Melissa F

An amazing meal at 2* Oryouri Fujii #御料理ふじ居 in Toyama, Japan! The chef-owner Hironori Fujii aims to showcase the amazing ingredients from the mountains and the sea in his hometown Toyama. Housed in a former residence of a wealthy merchant with a Japanese garden, guests are treated to beautiful views of nature while enjoying the meal at the counter. The food was splendid from the delicious red snow crab to the smoked katsuo and of course the gorgeous presentation of the hassun (八寸) which sets the seasonal theme in a kaiseki meal. Can’t wait to be back next month!
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2*, Oryouri Fujii 御料理ふじ居
Toyama, Japan
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The food at @levo.toyama - a 2* destination restaurant in Toyama - is a reflection of the nature in the region with seasonal ingredients from both the sea and land. The highlights of the meal were definitely the game meat - in particular, the black bear and wild boar which were both delicate and exquisite in taste. The signature L’evo chicken thigh was also a favorite while the somen noodles with goat cheese was surprisingly complex and delicious.

Our menu:

~ Prologue
~ Char
~ Salmon Roe
~ Japanese Black Bear
~ Local Ivory Shell
~ Oval Squid
~ Somen Noodles
~ L’evo Chicken
~ Stone Fish
~ Wild Boar
~ Fig
~ Kuromoji
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2*, L’evo Cuisine Regionale
Toyama, Japan
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Happy to catch @nikoromito of 3* @ristorantereale in Tokyo last week where we got to try the new Christmas festive menu at @bulgarinikoromitotokyo! The contemporary Italian cuisine by Niko Romito is sophisticated and refined, so it’s no surprise that the restaurant has just been awarded its first Michelin Star 8 months after its opening. Highlights included Chef Niko’s signature vegetable consommé with a splash of champagne, poached egg with potato cream & white truffle, handmade fettuccelle with duck sauce & black truffle, and panettone which has been proclaimed as one of the best. Congratulations on the new Michelin Star ⭐️!

Our menu:

Worm Ise-ebi lobster salad, celeriac, wild greens and pink pepper
伊勢海老とセロリラブのサラダ ピンクペッパー

Kuro fuji poached egg, potato cream and white trufle
黒富士卵のポーチドエッグ ポテトクリームと白トリュフ

Hand made fettuccelle with Aomori duck sauce, black truffle and Parmigiano Reggiano
青森県産鴨のソース フェットゥチェッレ パルメザンチーズと黒トリュフ

Veal roast, potatoes, mushrooms and white truffe
仔牛のロースト ポテトのロースト マッシュルーム 白トリュフ

Nougat and citrus parfait
シトラスのセミフレッド

Panettone Niko Romito with chocolate and hazelnuts sauce
ニコ・ロミートパネットーネとチョコレート ヘーゼルナッツソース
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1*, Il Ristorante - Niko Romito
Tokyo, Japan
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Happy to be back at @hansikgoo and with my dear friend @jocelyn_tastytrip no less! I’ve missed the finger-licking delicious Korean fried chicken with yuzu jang - can’t wait to visit Korea next year!

Our menu:

KOREAN STARTER
Korean Perilla Seed Juk, Kristal Caviar, Neung-I & Bugak Hanwoo Yukhweh, Black Truffle & Egg Yolk

AUTUMN HWEH
Seasonal Seafood, Korean Sancho Pepper, Aged Kimchi

GAESAL JATIEUPTANG
Korean Style Pine Nut Soup
Seasonal Crab Meat Wanja

SAENG SEON GUI
Grilled Gochujang Seasonal Fish
Pickled Gat & Garlic Chive Muchim

SAMGYE RISOTTO 3.0
Ginseng Chicken Roulade & 25 Heads South African Yoshihama Abalone Risotto

KOREAN FRIED CHICKEN
With Yuzu Jang

HANWOO & PYOGO MUSHROOM RICE
Grilled Marinated 1++ No.9 Graded Hanwoo
Pyogo Mushroom Rice, Jerusalem Artichoke & Yangnyeom Jang
Today’s Banchan

HONGSI
Iced Persimmon, Chrysanthemum & Fingerlime

BITTERSWEET
Ginseng Ice cream, Yakgwa, Ginger & Lemon

JANG TRIO
Doenjang Crème Brûlée, Ganjang Pecan, Gochujang Powder

DAGWA
Gamtae Gyungdan, Jeonbyeong Korean Mulberry Leaf Tea
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1*, Hansik Goo
Central, Hong Kong
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Welcome to Hong Kong @maurocolagreco! Right after seeing him in Bangkok, I saw Chef Mauro again at the opening of his new restaurant @plaisancehk. With inspirations from the ocean, the gorgeous restaurant spans across 3 floors with a private club, lounge and fine dining concept all in one spot. At the helm of the restaurant is @helofischbach who had worked at @restaurantmirazur and most recently @ecriturehk. Usually new restaurants take a while to find its footing, but the quality of the dishes here was already very strong - definitely one of the most exciting openings of the year in HK!

Our menu:

- Kinmedai
- Beetroot Caviar with Huso Dauricus Caviar
- Abalone with White Truffle
- Celeriac Millefeuille
- Pyrenees Lamb
- Sake Lee
- Rosemary
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Plaisance by Mauro Colagreco
Central, Hong Kong
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And the main reason I was in Bangkok was for the 6 ⭐️ collaboration between @restaurantmirazur and @odetterestaurant where flavors of the Mediterranean meet modern French at @cote.bangkok! What a joy it was to see the two distinguished chefs @maurocolagreco and @chef_julien cook together, and it was just one of those meals where every dish was strong from beginning to end. Thank you for the wonderful meal!

The menu:

- Mud Crab / Coriander / Kaffir Lime
- Sea Urchin / Butternut Squash / Brown Butter
- Foie Gras & Abalone / Shirtake / Yuzu
- Fish Maw / Jerusalem Artichokes / “Daurikus Kaviari” Caviar
- Squid / Porcini Mushrooms / Alba White Truffle
- Langoustine / Tangerine / Turmeric
- Pigeon / Peppercorn / Black Garlic
- Pear / Ginger / Taleggio Cheese
- Thai Mango / Coconut / Tapioca
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1*, Cote by Mauro Colagreco
Bangkok, Thailand
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During my stay at @capellabangkok, I had a fantastic meal at @cote.bangkok by @maurocolagreco - chef of 3* @restaurantmirazur and former #1 restaurant on @theworlds50best! With a focus on Mediterranean cuisine at Cote, Chef Mauro brings inspiration from the French Riviera to the majestic Chao Phraya River in Bangkok. At the helm of the restaurant is Executive Chef @d.garavaglia who expertly creates contemporary dishes reinterpreted from traditional recipes. Highlights of our meal included the scallops with white truffle, the monkfish with saffron sauce, the partridge with a champagne veloute, and the coconut dessert with black sesame and curry!

Our menu:

- Roe Deer Tartare / Mulberries / Foie Gras
- Brittany Brown Crab / Caviar / Pineapple Emulsion
- Scallops / “Bagna Cauda” Sauce / “Alba” White Truffle
- Ligurian Trofie / Sea Urchin / Tomato
- Langoustine / Hay “Hollandaise” / Lardo / “Girolles” Mushroom
- Monkfish / Green Pea Ragout / “Bouillabaisse” / Saffron Sauce
- Partridge / Brussel Sprout / “Girolle” Mushrooms / Champagne “Velouté”
- Guava / Guava Granité / Apple-Ginger Sorbet
- Coconut / Black Sesame / “Madras” Curry
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1*, Cote by Mauro Colagreco
Bangkok, Thailand
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Continued our meal at @sornfinesouthern with the main course where we got to try two excellent curries - the southern green curry with charcoal grilled chicken wings and the special crab curry with blue crab meat which came with a crab steamed rice! An impressive array of condiments (chili paste, dried stingray, etc.) and vegetables (mango ginger, red corn, etc.) were served to accompany the rice and curries.

For desserts, we had the refreshing sago boiled in coconut water with longan, and the seasonal “canned” fruit which is currently custard apple (or 番鬼荔枝 as we call it in HK). The grand finale was the trolley of street food inspired petit fours served with southern style tea and coffee!

Second part of our menu:

𝗧𝗵𝗲 𝗥𝗶𝗰𝗲
Southern jasmine rice - cooked by charcoal in clay pot / Ranong mineral water

𝗠𝗮𝗶𝗻 𝗰𝗼𝘂𝗿𝘀𝗲, “𝗧𝗵𝗲 𝗦𝗼𝘂𝘁𝗵𝗲𝗿𝗻 𝗖𝗹𝗮𝘀𝘀𝗶𝗰𝘀” 𝘄𝗶𝘁𝗵 𝘃𝗲𝗴𝗲𝘁𝗮𝗯𝗹𝗲 𝗽𝗮𝗶𝗿𝗶𝗻𝗴𝘀
String bean - Charcoal grilled string bean / salted cat fish / pork rind
Southern green curry - Charcoal grilled chicken wing / chicken blood
Nakhon Si Thammarat temple fair - Tiger prawn / stinky bean / pickled garlic / cashew nut / bird’s eye chili
Crab steamed rice - Crab curry / pickled papaya
Termite mushroom - Clear soup

𝗖𝗼𝗻𝗱𝗶𝗺𝗲𝗻𝘁𝘀
Chili paste / Dried stingray / fermented soybean coconut milk dip / sweet pork / fish sauce and chili

𝗦𝘄𝗲𝗲𝘁𝘀
Sago boiled in young coconut water - Longan Ice / longan jam / frozen coconut milk / grilled coconut
Seasonal canned frult
Petit four - Southern style tea / coffee
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2*, Sorn
Bangkok, Thailand
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Ecstatic to be back at @sornfinesouthern - probably the most difficult restaurant to book in Bangkok! Serving fiery innovative southern Thai cuisine by @ice_supaksorn, it’s one of my favorite restaurants in Bangkok. While southern Thai food is known to be spicy, not every dish was spicy here and we experienced a wide range of flavors from dish to dish. Our meal started with a series of small bites from the sea - the highlights of which were the Phuket lobster and the signature Gems on Crab Stick with live blue crab, mud crab roe, and yellow chili paste. The spiciness in our mouths was then magically washed away by the soothing Coconut soup with dried squid and shrimp. Then came another signature - the beautiful Khao Yum with 10 different southern vegetables and herbs mixed with a fermented budu sauce. The tasty southern Beef Curry with roti concluded the first part of our meal before the main course which was to be shared family style.

The first part of our menu:

𝗔𝗺𝘂𝘀𝗲 𝗯𝗼𝘂𝗰𝗵𝗲
𝗣𝗿𝗲𝗹𝘂𝗱𝗲
The beach - Sand mole crab / ming aralia / seaweed powder
Phuket lobster, cuttlefish and trevally
Jorang - Tapi river prawn / prawn fat / coconut milk and herb / grilled rice cracker
Torch ginger sorbet - Torch ginger flower
Gems on crab stick - Live blue crab / mud crab roe / yellow chill paste
Coconut - All good things from coconut / Southern plant / dried squid and shrimp

𝗩𝗲𝗴𝗲𝘁𝗮𝗯𝗹𝗲𝘀
The sea holds the forest - Southern herb / turmeric rice / fermented anchovy dressing

Roti - Southern beef curry

To be continued…
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2*, Sorn
Bangkok, Thailand
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