New address of HaoKoufu

New address of HaoKoufu

HaoKouFu has been moved to the new address – haokoufu.cathyho.com.

I will not post new articles and do any updates here in the future.  This site will be closed in a few weeks.

Please renew the linkage (your blog) or bookmark of HaoKouFu.  I really appreciate it.

Wish everyone a HaoKouFu day.

Season Changes…

HaoKouFu will be soon renovated and could not be reached for a few days.

If you link to HaoKouFu and find it unavailable to reach, please visit HaoKouFu Facebook Page.  All updates will be announced on Facebook Page during this “Season-Changes” time.

Thank you very much for your support.  See you soon.  À bientôt!

My latest article about Yam’Tcha on Jet Master magazine in China.

Tags

Adeline Grattard, Cathy Ho's article, 頭等客, HaoKouFu, Jet Master, Michelin 1 star restaurant in Paris, Michelin Guide, Yam'Tcha, 好口福

My latest article about l’Ambroisie on Time & Art magazine in China

Tags

3 star Michelin restaurant, 3 star Michelin restaurant in Paris, Ambroisie, Bernard Pacaud, Cathy Ho, Cathy Ho's article, 眾神之食, 米其林三星, 米其林三星餐廳, HaoKouFu, l'Ambroisie, l'Ambroisie Paris, Michelin Guide, Time & Art, 時間藝術

Cuisine[s] Michel Troisgros Tokyo – The Latest Creation

Tags

2 star Michelin restaurant, 2 star Michelin restaurant in Tokyo, Chef Guillaume Bracaval, Cuisine[s] Michel Troisgros, Food in Tokyo, Foodie, Gastronomy, Tokyo, Troisgros Tokyo

The latest creation of Cuisine[s] Michel Troisgros in Tokyo

All the photos are on HaoKouFu’s Facebook Page – https://www.facebook.com/media/set/?set=a.10151750284406690.1073741844.97341071689&type=1&l=75a3f8a0e6

 

The latest dishes from 2 star Michelin restaurant Cuisine[s] Michel Troisgros in Tokyo.  Please enjoy the beautiful creation by Chef Guillaume Bracaval.  The description of each dish will come up soon.

 

東京米其林二星餐廳 Cuisine[s] Michel Troisgros 的新菜，請欣賞主廚Guillaume Bracaval 美麗的創作。

 

*These photos are exclusive for HaoKouFu Page, merci Chef.  🙂

 

Chef Alain Passard was preparing “dragée de canard”

Tags

3 star Michelin restaurant, Alain Passard, dragée de canard, filet the duck, Foodie, Gastronomy, HaoKouFu, l'Arpege

3 Star Michelin chef Alain Passard of l’Arpège was demonstrating how to filet the ducks perfectly.

Isabelle from l’Arpège was making the sushi by radish

Tags

3 star Michelin restaurant, Alain Passard, Foodie, Gastronomy, guest chef Alain Passard, HaoKouFu, l'Arpege, radish sushi, Sushi, sushi radis, vegetarian sushi

Chef Alain Passard was invited to be the guest chef at Thomas Chien restaurant in Kaohsiung from July 3rd to 7th, 2013. Isabelle, one of his crew from Paris was demonstrating how to make sushi by radish.

Sushi Karei かれい at Sukiyabashi Jiro in Tokyo

“Happy Halloween” in SAWADA style!

Tags

Chef Sawada, Sushi Sawada, 澤田幸治

 

I asked Chef Sawada to pose his hands for me so I could take a nice photo of them.  Apparently, he didn’t take it that seriously, and made it in a rather funny way.  Coincidentally, this photo became a very nice one for saying “Happy Halloween” to my HaoKouFu friends.  

Yes, a “Happy Halloween” in SAWADA style.  🙂

RyuGin – Opening up the “Shell” of the “Simmered Abalone and Blue Crab”

Tags

Abalone, creative Japanese cuisine, 龍吟, Foodie, Gastronomy, HaoKouFu, Michelin 3 stars, Michelin Guide, RyuGin, Seiji Yamamoto, www.cathyho.com, 山本征治

Soft “Simmered Abalone” and “Blue Crab” with “Wakame Seaweed and Apple Vinegar Jelly”