Enrico Bartolini at Finestra (solaire‘s 10th anniversary)

For the 10th anniversary of Finestra, the invited 5 michelin starred chefs to cook in their restaurants and I had the opportunity to book 3 of them. The hardest to book was Enrico Bartolini (3 starred). The venue, Finestra was elegant and by far the best one in terms of ambiance and seating out of the three. We were welcomed with canapes of salmon, tuna tartare, liver pate as well as cocktails by mixologist Maestro Salvatorre and some champagne.

I really liked the open kitchen setup as it gave us an opportunity to see the chef and his team work. I also had to chance to ask him for some pictures.

1. SOFT POTATO< EGG AND EGGS

Nuts, salt and bursts of salmon eggs plus the creaminess of the potato spells "yum". Great starter! 

2.ANCHOVIES< OYSTER AND STURIA CAVIAR

The oysters were so fresh and the caviar was not as salty as I expected. Miniature onions and the nori powder on the bottom enhanced the sea flvors of the dish.

 3.BOTTONI FILLED WITH OLIVE OIL< LIME OCTOPUS< CACCIUCCO SAUCE

The sauce they said, was a traditional seafood sauce in that region in Milan Chef Erniro is from. You can really taste the seafood with the hint of shrimp (I think from shrimp shells). The bottoni (button ravioli) was like a package that when you bite, you can get a little burst of creaminess and lime.

 4. BEETROOT RISOTTO WITH GOGONZOLA CHEESE SAUCE

This is Chef Enrico's signiture dish. A traditional dish in Milan. The risotto was al denta and the gorgonzola complimenting the beetroot so well. loved it.

 5.TURBOT IN GREEN

Very complex dish. Sauce has chicken liver (not really distinct whenyou tsate it) I also tasted something crunchy... maybe celery.. it was ok. 

 6. STRAWBERRIES< RHUBARB AND SAINT GERMAIN

The grappa served before this dish was too much alcohol for me. And I am not really a fan of alcohol in my dessert ( the saint germain) not a fave. 

 7. SOFT CHOCOLATE AND SALTED CARAMEL ICE CREAM

Hot and cold. The middle is cold and salty. The chocolate outside was warm and bitter. Chocolate cake on the sides with a sprinkling of sea salt. It was better than the first dessert. 

 Overall, I loved the experience in Finestra. The ambiance, the service, everything was perfect. Who can say they have an autograph and meet and greet with a michelin starred chef? And it was also my birthday!!!

Street foodie adventure: bangkok

    I had some business in Bangkok. My husband (foodie like me) suggested we eat at some of the more popular Michelin starred street food while we are here. So, why not? I can find time.

First off, we tried looking into Jai fai. I was told the reservations would stretch till May (really?) At the time when people were scared to travel.. she was still busy. When we inquired, it was late afternoon and was told that the number was at 36 and the last number in line was 76. (More or less 2-3 hours wait). So the first shop we went to is MR. JO crispy pork.

It’s really easy to find using google maps and near where I was staying which was Chinatown. Their specialty was of course... crispy pork and then the soup which you had a choice of toppings. (Pork meat, pork liver, heart, tongue and various internal organs)

  The crispy pork reminded me of Bagnet and lechon kawali. It was ok. (Not like super fantastic)

The soup was very peppery.. very similar to bak kut teh of Singapore. I liked it.

After visiting this .. It makes you wonder what criteria Michelin does for the stars. LOL. It wasn’t mind blowingly fantastic. Just ok.

Now for the fun part... JAI  FAI.

It was genius of my friend to suggest we try to get a number at pre opening (10am) for the actual opening which was 1:30pm. She asked her staff to line up and get listed and we were #3 in line (woohoo). I got work done in the morning and we hurried off to the restaurant at 1pm (near to Chinatown also). We got there and saw Jai fai prepping for the start of her day. So as a thick skinned fan... I approached her for a picture which she obliged. (Jackpot!)

The restaurant was small... I guess maybe 7 tables at the most and all the cooking was done by Jai fai herself

The line outside... it was more after we came out after finishing our meal.

Jai fai has technique.... which was obvious after I bit into her crab omelette.

The large size (she had small-med-large) was priced at 1000 baht (about $35US) and full of crab meat and crab meat only. The egg part was very thin and CRISPY! Which amazed me. The crabmeat was very fresh and juicy inside... very very good.

Her shrimp were really jumbo sized and I really enjoyed this one. The shrimp with garlic ( I think 1000 baht also)

Traditional tomyum... warning...spicy!!! And the serving size good for 4 people. (It was ok. My thai friends said it was good)

Huge shrimp nearly the width of the bowl

Rad nar tally

 This was noodle with seafood (my friend said Hk style) and won an award with a local foodie body in Thailand as the “best” version in Thailand.
I found it ok. The seafood was huge but lacking the noodle part. 6/10 this is about 500baht ($17)

Phad kee mao talay

Thai style noodles (still lacking noodles for me.. it could have gotten more noodles).  6/10 about ($17)
Both the noodle dish were good for 2 person serving. But I highly recommend you order the crab omelette (order 2 if you are 4 people). It was really worth it. The stars of the meal was the shrimp and crab.

The waiting list for email reservations... which I think is allotted only 1 table... better take your chances with the early booking

The people outside waiting....

If you want the full menu... here are some pics

If you are ever in bangkok... and have friends who can book early for you. Try it!!

Bo innovation review

I have once again ventured into trying michelin starred restaurants. After the disappointing outing at Joel Robuchon atelier (read it HERE), I have decided to once again eat at a "michelin" starred restaurant in HK.

as per hubby... this is supposed to mean "monster"
the name of the restaurant in chinese

We were a bit early for our reservation... so we waited for about 10 minutes and then shown to our seats. The interior is well lit and cosy.

I would also soon discover that the tables had drawers that contained utensils which you can use for the courses (some require more than chopstticks)

We were first served a egg waffle (common in HK) which had spring onions and hunan ham. I haven't tried an egg waffle before (me thinks this is their amuse bouche or "bread basket equivalent) and it was quite savory. I liked it and I thought it was brilliant twist to a traditional bread basket.

DISH 1: HOKKAIDO SCALLOPS
our official first course was Hokkaido scallop with caviar and rice crispies. they presented us with a special vinegar (read the ingredients and it has MSG salt and sugar). It was splashed on top of the scallops and actually gave it a nice kick. the flavor was very fresh and outstanding. the visuals were colorful too. Crusnch from the rice crispies and caviar was great.

DISH 2:BELLOTA BELLOTA

This was iberico ham on top, fish from japan, morel mushrooms on a bed of tomato puree

The crispy thing on top is the morel mushroom. the taste of the tomato and iberico ham were the first thing you taste and I hardly noticed there was fish. The acidity of the tomato was good as a follow up to the sweetness of the hokkaido scallop.  Love also that they have the compressed towels that they refill everytime you use one

don"t eat me

DISH 3: BRITANNY LOBSTER

lobster, truffle and dried shrimp wanton with floss. they actually present you with a bottle of dreid shrimp oil (which they drizzle over the wanton)

I loved that they have generous amounts of truffle on the dish. but I guess this was my least favorite because of the dried shrimp oil. It was kind of over powering. 

DISH 4: MOLECULAR 

you would never guess by looking at the dish that it was a xiao long pao. but it is.

it actually looks like an egg. The red line in the middle is vinegar. (blew my mind actually) and you eat it with one swoop. You bite. BOOM! it explodes in your mouth with xiao long pao flavor! pure genius. loved it!! 

DISH 5: FOIE GRAS

This is foei gras, and loved how he kept it in its original state (nice serving size too) on the side is mustard green "ice cream" that you eat with your goose liver. on the side is either a small plum or big cherry. 

All of the elements went together superbly... the slight sweetness/tanginess of the ice cream with the foie gras was excellent. it cut thru the richness of the liver and balanced it well. the ice cream is served on a peanut crunch bar. YUM!

DISH 6: MOU TAI

This is probably what you might consider a palate cleanser. Chinese rice wine with calamansi with egg white. The container itself was great. Something you would thing the emperor of china would use.

We had fun with drinking this. As with most of his dishes, I think he injects something whimsical and playful. (You had to hold both handles and pour the drink to your mouth.)

DISH 6: HAIDA GWAII WILD COD

This was one fun serving tray. They used a popular black bean canned mackarel as the serving plate (note: its my hubby's favorite canned fish). It had crispy fish skin on top, crispy kale (although I am not a fan of kale). The cod was good. the presentation was fun and creative.

If you look closely.. the can says.. bobo 100% extreme chinese

DISH 7: A3 SAGA GYU BEEF

In preparation for our main course we were given some serious looking knifeware

For the main course, we had a choice of  scampi or A3 wagyu. Of course I chose the wagyu! It was served with cheung fun (traditional cantonese rice roll) and generous amounts of black truffle.

Can you see the truffle in between the cheung fun? tender juicy tasty... should I say more?

DISH 8: NO SHARKS FIN

mango sorbet, grapefruit "sharksfin" and coconut molecular ball.

the coconut ball also exploded in your mouth. They used thai coconuts (I could tell.. its just different from Philippine coconuts). There is the crunch factor from the dried (not sure if it was mango). the ice cream was not too sweet and the grapefruit "sharksfin" was also good.

Even the coffee cup was unique

Bo is big bruce lee fan... we also got a picture taken with him (blue hair and all). He is a superb chef. Very creative and playful. I loved that he kept it innovative yet retained the taste (not too fusion that you couldn't recognize what you were eating). Foremost in my book is that it should taste good. and this surpassed all my expectations. The service was attentive (very good waiter to guest ratio). A good restaurant is evidenced when your water gets refilled without you even asking. 

He deserves his 3 michelin stars. CLAP CLAP! Highly recommend!