[Toronto] Scaramouche

A little background:  Scaramouche has long been celebrated by customers and critics for its unwavering commitment to making each dining experience a memorable one. Chef/owner Keith Froggett’s sophisticated cuisine is presented simply with care and attention to detail. The service underscores that philosophy: unobtrusive and respectful. These are the components that make Scaramouche the singular…

[Hong Kong] Ronin

A little background: Ronin is a Japanese inspired dining bar with a focus on fish and seafood and a curated selection of Japanese Whisky, sake, shochu, beer, wine and unique cocktails. The Ronin food menu varies day-to-day depending on the selection of fresh market products available. They offer a chef’s tasting menu as well as an…

[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…

[Hong Kong] Akrame*

Restaurant Akrame, which has been awarded with one Michelin star, is one of my favorite restaurants in Hong Kong.  I’ve had only good experiences here and they manage to continuously astound my palette every time.  One thing I adore about Chef Akrame Benallal is the way he uses ingredients you never imagined putting together and making it work…