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Singapore may seem close, but the flight takes more than five hours from Shanghai.A few months ago, aside from attending the Michelin awards ceremony in Singapore, I finally had the chance to visit my old friends — and couple — Francisco and Fernanda at their Chilean restaurant Araya.I first met them when they were head chef and pastry chef at Nappa in Shanghai.
In the recently released Michelin Guide Tokyo 2026, one familiar name popped up in the list of new one-star restaurants—and I nearly jumped out of my chair in delight.
Art hotels go beyond brands and destinations, and always appeal to hospitality enthusiasts, whether they are art aficionados akin to curators or simply laymen who suck luxury.Two distinctively ultra luxury hotels, Le Royal Monceau and the Dolder grand epitomize the art hotel concept.
I’ve always loved trying fusion cuisine, but sometimes it goes wrong—novelty for novelty’s sake. Crony is the opposite: rooted firmly in French technique, showcasing Japanese produce, and taking inspiration from Nordic elements.
In a recent conversation with a chef, I casually asked, “How have things been lately?” He responded with a faint, weary smile, then quietly began talking about the pressure he had been under.
I remember my first visit to Den in Tokyo—it was still at the old location in Jimbocho, before the move to Jingumae.From earning two Michelin stars, losing one, regaining two, to watching its fluctuating rankings on the World’s 50 Best list, I’ve witnessed Den go through many stages over the years.
“This is the kind of Italian cuisine you can only experience in Japan,” I thought to myself. This was at Il Ristorante - Luca Fantin
Located in Sanjo, Niigata, Uozen stands quietly amidst rice fields and rural landscapes. It was once a traditional Japanese eatery run by Chef Inoue’s father-in-law. In 2013, the couple took over the space and transformed it into a French restaurant rooted in the land’s essence.
Restaurants
The last time I sat in this seat, I watched the same fountain show. Back then this place was called Wing Lei Palace, and Chef Tam Kwok Fung was in the kitchen.
On the top floor of Yuejie Yongjia Court, at 570 Yongjia Road in Shanghai, the elevator doors open with a soft ding on the fourth floor. Just inside, a low sofa sits beside a fireplace, while a wall of windows is cradled by the green embrace of plane trees. Their shadows sway across the wooden floor, and for a moment, you can't help but think: what a perfect afternoon.
One of Taipei's most anticipated restaurant openings of the year is Polux, the casual French restaurant by Chef Paul Pairet, whose Shanghai flagship has long been one of the city's hottest tables to book. The restaurant also marks the Taiwanese debut of the chef behind the three-Michelin-starred Ultraviolet, which closed in March 2025 after redefining modern gastronomy for more than a decade.
The foie gras raspberry lollipop was my first impression of Amber. Rich, silken foie gras melted on the tongue like chocolate, while the sweetness of raspberry unfurled slowly in the finish, brightening the overall richness of the dish. The two melded together in the mouth and turned impossibly light.
One evening in Tokyo, I found myself seated at the counter of a three-Michelin-starred kaiseki restaurant. Across from me was a 63-year-old chef effortlessly filleting fish for sashimi while switching seamlessly between Japanese, English, and French.
On the day I walked into Hangzhou Botanical Garden, the leaves at Taoyuan Ridge had already turned a lush, overwhelming green. The plum rains had not yet begun, and the summer heat had not fully set in. In Jiangnan, these are the most comfortable days of the year.
For a food lover, describing Asador Etxebarri is extraordinarily difficult.Over the years, I have dined at countless restaurants, but only a handful make me look forward to my next visit the moment I leave. Hidden away in the Atxondo Valley of Spain’s Basque Country, Asador Etxebarri has always been one of them.
I had the opportunity this time, invited by City of Dreams, to attend the collaboration dinner between Jade Dragon and Chao Shang Chao. Jade Dragon, eight consecutive years of three Michelin stars, three Black Pearl diamonds, the only Cantonese restaurant in Greater China holding both top ratings at once.
Gourmet News
1 《一飯封神2》7月29日開播，百廚對決賽制升級 來源：bjnews.com.cn
1 曾深陷醜聞，Amisfield 拿下新西蘭首屆米其林指南一星
