米其林餐厅

Column, Nordic, Sweden, Uncategorized

The Return of Daniel Berlin: Embrace of the Sea and Gastronomy

For this Nordic culinary trip in early summer, we drove from Copenhagen to the Österlen area in the south of Sweden, which took about two hours. The journey didn’t feel particularly long due to stops at various scenic spots along…

Jocelyn Chen
July 21, 2024

Column, Copenhagen, Nordic, TastyTrip

Not the Last Ocean Season: Noma’s Closure and Copenhagen’s Fine Dining Future

The most influential restaurant of this generation, noma, has been named the best restaurant in the world five times, changing the global perception of Nordic cuisine. Since its opening in 2003, after more than 20 years, it announced it would…

Jocelyn Chen
July 13, 2024

Column

Love Conquers All: Denmark’s New 3-Star Restaurant, Jordnær

The third michelin star makes Jordnær the third restaurant in the Danish capital to be awarded the highest status in the Michelin Guide, the two others being Geranium and noma. Jordnær in Copenhagan@Jocelyn华姐的TastyTrip Jordnær’s story is not your average restaurant story. It’s the tale of a…

Jocelyn Chen
June 29, 2024

Column, HK-MO-TW

Hansik Goo: Michelin 1-star Korean Restaurant in Hong-Kong

Since its opening in 2020, Hansik Goo has been crowned a Michelin star. "Hansik" means Korean cuisine, while "Goo" represents Chef Mingoo Kang's innovative Korean dishes, aimed at offering a relaxed enjoyment of authentic modern Korean cuisine. The setting is spacious and bright with a warm ambiance. Interestingly, the building is home to many other Michelin-starred restaurants: The Chairman, Vea, and Wing. I said to myself that I should really stay longer next time I come to Hong Kong.

Jocelyn Chen
March 16, 2024

Beijing, Column, Mainland China

Lamdre Beijing Brings Vegetarian Cuisine to New Heights

Lamdre, a plant-based restaurant in Beijing's bustling Sanlitun district, embraces an ambiance of tranquility through its symmetrical and minimalist design, creating an environment that embodies the Zen philosophy of purifying the mind and body. Distilling the essence of Japanese and Scandinavian design into a wabi-sabi aesthetic, combined with Chef Dai Jun's masterful plant-based dishes, the restaurant invites each guest to find inner peace and savour the bountiful gifts of nature.

Jocelyn Chen
March 4, 2024

Asia, Column, Thailand

Asia’s Best Female Chef Pam：Potong Narrates Chinese-Thai Cuisine

Even the worldaround us is building more walls, globalization continues to flow through intangible things. Whether it's the fusion of various cuisines or the subtle tweaks made to local dishes in order to bring in other culinary traditions, one can see that a new generation of chefs is creating trends – each has a story behind. Chef Pam's fusion cuisine stems from her family background. Thai by birth, Chef Pam is the fifth generation of her family who immigrated from southern China. Chinese-Thai cuisine was her everyday diet, which also led to the creation of Potong, one of Bangkok's most sought-after restaurants.

Jocelyn Chen
February 24, 2024

Column, Mainland China, Shanghai

Ling Long in Two Cities: Varied Experience Under 1 Michelin Star

The new generation of chefs has begun to embrace their own land. They have learnt Western techniques, but have decided to unleash their talents on the canvas of Chinese cuisine. After winning a Michelin star for Ling Long Beijing, Jason Liu, at the age of 30, once again garners a star for the restaurant’s new venue in Shanghai, the most challenging city for top-notch restaurants in China, after opening only for few months. In my mind, the two spots are not on the same level any more.

Jocelyn Chen
December 17, 2023

Column, Guangzhou

Yong’s Chef Zhang Jian Interprets Sichuan Cuisine in His Own Way

China's thousands of years of history have nurtured a diverse and beautiful cultural treasure. With the refinement of Chinese cuisine, the catering industry is stillexploring how to present Chinese aesthetic, which cannot be achieved fortnight and for some people, it is a lifelong endeavour. This year's newly-awarded Michelin one-star Sichuan cuisine restaurant in Guangzhou – Yong – is a pioneer in this regard. In its first year of operation, Yong has not only developed its own style but also created a memorable dining space where Chinese culture is perfectly interpreted through the art of food.

Jocelyn Chen
October 28, 2023

Column, Shanghai

The Chairman & 102 House Tick the 3rd Collaboration in Shanghai

fter three years of anticipation, The Chairman and 102 House once again joined forces in Shanghai at the end of this August, marking their third collaboration. The first time was at The Chairman in Hong Kong, the second at Den in Tokyo, and this time at 102 House Shanghai with the theme of Huangpu River-inspired Cantonese Flair.

Jocelyn Chen
October 21, 2023

Column, Spain

Compartir Barcelona: the Latest Sharing Concept by Disfrutar

If Disfrutar is the pioneer of modern Spanish cuisine, bold, avant-garde and experimental, then Compartir, which means "to share" in Catalan, allows the chefs to set aside their focus on innovation and use modern techniques to trace back to traditional Spanish cuisine. Each dish is served à la carte, encouraging people to share and leisurely savor the culinary artistry of the three chefs. What remains unchanged is Compartir's equally high standards for excellence.

Jocelyn Chen
October 11, 2023

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