My two pennies
Food mesmerizes me, because I see in its creativity the parallel of poetry and music. There are more or less a given number of key ingredients to work with, but an infinite number of ways to combine them. When it works out, it’s magic, no less worthy than a grand masterpiece by Bach or a… Continue reading The Pescatarian: A heavenly supper (9.6)
Head Chef Agustin Balbi was born in Argentina, but spent time exploring culinary techniques in Japan. One could easily tell the latter's influence by his focus on attentively adorned small plates, substantial use of raw fish and seafood delicacies as well as the combination of common South American and Japanese ingredients. The Argentinian character, however,… Continue reading Andō: Solid, but lacks wow factor (8.3)
Jean May is named after Chef Tiffany Lo's grandmother, which immediately gives the place a personal touch and loving glow. Lo has trained under Pierre Koffmann, whose protégés include Tom Aiken and Gordon Ramsey, among a long list of reputable chefs all over the world. Bringing home skills from one of the most talented chefs… Continue reading Jean May: Loving work from the kitchen (8.9)
Salisterra perches atop Upper House and replaces Café Gray Deluxe which closed its doors earlier this spring. The name of the restaurant literally means salt and earth in Latin, and alludes to flavors of the coast along the Mediterranean. The head chef is American born, UK-raised, Japanese-British chef Jun Tanaka, a somewhat well-known TV personality… Continue reading Salisterra: Pleasant food with a view and lots of sunshine (8.0)
Our dinner at Bo Innovation was an aesthetic feast. And one with a theme that pays tribute to old Hong Kong. Each course was beautifully presented, carefully constructed, and endowed with its own meaning and story. More importantly, the food was portioned so that you would be able to try twenty different combinations of flavors… Continue reading Bo Innovation: An artsy experience paying tribute to Old Hong Kong (8.5)
I quite like Roganic. I didn't think I would. I have been to a good handful of restaurants playing with variations of nouvelle cuisine and, while I mostly walked out of those restaurants happy with my meal, there were not many that I wanted to return to as a regular. Partly that is because I… Continue reading Roganic: Delicate flavors with a lot of zing (8.6)
Carbone is a dashing choice for New York style Italian food. The menu is compact enough so that everything on it is what the house feels confident about presenting, but not so much that you feel that it severely limits your choice. The interior is classically designed with old school chandeliers and vintage floor tiles… Continue reading Carbone: Transposing to New York (8.9)
MEATS definitely offers a tempting menu for carnivores looking to have a good time drinking and eating, but based on my experiences I wouldn't quite put it on my recommended list because of the three occasions I've been, I wasn't made to feel welcome. Pirata strives to impress with not just good food but also… Continue reading MEATS: Tempting menu, but services erratic (7.5)
At its heart, the intention of chefs Arron Rhodes (previously at Gough’s on Gough, now closed, and at Statement) and Chris Grare (previously at Lily & Bloom, now closed) was to synthesise experience and experiment, regional and global, posh and homey. That, plus one more gimmick: farm-to-table produce (at least occasionally). From a conceptual point… Continue reading Kinship: Cosmopolitan Anglo-style comfort food (7.5)
While I am known by friends and family to be the kind of person who sticks with the same dish at the same restaurant or at home about nine meals out of ten throughout childhood and university, I made a deliberate effort to be the exact opposite in 2015 and have stuck with that commitment… Continue reading Arcane: Lively flavors (9.0)
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