"Five Michelin stars in one day“ The culinary journey between Berlin and Wolfsburg with Tim Raue and Sven Elverfeld
Berlin/Wolfsburg, April 9th, 2015 (jch) - They are among the best 100 chefs in the world: Tim Raue, no. 78, and Sven Elverfeld, no. 28, on the ?The World’s 50 Best Restaurants“ list from San Pellegrino and Aqua Panna, also honored with two and three Michelin stars and 19 points in the Gault&Millau guide. After a long personal friendship the two chefs are now joining forces for the package ?Five stars in one day“ offering the perfect arrangement to combine a lunch at Restaurant Tim Raue in Berlin and dinner in Restaurant Aqua of Sven Elverfeld in Wolfsburg. The overnight stay at The Ritz-Carlton, Wolfsburg and the first class ticket in the high speed train connecting Berlin to Wolfsburg in only one hour are also included in the unique gourmet experience. 
The journey starts with a six course menu at restaurant Tim Raue in Berlin. The ?chef of the year“ (Gault Millau 2007 and Feinschmecker magazine 2011) presents an Asian inspired cuisine, which combines Japanese product perfection with aromas of Thailand and the culinary philosophy of China. However, the ambiance of the restaurant clearly shows its location as it is characterized by the urban atmosphere of the capital city of Berlin, The menu only offers dishes that foster energy and vitality without burdening the body. Tim Raues removes side dishes such as bread, pasta and rice as well as white sugar and gluten and only uses lactose-free dairy products. 
Continuing the journey to Wolfsburg, gourmet guests enjoy a first class ride in the high-speed train of the Deutsche Bahn and a personal shuttle service from the train station to The Ritz-Carlton, Wolfsburg. Sven Elverfeld Awaits the Gourmets at his restaurant Aqua for an nine course culinary experience in the evening. For chef Elverfeld, ?chef of the year“ (Gault Millau 2004 and Feinschmecker magazine 2007) cooking gives him the freedom to put his thoughts and memories into emotional culinary manifestations. The contemporary and artistic surrounding of the Autostadt, Wolfsburg often inspires his avant-garde cuisine that derives from the classic base. With no more than only a handful of products on the plate, he combines aroma, texture and taste to a harmonic combination, where every dish has its own story to tell.
Guests enjoy the menus with aperitif and wine pairing in both restaurants, a fast connecting first class train ride, the shuttle from the train station Wolfsburg to the hotel, overnight stay in The Ritz-Carlton, Wolfsburg with entrance to the Autostadt theme park and the cook book of Tim Raue ?My favourite things“ at the price of 1.155 Euro in a single room and 2.025 Euro in a double room. For the ones with a little more time, the arrangement can also be booked for two days with a dinner menu at Restaurant Tim Raue and an overnight stay at The Ritz-Carlton, Berlin. On the second day in Wolfsburg, gourmets will enjoy the same arrangement details with the menu in the evening and the overnight stay at The Ritz-Carlton Hotel. Accordingly, these arrangements* are available for 1.365 Euro in a single room and 2.255 Euro in a double room with corresponding wines, water, coffee, Tim Raues cookbook ?My favourite things“, entrance to the Autostadt in Wolfsburg and the transfer from the train station to the hotel.
Reservations for the package can be made through Restaurant Aqua under Tel: +49 5361-606056, e-mail: info@restaurant-aqua.com 
Package is subject to availability and cannot be combined with any other offer. Advance reservations are required; rates do not apply to groups.

Please refer to another article on my blog regarding Sven Elverfeld

关於Sven Elverfeld请阅另文

The World’s 50 best restaurants ? : Stop intoxicating us!

To the attention of the public and private sponsors of ‘The World’s 50 Best Restaurants.’

We, the culinary connoisseurs of all countries and creeds: cooks, critics or simply lovers of Good Food, urge you to stop giving your sponsorship and support to this opaque, obsequious ranking, where nationalism trumps quality, sexism trumps diversity and the spotlight is on the Celebrity Chef instead of the health and satisfaction of the customer.

***

What do the Danish restaurant Noma, the Spanish El Bulli and the English The Fat Duck have in common? They have sent hundreds of diners home sick and in spite of this, they have each been crowned “Best Restaurant of the World” by the annual ranking of “The World 50 Best Restaurants”, whose 2015 edition will come out on the 1st of June in London.

This is not a coincidence. There are no established criteria behind the “50 Best” rating system, and no consistent and objective gastronomical or even sanitary requirements.

The abuse of ’50 Best’, which has been creating more and more buzz every year since 2002, is a secret to no one: the jury members, appointed by backroom politics, vote anonymously, without ever having to justify their choice of a restaurant or even to prove that they actually ate there!

The result? A ranking that shamelessly mixes partiality (“partner” countries, among them Peru and Singapore, are particularly over-represented), self-promotion (some of the ranked chefs are also members of the jury), and male chauvinism (only one out of the 50 was a woman in 2014).

While pledging to shake the staid conventions of haute cuisine, “The World’s 50 Best” are in fact imposing their own: the deluge of marketing, the celebrity chef circuit, and the emphasis on “innovative” ingredients – all at the risk and peril of guinea-customers.

Disgusted by their pay-to-play methods, numerous respected chefs decided to boycott “50 Best”, even at the expense of lost publicity. Let’s follow their example and say loud and clear: 50 Best, Your Kitchen Smells Fishy!

Sponsors, stop supporting ? The world’s 50 best restaurants ? !

Le Monde, Paris

  500 signatures, dont celles de Jo?l Robuchon et Thierry Marx

Zoé, qui avoue une certaine tendance à l’activisme – ? Des pétitions j’en ai bien lancé vingt-cinq, mais en général ?a ne marche pas ? –, fut la première surprise de l’écho rencontré par celle-ci. Déjà 500 signatures dont celles de nombreux chefs fran?ais (Georges Blanc, Jean-André Charial, Thierry Marx, Cédric Béchade, Jo?l Robuchon, Michel Rostang, pour ne citer qu’eux) et étrangers, connus et moins connus.

Un tel succès ne pouvait laisser la cible indifférente. ? Vendredi 29 mai au soir [le classement sortait le 1er juin], j’ai re?u une lettre des avocats de 50 Best me demandant de changer le logo de notre site trop similaire au leur. Je sais qu’en France le droit permet de détourner un logo, mais je me suis dit : fais un effort, inutile de chercher la bagarre. ? Zoé change la typo, modifie le logo, ce qui lui prend un certain temps. Jusqu’au samedi à 15 h 30 où elle re?oit un nouveau mail des avocats. ? Si, à 16 heures, le logo n’est pas changé, nous ferons fermer votre site. ? En dépit de ses protestations, il le sera effectivement, et il faudra plaider longuement auprès de l’hébergeur OVH pour obtenir son rétablissement ? au nom de la liberté d’expression ?. Après trente minutes d’interruption.

Depuis, le harcèlement continue. ? 50 Best contacte OVH quatre ou cinq fois par jour pour renouveler la demande, et ?a nous prend un temps dingue à chaque fois d’expliquer qu’il n’y a pas de raison. Nous recevons de fausses signatures sur la pétition, et on constate des pics sur le site pour le planter. ? Sans oublier les pressions sur certains chefs. Daniel Boulud, récompensé au 50 Best 2015 (prix du Lifetime Achievement), a ainsi téléphoné pour faire retirer la mention ? ancien de chez Boulud ? à c?té du nom d’un signataire. Il en faudra plus pour arrêter Zoé et ses copines pour qui ? la meilleure fa?on de répondre, c’est de signer et de faire signer la pétition ?.

En savoir plus sur http://www.lemonde.fr/m-gastronomie/article/2015/06/04/occupy-50-contre-50-best_4647477_4497540.html#fJmJsAVGtooX0pjE.99

El Cellar de Can Roca: Winners of the top 50 Best Restaurants Awards Photo: 50 Best Restaurants

By Andy Lynes

3:52PM BST 02 Jun 2015

1 Comment

Another year, another World's 50 Best Restaurants list. One ?100-plus a head, multi-course tasting menu restaurant run by white blokes (Noma in Copenhagen) is replaced at the top of the list by another ?100-plus a head multi-course menu restaurant that's run by white blokes (El Cellar Can Roca in Girona).

The awards are compiled from the votes of nearly 1000 international academy members but you'd get a similar result by drawing the names of Michelin-starred restaurants out of a hat at random.

? Why French chefs hate the World's 50 Best Restaurants list

As a former academy member, I used to love the World's 50 Best. It was conceived in 2002 by Chris Maillard and mostly executed by Joe Warwick, the whip-smart mavericks that were Restaurant magazine's founding editorial team.

Back then, the awards were a boozy, boisterous affair held in Hush restaurant Mayfair and presided over by Radio 1 DJ Bruno Brookes and Sir Roger Moore. Despite its slightly ramshackle nature, chefs flew in from all over the world. I vividly recall the 2003 ceremony with Thomas Keller chatting to Ferran Adria as Gordon Ramsay wandered by.

One of the extravagant courses serves t the awards (50 BEST RESTAURANTS)

In an email, Maillard told me that "the initial concept was nothing to do with juries and international voting panels. It was a quirky, individual list put together by ourselves and a small list of trusted freelancers and outside experts. It was done entirely to provoke discussion and spark debate about 'what constitutes a good restaurant?' rather than being an absolutist food-first ranking."

?The World's 50 Best Restaurants in pictures

Although the top three spots on that first list were all occupied by three Michelin-starred joints (El Bulli, Gordon Ramsay and The French Laundry), it also incorporated La Coupole, a French brasserie; the Lone Star, a posh beach restaurant in Barbados and The Supper Club, a nightclub in Amsterdam.

"We deliberately included places that wouldn't get within 500 miles of a foodie guide listing, but might have a spectacular view, a quirky speciality or just superb service. The accent was firmly on places where you'd unpretentiously enjoy yourself rather than having to tackle daunting cheffy masterpieces in near-silent rooms with stuffed-shirt service," says Maillard.

London's Guildhall: this year's venue for the awards (50 BEST RESTAURANTS)

So far, so good. The world's restaurant community took a then-rare opportunity to hang out together, readers discover places they'd never heard of before and Restaurant magazine bagged some welcome publicity. The singular nature of the list and that fact that it had obviously been put together on the back of a fag packet meant that no one took it too seriously.

? El Celler de Can Roca reclaims world's best restaurant crown

Fast forward to 2005 and Restaurant magazine had been acquired by William Reed Publishing Ltd. From them on, the awards were no longer held in restaurants and bars but in grand seated venues like the Science Museum and London's Guildhall. With banners, triumphal music and a tediously extended ceremony, the vibe was less wedding reception and more Nuremberg rally.

The press started to report the results at face value, as though there could actually be such a thing as "the world's best restaurant". Winning establishments such as Noma (2014) went from being virtually empty to booked out for months. 'It's all about the money,' says Maillard. 'The awards have now become a massive international revenue-generating machine'.

Chefs prepare food for guests (50 BEST RESTAURANTS)

Quite how seriously the list was being taken came home to me in 2008 when I interviewed New York chef Daniel Boulud by phone. "Last year we were number 32, now we're 41. I don't know what we've done wrong," he complained, the hurt and confusion in his tone unmistakeable. The answer to that was almost certainly "nothing". Restaurants don't move around the list based on merit, it's all down to how many academy members can be persuaded to walk through an establishment's doors and several PR companies (at least one based in London) are doing brisk business doing just that.

?El Celler de Can Roca reclaims world's best restaurant crown

The French 'occupy50best.com' online petition has accused the World's 50 Best of "opaque, obsequious ranking, where nationalism trumps quality, sexism trumps diversity and the spotlight is on the Celebrity Chef". Given that France has just five entries in the top 50 and none in the top 10 you could dismiss the comments as sour grapes.

But as long as academy members are not required to prove they have eaten at the establishments they are voting for and the close-knit international community of chefs can vote for each other's businesses, I'll continue to take the World's 50 Best with a pinch of salt.

Food & Dining

Attica, in Melbourne’s Balaclava, is run by expat Kiwi chef Ben Shewry. Source: Supplied

For the second consecutive year Melbourne’s Attica has been deemed the only Australian restaurant worthy of the annual list of the World’s 50 Best.

It has been ranked at 32 for the second consecutive year. It was also named Best Restaurant in Australasia. Sydney’s Sepia (84) was anointed The One to Watch for “fastest rising” restaurant from the second tier of 51-100. Not always a great sign, Sydney’s Marque also won this one year and is now not on the list at all.

The controversial list, sponsored by S. Pellegrino, is now in its 14th year and was announced this morning in London.

While Quay (58) and Sepia (84) both in Sydney, and Brae (87, Birregurra) were last week included in the second tier of the World’s Best (51-100), the small restaurant in Melbourne’s Balaclava, run by the expat Kiwi chef Ben Shewry, remains our one international contender.

For the second time, Spain’s El Celler de Can Roca, in Girona, Spain, has been declared the world’s best restaurant by a voting system comprised of almost 1000 jurors from 27 separate international zones.

El Celler was followed by Osteria Francensana (Modena), Noma (Copenhagen), Central (Lima) and 11 Madison Park (Manhattan).

“This success is also for our family, our wives and our kids and our team,” one of the three Roca brothers, Joan, told the audience.

The Novocastrian expat Brett Graham, chef of London’s The Ledbury, was the most prominent Aussie on the list at 20, a fall of 10 places. Between this list, and the still-important Michelin system, Graham is now quite possibly the most critically successful Australian chef ever.

Bangkok-based chef and Thai guru David Thompson, from Sydney, saw the restaurant he steers, Nahm, go from 12 in 2014 to 22 this year.

The only other Australian angle to this massive international foodie backslapping affair is the ranking of Singapore’s Waku Ghin at 70 (down from 50 last year). Waku Ghin is operated by Japanese Australian chef Tetsuya Wakuda.

The Fat Duck — temporarily relocated to Melbourne from its Bray (England) home during renovations — came in at 73, a numerically long fall from the heady days of 2010 when this same awards body deemed it the third best restaurant in the world.

Jurors for the World’s 50 Best vote for four restaurants in their own zone and three elsewhere; all must have been visited within the 18 months prior to voting. The wooing of jurors for their votes by tourism authorities and individual restaurants has become a lobbying exercise worthy of a House of Cards plot. The Tourism Australia Restaurant Australia campaign, specifically the Invite the World to Dinner promotion in November 2014, which saw a substantial number of jurors flown in to Australia to be fed and watered, undoubtedly played a huge part in the debut of Sepia and Brae to the second tier list this year.

While the list has garnered huge traction in the past 10 years, and in many ways become not only a valid benchmark but also a defining force for gastronomic direction among chefs and restaurateurs everywhere, many question the word “best” in its title.

The list invariably reflects novelty and chef charisma — pulling power for jurors — as much as it does quality. Ben Shewry’s extraordinary international profile among the progressive food scene has helped keep Attica a must-visit restaurant for the all-important influential jurors visiting Australia, a very necessary factor for any kind of ranking.

TripAdvisor Oct-Nov 2013

Grand Hotel Europe St Petersburg

“Great Hotel”

5 of 5 stars Reviewed October 14, 2013 NEW 

Great hotel by all counts especially if you stay in the historical wing, with butler service and Bulgari toiletries and full coffee bar, you have a memorable stay. Here everyone of the staff are attentive and each speaks good English.The butler service is such that it seems that they can do anything for you. The buffet breakfast is probably the best not only of St Petersburg but possibly of the world: I count 20 sorts of tea and similar of bread. 5 or 6 food stations and there is even Beef Strogenov for breakfast and Pancake with Red Caviar cooked to order. Several kinds of marinated herring are available only here nowhere else. This is in the main restaurant with a two-storied high ceiling, completed with a pianist playing Chopin for breakfast if to make it grander than grand.The location is the most central of central St Petersburg at Nevsky Prospekt, which is more useful than proximity to Hermitage (which you only visit once and I have been to it). I come to St Petersburg for ballet every year and this is my first choice of hotels in this city of many top hotels.

Room Tip: Rooms varied in this kind of historical hotels but the historical rooms are special, facing the Phil...

See more room tips

Stayed October 2013, traveled on business5 of 5 stars  Value

5 of 5 stars  Location

5 of 5 stars  Sleep Quality

5 of 5 stars  Rooms

5 of 5 stars  Cleanliness

5 of 5 stars  Service

 Hotel Ukraine, Kiev

3 of 5 stars Reviewed October 19, 2013 NEW 

Having stayed at luxury hotels in Russia I arrive Kiev and checked into a so-called 4-star Hotel Ukraine. I chose this hotel because it is most centrally located and in particular I wanted to sample the "Soviet style" that I missed out during Soviet time, and on both counts I am not disappointed. Location was the best and it really is Soviet (meaning not very comfortable). Despite the small and dated room the service is not bad and the breakfast also, and there is fast internet (if you plug in). And the price I paid at Expedia is really cheap. But the condition of the room does not justify it to be 4 star, though even so I may return as location is important. (no hotel in Kiev uis better located).

Room Tip: Convenient location and a sampler of Soviet time "good" hotel to satisfy my curiosity.

Stayed October 2013, traveled solo

5 of 5 stars  Value

5 of 5 stars  Location

4 of 5 stars  Sleep Quality

3 of 5 stars  Rooms

4 of 5 stars  Cleanliness

3 of 5 stars  Service

3 of 5 stars Reviewed October 19, 2013 NEW 

Great Fosters Hotel, Egham, England

Arriving London from an overnight flight, there is no better way to combat jetlag than at The Great Fosters Hotel, in Egham, near Windsor and Heathrow. It is less than 15 minutes from a taxi ride from LHR T5 where my BA flight landed. This hotel is, if anything, arguably one of the most interesting hotels anywhere. Housed in a heritage building, the main wing is of 14th century vintage though there is the new stables wing.  Here you can simple unsurpassed bygone English hospitality in the most traditional way. Staff are mainly English, more so than most London hotels, and there is no better example as to what a true English breakfast is like. The teapot is heavy-weighted silver and tea cups the size of a bowl, and my ordered main course Scotch kipper comes as a full-sized whole fish. There are lounges and bars in an interior of antique furnishing and furniture. Bedroom is comfortable and the bathroom, concealed behind a door like an old cupboard, is ultra-modern. Staying here not only buys a night’s sleep but an unforgettable experience. Service is excellent, nicely old-fashioned like in bygone days. Not the least is the hotel’s garden: while the hotel is boutique it has a garden that is a virtual mini-Versailles. Jetlagging, I enjoy just staying in the hotel for my arrival day, and the remote location does not bother me. It is life for a change once in a while and as such is well-worth it……

“Great Kamchatka Crabs”

5 of 5 stars Reviewed October 19, 2013 NEW 

Great Crab from Kamchatka

On my recent stay at Grand Hotel Europe St Petersburg, I had the chance of sampling the best of Russian cuisine money can buy, though at a cost but well-worth it. I had a dinner at The Caviar Bar and Restaurant of the Grand Hotel Europe and the dinner turns out to be most memorable. The starting signature dish of a 3 caviar sampler was great. Three kinds of caviar including a generous portion of beluga were served with sour cream etc on egg shells accompanied by a shot of vodka, and this is already a stunning start. Then we had sturgeon and beef stroganoff, the latter on the recipe given to the hotel by the original inventor of this now famous dish and so it has an air of authentic exclusivity to it. BUT it is the dish of Kamchatka Crab that will live forever in my memory. This variety of crab from Russian Far East is the best of its kind and in my view better than the Hokkaido or Alaskan varieties. It was cooked in a champion sauce beautifully. A must try whether you stay at the hotel or not. I saw that the house was full of local rich and am told that it is always fully booked despite the high price. Live Russian style music accompanies your meal and good service to make the occasion an ultimate experience.

Mercure Dolphin Hotel, Southampton

Between luxury business stays in London I went to Southampton for a day for a ballet and choose this simple accommodation under the good name of Mercure.

This hotel is central and staff service attitude is very good. The room is very small but has many inclusive items such as a safe, free internet, and coffee making facilities even a snack, and perhaps this makes it a Mercure otherwise room condition is more like an Ibis. I paid USD169 at Expedia for this. Simple room and it is not cheap. A few steps away there is Star Hotel that is more than 50% cheaper. All said I may return to it for my next cruise out of Southampton.

What makes me unhappy is the Expedia booking. I had clicked the wrong month due to a previous search and as a result I made duplicated bookings with Expedia US on the 22nd of both October and November. Immediately I tried to contact Expedia and they simply do not answer my 5 emails sent over several days nor respond to a web message on their website. When you need them for help they are simply not available. All email got a computer generated reply that is irrelevant. They have not replied yet. While at Mercure I told them about this situation and they said after checking that they CAN cancel if Expedia says so. BUT no way ever to contact Expedia US Site. I made a lot of bookings on this site and I may not do it again. I had similar experience long ago with Travelocity and they were much better. The Expedia service is a robot and no human contact is possible when needed. Be careful if you book with them. I am absolutely and extremely unsatisfied.

The Ritz, London

“Incomparable Ultimate Luxury”

5 of 5 stars Reviewed October 25, 2013 NEW 

 I suppose that even as a frequent user of hotels a visit to The Ritz London is a must if to complete my hotel experience. This world famous hotel, big building with few rooms and with more staff than guests ensure great service. But it is the hotel's extraordinary opulence and décor, more than any hotels I have seen, that exceed my highest expectation of what is ultimate luxury. I am simply stunned by the splendor going on my way to my room via the Palm Court where high tea is famously served from 11am to 7pm, and the restaurant breakfast is great in a equally opulent setting with waiting staff in white-tie! The room is exquisite with turn of (last) century furnishing lovingly restored. It is not a one-time stay, but a lifetime' experience to be relished. A "must see"!

Room Tip: Rooms face all sides and I believe a suite with Piccadilly and Green Park view is the ultimate though at a price...

Stayed October 2013, traveled on business

5 of 5 stars  Value

5 of 5 stars  Location

5 of 5 stars  Sleep Quality

4 of 5 stars  Rooms

5 of 5 stars  Cleanliness

5 of 5 stars  Service

“Casual Elegance with a Difference”

5 of 5 stars Reviewed October 26, 2013 NEW

ANdAZ Liverpool Street, London

“Casual Elegance with a Difference”

This is the 4th time I stayed at ANdAZ Liverpool Street with a same good reason: it is always great to be here and there is also a good weekend discount too! Andaz is the hip brand of Hyatt and this brand operates in an entirely different manner from ordinary hotels. Receptionists, casually dressed in shirt-sleeves, are your hosts who check you in with an iPad - the only staff who wear jackets are the porters. The hall has no counter if to be different and more friendly, and at 6pm it serves wine and canapé to anyone. Rooms are ultra modern and really comfortable, with free minibar and snacks, also fast free internet, and free local calls. Service is about the best anywhere, in a homely casual manner. Two venues for breakfast, you choose between turn of the (last) century elegance or modern casual. Staff are all young and friendly, most even handsome. Everything is perfect to make a most pleasant stay. It is also interesting to see the renewed East London, with its own activities and night-life. The hotel is on the Liverpool Street Rail station which is virtually a shopping center in itself. I can fondly remember all my stays at this hotel, at first for a change, but now I can count myself as a satisfied returning guest.

Room Tip: This hotel is in the banking/business area with many office buildings and so it can be expensive on...

Stayed October 2013, traveled on business

我從來不坐RCI的船，說實話是不敢領教。世界最大的船我的解讀只是 “更多的人擠在更小的人均空間” 。最近有老友，郵輪權威級人士，坐了Mariner of the Seas，太可怕了，尤其對我來說，船上的吃最重要。Gala Dinner竟吃齋意粉，我的老友的主菜竟是小份吃不飽的雞胸肉，這是快餐待遇。幸虧他們也有好的，就是船上的表演。我相信權威級的老友的意見。下面摘錄自老友的信：

(Dining Experience of a China Cruise on Mariner of the Seas)

I don’t recall the menu of the gala dinner but  I remembered a lady of my table ordered a pasta.  It just looked like pasta with tomato sauce and nothing else.  There's no garnishing at all.  Seriously the dishes were served far below the standard of gala dinner.  The soup was not hot and dessert was terrible in terms of taste and presentation.

Chairs in the main dining room were set in the way that there's basically no room to maneuve between chairs.   Waiters and waitresses could not even get close to the tables to serve the dishes.  I was asked by different serving staff to stand up and give them room to squeeze in for 5 times until I complained and refused to do so again.

The food quality in the buffet restaurant was very bad too.  The steam bread served in the breakfast was too hard that no one could really eat.  Ice-cream was served on hot bowls.  No sign showed the direction of queues and no staff were there to assist.  People came from any directions and made the buffet lines messy. 

Not only the food, I have spent 10min on online check-in and registered my credit card for the onboard spending.  Just 15min before I disembarked, I was asked by the front desk to go there to personally check-out as they said they didn't see my record.  They got every other booking I made during online check-in, except this one!  I had no choice but to rush to the front desk with my hand-carry...

We also booked the character breakfast online.  But when we tried to get in the dining room, we were questioned by the F&B staff for times as we did not go with a kid.  This information was never communicated to us .  It did embarrass us a lot.  In fact this “character breakfast” was  free and there were only 3 tables of guests.  I couldn't understand why they could not make a better arrangement.

I think as a whole the cruise experience was not pleasant, except the shows, which were truly stunning. 

是的，大船的表演秀应当是最好的，胜过5星船。我最近坐过Norwegian Epic和处女星，不论服务与食物都不错。MSC和Costa的 “船中船” (Yacht Club和Samsara) ，和丽星的付费日餐厅的饮食更非常好。我很奇怪皇家加勒比的食物这样差，骂声四起。到加勒比海，我的首选肯定是 Norwegian Epic，还 “不敢尝试” 海洋绿州，其实也没兴趣和没必要去试它。

Macau

Robuchon au D?me

The Eight

2*

Tate

The Boss 

The Golden Peacock

The Kitchen

Chan Kan Kee Chiu Chow (Sheung Wan)

Chili Club

Ramen Jo

Restoran Indonesia 1968

Sabah (Wan Chai)

Sang Kee

Ser Wong Fun

Shanghai Min (One Peking Road)

Sister Wah (Tin Hau)

Snow Garden

Sun Kau Kee Noodle Shop

Sun Sin (Yau Ma Tai)

Sun Yuen Hing Kee

Tai Wing Wah

Tai Woo (Causeway Bay)

Takeya

Tasty (Happy Valley)

Tasty (IFC)

Tasty (Kowloon Bay)

Thai Chiu

The Monogamous Chinese

Tim Ho Wan (Tai Kwok Tsui)