Biwon, Moscow

Chef Mido Mustafa has revamped all sections of Biwon's menu. The octopus has become a more notable product: the chef uses it in a salad with Asian chimichurri, sushi, sashimi and carpaccio. Karaage-inspired dishes have emerged. It is similar to tempura, only the food is pre-marinated and deep-fried instead of batter. At Biwon, salmon and crab rolls are prepared this way, as well as quail with togorashi peppers. There are more Korean-style dishes, hot as well as desserts. The Chef especially recommends the beef ribs, Korean BBQ rack of lamb, and soba or mango ice cream with orange and coconut. Mustafa's  personal creative vision is fully revealed in authentic dishes: noodles with pollock caviar and shiso, gedza with lamb, baked aubergines with sea urchin caviar, mando with pork and kimchi and chicken or aubergines in sweet and sour sauce.