Daniel from Hong Kong 🇭🇰

2022 Top 10 Dishes
(No. 6 in chronological order)

Supersmash Burger
Funky Chicken Food Truck, Sweden
October 2022

How good can a burger be? Turns out just as good and satisfying as any other dishes if done right! Funky Chicken Food Truck in Stockholm started as a chicken over rice food truck but its signature these days are their beef burgers. Good ratio of bun, cheese, toppings and patty. Smashed and well charred patty along with the toasted buns give it a crispy layer in the middle and the texture really stood out. What a finale to a fun few days on a @the.hungries food tour and thank you @andershusa and @carnivorr for all the arrangements!

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

2022 Top 10 Dishes
(No. 5 in chronological order)

Tartare of Red Deer, Red Sorrel, Birch Tree
Me|Mu, Denmark
September 2022

Vejle is a small town about 2.5 hours from Copenhagen with two Michelin Star restaurants. At first, I was a bit hesitant since there weren’t much online reviews but this is a hidden gem that I would highly recommend to others. Red deer tartare is mixed with woodruff oil. Sitting on top are birch tree mayo and gel with some red sorrel leaves providing acidity. Can’t think of the last time I have raw red deer but it has a light and elegant air dried beef flavor with the whole dish developing into a sweet forest floor like a young pinot. This dish was so memorable that I picked it out to be a top 10 dishes on the spot

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

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. 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

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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