Food Reviews

Restaurant Lakasa (Madrid, Spain)

[Translate] One of our dinners was at Lakasa in Chamberi. We were pretty excited for this dinner as we have heard good things about this restaurant that does cook according to the seasons and Chef César Martín and his team cooks meat very well (this is to appease one of my picky diners). This restaurant is a beautiful, open dining space with large windows and a large bar/lounge room when you enter. We sat by the windows and our waiter was thoughtful to leave us a tablet with the English version of its menu. (more…)

Tapas at Restaurante Jose Luis (Madrid, Spain)

[Translate] We had one of those nights where we wanted to stay in close to our hotel, Barceló Emperatriz since it was a long day of sightseeing Madrid. Our concierge has suggested Restaurante Jose Luis for tapas and it’s about a ten-minute walk. An institution for over 50 years, Jose Luis has locations throughout Madrid, as well as in Sevilla and Barcelona. But the original is in the prestigious Calle Serrano in Madrid. A fashionable establishment of the 60’s, artists, writers, and professionals were drawn by the ambient and the large variety of tapas. Today’s crowd is a mix of..

Hermosos y Malditos (Madrid, Spain)

[Translate] Hermosos y Malditos is located in Totem Hotel in the upscale Salamanca district of Madrid. Spanish for ‘The Beautiful and The Damned’, Hermosos y Maldito is a culinary hotspot that nods to F. Scott Fitzgerald’s second novel, the morality tale, ‘The beautiful and damned’ about elite urban socialites, the decadent lost generation. Food, by Rodolfo de Bernardi and Nacho Tirado’s is health-conscious Mediterranean home-style cooking, while the damned comes in the form of a round-the-clock Prohibition-style bar, featuring a vast menu of classics along with bespoke creations by mixologist Fran Camino. The menu is an intelligent mix of Mediterranean..

Boconó Coffee (Madrid, Spain)

[Translate] When I was researching for my trip to Madrid, I have realized there aren’t many specialized coffee shops in the city. Though coffee has long been ubiquitous in the city, it’s consistently been of poor quality–over-roasted and drenched in milk. Like many traditional European coffee markets, the idea of “third wave” is new to most locals. However, I have found Boconó on Plaza de Cascorro, at the start of the Rastro flea market. This coffee shop reminds me of most Brooklyn coffee shops – part hipster and cozy with the exposed brick and furniture and art pieces that are..

Lunch at Sobrino de Botín (Madrid, Spain)

[Translate] Sobrino de Botín is one of the oldest restaurants in Madrid operating since 1725. First opened as an inn, the landmark eatery was founded by French cook Jean Botín and his wife. It is the world’s oldest restaurant according to the Guinness Book of Records. Today, Botín is famed for its rustic Castilian cuisine, including succulent roast meats fired in an wood-fired oven made of cast iron that’s close to 300 years old. Botín has four floors and the air of a traditional Spanish tavern. There are three dining rooms: the bodega (“cellar”), the Castilla room, and the Felipe..

Hotel Reviews

Afternoon Tea at St. Regis New York: Astor Court

[Translate] Interior of Astor Court and its lounge; our full spread of afternoon tea Afternoon Tea at the St. Regis New York Hotel, an historic Manhattan landmark at 55th and 5th Avenue, serves as the perfect oasis from the frenzy of New York City to the calm of a centuries-old British tradition – for Mother’s Day. As my mother and I sat in the luxurious Petit Salon sipping various blends of teas and enjoying an assortment of pastries and desserts, it seemed like the chaos of the city just outside the hotel’s doors was hundreds of miles away. In fact,..

Four Seasons’ Taste Cocktail Party

[Translate] A few nights ago, I had the honor to be invited to Four Seasons‘ cocktail party launching their newest website Taste. Taste is essentially their platform to engage and inspire food connoisseurs like us with the luxurious hotel chain’s chefs and sommeliers’ of their recipes and inspirations. If you take a look at my photos and read the descriptions of what’s been served to us, the menu’s muse is the apple but applied in different mediums like duck, venison, and pork. All were executed well but my favorites are highlighted on this post. (more…)

Recent Recipes

Miso Chocolate Hazelnut (Nutella) Rugelach Bars Recipe

[Translate] My love for desserts has never deterred but my preferences has certainly changed and yearn for something unusual. Don’t get me wrong. I still love my chocolate but it has to be dark and not too sweet (unless I have a craving for sugar). I remembered recently reading the Wall Street Journal about (white) miso accented desserts and it’s one of those “why didn’t I think of that” moments since I adore and obsessed with salted caramel or anything sweet and salty in a dessert, it makes sense for miso and its fermentation adds an umami effect that bridges..

Chocolate Kefir Cake Layered with Jam & Variations of Yogurt Cake

[Translate] I’ve recently tried experimenting with two great brands — deZaan Gourmet for their fantastic chocolate and cocoa powders and Redwood Hill Farm goat’s milk dairy products. deZaan brings a century of tradition, quality and technical leadership to an impressive portfolio of premium cocoa and chocolate products, including cocoa powders, cocoa butter, cocoa liquor and custom chocolate formulations. Their cocoa powders are available in a variety of flavors and color shades — from vibrant reds to dark browns and black — with various accompanying taste profiles and intensities. Redwood Hill Farm is an award-winning, goat dairy farm and creamery located..

Recipe: Matcha Green Tea Japanese Soufflé Cheesecake

[Translate] My mother is obsessed with Japanese desserts. Green tea (matcha) ice cream. Daifuku. Taiyaki. Yokan. Aduzki bean anything (that goes for any Asian desserts, really), and so on, she’ll love to get her hands on and savor them. She adores Japanese desserts because of its great balance of sugar (most of their desserts aren’t sweet, if you had) and the textures are sublime. Over the weekend, my mother and I were talking over the phone and she requested me to bring dessert over for the Dragon Boat Festival dinner (I’ll write a post about that soon) we’ll be having...