In 2025, as in years past, I traveled to different places once again—discovering many new restaurants and returning to familiar old favorites that always feel like home. Looking back now, there are ten dishes that, no matter when I think of them, still linger vividly in my mind. In no particular order:
1
Sorghum, Lychee and Green Plum Gelato
📍MINIMAL, Taichung
At the beginning of 2025, I was in Taichung, where I tried ice cream from the only ice cream shop in the world that has ever received a Michelin star. The sorbet was incredibly refreshing and exceptionally smooth—almost reminiscent of old-school shaved ice, but far more delicate. The balance between aroma and acidity was simply beautiful. It was genuinely thirst-quenching and completely reshaped my understanding of what Italian gelato can be.
2
Butter Curry-Braised Pomfret
📍Oriental House（Off-Menu）, Shanghai
In Shanghai, I tasted the curry pomfret at Zui Dong. Prepared using a dry-braising technique, it combined the richness of curry and butter with incredible depth. Eaten with rice, it was dangerously addictive—one bite led effortlessly to the next.
3
Steak
📍Asador Etxebarri, Basque Country
During my trip to Spain, I returned once again to Asador Etxebarri. While their red prawns are world-famous, this time it was the steak that truly impressed me. The fatty parts were grilled until deeply caramelized, releasing incredible aromas, while the meat itself remained juicy and full of flavor—powerful and unforgettable.
4
Green Olive Mousse Salad
📍Disfrutar, Barcelona
In Barcelona, at Disfrutar, I had a dish that olive lovers would instantly fall for. The use of color was striking, and the acidity ranged from bright to mellow, yet always perfectly balanced. The harmony of flavors made it deeply memorable—just thinking about it makes my mouth water.
5
Today’s Crudité with Ants
📍Noma, Copenhagen
In September, I returned to Copenhagen to visit Noma. Their salad completely amazed me. It incorporated many fermented elements from Noma Projects, giving it a rich, layered flavor profile. The vegetables were vibrant and fresh, and the dish was served with live ants. As you ate, you had to catch the ants in the salad—a playful yet unforgettable experience.
6
Beef Shoulder Rice
📍DEN, Tokyo
This year in Tokyo, I visited DEN, where the chef prepared a special beef kamameshi just for me. It’s a dish I’ve always loved. A hint of wasabi was added to balance the tenderness and rich fat of the wagyu. Comforting, deeply satisfying—and honestly, the kind of dish that makes you want three bowls of rice.
7
Pizza Margherita
📍Confine, Milan
In Milan, we visited the city’s hottest pizzeria, Confine. Their pizza Margherita is fried first, then baked. The crust was cloud-like—light, elastic, and airy. The balance between mozzarella and tomato was spot on, resulting in a pizza that felt close to perfection.
8
Crab Paella
📍respiración, Kanazawa
In Kanazawa, during the peak season for Kaga crab, the chef prepared a special seafood rice dish for us. Both male and female crabs were used, and all their essence was concentrated into one generous bowl. The rice was perfectly chewy, and every bite felt indulgent and joyful.
8
Buri Sashimi
📍Oryouri Fujii, Toyama
In Toyama, I had what was hands down the best sashimi of the year: nodoguro weighing over 12 kilograms. The slices had a beautiful pink sheen, and the fat was finely and evenly distributed. Its elegance and richness surpassed even my love for tuna.
10
Charcoal-Grilled Wild Boar
📍L’evo, Toyama
Also in Toyama, during my visit to L’evo, one dish stood out among many incredible courses—the grilled wild boar. The cooking was masterful. The fat and collagen created a surprisingly crisp, refreshing texture, with perfectly pink meat. Visually and gastronomically stunning, it remains the best wild boar dish I’ve ever had.
Wishing everyone another year filled with great appetite—and what were the most memorable dishes you ate in 2025?
Author: Jocelyn 華姐
Photos:Peray Hsiao/ Patty Chuang
