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Ever since the circuit breaker was eased in Singapore , the restaurants at Dempsey and Orchard area have been packed with reservations necessary sometimes a couple weeks in advance . Maximum 5 diners at a table with masks on before and after meals along with social distancing ! Similarly for Les Amis , 3 Michelin stars . Been able to enjoy a few wonderful meals here .
The photos below are from our most recent - yes , finished all of below . May add a few later from earlier meals as I forgot to take a few including a photo of the bread “ baskets “ . https://cimg1.ibsrv.net/gimg/www.fly...9113f035d.jpeg Cepe on filo - amuse bouchée 1 https://cimg2.ibsrv.net/gimg/www.fly...c1bbf7a47.jpeg Mushroom soup and bacon croissant - amuse bouchée 2 https://cimg3.ibsrv.net/gimg/www.fly...12b8ed008.jpeg Crab variation with tomato flower https://cimg4.ibsrv.net/gimg/www.fly...4f22234d8.jpeg Lobster ! https://cimg5.ibsrv.net/gimg/www.fly...a7f5eb279.jpeg Salmon - Isygny https://cimg6.ibsrv.net/gimg/www.fly...d799d8eb0.jpeg My palette freshener - blackberry sorbet , dark chocolate and hazelnut ice creams https://cimg7.ibsrv.net/gimg/www.fly...0701748d6.jpeg Chocolate and coffee millefeulle https://cimg8.ibsrv.net/gimg/www.fly...1e84512a3.jpeg Poire William The dishes had ‘ fancier ‘ names but above should suffice for clarity , too much typing otherwise |
The Cook al Cavo Genova *
The Cook is the only Michelin starred restaurant in Genova so I dad to try of course. It´s located at an old building in the old town.
https://cimg3.ibsrv.net/gimg/www.fly...cc331bdce6.jpg https://cimg4.ibsrv.net/gimg/www.fly...43bd11e816.jpg https://cimg5.ibsrv.net/gimg/www.fly...300012ec4c.jpg The restaurant has a historic flair, the frescos at the walls are relative new, the one at the ceiling old. https://cimg3.ibsrv.net/gimg/www.fly...a5d45e1ed3.jpg https://cimg5.ibsrv.net/gimg/www.fly...addaf7c7c6.jpg https://cimg1.ibsrv.net/gimg/www.fly...112768b646.jpg https://cimg3.ibsrv.net/gimg/www.fly...03b4be8516.jpg https://cimg7.ibsrv.net/gimg/www.fly...6ea0541a23.jpg https://cimg9.ibsrv.net/gimg/www.fly...45bbbe015b.jpg We choosed a la carte this time with different sishes. Of course also the raw fish platter was ordered;) https://cimg1.ibsrv.net/gimg/www.fly...92a5eed880.jpg https://cimg2.ibsrv.net/gimg/www.fly...915a51ffc2.jpg https://cimg4.ibsrv.net/gimg/www.fly...309f67ad97.jpg https://cimg5.ibsrv.net/gimg/www.fly...3935adad26.jpg https://cimg6.ibsrv.net/gimg/www.fly...ad69dc770c.jpg https://cimg7.ibsrv.net/gimg/www.fly...856959ee84.jpg https://cimg8.ibsrv.net/gimg/www.fly...4772b96df0.jpg https://cimg9.ibsrv.net/gimg/www.fly...b0add8d1d5.jpg https://cimg0.ibsrv.net/gimg/www.fly...8cee29690f.jpg https://cimg1.ibsrv.net/gimg/www.fly...9858bd3e8c.jpg https://cimg2.ibsrv.net/gimg/www.fly...6c435f6831.jpg https://cimg3.ibsrv.net/gimg/www.fly...3eac441008.jpg We enjoyed our meal, the food was very nice. GF enjoyed the table decoration and paintings. Before we left we got a little icecream. https://cimg4.ibsrv.net/gimg/www.fly...7b0b900768.jpg |
The Restaurant at Meadowood burnt down.
Fire explodes across Napa Valley; wine, hospitality businesses burn Meadowood Napa Valley suffered damage from the fire, but not the whole resort. Social media featured a dramatic photo of the restaurant, grill and pro shop burning. |
Originally Posted by TWA884
(Post 32707320)
The Restaurant at Meadowood burnt down.
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Figured I'd chip in with some input as the wife and I went to Le Bernardin last week shortly after they re-opened. We got every year on our wedding anniversary and it was our first time dining out in Manhattan since the beginning of the year.
Booking was rather straightforward...my wife used a combination of Resy and Amex Platinum Concierge and we were moved from the waitlist (having first contacted about one week out) to a confirmed reservation a couple of days out. We went in on the first sitting which was a 5.45pm arrival and everyone has 2.5hrs before the second sitting starts at 8.45pm. The bar area was fully cleared out and acted as a reception where out temperatures were taken with the gun and then escorted around to the podium in its usual place. There was no coat check service. I was expecting the dining room to feel very sparse but actually it only felt a little more emptied out than normal. Menus had been replaced by glass prismed QR codes with separate ones for wine list and food. There was a large perspex divider between us and the adjacent table but other than that things were very much normal. The Le Bernardin tasting menu was no more, just the Chef's Tasting and the Prix Fixe menu but no complaints. The food was its exceptional normal self and we went with the wine pairing on the chef's tasting menu, hefty dollops of Oscietra caviar and all! The pace was a little quicker than we're used to with only a few minutes spacing between certain dishes but it didn't feel rushed at all and the usual amuse bouche and petit fours were all as expected. Chef Ripert was working and doing his rounds meeting the regulars...no trip to the kitchen on this visit though...The exit was out the door to the private events room down by the toilets. Overall no qualms about revisiting....I was slightly concerned it wouldn't be the usual Le Bernardin standard but I was very wrong. |
"No trip to the kitchen" - what!! I have been twice and there was never an invitation back to where the magic happens. Guess I am not making enough to be a 'regular' :p
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Originally Posted by PsiFighter37
(Post 32757121)
"No trip to the kitchen" - what!! I have been twice and there was never an invitation back to where the magic happens. Guess I am not making enough to be a 'regular' :p
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Originally Posted by PsiFighter37
(Post 32757121)
"No trip to the kitchen" - what!! I have been twice and there was never an invitation back to where the magic happens. Guess I am not making enough to be a 'regular' :p
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Sounds like I didn't miss much then. We got to see Blue Hill at Stone Barns (current 2 star, soon to no longer exist :( ) in the kitchen, as well as try one dish there (corn that was meant to mimic corn from the 1400s...pass please on that dish). It was cool to see Dan Barber checking on things here and there. We got invited back to the kitchen at Grace, which was less exciting - it was at the very end of the meal, when they were cleaning up. Azurmendi (in Bilbao) and the now-closed Hertog Jan (near Bruges, in Belgium) provided the best up-close experiences of what was happening in the kitchen.
As for Michelin-starred spots...we did order takeout from EMP recently. The price is hefty, but not that bad, especially considering that we got a roasted duck that is basically the one (but full size) that you would get at the NoMad hotel (another restaurant under Daniel Humm's purview). The chicken, as well as the rest of the food, was absolutely delicious, and the at-home prep is planned out meticulously such that all in, you don't need to spend more than an hour or so prepping everything. We also got an insulated bag with the EMP logo stitched into it that is very handy. Given the fact that the food is plentiful and delicious, but also because Humm & Co. are making meals constantly to provide to the hungry in NYC, means we will likely be ordering from here again in the near future. |
Wow the EMP menu looks great but pricy - until you read that along with your dinner you're subsidizing 20 meals ;) Too bad I don't live in NY
Originally Posted by PsiFighter37
(Post 32879776)
Sounds like I didn't miss much then. We got to see Blue Hill at Stone Barns (current 2 star, soon to no longer exist :( ) in the kitchen, as well as try one dish there (corn that was meant to mimic corn from the 1400s...pass please on that dish). It was cool to see Dan Barber checking on things here and there. We got invited back to the kitchen at Grace, which was less exciting - it was at the very end of the meal, when they were cleaning up. Azurmendi (in Bilbao) and the now-closed Hertog Jan (near Bruges, in Belgium) provided the best up-close experiences of what was happening in the kitchen.
As for Michelin-starred spots...we did order takeout from EMP recently. The price is hefty, but not that bad, especially considering that we got a roasted duck that is basically the one (but full size) that you would get at the NoMad hotel (another restaurant under Daniel Humm's purview). The chicken, as well as the rest of the food, was absolutely delicious, and the at-home prep is planned out meticulously such that all in, you don't need to spend more than an hour or so prepping everything. We also got an insulated bag with the EMP logo stitched into it that is very handy. Given the fact that the food is plentiful and delicious, but also because Humm & Co. are making meals constantly to provide to the hungry in NYC, means we will likely be ordering from here again in the near future. |
https://cimg4.ibsrv.net/gimg/www.fly...34f21d059.jpeg
Butter infused with ?? https://cimg5.ibsrv.net/gimg/www.fly...8cfe7abe2.jpeg Rose sorbet , .. mousse , .. delicious juxtaposition of flavours https://cimg7.ibsrv.net/gimg/www.fly...2aab9486b.jpeg Pyrenees lamb ! https://cimg8.ibsrv.net/gimg/www.fly...d288cbb18.jpeg Farmed egg - supposed to be poached but requested mine be super well - powdery light yellow yolk https://cimg7.ibsrv.net/gimg/www.fly...ae70d1d26.jpeg Marinated mackerel appetiser https://cimg9.ibsrv.net/gimg/www.fly...891fea6c3.jpeg Welcome treat https://cimg0.ibsrv.net/gimg/www.fly...6b82d6f70.jpeg Palette refresher it was https://cimg1.ibsrv.net/gimg/www.fly...5855ebe05.jpeg Signature dessert https://cimg9.ibsrv.net/gimg/www.fly...3747f84d5.jpeg Something crispy & other marshmallowy after the mains https://cimg1.ibsrv.net/gimg/www.fly...1912dca202.png We had a time crunch so chose this which was to take only 2 hours , of course it was at a more leisurely pace - no time for coffee or tea after though Lunch was at La Dame de Pic Friend had White Mille feuille which I shared . Had The Pear like a ....poire William sorbet |
Originally Posted by FlyerEC
(Post 32893462)
...
Lunch was at La Dame de Pic Friend had White Mille feuille which I shared . Had The Pear like a ....poire William sorbet |
Ordered another meal in from EMP for Christmas. I misspoke on my last post; it was a roast chicken that is basically a full chicken and a carbon copy of the one done at the Nomad Hotel. The Christmas dinner is more expensive but better IMO; whereas we threw out most of the butternut squash soup and didn't finish on some other things, we are going to eat every last bit of this meal. It's duck-centric, so there is foie gras (a lot of it - given to you in a medium-sized jar) that is phenomenal, as they have blended in the fruit with the liver, giving it a much more even flavor profile. The duck breast instructions are excellent; it may be the best duck breast I've ever had, even if it was done at home! The lavendar-infused spice blend, along with the glazed honey, is an excellent finishing touch. The black truffle-infused celery root veloute is delicious, but the quantity is a lot, even for the stated 4 people (and much more for just 2 of us at home). We decided not to cook everything at once, per the instructions, and will try the EMP Duck Shepherd's Pie (honestly, the main selling point for me) and the hazelnut tart, as well as finishing up the foie gras tomorrow.
I sincerely hope that these top-end restauranteurs hire some businesspeople and figure out a way to make takeout / takeaway of these kinds of meals a fixture, even in the post-pandemic world. Seeing restaurants scurry around with plans so uncertain now is kind of pathetic; one would expect these places with such high acumen on the culinary side to have something resembling that when it comes to dollars and cents. Chef's Table at Brooklyn Fare is firing up their previous takeout/delivery menu (which is very good), but I have noticed that Atera is going very high-end with their offering. Mistake, IMO - when I had their (much) cheaper option earlier this year, it was much better. You simply cannot earn takeout / delivery dollars in the same way you can when providing an in-person meal, and these restaurants need to understand that. However, there is definitely a business model whereby a place like EMP can still make its in-person meals while providing a certain number of takeout orders that fattens the bottom line. And, to be frank - I am more impressed by EMP's takeout meals than my last in-person meal with them. |
I forgot to post about our takeout from two Michelin :star: :star: n/naka, the Special Autumn Jūbako dinner, the week after Thanksgiving.
The photos are posted in the order listed on the menu, we ate the tray that contained the sushi and sashimi, which was on the bottom, first. https://cimg7.ibsrv.net/gimg/www.fly...541cc62bf9.jpg https://cimg0.ibsrv.net/gimg/www.fly...0827f2c600.jpg https://cimg3.ibsrv.net/gimg/www.fly...a71254a95c.jpg https://cimg5.ibsrv.net/gimg/www.fly...5620301c81.jpg https://cimg6.ibsrv.net/gimg/www.fly...705d770d28.jpg https://cimg7.ibsrv.net/gimg/www.fly...37c844ac6e.jpg https://cimg8.ibsrv.net/gimg/www.fly...4cfb455fbf.jpg https://cimg0.ibsrv.net/gimg/www.fly...1cd6300129.jpg https://cimg1.ibsrv.net/gimg/www.fly...5bb9bc3615.jpg https://cimg2.ibsrv.net/gimg/www.fly...a90ff29a2c.jpg https://cimg7.ibsrv.net/gimg/www.fly...e6e7c5f6b6.jpg |
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