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Ki-sho: Potentially Singapore's best Kaiseki restaurant at this moment

Unfortunately not
I intended to visit Nihonryori Ryugin last year, but when I did my research the review at the Tokyo's Ryugin has been mixed
It cast some doubts and eventually I decided to go to Ishikawa instead and I did not regret

Hamamoto-san actually shared that Ryugin Tokyo had been fantastic when Seiji Yamamoto was using plenty of foreign ingredients
But then, recently Yamamoto-san has used almost exclusively Japanese ingredients and then the positive raves have been declining
Not sure if it's a coincidence (the ingredients usage) or Yamamoto-san has become very busy taking different projects hence affecting the food quality at Ryugin's head quarter

Singapore: Shinji by Kanesaka?

Is it still rooted in the Edomae style sushi or more of the modern ones?

Have you heard restaurant named "O ya" in Boston? I visited there once and I'm sure I don't want to return there. The way they 'modernize' the sushi was just not my style at all - too much 'sauce/seasoning'

Singapore - Restaurant Andre, Truly One of the World's Best Restaurants

Yes, the bread was good but I only had one and didn't ask for more because I heard a few people at the other table said they're already full even when it's still 2/3 of the total courses

My top 3 so far are: Joel Robuchon restaurant, Waku Ghin and a toss-up between Ki-sho and Shinji

Singapore: Shinji by Kanesaka?

thanks for sharing your experience

Singapore - Restaurant Andre, Truly One of the World's Best Restaurants

Describing the food served at restaurant Andre, which some critics claim to be Singapore’s best restaurant, was not an easy task for me. A couple of years ago, I was invited for lunch here and quite pleased with the food. Many dishes tend to have several ingredients in one plate, but the outcome generally did not disappoint. Still, I was not convinced to splurge for dinner – mixed feelings: the “hungry go where” review about Andre was quite negative and 2 of my friends said it’s overrated. On the contrary, more and more food bloggers have shared their memorable experience here recently. Furthermore, the accolades from San Pellegrino, travel magazine or Miele guide simply never stopped flowing. Then, I decided that perhaps it’s now (late Sep ‘14) the time to savor Andre Chiang’s creations to the fullest.

Restaurant Andre is very well-known for its cooking philosophy called Octaphilosophy that I believe many people are already familiar with and it’s explained in details in its own website. You will be served 8 dishes guided by 8 different concepts based on Andre’s cooking experiences for more than 2 decades. Honestly, I could not really recall any dish that particularly stood out; many are more ‘complicated’ than dishes I had during lunch. Presentations were beautiful, preparations were rigorous, execution was good and taste was solid. Rather than my palate was spoiled with burst of delicious flavor dishes after dishes, for me, it’s more of an experience and an appreciation towards Andre Chiang’s highly technical skills and the kitchen’s efforts to translate their chief’s ideas. Don’t get me wrong, I don’t dislike the food – it’s quite enjoyable as long as you come with an open mind. The overall experience was somewhat like my meal in Daniel Patterson’s Coi. The whole experience is greater than the sum of its parts. That being said, it’s not among my top 3 favorite places to dine in Singapore

In addition to 8 dishes from the Octaphilosophy, the kitchen threw in many items before and after that. At the beginning, there were 5-6 small dishes/snacks for guests to nibble. Towards the end, there were 3 desserts and petit fours. I thought Andre’s ideas for snacking and several desserts were similar of Gagnaire’s dining experience. Contrary to what many believe, I neither felt full nor overwhelmed at the end of my meal – just satiated. I skipped the bio-dynamic wine offered, and opted for the ‘juice-pairing’ (about 5-6 glasses) instead. It was not cheap, but quite interesting. The potato skin juice managed to bring down the foie gras’ intensity while the black malt juice enhanced the flavor of pork belly dish. It’s fun, but I think wine would still be a better option to go with the meal.

Bukit Pasoh has become an elite area for good restaurants in Singapore. Besides Andre, there are Oso, the clan, Hashi, oca grassa etc. Restaurant Andre is actually an old renovated 3-storey shophouse, located next to Majestic hotel. This place can only serve up to 30 people at the same time, so as expected you will have an intimate experience but slightly less of privacy. The decor is contemporary and stylish with some touch of classic feeling. Diner would probably think as though they eat at the Chef’s house. It’s probably ‘correct’ especially when Andre Chiang himself showed up at the end of the meal, visited every table and acted as gracious host. For someone as famous as Andre, I was a bit surprised that Chef Chiang was a very nice person and down to earth. He was listening to diners’ comment attentively and answering any questions they had for him. The friendly hospitality was also reflected by the restaurant’s staffs; they’re professional and efficient – very proud of their job and their Chef patron. There’s hardly any restaurant like this in Singapore. Some will like it, some will not; nevertheless it’s something one perhaps should experience it once, in particular if he/she is around the area. I’m not really sure if it will be worth a (long distance) plane ride. In my case, it’s still reasonable since it took me fewer than 3 hours to visit Singapore

More in-depth reviews: http://zhangyuqisfoodjourneys.blogspo...
Here are the pictures: https://picasaweb.google.com/11823790...

Singapore: Shinji by Kanesaka?

This will be my 2nd dinner review of Shinji Kanesaka Singapore. The first one took place more than 2 years ago. As far as I can remember, this is probably my most frequent visited Japanese restaurant in Singapore. In between these visits, actually I’ve been fortunate enough to be invited for business lunch twice, enjoyed the omakase menu in both occasions and had somebody picked up the tabs. Anyway, back to the dinner ... The hostess was friendly and efficient; she anticipated my needs well. For example, she thoughtfully provided me with ‘writing board’ upon knowing that I would take notes about my meal. The tea was filled promptly though I ordered no alcohol. However, unlike the earlier visit, I was not given any menu to choose this time. She just asked whether I got any allergy, after that essentially she said something like “We will take care of you and hope you enjoy the meal”

During this dinner, approximately I had 9 appetizers, 13 sushi pieces (including tamago) and 1 fruit dessert. A few dishes I especially enjoyed were:
-Autumn assortment of small items. This dish looked quite beautiful by Shinji standard (you can see the picture in the link below). I loved the mushi awabi (the steamed abalone was quite tender, a bit chewy and tasty) and ankimo (monkfish liver; it tasted like duck liver of the sea indeed – rich & creamy). There were also ‘cute’ crispy sawagani with Ok taste as well as not-so-bad grilled kamasu. The grilled Matsutake, from Iwate prefecture, and ginko were average
-Like the earlier visit, I ate creamy and sweet duo of uni with salt. I liked the bafun uni a little more than the murasaki one
-Meiji maguro (baby tuna, 6-month old) with ginger soy sauce was tender and light
-In Shinji, I usually liked the Chutoro better than Otoro. In fact, it’s probably the best place to savor this medium fatty tuna in Singapore. Here, the chutoro was buttery, oily yet still sufficiently ‘firmed’

I could not recall if there’s any bad dishes during this meal, but there wasn’t anything outstanding either. The sushi was about as good as my previous visits; they’re rather consistent even though I got more ‘interesting’ pieces such as kama toro, akagai & kohada. Some other sushi I had this time were: shima aji, sawara, aji, saba, uni, anago (two ways: with salt and sauce) and the crunchy tsubugai. Whereas for small dishes, the chef also served me kawahagi with its liver, ishigaki-gai sashimi, a small bowl of ikura and steam kanpachi with miso. The dessert was simple and of very good quality – Japanese pear and melon. The bar that Shinji set from my first dinner here was perhaps very high. During that time, I loved the abalone chawan mushi, crab wrapped in yuba and uni rice with ikura and negi toro. The food generally is still worth of 2-star by Michelin HK standard nevertheless

For this visit, Yoshi-san was “my chef”. Oshino-san was around and he seemed to be busy watching over the main counter and private rooms at the same time. Oshino-san, who took care of me in my first dinner meal, was friendly, playful and tried to engage conversation with guests; Yoshi-san (he’s been with Shinji Raffles too since opening), on the contrary, was focused and a bit rigid. The only time he said something when serving the food. He served 5 people at that time. Even, when I or other diners tried to engage him for a conversation, his answer tended to be short with hardly any smile. A bit surprising I thought, even I spoke more and had better customer-chef interaction in my broken Japanese with Tokyo’s Mizutani-san than with Yoshi-san.

At the end when the bill came, it cost me somewhere in between the price of omakase Wa and Shin – fair enough. Will I return here in the future? Almost certainly. But if it will be under my own pocket, I don’t think it will happen next year. Perhaps, I intend to visit Shinji St. Regis at that time; I enjoyed my lunch under Kikuchi-san. Here are some pictures of dishes I had:

Ki-sho: Potentially Singapore's best Kaiseki restaurant at this moment

Thank you for your kind words

Though to be honest, compared to many other foodies/bloggers - my pictures are still 'average' :)

Ki-sho: Potentially Singapore's best Kaiseki restaurant at this moment

True, even though Hamamoto-san has been working and trained rigorously in traditional Kyo-kaiseki style

His passion and interest is to "modernize" and make more creative kaiseki while still respecting the traditional method as the foundation

The sushi part is more part of his skills as well as the customer's demand - I was told he hardly make "claypot" anymore for the rice dish

Ki-sho: Potentially Singapore's best Kaiseki restaurant at this moment

Yes, the same thing happens to Hong Kong as well

For instance (for the "same" restaurant across countries),
Shinji Kanesaka Singapore will cost about 60% more than the one in Tokyo (Sgd 400 vs Jpy 21000)

Sushi Yoshitake in HK cost at least twice as expensive as the one in Tokyo (Hkd 3500 vs Jpy 23000)
But, it's hard to deny that these two countries provide the closest Japanese restaurant experience to the ones available in Japan; US comes close at 3rd

Whether it's worth it, it's relative and quite difficult to say
For me, most of the time it's Not but again I just don't have the resources to go to Japan even once a year

Ki-sho: Potentially Singapore's best Kaiseki restaurant at this moment

Ever since I left Singapore for good a few years ago, I no longer follow the island’s restaurants development that well. Perhaps, this is why, sometimes I tend to re-visit the same places. Last month, when I returned to Singapore for a few days, somehow I really missed Japan and its cuisine especially the kaiseki part. Thus, it’s my ‘mission’ to have a good meal at Japanese restaurant at least once. I heard the name Ki-sho almost a year ago and gave it a miss; I want to wait and see whether the restaurant can sustain many positive reviews. I thought now it’s the right time to give it a try.

Apparently the menu at Ki-sho has evolved. This time, there’re only 2 choices of Omakase sets available. I opted for “Kai” menu; supposedly this option contained about 10 dishes. Chef Kazuhiro Hamamoto, the restaurant’s Head Chef, said that it had been difficult to serve 3 different menus daily at the counter (plus a couple dining rooms upstairs). Thus, he did the current change. However, the restaurant was still very flexible. The regular lady next to me, dining with her Korean boy friend, told Hamamoto-san that she would like to have a few uni dishes, some sushi and beef for the meals. I had no idea which menu she ordered. On another occassion, guests only wanted to eat 15-20 pieces of sushi for the entire meal and Chef Kaz had no issue to comply with the guests’ requests.

If any of you read my Japan’s foodie trip last year, you would have known that I love Matsutake mushroom. Because of this, I informed the restaurant in advance about my desire to have 2-3 dishes containing Japan’s Pine mushroom. I had no idea whether Matsutake was famous in Singapore. However, I know that here, it’s not that easy to find any sweetbreads or game animals even when they’re in season. My meal began with Katsuo no tataki; the Bonito, served in reasonable size, was meaty and tasty with smoky aroma and flavor. Some of highlights for my meals are as follow:

-Matsutake dobin mushi with Amadai. The broth was nourishing and did a good to bring out Matsutake’s unique aroma. The Matsutake itself was meaty and pleasant while the Tilefish flesh was quite firm and delicious. Although not at the level of Matsutake nabe I had in Tokyo, overall, I was really satisfied with this dish
-Japanese Wagyu beef is the best in the world. Here, the beef (from Gunma prefecture) was charcoal-grilled in such a way that almost no oily juice left on the beef. It seemed dry, but it actually intensified the delicious flavor at the beef’s meat. Additionally, I also loved the Toriyama beef roll with uni and egg yolk – a bonus item from the Chef. As you can imagine, it’s bursting with umami flavor: buttery & creamy sea urchin + fatty and marbled grill wagyu + rich egg yolk + ‘balanced’ by vinegared rice all in one package; it’s ethereal

-As a former chef at Waku Ghin, you can expect ‘similar’ dishes to be offered here. His signature dishes actually involved Uni and both of them deserved to be served over and over again. Firstly, a dish known as Uni & Caviar (except no botan ebi here). The portion of the sea urchin (aka + murasaki uni) was generous; it’s creamy and easily melt in my mouth. The crisp Italian caviar contributed a little to the overall taste, the vinegar jelly balanced the uni’s rich flavor while the beans, shiso and corn gave extra layers to the dish overall enjoyment - excellent.
Secondly, it’s called Uni ‘risotto’ – served before the dessert. Hamamoto-san recommended me to have it as part of the nigiri sushi dishes. Unless you’re a Sea urchin lover (I am for sure), you may find too much uni being served here. The sea urchin rice was awesome; it’s combined with delicious ‘toppings’ of ikura, shiro ebi, wasabi and chutoro – a pretty display of flavor and texture contrast. These 2 dishes are probably my favorite here
-Lastly, prior to sushi courses I was asked about my favorite kind of morsels and toro was one of them. I was not too impressed with otoro and akami sashimi served earlier, but toro at the sushi was not disappointing at all. I liked my soft and flavorful Otoro (aged for 2 weeks & wrapped the entire rice) as well as Kama toro (lightly seared and slightly more intense than the Otoro)

You can see the pictures below if you want to know the rest of the dishes (Note that – I forgot to take the picture of miso soup with clam and goma tofu). In general, I am very pleased with my meal at Ki-sho. Kazuhiro Hamamoto is talented and friendly, very capable of producing creative & delicious dishes and make guests to be at ease all the times. His potential is still very high and I’m sure his culinary finesse will keep growing with time. As a matter of fact, I was surprised with his sushi qualities. The fishes (optimum flavor with right size and texture) went along very well with his rice (texture, acidity and temperature wise). No wonder, a few guests came here only for sushi. It’s not that often you will find a chef who is able to produce top kaiseki dishes and make great sushi at the same time. In the period when celebrity chefs restaurants become a trend, I’m happy to find a young and talented chef given a high degree of freedom to run his own show. I hope he will stay in Singapore for several more years.

Ki-sho is located on Scotts road, almost the opposite of the Sheraton hotel. Exterior-wise, the building was grand in colonial style; however inside it’s very Japanese. The interior was minimalist and zen-like. The counter can accommodate up to 11 diners altogether. During my dinner, there were 6 Japanese guests and 4 locals – good business even though it’s only on Tuesday. The private rooms were also occupied as Hamamoto-san was also busy plating some dishes. In Singapore, many good things will cost you something. Due to this, I chose not to drink any alcohol. The service was excellent; staffs were efficient and helpful. I was escorted outside when I got my cab – that’s good enough for me :) In Japan, it’s almost certain that the chef would go out and bid you farewell.

Pictures - https://picasaweb.google.com/11823790...
Along with Shinji Kanesaka, Tenku Ryugin and Waku Ghin, Ki-sho quickly becomes my favorite Japanese restaurants in Asia ex-Japan. Should there be an opportunity (6-12 months later), a future re-visit here will be expected from me

Matsukawa - Probably (the current) Tokyo's greatest restaurant

Strictly from the food perspective, I find that the kaiseki at Hiiragiya was executed better and more tasty. But, I love the Gora Kadan's breakfast more

About other aspects, Gora Kadan hands down has better facilities and more spacious. However, Hiiragiya has a long history, if that matters to you, and I find the service there is warmer and more friendly

You may check some pictures at the links below to get better ideas:

Aug 19, 2014
Bu Pun Su in Japan

New chef at Alain Ducasse au Plaza Athenee

I had a chance to contact with Monsieur Denis Courtiade last month
Alain Ducasse will oversee both Le Meurice and Plaza Athenee, particularly the latter one as he's the Executive chef there
ADPA should still be his flagship restaurant in Paris or at least what they're trying to do
The already luxurious dining room will have some modification too, but I don't know what kind

Chef Romain Meder (previously working in Qatar) will lead the Plaza Athenee fine dining restaurant
So, Christophe Santaigne should stay put at Le Meurice
The new ADPA maybe focusing more on fishes and vegetables
I'm not sure whether the restaurant will open in August 1st as the hotel back in operation - an exciting battle at Paris high end hotel since Peninsula finally is welcoming its first guests on Aug 1 as well

Jul 27, 2014
Bu Pun Su in France

Singapore - Joel Robuchon Restaurant, Sentosa

Thanks mikey8811
If I recalled correctly, the meal cost was 570++; about the same price during the initial restaurant's opening
I received the email this year stated the long tasting menu was priced at 480++ ('cheaper')
I added a few extra courses during the last meal

Regarding to l'Arpege - for example meal 3&4 - it means I simply combined the pictures of 2 separate meals; so it's not always that many. In another occasion, a few of them included some dishes shared with my parents. But yeah, generally I ate very well there and the kitchen took good care of us :) I really hope I could return there within these 2 years

Singapore - Joel Robuchon Restaurant, Sentosa

Thanks for reading Julian
Maybe from the fact that there were plenty of big names "close shops" such as Guy savoy, Kunio tokuoka etc. they assumed it's become a 'public' secret. Anyway, staffs from Les amis and other Singapore fine dining places, already knew about Robuchon's struggles - Singapore's hospitality business is such a small world

I simply confirmed it with them. That being said, maybe it would be 'nicer' had they been more discreet. The same thing happening with Robuchon Macau and Vegas. Mr. Robuchon was fortunate to have the full support of the owners - it makes sense because without such back up, I don't think he would be willing to open a restaurant bearing his name

The true test for GM's chef of the century will be his upcoming project in Bordeaux (a partnership with wine magnate Bernard Magrez) - not sure if they would have 'unlimited' budget this time. He also aimed for 3-star accolade. France was more stingy for such award, but it's well-known that Michelin loves Joel so he will probably get it at the end

Singapore - Joel Robuchon Restaurant, Sentosa

As far as French gastronomy’s concerned, Joel Robuchon, among active chefs, is probably the most popular and respected in the world. Although, he’s certainly not the favorite of mine, somehow I happened to have dined at his fine dining restaurants several times. After absent for more than two years, I decided to return to Robuchon Sentosa last month. In Dec ’11, I ate there during the Piedmont white truffle season; this year was during the Perigord black truffle season. Excluding desserts, I was fortunate enough to have savored 40+ different dishes created by the French master chef. As I received the restaurant’s latest menu via e-mail, there were still lots of food I had not tried yet. So, I thought I had good “excuses” to return there. Well, also because I had a great time during my first visit – along with Chateau Robuchon Tokyo, this one was my favorite among Robuchon’s restaurants.

Nothing has changed regarding the place’s decor. I was greeted by the checkerboard tile at the lobby before entering the main dining room on the right side. Grand chandelier hanging at the ceiling, some crystals lying on table runners, and oversized vases were all in place and well kept. In contrast to the black and purple color in Las Vegas, here, the ambiance was dominated by black and beige/some gold. Menu wise, it seemed that the kitchen, led by talented and meticulous Chef Tomonori Danzaki, has settled down. Compared to my previous visits, I recall there were 50% more dishes these days. However, it didn’t matter that much for me as I had “designed” my own tasting menu (the long degustation menu with some modification) prior to my arrival. As I know it would be lots of food and a long gastronomy journey, I prohibited myself to eat plenty of bread. I began with 3 of them: bacon-mustard, cheese and saffron soft bun; it stayed that way until the end of my meal. The butter was still Bordier’s unsalted accompanied by good salt quality and Spanish olive oil.

Let’s go to the main substance: the food. Apparently, I ordered more than I thought ... Including amuse-bouche and mignardises, I consumed 20 courses. This time, several of the dishes were bigger than my previous experience (of course, I didn’t complain) especially during the “trio items” that were usually served in a very small portion, even by tasting menu standard. Since there were lots of food, I would not describe all of them – you can read them at my longer review (see the link at the bottom). In any Robuchon fine dining restaurants, it’s almost certain that you would have dishes with caviar and they’re not any “random” dishes with caviar on top. This time my favorites were:
- King crab duo (a combination of delicate Kamchatka crab and fine spider crab displaying texture and flavor contrast) with Imperial caviar and sea urchin on top. The crab's succulent taste matched perfectly with caviar's brininess as well as the uni’s sweet and creamy flavor.
- An exquisite salmon tartar with shiso and caviar. The luscious salmon tartare was fresh, tasty and perfectly seasoned; it's enhanced by top quality of shiny caviar (having sumptuous taste) and runny egg yolk wrapped in gold leaf. Every element here was just right; I truly enjoyed every single bite of this dish.

In addition to the caviar dish, you can expect a “trio” of seasonal items at Joel Robuchon. In the Winter, you can expect some black truffle dishes and I liked:
- Mille-feuille of unagi, foie gras and black truffle - an intense dish. The caramelized Japanese unagi was sweet and slightly firm while the smoked duck liver was delicate and rich, then the pungent truffle added an extra 'punch'. To balance any excessive flavor, there was bland whipped cream with black pepper as well as salad containing radish and onion
- Arguably my best dish of the night: Perigord truffle tart with onion and bacon – they’re in perfect harmony. I could taste different flavors and textures but balanced; they're happily dancing in my mouth as I slowly savored this exceptional dish. Relates to execution and plating, it was just way better than a similar dish created by lepinoy at les amis

Under Japanese head chef, one could expect excellent seafood and fish dishes,
- Both langoustines courses were delicious. The first one was the famous scampi ravioli with foie gras sauce (not so strong this time, maybe due to plenty of rich dishes I had in the first half of my meal) and cabbage. The second one was new to me and even better than the 1st Dublin bay prawn. Danzaki-san served a fresh and succulent Alaskan langoustine with its own tasty juice. There were contrast in texture and color as displayed by orecchiette pasta, almond, and zucchini as side items
- I was glad that sauces at both fish courses were not too heavy. After eating plenty of dishes with black truffle or truffle-based sauce, I prefer to follow them with something cleaner and lighter. I enjoyed my pan seared Amadai with crispy scale. The fish was delicate, prepared with light saffron sauce with some sour notes in it. Following this, a firm yet supple piece of good Turbot accompanied by wild mushrooms and truffle jus.

My main course was a tender duck breast (a tad overcook and a bit dry for my taste) with the creamy duck liver and (fresh) cherries. Also, as expected, Robuchon’s legendary mashed potatoes. Since my Europe trip nearly 4 years ago, I don’t think since then I ever ate great French cheese. This time, I requested it to be part of the tasting menu. Although I was really full at that time, but I managed to sample goat cheese, comte, camembert and roquefort – all of them was nice. The desserts were up to Robuchon’s standard and you would get 2, one would contain some sour/acidic taste for palate cleanser and the next one was guaranteed to be sweet and generally chocolate-based. If you’re curious, welcome to see the pictures by clicking the link below.

I forgot to mention that compared to my initial visit, the price of a long tasting menu has been reduced to be SGD 40-50 cheaper. Because of this, I added 1-2 “extra” dishes utilizing winter black truffle. Overall, the execution was precise, the flavors were delicious and not monotonous, the presentation was artistic – an excellent feast for the senses. Robuchon’s dishes might not be too inspiring, but they’re not simple either. It’s one thing to know and understand the receipt, but it’s another thing to be able to execute it in such perfection. This meal convinced me that Tomonori Danzaki was the best among Robuchon’s chefs brigade. He not only was an expert in cooking, but he also genuinely cared about my dining experience. He actually felt that my tasting menu was too much/long. Half way through, he asked the staff to check whether I had been stuffed or if the food pace was alright – the kitchen had no problem to make some last minute adjustments if required. Unlike my previous visit when I had been invited to the kitchen, this time Chef Danzaki greeted me in the dining room. We had a nice chat for 10 minutes or so towards the end of the meal. He was very pleased and honored knowing that Robuchon Singapore was my best dining place among all of Robuchon gastronomy restaurants.

In addition to be the best in terms of food, the Robuchon RWS was also leading in terms of hospitality. The service was attentive, friendly and efficient during my dinner even though the restaurant, surprisingly, was very busy; there were more than 30 diners. The “pace” was nice, by 8 PM a group of 10 people occupying the private ‘winter garden’ left. Around 10 PM, there were only me and another table of four. Unlike my experience at fine dining restaurants in Asia, this time the main “service awards” belong to the Asian staffs named Sherika, a lady from Philipine, and Kohmalan, an Indian Singaporean gentleman. Both of them had very good knowledge about the food, restaurants, and Robuchon in general – they didn’t seem to simply memorize the information as I was talking with them. They were also sincere and had good personalities. Perhaps, it should not be too surprising when I learned later on that Sherika used to work at Robuchon Macau for a few years before moving to Singapore while Kohmalan has been with the team since the opening. More than one staff asked me how they were doing in terms of food and service. They’re more than willing to listen to my feedbacks and very eager to get better. IMHO, the service here was easily the best one I’ve ever experienced in Singapore.

For the first time outside Europe and Japan, I ever bestowed 97 pts (a convincing 3-star by Michelin standard) for food to any restaurant in Asia and US. As bizarre as it might sound, it means that my meal at Robuchon restaurant under Danzaki was better than my dinners at per se, Alinea, Urasawa etc. I am confident that the 4-star Forbes travel guide award the restaurant received early this year will be revised into 5-star within 2 years. I would love to return here again, but not so soon since it’s very expensive – probably in Spring/Summer 2016. It’s not unrealistic since the restaurant informed me that the Genting chairman had been very supportive and would like to ensure the existence of Joel Robuchon Singapore despite the fact that it has been losing money all this time.

The more comprehensive review can be found here,

Pictures, https://picasaweb.google.com/11823790...

Les Amis, Singapore

I apologize for the late reply
Initially my favorite was Waku Ghin
But after my latest dinner at RWS, for me - the best in Singapore is Joel Robuchon restaurant
Note that I usually am more biased towards French and Japanese cuisine

Asia's Top 50 Restaurants (2014)

No I never meant great Thai foods are only the one at the street - With limited experiences, my 'best' experiences were eating Thai "fine dining" at FS bangkok and Oriental chiang mai

How's the food actually like at Nahm? Is it pure and authentic Thai cuisine or more like fusion/somewhat 'westernized'? I hope it's not like a more refined version of PF chang (in this case serving Chinese food) in the US

Asia's Top 50 Restaurants (2014)

A few years ago I had lunch at 8 1/2 and ordered a la carte
I agreed that the presentation was not that appealing
But Bombana's beef duo (tenderloin and short rib - succulent and juicy), al-dente pasta with fresh big prawn and balanced tiramisu were well-executed

Certainly not 3-star, but it's worth 2 star in my opinion
It's about as good as his old days at Toscana but dishes are lighter and more modern in the current restaurant

2014 Michelin

Okuda would've been 2 or 3 stars had it been located at HK or United States

Well, glad it's in Paris where Michelin's high(est) accolade is not that easy to attain

Feb 26, 2014
Bu Pun Su in France

Asia's Top 50 Restaurants (2014)

What's everyone take on Nahm being on the top? Some that I can think of:
- a praise towards Thai cuisine
- some "slap & insults" to the local chefs knowing the 'best' Thai restaurant (serving Thai food) is prepared by non-Thai head chef

Anyway, another restaurant list - good for fun
I don't take it that seriously ...

Gunther's Restaurant

Hi Julian,
Thanks for your response - disagreement is always welcome :-)
The wagyu beef portion was not that small actually (with an emphasized being the fact that it's part of tasting menu) - I recalled it's more than the beef I had earlier at Les amis (pound for pound count)

For a little comparison of wagyu size:
Amber HK - https://picasaweb.google.com/11823790...
Robuchon Dome - http://www.flickr.com/photos/7124357@...

In what sense do you think Gunther's is not in the same level? Because the lack of presentation (his food might look a bit "messy", but the balanced of flavor was really there IMHO)? The execution, respect for produce, and "gestures" (tried to emulate his master) were also spot on most of the time

By the way, do you like the cuisine (cooking style or creativity and technicality) of Barbot and Colagreco - another l'Arpege's alumni?

Gunther's Restaurant

French food is my favorite cuisine and l’Arpege is my favorite restaurant. Currently, entering the 4th year that I haven’t returned to l’Arpege (Since ’06, I usually make an effort to go there at least once every 2 years). At the very least I had a chance to savor Alain Passard’s cuisine in late ’12 when he became a guest Chef at Beaufort hotel Sentosa – the most memorable part was when Alain personally cooked 2 Brittany lobsters for me. Fortunately, Singapore has a restaurant owned and run by Passard’s apprentice & his former sous chef, Gunther Hubrechsen. Therefore, whenever I crave for (home-style) French cooking that’s light, delicate and delicious, I often come here. Similar to my Les Amis’ experience, I’ve actually been here about 4 times since 2008 but never wrote a (serious) review even once. As a matter of fact, Gunther’s is one of my favorite restaurants in Singapore

I had dinner at Gunther’s in the same week as my meal at Les Amis. On purpose, I ordered carte-blanche here with similar budget to the Les Amis’ degustation menu. I wondered how these 2 elite gastronomy restaurants (cooking nouvelle cuisine without any molecular element) would fare against each other. A short comparison in a glance,
Les Amis = 7 courses including one dessert. 2 courses with caviar and 3 courses with black truffle. There were scallop, lobster and wagyu beef
Gunther’s = 8 courses with a dessert. 1 dish with caviar and also 3 courses with black truffle. There were scallop, gambas and wagyu beef

Anyway, I ate and enjoyed very much the following stuffs at Gunther’s (my top 3 dishes):
1st: cold angel hair pasta with Oscietra caviar - the restaurant’s most well-known dish and Chef Hubrechsen should be proud of it. It’s the 3rd time I savor this dish; it’s still very delicious – the flavor, the smells, the texture and all other elements were spot on. High degree of consistency...
5th: carabinero gambas with tomato rice – given how far Spain from Singapore is, the kitchen did a good job in preparing this prawn. I tasted the gambas’ freshness and sweet flavor; it’s well-seasoned too. The Japanese rice cooked with the prawn’s stock and tomato was pleasant except I prefer rice with firmer texture (like in risotto or paella)
6th: grilled scallop with black truffle – the main highlight of my meal. The Hokkaido scallop was juicy and tender though not as tasty as the one I had at Les Amis. However, it’s well-enhanced by the sublime and sweet caramelized onion below as well as the pungent winter truffle aroma and flavor on top of it. I liked the onion very much here – a good example how Gunther brought out the essence of its ingredient; possibly the closest one (in terms of ‘deliciousness’) to the Passard’s perfect onion gratin with parmesan that looks deceptively simple

What makes Gunther’s special is that the talented Belgian chef-owner is capable of generating many different kind of ‘unassuming’ dishes and elevating them to higher level using no more than 3 fresh produce on each plate. It seems modest at times, but actually quite sophisticated. Let me describe a few more dishes I had,
4th: roasted garlic with onion essence – if I had to pick one dish I like the least, it’s probably the one. The roasted garlic had smooth texture and good smell, well-integrated with mascarpone sauce. However, I found the (garlic) portion was too big. After consuming 2/3 of them, I just swallowed the rest (almost no chewing) so that I wouldn’t be too stuffed and/or dilute my palate for the next dishes
7th: Char grilled wagyu beef in bordelaise sauce – this was the main course served in a nice portion with a right amount of “fat”. Delicate Japanese beef was generally a safe choice; the chef didn’t do too much and just allowed the natural flavor of high quality wagyu to shine. The sauce and the grilled corn were precisely executed. Nothing wow but it’s hard not to like Japanese beef 
8th: Truffle parfait – dessert. It’s a soft and light vanilla ice cream served with rich chocolate brownie and topped with aromatic smell induced by the Perigord truffle (having slight peppery taste). I hardly eat dessert with truffle in it. This one was sweet and rather delicious

There were a couple more dishes I had and you can see/read them on the picture link below. For the meal, I drank 2 glasses of wine. The first glass was 2010 Vincent girardin chassagne-Montrachet; it’s rich and creamy with buttery aromas. The second one was 2009 Black quail Pinot noir; it’s medium bodied with dark berries delicate fragrance and dry finish in slight acidity – a quite refined pinot noir that surprisingly went along nicely with my scallop dish (of course, better with the beef). Oh before I forget, this place only offers one type of bread and butter – to be exact warm mini baguette and salted butter served at room temperature – simple but good; I ate 3 baguettes if not mistaken. The meal ended with a petit four consisting of a green tea macaron and canele – both were fine.

It was a quiet evening, about half of the restaurant’s capacity was filled. Probably most people were still busy to attend reunion dinner with their friends and colleagues. The dining room decoration was minimalist dominated by dark grey color for the walls (some paintings were hung on them) and medium lighting. This way guests would not feel overwhelmed and the food took center stage. The staffs were polite and helpful without being intrusive. Besides the sommelier, one friendly “Indian” maitre d’ and the greeter, most of restaurants’ FOH staffs were relatively new. Chef Hubrechsen, usually visiting the dining room to greet guests, explained that the staffs turnover at Singapore restaurants were still very high; he even did not have any permanent sous chef assisting him in the kitchen. So the good thing is that it’s almost guaranteed Gunther himself would always be in the kitchen daily to ensure food quality.

I gave my overall meal experience at Gunther’s nearly 94 pts (a good 2 ¼* by Michelin standard) and it meant about the same level as Shinji by Kanesaka Singapore and Eric Frechon’s Le Bristol, seriously. Another lovely meal, and overall it ranked as the most memorable one I’ve ever had here. Well, there was no bad meal experience at Gunther’s. Hope I can return again sometimes next year, even better if not on my own expenses. Lastly, I prefer this place over Les Amis by a small margin. Check here for pictures, https://picasaweb.google.com/11823790...

Les Amis, Singapore

Thanks Julian
The food cost me 280

I don't think the cost was mainly due to the black truffle
Note that I believe this is simply the priciest tasting menu that Les Amis offer regardless of the season

And Menu Découverte, the least expensive one, will (always) be at 150

Les Amis, Singapore

Les Amis is a name which Singaporean old school fine dining lovers should be familiar with. This legendary institution has been existing for 20 years – a unique feat given how tough gastronomy competition is in the island (Guy Savoy and Kunio Tokuoka could not even last 2-3 years). My first meal here could be traced way back in 2006 when Gunther Hubrechsen was still acting as Chef de Cuisine. Ever since, I’ve been dining here in 3 other separate occasions, 2 of them was a treat from good friends. For my latest visit earlier this month, I felt obliged to (finally) write a review and share some pictures about my meal at Les Amis. Actually, I have not been here for nearly two years. A new but capable chef (Sebastien Lepinoy, a former leading chef of l’atelier Robuchon HK) and ‘cheaper’ tasting menu, especially during the black truffle season, managed to persuade me to re-visit this prominent restaurant, located at the Shaw centre.

The meal began with an offering of several different kinds of bread and butter. My favorite bread was ham & mustard; the rests (orange brioche, mini baguette and sour dough) are ok. I could not recall I was offered more than 5 types of Bordier butter (among them were seaweed, spicy and vanilla ‘flavor’) during my previous visit; I tasted salted and lemon olive oil butter. Les Amis served 3 tasting menu for dinner and I picked Degustation menu – the one in which the dishes having the most Tuber melanosporum on them. In total there were 7 courses; it’s funny that somehow I loved the items served at “even” number – meaning my favorite dishes were the 2nd, 4th and 6th ones. What were they?

2nd: pan seared Hokkaido scallop, prepared until brown on the exterior and slightly raw in the middle, was sweet, tender and delicious. The earthy black truffle brought pleasant aroma and the caviar added some briny element. The “clear sauce” (probably from the scallop’s juice and seaweed butter) below was tasty
4th: onion tart with black truffle and quail egg was Lepinoy’s re-interpretation of his teacher’s famous dish. It did not disappoint at all – the onion with its thin crust was balanced & flavorful; the pungent ‘black diamond’ was very good while the egg white of the quail was creamy and a bit salty. Though not as perfect as the one I had at Robuchon, it’s still a good and interesting dish
6th: Osaka beef cooked medium and perfectly prepared was simply marbled, juicy and pleasantly rich. I could easily ate lots of this tenderloin by itself even without the shaved truffle. On the sides, I quite enjoyed many kinds of vegetables prepared by the kitchen: green+white asparagus, carrot, spinach and daikon.

The rest of the dishes were also fine but not quite at the level of the 3 things I savored above. In fact, some of them could be considered very luxurious. For instance,
1st: salmon tartar with generous serving of Caviar on top from Kaviari Paris (using a little amount of additional salt). The caviar was among the finest quality I’ve ever had in Singapore. The salmon tartar was alright – fresh and not too rich. Again, I had to admit that it was not as versatile as the one I ate at Robuchon (RWS)
3rd: slow cooked Boston lobster covered with thin “pasta” was tender & quite tasty; it went well with the ‘wine sauce’ (Chateau Chalon). A small amout of caviar had little impact but acted nice as a decoration. This dish also came with a few dice of carrot and zucchini.

Before the beef main course, I was served an intermezzo – a silky daikon soup, a Japanese inspired dish that turned out to be decent. The soup looked thick but it tasted light and smooth – it worked well with bread too. It’s a comforting dish especially when the outside temperature was 20 C or below (certainly it’s not happening in Singapore)
Then come the desserts created by a talented and experienced local pastry chef, Ms. Cheryl Koh. Apparently, the sweet of the night was Millefeuille with vanila cream and strawberry sorbet. The sorbet was weak and rather meaningless. The napoleon was actually nice – the most outstanding available in Singapore. But then, it could be better - the fragrant puff pastry was too thick and the pastry cream was too little, so it’s not that balanced. The Robuchon’s version I tried in Macau was better with more generous chantily cream and lighter texture. Please click here for the picture: https://picasaweb.google.com/11823790...
My idea of perfect millefeuille is this (by Alain Passard): http://www.flickr.com/photos/7124357@...
After that, the kitchen provided ‘chou’ with hazelnut cream. It was big and looked appetizing but not in anyway better than the millefeuille.

I skipped the wine pairing option and went along with 3 glasses of wine. The opening aperitif was a glass of champagne as expected. It’s 2002 Bruno paillard that went well with some caviar items, my favorite alcohol for the meal – fresh, creamy, good texture and harmonious with mineral finish. The 2nd glass was a 2011 Muller-scharzhof riesling – easy to drink but focused; mainly to accompany the onion tart with truffle dish. Lastly, a glass of 2012 Matchbox wine Clare valley syrah for the main course – not too sweet, slightly thick and in medium bodied palate. It would be better to drink this wine 2-3 years later when it’s more matured.

The dining room had a comfortably high ceiling with a bit formal atmosphere by the island standard. Less than half of the seats were filled; there were 2-3 groups of regulars in the evening. I was not too familiar with the staffs – the Japanese sommelier had left, the 2 Chinese big dudes were no longer there. It could be the reason why the waiter was not too attentive to me – I had to waive my hands a few times when I needed something despite a slow night. The waiters liked talking among themselves near the kitchen door. The most decent hospitality delivered by the sommelier. Of course, they’re friendly when they (finally) approached me.

This dinner was the most satisfying one I’ve ever had at this restaurant particularly the food; my meal scored 93/100. In my notes, it’s about the same level as Amber HK and slightly above Jaan under Royer. The recent 4-star award bestowed to Les Amis by Forbes travel guide is well deserving. Please check the following link for the pictures, http://www.flickr.com/photos/7124357@...

Joel Robuchon au Dome – Grand Lisboa Macau

although not as prestigious as the michelin guide, i'm quite pleased to find out that robuchon dome macau and l'atelier robuchon hk received 4-star (instead of 5 like amber or caprice) award from this year's forbes travel guide

bo innovation and otto e mezzo got none - also not a bad decision i think

Kenichiro Nishi's "Taste of Kyoto"

hello again ... so sorry about your bad experiences at chihana (well, it's also my "worst" among our long kaiseki meals) and kitcho. If you don't mind sharing, what happened? I was surprised since you mentioned terrible service particularly at Kitcho arashiyama. Which season was it?

how would you describe the food/your meal at kahala? noted about ogata and I will try visit the place when I return to kyoto in the future. any pictures or review at ogata? have you been to mizai? I failed to get a reservation last nov

given we have similar taste, I think you will enjoy all of Kyo aji, Matsukawa and ishikawa. one thing to note about kaiseki is its seasonality - April, if not mistaken, it would mean the season for ayu, hamo and takenoko, asparagus. I hope you dislike none of these produce.

why den? is it because of the tabelog high ranking? in the past few years, den has become popular due to its creative cuisine - similar to the rising of takazawa perhaps. i've never been there; maybe if you lower your expectation and just want to have a good time - den should be alright

we visited sushi mizutani and sushi shou - we happened to like both. but Nakazawa-san was more friendly and helpful, his method was new for me and the morsels were delicious. go to saito if you manage to secure seats there. is it essential to have top non-sushi/tsumami experiences? if that's the case, consider yoshitake too. and of course, sawada is an excellent choice - you really cannot go wrong with your selections. it's easier to "screw up" at preparing kaiseki dishes than sushi

Jan 13, 2014
Bu Pun Su in Japan

Dining in beautiful Brittany (and a few quick notes about Paris) in September 2013

great review and thanks for sharing
I had a very good memory eating lunch at Maisons de Bricourt when it still held 3-star accolade

Brittany lobster with sherry and cocoa there is still the 2nd best lobster dish I've ever eaten. I also loved Roellinger's Aubrac lamb (the "tenderest" piece of lamb's meat)
i wonder if they still serve his gastronomy dishes although he already gave up the stars

Jan 13, 2014
Bu Pun Su in France

Kenichiro Nishi's "Taste of Kyoto"

I'm not so sure how to answer this question; I'll try

Ishikawa's cooking is more innovative and his dishes are probably easier to accept for foreign palate or people with less experience in Japanese kaiseki
Kyo Aji and Matsukawa prepared more traditional cooking with the focus to let the ingredients shine and become the main star - meaning extract the produce natural taste and hardly any flavor masking
Between these two, Kyo Aji is possibly more technical while Matsukawa uses more rare ingredients based on my meals. But both are equally delicious
Ranking: Kyo Aji >= Matsukawa >> Ishikawa

Service (if you find it matters)
Ishikawa spoke some English and so did his restaurant's okami. You can express your concern and interact better with the chef
Matsukawa - the best service was delivered by the chef himself. There was some language issue, but from his body language and face expression you know that he's very sincere and trying his best to please the customers. His kitchen staffs were obviously great but interaction wise (both FOH & BOH) not as good as at the other 3-star restaurants
Kyo Aji was fabulous, perhaps because we were taken care of by Nishi-san's daughter who spoke fluent English. Chef Nishi was very friendly and showed interests to his guests. It's like I was invited to have a meal at close friend's house
Ranking: Kyo Aji > Ishikawa > Matsukawa

Ishikawa is cheaper (9-10 courses) while Matsukawa/Kyo Aji cost about double (13-15 courses with more luxurious ingredients)
You may find more "value" in Ishikawa. If people pay a lot more, they will normally expect more. However, if they dislike or are unable to appreciate washoku (yet) that tends to be "pure and simple", they are set up for some disappointment. Essentially, Matsukawa and Kyo Aji are more 'risky'

I share my experience at these 3 places in great details in my blog (http://zhangyuqisfoodjourneys.blogspo...
)Probably from there, you would know which one is more suitable for you because I don't know exactly what you like/don't like or which dining aspect is important to you

Jan 13, 2014
Bu Pun Su in Japan

Coming to Paris in January. Looking for recommendation on one epic dinner

well, yes I get your point - it's too simplified
but still one can get a good sense of Gagnaire's food in tokyo, vegas, hk, seoul etc. - though they're not in the same league as the one on rue balzac

however, restaurants such as l'Arpege, ledoyen, l'Astrance and a few more - there are only available in the city of lights
the only other chance to savor their food - only happens when Passard or Barbot become the guest chefs overseas

Jan 12, 2014
Bu Pun Su in France

Coming to Paris in January. Looking for recommendation on one epic dinner

I thought this might be useful for you

Just select the restaurants located in Paris
The only drawbacks a few of the Parisian places could be irrelevant
For instance: I ate at Le Meurice when Yannick Alleno was still the Executive Chef; Ducasse Plaza was pre-Santaigne

At least you can get some ideas ...

Jan 12, 2014
Bu Pun Su in France