Memorable dishes of 2016
As FavorFlav, we ate our way through quite a lot in 2016. Both at home and abroad. At Michelin-starred restaurants, snack bars and everything in between. And we loved every bite. But what were our most memorable dining experiences? The ones that stayed with us for days? The FavorFlav editorial team on their dishes of 2016.
Editor Renée Conradi
This Kombucha-cured langoustine, De Librije, Zwolle.
Why “For an article on FavorFlav, I interviewed Jonnie Boer. When asked which dish everyone should try at least once, he answered: his kombucha-cured langoustine. That week, I ate at De Librije and after a few courses the langoustine appeared in front of me. Thanks to the cooking method, it was melt-in-the-mouth tender: delicious in combination with the crunchy topping. I expected a ceviche-like flavor, but alongside the bright acidity, I tasted the earthy notes of the kombucha. Everyone really should try this at least once.”
Editor in chief Marcus Polman
This Bistecca alla Fiorentina from Chianina beef, the inconspicuous roadside restaurant Il Focolare in Fabro, 20 km north of Orvieto, Italy.
Why “The roadside restaurant is frequented solely by truckers who, under fluorescent lights with one arm on the table, shovel their food inside. You choose your favorite cut from the display case where the raw meat is laid out. The cook prepares this Italian version of a T-bone steak à la minute on the impressive charcoal barbecue. The indulgent bonus was the combination with the excellent black winter truffle, abundantly available throughout Umbria from November onward, generously shaved over the steak. Truffle & steak: best of two worlds.”
Food editor at large Marjan Ippel
This Hand-torn beef noodles, nameless little eatery, Min Sheng West Road, Taipei.
Why In Taipei, I ate both numerous courses at Raw, the restaurant of the multiple award-winning Michelin chef André Chiang, and street food. This dish, consisting of sheets of noodles torn by hand before being cooked in a meat broth, falls into the latter category. Later that year, I ate in New York at a dingy little Chinese eatery and had hand-torn noodles again, this time prepared in the style of the northwestern Chinese city of Xi’an, with lamb, cumin and chilies. It doesn’t get much simpler. Or much tastier.’
Editor Emma de Thouars
This Duck liver and oxtail terrine, Rijsel, Amsterdam.
Why ‘Duck liver terrine had always been my favorite dish at Rijsel. But FavorFlav’s Marieke kept talking about a terrine of duck liver and oxtail from our favorite restaurant. I go there about once a week, and had never seen it on the menu. So my heart skipped a beat when I heard that the mythical terrine was back. The oxtail makes it much less intense than a whole slice of pure duck liver. It is cooked for a long time but remains firm. Served with a dessert-wine jelly that looked old-fashioned at first glance, but turned out to be the perfect sweet counterpoint, with a touch of acidity, to the rich terrine. I hope it never leaves the menu again.’
Managing editor Marieke Migchelbrink
This Xiao Long Bao (soup dumplings), Din Tai Fung, Hong Kong.
Why “I have a major obsession with dumplings, and the biggest one of all with soup dumplings. At Din Tai Fung (a chain throughout Asia, which is not a bad thing at all) in Kuala Lumpur, I ate my very first real ones. They were everything I expected: thin, elastic dough, powerful broth and delicious pork. This is the ultimate dumpling. I think I went there at least six times in five days.”
Wine editor Romy Kooij
This & this Braised fennel, cod with Savennières, at home.
Why “The best dishes are simple by definition. Pure flavors that preferably enhance one another. I experienced such a moment of ultimate happiness with braised fennel, a piece of fresh cod fried in a pan and a glass of (aerated) Savennières: the Clos St. Yves from Domaine des Baumard. This characterful Chenin Blanc from the Loire is wonderful; expressive, complex, and its fresh, anise-like and simultaneously creamy notes provided the perfect setting for the vegetables and fish. A match made in heaven.”
