[Hong Kong] Wagyu Takumi**

A little background: Awarded 2 stars in Michelin Guide Hong Kong and Macau 2014-16, Wagyu Takumi blends the finest French culinary traditions with Japanese ingredients and sensibility to create a unique cuisine that is rarely found elsewhere in Hong Kong. Chef Konishi admired the refinement of French cuisine and has previously worked in two-Michelin-starred L’ATELIER…

[Paris] Le Chateaubriand

A little background:  A former stonemason and gardener, whose family hails from the Basque country, Inaki Aizpitarte seems an unlikely candidate to spearhead a mini-revolution in the Parisian restaurant scene. The chef opened Le Chateaubriand in 2006 and soon became a leading figure in what has been dubbed the city’s ‘bistronomie’ movement, which saw a…

[Hong Kong] ZUC.CCH.ERO

A little background:  ZUC.CCH.ERO is a laboratory for culinary wizardry with a focus on desserts. The name derives from the Italian word for sugar, with an added ‘C’ to keep the enigma alive. Here, molecular gastronomy finds a sweet-toothed audience, and the aesthetics of the perfect pudding transcend the plate to transform this hidden gem…

[Hong Kong] Kasa 家香

A little background:  Hong Kong’s newest Cantonese restaurant is serving up a playful twist on traditional dai pai dong classics, fusing them with contemporary dishes for both nostalgic and modern palates alike. With wall paneling mimicking the stalls of yesteryear and door frames copied from 19th century tong lau buildings, Kasa is stylish with a flare…

[Paris] Les Déserteurs

A little background:  It took years working in the field (The Greenhouse in London) and months at Le Sergent Recruteur before chef Daniel Baratier and sommelier Alexandre Céret treated themselves to their own place. In the former and memorable Rino, their set menus stitch together both heavyweight and paysan techniques in a modest setting filled…