Melissa F

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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First time back at @maz.tokyo since they were promoted to 2 Michelin stars! An offshoot of World’s Best Restaurant @centralrest in Lima, the tasting menu is an exploration of Peru’s biodiversity through 9 different altitudes. What sets MAZ apart from Central is that only 20% of ingredients are from Peru while the rest is sourced in Japan - resulting in truly unique dishes. Bold and exciting complete with an interesting wine pairing, the meal was both a feast for the eyes and the mouths. Thanks @santiago.maztokyo @jocelyn_tastytrip for the wonderful night!

Our menu:

SEA REEF (-5 MBSL)
Kegani - Seiko gani - Zuwai gani

COASTAL FIELDS (0 MASL)
Kabu - Avocado - Ise ebi

COLD WATERS (-10 MBSL)
Hotate - Ankimo - Spirulina

EXTREAM ALTITUDE (3800 MASL)
Bear - Kiwichas - Corns

AMAZONIC BARKS (225 MASL)
Duck - Porcon - Cañihua

OCEAN HAZE (-15 MBSL)
Octopus - Algae - Squid

ANDEAN FOREST (3260 MASL)
Game - Yurine - Chaco

LOW JUNGLE (120 MASL)
Lucuma- Acai - Bahuaja nut

AMAZONIA (750 MASL)
Chuncho cacao - Macambo - Copoazu
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2*, MAZ
Tokyo, Japan
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An exemplary example of New Era Chinese cuisine, @wingrestaurant_hk takes the finesse of Chinese cuisine to the next level without confining to any culinary restraints. Over the years, I’ve witnessed the evolution of @chefvickycheng’s creative reinterpretation of Chinese cuisine which just gets better and better. Using the best seasonal premium ingredients and meticulously preparing each component to preserve its essence, the result is truly delicious - no wonder it’s still one of the hottest tables in town! I loved all of the dishes but that super crispy cheung fun with chili Alaskan king crab takes the cake!

Our menu:

Starter
- RAZOR CLAMS • YUNNAN CHILI • BULL KELP
- SMOKED EGGPLANT • HOUSEMADE SOUR SAUCE
- CHILI JAPANESE OYSTER • GOLDEN CRYSTAL EGG
- DRUNKEN KURUMA PRAWN
- STINKY TOFU TIGER PRAWN TOAST

Soup
- DOUBLE-BOILED BABY LAMB SOUP • ANGELICA ROOT • RED DATES

Main
- THREADFIN MA YAU • MANDARIN PEEL FERMENTED BLACK BEAN
- FRAGRANT CHILI ALASKAN KING CRAB • CRISPY CHEUNG FUN
- BABY PIGEON • SUGARCANE
- STIR-FRY CHINESE KALE • SHRIMP PASTE CURED PORK
- FISH MAW • YELLOW FUNGUS • ABALONE SAUCE • RICE

Sweet
- SNOW GUM • COCONUT SORBET • OSMANTHUS
- MIGNARDISES
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WING 永
Central, Hong Kong
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Our best meal in Zermatt was at Schaferstube - a rustic restaurant serving traditional dishes from Valais including lamb and Raclette cheese. The grilled rack of local lamb was indeed delicious in addition to being super cute (see my previous reel if you haven’t 🫣🐑)!
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Restaurant Schaferstube
Zermatt, Switzerland
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It was a cold snowy day when we visited Ebitei Bekkan #海老亭別館 in Toyama, but the warm hospitality warmed us up immediately. The restaurant has over a hundred years of history and received 2 Michelin Stars in 2016. When it closed in 2018, the 4th generation chef-owner Kentaro Mura honed his skills further at the legendary Matsukawa in Tokyo before returning home and relocating the restaurant to a new location in 2022. We were served seasonal ingredients from the Hokuriku region including crab, buri, and squid. With the view from the counter overlooking a row of cherry blossom trees, it would be perfect to visit in the spring time.
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Ebitei Bekkan 海老亭別館
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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A most elegant dinner at 1* The Huaiyang Garden 淮揚曉宴 at @the_londoner_macao which specializes in Huaiyang cuisine! One of the Four Great Traditions in Chinese cuisine, Huaiyang cuisine is widely considered to be refined and prestigious - thus it has been featured in China’s state banquets in modern days. The menu here is the creation of culinary master Chef Zhou Xiaoyan who is also known as the Godfather of Huaiyang cuisine. Highlights included the Stewed Pork Ball with crab roe, Sautéed River Shrimp, Steamed Herring Fish with Huadiao, and Braised Winter Melon with green peas!

周曉燕大師的味覺起伏:
Huaiyang Garden Tasting Menu:

淮揚經典冷拼
Huaiyang traditional appetizers

- 活海膽配伊比利亞火腿石榴包
- 蘇式熏鱈魚
- 鱘龍魚子醬配蔥香南非鮑魚脆塔
- Iberian ham-green pea wrap with sea urchin
- Suzhou-style crispy smoked cod fish
- Marinated South African abalone with shallot and Qiandao lake oscietra caviar tartlet

金陵鹽水鴨
Jinling-style salted duck

盤粉清燉獅子頭
Stewed pork ball with crab roe in superior soup

碧螺春手剝河蝦仁
Sautéed river shrimp meat with Biluo green tea

20年花雕蒸鰣魚
Steamed Hilsa herring fish with 20 years Huadiao Chinese wine

酸湯裙邊燴象拔蚌
Braised turtle and Canada geoduck in sour soup

脆炸陽澄湖蟹粉卷
Deep-fried crab meat and Taihu whitebait with crab roe spring roll

青翠白玉
Braised winter melon and green peas with 40 months cured ham

鱔魚焗飯
Baked rice with yellow eel and chives

冰糖雪梨燉官燕
Double-boiled bird’s nest with snow pear in hibiscus flower sauce and rock sugar
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1*, The Huaiyang Garden 淮揚曉宴
Cotai, Macau
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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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