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travels for friends, food and wine - in exactly this order
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Muek Mun Kai Chicken Rice in Bangkok delivers a superb rendition of Singapore-style Hainanese chicken rice—arguably the best value meal you’ll find in the city. For just 1,077 Baht (around €27), four people can feast on an exceptional spread that includes three types of chicken: the signature “Three Breed,” the classic White, and an off-menu... More
Muek Mun Kai Chicken Rice in Bangkok delivers a superb rendition of Singapore-style Hainanese chicken rice—arguably the best value meal you’ll find in the city. For just 1,077 Baht (around €27), four people can feast on an exceptional spread that includes three types of chicken: the signature “Three Breed,” the classic White, and an off-menu Organic chicken that proved to be the standout. Each offered distinct textures and flavors, making the side-by-side tasting a fascinating and delicious experience.
Complementing the chicken are silky, rich chicken livers, perfectly cooked fragrant rice, and a clean, umami-rich chicken soup that isn’t overly fatty but deeply satisfying. What truly elevates the meal are the five different sauces—each with varying levels of heat and complexity—offering endless ways to customize each bite.
Unbelievable value for money, Muek Mun Kai offers a unique tasting experience that turns a humble dish into a study in nuance and flavor. Less
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- Gerhard Huber added a new meal Dinner at Sorn at Sorn
Sorn – A Southern Thai Experience
A 3-Michelin-starred journey through the traditions and terroir of Southern Thailand
Sorn, located in the heart of Bangkok, is a transformative fine-dining destination dedicated entirely to the rich culinary traditions of Southern Thailand. Opened in 2018 by Chef Supaksorn “Ice” Jongsiri and his childhood... More
Sorn – A Southern Thai Experience
A 3-Michelin-starred journey through the traditions and terroir of Southern Thailand
Sorn, located in the heart of Bangkok, is a transformative fine-dining destination dedicated entirely to the rich culinary traditions of Southern Thailand. Opened in 2018 by Chef Supaksorn “Ice” Jongsiri and his childhood friend Chef Yodkwan U-Pumpruk, the restaurant has since risen to international acclaim for its bold vision, meticulous technique, and deep respect for regional heritage. In 2024, Sorn became the first restaurant in Thailand to earn three Michelin stars, a landmark achievement that reflects its unwavering commitment to excellence.
What sets Sorn apart is its philosophical approach to storytelling through food. Each tasting menu, often featuring over 20 courses, draws upon ingredients sourced directly from the South’s 14 provinces—many harvested by hand or foraged specifically for the restaurant. Dishes incorporate long-lost recipes, fermentation techniques, and traditional Southern preparations, all reinterpreted with modern finesse. The meal is designed to reflect the rhythm of Thai dining, including shared courses, palate cleansers, and a crescendo of spicy, sour, and herbal flavors.
The dining experience takes place in a restored 90-year-old mansion, where golden hues, Southern antiques, and a glass-paneled kitchen allow guests to feel fully immersed in the craft. Sorn’s service is polished yet personal, often featuring passionate explanations of each dish’s cultural and geographic origins.
Chef Ice’s leadership, rooted in both childhood memory and culinary innovation, has made Sorn not only a top global destination but also a steward of Southern Thai identity. It stands as a benchmark for regional cuisine elevated to the highest international standard.
Amuse Bouche
Let’s Eat Rice
An elegant opening bite with tapi river prawn atop jasmine rice, enriched with a touch of prawn fat and served on a delicate sago cracker. A crisp, savory welcome that hints at the coastal flavors to come.
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Prelude Courses
Hand-Caught Abalone
Thinly sliced abalone paired with young mangosteen, tangy green mango, and coastal seaweed. A bright and briny introduction.
Silver Sillago
Lightly fried with turmeric, served with scallop and a herbal curry paste. A crisp texture plays against the earthiness of Southern greens.
The Ocean
Three treasures from the sea—blue crab claw, Phuket lobster, and spotted Babylon snail—each paired with contrasting fresh and fermented elements. The sweetness of shellfish is balanced with light acidity and spice.
Andaman Squid (Sotong)
Stuffed and grilled squid presented with roasted eggplant purée, pickled chili, and lobster essence. Smoky, bold, and richly umami.
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Palate Cleanser
Citrus Sorbet
A refreshing sorbet made with native orange varieties, providing a tart, clean intermission before the next round of richness.
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Signature Highlights
Crab Stick
Deconstructed blue crab dressed in its own roe and a potent chili paste. Vivid in color and heat, yet restrained to let the natural sweetness of the crab shine.
Melinjo
A warm, slightly sweet coconut soup combining shoots, meat, and Southern-dried seafood. Deeply aromatic and comforting.
Gor Lae
Chargrilled cockles topped with sun-dried abalone. An earthy, savory dish that offers a chewy texture and a smoky finish.
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Vegetable Course
The Sea Holds the Forest
A turmeric rice salad blended tableside with over 30 local herbs, young leaves, and flowers. Dressed in fermented budu sauce, this is a celebration of the region’s plant life and marine influences.
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Main Course – Southern Family Style
Charcoal-Steamed Jasmine Rice
Steamed in a clay pot using mineral-rich water, the rice takes on a supple texture and light smokiness.
Assorted Condiments
A complex set of Southern accompaniments:
• Fermented shrimp and chili paste
• Crispy pork rind
• Sweet shrimp
• Dried yellow curry with galangal and lemongrass
• Seasonal fruits
• A raw quail egg for richness
Each item designed to be mixed with rice for a deeply personal flavor experience.
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Accompanying Dishes (Sides)
Stink Bean with Redtail Catfish
A spicy, boldly aromatic stir-fry highlighting catfish’s richness against the punchy “stink bean” and Southern curry.
Tiger Prawn Omelet
A golden, fluffy omelet layered with sweet basil, shallots, and tiger prawn. Balanced, herbaceous, and rich.
Morning Glory with Abalone Liver Sauce
Tender shoots sautéed in a reduced abalone liver emulsion, garnished with dried scallops and shrimp. Surprisingly delicate and full of depth.
Beef Green Curry with Roti
A fiery green curry of meltingly tender beef, paired with a flaky Southern-style roti. Intensely flavored, with a creamy coconut finish.
Plum Soup with Stingray
A clear, tart soup using fermented plums and tender stingray. A cooling, slightly medicinal contrast to the heavier mains.
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Special Addition
Lobster in Lobster Fat Curry
An off-menu treat: Phuket lobster tail simmered in its own tomalley, seasoned with aromatic curry spices and served over a crispy rice cake. Intensely rich, creamy, and indulgent.
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Sweets
Sago with Coconut Iced Powder
A chilled, delicate dessert featuring longan jelly, sago pearls, and a lightly frozen coconut granita. Texturally playful and refreshing.
Bi Co Moi
Black sticky rice layered with young coconut ice cream and roasted cashew crumbs. Sweet, nutty, and satisfying.
Seasonal Canned Fruit
A nostalgic touch with house-canned Southern fruits, cool and lightly syrupy.
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Petit Fours
An elegant close to the meal with a selection of small sweets served alongside a cup of Southern-style tea or locally roasted coffee.
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This dinner at Sorn wasn’t just a meal—it was a masterclass in precision, heritage, and ingredient storytelling. Every course was deeply rooted in Southern Thai tradition but elevated through technical finesse, local sourcing, and an unwavering commitment to authenticity. Less
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- Gerhard Huber added a new meal Lunch at Tae Jeaw Cuisine at Tae Jeaw Cuisine
Tae Jeaw Cuisine is a beloved restaurant in Bangkok’s Chinatown specializing in authentic Teochew (Tae Jeaw) Chinese-Thai cuisine. Known for its exceptionally fresh seafood and traditional cooking techniques, it offers a menu that emphasizes subtle, balanced flavors. While it hasn’t received major international awards, it enjoys a strong local following... More
Tae Jeaw Cuisine is a beloved restaurant in Bangkok’s Chinatown specializing in authentic Teochew (Tae Jeaw) Chinese-Thai cuisine. Known for its exceptionally fresh seafood and traditional cooking techniques, it offers a menu that emphasizes subtle, balanced flavors. While it hasn’t received major international awards, it enjoys a strong local following and consistently high customer ratings. Diners praise its honest, well-executed dishes and warm, unpretentious atmosphere. The restaurant stands out for preserving Teochew culinary heritage in a rapidly evolving dining scene. For those seeking a genuine taste of old-school Chinese-Thai seafood, Tae Jeaw Cuisine remains a dependable and flavorful destination. Less
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- Gerhard Huber added a new meal Dinner at Ōre at Ōre
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- Gerhard Huber added a new meal Dinner at Baan Nual at Baannual
Baan Nual – Refined Home Cooking with Soul
Our latest meal at Baan Nual was nothing short of exceptional. Sharing the table with Bangkok-based friends, we were served food in volumes that could have easily fed an army—each dish was abundant, deeply flavorful, and carried a sense of generosity that defines Thai hospitality at its finest. Despite... More
Baan Nual – Refined Home Cooking with Soul
Our latest meal at Baan Nual was nothing short of exceptional. Sharing the table with Bangkok-based friends, we were served food in volumes that could have easily fed an army—each dish was abundant, deeply flavorful, and carried a sense of generosity that defines Thai hospitality at its finest. Despite the hearty portions, the cooking was refined, clean, and precise—home-style in spirit but executed with the care and sophistication of a seasoned chef.
Among the many highlights, the Moo Pad Kapi (stir-fried pork neck with shrimp paste) delivered a stunning depth of flavor, while a spicy crab dish was vibrant and addictively complex. Though the river prawns with fried garlic—an all-time favorite from a previous visit—also made an appearance, it was these bolder, rustic dishes that stole the show this time.
Back in 2019, I visited Baan Nual at its original location. It was a modest, two-table operation tucked inside a traditional wooden Thai house that echoed the childhood memories of its owner, Sittisak Sakornsin. He and his sister, Yuwarat, run the restaurant together. While Sittisak designs the experience and manages the space with a touch of whimsical nostalgia—decorated birdcages, vintage crockery, and a soundtrack of old Thai pop songs—it is Yuwarat who leads the kitchen.
Working with just two woks, she single-handedly prepares every dish from a menu of over 50 items, many of which must be pre-ordered so she can source the best possible ingredients from local markets. Her cooking is personal, deliberate, and rooted in deep tradition. On my first visit, her river prawns with fried garlic left a lasting impression—the prawns perfectly cooked on their own and then finished with a mountain of fragrant golden garlic just before serving.
Baan Nual specializes in refined Central Thai home cooking with a strong emphasis on traditional flavors, personal recipes, and market-fresh ingredients. It is not royal Thai cuisine, nor is it street food — rather, it sits in that rare middle ground of nostalgic, family-style cooking elevated through technique and care.
Key characteristics of Baan Nual’s cuisine:
• Central Thai flavor profiles: Balanced use of sweetness, salinity, spice, and acidity.
• Shrimp paste (kapi), coconut cream, fermented elements, and local herbs play prominent roles.
• Wok-fried dishes, salads, and relishes dominate the menu, prepared à la minute with minimal shortcuts.
• Dishes like Moo Pad Kapi, Yum Dok Kajorn, and spicy crab curry reflect the home-style nature, but with exceptional finesse.
• Every dish is cooked to order by Yuwarat, and often customized based on what’s fresh in the market and what the diner requests.
So while not “fine dining” in the modern sense, it is artisan-level, heirloom Central Thai cuisine — cooked with soul, memory, and a high degree of skill.
Today, Baan Nual has become one of Bangkok’s most elusive reservations, with only three tables available in the current location. The format hasn’t changed much: you call ahead, request your dishes, and arrive to what feels like a private dinner at a friend’s home. But the secret is out—and securing a spot requires considerable advance planning.
Still, for those lucky enough to get in, the experience is more than worth the effort. Baan Nual is not only a celebration of Thai comfort food—it’s a testament to what happens when deep personal memory, culinary skill, and heartfelt hospitality come together under one roof.
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- Gerhard Huber added a new meal Dinner at Bello ghost pizza at Bello ghost pizza
Our lunch from Bello Ghost Pizza was a masterclass in dough craft and fermentation. Despite being strictly take-out and run out of a compact setup with no dine-in, the anticipation around this meal was palpable—booked nearly a year in advance via Facebook. The chef, working alone four days a week, crafts about 60 pizzas per session, totaling an estimated... More
Our lunch from Bello Ghost Pizza was a masterclass in dough craft and fermentation. Despite being strictly take-out and run out of a compact setup with no dine-in, the anticipation around this meal was palpable—booked nearly a year in advance via Facebook. The chef, working alone four days a week, crafts about 60 pizzas per session, totaling an estimated 30,000 in his lifetime. There’s something deeply personal and obsessive about his process, from selecting three different Italian flours to achieving a dough so airy and light it nearly floats. He attributes this texture to a carefully honed fermentation process, resulting in crusts that are beautifully blistered, elastic, and digestible.
We had the unique pleasure of being allowed to dine in his kitchen—an experience not typically available to the public. Normally, customers must pick up their pizzas or use a delivery service, meaning they rarely experience the pies in their ideal state. Eating them straight from the oven was a revelation. The temperature, texture, and aroma came together with a clarity that’s often lost in transit.
We began with the classics: a Marinara and a Margherita—pure expressions of the craft, with the marinara offering bold, garlicky brightness and the margherita showcasing the dough’s subtle tang and the chef’s delicate touch. From there, we explored three specials: one topped with wild mushrooms and smoked cheese, another with anchovy and lemon zest, and a third, more improvised and decadently cheesy. The latter divided opinions—rich and indulgent, it was a personal favorite but perhaps a bit too much for others.
Founded in 2020 with no formal training and a humble mail-ordered oven from England, the chef’s journey is as compelling as his pizza. Bello Ghost is more than a pizzeria—it’s a cult experience driven by one man’s relentless pursuit of perfection. Less
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- Gerhard Huber added a new meal Dinner at HAGI (HAGI) at HAGI (HAGI)
Tucked away in the coastal city of Iwaki, Chef Harutomo Hagi’s eponymous restaurant is more than a fine dining venue — it is a profound, culinary declaration of revival, resilience, and respect for the land. Honored as the Destination Restaurant of the Year 2023 by The Japan Times, Hagi is a place where cooking begins not in the kitchen, but in... More
Tucked away in the coastal city of Iwaki, Chef Harutomo Hagi’s eponymous restaurant is more than a fine dining venue — it is a profound, culinary declaration of revival, resilience, and respect for the land. Honored as the Destination Restaurant of the Year 2023 by The Japan Times, Hagi is a place where cooking begins not in the kitchen, but in the soil.
The experience at Hagi is deeply personal. The dining room accommodates just eight guests per night, allowing for total immersion in a slow-paced, seasonally-driven omakase that stretches to fifteen courses. It’s a journey through the terroir of Fukushima: over 90% of the ingredients are sourced within an hour’s drive, each one infused with meaning and narrative. The dishes are not dressed up in technical pomp — they are quietly radical in their simplicity. A slow-roasted onion dug from the earth 30 minutes prior to service, left to soften in the wood-fired oven for over an hour, tasted impossibly sweet and hauntingly complex. A humble char egg amuse paired local fish with forest vegetables, emphasizing flavor born from connection, not manipulation.
Chef Hagi, once trained in classical French cuisine, abandoned fine dining orthodoxy after the 2011 disaster devastated his region. Instead of scaling back or giving in, he doubled down: closing lunch service, scrapping à la carte, and creating a single daily menu built around whatever his producers — many recovering from catastrophe — could supply at peak vitality. He stopped bargaining on price, paying fairly to support those who dared to keep growing in the radioactive shadow.
This ethos defines every course. Mehikari (greeneyes), the city’s signature fish, was wood-grilled and paired with sake lees and foraged koshiabura. A morsel of turtle tail with wild garlic nodded to the wild, primal instincts of local cuisine. The beef course — lean, muscular wagyu raised in Fukushima — had none of the ostentation of Kobe or Matsusaka but instead spoke of clean diet and careful husbandry. Even the bread — made from sun-dried, pesticide-free wheat from Fukushima — tells a story of rebirth and independence.
The pairing menu further elevates the experience. The restaurant offers wines and sakes not for prestige but to echo the land. One highlight was a non-alcoholic pairing based on house-made herbal infusions — a revelation in restraint and clarity.
Dining at Hagi is an act of listening — to nature, to memory, to loss, and ultimately, to hope. It is not a performance. It is a conversation between guest, chef, and the land. Few restaurants embody a sense of place so profoundly. And few leave you so full — not just of food, but of feeling.
Verdict:
A must-visit for travelers seeking culinary meaning beyond Michelin stars. Hagi is not just a restaurant. It is the taste of Fukushima’s future. Less
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- Gerhard Huber added a new meal Dinner at Seiju at Seiju
Tempura Seiju, nestled in Tsukiji, is a bastion of classic Edomae tempura led by Chef Yoshiake Shimizu. A disciple of the legendary Rakutei, Shimizu brings quiet precision and deep respect for seasonal ingredients. The setting is understated—a traditional cypress counter, quiet service, no theatrics. Just focus and skill. It’s a place for purists:... More
Tempura Seiju, nestled in Tsukiji, is a bastion of classic Edomae tempura led by Chef Yoshiake Shimizu. A disciple of the legendary Rakutei, Shimizu brings quiet precision and deep respect for seasonal ingredients. The setting is understated—a traditional cypress counter, quiet service, no theatrics. Just focus and skill. It’s a place for purists: no tricks, no frills, just carefully crafted tempura. The experience reflects humility, tradition, and a commitment to doing things the right way.
A rock-solid meal—precise, consistent, and deeply satisfying. Each piece arrived crisp, light, and never oily. Standouts included kuruma ebi with sweet, springy flesh, and a perfectly fried scallop with a buttery center. The seasonal vegetables were simple but resonant, especially a vivid green asparagus and a tender maitake mushroom. Nothing overly elaborate, but every item was well-executed. The pacing was excellent, and the meal closed with a textbook kakiage and light miso soup. A true craftsman’s meal. Less
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Nikuya Tanaka Ginza is one of Tokyo’s most exceptional destinations for wagyu lovers, offering an intimate kappo-style experience that centers on aged Japanese beef of the highest pedigree. Helmed by Chef Satoru Tanaka—a third-generation meat expert with decades of experience—this nine-seat counter in the heart of Ginza is a stage for the finest... More
Nikuya Tanaka Ginza is one of Tokyo’s most exceptional destinations for wagyu lovers, offering an intimate kappo-style experience that centers on aged Japanese beef of the highest pedigree. Helmed by Chef Satoru Tanaka—a third-generation meat expert with decades of experience—this nine-seat counter in the heart of Ginza is a stage for the finest expressions of wagyu. Tanaka, who previously earned acclaim for his Michelin-recognized restaurant in Nagoya, brings a craftsman’s precision and a butcher’s instinct to every dish. His approach is grounded in deep knowledge of animal aging, cut selection, and traditional Japanese techniques like binchotan grilling and kombu curing. What sets him apart is not only his access to rare Tajima-gyu cattle but also his insistence on working with beef aged far beyond the norm—unlocking complex umami and extraordinary textures. Each course at Nikuya Tanaka is composed with balance and clarity, highlighting both the purity of ingredients and the artistry of preparation. The setting, designed by Yasumichi Morita, reflects understated luxury and allows guests to fully immerse themselves in the unfolding performance at the counter.
Our recent meal at Nikuya Tanaka Ginza was a masterclass in aged wagyu. The chef presented an exquisite progression of cuts from cows aged between 48 and 57 months—far beyond the typical market standard. Each variety offered its own distinct personality: complex, deeply marbled, and profoundly flavorful. The aging lent a remarkable depth and intensity to the meat, with textures ranging from delicate silkiness to satisfying bite. One highlight was the abalone served in a silky wagyu tendon sauce, beautifully accented with fragrant sando pepper—an inspired marriage of ocean and pasture.
Equally memorable was the somen dish, served cold in a completely transparent ice bowl. The presentation alone was stunning, but the real brilliance lay in the sauce—a rich, velvety blend of ankimo (monkfish liver) and sesame that coated the delicate noodles with deep umami and nutty elegance. Superb.
Every element of the meal was precise and intentional, underscoring Chef Tanaka’s extraordinary understanding of beef and Japanese kappo tradition. Dining here is not just about indulgence, but about witnessing a philosophy—where age, origin, and cut converge to tell a compelling story on the plate. An unforgettable journey into the rarest expressions of wagyu excellence. Less
