"It's without a doubt the most exciting newcomer in Oslo. The chef turns garbage into gold."
"This has been a regular haunt of mine for years, for a top class meal in the grandest dining room in London."
"They don’t display it all on the list, so you have to talk to Mr. Wu to get the really cool bottles from his cellar."
"Not many people know about this restaurant and it’s not the sort of place seen on international lists."

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