Located at the Rokin, this French-Asian inspired restaurant is open for lunch, street food and drinks. I had been there once before for drinks and assumed that the first floor was the whole restaurant. When we arrived this time, we realized that there is a second floor where you can have dinner. It is a cozy restaurant with many plants, funky art and books decorating its walls.

We started the evening with the lady boy oysters which were one oyster with lychee, mirin & pink ginger, and another one with soy, sesame & spring onion. And for drinks, we asked for one of their signature homemade ice teas with elderflower & mint, and their Blue Goose cocktail with vodka, lavender & lemon. Both drinks were refreshing without being overly sweet or too strong. The oysters were delicious and the one with pink ginger was really the eye catcher.

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For the first course, we got the fish in a cookie and the surf & turf. The fish cookie were very crunchy fish cakes served with a crème de foie gras. Yum!


The surf & turf was a beef tartare with deep fried baby squid, smoked sriracha mayo and a quail egg. So good! And the sriracha lime mayo was an excellent touch!

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For the main course, we ordered the pork belly roast and the king boletus. I love pork belly and this one was cooked perfectly. It had a nice caramelization and it was juicy inside. It came with a silky pumpkin cream. The king boletus was a vegetarian dish with mushrooms, tofu beignets, parsnip, Romanesco, black garlic and ginger foam. It was a wonderful blend of flavors and textures.

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Unable to decide on the desserts, we ordered three. I know piggy us! We got a raspberry mousse which was the special of the week.

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We also got the go bananas and roasted pineapple. A slice of banana cake with banana ice cream, chocolate truffle and cacao beans.

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And the roasted pineapple came with vanilla ice cream, sticky rice and salted caramel.

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We left the plates pretty clean.

If you like Asian-French fusion, this is worth checking out. We left with very happy bellies!



Rokin 103, Amsterdam

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Rice Paper Banh Mi with Pork Belly (gluten free)


This is a bread-less version of the Vietnamese sandwich. Juicy pork belly with crackling mixed with pickled vegetables and a spicy mayonnaise. This recipe makes about 12 rolls.


1kg of Pork belly


Chinese five spice powder

1 daikon, thinly sliced and pickled with white vinegar, sugar and chili

1 carrot, shredded and pickled with vinegar and salt

1 liter of white vinegar

1 cup of sugar

1 bird’s eye chili, sliced

2 cucumbers, sliced

Coriander leaves

½ cup mayonnaise

2 tablespoons of sriracha sauce or any other hot sauce

12 rice paper wrappers

Start by pickling the vegetables the night before. In a medium saucepan, over medium heat, add 750ml of the vinegar and the sugar. Stir until the sugar has dissolved and add the sliced daikon. Then place in an airtight container. Refrigerate until ready to use. For the shredded carrot, just mix it with the remaining vinegar and some salt. Store in an airtight container in the fridge until ready to use,

For the pork belly, preheat the oven to 180C/350F. Pat dry the pork belly with paper towels. Score the pork skin with a sharp knife. Be careful not to cut the meat. Sprinkle some salt and five spice powder on the skin and on the meat side. Roast for about 1 ½ hours. Then broil for about 12 minutes untill the skin gets crispy and the crackling forms. Be careful not to burn it. Cut the meat into thin slices.


Mix the mayo with the hot sauce. Set aside.

Fill a large bowl with warm water. Place one wrapper in the water until it softens a bit. Then remove from the water and place it on a flat plate. Arrange the cucumber slices, coriander leaves, pickled carrot, pickled daikon and some slices of pork belly. Add a bit of the spicy mayonnaise. Roll the paper like a burrito. Repeat with the remaining filling.