[Hong Kong] Jinjuu

A little background: Jinjuu, meaning ‘pearl’, is founded by celebrity chef Judy Joo. Located in the iconic, newly built California Tower, Jinjuu seamlessly merges traditional and contemporary styles of cuisine and design, aims to give the guests an unique Korean dining experience. My visit:  Despite all the bad reviews, I still wanted to check out Jinjuu…

[Hong Kong] Belon

A little background:  Belon is helmed by Chef James Henry who headed up the much-adored Bones in Paris before it closed its doors in Aug 2015.  Belon will be reminiscent of the dynamic food scene found in Paris’ 11th arrondissement. Well-executed basics made from scratch form the foundation of the menu, which showcases French-rooted yet locally-influenced cooking created with the…

[Hong Kong] URA Japanese Delicacy

My visit:  Headed over to URA for dinner since my foodie partner in crime has been bugging me about it for a while.  She had already studied the menu beforehand so I decided to let her choose our dishes for the night as I sat back, relaxed and waited to be fed! We started off with the katsuura sea…

[Paris] Septime*

My visit:  Passard trained Chef Bertrand Grebaut’s modern, one Michelin star, casual neo-bistro is one of the hottest tables in Paris and has been included in nearly every “must eat in Paris” list across the globe since opening five years ago. I was wondering if it will live up to the hype having stalked the online reservations for…

[Hong Kong] Seafood Room

A little background: Set as one of the biggest restaurant openings of the year, Seafood Room is Bulldozer Group’s (a leading hospitality and nightlife group from Russia) first restaurant in Hong Kong. The seafood-focused fine dining experience takes place in their 8,000 feet dining room and 2,000 square feet rooftop lounge that boasts one of the most enviable views…

[Hong Kong] Cobo House

A little background:  Cobo House is an establishment where art can be tasted, experienced, as well as appreciated, and it’s also a collaboration with Janice Wong, two-time winner of Asia’s Best Pastry Chef at Asia’s 50 Best Restaurant. My visit: I was excited about the opening of Cobo House by 2am: dessertbar since I have read…

[Paris] L’Arpege***

A little background:  There were those who thought Alain Passard was going mad when he announced several years back that he would turn L’Arpège’s focus to the vegetables he was raising at his biodynamic farm just outside Paris. Now, in 2015, it seems the epitome of fashion. After nearly three decades of cooking at the…

[Paris] Clown Bar

A little background: Opened summer 2014 in the former canteen of the 19th century Cirque d’Hiver, Clown Bar’s Belle Époque décor isn’t as lavish as you might expect. The vibe is more clean and cool and hipster, like many other contemporary ‘néobistrots’, with extra clown around the edges.  There’s a prestige team behind the scenes…

[Hong Kong] Vasco Fine Dining

A little background:  Vasco’s culinary heritage is rooted in Basque Country, nestled on the border of France and Spain.  Led by Chef Paolo Casagrande from two-Michelin-starred Lasarte Restaurant in Barcelona, the culinary team was trained by legendary Basque Chef Martin Berasetegui, seeking to bring gastronomy to new heights in this stunning restaurant. My visit: I had…