CJWDT: Turkey

CJWDT'12 Gastro'N'omad tour continues..... now I'm in Istanbul, Turkey!!  I've been here for 5 days now.   After I left Oslo, I went to Munich, Germany.  I staged one restaurant and well...  I decided to keep moving forward my culinary journey/ a bitter smile.  And when I decided to leave Germany, I need to leave Europe union due to my American visa condition..... AGAIN just like 2010 European tour!!!  It surly depressed me, but.....  I looked up the world map.   I wanted to go somewhere I never been and inspiring(also not so expensive to stay/ a bitter smile).  173 countries to go.... And......'CLICK'  Istanbul, Turkey!!

Turkish coffee, Turkish tea, Turkish pastry, Kebab....  nuts, dry fruit, yogurt, spices, meaty....  that's flash of my thought about Turkish cuisine.  But for me Turkish cuisine is more 'unknown' cuisine than familiar cuisine such as Korean, Italian and Spanish cuisine, kinda mysterious.  What interest me is the location of the country... guess it's locating at middle east region, but aslo bridging Europe to Asia and the country is kinda big as well.

Turkish cuisine is actually counted as one of three grand cuisines.....  Sorry, but.... my impression is 'serioushry?' The other two are French and Chinese, I'd say 100% agreed about those two.  Considering culinary history, background, techniques, skills, depth, width, French surly should be considered one of grand 3.  Chinese cuisine is grand-grandmother of all Asian cuisine and influence all over Asian cuisine including Japanese, so Chinese, of couse.

Then...  3rd one... Vietnamese, Indian, Italian, Spanish, name some....  they're all unique cuisines, but.. nnn...  maybe it should be African or South American cuisine, I'd say...  But the fact is I never been and don't know much about those cuisines unfortunately.  Mmmm...  Well anyway someone know the world culinary history decided Turkish is the one of 3, .....eh....  All right, sure, hands down, u win.  Then I guess I better study Turkish cuisine more.... here I am Istanbul, Turkey!!


Useful culinary websites of Istanbul / Turkish cuisine

http://en.wikipedia.org/wiki/Turkish_cuisine

http://istanbuleats.com/

http://www.deliciousistanbul.com/blog/

http://www.guardian.co.uk/travel/2011/sep/06/istanbul 

http://www.turkish-cuisine.org/english/index.php

http://turkishcuisine.wordpress.com/

http://www.allaboutturkey.com/mutfak.htm

http://www.theguideistanbul.com/articles/shopping/food/introduction-to-turkish-cheese-141.html

http://www.wittistanbul.com/magazine/what-kebap-to-eat-while-visiting-istanbul/

http://www.wittistanbul.com/magazine/our-top-turkish-dishes-the-best-of-the-turkish-cuisine/



Local eats list of Turkish cuisine

doner, shishi kebaps, kokoretsi, pida, lahmacun, manti, kofte, borek, pilav, midye dolmasi, lakerda, simit, kokorec, islak burger, icli kofte,

lokum, baklava, rize cayi, dondurma, sutlac

To start, more to go!!

I sent 3 CVs in Istanbul, just asking stage day or two..... no response so far!  I may need to knock the door since I doubt many chefs come to Istanbul to stage!  These days I'm focusing on going kinda Meyhane which is kind of Turkish tapas bar where locals go.  This way I can taste 3-4 dishes to learn elemental Turkish flavor profiles.  It's all about learning the roots of Turkish cuisine and what locals usually eat.  Anyway...  at this point honestly I'm not sure how long I'm gonna stay in Istanbul!  I did know my next 2 potential destination and seeing the flight ticket price and see if they do have possible job opening I'm looking for.....  For now, let's dig 'N' to find new Turkish 'delight'!! CJWDT'12 Gastr'N'omad tour continues.....

CJWDT: Norway

  It has been a while since my last post, now I'm in Oslo, Norway!!  This is my 20th countries I've been in my life and 15th countries to stage!!  Well....  jus onlyt 20, I still have 175 more countries I have to go!!   The pic above is "A taste of northern Norway" from http://engebret-cafe.no.  Left to right deep fried cod tongue, reindeer carpaccio, poached baby shrimp, marinated halibut, pickled herring, smoked whale, gratinated king crab... different preparation, different flavor, was a good dish!!

Now I have been here nearly 2wks, the capital of Norway, Oslo is known as "the 2nd most expensive city in the world(right after Tokyo)" is REAL deal, really expensive for unemployed backpacker like me!  The city itself and culinary scene seems really small here.  Unfortunately I didn't have a chance to visit the farmers market here, but it seems held in the city a couple times a month randomly.  And according to the link listed below, Oslo will have new food hall just like Torvehallerne in Copenhagen this October.


http://www.nordicnibbler.com/2012/03/mathallen-oslo-taste-of-things-to-come.html
http://www.bondensmarked.no/Om-oss/what-is-the-farmers-market.html



The following is the list of the restaurants I'm interested in Oslo:

http://restaurantoscarsgate.no/

http://en.maaemo.no/


http://www.tekehtopa.no/yla_p/index_eng.php


http://www.firsthotels.com/Our-hotels/Hotels-in-Norway/Oslo/First-Hotel-GrimsGrenka/Restaurant--bar/Restaurant-Example1/


http://www.holmenkollenparkhotel.no/en/restaurant-in-oslo/de-5-stuer/menus-restaurant.html

http://www.restaurantargent.no/en/Menus/


CJWDT annual local eat:

lapskaus, bergensk fiskesuppe, farikal, brunost rommevafler.... Norwegian cuisine seems similar to other Scandinavian cuisine....


Oslo useful culinary websites:

http://www.nordicnibbler.com/


http://gridskipper.com/archives/entries/278464/278464.php


http://www.nordicnibbler.com/p/where-to-eat-in-oslo.html


http://www.spottedbylocals.com/oslo/

Last 2wks I went to stage/trial two restaurants, 8 days total.  Both of them went well and talking about possible job opportunities, I do hope I'll find what I've been looking for last 2yrs here in Oslo!!  I should know my answer in next 48hrs, if it doesn't work, then I'll make my final move in Europe right away!!  Less than 2wks left in Europe union due to my visa, I'm gonna make it in Europe or ???  CJWDT'12 Gastro'N'omad tour continues......

CJWDT: Sweden'12

CJWDT'12 Gastro'N'omad tour continues.... Now I'm in Gothenburg, Sweden. Same as Denmark, this is my 2nd visit in Sweden since 2010. Gothenburg, I came first time this time certainly reminds me of Stockholm and look like bigger Copenhagen. The pic is took here in Gothenburg.... the weather is terribly cold yet, the breath of Spring is found around the corner, beautiful cherry blossom.... I wonder when my spring comes... around the corner or miles away!! (a bitter smile)

In my opinion Spain used to be the mecca making modern gastronomic rev0loution in the world. And now, 2012 I think it is here, Scandinavia is the hottest spot in the world!! Many young chefs opening an innovative and inspiring restaurants all over. I don't think Sweden is 'food' city such as Italy, Spain, France and Hong Kong, but I have no doubt this country is growing one of the most exciting gastronomic scene in the world.

The followings are the list I made for this time:

Stockholm
http://www.frantzen-lindeberg.com/se/

http://www.f12.se/index.php?versionID=5

http://www.mathiasdahlgren.com/

http://www.restaurangentm.com/

http://www.esperantorestaurant.se/

http://www.mistral.nu/en/

http://www.restaurangjonas.se/english.aspx

http://www.gqrestaurang.se/en-GB

http://www.restaurangvolt.se/eng/about.asp

http://www.gastrologik.se/gastrologik/

http://www.ekstedt.nu/index_en.html#


http://www.kockvin.se/welcome / Gothenburg

http://www.linneaartrestaurant.se/ / Gothenburg

http://www.triorestaurant.se/ / Malmo

http://www.restaurangbloom.se/ / Malmo

http://live.gluteus.se/leijontornet/ / Malmo

http://www.oaxenkrog.se/english/oaxen-krog/ / Morko

http://favikenmagasinet.se/home-en/ / / Jarpen

http://www.pmrestauranger.se/sv/fine-dining/ / Vaxjo


Sweden web resources:

http://www.thelocal.se/

http://www.goteborg.com/en/Eat/Eat-Startpage/

http://www.dotoday.se/en/goteborg/restaurant/13-c

http://blog.visitstockholm.com/frantzen-lindeberg-best-restaurant-in-sweden-4923

http://eater.com/archives/2012/04/03/the-eater-stockholm-heat-map-where-to-eat-right-now.php#pointmap

I had a pleasant stage at Linea art restaurant the other day, but no luck with any Stockholm restaurants sadly. From my experience Job-hunting is really depends on luck and timing, especially sous chef position.... the chance is so slim..... I have about 3wks left in Europe union countries, then I must leave! I was planning to go to Stockholm right after Gothenburg, but now I decided to go to plan B..... Oslo, Norway NEXT!

CJWDT: Denmark'12

From Hamburg to Scandinavia.... Copenhagen, Denmark! I'd say CPH have one of the most exciting gastronomic scene. It is great city to walk(well, bike) and have laid back towny(?) feeling. The weather is just TERRIBLE(laugh) and one of the most expensive cities I ever visited, but it is great to be back to CPH!!! The pics showing above is from my visit to Torvehallerne. http://torvehallernekbh.dk/

I came CPH about 1.5 yrs ago and on my last visit I had the chance to stage Noma, Geranium and Aoc restaurants. I was very impressed with all of these restaurants. And this time I got fortune to stage at Mielcke & Hurtigkarl restaurant. It was great to help the team through M.e.p., foraging, service and also taste some of the dishes on the menu. I'd like to say thank you again for chef Mielcke and the team here. Hope to see you again somewhere around the globe!!

The followings are the list I made for this time, version 2012!


http://www.noma.dk/main.php?lang=en

http://www.formelb.dk/

http://www.restaurantaoc.dk/

http://restaurantgeist.dk/

http://www.geranium.dk/

http://www.mhcph.com/

http://www.kokkeriet.dk/en/k%C3%B8kkenet1.html

http://www.gronbech-churchill.dk/

http://www.1th.dk/

http://www.hennekirkebykro.dk/#/welcome/ / Henne

http://www.dragsholm-slot.dk/en / Odesherred

http://frederikshoj.com/ / Aarhus

http://www.falsledkro.dk/

Since last list on CJWDT'10, couple changes at CPH I noticed to make this list are:

Restaurant "the paul" is closed.
chef Mads Refslund closed MR restaurant and opened Acme(http://acmenyc.com/) in NY.
New chef at Nimb restaurant, chef Allan Poulsen

The following are some good website links about CPH culinary scenes:

http://www.luxurytraveler.com/a_new_gastronomic_capital_for_sacandinavia.html

http://www.foodrepublic.com/2011/09/15/5-great-food-neighborhoods-copenhagen

http://www.denmarkemb.org/tag/copenhagen/

http://www.guardian.co.uk/travel/2010/may/05/copenhagen-best-restaurant-guide

http://www.guardian.co.uk/travel/2012/feb/08/copenhagen-best-restaurant-in-world-noma?INTCMP=ILCNETTXT3487

http://thenordicmovement.com/2011/08/25/new-nordic-spreading-nyt-madfood-camp/

http://troelso.wordpress.com/

http://www.denmarktravelitineraries.com/copenhagen-michelin-star-restaurants-denmark.html

I have one more day in CPH and heading out to Gothenburg, Sweden day after tomorrow! I have one stage set up, hopefully it turn out the job I've been looking for.... CJWDT'12 Gastr'N'omad tour continues.....

CJWDT: Germany'12

So... I'm currently staying in Hamburg, Germany. This is 2nd time I came here. Last time I came here about 1.5yrs ago to go to Wacken open air festival... the world biggest and oldest heavy metal festival! This mean I'll probably come back to Hamburg next yrs to come, no question about it!! I may be a chef, but before that, I'm a metalhead, self label "Culinary metal vagabond"!!

Speak of, I really think it is great for chefs to have other passions besides cooking. I believe many chefs commonly love traveling, I mean one of the best part about cheffing are this job enable us to travel and work oversea. Travel is definitely one of the major sources of culinary inspirations for me. Different culture, cuisine, ingredients, styles, flavors profiles are always keep expanding our creativity.

And as I mentioned on my previous "my inspiration" posts, to be innovative as a chef, I always think I try to think cooking with different view not as a culinary professional. with 1000 years of culinary history, how we can build culinary identity as a single culinary professional? It is hard task, so I start thinking what if I think cooking as hair dresser or fashion designer or something. Because I believe that allows me to expand my culinary imaginations more diverse and unique, although I never work as a hair dresser or anything! Instead of reading many cooking books from another chefs, I rather get inspired by other arts, graphic designs, visual art, body art, painting, photography, architecture, nature, music, tagline, fashion and something not culinary related.

So anyway I have huge passion in heavy metal and traveling just same as cooking. I need all 3 of them equally in my life and can't live just cooking 24/7. Which give me the balance in my life like Mr.Miyagi said and we chefs absolutely need the balance especially since we work on long hard hours and work in extremely stressful environment. I'd thank you what I have , otherwise I maybe become cooking freak all I care about cooking and screaming in the kitchen all the time!

Oops, nothing about Germany.... Anyway the following is the list of the restaurant I made for Germany on this CJWDT'12 Gastro'N'omad tour.


http://www.tim-raue.com/index.php?task=&section=&lang=en / / Berlin

http://www.pure-berlin.com/ / Berlin

http://www.reinstoff.eu/willkommen.html / Berlin

http://www.restaurant-lavie.de/uk/home.html / / Osnabruck

http://www.christian-bau.de/ / Nennig

http://www.restaurant-aqua.de/ / Wolfsburg

http://www.amador.ag/amador_restaurant/index.php/home.html / Langen


Full list of 2012 Michelin star restaurants although I'm not always agreed with their rating!

http://www.elizabethonfood.com/files/Liesbeth%20Auerbach/file/MichelinGermany2012.pdf

Germany = currywurst, one of the winner dog of the globe!

http://matadornetwork.com/nights/the-world-wide-wiener-hot-dogs-around-the-world/

Unfortunately I didn't get any position opening up to my CV, so I decided to move on to Copenhagen, Denmark tomorrow! I may come back to Germany later on though, I have one potential job on talk..... But for now I decide to go on Scandinavia to see if I can find my 'right' place.... So far I have one appointment to stage and will see how it goes!! CJWDT'12 Gastr'N'omad tour continues.....

CJWDT: Belgium'12

CJWDT'12 Gastro'N'omad tour continues.... Now... I'm in Antwerp, Belgium. Well, actually I have been here just over a week and leaving tomorrow. I guess I already have enough double fried CRISPY frites! The picture above is Belgian waffle from Desire de lille, supposed to be the best in the city! So light, so fluffy, so crispy!

The following is the restaurant list I made for this time, some new names from last list I made for CJWDT'10.....

http://www.bon-bon.be/#/home / Brussels

http://www.dejonkman.be/ / Brugge

https://hertog-jan.com/en/ /Brugge

http://www.rogervandamme.com/ / Antwerp

http://www.degodevaart.org/ / Antwerp

http://www.tzilte.be/ / Antwerp

http://www.restaurantkommilfoo.be/home.jsf?nav=492 / Antwerp

http://www.depastorale.be/ / Reet

http://www.resto-nuance.be/ / Duffel

http://lechaletdelaforet.be/ /Uccle

http://www.hofvancleve.com/ / Kruishoutem

http://www.indewulf.be/en/kitchen/philosophy/ / Dranouter

http://www.trente.be/ / Leuven

http://www.centpourcent.be/info.html / Mechelen

http://www.clandestino.nu/ / Temse

http://www.a-priori.be/ / Haaltert


The complete list of 2012 Michelin star restaurants in Belgium

http://en.dinnersite.be/toprestaurants/michelin/?mc=header

During my stay in Antwerp, I have the opportunity to stage and have lunch at 'T zilte restaurant. It was very inspiring experience, the lunch was one of the BEST meal I ever have in my entire life! All the course were great, but especially pigeon, liver and oyster dish blew me away! When I was Coi, we did abalone with duck tongue, but the combination was stunning! Here I'd like to say thank you again for chef Guenes and the entire team!

And now... show must go on... (a bitter smile), I'll go to Hamburg tomorrow and see any response to my CV. Austria, Switzerland, Germany.... if nothing happen in first 24hrs in Hamburg, I'll start sending my CV to Scandinavia! Destination anywhere.....

CJWDT: Netherlands'12

So... it has been over 2wks since last post. As I've mentioned on my previous post, I was supposed to go to Dublin, then actually London right after. But...(a bitter smile) I was rejected my entry to Ireland by the Irish immigration! It was due to my past record, the fact I was refused to entry to UK with one way ticket on my last European tour. This incident totally beat me up seriously.... I had two interviews in Dublin and also ferry ticket to London with all the list of restaurants, place to eat, place to go! So it takes me some time to fix my battle plan and get back my motivations. And now I'm back!

As long as working as a cook, I'd say I just go anywhere. Language does matter, but just cook, cook it RIGHT, that's what cook does. But since I'm looking for management position, I must consider about my language issues. I'd say I want to work in Spain, Italy and France. But I honestly don't think I can expect many people speak English in those countries. So I decided to skip Italy and France on this tour. This is also the major reason why I tried to go to Ireland/UK and considered as major market for my job-hunting. Now I decide to aim Netherlands, Belgium and Germany where people speak English, least compared with other European countries, although I came all these countries on my previous CJWDT'10 European tour....

Now I decided to start over my job-hunting here... in Amsterdam, Netherlands! The pic is the simplest is the best way to taste, dutch pancake(from pancake! restaurant, supposed to be one of the city's best) with sugar & lemon! It has been 5 days since I got here. Last time I went to eat De kas restaurant and others, but I never have the chance to stage. I'm not into coffee house or red light district(laugh),but this city always have a good vibe I like, kind remind of Melbourne, young vibrant international backpacker atmosphere ..... The restaurant list I made for this time is as follows:



http://www.ronblaauw.nl/

http://www.cielbleu.nl/

http://www.bolenius-restaurant.nl/

http://www.vinkeles.com/

http://www.restaurantchapeau.nl / Haarelm

http://www.desaffraan.nl / Amersfoort

http://www.rest-beluga.com/welkom.htm / Maastricht

http://www.brouwerskolkje.nl / Overveen

http://www.sergioherman.com/en / Sluis

http://www.restaurantdeleest.nl/ / Vaassen

http://www.elzenduin.com/ / The Hague

http://www.restaurantone.nl/ / Roerman

http://www.krommewatergang.nl/ / Hoofdplaat

I had some response to my CV and last Friday I went to stage at Ron Blaauw restaurant, saw some cool things, very inspiring stage. And I have two more appointments, one interview, one stage. Hopefully I'll find my "right place" I've been looking for nearly 2 yrs!!! Otherwise I'll probably head out to Belgium or Germany. Till I find my answer, CJWDT'12 Gastro'N'omad tour continues....

restaurant(e) P.S.I.

This gonna be little old story, about 7-8yrs ago I set my goal which is opening my own restaurant in Australia. And I started documenting all the ideas from design of dining room, the concept of the restaurant, my own dishes, my chef jacket design(!!), menu format, plates I want to use... every single grain of ideas/infos/inspirations related to the restaurant I want to open one day.

Then I started thinking the name of my restaurant. I probably think over 100 names and picked one name, which was CbI. It means 'Creation by Inspiration', but I thought it was weak, not so bueno. So I took the name as temporary working title till I find right name. Then about 3 yrs ago suddenly & FINALLY I came up what I've been looking for, I finally found my answer, which is as you see here: P.S.I. Passion.Spirit.Inspiration.

To me this is perfectly described what involving in my cooking. JUST PERFECT!!! There're the ingredients, I cook what I believe, the food is served at my place. What is between the ingredients and myself? Why I cook? What drive me cook? More I say: this is hell of the answer why I live, who I am and these words applied for two other things I love, heavy metal and traveling! Without saying when I came up the name "P.S.I.", I was extremely happy. One thing I feel sorry is that I didn't mark the date, so I don't know when I came up the name P.S.I..... I'm a total roser....

Anyway... As soon as I came up P.S.I., what next thing I did? Google "restaurant psi' to know if there's any restaurants with same name!!!! And the result ...... I actually found one restaurant called psi in the world!! It is not restaurant psi though, a bit different thankfully.... it is called restaurante psi vegetariano........ in Lisbon!!

http://www.restaurante-psi.com/

So... now if you read this till here, you may realize... One of the reason why I decided to come to Lisbon is ... to visit restaurante psi!! 2 days ago I went to dine PSI, I had a great meal. I seriously thought about talking to chef to tell him about my story. But after deep consideration, I just decided to leave the message in the guestbook.

It's really crazy that I came to visit PSI all the way from Hong Kong to Lisbon! Well, obviously this was not sole reason I came to Lisbon, but still.. One day, one day... I wanna see the chef at restaurante psi and invite the chef to my dining room till then.... my culinary journey continues, DUBLIN NEXT!!

CJWDT: Portugal

CJWDT´12 Gastr´N´omad tour 2nd stop: Lisbon!! I don´t think I have many opportunity to eat Portugal cuisine in the past. Compared with other European cuisine such as French, Italian and Spanish, Portugal cuisine may not be big as others, least in the U.S....... But one thing interest me ... it is one of the most famous & popular Japanese dish is originally imported from Portugal .... which is Tempura!

Well, more precisely Japanese changed Portuguese fritter into Japanese version when it was introduced in Japan 4-500 yrs ago. But history remains, ¨Tempura¨ is actually named after Portuguese word ¨temperer¨ which mean flavor / season. But just same as American invented California roll, American pizza, sake bomb and other own developed fusion cuisine, Japanese changed Portuguese fritter into their style. That is Tempura.

Indeed Japanese does many foreign dishes in their own way such as Japanese curry, Japanese Korean BBQ, Japanese ramen noodle.... They don´t steal or copy that, they just make it better! (laugh) But still... I´ll see how ¨original¨ tempura is in Lisbon. PLEASE BE CRISPY... I hate any deep-fry item which is not crispy.... Soggy & greasy? Pack ur knives, go home ALREADY, chef!!!!

..... ANYWAY I also heard some of Japanese western sweets(called yougashi) such as castella is influenced by Portugal dessert as well, so interested to see their origins in Portugal.... It must be funny to see some sweets remind me Japanese one in Porgual!! Just like Tapas bar in Madrid, there're many pasteralia throughout the city, so I'd try many of pastry and pao during my visit. The picture above is pastel de nata from Casa pasteis de Belem. It was the best egg tart I ever taste actually.... better than HK and Macau!! Thin crispy outside, very light, but kind of rich, not too sweet, but flavorful... I can eat 10 of these!!!!

http://en.wikipedia.org/wiki/Pastel_de_nata

And the following are some dishes I want to try during my stay in Lisbon.....

Percebes, Bifana, Codizo a Portuguesa, Arroz de pato, Arroz de tamboril, Migsa de porco, Carne porco a alentejana, Bacalhau, Fieletes de polvo, , Xarem rico, Migsa je porco, Arroz doce, Molotofe, Papas de milho, Baba de camelo, Pao de lo, Pastel de nata, Fios de ovos, Travesseiro...

And good link for Lisbon restaurants:

http://www.lisbonlux.com/culture/lisbon-chefs.html

I've been in Lisbon 3 days for now and stay 5 more days. And Gastro'N'omad tour heading into Dublin, Ireland first time!! Irish beer and.... I guess I need homework for this!

CJWDT: Spain'12

So... it has been a while since last post... As soon as I arrived at Madrid, I had one big issue,,, which is my PC is broken... But now I got my new PC, my long time dream girl called Macbook Air. So here I go again, CJWDT´12 Gastr´N´omad tour! The restaurants I listed up or should I just say send my CV as follows:

Madrid

http://www.casinodemadrid.es/sp/gastronomia/rest_terraza/carta.htm

http://restaurantesantceloni.com/?page_id=623&lang=en

http://www.elcluballard.com/introduccion_2.php

http://www.ramonfreixamadrid.com/

http://www.sergiarola.es/

http://diverxo.com/

http://www.fuenso.com/index.php?seccio=senzone_introduccio&establiment=10&desti=10&bar=24&idioma=en

http://www.casajose.es/cocina/cocina.html

http://elbohio.com/

Denia
http://www.quiquedacosta.es/

Illescas
http://www.elbohio.com/

The followings are the restaurants I listed up from cross-over web search, considered as ¨authentic¨ ¨local¨ ¨not-tourist trap¨ good restaurants in Madrid

http://www.elfogondetrifon.com/index.htm
http://www.botin.es/INGindex.html
http://www.casalucio.es/
http://www.casaalberto.es/4922.html
http://www.casamingo.es/
http://www.casalabra.es/
http://www.condosfogones.com/
http://www.laardosa.es/la-taberna-de-goya.php
http://findyourcraving.com/craving/el-cisne-azul-mushrooms/104
http://www.asiananextdoor.com/
http://restaurantebrookei.com/

2 beautiful markets in Madrid, the pics above is Mercado de San Miguel.... I love the place!

http://www.mercadosananton.com/
http://www.mercadodesanmiguel.es/

Unfortunately I have no chance to stage in Madrid, but visiting Spain is always inspiring, I´d definitely come back again. 2 more days, then I´ll head down to Lisbon, Portugal. I have the bacalao, octopus rice and egg tart in Macau which is the dishes influenced by the period of Portuguese colony. It´ll be interesting to see their culinary culture.....