buttery taste. The 'green-tea' sauce, made from a mixture of awabi's liver, miso, egg & oil, was delicious with little bitter flavor and certainly elevated the overall flavor. The shari could be used to wiped out any left over sauce ... I wish to have a second helping for this outstanding dish 
Uni, Ikura and Gohan (Sushi rice topped with Sea urchin, Salmon roes & wasabi) - No kani this time since we had plenty of crab earlier. To compensate, Masa-san gave us generous amount of ikura. A dish that was full of decadence: rich, sweet, creamy, fresh, delicious & balanced. It's usually served towards the end of the omakase

Kinmedai (Golden-eye snapper) - rather sweet with unique texture; decent
Shima Aji (Striped horse mackerel) - good texture and quite fishy but in a good way. It was full of flavor explosion and went well with red vinegar shari
Buri (Yellow tail) - the left one in 'sashimi' form was smoky and flavorful; the right one in sushi form was oily and delectable
Akami Zuke (Marinated lean tuna) - the soy sauce/sake and red vinegar rice brought out the maguro's natural sweetness
Chutoro (Medium fatty tuna, aged for 10 days) - a marvelous piece; succulent and luscious!

Shimo Furi? (In-between Chutoro and Otoro) - A refined, smooth and delicious cut with the right texture and temperature. The red vinegar rice optimized the toro's flavor
Kama Toro (Lightly seared back-cheek part of Bluefin tuna aka 'gill flesh') - very marbled with elegant taste
Uni (Sea water Sea urchin in gunkan style) - cold, creamy and sweet as expected
Sayori (Half beak) - clean, quite soft, sweet & delightful
Akagai (Ark shell) - top quality, pleasantly chewy with deep flavor

Katsuo (Bonito) - Fatty (in the Fall), fresh & fine; scallions gingers were used to reduce some smell
Anago (Salt water eel glazed with 'sweet' sauce) - delicate and delicious
Negitoro Temaki (Chopped toro with spring onions and sushi rice wrapped by crunchy seaweed) - tasty flavor variations; good
Tamago (Omelette) - sweet and milky but a bit 'sticky'; still enjoyable

Miso soup - served with clam and wakame; above average
Kudamono - Musk melon and pears. High quality of sweet & watery Japanese fruits

The food was generally very good in particular the sushi. Most (if not all) pieces were nearly flawlessly prepared and executed. The fish/seafood had the right texture, temperature and was well seasoned/'sauced'. Masakazu Ishibashi used 2 different shari: the one with white vinegar was applied to lighter & cleaner (white) fishes while the one with red vinegar was utilized for fattier & more flavorful items such as some different cuts of maguro. For the drink, due to the expensive meal, I only had a hot ocha in which the staffs never failed to refill. The service was similar to my experience at Ki-sho. Staffs (all of them were gentlemen wearing suits) were warmed, observant and discreet but they're always ready to respond tp any questions or needs you have. Chef Masakazu was also easy going, comforting and modest. He liked entertaining diners and helped a group of Mexican businessmen with restaurant recommendation in Japan. Overall, the atmosphere was relatively casual. The main downside of the experience was probably Shoukouwa's dining room. It's small, had no windows and lacked any interesting decor. Besides a private room for 6-people, the counter only accommodated 8 people (fully booked on that day) at most and the dinner was divided into two time slots. A future return to this place is likely and as of now, Shoukouwa immediately has become among my top 3 favorite restaurants in Singapore. Well done Michelin Singapore! Please follow this link for the meal's pictures: Shoukouwa Nov '16

Food: 95 pts

Service: 94 pts

Overall: 94.5/100
  

Monday, December 12, 2016

Wagyu Takumi Hong Kong

Hong Kong Michelin guide is often perceived as the overrated one (even after 8 years) - many so called pundits especially from Europe believe the inspectors have been too lenient when giving away multiple stars. While I often agree with many of them, I found one of the places that hardly cause any controversy about the restaurant's merit was Wagyu Takumi. The restaurant (owned by the Lai Sun group) may not be that famous yet since it's only established in 2013. In addition, its location is relatively hidden, on a secluded road of the Oakhill area in Wan Chai. The 'founder' chef was Mitsuru Konishi who used to work at Taillevent Paris; he resigned in early October this year. The current executive chef is Daisuke Mori who has been working at Wagyu Takumi for 2 years; he was also working at Taillevent as well as Chateau Robuchon Tokyo. Given his qualification and experience, I felt that I was in good hand even during this 'transition' period and Mori-san just proved that during my dinner here. There's one menu only: 8-course tasting menu (well, 9 dishes in my case since I ordered an extra main course). The meal began with good sourdough bread accompanied by smoked sea salt butter supplied by Bordier.

Amuse Bouche - 3 kinds of seasonal items were:
-Botan ebi tartar with ikura - neither extremely fresh nor sweet; quite average
-Fennel soup with Hokkaido crab & olive oil - tasty with some flavor depth
-Deep fried squid - salty and tasted more like Chinese food

Sanma (Pacific saury) served with Fresh herbs and Sweet bitter sauce - Hidden under the Sanma were: couscous, cucumber and tomato yielding texture and flavor variations. The pan-seared Sanma was fresh and tasty; the sweet sauce was contrasted by the thick, bitter & intense liver. A satisfying dish    

Hokkaido Uni (Sea urchin) served with Lily root and Caviar - Actually, this dish was mainly about the delicate & 'unique' lily root having subdued sweetness & slight nuttiness. It was integrated with creamy uni, salty caviar and light but not-so-smooth lobster jelly at the bottom. A balanced dish with some umami flavor in it

Tako (Octopus) cooked with Red wine and served with Pumpkin espuma/froth and Truffle foam - The tako, also cooked with butter, was massaged for a few hours previously, resulting a 'super' tender flesh of octopus with minimal chewiness. The taste was great. The grapes provided some acidity whereas the fluffy/sweet pumpkin espuma was not too rich thankfully; the foam had a weak truffle flavor. Perhaps, that's why the staff offered some white truffle shaving instead which I politely declined. I think the dish was already good by itself (without the Alba truffle)

Awabi (Abalone) served with Barley risotto, Shimanto seaweed and Lotus root - One of Wagyu Takumi's signature dishes. The (French) barley was prepared al dente; it absorbed the stock perfectly to produce buttery, creamy and fragrant risotto. The rather tender yet pleasantly chewy (New Zealand) abalone was slowly and meticulously seared - really delectable. The celery foam on top was refreshing. Everything went well here except that I wish the abalone's size had been bigger ...

Kinmedai (Golden eye snapper) served with Cabbage compote and Salsify - The lovely kinmedai was carefully cooked until the skin became crisp and golden. It was fatty, a bit oily and yummy. The salsify was versatile, the sour cabbage compote was intense, the olive oil-caviar and truffle-flavored powder were alright. This dish decently kept up as a bridge between the scrumptious abalone and the main course

Brittany Homard (Blue lobster) served with Lemon-grass flavor and Seasonal vegetables - Instead of Alba truffle, I invested my money for an additional main course and it improved my overall impression of the meal here. The live Brittany lobster was perfectly executed: juicy, having the right texture (tender yet a bit firm) and retained its sweet & original flavor. Both the meaty tail and plump claw were excellent. The sauce was superb; a mixture of lemon grass, coriander and lobster bisque. For the side dishes, the turnip, carrot and caramelized onion were quite enjoyable too - an awesome dish!

Japanese Wagyu charcoal-grilled Tenderloin served with Komatsuna puree and Braised wagyu-stuffed onion - The beef was Hida wagyu tenderloin; it's slowly grilled over Wakayama (white) charcoal. The meat was marbling, succulent/juicy and not overly oily (though it still had some of melt-in-the-mouth sensation, I could still comfortably chew and taste the 'beef'). The wagyu had a wonderful flavor indeed and served in the right portion (100-120 grams). For combination or if you feel 'too much beef', there were mildly sweet puree, garlic, onion and nutty endives

(Caramel) Pineapple served with White truffle ice cream and Maple syrup sauce - The pineapple was alright; a bit thin and soft. The ice cream only had a light truffle flavor but not so sweet. For the crunchy part, take it from the caramel walnut. Overall, it's neither bad nor underwhelming.

Petit fours - All items were made in-house:
-Green tea financier - rather weak green tea
-White truffle macaron - sweet flavor still more dominant
-Cepe chocolate - interesting and unusual

I had 2 glasses of wine for this meal: Burgundy white Montrachet and Bordeaux merlot Saint-Emilion. They're not cheap but the manager/sommelier poured me a generous amount. Furthermore, I received a complimentary Masumi sake in tasting portion. The service here was polite and professional. Things might be a bit stiff at the beginning; even Chef Daisuke Mori looked very intense (all of his helpers in the kitchen were locals). However, as the meal progressed and the staffs felt they got a better control of the situation, the service became more relaxed and smooth. Don Kwok, the manager, cordially began talking to me more often in the middle of the meal onward. Mori-san served and explained one of the dishes; we even had a longer conversation near the end of the meal. In a typical Japanese hospitality, the chef escort me out of the restaurant and Don also walked me out and showed me the way to the nearest MTR station. The main drawback of the meal was probably concerning Wagyu Takumi's dining room. The setting was a high-end Teppanyaki style with rather small dining area. The counter was in L-shape that could accommodate up to 14 people. It was a full-house event and the distance between chairs was not that spacious. The positive part was that the restaurant did not turn the table, at least during my dinner. Overall, I had a great meal experience: delicious food, beautiful presentation, professional and friendly service. Wagyu Takumi definitely deserved its status as a 2-star Michelin restaurants and I would not be surprised if it will receive many other awards in the future.

Please visit here for the pictures: Wagyu Takumi Nov '16

Food: 95 pts

Service: 94 pts

Overall: 95/100


Monday, October 10, 2016

Ki-sho Singapore - 3rd & 4th visit

After a couple of years since my last visit, Ki-sho (whose name means "Aristocratic Craftsmanship") seems no longer to be a hidden gem among foodies. For instance, during my 3rd visit that fell on Friday, the counter was fully occupied (12 diners max). Moreover, the two private rooms upstairs, comfortably accommodating 20 people or so, were also full and often noisy. Several Italian and German sport cars (nearly 10 of those) were found at the Ki-sho's relatively big parking space. Despite a very busy & crowded evening, the affable and capable Head chef Kazuhiro Hamamoto did not look panic at all. He looked totally in control of the whole situation; he still managed to engage with every single guest in the sushi bar more than once. At the same time, he was also preparing several plates of nigiri sushi himself for diners in the private rooms. It's always fun when you can have a great meal and concurrently you could observe how the chef(s) preparing the food.

This report was a delayed report of my last 2 meals at Ki-sho. Both of them, as expected, were excellent. In these subsequent visits, I had a chance to savor plenty of new savory creations by Chef Hamamoto (including sushi variations). The omakase at Ki-sho truly fits my Japanese cuisine taste: Kyoto-style & seasonal kaiseki dishes; Edomae + sometimes innovative sushi (serving arguably the best "kai/shell" morsel in the island); lots of uni & toro, Japanese wagyu beef and western high quality / luxurious ingredients. I'm not sure where I could find all of those combinations in one place, not only in Asia but also in the whole world. Although Michelin Singapore guide decided to 'ignore' this place this year, I doubt it would change my view of Ki-sho. This will remain my main dining destination when I visit Singapore. Given Kazuhiro-san's passion, skills and drive for excellence, I expect every meal(s) I will have at Ki-sho in the future will consistently still be exquisite. In the mean time, these were my other omakase reports ...

3rd meal - Nov '15        

Kaiseki

Appetizer 1: Home made yuba, black pumpkin and shaved white truffle - Served with tonburi, gingko and wasabi. A vegetarian dish introducing several different layers of textures and flavors. The yuba was creamy & nutty; the pumpkin was delicate; the dark color seed had caviar-like texture. The alba truffle added decent pungent aroma & flavor while the wasabi put a little kick. There were so many things in such a small bowl ...  
Appetizer 2: Hotate and tara shirako 'sauce' - Served with ikura and radish. Another seasonal opening - the fresh hotate with its natural flavor was combined with mild & sweet cod milt, tasty salmon egg and some vegetables (kelp, mountain yam). It was pleasant and balanced; overall, the dish was not cloying at all

(Shredded) Seiko gani served with uni, egg jelly, nori, and gari in yuzu sauce - The 'queen crab' might be smaller than its male counterpart, nevertheless it was about as good in particular when it's integrated with the umami flavors of sea urchin, fresh sour jelly + yuzu as well as seaweed + ginger. A delicious and refreshing dish - it seduced my palate that made me 'wanting' for more food
Tai Sashimi served with shaved white truffle - Simple and delicious! The top quality & subtle raw sea bream was integrated by aromatic and 'woody' Alba truffle. An excellent match of the sea and the earth

Soup: Kabu with grilled nodoguro - A clean, clear and delectable broth with some Tai flavor. The Kyoto turnip was fresh & mild but deep in flavor while the nicely grilled (black throat) sea perch was awesome: fragrant & crisp skin, tender & meaty flesh - simply delicious
Grilled Hokkaido Shishamo - The (salt water) Willow leaf fish/Smelt was crunchy and it still had its liver and plenty of eggs inside. First time eating this ... It had a fine flavor with no sign of any bitterness; the eggs were surprisingly tasty. An enjoyable dish

Shirako tempura - A saver/less adventurous way to enjoy the Japanese delicacy of Cod sperm sac. Nevertheless, it was well executed. The milt was lightly battered and piping hot; inside, it was still milky and smooth with natural sweetness and enough hint of the sea. Liked it - the purist may prefer if the shirako is uncooked (often served with ponzu) to have a more burst of creamy & richer flavor
Toriyama beef sukiyaki served with leeks, Nagoya cochin eggs and shaved white truffle - The beef (from Gunma prefecture) was very tender and delicious. By itself, it's already good but Kazuhiro-san brought an additional dimension to this traditional dish by adding luxurious shaved & earthy truffles and more humble & effective leeks to bring down any "richness"

Sushi

Shiro ebi (White / glass shrimps) - well marinated, sweet with tender texture
Kinmedai (Splendid alfonsino) - delicate with plenty of 'fat' and (subtle) umami flavor
Akami zuke (Marinated lean tuna) - aging for 17 days. Beautiful red color with smooth texture and delicious taste; matched well with the sushi-meshi
Botan ebi (Botan shrimp) - fresh, very sweet and juicy

'Kotoro' (In between Chu and O toro) - great color in soft texture (buttery and melt in the mouth) as well as tasty + quite fatty
Buri (A mature Yellow tail from Sado island) - aged for 1 week. It was fatty with deep flavor
O-toro ("Fatties" part of tuna belly) - aged for 17 days. A very fine and marbled piece; as expected it was luxurious, flavorful and 'melting'
Taraba-gani (Charcoal grill king crab) - served generously. I prefer consuming this delicious crab in nigiri sushi form. The hot king crab was contrasted with the room-temperature shari; the thick meat was indeed satisfying. Love this piece very much!

Grilled Nodoguro (Rosy sea bass/sea perch) - Chef Hamamoto was a bit playful here; he also put (in small portion) of preserved yuzu, sea salt and green chili to balance the rich, fat and flavorful nodoguro. The skin was fragrant and tasty too
Buri Otoro (Grilled fatty Tuna) - By doing this, the fat (& muscle) of the toro became even softer. It's literally melting and bursting with umami flavor in my mouth. Raw or grilled? Why choose if you can have both ways ..
Hida-gyu roll - Served with bafun uni, slow cooked egg yolk and wasabi. What can I say? Simply exquisite ... These (sinful) combination generated harmonious and delicious experience: moist & smokey beef, sweet sea urchin, salty yolk and a 'kick' from wasabi. Wow!

Mirugai (Giant clam) - firm and crunchy, at the same time it was distinctly sweet with light sea flavor
Tsubugai (Whelk / Ezobora sushi) - crunchy, refreshing with ocean's sweetness
Anago (Roasted conger eel with sweet sauce aka tsume) - It was really soft and very flavorful rich but not cloying

Others

Bafun uni gohan served with ikura, shiro ebi, chopped toro and wasabi - A very decadent dish! It was one of Ki-sho's classic dish. A heavenly "risotto" was enhanced by flavor burst of salmon roe, sweet small shrimp, fatty tuna and fresh green horseradish. Pretty much perfect ...
Chopped raw Awabi served with red abalone's liver paste, sea urchin, rice, and wasabi - Chef Hamamoto generally prefers his abalone served raw due to its freshness and crunchy texture. Mixed all of the ingredients above for the fantastic experience in the palate - crisp awabi, sweet uni, creamy & delicate liver, vinegared shari and slightly hot wasabi - this instantly became one of my favorite items at Ki-Sho
Kyoto white miso soup served with goma tofu - The soup was tasty and a bit mild; it went along well with the thicker but smooth sesame bean curd. This implied that the adventure was about to end

4th meal - Jun '16   

Kaiseki

Appetizer 1: Ayu, junsai, ikura and (late) Spring vegetables - Eating something refreshing to tantalize our palate at the beginning was an 'ideal' way to begin a meal. Here, the sweetfish was fresh and uncooked with its unique mild taste. Ayu acted as a supporting element to the a mix bowl consisting of oily salmon roe, "water shield" in slimy texture, okra, stem yam, green peas and radish. Now, I'm ready for a lot more food ..
Appetizer 2: (Hokkaido) Hairy crab and reduction jelly sauce - Served with fava beans, uni, yuzu, sudachi and (Murasaki) uni. The Kegani meat was rather sweet; nicely enhanced by the jelly (crab + botan ebi) and velvety tasty sea urchin. The rich taste was balanced by the Japanese lime and citrus as well as wasabi - very good  

Soup: Tilefish, winter melon and egg tofu - The dashi was mild and elegant. The lightly cooked Amadai, served with its crisp skin, was delicious; the (Okinawa) Tougan was watery and soaked up the flavored soup well; the tofu was very soft and thankfully not so eggy. I enjoyed this dish 
Assorted sashimi of the day - I believe this was my favorite sashimi selection at Ki-sho (I skipped it during the previous meal). I had: binchotan grilled Kinki fish - tender, fragrant and tasty, Tachiuo? fish - a bit firm, Otoro - marbled and buttery, Shima aji - crunchy and flavorful, and Tai + Uni - chewy sea bream integrated by sweet smooth sea urchin. Tough to pick which one was the best

Uni caviar jelly - The Murasaki sea urchin was, as always, of high quality with creamy, intense and heavenly flavors. The vinegar jelly not only ensured to bring harmony in the dish, but also 'deepened' the uni taste. The caviar added some saltiness while sweet corn, beans, and shiso flower put some texture / taste variations. To fully enjoy it, one should scoop deep and savor every unique delicious layer upon layer. By the way, this was one of Ki-sho's signature dishes and deservedly so
Grilled Ayu served with tade-zu - The (river fish) ayu, simply grilled with salt, was crunchy and slightly bitter but still tasty. It was accompanied by a herbs sauce made of water pepper, vinegar and sake. The bitter plant actually complimented the bitterness of sweetfish liver. Consumed together, they created somewhat sweet flavor and supposedly was also good for our digestion

Amadai and Awabi served with kamo nasu in wakame soup - The Tilefish was perfectly cooked, so was the steamed abalone (some texture contrast of tender fish vs more chewy abalone). The dense flesh Kyoto eggplant was deep and rich while the soup filled with fresh seaweed was tasty. All the elements worked well together to produce a very delicious dish. One of my favorite kaiseki dishes for the evening
White asparagus puree served with Nodoguro and egg tofu - The puree was flavorful and a bit dense. The simmered Seaperch was tender and tasty; the tofu was even softer and blended nicely with asparagus' flavor. Overall, a tasty dish and not too rich - good!

Sushi 

Isaki (Chicken grunt fish; kind of Seabass) - it was lean and delicate yet still tasty. First time eating this fish
Akami zuke (Marinated lean tuna) - aged for 2 weeks. The color was bright and beautiful, more importantly it's delectable
Chutoro (Medium fatty tuna) - aged for 8 days and sliced from relatively small fish. It was marbling, rich and cleanly delicious. I was served this piece twice
Hotate (Scallop + a pinch of salt) - The texture was consistently soft and the(Fatty) tuna collar - a little bit seared. It was marbled and heavenly with concentrated & rich flavor  salt intensified the scallop's sweet flavor

Aji (Horse mackerel) - a bit chewy but fatty; it's awesome. The ginger made it less fishy. Eating Aji around summer time was very pleasant
Kinmedai (Golden eye snapper) - smooth, savory and tender
Torigai (Heart clam) - crunchy and naturally sweet. It's the last week of this cockle's availability
Shiro ebi (White shrimps) - decent with plenty of sweet flavors, well complemented the shari

Japara? ("Snake tuna belly") - probably the most interesting morsel of the night. It had the best characters of Chutoro and Otoro combined. Marbled, delicious, (somewhat) melting yet we could still chew and savor its delicious flavor
Nodoguro (Blackthroat Seaperch) - lightly charred. It's rich, tender and oily/fatty in a positive sense
Otoro (Fatty tuna belly) - bursting of umami flavor in the mouth. Excellent

Uni (Sea urchin) - this one came from near Hakodate area. It's velvety, creamy and sweet; in non-gunkan version
Akagai (Ark shell) - a typical Edomae sushi. The red clam was delicious (sweet and slightly bitter) and somewhat resilient in texture 
Kama toro (Fatty tuna collar) - a little bit seared. It was marbled and heavenly with concentrated and rich flavor

Kampyo maki (Dried gourd) - cooked with soy sauce and sugar, roll (with extra wasabi). A good flavor variations: sweet & sour with an extra spice from the wasabi; often underrated
Tuna roll (A mixture of chopped maguro, chutoro and otoro) - Tuna 'party' - marbled fatty tuna, flavorful medium fatty tuna and smooth texture of lean tuna - beautifully wrapped with tasty shary and crunchy seaweed
Anago (Conger eel) - very soft with light sweet sauce. A satisfying ending ..

Dessert:
-Japanese musk melon (sweet and watery) with granite
-Warabi mochi, matcha chocolate and hojicha monaka: good dessert; well execute in both flavor and texture

The cooking at Ki-sho is consistently performed at a very high level. I've tested it for several times in the past 3 years at different seasons. Another visit in the future be very likely. The service was always professional, polite and discreet. Staffs sincerely cared though a good 'relationship' might not be built until after 2-3 visits. The most fun part about Ki-sho's hospitality was to have a direct conversation with Chef Kazuhiro Hamamoto himself. During my 3rd meal, I had a chance to order the house brand sake (in a small portion) as well - sweet, fragrant and slightly spicy. Another aspect stood out about Ki-sho was actually its 2-storey black & white building. It was hidden in a plush & serene sanctuary not too far from the Sheraton hotel. Inside, the decor was meticulously designed by Japanese artists. The sushi bar table was elegant, accompanied by 'golden' wall paper. Upon entering the building, there was a zen-style garden. The foyer was quite big and felt peaceful - as if you're instantly transferred to Japan.  

For pictures, you can see from the following links: Third meal and Fourth meal

Food (and Wine): 96 pts

Service (and Ambiance): 95 pts

Overall: 96/100

Sunday, July 31, 2016

Restaurant Frantzén Stockholm

If any of you have had any meals at restaurants bearing 2-star Michelin or more, except for the case of Japan, it's almost certain that the dining room would be quite large and rather opulent. I did not do thorough research about Frantzén that as my parents and I entered the restaurant, I found the dining room to be unexpectedly small (in particular, size-wise when compared to Geranium, in which we had dinner at on the previous night): including the kitchen, the total area was probably no more than 60 m2 while its capacity could cover approximately 20 diners. However given its reputation plus a word of 'encouragement' from our taxi driver that this place at Gamla stan had been the best restaurant in Stockholm, I approached this meal with confidence. Since there were 3 of us, we were seated at the dining table - the chairs were just nice and the round table was covered by crisp white linens, the usual standard of an elite restaurant. In addition to a few tables, there was a counter seated 6-7 guests directly facing the (open) kitchen where one could see chefs prepared the dishes live. Chef Björn Frantzén believes that there should be no or very minimal borders between the dining room and the kitchen. Thus, consistent to the philosophy, in Frantzen, all staffs (chefs, waiters and sommeliers) would wear the same uniforms. Some chefs would also serve and explain certain dishes to diners including doing the a la minute plating. This way, chef Frantzen and his team were able to directly monitor the progress of every group and cook the dishes accordingly at the right pace. 

Restaurant Frantzén offered one degustation menu only, so guests are not only welcome but also encouraged to share their dietary concerns when making the reservation; these would be re-confirmed before the meal started. There were options to pair the food with wine selection or juices. I chose neither and opted to drink 2 glasses of wine: a glass of fresh and crisp Sauvignon blanc from Loire valley as well as a glass of relatively young red Burgundy of Domaine de la Grand' cour. My father selected the juice pairing which the matching I thought was not as good as the one I had at Geranium. As far as the food's concerned, we had an exquisite meal taking place during the last day of the week, prior to the long Passover weekend break - in short, we're quite lucky secure the reservation. It was a full house affair; advance reservation is a must to have a meal here. Our tasting menu were ...

Deep fried potatoes served with sour cream and fish roes - A very good opening that highlighted texture contrasts. It combined crunchy and earthy fried potato with light cream and salty 'tobiko' 
Chawanmushi: Cauliflower, king crab and truffle - The egg custard was warm, tasty & silky. The sweet Norwegian crab added a new dimension, moreover, this dish was enhanced by an effective use of pungent black truffle. Nice! 
Seared live Scallop in "dashi" with finger lime and spruce tips - The Norwegian scallop, seared on one side only, was superb and perfectly cooked. It was pure, naturally tasty and sweet; accompanied by pine olive, aromatic spruce and sweet powder. Excellent! After that, we were given a small bowl of Japanese dashi: it's refreshing and made of the usual authentic ingredients such as seaweed, kelp etc. My parents really liked this dish

Deep fried Langoustine with dried rice and clarified butter mayonnaise - Another excellent food. The langoustine tail, sourced from West of Norway, was deep fried for a short time. This way, the big prawn still maintained its pleasant texture and allowed its delicious flavor to shine. Instead of regular sushi rice, Chef Frantzen used dried rice to make it 'crispier'. Since the langoustine was already flavorful, I believe it's best to apply only a small amount of butter mayo (flavored with a mixture of lemon and dried herbs) ... Unless you love this 'sauce' very much 
Oscietra Caviar "gold" with fermented yellow split peas, rendered bacon & smetana - The 'golden' caviar was from China but the quality was not inferior at all. I quite enjoyed this course though I found the fresh cream/smetana, bacon and peas were somewhat too rich and intense that they slightly dominated the caviar

Cod served with sprouted walnut, champignon de paris and whipped vin jaune - A fresh and refined piece of fish; the caramelized Cod loin was soft, light and clean in the palate. The sauce (made of fermented mushrooms, Jura wine and butter) complemented the sea creature nicely. The earthy champignon provided a contrast of the earth vs the sea. My father's favorite item of the night 
French toast "grande tradition" with black truffle and 100 year-old vinegar - It was ethereal ... A feast of all senses. The Umbria black truffles, served generously, gave the right amount of pungent smells as well as distinct flavor. Underneath the black diamonds was a french toast with onion, parmesan cream and a little bit of strong vinegar from Modena. I finished it in 2 bytes and also consumed another half of my mother's. One of my best dishes during this dinner 
Onion soup served with almonds and liquorice cream - A soft and creamy soup displaying several layers of goodness; delicious indeed and perhaps looked underrated   

Satio tempestas (homage Lars feddeck and Jan anderson) - A signature dish of Frantzen and probably the only one that appears all year long but the content was very seasonal (changes weekly or sometimes even daily) supplied by the local forest and the restaurant's two gardens. This time, there were 46 ingredients and some of them: Deep fried artichokes, red beet, poached pumpkin, orange/yellow carrot, pickled apple, roasted onion, raw nasturtium, pickled dill etc. For the 'dressings', I could taste a combination for fresh cream and herbs sauce. These things created magnificent interplay of color, textures, flavor and temperatures. As its name suggest, it was a dish that brought satisfaction in our palates based on seasonal vegetables served. Every byte was different and it's tasty
Grilled bread - An iconic bread of the restaurant, made from 14-year old sourdough. The bread was good, but even better was to pair it together with the smoked brown butter emulsion - stunning! The best bread during our Euro trip this year and I nearly consumed half of it. Had Frantzén served it at the beginning, I would've overeaten this bread and possibly less enjoyed the tasting menu

Duck with caramelized lemon, liver, cinnamon and dates - A well executed duck (from Loire valley); the meat was quite delicate and tasty. The liver was creamy and rich. The lemon, cinnamon and dates balance the flavorful duck. A decent one ...
Swedish beef served with fermented pumpkin, rowan berry capers and carrot "hot sauce" - This second meat dish was even better. The 5-year old local beef was perfectly cooked in medium rare resulting in a tender, juicy and scrumptious piece of meat. The sauce gave some interesting variation but not very critical to the overall enjoyment as the beef was simply delicious! 

Smoked ice cream with roasted nuts, tar syrup and salted fudge with cloves - This dessert was quite good except it was a bit too sweet/rich to my liking (especially the toffee 'sauce'). Ice cream + chocolate with something crunchy & sweet after any main course were usually enjoyable
Frozen yuzu with mandarin 'confit', green tea meringue and sea buckthorn oil - Beautiful presentation. Inside was a soft sponge cake in contrast to the crisp 'white pikes' outside. It's good to finally have a refreshing and more acidic stuff to bring down the previous dish's sweetness
Bento box with "fika" - Lots of sweets. I settled with: bitter chocolate with berry ganache, toffee with hazelnut (gold), ginger marmalade, almond chocolate, goat cheese fudge and buckwheat canele. It should be nice to savor these with a cup of (strong) coffee. There were also freshly baked sugar coated madeleines; they were warm, well executed and good

The hospitality at Restaurant Frantzén was impeccable. Staffs took pride in what they're doing and they all seemed to be happy serving the customers. As they were dressed in the same way, you're welcome to talk to everyone and they generally were very knowledgeable and professional. Our main lady maitre d' could not be friendlier and more helpful during the whole evening. She's unpretentious and able to address all of our questions and concerns as well as adapted her style to make sure we're very comfortable and had a great time. She said it's normal these days to have guests visiting Frantzen from around the globe and the establishment took enormous pride for it. That's why it was extremely important that every guest would be satisfied at the end of the meal. I wish I had remember her name to give some recognition of great service rendered.

Frantzén team delivered the most immaculate service among the top restaurants we visited during our Euro trip this year. Besides the service, ultimately, the main star had to be the food. Björn Frantzén masterfully served us an array of delicious dishes one after another. He 'easily' blended French technique with Japanese influence and used fresh & high quality ingredients, mainly sourced locally and from Scandinavia area. Freshness was not merely a cheap talk here; Chef Frantzén's open kitchen concept made it possible to prepare & cook everything closely to his guests. Therefore, the short distance and time from the chefs' hands to the guests' mouth would make the dishes be consumed optimally. It was common to observe some life seafood to be slaughtered on the spot. Another aspect of Frantzen's expertise was flavor combinations. Sometimes, the ingredients mentioned in the description might not be immediately obvious because they often generated subtle taste or gave some depth to the main ingredients' flavor. Given the head chef's adventurous nature and intelligence, it's unlikely that diners would be bored to have a meal here even for a repeated visit. I don't know when, but I really hope this will not be my only meal at Frantzén. Next time, I can expect to enjoy the tasting menu at a much better and comfortable dining room. Here are the picture of the dishes: Frantzen Mar '16

Food: 96 pts

Service: 96 pts

Overall: 96/100