There’s one month to try the Hokkaido Sea Urchin in Lobster Jell-O with Cauliflower, Caviar and Crispy Seaweed created by Richard Ekkebus at Amber, Hong Kong, before it’s taken off menu. This is the first fancy uni dish Chopstix tasted and still the best. Over the years the dish has gained a devoted following and inspired a specially designed molluscan ceramic bowl. Last day on the menu is May 31st, go bid a fond farewell. Lucky San Franciscans will still be able to enjoy it at chef Corey Lee’s In Situ restaurant.
The prayer bowl at the entrance is a sign that Adrift by acclaimed US chef David Myers isn’t simply an American restaurant. A glance at the menu brings confirmation: the dishes and ingredients are part Californian and part Asian with a leaning towards Japanese. The eagle eyed may also spot a robata grill in the open kitchen but more of that later.
With his ponytail, beard and pendants, Myers looks both LA surfer (he lives in Los Angeles where he previously ran several renowned restaurants) and Southeast Asian traveller. The prayer bowl is a nod to the fact that he likes to meditate and the menu’s trip around the South Pacific reflects his love of travel – especially to this part of the world.
Sous Vide Egg Innovation at The Sanchaya, Bintan
Breakfast, that most important meal of the day, is often a buffet at hotels in Asia. The American trend for self-service spreads with vast choices has been embraced here. But buffet fatigue is setting in and some hotels and resorts are offering more sedate, sit down options with, in some cases, surprisingly inventive menus. Here’s five of the best in the region.