Les Creations de NARISAWA @ Tokyo, No. 12 The World's 50 Best Restaurant 2011

     My friend "K. House" asked me to do this topic.  Last year, I went to Tokyo with my hubby.  He loves food & wine and always search for the best place to go.  Les Creations de NARISAWA was our place at that time.  We were very impressed.  Mr. Narisawa was kind, a little bit shy when we asked to take a picture with him.

      Here is the menu:

"Chiayu" from Odawara Radish

Foie gras from Saint-Sever France and strawberry

"Ash 2009" Wind of Basque

Langoustine from Odawara

Today's fish

Bread of the forest in Spring: made on the table

Duck from Burgaud family, France with Japanese forest

Strawberry*Thyme

Caramel * Marco Polo

Coffee or Tea & Petit Fours (or should we call "GRAND"? ^^)

"Quay" @ Sydney, No. 26 The world's 50 best restaurant award 2011

     We had booked the Quay for 3 weeks in advance since we knew that we were going to Sydney.  Rare chance!!  We were on waiting list.  Finally, we got the table with a fantastic view.  The Quay has just got the rank of 26 from the world's 50 best restaurant award 2011 and has been the best restaurant in Sydney for long time...

     We tried the tasting menu again and here they are:

  

                                                         Our table with fantastic view 

Complimentary from Chef: Caviar 

Sashimi Hiramasa Kingfish,
pickled kohirabi, octopus, nasturtiums, white dashi jelly

Black lipped abalone & grey ghost mushrooms,
braised in seaweed & oyster juices, ginger milk curd, purslane

Native freshwater marron,
rose salt, organic pink turnips, jamon de bellota cream, oloroso caramel, almonds, society garlic flowers

Butter poached coturnix quail breast,
pumpernickel & elthical foie gras pudding, walnuts, quinoa, truffle custard, milk skin

My substitute dish: No quail; Carrots

 They served "Clear Soup" before main course

Slow braised Berkshire pig jowl,
maltose crackling, prunes, cauliflower cream, perfumed with prune kernel oil

Wagyu beef,

poached in an oxtail and morel reduction, mole puree, farro & ezekiel crumbs

Jewels in the snow: Yoghurt ice-cream with some shaved ice with dried fruits and tiny meringues

Caramelised white chocolate walnut
palm blossom sugar brioche, prune sorbet

My substitute: Chocolate cake

Coffee, Tea Petits Fours

G' Day in Sydney

     April in Thailand, we have the longest holidays because it is Thai new year.  We  are going to Sydney, New Caledonia and Tasmania.

      We arrived Sydney in the morning, checked in The Four Seasons Hotel.  We walked along the Rocks, took pictures with the Opera house while i was waiting to see my old school friend, Lek.  Now, she lives in Sydney.  We haven't met each other for more than 10 years.  I was a bit excited to meet her.  We planned to meet around the Rock and had lunch at "Water Front".  After, we met, we talked, talked, and talked. @^__^@  My hubby was a good listener then.

      After lunch, we walked up to the hill for some sweets.  Lek recommended the "Pancake on the Rocks".  The restaurant was lively and crowded.  We ordered Chocolate pancakes and Crepes.  Crepes was superb!!!  Very rich and delicious!!
    The Museum of Contemporary of Art, Sydney was our next destination.  "Annie Leibovitz" Exhibition is there.  It was awesome.  Don't miss it if you are in Sydney.  She is the American photographer for Vogue, Vanity Fair and so on.  She has taken pictures for many many famous, celebrities and actors.

     The highlight for me was Dinner.  We went to "Rockpool".  My hubby wanted to try the tasting menu which was the 8 courses.  I had asked for some changes because I don't eat quail so I changed   it to be duck and for dessert, I asked for Date pie.  They remarked it was original since 1984.  It was no disappointed.  So Yummy!!

Here is the 8 courses menu at "Rockpool".

Sterling caviar with prawn toast

Chirachi sushi of kingfish, bonito, prawn and squid

Green lip abalone, red braised thirlmere goose, chicken crisp and fine noodles with no dressing

John dory and scampi with macadamia, bamboo pith, scampi broth and tofu made at the table

Eight treasure hot pot of quail, white fungus, gingko nuts and quail tea egg

My substitute dish (Duck with sea urchin sauce)

David blackmore's wagyu scotch fillet with old skin stir fry, 

snake beans, soy milk skin and hakka nam yee sauce

Green apple sorbet with bircher muesli

Jasmine candle scented brulee with quince, grapes and almonds

My Best dish ever!!  "Date Pie"

Coffee and petits fours

http://waterfrontrestaurant.com.au/
http://www.rockpool.com/
http://www.pancakesontherocks.com.au/home
The museum of Contemporary of Art, Sydney