Par littleboboon le 12 Avril 2018 à 22:00
After our wonderful lunch at Lume where tradition meets innovation, we wondered what other restaurant in Milan could possibly offer us something as original and creative? The answer is Tokuyoshi.
Tokuyoshi is the restaurant of Yoji Tokuyoshi, who came to fame as second to Massimo Bottura at the Osteria Francescana.
Most critics credit chef Tokuyoshi with chanelling Massimo Botura's crazy energy and creativity into dishes while he worked at the Osteria Francescana.The rest is history as Osteria Francescana obtained three stars in the Michelin Guide.
Now on his own, Yoji Tokuyoshi can execute what he calls “Contamined Italian Cuisine” contaminating Italian cuisine with Japanese heritage and his personal experience.
Tokuyoshi project seemed serious – and pretentious, but in fact it was the exact opposite: playful, fun, creative and extremely concise in its conception, realization and presentation. Each dish was thought out like a piece of art, for exemple his version of the Pizza Capricciosa, a pure player as music geeks would say.
Chef Tokuyoshi accomplished a tour de force with all his dishes by creating a distinctly Italian dish with a touch of Japanese and Asian flavors.
The service had a touch of French and English class.
For the wine, the in-house sommelier suggested a wine pairing with our choice of menu, or a selection of infused cold teas. The restaurant also had a vast array of sakes.
Tokuyoshi and Lume in Milan reconciled us with Italian haute-cuisine. Their cuisines are masterworks that illuminate the city of Milan but also the entire Italian gastronomy.
Via S. Calocero, 3
20123 Milano MI, Italy
Par littleboboon le 7 Avril 2018 à 20:10
Lume Milano is a luminous restaurant; it’s where executive chef Luigi Taglienti has conceived a series of à la carte and tasting menus that combine tradition and innovation of Italian cuisine.
Set in the former Richard Ginori porcelain factory – itself a part of the swish W37 multi-purpose development in Milan’s Naviglio Grande district – Lume makes the mark for its all-white 40-seater dining room designed by Monica Melotti.
The all-white restaurant is extremely beautiful and the sensation of intimacy is reinforced by the fact that tables are spread out over two rooms and an “al fresco” area (patio).
As for his cooking, heritage meets evolution. Our party had opted for the “Taglienti Racconta Taglienti” menu. In our opinion, it was the appropriate menu to taste because it was the best expression of chef Taglienti. This menu told the story of his life growing up, tasting his family’s cooking and recipes, and his interpretation of the dishes he ate when he was a kid to bring them to 21st century cooking.
The nine dishes composing the “Taglienti Racconta Taglienti” menu were fabulous, masterly thought out and realized, as one of the friends who were with us put it : the “Thinking Design” of his menu was wonderfully executed.
The wine list was fabulous as well -- as it should be in this kind of restaurants -- full of great references like the Billecart-Salmon Brut Réserve champagne and the tag prices were very democratic and affordable, ranging from 35 euros to 650 euros.
We chose Billecart-Salmon Brut Réserve to start our lunch and then followed with a fabulous organic red from Marche called Le Cantinette Morellone Piceno Superiore 2011 which was incredibly good and smooth, a real find at a great price (only 40 euros).
The service was smooth, professional and bilingual.
It was our best high-end gastronomy in Italy so far with our dinner at Tokuyoshi.
Luigi Taglienti has a great talent and a big personality; it was a big risk for him to accept this project to setup his restaurant in the Milan’s Naviglio Grande district two years ago.
Lume is worth taking a plane to Milan to discover a great chef like Luigi Taglienti, his restaurant has one star in the Michelin Guide, but for us he deserves at least two.
A big bravo to the chef and his team.
Via Giacomo Watt, 37
20143 Milano MI, Italie
Tel :+39 02 8088 8624
Par littleboboon le 24 Janvier 2018 à 14:38
Corner House in Singapore is a wonderful colonial house located in one of the most beautiful botanical gardens in the world. It is also the working place of Jason Tan, one of the most talented chefs in South East Asia right now.
Jason Tan's cooking is of French inspiration with some Singaporean twists, extremely delicate, refined and well balanced. His forte is the sweet and sour flavors which he combines masterfully.
For our dinner on January 6th 2018, we opted for the "Gastronomic menu", served in four sequences plus the usual amuse-bouche and petit fours for 115 Euros without drinks.
From the Hokkaido scallops to the chef's interpretation of Kaya Toast (a well-known snack every kid in Singapore loves to have for breakfast or as an afternoon snack) through the New Zealand blue cod, every dish was perfectly cooked and presented, the New Zealand blue cod being one of the best fish dish we had ever tasted: it was crispy, savory and simply plain delicious.
The wine list was impressive and eclectic. Your choices range from a glass to a magnum bottle.
The service was welcoming, professional, kind and in tempo.
Jason Tan is a chef whose talent is worth making a detour to discover.
There was only one (minor) flaw in this marvelous place: the beautiful colonial house is in need of some interior refreshing, particularly the salon area and the carpet on the stairs (new carpet needed), the restrooms need to be redone and upgraded as well in order to make this Corner House the perfect destination for fine dining in Singapore.
1 Cluny Road,
E J H Corner HouseSingapore Botanic Gardens (Nassim Gate Entrance)Singapore 259569T: +65 6469 1000www.cornerhouse.com.sg
Par littleboboon le 14 Janvier 2018 à 18:29
The restaurant Gaggan was voted the best restaurant in Asia in 2017 by the controversial World's 50 Best Restaurants In the World. It was also recently awarded two stars in the famous Michelin Guide.
Is Gaggan the best restaurant in Asia? It's too vast a question to answer in our humble opinion, but we do know something: Gaggan's chef, Gaggan Anand, is one of the most provocative, progressive, creative and entertaining chefs working today on the high-end dining scene of the world.
Not only does Gaggan Anand offer great food, he offers his guests a total experience, a journey through modern Indian cuisine in 25 emojis. He creatively combines Thai produces and Indian flavors to present us with a colorful and savory collection of small bites in quick succession through the 25 courses.
It's really worth making a reservation a long time in advance and even buying a plane ticket to Bangkok just to experience the outstanding innovative Indian cuisine that you will not get anywhere else.
We had a memorable evening there on December 27th 20017 with family and friends, from the beginning to the end; from our French host to the wine, from the cocktails to the food, every moment was amazing and fun.
Diners should rush to Gaggan asap as they will only have another two years to taste the progressive Indian cooking as the chef has made a decision to close his restaurant in 2020 in order to open a new dining concept in Fukuoka, Japan.
Gaggan Anand and the likes of him (namely André Chiang in Singapore, Paul Pairet in Shanghai, Alvin Lueng in Hong Kong, Yoshihiro Narisawa in Tokyo and Eneko Atxa in Bilbao) are redefining what high dining should be - A total experience of the six senses.
68/1 Soi Langsuan, Ploenchit Road, Lumpini, Bangkok 10330
Tel: +66 2 652 1700
Par littleboboon le 10 Janvier 2018 à 21:56
Issaya Siamese Club is the flagship of the chef Ian Kittichai who is a celebrity chef in Thailand.
With our friends and family, we decided to celebrate our Christmas dinner at his beautiful colonial mansion. Our table was set in the garden with candlelights, which gave us a feeling of intimacy and the privilege of dining at a friend's house.
Our whole table agreed on the set menu, priced at 1500++ Bath (45 euros) per person, which offered three starters, four main courses, a pre-dessert and a dessert.
The amuse-bouche and the three starters were indeed very tasty and very good, Ian Kittichai knows how to balance his spices and make the best of them in his dishes. The chef takes pride in the fact that all his ingredients are locally sourced and organic.
His main dishes (the Sankaburee Chicken; the Mussaman Lamb; the Prawn Star-Fried and Asian Multi-Grain&Chiang Mai Mushroom) were really delicious and full of flavors.
And finally, our dessert, the Jasmin Flower Panna Cotta was nothing short of a knock-out.
We were surprised that the Michelin Guide for it first edition in Bangkok this year bypassed chef Ian Kittchai and forgot to reward Issaya Siamese Club with the first star it so rightly deserves.
Issaya Siamese Club
Address : 4 Soi Sri Aksorn, Chuaphloeng Rd., Bangkok, Thailand
Phone : 02-672-9040-1
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