Admittedly, I haven’t been to many fine dining restaurants in Asia and thus my experience there is quite limited.
But within the few places I’ve been it happened more than once that I got a mitigated opinion about the way degustation menus are being composed. Precisely, it appeared to me that effort is focussed on putting as many fancy ingredients together as possible – Foie Gras, precious hams, truffles or others – as if the only goal was to have a certain kind of glamour that diners might expect when they go to such a restaurant. Read the rest of this entry »
