Ekstedt

Ekstedt

Sweden

3 of us had the 4 course menu and 2 had the 6 course. We got to try everything. I also did a non-alcohol drink pairing and it was great. The restaurant uses fire as its key ingredient. Cook in old Scandinavian ways,  giving flavor to meat and fish through fire and smoke.

Reindeer heart taco

Reindeer heart taco

Cold smoked mackerel, kohlrabi and pine

Oysters (served complimentary)

Bread / Dried deer, vendace roe and charcoal cream

Juniper baked turbot, white asparagus and bottarga

hay-flamed dairy cow, wood-fired oven baked cabbage and salsify

Birch fired pork, turnip and lovage

Wood fired oven baked almond cake, rhubarb and herbs

Donuts

Mathias Dahlgren 2017

Mathias Dahlgren 2017

Sweden

This was our second visit. The menu is an a la carte, offer small plate selections. We each ordered 1 at a time and swapped so we got to try more. In total we ordered 6 dishes. We left feeling satiated but not overly so.

Beef tartar / Swedish squid

Langoustines from Bohuslän

Charcoal grilled lamb

White asparagus & artichokes

Variation of passion fruit & cape gooseberry

Fäviken Magasinet 2017

Fäviken Magasinet 2017

Sweden

Most exciting and unique food experience

We flew from the States and committed 2 days out of our 10 days in Scandinavia for this experience. We had 6 months of anticipation after the initial booking to begin our journey. This was my second visit to Fäviken. With very scenic drive through the countryside, we arrived Fäviken around 5pm. 

Östersund airport to Fäviken

In June the weather here was still cold. It was snowing for about 5 minutes after we arrived. You can’t tell! The sky looks so blue!

Complimentary drinks & reindeer sausage while you relax in sauna before dinner

Pig’s head, dipped in sourdough & deep fried, gooseberry, tarragon salt

At dinner time all guest gathered outside and inside the restaurants lower level to start the dinner at 7pm. Didn’t get to see chef Nilsson at the door this time. We were seated downstairs to share a big table (8 people total) where the appetizers and the rest of the dinner was served. 

flaxseed and vinegar crisps

Roe

Tofu

Bread

Scallop

All ingredients came from this region of Sweden or Norway. The scallop is the dish chef Nilsson is most famous for. It had been cooked in its own shell without any seasoning over burning juniper branches. The texture of the scallop was so good not to mention its delicate sweetness.

King Crab

Pork

Markerl

The food came with exciting flavors and big contrasts in modern presentations meeting traditional ingredients. I felt it was like the future of food steeped in the past.

Clam

Egg

Asparagus

Pork

What was him making?

Dessert

Ice cream

maccrron

Dessert

cream brulee

meat pie

sweets

duck egg drink

sweets

The box of snus marks the end of the meal

From a bone marrow brulée, a savory meat pie (so good!!!) , a box of candy, to duck egg liqueur and homemade snus. These will be an experience I will not forget!

 

Tipi & Fire & Cigar

Outside, there is a tipi complete with a bonfire burning inside. At the end of dinner, you are offered cigars that you can smoke in a fire lit tipi. It was my first time to smoke cigar inside a Tipi. What a special night!

It was 11:48pm! June, the month of endless days

Good morning! Time for breakfast 🙂

Happily arrived our breakfast table

breakfast

breakfast

Warm yogurt/grains

breakfast

People said this was a “once-in-a-lifetime” trip, and we were lucky enough to experience it twice! I would have loved to have done it all over again, will have to wait for another season for different ingredients. 

Bye Fäviken! See you next time!

Tempura Kondo

Tempura Kondo

Japan Michelin Star Tokyo

Tempura Kondo てんぷら 近藤

東京都中央区銀座5-5-13坂口ビル9F
5-5-13 Ginza, Sakaguchi Bldg 9F, Chuo 104-0061, Tokyo, Japan
+81 3-5568-0923

Kaede Dinner Course

This place is a Michelin 2 starred restaurant. Chef Kondo has 2 pans filled with oil. He would batter the food, then place it in the first pot for a very short amount of time, then transfer it to the second pot. The tempura was lighter on batter than what you find at most places and literally from pot to plate a piece at a time. If you’re a die hard sweet potato fan, don’t forget to order their signature sweet potato tempura, which has to be ordered at the start of your meal as it requires about 30 mins to prepare.

tempura-kondo_restaurant

Appetizer

tempura-kondo_tofu

tempura-kondo_appetizer

Prawn Heads

The head of the prawn was so crispy, like potato chips!
tempura-kondo_shrimp_head

tempura-kondo_live_shrimp

Prawn

Soft and juicy with a very thin layer of batter.
tempura-kondo_tempurashrimp

tempura-kondo_shrimp

Asparagus

tempura-kondo_asparagus

tempura-kondo_pepper

Kisu

The fish was in perfect texture, crispy on the skin but juicy and tender inside!
tempura-kondo_kisu

Shiitake Mushroom
tempura-kondo_shiitake

Eggplant

tempura-kondo_eggplant

White Fish

This is my favorite among all 3 different kinds of white fish.
tempura-kondo_white_fish

tempura-kondo_whitefish

Baby Corn

The taste of baby corn was so mild and sweet, love it!
tempura-kondo_baby_corn

Sea eel

tempura-kondo_sea_eel

Onion

tempura-kondo_onion

Kakiage

a mixture of bits of scallop. prawn fried in batter
tempura_kondo_kakiage

tempura-kondo_kakiage

Fruits

tempura-kondo_fruits

Fäviken Magasinet 2014

Fäviken Magasinet 2014

Sweden

Driving to Faviken from Östersund Airport

Its location is in the middle of nowhere. Driving there made me felt more and more curious that anything great can originate from these rural areas?

 

There are only five tables per night. The dinner starts with several appetizers which are served in the downstairs lounge, after that we were invited to our table in the upstairs dining room where the rest of the dinner was served. 

flaxseed and vinegar crisps / mussel dip

Jamtlandian broth / wild trout's roe served in a crust of dried pig's blood

a slice of pickled gooseberry, pine salt / pig's head, dipped in sourdough and deep-fried

shavings of cured sow / salted herring aged for three years, sour cream and rusks

scallop cooked over burning juniper branches

Fish and Crab

poached turbot and sunflower / king crab and almost burnt cream

brussels sprouts and lupin / barley pancake filled wit sour onions

cockles injected with beer

a small egg coated in ash, sauce made from dried trout and pickled marigold

fermented carrots / blood bread, moose broth, backfat and onions

porridge of grains and seeds from Jamtland finished with a lump of salty butter, meat broth filtered through moss

pork chop and bird cherries

Endless Desserts Began!!!

colostrum and blueberries

fermented lingonberries, thick cream, sugar, blueberry ice

ice cream seasoned with spruce / an egg yolk preserved in sugar syrup served on a pile of crumbs made from pine tree bark

sour milk sorbet, raspberry jam and whisked ducks eggs

a wooden box filled with meat pies, raspberries ice, tar pastilles, meadowsweet candy, dried berries, sunflower seed nougat, anise seeds coated in honey and bees wax, smoked toffee, pine resin, cake

After desserts, we returned to the lounge for coffees and teas. It was a great chance to review and compare experiences. I'd skip the pine resin "chewing gum" after dinner unless you want a story to tell. 

Breakfast

The breakfast was just as exciting as the dinner. Fresh bread, cheese, cold meats, wild bird pate, smoked trout, etc. 🙂

It was not the same as other 'fine dining' experiences I have ever had.  The whole experience felt quite intimate, from the greeting by Magnus Nilsson and his staffs when you arrived, to the service, right through to the departure. We left with the longing to go back. 

We made our way to Faviken via Östersund Airport, where we rented a car for the 1.5 hour or so drive which was an scenic drive during the day.

Frantzén

Frantzén

Sweden

We were greeted at the door by the staff when we arrived. The restaurant offers a single 12-course set menu for SEK 2200. The menu was divided into Prologue, Appetizer, Bread, Signature, Catch of today, Bird in two servings, Pâtisserie. Service was excellent! Fun, chatty, knowledgeable about ingredients and methods.

Prologue

Started with five small bites. (Photo: left to right)

sweet blood pancake topped with a mini quenelle of vendace roe \ galangal root & pomegranate macaron with a chicken and duck liver crème filling and a cherry crisp \ celeriac crisp, black truffle and chestnut crème \ crunchy potato, velvety leak cream and grated black truffle \ pork crackling with pig's cheek rillette

 

Appetizer

a gently poached 62°C Brittany oyster, served with cream, pine and seaweed dust, and garnished with a slice of fresh walnut and crystallized seaweed.

 

King Crab

Norwegian king crab poached in beer and dill sprouts, served with a crystal-clear crab jelly, an intense brown crab meat crème.

 

Horse Tataki

Horse tataki, crisp lichen, chanterelle cream, grated iced foie gras and a sprinkling of dried chanterelles and hay ash.

 

Bone marrow

bone marrow served with smoked parsley puree.

 

Bread

Fermented sourdough bread soup  with crunchy rye crumbs and a drop of very powerful smoked bacon fat.

Signature

sweet scallop served with a light scallop bouillon, a goose egg yolk sabayon, and finished with some freshly grated black truffle.

 

 

Freshly made herb butter sauce

Signature & Catch of Today

Left: contain up to 30 seasonal ingredients from Frantzén's vegetable garden included carrot, beetroot, celeriac, turnip, parsnip, celery, etc. and enhanced by Swedish sea salt, freshly made herb butter sauce and crisp fish scales for extra crunch. 

Right: skrei served with roasted onion, crunchy deep-fried onions, winter pear, white wine sauce, and a few drops of lemon-thyme oil.

 

Bird in two servings

Pâtisserie

Garlic fudge

AQUAVIT

AQUAVIT

Michelin Star New York

Aquavit

65 E 55th Street, New York, NY 10022
(212) 307-7311
www.aquavit.org
Nordic cuisine

FOUR COURSE PRIX FIXE MENU

The food is remarkably innovative, harmonious, and balanced. I like the restaurant itself as well, modern wooden furniture with funky Scandinavian decor. The restaurant staff took care of us all through the meal and the food was absolutely delicious.

Amuse Bouche

Pickled tomatoes lollipop sticks.

aquavit_amuse-bouche

aquavit_appetizer

Bread & Butter

Crisp flatbread and warm Danish rye bread with creamy brown butter and sea salt flakes.
aquavit_bread

Icelandic Langoustine “Crudo”

Maine sea urchin, celery, lovage, granny smith apple.
The flavor of the smoke that had escaped when they opened the jar had already permeated the goodies inside!
aquavit_icelandic_crudo

aquavit_crudo

White Asparagus & Beets

Smoked trout roe, danish rye, nobis, spruce.
aquavit_white_asparagus

Onion Family

Pan roasted foie gras, pork belly, union brûlée.
aquavit_onion_family

Carrot & Oat

Mascarpone mousse, walnut, oatmeal granola.

aquavit_carrot_oat

Amuse Bouche

Hot cinnamon beignets
aquavit_sugar_dessert

Petit Fours

Finally, there were six excellent little pastries.
aquavit_sweets

AI FIORI

AI FIORI

Michelin Star New York

Ai Fiori

400 5th Avenue, New York, NY 10018
(212) 613-8660
www.aifiorinyc.com
French/Italian

FOUR COURSE PRIE FIXE MENU

Amuse Bouche

Wild mushroom soup in a shot glass.
ai-fiori_amuse_bouche

Zuppa di Zucca

Butternut squash soup, pickled acorn squash, brown butter, foie gras.
ai-fiori_zuppa

Trofie Nero

Ligurian crustacean ragu, seppia, scallops, spiced mollica.
ai-fiori_trofie_nero

agnolotti

ai-fiori_agnolotti

Astice

Butter poached nova scotia lobster, glazed root vegetables, nebrodini mushrooms, château chalon sauce.
ai-fiori_lobster

Caffè Latte

ai-fiori_coffee

Panna Cotta

Balsamic crema, pomegranate, yogurt, green apple sorbetto.
ai-fiori_dessert

Petits Fours

Salted buttercream bonbon and passion fruit pâtes de fruit.
ai-fiori_petits_four

GORDON RAMSAY AT THE LONDON

GORDON RAMSAY AT THE LONDON

Michelin Star New York

Gordon Ramsay At the London

151 W 54th St New York, NY 10019
(212) 468-8898
http://www.gordonramsay.com
French

Six Courses Christmas Eve Menu

AMUSE BOUCHE

gordon-ramsay_nyc_amuse

HOT AND COLD HUDSON VALLEY FOIE GRAS

Truffle vinaigrette, thyme infused brioche.
gordon-ramsay_nyc_foie-gras

MAINE DIVER SCALLOPS

Curried cauliflower, celery, pressed mango, spiced chickpeas.
gordon-ramsay_nyc_scallop

SLOW ROASTED TURKEY

Fricassee of root vegetables, confit leg a la creme and roasting juices.
gordon-ramsay_nyc_turkey

VANILLA BREAD PUDDING

Caramelized plums, “Eierlikoer” ice cream.
gordon-ramsay_nyc-dessert

Petit Fours

Honeycomb, chocolate truffles, and salted caramel.
gordon-ramsay_nyc_petitfours

gordon-ramsay-at-the_london

gordon_ramsay-nyc_petitfour

MAREA

MAREA

Michelin Star New York

MAREA

240 Central Park S, New York, NY 10019
(212) 582-5100
http://www.marea-nyc.com
Italian

Four Course Prix Fixe Menu

BREAD

marea_bread

ASTICE

Nova Scotia lobster, sun dried tomatoes, and plum.
marea_astice

TARTUFI

White alba truffles risotto.
marea_risotto

BRANZINO

Wild striped bass alla piastra, beluga lentils, puntarella, hazelnuts, red pepper.
marea_fish

PANNA COTTA

Compressed Honey Crisp Apples, Glazed Sunchokes and Field Mizuna with Black Winter Truffle Emulsion.
marea_panna_cotta

BISCOTTI

Almond and chocolate raisin biscotti.
marea_biscotti

Petits Fours

Pistachio olive oil cake, meyer lemon gelée and chocolate ganache truffle.
marea_petitfours

marea_coffee