My two pennies
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)
Readers who know me probably know that I am not big on sushi. I often felt that the combination of fish and rice was not greater than its parts alone. I miss out on the minute details of either if I have to take them together in one bite. That, and the fact that I… Continue reading Sushi Mamoru: Still phenomenal (9.5)
I have had Xinrongji in Shanghai before the pandemic as a business treat, and then again in Hong Kong, but I was very pleased to visit it again with friends, where I could be forgiven for photographing during the meal's most eagerly anticipated moments. The food was wonderful and we all mindfully savored the meal… Continue reading Xinrongji: Well-deserved Michelin star (9.3)
Mamoru means to protect, and in this case, it is to uphold the art and tradition of sushi making. To me, it also seems to serve as a reminder to preserve the passion for the highest quality. It sounds like an easy thing to say, but serious diners will be able to discern whether that… Continue reading Sushi Mamoru: Phenomenal (9.5)
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)
Whenever having omakase for dinner is a last-minute whim for us, I would need to try very hard to secure two spots because the Covid restriction on halving restaurant guests just makes seats at well-known sushiya so undersupplied. This evening was a Monday, and we thought we could pull it off, but we couldn't, and… Continue reading Sushi Sumi: Solid Off-the-beaten-track Option (7.9)
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)
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