Daniel from Hong Kong 🇭🇰

2022 Top 10 Dishes
(No. 3 in chronological order)

Caviar, Peas, Oyster Cream, Clam Broth
Falsled Kro, Denmark
July 2022

New Nordic cuisine, like kaiseki ryori of Japan, is highly seasonal and pea makes frequent appearance in the month of July. This pea dish is particularly memorable on how layered the flavors are. With all the ingredients in a bite, the bouillon flavor first comes out, followed by saltiness and umami of caviar, sweetness of peas and then the oyster cream. Quite amazing how the chef has managed to construct all the layers to work together and really don’t understand why this place does not have a star. Not only is it a beautiful restaurant, the inn is also a charming place to spend a night and stroll the gardens

In addition to Hong Kong, visited Canada, Denmark, US, Sweden, Norway and Japan in 2022 Less

2022 Top 10 Dishes
(No. 2 in chronological order)

Abalone, Yuba, Shiso, Gamtae
Mosu, Hong Kong
July 2022

Not a full dish but one of the signature small bites kicking off the meal at Mosu Hong Kong. Grilled yuba skin brought some charred sweetness while the shiso and gamtae pulls the flavor in different directions. Nice contrast in texture between the soft abalone and the crispy yuba skin

In addition to Hong Kong, visited Canada, Denmark, US, Sweden, Norway and Japan in 2022 Less

2022 Top 10 Dishes
(No. 1 in chronological order)

Matsubagani wrapped with Stem Lettuce served with Crab Bouillon
Ta Vie, Hong Kong
January 2022

Some have said French cuisine is about addition with more and more ingredients, seasoning, sauce, … being layered on top of each other. Sato-san has managed subtraction here and it is all about clean sweet crab flavor

Bouillon is made from kombu, sake and water from steaming the crab. Crab legs were made into a shinjo and stuffed inside

In addition to Hong Kong, visited Canada, Denmark, US, Sweden, Norway and Japan in 2022 Less