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Bu Pun Su

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  1. Nearly the first decade ever since I discovered fine dining (around 2006), my gastronomy adventure was filled with regular visits to Arpege (chez Alain Passard). It was indeed my most favorite restaurant in the world. As time went, especially after 2010 I found restaurant was getting “heavier” on vegetables. In addition to the expensive earth & sea tasting menu, Arpege introduced another pricey vegetarian degustation menu. As regulars, I began encountering similar or the same vegetable medleys over time in both normal tasting menu and/or carte blanche lunch that’s been transformed into gar
  2. Sushi Saito Tokyo is one of the most famous sushi-ya in Japan. Reservation has been notoriously difficult. Following the steps of Kanesaka-san and many other sushi masters, Takashi Saito (finally) opened his first overseas venture in 2016. The surprising part at that time was that he chose Kuala Lumpur instead of the ‘usual’ Singapore or Hong Kong … well, there’s a Saito HK now. The menu was supposedly mimicked the one offered in the flagship restaurant – several otsumami, followed by nigiri sushi. Saito’s specialties such as mushi awabi and tako were superb. My favorite of t
  3. anyway, thank you for reading kayb maybe one day you can do it ...
  4. Bu Pun Su


    L’Arpege is still the restaurant I’ve visited the most often in Europe, but in the past 5 years I think that ‘title’ belongs to L’Ambroisie. I wrote plenty of review about the one and only Bernard Pacaud’s restaurant, so let’s go straight to the food. Sorry for the long delay of this report; maybe it would be useful to those who wants to come to Paris this upcoming Winter. The new dishes I had for lunch were: -soft and tasty frog legs with sauce diable and balanced by the parsley mousse – half portion was sufficient for me. In addition to this place, I believe Robuchon’s restau
  5. Ledoyen under Christian Le Squer was one of my favorite fine dining places in Paris. After having moved to Le Cinq, I only visited once. The good thing about being the flagship restaurant of Four Seasons, Le Cinq opens 7 days a week for both lunch and dinner. I arrived in Paris on the early evening – I liked coming to Paris on Sunday as the traffic was usually milder. I didn’t reach the restaurant until approximately 9 PM and given the hotel’s international reputation, Le Cinq was already nearly full with a balanced number of diners between locals and foreigners. Since it’s already ‘late’, I w
  6. In addition to Cheval Blanc, I also had the opportunity to return to Restaurant Crissier this early Jan. Had the logistic part not been challenging, I would’ve loved to dine again at Andreas Caminada’s castle too. One significant change I noticed at l’Hotel the Ville was that I could see the big name of Franck Giovannini at the entrance. Apparently sometimes in (late) 2018, Chef Giovannini bought out the shares of Mrs. Brigitte Violier – consistent with the tradition of this restaurant that the executive chef would be one of the main shareholders / owners as well. I was please
  7. These days, there are plenty of good sushi-ya(s) in Singapore serving Edomae sushi … yet only one of them was rewarded 2-star Michelin. It’s Shoukouwa. This tiny sushi place hidden in One Fullerton, near the iconic Merlion park. Masakazu Ishibashi is no longer the head chef of Shoukouwa (He returned to Tokyo to open his own sushi place). Now, the chef de cuisine in charge of day-to-day operation is Yoshio Sakuta, a chef with stylist haircut. However, above him, there’s a more senior chef Junya Kudo of Sushi Ikko as the partner / consultant for Shoukouwa. Shoukouwa managed to k
  8. Bu Pun Su


    My pursuit of 2-star Michelin continues – but this one was unexpected / ‘wrong’. When I reserved a couple of months before (circa Nov ‘18), Astrance was still a 3-star place. However, about a week before my lunch, I found out in the news that the restaurant had been demoted. It’s not a ‘new’ restaurant for me. I know what to expect and still somewhat believed that it should at least perform at the level of my previous visit in ’16. I read somewhere that the demotion of Astrance seemed to be ‘celebrated’ by a few foodies who probably suffered from bad or below par meals in the past while some o
  9. Along with Le Louis XV, Alain Ducasse au Plaza Athenee (ADPA) remains the legendary chef’s finest restaurants. There are more restaurants bearing the chef’s names such as the ones at Le Meurice, Dorchester London and Morpheus Macau but none of them was comparable to both restaurants mentioned above. Ducasse Paris flagship restaurant needs little or almost no introduction as I covered it before. I guess let’s dive directly into the food … While the natural cuisine concept seems to entail only vegetables, cereals and seafood, the restaurant menu actually was quite comprehensive;
  10. Basel’s Cheval Blanc is a rather underrated 3-star restaurant in Switzerland. It’s housed inside the city’s most opulent hotel, but like many other dining places whose chefs were confident with their skills ... they “believe” that excessive marketing / promotion is unnecessary. After all, the capacity of the restaurant is limited. In January this year, I happened to be in Zurich. When doing the plan, I immediately thought to make a return to arguably my favorite among Swiss’ fine dining. As the day approaching, initially I had a little doubt whether it’s worth the effort – a total of 2+ hours
  11. To say Lung King Heen is the most famous Cantonese restaurant is (probably) an understatement. Ever since Michelin came to Hong Kong and awarded its highest accolade to LKH, the first one among ‘Chinese’ restaurant … in an instant, the restaurant became the main talking points among foodies. Thanks to its big capacity, making a reservation here generally has not been too difficult. Having been here for dim sum with family for a couple of times and trying its seasonal tasting menu for dinner, last year’s Fall, I ultimately went for what many considered the restaurant’s “best” – traditional cant
  12. This meal was unplanned as initially I was supposed to leave Paris on that day. One way or another, then I got something to do around the golden triangle area but the appointment finished earlier. The thought of visiting Sur Mesure (another maiden meal at Parisian 2-star) came out, so yeah … it’s “almost” a walk-in. As you enter the main door, the décor of the restaurant seemed to be disconnected to the Mandarin hotel’s overall interior designs. The most striking aspect was space-like white cocoon with several artistic drapes, also in pure white. The only non-white things were beige chairs and
  13. In fewer than 2 years, I already made a return to this beloved restaurant. What “new things” can be said about my experience? I’m likely to repeat some of my past writings but hopefully, they it be minimal. My last meal at Gagnaire Balzac was exceptional in which the master Pierre Gagnaire (PG) himself was leading the kitchen. However, I felt a bit rush during that lunch due to my afternoon engagement and therefore, this time (in the height of January Winter) I came for dinner instead. PG and the restaurant director Parmentier were not available this time, but not too worry since Executive Che
  14. Pierre, situated on the 25th floor of the legendary Mandarin Oriental, was the only Gagnaire’s gastronomy restaurant outside Paris that I’ve ever been. However, it has been more than a decade that I have not returned here. Thus, in the late Oct last year, I decided to return here. As far as the hardware was concerned, everything was still the same especially some of the eye-catching chandeliers. There were plenty of seats with harbor views. In short, most of the things were still in good conditions; kudos to the maintenance team! However, the clienteles profile changed … more wealthy diners fr
  15. Restaurant Uberfahrt is one of German’s 3-star restaurants. Given its stature, it’s relatively “quiet” – generally not on the people’s top recommendation lists when asked about the country’s ‘must go places to eat’. Similar to another Bavarian’s 3-star restaurant, Uberfahrt is also located inside the luxurious hotel – Althoff seehotel. However, it was not in major city … instead, it was hidden near lake Tegernsee (about 1 hour from Munich by Bob train). I went there alone this January during a cold day with rather heavy snow. It was a slow lunch; only 4 people eating there including 2 persons
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