Food of the World’s Best Restaurant

Fried Reindeer Moss with Cep (Porcini Mushroom) Served with Creme Fraiche Dipping Sauce

Crispy Pork Skin and Black Currant

Cookies and Cheese, Rockets and Stems

Pickled and Smoked Quail Eggs

Radish, Soil and Grass

Pickled Vegetables and Bone Marrow with Browned Butter and Parsley

Dessert – Carrot and Sea Buckthorn

The Restaurant – Noma, Copenhagen, Denmark


The World’s 50 Best Restaurants 2012 ….

Quick Chinese Lunch

Char Siu and Rice

The Menu

  • Char Siu
  • Boiled Yu Choy
  • Salted Duck Egg
  • Cooked White Rice

Vitamin D Supplements May Protect Against Viral Infections During the Winter

Vitamin D may be known as the sunshine vitamin, but a new research report appearing in the Journal of Leukocyte Biology shows that it is more than that. According to the report, insufficient levels of vitamin D are related to a deficiency in our innate immune defenses that protect us from infections, neoplasias or autoimmune diseases. Since vitamin D levels decrease during autumn and winter when days are shorter and sunlight is relatively weak, this may explain why people are more prone to viral infection during these times. It also suggests that vitamin D supplementation, especially in older populations, could strengthen people’s innate immunity against viral infections.

“There are numerous studies showing the benefits of maintaining adequate Vitamin D levels. As more and more research into Vitamin D is conducted, we are learning that it is extremely important for human health. Our study is no different, and vitamin D supplements should be considered one of many tools that might help when conventional therapies are not enough,” said Victor Manuel Martinez-Taboada, M.D., a researcher involved in the work from the Division of Rheumatology at the Hospital Universitario “Marque’s de Valdecilla,” Facultad de Medicina at the Unversidad de Cantabria, in Santander, Spain.


Japanese-style Noodle Soup with Char Siu


160 g ramen
160 g char siu (Chinese barbecued pork)
30 g dried bamboo shoot
50 g seaweed
50 g beansprout
2 tsp chopped green onion
1 stewed hard-boiled egg


2 tbsp soy sauce
2 tbsp mirin
2 tsp oyster sauce
1 tsp dashi granule
4 cups water


  1. Cooked ramen in boiling water until al dente.
  2. Cut egg in two halves.
  3. Add broth ingredients to a pot. Bring to a boil. Blanch bamboo shoot, seaweed and beansprout in broth. Remove.
  4. Add ramen in broth. Bring to a boil again. Remove ramen to serving bowls. Place char siu, vegetables, green onion and egg on top. Pour broth into bowls and serve hot.

Makes 2 servings.

Source: Hong Kong magazine

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