Restaurant Frantzén

Quite different than what I recall what we were served in August.

My 2024 recap:

Addison (San Diego)
Levadura de Olla Restaurante (Oaxaca, MX)
Indienne (Chicago)
Esmé (Chicago)
Cookies Cream (Berlin)
Ernst (Berlin)
The Lisbeth (Hamburg)
Geranium (Copenhagen)
Noma (Copenhagen)
Frantzén (Stockholm)
Ever (Chicago)
Soil (Athens)
DiverXO (Madrid)
El Celler de Can Roca (Girona)

Ah true, I was there in late October.

The French Laundry [img alt=""]images/smilies/starsmilie.gif[/img]
A classic and still my favorite after all these years.

Glenturret Lalique

The supplement for the truffle is heavy, especially if you consider what it costs on the market in Europe. Otherwise the menu looks very nice, shame Ímmso rarely in this region.

I usually don't got for truffle supplements but was initially planning on it this time, since it was white truffle season. Alas, they didn't have it because "the white truffle season was short this year." (the picture of the black truffle pasta was from another person in our party)

Tried Jua out, one star in NYC. In summary, I would go back again.

Service: Casual.

My favorite dish was the jook, and added abalone to it. Simple but delicious.

Everything was a delicious plate of food.

Kalbi wagyu with side pairings.

Final dessert was donut with ice cream.

Liked it better than Oiji Mi.

Frevo: 1 Michelin Star

Slight Japanese influence to the dishes. Favorite dish was their langoustine/shima aji.

Food was good and staff were all friendly.

Not in a hurry to come back.

Was pleased to return for celebration meal at Les Amis , Singapore


New truffle and winter menu

Sourdough loaf

Amuse bouché

Caviar

More caviar with hidden treasures beneath

More caviar

Caviar with sourdough

Artichoke , truffles and ..

Some of the breads with French butter & jus

Delicious beef cheeks and ox tongue

Wagyu Sorry wrongly placed / positioned

Yes , chocolate !

Clementine

Apple soufflé

Petit fours

Plus dark chocolate

Galette des rois , special requests entertained even after

1 Michelin Star; Korean. Good still, but not as good as the first time.

I would highly recommend the Oiji Mi bowl with shrimp and uni if you come here for the first time.




Caviar donuts




Great amuse bouche.



Cabbage with excellent seafood broth.



Spicy lobster with cold noodles.




Octopus.



Duck


Smoked black tea.



Sea bass.


ordered all 3 desserts: Brown sugar binsu (excellent), yuzu cheesecake, and donuts
with ice cream.

Was excited to try out Atomix, but their reservations are hard to come by. Even waiting at the second when they release, everything fills up within 1 minute and my reservation error out, indicating lots of bots at play.

I ended reserving a cocktail bar dinner when there was an opening left, but I really don’t get the hype of this place. Perhaps the main dinning is different, but the food was okay, but not something that I would want to travel to; on the other extreme, there are few restaurants that I look forward to try again, such as Trescind Studio Dubai.

We ordered non alcoholic cocktails, and they were all really good. We added some alcoholic cocktails to try, and they were all tasty too!

Friendly service, but the food was just okay.


Steam bun: delicious, but just a bun.

Cucumber with tofu and Korean spice.

Nori roll with wagyu beef and chives.

their version of crudo. Abit fishy as they use a flounder or fluke.

Raspberry with monkfish liver; fail as the raspberry enhances the fishiness of the monkfish liver; not sure what they were thinking as they need another source of sweetness if they wanted to balance it out.

Truffle dish with egg. Decent.

lotus tea as palate cleanser

Uni with fried potatoe croquette and sun choke chips.

Fish with seaweed; well done, on the sea heavy side. Like eating a grilled fish off a jetty seaweed filled pier.

non alcoholic wine.


Best dish of the entire rotation; pork with crispy rice. Super simple, but well executed. Need more of these dishes.

Rice flavored ice cream; really good. Second best dish.

One Star, but I wouldn’t doubt they will get 3 stars over time….

One of the most exciting, creative, and flavorful places that we have tried in Seoul. It is up there to a place that I would fly to Seoul just to try out a new menu from them.

Opened by a chef and Sommelier, Vinho delivers: friendly, impeccable service, and different well balanced tasty plates of food without any let downs….


Vinho

Oyster ice cream: would not have thought this would be good, but it was amazing!

surf clam: the best mix of milky tiger broth , non seafoody seaweed, with citrus balance from tangerine.

Jack Mackerel: well balanced Jack mackerel tartare with stir fry cabbage.


Eggplant: shrimp inside with apple; excellent balance of texture and taste

Quail: omg, stuffed morrel mushroom out of the world, stuffed onion with bitter mogwart: Broth was super well balanced and not too herbal.

Tteokgalbi: really good meaty umami meatball; balanced with truffle.

Spanish mackerel: Hay smoked, really good and rich.

Lamb and duck

Duck

Festive rice with pork and duck.

Lamb

Palate cleansing dessert.

Excellent dessert to end the night.

T'ang Court, Hong Kong

Had a quick trip to Hong Kong and went to T'ang Court for a "casual" dim sum lunch to use up my property credits at the Langham. I was dining with elderly family members who aren't into tasting menus. So, I liked that a 3 star place could still offer traditional dim sum and Cantonese dishes, and all were nicely refined and elevated.

A phenomenal meal at Maz (currently 2* but worth 3 in my view) in Tokyo. This was the best meal of our trip to Japan. A bold mix of Peruvian and Japanese with truly innovative and tasty dishes. Both the wine list and the non-alcoholic options are fabulous. Our Dutch waiter was the perfect blend of approachable, polite and knowledgeable. Highly recommended. I would rate this 97/100 (partly because the dining room is not particularly attractive).

A couple of datapoints: we had dinner at Sojiki Nakahigashi (2*), a traditional restaurant in Kyoto (we had a local friend make a reservaton for us), which was interesting for its wide variety of mountain herbs, but overall somewhat disappointing. I would rate it 91/100.
We also had a traditional kaiseki meal at Asaba ryokan, served in our room of course. This was very good and in some ways better than Sojiki (91/100).

Photos below from Maz.





The white and blue in the bowl was an edible concoction you mix in with the other ingredients.



Turtle (farmed).