Foreign Eats

This sous vide braised pork belly can certainly improve with a more balanced cut of the pork's belly and by that I mean a fattier layered one. The five spice is evidently robust but in a good way. The crackling pork skin somewhat contorted shouldn't come as too much of a surprise for ASEAN street food hunters - being yet another common side dish to accompany your boat noodles etc. The interesting and unusual part is that the fattier skin is served faced down, but maybe it's saving the best for last as you work through the leaner parts of the cut. Overall my verdict: street lor bak works better than this atas one, but if I am in Denmark (Kempinski) I will certainly be a regular fan for this dish.

This dish itself is worth the whole deal at this Asian Top 50 restaurant conceptualised by renowned Henrik Yde Andersen, whose Kiin Kiin restaurant in Copenhagen, Denmark, is currently the only Thai restaurant in the world holding a Michelin star. It's not hard to imagine why this lobster salad is a clear favourite with diners here. With its generous succulent lobster served in a bed of herbs and flowers, lychee foam and a sorbet of Thai red curry. One can easily be forgiven for falling in love all too easily with this visual stimulation. Especially when the vapors from the liquid nitrogen emerges from the interesting hollow in the serving bowl, you can let your imagination run wild that your dining partner is actually Scarlett Johansson.

The medallion of scallops are saying to me Aroy Mak Mak! Oops, they are on my fellow diner's plate.

Trio of lotus root chip, cashew nut cookie and you'd never guess what the accompaniment is.... wasabi coconut cream!