Peter Verey

After over a dozen visits to @ottoemezzobombana_macau , I was still surprised by a very different experience last night . A moment of undecidedness on my behalf propelled chef @riccardolaperna to offer to cook a tailored degustation menu . Over 10 courses , a kitchen tour ( which included tasting a ton of various sauces/ infusions ) , I developed a new found understanding of the backbone of the kitchen philosophy here . Flavour , lightness , respecting tradition , precision .

The menu started with Spanish tuna Akami and chutoro crudo with calamari, kaluga caviar and a Mediterranean inspired dashi. The seafood was delicate but it’s the “dashi “ that really took my attention . Smoked eggplant and dried seafood paste is used as the katsuobushi style ingredient and the balance of umami , smoke and acidity is spot on .

My questions then prompted the kitchen tour where I learned that all stocks and sauces are made here on the basis of infusion , usually from dehydrated ingredients . No stock is boiled and reduced . This was a definitive answer as to why the food here can be light yet still pack plenty of flavour .

Brittany lobster with puntarelle ,lobster consommé infusion and lobster bisque foam continued the menu . The lobster was soft and tender and the consommé very well rounded .

My favourite dish of the night followed. Deceptively simple, undeniably delicious. Fassone beef tenderloin “Milanese” style , the protein is not fried hard and is a perfectly set rare. The white truffle complimented the meat beautifully and then it turned out the green salad with herb dressing was so perfectly balanced and seasoned, that it somehow stole the show.

A liquified foie gras and Parmesan ravioli had amazing mouthfeel with the Parmesan luxuriously coating the palate , the accompanying beef and chicken infusion again had plenty of body .

The simplest dish followed , egg Taglioni with a touch of Parmesan cream and a generous amount of very fragrant white truffle . This simple dish was all about aroma .

Continued in the comments …. Less

There’s this narrative around Michelin ⭐️ ⭐️ ⭐️ that once they reach the top , they stop taking risks and stagnate . That is certainly not true with @guillaumegalliot @capricehongkong . Offering 4 seperate degustation menus along with the newly introduced power lunch , there is a wide and diverse amount of dishes for his kitchen team to nail down, which is truly admirable .

Today I opted for the Carte Blanche , a 5 course surprise menu purely at the discretion of the kitchen .

I was very pleased that the menu began with one of the signature dishes , Australian Wagyu tartare , gillardeau oysters, kaviari Kristal caviar , garnished with parsley dots , the finest snow pea julienne and a bold amount of gold leaf .

This is one of my fav dishes at the restaurant , the balance of acidity and salinity is spot on .

Norwegian langoustine with a forest of mushrooms followed (Paris , cepes, white truffle ) , alongside a Jura wine sauce , this was textbook .

A nod to Cantonese steamed fish followed , a fillet of Rouget ( I think ) was glued upon a prawn and mussel mousse beside a moat of ginger consommé. This dish is a role model for healthy and clean fine dining .

Lamb and mint sauce is a classic old school combination , the lamb saddle and shoulder along with a punchy mint condiment and a terrific glossy jus were a terrific savoury finale .

A very generous selection from the cheese board followed, I asked for the strongest cheeses and this was well paired with a funky swiss orange wine that dealt with every flavour note .

To finish , a terrific almond soufflé rocking with marzipan notes , a creamy vanilla ice cream and a 1991 Chateau d’Yquem. Less

A short and delicious kappo lunch menu at Michelin ⭐️ ⭐️ Odo.
Definitely feels a little different to similar concepts in Japan as many ingredients here were local and serving size was certainly maximised . But every dish delivered on exactly what you would expect.

Chawanmushi with Hokkaido Uni , Oscietra caviar , Dashi thickened with kudzu , ginkgo nuts

Fish and Sakyo miso broth , madai , myoka ginger , gluten puff , yuzu

Smoked and chargrilled Hudson Valley duck with a sancho pepper and soy jus alongside a salad of shiitake , fig , cucumber , lotus root and peanut

Mini chirashi with chutoro, kampachi and ikura

Katsuoboshi dashi with soba noodles, Kumamoto A5 Wagyu with micro Shiso and radish

Green apple soft serve , pears , lemon meringue , toasted flakes Less

Have always been happy to avoid sushi in NYC on previous visits as it has always been the most expensive global sushi market . But since I have recently been diagnosed with a sushi addiction , a sushi meal became inevitable .

A very enjoyable experience at the hands of Shion @69leonardst , the neta is extremely pure , limited use of soy or any other flavours and the fish is left to shine. The Shari is intensely polished and has a near sake like quality , which also adds to the naked cleanliness of the bite .

Highlights were the tasting of two types of Murasaki uni - sweet from Hokkaido and briny from Kumamoto .
Superb Kegani crab with aged Japanese vinegar
And my favourite nigiri was the seared Kamatoro - absolutely melting .

Chef Shion was also so impressed with my Japanese fish knowledge that he asked whether I worked in the seafood industry so thanks to @jtfoodcation for the maritime education !!

Kuwe and tsubugai sashimi
Grilled Mehikari with green onion
Murasaki uni tasting - hokkkaido and Kumamoto
Grilled scallop from iwate with shimishi pepper
Kegani crab from Hokkaido with aged vinegar
Amadai with daikon radish

Yazu (young Yellowtail )
Sawara ( Spanish mackerel )
Kamasu ( barracuda )
Chutoro
Otoro
Yari ika ( spear squid )
Seared Kamatoro
Aji - horse mackerel
Anago
Toro and onion handroll

Tamago Less

Extremely stripped back minimalist Scandinavian cooking which nails the brief as it doesn’t leave you wanting at all .

Maine lobster is amplified by roast lobster butter , a white beet custard and a foam of salted white asparagus .

Live Cape cod scallop is draped over Japanese turnip with a broth of roasted onion and black currant leaf bringing the Unami .

Grilled Norwegian langoustine tail is paired with langoustine shell and red gooseberry sauce , leans sweet but stays in the pocket .

Favorite dish was a puck of Hake with beluga caviar , a vivid Swedish dark beer and dill was greedily mopped up with some barley rolls .

Dry aged quail in a pure broth of truffle and summer onion.

Very fresh milk sorbet, with grass fed cream and meadowsweet was a soothing finale before some terrific petit fours. Less

A fun yakitori spot in Chinatown , Kono uses Amish chickens which are grown to up to 3kg resulting in large thighs and good amounts of fat , the chef here can break a chicken down into 52 unique skewers for yakitori. Seasoning is generally quite judicious and cooking is a little lighter than experienced in Osaka .

Favs were the chicken tail skewer which was vastly different to the previous fried tail “nuggets” and the soft kneebone where you bite through the cartilage but the surrounding flesh is ridiculously juicy .

Torigara with sudaichi and matsutake
Tofu and pumpkin custard with shiso and yuzu and oscetra caviar
Bonjiri/ fried chicken tail
Monaka with chicken liver pate and summer truffles

Bonjiri - chicken tail
Chicken heart
Kashiwa - inner chicken thigh
Soft kneebone
Manganji peppers
Harami - chicken belly
Chicken oyster wrapped in skin
Grilled fig with white miso
Kushikatsu with apple compote
Chicken thigh and duck breast Tsukune
Chicken wing
Chicken shoulder
Udon with fortified chicken broth
Black sugar creme brûlée Less

Whilst rooted in Latin America and influenced by Japan , the food @monorestaurant is actually a veritable United Nations of ingredients , ideas and techniques .
@rchaneton showcases his passion for Venezuela and Latin America thru his cooking and Manager Abbi Grace amplifies his vision with service which is both soulful and informative .

Hong Kong is lucky to have this unique restaurant .

A Buri ( yellowtail) tiradito is the ideal beginning . The fish providing a blank canvas to a variety of sauces and textures including pickled oca and a Peruvian chilli sauce .

The bread whose sourdough starter recently celebrated its 5th birthday is a great companion for the next few courses, also served with outstanding olive oil .

Danish Langoustine is a supporting cast member to a study of cacao . The flesh, nibs and powder are all used for sauce, garnish and tea and its versatility is to be commended . The dish does veer a little sweet to me but that does seem to be the current style with langoustine dishes .

A beautiful coriander tortilla wraps around a barely roasted Japanese fruit tomato . Both sweet and savoury , it is a great bite but the accompanying Tomato and basil seed consommé with Yunnan sweet chilli steals the show . It’s phenomenally good .

Meagre fish from Galicia is next , with its primary partner in crime a “shisochurri” . Sauce/condiment work again shines .

Dish of the day for me was Australian Wagyu flap with beef jus , served alongside a rosti made of Costa Rican cassava and a Venezuelan wasakaka sauce which features avocado, parsley , coriander and white vinegar . Did I mention I love the sauces here ?

Pre dessert is a very smashable combination of apricot , Mexican marigold and kampot black pepper whose floral notes really sing .

To finish , cacao returns , this time in sweet form (brownie and ganache ), along with a coulis of Colombian parcha (passion fruit) and an avocado leaf ice cream . This dessert really surprised with the Cacao being by far the most subtle ingredient. Less

The ingredients don’t pop like they did in Japan last week but always enjoy the creativity and flavour combinations at Zuicho .

The A5 satsuma beef chateaubriand is the restaurant signature and is delicious but I really enjoyed the seasonal accompaniment of tempura zucchini flower stuffed with prawn , the yielding texture was outstanding .

Chrysanthemum Turnip with Minced
Chicken in Broth was a feast for the eyes and very soothing

Seasonal Sashimi featured Amadai with finger lime and Katsuo

Black Abalone with Liver Sauce was textbook but after having had amazing product in Japan this month , this didn’t quite match it .

Sea Urchin and Toro Handroll is a crowd pleasing combination even when the Uni is not best of the best

Grilled Blackthroat Sea Perch with
Sea Urchin Sauce - the heat applied to the uni gave it a grainy texture but flavour was there

Simmered Ise Lobster with Burdock , beautiful sweet lobster , this was unexpectedly good .

Satsuma A5 Wagyu Beef Sirloin with Mushroom Sukiyaki Hotpot, also a well deserved signature

“Takikomi” Rice with Kinki - deep savouriness to the rice , had 3 portions !

Pear Monaka with Mochi and Walnut Ice Cream Less

Caprice is one of Hong Kong’s best international restaurants and well deserves all its accolades , but no matter how well regarded a restaurant is from time to time a menu just doesn’t mesh with your individual palate . Sadly for me this was the case this week, the dishes were visually appealing and there was just one dish I disliked but the overall menu composition was too sweet , With the last few savoury courses and dessert all leaning heavily on sugar .
Nonetheless I plan to return next month and as Caprice has a quartet of differing tasting menus , I’m 💯 sure that the next one will blow me away .

First dish is a great start , Alaskan king crab with crustacean jelly , oysters and Kaviari caviar - this dish really leans into the fresh flavour of the crab and its balance with the caviar . With Robuchon and Ducasse also having iconic starters which use basically the same ingredients, this one certainly meets their level .

A haddock panna cotta with cold potato , daikon and pike petrossian caviar followed , this dish did not hit for me . The panna cotta carried little flavour , the cold potato texture was not appealing and the pike caviar overpowered everything including the matching wine .

Beautiful Norwegian langoustine and a chanterelles tart were delicious , the lemongrass sauce seemed out of place to me , a classic beurre Blanc would have been more successful.

A knuckle of Brittany lobster was paired with roast beet glazed in chocolate , a quenelle of lobster coral and a ruby sauce made of lobster shells , beetroot and raspberry . This dish amplified the sweet notes and I was crying out for some savoury moments .

Roast duck was thinly sliced and beautifully presented alongside carrots , citrus fruits and Sauternes& honey sauce . Also paired with Chateau d’ Yquem which was incredibly generous , but by this stage this was too much of a sweet thing .

Cheese platter followed which was very well curated but I would have preferred to see the available options rather than have a selection brought to me.

Roasted peach from Corsica with a honey oat crumble and white peach sorbet was a refreshing and yes very sweet finale . Less

Yakitori is always a fun time and enjoyed the slick and friendly vibe at Yakitori Ichimatsu in Osaka . The menu doesn’t dig too deep into the “stranger things “ and plays a pretty straight bar with the main cuts . Loved both versions of Tsukune , and the chicken wing tasted as spectacular as it looked .

Ricotta cheese with chicken soup
Chicken breast with wasabi
Chicken shoulder
Quail egg
Chicken prosciutto
Chicken wing
Shine muscat
Chicken pate sando
Smoked pumpkin soup
Tsukune with charcoal and 5 spice powder
Chicken neck
Chicken thigh and breast in ponzu
Chicken gizzard
Japanese omelette
Duck breast with sancho pepper sauce
Chicken heart
Tsukune
Chicken rice Less