[Sydney] Automata

A little background:  Automata is Head Chef Clayton Wells’ first solo restaurant, bringing a movable approach to a frequently changing five-course menu. Components stem from Clayton’s varied background at some of Australia and Europe’s dining institutions. Menus are formulated with freedom and energy that translates into the dining room, with beverages and pairings beyond wine. The…

[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…

[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…

[Hong Kong] On Dining Kitchen & Lounge*

A little background:  ON is a creation of Philippe Orrico following the launch of his first solo venture, Upper Modern Bistro, in 2013.  The menu is inspired by the fresh ingredients and vibrant flavors of southern Europe and the Mediterranean.  It features comforting dishes that are simple and well executed plated in front of guests…