Comments on: 50 Best Restaurants in the World 2010

By: Bruce

Bruce — Wed, 19 May 2010 10:03:14 +0000

Having dined at Jaan Par Andre albeit only for lunch, I can say it’s one of my favourite dining experiences so far, in my top 5 for sure.

I’d prob choose Fat Duck, only because there is nothing as risky or innovative here in Sydney!

By: Lennardy

Lennardy — Mon, 10 May 2010 07:35:56 +0000

Its actually El Bulli that takes reservations a year in advance, The fat duck takes reservations 2 months in advance

By: Howard

Howard — Mon, 10 May 2010 05:03:53 +0000

Having dined at Jaan Par Andre albeit only for lunch, I can say it’s one of my favourite dining experiences so far, in my top 5 for sure.

I’d prob choose Fat Duck, only because there is nothing as risky or innovative here in Sydney!

By: the lacquer spoon

the lacquer spoon — Mon, 10 May 2010 03:53:10 +0000

Aah, I’m reading “Fat Duck Cookbook” by Heston Blumenthal, which seems one of the best food books of 2009 in Britain. Bulky, but worth reading!

By: ladyironchef - Singapore Food Blog

ladyironchef - Singapore Food Blog — Mon, 10 May 2010 02:00:54 +0000

Calvin: no problem dude, thanks for the question on formspring. Yeah i am quite a fan of Gordon Ramsey too, read his book and impressed by how he rise from nothing to something today!

lennardy: Wow cool! hopefully one day i will be able to check out Arzak! : )

LFB: Stop going back to Tokyo, check out some other Cities dude!

BanBan: Wow cool dude, it’s this coming Saturday? When is the chef leaving Jaan?

Joyce: Yeah you got a point there! Bulli has been at the top for so long, nomu will be the one to check out now

Shirin: WHOA, reservations a year ahead? maybe you can reserve now on time for yr birthday next year? haha

the lacquer spoon: what’s the book about? I am quite keen on reading chef’s book, it gives us a very interesting perspective : )

alkanphel: another vote for the fat duck! haha okay sounds like we need to save up and make the reservation one year ahead

By: alkanphel

alkanphel — Sun, 09 May 2010 18:27:15 +0000

I would pick the Fat Duck because I love Blumenthal’s approach to cooking. He really is a perfectionist and his methods of experimentation are fascinating.

By: the lacquer spoon

the lacquer spoon — Sun, 09 May 2010 12:24:53 +0000

So many on the list that I can’t choose one/some, but maybe.. maybe “The Fat Duck” cos his book is my current read. Better to figure out the chef’s philosophy first

By: Shirin

Shirin — Sun, 09 May 2010 09:41:40 +0000

I would try The Fat Duck but the waiting list is like a year (?) or more in advance. And apparently Daniel’s in the USA is very very good! x

By: Lennardy

Lennardy — Sun, 09 May 2010 08:23:59 +0000

And by the way, Arzak was by far the most underwhelming Michelin Starred dining experience I’ve ever had

By: Joyce

Joyce — Sun, 09 May 2010 07:26:37 +0000

I would pick Noma, purely because it surely takes something to knock Bulli off the top spot.

By: BanBan

BanBan — Sun, 09 May 2010 06:48:22 +0000

I wanted to try Jaan Par Andre but it’s fully booked for the next two weeks!

Allow me to do a little publicity since it’s a little related. Listen to Chef Andre Chiang’s interview on Daniel’s Food Diary soon. haha.

By: Life for Beginners

Life for Beginners — Sun, 09 May 2010 05:37:55 +0000

Les Creations de Narisawa, cos it would give me another excuse to return to Japan.

By: Lennardy

Lennardy — Sun, 09 May 2010 04:26:41 +0000

The Fat Duck!

By: Calvin Timothy

Calvin Timothy — Sun, 09 May 2010 02:36:10 +0000

Hi Brad,

Thanks for answering my question! Really appreciate your reply as I was very curious to find out. =)

As for me, being a fan of the foul mouth, sharp tongue, bad ass chef Gordon Ramsay, would definitely love to try his self named Restaurant Gordon Ramsay.

The reason why I chose this restaurant it’s because:

Firstly, he owned it and he is so proud of it with 3 Michelin stars awarded to it.

Secondly, he have helped many aspiring chefs to fulfill their dreams in his shows and I would like to find out for myself his high standard of food and the essence in what it takes to create a delicious menu.

Lastly, I would like to feel his soul and heartbeat in running the restaurant and to discover for myself the success of Restaurant Gordon Ramsay.

That’s all folks. =]
Cheers!