Posted in afternoon tea, Alan Yau, Chinese, dim sum, dining out, food, London, Michelin star, restaurant review, restaurants, traveleating on Dec 4th, 2007
[UPDATE: 26/05/2009 I revisited Yauatcha, so please most recent review here]. After the huge argument with my husband over last Friday’s dinner at Alan Yau‘s latest Japanese eaterie Sake no Hana, I felt a little apprehensive about going to another of his restaurants, Yauatcha, for dim sum today. However, we’ve both been many times before [...]
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Having been informed that traditional British afternoon tea at Reid’s Palace Hotel (former guests include Winston Churchill and Margaret Thatcher) on the cliff-tops above Funchal, Madeira was an event not to be missed, I duly booked a table for five on the elegant terrace. This is the place to sit, as the view of the [...]
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[UPDATE: 26/05/2009 I revisited Yauatcha, so please read new review here] Yauatcha and Hakkasan (both owned by Alan Yau) are currently the only two Chinese restaurants in the UK with Michelin stars (one each). Yauatcha serves mostly dim sum throughout the day and into the evening, unusually for a Chinese restaurant, along with some expensive [...]
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Posted in afternoon tea, breakfast, cafe, dining out, food, London, Modern European, restaurant review, restaurants, traveleating, wine on Jan 15th, 2007
[UPDATE 05/12/07 - I revisited The Wolseley on 5/12/07, so please read review here. I've also visited in 2008, but have not written yet another review] Located just across the street from The Ritz on Piccadilly, The Wolseley is extremely elegant with its high ceilings and art deco interior, but it’s not at all stuffy [...]
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Posted in afternoon tea, bakery, cafe, food, Portugal, Portuguese, restaurant review, restaurants, travel, traveleating on Aug 15th, 2006
Since 1837, this famous bustling pastry shop and cafe in Belém, Lisbon, has been churning out its sensational speciality made from a secret recipe – Pasteis de Belém, a custard cream tart with a slightly burnt crust on top and a flaky edge, with a cinnamon sprinkling on top. It’s unlike any pasteis de nata [...]
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