The pinnacle of any culinary experience comes not just from fine cuisine but the wholesomeness of the dining experience. Here are a few hand-picked iconic restaurants that are celebrated for their world-class cuisine, outstanding decor and bespoke class.
Tin Lung Heen at The Ritz-Carlton Hong Kong
An illuminated walk through corridor bathed in golden glow welcomes you to the world’s highest hotel offering a breath-taking 360 degrees panorama of the Victoria Harbour. Done up in stylish contemporary oriental decor with a play of gold and maroon, this is where I sampled one of the best Cantonese cuisine. A splendid seven course menu by Michelin starred Chef de Cuisine Paul Lau Ping Lui paired with fine wines is a rare privilege. The affable chef creates magic with his pan-fried, lightly spiced deer fillet with the distinct flavours of black truffle and mushroom, steamed glutinous (lightly sticky) rice with lightly sautéed, fresh and crisp Alaska crab meat and lightly preserved meats wrapped in bamboo leaf. And to go with the spread, a selection of fine wine from Sardinia (Italy) and Hungary.
Botticino at The Trident Bandra Kurla, Mumbai
Botticino is a swanky Italian restaurant. With its striking spherical rotunda design, romantic, open balcony-style elevated seating alcoves, a striking floor-to-ceiling full-glass wine enoteca housing world-class varietals, it is a sought-after lounge. Chef Sushil Multanitries to retain the originality and simplicity of Italian home cooking in his creations. Pan seared goat cheese and rucola with Peruvian Asparagus is a delight for vegetarians. A country known for its earthy, organic salads, a classic Tuscan deja-vu unfolds with the pear and pecorino salad with arugula and balsamic dressing. The pecorino cheese interspersed with the subtle sweet and sour pear dissolves instantly into the mouth. The mocha budino with ricotta and pistachio cannoli and the mascarpone crème brulee is a perfect end to the meal. .
Peploe’s Wine Bistro – Dublin, Ireland
Opposite St. Stephen’s Green, Dublin’s verdant haven, stands one of Ireland’s famed gourmet getaways. Sturdy old Irish barrels are an apt prelude to the underground warmth of this cosy, classy, retro place. The décor includes a wine enoteca of stunning, classic vintages and old-style paintings of merry diners.
Despite the old world charm there’s something chic about this place. Irish hospitality as always is warm and wonderful. Lilting jazz tunes add to the atmosphere.
First on the platter is the unique crotin pas de loup — pistachio butter, roasted fig and radish salad followed by crispy roast scallops and boudin noir. It ends on a sweet note with vanilla panna cotta, poached pear yogurt sorbet and a warm chocolate fondant with powdered chocolate and honeycomb ice-cream that disappears in no time.
Dar Belhadj-Tunis-Tunisia
Right in the heart of the colourful traditional market at Tunis’s Medina (old quarter), one of Tunisia’s finest culinary outlets boasts of centuries of tradition served with the legendary Arab hospitality. Regal and classic, Dar Belhadj’s traditional Maghrebi-style interiors, lilting classical Malouf music and an overwhelming friendly maître de take you back into history. Tunisian fine dining stands as a class apart from both, its Gulf-Levantine as well as European counterparts.
It commences with Slata Tounsia, a delightful bouquet of fresh fruits, olives, parsley and boiled eggs and is followed by the crisp and filling Breek filo pastry ( tuna, eggs, peppers, potatoes, capers and parsley). Harissa, the sought-after Tunisian red chili pepper paste is the quintessential accompaniment, something that needs tongues of steel and a glass of white Thibar to deal with the heat.
A Kafteji platter of crisp, fried vegetables often precedes El Couscous, a wholesome signature Tunisian delight. A Rubik’s Cube of colourful ingredients, it consists of steamed semolina and wheat flour, soothing boiled potatoes, onions, carrots and turnips offering a homely, organic finish, often cooked in a mild or spicy broth and served with meats. Finally, a fresh fruit and date platter or the all-time manna, Assida zegougou , a hypnotisingpudding with nuts call for an instant aha ! An indispensable accompaniment is the mint tea with pine nuts.
