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Michelin Star

Le Jules Verne

July 16, 2013

Le Jules Verne
La Tour Eiffel
5 ave Gustave Eiffel
75007 Paris
01 45 55 61 44

http://www.lejulesverne-paris.com/

I’ll be completely honest. Le Jules Verne for lunch was not too great, besides from the view. Though I have never dined at any of Alain Ducasse’s restaurants previously, I heard great things about SPOON in Intercontinental Hong Kong. Walking into Le Jules Verne, I had my expectations sky-high. After all, I’m dining at the restaurant on Le Tour Eiffel.

After walking into Le Jules Verne’s private doorway, we had to pass through airport security before we were let inside the elevator towards the dining area. We ordered from the prix fixe lunch menu, thinking it would be another great meal.

Feeling like being the risk-taker that I’m normally not, I decided to order all the dishes that I normally would not order. This was mainly so our family could try all the different dishes offered on the menu.

I decided on the following:

  • Appetizer: Cold boned chicken and duck foie gras, purslane, toasted country bread
  • Entree: Saddle of farm rabbit, tender potato and Swiss chard
  • Dessert: Baba with Armagnac according to your choice, lightly whipped cream

Highlight:

Cold boned chicken and duck foie gras, purslane, toasted country bread: The cold boned chicken and duck foie gras was much better than what I expected. It was different in the sense that the chicken meat blended with foie gras created a more meaty texture, perfect for eating on its own. It was very different from the usual foie gras spread that we're used to devouring with crackers.

Cold boned chicken and duck foie gras, purslane, toasted country bread:
The cold boned chicken and duck foie gras was much better than what I expected. It was different in the sense that the chicken meat blended with foie gras created a more meaty texture, perfect for eating on its own. It was very different from the usual foie gras spread that we’re used to devouring with crackers.

Chocolate/raspberry palet: The Chocolate/raspberry palet. This is a definite must-try. Not only is it appealing to the taste, it's appealing to the sight as well. You're served what resembles a chocolate dessert topped with raspberries along with a side of raspberry sorbet. Perfect to end a meal with.

Chocolate/raspberry palet:
The Chocolate/raspberry palet. This is a definite must-try. Not only is it appealing to the taste, it’s appealing to the sight as well. You’re served what resembles a chocolate dessert topped with raspberries along with a side of raspberry sorbet. Perfect to end a meal with.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Disappointments:

The entrees. The fillet of John Dory was better than the rest of the entrees but still, it only passed the mark by the margins. The entrees were extremely disappointing. Starting with the chicken, it was dried and jerky. The rabbit was not too bad but since the waitress said the French ate a lot of rabbit, I was expecting a bit more surprise to it rather than something that tasted along the lines of chicken.

At €90 per person, it was much cheaper than expected but I would prefer to try their dinner as opposed to their lunch.

Happy eating,
Joey Wong ♥

Lung King Heen

July 12, 2013

Lung King Heen
4/F, Four Seasons Hotel Hong Kong,
8 Finance St, Central
3196-8880

http://www.fourseasons.com/hongkong/dining/restaurants/lung_king_heen/

So I decided that it would take me a while to catch up on the Paris posts before I can get to Hong Kong. This one deserved cutting the line in the list of updates I still need to get to. It was to celebrate a special event so we decided to splurge on tasting menus at the famed three-Michelin-star Chinese restaurant, Lung King Heen.

After trying different French and fusion tasting menus, it was nice to finally try a Chinese tasting menu. It was also during this meal that I realized how hard it is for a Chinese restaurant to earn three Michelin stars, which is why I have the utmost respect for Chef Chan and his team for putting this dinner together.

Even though we couldn’t get a table right next to the window, the harbor view from our table was already breathtaking. I’m (very) proud to say Hong Kong is a beautiful city.

We started with the appetizer combo, which consisted of a piece of crispy suckling pig, barbecued pork with honey and roast goose with plum sauce. We were quickly served our hot and sour tofu soup with shrimp wontons, simmered lobster in supreme broth, braised whole South African abalone in supreme oyster sauce, superior Australian wagyu beef cubes with sarcodon aspratus and capsicum, braised five grain rice with diced chicken in superior pottage, Chinese desserts and petit fours.

Highlights:

  • Service: The moment I sat down, they brought a small stool over for my bag. It’s been a long time since I was last brought a stool at a Western restaurant, let alone a Chinese restaurant. This definitely added bonus first impression points.
BBQ Pork The BBQ pork is worth a mention. As a BBQ pork lover who tried the pork at many, many places in both hemispheres, I’d have to say that piece was probably the best I’ve ever had. You know how people describe good steak as ones that “melt in your mouth?” This was like that. The meat was so tender and the meat just fell apart and melted away.

BBQ Pork
The BBQ pork is worth a mention. As a BBQ pork lover who tried the pork at many, many places in both hemispheres, I’d have to say that piece was probably the best I’ve ever had. You know how people describe good steak as ones that “melt in your mouth?” This was like that. The meat was so tender and the meat just fell apart and melted away. 

 

 

 

 

 

 

 

 

 

 

 

 

Braised five grain rice It looks like a regular bowl of fried rice but once you dig into it, you’ll realize that there’s some sauce at the bottom of the bowl. This is no regular bowl of “fried rice,” it’s a truly amazing blend of colors and great taste.

Braised five grain rice
It looks like a regular bowl of fried rice but once you dig into it, you’ll realize that there’s some sauce at the bottom of the bowl. This is no regular bowl of “fried rice,” it’s a truly amazing blend of colors and great taste.

 

 

 

 

 

 

 

 

 

 

 

Disappointments:

You wouldn’t believe me if I said none so here it goes.

  • Chinese desserts: They offered to serve four different bowls of Chinese desserts so we could sample a bit of each. We got the Almond with Egg White Soup, Walnut Soup, Green Bean Soup and the Mango with Sago and Pomelo Dessert. I have to say I was pretty disappointed with all of them except for the mango one. They were simply too watery for my liking.

The meal ended up taking a good two and a half hours, way longer than your normal Chinese meal. However, Lung King Heen is worth your time and money.

Happy eating,
Joey Wong ♥

Restaurant Guy Savoy

June 28, 2013

Restaurant Guy Savoy
18 rue Troyon,
75017, Paris, France
01 43 80 40 61

http://www.guysavoy.com

Guy Savoy is certainly no ordinary restaurant and it really did earn its three Michelin stars. Here’s how it all started. We were greeted by the head waiter, who turns out to be a very smart, witty guy. He started speaking to us in French but when we admitted that we didn’t understand French, he cleverly maneuvered around the situation by saying, “Oh, I was just trying to impress you.”

After a short while, it was easy to settle on the “Coulours, Textures and Savours” menu at €360 per person.

Even though the menu indicated that there were 11 courses, it was much more than 11. We received our warning well in advance that we should expect the dinner to last about three and a half hours.

Menu:
1. Clear iced poached oysters
2. Blue lobster “raw-cooked” in cold steam
3. Whole grilled sea bass with sweet spices
4. Caviar and large green asparagus, smoked sabayon egg
5. Pan-fried duck foie gras, “infusion-bouillon” with hints of itterness
6. Artichoke and black truffle soup, layered brioche with mushrooms and truffles
7. Beef chuck in two styles
8. Vegetables
9. Matured cheeses
10. Rhubarb and flowers
11. Chocolate orb

On top of the listed dishes, we received a few other items including the usual amuse-bouche, a mushroom dish and extra desserts.

Highlights:

Iced Poached Oyster The chef skillfully "iced" the saltwater into jelly, which gave an extra texture when I slurped the oyster away. It was a very nice touch of uniqueness.

Iced Poached Oyster
The chef skillfully “iced” the saltwater into jelly, which gave an extra texture when I slurped the oyster away. It was a very nice touch of uniqueness.

 

 

 

 

 

 

 

 

 

 

Blue Lobster "raw-cooked" in Cold Steam This dish was appealing to the tastebuds as well as a work of art. It was creatively plated on top of another plate of dried ice so fog was literally coming out of the dish to resemble the London fog. Apparently, that's where our lobsters came from too.

Blue Lobster “raw-cooked” in Cold Steam
This dish was appealing to the tastebuds as well as a work of art. It was creatively plated on top of another plate of dried ice so fog was literally coming out of the dish to resemble the London fog. Apparently, that’s where our lobsters came from too.

 

 

 

 

 

 

 

 


Whole Grilled Sea Bass with Sweet Spices Simply amazing, I don't think it would be fair for me to go into too many details and all the wonderful things I tasted since it's been over a week but the sauce did leave a very nice impression on me.

Whole Grilled Sea Bass with Sweet Spices
Simply amazing, I don’t think it would be fair for me to go into too many details and all the wonderful things I tasted since it’s been over a week but the sauce did leave a very nice impression on me.

 

 

 

 

 

 

 

 

 

Beef Chuck in Two Styles Simply heavenly. This was after all, the first time where I truly tasted beef that literally melts. It was braised for hours.

Beef Chuck in Two Styles
Simply heavenly. This was after all, the first time where I truly tasted beef that literally melts. It was braised for hours.

 

 

 

 

 

 

 

Vegetables Good food really does take a lot of work and artwork. The chef skillfully sliced the vegetables into very thin slices and rolled them up (shown in the photo slideshow). Once it was served, our waiters unrolled them for us. The colors on our plates were very appealing to the eye and the tang of sourness makes it really easy to take in after going through the eight dishes that came before.

Vegetables
Good food really does take a lot of work and artwork. The chef skillfully sliced the vegetables into very thin slices and rolled them up (shown in the photo slideshow). Once it was served, our waiters unrolled them for us. The colors on our plates were very appealing to the eye and the tang of sourness makes it really easy to take in after going through the eight dishes that came before.

 

 

 

 

 

 

 

 

 

 

Melted Chocolate Orb Oh, I really should have taken a video when they poured the sauce onto the chocolate orb. The chocolate simply "disappeared" in one smooth motion. Guy Savoy takes care of both your senses, taste and sight, all in one dinner.

Melted Chocolate Orb
Oh, I really should have taken a video when they poured the sauce onto the chocolate orb. The chocolate simply “disappeared” in one smooth motion. Guy Savoy takes care of both your senses, taste and sight, all in one dinner.

 

 

 

 

 

 

 

 

 

 

 

 

 

Disappointments

Artichoke and Black Truffle Soup Not as good as I expected, especially since I love the taste of truffle.

Artichoke and Black Truffle Soup
Not as good as I expected, especially since I love the taste of truffle.

 

 

 

 

 

 

 

 

Lobster Soup Perhaps it didn't taste much like lobster bisque, which was what I expected under the foam. It resembled more like a clear, salty broth.

Lobster Soup
Perhaps it didn’t taste much like lobster bisque, which was what I expected under the foam. It resembled more like a clear, salty broth.

 

 

 

 

 

 

 

 

 

 

 

 

As you can tell from my long list of highlights and fairly short list of disappointments (which were pretty hard to come up with by the way), you’ll see how much I loved Guy Savoy. If you have a few hours to spare and some extra money in your pocket, make reservations before it’s too late. Our waiter revealed that they are full for lunch and dinner, Mondays through Saturdays!

Since our waiter was friendly, we broached more questions. Turns out, being a waiter requires a certain degree of professionalism as well! He would spend an hour googling and doing a little background research on the guests on the reservation list so he’s familiar with the city they’re from. When we told him we’re from Hong Kong, he immediately brought up the Victoria Harbour and other bits from Hong Kong. He even brought up the fact that he wanted to make sure we had enough time to spare for the dinner because local Hong Kongers tend to finish their meals really quickly.

Happy eating,
Joey Wong ♥