kosmose7's Profile

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Tin Lung Heen v Lung King Heen - which is best for a dim sum splurge?

Strangely, IMHO, I think dim sum @ the original Sun Tung Lok at Miramar Shopping Center (not the Central branch) is better than the one at Lung King Heen or Tin Lung Heen. I love their steamed spareribs with black bean sauce (鼓汁排骨蒸津絲), among others.

Jul 01, 2014
kosmose7 in China & Southeast Asia

Tin Lung Heen v Lung King Heen - which is best for a dim sum splurge?

Wow... I normally eat there on weekdays and I could easily grab a table if I called about one month in advance. And I am not a VIP or a regular there either.

Incidentally, I had dim sum lunch at LKH on a Sunday once and it was subpar... Perhaps the main chef is off duty on weekends? I'm not sure.

Jul 01, 2014
kosmose7 in China & Southeast Asia

French hound coming to Seoul - Need a few insights

If I may answer, Bong San Jib Yongsandong is the original, and Bong San Jib Samseong-dong is a branch.

Jun 29, 2014
kosmose7 in China & Southeast Asia

First time to Seoul. Stay at Garosu. Need updated recommendations. Thank you

I am a Korean but I've been living abroad (mostly in New York City actually, lol) for the past few years and I am not updated at all.

1. That said, if you like local Korean food, I recommend Pyung Lae Oak (평래옥) near Myung Dong, which is across the river from Garosu-gil.

http://map.naver.com/local/siteview.n...

I recommend their Yook Gae Jang (spicy beef soup with green onions and eggs). It looks like this: http://blog.naver.com/kosmose7/900851... It's far better than any Yook Gae Jang found on 32nd Street or Flushing in NYC.

2. Another one is a bit upscale Bi Ce Na (pronounced bi-chae-na, 비채나). It's also across the river, but very close from Garosu-gil, near Itaewon. http://www.bicena.com/
They are visually modern style, so may look like fusion Korean food, but they are actually authentic Korean. I tried about five dishes and all of them were good. The only thing that left something to be desired was desserts.

3. I also recommend a pastry shop called Macaron (마카롱), whose pastry chef used to work for Pierre Herme amd Mandarin Oriental Hotel Singapore. It's right where you are staying, Garosu-gil. NYC already has great macarons, so I recommend their pastries, which are far better than any French pastries in NYC. (Previously, Brasserie Pushkin on 57th Street between Fifth & Sixth Ave. used to have great French pastres, but it's closed now and the place has become Betony... Alas) Also try their Ispahan ice cream, it's divine!

http://map.naver.com/local/siteview.n...

http://blog.naver.com/zakk1203/140210...

Enjoy your trip!

Jun 29, 2014
kosmose7 in China & Southeast Asia

Asia's Top 50 Restaurants (2014)

Although I like 8 1/2 Otto e Mezzo, I think chef Umberto Bombana did far better at Toscana of old Ritz Carlton.

Jun 28, 2014
kosmose7 in China & Southeast Asia
1

best fine dining in New York?

Strictly my personal impression:
EMP > Per Se = Alinea

I have been to EMP and Per Se multiple times and Alinea only once.
EMP better than Per Se because Per Se's desserts have become seriously dull these days. If you are not a dessert person, however, you will like it.

Jun 12, 2014
kosmose7 in Manhattan

Join me for Eleven madison Park, Per Se, La bernardin

Wish I could if I were in NYC. Before canceling, why not call the restaurants and ask if you could reduce the # of guests down to one? Sometimes they allow it.

Jun 02, 2014
kosmose7 in Manhattan

Sushi Ginza Onodera opening in Hong Kong

Sushi Ginza Onodera (http://www.sushi-onodera.com/), which has overseas branches in Hawaii and Paris, will open another one in Hong Kong. I heard the grand opening date is June 13 (Fri) but Openrice already has a page. http://www.openrice.com/english/resta...

I think we already have so many sushi restaurants in Hong Kong and hope more kaiseki places will open! :)

Jun 02, 2014
kosmose7 in China & Southeast Asia

True Japanese Wagyu in NYC

Gyu-kaku Midtown sells Japanese wagyu for approx. $50 per order. Not exactly A5 or top quality marblng, but still OK.

May 16, 2014
kosmose7 in Manhattan

Daniel. Yes or no?

Of course. It's your buck and your decision. I've been to all the four star facilities in NY multiple times and for me, the only places I have never had any service issue with are EMP and Jean Georges, plus now three starred Daniel.

May 13, 2014
kosmose7 in Manhattan
1

Daniel. Yes or no?

Yeah I have been going to Daniel almost every month and the service has always been great. It's not like Daniel was nice to me in the first place because I was a VIP or anything many years ago. I was a first timer then and I was nobody to them. I became a regular because their service has been great since day 1. Some people may have experienced bad service at Daniel, but I haven't. I experienced really bad service twice at Per Se and together with their desserts that have become really dull, I stopped going back. So I guess it really depends on your luck.

May 13, 2014
kosmose7 in Manhattan

Atera - Really??

Make that three.
Been to Atera only once and never went back. lol

Apr 21, 2014
kosmose7 in Manhattan

Mavericks [Hong Kong]

Thanks for the review. Looks like most new restaurants opening in HK these days are expensive. I dined at Bibo tonight and it also charged somewhat higher prices than I had expected. Food was solid, but nothing really extraordinary to justify the prices. Ended up paying HK$1,200 for a glass of champagne, a bottle of water, poached egg, pan-fried foie gras, Japanese pork, and dessert. I thought I would rather go to Robuchon during lunch hour to spend that kind of money, just IMHO.

Apr 21, 2014
kosmose7 in China & Southeast Asia

nyc ice cream strictly speaking

I didn't like ice cream (not gelato) in NYC in general.
That said, I like Van Leeuwen in Manhattan and SkyIce Sweet & Savory in Brooklyn, which use no or less stabilizers.

Apr 16, 2014
kosmose7 in Manhattan

Cocotte [Hong Kong]

I've been keeping my eyes on this place as well, but I hesitated to go because it sounded like it's a casual place at fine dining prices. Thanks for the tip.

Apr 11, 2014
kosmose7 in China & Southeast Asia

Mott 32 [Hong Kong]

Thank for the tip. I wanted to try this place out but their website didn't give a clue about the prices (I really don't know why some restaurants don't clearly quote the prices on their online menu though). Your posting definitely helps. Thanks!

Apr 11, 2014
kosmose7 in China & Southeast Asia

Daniel. Yes or no?

Daniel is one of three most favorite restaurants in New York for me. Food is great and service is professional. And I love the fact that I can order a la carte, which changes regularly so that I can always enjoy new dishes. Two thumbs up!

Mar 14, 2014
kosmose7 in Manhattan
1

Delivery from Torishin

For me, Torishin is THE best yakitori house in New York! Yakitori Totto is good, but there is no contest!

Mar 13, 2014
kosmose7 in Manhattan

tasting menu help! what haven't i thought of?

Kappo @ Ma Peche
Picholine
Tocqueville
15 East
Juni
The Gallery @ The New York Palace

Mar 12, 2014
kosmose7 in Manhattan

Per Se: Wonderful, but no longer magical

Great review fooder.
I couldn't agree with you more about Per Se.
It is still one of better restaurants in New York, but not 'the' best any longer, IMHO.

I have dined at Per Se since its inception approx. 20 times and experienced the extended menu three times.
Last time when I had the extended menu, I enjoyed GATEAU OF HUDSON VALLEY MOULARD DUCK FOIE GRAS too, as well as BOUDIN DE HOMARD EN PICCATA (French boudin with plums, truffle, celery, and ruby beet butter), and CARNAROLI RISOTTO BIOLOGICO (Parmigiano Reggiano and Shaved Australian Black Winter Truffles).

However, the desserts were probably one of the worst among New York's NYT four star/ Michelin 3 star restaurants, as I stated previously. http://chowhound.chow.com/topics/922717

Overall, it was very good, but not as mind blowing as it used to.

Mar 12, 2014
kosmose7 in Manhattan

Pete Wells's Top Ten NYC Ramen

+1 Tabata. Esp. its cold tan tan men.

Mar 05, 2014
kosmose7 in Manhattan

Quick note on Laduree SoHo

Pierre Herme himself claims "“Any pastry chef who says he doesn’t freeze his macarons is a liar"

Laduree spokeswoman does not like the word "frozen". She says "it's not a very pretty word. We say they are in hibernation".

http://www.nytimes.com/2013/07/24/din...

------------------------------------

On the other hand, this article says Laduree macarons are frozen and shipped to non-French cities including New York. It further states macarons sold in Paris are not frozen, 'but similar'. I don't know exactly what this 'similar' to frozen means. Supplying moisture and keeping them at certain temperature so that they can age perhaps?
http://vivamost.com/2012/11/laduree-m...

Feb 19, 2014
kosmose7 in Manhattan

EMP vs Atera vs Momofuku Ko ??

EMP. There's no contest.

Feb 04, 2014
kosmose7 in Manhattan

Hong Kong- "nice" dinner

Hi Charles!
According to your advise, I tried Jardin de Jade and I loved it. Their drunken crab (醉蟹 zeoi haai) was really good! :) Thanks!

Feb 03, 2014
kosmose7 in China & Southeast Asia

First Timer Trip to HK

Howdy sockster! I have moved from New York to Hong Kong at the end of last year, and even an average dim sum place in Hong Kong will be better than any dim sum place in New York. So you will have plenty of choices without spending a fortune.

However, if you have some extra time and budget, I strongly recommend to reserve at least one meal for fine dining Chinese/Cantonese cuisine (non dim sum) in Hong Kong, because there is no such place in New York.

Feb 03, 2014
kosmose7 in China & Southeast Asia

Current views on Per Se?

I had been going to Per Se every three to four months. After I experienced really disapponting desserts in my extended menu, I stopped going back.

Its savoury dishes are good to great. Some are just plain good, some are really mind blowing. If you wanna try it for the first time, I think it will be worth it. Just be prepared for dull desserts at the end of the meal. You may enjoy 'Coffee and Donut' though, if you try it for the first time.

As for the comparison with EMP, both are very different. I enjoy EMP slightly more because it's more fun and intimate and the staff are more personalized and friendlier. Per Se's service is courteous, but it's a bit mechanical.

Overall, however, I think Per Se has passed its peak, because long ago it used to be much better than it is now.

Feb 03, 2014
kosmose7 in Manhattan

Help Needed!! - Private dining for a group of discriminating foodies, 2 lunches, 2 dinners

Kung Hei Fat Choi Charles!

FYI, Per Se's savoury dishes are still good, but its desserts have become really, really dull. This is a shame because Per Se had been offering one of the best desserts in town since its inception up until a couple of years ago. If your group doesn't mind, then it will be OK. If some of them are serious dessert lovers like myself, I am sure they will be greatly disappointed at Per Se.

BTW, I had lunch at Petrus here in Hong Kong last week and its desserts by new pastry chef just blew me away!

Feb 02, 2014
kosmose7 in Manhattan

Best eclairs and Napoleon in Manhattan

Unfortunately, there aren't many places that have good French pastries in New York.

That said...
eclair: Lady M
napoleon: Pomme Palais @ The New York Palace

Jan 26, 2014
kosmose7 in Manhattan

International Recommendations in Itaewon?

For creative cocktails, try Elbon the Table Itaewon branch. Sit at the bar counter and try to find the mixologist Mr. Park. He is great.

For tofu desserts, I recommend 'Kyotofu', which is originally from New York (although the original New York shop was closed last year). Anything tofu is available. Tofu ice cream, tofu chocolate, tofu tart, you name it. And they are delicious.

Japan-import 'Spain Club' is a Spainish restaurant. A bit pricey, but everything is decent.

Isabelle's Porterhouse specializes in dry aged steak. If you are from the U.S., you will probably be disappointed, but it is one of the closest you can get in Korea if you live there.

Wolf Hound is an Irish pub and the food used to be decent for the reasonable prices, but not sure if it still is good because I haven't been there for a few years since I have been living abroad. Might stop by for drinks if you would like. 99% of the guests used to be westerners before, but it has now become well known to Korean locals as well.

Jan 10, 2014
kosmose7 in China & Southeast Asia

Ootoya?

Ootoya has several grilled dishes using 'shio koji (塩麹 = fermented mixture of rice, mold aspergillus oryzae, sea salt, and water)', which creates umami. They age ingredients such as fish, pork, beef, etc using shio koji and grill them. (Ichimura also uses shio koji to age certain fish like saba)

So try to find on their menu anything that says 'shio koji'.
ex: saba shio koji, pork shio koji, etc.

Jan 10, 2014
kosmose7 in Manhattan