🇲🇾 Penang’s Mews Cafe in Malaysia

Mews Cafe

Founded in year 2011, Mews Cafe Penang prepare food made only from the freshest local produce for a unique menu inspired by Asian cuisine combined with a selection of tasty international favourites. Mews Cafe Penang is committed to offer hearty breakfasts, lunches and dinners, all prepared with sauces and spices, without the usage of MSG. Some of the highly recommended items from the menu are Nasi Lemak, Penang Curry Mee, Siamese Laksa Lemak, Garoupa Fish & Chips, Chicken Schnitzel Sandwich, and the Mango Sweet Glutinous Rice with Coconut Ice Cream. They also serve alcohol, beer and coffee all day. The owner of Mews Cafe Penang is a well-known ID architect cum hotelier Christopher Ong who coincidently is also a good cook himself who enjoys experimenting new ideas of food presentation.
 
 

Mews Cafe Penang sits comfortably at the entrance to Muntri Mews Boutique Hotel on Muntri Street, a historical street that falls under the UNESCO World Heritage buffer zone on Penang Island. Parking is available on the street and may be more challenging during weekends and peak holiday seasons. Or you may opt to park at Cititel or the car park next to the Red Garden Food Court which is within walking distance.

Mews Cafe Penang combines the clean lines and textures of contemporary design in a green laid back tonal palate that is rich in character, with its warm, relaxed and cosy ambience. It encapsulates the grand terrace lives of Muntri Street residents in the early years of last century. This simple yet rustic event space is unpretentious yet packed with so much personality. Mews Cafe Penang offers comfortable air-conditioned indoor seating as well as alfresco seating surrounded by greens. The indoor space is fairly bright and white with a fine touch of traditional furniture creating a retro feel to it. The alfresco seating is especially popular in the cool evenings and not forgetting to mention, it is a pet-friendly space.

🇦🇺 Sydney Fish Market in Australia

Sydney Fish Market

Sydney Fish Market is the largest market of its kind in the southern hemisphere, and the third largest seafood market in terms of variety in the world. Approximately 2,700 crates (around 50-55 tonnes) of the freshest possible seafood is auctioned each day through the computerised Dutch auction system to approximately 150 buyers. An incredible variety of seafood is sourced from individual fishermen, co-operatives, fishing businesses and aquaculture farms in Australia, New Zealand and the Asia-Pacific Region, with over 100 species available to buyers daily.

Seafood lovers will be spoilt for choice with six seafood retailers offering an array of fresh seafood from Aussie favourites like Prawns, Oysters, Rocklobster and Barramundi to harder-to-find delicacies such as Sea Urchin, Marron, Spanner Crab and Scampi. With well over 100 species available every day, there is always something new for enthusiastic cooks to discover.

The onsite food service offering is equally impressive with a range of cafes and restaurants offering seafood-centric snacks and meals including fish and chips, sashimi, and the world famous ‘Sushi Donut’. At many of the retailers you can even select your own whole fish, fillets or live seafood from the retail display and tanks, then have it cooked to order. Once you have selected your lunch you can enjoy it on our harbourside boardwalk with views of Blackwattle Bay and the Anzac Bridge.

🇰🇷 Seoul’s Noryangjin Fish Market in Korea

Noryangjin Fish Market

One of the best places to visit in Seoul is Noryangjin Fish Market. It’s like an aquarium where you can eat the exhibits. Unlike a lot of fish markets around the world, many of the fish are still alive in tanks. Because of that, it doesn’t smell as rank as other markets. This isn’t like many fish markets around the world. 

Koreans generally visit Noryangjin to purchase fresh hwe, sliced raw fish. Even those who know nothing about seafood will find the selection process fairly easy, as vendors are more than willing to help shoppers select their catch. Vendors will then weigh the fish and quote a price, most often using a calculator if they sense you might not know Korean.

After you’ve made your purchases, you have the option of having them prepared for you on-site at one of the restaurants on the second floor and basement levels. Don’t worry about tracking one of them down, however, as their representatives will often find you first. Hand over your catch, which they will bring to the restaurant for you.

If you prefer your fish sashimi-style, the server will gut, skin and slice up your purchase right before your eyes, serving it with pickled onion, raw wasabi, green chilli, fermented bean paste for dipping and lettuce leaves to wrap it all up with. Should an item need cooking, the in-house chef will do so. Shrimp are usually grilled in their shells, while crabs are boiled.

Feeling bold? Do as the adventurous eaters do and order a plate of sannakji, live octopus. It’s served chopped up (but still wriggling around) and with a selection of dipping sauces. Getting to Noryangjin is easy, when you know where you’re going. Take the Seoul subway to Noryangjin Station (Lines 1 and 9). From exit 1, walk about 100m (330ft) over the train tracks via the footbridge, following the English signage. Go down the stairs to get to the trading floor of the market.

🇸🇬 L’Atelier de Joël Robuchon Michelin Star Restaurant in Singapore

L'Atelier de Joël Robuchon ❃❃

Joel Robuchon is known as the “Chef of the Century”, owning restaurants from Paris, Las Vegas, London to Tokyo, earning a total of 28 Michelin stars, the most of any chefs in the entire world.

L’Atelier is a unique dining concept where chefs can experiment and create, working on new ideas and fusing different concepts reflective of the locale. This presentation immerses guests in a dining experience where guests are part of the action, separated merely by a counter between kitchen and main dining area where diners can witness the chefs create, prepare and cook innovative dishes right before them and in return, the chefs have the pleasure of watching guests enjoy their meal.

In L’Atelier the atmosphere is of conviviality that lets its guests relax, be liberated and enjoy a great meal composed by the executive Chef Lorenz Hoja and his team.

The L’Atelier interior décor lies in the hands of world-renowned designer Pierre-Yves Rochon who designed the first L’Atelier in Paris in 2003. Kitted out entirely in black and red furnishings to streamline the signature dramatic sleek look for the Atelier concept, the restaurant also dresses its servers in black.

The ala carte menu offers classic and tasting portions, with a focus on presenting premium ingredients in their simplest form to flesh out the essence of the produce.

🇰🇷 Korea’s Famous Ginseng Chicken Tosokchon Samgyetang

Tosokchon Samgyetang

Tosokchon Samgyetang is a well known and popular restaurant that serves a delicious chicken ginseng soup known as samgyetang. The restaurant, located near Gyeongbokgung Palace, has been serving the delicious signature dish for over 30 years.

Samgyetang is a dish consisting of chicken ginseng soup which is simply a whole young chicken in a broth of Korean ginseng. The chicken is then stuffed with glutinous rice, garlic, nuts, Korean dates, and more ginseng.

The combination of fall off the bone chicken, broth, rice, and stuffing make samgyetang a unique and flavorful Korean dish that seems to get better with every bite.

Tosokchon can be crowded with locals and tourists during lunch hours. During lunch, you can expect there to be a line to get in the restaurant. Even though the line may look long, it does seem to move fairly quickly if you decide to wait it out. Roh Moo-hyun, the former president of South Korea from 2003 to 2008, frequently visits Tosokchon. Tosokchon features traditional Korean style tables inside small divided rooms. Before entering the dining room, guests first remove their shoes and then sit on the ground on padded floor mats while eating.

🇲🇻 Origine Michelin Signature Restaurant in Maldives

Origine Restaurant ❃❃

Refined Michelin star dining experience featuring an excellent selection seafood flown in from around the world, and infused with fresh herbs, spices, and gourmet ingredients. Relish haute cuisine and luxury beverage experiences enhanced by effortlessly empathetic service. ORIGINE also houses a spectacular wine library and a special cigar & cognac selection.

One of the best-kept secrets at Maldive Bolifushi is The Wine Reserve features 2,000 bottles with a span of 350 labels from renowned vineyards of the Old & New Worlds. It serves as a private space for connoisseurs as well as intimate diners to indulge in a variety of tasting sessions and wine pairings. It also houses a special Cigar Lounge selection. 

Farm Selection / Wine Pairing

Appetizer ~ Foie Gras Pate, Sable, Spiced Red Wine Jus, Sautéed Mushrooms Nail / Delas Côtes du Rhône Rouge St Esprit France

Soup ~ Chicken Consommé, Confit Chicken ArtichokeTortellini, Crispy Parmesan Wafer / Tavel Rose France

Main Course ~ Wagyu MB 7+, Celeriac Silk, Broccolini, ConfitCherry Tomato, Onion Marmalade, Milli Fuille Potato, Tempura Enoki, Morell Jus / Domaine d’Ouréa, Gigondas France

Dessert ~ Amaretto Tiramisu, Mocha Anglaise / Muscat de Beaumes de venise France

Crustacean Selection / Wine Pairing

Appetizer ~ Scallops, Peruvian Asparagus Carpaccio, Keta Caviar, Mustard Cress, Sauce Citron / Masi ‘Masianco’ Verduzzo delle Venezie Pinot Grigio Italy

Soup. ~ Creamy Bisque, Crisp Baguette / È Isola Dei Nuraghi Rosato, Mora & Memo Italy

Main Course ~ Sous Vide Maldivian Lobster, Potato Gnocchi, Romanesco Broccoli, Tarragon Caviar Cream / Domaine Hamelin Chablis 1er Cru France

Dessert ~ Belize Chocolate Mousse Whipped Ganache, Apricot Sauce, Passion Fruit Sorbet / Ferreira Quinta do Porto 10-yrs Old Tawny Port Portugal

🇯🇵 Japan’s Favorite Poisonous Pufferfish Delicacy

PufferFish Delicacy Fugu 🐡

The Japanese delicacy fugu, or blowfish, is so poisonous that the smallest mistake in its preparation could be fatal. The tetrodotoxin found in fugu is more toxic than cyanide, and each year about 20 people are poisoned from badly prepared fish. It takes a lot of skill and training to prepare the fish safely and know which parts are poisonous. 

The Japanese government tightly control who can prepare fugu, and chefs need to take an extensive exam before they’re legally allowed to serve the fish. This rigorous regulation means that while the fish can be lethal, far more people die from eating oysters than fugu each year. 

There are over 120 species of puffer fish, and 22 different kinds are approved by the Japanese government for use in restaurants. But one is more prized, and more poisonous, than the others: torafugu, or tiger puffer fish. 

Wild torafugu is often found at high-end restaurants, where it’s served as perfectly thinly sliced sashimi, deep-fried, and even used to make a hot sake called hirezake. Yamadaya has been serving puffer fish for over 100 years. Their fugu is caught in southern Japan and airlifted alive to their Tokyo restaurants. 

In Haedomari Market the fugu is auctioned off using a bag and hidden hand signals. Each potential buyer puts their hand in the bag and makes their bid secretly, before a successful bidder is chosen.

Fugu has a very mild whitefish-like flavor with a pure and clean quality to it. Its taste is subtle which is fairly unique for seafood, and is part of why the dish is sought after. Its texture will vary significantly depending on how it is cooked.