[Shanghai] seul & SEUL

seul&SEUL delivers a tasting menu format at a relatively friendly price, but with more ceremony than quality. Whether we are willing to pay for that format, or prefer places that sit in the same price range but offer higher standards with less ceremony – that is a decision each of us will make for ourselves.

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[Bangkok] Gaa

Directly across the alley from Gaggan, Asia’s best restaurant according to The World’s 50 Best, is Gaa, the latest addition to the Gaggan empire. 29-year-old chef Garima Arora, a former Gaggan sous-chef and Noma alumni, manages to make Gaa her own with what she calls “eclectic cuisine”, using global techniques to prepare locally sourced ingredients.

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[Shanghai] Taian Table

It is rare to have the chance to watch a restaurant find its voice and grow into its ambitions. When that happens, the experience can be fantastic and thrilling. I found that thrill at Taian Table. Over the nine months since it opened, it has been a pleasure watching the evolution of each menu, and seeing the restaurant get into its rhythm.

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[New York] Contra

New York as a city is hard to define. New York as a school of cuisine is practically non-existent.
Enter Contra, a deeply personal vision of two young chefs, whose style of cooking manages to capture New York’s identity: modern, opinionated, and expressive, with a kind of elegant efficiency and practicality that only New York can pull off.

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[Tokyo] Florilège

Over the course of an evening at Florilège, I witnessed a truly fearsome combination in Chef Kawate’s cooking: a clear and precise vision of what each of his plates is meant to evoke in us, an astute understanding of what flavors to call upon to evoke those feelings, and the impeccable skills to make each of those flavors do exactly what he tells them.

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[Shanghai] Taian Table

Taian Table Add: disclosed upon reservation Tel: n/a Website: http://www.taian-table.com Hours: Tue-Sat 6:00pm-12:00am (last order 8:00pm) Price: [14-course] RMB1288; [10-course] RMB998 Visited: June 2016 Will return: Definitely “We must always change, renew, rejuvenate ourselves; otherwise we harden.” Johann Wolfgang von Göthe (1749-1832) There is a curious shortage of tasting menus in Shanghai’s fine dining scene. Sure, Jean-Georges offers seasonal chef’s menus, as…

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