L'Atelier de Joel Robuchon

L'Atelier de Joel Robuchon
Four Seasons Hotel
57 E 57th St, New York 10022
Btwn Madison & Park Ave

Phone: 212-350-6658






Le King Crab en meli-melo monegasque - king crab, mozzarella and avocado salad



L' Oursin sea urchin in warm fennel broth



La Langoustine * crispy langoustine papillote with basil pesto



Les Spaghetti a notre facon - spaghetti with shaved parmesan, serrano ham, poached egg

TAILOR

TAILOR

525 Broome St, New York 10013
Btwn Thompson St & 6th Ave

Phone: 212-334-5182

One of My most awaited meals.
We ordered the Entire menu.. yes we did.
=)

duration: 6 1/2 hours
Courses: 18



chorizo cured kampachi, sweet potato cream, potato granola


Coriander Fried Sweetbreads citrus puree, salsify, white beer


Peekytoe Crab pineapple, basil, pine nut purée



Foie Gras peanut butter, cocoa, pear


Monkfish barley risotto, fennel, fried herbs


Grilled Octopus coffee, tarragon, pomelo



Passion Fruit Poached Char lime pickle, coconut



Pork Belly miso butterscotch, artichoke



rootbeer shortribs, vanilla smoked carrots, celery root puree


The experience was worth every single penny..
Sam Mason's menu truly blew us off our feet.
Every dish was well balanced and full of excitement!

P*ONG

P*ONG
150 W 10th St, New York 10014
At Waverly Pl

Phone: 212-929-0898



Warm Date Cake rum toffee, black mission figs, orange sugar, crème fraiche



Milk Chocolate And Chestnut Truffle chestnut mousse, olive oil caketons, violet salt



kaboucha cake



Organic Apple Tatin pear paper, caramel, peanut streusel, calvados ice cream



Chocolate Financier poached pear, pomegranate, ovaltine ice cream, sangria reduction



Pineapple Tiramisu cognac sabayon, decaf espresso, grated chocolate, cilantro

Overall, the desserts were yum.. but too heavy!
love the kaboucha cake best.

Spice Market

Spice Market
403 W 13th St, New York 10014
At 9th Ave

Phone: 212-675-2322



Spiced Chicken Samosas cilantro yogurt



appetizer



spice market salad



Char Grilled Chicken kumquat lemongrass dressing



Spicy fish


Ovaltine Kulfi caramelized banana and spiced milk chocolate sauce

Overall, the food was disapointing but absolutely Love the ambience and decor. No frills and laid back

USA food Tour

BLOG REPORT

27 jan sunday
Dinner: WD-50

28 jan monday
lunch: Modern at the Moma
Dinner: Spice market
Dessert: P* ong

29 jan tuesday
Dinner: Tailor
Supper: The Spotted Pig

30 jan wednesday
lunch: Robuchon
Dinner: Adour by Alain Ducasse

31 jan thursday
Lunch: Del Fresco
Dinner: Yakitori Taisho
Supper: Blue Ribbon

1 feb
lunch: Morimoto
Dinner: Per se

2 feb
Dinner: Yakitori Totto

3 feb
Dinner: French Laundry

4 feb
Bouchon Bakery

7 feb
Moto
Alinea

Modern at the MOMA

LUNCH

The Modern
The Museum of Modern Art
9 West 53rd Street
(between Fifth and Sixth Avenues)
New York, NY 10019




amuse



beef tenderloin carpaccio, cucumber and cockle vinaigrette



celeriac soup with smoked shrimp and maple syrup



rabbit terrine cooked in riesling and anise hyssop, fresh herbs coulis



fluke fillet with black trumpet mushrooms and watercress sauce



potato linguini with daikon radish and sprouts, wood sorrel coulis



roasted sweetbreads with horseradish flan and cucumber confit



caramelized peking duck with orange honey, asian spices and glazed radish



pineapple parfait, coconut tapioca, ten flavour sorbet



milk chocolate dacquoise, rasberry sorbet



choc tart

WD-50

Dear all,
It has definately been sometime since i last blogged.

On a 14day foodie trip to the UNited states..

1st stop:

Dinner at WD-50



Hamachi tartare, wakame, sake lees tahini, grapefruit



Eggs benedict



French onion soup


Cuttlefish, squash, chamomile, orange, toast oil


Pizza pebbles, pepperoni, shiitake




Knot foie



Fried quail, banana tartar, nasturtium



Lamb belly, black chickpea, cherried cucumber



Lamb loin, potato noodles, mustard crumbs, pretzel consomme





Wagyu flat iron, coffee gnocchi, coconut, cipollini, sylvetta

Details will be added later!

My Favorite Chefs: part III

Chef JQ

My culinary journey would not have taken such a twist if not for this man.
At 11, My first fine dining meal was at les amis. Chef JQ the man behind the kitchen. First taste of Foie was Unforgettable.

We met again 12 years later, he introduced me to chef gunther and thats how i started my staggiare at LA.
Working alongside with him on one occasion was an honor.

Thank you chef for your invaluable advise =)


chef JQ

Photos courtesy of 2 friends in Shanghai

Le Platane
Location: 373 Huangpi Nanlu, Shanghai
Tel: 021-53832998
Opening hours: 12:00-00:00