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Chez Tan

This was an exquisite meal at a private home prepared by a well-known dentist in Singapore known for his culinary skills. It’s safe to say this fellow could be a...

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Robert M. Parker, Jr. •
Hotel Shilla’s Japanese Restaurant

The Japanese cuisine was good, but I was more interested in tasting some Korean wines. The results were mixed. Tasting like Riesling, the 2007 Majuang Special Riesling was crisp, off-dry, and fresh,...

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Robert M. Parker, Jr. •
Private Dinner

A private meal prepared by the Hotel Shilla’s great Chef Seo Song Ho gave me a chance to compare some outstanding Burgundies with traditional Korean cuisine. The food was once...

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Robert M. Parker, Jr. •
Spanish Extravaganza at a Friend's House

An extravagant preparation of paella, loaded with the finest shrimp, lobster, mussels, and the highest quality saffron money could buy was accompanied by a range of wines showcasing the brilliance...

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Robert M. Parker, Jr. •
Goizeko

The food here was just extraordinary, ranging from the oysters from (of all places) Bordeaux, to the extraordinary langoustines, giant shrimp, and cigalas to the phenomenal stuffed baby squid. We...

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Robert M. Parker, Jr. •
Celebrating a Friend's Birthday

Wonderfully sweet, plump crabcakes and nicely aged beef were the perfect foil for two bottles of white Burgundy and two terrific bottles of red Bordeaux. The Louis Jadot 2004 Corton-Charlemagne is a...

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Robert M. Parker, Jr. •
Charleston

This was another beautiful meal at Baltimore’s finest downtown eating establishment, Charleston. I actually had to get a double order of the yellow fin tartare, it was so fresh and...

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Robert M. Parker, Jr. •
Oregon Grille

One of my favorite local dishes is the Oysters Avery served at the Oregon Grille, a barely poached New England oyster with copious quantities of nicely spiced jumbo Maryland crab...

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Robert M. Parker, Jr. •
Charleston

Another terrific meal at Chef Cindy Wolf’s Charleston restaurant offered impeccable service, only the finest, and for the most part local ingredients, and flavorful cuisine. I like what they are...

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Robert M. Parker, Jr. •
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