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Shake Shack
From its humble origins as a hot-dog cart that the restaurateur Danny Meyer set up as a kind of art project in 2001, Shake Shack has evolved into one of the most influential restaurants over the last...
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Daniel NYC ***
Not many restaurants elude swaggering metallic shimmer in place of that simpering rosy glow, along with it’s charmed and charming service, which at times seems more like sorcery. Especially when...
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Ippudo NY: Ramen worth waiting for?
Ramen isn’t just any ordinary bowl of noodles, it’s soul food. The question of where to find the best ramen is perennially impossibly to answer. Noodle to Noodle, there are just too many differing...
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Le Bernardin ***
There’s something refined and eloquent about seafood that can’t be matched in fine dining. Even fancy steakhouses like Morton’s/CUT are sorely lacking in a sophistication that comes with seafood. Meat...
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Atera NYC **
At Atera, nothing is surreal as it seems. The blink-and-you-miss-it Tribeca doorway is discerning as it is a portal to a culinary Narnia, where chef owner Matthew Lightner promises one of NYC’s most...
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Del Posto *
When Mario Batali, Joe Bastianich and Mark Ladner opened Del Posto back in 2006, they set themselves sky rocket ambitions. The goal was for Del Posto to be the first four-star Italian restaurant in...
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Luke’s Lobster
I’ve been a huge fan of Luke’s since they opened their first outlet in East Village four years back. The New York-based mini-chain has only a handful of branches along the East Coast, serving up a...
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Boulud Sud
Throughout the duration of his illustrious career, Daniel Boulud has pretty given the world favors by eradicating forgone and outdated culinary formulas, while reinventing them in all sorts of...
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Eleven Madison Park ***
The best restaurants in the world are often their worst own critics, at the expense of forever reinventing themselves, while redefining the benchmark year after year. Eleven Madison Park has racked up...
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Neta NYC
Sushi connoisseurs judge their restaurants in the weirdest, finicky and hypersensitive ways. Their obsession on the quality of rice, texture of the tamago, quality of the wasabi and ginger sometimes...
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Jean-Georges ***
At the pinnacle of the New York restaurant pyramid lays Jean-Georges, one of the seven restaurants in New York City awarded a coveted Three Michelin Stars. If that isn’t spectacular enough , its’s up...
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Jaleo, Washington D.C
There’s food you eat knowing that with each bite you sensationalize, the primal authenticity of its ancestors. A brief coverage on D.C’s vibrant food scene wouldn’t be complete without having a sniff...
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13 Best Dishes of 2013.
I do very much apologise I haven’t been posting any restaurant reviews dating back to May 2013, with extremely heavy work commitments the past few months or so. The average person spends 6 years and 10...
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Noma
The story of Noma and the Nordic cuisine movement started back in 2003, when the co-owners Rene Redzepi and Claus Meyer challenged themselves the offer a personal rendition of Nordic gourmet cuisine...
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The 100 Day Burger Experiment
Its been quite a while since I’ve posted anything whatsoever, while some spontaneity and recent reflections have brought me back to document every detailed recipe we’ve ever done at Forage from today....
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On why passion is overused and overstated, and why it shouldn’t drive you
Passion is something one tends to overemphasize on, something we definitely place too much importance on, where it actually ebbs and flows. Being in the kitchen often of comes across to me as more...
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Musings: On Staging
Daniel Patterson recently cause quite a commotion on social media with the tweet ” Stages have no place on a resume, I don’t want to know whether you picked herbs at noma for free, but where you were...
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Why french cooking is still the basis of all cuisines
I still consider the essence of french nouvelle cuisine to be the basis and foundation of every restaurant I’ve worked at, no matter its ideologies or concept. When you whisk butter into a sauce, fold...
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Restaurant Economics
So, I recently came across an article linked on Eater.com that was actually published in the online form of USA Today that advocated tipping 25%. I feel compelled to frankly put an end to the bullshit...
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