Best 3 dishes of 1st half of 2014. 1. RyuGin's O-Unagi Made from a fresh 1kg+ wild eel which is then cooked 'Eastern' style but with modern techniques applied. The result is fantastic: a perfectly cooked unagi where the fat and richness of the flesh is accentuated uber-crispiness of the skin. Perfection in Simplicity. 2. Vue De Monde's Ox Tongue and Creme Fraiche snow. Beautiful play on flavours, textures and temperature. The initial warmth, tenderness and meaty flavor of the ox tongue is given a rude shock by the coldness and the 'chalkiness' of the cold creme fraiche. They then achieve equilibrium which brings the two contrasting components into balance. 3. Kikunoi's Tofu Dumpling with Anago. It might look like a simple dumpling but every component is perfectly cooked and in harmony with one another. The tofu is absolutely amazing, smooth and bean-ningly fragrant. The broth is gentle but packed full of dashi flavour, and the thickness of the broth gives a very comforting feeling to the dish. The end result is a humble dish full of character.

Best 3 dishes of 1st half of 2014. 1. RyuGin's O-Unagi Made from a fresh 1kg+ wild eel which is then cooked 'Eastern' style but with modern techniques applied. The result is fantastic: a perfectly cooked unagi where the fat and richness of the flesh is accentuated uber-crispiness of the skin. Perfection in Simplicity. 2. Vue De Monde's Ox Tongue and Creme Fraiche snow. Beautiful play on flavours, textures and temperature. The initial warmth, tenderness and meaty flavor of the ox tongue is given a rude shock by the coldness and the 'chalkiness' of the cold creme fraiche. They then achieve equilibrium which brings the two contrasting components into balance. 3. Kikunoi's Tofu Dumpling with Anago. It might look like a simple dumpling but every component is perfectly cooked and in harmony with one another. The tofu is absolutely amazing, smooth and bean-ningly fragrant. The broth is gentle but packed full of dashi flavour, and the thickness of the broth gives a very comforting feeling to the dish. The end result is a humble dish full of character. by harizbastion via http://bit.ly/1qENRw6