When you get lucky enough to snag two seats at the world’s best restaurant at the last minute, you take a detour from wherever you may be and head straight to Copenhagen. You happily accommodate the change in plans because the experience at this restaurant more than justifies the considerable hype around it.
Aman Khan is constantly on the move for good food. Born in Paris, this former food critic for the Jakarta Post regularly travels if for no other reason than to find the tastiest food from every corner of the world. When he is not eating, he is always thinking (often aloud) about what makes certain food tick while others fail. Aman is especially devoted to tracking down the very best local and seasonal food on the planet.
The curry mee I regularly partake in at the O&S Coffee shop in Paramount Gardens, Petaling Jaya is my security blanket. Comfort food is so much more than tracking back nostalgia or missing mum’s cooking. It’s an amalgam of senses that envelops us in safety, calmness and satisfaction. This dish is the perfect representation of Malaysian soul food. And for me, nothing quite hits the spot like a bowl of curry mee. Curry mee is basically noodles (mee=noodles) – usually a choice between several types such as egg noodles and rice vermicelli – submerged in a rich spicy broth. It comes served with a variety of condiments such as blood cockles, chicken, as well as shrimp and fried tofu.
Some things in life are a necessary indulgence. Shinji by Kanesaka (of famed two-Michelin starred chef Shinji Kanesaka) which exemplifies the best of Edomae-style sushi, essentially falls into this category. In particular, when one is bestowed the privilege of having Master Chef Koichiro Oshino cut for you. The evening was made even more special as some friends brought along some rare wine gems for us to pair with the sushi.