Daniel from Hong Kong 🇭🇰

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

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