Petrus' Seasonal Menu

We forgot how nice the view was from Restaurant Petrus until we got up there and paid a visit a couple months ago to check out Chef Uwe’s winter menu. And the food too, at this legendary restaurant with a legendary chef at the helm. 

Tempura Kaiseki

Just as Yakitori Hirako which we visited was no ordinary Yakitori place, Tenmasa that we went the next day was no ordinary Tempura place either. 

20 Courses of Chicken (and Sake)

“Take one sip after eating and swallowing. The best time is 5s after the food is gone from your mouth. Do not drink in 2 sips”

We have seen chefs being super particular about timing, portions and steps – for example, Chef David Chang’s recipe for his signature Soy Sauce Egg at Momofuku calls for the eggs to boil for exactly 6 minutes 50 seconds – but this is perhaps the first time we have seen chef being THIS particular about how his dishes are to be consumed. 

The Strings

We stayed in the district of Shinagawa for our last Tokyo trip in November. While Ginza or Shinjuku were our usual choices as far as location is concerned, I wanted to give a shot to this IHG property called The Strings next to the train station. 

All About Dried Tangerine Peel

You couldn’t help but feel the passion Chef Li has for his favorite ingredient Dried Tangerine Peel (陳皮) whenever he started talking about it. From the different types of tangerines that were used, to the way they were prepared in his hometown of Xinhui 新會 in Guangdong Province near Guangzhou and Shunde (which arguably produced the best dried tangerine peel), to how they were dried and aged and different flavor and aroma profiles developed, Chef Li is like a living encyclopedia for these all. And a few months ago, he even came up with a Dried Tangerine Peel-themed special menu at his restaurant The Legacy House at Rosewood Hong Kong, which was quickly sold out.