Florilège in Tokyo, Japan serves kaiseki dishes, and is the first place Hong Kong-based Argentinian chef Agustin Balbi would fly to for a meal when international travel resumes. Florilège in Tokyo, Japan serves kaiseki dishes, and is the first place Hong Kong-based Argentinian chef Agustin Balbi would fly to for a meal when international travel resumes.
Florilège in Tokyo, Japan serves kaiseki dishes, and is the first place Hong Kong-based Argentinian chef Agustin Balbi would fly to for a meal when international travel resumes.

The first place they’d fly to for a memorable meal: Hong Kong chefs pick Bangkok for pad Thai, Tokyo for French food, abalone in Seoul, a Kyoto kaiseki feast

  • These professional foodies know where they’re going first when international travel resumes
  • For Nicolas Boutin it’s Bangkok for ‘one superb dish, done the way it should be’; for Vicky Lau, it’s Seoul for ‘simple Korean flavours’ elevated to a new level

Topic |   Food and Drinks
Florilège in Tokyo, Japan serves kaiseki dishes, and is the first place Hong Kong-based Argentinian chef Agustin Balbi would fly to for a meal when international travel resumes. Florilège in Tokyo, Japan serves kaiseki dishes, and is the first place Hong Kong-based Argentinian chef Agustin Balbi would fly to for a meal when international travel resumes.
Florilège in Tokyo, Japan serves kaiseki dishes, and is the first place Hong Kong-based Argentinian chef Agustin Balbi would fly to for a meal when international travel resumes.
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