Coffee is my BFF. It has always had my back. It has been there when I needed it the most. I can’t imagine my life without it. I spend a quarter of my day/life with a cup of coffee by my side. I wouldn’t consider myself a coffee snob, but I do have a daily coffee ritual. I find the morning pour over routine very therapeutic. Lately, NOC Coffee has BEAN a major part of my daily grind.
I had my first NOC experience in 2016 when the first store opened on Graham Street. Since then, I’ve watched the brand expand and slowly takeover Hong Kong’s coffee scene with locations in Wan Chai, Causeway Bay, Central, Sai Ying Pun, Admiralty, and now Tin Hau. One of my favorite locations is the roastery in Sai Ying Pun which is among the few NOC spots that offer the full lunch and brunch menu. The menu is simple, delicious, and offers healthy alternatives including one of my go-tos, the açaí bowl. You’ll also find café classics such as avocado toast, eggs benedict, shakshuka, pancakes, and more.
The space is beautiful, minimal, brightly lit, and surrounded with floor-to-ceiling glass windows with a room dedicated to roasting. Customers and people passing by are welcome to watch the NOC team work their roasting magic. NOC is obsessed with quality and uses the best equipment in the industry, advanced roasting intelligence software, and quality green beans sourced from South America, Central America, and Africa. Each variety is carefully selected and goes through rigorous testing and experimentation. The house blends usually consist of 2-3 origins, each roasted and rested in isolation for 3-10 days to allow for gas release and mellowing. Striving for perfection, NOC is constantly testing, researching, and experimenting to improve their coffee.
Together with NOC Coffee, I wanted to highlight how much TLC is put into a single cup of filter coffee. The video above tells the story of the coffee and what it’s BEAN through before making its way into your cup.
Follow @noccoffeeco on Instagram and check our their blog, The Curated, for the latest developments in the world of coffee.
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Ukiyo aims to elevate the teppanyaki experience by focusing on premium Japanese ingredients and techniques. Located in Causeway Bay, Ukiyo is a contemporary Japanese teppanyaki restaurant serving a 9-course omakase menu (starting at HKD $1,680 for dinner). Teppanyaki master Executive Chef Gary brings with him over 20 years of experience. He curates the menu using the freshest seafood, best cuts of beef, and seasonal vegetables. Chef Gary also employs a Western approach to flavors and profiles. He applies Western-influenced jus and coulis to some of the best Japanese ingredients. The result is something, unlike anything you’ve ever tasted.
Over the course of the relaxed, multi-course dinner, almost every dish was prepared from scratch right before our eyes. The food was quite literally fresh to death – the lobster and black abalone were still live moments before they hit the teppan. As well, the Amadai Fish with Pumpkin Sauce was prepared on a hot skillet on the teppan. The result was a crispy skin and crunchy finish. An A5 Miyazakigyu Wagyu Tenderloin greeted us at the start of the meal. It was clear it was something all of us were anticipating. The Spanish Red King Prawn Pasta filled the room with an amazing aroma of scorched prawn heads. To cap it all off, Chef Gary even threw in a surprise Wagyu beef and foie gras slider!
The best part is, we’ve teamed up with Ukiyo for a special giveaway! Enter to win a complimentary lunch for you and your bestie. All you need to do is:
1) Click here to the Instagram post.
2) Tag your BFF(s) on this Instagram post. Each comment counts as 1 entry.
3) Follow @Ukiyo_teppanyaki and @thatfoodcray.
The Special Teppanyaki 8-course Lunch Set is valued at HK$675 for two and includes a seasonal appetizer, garden salad, seared foie gras, abalone from South Africa, US Prime Ribeye Beef Roll or Tenderloin, Inaniwa udon or fried rice, fried vegetables, and dessert or coffee. The Wagyu Beef Burger is not available at lunch, but is complimentary with any dinner set!
The tasting menu began with Hokkaido Uni Toast. The bread was gently grilled on the teppan with butter, then topped with Hokkaido uni, caviar, shiso flowers, and edible gold flakes.
The Amadai Fish with Pumpkin Sauce was prepared next. Chef Gary prepared the Amadai to perfect. The flesh was tender and succulent. Through the cooking process, the scales of the skin transformed into transparent crispy chips.
The Black Abalone with Kombu Dashi was next up on the teppan. The Japanese abalone was cooked in its shell, making them easier to extract. Chef Gary made a delicious kombu dashi with sake, katsuobushi (dried, fermented, and smoked skipjack tuna), and seaweed to go with the abalone.
One of Ukiyo’s most popular dishes followed, the Live Lobster with Uni Cream Sauce. The deep-sea lobsters were meaty and flavorful, coated in a creamy Hokkaido uni sauce finished with ikura, caviar, and grilled shisito pepper.
Surprise! A Wagyu beef and foie gras slider! It checked off multiple checkboxes including being rich, flavorful, and decadent all at the same time.
It was finally time for the highly anticipated A5 Miyazakigyu Wagyu Tenderloin. The steak was perfectly marbled and cooked medium-rare. The tenderloin was served with seasonal grilled vegetables and paired with a selection of condiments including freshly grated wasabi, crispy garlic chips, rock salt, and plum-salted dehydrated seaweed.
But wait there’s more – the Spanish Red King Prawn Pasta! The heads of the red king prawn are simmered with the tomatoes then crushed, extracting all that tasty flavor from the prawn heads. The spaghetti is then added to the sauce and finished with the grilled prawn.
Lastly, the Apple Caramel Dessert made with a caramel mousse, vanilla sponge, and green apple jelly placed on top of crunchy dark cocoa tuiles. It was also served with a slice of perfectly ripe melon.
]]>18. Cong Caphe, Ho Chi Minh City
Vietnam is HOT AF, always. Cong Caphe saved my sweaty ass on several occasions. I hit up Cong Caphe almost every day on both trips to Ho Chi Minh City this year. Cong Caphe is one of Vietnam’s most popular cafes with several locations. Get the iced coconut milk with Vietnamese coffee. It’s the best! Shout out to my girl Tracy Wei and Chef Erik Idos who run Chino in Hong Kong/Manila for showing us what’s up.
Multiple Locations: Click here
17. Gelateria La Romana, Rome
When in Rome… you have to get gelato. I highly recommend Gelateria La Romana. It’s OG and has been around since 1947. Sticking to traditions, Gelateria La Romana whips up both innovative flavors of the week as well as classic Italian flavors. Gelateria La Romana prides itself on using perfected old family recipes along with fresh and premium ingredients. To ensure freshness, quality, and creaminess, Gelateria La Romana produces small batches so that the average batch doesn’t sit any longer than three hours. Choose from biscotti della nonna (grandma’s biscuit), mascarpone al caffè con cioccolato fondente (mascarpone coffee with dark chocolate), panna cotta con frutti di bosco e pinoli tostati (panna cotta with berries and toasted pine nuts), and more.
Multiple Locations: Click Here
🥛
Yesss please. Also swipe to see the slow cooker lamb shoulder.
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This year, I was lucky enough to hit up 38 cities in 17 countries including places I’ve never been such as India, Vietnam, Cambodia, and Peru. Continuing with tradition, here are the 18 most memorable meals I had in 2018. I’m hoping this list will inspire some of your travels. HAPPY NEW YEAR !!!
18. Bánh Mì Hòa Mã, Ho Chi Minh City
Bánh mì for breakfast? Hells yes! Bánh Mì Hòa Mã is my go-to breakfast spot in Ho Chi Minh City. Bánh Mì Hòa Mã starts slanging breakfast from 6:00 am to 11:00 am (except on Fridays, open until 3:00 pm). They’re known for their bánh mì ốp la which is essentially deconstructed bánh mì served with fried eggs, pâté, mayonnaise, pickled vegetables, Vietnamese SPAM, fish cakes, and baguettes.
53 Cao Thắng, Phường 3, Quận 3, Hồ Chí Minh, Vietnam
p: +84 8 3839 6582
17. Sei Kee Cafè, Macau
I’m a sucker for a good corned beef and egg sandwich. Sei Kee Cafè in Macau has perfected the classic breakfast sandwich. Their egg omelet is flawless, consisting of layers on layers of eggy goodness, slathered with corn beef, sandwiched between two thick fluffy AF slices as white bread. Eat it while it’s hot!
1 Largo dos Bombeiros, Macau
p: +853 6569 1214
16. Longtail, Taipei
I was in Taipei for less than 24 hours, but I wanted to eat as many meals as possible. I started with a hot pot lunch followed by street food but made sure to save room for Longtail. Serving “soulful cuisine,” Longtail’s menu consists of Asian classics with a twist. You’ll find things like Japanese A5 Wagyu poke, stewed oysters, “banh mi” pate, and more. My favorites were the charred foie gras dumplings, crunchy soft shell crab with salted egg yolk, and the uni served with crispy nori rice. Definitely worth a visit if you’re in Taipei.
174, Section 2, Dunhua South Road, Da’an, Táiběi, 110
p: +886 2 2732 6616
15. Trishna, Mumbai
Trishna is a Bombay institution and is one of the most famous seafood restaurants in the country. Trishna is a South Indian restaurant, recognized for its seafood dishes. The garlic crab is legendary, served either whole or de-shelled. Make sure you order some naan with it to soak up all that amazing garlic butter.
7, Saibaba Rd, Kala Ghoda, Fort, Mumbai, Maharashtra 400001, India
+91 22 2270 3213
14. Maito, Panama City
We hit up Maito during a ridiculously long layover in Panama City on our way to Lima via São Paulo. I ain’t mad though as we got to eat some pretty tasty food at Maito. The Changa de Cordero was fire, taquitos with homemade lamb bacon and tzatziki. We also had the Conchita Pibil on a Panamanian tortilla.
Calle 50, Panamá, Panama
p: +507 391-4657
13. Mame-Cha, Kyoto
Mame-Cha is a Japanese restaurant serving obanzai-style food or traditional Kyoto-style home cooking. Located in Kyoto’s Gion area, the restaurant is very small and intimate, reservations are a must. That soufflé omelet is CRAY !!! Hands down the fluffiest eggs I’ve ever had and served atop an umami fish broth.
463-16 Shimokawaracho, Higashiyama Ward, Kyoto, Kyoto Prefecture 605-0825, Japan
p: +81 75-532-2788
12. Mihara Tofuten, Bangkok
>Mihara Tofuten is a Gaggan Anand’s new tofu-centric restaurant in Bangkok. I personally love tofu, but I was a little skeptical as I’ve never had a full-on tofu meal. The menu consisted of 16 dishes, all with incorporating different types of soybean products with a variety of textures and flavors. The dishes I enjoyed the most were the saga tomato gazpacho with tofu miso and Kuruma shrimp. I also loved the French onion soup sukiyaki with Kobe beef ribeye and momen tofu!
159/3 Sathon 7 Alley, Khwaeng Thung Maha Mek, Khet Sathon, Krung Thep Maha Nakhon 10120, Thailand
p: +66 83 655 4245
11. Kishin, Kyoto
Open for breakfast and lunch only, Kishin offers three types of soup served alongside meticulously cooked rice. The soup options include either seafood tomato, seasonal vegetable, or the popularized shiromiso pork soup made with white miso. The chef serves the rice in stages – first al dente or almost cooked rice, then perfectly cooked, and lastly, the crispy bits at the bottom of the pot.
Japan, 〒605-0811 Kyoto Prefecture, Kyoto, Komatsucho, ５５５ 花とうろホテル祇園１F
p: +81 75-525-8500
10. 2018 Michelin Hong Kong & Macau Gala Dinner
Last month, I was invited to the 2018 Michelin Gala dinner at the City of Dreams in Macau. The dinner was to honor and celebrate the restaurants and chefs awarded with Michelin stars across Hong Kong and Macau. As anticipated, the dinner was at a whole ‘nother level with a Michelin star-studded menu, every dish prepared by chefs holding either 2 or 3 stars. The all-star team of chefs prepared a 7-course meal starting with two-Michelin-starred Fabrice Vulin of The Tasting Room’s Poached Gillardeau Oyster no.3 with shellfish tartare and sea water jelly. International chefs like Masa Takayama from New York, David Kinch of Manresa in San Francisco, and French pastry chef Pierre Hermé also made appearances.
9. A Casa do Porco, São Paulo
A Casa do Porco is São Paulo’s pork institution and one of the best restaurants in Latin America, ranked No. 7 on Latin Americas’s 50 Best Restaurants list. They don’t take reservations so make sure you go early, otherwise pork-et about it. We tried on several occasions, but third time’s the charm. We ordered the tasting menu and it was porkin’ delicious – starting off with a selection of cured meats, followed by chicharrones with guacamole, aged pork tartare with bone marrow, pork jowl sushi, pork rib lettuce wraps, pork belly baos, and more.
rk it like it's hot! @acasadoporcobar’s pancetta cracking with guava jam !!! Find out more about this un-pork-gettable meal on thayfoodcray.com. Link in bio.R. Araújo, 124, Centro, São Paulo
p: (11) 3258 2578
8. Gion Yamaoka, Kyoto
Gion Yamaoka is an invite-only “Kappo” style restaurant in Kyoto. Kappo simply means “to cut and to cook” and is a less formal multi-course meal that is left entirely up to the chef. Not only was the food on point, we left completely satiated and made a new friend, Chef Yamaoka! Our meal started with a simple dish of crab from Hyogo prefecture, followed by seared bonito, hamo soup, grilled kinmedai, saury rolls (another fav), Wagyu beef shabu shabu, and the grand finale – Chef Yamaoka’s signature “Yamaoka roll.” This roll is a tribute to his grandfather and former sushi chef.
570-195 Gionmachi Minamigawa Higashiyama-ku Kyoto-shi Kyoto-fu
p: +81-75-525-0118
7. Savoy, Tokyo
I LOVEEEEE pizza! I’ve tried to hit up Savoy a few times, but I’ve never had any luck. I finally tried it back in February and it was bomb. Savoy is a tiny pizza shop in Tokyo’s Akasaka district run by basically one dude serving fresh ready-to-order wood-fired Margherita or Marinara pizza. It’s perfection.
OY is SUGOI. Read more about the best things I ate in 2018 via the link in bio !!! Japan, 〒106-0046 Tōkyō-to, Minato-ku, Motoazabu, 3 Chome−10−1 中岡ビル201
p: +81 3-5770-7899
6. Haku, Hong Kong
Run by Argentinian Chef Agustin Balbi, Haku serves an innovative cuisine strongly guided by seasonal Japanese ingredients and techniques with a global influence. Haku embodies Chef Augustin’s memories of Spanish cuisine combined with his experiences in Japan. My last visit to Haku was for an epic six-hands meal starring Chef Kai Ho of Taïrroir, and Tokyo’s Mixology Salon. My favorites were Haku’s Shiro uni on toasted brioche with shiso flowers and the charcoal grilled octopus with negi, black garlic, and bagna !!!
CRAY !!! Charcoal grilled octopus with negi, black garlic, and bagna. Swipe to see the Peking duck-inspired Creole duck breast with hibiscus celery and shishito hoisin.Shop OT G04B, Ground Floor, Ocean Terminal, Harbour City, Tsim Sha Tsui
p: +852 2115 9965
5. Amber, Hong Kong
Just before the two Michelin star restaurant Amber closed for renovations, Chef Richard Ekkebus teamed up with Chef Luca Fantin of Il Ristorante in Tokyo on a very exclusive four-hands dinner. The menu was full of all things bougie including white truffles, caviar, sea urchin, and more. The dishes that stood out to me were Chef Luca’s cold spaghetti monograno felicetti with UNI and Chef Ekkebus’s, white alba truffles shaved over celeriac millefeuille, Granny Smith gel celeriac mousseline, and celeriac emulsion.
15 Queen’s Road Central, Central (closed for renovations until Spring 2019)
p: +852 2132 0066
4. Gaggan, Bangkok
Gaggan is a progressive Indian restaurant in Bangkok that has held two Michelin Stars and the title of Asia’s Best Restaurant for the third year in a row. Changing with the seasons, his menu is very millennial-friendly, stacked with 25 emojis, each representing one of his CRAY creations. My favorites were the otoro 
served on a dashi meringue, dehydrated 
nori topped with uni, and the 🧀ghevar (all shown below). 🤤🤤🤤
with balchao guava sauce and powder, and scallops with 🥥 milk.
som tam (papaya salad), 🥘 horseradish and brain encased in panipuri rice cracker shell, and 
and quail soup.
, chaat masala & yogurt
, and the KISS-inspired “Lick It Up” 
dish consisting of different chutneys smeared on a dish !!!68/1 Soi Langsuan, Ploenchit Road, Lumpini, Bangkok, 10330
p: +66 2 652 1700
3. VEA, Hong Kong
VEA is an incredible one Michelin star (it deserves more IMO) restaurant in Hong Kong run by Chef Vicky Cheng. Chef Vicky embraces his Asian roots and Western upbringings, tugging on heartstrings by bringing back childhood memories with familiar flavors while utilizing his French gastronomic background. During my most recent visit to VEA, Chef Vicky prepared the BEST grilled cheese I’ve ever had in my entire life made with burrata, parmesan, caviar, and truffle.
29 & 30/F, 198 Wellington Street, Central
p: +852 2711 8639
2. Maido, Lima
Maido is a purveyor of Peruvian-Japanese food, aka “Nikkei” cuisine, in Lima, Peru. Founded by Chef Mitsuharu ‘Micha’ Tsumura, Maido holds the title of best restaurant in Latin America and is ranked No. 8 on The World’s 50 Best Restaurants list. The menu consists of cebiche, casava soba, braised short rib, the CRAYest nigiri sushi ever, and more.
Calle San Martin 399, Miraflores 15074, Peru
p: +51 1 3135100
1. Robuchon au Dôme, Macau
The culinary world also took a major blow in 2018 with the loss of the OG French legend, Chef Joël Robuchon (R.I.P. 
). One of the CRAYest dinners I had this year was at Joël Robuchon’s 3-Michelin Starred Robuchon au Dôme in Macau. The meal was insane, consisting of caviar, truffles, seafood, an epic wine pairing, and trolley after trolley packed with mouthwatering bread, cheeses, pastries, ice cream, and more. The winners were the comté cheese ravioli, impérial caviar & king crab, and niçoise salad topped with a slow boiled egg and tuna. Definitely worth a trip to Macau.
43 Floor, Grand Lisboa Hotel, 2-4 Av. de Lisboa, Macau
p: +853 8803 7878
1. Central Restaurante, Lima (click to read more)
Okay I lied, there are 19 restaurants on this list, but Central and Robuchon au Dôme tied for first place since they were both amazingggg. As you may have seen on Netflix’s Chef’s Table, Central is a Peruvian restaurant in Lima, Peru run by Chef Virgilio Martinez. Virgilio aims to take diners on a culinary journey throughout Peru foraging local ingredients while sharing his story and the inspiration behind his food. Inspired by Peru’s biodiversity, Central’s Master Elevations tasting menu is comprised of ingredients found at different altitudes in multiple regions throughout the country including the Andes, the Amazon, and the sea. Dining at Central was more than a meal, it was a full-on educational experience. Through the 17-courses, I learned about Peru’s geography, culture, and of course the food.
Lima, Av. Pedro de Osma 301, Barranco 15063, Peru
p: +51 1 2428515
The Lowdown
Hotel Name: JW Marriott Phu Quoc Emerald Bay Resort & Spa
Location: Phu Quoc, Vietnam (please refer to the map below for details)
Accommodation Type: Hotel Resort
Published Price Per Night: Rooms starting at $279 USD per night
Accessibility: By car
Last Visit: May 2018
JW Marriott Phú Quốc Emerald Bay Resort & Spa
Located on one of the most beautiful islands in Vietnam is the JW Marriott Phú Quốc Emerald Bay Resort & Spa. Phú Quốc is Vietnam’s best-kept secret, just off the coast of Cambodia in the Gulf of Thailand. Home to Phú Quốc National Park and known for its gorgeous white-sand beaches and clear waters, Phú Quốc is a destination you need to pin on your map. Speaking of beaches, the JW Marriott Phú Quốc just so happens to be positioned on the best private beach on the island called Khem Beach. The pristine beach’s name is derived from the Vietnamese word for ice cream, “Khem.” The sand is soft, white, and meticulously well-kept, cleaned every day.
The JW Marriott’s architecture and design are stunning as well. Designed by famed Architect Bill Bensley, the property was once a French university dating back to the 1890s that was then converted into a hotel. Inspired by the university’s heritage, Bill Bensley designed the hotel with an academic theme in mind which is how the hotel’s alias, “Lamarck University Campus,” came to fruition. Each building is named after different faculties such as the “Department of Zoology” and “Department of Astronomy.” Some of the JW Marriott’s facilities also follow this theme including the bar and lounge called the “Department of Chemistry,” the fitness center which mimics a school gymnasium, the running track that wraps around a miniature football field equipped with bleachers and a scoreboard. The hotel even has “mascots” called Ridgebacks, a dog native to the island.
Rooms & Suites
Featuring 234 rooms and suites, The JW Marriott Phú Quốc is perfect for large groups and weddings. There are 9 different rooms to choose from including standard guest rooms, suites, villas, and house/residence. We stayed in the contemporary chic Emerald Bay View room with floor to ceiling windows and a balcony overlooking the property’s pools along with the incredible Khem Beach. The 54 sqm room was furnished with two plush double beds, 1.5 bathrooms, marble bathroom, an oversized bathtub, rain shower, double vanities, Aromatherapy Associates bathroom amenities, a Nespresso machine, complimentary high-speed internet, flat screen TV and more.
Amenities / Services
The resort has every amenity you could possibly think of including 3 pools, a whirlpool, gym, restaurants, and a spa. There is an abundance of activities to keep you entertained or relaxed including kayaking, bike rentals, boating, snorkeling, sauna, a kids club, and more. The “Lamarck University Campus” also has a daily class schedule filled with fun learning experiences such as biking to the local bee farm, hiking to the pagoda, cooking or baking classes, mixology lessons, visiting the famous pepper farms or fish factory, morning yoga sessions, lantern making, and more. The resort is also home to the Chanterelle Spa by JW, offering massages, body treatments, facials, hair & scalp treatments, manicures, pedicures, plunge pools, and more.
Food
The JW Marriott Phú Quốc has a plenty of food options with three main restaurants, a café/deli, and bar on the property. Offering all-day dining, Tempus Fugit is where the breakfast buffet is served. If you’re a late riser, they’re also open for lunch and dinner. Enjoy international flavors ranging from French, Chinese, Japanese, Vietnamese, and more. The dinner menu is very comprehensive, but I recommend trying the Hokkaido scallops with caviar, Vietnamese-style slipper lobster, and the beef tenderloin imported from France.
You can enjoy lunch or dinner with a view at the Red Rum, known for their signature burger and grilled local seafood. The fresh local flower crab, squid, and herring served with rice paper and fresh herbs were my favorites.
The Pink Pearl offers a fine dining experience set in a beachfront mansion. Unfortunately, the Pink Pearl was closed for renovations during my visit. For a light snack, French & Co. serves up refreshing drinks including Vietnamese coffee along with a wide selection of French pastries. The Department of Chemistry Bar is another spot to grab drinks, hand-crafted by resident “chemists.”
Activities in the Area
Phú Quốc National Park: This national park takes up over 50% of the island. You can either walk along the park trails or ride through the park on a motorbike.
Pepper Farms: Visit one of Phú Quốc’s many pepper farms. Take home some organic black, white, or red peppercorn along with sauces, salts, and more.
Fish Sauce Factory: Phú Quốc is also known to have the best fish sauce in Vietnam, and quite possibly the world. Check out the local fish sauce factory and bring a bottle or a case home!
Phú Quốc Night Market: The night market is a bit far from the hotel and it’s nothing too special compared to other night markets in South East Asia. If you’re planning on visiting the city, then worth walking through. The Night Market has an abundance of food stalls including seafood restaurants, local street food vendors, clothing stalls, souvenir shops, and more. Try the rolled ice cream and some local fruit!
Bai Khem Phu Quoc District An Thoi Town, tỉnh Kiên Giang, Vietnam
p: +84 297 3779 999
w: www.marriott.com
Virgilio’s sister, Malena, and his wife, Pia, also play a major part of Central. Malena is the driving force behind the research sector as well as the creative arm of the restaurant, whereas Pia works closely with Virgilio in the kitchen. Virgilio and his team are constantly pushing innovation and educating the world about Peruvian food and culture. They’ve put Peru on the map, reigning as Latin America’s best restaurant for three consecutive years and the fourth best restaurant in the world. Martinez approaches food in a unique way, leveraging Peru’s expansive ecosystems and altitutdes to create an experience that can be seen as a true Peruvian culinary experience.
Inspired by Peru’s biodiversity, the Master Elevations tasting menu is comprised of ingredients found at different altitudes in multiple regions throughout the country including the Andes, the Amazon, and the sea. Dining at Central was more than a meal, it was a full-on educational experience. Through the 17-courses, I learned about Peru’s geography, culture, and of course the food.
I literally Google’d every ingredient on the menu to try to comprehend what exactly I was eating and learned something new everytime a dish was presented. I tried everything from exotic fruits, vegetables, and herbs that I’ve never heard of along with familiar local ingredients such as sea urchin, clams, and pork belly. Each dish was so thought out and unique.
This is definitely an experience you don’t want to miss!
We started from the bottom… at an altitude of -10 meters with the “Rock Molluscs” dish. We were presented with sea snails and mussels tartare served with crispy sargassum seaweed chips. The barnacles were just for display, keeping the wooden spoons in place.
Next, we climbed to an altitude of 180 meters with the “Desert Plants.” This was a three-part dish consisting of cactus bites, crisp sweet potato leaves, and huarango (mesquite tree).
“Mil Moray” at 3,500 meters consisted of potatoes cooked in a Maras salt crust served with a tree tomato and muña (Peruvian mint) dipping sauce topped with shaved dehydrated alpaca heart.
At 3,400 meters, we had a two-part “Thick Stems” dish was presented. This dish focused on olluco tubers which are widely grown root crops (second to the potato) in the Andean region. These tubers are known to contain high levels of protein, calcium, and carotene. They brought out an example of what the tubers look like in their raw form and made two dishes using the root vegetable.
First, a crispy olluco fritter stuffed with olluco butter, onion, and field mustard. Next, black olluco mash topped with olluco cooked in salt.
Going back down to “The Waters of Nanay” at 450 meters, this dish began with crispy piranha skin followed by crunchy piranha bites with cocona and achiote.
Cocona is a tropical fruit from the Amazon region with a flavor that is usually described as a cross between a tomato and a lemon. Achiote is a spice made of ground achiote seeds that has a slightly peppery flavor with a hint of nutmeg. It also happens to be a superfood that can be used to fight prostate cancer. The piranhas are from the Nanay River which connects to the Amazon River.
Next, the “Forrest Cotton” at 300M. This was another 3-part dish that started with pacae fruit (aka ice cream beans), known for its sweet flavor and smooth texture.
This was accompanied by a river shrimp and llanten (a medicinal plant) ball followed by a shot of dark grey huito fruit juice.
Huito is another medicinal fruit used for treating respiratory problems.
Getting higher, the “High Jungle” 1900M, the 7th course was 3 versions of “bread.” First, was a loaf of Macambo cacao bread in smoked coca leaves which has a flavor similar to green tea. Fun fact: the leaves of the coca plant contain alkaloids which—when extracted chemically—are the source for cocaine base. Coca is also a mild stimulant, suppresses hunger, alleviates pain, and is also used to treat altitude sickness.
The second “bread” dish was mini caramelized cassava (starchy tuberous root) rounds.
Lastly, air potato crips, light and airy yam-like crisps. The “bread” was served with a tart creamy cocona spread as well as a toasted butter seasoned with Maras salt.
Heading back to the sea, the “Marine Soil” 0 meters was a more familiar dish which was also my favorite. Peruvian sea urchin with pepino melon, razor clam, and seaweed. The sea urchin was fresh and creamy paired perfectly with the sweet pepino melon which is also referred to as “pepino dulce” which translates to sweet cucumber. Pepino Melon is native to South America and tastes like a cross between honeydew and cucumber.
We go 0 to 1200M real quick with the 9th course – “Tree Points.” This dish consisted of perfectly ripe avocado, mashed arracacha (a root vegetable similar to a sweet potato), 3 types of kiwicha cereal, and lake algae seaweed. Kiwicha is considered Peru’s “super grain.” It’s a great plant-based protein source that is gluten-free and high amino acids, and can be easily absorbed by the body.
I corn’t even put into words how delicious this next dish was, “Land of Corn” at 2,010 meters. This dish was mad corny, but I corn’t stop thinking about it, made with multiple textures of different types of corn found in Peru including kculli, purple, chulpi, and piscorunto corn.
Next, we explored the “Amazonian Plain” at 600 meters. This frothy monochromatic broth was made of churo sea snails, cecina (cured meat), roasted black chili pepper, and bellaco (a type of Peruvian plantain/
Coasting at 20 meters, the next course presented was the “Coastal Harvest,” fresh Peruvian scallops in a yellow chili pepper sauce with tumbo (also referred to as a banana passionfruit) topped with airy dehydrated milk crisps.
Staying by the sea at 10 meters, the “Sea Coral” was up next starring tender pieces of octopus with a light frothy crab foam, dehydrated squid ink, and a green sea lettuce algae sauce.
We reach the highest point at 4,100 meterswhich also happens to be the final main course, “High Andes Mountains.” Pork belly was the main component of this dish accompanied by mashed yellow mashwa (root vegetable similar to sweet potato), yellow mashwa crisps, and kañiwa grains (another type of super grain similar to quinoa).
Moving onto desserts, we started with “Amazonian White” at 400 meters. This dessert was very light and not too sweet made of a yacón (aka Peruvian ground apple – very similar to jicama), coconut, and wrinkled lemon. I wish it had more of that wrinkled lemon.
The second dessert, “Lower Andes” 2,750 meters, was made with cacao, edible chaco clay, cushuro (algae), and muña (mint). This was a hard miss for me and didn’t really look, taste, or feel like dessert. It literally tasted like clay, algae, and mint. All the desserts were underwhelming compared to the rest of the courses.
Lastly, we finished our meal with “Medicinals & Plant Dyes” 3,050 meters, Central’s version of petit fours. First, crispy cacao crisps, followed by lemon meringue bites, and a shot of congona (a digestive herb) infusion.
Calle Santa Isabel 376, Miraflores, Lima 15074, Peru
w: centralrestaurante.com.pe
p: +51 1 2428515
We put together a list of our favorite spots in Hong Kong to grab a cup of brew. Whether you’re in town for Art Basel or just spending some time taking in the city, here is what you should put on your “can’t miss” list!
Interval Coffee/Preset Spaces
If you want to feel luxe while sipping on your coffee, Interval Coffee shop is for you. The brand new cafe located in the heart of the city is adorned with brass accents and has a clean, minimalist set-up. Their space is perfect for the ‘gram shot, and not to mention their brews are delicious! Interval proudly hosts the very first Mavam Espresso machine in Hong Kong, which allows for a super specific brew. Try the turmeric latte while you’re here, it’s a MISSBISH fave!
Interval is attached to Preset Spaces, a unique permanent pop-up space, and there is always something interesting to check out! Brands are able to rent the space to get the real-life connection with their audience, which means that you never know who will be there next. Grab a drink and head in!
UG/F, 33 Wellington Street, Central
% Arabica Coffee
Arabica has locations throughout Hong Kong and Japan and is quickly becoming a local favorite. The team at Arabica focuses on brewing quality coffee that is meant to be timeless, and their beans all come from their own coffee farm in Hawaii. They don’t offer trendy syrups or whipped cream, just roasts brewed to perfection.
Shop 1050, on Podium Level 1 of IFC Mall, 1 Harbour View Street, Central
Omotesando Koffee
If you ever went to the OG in Harajuku, you know how sorely missed this place was when it closed up. Fear not, get a similar vibe and experience in HK. Here you can find espressos, cappuccino, mochas, lattes, banana coffee, Nutella coffee, and more at Ometasando Koffee. Thier vibe is industrial and minimal, with all the focus on their beverages. You can take each of the drinks either hot or iced, and don’t forget to try a custard cube!
Lee Tung Avenue, 200 Queen’s Road shop #24-25, East Wan Chai,
Cupping Room
The Cupping Room is one of the most established coffee shops in Hong Kong. It’s a no-frills spot, with a fragrant smell of coffee the minute you walk in. Their cups speak for themselves but it helps that the coffee is brewed by the some of Hong Kong’s International Barista Champions. There are a ton of options here sourced from around the world.
Various Locations including Shop LG, 299 Queen’s Road Central, Sheung Wan
NOC Coffee
NOC stands for “Not Only Coffee” and that’s because not only do they have some great brew, but they also offer some delicious food. Avocado toast, pastries, bagels, and scrambled eggs are served for breakfast in their clean industrial inspired space. Don’t miss their latte, as they have some of the cutest latte art in Hong Kong!
18 Gough Street, Central
Why 50
Why 50, located in Sheung Wan, serves up savory breakfast/lunch options and has become the spot for artists. You can find the cafe by the cement wall located right at the entrance, which can be booked by any artist to showcase their work. Try the Lavender Latte for something different!
27 Hillier Street, Sheung Wan
Hazel & Hershey
This cute shop is one of our favorites not only for the great coffee but for their tiny retail space as well. You can pick up coffee-themed gifts like books, beans, and brewing equipment inside while you wait for your matcha latte.
Shop 3, 69 Peel Street, Central
Common Ground
Common Ground Coffee is known as a “slow-paced neighborhood cafe,” one of the few places in HK that actually feel slow-paced. The cafe is a hub for connection and it would be very easy to spend a full day here! Founded by the same founder as Interval Coffe Bar and Preset Event Space, the guys at Twins Kitchen obviously know what they’re doing. They also offer healthy breakfast and lunch options, coffees, teas, juices, and lemonades. Stop by Common Ground for a change of pace!
G/F, 19 Shing Wong Street, Central
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18. Celso Y Manolo, Madrid
I went to Spain for the first time in March. All we did was stuff our face with paella, croquettes, Iberico ham, and churros. Cinnamon is one of my favorite things ever and instantly fell in love with Celso Y Manolo’s Leche Frita, a Spanish fried milk dessert dusted with cinnamon and sugar. So good!
Calle Libertad, 1, 28004 Madrid, Spain
w: celsoymanolo.es
p: +34 915 31 80 79
17. Kue Bandung Dan Kue Pukis, Yogyakarta
I was invited to Indonesia by the Ministry of Tourism over the summer along with eight other lifestyle bloggers. Over the course of two weeks, we were on a mission to find the best martabak manis. Martabak is essentially an Indonesian pancake that’s about an inch thick, soaked in butter and various toppings such as chocolate, peanut butter, bananas, cheese, strawberries, and more. The best one we came across was in Yogyakarta. This joint apparently uses Dutch butter, and loads of it. It was so effing good – buttery, moist, and packed with gooey chocolate goodness.
Jalan Abu Bakar Ali No. 22, Kotabaru, Gondokusuman, Kotabaru, Gondokusuman, Kota Yogyakarta, Daerah Istimewa Yogyakarta 55224, Indonesia
p: +62 812-2941-071
16. Du Pain Et Des Idees, Paris
I have a soft spot for pastry, especially croissants! The French do not fux around when it comes to their pastry. Du Pain Et Des Idees is the place to go for buttery, flaky, French pastries. I could go here every day for a croissant, escargot, or their tasty AF apple tart with salted butter.
34 Rue Yves Toudic, 75010 Paris, France
p: +33 1 42 40 44 52
15. Lyle’s, London
Lyle’s London serves contemporary British food focusing on seasonal produce. I always enjoy the food here, especially their bread. This time, I was really into their dessert, specifically the brown butter ice cream with mandarin and rye.
Tea Building, 56 Shoreditch High St, London E1 6JJ, UK
p: +44 20 3011 5911
14. Peace of Cake, Hong Kong
My girlfriend Tracy is the queen of birthday cakes. For my 30th birthday, she went all out and made me a 3-tier cake, one tier for each decade. The bottom layer was a chocolate fudge cake with Oreo crumbs and chocolate cream cheese, the middle layer was a citrusy lemon poppyseed cake with yuzu curd and vanilla cream cheese, and the top layer was a polarizing pandan butter cake with durian and coconut cream cheese. My birthday cake was tasty AF, but her pumpkin brûlée pie was bomb!
w: www.peaceofcakehk.com
e: [email protected]
13. Mingles, Seoul
Mingles is a One Michelin Star Restaurant in Seoul serving modern Korean food highlighting traditional flavors. The menu has things like kimbap, abalone, fermented rice cakes, Korean beef tenderloin, and more. For dessert, we had the “Jang Trio” with doenjang (fermented bean paste) crème brûlée, ganjang (soy sauce) glazed pecans, and puffed rice roasted in gochujang (fermented paper paste). The Doraji (bellflower) sorbet with cinnamon, rice ice cream, and ginger compote was amazing as well.
757 Seolleung-ro, Nonhyeon-dong, Gangnam-gu, Seoul, South Korea
p: +82 2-515-7306
w: restaurant-mingles.com
12. BAK, Amsterdam
I’m going BAK, BAK, to Amsterdam, Amsterdam. Thanks to my homie Borre, I had some pretty amazing meals in Amsterdam. One restaurant being BAK, a contemporary Dutch restaurant. We had an amazing lunch that ended with a CRAY carrot sorbet served with sea buckthorn and goats yogurt.
Van Diemenstraat 408, 1013 CR Amsterdam, Netherlands
w: bakrestaurant.nl
p: +31 20 737 2553
11. Pass The Baton, Kyoto
I’m obsessed with kakigori! I usually get my fix at Shari Shari Kakigori House in Hong Kong, but it never compares to shaved ice joints in Japan. The best one I had in 2017 was in Kyoto at a store/cafe called Pass The Baton. They offer a few different flavors including hojicha, matcha, strawberry, as well as seasonal flavors such as sakura aka cherry blossom! The shaved ice was so good here, we ordered three between two people.
Japan, 〒605-0085 Kyoto Prefecture, Kyoto, 東山区末吉町77-6
p: +81 75-708-3668
10. Cheek by Jowl, Singapore
We were in Singapore for just over 24-hours and literally ate the entire day. The best meal we had was at Cheek by Jowl, a modern Australian restaurant. We had an amazing lunch that ended with a delicious burnt pear dessert with hay pannacotta, pear sorbet, and salted caramel. If you’re in Singapore, be sure to check this spot out.
21 Boon Tat St, Singapore 069620
p: +65 6221 1911
w: cheekbyjowl.com.sg
9. Broken Spanish, Los Angeles
Broken Spanish is Chef Ray Garcia’s version of Latin American food, creating tortillas, tamales, enchiladas, quesadillas his way. Not only is the food on point, the desserts are legit as well. I’ve always been a fan of B.S. Taqueria’s Tres Leches and Broken Spanish’s comes pretty close made with brioche, caramelia namelaka, coconut, and stone fruit. The Profiterol is effing bomb as well served with fig leaf ice cream, Vadouvan Azelia ganache, stoneground chocolate sauce, and Xoconostle Jam.
1050 S Flower St, Los Angeles, CA 90015, USA
w: places.singleplatform.com
p: +1 213-749-1460
8. New Punjab Club, Hong Kong
The New Punjab Club is my new go-to spot for Pakistani and Indian food. Michelin-starred chef Palash Mitra knows how to work the tandoor and makes some of the best Indian food in Hong Kong. Great tandoori and naan aside, the carrot sticky toffee pudding with popcorn ice cream, peanut, and banana is crack. It was so good, we ordered it twice !!!
World Wide Commercial Building, Wyndham St, 34
p: +852 2368 1223
w: newpunjabclub.com
7. Le Grand Bain, Paris
I was in Paris for about 36 hours in December on my way back from Marrakech to Hong Kong. I only had time for one meal at Le Grand Bain, and it was 100. You’ll find things like fresh uni, oysters, panisse, lardo gougère, and more. We had trouble deciding between the desserts, but due to our inability of making a decision, Le Grand Bain hooked us up with all of them (merci!) The financier (French almond cake) with apples and crème crue was life. The financier was moist and buttery with golden crispy edges. The apple was sweet, tender, and everything you’d want in a dessert on a cold winter day. The creème crue just brought everything together.
14 Rue Denoyez, 75020 Paris, France
p: +33 9 83 02 72 02
6. Pacchio, Paris
Pacchio is a natural wine bar and restaurant in Pigalle, Paris. Run by Chef Masaki Yamamoto, Pacchio serves small simple yet delicious places such as burrata with strawberries, trofie au cresson, scallops, and more. Although the savory food was on point, the mille-feuille de pommes was what stole my heart, layers on layers on layers of perfectly sliced crisp apples with mascarpone sandwiched between finished with a light drizzle of honey.
75 Rue de Rochechouart, 75009 Paris, France
p: +33 1 40 36 06 22
5. Sugolabo at Krug Room Mandarin Oriental, Hong Kong
The Krug Room at the Mandarin Oriental invited me to a special lunch prepared by Chef Yosuke Suga, founder of SUGALABO in Tokyo. This meal was unforgettable with every dish paired with Krug. For dessert, we had the Miyazaki Mango, an all mango everything dessert with fresh mango from Myazki, mango sabayon, and condensed milk ice cream, all enclosed in a thin candy sphere. We also had the “Tosajiro’s Egg,” a velvety, creamy cremé caramel with coffee and lemon foam.
5 Connaught Rd Central, Central
w: mandarinoriental.com / sugalabo.com
p: +852 2825 4014
4. Restaurante Martin Berasategui, San Sebastián
Martin Berasategui is a Basque Country must. This 3 Michelin Star Resaurante serves some of the best food I’ve ever had. I ordered “The Great Tasting Menu” which takes you on a journey highlighting Chef Martin Berasategui’s greatest creations. The desserts are equally amazing, an airy almond honeycomb sponge cake with brittle bits and iced cinnamon.
Loidi Kalea, 4, 20160 Lasarte-Oria, Gipuzkoa, Spain
w: martinberasategui.com
p: +34 943 36 64 71
3. Sublime, Tokyo
Sublime is an innovative One Michelin Star French restaurant in Tokyo. They offer a 12-course set menu consisting of things like tandori chicken skin, foie gras black pepper crackers, Hokkaido venison, and more. The finale was just as amazing, ending with a refreshing yuzu kinkan dessert, chestnut financier, and a beautiful rum raisin dessert consisting of white chocolate and banana “snow” with chocolate “branches” and rum and raisin custard.
3-3-9 Higashi Azabu, Minato-ku, Tokyo, Annex Azabujuban 1F
p: 03-5570-9888
w: sublime.tokyo
2. Azurmendi, San Sebastián
We had the most amazing meal at Azurmendi in Basque Country. The 3 Michelin Star dining experience started with a welcome “picnic,” with several amuse bouches displayed in a picnic basket. We were then guided to the restaurant’s “greenhouse” and kitchen where we sampled more welcome bites. We went for the 13-course meal ending with three dessert courses. Olive’d the black olive dessert served black olive polvorón, sheep’s milk ice cream, and cacao. The chocolate brownie with black tea ice cream and ginger powder was fire too.
Legina Auzoa, s/n, 48195 Larrabetzu, BI, Spain
p: +34 944 55 83 59
w: azurmendi.restaurant
1. Jungsik Dang, Seoul
Jungsik Dang is a progressive Two Michelin Star restaurant in Seoul, founded by Chef Jung Sik Yim. The dessert at Jungsik Dang was next level – beautiful, flawless, and perfectly executed. The “Rose of Versailles” is a blueberry crèmeux, sculpted into a violet rose. The “Hot Corn” is also super Instagrammable, corn ice cream with candied pecans disguised as corn on the cob.
11 Seolleung-ro 158-gil, Cheongdam-dong, Gangnam-gu, Seoul, South Korea
p: +82 2-517-4654
w: jungsik.kr
17. Mh Zh, Los Angeles
Mh Zh is a casual contemporary Israeli restaurant in Los Angeles. The block is hot and there’s an endless mob of people trying to cop a table. The pan con tomate is the simplest, albeit tastiest thing ever – tender sweet slices of heirloom tomatoes on a layer of garlic labneh on a perfect slice of bread. The hummus is crack too.
3536 Sunset Blvd, Los Angeles, CA 90026, USA
16. Restaurant Locavore, Bali
I was invited by the Indonesia tourism board on a culinary trip where we literally ate all day, every day for 2 weeks. The best meal we had was at Locavore, a restaurant in Ubud, Bali recognized as one of Asia’s 50 Best Restaurants. Locavore prides itself on sourcing local produce offering an incredible 7-course seasonal menu. The dish I enjoyed the most was a tomato consomme served with a tomato sorbet. So simple, yet packed with flavor.
Jalan Dewisita No.10, Ubud, Kabupaten Gianyar, Bali 80571, Indonesia
p: +62 361 977733
w: locavore.co.id
15. Piccolo Grande, Tokyo
I’ve been pretty lucky this year on the pizza front. The best pizza I’ve had is pretty much a toss-up between Piccolo Grande, Faggio, and Pizzeria Mozza. The pizza at Picco Grande is just like the way they make it in Italy. The pasta is on point here as well.
Japan, 〒106-0045 Tokyo, 港区Azabujuban, 3−7−2
p: +81 3-3457-0665
w: piccolo-grande.co.jp
14. Faggio, Paris
I had the most incredible pizza in Paris at Faggio. Well technically I was eating at its sister restaurant, Pacchio, across the street, but we ordered a pizza from Faggio and they were kind enough to let us eat it at Pacchio. It was pizza perfection – thin yet crispy chewy crust topped with delicious French cheese and anchovies. I was super dark and the lighting wasn’t great so the pic looks like poop.
72 Rue de Rochechouart, 75009 Paris, France
p: +33 1 40 37 44 02
w: faggio.fr
13. Michikusa Ryori Obana, Shiga
I was invited on a trip to Japan’s Shiga Prefecture for an Omi Beef adventure where we literally ate premium Japanese beef all day, every day. During our trip, we had an amazing meal at Chef Fukutani’s private restaurant, Michikusa Ryori Obana. Ryori-san made an amazing kaiseki meal with this beef shabu-shabu as the highlight. The beef was slowly cooked in 65°C natural Shiga spring water which allows the fat to be slowly rendered resulting in a perfectly medium-rare, tender, and flavorful AF slice of Omi Beef.
1078 Shigarakicho Koyama Koka Shiga
12. Cheek by Jowl, Singapore
Opened by Chef Rishi, Cheek by Jowl serves Australian food with a global influence. Chef Rishi draws inspiration from different cultures and showcases these flavors all on one plate. We went for lunch and the dishes that left a lasting impression included the oyster with smoked tomato granita and the smoked swordfish with sea grapes, mountain caviar, and kohlrabi broth.
21 Boon Tat St, Singapore 069620
p: +65 6221 1911
w: cheekbyjowl.com.sg
11. Ronin, Hong Kong
Ronin is an all-time favorite of mine. The menu changes almost daily, with some of the usual suspects that remain on the menu. Ronin always gets me with its UNI dishes! Most recently, I had Ronin’s crispy nori-wrapped cuttlefish topped with fresh uni!
8 On Wo Lane, Ground floor, Sheung Wan
w: roninhk.com
p: +852 2547 5263
10. VEA Restaurant & Lounge x Margarita Forés, Hong Kong
I attended a four hands tasting hosted by Chef Vicky Cheng and Chef Margarita Fores at VEA Restaurant & Lounge. Chef Vicky is known for his innovative French cuisine with an Asian twist. Chef Forés specializes in Italian cuisine utilizing Filipino ingredients and was named Asia’s Best Female Chef in 2016. Together, they prepared next level dishes including Margarita’s modern interpretation of a classic Filipino dish, sisig and Vicky’s “life of a jungle” dish which resembled a terrarium consisting of juvenile mud crab, langoustine, and caviar.
29 & 30/F, 198 Wellington Street, Central
p: +852 2711 8639
w: vea.hk
9. Mingles, Seoul
Mingles is a One Michelin Star Restaurant in Seoul known for its progressive interpretation of traditional Korean cuisine. Mingles’ goal is to show their diners “a new way of Korean cuisine,” creating dishes like “Summer Eggs.” It’s made with cooked egg yolk, chorizo, and green beans topped with an egg white and cauliflower foam and their signature “Jang Noodles,” capellini pasta topped with charcoal grilled seasonal seafood made from doenjang, green algae, soy sauce, and squid ink. The sauce is additionally seasoned with anchovy stock, dashi, and coconut-lemongrass cream.
757 Seolleung-ro, Nonhyeon-dong, Gangnam-gu, Seoul, South Korea
p: +82 2-515-7306
w: restaurant-mingles.com
8. Le Grand Bain, Paris
I was in Paris for less than 24 hours en route from Marrakech to Hong Kong. I only had time for one meal and my homie Wu Yue hooked me up real good. He took me to an amazing restaurant/wine bar called Le Grand Bain in Belleville. The restaurant serves small French dishes with Japanese nuances. We had the most AMAZING melt-in-your-mouth Lardo Gougère, a French savory choux pastry made with cheese! The thinly sliced lardo was placed atop the piping hot cheesy gougère. It was f*cking delicious.
14 Rue Denoyez, 75020 Paris, France
p: +33 9 83 02 72 02
w: legrandbainparis.com
7. Sushi Shin, Tokyo
Sushi Shin is a One Michelin Star sushi restaurant in Tokyo. Unlike Sushi Shin’s Michelin-star competitors, Chef Shintaro Shin Suzuki doesn’t have a lavish resume or come from a family of sushi chefs. His experience is gained from market research, trying hundreds of new and popular sushi restaurants in pursuit of perfecting his own technique. His methods are quite unique in comparison to traditional sushi restaurants. The highlights from this meal were abalone served with abalone liver sauce and bottarga sandwiched between thin rice cakes.
4 Chome-18-20 Nishiazabu, Minato, Tokyo 106-0031, Japan
p: +81 3-5485-0031
w: sushi-shin.com
6. Baroo, Los Angeles
My new go-to spot in Los Angeles is Baroo, an unconventional Korean experimental kitchen. I was a little confused when I first walked into Baroo as the decor and service are super casual, but the food is next level. I can’t stop thinking about Baroo’s ragu with handmade pasta and caramel corn cappuccino.
5706 Santa Monica Blvd, Los Angeles, CA 90038, USA
p: +1 323-929-9288
w: baroola.strikingly.com
5. Jungsik Dang, Seoul
Jungsik Dang is a modern Korean Two Michelin Star restaurant in Seoul, founded by Chef Jung Sik Yim. Jungsik is also known for being the pioneer behind molecular Korean food, carving out his own genre of “new Korean cuisine.” The signature octopus with gochujang aioli was one of the best octopus dishes I’ve ever had. The uni with fried mullet and mushroom with poached egg were both incredible as well.
11 Seolleung-ro 158-gil, Cheongdam-dong, Gangnam-gu, Seoul, South Korea
p: +82 2-517-4654
w: jungsik.kr
4. Sublime, Tokyo
Sublime is a One Michelin Star restaurant serving Chef Junichi Kato’s innovative version of French food with a Japanese twist. Sublime offers a 12-course set menu that changes seasonally. Everything we ate was amazing, but the mushroom soup made with sautéed mushrooms and fresh mushrooms atop of a perfectly poached egg was incredible. I loved it so MUSH.
3-3-9 Higashi Azabu, Minato-ku, Tokyo, Annex Azabujuban 1F
p: 03-5570-9888
w: sublime.tokyo
3. Azurmendi, Larrabetzu
Azurmendi was one of the most memorable dining experiences I’ve ever had. From the moment we arrived and saw this incredible glass-enclosed 3 Michelin Star restaurant, it was a given we’d be in for a treat. The service and approach to food were unique and to build something off the beaten path allows them to do some incredible things including having their own greenhouse and research center.
The meal started off with a picnic basket filled with a selection of welcome bites in the restaurant’s “garden.” We were then guided to the kitchen where we were given a glimpse of all the magic happening and met Chef Eneko Atxa. Froom there, we headed to the “greenhouse” where we sampled more Basque amuse bouches. After the tour, we were seated at our table in the glass balcony where we enjoyed a 13-course meal consisting of oyster tartare, uni, and garlic mushroom “noodles.” My favorite was the Limón Grass and Vermouth filled with creamy foie gras, and topped with honey-like vermouth. If you get a chance… GO !!!
Legina Auzoa, s/n, 48195 Larrabetzu, BI, Spain
p: +34 944 55 83 59
w: azurmendi.restaurant
2. SUGALABO at Krug Room Mandarin Oriental, Hong Kong
I was invited to The Krug Room at the Mandarin Oriental for a special lunch prepared by Chef Yosuke Suga, founder of SUGALABO in Tokyo. The meal started with incredible amuse bouches including “ham sushi” made of extremely thin slices of Japanese “Parma” ham. The karasumi (Japanese bottarga) macaron, slow cooked onion wrapped in puff pastry, and abalone with abalone liver sauce and white asparagus was to die for as well.
5 Connaught Rd Central, Central
w: mandarinoriental.com / sugalabo.com
p: +852 2825 4014
1. Restaurante Martin Berasategui, San Sebastián
If you’re in the Basque region, be sure to make a reservation at the 3 Michelin Star Resaurante Martin Berasategui. This was another unforgettable meal filled with dishes that only a genius could think of. I highly recommend “The Great Tasting Menu” which highlights Chef Berasategui’s GOAT dishes. I can’t stop thinking about the Mille-Feuille of Smoked Eel layered with foie gras, spring onions, and green apple, as well as the Galo Celta Galacian Egg, served in a citrus chicken stalk with salted asparagus.
Loidi Kalea, 4, 20160 Lasarte-Oria, Gipuzkoa, Spain
w: martinberasategui.com
p: +34 943 36 64 71
The Lowdown
Hotel Name: Dar El Sadaka
Location: Marrakech, Morocco (please refer to the map below for details)
Accommodation Type: Private Villa
Published Price Per Night: €3400 per night for entire villa, minimum 3 night stay, for up to 20 guests.
Accessibility: By car
Last Visit: December 2017
Ratings (out of 5)
Location: 5
Convenience: 4
Amenities: 5
Cleanliness: 5
Rooms: 5
Service: 5
Value: 4
Crayscale !!!
Dar El Sadaka
Spread across 25 acres in the heart of the Palmeraie of Marrakech is where you’ll find the enchanting Dar El Sadaka. This gated private villa is one-of-a-kind and could easily serve as a museum or art gallery. The Dar El Sadaka is the brainchild of French visual artist Jean-François Fourtou and interior designer Philippe Forrestier. Jean-François is famed for his incredible sculptures of animals, specifically giraffes, orangutans, dogs, insects, and more. Most of Jean-François’s work is displayed at the Dar El Sadaka including a replica version of his grandfather’s house that has “Fallen from the Sky.” Philippe’s vision is to find a balance between harmony and astonishment by integrating Fourtou’s work throughout the villa. He’s achieved this by giving each of the suites a theme centered around one of Jean-François’s masterpieces.
Rooms & Suites
There are a total of seven rooms and two smaller en-suite bedrooms at the Dar El Sadaka. Each suite highlights one of Jean-François’s sculptures. They’re named after various animals: Dog, Donkey, Geese, Tortoise, Giraffe, Camel, Snail, Bee, and Ant. The color palettes, floor plans, furniture, linens, and decor is unique to each room. The rooms even have their own scents! I got to stay in one of my favorite rooms, the Giraffe Suite, the only second-floor suite which overlooks an olive grove and has an outdoor freestanding bathtub! Another room that stood out to me was The Geese Suit, an all-white room with touches of orange linens and brass furniture. The suite also has a gorgeous plunge bath for two.
Amenities / Services
Incredible rooms aside, the Dar El Sadaka has an abundance of amenities as well, including a large pool, outdoor daybeds, fitness room, private running track, traditional hammam, spa treatment rooms, yoga studio, tennis court, ping-pong table, and French bowls court. You have to spend some time in the house that has literally “Fallen from the Sky,” where everything is upside down. The “Giant’s House” is astonishing as well, inspired by a room in Fourtou’s childhood home. The house contains three sizes of the same room, miniature (about the size of a dollhouse), small (made specifically for Jean-François’s daughter), and jumbo (as seen in photos above).
Food
The food at Dar El Sadaka is very special, all made in-house by Chef Madame Hasna and her team. On premise, you can get breakfast, lunch, and dinner, and the menu changes daily, using seasonal ingredients and fresh organic produce from gardens. The kitchen even makes their very own cold pressed extra virgin olive oil, home-made jams, and honey from their very own beehives. Seafood, meat, and poultry are sourced from trusted fishermen and independent local butchers. Every meal was delicious, but the most memorable meal was lunch by the pool. Chef Madame Hasna prepared a fresh salad made with vegetables from the garden and a whole fish stuffed with pesto vermicelli topped with slices of lemon and cherry tomatoes. The fish was incredible, perfectly cooked and full of flavor.
Activities in the Area
You won’t want to leave Dar El Sadaka during your stay, but if you must, here are some spots to check out:
Jardin Majorelle: The Jardin Majorelle is one of Marrakech’s most popular destinations consisting of gardens of cacti, palm trees, and bamboo. There are also fountains, a water lily pool, the Berber museum, Yves Saint Laurent Memoria, and more. French painter Jacques Majorelle dedicated forty years to create this garden, starting in 1886.
Marrakech Souk/Jemaa el-Fnaa: The Souk is an absolute must! You can spend hours here looking for the perfect rugs, blankets, shoes, plateware, silverware, spices and more.
Le Spa Royal Mansour: There are a plethora of spas in Marrakech, but Le Spa Royal Mansour is one of the prettiest ones that I have ever seen. The lobby is insanely gorgeous made all white marble everything. The spa treatments are luxurious, using only premium products. I had the signature facial treatment which only used Sisley Paris products.
The overall stay at Dar El Sadaka was something I won’t forget. There aren’t many opportunities to explore such a well-rounded place that has such a considered experience, from the landscape to the food, and the architecture.
N8, Rue de Bab Aylan, Marrakech, Morocco
w: darelsadaka.com