Notes from the summer
As the days get shorter and nights long, turn a few thoughts to new Nordic Cuisine For some absurd unknown reason I’ve always thought the...
Ding Tai Fung: Dumpling at its best
Ding Tai Fung is my all-time favorite lunch spot, whether in Shanghai or this one in London. Many food critics seemed to have another...
Ding Tai Fung: Dumpling at its best
Ding Tai Fung is my all-time favorite lunch spot, whether in Shanghai or this one in London. Many food critics seemed to have another...
Finally Septime
I’ve been longing to eat in Septime since 2016, without success; Paris is a mere 3-hour drive and we go there not infrequently if only...
Merci Monsieur Paul
Restaurant Paul Bocuse is not part of the plan. We feared it may be too camp, too old fashioned, too superfluous (oh yes the 'nouvelle...
N/Naka
Tinseltown Los Angeles, glamorous in so many ways, yet must be regarded as gastronomic backwater by the Michelin inspectors. If not, how...
Benu is an elevated Chinese affair
Okay, primarily. It draws inspirations also elsewhere, but the reference to Chinese cuisine is clear. Corey Lee, a Korea-born chef, has a...
The Sportsman- Great expectations
I first heard the name of Sportsman in a radio interview where Stephen Harris talked about his restaurant Sportsman about two years ago....
The Clove Club
We started our experience in The Clove Club in a slightly awkward way. Running late (consequence of cramming 4 restaurant visits in a...
Madness
‘This is MENTAL!!! Nooooo NOT possible!!’ I screamed, staring at my laptop screen which showed the tables in N/Naka on the night of...
