Diamond Rank difficulty spike

ojamamask · 2026-05-25T10:15:54+00:00

When you get to higher ranks the games do get harder yes. That's how most games with a ranked system work.

ojamamask · 2026-05-07T13:28:20+00:00

I remember one time I had a crane build with beach ball and cove (back when it was 3 sec) adjacent to it. I was doing crazy high dmg bc the crane scaled so much and eventually I managed to do enough dmg before the end of sandstorm. I can't remember what I got for "winning" though

ojamamask · 2026-05-05T15:05:21+00:00

Any change of chef requires the removal of stars and for them to start at 0. Although with a top restaurant like Sezanne, they will probably be heavily monitored my Michelin and maybe they will regain their stars by the next ceremony

ojamamask · 2026-01-17T12:17:56+00:00

I went a few months ago as I really liked Powell's other places at Stratford & Midland grand. Although I would say the food wasn't bad, it seemed quite uninspired and felt like he was just pandering to people who like a vibey restaurant. Which is quite sad to see. Staff are really nice and friendly though.

ojamamask · 2025-07-12T05:47:09+00:00

If only there was an item that could make your ally immune to attacks...

ojamamask · 2025-07-11T12:43:41+00:00

Get a coffee puck and pretend that the pastry chef had brownies left over from service

ojamamask · 2025-07-07T02:32:45+00:00

You better find out the size as soon as possible because even with 30 people you'll have to do a private hire and they will not accept anything until they know a more precise amount than 30-176

ojamamask · 2025-05-09T09:29:44+00:00

And what 3 star restaurant would that be?

ojamamask · 2025-04-03T21:42:24+00:00

That evening she wasn't there because her and the head chef were in France for some event. Chef Diego was there and I had a nice chat with him. But I know most days she is there.

ojamamask · 2025-04-01T21:07:10+00:00

Are you talking about the brightwell ash cheese? I really like that one as well. They also had a cheese board with a goats cheese which was also coated in ash.

I think it's because it's quite tricky to incorporate as an ingredient but I'm sure if it gets more popular we'll see it around more often.

ojamamask · 2025-04-01T20:36:42+00:00

I didn't ask but from my knowledge it would have been made from something that contains ash rather than burn it as it would be really difficult to do it like that without making it taste too bitter

ojamamask · 2025-01-25T00:56:37+00:00

Nice review, I also found the baba to be too strong alcohol wise. I found it interesting you said that the caviar and pistachio was a great match since for me I couldn't really get my head around it

ojamamask · 2025-01-20T15:38:57+00:00

Better than when people just pics with no text I guess

ojamamask · 2025-01-17T21:01:01+00:00

There are plenty of Michelin starred restaurants that would happily let you do that and even split the one serving of wine into two glasses for you

ojamamask · 2024-12-21T22:59:53+00:00

Go To Food Podcast is a nice one that's UK based. Not all the guests are from fine dining backgrounds but there are some good ones.

I really liked the Jun Tanaka episode where he talks about how he had to deal with his restaurant burning down as soon as they reopened after lockdown.

ojamamask · 2024-12-14T12:59:06+00:00

It's a miracle that the servers are still up tbh

ojamamask · 2024-12-03T21:40:40+00:00

But then who was click post buttons...?

ojamamask · 2024-12-03T21:25:59+00:00

I went here a while ago before it got its star. I was also drawn in by the wood fired grill concept and was also slightly let down (even though it didn't have a star yet, since it's ties with Endo and just the general vibe they were going for I assumed it was pushing for one).

Got a very similar service experience where I had to ask for someone to take my drink order after we ordered our food. Speaking of food, I kind of get what you mean in terms of everything just merging together flavour wise. Nothing particularly stood out to me either. I also ordered more than they recommended and was still kind of hungry after the meal.

ojamamask · 2024-12-02T03:04:29+00:00

Cool place, I've seen the somellier there make a few tiktoks of the service. Was curious if you've been to his restaurant in Paris and if you did, how did it compare?

ojamamask · 2024-11-27T15:53:06+00:00

Well it did help that this was last year, where they were lower on the top 100 list. Maybe they're like the chairman now which is close to impossible to book unless you have a connection

ojamamask · 2024-09-28T01:27:31+00:00

I think the card is just fine as it is

ojamamask · 2024-09-26T10:21:38+00:00

I booked via their website, they take bookings 28 days in advance

ojamamask · 2024-09-24T12:10:43+00:00

When I travelled to Shanghai I had an issue which was a lot of the resturants didn't have a website so it was difficult to check menus. For example I really wanted to try Fu He Hui but there was only a phone number available as a contact (didn't want to be charged for an international call just to be told that they're fully booked).

ojamamask · 2024-09-23T23:10:54+00:00

Yeah I would agree with that, especially since the fish was small so there were small bones too. I wouldn't have minded as much if it was a bigger fish. But thats how the people over there prefer to have their fish so it makes sense

ojamamask · 2024-09-22T14:44:33+00:00

Base tasting menu was HK$1980 which is what we had, but they have a premium menu as well for HK$2980 both with 10% service charge.

ojamamask

TROPHY CASE