Funnily I had a fan moment yesterday. Was in Budapest for a 4 day break and randomly see Alexander walking near the Basilica. Took a selfie. What were the odds of seeing him on a random visit !
It was a nice surprise to learn that a dish made with an ingredient from Mozambique it's been served in a 3 Michelin star restaurant. I wish my country/people could capitalize on its beautiful, vibrant and rich culture, touristic destinations and large range of flavors to become a formidable economy.
Absolute pleasure to see this video from you :) It is my honour to get to know you and show you around Maxwell Food Centre back when you were in Singapore. Unfortunately I very much echo your comments and your feelings about Odette. I want more acidity, more impact, more character, more edge! That's why, I respect the accolades and the achievements, and the passion of the team - they are indeed lovely people - but I find it difficult to recommend foreign (European/Japanese) friends make a visit to Odette for this reason. I look forward to seeing you again, my friend!
I used to work in the kitchen at Hangar-7 in Salzburg and Chef Julien was one of our guest chefs in December 2018. He and his, back then, sous-chef (now head chef) shown at 2:31 had such great positive energy and the menu they brought was also excellent. I was very delighted to hear that they got their 3rd michelin star the next year!
Your channel and personality are a gift to our world ❤ thank you for showing us a part that many of us might never able to effort but at least can look at it and be inspired ❤️❤️❤️
Alexander, this is my favourite food channel on YT! Cannot tell you how great it is to see these videos. Could you (as constructive feedback) maybe list the wines drunk as well at the end or so? I have been stopping the video at times and seeing whats what and reading the bills when you have shown them :)
another great video from the worlds best guest, Alexs videos are the highlight of TH-cam for me and as a chef its a joy to see such balanced, informed and honest opinions. keep pushing Alex.
Dear Alexander, Your channel is amazing and the way the videos are made is just perfect. You are kind of living the life I dream of. O hope to visit your restaurant some day. I can't wait to see your review of L'Assiette Champenoise which is the best 3 star restaurant I've been to so far. Keep making me (us) dreaming
Wow back in Singapore again. Hope you enjoyed your stay! I managed to try Odette when they first opened (it was way more affordable back then and was within my budget). Really enjoyed his food when he was in Jaan but I did feel that the taste was more "flat" as you would put it when I tried Odette. However I am usually the odd one out and especially for my female friends and family members, most of them really dislike any strong acidity taste.
I wholeheartedly agree with the conclusion from Alex. The food is flat and for 3 stars, that's unacceptable. But everything else is great. This makes me know that I am subscribed to the right channel. Guy knows what he is talking about.
So great to see another Singapore review!! was planning on going for my birthday dinner this year, lovely to see your review so i know what to expect! video quality is amazing as usual :)
I was so surprised that rosemary smoked egg dish was similar to something I had at JAAN while traveling in Singapore many years ago. Then I realized chef Royer was at the helm there at the time, glad to see he has 3* now!
I find it strange that my countrymen supposedly don't like acid as a strong contrasting flavour? I know not all dishes incorporate it here but lots of sambals incorporate lime, assam fish head is a local classic, and cuisines with a strong acid focus (e.g. Thai, Indonesian) are pretty popular, and even as someone who grew up in a very southern Chinese household that didn't always serve very spicy or sour things or heavily contrasting flavours at home, I still had a lot of lime and chilli and vinegar when we ate out or went to hawkers. It might just be the restaurant's clientele that isn't partial to that sort of thing
Odette is the first Singapore-based 3 stars Michelin restaurant that I have patronised. I've had my fair share of Michelin restaurants around the world, in my opinion, some exceeded my expectations, some are worthy of the title and there are quite a few just like Odette, fell short. I had been intrigued by Odette for about five years now, as we frequently passed by it at the national gallery. Despite hearing both positive and negative reviews from peers, I knew that the only way to judge was through firsthand experience. Given its high price, I decided to reserve it for a special occasion, my partner's birthday celebration.The night ended with me being $1600 lighter, with a full stomach but an empty spirit. The national gallery provided an impeccable backdrop for a restaurant, surrounded by artistic ambiance. Nonetheless, the interior of Odette felt lacklustre, stuffy, and dim during the dinner service. The chairs lacked comfort, especially for someone tall like me. The menu offered a vegetarian choice and a classic option, and we opted for the latter. While the staff was polite, they seemed distant and impersonal, which was surprising for a 3-star Michelin restaurant, touted as "the best restaurant in Asia." The first lacklustre incident occurred when we were ordering our wine, we inquired about the profile of the selected Volnay wine. The staff's response was that he had not yet tried it. While I appreciate his honesty, it seemed surprising that in a 3-star Michelin restaurant, the staff was not familiar with the wines listed on the menu. Moreover, he made no effort to seek assistance from someone who might be knowledgeable about the wine. In general, the dishes presented at Odette were visually appealing and skillfully executed with precision. However, they fell short of delivering the "wow" factor and innovation that I typically associate with top-tier Michelin dining. Certain dishes felt safe and predictable, leaving me craving bolder flavours and more imaginative combinations. As a complete dining experience, the dishes failed to harmoniously convey the essence of Odette's unique narrative, leaving me with the impression that the restaurant lacked soul. However, the real disappointment came when we reached the dessert course. Considering it was a special occasion and the esteemed reputation of the restaurant, we had anticipated a customised dessert from the chef. To our disappointment, all they did was place a candle and write "happy birthday" on my partner's plate when serving the dessert. The experience turned even more disheartening when we noticed the table next to us being served a bespoke chocolate cake for their birthday celebration. The staff made no effort to address the situation, and the proximity of the tables made it all the more disconcerting. This left us with a bitter aftertaste. As the evening drew to a close, they prepared a takeaway gift for us. However, it felt rather awkward as they only provided one jam for the two of us to share, essentially giving one gift for both diners. To wrap it all up, in my opinion If you seek an elegant dining experience with refined dishes and good service, Odette certainly meets those criteria. Just not 3-star Michelin level nor the best restaurant in Asia.
I only know what the video and you explain, but I would like to add that the dress of the staff was very bad taste, badly fitting suits . dose no one there know how to do a tie ?
I'm sorry about your experience. Although the service is generally good, it was disappointing since you expected more, especially given how they treated you unfairly compared to another table that was also celebrating a special day 😢. Even though I haven't dined there or experienced fine dining myself, based solely on this video, the lighting seems dark and doesn't do justice to the food. I can't see the colors and though I've set the brightness low somehow😅. You really can't feel appetizing when the lighting is too dim.
Ohh yea, definitely agree. South East Asia generally are not a big fans to acidity and thick fat emulsion as our main flavors as western bros. We usually focuses on intense spice (as in spice spices, not hot spices) notes for our palates.
it's fun to hear the names of the ingredients and dishes. hearing the names somewhat brings the flavors into my imagination and I can somewhat taste them with you
Imagine a 3-michelin star Singapore restaurant in Paris. Sounds odd, doesn’t it? Flying ingredients from SE Asia (Singapore doesn’t produce so much within its borders) and serving a Singapore menu in the midst of Paris, France. The sole reason Odette and many other michelin starred Western restaurants in Singapore exist and bloom, is solely due to the fact, that there’s a large, very large audience that will dine there. As they can afford to do so and they are willing to do so. It’s a business model. More and more Western chefs choose their domicile and kitchen in Singapore, as it offers the opportunity. It’s a trend.
As someone who is studying WSET 3, the wine pairings and the sommeliers are always my favourite parts of these high end places. I always love the wine glasses too. Great videos.
Pity Julien Royer wasn’t there to do the cooking and personally serve some of the courses. But you scored the best table fronting the kitchen, the most desired seating. I enjoyed Odette as much as Louis XV as both are dedicated to classical French cooking. Great job as always, Alexander.
@@NoahEats would be nice, but literally impossible because we're kind of struggling to house the population, so if they set more land aside for farming i'm pretty sure people would flip 🤣
Politely requesting a video on your favorite champagne producers. I’ll be traveling to the region in the near future and would love suggestions on which houses are worth visiting.
Once again an amazing review and i truly like you are being honest and sincere. If it is not perfect, you tell us. Question: I have eaten at around 10 one Michelin star restaurants and most of them were out of this world good. I would like to try 3 stars once, but i can't bring myself to spend twice or three times the amount of money. Is it worth it, is it really THAT much better, or is it all in the nuances, service, wine selection, etc? I would love your opinion on this.
“Worth it” is very subjective to the individual. If you love food and the experience of fine dining, it’s worth it for at least one visit. If you just like to eat, probably won’t get the value you’d like. Nothing wrong with either btw, to each their own.
In my experience the 1 star restaurants often have a better real hospitality while in the 2 and 3 stars most of the time I felt like forced hospitality. As for the food quality, most of the time I also prefer the 1 star restaurants over the 2/3 stars. (some exceptions like L'Air Du Temps and Hisa Franko).
Hey Alexander, love your videos and have been here for a long time. Just wanted to kindly suggest something: I think for some videos now, the background music is bit too loud, too many beats. It doesn't allow us to focus your descriptions, thus it becomes a bit tiring to watch and understand at the same time.
What a beautiful video again. It is always a big pleasure to watch them! Thank you! May I ask something? What watch are you wearing? They always look incredible with the suits in combination. Thank you for a possible response in advance! Kind regards from Switzerland.
Thank you for another great experience from Singapore Alexandre! We wrote short together last time you were in Copenhagen, where you before have visited Geranium, which is the world's best restaurant. But what is your own personal favorite among the restaurants you have eaten? I look forward to the video from Alkymisten in Copenhagen and all the best from here. Greetings Claus from Denmark
Watching this hungover after Halloween in my dorm eating peanut butter and nilla wafers which I’ve paired with blue Gatorade with a electrolyte pod. I’m basically Alexander.
You should go to the "De Librije" Netherlands, it is in a former prison. Its has 3 Michelin stars, the green Michelin star and also 19,5/20 points G&M!
Lobster, Kinki, Caviar, Quail: it is the "same" menu as Zen! It's crazy to think that there is three 3* restaurant in Singapore and the menu are so similar in two of those!
Thanks for your comment! I'm planning a trip to Argentina next year and will definitely go there. What do you think of the restaurants on the 50 Best list for Buenos Aires (Don Julio, Mishiguene, Chila, Julia)? I'm especially interested in Chila. Which restaurants are not to be missed?
Alex, when are you coming here to the Aveyron to worship at the temple of Bras? His niece has a hotel,opening in Marcillac and his son has a cafe in Rodez. You’ll eat with knives made in Marcillac, called Le Liadou, made by a friend of mine, which are based on the original wine growers knife. The Eden Rod recently bought them for their place in St Barthe.
I love your videos on TH-cam. I would love to see your take on one restaurant I visited. Please visit Gaggan Anand in Bangkok, would love to hear your take on it.
As in the previous answer, there's Eleven Madison Park which is completely vegetarian, but there are also restaurants that have a vegetarian tasting menu or who will adapt their tasting menu for vegetarians. For example, Le Suquet in Laguiole, France has a vegetarian option and Mosu in Seoul, Korea was able to adapt their tasting menu for a vegetarian friend of mine.
@notill08 and @gabrieljy Typically it will mean that he wants a more citric taste that will enhance the ingredients on the dish. Sometimes acidity will make your saliva glands make your mouth want to eat that ingredient especially like a protein it will balance out bitter or sweetness. Hope the helps out
@@NoahEats Thanks! I'm still not sure that the word "acidity" is the word a native English speaker(like myself 🇺🇸) would use? Maybe it's a haute cuisine term?
I believe in the literal sense acidity actually adds flavor and depth to dishes. As in acid vs. base. This is why a good amount of soda is very acidic, it is done to make it taste better and a lot of the acidity in it gets blended with huge amounts of sugar.
Funnily I had a fan moment yesterday. Was in Budapest for a 4 day break and randomly see Alexander walking near the Basilica. Took a selfie. What were the odds of seeing him on a random visit !
picture or didnt happened !
Did he have Krug?
It was a nice surprise to learn that a dish made with an ingredient from Mozambique it's been served in a 3 Michelin star restaurant. I wish my country/people could capitalize on its beautiful, vibrant and rich culture, touristic destinations and large range of flavors to become a formidable economy.
It's amazing how a 3 michelin starred restaurants source ingredients! I hope to review more of these top restaurants too!
Good but not 3 stars
@@headlessgourmand8876its on the tittle mate, what you mean not 3 star
@@hirohiro758 yes title yes the content in my opinion not deserving of 3 star
@@headlessgourmand8876i would bet money you've never even stepped foot in a restaurant nicer than an olive garden
Absolute pleasure to see this video from you :) It is my honour to get to know you and show you around Maxwell Food Centre back when you were in Singapore.
Unfortunately I very much echo your comments and your feelings about Odette. I want more acidity, more impact, more character, more edge! That's why, I respect the accolades and the achievements, and the passion of the team - they are indeed lovely people - but I find it difficult to recommend foreign (European/Japanese) friends make a visit to Odette for this reason.
I look forward to seeing you again, my friend!
So cool you got to meet Alexander!
Yep! Zen is no doubt better! Fun times though
Totally écho your thoughts taste wise
Not sure how they got 3 stars to be honest ... when I went I felt the exact same way.
@@Watecc à subpar 2 at best
agreed @@jeremiahng8820
I used to work in the kitchen at Hangar-7 in Salzburg and Chef Julien was one of our guest chefs in December 2018. He and his, back then, sous-chef (now head chef) shown at 2:31 had such great positive energy and the menu they brought was also excellent. I was very delighted to hear that they got their 3rd michelin star the next year!
wrg
I am so addicted to these I sometimes watch them 3 times before the next one comes out... Definitely would love to eat in one of those places one day!
Definitely done that myself. Hope I can make the same level of videos too
Truly one of the best restaurant reviewer on the planet. Top class .
He does an amazing job
Eating frozen Walmart pizza while I watch thi. Can’t get any better
Done that and sometimes with a Chik-fila sandwich!
Your channel and personality are a gift to our world ❤ thank you for showing us a part that many of us might never able to effort but at least can look at it and be inspired ❤️❤️❤️
Another brilliant video. Your a man of class taste and style. Love your journey
That bun for the pigeon sauce was delightful 🤩🥰
Agreed!
Sauces problematic when they're really good, & you're not given a sauce spoon. Bao is genius
Always so happy to see a new episode !! This is another great review of you, and really love to see more !!! Thanks again 🙏🙏
Agreed
Alexander, this is my favourite food channel on YT!
Cannot tell you how great it is to see these videos.
Could you (as constructive feedback) maybe list the wines drunk as well at the end or so?
I have been stopping the video at times and seeing whats what and reading the bills when you have shown them :)
Excellent video as always. Will you finish off the year with a top 5 list of your greatest restaurant experiences of 2023?
Tha lt would be an amazing way to end the year
wrrr
the culinary review king is back 👑
and first
Agreed, I hope to eat his crumbs. LOL
@@NoahEatslmao
Hey Alexander just wanted to thank you for the content, I'm really loving it!
I think I got a greater sense of appreciation from watching your review than I would if I had eaten there myself!
Very indepth research that we all want to see
I really like the precision and concentrated reviews you provide.
He provides a clear video
It’s absolutely beautiful how he went full circle and named his restaurant after his dear grandmother ❤😢
We will be having lunch there March 1!! Our first trip to Singapore! Can. Not. Wait!!
another great video from the worlds best guest, Alexs videos are the highlight of TH-cam for me and as a chef its a joy to see such balanced, informed and honest opinions. keep pushing Alex.
He does a great job!
Dear Alexander,
Your channel is amazing and the way the videos are made is just perfect.
You are kind of living the life I dream of. O hope to visit your restaurant some day.
I can't wait to see your review of L'Assiette Champenoise which is the best 3 star restaurant I've been to so far.
Keep making me (us) dreaming
it's wild to see this guy has 170k+ subs, i remember when he had a few thousand? it was clear he was going to blow up fast. the quality is fantastic
Amazing rise to success. I wish i could repeat his success
very nice video, Alexander. I love your honesty and your takes on these fine restaurants.
Wow back in Singapore again. Hope you enjoyed your stay! I managed to try Odette when they first opened (it was way more affordable back then and was within my budget). Really enjoyed his food when he was in Jaan but I did feel that the taste was more "flat" as you would put it when I tried Odette. However I am usually the odd one out and especially for my female friends and family members, most of them really dislike any strong acidity taste.
I wholeheartedly agree with the conclusion from Alex. The food is flat and for 3 stars, that's unacceptable. But everything else is great. This makes me know that I am subscribed to the right channel. Guy knows what he is talking about.
you're going to have well over 1M subs quite soon. amazing! keep it up!
Yes. This channel is a hidden gem ☺
Im glad to have found the channel as well! He does a great job with a phone!
So great to see another Singapore review!! was planning on going for my birthday dinner this year, lovely to see your review so i know what to expect! video quality is amazing as usual :)
Finally! ❤ from Singapore.
you're so honest in your presentation. Respect Bro...
I was so surprised that rosemary smoked egg dish was similar to something I had at JAAN while traveling in Singapore many years ago. Then I realized chef Royer was at the helm there at the time, glad to see he has 3* now!
I find it strange that my countrymen supposedly don't like acid as a strong contrasting flavour? I know not all dishes incorporate it here but lots of sambals incorporate lime, assam fish head is a local classic, and cuisines with a strong acid focus (e.g. Thai, Indonesian) are pretty popular, and even as someone who grew up in a very southern Chinese household that didn't always serve very spicy or sour things or heavily contrasting flavours at home, I still had a lot of lime and chilli and vinegar when we ate out or went to hawkers. It might just be the restaurant's clientele that isn't partial to that sort of thing
Odette is the first Singapore-based 3 stars Michelin restaurant that I have patronised. I've had my fair share of Michelin restaurants around the world, in my opinion, some exceeded my expectations, some are worthy of the title and there are quite a few just like Odette, fell short.
I had been intrigued by Odette for about five years now, as we frequently passed by it at the national gallery. Despite hearing both positive and negative reviews from peers, I knew that the only way to judge was through firsthand experience. Given its high price, I decided to reserve it for a special occasion, my partner's birthday celebration.The night ended with me being $1600 lighter, with a full stomach but an empty spirit.
The national gallery provided an impeccable backdrop for a restaurant, surrounded by artistic ambiance. Nonetheless, the interior of Odette felt lacklustre, stuffy, and dim during the dinner service. The chairs lacked comfort, especially for someone tall like me.
The menu offered a vegetarian choice and a classic option, and we opted for the latter. While the staff was polite, they seemed distant and impersonal, which was surprising for a 3-star Michelin restaurant, touted as "the best restaurant in Asia."
The first lacklustre incident occurred when we were ordering our wine, we inquired about the profile of the selected Volnay wine. The staff's response was that he had not yet tried it. While I appreciate his honesty, it seemed surprising that in a 3-star Michelin restaurant, the staff was not familiar with the wines listed on the menu. Moreover, he made no effort to seek assistance from someone who might be knowledgeable about the wine.
In general, the dishes presented at Odette were visually appealing and skillfully executed with precision. However, they fell short of delivering the "wow" factor and innovation that I typically associate with top-tier Michelin dining. Certain dishes felt safe and predictable, leaving me craving bolder flavours and more imaginative combinations. As a complete dining experience, the dishes failed to harmoniously convey the essence of Odette's unique narrative, leaving me with the impression that the restaurant lacked soul.
However, the real disappointment came when we reached the dessert course. Considering it was a special occasion and the esteemed reputation of the restaurant, we had anticipated a customised dessert from the chef. To our disappointment, all they did was place a candle and write "happy birthday" on my partner's plate when serving the dessert. The experience turned even more disheartening when we noticed the table next to us being served a bespoke chocolate cake for their birthday celebration. The staff made no effort to address the situation, and the proximity of the tables made it all the more disconcerting. This left us with a bitter aftertaste.
As the evening drew to a close, they prepared a takeaway gift for us. However, it felt rather awkward as they only provided one jam for the two of us to share, essentially giving one gift for both diners.
To wrap it all up, in my opinion If you seek an elegant dining experience with refined dishes and good service, Odette certainly meets those criteria. Just not 3-star Michelin level nor the best restaurant in Asia.
I only know what the video and you explain, but I would like to add that the dress of the staff was very bad taste, badly fitting suits . dose no one there know how to do a tie ?
I'm sorry about your experience. Although the service is generally good, it was disappointing since you expected more, especially given how they treated you unfairly compared to another table that was also celebrating a special day 😢.
Even though I haven't dined there or experienced fine dining myself, based solely on this video, the lighting seems dark and doesn't do justice to the food. I can't see the colors and though I've set the brightness low somehow😅. You really can't feel appetizing when the lighting is too dim.
This restaurant is already on my wishlist for a long time. Wish I can go there one day
Definitely do a review too! I look forward to yours
Ohh yea, definitely agree. South East Asia generally are not a big fans to acidity and thick fat emulsion as our main flavors as western bros. We usually focuses on intense spice (as in spice spices, not hot spices) notes for our palates.
it's fun to hear the names of the ingredients and dishes. hearing the names somewhat brings the flavors into my imagination and I can somewhat taste them with you
Helps with the visualization and anticipation of the flavors that come with thay sense
Imagine a 3-michelin star Singapore restaurant in Paris. Sounds odd, doesn’t it? Flying ingredients from SE Asia (Singapore doesn’t produce so much within its borders) and serving a Singapore menu in the midst of Paris, France.
The sole reason Odette and many other michelin starred Western restaurants in Singapore exist and bloom, is solely due to the fact, that there’s a large, very large audience that will dine there. As they can afford to do so and they are willing to do so. It’s a business model. More and more Western chefs choose their domicile and kitchen in Singapore, as it offers the opportunity. It’s a trend.
As someone who is studying WSET 3, the wine pairings and the sommeliers are always my favourite parts of these high end places. I always love the wine glasses too.
Great videos.
It's definitely a process of education!
WSET 3 was easy
Your reviews are awesome. I'll never eat a restaurant like this but enjoy your technical reviews
It's a wery good channel. I enjoy the content a lot.
Pity Julien Royer wasn’t there to do the cooking and personally serve some of the courses. But you scored the best table fronting the kitchen, the most desired seating. I enjoyed Odette as much as Louis XV as both are dedicated to classical French cooking. Great job as always, Alexander.
thanks for the new video! keep it up 🤗
Sometimes, I hit the refresh to see if there is a new video :)
As always, an amazing and informative review!
The green star will be impossible for Singaporean restaurants to get because there's literally no land here to properly grow/farm anything 🤣
I hope they are able to figure that out!
Seroja is the first restaurant to earn the Green Star in Singapore! As they based on Malaysian and local ingredients. Do check out 'Seroja'!
@@NoahEats would be nice, but literally impossible because we're kind of struggling to house the population, so if they set more land aside for farming i'm pretty sure people would flip 🤣
I prefer casual over chique, but an oversized e-watch (on full brightness) in a 3 star michelin, not sure about that @4:36
love your channel!
Agreed!
Another nice one ! Thank ! 🙂
Parabéns pelo vídeo, excelente!
Politely requesting a video on your favorite champagne producers. I’ll be traveling to the region in the near future and would love suggestions on which houses are worth visiting.
Once again an amazing review and i truly like you are being honest and sincere. If it is not perfect, you tell us.
Question: I have eaten at around 10 one Michelin star restaurants and most of them were out of this world good. I would like to try 3 stars once, but i can't bring myself to spend twice or three times the amount of money. Is it worth it, is it really THAT much better, or is it all in the nuances, service, wine selection, etc? I would love your opinion on this.
“Worth it” is very subjective to the individual. If you love food and the experience of fine dining, it’s worth it for at least one visit. If you just like to eat, probably won’t get the value you’d like. Nothing wrong with either btw, to each their own.
In my experience the 1 star restaurants often have a better real hospitality while in the 2 and 3 stars most of the time I felt like forced hospitality. As for the food quality, most of the time I also prefer the 1 star restaurants over the 2/3 stars. (some exceptions like L'Air Du Temps and Hisa Franko).
"Asia's top Restaurant" French Chef cooking french Cuisine awarded by a Michelin Guide, France.
I have to agree, does not sound very right😅
Love your straight forward reviews. No nonsense, the restaurant must deliver or you will let us know
Its great thay he does not repeat himself
Hey Alexander, love your videos and have been here for a long time. Just wanted to kindly suggest something: I think for some videos now, the background music is bit too loud, too many beats. It doesn't allow us to focus your descriptions, thus it becomes a bit tiring to watch and understand at the same time.
What a beautiful video again. It is always a big pleasure to watch them! Thank you!
May I ask something? What watch are you wearing? They always look incredible with the suits in combination.
Thank you for a possible response in advance!
Kind regards from Switzerland.
nice to see food culture and style what i can't myself test because too expensive
How do you not show us the black wine in a glass?
a like for his grandma. love to all.
For me this is the best Michelin restaurant I have ever been too.
Thank you for another great experience from Singapore Alexandre! We wrote short together last time you were in Copenhagen, where you before have visited Geranium, which is the world's best restaurant. But what is your own personal favorite among the restaurants you have eaten? I look forward to the video from Alkymisten in Copenhagen and all the best from here. Greetings Claus from Denmark
Very cool!
pls never stop making videos
Watching this hungover after Halloween in my dorm eating peanut butter and nilla wafers which I’ve paired with blue Gatorade with a electrolyte pod. I’m basically Alexander.
Les Amis please. I was there recently and it was such a magnificent experience.
Are you going to de Librije in The Netherlands anytime soon?
Such a good video
Agreed! solid editing and script
Easily the best food critic channel around …
Love this channel
haaland’s dad never miss 💪💪
You should go to the "De Librije" Netherlands, it is in a former prison. Its has 3 Michelin stars, the green Michelin star and also 19,5/20 points G&M!
After watching it felt just another 3 Michelin restaurant, not saying it is bad. The pigeon reminded me of the ritz presentation wise
thanks'
Zseniális video mint mindig
Doesn't show the New Black Wine poured, very frustrating....
i was gonna say lotta meat tho the cheese at the end rather balanced it.
what is the chef's motivation?
Lobster, Kinki, Caviar, Quail: it is the "same" menu as Zen! It's crazy to think that there is three 3* restaurant in Singapore and the menu are so similar in two of those!
i already said it a few times.. but you really should come to argentina and try Aramburu
Definitely on my list to visit as well!
Thanks for your comment! I'm planning a trip to Argentina next year and will definitely go there. What do you think of the restaurants on the 50 Best list for Buenos Aires (Don Julio, Mishiguene, Chila, Julia)? I'm especially interested in Chila. Which restaurants are not to be missed?
Clos Triguedina!! ❤️🍷
Alex, when are you coming here to the Aveyron to worship at the temple of Bras? His niece has a hotel,opening in Marcillac and his son has a cafe in Rodez.
You’ll eat with knives made in Marcillac, called Le Liadou, made by a friend of mine, which are based on the original wine growers knife. The Eden Rod recently bought them for their place in St Barthe.
Hello from Singapore ! ❤❤ I’ve watched all of your videos. Love them all
Adorei o video
Whenever I hear the word tartlets all I can think about is that one Friends episode lol
After we dine at this place, we walked near by hawker to have even better Bak Kut teh
I love your videos on TH-cam. I would love to see your take on one restaurant I visited. Please visit Gaggan Anand in Bangkok, would love to hear your take on it.
Franzen next pls!!
Ótimo vídeo
kool
With the cheeses were served 2 Port Wines and 1 Madeira Wine, not 3 Ports as mentioned by Alexander. Cheers.
❤ vlog. Thank you. VG
Wow. You’re seated at my usual seat 😂
wym smoking under the glass is fresh thyme? Thats rosemary?!
I like how he say 'o'
italy Cannavacciulo , Villa Crespi , please . The best !
Sir, please check with the butler about my European package itinerary and the walk to Castle Key.❤
Is there any Michelin star vegetarian or vegan restaurant?
Yes, he also reviewed one (Eleven Maddison Park). I am sure there are more, the only othere one that comes to my mind is TIAN (Vienna).
As in the previous answer, there's Eleven Madison Park which is completely vegetarian, but there are also restaurants that have a vegetarian tasting menu or who will adapt their tasting menu for vegetarians. For example, Le Suquet in Laguiole, France has a vegetarian option and Mosu in Seoul, Korea was able to adapt their tasting menu for a vegetarian friend of mine.
try les amis singapore
I liked the video
That Cheese table!!!
I like realy you video's. But sometimes a ask me howmuch wine you drink, by every cours a differend wine.....
Adorei
👍👍🤩🤩🥰🥰
Chefe maravilhoso 😊 os pratos são lindos de se ver.
When Alex says "acidity", does he mean tartness?
yep!
@notill08 and @gabrieljy Typically it will mean that he wants a more citric taste that will enhance the ingredients on the dish. Sometimes acidity will make your saliva glands make your mouth want to eat that ingredient especially like a protein it will balance out bitter or sweetness. Hope the helps out
@@NoahEats Thanks! I'm still not sure that the word "acidity" is the word a native English speaker(like myself 🇺🇸) would use? Maybe it's a haute cuisine term?
I believe in the literal sense acidity actually adds flavor and depth to dishes. As in acid vs. base. This is why a good amount of soda is very acidic, it is done to make it taste better and a lot of the acidity in it gets blended with huge amounts of sugar.