आकाश चोपड़ा 7 लाख का बिल दिखाते रहे और रोनाल्डो ने वेटर को टिप में दे दिए 16 लाख रुपए आकाश चोपड़ा ने इंडोनेशिया में अपनी छुट्टियों में एक होटल में खाने का 7 लाख रुपए का बिल दिया था. उनके इस बिल ने सोशल मीडिया पर काफी सुर्खियां बटोरीं. Source link
12 Practical Ways To Afford Expensive Food For Less : The Grocery Game Challenge 2016 #4 Sept 26-Oct 3
12 Practical Ways To Afford Expensive Food For Less : The Grocery Game Challenge 2016 #4 Sept 26-Oct 3
The most expensive meal you will ever eat is the one you can’t afford. When you crave the most expensive steak but your budget can’t afford it there are ways to get what you want but the key is, patience. Luxury food differs from person to person depending on their grocery budget but it is possible to splurge without paying the price. Most frugal consumers read the flyers and create their…
Chocolate ganache wrapped in a wonton and fried, with over vanilla ice cream with a raspberry at the end. Served in a cigar ashtray. They call it the chocolate spliff, and holy damn is it delicious. From a place by my aunt's house called Gracie's.
Phil and I have already reviewed an Edward Kwon spot called The Mixed One {find the review here} so we were excited to try another of his restaurants. This place is far more upscale and it was strange to have a good view of the kitchen with many grown men fawning over your meal with the utmost attention to detail.
We had a seven course tasting menu.
And it goes...a little something...like this...
{Pea Puree Appetizer with choice of bread}
Sweet and salty. I watched a little girl devour hers so that's a pretty good affirmation to the taste of this soup.
Each course came with its own explanation card. I couldn't decide if I liked it or thought it was a pretentious ploy to get us to care more.
{Crab wrapped in gelatin with Argan Oil}
I did not think I would like this. I thought the gelatin would taste like slime and I would pick through to find the crab and leave the rest alone. However, it was divine. Soft but firm gelatin, creamy, salty, warm everything else and lots of flavor.
{Root Vegetable Salad}
This is the type of dish I often scoff at when I see pictures of them. Too little food, veggies cut in weird shapes, indescribable ingredients...the salad tasted nice though. The carrots were very sweet, the tiny mushrooms were adorable and the dressing was perfectly rich and salty.
{Lobster with Cous Cous}
This was my second least favorite course. The lobster was "slow cooked," our waiter informed us, and you could tell. It was almost chewy. The foam was either too salty or too heavily seasoned another way and it affected the taste of the cous cous. It looks beautiful, but the taste did not match its beauty.
{Truffle mushroom soup with bacon and caramelized onions}
I know you won't believe this, but this was BY FAR the best thing on the menu. This was the creamiest, most balanced and delicious soup I may have ever eaten. The bacon and caramelized onions only triumphed together in a three way win with the mushroom cream. Oh my god, it was unbelievable.
The super cute chef {that I was apparently ignoring to check my phone--rude} pouring the soup over the bacon and onions.
{Pineapple Sherbet made with liquid nitrogen}
And here is where the real gastronomy comes into play. Another adorable chef came over and literally made ice cream before our very eyes with some pineapple juice, seasoning of some kind, and liquid nitrogen. It was a sweet surprise in the middle of our savory meal.
{Sous vide Tenderloin with vegetables}
Melt in my mouth steak cooked to perfection. Need I go on?
{Dessert-No Card}
Dessert looked like a work of art and tasted like bitter disappointment. I have no idea what 50% of what I was eating actually was. The green tea ice cream somewhere in the middle wasn't bad but that's the best compliment I can bestow on this trainwreck of a dessert.
Perhaps it takes a finer palate than mine to appreciate a nearly tasteless, sugarless dessert such as this. The bits of cake were not sweet, the almonds were not roasted, the cranberries were kind of confusing for this type of dessert. Nothing settled right in my head or in my mouth.
{Tea and more {better} dessert followed}
And this is the end, folks.
Now the restaurant itself. The decor needs some help. Pretentious doesn't begin to cover it with the faux diamonds laid on the table to the faux GIANT diamond napkin rings to the ugly color scheme. The place was trying much too hard. If it were toned down, the food would really shine but I felt like it was constantly competing for attention with the abhorant decoration.
It was also a bit too heavily staffed for the time of day and it made me feel awkward with that many people waiting on me. I can push in my own chair, thank you. Yes, my napkin does go on my lap but I'm more than capable of doing it myself, my good sir. It was just uncomfortable at times.
A quarter way through the meal I relaxed and let them wait on me the way they were trained so it became more comfortable but there was still an over-the-top-ness that I could have done without. However, I know why they do these things. Yuppie Koreans eat this pretentious western style garbage up.
It's easy to compare the two restaurants because they are both owned and operated by the same famous chef. However, I won't. They are both on different pages with food. Not different levels, but different concepts and ideas. Judging only the food I would give the restaurant a near perfect score on most of the dishes. The downsides would be the look of the restaurant and the slow cooked lobster. I honestly never expect much out of Korean desserts, so I'm not surprised it wasn't my taste. So I don't weigh that one in my decision.
If you are in Korea and want to try upscale gastronomic food, this is your restaurant.
Address LAB XXIV, 100-14, Cheongdam Bldg., Cheongdam-dong, Gangnam-gu, Seoul, Korea
Direction 200 meters from Exit 2 of Apgujeong Rodeo Station on Bundang Line. In the alley of Prada.
Phone number 02-511-4523
