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RyuGin ***

RyuGin
7-17-24 Roppongi, Minato
Tokyo, Japan
106 0032
+81 3-3423-8006
Official Site

It is the uncompromising standard of the Japanese culture of using only the finest ingredients in their culinary master pieces that has produced world renowned restaurants biggest names in the culinary world. Japan is booming with multitudes of up and coming places to wine and dine. Tokyo, the capital, is not only the gastronomic epicenter of the nation, but also in the world. The city has more Michelin stars than anywhere else on this planet, and holds the record with thirteen restaurants awarded the three-star status. One particular three star restaurant that piqued my interest was RyuGin in Roppongi.

The restaurant opened in 2003 by a very talented chef, Seiji Yamamoto, who previously spent eleven years at the ultra-traditional Aoyagi in Tokyo. RyuGin received two stars in 2009 from the Tokyo’s Michelin guides inaugural edition and then the third star in 2010 which it has maintained since. Regarded among the top dining destination the restaurant is constantly included in the World’s 50 Best Restaurants and in Asia’s 50 Best.

Japanese restaurants require guests to be on time when it comes to their reservation and many do not have a waiting area for those arriving early. RyuGin is different, when I arrived about ten minutes early I was escorted to a second floor waiting area, also known as their tea room. The cozy room had a live owl enclosed behind the bar. When my table was ready the hostess led me to a quiet dining room with no windows. The atmosphere was nothing short of serene. A thick black cloth covered the table and chairs with wooden backrests were surprisingly comfortable. The space is small, with only eighteen seats, and has a separate private room with its own sliding door. Like many Japanese three Michelin starred restaurants in Tokyo, this lacks the opulence interior that their western counterparts have. Only open during dinner service, RyuGin offers a keiseki menu at YEN 27000(a shorter version for YEN 21000 also available only after 9 pm).

“Beginning with a variety of Sensation. Seasonality, Aroma, Temperature, Texture and Assemblage” was the appetizer course which started the meal. It came in two parts, first was the Cod Milt, Turnip Yuzu. This bowl of Japanese delicacy had an interesting custard like texture. The milt’s richness was complemented well by the yuzu tea zest that serves as the broth. The second was a salad, Surf Clams, Assorted Vegetables and Dried Sea Cucumber. The mildness of the clams where fittingly mixed with wonderful vegetables. Dried sea cucumbers were added to give the dish some crunch.

The next course was “Longing for The Moment, Winter Story. Bathing Hotpot”Matsuba Crab and Seiko Crab. This was a flavorful hot pot with two delicious type of crab meat. Served on a separate plate was a crab claw with exposed meat, I was instructed by my server to dip it in the hot pot for the meat to absorb the crab infused broth. Extremely fresh bonito, red rock fish and squid sashimi makes up the “Sashimi: A Message from the Coast of Japan. Richness of the Sea, Tidal Current” Ocean Delicacy Displayed in 3 Plates. This seafood pleasure had an assortment of features, like the vibrant reddish meat of the bonito which has a unique taste while the red rock fish was full of beautiful fatty flavors. The squid on the other hand had a slight sweetness that went along with the rubbery textures.

That was followed by “Binchotan- A Powerful Scent of Charcoal grill” Grilled Sea Pech Seasoned with Assortment of Chilli Powder and Sprinkled Chestnut . The sea perch was grilled elegantly maintaining its delicateness. Chestnuts and other herbs not only gave the fish an additional crust, but also exuded an appealing fragrance. Giving this course a different aspect was shark fin fried tempura style with shiso leaf and uni, a terrific crispiness which had excellent flavors that included some slight herbal notes.

Then came “What’s inside once you open the lid… A sense of relaxation” “Goemon Tofu” “Sprinkled Chestnut”. The attributes were very much akin to tofu, but more refined and of greater quality. Chestnuts added texture and also provided the tofu its distinct sweetness.

The meal continued on with the “Grace of the Hometown as Ambassador of Kagawa’s Heritage” Famous Sanuki Olive Beef with small balls, a tribute to the prefecture of Kagawa, home to olives and high quality beef called sanuki that had been fed part of olives. This outstanding dish was prepared by smoking the beef in olives, giving the gorgeous meat an extra touch of smoky olive flavor. There was a side of olive salt which was interesting and quail eggs which was unexpectedly good when eaten with the beef.A rice dish towards the end followed by a soup was the typical order in a keiseki meal. It was combined in “The land of Rice plant. Pleasure of eating off the same trencher “New Rice”.Sea urchin Rice. National Flower of Japan “Chrysanthemum” Soup. Served on a round wooden tray was a rice bowl topped with decadent Hokkaido sea urchin and a bowl of miso soup. The soup had a clear and clean taste. For visual appeal and aesthetic, in the soup was a piece of tofu that was methodically cut in a shape of chrysanthemum, homage to Japan’s national flower.

Moving on, the pre desert course was a mouthful to read off the menu, but did not disappoint. The “Lusciousness. Coolness, Warmth, Playful Spirits, Nostalgia and Temptation” Sunshine Filtering through Foliage, Mandarin Sanshou definitely lived up to its name. On the plate was a perfectly peeled mandarin with black tea ice cream and sprinkled with sanshou. It has a nice contrast of spiciness and sour sweet the small cubes of Japanese cheese were spread throughout balancing the sweetness of the sauce made from wasanbon. This was a simple dish but with a lot of complexity. For dessert, Oryzae “National Fungus” Pride of Japan. Hot Sake and Cold Sake Sweet Flavors . An inventive method in creating a soufflé made from sake. The soufflé had an airy texture was served warm where the sake could be profoundly recognized, the same can be said about the ice cream. There was a good sweetness in both while also having a slight bitterness. Chef Yamamoto showcased the versatility of sake by using it as the main component of a sweet dish was a stroke of genius. Finally ending the meal was a fantastic bowl of matcha tea.

Every plate of each course in this kaiseki menu is chef’s Yamamoto reflection of the agricultural richness of Japan. The flavor profiles are strictly Japanese, subtle and minimalist but prepared with modern techniques. There was a high standard of cooking and creativity shown. The quality of ingredients is second to none as they only use the finest seasonal ingredients that were sourced locally and throughout Japan. From the food preparation to kitchenware all the way to the sequences of dishes that follows the traditional kaiseki there were many intricate details that were executed with precision. Accompanying beverage pairing, consisting of eight glasses of European wines and sakes were paired brilliantly. Each drink brought a different dimension of taste at the end of every bite.

WIne Pairing:

Throughout my meal I was served by an English speaking staff who also handled a large majority of foreign guests that were dining during my visit. Its Japanese counterpart was equally pleasant and tried their best to communicate at a rare time when they were the ones that brought my food. Service was focused yet at the same time approachable with a willingness to engage in quick conversation without taking too much of the guests time. On my way out I was handed a parting gift, a bottle containing water from Mount Fuji. Before reaching the exit Chef Yamamoto came out hurriedly to say his goodbye, thanking me and to see me out the door. The chef and the staff at RyuGin exemplify the humbleness of Japanese hospitality.

Many self-proclaimed amazing restaurants rely on their aesthetics for measure, but the great ones will always rely on the food they serve. Authentic gems such as New York’s Eleven Madison Park, Peru’s Central and Italy’s Osteria Francescana, all serve muti-course menus that tell tales of their roots. Chef Yamamoto’s creations are grounded by his culture, and yet his ability to embrace the modernity that surrounds him, and express this fusion into his ingredients, has garnered him many praises. His accomplishments throughout the years created a mini restaurant empire that includes the two Michelin starred Tenku RyuGin in Hong Kong and Syoun RyuGin in Taipei. His devotion still lies in Tokyo where he continues to run the kitchen. With a plethora of great places to eat in Tokyo it was very difficult to choose one, but without the journey of trying many other places, I wouldn’t have experience the magic of RyuGin. It has left an incredible impression on me, and will consider my dining experience there one of the most unique and unforgettable.

Amber **

Amber
At The Landmark Mandarin Oriental
15 Queen’s Road, Central
Hong Kong, China
+852 2132 0066
Official Site

In Hong Kong, Western fare, like French, has a strong presence and is as popular as their local Cantonese counterpart. The top cooking personalities from France such as Joel Robuchon, Pierre Gagnaire and Alain Ducasse have all setup locations in this city. The most famous French restaurant, and many believed to be the best in Hong Kong, is the The Landmark Madarin Oriental Hotel flagship restaurant Amber. In a twist of irony the restaurant was led not by a French chef but by a Dutch chef, Richard Ekkabus. He trained under Michelin starred chefs in the Netherlands and in Paris with Pierre Gagnaire, Alain Passard and Guy Savoy. Since 2005 Chef Ekkabus has been the hotel’s culinary director which oversees the restaurant and lounge. Under his guidance, Amber was awarded two Michelin stars in the guides inaugural edition in 2009 and has retained it ever since as well as being included in the San Pellegrino’s World’s 50 best restaurants and in Asia’s 50 Best Restaurant list every year. Currently restaurants day to day operation is being handled by chef de cuisine Maxime Gilbert.

Amber’s weekend wine lunch was one of the best deals of any top restaurant out there. It consists of six-courses with wine pairing for 928 HKD. The meal began with a series of amuse bouche that primarily contained mushroom as one of the main ingredients starting with mushroom and egg custard with puer and mushroom tea. Served in a small cup was the fantastic custard below a strong savory tea. Then there was the mushroom macaroon with pumpkin puree in between and “beignet” which came in two. The macaroon’s noticeable mushroom appeal and the buttery filling of pumpkin purée made up a pleasing combination. The beignet also made with mushroom came with chips made from the pumpkin puree gave a different dimension to the same ingredients. These little snacks were made to wake up the appetite.

Hokkaido sea urchin-in a lobster jell-O with cauliflower, caviar, crispy seaweed waffles (260 HKD extra) was the first course and the restaurants signature dish. Its gelatinous texture had a strong attributes of the ocean. The caviar topping gave it a saltiness that made it a wonderful and luxurious dish. The seaweed waffles served on the side was a nice supplement especially when eaten together.

Next was the duck “au sang” legs and wild mushrooms pie, perigourdine sauce. The duck meat filling was flavorful and delectable while the puff pastry with its crunchiness was nicely done. The perigourdine sauce provided the strong earthy tones that worked accordingly with other components of the dish. The third and also the main course was the ‘aveyron’ lamb ribs braised in pinot noir, boulangere potatoes with taggiasche olives, tomato confit & mizuna leaves. Fatty lamb meat that fell off the bone and was braised in pinot noir was full of deep flavors. Beautifully cooked potatoes complemented the lamb and its sauce properly.

For the cheese course, french unpasteurized cheeses A chefs selection for the table to share matured by bernard antony, features five types of delicious cheeses with different textures and pungency. Moving on to the dessert, first to arrive was the pineapple confit, grilled millefeuille, ‘grand cru’ madagascar vanilla cream licorice, lime & yoghurt mousse, exotic fruit sorbet. It had plenty of fruitiness as well as was refreshing while also having a hint of citrus undertone. Dulcey chocolate crispy microwave cake & peanut butter ice cream followed after. It was sweet and rich in chocolate. The peanut butter ice cream provided the chilled nutty sweetness. Then finally some more sweets, petit-fours served on a can that consisted of white and dark chocolate ended the meal.

This was a well-executed contemporary French fare with many wonderful flavors. Numerous ingredients were successfully put together on the plate in a way that did not conflict with one another. The four glasses of wines from Europe and South America were accurately matched with each course as it brought out an extra taste at the end of every bite as well as providing a delicate balance.

Wine Pairing:

Amber’s dining room was designed by super star interior designer Adam Tihany whose works are seen in many of New York City’s great restaurants such as Per Se, Daniel, Le Cirque and Aureole. The room evokes luxury yet is understated with a brown color scheme of different types. The walls were handsomely finished mahogany wood, tall oversize vases with fresh flowers were carefully spread throughout. Its wide open space had tables close to each other but at the same time the sophisticated atmosphere kept the noise at a minimal. The center piece and the first thing that guests will notice once they enter the dining room is the chandeliers made of steel rod occupying the whole ceiling.

Service at Amber was extremely formal, at times the staff would break the stiffness to have a small chat here and there. The Matre’d did all the talking and was utterly friendly. He stopped by my table at the right timing ever so often without being overly invasive. They were very attentive and communication was never an issue, English was spoken and each course was explained clearly and my questions answered without hesitation.

Charging high prices the weekend wine lunch was a great way to try the food at Amber before shelling out serious cash. The regular price of the tasting is very expensive and so is the a la carte. The prices are on the same range as in many three Michelin starred restaurants in Europe and the U.S. But what you get for this six course tasting is well crafted food with a high level of cooking and an enjoyable dining experience. To many Amber is long overdue for a third star from the Michelin guide only time will tell. When I find my way back to Hong Kong I will definitely go full force at this restaurant.

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Lung King Heen ***

Lung King Heen
At The Four Seasons Hotel
8 Finance St, Central
Hong Kong, China
+852 3196 8888
Official Site

Similar to my home city of New York, Hong Kong has a diverse culinary scene. Restaurants that serve authentic Chinese cuisine from different regions of China are mixed in with western fare often located in small alley ways, inside hotels and, high end malls. Though there are many options that are readily available, Cantonese food still reigns supreme in Hong Kong. From high end to the retrospective hole in the wall, eateries at different price points are seen throughout the city. For fine dining the three Michelin star Lung King Heen in the Four Season Hotel is considered the apex of the bunch.

Lung King Heen’s kitchen is under the guidance of chef de cuisine Chan Yan-tak who was convinced by the Four Season to come out from retirement. His contemporary Cantonese style cooking at this restaurant has won him many accolades. He was the first Chinese chef to receive the maximum rating from the Michelin guide and Lung King Heen has the distinction as the first three Michelin starred Chinese restaurant in the world which it had presently retained since 2009. It was also ranked among the top dining venues in Asia according to the Asia’s 50 Best Restaurant list.

Perched on the fourth floor of the hotel, the name of the restaurant is translated in English to “view of dragon” and offers an unobstructed view of the Victoria Harbor from its large windows. The Asian themed dining room is spacious and can seat more than a hundred guests at a time. Its subtle interior is designed with low ceilings made from wavy silver plates, plenty of dark wood finish, and tables that were close to one another are covered in whites.

The menu is expansive with many varieties, typical of a Chinese restaurant. There are two tasting menus available for dinner and set menus for lunch. To get the experience of Chef Yan-tak cooking on my visit I elected for the “Chef Tasting Menu” for 1880 HKD ($230). An amuse of Crispy Scallop with Fresh Pear and Yunnan Ham to start. Gone in one bite, this deep fried ball has a burst of interesting flavors, creating a terrific intro to the tasting menu.

Chef Tasting Menu:

The first course was a delightful trio of goodness, Lung King Heen Appetiser Combination (Crispy Suckling Pig, Barbecued Pork with Honey, and Roast Goose with Plum Sauce). Each had a different kind of crunchiness as well as having diverse types of tenderness. Next was the Sweet Corn Soup with Lobster and Minced Chicken, this had a well acquainted character to the palate but was far superior. The soup with its thick starchiness and tasty minced chicken that was mixed in with lobster meat provided a distinct context. Simmered King Prawn with Seafood Sauce was next. A large piece of prawn bathed in rich seafood sauce which sat on top of green leafy vegetables was a hearty sea food offering.

I was then served the Braised Abalone with Star Garoupa Rolls in Supreme Oyster Sauce. It had a beautiful combination of contrasting textures of the chewiness from the braised abalones and softness from the steamed garoupas. The “supreme” oyster sauce provided profound saltiness while the stem of broccoli offered bitterness as well as another aspect to the dish. The meal proceeded with the Wok-Fried Superior Australian Wagyu Beef Cubes with Morel Mushrooms and Bell Peppers, superb Wagyu beef was immensely tender and had scrumptious flavors. As a complement, the beef was cooked with fresh vegetables, bell peppers, and morel mushroom. The Shredded Chicken and Vegetable Dumpling in Superior Pottage followed after. Sunken in pottage was a hefty piece of dumpling with a delightful filling of chicken and vegetables. The thick pottage was wonderful and savory.

For dessert I was served Ginger Soup with Sweet Potato and Glutinous Rice Dumplings, a syrupy soup that was a little filling. It yielded an extra bit of sweetness from the sweet potatoes while the rice dumplings absorbed the sugary character of the ginger soup. Finishing the tasting was fruit gelatin and biscuit made from rice, both were not too sweet which was perfect after having the the previous dessert.

To sit over a hundred guest for both lunch and dinner and to continuously produce high quality food is unreal. There will be misses but on this particular dinner the restaurant did not falter. Though lacking the “blew me away” factor in the “Chef Tasting Menu” it was still a very good meal. The cooking is restrained with many familiar taste profiles that were elevated by the sheer quality of ingredients used. The dishes were refined and were plated with sophistication, keeping the appeal to western palate without alienating the locals. I added the wine paring with this tasting for an additional 600 HKD ($77) considering the fact that wine mark up in Hong Kong is exuberant this wasn’t badly priced. The sommelier was able to curate European wines that properly matched with the cuisine.

Being a restaurant in a hotel chain with global presence the service was geared toward foreign clientele. The dining room was fully occupied with an even number of locals and westerners. With so many tables, Lung King Heen employs enough staff to keep the high standard of service. The different servers that I had were particularly engaging. They would pass by every so often at my table without disrupting my meal but was fully aware if I needed any assistance.

Wine Pairing:

It was both novelty and wanting to try an authentic high end Chinese restaurant in Hong Kong that led me to Lung King Heen. Prior to coming here, my expectations were very high and were achieved in the end. This restaurant can very well be the measuring stick for Chinese haute cuisine.

There are less than 120 restaurants with three Michelin stars worldwide. Attaining one it takes a lot of consistency to produce the highest quality service on a daily basis. In Hong Kong it was believed to be that the guide’s criteria is a lot less rigorous than Europe, Japan and even in the United States. So when Lung King Heen was awarded three stars it was debated and criticized. Many had liked it as well as disliked. If basing it on as a Chinese restaurant the food was very good and the service was flawless but the question still remains if this restaurant is “worth a special journey”. Well I believe it depends on the individual to decide.

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L’Atelier de Joel Robuchon ***

L’Atelier de Joel Robuchon
at The Landmark Atrium
15 Queen’s Road, Central
Hong Kong, China
+852 2166 9000
Official Site

Chef of the century Joel Robuchon has the most Michelin stars than any chef in the world and shares a distinction to only a handful of chefs to have more than one three Michelin starred venues at the same time. He has built a culinary empire that stretches continents and his L’Atelier de Joel Robuchon has branches in major cities such as Paris, London, Tokyo and previously New York (closed in 2010) with all being awarded multiple Michelin stars. The Hong Kong location on the other hand is the only of the L’Ateliers to receive the maximum ranking from the Michelin guide as well as being rank in the Asia’s 50 Best Restaurants list. After missing out in Paris last year and not able to visit the New York City location before it closed, I made sure to try this one when I visited Hong Kong this year.

Like many of Hong Kong’s top restaurants, which are housed inside the malls or hotels, L’Atelier de Joel Robuchon is situated on the fourth floor of The Landmark, one of the city’s most luxurious malls. As I emerged from the escalator to the restaurant a beautiful hostess welcomed my arrival. She then led me through a walkway with walls of wine racks enclosed in glass and into the hushed dining room. Dominating the room is a counter with three even sides surrounding the open kitchen. A glossy, dark cherry wood counter top with deep red high chairs, polished black flooring and dimmed lighting gave the interior certain sexiness. Behind the counter I was treated by French born Chef de cuisine David Alves cooking, a veteran of the L’Atelier de Joel Robuchon chain. Prior to settling in Hong Kong he was at the Etoile branch in Paris.

Foregoing my normal practice of always requesting for the tasting menu, on this evening I had the a la carte as per server recommendation. There are more interesting items in the a la carte which has a price range of around 290 HKD per plate, pretty pricey but so is everything else in Hong Kong when it come to this types of restaurant. So to start, was the heralded bread basket with multiple kinds of freshly baked bread. There was a lot of effort put for just the bread but it’s also a good sign that this will be a beautiful evening. For canapé I was served a fried quinoa ball with a small cup of parmigian cheese foam and foie-gras. It was followed by the L’OURSIN-Sea urchin in a lobster jelly, topped with cauliflower cream. Served in cold temperature, it had an essence of the deep sea. This dish had different layers of contrasting flavors that worked accordingly together while the chilled gelatin texture was soothing to the tongue. The LA LANGOUSTINE – Crispy langoustine papillote with basil was next. Covered in a thin crispy batter, the langoustine was complemented beautifully with a bright peppery sauce made from basil.

Continuing the meal was the LE FOIE GRAS Pan-fried duck foie gras with mango, coriander and crispy peanut chips. The foie-gras outer layer had an excellent fried crust with sprinkled peanut chips on top, for extra texture. On the other hand, the mango purée on the plate seemed out of place but it was added appropriately to give a fruity component that went well with the buttery foie-gras. I was then served the LA SAINT-JACQUES – Hokkaido scallop with green curry and coriandre sauce, squid ink farfalle. A large piece of scallop with dense flavors and topped with squid ink pasta for a facet of saltiness. The sauce gives the scallop a lovely piquancy. The following dish was LE RIZ – Risotto style rice with pimientos and vegetable couscous. A dish with a saturated yellow color was a different type of risotto that is savory and pleasing. It had an even creaminess while the garnish of vegetables exuded a beautiful aroma.

LE BLACK – Black cod with Malabar black pepper sauce, Chinese cabbage and coconut emulsion, was a delicate piece of cod with a terrific balance of both sweet and spicy. The coconut emulsion was brilliantly added to provide an extra dimension to the dish. LE BŒUF Braised Wagyu beef cheek with miso, seasonal baby vegetables was served as the main course. This was a sumptuous braised beef cheek covered in thick sauce packed of flavor. As a supplement to this delicious dish was the famous Robuchon mashed potato served in a small pot. The mashed potato was a fine smooth texture with refined taste. I regretfully decided to skip dessert but the magrindanaise were good enough for a sweet finish.

In the beginning of the meal my server informed me that he would arrange the order of dishes in a way that it would not complicate my palate. At the end, each plate was timed perfectly in between and the succession of taste was in harmony one after the other. The cooking was skillful, especially when incorporating Asian ingredients to provide extra depth of flavors and aromas. There was a lot of emphasis on the sauces to compliment the ingredients on the plate and not to overpower them.

The restaurants award winning wine list is vast and can be overwhelming. Letting the sommelier choose the appropriate wines will be a wise thing to do. For white I was recommended the Château Musar, Lebanon 1999 for HKD 190 ($24), it was paired properly with the fish and seafood dishes. And for the wagyu cheeks and foie gras I had a glass of red Cabernet Sauvignon, Janzen Estate, Napa Valley, U.S.A 2006 for HKD 235 ($30). Wine mark up in Hong Kong is over the top but it was worth it for this meal.

The atmosphere at L’Atelier de Joel Robuchon was relaxed and interactive, which the restaurant encourages between the staff and guests. Service was formal yet approachable. The staff was knowledgeable and had a genuine sense that they wanted the guest to not only enjoy the food but also the service that they provided. For those that prefer the traditional sit down dining there is the Le Jardin on the same premise, located towards the back. It offers the same menu as the L’Atelier de Joel Robuchon but with a more formal setting.

Chef Robuchon sets a standard that is met and maintained by all of his restaurants. With the L’Atelier, each location has identical offerings and atmosphere. When the Michelin guide awarded this restaurant its third star in 2011 (making it the only of the L’Ateliers with such honor) while the rest only have one or two it was surrounded with controversy. Even the two original posts in Tokyo and Paris only managed to secure two stars and many have stated that they were superior to this. Although this was my first visit at any of the L’Atelier or any of Chef Robuchon restaurants I believe that no two restaurants are alike. They might have similarities but there is always something different about them. But as far as my visit goes at L’Atelier de Joel Robuchon in Hong Kong, I was impressed with the cooking and the impeccable service as well as having a superb dining experience.

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Tim Ho Wan (Sham Shui Po) *

Tim Ho Wan Sham Shui Po
9-11 Fuk Wing Stree
Hong Kong, China
+852 2132 0066

In the world of gastronomy receiving the Michelin stars usually equate to higher prices, Hong Kong’s Tim Ho Wan is an exception. This dim sum restaurant has the distinction as the cheapest Michelin starred restaurant in the world. Opened in 2009 by Mak Kwai-pui, a former chef of the three Michelin starred Lung King Heen, it has since expanded throughout Hong Kong and throughout the Far East as well as in Sydney, Australia. Its original location in Mong Kok had closed down a few years ago due to rising rent prices and relocated to another part of Hong Kong. There are currently two branches with a star, the North Point and Sham Siu Po, and since the latter was the oldest it was the one that I chose to visit.

Armed with two other companions we arrived for a late lunch on Sunday afternoon. There was still a large crowd of locals and tourist waiting for their number to be called. We waited for about twenty minutes before we were seated. The place was noisy and every table occupied. There’s nothing special with the décor of the restaurant, just plain wood tables and chairs making, New York City Chinatown’s Golden Unicorn and Jin Fong high end in comparison.

Unlike the places in New York City, where the food carts are being pushed around, here you fill up a paper menu, check what you want to order then you give it your server. One by one small plates of goodness start to flow. Steamed chicken feet with black bean sauce, an all-time great at a dim sum place, gelatinous chicken feet doused in black bean sauce had tremendous flavor. Steamed rice with meat & dry cuttle fish had a creaminess to it. The rice was covered in savory meat and cuttle fish. It was hearty and definitely filling. Poached fresh seasonal vegetables where the Chinese cabbage still retained the leafy aspect. Steamed dumplings in chu chow style had a filling that was a mixture of shrimp and fresh vegetables which made for a chewy dumplings.

The steamed egg cake had a delicate and puffy texture as each bite left my palate wanting more. Steamed chicken with mushroom where the chicken meat was so tender that it fell right of the bone. Steamed with mushroom, peppers and garlic it infused beautiful flavor in the chicken. Nicely done pan-fried beef buns filled with satay paste had a wonderful fried crusty middle. Its beef stuffing marinated in satay paste was deliciously sweet yet savory. Steamed beef balls with bean curd skin, compact juicy beef balls oozed with oily goodness. A dish that makes a normal appearance at almost every dim sum restaurant in New York City, Vermicelli roll stuffed with shrimp. At Tim Ho Wan the vermicelli was a little thick but worked well in absorbing the soy sauces provided. There’s also the Cantonese classic, Pan-fried turnip cake, a crunchy outer layer while soft in the inside. This was a pleasant and modest dish.

We were satisfied at the end that we decided to forgo dessert. My companion and I were all in agreement and enjoyed our meal. Out total damaged was about 250 HKD including tax and 10 percent service charge (about $32) for ten shared dishes and just tea to drink. This was an excellent value for your money.

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At Tim Ho Wan don’t expect Michelin starred service, the staff is efficient and direct but not rude. There were times that a server had to yell out to the guest for their orders as the rooms got extremely noisy. Our meal was quick but we did not feel rushed at all since the food started coming out soon after we ordered. We gave ourselves enough time to help digest but at the same time we were not inconsiderate of those waiting for tables.

Tim Ho Wan is a humble restaurant that serves authentic dim sum. The food is simple, focusing more on taste than presentation, When the Michelin guide awarded this restaurant a star it caused a shockwave to the restaurant world. There was backlash from pundits and food enthusiast alike and the credibility of the guide was questioned. In a city with a myriad of dim sum restaurants was Tim Ho Wan the only one that the Michelin inspector thought worthy of the star? I’m pretty sure there is a lot more deserving but if based on the criteria of a one star “a very good restaurant in its category”, Tim Ho Wan is a very a good dim sum restaurant.

For individuals who are ordering medicines online, there are several significant factors that must be elaborate. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a treatment prescribed to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you must ask your druggist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are as a rule able to pinpoint your problem through biological tests. Ordinarily the treatment options may switch on erectile malfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other humanity even if their state appears to be the same as yours.

Steirereck **

Steirereck
Am Heuemarkt 2A/im Stadtpark
A-1030 Vienna, Austria
+43 713 31 68
Official Site

Austria’s capital city of Vienna is the cultural center of the nation. It is the birthplace of Viennese cuisine and the epicenter of Austrian gastronomy. There are nine venues awarded a Michelin star including Steirereck, the country’s most decorated restaurant and is considered among the very best in the world. Set along the River Wein in Stadpark, it has two Michelin stars, a score of 19/20 from Gault Millau and ranked number 15 in the San Pelligrino’s 50 Best Restaurant the Worlds list for 2015. The man responsible for its global ascension is Chef Heinz Reitbauer. He perfected his skills cooking under some of Europe’s greatest chefs like Anton Mosimann, Alain Chapel and Joel Robuchon before taking over Steirereck from his parents’ back 2005 when the restaurant was relocated to the capital.

In 2014 Steirereck was expanded adding more space that also houses another restaurant called Meierei Stadpark which faces more towards the river. The façade was given modern futuristic aspect, built with metals that reflect the lush greenery of the park. After entering the restaurant, guests are drawn to the kitchen next to the hostess desk where Chef Reitbauer directs his brigade. The swerved layout of the dining room provided a personal space with unformed round tables with ample distance from one another. Grey herringbone chairs gave a clean contrast to the white ceilings, blonde wood paneled walls and ivory mosaic tiled floorings while the large windows had the park as its back drop setting the tone for an intimate dining space.

Serving modern Austrian cuisine, Steirereck offers a six, seven course tasting menu and a la carte for both lunch and dinner. Additionally, there is a shorter five course option available for lunch only. The seven-course EUR 142 was the choice on my visit. I was served a made to order refreshing non-alcoholic aperitif prior to starting the meal. Then came a parade of small bites made from fish, sea food, vegetables, and eggs. Afterwards a cart of an assortment of freshly baked bread was rolled in-front of me.

The first course, CARROTS-Young Carrots with Fennel, Coconut & ‘Reinanke’, glazed in its own juice, ginger and lemon, yielding the carrots with some citric spiciness. “Reinanke” or white fish was just another facet to this dish that went well with all the other elements. Served two ways was the second course of CRAYFISH- Crayfish with eggplant, hemp & fennel pollen. A whole roasted crayfish cut in half was a bit messy and out of place for a fine dining considering that using both hands to crack shells in order to get to the meat but never the less the crayfish was very good. The other was with eggplant; it had very good textures with some lime undertones. Then came the third course, TENCH- Tench with Cauliflower, Spelt Sprout and Isabella Grapes. The tench was confit in brown butter which added some richness to the muddy essence of the fish.

Tasting Menu:

After all the sea food courses were finished, the tasting proceeded with the next two courses consisting of land proteins. PHEASANT-Pheasant with Salted Lemon-braised Onions, Chard & Ground cherry, a confit of lean pheasant breast and legs that was soft and scrumptious. It was enriched with sauce from potato with Peperoncini, baby leeks, and salted lemon. The main course was the MILK FED VEAL-Milk-Fed Veal with Young Cabbage, Turnip & Bone Marrow, the veal was cooked to perfection, juicy, and tender. The vegetables that were braised and grilled was a great addition to a flavorful veal. There was also a hint of buttery context on the plate lurking in the background of every bite.

Instead of having the traditional cheese course I had the FRESH CHEESE–Sweetened Vanilla, Fresh Cheese, with Physalis and Cereal. The dish was prepared on my table, one at a time the server slowly put together all the components while explaining about the dish. A more savory sweet course that has different types of fresh cheese, one was frozen darkened by black sesame seed and with hint of coconut the other was with unpasteurized vanilla. It also had dried Physalis for added textures and cherry sweetness. The dessert course was ROTER MOND- Roter mond apple and preserved walnut with spiced Amaranth, this was a Russian apple that has a distinct redness. Though sweet it also has some tartness, sour cream was added to balance the fruity nature. There were traces of gingery taste and preserved walnuts were for additional crunchy textures. Then finally the sweet petites course of chocolates and small pastries rounds up the tasting.

This seven course tasting menu was with a wine pairing for additional EUR 89. The pairing consisted of all Austrian wines which I applauded as Austria makes excellent wines. Most of my meals in Europe the wine pairing usually included a French wine but the sommelier at Steirereck fittingly enough paired it with beautiful local wines that not only enhanced each dish but was also enjoyable on its own. Even the one cocktail, Limoncello , that was paired with the cheese course had a pleasing alcoholic zest to go with it.

Lasting three hours, the tasting menu allowed Chef Reitbauer to display his cooking repertoire to his guests. His attention to detail and creativity to develop a plate with a complexity that involves putting together different elements produces interesting flavor combinations. He put a lot of emphasis on vegetables as all the savory courses included different root and leafy veggies. The ingredients are quality and was sourced from the chefs own farm and other local farmers.

While Chef Reitbauer is responsible for the kitchen, the dining room is under the guidance of his wife Brigit Reitbauer. She was handling the multinational guest at the dining room from the beginning, in the middle of the meal, all the way to the end with assurance that each guest will have an excellent dining experienced. The staff was efficient, cordial and well trained. Service was flawless and is expected from a restaurant of this stature.

Wine Pairing:

At Steirereck, Chef Reitbauer was able to provide a dining experience that is unique to Vienna. He is redefining Austrian cuisine and recreating classic Viennese fare while showcasing local ingredients. With this, he sets the restaurant apart from the handful of Michelin starred places in Vienna as it sits on the pinnacle of the dining echelon. Steirereck has been “THE” dining destination in the country for some time now and will continue to be in years to come.

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a medication preassigned to treat few ailments. What do you have to view about cialis vs viagra? When you buy remedies like Levitra you should ask your dispenser about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are mostly able to pinpoint your problem through biological tests. Ordinarily the treatment options may turn on erectile disfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other folk even if their condition appears to be the same as yours.

Ilili

Ilili
236 5th Ave
New York,NY 10001
(212)683-2929
Official Site

Lebanese cuisine is rarely mentioned in the same sentence as high-end dining in New York City. It’s mostly associated with small falafel shops and food carts. Up to this day there are still only a handful of venues, such as Al Bustan and Almayass. So in 2007, when Lebanese born chef, Phillipe Massoud opened the restaurant Ilili steps away from Madison Square Park, in the Flatirion District, it was an ambitious undertaking that was eventually followed by success and consequently was embraced by the dining public.

Visible along Fifth Avenue passerby’s can’t help but notice the bustling dining room of Ilili, occupying a huge space that can seat at least 200 diners. Guests are greeted by a spacious lounge with wood panel walls, suede benches, and long bar in back with a thick stone top. The main dining room is designed with an abundance of wood and dominated by uncovered large round tables with cherry red armless chairs. The room’s high ceilings create an echo that can get loud on busy nights but that’s what gives Ilili its fun atmosphere. Tucked in the corner of the room is chamber that has more of an intimate settings and much quieter compared to the main dining room, the tables are covered in white cloth are setup for two people.

Leading the kitchen at Ilili is Chef Massoud. He left Beirut for New York at a young age to escape the civil war and after college; his love for Lebanese cuisine led him back to Lebanon cooking with some of the country’s best chefs. He returned to the US in the late 90’s to head the kitchen at Neyla in Washington D.C. before settling in New York.

Ilili offers a la carte lunch and dinner menu to go along with their $25 lunch pre fixe special and the lounge offers small bites and drinks. Small plates or Mezzes are separated in hot and cold. For the hot mezzes I had an excellent Octopus-lamb bacon, Piquillo peppers, garbanzo beans, eggplant. Firm but tender octopus meat was flavored beautifully with the intensity of the lamb bacon. Meanwhile the grapes gave it a touch of sweetness along with the vegetables creating a balanced dish. The Riz-Lebanese rice, toasted vermicelli, mixed nuts was more of an accompaniment with the main dish and exuded wonderful aromas. Cold mezzes to dip Ilili’s freshly baked warm pita bread were the Mouhamara- walnuts, sundried peppers, pomegranate molasses and the Hommus-chickpea puree, tahini, lemon and olive oil. The Mouhamara’s has a complexity that includes some tanginess and sweetness while the hommus was slightly refined than a regular one. Presented neatly before being mix by the server the Chankleesh –feta cheese, onions, tomato and zaatar . The assortment of spices and herbs, tomato and onions had the character of a salsa and with the addition of the feta cheese giving it another dimension.

Some of the entrée that I’ve had were the Mixed Grill-chicken shish taok, beef kebab, kafta lamb chops, garlic whip trio, seasonal grilled vegetables, a carnivore delight for two. It’s a plate of nothing but perfectly grilled meats. With both beef kebab and lamb chops that are extremely moist and flavorful and the chicken and lamb sausage was terrific. Chicken Taouk Duo-chicken breast & thigh, sumac, tender juicy chicken skewered and grilled with aromatics seasonings.

Served as a whole from head to tail, Citrus Trout-citrus cells, orange tahini, arugula, smoked almonds, was grilled perfectly and placed on top of a light cream citrus sauce. The orange and grapefruit cells added another level of acidity that went well with the trout. The lone non-meat entrée was the Semolina Gnocchi-yogurt, pine nut, orange zest. It had an excellent hint of orange that paired delightfully with the sourness and thickness of the yogurt used to blanket the gnocchi. A garnish of pine nuts was added for extra texture.

Warm Date Cake with coconut sorbet, carob, chocolate was the one sweet plate that highlighted the dessert. The duo of warm and sweet with refreshing cool sorbet played on the palate in both temperature and flavors without being muddled. Pieces of carob and melted chocolate were brushed on the plate where the cake and sorbet sat on top and added some sweetness.

Chef Massoud reinterpreted classic Lebanese cuisine using non-traditional ingredients and incorporating his creative approach with a Mediterranean twist while keeping the flavor profile. Cooking contains a lot of grilling and searing, yogurt, fruits and vegetables appeared constantly on the plate. Paired wines and drinks are tailor fitted with Ilili’s food. It’s vast list was curated with wines from different parts of the globe while also focusing on local Lebanese wines and “Arak” traditional spirits in the Middle East. Its cocktail program is another strong point. The drinks are creative, one of my all-time favorites “From Beirut with Passion” a refreshing fruitiness that also can be dangerous if you don’t take note on how many you’ve had.

Visiting to dine or to have drinks Ilili’s staff shares an enthusiastic approach to each guest. The front of the house greets everyone that comes through the door with a huge smile while the dining room personnel provides service that is efficient and personable without being too patronizing. With a packed dining room that can get a bit loud, confusion and not being on the same page can occur but the staff is able to handle this without any issues.

This restaurant had polished a humble cuisine with sophistication and with a price tag to go along with it that New Yorkers are willing to pay. For the past eight years they have created a following of locals and celebrities alike. Its kitchens cooking techniques, mixologists artistic libations draw inspiration from Lebanon and the restaurants urbane atmosphere make Ilili one of the finest in the city for haute Lebanese dining places.

For individuals who are ordering medicines online, there are several significant factors that must be elaborate. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a curing set to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you should ask your dispenser about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In supplement, there are some of explanations and pharmacists are ordinarily able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile dysfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other men even if their condition appears to be the same as yours.

The MasalaWala

The MasalaWala
179 Essex St
New York, NY 10002
(212) 358-9300
Official Site

To find a good Indian restaurant in New York City is easy as there are pockets of areas across the five boroughs. In Manhattan, East 6th St. between First and Second Avenues and in the 20’s on Lexington Avenue is packed with such places. Indian cuisine from the different regions of the country are well represented here. But in the Lower East Side, there is a restaurant called The MasalaWala. Specializing in serving the street food of India and the rest of South Asia, Masala meaning a mixture of spices and wala a person that serves or provides a service, it is a local treasure of the Lower East Side. The MasalaWala inhabits the intersection where Essex meets Houston Street, a miniscule space that is designed to maximize every square foot available packing it with dark wooden tables and hard wood chairs. The restaurants humble décor is designed with a visible open kitchen, walls of exposed red bricks with paintings, and tiny light bulbs hanging from the ceiling.

With a menu that is extensive, and can be overwhelming, with all the goodness it offers at an affordable price range. Separated by vegetarian, meat and sea food choices, starter dishes average in the single digits, while entrées hover around $17 with only a few that cross the $20 mark. For starters there is the Malai Tiger Shrimp Tandoor-grilled Tiger Shrimp marinated in sour cream, nutmeg and sesame. Four pieces of wonderfully grilled shrimp were the second most expensive on the appetizer menu. Chowringhee Pani Puri – Semolina puffs, potatoes, chickpeas, and tamarind are small pastries with a savory filling. Dip it into the tamarind sauce for a nice hint of sourness. Wala Veg Sampler-Assortment of Mumbai Samosa, Dilli Bajji and Paneer Pudina Tikka is a delicious sample of non-meat offerings on one plate. Their watery Spiced Lentil soup has a good nutty flavor while the hearty Aloo Masala Roll- spiced potatoes, tomatoes and cilantro was a generous serving and more than enough as a meal.

The entrées, Chicken Tikka Masala-Tandoor-grilled chicken in fresh tomato cream sauce with fenugreek, a creamy sauce that drowned the grilled chicken with its consistency and traces of sweetness. The intense spiciness of Chicken Madras-South Indian specialty curry with tomatoes, ginger, mustard seeds and curry will be much appreciated by those who enjoy a lot of heat with their food. Jalfrezi chicken- A tantalizing combination of paprika, tomatoes and coriander in a hot and tangy sauce on the other hand had a delightful depth of piquancy while also having the wonderful mixture of spices and herbs in the background. A paneer entrée of Mattar Paneer -North Indian favorite with pressed cottage cheese, green peas, herbs and spices, where cubes of cottage cheese swam in a tomato based sauce seasoned with different spices.

Vegetarian entrees like the Bhindi Do Pyaza (Okra) – sautéed okra, onions, tomatoes, dried mango, had beautiful aromatics with all the ingredients it was sautéed in. The vegetables married well with one another and the okra was not over cooked like it often can be, causing the dish to thicken, but instead it provided additional texture. Baingan Bharta (Eggplant)-Roasted eggplant, spiced tomatoes, cumin. The combination of tomatoes and roasted eggplant mashed together while also having a peppery substance made up a pleasant dish. To soak up the curry sauces plain biryani rice is served with the entrees or different types of roti or naan are available as a side order. I usually prefer the fresh garlic naan as it gives that extra garlicky tang that goes well with the restaurants curry sauces.

]Traditional Indian sweets make up the desserts like the Rabri Ras Malai,cottage cheese dumplings in sweet condensed milk, garnished with rose water and pistachios. The mildness and texture of the cheese prevent it from being overly cloying, instead it creates the right amount sweetness. Gulab Jamun Khoya,dumplings in sweet saffron syrup are round spongy like dumplings that are soaked in a sugary syrup, quite a contrast from the other but nevertheless this gives the palate sweetness afterwards that complements the savory dishes.

Lunch and dinner at The MasalaWala is always pleasing. The kitchen produces good food with straight forward and honest cooking. The mixture of different spices and herbs bring out bold flavors in every dish. There is a great deal of consistency here, on my most recent visit my palate resonated with the tastes that are still familiar from before. The restaurant has a decent list of alcoholic beverages that includes imported beer from India such as King Fisher as well as European and domestic wines at a price with very little mark up.

A family owned restaurant, the owner’s father was always at the restaurant at the times that I visited The Masalwala. With his welcoming nature, he sets the tone for the staff to provide a more personal service. He stops at every table to chat and greets guest as they come in while also thanking them for their patronage as they leave.

The MasalaWala brings locals and visitors together with its delicious and reasonable price dishes in an inviting atmosphere. An all-day dining on any day of the week, this restaurant has never failed to deliver a good meal. This is one of the best tasting Indian restaurants in New York City and I’m not the only one that shares the admiration, a quick search on Google will bring up a plethora of favorable write ups from blogs and other review sites.

For individuals who are ordering medicines online, there are several significant factors that must be elaborate. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a curing set to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you should ask your pharmacist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In supplement, there are some of explanations and pharmacists are as a rule able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile malfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other men even if their condition appears to be the same as yours.

Restaurant Initiale

Restaurant Initiale
54 Rue Saint-Pierre
Quebec, QC G1K 3Z9
Canada
+1 418-694-1818
Official Site

In the French speaking Canadian province of Quebec, Montreal, their excellent restaurants from fine dining to casual bistro and talented chefs tend to get all the gastro praises. The province’s capital of Quebec City on the other hand, with its European charm, feels like a little brother that doesn’t get enough credit. The city has an outstanding gastronomic scene that is anchored by Restaurant Initiale. Guide books and food blogs recommend and also recognize this as the best restaurant in Quebec City. A member of the prestigious Relais & Chateaux, one of only two restaurants here to be awarded the CAA/AAA five diamond and is considered amongst the top dining venues in all of Canada.

In charge of the kitchen is French born chef, Yvan Lebraun from Cancale, Brittany who moved to Quebec in 1986 while the dining room is handled by Rolande Leclerc. The co-owners worked together at Hilton Quebec prior to Restaurant Initiale. They first opened the restaurant in 1990 before relocating to its current location in 1998 below the old city and away from all the hordes of tourists. The building that the restaurant is housed in was once bank; it was then transformed with neutral tones designed with a contemporary elegant interior. Its dining room has large windows, brown carpet that covers the whole space, and tables with neatly pressed coverings are positioned with enough space from each other along with sizable cream leather seats. The dimmed lights with very soft music provide an intimate setting. A relaxing lounge upon entering is where pre and post drinks are held and is often used as additional seating on busy nights.

There are different set menu options for both lunch and dinner to go along with a la carte, but to get the full experience of Chef Lebrun the tasting menu was my choice. For aperitif, I was offered the “Initiale”, an in house concoction named after the restaurant made from bubbly wine with a slice of orange peel resembling a kir royal.

Degustation:

A light and refreshing amuse-bouche of chilled beet root, cantaloupe, and radish started the tasting. This was then followed by another amuse of mushrooms with quail eggs, salmon roe on top of potato almond cream which had a sensational earthiness. For the first course I was served scallops lamelles, oxalis and horse radish with marinated lobster, verjus and cameline, pousses de mme Allison. It had an enthralling floral essence and distinct notes that suited the sliced raw scallop. An added item on the plate was the chopped marinated lobster filling on half circled crispy rolls creating a superb first dish. Next was the dice of halibut and caviar de British Columbia with leeks and potato, dried yolk powder, and lemon confit. The delicate clean tasting piece of halibut was topped with caviar providing a touch of saltiness while the creamy sauce gave it some richness.

For the third course, I was served Royale d’ail nouveau and breast of pigeon-petits pois, concentrated juice buckwheat and galette. Flavorful tender pigeon breast meat with a vivid pink middle was intensified with the boldness of the buckwheat juice. While the heavy cream custard prevented the juice from overpowering the rest. An accompaniment on the side of the plate was a pastry rolled up with chopped pigeon meat stuffing, showing the versatility of the meat and the creativity of the chef.

Continuing on, a seared foie gras-cauliflower purée, blueberries, chanterelles and duck juice. The foie gras was seared perfectly giving the outer layer a beautiful seared texture while keeping the inside buttery. Complimenting this was creamy cauliflower puree and a strong duck juice sauce. The dish also had nice undertones of sour and sweet. Then came the veal loin -fried medaillon, roasted tomatoes and green olives condiments and almonds. An excellent course where the veal was impeccably prepared and succulent. As complex as this dish may seem with all of these elements on one plate the chef was able to make it work in harmony.

A cheese course of Tomme sheep de Kamouraska-vegetal tartare-fruits & vegetables, oil of anis-hysope and pourpier that is made locally from the region had a defined nuttiness. The toast with spread and tartare of fruits and vegetables supplemented the cheese and can be eaten together or individually.

Dessert courses began with the eggnog buttermilk and lemon thyme-Langue de chat and fleur de sel. The light eggnog with a pastry stick coated in chocolate and a sugary cookie at the bottom of the bowl was a beautiful combination of sweet and savory while also slowly acclimating the palate for a sweeter course. Gourmandise-entremet lemon and pistachios biscuit, raspberries and rose sorbet. It was more refreshing than sweet. A chilled sensation from the rose sorbet while also maintaining a citric fruitiness from the rest. Then finally the Mignardise, sweet pastry with blueberry adding saccharine richness ended the meal

At CAN 139 (at the time of my visit but has gone up to CAN 149) this was the most expensive tasting menu in Quebec, but with a strong US exchange rate this is a bargain and well worth it as I was treated with a fine multi-course meal by Chef Lebraun while showcasing the bounty of the region and its artisans. Most, if not all, of the ingredients were sourced locally and within Canada. He uses high quality ingredients prepared with meticulous and intricate combinations to create a contemporary French-Canadian cuisine. Each plate had multiple features that managed to complement one another to produce well balance flavors. There was a CAN 119 wine pairing arranged by Isabelle, the sommelier, that I opted out of and instead I gave her my price range that she was able to work with. It was a wonderful pairing that was spot on and interesting, especially when she paired one of the desserts with a sparkling rose that cut down the sweetness and gave it an additional taste.

Wine Pairing:

On the weekend evening of my visit the dining room was full of locals and tourists. Rolande assured that each guest was serviced to the utmost and that they were given a top notch dining experience. The staff was proficient, pleasant, and engaging. She visited every table often and even assisted in serving the food. Her hospitality from the time I spoke to her over the phone for my reservation and until my visit was unparalleled.

Restaurant Initiale is an outstanding restaurant, the cuisine identifies with Chef Lebrauns and the sublime hospitality by Rolande provided an unparalleled dining experience. It is the apex restaurant of Quebec City’s dining. And, just like every city in the world that has at least one or two restaurants that represent their city, Quebecers can proudly call Restaurant Initiale as their own.

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a therapy set to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you should ask your pharmacist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In supplement, there are some of explanations and pharmacists are ordinarily able to pinpoint your problem through biological tests. Ordinarily the treatment options may turn on erectile dysfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other folk even if their condition appears to be the same as yours.

Restaurant A.T.

Restaurant A.T.
4 Rue du Cardinal Lemoine
75005 Paris,France
+33 1 56 81 94 08
Official Site

Guides like the Michelin and Gault Millau are a good way to choose a place to dine especially in a city like Paris. In this instance Restaurant A.T. is nowhere listed in those guides, it was from The Forbes magazine where I learned about this restaurant when it published an article “The 12 coolest places to eat in 2015”. Japanese born chef and owner Atsushi Tanaka previously cooked at Quique Dacosta in Spain and De Pastorale in Belgium but working with Pierre Gagnaire at his Parisian three Michelin starred restaurant is what laid the foundation to Chef Tanaka’s restaurant, Restaurant A.T.

Restaurant A.T. opened last year in the Left Bank close to the Notre Dame Cathedral. Its humble store front and décor defines simplicity. Bright ceiling lights are assisted by clean white walls and stone ash wood flooring to brighten up the dining room. The fixtures of assorted heavy tables with table tops that are either made of concrete or black rubber, and steel chairs with black leather cushions seemingly built for an office space rather than a restaurant add sleekness to the interior.

There were different set menus for lunch while in the evening there’s only the tasting menu that consist of twelve courses for EUR 85(at the time of my visit but has since increase to EUR 95) which I requested. The first to arrive was a charcoal chip served on a bed of rocks, it was quite crunchy with a fascinating burnt taste. Leeks sautéed in brown butter was next. The leeks with the toasted nuttiness of the brown butter was interesting. Following the leeks was parsnip cake, a creative dish, using a root vegetable that had a hint of sweetness along with an undertone of bitterness.

Tasting Menu:

Afterwards a combination of sea food and animal proteins arrived. Kicking it off was a lovely piece of oyster drowned in a pungent citrusy light sauce made of kalamansi (a small citric fruit found in the Philippines) that was counteracted by the harshness of the kholabari creating a balanced dish. Then there was a wonderful bowl of veal tongue with thinly sliced radish, mushroom, and green leafy vegetables. Its subtle broth was infused with vegetables and absorbed by the juicy pieces of veal tongue. The next course, Artic char, had a robust essence and the chips covering it, made from juniper and parsley, created a very good dish.

To continue was an excellent marinated beef that was nearly raw and served with Jerusalem artichoke and hay. This was a savory dish where the scrumptious beef had plenty of flavor. I was then served whelk, also known as sea snails, with salsify chips on top. It had a nice briny sweetness that went perfectly with its light and tangy consume.

A lovely piece of Hake drowned in cockles broth was next. The broth had a strong deep sea taste combined with the clean tasting Hake meat. For added texture was dehydrated oca plants leaves. Beautifully prepared and tender pieces of lamb meat with rosemary and turnips was the final course before dessert.

Dessert courses consisted of raspberry with beet root and timut pepper, although not as sweet as I thought it would be, the combination of berry fruitiness and lemon added a slight soily texture. The chocolate and lavender with its sweet chocolaty and distinct floral aroma rounded the tasting in a wonderful way.

With this tasting I decided to go with the wine pairing for EUR 55. There were seven glasses all together that consisted of French wine and a single Scandinavian beer. Arranged by Sommelier Thibault Simon (formerly of Michelin starred Agape Substance) they were paired perfectly with each course and provided an extra jolt to the palate.

Wine Pairing:

Chef Tanaka prepared a very good meal with wonderful creativity that matched its refined flavors. His cuisine is neither French nor Japanese and the ingredients that he uses are international. He manipulates textures and taste that is similar to the molecular gastronomy style of cooking while his plating depicts modern artistry.

Service was competent starting when I arrived at the restaurant. I was greeted pleasantly by the staff in their uniform gray shirt and black apron and through my time at Restaurant A.T. they were attentive and engaging. Chef Tanaka served some of the courses himself to my table and even found time to chat on a busy evening during and after my meal.

With so many dining choices in Paris there tends to be a number of restaurants that are often overlooked, but as the dining scene changes more Parisian chefs are steering away from classic cooking to new and more experimental methods. Underrated Restaurant AT will get its recognition in due time, especially with a chef in the kitchen that has a strong pedigree and cooks some of the most creative cuisine in Paris.

For individuals who are ordering medicines online, there are several significant factors that must be elaborate. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a curing set to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you must ask your dispenser about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are ordinarily able to pinpoint your problem through biological tests. Ordinarily the treatment options may switch on erectile dysfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other people even if their condition appears to be the same as yours.