Tag: Asia

Odette ***

Odette
At The National Gallery Singapore
 1 St Andrew’s Rd, #01-04
Singapore 178957
+65 6385 0498
Official Site

Singapore has long been a gastronomic haven. You can enjoy something delicious and freshly made at a hawker center for just a few dollars, or splurge at one of the city’s many high-end, internationally acclaimed restaurants. The country truly has it all. Michelin-starred spots are scattered throughout the city, along with several entries on both the World’s 50 Best and Asia’s 50 Best lists. Its dining scene easily holds its own against global culinary capitals like Paris, London, New York, and Tokyo. And at the center of it all, its most famous and arguably most decorated restaurant, is the three-Michelin-starred Odette.

Since opening in 2015, Odette has collected just about every major accolade out there. It claimed the No. 1 spot on Asia’s 50 Best Restaurants list in both 2019 and 2020, appears annually on the World’s 50 Best list, and is a proud member of Les Grandes Tables du Monde. In the inaugural 2016 Singapore Michelin Guide, it earned two stars, and by 2019 it had ascended to the coveted third star.

The restaurant is a collaboration between Chef Julien Royer and The Lo & Behold Group, known for operating some of Singapore’s top dining concepts locally and abroad. Chef Royer sharpened his skills in several Michelin-starred kitchens in France, including the highly regarded Michel Bras, and later cooked at The Greenhouse in London. Before opening Odette, he helmed Jaan in Singapore, which entered the World’s 50 Best under his leadership. Today he remains chef-founder of the one-star Louise in Hong Kong and chef-patron of Claudine in Singapore.

Housed inside the National Gallery Singapore, Odette’s dining room is bright, airy, and soft around the edges. Natural light floods in, bouncing off pale tones and a mosaic floor of broken marble pieces. Round white-clothed tables sit comfortably spaced apart, paired with plush booths and chairs. Through a sliding glass door, you catch glimpses of the kitchen at work. The décor leans toward understated elegance, highlighted by a hanging art installation by Singaporean artist Dawn Ng.

Epicure Menu:

For lunch, I decided to go all in with the “Epicure” menu priced at $498 SGD. Things kicked off with Grignotages, three playful little bites: a cheese donut, a pork taco with wasabi, and an escabeche tartlet. Right after came a silky sabayon egg custard with black truffle and mushroom tea. The earthy aroma hit instantly, and pairing each sip with a bite of brioche slathered in mushroom butter made it even better. A great start.

The first course, MARUKYO UNI – Red Sicilian prawn, Mussel cloud Kristal caviar, felt luxurious. The mussel mousse was rich and creamy with that unmistakable mussel flavor, while the prawns brought sweetness and the caviar added a clean salinity. On the side was a small, delicious uni toast. Next came the SHIMA AJI “CRUDO” – horseradish, rice & seaweed cracker, dill. The fish was laid over a tangy horseradish crème fraîche, while dill showed up in three forms, oil, purée, and fresh sprigs. It was finished with a dusting of buttermilk and horseradish snow for a subtle kick, and paired with crispy rice and seaweed crackers that added a fun, crunchy contrast.

Then came one of Odette’s signatures: the ROSEMARY SMOKED ORGANIC EGG – smoked potato syphon, chorizo Iberco,meuniere. The dish arrived surrounded by a cloud of dry ice smoke, full theatrics. The smoked egg yolk and light potato foam created a comforting savory combination, while bits of chorizo added richness and a slight nuttiness. A terrific dish.

The SCOTISH BLUE LOBSTER – Kyoto miso, endive, sake beurre blanc followed, tender and luscious, dressed in a beurre blanc that was sweet, zesty, rich, and just slightly tangy. After that came the HOKKAIDO STEAMED KINKI – water cress, Morrisseau mussel, pink garlic veloute. The fish was soft, silky, and incredibly delicate. The mussels brought a deep ocean flavor, and the yin-yang sauce, half garlic velouté, half watercress, balanced sweet, smooth garlic with leafy bitterness.

Before the main course, the server presented the whole  KAMPOT PEPPER CRUSTED PIGEON – Corsican peach, rhubarb, amaretto in a wooden box. The pigeon was excellent: tender, full of flavor, and coated in a crust that had a warm, sweet spiciness. The jus was delicious, and the leg meat slipped right off the bone. My server even brought a bun so I could soak up the remaining sauce, a small touch, but a thoughtful one.

A shiso granité sorbet with verbena jelly, green apple, and sorrel refreshed the palate with its bright, fruity acidity. Dessert was the CAVAILLON CHERRY ‘CLAFOUTIS’ – almond, elderflower, vanuata vanilla Odette’s refined take on the classic French dessert. A crisp cylindrical shell held almond sponge with a gentle nuttiness, topped with naturally sweet Cavaillon cherries. It wasn’t overly sweet, perfect for me. The meal ended with Douceurs: frozen lollipops, Japanese fruits, pralines, and chocolates.

The “Epicure” menu was wonderful. Pacing was spot-on, never rushed. The cooking leaned French at its core but blended Japanese and Asian ingredients seamlessly. The dishes were creative, technically precise, and full of bright, clear flavors. I opted for the wine pairing at $295 SGD, which brought selections from France, the U.S., Hungary, and South Africa. The pairings were thoughtful and genuinely elevated the food.

Service at Odette was outstanding. The staff were young, sharp, warm, and carried this effortless mix of casual and professional. They explained each course clearly without sounding rehearsed, and we even shared a few laughs throughout the meal. Afterward, I had the chance to visit the kitchen, where Chef Royer was present. He chatted for a few minutes, took photos, and expressed genuine gratitude. His humility stood out.

Wine Pairing:

At $498 SGD ($376 USD) for the menu and $295 SGD ($223 USD) for the wine pairing, this is definitely a splurge, right in line with top dining rooms across the U.S. and Europe. Singapore is an expensive city, and a meal at this level naturally comes with a premium. It’s the kind of place you come to celebrate something special or simply to experience one of the world’s top restaurants.

With three Michelin-starred options in Singapore alone, diners are spoiled for choice. But with all its accolades, Odette continues to be the restaurant many people point to when they think of Singapore’s dining scene. My visit lived up to the hype. Warm service, a relaxed but elegant setting, a celebrated chef who’s genuinely friendly, and, most importantly, fantastic food. Odette absolutely earns its reputation as one of the world’s great dining destinations.

Putien (Kitchener Road)

Putien (Kitchener Road)
127 Kitchener Road
Singapore, 208514
+65 6295 6358
Official Site

What began as a humble coffee shop has since blossomed into a restaurant empire. Putien is a Singaporean chain specializing in Fujian cuisine, now with over eighty locations across Asia, including outposts in Mainland China, Hong Kong, Malaysia, the Philippines, and multiple venues throughout Singapore. The flagship and original location on Kitchener Road stands apart as the only one to have earned a Michelin star, holding one star from 2016 to 2024.

The dining room is bright and refreshing, dominated by blond wood tones that give the space a clean, welcoming feel. Tables are dressed in crisp white tablecloths and spaced comfortably apart, making the room feel relaxed rather than crowded.

Putien’s menu is extensive, offering plenty of choice. Dining with a group allowed us to sample a good cross-section of dishes. Dinner began with complimentary crispy seaweed snacks while we studied the menu. Dishes arrived as they were finished cooking, which kept the pacing natural.

The Stir-Fried Yam stood out for its contrast in texture—gelatinous on the inside with a nicely fried outer layer. An off-menu Bean Curd with Mixed Vegetables was prepared especially for our vegetarian companion. The tofu was delicious, paired with impressively fresh vegetables whose flavors came through clearly. Everything was bathed in a brown sauce that delivered a satisfying savory sweetness without being heavy.

The Fujian Red Mushroom Seafood Lor Mee, which the menu notes contains thirteen fresh ingredients, was a true seafood delight. Served in a generous bowl, the milky, slightly watery broth carried deep earthy and savory notes, enriched by an abundance of seafood and noodles.

The Pan-Fried Yellow Croaker was pan-seared, then gently braised in a lightly sweet soy-based sauce. The fish was crusted beautifully on the outside, while the flesh remained soft and delicate. The sauce infused the fish with a balanced salty-sweet flavor, showing careful, confident cooking. The Deep-Fried Chicken with Garlic featured ultra-crispy skin and remarkably moist meat. The garlic was present and aromatic but never overpowering, allowing the other seasonings to shine.

The food here is straightforward, nothing flashy or overly complicated, but everything is well executed, flavorful, and made with very fresh ingredients. Portions are generous and ideal for family-style dining. For a party of six, the meal came to about $200 USD, which felt very economical for the quality and quantity.

Service was solid and efficient, with capable staff who kept everything running smoothly. Overall, Putien is an excellent choice for anyone seeking honest, delicious Fujian cooking in a comfortable, pleasant setting—proof that simplicity, when done right, can be deeply satisfying.

Les Amis ***

Les Amis
1 Scotts Rd, #01 – 16 Shaw Centre,
Singapore 228208
+65 6733 2225
Official Site

It’s hard to fathom that in a wealthy, cosmopolitan city like Singapore—where there’s no shortage of top-tier and expensive dining options—fine dining was once confined almost exclusively to luxury hotels. That only changed in 1994, when a group of friends with a shared passion for haute French cuisine opened Les Amis (which fittingly means “friends” in French). It became Singapore’s first independent fine dining restaurant, and its success paved the way for the creation of the Les Amis Group, which now operates a collection of restaurants in Singapore and abroad. Over time, Les Amis has become nothing short of a Singaporean institution.

When the Michelin Guide launched its inaugural Singapore edition in 2016, Les Amis was immediately awarded two stars. Three years later, in 2019, it joined Odette in receiving the coveted third star. The restaurant also holds a prestigious five-star rating from the Forbes Travel Guide and has been a regular fixture on the Asia’s 50 Best Restaurants list.

Much of this acclaim can be credited to Chef Sébastien Lepinoy, who took the helm in 2013 after the closure of Cepage, a one-Michelin-starred restaurant in Hong Kong also run by the Les Amis Group. A protégé of the legendary Joël Robuchon, Chef Lepinoy trained at several Michelin-starred restaurants in France, including the iconic Jamin in Paris. He eventually became Robuchon’s right-hand man, later serving as chef de cuisine at L’Atelier de Joël Robuchon in Hong Kong, which earned two Michelin stars under his leadership in 2009.

Les Amis is located in the Shaw Centre, a shopping mall, but has its own street-level entrance. The bi-level dining room exudes understated elegance, with soaring ceilings, glittering crystal chandeliers, velvet red walls, polished granite floors, and thick carpeting that softens the space. Round tables, dressed in crisp white linens, are paired with plush beige leather chairs, an interior that radiates quiet sophistication.

The restaurant offers a three-course lunch, along with a four-course prix fixe, tasting, and special menus available during both lunch and dinner. For this visit, I chose the four-course prix fixe, priced at $415 SGD. As I looked over the menu, a warm loaf of freshly baked bread and French butter arrived, followed by a canapé of tomato tart, made with Le Jardin de Rabelais tomatoes from the Loire Valley, confit with cauliflower, and seasoned with thyme, basil, and sea salt. It was juicy and bursting with flavor.

Next came the amuse-bouches. The first, a Les Amis signature: chilled angel hair pasta topped with Kristal caviar. The noodles were al dente, dressed lightly with chives, seaweed, sherry vinaigrette, truffle, and crowned with a generous scoop of caviar for that luxurious, buttery salinity. A delicate shiso blossom added a subtle floral touch. The second amuse revisited the same premium tomato in the form of a cold soup layered with cucumber jelly and diced cucumber for crunch, topped with tomato foam, peppercorn, and olive oil. I was instructed to scoop from the bottom to get every layer in one bite, each spoonful was bright, fresh, and textured. On the side, a tiny croissant filled with anchovies added just the right touch of savory salinity.

My first course was Caviar on Roseval Potato Petals with Condiments and Fresh Herbs. The presentation was striking, a generous mound of caviar atop thinly sliced, slightly sweet Roseval potatoes. Sour cream and capers brought tang and acidity, while smoked salmon added a gentle smokiness. Every element played harmoniously together in this luxurious, well-balanced dish.

The next course was Sea Urchin Soufflé with Tarragon and Dill, served with a Crustacean Sauce. The sauce, made with cognac and tomato, was rich and aromatic, perfectly complementing the light, airy soufflé. Delicate yet deeply flavored, it was pure indulgence for uni lovers.The kitchen then sent out a complimentary vegetable course—silky, sweet Nantes carrots from Brittany glazed with finesse. Simple, but a standout in its own right.

For the main course, I chose Roasted Challans Duck Breast from Vendée with glazed Mont Ventoux cherries, one of Les Amis’ signatures. Cooked to an ideal medium-rare, the duck was tender and succulent, its skin crusted with juniper, coriander, bay leaves, honey, and sake for an aromatic, subtly sweet profile. The duck jus added depth, while the glazed turnips with peppercorn and scallions brought a gentle spice. The warm, dark cherries from Provence added a lush, fruity sweetness that tied the dish together.

A sorbet cart arrived to refresh the palate, and I sampled an array of flavors, coconut, strawberry, melon with white wine, lemon yogurt, raspberry, and herb. Each was crisp, bright, and wonderfully refreshing after the rich courses before it.

Dessert was Baba infused in aged rhum agricole & citrus, accompanied by a lightly whipped creme fleurette  or “Rum Baba”, Les Amis’ take on the French staple. The sponge cake was soft and moist, infused with cinnamon honey and lemon, glazed with apricot, and soaked with aged rhum agricole from Martinique. Inside was a cloud of crème fleurette flavored with Tahitian vanilla from Bora Bora—a wonderful sweet, boozy finish to the meal. The petit fours, canelé, apricot tart, and housemade chocolates, closed things out beautifully.

Though technically a four-course menu, the experience felt closer to eight courses with the amuse-bouche and extra touches. The cooking was precise yet never fussy—classical French flavors with modern refinement. Every dish showed an incredible attention to quality, sourcing, and execution. Even the bread program stood out for its craftsmanship.

While there’s no official wine pairing for the prix fixe, I asked the sommelier to curate one. The selections were spot-on: IWA 5 Sake with the sea urchin soufflé, and Monthélie Premier Cru Domaine Jean-Claude Ramonet 2020 with the duck both excellent pairings.

Service was impeccably polished. At first, the tone felt a bit formal, but as the meal progressed, it relaxed into a natural, comfortable rhythm. The staff were attentive without being intrusive, timing each course seamlessly and anticipating needs before I could ask. Watching them operate with such precision across the dining room was impressive.

Wine Paring:

There’s no question that Les Amis is a special-occasion destination. At SGD 415 for lunch, it’s among the priciest meals in Asia, but it delivers an experience that easily matches the world’s best three-star restaurants. The cooking, service, and sense of occasion make it a meal to remember.

Three decades in, Les Amis remains at the forefront of Singapore’s fine dining scene, an enduring institution that continues to evolve while staying true to its French roots. In a city where restaurants open and close in a blink, its longevity is proof of something rare: unwavering excellence. It’s the kind of restaurant worth flying halfway across the world for easily one of the best meals anyone can have.

Jungsik **

Jungsik
11 Seolleung-ro 158-gil, Gangnam-gu,
Seoul, 06014, South Korea
+82 2-517-4654
Official Site

Traveling food lovers can’t come to Seoul, South Korea without stopping by Jungsik, arguably the country’s most famous restaurant. Chef and owner Jungsik Yim is often called the godfather of “New Korean” cuisine, a modern take on traditional flavors that’s been sweeping the global dining scene, especially in New York City where many Michelin-starred spots now serve this style. After a visit to Mosu, booking a table at Jungsik felt like the natural next step on my dining adventure.

Chef Yim trained at the Culinary Institute of America (CIA) and gained experience at top restaurants like Aquavit and Bouley in New York before heading to Spain to work at Zuberoa and the three-Michelin-starred Akelarre. He opened Jungsik in Seoul in 2009, and its success led to a sister location in Tribeca, New York, which holds two Michelin stars. In Seoul, Jungsik earned its first Michelin star in the 2016 inaugural guide and picked up a second the following year, maintaining both ever since. It’s also consistently ranked on Asia’s 50 Best Restaurants list.

Jungsik is located in the Gangnam district, tucked into the second floor of a multi-story building. Downstairs is Bar Jungsik, a more casual space for drinks and small bites. Upstairs, the dining room opens up with floor-to-ceiling windows, mirrored ceilings, thick carpets, velvet-padded benches, and sleek black tables — a modern and elegant setting without feeling overly stuffy.

There are several menu options at lunch, but dinner is focused on a single multi-course “Signature” menu priced at 280,000 KRW (under $200 USD). Dinner kicked off with the “BANCHAN” usually a variety of Korean side dishes, but here served as an elegant set of canapés. I was guided to eat them left to right: fresh sashimi with a pleasant bitterness, a sweet and zesty scallop tart, a beef tartare toast with black truffle that was outstanding, and a fun kimchi-cheese lollipop in squid ink. There was also a delicate soy custard topped with salty roe, beautifully fresh vegetables, and a fermented rice drink packed with flavor. It was a memorable way to set the tone for the meal.

Signature Menu:

The first course was CAVIAR, which consisted of cured jackfish topped with caviar. The fish was thinly sliced, clean, and fresh, while the vinaigrette with Korean herbs gave it a nice floral and acidic touch. The tomato jelly underneath brought out the umami, and the caviar added a luxurious salty finish.

Next was ABALONE, sourced from the waters of southern Korea, steamed perfectly for a smooth texture. It came with a lightly spicy kimchi-flavored sauce and a buttery wine reduction with hints of citrus — rich but not heavy. The SWEET SHRIMP GIMBAP a Korean classic reimagined into a crispy seaweed cylinder filled with rice, fried shrimp, and kimchi. I was instructed to dip it into shrimp powder for an extra punch of flavor. Alongside, there was a piece of soy-marinated shrimp, a great showcase of the main ingredient.

Then came the ROYAL BIBIMBAP. While bibimbap is a simple Korean rice dish, this version was elevated with black truffle, beef tenderloin, foie gras, and cheese, bringing together earthy and savory elements in a luxurious way. The next dish was GEUM TAE, or red snapper. It reminded me of a similar one I had at Mosu the night before. The fish was firm but tender, with perfectly crisped skin. A light oil-based sauce added a subtle nuttiness, and it sat on kimchi infused with yuzu and soy sauce, giving the dish a bright, citrusy heat.

For the main course, there was a choice between LAMB and HANWOO beef (a +30,000 KRW supplement). I went with the HANWOO. It was a tenderloin cut, cooked medium rare—incredibly tender, juicy, and full of flavor. The brown butter and soy sauce added a nice mix of sweetness and a touch of salt. On the side, there were grilled mushrooms, roasted pine nuts, and herbs that paired really well with the beef.

The KOREAN MELON KOMBUCHA arrived chilled and acted as a refreshing palate cleanser. It had a bright tanginess and a subtle sweetness that was light and cooling. The main dessert was the DOLHAREUBANG l CARROT, a playful take on Jeju Island’s iconic volcanic statue. This mini figure was made of chocolate mousse and filled with peanut caramel. Rich and sweet, it was balanced nicely by a scoop of milk ice cream that toned things down with its gentle sweetness. Fun and satisfying.

WATERMELON STICK followed, a sorbet with that unmistakable watermelon flavor. Cool, crisp, and just sweet enough. To wrap up the meal, coffee was served with a house-made CHOCOPIE, a nostalgic Korean treat of chocolate and marshmallow. The sugary richness paired well with the bold black coffee.

After a long series of courses, this dinner definitely stood out. The flavors were rooted in Korean tradition, but the execution was thoughtful and modern. The kitchen leans heavily on high-quality local ingredients, blending them seamlessly with Western techniques. Some dishes reinterpreted classic Korean staples, while others incorporated luxurious Western ingredients to elevate the experience.

I opted for the wine pairing at 168,000 KRW (a 9-glass option is also available for 230,000 KRW). The selection include five thoughtfully chosen wines from around the world, each expertly paired with its corresponding dish.

Service at Jungsik was formal but never stiff. The staff was professional, well-spoken, and always happy to engage. Every server who came by the table knew the menu well and explained each course clearly. There was no language barrier, and they were attentive without ever hovering—glasses were refilled before you even thought to ask.

Beverage Pairing:

Jungsik feels surprisingly approachable. If you’re curious about experiencing a two-Michelin-star meal without spending a fortune, lunch is a great way in. But even dinner is doable at just under $350 USD for the full menu with drink pairing, it’s a fair price for a restaurant of this caliber.

Back in New York, it’s hard to miss the wave of “Modern Korean” spots popping up everywhere. Korean food has gone far beyond its K-Town roots in Manhattan or Flushing in Queens. Jungsik played a huge role in that shift. Chef Jungsik Yim and his flagship in Seoul helped define what “New Korean” could be. So if you’re in Seoul, there’s no better place to explore where it all began.

Mosu ***

Mosu
45 Itaewon-ro 55ga-gil, Yongsan-gu,
Seoul, 04348, South Korea
+82 10-9014-1696
Official Site

Seoul, the vibrant capital of South Korea, stands as the nation’s gastronomic epicenter. A paradise for food enthusiasts, it offers an impressive range of culinary experiences, from bustling night markets to cozy, family-owned eateries. This dynamic megacity is home to numerous Michelin-starred establishments and globally celebrated restaurants. Yet, one name truly stands out: Mosu, currently the only three-Michelin-starred restaurant in both Seoul and South Korea.

Mosu is helmed by Chef Sung Ahn, a South Korea-born culinary virtuoso who moved to the United States in his teens. There, he honed his craft in some of California’s finest kitchens, including Urasawa (two Michelin stars in Los Angeles), The French Laundry, and Benu (both three stars). Chef Ahn opened Mosu in San Francisco in 2016, earning a Michelin star within months. However, a year later, he closed the restaurant, returning to Seoul to be closer to his family. Mosu reopened in Seoul in 2017, immediately receiving one Michelin star in 2018, followed by a second a year later. By 2022, it had reached the pinnacle of culinary excellence with its third Michelin star.

Located in the trendy Itaewon district, Mosu is discreetly nestled among boutique shops, blending seamlessly into its stylish surroundings. The bi-level space exudes minimalist elegance. Oversized, uncovered tables are generously spaced for privacy, emphasizing a sense of calm sophistication. The main dining room on the first floor feels expansive, featuring an open kitchen with soaring ceilings and floor-to-ceiling windows, creating a serene yet exclusive atmosphere.

Open for lunch and dinner, each service offers its own tasting menu. I visited for dinner, which came at a cost of 370,000 KRW, payable in full upon reservation. The meal commenced with a welcome drink of jasmine and summer herbs—a refreshing prelude to awaken the palate. What followed was a parade of small bites that arrived in rapid succession, setting a high standard for the evening.

Small Bites:

The first bite featured sweet shrimp with crispy seaweed and egg salad, a delightful combination that was both delicate and flavorful. Next was a rice cracker adorned with vibrant, fresh herbs and vegetables, delivering a burst of freshness. A skewer of carrots, tomato, and eggplant drizzled with olive oil sauce followed, packing a profound and compact flavor. The truffle tart, crafted with a squid ink base and filled with Korean Hanwoo beef tartare, was a standout, offering an earthy truffle essence paired with the richness of the beef. The final small bite, a taco of abalone with seaweed compote, delivered a delightful crunch and a chewy texture, with a squeeze of lime elevating its flavors. These expertly crafted bites started the dinner on an exhilarating note.

The official first course, toasted sesame with amaranth, presented a sphere of sesame and tofu resembling a large dumpling, filled with creamy, briny uni. A touch of wasabi added a hint of spice, balanced by the sweet notes of dashi. Next was the bread course, a surprising sourdough ice cream served atop oil and balsamic vinegar. The ice cream captured the essence of sourdough bread, with toasted quinoa providing a textural nod to its crust.

The following courses were equally remarkable. The tilefish in capsicum, sourced from Jeju Island, was flawlessly tender with a hint of fattiness. Its sauce—a medley of paprika powder, shishito chili, and anchovies—offered a vibrant interplay of pungency, salinity, and spiciness. Then came the sweet corn custard, a dish as smooth and creamy as it was flavorful. Hidden beneath its silky surface were succulent scallops, while a topping of decadent caviar added a perfect touch of briny luxury.

The fresh water eel “kobayaki”, introduced earlier in the evening as a tartin, finally made its appearance. Traditionally a sweet pastry, this version was given a savory twist. The tartin’s caramelized, crispy crust paired beautifully with the tender, subtly sweet eel filling. Next came the ember toasted acorn noodles, a pasta dish featuring acorn noodles in butter sauce, crowned with generous shavings of black truffle. The butter sauce and truffles created a rich, aromatic harmony that was deeply satisfying.

For the main course, the “Hanwoo” & clams, was a testament to Korean culinary excellence. This native breed of cattle, renowned for its superior quality, was prepared to perfection—tender, juicy, and intensely flavorful. A clam sauce infused with cherry seed oil added layers of depth and complexity, elevating the dish to new heights and concluding the savory courses with a flourish.

Dessert, fittingly named “Small Sweets,” unfolded in several delightful acts. A palate-cleansing chamoe sorbet, made from Korean melon, refreshed the senses with its crisp, fruity notes. A Kampuchea peach with fermented yellow rice cake offered a unique texture and subtle flavor. The choux pastry, filled with kombu cream jam, combined delicate sweetness with umami undertones. The final dessert was a bold caramel ice cream, intriguingly paired with onion and leek. The savory elements tempered the caramel’s sweetness, creating an unexpectedly balanced profile. Accompanying my tea was yakgwa, a deep-fried Korean pastry infused with ginger and honey—a fittingly indulgent end to an extraordinary meal.

“Small Sweets”:

Mosu’s tasting menu exemplified precision and artistry, seamlessly blending Chef Ahn’s American influences with local Korean ingredients. Each dish was thoughtfully composed, with some flavors offering comforting familiarity and others an exciting sense of novelty. The meal was expertly paired with the restaurant’s standard beverage selection, featuring French wines, a South African white, Japanese sake, and Korean spirits—all enhancing the food beautifully.

Drink Pairing:

Service was impeccable. The staff at Mosu were warm, professional, and well-versed in each course, confidently explaining the dishes in fluent English. The relaxed atmosphere, contrasting with the formality of the service, created a comfortable yet refined dining experience. Notably, the restaurant does not enforce a dress code, which is uncommon for fine dining in the West, reflecting Seoul’s unique dining culture.

An evening at Mosu is surprisingly affordable compared to similar three-starred venues in the U.S., Europe, or other Asian cities. With dinner and beverage pairing totaling less than $450, it offers remarkable value.

With the closure of Gaon and the demotion of La Yeon, Mosu remains the nation’s sole three-starred bastion. Though temporarily closed for relocation, the restaurant is expected to reopen in late 2024. When it does, there is little doubt that Mosu will reclaim its status as Seoul’s premier fine-dining destination, offering an experience truly worth the journey.

L’OSIER ***

L’OSIER
7 Chome-5-5 Ginza, Chuo City,
Tokyo 104-0061, Japan
+81 120-156-051
Official Site


Japanese company Shiseido is among the largest cosmetic companies in the world, with its headquarters located in Tokyo. It also owns L’OSIER, one of the oldest and most esteemed French restaurants in the city. Established in 1973, the restaurant received immediate acclaim, being awarded three Michelin stars when the guide published its Tokyo edition in 2007. At that time, the kitchen was under the supervision of Chef Bruno Menard, who maintained this distinction for three consecutive years. However, following Chef Menard’s departure in 2009 to pursue other ventures and the restaurant’s subsequent closure for renovation, it reopened in 2013 with Olivier Chaignon as the new executive chef, resulting in the loss of a star. The restaurant maintained two stars until 2018, when Chef Chaignon returned it to its former glory in 2019 by reclaiming the third Michelin star.

A native of France, Chef Chaignon boasts an impressive resume, with previous stints at La Taillavent and the three Michelin-starred Pierre-Gagnaire in Paris. He came to Tokyo in 2005 to serve as the head chef of Pierre-Gagnaire au Tokyo, where he remained until 2013, during which time the restaurant was awarded two Michelin stars.

Situated in the upscale shopping district of Minato-ku, L’OSIER welcomes guests with a grand entrance. A doorman opens the large bronze door upon arrival, and a gracious hostess escorts guests down a spiral staircase to the dining room. Inside, the windowless dining room exudes tranquility with its serene lighting. Tables are adorned with neatly pressed thick white cloths, accompanied by leather-padded chairs and benches lining the walls. Additional seating is positioned in the center of the space directly below the elegant chandeliers. To dampen noise levels, the floors are carpeted with thick rugs featuring rose flower imprints.

L’OSIER offers different set menus for both lunch and dinner, as well as a “special menu”. During my visit, I selected the “Menu Degustation,” which commenced with the AMUSE-BOUCHE. This delightful assortment of bite-sized snacks was served on a clear glass plate alongside a cup of foamy potato soup. The soup boasted a refined potato flavor with hints of mushroom and citrus from the yuzu, making it perhaps the most sophisticated potato soup I’ve ever tasted.

Menu Degustation:

The first course featured OSSETRA CAVIAR AND HOKKAIDO KEGANI CRAB – Jerusalem artichoke ravioli, finger lime/oyster leaf, with the luxurious saltiness of the caviar complementing the wonderful taste of the crab. Additionally, the plate included three small artichoke mousses topped with jelly, providing a pleasant sourness. Following this was the DUCK FOIE GRAS – roasted, cream of trompette mushroom condiment, chestnut/ beetroot/ kumquat, green cardamon flovoured mushroom broth foam, a decadent dish combining sweet, citrus, and savory elements. The green cardamom mushroom foam added a unique flavor dimension to the dish. Next came the HATA FISH – coated with black truffle crust, cauliflower, shellfishes lettuce sobayon sauce, delicate and tender, with a crispy crust mimicking fish skin made from thin black truffle bread. The sobayon sauce, made from three types of Japanese shellfish, added deep sea flavors to the dish.

For the main course, HOKKAIDO VENISON – roasted with black pepper from Madagascar, acidulated red cabbage with black currant, green pasta stuffed with braised shoulder, carrot mouse, “Poivrade” sauce was served, roasted impeccably to retain its moisture and tenderness. Drenched in “Poiverde” sauce, the venison had a layer of peppery spice, perfectly complemented by a green pasta filled with braised venison shoulder and a carrot mousse with a sweet and earthy flavor.

The CHEESE SELECTION were mostly French cheeses, with a surprising addition of selections from Japan. Of particular note was the blue cheese from the Nagano prefecture, renowned for its distinct sharpness and creamy consistency. Following the cheese course, a refreshing Strawberry Sorbet was served as the palate cleanser. Its icy coldness and fruity sweetness were invigorating, albeit leaning towards the sweeter side. Alongside the sorbet were delectable bite-sized treats, with the strawberry meringue and banana chocolate standing out as particularly delightful.

For the main dessert, the “BABA” – sponge cake with tropical fruits, coconut sherbet was served. This was L’OSIER’s take on the classic French dessert known as rhum baba or rum cake, which had been refined and given a modernized twist. The cake featured plenty of fruity elements and a deep, rich rum flavor that harmonized with other components on the plate without overshadowing them. Following the dessert, the SWEET DELICACY TROLLEY arrived at my table, brimming with chocolatey delights and other sugary treats, providing a terrific conclusion to the meal.

This kitchen delivered a remarkable meal. Each plate was artfully arranged, vibrant, and bursting with colors. The food was light yet packed with a fantastic composition of flavors and textures. The culinary expertise demonstrated a high degree of technical skill, using ingredients of the finest quality, primarily sourced locally. Alongside this tasting experience, I indulged in the wine pairing, mainly consisted of European wines. The sommelier’s selections were spot-on, enhancing each bite with an additional layer of flavor.

The staff at L’Osier exuded an air of formality, dressed neatly in dark suits. While their service was extremely formal and sometimes bordering on robotic, they remained unobtrusive, speaking only when spoken to. The dining room manager took charge of explaining each course as it arrived at the table, maintaining a quiet and private atmosphere for diners to enjoy their meals in comfort.

Although dinner at L’OSIER cost less than $500 (at the time of my visit), it was still considered pricey. However, considering the inclusion of wine pairing and service charge, along with the favorable exchange rate of the USD, it represented excellent value for money. As a three-star establishment offering sublime haute cuisine, L’OSIER provided a remarkable dining experience at a relatively reasonable price point compared to similar establishments in the US and Europe.

Wine Pairing:

French culinary titans like Alain Ducasse, Pierre Gagnaire, and the late Joel Robuchon, along with numerous other Michelin-starred French chefs, have established outposts in Tokyo and throughout Japan. The French restaurants in this country are considered to rival those in France due to their uncompromising sourcing of quality ingredients and impeccable cooking culture. L’OSIER exemplifies this standard, standing as one of the finest French restaurants where anyone can dine, easily rivaling the great gastronomic venues in France.

Taian ***

Taian
1-21-2 Shimanouchi, Chuo-ku,
Osaka, 542-0082, Japan
+81 6-6120-0790

In Japan, there are plenty of small restaurants that are independently owned and operated by families. Some have been in the same family for multiple generations. Typically, the husband serves as the chef while the wife manages the front of the house. Osaka’s three Michelin-starred Taian operates in exactly this manner. Chef Hitoshi Takahata, along with his wife who oversees the dining room, owns Taian. Under their watch, the restaurant has held three Michelin stars since 2011. Prior to opening Taian, Chef Takahata spent fifteen years at Ajikitcho, a well-established kaiseki restaurant in Osaka.

Taian boasts a small, intimate space with a long wooden bar that seats about sixteen guests. The interior is simple, creating a relaxed atmosphere akin to dining at someone’s home. On the evening of my visit, I observed a mix of casually dressed Asian tourists in t-shirts and jeans along with locals.

The restaurant exclusively offers a kaiseki meal every evening, which begins with a series of small dishes served simultaneously. The radish soup offers a pleasantly surprising bitterness, while the yam potato noodles provide a nice sweet earthiness. The oysters boast a deep sea essence that pairs wonderfully with the bitterness of the radish, and the seaweed sauce introduces an oceanic vegetal element. What a terrific introduction to the meal.

Next, I enjoyed a white miso soup with tofu, radish mustard, and Japanese tara milt (a delicacy in Japan). The soup has a unique richness derived from the milt, while the tofu adds a bitter spiciness. This was followed by a sashimi course of thinly sliced blowfish and yellowtail, accompanied by white radish, red radish, pepper, and ponzu sauce. While the blowfish offered a subtle, almost flavorless taste, dipping it in ponzu sauce enhanced its flavor with a wonderful citric tang. In contrast, the delicate yellowtail was simply terrific.

I was then served Sanuki wagyu beef with salt and pepper, ponzu, honey miso, and chicken miso sauce. This rare breed of cows from Kagawa prefecture boasts a unique flavor derived from being mainly fed olive branches. The beef was grilled to perfection, juicy, and had the perfect pinkness to it. Dipping the beef in different sauces and salt and pepper provided a variety of flavors, although I preferred it as is due to its already rich flavor.

Following this, I enjoyed deep-fried yuba with crab, served piping hot. The fried yuba was extra crunchy and served as the perfect vessel for the tasty crab filling. Although visually simple, the dish was incredibly satisfying. This was followed by another soup dish of spinach and clams with katsu broth. The broth was extremely flavorful and complemented the strong oceanic taste of the clams. Topped off with blanched spinach and shaved ginger, the duo added another layer of bitterness and a gingery spice.

The final savory course was a rice dish made with fugu fish accompanied by a small cup of clear fish broth. The rice had a terrific fish taste, while the broth boasted a sharp seafood flavor.

For dessert, I was served a glass of Japanese fruits with brandy jelly and orange liqueur. This offered an interesting fruity flavor with a hint of zest, and the sweet alcoholic jelly helped bind all the elements together.

Taian’s kaiseki was wonderful, with flavors slightly bolder than other kaiseki meals I’ve had in Japan. The dishes were simple yet perfectly executed, featuring top-tier ingredients. Despite occasional repetition of certain ingredients in the kaiseki, Chef Takahata showcased remarkable skill in seamlessly integrating them with other components on the plate.The beverage pairing, which included a blend of sake, European, and Australian wines, elevated the dining experience, perfectly complementing each bite.

During my visit, Chef Takahata was behind the counter, personally preparing each plate and engaging with guests alongside his chefs. His wife warmly greeted guests upon their arrival, setting a welcoming tone for the evening. Together, they provided warm Japanese hospitality in a relaxed and homey atmosphere.

Beverage Pairing:

In contrast to the opulence often associated with three-Michelin-starred restaurants, Taian stands out with its modest decor and an approachable price point. However, there is no compromise on quality—the food and service are of three-star standards.

Despite extreme online reviews—either love or hate—my visit to Taian was a personal delight. Impressed by every aspect of my dinner, I found Taian to be a highly capable three-Michelin-starred restaurant, likely to surprise and captivate many visitors, as it did for me.

Sushi Harasho **

Sushi Harasho
3-30 Uenomiyacho, Tennoji-ku,
Osaka, 543-0037, Japan
+81 50-1807-8488
Official Site

In 2009, when the Michelin guide unveiled its inaugural edition for the Kansai region (Kyoto, Osaka, and Nara), Sushi Harasho swiftly earned two stars. Owner/chef Takumi Ishikawa has consistently upheld this prestigious accolade in consecutive years, including the guide’s latest edition. Presently, it stands as one of only two sushi restaurants in Osaka with two Michelin stars

Nestled in a tranquil residential section of Osaka, Sushi Harasho’s unassuming exterior seamlessly blends with the neighboring houses. Inside, the ambiance is serene, and the interior is modest, featuring a long and wide hanoki wooden counter top seating twelve guests at any given time, complemented by low wooden chairs that surprisingly offer comfort.

At Sushi Harasho, the only option available is the omakase. The experience commenced with the Octopus, prepared to perfection with firm yet easily chewable meat. The subsequent course featured Sea Cucumber with radish, though I found it a bit too rough for my taste buds. The chef seemed heavy-handed with the radish, resulting in an overly bitter flavor. Despite my efforts, I couldn’t bring myself to finish the dish.

Omakase:

The following courses included two varieties of sashimi. The Sea Bream had a clean and delicate taste, while the Mackerel, marinated in vinegar, was delectable, boasting a terrific crispy skin. This was succeeded by a delightful Crab dish, complemented by a delicious creamy crab roe.

Chawanmushi, a savory steamed egg custard served piping hot, was exceptional, featuring chopped pieces of meaty clams beneath the custard. Nodoguro, a type of sea perch, was grilled beautifully, with charred and crispy skin enveloping uberly tender meat. The next dish featured Fish Roe in three different types of sliced cured fish eggs, each offering a distinct pungency and salinity.

Transitioning to the nagiris after a succession of small plates, the experience began with a fine piece of Squid, boasting a silky, chewy texture brushed with soy sauce, imparting a note of salty sweetness. Sayori, or Halfbeak, had a nice mild and sweet flavor, coupled with a silky texture. Akami followed, presenting a less fatty cut of tuna that was equally delicious. The O-Toro, with its beautiful marbling, was a sight to behold, offering an extremely buttery, luscious, and flavorful experience.

Continuing the journey, the Shad aka Kohada featured a slight oiliness and richness, while Kinmedai exhibited delicacy with a good fat content. Expertly prepared Shrimp showcased a type of tenderness yet firmness in the meat, and the Yellow Tail followed with light richness and slight sweetness. Next, a beautiful piece of scrumptious Uni was served.

The subtle Miso Soup allowed the quality of tofu to shine through, and contrary to the customary Japanese meal practice where soup often signals the meal’s end, at Sushi Harasho, more delights awaited. Immediately following, a very tasty Eel sweetened wonderfully with sweet soy sauce was presented. A small bowl of fresh, crunchy Cabbage served as a palate cleanser, followed by the Kappamaki or cucumber sushi roll with red clam tendon, offering an interesting subtle sweetness and a hint of oceanic presence. The culmination of this omakase was the Futomaki with a delectable egg and vegetable filling.

The succession of small plates at the beginning of the omakase was delightful, and the nigiris were equally sublime. The sushi rice, more subtle than usual, lacked the sweet vinegary component often added, perfectly complementing the richness and fattiness of the fishes in this omakase. The seasonal and top-notch ingredients were extremely fresh, leaving a definitive taste.

A large bottle of Premium Yebisu Japanese beer and sake, recommended by the sommelier, paired seamlessly with each dish. As expected, there was no sweet ending to this omakase, in line with the common tradition among traditional sushiyas in Japan.

The service at Sushi Harasho was characterized by a laid-back and hospitable demeanor. The staff’s friendliness, coupled with occasional jokes and earnest attempts at conversation, made the experience all the more enjoyable. The chefs behind the counter communicated in English, aided by a picture book containing ingredient information for foreign guests facing language barriers.

Remarkably, Sushi Harasho manages to offer quality sushi at a more affordable price. Following my visit, I comprehended why it is highly recommended and considered among the finest sushiyas in Osaka. This establishment is nothing short of a fantastic restaurant and an absolute must for all sushi enthusiasts.

Kashiwaya ***

Kashiwaya
2-5-18 Senriyamanishi, Suita,
Osaka, 565-0851, Japan
+81 6-6386-2234
Official Site

As the third most populous city in Japan with over 2 million inhabitants, Osaka is widely known as the kitchen of Japan, a title bestowed upon the city during the Edo period. It boasts a diverse gastronomic landscape offering various cuisines at different price points. In fact, Osaka has the fourth highest concentration of Michelin-starred restaurants on Earth, surpassing other culinary centers such as Hong Kong, London, and New York. However, it is often overshadowed by Japan’s more famous cities like Tokyo and Kyoto. Among the notable establishments in Osaka is Kashiwaya, one of the city’s three Michelin-starred restaurants.

Kashiwaya has been a family-operated restaurant since 1977 and is currently under the ownership of Chef Hideaki Matsuo , the son of the original owner. Chef Matsuo assumed the role of master chef in 1993, and under his guidance, Kashiwaya garnered two stars in the first Michelin guide in 2009 for the Kansai region. The coveted third star followed a year later in 2010, a distinction it has proudly maintained ever since. Additionally, Kashiwaya holds the Michelin Green Star award and is a distinguished member of the prestigious Relais & Châteaux hotel and restaurant group.

The restaurant is situated in the Suita district outside Osaka’s city center, and taking a taxi is the most convenient and recommended mode of transportation to reach it. Kashiwaya’s unassuming facade seamlessly blends with the other houses on the street, making it easy to overlook. Upon entering the gates, guests are greeted by a serene Japanese garden, setting a tranquil atmosphere. A gracious hostess, dressed in a traditional kimono, warmly welcomes me and guides me through a sliding door to my washitsu, or Japanese traditional room. I immediately feel a sense of privacy as I have the room all to myself. The room is furnished with a short table, a back-supporting cushion, and floors covered in thick tatami mats where I had to sit during the duration of this meal.

There are multiple kaiseki options offered at the restaurant, but on this visit, I opted for the “Ran” menu. Before starting the kaiseki, a delightful plum tea was presented, awakening the palate. This was immediately followed by the first course of Sakizuke – spot prawn, sea urchin,canola flower with butterbur paste, yam, carrot and radish, wasabi. This dish exuded a pleasant oceanic essence, with the prawns offering a beautiful sweetness. The spicy bitterness supplied by the radish and wasabi helped create a well-balanced dish.

“Ran”:

Kae – mackarel sushi rolled in turnip, salmon roe was the next. The raw turnip was crunchy, and its mild spiciness was perfect with the mackerel’s fatty features. Meanwhile, the side of salmon roe provided a wonderful saltiness to the dish, especially when eaten together. Then came the Nimonowa – Ise lobster, shiitake mushroom, turnip, jinbasou, syungiku, yuzu. This bowl of soup was infused with robust lobster flavors, accompanied by pleasant earthy notes. The lobster meat, mushrooms, and other vegetables wonderfully absorbed the flavor-packed broth.

On to the sashimi course of Otsukuri – Long tooth grouper, tuna, Miru clam, bofu, carrot and radish, red tade, wasabi, two soy sauces (mixed with kelp and sudachi juice). The sashimis were fresh and clean tasting. They were served with two kinds of soy sauce, each imparting a different type of saltiness to the sashimis, both of which were equally terrific. That was followed by the Kan – Matsuba crab, blowfish milt, mitsuba with Yoshino kazu starch soup in yuzu cup. Presented within a whole yuzu, this wonderful dish features a thick starchy texture combined with flavorful crab meat and the intriguing salty creaminess of the blowfish milt. Following instructions, I squeezed the yuzu cover, revealing another dimension to the dish. 


Hassun – Egg yolk sushi (salmon, halfbeak, cucumber), abalone, karasumi and radish, black bean jelly, tara sprout, Shirae (soba see, white cloud mushroom, lotus root, ginkgo, pine nut mixed with tofu paste) – Udo, ricotta cheese, stem lettuce skewered on pine needle was served on two small plates. One plate featured egg yolk sushi wrapped in salmon, halfbeak, and cucumber, offering interesting blends of eggy sweetness, a touch of sourness, and the freshness of the fish. Additionally, thick pieces of superb abalone and sweet black bean jelly adorned this plate. The other plate held a tofu salad with very good earthy notes

The Yakimono – Tilefish grilled with misoyuan sauce, hataken with mustard was grilled elegantly. The fish was delicate, and the skin was extra crispy. Its sharp salinity was perfectly balanced by the bitterness of the mustard leaf. Next came the Hachi – Densuke conger eel, ebiimo (taro), spinach, tachibana pepper. The eel was prepared masterfully, so delicate it melted like cotton candy in the mouth, and it was extremely delicious. The dashi kombu broth produced an umami taste that elevated the eel to another level. Gohan Shiru – Steamed rice mixed with butterbur, Japanese pepper leaf, saikyo miso soup (shiokujira, radish, white leak, mustard) was the final savory course of this kaiseki. The steamed rice emitted beautiful vegetal aromas, and the miso soup, containing salted whale meat, was uniquely tasty.


Transitioning over to the sweet courses, I was served the Mizumono – Hassaku and strawberry, which featured Hassaku, a citrus from Japan, and Japanese strawberries. These fruits were truly exceptional, incredibly fresh and vibrant. To conclude the meal, I enjoyed the Kashi – Akebono kinton, which had a grainy texture with a subtle sweetness that I found enjoyable. It was accompanied by matcha tea that was creamier and different from what I’ve had before.

Kashiwaya’s seafood-centric kaiseki was excellent, showcasing cooking at the highest level and an unparalleled attention to detail. The cuisine was characterized by simplicity, yet it boasted beautiful flavors that were both light and subtle. Chef Matsuo meticulously sources the finest, in-season ingredients, allowing him to utilize them at their absolute peak.

Opting for the sommelier-recommended sake pairing with this kaiseki was indeed a wise choice. The selection comprised ten premium brands of sake from various regions of Japan. Each sake, with its distinct characteristics, impeccably enhanced the flavors of each course. The sommelier’s choices were spot on and added an extra layer of enjoyment to the dining experience.

The service was exceptional. The female servers, dressed in impeccably arranged kimonos, were highly respectful and communicated fluently in English, likely due to the significant number of foreign diners visiting. They were unobtrusive, displaying a keen sense of privacy by knowing precisely when to clear empty plates or refill glasses of water, appearing inside the room seamlessly. At the end of the meal, Chef Matsuo graciously made an appearance to express gratitude for my visit and ensure my safe departure in a taxi. Japanese hospitality was truly on display that evening.

Sake Pairing:

There are multiple kaiseki options offered at different price points at Kashiwaya, making it accessible to many. While those with deeper pockets can indulge in an option that showcases more premium ingredients at a higher price point, the “Ran” option that I had was more than enough to experience how wonderful this restaurant is at a fair price.

In Osaka, where there is an abundance of dining choices, Kashiwaya stands out as the restaurant to visit for traditional kaiseki dining at the highest level. This three Michelin-starred establishment delivers an impeccable dining experience.

8 ½ Otto e Mezzo Bombana ***

8 ½ Otto e Mezzo Bombana
At Landmark Alexandra 
Shop 202, 18 Chater Rd, Central 
Hong Kong, China 
+852 2537 8859
Website

Out of 120 plus restaurants to be awarded with three Michelin stars, there are only a handful of Italian restaurants with this distinction worldwide, and almost all of them are in Italy. The very first restaurant of its kind to be awarded with three stars outside of the Italian peninsula was 8½ Otto e Mezzo Bomban in Hong Kong. Owned and operated by Italian born chef Umberto Bombana, famously known as the “King of White Truffles” as he was the one responsible for introducing Hong Kong to this luxurious fungi.    

Chef Bombana worked at Antica Osteria del Ponte with chef Enzio Santin before moving to the US, and then to Hong Kong where he was at the helm of the kitchen at Toscana in The Ritz Carlton. When that restaurant closed in 2008 he opened 8½ Otto e Mezzo Bombana two years later. Named after the chef’s favorite Italian movie directed by Federico Fellini, it debuted in the 2011 Michelin guide and was awarded two stars right off the bat, followed by the third star a year later which it has maintained ever since. Ascension to the top of the echelon was rapid and capitalizing in its success, Chef Bombana opened two other branches in Shanghai and Macau, which respectably has two and one Michelin stars. He also has the Michelin starred Octavium in Hong Kong and Opera Bombana in Beijing. 

8 ½ Otto e Mezzo Bombana is housed inside the Alexandra House, a mixed used office and retail building in Central, Hong Kong. Guests are treated by a world renowned bar as soon as they enter. The bar itself has garnered numerous praises within the industry and has been included in Asia’s 50 Best Bars. The dining room had oversized tables covered in thick white tablecloths, paired with leather padded wooden chairs and semi circular swayed banquet seating. Its low ceiling is designed with abstract mirrors, and the glass windows have the view of Central’s skyscrapers. 

The dining options offer a la carte, lunch set menu, and a degustation menu available for both lunch and dinner. The choice for this visit was the degustation menu. Dinner began with freshly baked bread, crispy crackers and bread sticks served with butter on the side. This was immediately followed by an appetizer; a bowl of chanterelle mushrooms drenched in cream of mushroom sauce, and blanketed with generous shaving of white truffles. This was a fantastic way to start the meal. 

For the first course, Marinated Shima – Aji with oscietra caviar “Caviar Colony”, champagne dressing was served. Mariated Shima-aji, also known as striped jack, has a clean and delicate taste. Complementing the fish’s fatty features was the citrus element of the champagne sauce and the salinity from the caviar.  Next was the Warm Blue Lobster broccolini emulsion, lobster jus. Perfectly cooked lobster tail was equally firm and tender. The lobster jus was robust and had plenty of depth. On this plate the kitchen fully showcases the diversity of the lobster by presenting it in a variety of ways.      

“Cotechino”, Italian sausage, baby lentils and red wine sauce was an extra course and was not included in the tasting. This hearty dish is traditionally served on New Year’s Eve and is made up of Italian sausage and lentils as its main component.  The house-made Italian sausage has a terrific saltiness that was subdued by the bed of lentils it sat on. Supplying a pleasant sweetness was the red wine sauce. And the garnish of fresh vegetables provided texture as well as some colors. The next course was a pasta course of Veal and Mushroom Agnolotti roasted mushroom and mushroom jus. Cooked al dente, the agnolotti was draped with bountiful shaving of black truffles. It’s filling, a mixture of veal and mushroom was delicious, and the mushroom jus yields a sharp earthiness.     

The main course was the Short Rib & Beef Tenderloin – whipped potato, red wine and plum sauce. Both the short ribs and the tenderloin were medium rare with a beautiful pinkish middle. They were succulent and full of flavors. The thick sauce from red wine and plum provided a certain type of sweetness that elevated the dish. Fresh vibrant vegetables and whipped potato were a pleasant companion on the plate.

Prior to dessert, the maitre’d put on a show and prepared a Limochello table side. It was cold,creamy and zesty. This combination was a refreshing palate cleanser. Dessert was the Hazelnut- “millefoglie”, hazelnut gelato and vanilla sauce which has layers of sweetness, and accompanied by a cloudy, sugary, hazelnut gelato. The vanilla sauce added an extra component of sweetness to the dessert. More sweets followed after, in particular the ricotta cheese cake was terrific. Then finally chocolates for petites fours officially marked the end of the meal.

This multi-course dinner was enjoyable. Every plate had a combination of flavors that were uncomplicated and worked in harmony together. The use of luxurious and fresh local ingredients were well executed. The kitchen successfully applied their own modern twist to traditional Italian dishes. With the tasting menu, I opted for the wine pairing. It consists of six glasses of Italian wines that were thoughtfully curated by the sommelier. The wines paired were excellent and were extremely complimentary with every course. 

Service at the restaurant was ultra formal. The staff was a mixture of locals and foreigners who were all extremely professional and well trained. They were a bit stiff and almost robotic, yet they will engage from time to time. On the other hand, the maitre’d was very much involved and conversed with guests for a long period. It was nice to see Chef Bombana at the restaurant the night of my visit. He made his rounds in the dining room, stopping at every table more than once during dinner. 

Wine Pairing:

8 ½ Otto e Mezzo Bombana is popular among traveling gastronomes, business people and especially the well-heeled Hong Kongers. When I dined on a Monday evening, the dining room was boisterous and every table was occupied. Dinner is pricey; however, it is still slightly affordable than other three-star meals in the US, Europe and Japan. Even more approachable compared to other three Michelin starred places in Hong Kong. 

With all the accolades that 8 ½ Otto e Mezzo Bombana has received, this restaurant is widely considered as among the best in Asia. However the question still remains: is this the best Italian restaurant outside of Italy? That’s for an individual to decide, nevertheless after my visit, I considered this a fine restaurant where one can have a wonderful evening.