Meizhou Delicacies

Meizhou Xiao Chi (湄洲小吃), 20 November 2011

It is always nice to have a decent meal after my Great Wall of China "expitition". There is a Chinese saying: If you do not climb up the Great Wall of China, you are not a hero. So now I am a "Hero". However this hero glutton needs food after climbing the Great Wall of China. My host in Beijing recommends me 湄洲小吃, Meizhou Eatery. This is a restaurant cuisine serves Meizhou cuisine and there are a few dishes in this restaurants I like and specially recommended. The Meizhou Sausage is tasty and spicy.

Pig intestine Rice Noodles is awesome. It is actually a Sichuan cuisine, but it is awesomely tasty and spicy. I like the contrast of the texture between the intestine and rice noodles.

The Melons Soup is awesome. The main ingredients of this soups are winter melons and pumpkins and pork meatballs. This soup is delicious.

This version of Dongpo Meat is exciting. This pork belly is not only melt-in-mouth tender, moist and has a spicy flavour. This is absolutely tasty.

It is always perfect to end a meal with the desserts. First dessert is Icy Green Bean Soup. The sweetness of the soup is just nice for me and it is tasty. The next dessert I have is Crispy Yam. The outer layer of Crispy yam is crispy and the yam filling is creamy. I like both desserts.

It is even perfect to go for a short nap right after the sumptuous dinner and to meet my princess in my dreamland! :P

Address: 北京市朝阳区慧忠北里413号楼中国科技馆新馆东侧

413 Beijing City Chaoyang Huizhong Beili ( near China Techological Center)

Mr Duck-Number-148000174465

Quan Ju De, 19 Nov 2011

Almost every country in the world, I can find McDonald and Kentucky Fried Chicken (KFC). Those are western fast food. It is quite sad there is no PRD (Peking Roasted Duck) fast food restaurant in any country (my crazy idea). It is so cool to eat sandwich with crispy roasted duck skin with sweet and sour sauce, and vegetables everyday after work.

Quan Ju De restaurant is located in Beijing. It is one of the earliest restaurants in Beijing that prepare Peking Roasted Duck. This restaurant is 147 years old. Quan Ju De is famous for preparing Peking Roasted Duck using open oven and fruit as hardwood fuel to add fruity flavour on the crispy duck skin. That is why Quan Ju de is famous all around the world.

The roasted duck skin is crispy and delicious. However Quan Ju De uses the traditional sauce and add savory to the crispy skin. I think they have to update the sauce to 21st modern century. They should serve the plum sauce. The sour and sweet taste goes very well with the duck skin. The duck meat is juicy and absolutely delicious. Quan Ju De also served wok fried duck kidney and it is delicious as well. The head, feet, wings and bones are used to make delicious duck broth. Almost all parts of the ducks are used.

The most important is Quan Ju De comes out with their own Er Guo Tou, Chinese white wine that goes very well with Peking Roasted Duck. This white wine is 58% alcohol. I even bought one for my superior and one for my buddy for his Christmas party. I wonder how well my favourite Chinese white wine goes with Roasted Turkey.

My Peking duck also comes with Commemoration Card. It is basically the identity card of my Peking Duck. So I had Mr Duck-Number-148000174465 swimming in my stomach.

Address: No. 14, Qianmen West Street, Beijing, P.R.China

Tel: 400-700-1864

Westerners' Best Chinese Restaurant in Shanghai

1221 The Dining Room, 16 November 2011

It has been quite a while I did not post anything in Allez Cuisine. I was busy with work and traveling. I has been some restaurants and new establishments. Some of them I return and they still my favorite restaurants. One of them is The Cheesecake Factory in Los Angelos. There are quite a number of them and I did not really like them and I do not wish the recommend to anyone. 1221 is a restaurant in Shanghai I must recommended to my readers. It is really good.

The ambient is really good and this is one of the reason why I believe the  Westerners love this restaurant. The staffs are well trained and well mannered. I ask them what kind of dishes our western friends like, they could pin point most of the dishes they like in the menu. They have good attention to details. They give me an extra seat just for my "girlfriend", that is my dSLR camera. This will prevent me from knocking down my camera when I want to grab my food.

There are some dishes I need to mention. The lotus roots are a speciality dish in Suzhou. It is crunchy but I think it is a bit too sweet for me. This is personal preference.

The second dish is Crab Meat and Roe Tofu. This has to be one of my favourite dishes in 1221. This dish has a strong flavour of crab and with the balance of the bean curb, it was absolutely delicious.

The Dongpo Pork Belly is delicious. It is well braised, tender and melt in mouth. Although pork belly has too much fat and is considered as unhealthy food, I still love it. I always find that a lot of time delicious food can be unhealthy food, don't you agree with me?

This yellowstripe or Kuning (in Malay) is juicy and crispy when deep fried. This is the only way to do justice to the fish. The fish is so crispy and I can eat the bones of the fish. The fish is so crispy, tender and well seasoned. It is delicious. The only thing i can complain is I hope they can sprinkle lime juices on the fish to bring the fish "alive". This will add in flavour to the fish.

The last dish is quite unusual. It is Beef Fillets with You Tiao. You Tiao is a chinese donut or oil sticks. It is not common to have the beef fillets fry together with the crispy oil sticks with seasonings and some vegetables. This dish is absolutely delicious and my western friends love this dish very much.

It is always a perfect way to end my dinner with a cup of Chinese tea. I will return to this restaurant for more dishes.

1221 Yan An Road West (Fan Yu Lu) Shanghai 200050, PRC

Tel: 6213 6585

One of the Finest Italian Restaurants in Singapore

Gattopardo - 4th September 2011

I met Chef Lino Sauro at Asian Food Channel Studio two years ago. That was the time when Gattopardo was established at Fort Canning Hotel. Chef Sauro is the chef that specialized in Sicilian cuisine and if my memory is not wrong, he is the only chef in Singapore specialized in this cuisine. It was pity that I did not meet him when I went to his restaurant for Sunday brunch. I was told that he was overseas searching for new ingredients for his new culinary inspiration. I will definitely return to his restaurant for lunch or dinner one day.

I had my three course meal for my brunch. My starter was II Crudo Italiano, a great selection of the best raw seafood of the day. I had the most amazing La Gillardeau, Prawns with Caviar and Raw Sea Bream slices. My starter was fresh and delicious. It was a great way to start my entree.

My entree was Ravioli con Burrata e Crescinoe, Burrata Cheese Homemade Ravioli with Watercress and Asparagus. Honestly I am not a fan of vegetarian. But the ravioli was cooked perfectly and absolutely delicious. I really recommend my vegetarian friends to come to Gattopardo to order this dish.

Last but not least I had the Sicilian dessert, I Cannoli Siciliani, That was actually crispy espresso-infused wafer filled with ricotta cream and Amedei mousse. This dessert, in my opinion, was a strong finish of my first dining experience in Gattopardo. It was delicious as I could image from the description of the dessert.

The overall decor is good, service is great, despite the price of my bunch is slightly at my budget. The staffs was quite professional and polite. I will definitely arrange my time and return to Gattopardo for dinner to show support to Chef Sauro.

Address: 11 Canning Walk, Fort Canning Hotel, Singapore 178881

Tel: 6338 5498

E-mail: reservations@gattopardo.com.sg

Getting my Meat Grilled

Swiss Grill - 2 September 2011

This restaurant is the state secret. It is mentioned in Hungrygowhere.com but I hardly see anyone goes there to dine. This restaurant is a great place for a simple dinner. I had my medium rare Angus Rib-eye Steak for my first time in the restaurant and it was done perfectly but I wished it has more seasoning. The second time I had my loin pork chop. Tonight I will return there for my grilled meat for the third time.

The service at this restaurant is moderate. The decor is simple but the price is low as they served Angus and Waygu beef. This place is highly recommended to meat lovers. There is a variety of meats diners can choose from. My Loin Pork Chop was cook perfectly. The skin is crispy, the meat is juicy and well seasoned and it is delicious.

Address: 587 Bukit Timah Road Coronation Shopping Plaza, #01-05 Singapore 269707
Tel: (65) 6463 8080 Fax: (65) 6463 3583
Opening hours: 10am - 7pm Daily

Michelin guides me in Hong Kong: L'Atelier de Joel Robuchon **

L'Atelier de Joel Robuchon, 25 June 2011

This is my final stop for my eat-venture in Hong Kong for this trip. I guess I do not need to give an introduction of this world class French Contemporary restaurant. L'Atelier de Joel Robuchon one of the best restaurant in Asia by Miele Guide and She is holding two Michelin Stars. Believe me, this is a restaurant that serves extraordinary French cuisine in extraordinary pleasant environment with extraordinary service at extraordinary price. But it is worth well the money, I will definitely return to the restaurant for absolutely perfect dining experience.

L'Atelier means workshop in French. I guess that is the theme of the restaurant, which is to setup counters around the kitchen and diners can see how their food being prepared by the cooks and chefs. The colours used in the restaurant are black and red and all L'Atelier de Joel Robuchon restaurants worldwide are using the same colour and decor. The decor is generally quite simple yet quite high class due to the colours used. The atmosphere is pleasant and quiet with classical music played throughout the dining service.

This is my second time sitting at the counter and see my food being prepared. My first time seating at the counter was my dining experience in Iggy's. The feeling is absolutely amazing. It is just like watching Hell's Kitchen live, except I do not see the head chef screams at his cooks. The counters are the chef tables.

The kitchen is led by Chef Michel del Burgo. He is a celebrity chef in France. He worked with some of the world famous French restaurants before then he owned a restaurant in France. Then he works for Chef Robuchon at this restaurant. He has quite an impressive resume and I believe his cuisine should meet Chef Robuchon's extraordinary standards.

I order the testing menu for this trip. Next time I am rich, I will fly back to this restaurant for Degustation menu. The complimentary appetizer Carrot and Tomato Pudding with Avocado. It is quite appetizing and it makes me really, very hungry.

My first starter is Le Caviar Oscietre. It serves oscitre caviar with crab in a gelée of lobster coral and fennel cream. This dish is Chef Robuchon's signature dish. He really knows how to combine complement ingredients together. The sweetness of the crab balance the saltness of the caviar. It is absolutely delicious and it is a great way to start my dinner.

My second starter is the beautiful and artistic Le Crabe with avocado, tomatoes and green apple. The ingredients are stacked on top of each other of that the diners can taste all ingredients. Again the ingredients are complement together. The sweetness of the apple and crab balance well with the sourness of the tomatoes, and the creamy texture of the avocado bind the flavors of the ingredients together. It is absolutely delicious.

My third starter is Le Foie Gras with cherries and fresh admonds. The duck foie gras is pan seared, well seasoned, creamy and absolutely delicious. Foie gras contains a lot of fat but the way the cook sears it, I do not find foie gras grease at all, and I will not grow tired of eating it. In fact I think the serving of the foie gras is too small and I want more.

My Fourth starter is L'Oursin which is sea urchin royale with fennel emulsion. It is creamy, well seasoned and absolutely delicious.




My fish entree is Le Black Cod with smooth daikon cream and extra virgin olive oil. This dish is a Japanese-French fusion. The cod fillet is tender, sweet and juicy. The daikon cream has a mild flavour and taste well with the cod fillet. The olive oil gives a nice fragrant to the dish. Le Black Cod is absolutely delicate and delicious.

My meat entree is La Piece de Becuf. It is actually pan seared Wagyu Beef with aromatics. It served with Chef Robuchon's signature Pommes Purée (meshed potatoes). This medium well Wagyu fillet is cooked to perfection. The outside layer of the fillet is crispy, it is well-seasoned, juicy and very tender. It is absolutely delicious. The only problem I had with this dish is the serving is too small. I want more proteins.

Pommes Purée is absolutely delicious as well. The taste is absolutely different from ordinary meshed potatoes,  saturated with butter flavour. Now I understand why Pommes Purée of L'Atelier de Joel Robuchon Las Vegas is voted one of the top ten America comfort food. American diners travel to L'Atelier de Joel Robuchon Las Vegas just for Pommes Purée. They order Pommes Purée for their starter and this dish again for their dessert. This dish is Chef Joel Robuchon's signature dish and it is one of the reason why diners worldwide are crazy about L'Atelier de Joel Robuchon chains. 

My first dessert is Le Mango-Mango. It is luscious mango cream with exotic fruits and gold foil on top. It is simple, sweet, creamy, a bit of sourness from the mango and yet very luxurious. It is very tasty.


My second desert is L'Habit Rouge. It is A red coated chocolate caramel dome with marjoram biscuit and walnut, and raspberry. This dessert is really artistic and beautiful. It is sweet and very tasty.

Last bit not least a dinner should always end with Le Moka Ou Le The with variety of chocolates. Le Moka Ou Le The means espresso, coffee or tea. I order the coffee and it is absolutely unique and delicious. The coffee is a mixture of blue mountain with other two types of coffee that give the unique texture. It is sour but it is really good. My best coffee so far in my life.

Even the dinner is quite pricey, I think it is quite worth the money. I will be back to L'Atelier de Joel Robuchon for my dinner again.


So far for this trip, I had seven Michelin Stars dining experience within three amazing days. I am now looking for more Michelin Star restaurants in near future.

Address: Shop 401, 4F, The Landmark, 15 Queen's Road, Central, Hong Kong

Tel: 2166 9000

Michelin guides me in Hong Kong: Cafe Gray Deluxe *

Cafe Gary Deluxe, 25 June 2011

Cafe Gary Deluxe is a restaurant served European Contemporary cuisine. This restaurant has mixed reviews. Despite this, Chef Gray Kunz earns his Michelin Star. The decor is 21st modern century and diners are able to enjoy the Victoria Harbour while dining there. However the restaurant is noisy. I did not personally enjoy my brunch due to the noise from other diners. Service is good but can be better. The price is mediocre. I think Chef Kunz is a Singaporean. I personally think that he is a talented chef and his cuisine represents 21st modern century European cuisine with Asia elements, and I decided to drop by his restaurant for my brunch.

I ordered Trout and Cucumber Salad Calamansi Vinaigrette. First impression of this dish: artistic. The trout steaks were poached, they were tender, juicy, well seasoned and very tasty. The tomato chutney, the cucumber salad and calamansi vinaigrette made the dish more vibrant and full of flavour. It was delicious. There was a bowl of Star Anise Steamed Rice came with the dish. The rice was full of star anise flavour and yet not over powering. This steam rice was absolutely delicious and really complement with the trout. The feeling of the overall dish was like I stayed in Switzerland, having the local cuisine and it reminded me of home. I must really give my thumb up to Chef Kunz.

I ordered a dish for this eat-venture because I needed to have some space in my stomach for my feast at one of the best restaurant in Asia. I will be back to Cafe Gray Deluxe for my next trip to Hong Kong to taste Chef Kunz's artistic creations.

Address: 49F, The Upper House Hotel, Pacific Place (just beside JW Marriott Hotel), 88 Queensway, Admiralty, Hong Kong.

Tel: 3968 1106

Michelin guides me in Hong Kong: Nanhai Number 1 *

Nanhai Number 1, 24 June 2011

This Chinese contemporary Michelin-One-Star restaurant is considered as Number 1 very easily. There are several reasons behind this.

1. The cuisine of this restaurant is inspired by cuisine at coast areas around China and South China Sea.

2. It serves fantastic seafoods.

3. It serves modern 21st century cuisines with strong Cantonese element. That is why Nanhai Number 1 deserves a Michelin Star.

4. It has Eyebar which the diners can go for drink after their dinner. They can drink and enjoy the night scenery of Central and Victoria Harbour from the top of iSquare.

5. The cuisine the restaurant served are absolutely delicious.

The dining experience is great. Friendly and helpful waitresses and waiters. The decor is modern 21st century and with very nice view of Victoria Harbour and Central. The price is affordable. It is a great place to dine in with family. But I recommend to make reservation beforehand. This restaurant is very popular and always packed of diners.

My first appetizer is Pan Seared Scallop with Eggplant. This is more a French cuisine than Chinese cuisine. I guess you can call it a Chinese dish because the oyster sauce is just around it. The fresh scallop is seared perfectly, the seasoning is perfect and it is delicious.

My second starter is Fried Tofu with Oyster Sauce. An ordinary dish and yet taste very delicious and I like to enjoy this dish with steamed rice.

My entree is Kurobuta Pork with Soy Sauce. It is one of the few species of pig that has heavily marbling meat, other than Tokyo-X. My pork is well seasoned, cook perfectly, very tender yet so juicy and it is absolutely delicious.

Last but not least is my dessert, Chrysanthemum Jelly and Almond Tofu Pudding. It is light and tasty. Another perfect way to end my dinner.

I strongly recommend to my readers to dine in to this restaurant if they have a chance to go to Hong Kong. I will definitely bring my family there for dinner.

Address: 30F, iSquare, 63 Nathan Road, Tsim Sha Tsui, Kowloon, Hong Kong

Tel: 2487 3688

Michelin guides me in Hong Kong: One Dim Sum *

One Dim Sum, 24 June 2011

Hong Kong is famous for her delicate and tasty dim sum. This Michelin-One-Star restaurant does justice to dim sum. One Dim Sum is not a fine dining restaurant. It is just an 40-seated restaurant at Mongkok and yet serve amazing dim sum. The decor is very simple, one will not expected to find a Michelin-One-Star restaurant at such a place in a neighborhood at Mongkok. The service is mediocre. The price of the delicious dim sum cover up the restaurant's "weaknesses".

The chefs and cooks of One Dim Sum prepare dim sum non-stop for the dining service. I had my Crispy Pork Dumplings, Prawn Siew Mais, Barbecue Pork Buns, and steamed pork ribs. Every dim sum cooks fresh and every dim sum tastes fresh, vibrant and absolutely delicious.

This restaurant is always queue up by a lot of people every dining service. Make sure you go early to this amazing restaurant for delicious dim sum.

Address: 15 Playing Dield Road, Mongkok, Kowloon, Hong Kong.

Tel: 2789 2280