CAPRICE
The hotel: Four Seasons Hong Kong
Why it’s hot: The first French restaurant in the city to receive three Michelin stars, this restaurant is led by Chef Vincent Thierry, formerly of Le Cinq at Four Seasons Hotel George V. The open kitchen provides a glimpse into the cooking action, and produce used here is specially flown in from France. The restaurant also boasts Hong Kong's first cheese cellar with the widest selection of artisanal French cheeses. If you just want a casual nightout, the adjoining bar and lounge area is great for enjoying these cheeses with fine French wines and cocktails, and the selection of charcuterie is also to die for.
What's on the menu: Langoustine cannelloni marinated salmon, chilled lemongrass and Sologne caviar (HK$630/US$81); Corrèze chestnut velouté colonnata pork cappuccino, black truffle and Iberico ham tartine (HK$380/US$49); line caught sea bass parsley roots and green farfalle in black truffle jus (HK$690/US$89); and smoked French beef tenderloin or Japanese Wagyu striploin braised shoulder, bone marrow mousse and carrot panaché in daube jus (HK$680/US$88; HK$980/US$126); need we say more?
Wine list: There are 19 choices of wine by the glass, and otherwise hundreds of wines listed by the region, with focus on France but coverage encompassing the world's major wineries.
Pricing: Michelin prices – and what else would you expect from this global five-star hotel brand anyway?
www.fourseasons.com/hongkong/dining/restaurants/caprice
JAAN
The hotel: At the Equinox Complex of Swissotel The Stamford, Singapore
Why it's hot: The man at its helm, Julien Royer, has recently been garnering a slew of culinary awards, including the World Gourmet Series “Rising Chef of the Year 2012”, for his passion in showcasing the freshest ingredients simply, but with artistic flair. Growing up in a family of farmers from four generations in Auvergne, central France, has instilled in Royer a respect of seasonal produce, watching first-hand how each animal, vegetable and fruit had its time and place during the year when it was at the peak of perfection.
What's on the menu: Rosemary smoked organic egg, smoked rattes, wild mushroom, chorizo Iberico and buckwheat; roasted scallop, musquee pumpkin and smoked pancetta milk; grilled "Landes" fois gras; wild caught langoustine and avocado canneloni; and Jaan's garden, a selection of seasonal vegetables cooked and treated in a variety of ways before being served with an array of lively accompaniments such as lemon paste, cumin yoghurt and squash puree and a final garnish of lwild herbs, fresh walnuts and olive oil pearls.
Wine list: Nearly 500 different labels of Old World and New World wines.
Pricing: Three-course lunch for S$68 (US$55) per person, five-course lunch for S$118 (US$95) per person and seven-course lunch for S$158 (US$127.5) per person without wine; five-course dinner for S$198 (US$160) per person; seven-course dinner for S$238 (US$192) per person and 10-couse dinner for S$298 (US$240) per person.
www.jaan.sg.com
NAHM
The hotel: Metropolitan Hotel Bangkok
Why it’s hot: The creator of the restaurant, David Thompson, is an Australian who has devoted his life into researching and documenting Thai recipes. He's been so successful that his first Nahm restaurant in London became the first Thai restaurant in the world to receive a Michelin star. Most recently, this Bangkok location has been awarded one of the World’s 50 Best Restaurants and Asia's 50 Best Restaurants by UK’s industry publication Restaurant Magazine. The decor is sophisticated and urbane, with Thai touches thoughtfully incorporated.
What’s on the menu: For those who are so used to thinking of Thai cuisine as the usual tom yum and pad thai, a visit here can be quite educational. All the dishes highlight local ingredients and how they can come together to create a wide palette of flavours. Good examples are coconut cup cakes with red curry of crab (THB350/US$12), spicy pork with mint, peanuts and crunchy rice on betel leaves (THB280/US$9), lemongrass salad of prawns, crispy squid and pork with roasted coconut (THB520/US$17.5), crab and snake gourd soup with egg, pepper and coriander (THB240/US$8) and, for main, fermented fish simmered with minced pork prawns and pork with chillies, galangal and green peppercorns served with fresh herbs (THB530/US$18), mussaman curry of "royal project" chicken with shallots and golden yams (THB550/US$18.5) and spicy stir-fried frog legs with chillies, turmeric, holy basil and cumin leaves (THB500/US$17).
Wine list: An extensive selection that includes 18 choices by the glass.
Pricing: Maybe not cheap for Thailand, but as an award-winning experience, it's very reasonable.
www.comohotels.com/metropolitanbangkok/dining/nahm
NEW YORK GRILL
The hotel: Park Hyatt Tokyo
Why it’s hot: This restaurant has long been the destination of the city's steak lovers. Perched on the 52nd floor of the hotel, this hotspot offers through its floor-to-ceiling windows magnificant views of Tokyo. Four sizeable paintings of New York scenes by Italian artist Valerio Adami add a theatrical feel to the whole place. The open kitchen where the team of chefs show off their skills adds buzz to the atmosphere.
What's on the menu: You come here for the beef, especially the Japanese varieties such as Hokkaido ribeye (200 grams, JPY8,500/US$92), Yonezawa sirloin (190 grams, JPY9,200/US$100), Omi tenderloin (160 grams, JPY13,000/US$141) and, of course, Kobe prime cut (JPY16,000/US$174 for 180 grams). As per the usual steakhouse tradition, there are also market fresh seafood and poultry prepared on the rotisserie. Starters such as Canadian lobster ceviche, asari clams, aji amarillo marinade with asparagus (JPY3,500/US$38), taraba king crab cakes, spring peas, hearts of palm with fine herbs and spinach linguine, spicy pork sausage with green vegetables sprinkled with pork skin crumbles (JPY2,800/US$30) are also worth trying.
Wine list: The wine cellar features over 1,600 bottles.
Pricing: As you can see from above listed prices, this is definitely the place to splurge, but if you love steaks and style, it's worth every yen.
DRAGON PHOENIX
The hotel: Fairmont Peace Hotel, Shanghai
Why it’s hot: You are dining at a historical landmark, and the experience is somewhat surreal: The whole place looks like time had stopped since 1930s, but at the same time, the windows showcase the distinctly 21st century modern skyline of Pudong. The gold-painted carved dragon and phoenix sculptures on the ceiling date back to the very first day when the restaurant opened, and they were almost destroyed during Cultural Revolution, saved only by the quick wit of the staff who covered them with propaganda posters. When the restaurant was first opened by Sir Victor Sassoon, who founded this hotel (it was called Cathay Hotel at the time), it became so popular the waiting list became one year long.
What’s on the menu: This restaurant specialises in Shanghainese cuisine, but it also offers signature Cantonese and Sichuanese dishes. Delicacies that the well-heeled clientele loves to order include braised abalones, bird’s nest and sea cucumbers, otherwise, the wide selection of other seafood is also popular. Recommended dishes here include the freshwater shrimps (RMB188/US$30 for small portion; RMB358/US$57 for large), which are made to be smooth, al dente and flavoursome. They can be wok-fried, in kung pao recipe or grilled and served with chilli sauce. Shanghai has always been where East meets West and this restaurant also serves beef tenderloin (RMB68/US$11 per piece) in either a black pepper sauce or a Chinese-influenced tomato sauce. The Cantonese recipe of braised eggplant with minced pork (RMB68/US$11 for small, and RMB128/US$20.5 for large).
Wine list: As this is now a Fairmont hotel, quality wines from around the world are to be had, as well as Chinese spirits and rice wines.
Pricing: For dining at a historical institution, the prices are not high at all.
www.fairmont.com/peace-hotel-shanghai
Reggie Ho, Margie T Logarta and Claire Lin
