About
travels for friends, food and wine - in exactly this order
From
San Sebastian, Spain
Born
July 21
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- Gerhard Huber added a new meal Pre-dinner at Hayvore at Hayvore
Late afternoon snack at a local place in the Center. A lot of vegetables which you pick from a Buffet.
Fast, tasty and cheap
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- Gerhard Huber added a new meal Lunch at Dönerci Şahin Usta at Dönerci Şahin Usta
Surely one of the most famous Döner shops in Istanbul. Most likely also one of the best.
The Döner is made out of lamb and Beef so the fatness of the lamb is cut by the beef.
Great snack in between unless you asked for double Döner portion, then it becomes a meal.
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- Gerhard Huber added a new meal Lunch at Çiya Sofrası at Ciya Sofrasi
Great busy place in a even busier street, full of little food shops and small restaurants.
I think the friendly waiter recommended the wrong dishes to me as the kebab was wrapped in dough and the main course was a sausage was in a skin which created a bad texture in your mouth.
In both cases the kebab and the filling were delicious and so were the... More
Great busy place in a even busier street, full of little food shops and small restaurants.
I think the friendly waiter recommended the wrong dishes to me as the kebab was wrapped in dough and the main course was a sausage was in a skin which created a bad texture in your mouth.
In both cases the kebab and the filling were delicious and so were the various salads which you pick yourself from a buffet. Less
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- Gerhard Huber added a new meal Lunch at Dönerci Sadık Usta at Dönerci Sadık Usta
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- Gerhard Huber added a new meal Dinner at Chef’s Table at Lebua at Chef's Table
The restaurants where Chef Vincent Thierry trained his classical French cooking reads like the Who is Who in France. From Le Cinq to Alain Ducasse, he has been everywhere. For now 14 years he cooks in Asia and achieved three stars in Le Caprice in Hong Kong before moving to open the Chef’s Table at the Lebua. This former office tower houses now lots... More
The restaurants where Chef Vincent Thierry trained his classical French cooking reads like the Who is Who in France. From Le Cinq to Alain Ducasse, he has been everywhere. For now 14 years he cooks in Asia and achieved three stars in Le Caprice in Hong Kong before moving to open the Chef’s Table at the Lebua. This former office tower houses now lots of restaurants and bars and is swiftly becoming the epicentre of fine dining in Bangkok.
The restaurant is stunning. Former round balconies were converted into small lounges which each table overlooking the kitchen which is in the center of the restaurant while having its own privacy, a great accomplishment.
The kitchen is a low circle with a enormous dome over it which houses the ventilation and creates a beautiful structure.
My friend Peter aka @growingboy was there in April of this year and raved about the food, so my expectations were as high as the 62nd floor on which the restaurant is located. The cuisine is classic French, about 80% locally sourced and perfectly executed. The dishes all show there heritage but at the same time are somewhat simplified. There are fewer flavours on the plate, it comes across as restrained and focused. Instead the Chef plays with texture and acidity.
Case in point is my favourite dish, the sea urchin. Served in a bowl resembling a sea urchin shell, it combines the sea urchin with cauliflower, eggs and saffron. This creates a wonderful play with the crunchy texture of the cauliflower and softness of the sea urchin while at the same time setting the sweetness of the sea urchin against the acidity of the cauliflower and saffron.
Similarly the Foie Gras, perfectly cleaned and cooked to perfection, it is covered with a bed of Citrus mosaic. Here again, sweetness against acidity, softness against crunchiness, all served in an emulsion of Fondant Carrots.
The meat course, a duo of Chalans duck breast and the leg in an artichoke purée, was as good as it gets. The breast almost raw, a wonderful flavour but still enough bite so you know you are eating a duck.
This is French dining at its best. I would be not surprised if this place enters very high this year's Guide Michelin.
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- Gerhard Huber added a new meal Lunch at Nahm at Nahm
Years ago I stumbled across the blog of a Thai lady based in San Francisco. She very competently and convincingly wrote about various restaurants in the Basque region, like Elkano and Extebarri. This was way before the world, especially the international foodie caravan, discovered both places. I continued to read occasionally her blog, but then lost... More
Years ago I stumbled across the blog of a Thai lady based in San Francisco. She very competently and convincingly wrote about various restaurants in the Basque region, like Elkano and Extebarri. This was way before the world, especially the international foodie caravan, discovered both places. I continued to read occasionally her blog, but then lost track of it.
Little did I know that I will come across her as the new Chef at the one star restaurant Nahm in Bangkok.
Chef Pim Techamuanvivit took over in the fall of 2018 and was able to maintain the star which Chef Thompson achieved. I have had not a chance to eat his food, but I can attest that Chef’s Pim Techamuanvivit food is excellent.
In comparison to Sorn, which is very spicy, her dishes are more subtle, which allows the layers of flavours come through better. Some of her dishes are truly outstanding.
The grouper in banana leaf with blue swimmer carb is as good as it gets. Perfect texture with layers of spices but too spicy creates a great experience.
The angry stir-fried pork is in the same league. Gently cooked and well seasoned it is perfect.
They happened to just have changed from a la carte to set menu only and I could not resists the temptation to eat both of the menus.
A great place, it might go further than two stars. Less
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Street restaurant serving Hoi-tod. Their Or-ror is famous and for a good reason. It is so delicious.
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- Gerhard Huber added a new meal Dinner at Kruajiangmai at Kruajiangmai
Next chapter in the regional Thai cuisine. A typical restaurant serving cuisine from the Northern Part of Thailand.
The flavours are more restrained but multi layered. The curry paste dryer but combined with blood rice sublime.
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Feast with local Connaisseur, northeastern Thai food in a truly local restaurant.
Very interesting flavours and textures
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- Gerhard Huber added a new meal Dinner at MENSHO TOKYO at MENSHO TOKYO
Serious ramen, outlet of the Tokyo based group.
Any ramen lover would be happy there.
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