La Chanteuse am Graben – Food Photo Blog

STRADA, June 2009 in London, UK

Pan fried scallops on a risotto of leeks, pancetta, white wine, lemon zest, chilli & basil.

I had this dish in London on my way back to Taiwan. Very surprisingly generous for a chain restaurant, the scallops are big and juicy and fried just in the right way.

Hanner, May 2009 in Mayerling, Austria

This is the first time I have raw shrimp/lobster in European cuisine, and indeed Restaurant Hanner is famous for its creative dishes.

Creamy raw langoustine, fresh flower, green noodle, and crisply roasted sour-sweet black currant are not only fabulously arranged, but also  a great combination of texture and flavour.

*Langoustine is also called Norway lobster
*Michelin Guide

Tenmaya, March 2009 in Vienna, Austria

They are both raw of course: Hotategai (scallop) and Amaebi (sweet shrimp) are my two favorite nigiri sushi. I’m so happy to be able to have them in Vienna.

This Japanese restaurant in the first district in Vienna is very popular also among Japanese people. Japanese sushi chef, Japanese waitresses, Japanese customers sitting next to you…in here, you don’t feel like in Vienna anymore.

Carpe Diem Fingerfood, March 2008 in Salzburg, Austria

Carpe Diem Fingerfood restaurant is on the most beautiful street – Getreidegasse in Salzburg.

Steirereck, August 2008 in Vienna, Austria

I can still remember the natural sweetness in the lobster. In this dish, lots of herbs and spices are used with berries to create the fond, the dark color is from sepia. It’s very popular now to eat flowers and grass/leaves. Well, as long as they aren’t poisonous, why not? But from my few experiences as “cattle”, I really didn’t taste much. Probably real cattle have different taste buds.

*Michelin Guide