O&O

High quality cooking

O&O stands for Oriental and Original, which perfectly captures the essence of the Tsang family, where hostess Helena and chef Danny are at the helm. In 1982, they opened a Chinese takeaway, and today they take their guests on a culinary exploration through Malaysia, Singapore, Thailand, Hong Kong, and Japan. Son Mike is increasingly taking charge in the kitchen as head chef. His sisters Monica and Wendy manage the dining area as hostess and sommelier. They soon present the establishment's signature botanical bites: a large platter of assorted amuse-bouches, including watermelon infused with sake, wasabi, and yuzu, and olives marinated in rosemary and chili. For the starter, we enjoy a Balinese Bells Isle oyster with nikkei-style hamachi tartare and tempura flakes. Assistant sommelier Carmen Bustos-Carrasco serves a golden-yellow, rich Domaine des Terres de Velle Bourgogne Chardonnay to accompany it. As an extra, we order mackerel satay prepared Singapore-style with tapioca crackers, cashew nuts, and pimientos de padrón. Here, we find a lack of refinement; it is good, but not special, and certainly not worth the price we pay. We continue with kamado-grilled lamb chops served with juicy pork belly, an eggplant and miso ball, bak kwa (tender, lightly sweet dried grilled meat), and okra surrounded by Balinese sauce. Rice steamed with coconut milk, lemongrass, and lime is served in a separate bowl. The Orient at its finest. We conclude with a complex dessert featuring wild peach, Chinese tea mousse, meringue with peach sabayon, chestnut cream, peach sabayon and sauce with almond foam. Elegantly composed and extremely pleasant to the palate. Tip: a beautiful inner courtyard has recently been created, perfect for dining on nice days. Rating rises to 46.

At the restaurant Oriëntaals & Origineel, better known as O&O, two generations of the Tsang family present dishes from a handful of Southeast Asian countries in a flavorful and elegant manner. In doing so, they draw inspiration from classic...

What a contrast! In the surrealistic setting of Sint Willebrord, we find ourselves in an oasis of tranquility and culinary perfection. O&O, run by the Tsang family. After a warm welcome, we are guided by the impeccably dressed staff to the recently refurbished inner garden. Alongside our aperitif arrives a stunning plate of exquisite bites, where the homemade candied tempeh with French lentils and the silken tofu with seaweed and olive leaf immediately sharpen our taste buds. What follows is a parade of exclusive ingredients and artfully plated dishes featuring items we rarely encounter, such as a surprising course of cold-smoked brook trout with licorice cream and a shiitake and white soy sauce. Danny’s signature dish features razor clams with XO sauce, accompanied by ham sui gok and frog legs in crispy rice dumplings. The razor clam is somewhat flat and lightly filled, the ham sui gok is memorable, and the accompanying sake is complex yet delicious. We then receive the lobster salad appetizer and dive into a delicious Singapore lobster. The glass of Pinot Noir from Aurélien Verdet En Lutenière is simply captivating. For the pièce de résistance of perfectly cooked Ibérico loin and puffed pork belly, the Balinese sauce with gochujang (fermented Korean spices) is a wonderful touch. The irresistibly good nasi kuning accompanying it brings everything together. Each dish boasts its own highlight. The hybrid beverage pairing is also highly worthwhile. The service is understated yet impeccable, and siblings Mike and Monica subtly but expertly demonstrate their expertise. O&O delivers precisely what you expect at the highest level, and just a little bit more. It earns a well-deserved rise to number 48.

O&O (which stands for Oriental & Original) has grown into a gastronomic pilgrimage site. Reserving months in advance is a must. In 2000, chef Danny and his wife and hostess Helena Tsang decided to focus on Eastern fine dining, and the rest is history. O&O is widely acclaimed for its elegant cuisine featuring exclusive and exotic dishes. Located in the center of the small town of Sint Willebrord, stepping inside immediately envelops you in a feeling of luxury and serenity. Today, all three children—Mike (sous-chef), Monica (maître d'), and Wendy (0%-sommelier)—work in the family business. The term 0%-sommelier means that Wendy advises on non-alcoholic beverages. We enjoy an aperitif from this selection, and the ginger cooler, crafted from Peruvian ginger with rhubarb juice and basil plus zest from fermented black lime, is divine. While multi-course menus are available, the full flavor spectrum is best experienced with the "Taste of O&O," consisting of thirteen creations served across seven courses. To put it briefly, the highlights follow one after another. We sample Thai beef salad with shiso leaf and bonito meringue, nigiri sushi with tamago (Japanese omelet) and yuzukoshō (paste made from the peel and juice of yuzu), and Irish Mór prepared in a Balinese style. A succulent oyster dressed with finely minced chili, lime, garlic, and ginger. Also noteworthy is the razor clam XO with prawns and noodles. A giant half-shell measuring up to twenty centimeters from Scottish waters arrives, filled with razor clam tartare, wild prawns, glass noodles, red chilies, sea bananas, and spicy XO sauce. The umami flavors burst from the plate, and this signature dish by chef Danny was so good we would gladly have ordered another. Next comes Peking-style Barbary duck with five-spice, syrupy Hong Kong vinegar, and foie gras. The duck is pink inside, accompanied by a five-spice jus, asparagus, and umeboshi. And a taro root cookie. Sweet, sour, crispy yet soft. Heavenly. Paired with the Purple Punch. A non-alcoholic drink based on Earl Grey tea where you can taste the bergamot, featuring finely chopped pomegranate seeds and shiitake. Subtly earthy and perfectly complementing the duck. With the coffee comes a paper crane symbolizing peace and happiness, wisdom, loyalty, and a long life. We wholeheartedly wish this to the Tsang family. Rises to 60.

In 2000, the Tsang family – head chef Danny and hostess Helena – completely revamped their Chinese-Indian restaurant in Sint Willebrord, shifting their focus to fusion cuisine: the blending of Eastern and Western flavors and cooking techniques. This evolution gave rise to the award-winning restaurant O & O. The interior has since been completely redesigned, the children Mike, Wendy, and Monica are now involved in the business, sommelier Jeroen Jochems serves an international wine list, and the kitchen produces a wide array of exotic yet classic dishes. Our menu proves to be an evening-long experience consisting entirely of highlights. We start with appetizers of Thai tom kha kai, Japanese miso cucumber, and Korean tartare, followed by a Balinese-style Irish oyster, hamachi ceviche from Japan served with shore crab, citrus, wasabi, and mango, and a serving of Japanese noodles. Exquisite flavors follow, a harmonious interplay of umami, subtle sweetness, refined acidity, and varied textures—all pure elegance. We enjoy a Viognier from Louis Chèze, and later a Tuscan Montenidoli rosé pairs beautifully with wild turbot served alongside Malaysian laksa soup, artichoke, and preserved lemon. There’s also otak-otak, a spicy medley featuring mussels and razor clams wrapped in a banana leaf. Absolutely delicious. Can the kitchen possibly top this flavor-wise? Indeed it can: barbecued lobster arrives with black pepper, salted egg yolk, Korean kimchi, and Filipino adobo. Simply outstanding. After all that Oriental beauty, the tender Black Angus steak feels almost ordinary, though Sichuan peppercorns, lap cheong sausages, black beans, and crispy soybeans provide a lovely accent. Mango paired with coconut, sago, strawberry, Thai basil, green apple sorbet, and chervil brings the meal to a perfect close. Paired with a glass of lightly sweet Huxelrebe. First-rate! Rated 72 this year.

In 1982, Helena and Danny Tsang opened their Chinese restaurant in the center of Sint Willebrord. In 2000, they decided to focus on refining classical Asian dishes. Today, family-run O&O is an indispensable fixture in the upper echelons of Dutch gastronomy. Son Mike is the creative mastermind, daughter Wendy has developed into a skilled hostess, and daughter Monica serves as an expert maître sommelier. Father Danny leads the kitchen as chef-owner, working alongside his sous-chef, Levi Bunt. To sum up the offerings: every dish is elegant, refined, well-balanced, and captivates you with its immersive experience and harmony. We sample the chef’s signature dish, Razor Blade XO, stuffed with silky wild prawns, crunchy sea grapes, and al dente glass noodles in a delightful XO sauce. Also extremely sophisticated is the pairing of two types of sake with Japanese hamachi, served as tataki accompanied by a refined passion fruit salad, fried cassava dressed with sambal and yuzu, a mildly spicy chili ice sorbet, and a soft, creamy Irish mór oyster in a Balinese style featuring a gently tangy dressing. From one of Australia’s most esteemed wineries, Leeuwin Estate, comes the poured Chardonnay 2016, full and velvety on the palate, providing a fantastic complement to steamed turbot with premium Yuasa white soy sauce. Classically prepared, succulent slices of Peking duck with foie gras are paired with a Spanish beauty: a powerful, deep-red Priorat from 2018. All of this unfolds in a spotless ambiance, supported by a highly professional black brigade, though the bill certainly doesn't joke around.

In 1982, Danny and Helena Tsang opened their restaurant in Sint Willebrord. Now, nearly 40 years later, they run a leading establishment where modern Asian gastronomy takes center stage. The kitchen brigade, under the leadership of owner-chef Danny, works alongside sous-chef Levi Bunt to craft refined, authentic dishes originating from Malaysia, Singapore, Thailand, Hong Kong, and Japan. Helena, the heart and visionary, as well as the creator of the much-praised dim sum from four different countries, manages guest relations. Their three adult children have each secured their own place at O&O: Monica as maître sommelier, Mike as the creative culinary mind, and Wendy as hostess. When it comes to the food, we can be brief: here, they cook exceptionally well. The dishes are intensely flavorful, surprising, inventive, elegant, and utterly tempting. The wine list also deserves special mention: excellent descriptions, a wide selection of beautiful open bottles available by the glass, and very reasonably priced labels. What a wonderful spot!

Once again this year, we are captivated by the exquisite dishes from chef Mike Tsang. And by the understated, ultra-refined kitchen brigade led by partner-hostess Helena and daughter Monica, which has just gained that slight touch of professional exuberance still missing, thanks to the conversational sommelier Luc Linnenbank. His presence is refreshing, his wine selections distinctive. A floral Alto Adige, for instance (Villscheider), a robust white with bright acidity made from Kerner grapes. Paired with carabinero prawns on brandade, laksa, yuzu- and ponzu-scented tomato, crispy prawns, and lamb ears. Simply divine. Another surprising pairing is the glass of suppai (Heiwa Shuzo), a semi-sweet, amber-hued prune sake served with duck liver. The organ meat was marinated in rice wine, star anise, and cocoa, then degreased and slow-cooked. A generous slice of terrine arrives, accompanied by confit kumquats, chardonnay gel, onion chutney, plum, and brioche bread. Brilliant flavors. Earlier, we enjoyed glasses of juicy rueda (Cachazo, 2017) alongside watermelon, tomato, and red pepper gazpacho, new herring with gin ice cream, and a Peking duck bundt cake with hoisin. Beautiful starters, intensely flavored, enjoyed under shade canopies in the cozy inner courtyard, seated on comfortable wicker chairs at tables dressed with spotless linen and Cutipol cutlery. Pan-fried sea bass is the pièce de résistance. Served in a green curry with lime and black garlic, Thai basil oil, tempura of courgette blossom and artichoke, and a small bowl of nasi goreng. Plus a glass of ‘Gumpoldskirchner’ (JR, 2017), a white Austrian wine made from Roter Veltliner grapes; nose of apple, palate of mango. O&O climbs no fewer than 16 places to 69.

The classically decorated restaurant of the Tsang family has evolved over the years into a fine establishment where pure Asian flavors and high quality go hand in hand. The kitchen, led by head chef Mike Tsang, knows exactly what it is doing, as does the professional service headed by hostess Monica Tsang, who politely explains the dishes at a steady pace and pours well-matched wines. The three amuse-bouches, including a pastry cone filled with grilled sweetcorn and spruce-smoked duck breast, set the stage for a delightful evening. The tempura of juicy king prawns with mango and shiso (Japanese basil) is exquisitely flavorful, as is the perfectly prepared North Sea turbot served with katsuobushi (fermented smoked tuna), dashi, and chestnut mushrooms. The main course features Australian Black Angus beef with fermented soybeans, savoy cabbage, homemade kimchi, ramen noodles, and gnocchi. The meat is cooked to a beautiful medium-rare. It is paired with a 2010 Viña Alberdi Rioja Alta. The dessert is complex: poached pineapple, vanilla cultured cream, beurre noisette ice cream, kombucha (fermented tea), and a buckwheat crumble. Rich in technique, beautifully presented, and harmonious in flavor. The pleasant ambiance, friendly service, and excellent value for money make this a beloved dining destination. O&O ranks 85th on the Top 100 list.