Daniel from Hong Kong 🇭🇰

2022 Top 10 Dishes
(No. 4 in chronological order)

Sugar Peas, Kohlrabi Flan, Shisho, Lavender Granita
Restaurant Moment
July 2022

After 12 different dishes with peas this July in Denmark, I can’t help but compare which one is fresher, sweeter or juicier and this is the gold medal winner. Grown on their own farm, the quality of these peas are a cut above the others. The granita keeps the dish cold and refreshing while the peas sweetness is brought out by the use of some homemade shoyu. Yes, they make their own shoyu with buckwheat and peas at Moment. I asked what the yellow flowers were on top since they were packed with flavors and I was then led out of my seat to the garden outside to see where they were picked from. Restaurant Moment is just next level and I would urge anyone going to Denmark for food to pay a visit

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

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L’Effervescence
Early Feb, 2023
French
Tokyo, Japan
1st Visit

Reasons for Visit
- 4.52 Tabelog Silver Award, 2nd Highest ranked French in Japan
- 17.5/20 Gault & Millau Japan
- No. 71 in 2022 Asia’s 50 Best Restaurants
- 3 Michelin Star

Impressions
- lots of Japanese kaiseki touches from starting with a small glass of alcohol, rice in the first course, free refill of rice course (ravioli here) to ending the meal with matcha
- intriguing signature dish, Fixed Point, where a turnip is prepared the same way all year round allowing the seasonal idiosyncrasies of the raw material to speak for itself
- serving bread cold is a complete head scratcher. Just don’t get why that is better than a warm one especially on a cold day

Favorites
- 59 types of artisanal vegetables and fruits (pic 2, 3)
- Fixed Point - Tokyo Turnip (pic 4) Less

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Sazenka [茶禅華]
Early Feb, 2023
Chinese
Tokyo, Japan
1st Visit

Reasons for Visit
- Chinese restaurant with the most accolades in all of Japan
- 4.52 Tabelog Gold Award, Highest ranked Chinese in Japan
- No. 11 in 2022 Asia’s 50 Best Restaurants
- No. 59 in 2022 World’s 50 Best Restaurants
- 3 Michelin Stars

Impressions
- Building used to be part of Germany’s embassy and feels like dining in a wealthy friend’s home in Minami Azabu (pic 1)
- A refined interpretation of Chinese food with subtle flavors. Techniques really shone through in the pheasant and chicken broths
- Beautiful ceramics projecting an understated elegance. Most plates are uniform in color but with underlying variations in form, surface or patterns (pic 2)
- Impressive how all dishes are served piping hot
- A bit of fun in the menu like almond tofu in two temperatures but overall feels too safe

Favorites
- Steamed Hokkigai (pic 3) was served piping hot! Look at all that steam coming out
- Rice with Fukahire Sauce (pic 4) Less

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Ginza Oishi [銀座 大石]
Early Feb, 2023
French
Ginza, Tokyo, Japan
1st Visit

Reasons for Visit
- 4.33 Tabelog Silver Award

Impressions
- Seated at the counter with a display of black truffle, foie gras, caviar, wagyu, … perfectly encapsulates the bling bling luxury of Ginza dining (pic 2)
- Chef Oishi (pic 1) is very friendly and seems to have an unending supply of energy
- This is not about super refined flavors or technical execution. Be prepared for a fun time, luxury ingredients and lots of it!
- Can easily skip lunch before coming here

Favorites
- Black truffle and foie gras pie was an add-on and the thick cut of black truffle really made a difference. Not that aromatic but can really taste the underlying flavors (pic 3)
- Crab Rice has crab meat, fried crab croquettes, crab sauce all mixed together. Nice play with texture and a crab flavor bomb (pic 4) Less

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

Drunken Hairy Crab
Tin Heung Lau, Hong Kong
December 2022

Usually only eat hairy crabs once or twice when they are in season. Was surprised that two hairy crab dishes made it on my list this year but this was just too good. Raw female crabs are marinated in shaoxing wine for over a month and the crab soaks up all the complexity of the wine

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

2022 Top 10 Dishes
(No. 9 in chronological order)

Fish Skin, Fried Shirako, Potato Salad, Neighborhood, Hong Kong
December 2022

Neighborhood is one of those places I really miss when out of town. The menu changes everyday depending on what seasonal ingredients is available and David always manage to come up with new dishes that just works. Fried shirako here added creaminess and texture to the dish and the flavor reminds me of Chinese-style salt and pepper preparation

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

2022 Top 10 Dishes
(No. 8 in chronological order)

Hairy Crab Sushi
The Araki, Hong Kong
December 2022

Always excited to see the Master experimenting with new ingredients and this time was hairy crab. Don’t recall seeing this being used here before and the result is sublime. Spot on seasoning and proportion allowing one to taste each layer separately, the meat, the miso and then all combined together. A bit of Chinese vinegar was also added to the nikiri brushed on top. All chefs are at the mercy of nature though and when I came back in January, the hairy crab is no longer as good

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

2022 Top 10 Dishes
(No. 7 in chronological order)

Kinoko, Salt, Water
Myoujyaku, Japan
November 2022

Hirohisa Koyama (小山裕久) of Tokushima Aoyagi (徳島青柳) has trained a group of chefs who dominated the Michelin rankings in Tokyo and I have always wanted to understand the style of this lineage. Chef Nakamura trained at Aoyagi for 11 years before moving on to other restaurants and he opened Myoujyaku in April 2022. This is the first course and what a statement! Mushroom cooked in water and salt. Nothing else is added and yet the aroma and flavor is delicate and layered. When I went in early November, it was a relative easy reservation on Omakase. After gaining two Michelin stars later that month, it has become quite difficult to book

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