Kikaku

Kikaku - Dusseldorf Airport, Germany

Among the cafetarias, the coffee houses, the fast food joints and the pubs/restaurants lined across an international airport, it's often a very welcomed changed to eat in a sushi bar.  Since we are talking about Dusseldorf , a city with over 10,000 Japanese inhabitants, the chances of the sushi bar at the airport couldn't be that bad...right???

Oh how wrong I was.



MAKI ROLLS: Dusseldorf Maki & Unagi Roll

When I lived in Japan, we had convenience stores like Circle K, 7-11, and Lawsons selling sushi.  At the time, I used to think it was at best mediocre.  If you compared the two sides (store bought and Kikaku Airport Sushi), one could almost say that convenience store bought sushi was heavenly compared to the version served at Dusseldorf Airport. 

I find this troubling given the fact that Kikaku has been in the city of Dusseldorf since 1977 serving Japanese expats, German residents, and tourists with relatively good reviews.  Their expansion into Dusseldorf Airport seemed logical as many travellers enjoy a quick bite before travelling.

Now let's talk about the food at Kikaku.  The unagi/eel was a bizarre rubbery texture coated with most generic sweet soy sauce.  There was virtually no taste of eel - just a sickly sweet sauce and some chewy, rubbery, meaty...something completely strange. 

The Dusseldorf Maki which is essentially fried shrimp tempura cut into pieces and inserted into maki rolls didn't fare much better either.  The shrimp tempura tasted as if it had been cooked weels in advance and thrown in the freezer.  You could tell it had been brought to room temperature because all of the crispy batter of the tempura seemed old and wilted.  The shrimp was also tasteless. 

I was beginning to think there must be no way that a sushi restaurant could be this bad.  To top it off, out of the 5 staff that were workin there, three were absolutely Japanese citizens and one other gentleman seemed as if he could speak it back to the other workers.

Japanese food is one of my all time favorites be it sushi, kaiseki ryori, or a multitude of other dishes.  I absolutely love to promote Japanese restaurants too however this is that should definitely be avoided at all costs. 


Kikaku - Airport Arcade, Dusseldorf Airport

http://www.kikaku.de/

Hulstkamp

Hulstkamp, Antwerpen

I'm certainly not a fan of tourist restaurant in cities.  I've been so brainwashed by shows like Kitchen Nightmares and the 'Smaakt Politie (Food Inspectors) that I dread having to enter any restaurant in a city located near a bus/train station or an airport fearing that these restaurants cater to the masses and therefore emphasis on food quality or hygiene isn't necessarily a top priority. 

When the decision was made to go to Hulstkamp for a quick lunch, (located steps away from Antwerp Central Station) I entered the brasserie and hoped for the best.

MAIN DISH: Scampi Salad with Mango, Mint, and Curry Dressing

The salad was dressed with a curry sauce that I am guessing was a store bought product.  Do you know what?  It wasn't all that bad.  It was certainly an Indo-Thai themed salad and who doesn't like scampi or mangoes?  At 19 euros anybody could argue that a salad of this size might be a bit too expensive?  All in all though, perfectly acceptable.

As sufficient as the food was, Hulstkamp is not known as being a restaurant known for its food.  Instead it used more often as a watering hole that has some food should anybody be hungry.  The restaurant has a commanding position on the renowned Keyserlei street in Antwerpen.  In the last few months, the Keyserlei has undergone an enormous transformation to transform a busy street into a pedestrian only zone with trees, shrubs, and plenty of bars and restaurants serving patrons outdoors.

This doesn't mean that I'm skeptical of touristic restaurant.  God knows I have visited one too many in my many travels and most of them were truly sub par.  I did see something special however: Hulstkamp is a brasserie indeed, but what made the place extra special for me was that the restaurant had ''its regular clientele''.  Mostly senior citizens sipping on their beer or whiskey striking casual conversation with whomever might be a the table next to them.  It made the atmosphere very inviting and friendly.   I'm hoping that Hulstkamp charm works on me again the next time I visit.

My Score: 13/20

Food: 3.5
Presentation: 3
Ambiance: 3.5
Staff: 3


HULSTKAMP - De Keyserlei 23, Antwerpen


http://www.hulstkamp.be/

Eat House

The Eat House - Antwerp, Belgium

I work in Antwerp, Belgium and the city is known for its famous architecture, diamonds, beer, chocolates and its vast workforce of expatriates.  Many of my friends happen to be from Great Britain and when a social gathering is in order, they tend to flock to the Eat House for some English grub.

MAIN DISH: Vegetable Sambar

Great Britain has an affinity towards Indian dishes throughout the generations.  In fact, many Indian dishes have been converted so that it met the taste of the British public.  This dish that I chose, the vegetable sambar, was odd to say the least.  The vegetables were hardly cooked and the tamarind sauce that it was cooked in was lacking in flavor.  I knew I should have chose the chicken tikka masala instead of this.

DESSERT: Sticky Toffee Pudding

According to most restaurant reality shows, it has been said that a lot of desserts in cafes or restaurants are mostly outsourced.  The sticky toffee pudding shown here, I feel, is subject to that statement.  That isn't saying that I didn't enjoy it but I am sure it wasn't made fresh for that day and maybe that week as well.  The saucy toffee worked well with mushy cake.  A sweet tooth's real friend I should say.

The last word:

What most people like about the Eat House is the fact that they don't claim that they're a gourmet restaurant.  They cater more to comfort food that English citizens or other nationalities alike may find reminsicent of their time when they were back home.  I believe I paid something like 25 Euros for the two plates shown above with a couple of ginger beers to wash down.  Would I recommend this place?  Sure, go for the atmosphere and for dishes like fish and chips, bacon and egg sandwiches, etc...but please don't think that all the food is made fresh and with culinary skill.  Instead, the best idea is to kick back, relax, and spend your time with friends as you gobble down some good old fashioned British comfort food.

My Score: 11.5/20


Food: 3
Presentation: 2.5
Ambiance: 3
Staff: 3

The Eat House - Kammenstraat 2, Antwerpen

No website to date

Sardis

Sardis - Merksem, Belgium

Affectionately known as 'Sandro', the chef/owner of Sardis manned his restaurant in the suburbs of Antwerp since 1984.  Sandro's dishes were always cooked with love and passion of Italian cuisine.  Most of dishes were hearty classics although there were times when he'd make specialties from the village in Sardinia where he hailed from.  A few years ago, Sandro passed away from terminal cancer. Ownership changed hands to young Tiziano Cappai who has been at the helm continuing the legacy of Sardis. 


One of the best things about dining at Sardis is having to choose what we want to eat without looking at a menu.  After being greeted at the door, we all sit down and explain to Tizziano what we feel like eating that day. 

The dining room is quite sparse in decoration however you get used to it.  The thing I hate about it the most is the lobster tank near the drinks station.  First, this isn't the 1980's.  Secondly, it puts some people off to see live seafood stuck in a tank just adjacent to their table. 

AMUSE BOUCHE: San Daniele Ham, Artichoke, Radish and Mini Bruschetta (not pictured - Foccacia Bread)

The ham was just right, as San Daniele ham should be.  The artichokes fresh and crunchy in texture as well as the accompaniment radishes.  The mini bruschetta however were lacking in flavor and were a touch bland in my opinion.

FIRST COURSE:  Mixed Salad with Shrimp and Lightly Seared Scallops

The balsamic dressing that we get served at Sardis is usually an item that we adore.  When we ate the salad though, the bottom of the bowl revealed that the dressing had completely drenched the salad therefore minimizing any distinctive taste of shrimp or scallop.

MAIN COURSE:  Tagliolini with Shaved Truffles

The pasta itself was fantastic.  There was something lacking with the truffles however.  True we did ask the kitchen not to douse the dish in oil so maybe that was the lack of flavor?  Individually each component tasted great, just not mixed in together though.  

PETIT FOURS:

A small assortment of cookies and nougat.

Usually, the food at Sardis is wonderful.  It always feels like you've had a home cooked meal from an Italian family that loves to prepare and serve homey food.  To top it off, the head chef in the kitchen is from Poland however don't let cloud your judgement.  Normally the food is very good.  Maybe it was just an off night.  Regardless of the so-so food I had yesterday, Tiziano's can do attitude and friendliness always makes Sardis an inviting restaurant to pass an hour or two.  I'll definitely be returning.  



My Score: 14/20


Food: 3
Presentation: 3
Ambiance: 3
Staff: 5

Restaurant Sardis -Maantjessteenweg 159, Merksem

http://www.sardis.be/welkom.html

Ferrier 30

Ferrier 30 - Antwerpen, Belgium

The uber slick Italian eatery is located in Antwerp's trendy 'Het Zuid' district.  Known for its outstanding location just in front of the Royal Antwerp Museum of Art, the glitterati of Antwerp locals enjoy grabbing a bite to eat at Ferrier 30 before going out to their local watering holes or lounge bars.

COMPLIMENTARY: Olives and Mortadella

The restaurant provides all patrons with a complimentary platter of Mortadella and Olives.  On one occassion, we brought our dog to the restaurant, and the staff at Ferrier 30 even prepared a bowl of water and a plate of Mortadella for our dog as well!

SEASONAL APPETIZER: Chilled Artichoke with Mustard Vinagrette

I'm a sucker for artichokes any way it's prepared so naturally I simply had to order it.  The artichoke heart was nice and meaty however the dressing was almost too overpowering for the smooth and mellow artichoke.  I'd even go as far to say that the dressing wasn't made in-house.  A real shame.  At 13 Euros, one could have expected a bit more pizzazz as the going rate for artichokes in the supermarket is about 1.50 Euro.

MAIN DISH: Spaghetti Bolognaise

Another dissapointment!  While the pasta was satisfactory and not overcooked,(such an issue in Italian restaurants these days...) the sauce was utterly bland and the meat seemed as if it had just been microwaved and mixed in at the last minute before serving.  The heavy helping of Parmesan cheese did not aid much in altering the flavor. 14 Euro.

DESSERT: Chocolate Mousse

Finally, a tasty dish.  I'm a sweet tooth as you might have guessed by now.  The chocolate mousse was very good although I found the powdered sugar a bit unneccessary.  The cranberries provided a sour twist to the otherwise sweet dessert. 6 Euro.

Outdoor seating and a limited view of the dining room

The last word:

Ferrier 30 is usually a great hangout just before a night out on the town.  It's a place to be seen and to bump into other colleagues or friends who probably have the same idea for the evening.  On this particular occassion to the restaurant, it wasn't a great culinary experience but usually it isn't that mediocre.  I'll definitely be back again.  I'll take in the ambience, order a Peroni, and indulge in some Italian food just like I always do.

My Score: 12.5/20

Food: 2.5
Presentation: 3
Ambiance: 3.5
Staff: 3.5

Ferrier 30 - Leopold de Waelplaats 30

http://www.ferrier-30.be/

Al Molo

Al Molo - Kowloon, Hong Kong

Perched just behind grandiose Victoria Harbor, Al Molo is the new Italian hotspot housed in the Ocean Terminal complex.  The restaurant serves a lavish lunch buffet and of course Italian specialties for dinner.  What I truly love about Al Molo is this: it does not claim to be the best Italian restaurant in Kowloon or Hong Kong for that matter, nor does have that you need a reservation to eat with us.

The signboard of Al Molo comes with a statement that the restaurant was developed in collaboration with celebrity chef Michael White.   I've never heard of Michael White before but nonetheless Al Molo which means the harbor in Italian is a welcome addition to the Kowloon waterfront scene.

COMPLIMENTARY: Foccacia bread with Olive Oil and White Bean Dip

Not bad... the white bean dip is a new twist for me.  Olive oil was of good quality too.

APPETIZER #1: Al Molo Salumi Sampler with Puffed Bread and Olives (HK dollars 148)

A great spread of different Italian cold cuts and chorizo.  It's your usual mix of assorted meats but at least all of them were of superior quality.

APPETIZER #2: Burrata with Heirloom Tomatoes (138 HK Dollars)

Just another dish that my family and I cannot get enough of.  Burrata is essentially mozzarella and cheese and the combination of the two ingredients is outstanding.  This was a perfect way to alter some of the aftertaste from the mixed hams.

APPETIZER #3: Fried Zucchini Flowers with Anchovies and Tomato Passata (118 HK dollars)

Whenever fried zucchini flowers are on a menu, I must order it.  A zucchini flower is an item not too popular outside of Mediterranean countries but it's fabulous.  Essentially, it is the flower bud of the zucchini plant and it's delicious.  Sadly, this version of fried zucchini flowers (filled with mozzarella cheese) disappointed.  It looks as if the chef first drizzled the plate with a heap of olive oil, then placed the tomato puree on top and then finished it off with a few pieces of the fried zucchini flower and a piece of basil leaf.  It was soggy to say the least and hardly a memorable dish.

MY MAIN COURSE: Sea Urchin Pasta with Plum Tomatoes and Bacon Lard (HK dollars 168)

Everyone knows that Sea Urchin is an acquired taste.  What most gourmets eat when they order this bizarre sea creature is the gonad of the urchin.  Gross as that they may sound to some, I actually love it.  The melt in your mouth flavor is truly a one of a kind of experience.

The plum tomatoes provided some essential texture and enhanced the sweetness of the urchin.  The bacon lard was a nice touch adding a salty component.  I'd never seen it this way (pictured above) as a film.  Not bad at all.

Dining Room

The last word:

I'd recommend anyone who wants a view of Victoria Harbor to dine here and watch the beautiful scenery right in front of you.  The food isn't great but it doesn't claim that it is either.  What I like most about this restaurant (besides the view) are the many international restaurant managers that run the restaurant.  They make sure that you are satisfied with your meal and if there is any problem whatsoever with the food - they immediately suggest another choice that a diner might find to their liking.  Go ahead, order a glass of wine and make a toast to beautiful Hong Kong Harbor.  It's worth the experience!

My Score: 16/20

Food: 3.5
Presentation: 3
Ambiance: 5
Staff: 4.5

Al Molo - Shop G63 Ground Terminal, Harbor City, Kowloon

http://www.diningconcepts.com.hk/al_molo/index.php

Cucina

Cucina - Kobe, Japan

Cucina is an eatery in a long list of Italian restaurants in Kobe.  Their niche in the restaurant business is to provide customers with mostly organic produce.  Most restaurants in Kobe are unbelievably tasty.  This one does not fall in that caliber.  Let me explain why.

Dining Room

We had heard that Cucina was frequented so often by tourists to Kobe that they often had to wait in long qeues before getting a place to sit.  Perfectly understandable when a restaurant can only seat 30 patrons at a time.  Curious to see why tourists dined here, we decided to check it out.

AMUSE BOUCHE: Cauliflower Gratin

A thick serving of mozzarella cheese atop of florets of cauliflower below.  It was served piping hot and it was a nice way to start the meal.

APPETIZER: Cucina Salad with Duck Breast, Sweet Potatoes and Organic Vegetables

It had the right mix of vegetables and meat but there was no wow factor.  The meat was also a little bit overcooked.  If I may be so bold, I probably could have done the same thing myself at home.

APPETIZER: Verdura Mista (all bio/organic vegetables)

The charred vegetables give the sense that the vegetables are hot off the grill and are going to be fantastic.  Hmm.  I think they need to work on this dish a bit more in the future.  I mean it was served with oil and salt on the side but the vegetables were too crunchy and a bit lacking in flavor.  I though the whole idea of bio/organic was also that they were supposed to taste better than mass grown produce?  Also I want to add: the baby corn pictured in this dish looks better with its husk on sure but I think that they could have presented this dish in a more interesting way. 

APPETIZER: Frittura Mista

Fried shrimp, oysters, calamari and more vegetables?  Who doesn't like fried foods?  I know I certainly love the idea of a fry-up but come on, you can still try harder than that!

Regualr Oil/Oil with lemon and orange zest/Himalayan salt and Sea salt

MAIN DISH: Carbonara al Asparagio

I will admit this was the best dish I had in the restaurant besides the cauliflower gratin.  The asparagus stalks were tender yet full of thick fibrous flavor.  Couldn't fault it although one could criticize that it was too simple.  That being said, the general rule from most restauranteurs is: keep it simple, keep it fresh, keep it tasty.

DESSERT: Pannacotta with fresh fruit and ice cream

Pannacotta is best served perhaps with a gelee of fruit or even a fruity syrup but the ice cream just overpowered the pannacotta immensely.  Additionally, the pannacotta was flooded with sweet and sour fruit slices and wedges.  In my opinion, the pannacotta should have been the star of the dish - but in this case it felt like it was one of the supporting crew and it had no individuality at all.

A small display to showcase the restaurant's for sale items. 

The last word:

Whoever created the idea behind the restaurant Cucina was probably aiming for the idea: Italian food with only organic produce.  Perhaps I have no right to say this about a restaurant but none of the dishes came with any skill or creativity or passion.  Instead our meal was more ''how soon can we finish our dinner and go home''.  That is indeed a great shame because the city of Kobe usually prides itself on having the best eateries in Japan.  What were those tourists reading in their guidebooks that made this restaurant a must to eat at?  The staff too were mostly nonchalant and went out their business serving food but lacked any jovial or inviting nature.  This my friends is one restaurant that I wouldn't recommend at all.


My Score: 10.5/20

Food: 3
Presentation: 2.5
Ambiance: 3
Staff: 2


Cucina - 1F, 2-3-7 Yamate Sun Heights Building Nakayamatedori, Kobe 

http://yasai-pan.com/