There is something which I as a European have hard time adapting to and that is Michelin star restaurants in shopping malls. Walking through a shopping mall simply doesn’t put me the right mood for enjoying world class cusine, but culture and traditions are different. Labyrinth is situated in a mall, but luckily the fact that It is located in a busy mall is easily forgotten once food arrives at your table. At Labyrith those snacks arrived quickly and all was forgotten. Eating at Labyrith is like eating at a elevated hawker restaurant so naturally all the accessories to fit a hawker meal is rig ..read more

Restaurant Jaan by Kirk is located on the 70th floor of the Swisshotel in Singapore. This naturally gives an amazing view whether it is to Marina Bay Sands or further north the city of Singapore. The newly renovated diningroom is luxurious, comforting and just screams relaxed luxury. Enjoying the lovely view became even more lovely with a glass of Krug in my hand and quickly after that snacks started to arrive at my table. The first tree arrived at the same time in the form of a chickpea cracker, fish and chips and a goose mouse. The goose mouse was my favorite with a lovely mix of freshness a ..read more

In a super beautiful and historic building in Chinatown you find restaurant Born. It opened just 2 years ago based on the vision of chef Zor Tan. Zor Tan serves a tasting menu based on Chinese flavors but with an open mind and he naturally draws a lot of inspiration from his time working in Europe as well. The dining room is open and built around an open kitchen and from the counter you can see every dish being prepared which is something I always like.  The menu starts with a small ball which contained a liquid pineapple and chili sphere. Its beautiful presentation and flavor is a hint o ..read more

Gaggan the person equals Gaggan the restaurant. For years his restaurant has defined restaurants in Thailand and put Bangkok on the map as a food destination. With his big personality as the catalyst. This would be my first time at any of his restaurants and to be fair I was a bit nervous. I always say that flavor comes first and everything else is second, but you don’t have to read more than a few lines of the review of Gaggan to know that an evening at Gaggan is not just about delicious food its about everything else.  The new restaurant is a counter restaurant with room for 14 people a ..read more

Restaurant Sühring is something as unusual as a German restaurant in Bangkok  honoring German traditions and the memories of the twins Mathias and Thomas Sühring. The restaurant is a small oasis in the concrete jungle that is Bangkok. It’s situated in a residential area which allows for both a big restaurant but also a big green garden. A garden which you can see from every table which helps to create a cosy feel together with the wooden furnitures and panels. Our lunch would start of with a sekt from 1984 and the quality of the pairing whether being German wines, French wines or non ..read more

Chef Pam has become a rising star in Thailand. Having been open for just 3 years the restaurant already has a Michelin star, it is rated 35 on Asias 50 best and she is rated 95 on the Best Chef award. Having dined there I can safely say that it is well deserved. The restaurant is located in Chinatown, Bangkok in a 5 story building in an extremely narrow and busy street. Here you you wouldn’t expect to find a Michelin restaurant or in reality any clean restaurant with tables and chairs, but you do and that location is just one small thing that makes Potong special. The building use to house a p ..read more

The restaurant scene has been thriving in Copenhagen with lots of new restaurant openings the last year. Many of these with have been of Asian influence. Every once in a while it is therefore also nice to have a comforting French meal. À Terre is within that category of delicious French food. It has been around for about 6 years but has recently taken the step to only having a tasting menu.  The menu is build up around memories of French cooking from head chef and owner Yves whose father is French. Each dish would beside the usual technical presentation also be presented with a small note ..read more

I was lucky enough to eat at Disfrutar just the day before the would be awarded their  third Michelin star. This was just my second visit to Disfrutar and the first was just 1,5 years earlier. At that visit I remember loving it for its flavor and being impressed by its techniques. In addition to its 3 stars it’s also rated as the second best restaurant in the World by W50B which is an extraordinary accomplishment. I was therefore extremely curious to see how the restaurant had evolved since my last visit. Besides the normal glass of water they would also start the serving with two fl ..read more

The location where Salon is has been the home of classic French restaurants as long as I can remember. First it was Le Sommelier and for the past 6 years it has been Salon. For the first 5 of those years Rode Claus as he is called by his friends and known in the public but for the last year Julian Elkjaer has taken over has acting head chef. This was the small change that would finally get me to try out the place. The restaurant also serves as an art gallery displaying art by various Danish artists so if you see any art on the walls that you like then it’s your lucky day as you can buy it as w ..read more

Alimentum has one of the most ambitious projects for a restaurant in Denmark at the moment. In addition to operating their restaurant with tasting menu and a la carte as usual they also have a new project. Within the restaurant they established a counter with room for 6 people where they twice pr week serve a +35 course menu.  The menu is based on extremely local ingredients where all of the vegetables are grown on their own farm and the proteins are predominantly sourced less than 50km away. Naturally organic and pretty damm sustainable as well. All in all something interesting that I ha ..read more