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L'ambroisie cchocolate tart

Has anyone had success with the L'ambroisie chocolate tart? I've made it three times(see pic) and while it's delicious, I feel that the bubble structure is very from the original based on the photo, theirs is much more aerated, almost like a whipped cream(although they don't have cream in the recipe), the recipe from the cookbook is terribly written so I'm just hoping someone managed tot replicate it

Jul 21, 2014
lennardy in Home Cooking

Tokyo and Kyoto help

I think I just combined yardbird and birdland... I meant to say birdland of course

Feb 03, 2014
lennardy in Japan

Tokyo and Kyoto help

So I'll be making a trip to japan in the middle of April this year, I'm looking for recommendations for the following

Kyoto tofu: the research is doing my head in, too many places, but I'm looking for a kaiseki meal that's centered primarily around tofu, (shoraian?)

General kaiseki in Tokyo: anything that's In the 8000yen price zone, preferably for dinner?

My current Tokyo list is as follows:
Sushi saito(anyone know what has happened? I know they are moving to a new location, but I've been calling their number and either no one picks up or it goes to automated voice mail, new phone number?)
Ryugin, my best meal in Tokyo previously
Yardbird(how much are the lunch set menus?)
Fuku(yakitori recommebded by a friend)
Narisawa
Aronia de takazawa(worth the price? If not... Other substitutions? Quintessence?)
Hidemi sugino
Kondo or Rakutei?

I am basing this list off the previous trip I made to Tokyo, are there any notable new restaurants I should be looking into? Looking for more sushi recommendations in the 8000yen region as well, a place to have good chirashi around tsukiji, and places to have coffee in Tokyo!

Any help or input is appreciated!

Feb 03, 2014
lennardy in Japan

So...I have this piece of beef

Okay, I rarely post here, but I need some help on a piece of beef I do not want to screw up. I have a slice of kobe beef from osaka and I want to figure out the ideal way to cook it.

So far my plan is to bring it up to room temperature
Slice it into thick strips(For size reference, pls refer to the picture below from guy savoy)
Blast it with a hair dryer(on cold) to dry out the surface
Freeze it for 10 minutes to make sure the exterior is dry
Render some of the solid fat in a cast iron skillet, remove all the fat until there is a thin film of beef oil left
Then cook 2-3 strips side by side using blumenthals 15 second flip method until an internal temperature of 52-53C(instant read thermometer)
Immediately pull it and rest

I can also Sous vide it but I dont think there is any reason to cook a piece of beef with this much fat in a waterbath?

Would love to hear any recommendations or advice

May 29, 2013
lennardy in Home Cooking

Singapore - Catalunya, Solid Catalan Food with Superb Views

Went there last Sunday for dinner, and had a wonderful meal. Highlight was easily the roast pig, easily one of the best dishes I've had in Singapore. other strong dishes were the one with the bacalao and the fried milk bread. On the other hand, I thought the iberico croquettes were disappointing. the restaurant has some serious issues with the darkness of the place, and there was a leak of some mystery liquid onto our table, although to be fair we were quickly moved. all in all, one of the best restaurants in sg despite all of its hype

Full review/thoughts and pics at wishihadafoodpun.wordpress.com

Tokyo Review

So I got back from my 10 day trip to tokyo a few days ago, I managed to do a pretty decent amount of eating, for anyone that might find this useful, here are my thoughts, I'll list the restaurants first:

All pics are here: http://www.facebook.com/media/set/?se...

Sushi Kanesaka: I cancelled my reservation at Mizutani and 'replaced' it with a lunch at kanesaka. I had the 10,000yen menu. I enjoyed it, I had the whole bar to myself. I felt the rice overpowered the fish a little, but I thoroughly enjoyed the uni, kuruma ebi, hamaguri, chutoro. I struggled with the Chako or mantis shrimp, really really bad texture imo. Im not a fan of tamago but I was surprised by the texture of the one served at Kanesaka. Service was very professional yet friendly, I did feel a little stressed out eating alone with what I felt was the whole waiting staff team staring from behind.

Atelier Joel Robuchon: I had no intention of coming here initially, I walked in to Sushi Saito only to be (very politely) turned away. I called Robuchon to make a last minute reservation and got in. I should say first and foremost that I have never dined at a robuchon restaurant, and I was very glad I made the decision to dine at the Atelier. I had the degustation menu which I felt was a steal at 14200yen. A lot of japanese influence and ingredients. I had a starter of dublin bay prawns with blood orange and carrot, the combination of flavors was mind blowingly good. Both mains I had (Amadei and lamb) were very nicely cooked, the lamb was one of the best cooked proteins I've ever had, I was trying to figure out if it was done sous vide, if it isn't, im pretty sure its very slowly roasted at low temp, melt in your mouth tender. Very happy with my meal here, staff didn't have a very good grasp of english, but were always willing to check and answer my (many) questions

Akasaka Kikunoi: This was lunch with chowhounder Asomaniac, it was born out of my previous thread where I was desperately looking for someone to go to Les creations with me. I cant fault what akasaka served, but most of it didn't stand out to me. One major criticism was the texture of the Tai sashimi they served, very chewy and difficult to break down. The grilled tofu with miso was one of the best things I ate on the trip though

L'Effervescence: Alot of dishes felt uncompleted, few components in each dish and they didnt really spark to life. I was a little disappointed when i bit into the signature 4h cooked turnip, but when I started to eat it together with the parsley sauce and iberico croutons, the dish started to make a lot of sense, the parsley worked really well with the turnip, by the time i was done eating it, it was easily the best dish of the meal. Another standout was an amuse of lemon-thyme granita that they served, the texture of it was nice. Everything else was alright. Service was excellent, place was nice

Tapas Molecular bar: Felt like a 101 class to Molecular cuisine. I had the whole bar to myself, and met two of the most friendly chefs out there. The only issue was that the food simply wasnt that great. I have been to El Bulli and the Fat Duck so maybe a lot of the novelty was lost on me, there were 2-3 good dishes, the drunken shrimp, spring landscape(batter used to fry the vegetables was amazing), maybe the sizzling beef were all good. The signature xiaolongbao could have used more stock to give a bigger burst of liquid when you bit into it. I disliked the spherified clam soup. The view is definitely worth going early for, just to sit down and have a drink while overlooking the tokyo skyline. You can also overlook the tokyo skyline while taking a leak at the bathroom on the 38th floor

Kondo: I was surprised by how much I liked the meal. I thought the batter wasn't crisp enough intially, its very light and when I was being served the ebi, I thought the batter was too light. But I quickly realised that the batter is light so as not to detract from the quality of the ingredients used. All proteins(fish) were perfectly cooked, the asparagus, shiitake were standouts. I honestly didnt get their "signature' sweet potato, it had a nice crust but seemed mediocre to me, plus that thing could feed 4 people, I was sweating just trying to finish half of it, save room for the rice set because it is quite tasty. The lunch is of great value, I left feeling very bloated but satisfied

Ryugin: I expected to be blown away right from the start, I must say that after the first half, I was a little disappointed, there were no misses, but only 3 standout components from the first 5 dishes. The abalone cooked for 8 hours had an amazing texture but had lost a lot of its flavor, its a good thing they served the "abalone stock" it was simmering in, a sauce made from corn and tofu served atop white asparagus was delicious, chawanmushi had a texture that was simply out of this world, the softest I've ever had. Dashi soup with greenling fish had very subtle flavors, but I felt it shouldve been pushed to the first or second course so that there was a better progression of flavors. It was only when the mains started coming out that the meal just took off and never looked back. The last 5 dishes were absolutely delicious, it made Ryugin the best meal of my trip by a mile. I paid about 28000yen without any alcohol, which is a lot of money that I would willingly pay for the quality of food i received, but I felt that they were pushing out plates much too quickly. I would finish a dish, pull out my notebook to write my thoughts, before I even complete one line, they would already be serving the next course, it was only during the main courses that they started to slow down, this was the main blip in my meal. Its going to be hard for a 3 star restaurant to hold 3 sittings a night.

Sant Pau: Alot of whimsical, fun dishes- the tapas starters and array of petits were quite a contrast to the posh setting(possibly the poshest restaurant I went to). Fish dish was terrible but was saved by an excellent tomato basil soup/sauce. I enjoyed the Iberico pork shoulder, it was cooked very rare though, easily the rarest pork I've ever eaten. The other mains and dessert were forgettable(although dessert included a pairing of nori with strawberry, very interesting and conflicting tastes) Quite an enjoyable meal

Daisan harumi: Asomaniac recommended this place to me, I would never have heard about it otherwise. I went for the 10000yen lunch menu over the weekend, I preferred the sushi here compared to Kanesaka in general, with the exception of the uni. The decor of the place is terrible though, and the plates, despite being made by the chef himself, are incredibly ugly(No offence, I have alot of respect for the chef and even bought his amazing book), I think these are the reasons why they dont have any stars. But the sushi is on point, if I were living in Japan and I needed my fix for good sushi without breaking the bank, Daisan would be it.

My restaurant recommendation, listed in order of preference:

RyuGin
Atelier Joel Robuchon
Kondo
Daisan Harumi
Akasaka Kikunoi
Restaurant Sant Pau
Sushi Kanesaka
L'Effervescence
Tapas Molecular bar

I also ate at Blacows, Great Burger, and Bakers bounce. For what its worth, that would be the exact order of preference for me too

May 07, 2012
lennardy in Japan

Eccentric three days in Tokyo

Yeah I'm not crazy about mousse in general. I appreciate that the texture of the mousse is nice and smooth, but it's pretty rich and I thought there could've been more of the raspberry jam/compote so the acidity will balance that out. (referring to the ambroisie)

Apr 27, 2012
lennardy in Japan

Eccentric three days in Tokyo

I was in hidemi three days ago(Wednesday) at 4.30pm, they were completely sold out.

Went again yeaterday(fri) at 11.30am, no queue, there was the full range as far as I could tell. Maybe I'm not a cake/pastry person, but I don't think it's worth the queue. I preferred his berry tart,Belle jardiniere, over the ambroisie. I don't know if that's blasphemy to hidemi fans

Apr 27, 2012
lennardy in Japan

Sushi Saito: Wait List & Walk Ins?

Did you manage to walk into saito? I couldn't get a resevation either even though I could do dinner on pretty much any day of a whole week, from what I've read online, saito usually has empty seats, would love to hear if anyone has any luck(solo diner)

Apr 12, 2012
lennardy in Japan

Lung king Heen lunch- WD/WE

Thanks for all the input. I managed to secure a lunch reservation on a Sunday. What are the must order dim sum dishes?

Lung king Heen lunch- WD/WE

Hi everyone

Ill be heading over to hong kong sometime in July for lunch, but I'm currently undecided over whether I should do the weekday or weekend lunch menu. If I go for the weekday lunch, I'll be having the executive set menu with a few side orders of their more famous dim sum dishes, so I'll still get to try their dim sum regardless

I guess my question is: is the exec lunch menu worth having? Or does it pale
In comparison to the their dim sum?

Les Creations lunch dining partner!

Nono I'll be there at the end of April, I'm good for anything between 23-30 April. Are there any places you want to try? Drop me an email: lennard2305@gmail.com

Mar 15, 2012
lennardy in Japan

Les Creations lunch dining partner!

If anyone wants a dining partner, not just Narisawa, I'm open to other places as well! I speak English and mandarin as well, although most would find my level of mandarin... Humorous. I can also ask for directions in Spanish

Mar 14, 2012
lennardy in Japan

Les Creations lunch dining partner!

It actually looks like I won't be dining at Narisawa, they replied and told me that they cannot accommodate lone diners. My friend, who had lunch at Narisawa was quite underwhelmed by the food as well, but for me it's one of those things that I have to try and judge for myself. Do you have any other recommendations? I'm looking at Esaki and Quintessence for lunch as well. And if anyone still wants to have lunch, serial killers included, please let me know. Just don't expect me to stick around after the meal

Mar 12, 2012
lennardy in Japan

Les Creations lunch dining partner!

Well, serial killers still have to eat so...

Mar 12, 2012
lennardy in Japan

Les Creations lunch dining partner!

Hey everyone,

I'll be heading to Tokyo alone at the end of april and I really want to have lunch at Les Creations, from their site, they do not allow reservations for lone diners, I've already emailed them to enquire about it, but in any case, if anyone wants to have lunch with me anywhere from 23 - 30 April , drop me an email at lennard2305@gmail.com !

Dont worry Im not a serial killer

Mar 08, 2012
lennardy in Japan