Eat, Drink, Sleep @Tokyo, Now in Nagasaki

東京で食う飲む！Restaurant or Bar around Tokyo and Far East. There is a great diversity of food and culture in Japan. You will enjoy the huge range style of food from very local Japanese food to a lot of foreign foods. I hope you will find and feel the diversity of foods in Japan.

Showing posts with label Europa. Show all posts

10 May 2016

The Wellington Pie, The Dining Room, the Goring Hotel, Mayfair, London

Lim Ken 10 May 2016 16:00 , , , No comments :

The evening in London, After Dukes Martini at Dukes Bar

I had not known any tinny things about this luxury hotel. The concierge at the Dukes Hotel whispered to recommend the fine dining at the Goring Hotel. We, with my friend, would had liked to have some very British but fine cuisine in Westminster. After a glass of Dukes Martini at the Dukes Bar, we have visited the Goring Hotel to have a sapper.

Hotel entrance

The common sense in Japan about the British foods was the worst in the foreign countries. I also had “not so good” but memorable experiences in the United Kingdom on the foods; as hard Roast beef in Scotland, Spaghettis from can in host family or fried frozen fish and chips at Inverness. All sappers were very nice because the told stories or atmosphere were lovely British.

The interior of the dining room

European global service at London

At the Dining Room, we had been introduced the white table clothed comfortable table. The waiters or service person were come from foreign countries as France or Italy but they had communicated in the British English. On the contrast there were only French people in the fine dining in France, British people were tolerant at this time, may had kept mind of the Great British Empire.

The course



The crab cake

Wellington Pie, The signature dish at the Goring Dinning

I have started with the crab cake as the starter. We had the Wellington pie as the main course. The crab cake was the general style in UK. The crab meat and the citrus flavour were fine. The Wellington pie was the brilliant dish at this course. The pied beef rolled with foie gres contained the lovely meat juice. The roast degree has very nice like medium rear stakes. The sauce with the pie also showed the traditional British. We had three course dinner as starter, main and dessert. All courses have satisfied us with the quality and service.

Whole Wellington Pie


Served Wellington Pie

desert pudding

As the advanced knowledge on my post-visiting, the Goring hotel, which had the Royal warrant of her majesty Queen Elizabeth, was where Princess Catherine had spent her last night of single before wedding. The Dining Room had first Michelin star in 2015.

 

26 December 2015

Transatlantic flight, Madrid- Havana, Iberia, business class meals, A330-300 aircraft

Lim Ken 26 December 2015 16:00 , , No comments :
High quality long haul flight service on Business class of Iberia

The Spanish service on Iberia was very delightful as the Business class. There was widely Spanish characteristic service from ingredient, wines, liquors or service style and Cabin crew. We will have some selection of Sherry wines from Spain, wines from Spain. The huge liquor selections were very Spanish (I have no idea about the local character of Spain. Perhaps, Iberia will serve you with Madrid style).

The aircraft was Airbus 330-300. The full flat seat staggered arrangement were constructed. This was the first experience of the staggered arrangement at Business class. The nice pillow and duvet were served on my boarding. The full flat seat was very comfort as normal bed feeling.


The welcome drink on the ground was selection including Cava, Spanish sparkling wine. The pair of Cabin crew will elegantly serve the glasses with gentle smile.
After take-off, the drink will served with flesh olive pickles.
The meal service will started with some cold starters. The colourful and lovely presentation show continental taste on the meal. They also serve some soup with Starter. Several food were served as the Tapas in Madrid. I started with white sherry from the Starters.
-          Warm bread and extra virgin olive oil
-          Salmorejo with egg
-          Cherry tomato, mozzarella balls and watercress salad
-          Balsamic vinegar of Pedro Ximenez Vinaigrette
-          Lemon infused chicken confit with thyme and rocket
-          Roasted apple and cranberries
-          Paprika coated Villanoble cheese with quince jelly and walnuts

The Main Courses has Three choice from the menu.

-          Retinto beef, foie gras and mushroom burger with piquillo pepper and roasted red onion puree in creamy sherry sauce

-          Stone bass with lemon and olive sauce, with sautéed wheat and vegetables

-          Cheese and pear parcels with Vizcaina sauce and parsley

I chose Stone bass. The lemon flavour was nice on aircraft dry air condition.


Deserts has two choice.

-          Aniseed pudding with honey and guava

-          Cherry ice-cream with crepe topping

 

Pre landing meal was also nice. I had never imagined about the Iberico ham in the sky.  It was the most impressive light meal on airplane.

-          Iberico ham and chorizo sausage, chicken breast and cheese

-          Tomato and extra-virgin olive oil

-          Seasonal fresh fruit


12 March 2015

Le Sherry Butt, Bar, La Marais, Paris

Lim Ken 12 March 2015 16:00 , , No comments :
The bar is  located near the Saint Paul metro Station in Paris. There are Place de Vouge, Marais and Bastille etc, very famous sightseeing spots around the bar. The bar stands as other bistro or boutique in Paris, once I passed through in front of the bar. When you go into the door, the low light and wood interior is very comfortable.

The barman knows the service on the counter and has the skill for the very basic cocktail. In addition, he may try the new frontier like mixology or some other idea from cooking like Japanese or patissier.
 At first, I ordered one glass of Gimlet as the first time I visit. He has shaken as the modern recipe and with lemon and lime peal to add the flavour into the drink. He also decorated the glass like knife curved lemon peal like Itamae, Japanese chef. The taste and feeling on my tongue is one of the best gimlet on my experience. The cocktail was well shaken, to get chilled, changed like milk white creamy. And he added the citrous flavour into that.  I like very dry but beautiful balance gimlet among sweet, bitter and sour as the Barman at Bar Kakinuma, Japan usually makes. The Paris taste shown me the new European idea of cocktail.


 The flavour and taste is really mixology idea cocktail. But the bartender skill is perfect in the basic of cocktailogy and knowledge in all around of  liquid.
 They also serve a lot of whisky but I have no chance to try that. I will return there.

http://www.sherrybuttparis.com/
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