WG JUNE MAGAZINE 2018
COLIN CLAGUE
ANATOLIAN CUISINE
JOE WARWICK
WORLD RESTAURANT AWARDS
GRÉGOIRE BERGER
CULINARY DESIGNER
VARVAGLIONE THE FAMILY COLLECTION www.wgmagazines.com
YANN BERNARD LEJARD 5 COURSE ART
ASIA’S BEST BARS WG June 2018 -
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THE CULINARY MAGAZINE BY ALFREDO RUSSO
IT’S ALL ITALIAN... FROM ITALY & AROUND THE WORLD!
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info@extraordinaryitalian.com I www.extraordinaryitalian.com
EX.IT
WG JUNE MAGAZINE 2018
EXTRAORDINARY ITALIAN
THE CULINARY MAGAZINE BY ALFREDO RUSSO
GAETANO TROVATO
A CHEF OUT OF PASSION
NORBERT NIEDERKOFLER
NATURE DECIDES THE MENU www.extraordinaryitalian.com
MARZIA VARVAGLIONE PAPALE ORO
GIUSEPPE FORNILLO
ITALIAN TOUCH IN TOKYO WG June 2018 -
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Contemporary Italian cuisine by
World Renowned Three Michelin Star Chef Heinz Beck
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For reservations call +971 4 8182 155 | +971 4 818 2222 | Waldorf Astoria Dubai Palm Jumeirah | www.waldorfastoria.com/Dubai
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For more than 80 years, Bragard supports women and men who give the best of themselves everyday at work to ignite their client’s taste buds. Combining tradition and inovation, professional workwear from Bragard gained unparalled reputation thanks to its quality and make the biggest names of the culinary and hospitaly world proud.
BRAGARD LLC OFFICE 604 BEDAIA BUILDING AL BARSHA 1 PO BOX 214338 DUBAI UAE Tel : +971 4 395 16 11 Fax : +971 4 395 16 12 fabien.firetto@bragard.com
www.bragard.com
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Good taste isn’t expensive
S P A C E S
F O R
B E A U T I F U L
L I V I N G
conceptplus INTERIOR DESIGN
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Suite 214, Hamsa (A) Office Tower, Za’beel Road Karama, Dubai, United Arab Emirates P.O.Box 300450, Dubai, United Arab Emirates Tel.: +971 4 3705269 I Fax: +971 4 2947442 - WG June 2018 E-mail : info@conceptplusstyle.com I osama@conceptplusstyle.com www.conceptplusstyle.com
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Jean-Georges Dubai showcases a comfortable indoor layout with a jade, cozy garden. While providing a fine atmosphere of an outdoor vivid lounge and stunning interiors, Jean-Georges Dubai offers its guests the chance to enjoy multiple evenings with live entertainment, a Friday brunch with an exquisite menu created by 2 Michelin Star Chef Jean-Georges Vongerichten paired with impeccable service. The restaurant presents a warm ambiance that captures Dubai’s affinity throughout the day to uphold a late night. JG Dubai is a preferred venue for many celebrities who have chosen it as a trendy destination to celebrate their events or simply to enjoy the exquisite dishes and service. Guests who have joined us in the past include key members of royal families in the UAE as well as international names such as Russell James, Franca Sozzani, Nargis Fakhri, Paolo Maldini, Clarence Seedorf, Dwight Yorke, and Christian Louboutin.
Four Seasons Resort Jumeirah Beach Road, Dubai
Book at +971 4 343 6118
info@jean-georges-dubai.com | www.jean-georges-dubai.com
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Set amid the storied arches of Chijmes, fine dining restaurant, Whitegrass paves the way for a renewed style of Modern Australian cuisine. Featured in Asia's 50 Best Restaurant List 2018 and awarded one Michelin star 2017
For reservations visit our website at W W W. W H I T E G R A S S . C O M . S G
or email reservation@whitegrass.com.sg
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For enquiries phone - +65 6837 0402 30 Victoria St, #01-26/27 Chijmes, Singapore 187996
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AWARNESS IS FINE BUT ADVOCACY TAKES YOUR BRAND TO THE NEXT LEVEL info@wgkonnect.com
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ﻣﻔﻬﻮم اﺑﻴﺎت ﻫﻮ اﻟﺠﻤﻊ ﺑني اﻟﻄﻌﺎم واﳌﻮﺳﻴﻘﻰ ﰲ أﺟﻮاء ﻣﺜﺎﻟﻴﺔ ﻣام ﻳﺠﻌﻠﻬﺎ ﺗﺠﺮﺑﺔ ﻣﺜﺎﻟﻴﺔ ﰲ ﻟﺬﻳﺬ اﳌﺬاق اﻷﻃﺒﺎق اﻟﻠﺒﻨﺎﻧﻴﺔ اﻷﺻﻴﻠﺔ وﻟﺬﻳﺬ.
The concept of Abyat is to combine food and music in the perfect ambiance making it the ultimate ex�erience in savouring authentic and flavorf�l Lebanese dishes.
ﺳﺎﻋﺎت اﻟﻌﻤﻞ
ﻣﻦ اﻷﺣﺪ إﱃ اﻟﺨﻤﻴﺲ
Sunday to Thursday 12pm to 1am
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OPENING HOURS
اﻟﺠﻤﻌﺔ واﻟﺴﺒﺖ
Friday - Saturday 12pm to 2am
Club Vista Mare, Palm Jumeirah, Shoreline Apartments 10 For Reservation Call : 04 5588 428 info@abyatdubai.com, www.abyatdubai.com Abyat-DXB
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DISCOVER FIJI WATER.
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Simply Italian brings to Dubai, the ultimate Italian experience, exploring the superior culinary skills with mouthwatering dishes. With a vibrant & colorful terrace, Simply Italian offers a charming atmosphere while dining by the beach. Opening Hours
Sunday to Thursday : 12pm to 1am | Friday to Saturday : 12pm to 2am
Club Vista Mare, Palm Jumeirah, Shoreline Apartments 10 For Reservation Call : 04 55 88 354 info@simplyitaliandubai.com | www.simplyitaliandubai.com SimplyItalianDubai
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simplyitaliandxb
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Culinary Arts can give new life to children... we make it our mission to identify talented, underprivileged children with culinary ambitions and provide opportunities that otherwise would have been beyond their reach‌
Grant MacPherson
WO’GOA Foundation Ambassador An inspirer, innovator and perfectionist - Grant encompasses all the qualities that deserving children can glean from a role model!
The Pearl Martin - Sepia, Sydney, Australia - WGBenn June 2018
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partnered with SKD ACADEMY the culinary institute in the Philippines
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DUTY DUTYFREE FREE PRODUCTS PRODUCTS & & BONDED BONDED STORES STORES
5, Vyzantiou, Spyrides 2064Nicosia, Nicosia, Cyprus 5, Vyzantiou, Spyrides Tower, Towers, 2064 Cyprus Tel:+357 +35722210828 222 108 28 I I +44 +44 745 745 228 Tel: 22868 680202 www.brandhouse.uk.com www.brandhouse.uk.com
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Real Madrid Café is a space where the passion for Real Madrid, football and socializing becomes one.
With two levels and two massive screens, Real Madrid Café, The Beach, JBR is the ultimate hangout for live matches while enjoying the beachfront location. Offering all-time comfort food favorites like burgers & wings, a wide selection of creative mocktails and shisha flavors, Real Madrid Café creates the perfect setting for Madridistas and sports enthusiasts a-like to gather and support their teams.
The extensive range of Real Madrid merchandise, including over 40 exclusively signed
pieces of memorabilia, ensures to give all shoppers and diners the ultimate football experience. Real Madrid Café also hosts a variety of events and is a popular place for birthday parties of all ages.
THE BEACH AT JBR, DUBAI U.A.E. TEL 04 277 5625 www.realmadridcafedubai.com realmadriddubai@ginzarestaurants.com
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SMOKED WG June 2018 -
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Together we stand strong, dream big and create greater change for causes worldwide. CharityStars is the international platform specialising in fundraising through digital auctions promoted in collaboration with celebrities and large companies. All the proceeds are donated to charity. A different way of raising awareness about the many charitable causes worldwide.
CHECK OUT OUR AMAZING AUCTIONS
www.charitystars.com
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THE ULTIMATE ITALIAN EXPERIENCE
The perfect destination for authentic Italian cuisine overlooking the Dubai Fountain and full views of the Burj Khalifa SUNDAY - THURSDAY 12 pm - 12:00 am info@Serafinadubai.com | www.serafinadubai.com SerafinaDubai serafinadxb
FRIDAY - SATURDAY 11 am - 1:00 am
BOOK NOW! CALL 04 363 8447
AT SERAFINA SOUK AL BAHAR, DOWN TOWN DUBAI
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Editor
Fabian deCastro Alfredo Russo
Feature Editor Contributors
Maria Lourdes Laura Pedrazzoli Elisabete Ferreira Michael Hepworth
Photography
Victoria Shashirin
FJMdesign WGkonnect Photography Consultant Creative Design Studio Publisher IZZY Publishing Pvt. Ltd.
‘ Identifying underprivileged children with culinary ambitions...
WG™ is an online digital publication published by: Izzy Publishing Pvt. Ltd. Unit 14, Agnelo Colony, Kerant, Caranzalem, 403002 Goa, India Tel: +91(832) 2463234 Fax: +91(832) 2464201 sales@wgmagazines.com
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©IZZY Publishing Pvt. Ltd. All rights reserved. Editorial material and opinions expressed in WG™ digital publication do not necessarily reflect the views of IZZY Publishing Pvt. Ltd. WG™ and IZZY Publishing Pvt. Ltd. cannot be held responsible for any inaccuracies or errors and do not accept responsibility for the advertising content. All contents are strictly copyright and all rights are reserved. Production in whole or part is prohibited without prior permission from IZZY Publishing Pvt. Ltd. ©2018 WG™ All rights reserved.
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Cover Image Credit: YANN BERNARD LEJARD ALICE PHOTO © THANOOJ THAMPY
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A ground breaking new award show for a restaurant-hungry public increasingly obsessed with eating, drinking and travel. The World Restaurant Awards will be different from the others… ‘It’s not another list’ has become our unofficial motto. So, it’s NOT a list like the 50 Best and all the others that have copied that format. As opposed to a magazine article that’s been made into awards, it’s been designed as an awards show (like the Oscars / Emmys / BAFTAS / Grammys etc) from the very beginning. It’s not a pop chart with vague voting guidelines (‘Best’ for what exactly?) and, arguably, arbitrary rankings.
A modern interpretation of Turkey’s cosmopolitan heritage… Colin Clague takes diners on a culinary journey through the food regions of Turkey with Mezes from Marmara, Pides from the Black Sea region, and Olives from the Aegean Sea and Kebabs from South Eastern Anatolia. While still in London, a visit to Laurent Tourondel’s new restaurant Laurent at Café Royal in London. The Family Collection takes its inspiration from the members of the Varvaglione family. Each wine has a special bond of affection and expresses special characteristics. In 1921, Angelo Varvaglione and his young wife Filomena had a dream: to build a family winery. Today, the third and fourth generations of the Varvaglione family writes the new pages of a story embracing the past, present and future.
The less you’ve got on your plate, the more carefully it has to be prepared… Jari Vesivalo is the man behind the beautifully executed food at Olo in Helsinki and this June, Jari brings perfect balance between texture and taste at Restaurant Ikarus in Hangar-7. Nicolás Oviedo at NIZUC Resort & Spa with his design of desserts as he always considers where it is going to be served, so textures must adapt to the setting.
Before heading to the East, a stopover in Dubai to meet with Grégoire Berger who creates a unique dining experience at Ossiano with his imaginative ingredient pairing and beautifully plated dishes. Roberto Riveros’ Mediterranean and Spanish cuisine is heightened with modern touches, a creation that fully reflects his very own philosophy at Ozone, the world’s highest bar at The Ritz-Carlton, Hong Kong and we look at 32 of the best bars in the East… Bon Appétit
FdeCastro
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JUNE 2018
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CONTENTS 32 40
WORLD RESTAURANT AWARDS
50
LAURENT TOURONDEL
58
HYPERCREATIVE FINN
64
CULINARY DESIGNER
70
5 COURSE FOOD ART
98
NICOLÁS OVIEDO
108
ROBERTO RIVEROS AT OZONE
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ASIA’S BEST BARS
ANATOLIAN CUISINE AT RÜYA
Alice
Back from Mexico, I took the first recipe I ever cooked at an early age of six, the French toast. The inspiration from a famous painter with who I collaborated in Mexico. Now I realize, it’s also like drawings of my son when he started drawing. Adding the color of the colorful world of Alice in Wonderland. Yann Bernard Lejard YANN BERNARD LEJARD ALICE PHOTO © THANOOJ THAMPY
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JOE WARWICK
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THE WORLD RESTAURANT AWARDS ground breaking new award show for a restauranthungry public increasingly obsessed with eating, drinking and travel, The World Restaurant Awards, produced by IMG, were conceived in partnership with restaurant journalist Joe Warwick (Creative Director), working alongside legendary gastronomic writer and broadcaster Andrea Petrini (Chair of the Judging Panel).
JOE WARWICK
A
About a decade ago, after Warwick left editing Restaurant magazine and stepped down from running The World’s 50 Best Restaurants (the original article on which the awards were based on was produced by him in 2002), he took the idea for a new kind of international awards to Justin Clarke. Clarke was then working for Brand events, the company that then owned Taste Festivals, which Warwick had done some consultancy for. They had several meetings with potential sponsors that came to nothing. While working with Taste, Warwick kept in touch with Clarke and they occasionally talked about the awards. Taste was then bought by IMG, IMG was bought by William Morris Endeavor, and Clarke rose up the ranks to ‘Senior Vice President & Managing Director of Culinary’. Talks about the awards started again and last year Warwick signed a contract to launch The World Restaurant Awards. From the very beginning it was his intention to work with Andrea Petrini, who he had discussed the idea with for years, “I think we’re a good team. We have shared beliefs on restaurants - and shoes and glasses,” says Warwick.
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“We’d like to make The World Restaurant Awards about the pleasure of eating, drinking, travelling and forward thinking. Not the Nobel Prize for food but rather our take on the idea of an Oscars for the restaurant world, with all the sense of zeitgeist and glamour that implies.” Andrea Petrini We will consider the year in restaurants that was 2018 in February 18, 2019 - in the same way the Oscars will consider the year in film.
ANDREA PETRINI, CHAIR OF THE JUDGING PANEL AND JOE WARWICK, CREATIVE DIRECTOR PHOTO © VINCENT NAGEOTTE
The World Restaurant Awards is will be an annual event recognizing and celebrating the diversity of the international restaurant scene, with the first edition taking place in Paris on February 18, 2019. WG catches up with Joe Warwick, Creative Director of The World Restaurant Awards… What makes The World Restaurant Awards different from the other listed restaurant awards? ‘It’s not another list’ has become our unofficial motto. So, it’s NOT a list like the 50 Best and all the others that have copied that format. As opposed to a magazine article that’s been made into awards, it’s been designed as an awards show (like the Oscars / Emmys / BAFTAS / Grammys etc) from the very beginning. It’s not a pop chart with vague voting guidelines (‘Best’ for what exactly?) and, arguably, arbitrary rankings.
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That means specific categories, no mentions of the word ‘Best’, which is meaningless unless qualified IMO. Our judging panel is gender-balanced and truly transparent (we will publish all the names) and we will be making the awards into a TV show. We want to be much more consumer facing than what’s out there at the moment and that means casting our net wider and considering different kinds of restaurants and restaurant experiences. The approach I took with ‘Where Chefs Eat’, (the 3rd edition of which has just published by Phaidon), which lists places all around the world and features everything from humble, affordable places to expensive establishments and everything else in between, helped inform this approach. We also, in the spirit of transparency, want to have a discussion about free meals, press trips and the reality of how modern food and restaurant journalism works. It won’t stop anyone nominating a place they’ve had a free meal in, they just need to declare it. At the same time we’re very much against anyone negotiating free hospitality on the basis of their membership of the judging panel. Put all of that together and I think we’re doing something unique.
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JUSTIN CLARKE, SVP & MANAGING DIRECTOR OF CULINARY, IMG PHOTO © VINCENT NAGEOTTE
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JOE WARWICK
PHOTO © VINCENT NAGEOTTE
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PHOTO © VINCENT NAGEOTTE
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The judging process… PHOTO © VINCENT NAGEOTTE
“With the full force of IMG and WME behind us, we are delighted to bring this first-of-its-kind and star-studded awards programme to life. As the site of the Western world’s first restaurants and a centre of culinary excellence, Paris is a natural and dynamic home for our inaugural event.” Justin Clarke
Roughly 50 men / 50 women and approximately 50 chefs / restaurateurs and 50 journalists - will nominate across different categories. This will produce a longlist in various categories, which will be taken down to a shortlist by mathematics and debate. The shortlists will then be inspected unannounced by teams made up of members of the judging panel. We will not say who from the judging panel. With so many lists and awards are there enough new restaurants left to be considered? There are plenty. 100s. 1000s. Does anyone really believe there aren’t restaurants, and types of restaurant, worth visiting beyond those currently featured in these annual lists? Japan alone has more restaurants worth eating in than all these lists put together. The current edition of ‘Where Chefs Eat’ has over 4500 places in it. That’s the tip of iceberg. Would any of the judges, have their restaurants nominated for an award? No reason why they can’t but at the point their restaurant appears in a category, they cease to be involved in the judging of that particular category. Would there be judges for different regions and how is it going to work and how will the judging be done? No. We haven’t set out to hit quotas of nationalities. Our main criteria for membership of the judging panel is restaurant knowledge and being well-travelled, international context is everything. Or to put it another way: It’s not where you’re from but where you’re at. We are making a commitment to inclusivity across the board and will continue to work to make the judging panel as representative of the world as a whole as is possible - not only in terms of gender but also in terms of geography and race.
PHOTO © VINCENT NAGEOTTE
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JOE WARWICK
PHOTO © VINCENT NAGEOTTE
“The World Restaurant Awards will be conducted with complete integrity, total transparency and a real sense of inclusivity. We want to make everyone think about the full gamut of the world’s great restaurants - old and new, from luxury destinations to humble institutions - and what makes them so special.”
Joe Warwick
In May, the judging panel convened in Paris for a collaborative workshop to define the ongoing objectives for the awards… what are they? PHOTO © VINCENT NAGEOTTE
We’re totally transparent and collaborative in our approach - hence the workshop - but we’re a work in progress. The categories will not be confirmed until the end of the summer (2018) in collaboration with the judging panel. All we can do is listen and evolve. I’m sure we won’t achieve everything we want to do in year 1 but we’ll try to grow and improve each year. Enlightenment is a never ending journey I’m led to believe. Chefs / restaurant owners have their restaurants listed by other specialized publications and The World’s 50 Best Restaurants – would it be an issue if their restaurants did not feature on The World Restaurant list… Based on the conversations we had at the workshop in Paris, I don’t think it will be. In music, literature, film etc being judged by your peers is widely accepted. Why should restaurants be any different? restaurantawards.world / #worldrestaurantawards
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PHOTO © VINCENT NAGEOTTE
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PHOTO © VINCENT NAGEOTTE
PHOTO © VINCENT NAGEOTTE
PHOTO © VINCENT NAGEOTTE
PHOTO © VINCENT NAGEOTTE
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COLIN CLAGUE
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A modern interpretation of Turkey’s cosmopolitan heritage…
asting the first dish… Umut Özkanca and his father Rasim then went on to taste the entire menu of Colin’s at Q’bara, after which Umut asked Colin to join him and Rüya then became a reality when Umut Özkanca and Colin Clague joined hands to introduce their first contemporary Anatolian restaurant in Dubai and then later on in Turkey and now in London where Colin takes diners on a culinary journey through the food regions of Turkey with Mezes from Marmara, Pides from the Black Sea region, and Olives from the Aegean Sea and Kebabs from South Eastern Anatolia.
T COLIN CLAGUE ANATOLIAN CUISINE
Whether it be Japanese at Zuma or Middle Eastern at Q’bara or Anatolian at Rüya, Colin Clague’s culinary philosophy is based on rich history of cuisine. With his travel and research, Colin maintains the integrity, the tradition of a dish, so that locals of the country are able to recognise what the dish is. Some of the classic dishes that he does has very few changes, they are so perfect in their own right and it would be criminal to have them changed or even to present them in a different way, perhaps to lighten them, to make it more appealing in some way, whilst maintaining the history and tradition. With his upbringing on the Isle of Man, Colin was influenced by his mother and this fostered his culinary desire, growing up with amazing food where the fish served came directly from the fisherman’s boat. However, school was not what Colin wanted, as he wanted to travel the world and wanted to cook. At 16 he applied to join the Royal Navy as a chef but failed since he was too skinny, so he moved to London to star his culinary career.
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COLIN CLAGUE
Working is some of the most prestigious kitchens, Colin gained his experience with Anton Mosimann, Peter Langan, Gary Hollihead, and including Sir Terence Conran. Colin adds “Anton was an impeccable chef, very military like where everything is ticked off and the organization is phenomenon with him yet on the other hand Jean-Georges is totally the other way. You got more of the French passion with JeanGeorges and obviously, he is packed with a catalogue of amazing recipes which just flies out over the shelf. Working with Jean-Georges – he is very humble, he comes in and says let’s do lunch or let’s do dinner, you can see even now that Jean-Georges is as passionate today as he was probably 3040 years ago. I mean the empire that he built is one testament of how amazing a chef he is. Not so many people have so many Michelin stars in so many different countries and I will definitely say he is one of the greatest chefs to maintain his three Michelin Stars for about 14 years in New York.” Dubai 1999, Colin was part of the pre-opening team of the seven-star hotel Burj Al Arab and then later on joined the award winning restaurant Zuma as the executive chef. He then moved to Caprice Holdings and taking charge of all the restaurants included the opening of The Ivy at the Emirates Towers in Dubai. Jean-Georges Dubai and the Middle Eastern restaurant - Q’bara were the next stops in Dubai. The next was a year’s break in Singapore as executive chef at the Pollen with his dear friend and Michelin star chef Jason Atherton.
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COLIN CLAGUE
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Colin’s cuisine is all about passion, the use of quality ingredient and he creates a composition flavors, executed with simplicity and finesse, Colin modestly adds “I always say, 70% is the farmer or everything we just titillate the bit of what we like and what I do, I am not anywhere near to compare myself with my peers and icons out there in the culinary world. I just take history, and with Rüya which is Turkish, there is 3000 years of history with Turkish food. I am just taking, tried and tested dishes and bringing them into a modern format presentation which is more restaurant style and elevating it. Rüya is uniquely Anatolian and just tweaking at it. I don’t claim to be re-inventing the wheel here, it’s just taking somebody’s history and culture, modernizing it and making it restaurant accessible.”
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COLIN CLAGUE
“We are very proud of what we have achieved so far with Rüya, to be the first high end restaurant, to expand overseas is a huge plus for the restaurant, but my partners and I have only just scratched the surface of this wonderful cuisine, Both Umut and his father Rasim, and indeed Mr. Ferit Şahenk are very proud of their heritage and cuisine and they very much want to see it acknowledged as being one of the great cuisines of the world, and that’s all we are trying to do, we hope to export Rüya to other locations around the world like Paris, Shanghai, New York after London. And to show case the wonderful food and history of Anatolia. The journey has only just begun”
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Colin Clague
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COLIN CLAGUE
UMUT ÖZKANCA’WITH GUEST AT THE OPENING OF RÜYA IN LONDON
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Inspired by second generation restaurateur Umut Özkanca’s Istanbul heritage, Ruya offers Londoners a taste of sophisticated, contemporary dishes from the various Anatolian regions, stretching from the Mediterranean to the Black Sea. Umut adds “My dream, which is the meaning of Rüya in Turkish. The Philosophy behind Rüya is to break the misconception of what our cuisine and heritage is all about and what it really is, living abroad for many years in different countries, and what I faced as a person born into the restaurant industry. I witnessed that from the western world, that our food is only recognized as kebab’s and garlic mayonnaise doner, it couldn’t be further from the truth. Anatolia is the cradle of civilization, it has hosted some of the most important empires throughout history, and they all left a foot print behind, which has also Umut comments about the most common misconceptions about Turkish food “Turkey is big, it has seven distinct regions with totally different folk-law, climate, ingredients and recipes, it’s not all about kebab’s, which are not even 1% of our cuisine, and they never, ever serve garlic mayonnaise and chili sauce with a kebab, in Turkey there are wonderful mothers recipes, street food as well as the palace cuisine, there is something for everybody.
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LAURENT TOURONDEL
LAURENT TOURONDEL A native of France, Laurent Tourondel parlayed his love of food at an early age, watching his grandmother cook and learning from her with ingredients from their own garden. He then went on into a four year program at Saint Vincent Ecole de Cuisine in Montlucon, France where he earned a “d’Aptitude Professionnelle de Cuisinier.” After graduating, he was the chef to the Admiral of the French Navy. This classic French training is still evident in his current style. Fol-lowing this position he worked at several restaurants in France and then traveled to London where he cooked at the famed Gentleman’s Club, Boodle’s. In the years that followed he worked and trained with well-known chefs such as Bruno Tison at Restaurant Beau Geste in Manhattan; Jacques Maximin at Restaurant Ledoyen in France; and Chef de Partie at Restaurant Mercury at the Hotel InterContinental in Moscow. Tourondel then worked at the three-star Michelin Relais & Chateau Troisgros, before taking a post as Executive Chef of C.T., Claude Troisgros’ debut restaurant in New York City. Next came a stint as Execu-tive Chef at Palace Court Restaurant at the world famous Caesar’s Palace Hotel & Casino, fol-lowed by his return to New York City at Cello. When this restaurant closed its doors, Tourondel saw an opportunity and spent time traveling through South America, Asia and Africa, to further develop his own cooking voice.
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LAURENT TOURONDEL
ROASTED BABY BEETS
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SPICE CRUSTED TUNA TONNATO STYLE
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FROZEN ORANGE
WG catches up with Laurent Tourondel at his new restaurant Laurent at Café Royal in London… Your cuisine is inspired by a combination of fresh and quality ingredients, creative with the fin-est produce, creating a composition of flavours which is complex and modest yet impeccably balanced… Most importantly I use fresh produce and ingredients for the best flavours and from there I bring balance to the plate with the presentation. I have incorporated this philosophy into my dishes at Laurent - combining color, texture and style along with using a lot of acidity. I like having a focal point of the dish, accentuating certain items to bring balance to the plate. The Isle of Skye Scallop Salad at Laurent is one example. Your previous experience, which helped you as a chef… Working under different chefs in different regions of the world really helped form the chef I am today. I worked under notable chefs like Bruno Tison at Restaurant Beau Geste in Manhattan; Jacques Maximin at Restaurant Ledoyen in France; and the Chef de Partie at Restaurant Mer-cury at the Hotel InterContinental in Moscow. I worked at the three Michelin starred Troisgros, and then took the executive chef role of C.T., in New York City. All of these experiences helped me grow and learn before opening my own restaurants.
LAURENT AT CAFÉ ROYAL
Your culinary philosophy, and what inspires a new dish… My philosophy is selecting the freshest seasonal ingredients and maximizing their flavours with simple cooking techniques. Food at its seasonal peak has the best flavours and that is what I look for when creating a new dish. It’s great to be able to do this at Hotel Cafe Royal - having a restaurant in London means I have access to some of the best suppliers who are able to pro-vide us with top quality ingredients. BOULEVARDIER
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LAURENT TOURONDEL
GRILLED OCTOPUS
Ingredients that inspire you, your favorite ingredients and ingredient that you were not able to master… Right now I have been really into cooking with Indian Curry. I found the best curries during my recent travels to India. I also have found quality curries at the Indian markets in Manhattan. I like cooking with many different ingredients, but always look for fresh ingredients from local markets. Working with seasonal ingredients is very important to me. I have tried cooking abalone, but never achieved a great outcome cooking with it. Special cooking techniques or equipment you particular enjoy using… KING PRAWNS
Some of the new high-end ovens like Rational. These ovens have multiple cooking techniques and oven settings to achieve different modes of cooking. The ovens are fun to play with using different ingredients. I also love the papilla grill which we use at the restaurant in Laurent - it ensures that our meat and fish are cooked perfectly. Produce, Creativity or Technique… They are all equally important; fresh produce comes first for the best flavours, creativity second to blend different flavours together and finally, technique in order to cook well which can be taught by training under experienced chefs. Your greatest influence in the kitchen… Pierre Gagnaire has always been an influence in the kitchen to me. His unique plating tech-niques were very inspiring, and I try to emulate some of them in my dishes at Laurent.
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SWORDFISH
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SPICY & CRISPY SHRIMP SUSHI
SEAWEED CURED HAMACHI
GIN CURED SALMON SUSHI
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LAURENT TOURONDEL
ANGUS ABERDEEN FILLET STEAK
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USA SNAKE RIVER RIBEYE STEAK
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COCONUT MERINGUE & WILD STRAWBERRY
What keeps you motivated? What keeps me motivated is building more restaurants, all of them different and unique from one another from the concept, décor and menu. I have opened casual restaurants to more elaborate restaurants and enjoy bringing a project or idea to fruition. Having championed easy going cuisine for a while now, it is great to see this translate into such a beautiful restau-rant at Hotel Café Royal.
PEAR & HIBISCUS BELLINI
How do you stay on top of new cooking trends? Reading and Instagram are huge for me when keeping up with the trends. Instagram really al-lows you to see what is happening in the food scene from across the globe. Eating out as much as I can helps me to see what new trends are out there as well! Being a chef is perceived as a glamorous profession, your advice to chefs entering the kitchen for the first time… Discipline is one of the keys to becoming a successful chef! A good chef must know how to set the standard and can learn from hard work, dedication along with training in fine dining restaurants. MILK CHOCOLATE PEANUT BUTTER CROQUANT
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JARI VESIVALO
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JARI VESIVALO HYPERCREATIVE FINNISH MINI-MASTERPIECES
TEXT HANGAR-7 PHOTO © HELGE KIRCHBERGER PHOTOGRAPHY / RED BULL HANGAR-7
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MARTIN KLEIN, ECKART WITZIGMANN AND JARI VESIVALO
ari Vesivalo is the man behind the beautifully executed food at Olo in Helsinki. Famed for his talent for balance and a light touch, Vesivalo describes Olo’s gastronomy as simplistic and natural. In his words, “The less you’ve got on your plate, the more carefully it has to be prepared.” He has a strong passion for Finnish nature and its unique beauty which is artfully reflected in every dish on the restaurant’s menu every dish is part of a huge puzzle where all the pieces have to fall perfectly into place.
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Jari Vesivalo, who is married with two young daughters, describes himself as Creative Leader at the Michelin-starred Olo restaurant, having worked there in the past as Executive Chef, and as Sous-Chef at Chez Dominique, as well as a host of other prestigious restaurants in Finland since embarking on a career in gastronomy in 1989. In February this year, Olo kept its one Michelin star although Vesivalo says it’s actually all about reearning the privilege since it isn’t a lifetime award and has to be earned every day. The tasting menus flaunt the edible riches of the region in skilfully rendered, thoroughly modern dishes which allow the natural ingredients to shine. Think Finnish perch, perch roe, salted spring fennel, asparagus and wild garlic emulsion or spring beetroot, smoked goat‘s milk, caramelized hazelnuts, lemon thyme and dried blackcurrant or even liquorice, frozen buttermilk, lemon verbena and malt, each a mini-masterpiece of colour and texture in its own right. JARI VESIVALO, MARTIN KLEIN AND THE TEAM IN IKARUS KITCHEN
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JARI VESIVALO
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Jari Vesivalo wants his diners to enjoy themselves, saying that it doesn’t matter how you hold the fork because it’s the overall experience that makes the difference. With an emphasis on buying only what the restaurant needs each day and sourcing his ingredients directly from local producers, he is able to ensure total freshness, quality and excellence of taste. Values which Vesivalo also brought to the Olo Garden and his summer pop-up in Mänttä.
“The less you’ve got on your plate, the more carefully it has to be prepared.”
Jari Vesivalo
Talking about his work in the kitchen, Vesivalo says the job of a chef isn’t glamorous: constant cleaning, at least three times a day, being prepared for the unexpected no matter how much advance planning goes in, making dishes from scratch every day with a rush that is intense from seven in the morning until six in the evening when guests arrive. “The atmosphere is electrified, when the guests arrive, and the serving begins. It is the h-hour, it’s what the whole day is aimed at. All talking is paused when we all just focus on our mission. It’s the start of four hours of meditation, during that everything else in the world is forgotten. Everything is ready and in its own place, no need to do anything other than cook and not worry about other things.” Come prepared as guest chef Jari Vesivalo takes you on an unforgettable Scandinavian odyssey through intriguing flavours, explosions of color and the perfect balance between texture and taste at Restaurant Ikarus in Hangar-7 this June 2018.
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GRÉGOIRE BERGER
GRÉGOIRE BERGER
CULINARY DESIGNER Born in Versailles, Paris and raised in the Morbihan region of Brittany. Grégoire first started to cook when he was going through a difficult part of his life. He was trying to find himself by following his friends who were all working in fine dining restaurants in his home town. The passion for cooking came from his first mentor, who gave him the keys to love and the knowledge to understand cooking.
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PHOTO © COOK & SHOOT
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GRÉGOIRE BERGER
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SIGNATURE LANGOUSTINE “SOUL OF BRITTANY” PHOTO © DOVYDAS VILIMAS
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e has been very fortunate to have had the chance to meet several great chefs in his career. Individually they have all inspired him with their visions, advice and style, which gave him the understanding of the type of chef he wanted to be.
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Grégoire creates a unique dining experience at Ossiano, famed for his imaginative ingredient pairing and beautifully plated dishes. He has taken home more awards in 2017 than any other chef in Dubai, including the coveted title of 10th Best Chef in the World at the Best Chef Awards 2017. WG catches up with Grégoire Berger… You trained at some of the best kitchens in the culinary world at La Grande Cascade, with Gilles Marchal, Pierre Gagnaire… Having the chance to collaborate and learn with those great chefs, who are masters of the culinary world, taught me more than just being a cook. Much more than anything else, it was their culinary philosophy that made me grow as a chef. The two most valuable lessons were humility and vision.
“FLOATING ISLAND”: RAINBOW TROUT, CAULIFLOWER AND CAVIAR PHOTO © DOVYDAS VILIMAS
La Grande Cascade was one of the most exiting experiences in my life so far, the work was extremely intense and the cuisine of Chef Frederic Robert was a masterpiece. He gave me the responsibility of assisting with the creation of the menus, which granted me the skills to elaborate my own style, my own personality. Who would you say is your mentor? I would have to be Fernand Corfmat, my first chef. Why? Because the lessons he taught shaped me to where I am today, he is a beautiful soul. If I could have been mentored by anyone else it would have been Benoit Violier. He was for me the best example of what a three Michelin starred chef should be from his cuisine, to respect of nature, presence and leadership.
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GRÉGOIRE BERGER
Your cuisine highlights the purity of flavors in perfect harmony on each plate, a perfect balance… My style of cuisine is more of a designer than the cuisine of a chef. I am always looking for the visual aspect to define the taste, I try to feature the taste on the design and not the design on the taste. Every day my team of chefs in Ossiano and myself are creating new dishes to find the right taste, the perfect balance of art and cuisine. We will continue till my eyes are satisfied and my taste buds are convinced. Your culinary philosophy, and what inspires the plate? As I said the visual aspect drives the process of creation, it is all within the architecture of the dish. As an example, on a plate I will try to abstractly suggest the design and the taste to create an emotive experience for the diner. For example, an “after eight” must look fresh and make you think “that’s how I imagine an after eight to be”. As a chef I suggest what a dish must look like…if you follow me. I always work to provoke an emotion, it’s easier to cook than to give an emotion I always say.
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CARABINEROS, GINGER AND HIBISCUS PHOTO © DOVYDAS VILIMAS
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“HOKKAIDO” SCALLOPS, XO ICE CREAM, SAFRAN CONFIT POTATOES PHOTO © ATLANTIS THE PALM
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KIWAMI BEEF MB 9, BUCKWHEAT AND ROOT VEGETABLES PHOTO © ATLANTIS THE PALM
OSSIANO “BOUILLABAISE” PHOTO © DOVYDAS VILIMAS
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Ingredients that inspire you… I travel to many parts of the world to discover all that our planet has to offer, obviously my style is French, but I like to bring touches from Morocco or Asia for example. I select my product by a process of sampling products and ingredients with the same requirement from different parts of the globe, as an example if I need beef I will select from 9/10 different origins and will challenge the product as per my vision of the dish. For me it is not about the origin of the product, only the sustainability, the quality and the taste of the product count, whether it comes from France, Japan or Mexico.
PHOTO © ATLANTIS THE PALM
Your favourite ingredients and ingredients you like working with… Basically, I love to work with malleable products, which is why I love foie gras. I use it in ganache like in pastry as it helps to create new shapes and textures, thereby giving my diners a new experience. Nevertheless, there is one ingredient that will be always my favourite, the hibiscus. I love the lemony-tart and berryrich flavour of this flower, we can do so much with this one ingredient and it will always surprise the guest. Any ingredient that you weren’t able to master… For a moment I thought no, not any so far but then remembered the sea urchin. It is stronger than me, I don’t like them .
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GRÉGOIRE BERGER
Special cooking techniques… PHOTO © ATLANTIS THE PALM
I enjoy using pastry techniques when cooking savoury dishes. It adds a different element to it and has become a staple part of my style. Produce, Creativity or Technique… Produce of course, the creativity and techniques are here only to serve the produce. Even the greatest of chefs cannot cook good food without great ingredients. What was the feeling to be named amongst the top ten in the world at The Best Chef Awards held in Poland earlier this year? For me this is subjective, of course I was really happy and deeply honoured. Nevertheless, being a chef to me means that the real challenge is to satisfy guests every single day in my restaurant, Ossiano. The real reward comes from their satisfaction at the end of the meal.
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PHOTO © COOK & SHOOT
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BURNT SARDINES, YUZU AND RICOTTA, QUINOA CRACKER PHOTO © DOVYDAS VILIMAS
LEGINE “AUSTRALE”, CAPER AND PARSLEY TEXTURES PHOTO © DOVYDAS VILIMAS
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GRÉGOIRE BERGER
ROASTED FOIE GRAS AND WILD BERRIES PHOTO © ATLANTIS THE PALM
FOIE GRAS AND ARTICHOKE PHOTO © GRÉGOIRE BERGER
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FOIE GRAS AND ARTICHOKE PHOTO © GRÉGOIRE BERGER
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What keeps you motivated? To create something new every day, creation is my driving force. I can get bored extremely fast and being idle is unnatural to me so creativity is the absolute cure. Being a chef is perceived as a glamorous profession, advice to chefs who enter the kitchen for the first time… Learn from the best, your teachers and mentors are the ones who shape you. Of course, work hard, you cannot learn without giving it your all and most importantly ask questions, never close off an inquisitive mind. VACHERIN “ISPAHAN” PHOTO © GRÉGOIRE BERGER
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YANN BERNARD LEJARD
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PHOTO © THANOOJ THAMPY
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P YANN BERNARD LEJARD
5 COURSE ART
lates by YBL are unique and different from the usual. His eye for color and his way of drawing sauce on a plate show his signature style and has set about a new wave of plating by chefs all over the world. The collaboration with artists outside the culinary world brings a new dimension and inspiration to his work. This artist is leading the way in the visual presentation of food. His Typical early work where we see a black background and a white plate is now frequently copied. YBL’s motto is to “dare” and looking at his plate’s one can certainly see what he means. Food photography, food art enhance this chefs primary passion. He makes us eat with our eyes and never forget the most expected….The Taste! All of his dishes have a story, when he plates, he always calls them with a name, he never uses the name of the item he puts in the plate. It can be everything that you can imagine. A sound, a song, a music, an artwork, an emotion, a memory , a detail surrounding me, a material, a person, a shoe, a car, a trip, a travel, a feeling, etc…
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YANN BERNARD LEJARD
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Lobster
A pure improvisation based on Noble ingredient like the lobster and raspberry. The improvisation is based on a nonexpected platting approach, as the sauce looks like tears falling from the lobster, and from the lobster an additional oil is made from the shell, this oil is half frozen-half liquid, that bring a vibrant effect of freshness during degustation. PHOTO Š YBLINC
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YANN BERNARD LEJARD
Egg
This plate was realized in 5 minutes whiles in Amsterdam, the time to soft boil the egg and realize the sauce, one of my many signature spoon movements, where coriander meet egg and specific mini shrimps from the Amsterdam fisherman.
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PHOTO Š MARCO PAONE
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Salsify
Use simple ingredients and reveal the best side of it. A slow cooked “Confit” salsify, with Asian inspired Teriyaki sauce, and on the opposite a coca cola sauce, to enter the new millennia, platting is only improvisation.
PHOTO © MARCO PAONE
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YANN BERNARD LEJARD
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PHOTO © THANOOJ THAMPY
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Salmon
I walk the line, inspired by Johnny Cash, a very old recipe that I continuously re-invent, the water meeting the land, with acidity, texture, power in a never realized platting approach.
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YANN BERNARD LEJARD
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PHOTO © MARCO PAONE
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Beef
A tribute to an amazing artist, Jackson Pollock, I went to admire his art work at the MOMA NYC. In addition, a combination of many stories, memories from the people I met, the color around me, the taste I learned, the technics repeated again and again. Every component of the plate has a story.
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COSIMO VARVAGLIONE
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COSIMO VARVAGLIONE
The Family Collection
TAKES ITS INSPIRATION FROM THE MEMBERS OF THE VARVAGLIONE FAMILY...
Thus, each wine has a special bond of affection and expresses special characteristics. In 1921, Angelo Varvaglione and his young wife Filomena had a dream: to build a family winery. Today, the third and fourth generations of the Varvaglione family produce wines using innovation and tradition, as they write the new pages of a story embracing the past, present and future.
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COSIMO VARVAGLIONE
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12 e mezzo collection
The 12 e mezzo Collection reflects the Varvaglione family’s philosophy of using traditional native grape varieties from Puglia while implementing a modern winemaking process. This gives rise to fresh and innovative wines that are unique in their Italian design packaging. The standard edition of this collection includes seven different wines, but they all have something in common: their alcohol degree is 12.5% alc. vol. For this reason, these wines are called “12 e mezzo” – meaning “twelve and half”. And when the 12 e mezzo meet the world of fashion, the result is the textured Fashion Edition. A collection of exclusive, classic fabrics dresses the most glamorous of Varvaglione 1921’s wines for a special edition, dolce vita style. Houndstooth for the sharp taste of Primitivo. Tweed for the delicate taste of Negroamaro. Polka dots for the aromatic taste of Malvasia Bianca. Pinstripe for the fine taste of Rosé. Tartan for the smooth taste of Malvasia Nera. The 12 e mezzo also join the nature and love for the land, so originating the Organic collection. It delivers a fresh and flowery style, while combining an elegant taste to a modern approach of winemaking.
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COSIMO VARVAGLIONE
Papale collection
The Papale collection represents great classics. This historical collection takes its name from the Contrada where the vineyards are located, which once belonged to Pope Benedict XIII (namely, Pierfrancesco Orsini). He was the latest of the only three Apulian popes ever appointed so far. Before his election, he used to grow Primitivo di Manduria vines that land. When he became pope, he continued this tradition and for this reason that land was named after him: Contrada Papale. Today, that land still exists and it belongs to the Varvaglione family, who makes Papale collection from the grapes of those vineyards. Papale collection includes two Primitivo di Manduria wines of excellence, as the symbol of the Varvaglione 1921 winery throughout the world: Papale (red label) and Papale Oro (golden label). Papale originates from 15-years-old vineyards harvested by machine. It ages for 8 months in French oak and it has 14% alc. vol. Papale Oro has 14.5% alc. vol. and it comes from 30-years-old vines harvested by hand. It ages for 10 months in French and American oak.
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COSIMO VARVAGLIONE
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MARZIA, ANGELO, FRANCESCA, MARIA TERESA BASILE AND COSIMO VARVAGLIONE
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Family collection
SEVEN WINES THAT REPRESENT THE FAMILY WINEMAKING TRADITION: FIVE REDS AND TWO WHITES. 1921 Riserva Primitivo di Manduria is a tribute to the Varvaglione Family, who began the long history of their winery in that very year. In fact, 1921 is the foundation year of the company, hence the current company logo “Varvaglione 1921�. This wine ages in big barrels for about 18 months, followed by a further ageing in stainless steel for 9 months. For such reason, this wine is a Riserva with the oldest vintage that the company produces. Also, the picture on its label is the symbol of the bond between the past and the future: the first bike driven by a man looking backwards (the past) while moving forwards (the future).
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COSIMO VARVAGLIONE
Cosimo Varvaglione Collezione Privata is the name of two structured, round and intense red wines: a Primitivo di Manduria and a Negroamaro del Salento. They both originate from almost seventy-years-old. For these wines, grapes are harvested by hand at night, after a careful selection and pruning. Then, these wines age from six to fourteen months and such procedure makes these wines so special that their name has a reference to the winemaker and owner and third generation of the family: Cosimo Varvaglione. The other two reds are Tatu and Chicca. They both have a decisive character, as two if the guys of the fourth generation they are a tribute to. Tatu is the nickname for Angelo, second born of Cosimo. It is a Primitivo del Tarantino with 10% of Aglianico grapes, so resulting in a very strong and intense taste. Chicca stands for Francesca, the youngest member of the family. It is the only DOCG natural sweet wine by Varvaglione 1921: Primitivo di Manduria Dolce Naturale, sweet like Chicca. The two whites of this collection are Primadonna and Marfi. Primadonna is a Chardonnay that spends time in barrique, and so it is like a mother’s embrace. For this reason, it is inspired by Maria Teresa Basile Varvaglione, the First Lady of the family. Marfi, is a Chardonnay Sauvignon blend with the taste of spring, as the personality of Marzia, the firstborn daughter of Cosimo and Maria Teresa. This is why the name of this wine comes from a combination of Marzia Maria Filomena, her full name. Also, the flowers on its label deliver the freshness of her character.
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The Terra Collection is the expression of love for this territory. Made from native grape varieties from Puglia, these wines are elegant and reflect the unforgettable taste of a unique terroir. This collection includes wines that deliver the importance of the land for the family. For example, Margrande is a Fiano del Salento with a fresh and delicate taste. For this reason its name is a tribute to Taranto, the homeland of the company. Taranto is a town with a famous bridge called Ponte Girevole – meaning the turning bridge – that divides the Gulf of Taranto in two seas: “the Small Sea” and “the Big Sea”. Margrande means “the big sea” and it is a white wine with aromatic and mineral notes reminiscent of the beauty of the sea. Another tribute to the city of Taranto is Schiaccianoci, a Negroamaro del Salento with 15% of Malvasia Nera grapes. This wine is balanced and smooth and its name means “nutcracker”. In fact, the picture on its label is the symbol of the ancient gesture of cracking nuts and it is taken from an old statue kept in the MarTa Museum of Taranto. This Museum is the most important Museum of Magna Grecia in Europe and
local citizens are really proud of it, as Taranto was historically the capital of Magna Grecia. Also, a Primitivo del Salento is made to be a tribute to the land: Passione. This wine perfectly matches with a variety of Mediterranean dishes, as it is elegant and full-bodied. Its name means “passion” and it is easy to understand what it refers to: passion for the land, passion for the family, passion for the winemaking, etc. Not only that. On the label, the elegant drawing printed black on black represents a rose. As everyone may know, roses are the symbol of passion and love. What people probably do not know, is the double connection between roses and the Varvaglione 1921 company? In fact, they are the most delicate flowers in nature and for this reason they are also used in viticulture. Wine growers plant roses by the vineyards because if the plant is about to get a disease, roses get ill first, so alerting farmers and preventing from damaging the plant and harvest. Discover Varvaglione 1921 at - www.varvaglione.com
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NICOLÁS OVIEDO
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icolรกs has always been a foodie from a young age. His mother payed her way through college by baking traditional German cakes and pastries; so home baking was always present since he was a kid. His mum would allow Nicolรกs and his brother to help her bake their favourite chocolate charlotte and apple strudel. Later, as a teenager he got his first summer job as a dish washer and a comis in a local restaurant. This was his first real job and it showed him the toughness of the industry.
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NICOLร S OVIEDO
After finishing culinary school, his first job was at a pastry production centre that distributed bread and pastries to local shops, and he tried to get as much experience by working banquets for friends and baking cakes for family reunions, trying to save as much money as possible for an internship in Spain with M.M.A.P.E. Paco Torreblanca. Achieving his goal and almost 2 years in Spain working side by side with the most famous and talented Pasty Chef defined his professional career and helped him to shape his professional philosophy.
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WG catches up with Nicolás Oviedo at NIZUC Resort & Spa… You involve different elements in your desserts to create a combination of soft, spongy, crisp, to surprise and stimulate the palate… The design of desserts… one always has to consider where it is going to be served, so textures must adapt to the setting. I like to combine warm and soft textures with ice cream, trying to be playful with unexpected crispiness and intense flavours. Your favorite flavor combinations to a perfect dessert… Almond cream and rum with spices is one of my favourite flavours, it blends perfectly with fruits, the buttery and creamy texture of almond cream gets broken by the acidity of the fresh fruit. A perfect desert is the one that takes you back to a place or time of happiness; it triggers something in your memory that was pleasant. One of the best recipe you ever created and what inspired the recipe? Summer peach tart with lavender cream and meyer lemon/thyme and Vanilla ice cream. It’s so fresh it reminds me of the peaches I use to cut in the family ranch when I was a kid, all the flavours and aromas of the grass and the countryside.
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SUMMER PEACH
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NICOLÁS OVIEDO
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CHOCOLATE CAKE WITH HAZELNUT PRALINE
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INDOCHINE
The process you go through to creating a new dessert… For me, Inspiration comes usually when I am the busiest, in the middle of the service rush or while driving back home after a long day. The first idea rarely ends up sticking. I like to do a lot of preps first, so I can start mixing and building something from a large list of options, that includes, usually, as many textures as I can think of with the ingredients chosen: mousses, creams, sponges, cakes, crumbles, ganache and ice creams. I picture the right flavor, the right combination of textures and temperatures. Then it’s just playing with it, having fun. Making what I would like to eat, then I see if it’s manageable for the service or vitrine and make the necessary adjustments. The next trend you see emerging in desserts…
TERRA NOSTRA
What I’ve seen in the industry nowadays is the substitution of traditional sweeteners for trehalose and alternative sugars like coconut sugar and dextrose. This allows us to lower the sweetness of desserts achieving a better balance in the combination of flavours. Special pairings of your desserts with beverages… I think plated desserts are designed to amaze and provoke, so I like to try paring them with a nice Rosé Sparkling Wine. Even though depending on the season, I like using distillates: spiced rum and gin for the summer months and amaretto, bourbon for winter, and sake, plum wine for spring. Your culinary philosophy… Respect the product; use the best technique to elevate the essence and flavours of the ingredients. NI RESTAURANTE
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NICOLÁS OVIEDO
Ingredients that inspire you, your favourite ingredients and ingredient that you weren’t able to master… In the last months I have been developing some recipes with salted and cured lemons, mezcal ganache, the acidic, salty and smoky combination of these ingredients is something I find fascinating. Chocolate: is unique, so versatile, from the most decadent fudge, to the subtle ganache in a bonbon or praline. Originated from Mexico, it was of great value for pre-Hispanic cultures. It is only natural that this ingredient is major influence in me as a Mexican Pastry Chef. I still haven’t given up, but artistic sugar is something my mentor in Spain was so amazing at, and now living in the Caribbean is so difficult to work that I’ve stop trying for the moment. Special techniques or equipment you particular enjoy using… Ice cream making, after taking a course with master ice cream maker Angelo Corvitto, I fell in love with artisanal ice cream, it’s so complex, so delicate and he was so passionate about it, that it was contagious. Produce, Creativity or Technique… Produce and technique; with a good product and the right technique you could replicate traditional desserts and obtain an amazing result, no creativity involved. Technique is the hardest to master, creativity is useless if you don’t know how to apply it.
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BLACK FOREST
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ZEN (RIVER STONES, GINGER, MATCHA, CHOCOLATE AND SECHUAN PEPPER, RASPBERRY ICE CREAM)
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NICOLÁS OVIEDO
BERRIES AND YOUGHURT
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BLACK FOREST
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What keeps you motivated? Continue to learn and perfect the techniques; this industry is in constant evolution and it’s hard to keep up with all of it. Building professional networks is very important to share the knowledge and continue to innovate. My motivation is to keep improving my skills and continue to travel around doing what I love. Tips to those who are interested in becoming a pastry chef… Read a lot, about products, food chemistry, learn the technique, know the theory, you will get the practice on your first jobs, but if you don’t know the purpose or the reason of how things work you will take longer to climb up the ranks of the kitchen. You will become an alchemist if you succeed, you will start watching everyday food with different eyes, and appreciating the most basic ingredients. Being a chef is perceived as a glamorous profession, your advice to chefs entering the kitchen for the first time… This industry is not easy; “liking to cook” is not enough of a reason to get into this profession. It becomes a lifestyle and true passion is necessary to succeed, so stop watching cooking shows on television and go ask for an internship at the local bakery. Start as a comis waking up at 3 am to get the bread proofed and baked, then continue with your regular life after 2 pm and try to keep your social life steady for a while. If you last long enough and you still feel passionate about it, go ahead and join it. You will most likely not become famous and the job is hard, love for food and sharing your creations with others is what should fuel your enthusiasm to get into cooking or baking. So fame and glamour should not be the reason for you to get into this business.
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ROBERTO RIVEROS
ROBERTO RIVEROS Since he was small, Chilean-born Roberto Riveros always liked the kitchen, loved to eat and try different flavors and always had the support of his mother in achieving his goals. “Although she is not a great cook, she tried her best when she cooked at home. With time, I discovered the passion for cooking as it is a great profession but very hard sometimes.” Now Roberto is the chef de cuisine of Ozone, the world’s highest bar at The Ritz-Carlton, Hong Kong. With over 15 years of experience in the kitchens of top-tier restaurants in Santiago and Barcelona, including the three Michelin-starred Lasarte Restaurant. His Mediterranean and Spanish cuisine is heightened with modern touches, a creation that fully reflects his very own philosophy – showcasing the versatility while highlighting the individuality of ingredients in a way all flavors on one plate are simple, balanced and clearly layered. “Tastes on the palate will wash away, but memory lasts. I hope my food is so distinct that it serves as a memory keeper to recall a fond dining experience” says Roberto.
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ROBERTO RIVEROS
CLASSIC “GAMBAS AL AJILLO
BEEF CHEEK ON POTATO RISSOTO AND IBERIAN FOAM
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CAIPIRINHA MELON WITH ANCHOVY
WG MAGAZINE
OZONE - BAR AREA
WG catches up with Roberto Riveros… Your cuisine is inspired by a combination of fresh and quality ingredients, creative with the finest produce, creating a composition of flavors which is complex and modest yet impeccably balanced… I try everything. Even the mistakes, I try and combine them. Not all tomatoes taste the same. There are no two avocados with the same amount of fat and texture. And not only do I try it, I give it to my team, to the heads of the restaurant, because we all have different tastes. And getting their opinions, I can grasp the flavors they like. Your previous experience which helped you as a chef… OZONE - PRIVATE DINING ROOM
I have worked in different places, in the beginning as a baker at night, going through the pastry, banquet kitchen and restaurants with Michelin star restaurants. In all places, I have learned and grown professionally; and I’m still learning. I think it’s something amazing how we never finish learning. In this work, you have to be responsible and disciplined, organized and detailed. Enjoy and love what you do. For me, this is the key to success. Your culinary philosophy… My culinary philosophy is to do things from the heart and love what you do. That is the most important. A simple dish of pasta or an omelet can be the best dish of your life if you do it with all the love in the world, even if you do not have many ingredients. Above all things, try everything, everything you do, sauces, purées, soups, and know that they are good. It is the basis of everything. OZONE - TERRACE TABLE
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Ingredients that inspire you, your favourite ingredients and ingredients that you were unable to master… Now I’m inspired by fresh ingredients, because the heat comes and you want to eat and enjoy. I like tomato, cilantro, lemons, good olive oil, Spanish saffron, Espelette pepper, butter, thyme, garlic, a good fish and oysters. For me, fish and seafood. I love them and I love working with them. You can create many flavors and textures. I cannot say that I dominate them all, but maybe every time I try a new ingredient, I try it in different ways, cooking styles and textures. At the moment, I have not abandoned any ingredient. They all have something special and unique. Special cooking techniques… I like cooking in a vacuum and cooking in low temperature. I also enjoy the traditional style of long cooking and stews with a lot of flavor. Risolar the meat with thyme, garlic and butter. Produce, Creativity or Technique… Technique. With a good technique, you have a good production. Having a good technique, you can create many things. Your greatest influence in the kitchen... One of the most influential people for me has been my former chefs, Martin Berasategui and Paolo Casagrande. They guided me to perfection and to look for the balance in each dish, to know the good and the bad, and above all, the things to enjoy every day in the kitchen. Although as I say… not every day the sun is seen. But it is always there. Enjoy every day and be happy.
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COD, BACON AND PARMESAN
GREEN CURRY CRAB WITH TOMATO AND BASIL
CRISPY CALAMARI
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ROBERTO RIVEROS
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WG MAGAZINE
What keeps you motivated? To be able to teach and share my experience with the new young chefs, to be able to make new dishes with the local products, using the techniques I have learned. How do you stay on top of the new cooking trends? I read magazines. I look for books. I go out to eat. I browse the Internet. There are so many forms. Being a chef is perceived as a glamorous profession, advice to chefs who are entering the kitchen for the first time‌ Glamour - little. That is now a fashionable profession on TV, which is surely happening. I can only say to the new chefs, that we do not lose sight of the horizon in making quality cuisine. Respect the product. Respect the traditions and never stop believing in your ideals. Be happy and enjoy what you do!
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ASIA’S BEST BARS
No. 12 The Best Restaurant in Singapore
MANHATTAN
SINGAPORE ARPÈGE PARIS, FRANCE 116 - WG June 2018
Home to the world’s first in-hotel rickhouse, Manhattan at Regent Singapore, A Four Seasons Hotel, is a grand hotel bar inspired by the 19th century’s Golden Age of cocktails and fine drinking. Delivering on its name with a glamorous yet modern space reminiscent of old New York, craft bartending meets artisanal spirits to pay homage to classic and forgotten cocktails that leap from the pages of history.
Philip Bischoff honed his skills at Le Lion – Bar de Paris, which was awarded the ‘Best New International Bar at Tales of the Cocktail’. His career then took him to Amano Bar as the Bar Manager and under his stewardship, the bar was awarded the ‘Best Hotel Bar and Bar Team’ at the Mixology Bar Awards in Berlin. Now leading the team at Manhattan, Philip is all about the experience; the food, the ambience, the people and the service.
WG MAGAZINE
Housed at the Shangri-La Hotel, the Lobster Bar seems to take its interior décor cues from Captain Nemo’s drawing room, whiles elsewhere there’s a mix of chintz and Edwardian-style furnishings. The cocktail menu goes for a “more is more” approach with a selection of time-worn classics, but some characterful options among the sours, juleps, bishops, rickeys, fixes and daisys on offer. The Mexican Firing squad is a volatile mix of tequila, pomegranate juice and rhubarb tincture, while a Griottes Old Fashioned adds a soothing touch of cherry to the classic. Something a bit more refined than the usual Hong Kong bar scene.
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HIGH FIVE TOKYO
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Hidetsugu Ueno’ High Five has become one of the most respected and popular classic Ginza-style bars in Tokyo. With its new location, is still very much in and of Ginza, with almost doubled in size in its new basement setting. That doesn’t make it big, but the dark wood panelling and long counter facing a spectacular, gleaming selection of bottles - the top shelf is dedicated to scotch and whisky; it allows enough room for around ten bar seats. Amazing cocktails, classics mostly but with surprising innovation. Don’t ask for a menu. There isn’t one. Instead head bartender Kurakami Kurakami, or one bar staff will ask your tastes and suggest something. Trust them and you will be rewarded.
WG MAGAZINE
One of the many “speakeasies” that dots the Shanghai drinking landscape, this Shingo Gokan-owned establishment is unique in that it has three distinct bars on three different floors. One the first: a small room for shots and beers; the second features an open and lively New York-style bar that serves up craft cocktails from New York’s best bars. And the third floor is a Japanese-style cocktail bar hidden behind a sliding wall that offers a menu of delicious offerings thought up by Gokan and head bartender Atsushi Suzuki.
Since earning the title of 15th Best Bar in the World from Drinks International, it’s become the place to go for awesome drinks in Shanghai. If you manage to make it to the third floor, try the Moanin’ cocktail, which is made with Japanese whisky, sake, wasabi, and orange marmalade, or Mack the Knife, which is spiked with orange gin.
SPEAK LOW SHANGHAI
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INDULGE EXPERIMENTAL BRISTRO ARPÈGE PARIS, FRANCE 120 - WG June 2018
TAIWAN
Dimly lit interior, staffed by black suits, and found down a quiet street, Indulge Experimental Bistro is very ideal for a drink or even a late-night snack. The front is all-white and a bit bland which would make it easy to miss on a busy street; fortunately, this is not the case as the street is normally very tranquil. The menu has a long list of drinks including beer, wine, and cocktails, the last of which is a must to explore; Indulge’s cocktails are the brain children of award-winning mixologist Aki Wang. Try specials such as Scent of a Woman, Blood of Don, or the fruity Guava Mule. This Taipei restaurant and bar surely lives up to the indulgence cited in its name.
WG MAGAZINE
Tucked away in down and dark alleyway off Wyndham Street, but don’t let the mysterious entrance deter you. Once you get inside, the place oozes with glamour. Replicating the feel of 1890’s London, it really does seem like you’re stepping into the past. Under the professional leadership of Suraj Gurung, his passion for bar tending and innovative cocktail mixing knowledge has risen to the top of the game as resident mixologist at this hidden gem Stockton.
One of the signature drinks at Stockton, The Ribston Apple is a rum based soothing drink with hints of cinnamon. This imbibe is easy to drink - but be careful as it might have you hooked. Stockton is also renowned for its collection of rare Whiskies that have inspired Suraj to develop innovative new cocktails that fuel the spirited outings of Hong Kong’s finest punters.
STOCKTON HONG KONG
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ASIA’S BEST BARS
With Diageo World Class 2015 Hong Kong & Macau Champion Antonio Lai at the helm, expect the unexpected. The first multisensory cocktail bar brings flavours and aroma combinations together with different textures, appearances and even sounds will challenge every preconception held about cocktails - hence, a Multisensory experience. Antonio Lai who pioneered the comprehensive Multisensory Mixology (MM) concept in Hong Kong – a drinking experience that engages all five senses.
QUINARY
HONG KONG
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The long bar extends to Antonio Lai’s lab showcasing the rotary evaporator and equipment’s redistilling and slowcooking our own flavored spirits, and the caviar box for the signature Earl Grey Caviar Martini.
WG MAGAZINE
A grand lobby and bar, ATLAS graces the ground floor of Singapore’s iconic building, Parkview Square, in the historic Bugis neighbourhood. Completed in 2002, Parkview Square. A truly extraordinary selection of drinks inspired by the Arts Décoratifs. From a locally roasted espresso to a tulip of fine Champagne, to grand cocktails inspired by hallmarks of the era. Gin and Champagne were all the rage during the Gilded Age. These celebratory tipples that defined good living at the time, are now back in fashion in the grandest of ways. The ATLAS Collections feature two of the world’s most remarkable physical collections of these beverages. A labor of love which took over two years to curate and assemble, it includes contributions from generous friends, distillers and vintners from the far corners of the globe. They feature a selection of rare and exceptional still wines and whiskies from the Parkview Family Cellar.
ATLAS
SINGAPORE
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ASIA’S BEST BARS
THE BAMBOO BAR AT MANDARIN ORIENTAL
BANGKOK
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The beverage and liquor concept has been created by Mandarin Oriental’s award winning mixologist team, with Bamboo Bar Originals retaining their Signature status on the cocktail list along with classics mixed according to their original recipes. The bar’s new cocktail menu ‘a Capella’ – the term for singing without the use of background music or band. By using this name, the Bamboo Bar is seeking to introduce guests to the history of jazz legends not only through music but also through cocktails.
WG MAGAZINE
Hidden behind an unassuming 1960’s shop house façade on Singapore’s HongKong Street, 28 HKS is a word-of-mouth venue for people who might appreciate the kind of venue that one can enjoy: relaxing at the beginning, growing a tad louder as the night goes on. Zdenek “Zee” Kastanek is one of the most known and loved members of the global bar community and the drinks focus is on artisanal spirits and American-style craft cocktails, with normally around 25 drinks on the menu (plus o_-the-menu classics), split between 28’s versions of classics, our team’s own creations and experimental drinks from our workshop.
28 HONGKONG STREET SINGAPORE
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ASIA’S BEST BARS
TIPPLING CLUB
SINGAPORE ARPÈGE PARIS, FRANCE 126 - WG June 2018
Joe Schofield arrives in Asia for the first time in 2016 as the Head Bartender of Singapore’s multiple award-winning restaurant-bar, Tippling Club, led by Chef-Owner Ryan Clift. Fresh off his stint as barman at London’s prestigious The Savoy, the 26-year old Briton celebrates his multi-continental career by adding a fifth major city to his growing portfolio. At Tippling Club, Joe looks forward to experimenting with the extensive range of equipment at the Bin 38 R&D kitchen, located above the restaurant-bar. He plans to use the tools as a way of creating conceptual and innovative drinks that can stand on their own but also complement the avantgarde dishes that Chef Ryan and Tippling Club is known for. Joe’s love for creating bespoke ingredients and playing up of the senses has recently taken root in a new flavorforward cocktail programme. Conceived for Tippling Club, the Sensorium Menu taps on the sense of smell to create an olfactory drinking experience that translates a plethora of carefully curated aromas.
WG MAGAZINE
This urban lounge & bar makes you feel as if you are sitting at the backstage of a theater. Located adjacent to the reception area, “Behind the Scene” Lounge & Bar offers an enchanting ambiance and a superb list of sophisticated drinks and spirits. Specializes in superb cocktails and a carefully selected list of wines and spirits. Experienced bartenders showcase special seasonality cocktails and mocktails to complement the Bar’s relaxed and charming atmosphere.
BACKSTAGE COCKTAIL BAR BANGKOK
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ASIA’S BEST BARS
SOBER COMPANY SHANGHAI
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This impressive three-in-one concept from Shanghai’s Speak Low team encompasses a trio of drinking and dining dens. And stylish Sober Company’s motto? ‘If you’re still sober, don’t leave yet’! Sober has been masterminded by mixology whizz Shingo Gokan, a Tokyo bartender who joined the pioneering crew at Nippon-inspired NY bar Angel’s Share. After winning the Bacardi Legacy award for his speakeasyesque drink Speak Low, he went on to open his first Shanghai bar of the same name in 2014, before launching brother bar/ eatery Sober Company in 2016. He’s an expert at bringing Japanese cocktail skills to the West, and western drinking culture to the East.
WG MAGAZINE
A Cocktail Journey 13 Formations of Sacred Geometry and 52 Chronological Conceptions Inspired by sacred principles, human preferences, technical masteries, cultural impressions, creative curiosities, and collective creations throughout past journeys and history of drinks that define the core identity of Q&A Bar, interpreted principles of the origin of life, myth of creation, and fundamental formation of all living elements revolved around 13 figurative patterns into 52 classic cocktails in chronological order with Q&A Bar’s expertise and creativity. Most people always have doubts on what they are going to order when they are in such bar. This bar will give them an opportunity to investigate and finally find out what best drinks are for them in different occasions and feelings.
Q&A BAR BANGKOK
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ASIA’S BEST BARS
ALICE CHEONGDAM SEOUL
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When Lewis Carroll’s Alice fell down the rabbit hole into Wonderland all she passed were pictures, maps, cupboards and bookshelves. But you’ll have more than a jar of orange marmalade to show after a session at this well-disguised Cheongdam speakeasy, hidden in an alleyway behind Louis Vuitton. Open the door, and it’s a playground for the urban socialite, with a range of booze and food so insanely creative you’ll be falling down a rabbit hole of your own making. Owner Terry Kim is quite the bar magician, as you’d expect, he deploys true sleight of hand when it comes to cocktails, with smokes, airs, foams and a myriad ways with liquid nitrogen. If you’ve ever wanted to drink a cocktail through an elephant’s trunk, or can’t look at a Tiki mug without thinking it needs a cloud of liquid nitrogen and possibly a fountain pen or two.
WG MAGAZINE
Named after one of the classiest classics in the world, Gibson presents uncompromising quality on cocktails, hospitality and interior design. We cater to the mavericks, the nonconformists, the gentlemen (and ladies!) who know exactly what they want. Like the Gibson cocktail, which is an unusual cocktail only selected by drinkers with serious but unique tastes, we take the same approach in every way; always serious about our craft, but we’ll never take ourselves too seriously!
GIBSON SINGAPORE
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ASIA’S BEST BARS
ALICE CHEONGDAM SEOUL
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Named for Charles H. Baker, the legendary American cocktail writer, Charles H. takes heed from its namesake: behind every good drink is an unforgettable story. Exotic, glamorous and steeped in the romance of world travel, Charles H. features a cocktail menu that traces Baker’s epic travels in search of the perfect drink across eras and continents – from old-fashioned to craft cocktails – making it a cocktail aficionado’s dream come true. As is to be expected from the signature bar of the new Four Seasons Seoul, Charles H. sets a luxurious tone, with the aforementioned seats and booths being made of black leather with colourful tiled walls, dark wood floors, and Tiffany-lamp inspired light fixtures adding classically elegant touches. The bar is hidden away in the basement, and inevitably brings to mind the mysterious world of speakeasies and secret bars upon entry.
WG MAGAZINE
A laid back cocktail lounge and a charming spot which in part resembles a Japanese apothecary. Dim lighting and low key, traditional music adds to the peaceful atmosphere here. With only 15 seats available, there is an air of exclusivity about the joint too. The expert bartender, Hirosuya Kayama, is trained in the art of mixology, and serves up tantalizing concoctions often incorporating very potent absinthe. The bar has an impressive whisky selection too, but Kayama’s apothecary style cocktails are the main attraction.
BAR BENFIDDICH TOKYO
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ASIA’S BEST BARS
STAR BAR
TOKYO
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Hidden away in poorly signposted basement room, Star Bar is not easy to find and it’s not the kind of place you can just saunter into on a Saturday night. There is a small array of seats and no one new is admitted until one becomes available. There’s usually a cover charge too as punters are expected to spend a long time sipping and savoring their cocktails rather than knocking them back one after another. High Five’s celebrated Hidetsugo Ueno had his start here and there are few bars that take the business of cocktail making quite so seriously.
WG MAGAZINE
8 ½ Otto e Mezzo BOMBANA delivers everyday a world class mixology experience with Devender Kumar, where each of his lovingly crafted cocktails has a story, an identity and a delightful balance of flavors. Devender is one of India’s most well-known bartenders and is recognized worldwide as one of the key people pushing the boundaries of India’s burgeoning cocktail revolution. At 8 1/2 Otto e Mezzo Bombana, it leads Devender to further refine his palate and understanding of the food and restaurant scene, while unleashing his creativity and providing a flavorsome experience to the audience in Chef Bombana’s vibrant bar.
8½ OTTO E MEZZO BOMBANA TOKYO
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ASIA’S BEST BARS
JIGGERS & PONY SINGAPORE
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Classic cocktails, craftsmanship and precision, named after the double-coned measuring device used by bartenders to accurately pour out liquid. a tribute to the 19th-century, when cocktail recipes were listed in “jiggers” and “ponies”. Jigger & Pony is especially great for groups, with crowd favorites like the Punch Bowl being absolutely ideal for a large party of friends. This is unquestionably a place where memories are made.
WG MAGAZINE
Joining ZUMA has given Arkadiusz Rybak the opportunity to introduce and incorporate his philosophy into the ZUMA Bar concept, bringing new and exciting flavours to the palates of all customers. Originally from Poland, Arkadiusz stumbled upon his passion for bartending during an industry replacement to Greece back in 2005. Self-taught and inspired through travel, books, experimentation and exposure to celebrity chefs, Arkadiusz developed a sophisticated palate for different ingredients and flavours. His inspiration also comes from world-renowned chefs, including Heston Blumenthal, Adam Simmonds and Richard Phillips. It was they who mentored and taught him how to play around with flavours and kitchen techniques that can be applied behind the bar.
ZUMA
HONG KONG
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ASIA’S BEST BARS
BAR ORCHARD GINZA TOKYO
138 - WG June 2018
Pick a seasonal fruit from the bar and husband-and-wife team Takuo and Sumire Miyanohara will create a bespoke cocktail just for you. Expect modern mixology, from liquid nitrogen and foams, combined with old school technique. So a concoction of watermelon, gin and elderflower liqueur is served in a miniature bath tub complete with salty foam and a little rubber ducky, but the couple are just as happy to make an Old Fashioned.
WG MAGAZINE
A first of its kind in Singapore, NATIVE is a cocktail bar that focuses on regional products, extending this principle to not just the spirits used in its cocktails, but also the artwork, music and furnishings around the bar. Founded and owned by Vijay Mudaliar, one of Singapore’s finest homegrown talents with over 10 years of experience under his belt. At NATIVE, the pride for local roots and the region around us stand strong. As a true blue local boy, Vijay prefers to work with ingredients that he grew up with and understand, rather than looking west wards for the latest in truffle and fois gras development. A lot of usable plants and herbs can be found just in a 3 meter radius around NATIVE, and can be found on the cocktail’s bar succinct menu.
NATIVE
SINGAPORE
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ASIA’S BEST BARS
JANES & HOOCH
BEIJING
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Janes + Hooch is a modern take on a vintage dive bar in the heart of Sanlitun’s factory district of Beijing - brought to you by Warren Pang and Milan Sekulic. The aim was to create a unique nightlife experience bringing the best features from the good old days whilst adding modern urban culture. From the unremarkable entrance to the superb witty cocktails and personal service team. The name coming from a little inside joke of ours. A tip of the hat to a lost era and ode to our two loves in life; Janes and Hooch. The menu is straight forward, quality driven and cheeky, offering a modern Asian inspired twists on classic themes using local, seasonal ingredients and applying them to core of what makes a classic a classic.
WG MAGAZINE
Two of Korea’s finest bartenders teamed up to open this slick affair in 2014, they brought in Park Sung-min, another of the nation’s very best, to manage the place so they could shake up their stormy magic behind the bar. And Lim Jae-jin and Eom Do-hwan’s Cheongdam hotspot has won bags of accolades since then. Le Chamber is a speakeasy, natch, and a thoroughly classic speakeasy as that. No Seoul speakeasy would be complete without a brain-aching list of whiskies, and Le Chamber offers 200-odd, as well as a bottle storage facility for their most elite patrons. Yet the route to go down here is classic, or, rather, tweaked classic, for the chaps use a restrained hand in adapting and updating classic mixes to the modern world. They make their own ginger beer for Dark ‘n’ Stormies and the Moscow Mule, they barrel-age cocktails in cute little casks behind the bar.
LE CHAMBER SEOUL
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ASIA’S BEST BARS
THE OTHER ROOM
SINGAPORE
142 - WG June 2018
Inspired by the darkness of the Prohibition Era, The Other Room is the shining result of what would happen if the Eighteenth Amendment was passed today. Dario Knox is an innovator that doesn’t want to take for granted the majority of the things surrounding him and that always questions and challenges himself to achieve new heights and to discover new ways. Multi-Award-Winning Dario Knox is none other than the Master Bartender of THE OTHER ROOM. With this playground to create a brand-new concept offering inhouse cask finished & spice finished products together with a stunning range of extremely curated products, Knox is set to carve a milestone in the international cocktail & bar scene. The cocktail experience is definitely one of a kind: an astonishing number of choices, all unique creations by Multi-Award-Winning Master Bartender Dario Knox. Each cocktail marks a tribute to a classic from a bygone era: PreProhibition, Prohibition, Post-Prohibition, The Other Classics, Solera System and Reserve Collection.
WG MAGAZINE
Nutmeg & Clove is a cocktail bar that marries Singapore’s rich history with their cocktail offerings. Taking great pride in Singapore’s history and progression from colonial outpost to modern metropolis, Nutmeg & Clove reinterprets classic cocktails with a Singaporean inflection. With every sip, visitors will learn or re-visit different elements of Singapore. The menu is split into five sections: Trading Post, which recognizes Singapore’s beginnings as a trade outpost pre-colonial times; Crown Colony, inspired from Singapore’s time as a British crown jewel; Banana Republic from when Singapore was under Japanese Occupation; Sovereign State when independence was declared; and Metropolis in celebration of our first world status.
NUTMEG & CLOVE SINGAPORE
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ASIA’S BEST BARS
VESPER
BANGKOK
144 - WG June 2018
The cocktails at Vesper are drawn from the bygone era of Europe, with added elements of ‘spirit forward drinks’, topnotch liqueur and precise bartending techniques. The current menu, ‘The Art Book’, celebrates the Modern Art movement of the 1860’s – 1970’s whereby artists like Picasso and Kandinsky broke away with traditions. The drinks created explore and reflect the underlying meaning of each painting like the way the artist intended to communicate to the audience.
WG MAGAZINE
Owner and sole bartender Michito Kaneko was declared World Class Bartender of the year 2015. The bar is cozy and moody with a counter for eight and two intimate booths. One wall is stacked with vintage luggage and the bar is dominated by a steampunk style copper still and hundreds of bottles of rare spirits. There is no menu, so be prepared to know what you want; Kaneko can make anything. His original cocktails often involve unusual drinking vessels, mysterious spices or citrus fruits from his own trees. The service is discreet and impeccable and while not cheap, the prices are reasonable for a world class cocktail experience.
LAMP BAR NARA
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ASIA’S BEST BARS
KEEPERS SEOUL
146 - WG June 2018
Keepers, the new high-ceiling basement bar that specializes in cocktails. The drinks list is frequently refreshed One of this bar’s specialties is the frequency of guest-bartending sessions that they hold - recently seeing to the likes of Lewis Tsang from Hong Kong and Din Hassan from Singapore. Since large tables have no extra cover charge, it’s a great place to go in a group.
WG MAGAZINE
Teens of Thailand actually serves up a low key and relaxing drinking experience. Mixologist whiz Niks Anuman-Rajadhon serves up a variety of creative gin mixes and infusions, led by crowd favourite Thai iced tea gin and tonic, combining two excellent thirst quenchers into one potent punch. Touted as the first gin-only bar in the capital, this watering hole in Chinatown holds an impressive stock of quality gin. Its charms lies in its interiors and a very social vibe with limited space between patrons and the few tables.
TEENS OF THAILAND BANGKOK
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ASIA’S BEST BARS
POTATO HEAD BECH CLUB BALI
148 - WG June 2018
From exotic Indonesian fare at Kaum, from fresh and flavorful sharing plates to tropical cocktail libations, Potato Head Beach Club has an array of dining and drinking options, with all inspired by what our island home has to offer. Mixologists serve up a menu of award-winning, handcrafted cocktails featuring house-infused spirits, indigenous fruits, exotic spices and other regionally sourced ingredients. Paying homage to the garden to glass concept, our cocktail and mocktail creations have been carefully conceived to suit the tropical Bali climate. As well as their iconic cocktails, the bar stocks a wide range of premium spirits and liqueurs and curates an award-winning selection of wines, with some very rare bottles. Non-alcoholic offerings include fresh juices, sodas, mocktails and hot beverages.
WG MAGAZINE
Employees Only opened its first international outpost in Singapore’s Amoy Street and the opening sees co-founder Igor Hadzismajlovic, principal bartender Steve Schneider and executive chef Julia Jaksic, moving from The Empire State to the sunny island of Singapore. Steve Schneider has earned a reputation as one of the most respected and successful bartenders in the industry. He strive to be the best and often represents Employees Only as well as the USA in cocktail competitions around the world. Perhaps dearest to his heart however is his passion for inspiring young bartenders and sharing his knowledge and experience of cocktail culture.
EMPLOYEES ONLY SINGAPORE
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