Karyo Gion @ Kyoto

Kyoto is a magical place. Everything is prettier, meals more elaborate and tradition followed. Kaiseki was born in this lovely place. So it was only reasonable to go to a traditional Kaiseki Ryokan to try a nice Kaiseki dinner. Of course, being Kyoto it would be expensive.

Nadaman Shiodome 47 @ Tokyo

Singaporean who knew their Kaiseki would remember Nadaman in Shangri-La. I had this opportunity to try out their branch in Shiodome 47.

Harumi @ Tokyo

What poetic sadness! Everything – the view, the food, the company – was temporal. The beauty of Kaiseki (Japanese-style Chef Degustation) is that it mimics life – it’s seasonal and you never know what you are going to get. And you can never repeat it again, unless (of course) you come again the next evening.

Sumika Ginza @ Tokyo

Another drinking hole in Ginza that served great Yakitori, or when they don’t just specialized in chicken, Kushiyaki.

Toriyoshi Akasaka @ Tokyo

Going to a yakitori restaurant after a hard day in the office was often the highlight of my trips to Tokyo. Toriyoshi Akasaka (there were many Toriyoshi, some were on the Michelin guide) was recommended by a good friend of mine. It did not disappoint.

The Bird @ MBS

Fried chicken to me is still what defines comfort food and Southern cuisine. I would go to the Yardbird in the Venetian in Las Vegas when I go there for my annual user conference. A concept of the acclaimed restaurant and chef John Kunkel, it serves Southern cuisine and their signature dish is Fried Chicken….

Ginza Kyubey @ Tokyo

Ginza Kyubey was founded in 1935 and is currently one of the best sushi restaurant in Japan. Helmed by Imaha Yosuke, 2nd generation owner and executive sushi chef, Kyubey serves only the finest seafood Japan can offer. No, you can’t order Salmon because any Japanese sushi masters worth their salt will not be seen serving…

Kitaohji Akasaka Sayro 北大路赤板茶寮

Kaiseki-ryori 懷石料理 is a multi-course Japanese dinner that is equivalent to Haute Cuisine in French cuisine. It features the ingredients of the season and showcase a whole array of style of the chef de cuisine. You never would have the same Kaiseki twice. If you are in Japan, you have to try this at least once,…

LouWaiLou 西湖樓外樓 @ Hangzhou

Visited in Oct 2016 LouWaiLou literally translated as the Building upon Building, which described the beautiful architecture in West Lake. This is the best place to taste the typical cuisines of Hangzhou when viewing the fantastic view of West Lake Scenic Area.

Shinji by Kanesaka (Raffles)

Shinji Kanesaka honed his skills in the battleground of battlegrounds for Sushi restaurant – Ginza. In Ginza, you have the legendary Jiro and others that blazed the trails of sushi extraordinaire. Shinji came from the pedigree and graduated with flying colours and was awarded a precious Michelin star in his flagship store of his namesake…

JAAN @ Swissotel Stamford

JAAN was previously helmed by Andre Chiang who has moved on and started his own restaurant André. Taking over was a Brit Julien Royer that brought his own concepts of seasonal cuisine to the restaurant.

FOREST森 at RWS

Sam Leong started his career with the Tung Lok group and my wedding dinner was actually planned by him. He proceeded to become a master on his own rights with his strong Cantonese cuisine background and coupled with Chef Mike Tan and his French cooking techniques, started this fusion cuisine. A fantastic combination of the…