Felix has been one of the most popular restaurants in the city since opening almost a year ago. Here, Evan Funke (Rustic Canyon, Bucato) is getting a lot of attention for his pasta program which is regarded as one of the best in the city. The pasta making room is showcased with a direct view from the dining room, where diners can see the exacting precision and attention to detail that goes into each and every bite.
David Chang’s Majordomo opened at the end of January, easily one of the biggest restaurant openings this year. Chang’s popularity has never been higher given the success of his Netflix documentary Ugly Delicious, and it’s reflected in the reservations – it’s one of the toughest tables in town. I lucked out in getting a four-top reservation just two days prior.
The cuisine at Majordomo is pan-Asian with a bunch of other influences. The menu is categorized into sections for bing flatbread (with accompaniments), raw, market/vegetables, noodles, fish and meat. In addition, there are a handful of large-format dishes meant to be shared with larger groups. We ordered a sprinkling of items throughout each of the categories.
Hakkasan San Francisco opened at the end of 2012, but I didn’t have a chance to visit until this most recent SF trip. I’ve dined at Hakkasan’s Las Vegas and now-closed Beverly Hills locations a couple of times and have enjoyed my prior meals. I was interested to see how the SF location’s upscale Chinese food would compare.
Our party of four ordered a handful of prior favorite dishes, along with a few new ones.
Amber is a two Michelin starred restaurant at The Landmark Mandarin Oriental. Currently ranked #24 in the world’s 50 best restaurants list, it’s one of the most highly-regarded Western restaurants in Hong Kong. Here, chef Richard Ekkebus cooks modern French cuisine incorporating plenty of seasonal Asian ingredients. Given the vast majority of my meals in town have been Chinese, I elected to have one non-Asian lunch.
The restaurant offers a weekday lunch set menu of 3 of 4 courses (USD $76, $125), as well as a lunch degustation menu of 4 or 6 courses ($164, $189). The items on the degustation menu sounded much more interesting, so I opted for the 4-courser.
Lung King Heen is a three Michelin starred restaurant in Hong Kong. It was the first Chinese restaurant to be awarded that distinction in 2009 and is still one of the most notable Cantonese fine dining establishments in the city. I’ve been here once for dim sum and had a good meal; this would be my first dinner visit.
While a tasting menu is available, we opted for a la carte focusing mostly on items noted as a ‘chef’s recommendation’ on the menu.
Yan Toh Heen is a two Michelin star restaurant inside Hong Kong’s Intercontinental Hotel. The restaurant serves upscale Chinese cuisine featuring dim sum for lunch. I’ve had two upscale dim sum lunches in Hong Kong in a prior visit (Lung King Heen and T’ang Court), but this would be my first time here. The restaurant is located on the ground level of the hotel featuring plenty of harbor views.
Mume, opened in 2014, is part of a wave of western-influenced restaurants to open in Taipei. The three chefs behind the restaurant have global backgrounds, having worked at Noma (Copenhagen), Quay (Sydney) and Per Se (New York) between them. They blend these techniques and influences with local Taiwanese ingredients to create an altogether different type of cuisine.
The menu is a la carte, divided into a few sections. Snacks are about $10, small plates range $16-20 and larger plates are $30-40. To create a meal for two, we ordered a handful of items from across each section.
Bouchon’s Beverly Hills location closed at the end of last year after eight years. I came here for one last meal, coinciding with the restaurant’s last Ad Hoc fried chicken Monday. The restaurant holds a special place with this blog. My two visits during the restaurant’s opening weekend was the first post on this blog, ever, and it’s also the place that I sat next to Thomas Keller for dinner.