VivoPerLei

Thanks, I will temper my expectations accordingly.

vh_bu98

I will be in Hong Kong and would like to try a 3 star Michelin. Initially, I thought about Chinese cuisine since how often do you come across a 3 star one, but going through the photos and the reviews has left my unsure if it's worth it. Has anyone have any experience with Bo Innovation, Lung King Heen, or Tang Court?

I've had 1 and 2 star Michelin European cuisine before so note sure if 8½ Otto e Mezzo BOMBANA and L'Atelier de Joël Robuchon would be so different.

PetzLUX

Was at "L'eau vive" (2 stars) in Belgium between Namur and Dinant.
http://www.eau-vive.be/en/a-la-carte...discovery-menu

Had the discovery menu for 110 Euro. In addition to the listed menu there were 4 amuse-bouche and a first dessert (violet sorbet). Did not take any cheese.

Absolutely wonderful menu.

Did sleep at the "Espace Medissey" which is 2 miles away from the restaurant. Nice location.

tng11

I was not terribly impressed with Lung King Heen or Bo Innovation. The former was overpriced for it was (not very inventive and you can get dishes of similar quality for a lot less), and Bo Innovation's flavours just didn't do it for me - the molecular gastronomy aspect for Chinese dishes didn't produce the "wow" flavours I was expecting.

I have always been a huge fan of L'Atelier de Joel Robuchon in HK, especially for their lunch menu which is probably one of the best value 3-star restaurants in the world.

I had a mixed experience at Mizutani about two weeks ago. I got a reservation for lunch, and ended up opting for the tsumami/sushi option (30,000 JPY as opposed to 20,000 JPY for sushi-only.)

I think Mizutani has a very good grasp on nigiri - I prefer his more subtly flavoured rice and the texture/temperature/consistency is absolutely spot on. The standard cuts were done extremely well, in particular the kohada, ika, o-toro, mirugai, tairagai were all exceptional.

The issue I took with Mizutani on this visit was that the kurumaebi and anago were all prepared beforehand - which strikes me as really odd for a sushi restaurant of this calibre. Many other places in this tier prepare both just before it is served - and I felt the quality of both just wasn't up to standard because of the pre-preparation, though they were acceptable.

Finally, I also felt that the extra 10,000 JPY for the tsumami course was a bit ridiculous. There were only three servings - hirame, bonito and awabi. Again, the bonito was prepared beforehand, and there wasn't much to elevate the fish from a typical sashimi cut. The awabi was good, but Yoshitake takes it to another level (the liver sauce accompanying the awabi is out of this world good, but Mizutani simply just served it up by itself and it was dry.)

At 30,000 JPY out the door, I was a bit disappointed in the overall experience. It wasn't that Mizutani wasn't good, but at that price point I expect absolute perfection and a few things just seemed "off" in a sushi-ya of that tier. I think back to my experience at Yoshitake about a year ago - much friendlier service, more tsumami courses with immaculate presentation and flavours, and nigiri that was nearly as good, at 23,000 JPY.

VivoPerLei

I guess I have had four Michelin-starred meals in the last month, all tasting menus:

London: Alyn Williams at the Westbury (*): Average tasting menu but the best petit fours I've ever had in my life. They make those excellent chocolates in house.
Rome: Il Pagliaccio (**): Ridiculously pretentious, gimmicky experience. One of the worst Michelin dining experiences I've had.
Barcelona: Cinc Sentits (*): Amazing, one of my best experiences
Barcelona: ABaC (**): Very good, but just a little bit too experimental for me. When they start bringing out the liquid nitrogen, I start to worry. I suspect that ABaC will be three star at some point in the future.

Of the four, Cinc Sentits was my favourite. I highly recommend it to anyone going to Barcelona. Was never able to get a table at Lasarte, El Cellar, Tickets, L'Angle, Dos Palillos, or Caelis, and cancelled my reservation at Moments due to indifferent feedback. Just as well - the two meals in Barcelona filled me for days.

offerendum

Was on Mallorca and tried 3 restaurants with each 1 star:

Simply Fosh: My favourite, worth a second star in my eyes
Es Raco d’es Teix: Perfect prepared Food without chi-chi
Es Fum: Solid restaurant

vh_bu98

Thanks on the input. I think I will do L'Atelier de Joel Robuchon for lunch on my trip. I was shocked when I saw the prices since you said it was the best value and then I realize it was in Hong Kong dollars and not US dollars. LOL

I think I will do either 8½ Otto e Mezzo BOMBANA or Sushi Shikon for dinner.

MaxBuck

A restaurant that employs LN2 in its presentation can expect my departure shortly thereafter.

I'm here to eat, guys, not watch Bill Nye prove that rubber bands can be brittle.

VivoPerLei

And the thing is, the restaurant is obviously capable of plating excellent food without it because the rest of the meal was tremendous. It's an unnecessary gimmick

*A Flyer

I very much enjoyed lunch at Bo Innovation and I'm sure dinner is great too. Excellent service and very well executed food.

CGRA

The michelin stars rating in Hong Kong is a mystery to me

Bo Innovation deserves zero star. I was surprised when they had 2 stars
Lung King Heen, OK, good probably one star
Sushi sikon : overpriced, good food but can't justify the price
The Chinese restaurant at the IC is my favorite Chinese restaurant (the Japanese one is meeuh)

Otto e Mezzo BOMBANA , I love it, the food is very tasty. Not extremely upscale. Make me thing of the Mandarin Grill at the MO which also very good (especially at dinner). Did go back to both restaurants

Robuchon : one single table, so you most probably seat at the counter. The bread basket was very good. The food was good but not as good as Paris. Won't go back (I didn't find any Robuchon better than Paris, Monaco is a close call)

Amber has only 2 stars but is in IMHO better than all above

Keeping the best for the end : Pierre Gagnaire (the actual chef is supposed to leave soon if not already gone)

Speaking about Michelin star, there are sub levels inside each category
So you can be 1 star : weak, average or strong. Unfortunately these info are not public.

Fully agree on fosh, great restaurant, great setting

vh_bu98

Are you referring to the IC HK or IC GS? I will be staying at the IC HK.

CGRA

Your IC )
Enjoy the view

Townshend

Yes, back in December. Was pretty good, nothing that blew me away though. Then again, it takes a lot.

Townshend

For Chicago, Schwa and EL Ideas are ones I have and will go back to multiple times. Schwa is my favorite restaurant in the world. EL Ideas being up there as well because, well, not many Michelin star restaurants will let you have a kegger.