For this review Ram traveled to New Haven, Connecticut to eat at a restaurant called Roia.
This restaurant has taken food to the next level. The creators striped the restaurant to get to the original, 100 year old walls, floor, and celling. Their genre of cuisine is a mixture of French and italian with Executive Chef and owner Avi Szapiro’s twist.
The food was executed flawlessly and the two times Ram has been there, the food has been impeccable. The service was extraordinary. The servers are kind and helpful, and most of them do not use a notepad so that they can be more attentive to you as a customer. It is a very welcoming atmosphere.
And thanks to Meera, Avi, the General Manager Justin, and all of the wait staff, we had a very lovely time.
In Hong Kong at the Lung King Heen (translates to “View of the Dragon”) restaurant at the Four Seasons Hotel, we ate a traditional Chinese dim sum.
Chef Chan Yan Tak was the first Chinese chef to receive three Michelin stars! We experienced foods neither of us had tried before, but despite this, we thoroughly enjoyed nearly every new thing we ate. The General Manager even provided us with a Michelin Guide, signed by Chef Chan, and chef du cuisine, Fabrice Vulin of the two Michelin star restaurant, Caprice. So shout out to the kindness of the General Manager!
Due to proprietary reasons, we were unable to show the ambiance of the restaurant, but it was bright, happy, and overall a nice atmosphere to be a part of. Each dish was described to us in great detail by our waiter, and was eaten until there was not more left.
We visited the restaurant called Sundara at the Four Seasons resort in Bali.
At Sundara, we enjoyed our fresh, delicious food outside in the warm open air. Everything we ordered on the menu tasted fresh and totally off the wall in a good way. This was such a fun review to do that we had to edit out an incredible amount of bloopers.
Enjoy what we have for you and make sure to visit Sundara, because it was the best restaurant at the Four Seasons in Bali.
This restaurant is creative in their dishes, use of ingredients, and presentation. Mozaic was definitely an amazing place to have a nice fancy dinner with wonderful, kind service.
We made friends inside the kitchen, and out. We visited the kitchen to speak with Chef Karl Ephraim, who discussed with us the secret of how long to cook a scallop, and how he came up with the idea of the celeriac pasta.
The whole experience was amazing and we loved every bit of it. Go there for sure!
At the restaurant we visited called La Lucciola in Bali, we decided to switch things up a little bit. Lily went behind the camera, while Ram spoke about the food.
The restaurant was relaxing and open to the warm air. La Lucciola is set on the beach, and you can smell the salty ocean air from anywhere in the open restaurant. The service was fast and our servers were kind. We both really enjoyed each of the courses that were offered to us and coupled with the openness and brightness of the restaurant, we had an enjoyable experience.
At Dulang restaurant, the ambiance was pleasant. There was live, relaxing Balinese music being played throughout our whole meal. The waiters were kind and gave excellent explanations of each course, and were wonderful at recommending dishes for us.
The restaurant, however, was a little dark and so it was hard to see the menu and also the food itself for the review. The meals themselves were an amazing representation of traditional Balinese food. Each course was colorful, presented in an interesting way, and tasted delicious.
Overall the dishes were executed flawlessly and we both highly recommend this restaurant for everyone willing to try a delectable traditional Balinese meal.