Xinrongji: Well-deserved Michelin star (9.3)

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)

Jean May: Loving work from the kitchen (8.9)

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)

Sushi Mamoru: Phenomenal (9.5)

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)

Sushi Takenori: Beware (6.8)

This is by far the worst sushi experience for as long as I can remember. For loyals of Sushi Kohaku, do not fall into the trap. Sushi Takenori contacted Sushi Kohaku’s old customers (of which I am one) to offer them 20% off until the end of June (Sushi Kohaku is the old sushiya of… Continue reading Sushi Takenori: Beware (6.8)

Tokami: Outstanding (9.5)

We arrived promptly on Friday night and were the first to be seated in the center. It’s always a pleasure to be seated right in front of the action if one isn’t having a business meal or a catch-up session with a friend who will distract you from the food itself. The meal was a… Continue reading Tokami: Outstanding (9.5)

Roganic: Delicate flavors with a lot of zing (8.6)

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: Transposing to New York (8.9)

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)

Arcane: Lively flavors (9.0)

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)

Cornerstone: Solid, first class offerings despite the razzmatazz (9.0)

Cornerstone's brainchild Shane Osborn is the chef behind the better known Arcane. You might also recognize him from Netflix's The Final Table, where he made it to the finals. Arcane has one Michelin star, and Cornerstone also made it to Michelin's Bib Gourmand guide. Michelin stars are hardly a foolproof guide to consistent, first-rate fare,… Continue reading Cornerstone: Solid, first class offerings despite the razzmatazz (9.0)

柏屋: 灌注數千年智慧及執著、層層精密計算的美麗料理 (9.0)

今日提前預訂的是十二月的菜單(師走の献立)。「師走」,日文 「しわす」(shiwasu),是十二月的別名(以前更是指農曆十二月)。十二月是一年最後的月份,快到過年之時,需要為節日的儀式忙碌地奔走,才有“師走”的別名...