‘ W GOA O
JANUARY 2016
something is always brewing
MASSIMO BOTTURA
Modern Italian Gastronomy
UMBERTO BOMBANA King of White Truffles
HAJIME YONEDA A Culinary Master
KIRK WESTAWAY Natures Finest
DAVIDE BISETTO
Passion For Venetian Cuisine www.wogoa.in | www.wogoa.com
PAUL PAIRET a culinary egalitarian WO’GOA January 2016 -
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WG
TRAVELLER
1 7 Ja n u a r y 2016
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Editor Fabian deCastro
experience the adventure! anytime, anyplace, anywhere!
Lifestyle Editor Doug Singer Feature Editor Oilda Barreto Editorial Contributor Mario Bermeo Jr FJMdesign Photography Consultant Creative Design Studio Publisher
‘ W OGOA something is always brewing
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WO’GOA™ 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@wogoa.in. Company registration number U22100GA2011PTC006731 WO’GOA™ New York Head of Operations - North America Doug Singer 404 East 66 Street, Suite 2E New York, NY 10065 E-mail: doug.singer@wogoa.in Marketing & Advertising Joel Savio Nazareth Call: +91 832 246 3234 E-mail: joel@wogoa.in Web Administrator Joel Savio Nazareth
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Cover Image Credit: PAUL PAIRET Ultraviolet by Paul Pairet, Shanghai, China Photo Scott Wright
‘ GOA W O ™
something is always brewing
Happy New Year! This exciting first issue of 2016, will be a global journey featuring 33 Michelin star chefs from around the world. Highlighted chefs include the master of gastronomy - Heinz Beck, the world’s most Michelin starred chef - Joël Robuchon, the Arzak family - Elena & Juan Mari, Alain Ducasse, Vineet Bhatia - the face of modern progressive Indian cuisine, the Spanish legend - Martin Berasategui, Gordon Ramsay, Andoni Luis Aduriz, Chung Kin Leung, Alex Atala, Martin Benn, Virgilio Martinez & Pia Leon, Grant Macpherson, the first and the only woman in Britian to run a restaurant with three Michelin stars - Clare Smyth, Vicky Lau, the world’s first female chef with seven Michelin stars - Carme Ruscalleda, Francesco Apreda, Georgianna Chiliadaki & Nikos Roussos, Mathias Dahlgren, Tasting Australia with Jock Zonfrillo, David Johansen, Philippe Leveille, Christian Le Squer, Suzette Gresham, Cat Cora, Lanshu Chen, Eric Ripert, Nobu, René Redzepi, Eneko Axta, Ben Shewry, Uwe Opocensky and the legend continues with Albert Adriá. But wait… There’s more! We will pull up a chair at Shanghai’s Ultraviolet by Paul Pairet and visit with Hong Kong’s “King of White Truffles,” Umberto Bombana. While in a mood for Italian, we will also step in on trailblazer Massimo Bottura at Modena’s Osteria Francescana, before heading over to the Belmond Hotel Cipriano in Venice where Davide Bisetto will be whipping up some magical dishes. Next we will join the ranks of the culinary talent that steers the kitchen of Jaan at Singapore’s Swissôtel with his bold, yet elegant combination of flavors and textures. In the space that colloquially could be called London’s “North Soho,” we will dine at Piquet before winging it to Osaka, Japan to experience the mastery of Michelin acclaimed Hajime Yoneda. Singapore’s Les Amis will be our last stop before we travel to India for a true explosion of culinary delights. First we will head over to the fashionable Bandra district to experience one of Mumbai’s most popular dining destinations, Hakkasan. One of the quirkiest additions to the gastro pubs in the capital, The Groghead, will put New Delhi on the map as a destination, and the Asian fusion of Executive Chef Ramon Salto Alvarez at Spectra, will rise as the Leela Ambience Gurgaon Hotel’s shining star. “There is no sincerer love than the love of food.” ~ George Bernard Shaw Doug Singer Lifestyle Editor
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JANUARY 2016
CONTENTS 32
ULTRAVIOLET by Paul Pairet
46
Modern Italian Gastronomy
56
Passion For Venetian Cuisine
66
The King Of White Truffles
76
33 Culinary Masters
142
Natures Finest
158
Ramon Driven By Passion
166
Almas Caviar Bar
170
Hajime The Culinary Master
178
Classical French Cuisine
186
Hakkasan
190
The Groghead
196
Piquet
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‘ GOA W O ™
something is always brewing
OLD CIGAR Chocolate-Rum-Hazelnut The Rum crystal is filled with Rum and Chocolate Ganache. Dip both ends in a sweet ash powder - made from Coffee, Hazelnut and Oreo, and served with small amount of ash powder in an ashtray PAUL PAIRET Ultraviolet by Paul Pairet, Shanghai, China Photo Scott Wright
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E X C E P T I O N A L A L W A Y S B U T
W E ’ L L
T O
C
H O O S I N G
S T E P M O R E
T O
O N E
W I S H E A C H
O F
O U R
I M P O R T A N T L Y
A N D
A B O U T
P A Y I N G
M O M E N T
I S
T O O
D O
S L O W
D I S C O V E R I N G
PA S S I O N AT E
G O
540
T O
W H AT
T H E M
D O W N .
R
C
A T T E N T I O N T R U LY
D O
T O
U N I Q U E
&
E L A I S
M E E T I N G
T H E Y
M E N
B E S T
T H E
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:
B U T
A N D
.
I S
T H E
A L S O
W O M E N
L I S T E N I N G
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T O
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PAUL PAIRET - ULTRAVIOLET, SHANGHAI
PAUL PAIRET a culinary egalitarian Text Oilda Barreto Photo Scott Wright
Founder, Chef de Cuisine and Partner at an avant-garde experimental eatery, Ultraviolet and a popular French modern restaurant, Mr & Mrs Bund, two restaurants of widely different natures in located in Shanghai. Born and trained in France, Chef Paul Pairet first came of notice at Paris’s Cafe Mosaic, where the influences of his roving career – by that point, Hong Kong, Sydney, and Jakarta – began to take shape into a Frenchbut-not-so-French style all his own. Critics chattered of Mosaic and of Alain Ducasse’s Spoon in equal terms. In fact, Pairet’s cooking at Mosaic made such an impression on Ducasse that it was the master chef himself who subsequently plucked Pairet out and arranged his next move: Istanbul. Pairet then took his talents to the Ritz-Carlton’s Cam, where he turned the hotel outfit into the city’s first cutting edge restaurant. He was to repeat the mission in Shanghai. Pairet came to Shanghai in 2005 to open Jade on 36, the flagship restaurant of the Shangri-La Hotel Pudong. Under his guidance and in only three years, he staked out an international reputation for his “highly personal and completely original cuisine: often exaggerated, highly technical plays on texture, temperature, and preconceived expectations”. Chef Pairet’s years at Jade on 36 saw him develop these into a fluent, singular cuisine that spoke on many levels. His food started conversations, inspired articles and collected awards. Jade on 36 became not just another hotel restaurant, but a “beacon for sophisticated, avant-garde cuisine in Asia”, and a destination for many.
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PAUL PAIRET - ULTRAVIOLET, SHANGHAI
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Mony Blanc Snow Bowl
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Ultraviolet Room - Pinic Green Meadows
Cooking to provoke and challenge, Pairet stimulated a jubilant guest response from the moment Jade on 36 opened. The sentiment that his food was both exceptionally unique and essentially delicious echoed in the media. Pairet’s rejection of rigid culinary convention won over gourmands and went on to scoop numerous honors and awards, while his cuisine was profiled internationally. Recent years have seen Pairet circle the earth to present his unique vision at gatherings of the world’s culinary heavyweights. From San Sebastian’s Lo Mejor de la Gastronomia (The Best of Gastronomy) in 2007, Madrid Fusion in 2008 – where, at both, Pairet was the sole Asia-based chef invited to speak – the World Gourmet Summit 2008 in Singapore, which saw him present a culinary master class, to the participation in December 2009 in the most acknowledged and cosmopolitan “Guest Chef Concept” by Ikarus of Hanger-7, Salzburg, and to the latest Omnivore Food Festival Pairs 2013, Pairet continues to share with no reservations his belief and study in food. In April 2009 Pairet introduced Shanghai to “Mr & Mrs Bund – Modern Eatery by Paul Pairet”. This French Eatery perched on the historic Bund, and is more significantly, quite a different expression of the chef’s passion. WO’GOA January 2016 -
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PAUL PAIRET - ULTRAVIOLET, SHANGHAI
Ultraviolet Room - Wheat Field Open
The theme is simplicity and popularity, a democratic flourish that embraces French favorites and classics. Pairet has never been two things - A stranger to simple, popular dishes, and Easy to classify. With Mr & Mrs Bund, Pairet has tailor-made a majority concept of sharing simple and wellexecuted dishes to both critical and widespread success. It is French, in the way Pairet himself is - born, traveled, globally stamped, and stubbornly perfected. Within four months of its opening, That’s Shanghai declared Mr & Mrs Bund the “Best French” restaurant in the city. Since then, it has gone on collecting a slew of awards and international accolades, including No. 11 in Asia’s 50 Best Restaurants 2014 and No. 43 in The World’s 50 Best Restaurants 2013. This popular French eatery might have been a U-turn for the “AvantGarde” chef. Until Ultraviolet opened in 2012. The Ultraviolet project was first presented to the world in 2010 OFF5 Omnivore Food Festival in Deauville. After 3 years of making, it opened in May 2012, somewhere in Shanghai.
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Truffle Burnt Soup Bread
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PAUL PAIRET - ULTRAVIOLET, SHANGHAI
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Seabass Monte Carlo
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Ultraviolet Room - Carrot
Conceived by Pairet for over 15 years and supported by his long-time back-up VOL Group, Ultraviolet by Paul Pairet is the first restaurant of its kind attempting to unite food with multisensorial technologies, in order to create a fully immersive dining experience. In short, a single table of 10, a 20-course avant-garde set menu, 5 senses, and a fully immersive dining experience. Supported by the multi sensorial technologies, each course is enhanced with its own tastetailored atmosphere, including visual, audio and olfactory compositions. Almost instantly, Ultraviolet wowed Shanghai, and has been blessed with passionate reviews from diners, the trade and critics, described as simply, “the best dining experience ever”. Since its opening, Ultraviolet has caused quite a stir in the culinary world, including being ranked No. 3 & The Best in China of Asia’s 50 Best Restaurants 2015, and most recently, No. 24 in 2015 The World’s 50 Best Restaurants. It became the 2nd restaurant from Mainland China, right after Mr & Mrs Bund’s entry in 2013 that made into the list. Being recognized for his “talent, innovation and contribution to Asia’s restaurant industry” Pairet received the first ever Lifetime Achievement Award by 2013 Asia’s 50 Best Restaurants. WO’GOA January 2016 -
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PAUL PAIRET - ULTRAVIOLET, SHANGHAI
Ultraviolet Room - Rain Open
Like his experimental and avant-garde project, Pairet could be “turbulent, unpredictable, unconventional” for some in the culinary world. “In the end,” says Pairet, “It is the feeling, emotion that evoked by the dish that counts.” Aside flavors, Chef Pairet plays with texture and smell, he tricks the eye, and cracks jokes in dishes, challenges pre-conceived ideas, and expectations, makes you think for a second: Wonder how? Wonder why? Whether using tinned sardines to produce sophisticated, avant-garde fine dining, or using sophisticated, avant-garde techniques to produce the simplest of French dishes, Paul Pairet is a culinary egalitarian. He approaches cooking, ingredients, techniques, textures and flavors with an equal lack of prejudice and unbiased opinion without regard for national boundaries or ‘class’ devoid of context, and reputation. Pairet calls this the “newborn eye”: tasting something as if it was being tasted for the first time, and perceiving without discrimination.
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Tomato Mozza And Again
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PAUL PAIRET - ULTRAVIOLET, SHANGHAI
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Sashimi Steak Frites
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Ultraviolet Room - Shanghai View
“A tinned sardine” is not a lesser sardine than a fresh one, but simply a different product. He insists, that foie gras is not intrinsically more suited to fine dining than a piece of bread, or a truffle more interesting than the Coca Cola. There is no “better” or “worse” when it comes to flavor, there is simply a universe of flavors, a palette of differences to paint with liberal doses of imagination. “Above all flavors should taste divine, assertive, sending taste buds into raptures, and the mind traveling on a bite through countries or found memories”. He designs and wraps dishes in eye-catching, conversation-stopping, plain beautiful presentations. A single noodle, presented in a concentric circle, made of fresh cuttlefish. A beef short rib, glistening on an oversized bone. A lemon tart appears as a whole edible lemon… The former scientist student has a simple philosophy: “A dish is ready when there is nothing left to add or take away. A dish could be: interesting, new, daring — perhaps shocking — beautiful, maybe comforting, even funny, but always good.”
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PAUL PAIRET - ULTRAVIOLET, SHANGHAI
Ultraviolet Room - Autumn Soil
The origin of Ultraviolet - Fifteen years ago… “In 1996, Paul was in Australia; he just had closed the restaurant he was heading… sold to a famous Melbournian restaurateur and was on the road again. Food was the only way he could express himself, single language. He wanted to deliver the best; and needed to find a way to speak. The goal was to eradicate the constraints that a traditional “A La Carte” restaurant’s system imposes… he needed to shift control. He had in mind to make something small, very personal, home feel in professional hands… a revival of the 17th century table d’hôte. Like at home, he would pick the time, pick the menu... set the music, spark off the light: grow a beard, set a table of 12, call it “the last supper…” In controlling the offer, he would master the cooking, trigger the ambiance; match, contradict, and influence one another. Beethoven and candlelight on a carved short rib anyone? But life took him somewhere else. In 15 years, he has come close to opening this small table project 3 times. The closest was with Baccarat and Jean Louis Costes in Paris… but that’s history. Finally it is in Shanghai. When you look at Ultraviolet today, the core of the project remains the same, although everything has been pushed to the extreme. The technology, the tools, the staff, the experimentation.”
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WO’GOA
Chicken In A Jar
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MASSIMO BOTTURA - OSTERIA FRANCESCANA, MODENA
Massimo Bottura
Modern Italian Gastronomy Though it’s taken him a while, Massimo Bottura is a trail blazer among a new generation of Italian chefs. His work both as a visionary and restaurateur confirms him as one of the world’s most creative culinary forces. He has two restaurants in Modena, within the culinary-rich Italian region of Emilia-Romagna, the 3 Michelin star Osteria Francescana, and a branch brasserie, Franceschetta58. Osteria Francescana was recently ranked as “2nd World’s Best Restaurant” at the S.Pellegrino World’s 50 Best Restaurants Awards, 2015. Since Bottura opened Osteria Francescana in 1995, the restaurant has been no stranger to critical acclaim. It was awarded its first Michelin star in 2002, a second four years later and, finally, it reached the height of critical acclaim with a third Michelin star awarded in 2011. Unanimously ranked top in class by L’Espresso, Gambero Rosso and the Touring Club Guide, Osteria Francescana currently rests at 2nd position on The World’s 50 Best Restaurants listing and has been voted the best restaurant in Italy for the past 7 years.
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MASSIMO BOTTURA - OSTERIA FRANCESCANA, MODENA
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Crunchy part of a lasagna
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Massimo takes his inspirations from contemporary art to create highly innovative dishes that play with Italian culinary traditions... Massimo Bottura was born and raised in Modena in the Emilia Romagna region of Italy. He developed an interest in cooking from a young age after watching his mother, grandmother and aunt in the kitchen preparing family meals. In 1986 he was studying law when he heard that a roadside trattoria was for sale on the outskirts of Modena. He put his studies on hold, bought and renovated the building, and opened Trattoria del Campazzo, his first restaurant. Bottura then apprenticed himself to Chef Georges Coigny to help build his culinary foundation, a combination of regional Italian cooking and classical French training. On March 19, 1995 Bottura opened Osteria Francescana in the medieval city center of Modena. His concept was to juxtapose culinary tradition and innovation with contemporary art and design. Bottura then spent a summer at El Bulli with Ferran Adrià, which encouraged him to continue pushing boundaries and re-writing rules with his cuisine. A piece of work by Gino de Dominicis struck a particular chord with Bottura, for at Osteria Francescana, tradition is seen from ten kilometres away. Italy’s extraordinary ingredients and classic dishes are re-evaluated with the benefit of critical distance, ensuring that the Italian Kitchen is free to evolve. Bottura is dedicated to reconstructing Italy’s cultural heritage - not deconstructing it. This intelligent evolution of Italian traditions can be seen in plates such as “Come to Italy with Me” and “Compression of Pasta and Beans” where the rules have been bent and come full circle, constantly reminding diners of Italy’s rich gastronomic heritage. “Risotto Cacio e Pepe”, for example, is a meditation on tradition created as a direct response to the May 2012 earthquakes in Emilia-Romagna, which damaged nearly 400,000 forms of Parmigiano Reggiano. Guests at one of the 12 tables in Osteria Francescana are able to choose from the à la carte menu or from the restaurant’s two tasting menus: the Tradition in Evolution menu pays tribute to Italian ingredients, traditions and terroir whilst the longer Sensations menu includes seasonal expressions from the experimental kitchen.
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MASSIMO BOTTURA - OSTERIA FRANCESCANA, MODENA
Massimo Bottura and Lara Gilmore
“2015 marked the 20th anniversary of Osteria Francescana A journey full of adventure!” 50 - WO’GOA January 2016
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Osteria Francescana
Massimo Bottura and Osteria Francescana Staff
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MASSIMO BOTTURA - OSTERIA FRANCESCANA, MODENA
Caesar Salad
In 2012, shortly after Osteria Francescana was awarded its third Michelin star, the restaurant closed for the summer for a period of refurbishment and opened with an updated insight into Bottura’s two biggest passions - contemporary art and avant garde cuisine. “Our traditions root us in a place, culture and time, but they must never be stagnant. Traditional food is the result of a successful experiment. We must continue to evolve our palates and our techniques and remain flexible in the kitchen to new ideas, ingredients and concepts. Only then can we project ourselves into the future and allow our own gastronomic evolution to follow”
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In a former Osteria, transformed into a Mecca of contemporary culture, Osteria Francescana’s plates are adorned with references to experimental art, peppered with social, political and historical implications and laced with a healthy sense of humor. Since opening, Osteria Francescana has housed works such as Francesco Vezzoli’s “La Vie en Rose”, Carlo Benvenuto’s “Table and glass” and Mario Sciffano’s “World Map”, all of which have helped to define the restaurant’s unique style with its poetic interpretations.
Osteria Francescana
This impressive collection has subsequently been expanded to include works from Bottura’s personal collection. Maurizio Cattelan’s “Tourists”: three stuffed Venetian pigeons, part of a piece featured in both the 1997 and 2011 Biennale of Venice, brings to mind Bottura’s irreverent approach to current Italian culture; Ceal Floyer’s minimalist “Paper and Ink” series (created using a box of 20 scholastic coloured markers and water colour paper); Jonathan Borofsky’s “half a sailboat painting” (literally half a painting); and Gavin Turk’s “bin bag” reflect the chef’s playfulness, a theme which features throughout Osteria Francescana’s menu. The latest addition to the collection, which greets diners on arrival, is one of Damien Hirst’s Spin Paintings. It pays homage to the dish “Beautiful psychedelic spin-painted veal, not flame grilled”, which was inspired by the series. WO’GOA January 2016 -
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MASSIMO BOTTURA - OSTERIA FRANCESCANA, MODENA
Twelve tables in the heart of Modena tells a story of tradition in evolution... The final days of November 2011 saw Massimo Bottura open Franceschetta58, offering casual dining and drinks just outside Modena’s medieval city center. Franceschetta58 is a collaboration between Massimo Bottura and Marta Pulini, creative director of Bibendum catering and former chef at two of New York’s most successful restaurants of the 1990’s, Le Madri and Mad61. To bring together Modena diners with dishes from other regions, Franceschetta58 showcases produce from the whole of Italy. All dishes priced at 10 euros & 50 cents and are served using sharing plates. A laid-back environment, the table settings and walls are decorated with plates in various sizes and styles gathered from the stock of Richard Ginori (one of Italy’s oldest Italian porcelain manufacturers), restaurants, hotels, private collections and out of production Murano glassware. “Never Trust a Skinny Italian Chef” Bottura has written four books, Aceto Balsamico in 2005, Parmigiano Reggiano in 2006, PRO. Attraverso tradizione e innovazione, in 2006, and 2014 saw the publication of Massimo Bottura’s first English language book with Phaidon Press, Never Trust a Skinny Italian Chef. This book has subsequently been translated into Italian and Dutch with releases in French and Spanish in 2015. Boundlessly energetic and enthusiastic, Massimo Bottura has created an offshoot EXPO Milan 2015 project – Refettorio Ambrosiano – otherwise known as Food for Soul. A contemporary soup kitchen, Food for Soul was created in collaboration with the Vatican and Caritas to address the issue of food wastage and hunger in inner cities. Many of Bottura’s colleagues from Italy and abroad are joining him during the 5 months of the EXPO Milan to cook for the city’s needy and share innovative recipes for reducing waste in the kitchen. With a working title of Bread is Gold, Chef Bottura is currently working on a book of the recipes.
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DAVIDE BISETTO - ORO RESTAURANT, BELMOND HOTEL CIPRIANI, VENICE
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Davide Bisetto
Passion For Venetian Cuisine Photo Belmond Ltd.
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DAVIDE BISETTO - ORO RESTAURANT, BELMOND HOTEL CIPRIANI, VENICE
Risotto made with the most precious products our garden... Slowly poached lamb with many flavours
Born into a family from Treviso with a great passion for Venetian cooking, from a very early age Davide would prepare jams and would help his grandfather to collect vegetables in the garden. By the age of 14, his passion took him to cookery school and he began working at Castelfranco Veneto restaurant. After completing his studies, Davide was drawn to London where he began a long collaboration with the highly regarded Santini restaurant, frequented by actors and international businessmen in the 1980s. With its avant-garde approach, both in design and cooking, the restaurant had a great influence on the young chef’s future. After a brief period at the Martini in Hamburg, Davide returned to Italy and found himself in Rome where, during his military service, he cooked for politicians of the time from Spadolini to Andreotti.
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Tortellini filled with braised veal shank, Barolo wine Verde Acido
For Davide, the opening of the Santini in Milan in the 90’s gave him a period of stability and he was able to grow his culinary career. Five years in the same location allowed him to gain a good understanding of the city, the dishes and the changing tastes of his clients. In fact, after Santini, Davide’s career led him just 400 meters away, down the street to the Four Seasons Milan, where he became Sous Chef for Sergio Mei after just a few months. During that period, Davide was thrust into many challenging situations and even found himself holding cooking courses in front of multi-starred chefs with many more years in the business than him. After this time in his home country, Davide took up a post at the Royal Monceau in Paris. One of the biggest challenges he faced was bringing true Italian cuisine to the French capital, which didn’t hold it in such high regard in 1999. A team made up of threequarters Italian nationals and a deep love for the produce of Italy helped change the minds of French diners. Razor Clams
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DAVIDE BISETTO - ORO RESTAURANT, BELMOND HOTEL CIPRIANI, VENICE
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Marinated duck Foie Gras, extract seasoned with Bronte
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DAVIDE BISETTO - ORO RESTAURANT, BELMOND HOTEL CIPRIANI, VENICE
Citrus (Red Prawns) Hand-chopped and creamed stockfish, red pepper concentr
Following two decades in the business, Davide’s skill and passion of Italian cuisines was recognised when he was awarded his first Michelin star at the Carpaccio Restaurant in 2002. This marked the beginning of Bisetto’s creative explosion and he joined Casadelmar, a hotel which was still under construction in Porto Vecchio on the island of Corsica at the time. This gave Davide the chance to experiment and push the limits of his creativity and he secured a second star five years later in 2007. As Executive Chef of Oro Restaurant at Belmond Hotel Cipriani, Davide’s desire is for the diner to taste all the possible flavours on the plate. There is scarce inedible decoration and everything on the plate is eaten. His cuisine is playful with flavours, produce and cooking methods with the chef’s unique touch. According to Davide, it is precisely that meticulous attention to detail which that makes the difference; sometimes even a drop of oil can be too much.
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Myrtle and blackberry soufflé, Parma violet ice cream Blancmanger
Oro is a 40-seat Venetian restaurant at the iconic Belmond Hotel Cipriani in Venice and is listed in the 61st edition of the Michelin Guide Italy. Michelin commends Oro’s “fine ingredients, pure flavours and exquisite presentation” and a “particularly interesting” wine list which features over 1,000 esteemed labels. Launched in April 2014, Oro is headed-up by Executive Chef Davide Bisetto, who earlier in his career became the first Italian chef to gain two Michelin stars in France. Using the finest Italian ingredients to reinterpret the historic Venetian hotel’s gastronomic tradition, Bisetto expertly blends local flavours with influences from his culinary travels in dishes such as bigoli pasta with wedge clam and mullet roe, seaweed and preserved urchin.
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DAVIDE BISETTO - ORO RESTAURANT, BELMOND HOTEL CIPRIANI, VENICE
A touch of glamour, breath taking panoramas, tantalizing cuisine... Oro is designed by renowned interior designer Adam D Tihany, reflecting the romantic spirit of Venice and the restaurant’s name, which means ‘gold’ in Italian and translates ‘perfect’ in colloquial Venetian dialect the main dining room sits under a domed gold leaf ceiling embellished with a stunning handmade Murano glass chandelier. Intricate details include Seguso chandeliers, emerald green glass sculptures by Luciano Vistosi and blown glass candelabras by Venini. Located on the tip of Giudecca Island with unrivalled lagoon views, Belmond Hotel Cipriani is renowned for its exquisite interiors, acclaimed cuisine and the most fabulous swimming pool in the city. It is the third hotel in Belmond’s collection to be awarded a coveted Michelin star – MEE at Belmond Copacabana Palace in Rio de Janeiro, Brazil became one of the first restaurants in South America to receive the accolade in April 2015, while Belmond Le Manoir aux Quat’Saisons in Oxfordshire retains its two stars for the 32nd year in 2016. Less than two years of opening, Oro has been awarded its first Michelin star. General Manager Giampaolo Ottazzi adds “We are delighted to be awarded a Michelin star less than two years after Oro’s opening, strengthening Belmond Hotel Cipriani’s reputation as Venice’s most desirable hotel”. Davide Bisetto comments: “I am thrilled to have led Oro to its first Michelin star, which brings to fruition the team’s incredible passion, creativity and expertise. We look forward to further evolving our exciting menu of innovative Venetian cuisine”.
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UMBERTO BOMBANA - 8 ½ OTTO E MEZZO BOMBANA, HONG KONG
Umberto Bombana The King of White Truffles
Hailed as “The King of White Truffles”, Chef Umberto Bombana delights the palates of the world’s finest gourmet. A native of Bergamo in Northern Italy, he was trained at Centro di Formazione Alberghiera and apprenticed under acclaimed chef Ezio Santin at Antica Osteria del Ponte, now a Michelin-starred restaurant outside Milan. Chef Bombana’s talent and skills soon took him around the world. In 1983, he joined the famous Rex II Ristorante in Los Angeles, where he was lauded for his simple yet refined regional cooking. The restaurant, owned by Mauro Vincenti, is a regular venue for post-Oscar parties. Adding to his foundation were stints in the kitchen with other top chefs such as Gianfranco Vissani, Michel Rostang and Pinuccio Alia. Chef Bombana then arrived in Hong Kong in 1993 to open Toscana - the legendary Italian eatery at The Ritz-Carlton Hotel, and quickly established it as an iconic destination of the fine dining scene. His distinctive flair and passion for refined Northern Italian cooking offered Hong Kong 15 years of incomparable dining. During his career at The Ritz-Carlton, the chef also shared his expertise at sister properties in Laguna Niguel, California, Boston, Osaka, Seoul and Singapore.
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UMBERTO BOMBANA - 8 ½ OTTO E MEZZO BOMBANA, HONG KONG
Recognition for Chef Bombana’s culinary creations reached an unprecedented level of prestige when he was awarded the Best Italian Chef in Asia by the Italian Culinary Institute for Foreigners (ICIF) in 2002 and then Worldwide Ambassador of the White Truffle in 2006 by the Piedmontese Regional Enoteca Cavour in Italy. Bombana love for Italy, his dishes and his recipes are a real love story among ingredients, which talks about his country. Not limiting his choice to only Italian products, since he loves searching, choosing and selecting products from all over the world. His hands and his palate are totally Italian, this is exactly why all his gastronomic options are real postcards of the Bel Paese (beautiful country), and guest can experience the Italian fragrant and tasty landscapes from their first bite. Hailed as the “Best Italian Chef in Asia”, Chef Umberto Bombana delights the palates of the world’s finest gourmet with his contemporary, sophisticated and inventive culinary creations. Bombana’s cooking is a celebration of his motherland lifestyle, it is a homage to il bel paese with love, tradition, origins, knowledge and the past. All these important elements are added to his culinary treasure to convey the Italian sense of hospitality and provide an unforgettable authentic gastronomic journey by delivering the best Italian cuisine using the best seasonal ingredients.
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Black Truffle Ice Cream - Chantilly cream, crispy hazelnut and pistachio
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UMBERTO BOMBANA - 8 ½ OTTO E MEZZO BOMBANA, HONG KONG
With the closure of Toscana and The Ritz Carlton Hong Kong in January 2008, Chef Bombana took some time to reflect on his culinary vision. In the summer of 2009, he and Chef Roland Schuller launched an exceptional new restaurant The Drawing Room with Schuller handling the day to day executive chef duties. In less than a year, it earned a Michelin star. In January 2010, Chef Bombana returned with his most distinctive and personal project ever, namely 8 ½ Otto e Mezzo BOMBANA, and promises to his most fanciful masterpiece yet. Like Fellini’s movie, it is destined to be an unforgettable experience for anyone lucky enough to go on the maestro’s artistic journey with him. After only few months, the restaurant has been awarded with two Michelin stars: a huge incentive to keep searching the highest quality. The third star arrived in December 2011, and 8 ½ Otto e Mezzo BOMBANA became the first Italian restaurant outside Italy to deserve this high recognition until today. Chef Bombana’s culinary empire further extended to China where he opened 8 ½ Otto e Mezzo BOMBANA Shanghai in 2012 and Opera Bombana in Beijing in 2013. In December 2013, he opened Hong Kong’s first refined Italian trattoria – CIAK – In The Kitchen located at Landmark Atrium, Central. His Shanghai shop became one of the most popular new restaurants in the city. By sharing the same vision, Opera Bombana aims to provide the very defined and unique interpretation of great Italian food. In June 2015, Chef Bombana opened the latest branch of his famed 8 ½ Otto e Mezzo BOMBANA at Galaxy Macau serving refined Italian cuisine and featuring the finest seasonal ingredients sourced from around the world.
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UMBERTO BOMBANA - 8 ½ OTTO E MEZZO BOMBANA, HONG KONG
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Roast Turbot - Orange and Jerusalem Artichoke Emulsion, Mediterranean Flavor
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UMBERTO BOMBANA - 8 ½ OTTO E MEZZO BOMBANA, HONG KONG
Seared Red Tuna - Fennel Pollen, Tomato and Citrus Emulsion, Calvisius Elite Caviar
Fassone Veal Tenderloinv - Braised Celery with Black Winter Truffle, Truffle Jus and Whipped Potato
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Roast Blue Lobster - Citrus and Beetroot Emulsion, Vegetable Salad
8½ Otto e Mezzo BOMBANA is once again honoured with three stars in the newly released Michelin Guide Hong Kong & Macau 2016. For the fifth year in a row, it continues to be the first and only 3 Michelin-starred Italian restaurant outside of Italy to earn the accolade, for Chef Bombana it is the biggest reward. Since opening in 2010, 8½ Otto e Mezzo BOMBANA has been recognized as one of the best Italian restaurants worldwide by not only the Michelin Guide, but also Asia’s 50 Best Restaurants, Italian Cuisine Worldwide Awards, Miele Guide’s Asia’s Finest Restaurant Top 20, and many more. “It is an honour and continuous motivation for me to produce exceptional food,” says Chef Bombana, owner and executive chef of the restaurant. “To make a good dish, you have to use not only technique, but also heart and passion to bring out the best of the ingredients.” Michelin stars are given based on multiple criteria including product quality, preparation and flavours, the cuisine’s personality, value for money and consistency over time and across the entire menu. The authoritative guide defines restaurants that receive three stars as “exceptional cuisine, worth a special journey”. Perfectly depicted in this definition is Chef BOMBANA’s vision in his restaurant - to offer his customers an unforgettable culinary experience and an artistic journey. WO’GOA January 2016 -
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HEINZ BECK
Heinz Beck
Master Of Gastronomy Heinz Beck is widely known as one of the most notable “Masters” of gastronomy. His unique interpretation of the “Modern” kitchen goes beyond his unique culinary talent, including the utmost attention toward the selection of ingredients and their transformation into highly innovative flavors. Beyond an excellent career as a highly decorated Chef, Heinz Beck has been heralded as a leader in Italian and Mediterranean culinary tradition. Among numerous awards, the Chef has been recognized by “Michelin”, “Bibenda”, “Gambero Rosso” and “L’Espresso”. The menu at La Pergola is his greatest achievement to date - innovative and exciting while maintaining a respect for culinary tradition and remembering that great cooking is about fresh ingredients handled with sensitivity and passion. ‘I want,’ Beck says, ‘to transmit emotions through a balance of aromas, flavours and colours.’ Like the Rome Cavalieri and La Pergola, Heinz is very much a part of Roman culture and society. In 2000 he was awarded the Gold Medal of the Foyer of Artists Award, an International Award from La Sapienza University of Rome this was the first time the award had been given to a chef. Throughout the years “La Pergola” has maintained its primary position in the gastronomic panorama of Italy; the Michelin guide for 2006 awarded Beck with the prestigious three stars. In October 2006 he also received the Ritz Carlton “Life Time Achievement Award” at the International Festival of Food and Wine 2006 in Wolfsburg, Germany. Heinz Beck is truly a prolific genius of our time, in which different attitudes evolve into different arts and he is a true pioneer of modern gastronomy.
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JOËL ROBUCHON
JOËL ROBUCHON Ambassador Of Excellence Joël Robuchon, the world’s most Michelin-starred chef, was born in 1945 in Poitiers, France. Following his extensive studying and research in the culinary field, he has been rewarded with several awards, such as the “Chef of the Century” by Gault Millau and the “Best Restaurant in the World” by the International Herald Tribune. As a teacher and innovator, Joël Robuchon has constantly created iconic recipes for the public. A true musician to the heart, Joël Robuchon considers his cuisine like music, an authentic art that includes technique and rigour.
concept of restaurant to bring his ‘cuisine’ in front of the guests, a ‘cuisine’ of quality products offered in a spirit of conviviality. The concept of “L’Atelier de Joël Robuchon” - was born! As a conductor, Joël Robuchon calls upon his longstanding fellows; Eric Bouchenoire, Philippe Braun and Eric Lecerf to write the musical score of his ‘cuisine’, François Benot to create new pastries and Antoine Hernandez to create his wine list.
In 2003 the first “L’Atelier de Joël Robuchon” was opened in Paris and simultaneously in Tokyo, the success encouraged Joël Robuchon to develop its concept on all continents: Las Vegas in 2005, New At the age of 29, he took over the commands of York, London and Hong Kong in 2006 , Taipei in the kitchen of the Concorde Lafayette hotel and 2009, Paris in 2010, Singapore in 2011 and 2014 managed 90 cooks, serving several thousand meals in Bangkok. per day. His professionalism, his rigor, his assurance, his creativity gave him a beautiful reputation. After Joël Robuchon and his team get involved into each a remarkable passage as an Executive Chef and as of the restaurants, going from London to New York, a Food and Beverage manager of the hotel Nikko and from Hong Kong to Las Vegas. Between two where he gained two Michelin stars, he then opens journeys, between two countries or two continents, his restaurant in December 1981: Jamin in Paris. he heads to his Parisian laboratory where he crafts, The first year he received his first Michelin star, the prepares, tests and studies the future dishes to be following year, the second one and the year after, offered to its customers worldwide. the third. Three years, three Stars, a feat never seen The secret behind Robuchons’ successful career before in gastronomy! apparently hides, like the one pursued - around During all these years, Joel Robuchon travelled the world- by this chef whose cuisine is subtly and the world and regularly went to Japan to discover sublimely simple, drawing on his enthusiasm to new products, skillfully passed on techniques by nurture genius, and driven by a constant quest the chefs for decades and became passionate for perfection. A distinguished figure on the about the empire of the rising sun. His Japanese international gastronomy scene. For this artisan of experience and his discovery of tapas bars in Spain change who succeeded in combining gastronomy gave him the inspiration to offer a new dynamics to with conviviality, dispelling the sacred aura which his vision of cooking. He elaborated a new original wafted around the art of cuisine.
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ELENA & JAUN MARI ARZAK
the Arzak family
Elena & Juan Mari
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The Arzak restaurant in San Sebastian, Spain is run by Juan Mari Arzak and his daughter Elena, as partners and joint head chef-owners. Though now run by Elena, Juan was the first Spanish chef to be awarded 3 Michelin stars and was the one who introduced Basque cooking to the modern culinary world. Elena began working there at age 11 with her grandmother as head chef and she is the fourth generation family at Arzak. She was voted best female chef in the world in 2012 and last year she was the only female in the top ten annual World’s Best 50 Restaurants as owner of Arzak. Since the early 1970’s the iconic Arzak has been one of the most influential restaurant leaders of New Basque cuisine. It has continued to have a major influence on international cuisine, particularly on such world renowned chefs as Ferran Adrià of “il Bulli” restaurant fame, who took the techniques pioneered by Arzak to new heights. Father and daughter both studied with the great chefs of their day – Juan in France with Paul Bocuse and the Troisgros brothers; Elena with Alain Ducasse, Albert Roux, Pierre Gagnaire and, full-circle with Ferran Adrìa.
Trufon de Chocolate - The Big Truffle
Early 1990’s with her internships in Paris and London, she was the only woman in “whites”. Later back to Spain where she learned how to creatively brainstorm at ‘Il Bulli’ with Ferran Adrià. It was there at Il Bullli where she realized that, “Something important was happening with Spanish cuisine.” She took her culinary arts back to her father and to Arzak’s menu, with “fewer elements, stronger flavors” and helped keep Arzak on the world’s cuisine radar. Her father later trained her to take over the restaurant although; he is still chef in the kitchen alongside with her. With cooking in her blood and continuing on with the generational brilliance of traditionally exceptional cooking and culinary arts, Elena has followed in her great-grandparent’s footsteps to continue on with her family’s legacy. WO’GOA January 2016 -
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ALAIN DUCASSE
Alain Ducasse “Alain Ducasse au Plaza Athénée”, Alain Ducasse tells a personal and radical story, continuing the work he began twenty-five years ago. He represents the naturalness cuisine, inspired by the fish-vegetables-cereals trilogy, with the help of his chef of Romain Meder. This trilogy has a specific meaning - healthier and more natural, more respectful of the Planet, it delivers a free and nearly instinctive interpretation of Haute Cuisine, revealing the produces’ original flavor, from the noble to the humble, all exceptional. Considered to be one of the most renowned chefs of his generation, is at the helm of three restaurants each awarded by three Michelin stars in - Alain Ducasse à l’Hôtel de Paris in Monaco, Le Meurice Alain Ducasse in Paris and in London at Alain Ducasse at The Dorchester. The Chef says: “There is an absolute necessity to go towards a better way of eating, in harmony with nature, healthier and more environmentally friendly”. Humble produce at the service of gastronomy! For Alain Ducasse, the challenge is reasonable: “I am convinced that the time has come to give an interpretation of haute cuisine to these modest products. In my opinion, this is not a constraint. It is a world of new flavours that I am offering my clients to explore”. Alain Ducasse has always been fascinated by the original tastes of nature. The cuisine he offers today at the Plaza Athénée is a new step in this quest. He takes his research further in an even more personal expression than ever before. It goes without saying that the technical base of French haute cuisine remains intact, including expertise and absolutely precise detailing for vegetable preparation, cooking and seasoning. At the restaurant Alain Ducasse au Plaza Athénée, the cuisine is liberated from limitations such as, for example, an entire cauliflower prepared in a brioche-crust or with vegetables from the “Jardin de la Reine” simply accompanied by roasted and mortar-mashed hazelnuts.
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Romain Meder and Alain Ducasse Photography © Pierre Monetta
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GORDON RAMSAY
Gordon Ramsay Scottish by birth, Gordon Ramsay was brought up in Stratford-upon-Avon, England. With an injury prematurely putting an end to any hopes of a promising career in football, he went back to college to complete a course in hotel management. His dedication and natural talent led him to train with some of the world’s leading chefs, such as Albert Roux and Marco Pierre White in London, and Guy Savoy and Joël Robuchon in France. In 1993 Ramsay became chef of Aubergine in London, which within three years, was awarded two Michelin stars. In 1998, at the age of 31, Ramsay set up his first wholly owned and namesake restaurant, Restaurant Gordon Ramsay, which quickly received the most prestigious accolade in the culinary world – three Michelin stars. Today, Restaurant Gordon Ramsay is London’s longest-running restaurant to hold this award, and Gordon Ramsay is one of only four chefs in the UK to maintain three stars. Internationally renowned, multi-Michelin-starred Gordon Ramsay has opened a string of successful restaurants across the globe. 26 restaurants globally and 7 Michelin stars, with restaurants from Europe to the US, Middle East, Hong Kong and Singapore. Gordon received an OBE (Order of the British Empire awarded by Queen Elizabeth II) in 2006 for services to the industry. A star of the small screen both in the US and internationally, with four top-rated FOX shows that airs worldwide - Hell’s Kitchen, Masterchef, while in the UK - Gordon Behind Bars, Ultimate Cookery Course, Gordon’s Great Escapes and Gordon Ramsay Shark Bait. Publisher and author of a number of books, many of which have become bestsellers around the world, most notably his autobiography, Roasting in Hell’s Kitchen.
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VINEET BHATIA
Vineet Bhatia
the face of modern progressive Indian cuisine He left India in 1993, arriving in London with nothing but ambition and the love for Indian food... Vineet is accredited as the ‘Master’ of Modern Progressive Indian food, who has blazed a trail across the global culinary firmament, re-thinking the cuisine and elevating it from its greasy relationship with cut-price curry houses to an epicurean experience, by adding to the recipe a modern presentation and his own unique twist, while maintaining core values. Vineet Bhatia’s culinary life has been as much about professional triumph as it has been a quest for freedom. He always wanted to cook Indian food and wasn’t swept away by European cuisine, as was the trend of his times. He wanted to free the Indian Cuisine from its clichés. Vineet Bhatia’s food does not conform to the norms of traditional Indian cookery - but the combinations, the contrasts in textures, flavours and temperatures, and the sheer expressive range of the cooking comes from Vineet himself. Anything and everything around him, influences him - plates, magazines, people with opinionated likes and dislikes, his travels… Inspiration can strike anywhere! Going back to his Indian roots and traveling the diverse sub-continent reacquaints him with flavours and reveals cooking methods and dishes that can get lost or pushed behind in the remote corners of his brain from time to time. Guided by his instinct and the aim to concentrate on the fundamentals of creating a good dish, good ingredients, balance of flavours, subtle spicing, right cooking process – all the time conscious of his roots and working well within the Indian boundaries and yet adopting a progressive outlook. To understand Vineet’s creativity is to take a look at one of his many notebooks – a recipe will start as an etching, a scribbled thought, the flavours will burst in his mouth as he puts the ingredients down on paper, and the dish is already cooked before the pan is placed on the flame. He doesn’t know how he does it, nor does he analyses it. He’s already moved on. His own food philosophy has revolved around making Indian food “lighter”, playing with the flavour profile and proving that 24 masalas don’t make a good dish. For Vineet, it’s the passion to excel every day, to make a statement. This what he does, it’s India on a plate and he will never stop, his energy is boundless….”
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MARTIN BERASATEGUI
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Martin Berasategui Spanish Legend
“I have never lost the curiosity and passion for my job. I am always on a constant path of improvement and innovation. It has even intensified over time, I truly enjoy it. The kitchen has a magic like no other and is a huge motivation for me.” That’s intensified passion. It is also the key to winning a total of 7 Michelin stars, more than any other Spanish chef. In addition to his three at Restaurante Martín Berasategui, he holds two at Restaraunte Lasarte in Barcelona and another two at M.B. in Tenerife, the largest of the Canary Islands. His restaurant M.B. in the Ritz Carlton Abama resort in Tenerife gained its first Michelin Star in the 2010 guide. In addition to his three Michelin starred restaurants, he owns a further six around the world including two in the Dominican Republic, one in Mexico and he recently opened a restaurant in Costa Rica. This passion developed in a man who began his dream of becoming a chef while growing up in a busy family restaurant business. His family owned the popular Bodegón Alejandro near the old part of the city of gastronomes, San Sebastian, Spain. The restaurant was also home as “it was where we lived our lives and it was the epicenter of everything. We only went to our house to sleep and freshen up.” Even though at the same time, he was being heavily persuaded by his aunt and mother to NOT become a chef because it was a very hard-hitting vocation. They wanted him to try other careers where he perhaps wouldn’t have to work so hard and thus, be much happier. He began working at his parent’s restaurant at the tender age of 14. At the age of 20 he took over, and earned his first Michelin star there by the age of 25. Intensified passion. Martin had many influences in his cooking career, the obvious paramount being through his family’s restaurant business. At age 17 he went to France to learn about pastry. He worked alongside Jean-Paul Heinerd and André Malin and he especially credits Didier Odile, from whom he learned to keep meticulous notes. “I obsessively wrote down everything they taught me.” His pastry lessons helped him create the nouvelle slice of Basque cuisine. They were fundamentally unknown for their sweet course at the end of a meal. He credits himself in creating nouvelle Basque sweets since the cuisine lacked in desserts. Martin is modest as he feels the people who eat it should be the ones to describe his cuisine. “I often say that my cuisine is complex and can pave the way for the next generation. It’s difficult for people to understand that we must add many details to make it all work at the level that I demand. It’s my specialty suppliers and the actual products which are the essential parts that we need to make the creative cuisine we offer in my restaurants. I always have given my best but, I am always learning something especially from very great professionals who have given us their life in the art of gastronomy.” He says it was Michele Guerard who gave him his best lessons. “Michele taught me that without tenacity, perseverance and passion there was little to do in the kitchen. He is an expert chef who really paved my way of understanding cuisine.” WO’GOA January 2016 -
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ANDONI LUIS ADURIZ
Andoni Luis Aduriz Andoni Luis Aduriz is undoubtedly one of the most influential chefs of our time. Throughout his career, he has remained highly committed to culinary evolution, making him somewhat of a rebel in the kitchen. The launchpad for his famed restaurant in part seems to be the time he spent working under legendary chef Ferran Adrià, between 1993 and 1994, as it was not long after this that he decided to go off on his own adventure, opening Mugaritz in 1998. Named after a border oak tree that grows in the hills around San Sebastian - Mugaritz takes attention to detail to new heights. From the specially created barbecue smell that emanates from the restaurant, designed to remind approaching diners of their childhood, to the way the table is set or not - is done for a very specific reason - to transcend the dining experience to new and unexpected heights. Aduriz intends a meal at Mugaritz to shock and surprise as well as delight with ‘trompes l’oeils’-culinary tricks of the eye. There is no menu in play during your experience at Mugaritz. What is delivered is a personalized array of signature dishes - some creations play with aroma, texture and flavour while others are designed to tell a story or evoke an emotion. Aduriz’s aim is clearly to seduce us with an experience that encompasses all five senses. This chef’s passion has beginnings that trace back to his birthplace. Born in San Sebastian in 1971, a city at the very heart of Basque gastronomy, Chef Andoni Luis Aduriz went on to a traditional culinary education at the Catering School of San Sebastian. After a not entirely successful venture into the academic side of the equation, he began to express himself and display his inherent gifts through tastes and textures. After learning vital skills and techniques from many pioneers of Basque cuisine, and his stint at El Bulli, he certainly had the techniques and passion to launch Mugaritz and after just two years, Aduriz earned his first Michelin star, as well as a wide array of platitudes from an impressive list of organizations and periodicals. In 2006 Mugaritz was awarded a second Michelin star and rapidly ascended into the top ten of “The worlds 50 best restaurants.” Even more impressive, in 2012 he received the Chef’s Choice Award presented by the chefs that are part of the “The worlds 50 best restaurants” list. “At Mugaritz, eating is a path to experience, a path scattered with histories, aromas, textures, flavours, passion, cravings and numerous other pleasurable stimuli. That is why we create and suggest forms of service that prompt situations in which our diners can give free rein to their senses and interact with only the barest of rules for engaging on a culinary voyage. We aim to break the barriers imposed by customs.”
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ALEX ATALA
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Photo Rubens Kato
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ALEX ATALA
World’s Most Influential Chef Alex Atala, chef and owner of D.O.M. Restaurant, is recognized by an innovative cuisine, thanks to the flavor variety of the Brazilian ingredients. Atala graduated at the Hospitality School of Namur, in Belgium. In Brazil, made his debut as a chef at Filomena, a mixture of bar and events venue. In 1999, after working in other venues as a hired chef, he opened two houses: NaMesa, a chic fast-food (extinct), and D.O.M., creative contemporary cuisine restaurant with a marking Brazilian accent. In 2009, another contribution to the astronomy universe: Dalva e Dito restaurant, which presents the concept of affective cuisine and reinforces the faith Alex Atala has in both native ingredients and culture.
Tapioca Biscuit and botarga
The work developed throughout his career towards Brazilian ingredients, colors and flavors enhancement caught the specialists’ eye. Atala has a collection of both national and international prizes and, in 2013, made it in the 100 most influential people list of TIME Magazine. For the last ten years, D.O.M. has been included in the 50 best restaurants of the world list by the British publication, Restaurant Magazine. Currently, it is holds the 9th position in the ranking. In 2014, Atala was given the Lifetime Achievement Diners Club Prize in the South American 50 best election, by the same magazine. In 2015, Atala became the best ranked Brazilian chef in the Michelin Guide. D.O.M. received two stars (the only one in its country to have that many) and Dalva e Dito, specialized in affective cuisine, got one star. In total, then, Atala has now three Michelin stars. WO’GOA January 2016 -
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MARTIN BENN
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Martin Benn Australia’s Chef of the Year...
Martin began his career as a chef at the Oak Room in London learning French gastronomy under Michel Lorrain, from there Martin Benn moved to work at The Landmark London and later The Criterion, where he came under the tutelage of Marco Pierre White. Moving to Australia in 1996, Martin spent two years at Sydney’s Forty One Restaurant as sous chef and later gained a place at Tetsuya’s, where he learnt the fundamentals of Japanese cuisine from Tetsuya Wakuda, mastering Tetsuya’s culinary philosophy, which centers on pure, clean flavours that are decisive, yet completely refined, and at the age of twenty five Martin become head chef. In 2004, Martin joined the Boathouse on Blackwattle Bay as executive chef, returning to Tetsuya’s before a brief move to Hong Kong. Returning to Sydney, Martin opened Sepia Restaurant in 2009, collaborating with George Costi to supply the restaurant with the best quality seafood available. Since opening, Sepia has gone on to become one of Australia’s most awarded restaurants and was recently named ‘One to Watch’ at The World’s 50 Best Restaurants and was voted 84th best restaurant in the world.
The Pearl Pre Dessert
Martin Benn was named The Sydney Morning Herald Good Food Guide 2011 Chef of the Year and the following year saw Sepia awarded the prestigious The Sydney Morning Herald Good Food Guide Restaurant of the Year 2012, and Three Chefs Hats, a meteoric rise in just over two years. Sepia has maintained the highest rating of Three Chefs Hats and 18.5 points out of a possible 20 points for four consecutive years and was awarded The Sydney Morning Herald Good Food Guide Restaurant of the Year 2014 and 2015 and in 2015 was named Australian Financial Review’s Best Restaurant in Australia. The past twelve months have also seen Martin Benn awarded Australian Financial Review’s Chef of the Year, Australian Gourmet Traveller Chef of The Year 2015 and The Weekend Australian Magazine’s Hottest Chef of the Year. WO’GOA January 2016 -
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PÍA LEÓN AND VIRGILIO MARTINEZ
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Hot Ceviche - Ceviche Caliente
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Pía León and Virgilio Martinez are the masterminds behind the illustrious Lima’s Central Restaurante of having established a style of contemporary cuisine that focuses on the resources of Peru. Central celebrates the biodiversity of Peru, fresh produce and an inexhaustible curiosity to discover and integrate new ingredients into the Central’s menu. Virgilio chooses to approach the diversity of Peruvian ingredients in a manner similar to that used by the peoples of the Andes in pre-Hispanic times, through vertical ecological monitoring, understanding the geography, where the land is perceived not as a horizontal plane but rather vertically, so that it takes advantage of all that the flora and fauna are
able to deliver according to the particularities of each ecological system. Passionate about traveling and investigating ingredients that can bring undocumented and yet even more wealth to the local cuisine. Pioneering the Peruvian cuisine movement, Pia represents Mater Iniciativa and the culinary team of Central, she leads the area of research and concept development in Lima, London, which was awarded its first Michelin Star in 2013 after being open for only one year; and Senzo -Cusco, Peru, where her intensive research unveils the source of unique Andean products. Central is ranked Number 4 of San Pellegrino’s 50 Best Restaurants in the World and Number 1 of the Latin America’s 50 Best Restaurants. WO’GOA January 2016 -
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GRANT MacPHERSON
Grant MacPherson
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Chef Grant’s stellar career has spanned five continents, four decades, and some of the world’s most celebrated dining and hospitality destinations. He has cooked adventurous five-star menus, designed and run world-class kitchens, and built top- notch teams at iconic places including Raffles Hotel in Singapore, Bellagio Las Vegas, Wynn Las Vegas, Wynn Macau, Regent Hotels Sydney, Kuala Lampur, and Singapore, several Four Seasons, Ritz Carlton Big Island, and Sandy Lane Hotel in Barbados. This native Scotsman’s robust embrace of global wanderlust and contrasting cultures is exceeded only by his passion for food and all things culinary. With these comes his deep love of the camaraderie of the kitchen, the restaurant, the venue - the life - which has earned him consummate respect for his people and executive skills as well as his mastery as a chef. MacPherson relishes sharing tales of his colorful experiences, extraordinary mentors, and storied accomplishments so far - most recently with Word of Mouth, a coffee- table volume brimming with mouth-watering photos, recipes, and memoir - but is always one to look to the challenges ahead. Based in Las Vegas, MacPherson runs his own culinary global consulting business, and keeps a globetrotting calendar of international festivals and events. He was recently tapped as one of the Chef Ambassadors for Stella Artois, and is featured in video and print in their “Host Beautifully” campaign for 2015/2016. He has recently been spotted in Las Vegas working on the re-launch of the Westgate Resort & Casino formerly the legendary Las Vegas Hilton. He has also been featured this year on VH1’s Big Morning Buzz. As part of the executive culinary stars of the celebrated private rock & culinary festival, Live In The Vineyard, in Napa, California. WO’GOA January 2016 -
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CLARE SMYTH
Clare Smyth
the first and the only woman in Britian to run a restaurant with three Michelin stars! Clare Smyth’s credentials are exemplary and her steep rise to Chef Patron at the three Michelin starred Restaurant Gordon Ramsay is not surprising. Clare’s devotion to her craft and her uncompromising standards, meticulous work ethic are just two of the reasons why she remains the first and only female chef to run a restaurant with this accolade in the UK. Clare has stayed at the helm, safeguarding Restaurant Gordon Ramsay precious three Michelin stars and it is Clare who Gordon Ramsay needs to thank for helping him retain this status as an international culinary giant in the eyes of Michelin. Born in Northern Ireland, Clare moved to England at 16 to learn the skills which would eventually make her a world class chef. On completing her studies Clare’s thirst for knowledge drove her to stage under many influential chefs around the world. In 2002 Clare joined Restaurant Gordon Ramsay and worked her way up the ranks to become Senior Sous Chef. Clare left London in 2005 to gain experience abroad and joined the kitchen at Alain Ducasse’s renowned Le Louis XV in Monte Carlo. Soon after returning to London and Restaurant Gordon Ramsay in 2008 she was promoted to the position of Head Chef.
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VICKY LAU
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Vicky Lau VEUVE CLICQUOT ASIA’S BEST FEMALE CHEF 2015
A true creative spirit, Vicky Lau, graduated from New York University in 2004 with a degree in Graphic Communications, six years later she pursued her passion for food. Enrolling at the prestigious Le Cordon Bleu in Bangkok. The experience gave her the opportunity to combine her artistic instincts, sense of style and appreciation for fine dining. As a designer, Vicky wanted to add another element or dimension to her design, and choosing food because it incorporates a lot of senses, from the visual to the smells, so she loved the idea of it being interactive - it’s combining graphic arts and culinary arts. With her Grand Diplôme from Le Cordon Bleu, Vicky began her career at Michelin-starred Cépage where she earned a reputation as one of Hong Kong’s most promising chefs. This experience helped her develop her own style, learn an appreciation for seasonal ingredients and focus on details. In 2012 Vicky opened Tate Dining Room & Bar in Hong Kong’s SoHo district. Driven to inspire, the 26-seat restaurant serves an eclectic mix of French and Asian cuisines and has been awarded a Michelin star every year since opening. Vicky creates ‘Edible Stories’ with each dish conveying an overarching theme, abstract concept or memory. The presentation of the dish provides the narrative where each ingredient is its own character and the interplay between the nuanced flavours, aromas and textures reveal the plot. Her detail-oriented approach also means she’s focused on the flow of the menu. “For me, it’s like listening to a great album – it has diversity but it has a natural flow that connects all the pieces,” she explains. “You consider all the elements, from the flavour profiles, to the contrasting textures. For me, cooking is a harmony of art, craft and science.” WO’GOA January 2016 -
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CARME RUSCALLEDA
Carme Ruscalleda
Squid, mushrooms, courgette, black garlic
World’s First Female Chef with Seven Michelin Stars Chef Carme Ruscalleda was born into a farming family and delicatessen business in the Catalan region of Spain and began cooking there as a young girl, where she was able to master the art of farm-raised charcuterie. She and her husband, Tony Balam, manage the highly successful “San Pau” restaurants in the seaside town of Sant Pol del Mar, near Barcelona, Spain which opened in 1988. In 1991 it acquired its first Michelin Guide star and in 2006, obtained its third. She got two Michelin stars at their “Sant Pau” restaurant in Tokyo, Japan. She’s also the head chef at her well known, two-Michelin stared “Moments” restaurant in Barcelona located in the renowned Mandarin Oriental Hotel. These three restaurants currently boast a total of seven Michelin stars for Madame Chef Carme Ruscalleda! Chef Carme Ruscalleda’s cuisine is strongly based on Catalan tradition, though she is open to world influences, and focuses on quality and seasonal products, she developed her innovative gourmet style alongside the local environment, creating dishes with refined balance of the natural flavors that come together with different contrasts and textures. Chef Ruscalleda says, “The regional nature and the variety of food products we can create at each location, plus the enormous amount of gastronomic discourse among my colleagues are my biggest inspirations in the kitchen. Especially after 11 years in Japan with our Asian cuisine influences. This is where originality is perceived.” When asked how she feels about being the called the most highly valued female chef in the world with seven Michelin stars Chef Carme states, “I think I feel the same pride, strength and professional commitment that male chefs feel. They and I work with a team of well trained and highly motivated chefs who can carry forth the culinary philosophies of our brand.”
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CAT CORA
First Female Chef Inducted in the American Academy of Chefs® Culinary Hall of Fame As a prominent figure in the culinary community, Cat Cora made television history in 2005 when she became the first and only female Iron Chef on Food Network’s Iron Chef America. Since then, Cora has continued to evolve her craft to become an accomplished author, restaurateur, contributing editor, avid philanthropist, television host and proud mother of four. As a successful restaurateur, Cora previously opened Cat Cora’s Que situated in South Coast Plaza in Costa Mesa, California as well Cat Cora’s Kitchen with three locations including San Francisco International Airport, George Bush International Airport and Salt Lake City International Airport which is also home to Cat Cora’s Kitchen Gourmet Market. The acclaimed chef collaborated with Disney to create, Kouzzina by Cat Cora, a Mediterranean restaurant located at Disneyworld Boardwalk in Orlando, Florida.
Roasted Lamb Neck Vanilla Glazed Red Onion and coco bean with Fregola Cassoulet
Growing up in an small Greek community in Jackson, Mississippi, where she developed a passion for the culinary arts while watching her family and relatives infuse Southern spices with Mediterranean delicacies, Cat Cora acted on advice from her mentor Julia Child and left for New York as a young adult to study at the Culinary Institute of America. She continued her culinary education in Europe, completing apprenticeships from two of France’s renowned three-star Michelin chefs, and eventually returned to New York before travelling west to Napa Valley, California. As a philanthropist, Cora has founded Chefs for Humanity, a non-profit dedicated to reducing hunger worldwide by supporting humanitarian relief and promoting nutrition education. Ocean Restaurant by Cat Cora is the latest dining concept developed by Resorts World Sentosa and Cat Cora - renowned celebrity chef and the first female Iron Chef in Singapore.
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LANSHU CHEN
L a ns h u C h e n Born in a big family from Yilan, a small town in the northern Taiwan, Lanshu learned to cook from her grand mother and mother since very little. After 4 years in Foreign Literatures at the National Taiwan University, Lanshu decided to follow her craftsmanship passion in food and went to her dream city, Paris. It took her 4 years there to explore the world of gastronomy, training in several grand restaurants as Les Ambassadeurs with Chef Jean-François Piège and Jérôme Chaucesse, Relais d’Auteuil with Chef Patrick Pignol, in the pastry atelier of legendary Pâtissier Pierre Hermé, as well as the French Laundry of Napa Valley as the last stop before going back to home. In 2008, she opened her restaurant Le Moût in Taichung, Taiwan, where Lanshu creates her “Haute Cuisine,” featuring the ultimate balance with her Taiwanese roots and the art of French cuisine. She plays with the local seasonal specialties and what is available amongst the best in the world at that particular time. The balance with layers of finesse versus the pitches of flavors unveils the essence of her philosophy, as well as the most poetic part of her creation.
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Maine Lobster, Cauliflower, Makauy Peppercorn, Saffron and Andalousia Extra Virgin Olive Oil
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FRANCESCO APREDA
Francesco Apreda
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Born in Naples, Francesco Apreda’s passion for cooking was evident when he was 14, at first with pastry making but soon after it lead him to make it his life. He earned his qualifications as a Chef from the I.P.S.S.A.R. school of Formia. Completing his studies Francesco and went to Rome, where he started working as a Commis at the historic hotel at the top of the Spanish Steps - Hassler Roma. The desire to learn and to grow professionally soon lead Francesco Apreda to London - Europe’s gastronomic capital and its multitude of innovative restaurants and important Chefs, first at Le Gavroche and later worked under the guidance of Chef Michel Roux, at Ibla as Sous Chef.
Baccalà EVO, blend Sabbia Salata
Returning to Hotel Hassler as Executive Chef was the realization of Francesco’s dream, as well as an important recognition, allowing him to capitalize on the experience he gained in England and Japan, which gave life to an innovative and creative culinary style which added value to his solid foundations in Italian cuisine. Imàgo is a full experience. The background music and the stunning view is complemented by the texture, aroma and, most of all, taste of Chef Francesco’s creative Italian cuisine. Francesco’s dishes are each carefully prepared and presented, and his menus vary according to the season to always offer his clients different yet refined tastes. WO’GOA January 2016 -
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GEORGIANNA CHILIADAKI AND NIKOS ROUSSOS
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Photo Ioanna Paggalia
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FUNKY GOURMET
Georgianna Chiliadaki and Nikos Roussos are the two chefs and co-owners of Funky Gourmet, along with Argyro Chiliadaki, the restaurant manager. The three of them have been partners from the initial stage of envisioning and formulating their particular restaurant concept to the actual establishment and management of Funky Gourmet.
Chocolate Soup Photo Panagiotis Beltzinitis
Their backgrounds prior to becoming involved in the restaurant business are interestingly very different. Georgianna first studied European Relations at the University of Reading in the UK, completing her degree, her passion for cooking drove her to New York at the Institute of Culinary Education in Manhattan where she met her partner Nikos who, prior to cooking, had studied business administration in Athens. In November 2009, the two Chefs, along with Argyro opened Funky Gourmet restaurant right in the heart of Athens in the lively, multi-faceted district of Keramikos. This is where the chefs re-think their culinary Greek tradition creating an avant-garde cuisine that is both innovative and playful, a cuisine that aims to activate the senses and to fully engage the guests in an exciting and unconventional way. In other words, this is where they create a culinary experience that is both funky and gourmet. Their menus and inspired by local seasonal produce, the chefs introduce their own concept of a refined Greek cuisine. WO’GOA January 2016 -
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SAMUEL LINDER MATHIAS DAHLGREN - THE PENINSULA NEW YORK
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Mathias Dahlgren is a well-known profile in culinary Sweden and the only Swedish chef to have been awarded the internationally acclaimed “Bocuse d’Or” and named “Chef of the Year” in Sweden eight times by the Swedish trade magazine “Restaurang & Storhushåll”. In May 2007 Mathias Dahlgren launched his eponymous restaurants at Grand Hôtel Stockholm. The Restaurant Mathias Dahlgren offers three different dining experiences which complement each other through the concept of ”Matsalen” (The Dining Room) and ”Matbaren” (The Food Bar) and the latest concept “Matbordet” (The Dining Table), which opened in 2014.
SwedishCoolness
Within the first two years of opening, Mathias Dahlgren Restaurant has accumulated a wealth of awards and accolades, and ever since 2009 it has been awarded two Michelin Star for ”Matsalen” (The Dining Room) and one star for ”Matbaren” (The Food Bar). In April 2014 Mathias Dahlgren launched Matbordet (The Dining Table), a new dining experience placed in the two Michelin-starred restaurant Matsalen. Centered on a communal dining table where a chef cooks for up to 10 guests, Matbordet is about creating the meal of the future, with the sharing of conversation and experiences between guests and the chef crucial to the process and experience. Matbordet features a different happening on a daily basis. On Thursdays and Fridays, guests are breaking bread with new people and the dining experience will be based on five specific ingredients or produce. On the other days of the week Matbordet offers a range of different experiences, from producers being invited to share their knowledge and experience, to experiences taking scientific inspiration in ”Cooking with friends”. Matbordet has no set menu and the chefs are working with the best fresh produce available right now. “With a Swedish identity on a regional platform, I create my cuisine open for local as well as global ingredients and influences, a cuisine based on natural produce and natural taste - the natural cuisine” says Mathias Dahlgren. WO’GOA January 2016 -
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SAMUEL JOCK ZONFRILLO LINDER - THE PENINSULA NEW YORK
JOCK ZONFRILLO
Tasting Australia Born in Scotland to an Italian and Scottish family, Jock Zonfrillo’s formative years were heavily influenced by his respective cultures. Both had a genuine respect of seasonality and understanding of the land. His Scottish family had a love of wholesome, pure, unfussy Scottish produce and his Italian family had a home that revolved around a kitchen full of the aromas and flavours of their rich Neapolitan cooking culture. Unsurprisingly, the kitchen was a natural home for Zonfrillo and a place where - even from the very early stages of his career - he married both respect for location and culture with his craft. Honing his skills in the great country house hotels of Scotland, Jock was inevitably attracted to the dynamic and competitive kitchens of London where he worked with many great chefs, including Marco Pierre White at his eponymous Restaurant Marco Pierre White (Knightsbridge). During that time, under such an iconic chef who demanded military precision from his team, Zonfrillo worked his way up the ranks, earning the respect of his peers. From the moment he returned to Australia, Jock has been striving to identify a true taste of Australia through the culture of this incredible place. His curiosity for the land, the produce, the people, and the history of the country has resulted in over 15 years of research and a quest to define a true Australian gastronomic identity. Outside of the kitchen, Jock has become instrumental in successfully reintroducing the recognised Longhorn breed of cattle back to Australia after many years of unsuccessful proliferation. He dives for scallops off Kangaroo Island for his restaurants, monitoring environmental changes and seasonal variations of the scallop breeding grounds. He explores regional Australian produce and celebrates it in his cooking, foraging primarily in the Adelaide hills but also throughout Australia. But above all, Jock Zonfrillo embraces and connects with the ancient culture of the Aboriginal people. Working with people who are custodians of the land rather than owners has inspired a new depth and dimension to Zonfrillo’s cuisine style. His cooking honours Australia’s food history, as he seeks to unify cultures through the use of indigenous ingredients and define Australia’s gastronomic identity today. Jock embraces all the elements of Australia, from ancient civilisations to the modern day, and in the process he has created a food philosophy and cuisine style that are uniquely his own.
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© Photo Matthew Turner
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DAVID JOHANSEN
My relationship with food is a loving, lifelong and monogamous relationship, which can be described with the following three words; passion, obsession and honesty. Food is most stunning, when it tells its own story, and when the ingredients are in focus and treated with profound respect. For me food must evoke memories and have an identifiable element, and at the same time it must surprise the senses and the mind. A dish must be true to its origin, but it is important that it bears the mark of the chef’s interpretation. For me the simple, traditional fare, if created perfectly, provides an experience just as good as a modern and technically demanding dish. I want to create food of high gastronomic quality, which gives me and – not least – our guests joy to such a degree that you would almost rather have another round of the same than be served the next dish. This is my ultimate objective: If all dishes can do this, I have, in my opinion, achieved excellence.
The King of Denmark
Danish food is for me a natural focal point, as it is Danish food that evokes memories in me and in most other Danes. Danish and Nordic gastronomy is incredibly interesting, because we in The Nordic countries have 4 different seasons, which offer varying ingredients all year round. The art is to use what we have in the backyard, in the forest and in the surrounding waters. Consequently, the food is slightly heavy in the winter and appears more light and elegant in the summer. My mission with my team in the kitchen is to explore and upgrade classic, Danish dishes, but with the greatest respect for their origin. The ingredients in the kitchen are – whenever possible – Danish and Nordic. Exotic ingredients such as banana and pineapple are only used when the dish has a Danish expression – as in the fruit salad we had at my grandmother’s house. A restaurant visit must be a holistic experience, and what is most important – we must all do our best to give the guest a wonderful experience. The taste, the quality and an aesthetic presentation on the plate are the most important things to me as a chef – this is where my passion is found. Accordingly, I am proud to work at a place, where we have accomplished and exceedingly attentive waiters, who do their best to complete this holistic experience for the guest – creating a bridge between the kitchen and the restaurant.
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PHILIPPE LEVEILLE
Lobster ravioli lobster jus crispy popcorn and lime
Philippe Leveille
What is a Breton chef ever doing in Brescia? This is what most of the people have wondered about Philippe Leveille, two-starred Michelin chef of Miramonti l’Altro. The love for a woman and her country, and a vagabond soul might be the answers. A very singular journey has brought Philippe where he is. Born in Nantes, France in 1963, Chef Philippe studied at the culinary high school at Saomure, before volunteering for the Red Cross in Somalia, Ethiopia and Yemen. He then began a whirlwind of travels around the world and has since worked in a number of fine restaurants including in Paris, New York, Martinique, Monte Carlo and finally settling in Italy. In 1992 he joined the Piscini family working at the Miramonti di Caino restaurant and subsequently the Miramonti l’Altro founded in 1994 which is now located at Concesio, Brescia, the foot of the Alps Mountains of Northern Italy. The Brescian local cuisine of the Lombardy region has, for generations, offered delicacies one can only find there and Mary Piscini is renowned for having mastered the cooking style of the region. A new cooking era in the Piscini family started when Mary’s daughter Daniela married the talented Chef Philippe, whose own culinary skills have been fused with the unsurpassed savoir-faire and secrets of Mary Piscini’s cooking resulting in what can only be described as cult dishes. Chef Philippe has been living in Italy for more than two decades and whilst he “claims to be Italian”, the unmistakable French influences in his Italian cuisine have produced results that simply must be tried. He has taken from the other side of the Alps the ways of treating food, the cooking techniques, the strictness and the precise roles division of every section of the kitchen, but it’s in the plains of the Lombardia that he’s got the substance: the wine, the “casoncelli” and the “galettes au ble noir”. The pre-Alps territory is definitely the protagonist of his kitchen where he always pursues for delicate preparations and constant research for quality. In fact, he still goes to the supplier, the main markets, the local fish shops or small farms around his restaurant every morning. “Greedy, buttered, generous and ‘never brainy’” is how Chef Philippe describes his kitchen, to mean a perfect balance between substance and taste, an almost “contagious gluttony” and “conviviality” - full pleasure for patrons in short. This simple philosophy is behind, and has continued to fuel, the growth and popularity of the restaurant. Miramonti l’Altro has been awarded two Michelin stars since 2001, a status which it has retained for the past ten years and also boasts a celebrity following which include Pope Benedict XVI, Jose Carreras, Andrea Bocelli, Grace Jones, Eros Ramazotti and President Francesco Cossiga.
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CHUNG KIN LEUNG
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Few chefs have the honour of cooking for international dignitaries, but Chef Chung Kin Leung, the former Head Chef of the Hong Kong Government House have seen and cooked for the most powerful and prominent figures, with impressive, experienced palettes which survey the world. Born in Guangzhou, the epicentre of where ‘yue cai’ (Cantonese cuisine) originates from, Chef Chung took an early interest in food, which only grew and blossomed when he relocated to Hong Kong at a formative age. Chef Chung’s interest in food and passion for learning about food, led him to pursue an apprenticeship at a renowned Chinese catering group at the tender age of 16. Here, Chef Chung learned the art of traditional fine Cantonese cuisine, and his excellent performance saw him rise up the ranks to become the main chef of the catering group. Chef Chung’s skill of executing traditionally simple dishes in an exquisite manner earned him a strong reputation of someone who can master the delicate art of transforming ‘homely’ Cantonese cuisine into a fine dining experience, earning him critical and wordof-mouth acclaim. In 2001, Chef Chung was appointed head chef at the residence of the Financial Secretary of Hong Kong. This role was followed by an esteemed tenure at the Chief Secretary Residence, and most recently at the Government House (2005-2014) where Chef Chung showcased his talents to the most formidable of diners, including numerous dignitaries, international business leaders, and Heads of State. After serving 10 years as the head chef of the Government House for 10 years, Chef Chung prepares to embark on a new adventure to share his love for food with the residents of the city he calls home. In late 2014, Chef Chung helms Lai Bun Fu, where he proudly shares his 37 years of honed culinary expertise in Cantonese dishes, which until now were only savored exclusively by a select few. “I am overjoyed by the support and excitement that Hong Kong has expressed towards my food. It is rare, but invigorating to receive such a warm reception for my new venture, and I am honoured to have the opportunity to share the cuisine I grew up with and love, with the city I call home,” shares Chef Chung. WO’GOA January 2016 -
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CHRISTIAN LE SQUER
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Photo © Gilles Dacquin
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Pamplemousse
Christian Le Squer
Christian Le Squer took the helm in the kitchens of Four Seasons Hotel George V. The three-starred Michelin Chef who, for the last twelve years resided at Pavillon Ledoyen, has brought his knowledge and expertise to the George V, as well as creating a new signature menu for Le Cinq. Four Seasons Hotel George V offers Le Squer the ideal setting to enhance his cuisine, from the impressive dining room embellished with Jeff Leatham’s sculptural floral designs, to the luxurious tableware as well as the elegant and efficient service. This synergy between dining room and kitchen gives Christian Le Squer the freedom to express his talent in an inspired and varied menu that changes with the seasons. Stimulated by this new challenge, Le Squer seeks out the very essence of taste and texture, with a style combining classic French tradition and brilliant modernity. He orchestrates the entire kitchen team by enabling, challenging and motivating them. Le Squer encourages his chefs to go shopping to get a sense of what’s on trend, and not just in terms of food – whilst the creative imagination of this Brittany native is largely fueled by the flavors of the sea and farms of his childhood, he also draws inspiration from the fashion world and the new trends that every season brings. Beyond his technical expertise, Christian Le Squer’s cuisine is all about emotions, inviting dialogue, sharing and pleasure. If Christian Le Squer is asked - which dish best represents him?, without any hesitation his reply is ‘Line-Caught Sea Bass–Caviar/Buttermilk’, an extremely precise and subtle creation inspired by the taste of his childhood in Morbihan. His Ham/Cep Mushrooms with Spaghetti is a comfortingly unpretentious and almost a mischievous dish. To cite a single dessert, it would have to be the Iced Milk and Yeast Dessert, which delights the palate with its texture and softness and in appearance resembles a building by Frank Gehry which recently opened in Paris. The aesthetic design of each of Le Squer’s dishes is modern through and through, where nothing is superfluous and everything is in its place. WO’GOA January 2016 -
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SUZETTE GRESHAM
Scallop Crudo
Suzette Gresham
Suzette Gresham, Acquerello’s co-owner and Executive Chef, has had a profound impact on the culinary world over the course of her over 35 years in the kitchen. Her career is one that has been punctuated by numerous awards and accolades from both local and international institutions. In 1980, she was the first female apprentice to be on the U.S. Culinary Olympic team, returning as an individual competitor 4 years later, and taking home the bronze metal. She holds the coveted Antonin Careme award, and was honored to become the first Junior Member of the ACF, later being voted to the Board of Directors for three terms. Acquerello has held a spot every year on Michael Bauer’s Top 100 Bay Area Restaurant List since its inception 19 years ago. The restaurant has received a Michelin star every year since 2007 until 2014 when it was awarded a second star. Gresham is only the third woman in the U.S. to hold that title. Gresham produces more than just meals at Acquerello, she and her team provide experiences for the diner that are emblematic of what they could expect in Italy. She does this through her dedication to elevated hospitality, the execution of soulful and thoughtful dishes, and a mission to educate and inspire all those who come through the door. “Materia prima”, or quality ingredients, along with seasonality, tradition, and philosophy are the driving forces behind Gresham’s style. She believes that Italian cuisine has a timelessness that doesn’t rely on trends. She remains current, however, by listening to diners, maintaining an awareness of her marketplace, and revitalizing forgotten classics through interpretive applications. Just as ingredients have been a pillar in her cooking, education has been a hallmark in her legacy. Gresham strives to make Acquerello all about opportunity. Her tenacious attitude, sincerity, undeniable skill, and constant appetite for knowledge are what helped her rise through the ranks. She didn’t realize she was a pioneer at the time; she just wanted to learn and progress in her career. Gresham has made her mark in the industry by highlighting the importance of culinary fundamentals in her team, stressing the importance of where you begin as a chef.
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ERIC RIPERT
Eric Ripert At the age of 15, French-born Chef Eric Ripert left home to attend culinary school in Perpignan. At 17, he moved to Paris to cook at the legendary La Tour D’Argent before taking a position at Jamin which held Michelin’s highest three-star rating. After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier. Fast forward to 1989 and Chef Ripert seized the opportunity to work as sous-chef at Jean Louis at the Watergate Hotel in Washington, D.C. Ripert then moved on to New York in 1991, working briefly as David Bouley’s sous-chef before Maguy and Gilbert Le Coze recruited him as chef for Le Bernardin. Ripert has since firmly established himself as one of New York’s and for that matter, the world’s, great chefs. Le Bernardin continues to receive universal critical acclaim for its food and service, and currently ranks 19 on the S. Pellegrino World’s 50 Best Restaurants list. The Michelin Guide, which made its New York debut in 2005, honored Chef Ripert and Le Bernardin with its highest rating of three stars in 2005 and each year thereafter.
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Kumomoto Oyster with Osetra
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NOBU
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Nobuyuki Matsuhisa, known to the world simply as ‘Nobu’, is the highly acclaimed and influential chef proprietor of Nobu and Matsuhisa, 32 restaurants in 28 cities around the world, spanning across five continents. With his multinational and ever expanding empire of restaurants, Nobu Matsuhisa has become one of the most talked-about international restaurateurs and arguably the world’s greatest sushi chef. Nobu’s culinary creations are based on the practice of simplicity, the art of using simple techniques to bring out the flavors in the best ingredients the world’s oceans have to offer, his innovations in food that fuses South American cooking with his traditional Japanese techniques, a unique combinations of Japanese cuisine and imaginative Western (particularly South American) cooking. Born and raised in Saitama, Japan, Nobu served a rigorous apprenticeship at a respected sushi bar in Tokyo. It was not long before his dreams of seeing the world moved him to open a sushi bar in Peru. A classically trained sushi-chef, Nobu was challenged by the new culture and regional ingredients, which kindled his inventive style, known today as Nobu Style. After three years in Peru, Nobu moved to Argentina, then home to Japan, then on to Alaska, before finally settling in Los Angeles. Nobu opened his first restaurant in the United States, Matsuhisa in Beverly Hills, California, in January 1987. Matsuhisa was an instant success and became a magnet for food lovers and celebrities alike. It was here that his longtime friendship and business relationship with actor and director Robert De Niro began. It was at De Niro’s urging that together they opened the very first Nobu in New York City in 1994 with restaurateur Drew Nieporent. Like Matsuhisa, Nobu was an instant hit. With such a magnificent collection of restaurants, it is no wonder that Nobu’s restaurants have been so widely honored. Notable citations bestowed upon Nobu’s restaurants start with Matsuhisa chosen as one of the Top Ten Restaurant Destinations in the world. One of the 11 Most Influential Chefs of the Decade.
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RENÉ REDZEPI
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Photo Peter Brinch
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In 2012, Time Magazine named Noma’s Executive Chef, René Redzepi, as one of the World’s 100 Most Influential People. This honor was not bestowed for simply putting Denmark on the world’s gastronomic map, but was also to acknowledge his passion for promoting food innovation. This is a visionary who is effectively influencing a whole new generation of chefs, worldwide.
René Redzepi
The name Noma is a portmanteau of the two Danish words “nordisk” (Nordic) and “mad” (food). First Redzepi’s Copenhagen restaurant is known to opened in 2003, the restaurant is world-renowned work with an extremely well-defined network for its reinvention and remarkable interpretation of of suppliers including farmers, foragers and Nordic Cuisine. Noma is housed in an eighteenthother purveyors to gain access to only the century warehouse along the city’s harbor and finest ingredients in order to develop a cuisine is situated by the Greenlandic Trading Square, that expresses its region’s culture and defined which for 200 years was a center for trade to and seasons in a beautiful and delicious way. from the Faroe Islands, Finnmark, Iceland and A meal at Noma is said to remind you that Greenland. The intimate space seats a mere 45 sometimes food is more than simply food - guests and serves a tasting menu consisting of 20 Nordic food that not only highlights nature’s courses designed to give one a unique experience local resources, but takes them to an entirely capturing a sense of time and place. new level. For all intents and purposes, Noma is an homage to the bounty of our environment Redzepi, has also an established himself as an and everything that Mother Nature gracefully author penning Noma: Time and Place in Nordic offers us. For those lucky enough to have an Cuisine, as well as the more recent, A Work in opportunity to dine within its environment, the Progress. His passion for the culinary world does experience will articulate why some restaurants not stop there. He also founded the Nordic Food Lab, an independent research organization and in truly deserve to be revered. 2011, the MAD Symposium, an annual gathering of chefs and food lovers with a passionate appetite for knowledge. In 2010, Noma startlingly stole the crown as S.Pellegrino’s World’s Best Restaurant that El Bulli had held for four consecutive years. Noma continues to challenge itself and the world of cuisine as a whole. One thing is for sure, Noma and culinary genius Chef René Redzepi continue to push the boundaries of the epicurean world and a meal at Noma is not only completely out of the ordinary, but truly unexpected and one you will certainly never forget.
lacto-fermented gooseberries with lemon verbena oil and lavender Photo Mikkel Heriba
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ENEKO AXTA
Fairing from Bilbao, Chef Eneko Axta started his path into the world of gastronomy at the age of 15 at the Culinary School of Leioa in Biscay. This was accompanied by stints in an array of restaurants where he studied under some highly acclaimed chefs and absorbed the art of traditional Basque cuisine. In 2005, after being head chef in several famous kitchens, he opened the doors to Azurmendi. Elegantly situated on a hillside just outside of Bilbao, with stunning views of the Basque countryside, Chef Atxa’s restaurant has proven to be a true game-changer. Integrated right into the slope of a hill planted with native vineyards, in the town of Larrabetzu, this unusual glass and steel structure, is an extremely unique and sustainable building that is highlighted with an atrium, complete with a fullgrown tree piercing its way right through the floor.
technologies such as ultrasound are used to alter the texture of food and the chef has somehow even devised a unique system for capturing flavour in ‘three-dimensional’ essences and aromas - unique to say the least and it is received as true culinary wizardry! Guests are commonly greeted with a glass of the local dry white wine to enjoy, while touring the vegetable garden and greenhouses. This is designed to articulate the freshness of ingredients, as much of the produce used in the restaurant comes from these facilities - farm to fork! Axta’s commitment to embrace the element of surprise is hearty and keeps his patrons on their toes throughout what is
Tomato, cheese and basil tartlet
certainly a world-class gastronomic experience.
The building is a cutting-edge, eco-friendly design, with impressive features such as solar capture, geothermal heating and rainwater harvesting. Although contemporary in design, it manages to elegantly honor a rich local culture and history. Atxa’s cooking is just as impressive as the uniquely designed structure. Highlighted by cutting-edge gastronomic techniques, Chef Axta has also collaborated with the local university to develop completely new cooking methods. Unimagined
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Chef Eneko Axta’s level of commitment to innovation has been the cornerstone of his career and of Azurmendi’s success. Along the way it has resulted in an impressive record of significant recognition. In 2007, Restaurant Azurmendi was rewarded with a star in the Guía Michelín Guide. Then, in 2010, it became the first restaurant in Biscay to ever be awarded 2 Michelin stars. In 2012, and after only seven years, the coveted third star was awarded making history as Azurmendi was the first and only establishment of Bizkaia obtaining such a high honor. This distinction made Chef Eneko Atxa, at a mere 35 years of age, one of the youngest chefs of Spain to obtain this extraordinary accomplishment.
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E N E K O A X T A Photo © Azurmendi
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BEN SHEWRY
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Attica seats a mere 50 people in Melbourne’s unassuming suburb of Ripponlea, but those who have the privilege of dining here will participate in a rare epicurean experience whose memories will delight for a lifetime. Fully booked many months in advance, owners David and Helen Maccora have a firm handle on the dining experience and a true understanding of elegance through simplicity. But it Born and raised on the rugged west coast of the is the wizardry taking place behind the line in the North Island, New Zealand, in the rural North kitchen that will have you dreaming of a return visit Taranaki, Shewry holds strongly the belief that food well before leaving. A chef that keeps ten types of can be evocative, emotional and thought provoking basil in his kitchen, is a chef with a serious eye for - appealing to all of the senses. detail. Best Restaurant of the year for 2015 Gourmet Traveller Restaurant Guide, Best Restaurant in Australia and ranked No. 32 on S. Pellegrino’s ‘The World’s 50 Best Restaurants,’ and Chef of the Year from Good Food, Chef Ben Shewry seems to be making all the right moves to make our collective mouths water.
He is known to draw inspiration from his childhood that includes volcanos, rivers, the ocean and native bush that make up Taranaki, as well as his current Australian surroundings. He simply has a fundamental connection with nature and a deep respect for sustainability. Some of what you may find on your plate at Attica may even be the result of foraging by Shewry himself near his home on the Bellarine peninsula. This is one of the ways that he likes to spend his mornings and helps to articulate his deep commitment to excellence.
The experience of dining at Attica, is not one of pomp and circumstance, rather one that is based on the food. This is a culinary event. A place to go and truly settle in for an extended evening of adventure - quite simply, foodie heaven.
Salt Cured Red Kangaroo with Bunya Bunya
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UWE OPOCENSKY
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Uwe Opocensky Executive Chef Uwe Opocensky joined Mandarin Oriental, Hong Kong in June 2007 where he was quickly recognised by food critics as one of the leading chefs in the city, winning his first Michelin star for Mandarin Grill + Bar in November 2009, which he has retained ever since. As a member of Mandarin Oriental, Hong Kong’s management team, Uwe is responsible for the hotel’s culinary activities in this legendary Hong Kong hotel that include 10 highly individualistic and renowned restaurants and bars, three of which boast Michelin stars. Inspired by his experience of working for some of the world’s greatest chefs such as Alain Ducasse, Anton Mosimann and, most notably, Ferran Adrià at El Bulli in Spain, Chef Uwe delivers the unpredicted with a classical underpinning. Chef Uwe joined Mandarin Oriental, Hong Kong from the Shangri-la Hotel Group, where he held Executive Chef position at a number of Shangri-la’s Asian properties. Prior to that, Chef Uwe enjoyed an inspirational six months at El Bulli, working under Ferran Adria, and before that he managed the culinary operations of The Anassa Hotel, Cyprus. After joining the hospitality industry through an apprenticeship programme with Gasthof zum Hemberg, he quickly progressed through the ranks to become Head Chef with Anton Mosimann and went on to become Executive Head Chef at Toast, both in London. During his tenure with world-renowned Anton Mosimann, he regularly served Heads of State events at Buckingham Palace and Downing Street, plus private functions alongside esteemed chefs from Ken Hom to Jamie Oliver. Further career highlights include a stage in 1998 with Alain Ducasse in Paris, serving the first plated meal on the Orient Express train as well as cooking the 50th anniversary dinner of HM The Queen and HRH Price Philip.
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ALBERT ADRIÀ
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Al be rt A d r ià What do you call a world renowned chef whose favourite cook on Earth is his mother? Whose brother at one time owned the numero-uno hottest restaurant in all of Spain, Europe, and the international culinary field, the now legendary “El Bulli”? And whose said brother was also rated as, “the greatest chef on the planet”, Ferran Adrià? You call him Ferran’s younger brother, world renowned Chef Albert Adrià.
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in the world. So, although his brother was the über talented brain of the now fabled restaurant, Albert was there playing his part at the forefront in food plating modernization as the behind-the-scenes pastry genius...his desserts became as celebrated as the other menu choices.
In 1997 Albert left El Bulli to dedicate himself full time to his first solo book, “Los Postres de El Bulli”, “The El Bulli Desserts” and then in 2009 Albert Albert Adrià was once pegged as “the greatest published his second book, “Natura.” Taking his unknown cook in the world” by Joel Robuchon, inspiration from nature itself, Adrià created ground a man who himself carried the label of “greatest breaking and intricately plated desserts. With big, chef of the century” and who named Ferran “the splashy photos of unique sweets, it created quite a buzz and he received widespread acclaim for this greatest chef on the planet.” best seller. So, who exactly is Albert Adrías? Almost everyone knows he is Ferran’s irmanito or, little brother. Albert missed the splendour of working with his Luckily for him, his career ties in closely with that brother and he continually wanted to grow. So he of his elder. Raised in the outskirts of Barcelona, made it happen… Along with his brother again, Albert left school at the young age of 15 and began Albert collaborated and opened a hotel-bar in
tomates en ceviche de remolacha y naranja sanguinea - PAKTA
working under his brother’s tutelage through every station of the kitchen, starting as a dishwasher. He soon discovered that pastry was his passion and he earned his stripes in the gastronomic field as a pastry virtuoso. Just ask any chef around the world and they will tell you that Albert was the wizard behind Ferran’s empire and was the co-conjurer of El Bulli’s avant-garde cuisine. It was Ferran who passed-on his passion for cooking to his sibling when he had Albert join the El Bulli team long before El Bulli was to become the most famously influential restaurant
Barcelona called “Tickets.” The two well-defined areas at the hotel are - “41°” a cocktail bar a taparia “La Vida Tapa”, both critically acclaimed and wildly popular. They then went on to open other tapas bars and restaurants, a project they call “5.0”, a culinary “amusement park,” with 5 culinary concepts, 5 restaurants, 5 partners and one creative chef, all in one area. Together, these five hot-spot attractions are a must-visit restaurants in the heart of Barcelona for food lovers and especially for those with El Bulli nostalgia. WO’GOA January 2016 -
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KIRK WESTAWAY - JAAN, SWISSÔTEL THE STAMFORD, SINGAPORE
KIRK WESTAWAY Natures Finest Kirk Westaway joins the ranks of culinary talents to steer the kitchen of JAAN at the Swissôtel The Stamford in Singapore, the award-winning modern French restaurant recognized for handpicking and grooming global culinary stars. To mark his recent appointment as Chef de Cuisine, Chef Kirk presents natures finest through a harmonious interplay of quality ingredients at JAAN, an internationally celebrated gastronomic platform with a reputation for grooming global culinary talents.
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KIRK WESTAWAY - JAAN, SWISSÔTEL THE STAMFORD, SINGAPORE
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Farmer’s Harvest
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The pure simplicity of Chef Kirk’s creations belie the many layered intricacies that go into crafting them. He adds a dramatic touch to the fine dining experience at JAAN with his bold yet elegant combination of flavours and textures, as well as refined techniques and artful plating. Though informed by his British heritage, he is profoundly influenced by the renowned chefs who have mentored him in the artistry of French cuisine. This results in creations that articulate the familiar tastes of European cuisine, but are elevated and transformed into new classics which evoke a sense of nostalgia and awake long forgotten memories. “I believe food should always be comforting and emotive, whether at an award-winning restaurant or a humble meal at home,” says JAAN Chef de Cuisine Kirk Westaway. “What I have discovered is that beyond beautiful presentation and complex techniques, the dishes which embody comfort are the ones which strike an emotional chord and resonate most with guests. These are the dishes they remember long after the meal.”
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KIRK WESTAWAY - JAAN, SWISSÔTEL THE STAMFORD, SINGAPORE
Sautéed seabass, sea asparagus with pumpkin sauce dried fish roe bottarga
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Born and raised in Devon, the idyllic seaside town on the Southwest Coast of England, Chef Kirk has over a decade of international culinary experience. Having been Sous Chef at JAAN for the past four years, he possesses a deep understanding of JAAN’s philosophy of produce-driven artisanal cuisine, which gives an edge to his role as Chef de Cuisine today. This appreciation for produce can also be traced back to his upbringing. As a young boy, Chef Kirk was constantly surrounded by Devon’s abundant bounty of fresh vegetables and fruits, as well as some of the United Kingdom’s best dairy farms. Notably, during his tenure as Sous Chef, Chef Kirk emerged the winner of the S. Pellegrino Young Chef 2015 for Southeast Asia. He was additionally given the opportunity to work alongside the talented culinary brigades of several well-known establishments such as the three Michelin-starred Restaurant at Meadowood in California, and the highly-acclaimed Daniel by Chef Daniel Boulud in New York City. Of his time at Restaurant at Meadowood, Chef Kirk found inspiration in Chef Christopher Kostow’s passion for the highest level of hyper-seasonality, reflected by the restaurant’s constantly evolving menu. He also took away with him the importance of honesty in the form of always offering guests sustainable produce whenever possible.
Confit Rainbow Trout with Organic Chicken Wing and Lemon Quinoa
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KIRK WESTAWAY - JAAN, SWISSÔTEL THE STAMFORD, SINGAPORE
Langoustine Cannelloni
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Chef Kirk’s selection of new creations includes his beautifully presented Langoustine Cannelloni. One of his favourite ingredients, the langoustine is seasoned with lemon juice and zest before it is meticulously rolled and encased in delicate slices of creamy avocado to form the centrepiece of the dish. The ode to the sea is elevated by a smooth langoustine jelly base, a seemingly simple yet complex to prepare component that involves extracting the sweetness of the shellfish. Hokkaido uni and prized ‘Oscietra’ caviar uplift the dish further, with the salty, briny flavours of the sea complemented by bursts of acidity from pearls of finger lime caviar.
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KIRK WESTAWAY - JAAN, SWISSÔTEL THE STAMFORD, SINGAPORE
Prior to JAAN, he had the privilege to work and hone his culinary skills in some of the best kitchens in the world under chefs such as Chef Alex Atala of D.O.M., Chef Raymond Patterson of Patterson’s London, as well as Chef Antonin Bonnet who formerly helmed the two Michelin-starred Greenhouse in London. He cites Chef Raymond Patterson as the mentor who formed his culinary foundation. He took Chef Kirk under his wing immediately after he graduated from culinary college. As Chef de Partie at D.O.M., Chef Kirk was able to experience first-hand the creative force that is Chef Alex Atala. The advocate for all things grown and produced in Brazil taught him to embrace experimentation and innovation. In addition to learning about a new variety of ingredients, he discovered that a good chef is one who also forms close relationships with producers and farmers to work in tandem with them. His time with Chef Antonin Bonnet added to his views on ingredients. Chef Antonin taught him that the true expression of respect for an ingredient meant exploring ways to utilize every component of it, creating a place in the dish for every part of the ingredient.
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Scallop with Autumn Leaves
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KIRK WESTAWAY - JAAN, SWISSÔTEL THE STAMFORD, SINGAPORE
Tomato Collection
The Tomato Collection is a classic combination of perennial tastes while exploring the many flavours that can be coaxed from the humble tomato. A vine-ripened heirloom tomato is cooked Sous Vide in a tomato consommé to intensify its flavours and then stuffed with a mixture of cubed Oxheart tomatoes, gherkins, capers and oregano. In an elaborate process of dehydrating and rehydrating the fruit, the stuffed tomato is restored to its original shape, again demonstrating Chef Kirk’s deftness at extracting the essence of deliciousness from the produce and presenting it with finesse through sophisticated technique. The dish also features a green basil and mimolette cheese pesto, Japanese tomato berries, burrata, as well as a refreshing basil sorbet. The accompanying pieces of toasted ciabatta croutons are a nod to the humble tomato soup and give an added crunch. The dish is finished tableside with an intense yet light tomato consommé foam dispensed from a siphon.
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Roasted French Peach
Chef Kirk adds a sophisticated and refined touch to the unassuming summertime classic, Peaches and Cream. His Roasted French Peach is an elegant end to a meal at JAAN. The peach is presented two ways – part of the fruit is cured overnight with lemon juice, while the remaining is coated with butter and sugar before being roasted. The dessert also features a decadent quenelle of almond and vanilla ice cream, shards of lemon verbena meringue, and airy lemon and olive oil sponge. WO’GOA January 2016 -
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KIRK WESTAWAY - JAAN, SWISSÔTEL THE STAMFORD, SINGAPORE
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Pumpkin Cannelloni
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“My varied culinary experiences and travels have come together and culminated with my role at JAAN,” says Chef Kirk. “I never imagined my love for produce, which first took seed when I was a child growing organic fruits and vegetables in our family’s backyard, has translated into a career. It has been an amazing opportunity to work with incredibly fresh produce and devoting myself to capturing on a plate that moment where the ingredient is at its very finest.” With Chef Kirk’s new chapter at JAAN, guests can look forward to exquisite creations highlighting some of the world’s best seasonal gourmet produce, while the team remains dedicated to presenting an unrivalled and sophisticated fine dining experience synonymous with the award-winning restaurant. “My ultimate goal is to present guests with carefully considered and well-balanced creations which exemplify the harmonious interplay between the natural flavours of ingredients. I am excited to continue developing and sharing my passion for quality produce through this new chapter at JAAN,” says Chef Kirk. “While I’ve introduced new creations and techniques, my focus remains on offering the quality artisanal dining experience that diners have come to associate with JAAN.
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KIRK WESTAWAY - JAAN, SWISSÔTEL THE STAMFORD, SINGAPORE
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Derived from the ancient Sanskrit word for ‘bowl’, this intimate 40 seat restaurant has a sophisticated interior that features a stunning Murano crystal and silver free-form chandelier that spans the entire length of the ceiling. The beauty of the chandelier is only outdone by two things: the breathtaking view of Singapore’s scenic landscape as well as the truly exquisite culinary and service experience that have become the hallmark of this multiaward winning restaurant.
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RAMON SALTO ALVAREZ - SPECTRA, THE LEELA AMBIENCE GURGAON HOTEL & RESIDENCES
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Ramon Salto Alvarez driven by passion Executive Chef Ramon Salto Alvarez is known for his people-oriented personality and driven leadership, Ramon is a true master of Asian fusion cuisine. His expertise includes conference and banqueting design and execution. The Spaniard who has trained with some of the most legendary Chefs joins The Leela Ambience Gurgaon Hotel & Residences at the peak of his stardom. With his enthusiastic demeanor and talent, coupled with the opportunity to oversee F&B kitchens at The Leela Ambience Gurgaon Hotel & Residences, his stardom is only going one way – up. Being the man behind the name and success of Qatar’s two most loved restaurants: Spice Market and Market of W Hotel Doha. There under his executive duties the two restaurants garnered several Qatar Choice and Qatar Time Out Awards in just two years. Born in Spain, his culinary trysts have taken him through France, Spain, USA, UK, Kuwait and the State of Qatar. In his prolific career of close to two decades he has worked at several Michelin star restaurants and other iconic Hotels. Along the way he has served as Guest Judge and Guest Chef for many prestigious international panels and ceremonies. He added another feather in his cap by catering to the Qatar MOTO GP 1500, back to back in 2012 and 2013. WO’GOA January 2016 -
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RAMON SALTO ALVAREZ - SPECTRA, THE LEELA AMBIENCE GURGAON HOTEL & RESIDENCES
Multilingual and multi-skilled Chef Ramon accomplishes to excel at anything from efficient kitchen management to HACCP Level III prevention of biological, chemical and physical hazards in production processes to ensure food’s complete safety. He also has had the taste of successfully operating new 5 star restaurants as the Opening Executive Chef at Hotel Missoni, Kuwait. SPECTRA – the signature restaurant at The Leela Kempinski Gurgaon is rominently located at the Lobby level of the hotel, Spectra is a new age restaurant serving global cuisine, spanning several continents. Designed by renowned Japan based Design Studio Spin Inc., Spectra is a confluence of innovative dining concepts, global design influences and diverse cuisines. In stature, Spectra stands up to international standards, while retaining the inimitable warmth of Indian hospitality. Spread over 16000 square feet, and with a seating capacity of 225 covers, Spectra features an interesting setting of culinary islands with live kitchens, private and semiprivate seating enclaves and two large Private Dining Rooms. The restaurant has an adjoining private lounge and a sophisticated bar – Rubicon Spectra is a vibrant mix of design influences that lend it an out-of-ordinary and eclectic feel. Liberal and coordinated use of glass, wood and marble make Spectra an interesting study of design.
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Warding Evil
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RAMON SALTO ALVAREZ - SPECTRA, THE LEELA AMBIENCE GURGAON HOTEL & RESIDENCES
Chilean Seabass
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Phad Thai Prawn
Bouillbaisse
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Prawn Tempura Maki
Among its distinctive design features is its glitzy entrance that showcases a flamboyant display of wines sourced from leading wine producing countries, an under lit glass runway with dramatic lighting, attention grabbing large elongated cluster of lighting fixtures and numerous crystal chandeliers that surpass the brilliance of Swarovski crystals. The seating arrangement of the restaurants has been designed to offer guests the flexibility of selecting their comfort zone. Chairs and sofas upholstered in bold colors come in different sizes and contemporary designs. The restaurant offers guests a veritable treat of international cuisines cooked ‘a la minute’ through its interactive kitchens by a brigade of chefs including international culinary talents. The open kitchens find an exhaustive display of Chinese, European, Indian, Singaporean, Malaysian and Japanese cuisines catering to the palates of the uninitiated to most evolved.
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RAMON SALTO ALVAREZ - SPECTRA, THE LEELA AMBIENCE GURGAON HOTEL & RESIDENCES
Pork Ribs
Breakfast, the key meal of the day is celebrated with cornucopia of fresh fruits and popular breakfast items: Swiss & Danish pastries, waffles and pancakes. For those who prefer conventional breakfast can select from bacon, fried potatoes and sautéed mushrooms. A variety of healthy organic fresh garden salad, noodles, grill seafood, poultries, and other Indian regional specialties also highlight the breakfast. The exciting grand ‘Dessert buffet’ is a delightful ensemble of warm and cold desserts including cookies, plated chocolates, pastries, tarts, mousse, pies and assorted cheeses, perfectly complementing the sumptuousness of the main course. An ala carte menu for lunch and dinner offers a medley of cuisines offering time bound guests, super-fix meals and an elaborate repast for guests who prefer relaxed meals. Chefs at Spectra employ diverse cooking techniques in keeping with the health conscious and the sinfully indulgent.
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Classic Lemon gluten free meringue pastry
Almond Cream Profiteroles
Hazelnut Chocolate Pastry
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ALMAS CAVIAR BAR - THE RITZ-CARLTON, HONG KONG
At the forefront of Hong Kong’s dining scene since opening in 2011, The Ritz-Carlton, Hong Kong continues to excite food connoisseurs with its gourmet offerings. With its latest culinary addition – Almas Caviar Bar opened on September 26, 2015, the RitzCarlton’s broad spectrum of dining options goes from strength to strength. With an exclusive seating of only seven guests, Almas Caviar Bar on Level 102 offers an intimate dining experience in the classic grandeur of dark wooden flooring and leather furnishings. The four-meter-subtlylit chandelier provides soft warmth to the elegant bar, exuding the charm of a luxurious pre- or post-dinner rendezvous. Almas Caviar Bar takes its name from its premium caviar Almas Persicus. This highly coveted caviar is found in the Acipenser Persicus sturgeon of the Caspian Sea. Almas Caviar Bar is Asia’s sole official retailer of this legendary caviar. In addition to
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this gem of the sea, the bar also boosts an exquisite selection of five other fine caviars, Prunier, Tradition, Paris, Heritage and Oscietra Classic. Harvested from sturgeon farms operated strictly according to European Union regulations, the caviar selection varies in color, size, and flavor profile to please even the most exacting gourmets. Traditionally served with blinis, crème fraîche, chopped red onions, egg white and lemon wedges allowed diners to customize their own delicacies. Champagnes and vodkas, including Caviar House Champagne Brut, Caviar House Champagne Rosé and Beluga Vodka Classic, are available for guests to further enhance and enjoy the epicurean pleasures to the fullest. Another gourmet highlight is Balik salmon fillet from the Barents Sea above Norway. Made from the prime back fillet, Fillet Tsar Nikolaj No 1 remains true to the secret recipe of the purveyor to the court of the last Russian Tsar Nikolaj II. WO’GOA January 2016 -
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ALMAS CAVIAR BAR - THE RITZ-CARLTON, HONG KONG
Almas Persicus at The Ritz-Carlton, Hong Kong! This legendary caviar is the product of the Acipenser Periscus Sturgeon, originated from the Caspian Sea. A singular product, this caviar used to belong exclusively to the private reserve of the Shah of Iran. With its exceptionally large grain, remarkably light color and complex taste, this caviar is an elite favorite. The Almas Persicus is sold in a prestigious tin, lined in 23-carat gold, as a nod to its noble character. Each tin is registered and presented in an exclusive, insulated box made from precious wood, underlining its rarity and splendor. There is a limited supply of 100 tins per year. From the albino beluga sturgeon, the white eggs are obtained from specimens more than 100 years old, as the sturgeon get older, their eggs are more elegant, smooth, aromatic and delicious with a spongier texture. A distinct personality, Almas Persicus is very complex and richly nuanced, destined for palates seeking the authentic flavor of caviar, these eggs have an intense nutty, creamy taste which is a result of the delicate salting process. As the sturgeon lives more than 100 years, very few of the albino varieties are in the wild, which makes these eggs the most expensive food in the world. Almas in Russian means ‘diamond’ and its price is for these precious gemstones.
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HAJIME TONEDA - HAJIME RESTAURANT, OSAKA
HAJIME YONEDA A CULINARY MASTER
Chef Hajime Yoneda was born in October, 1972 in Hirakata, Osaka. He spent his childhood and adolescence in this small, ordinary mountain town. Engrossed in mathematics all throughout high school, in university he enrolled in the department of science and engineering, where he studied electrical engineering. Employed in 1996 by an electronics maker, he engaged in the design of electronics. He became a chef in 1998, working in restaurants in Japan and France. In May of 2008, ‘Hajime restaurant gastronomique Osaka Japan’ was founded with the theme of “A truly wonderful restaurant”. In 2009 a mere 1 year and 5 months after opening, it garnered the ranking of a Michelin 3 star restaurant, which is the fastest in the history. In May of 2012, it experienced more active and innovative change than ever; it changed the name to HAJIME, and has continued to make each day a new chance to express a unique aesthetic and worldview through the mediums of gastronomy, life science, biology, brain science, gastroenterology, business management, architecture, and space science. The world of HAJIME represents the beauty of order found within the balance and harmony of nature, universe, and the earth. They show you benefit from the earth, the transience of life and human’s hope.
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HAJIME TONEDA - HAJIME RESTAURANT, OSAKA
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Bloddy Mary
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With simple interior, the restaurant was made to be like a museum where you can concentrate on artworks. Number of seats is limited to 20 so that guests can experience the world of HAJIME in a relaxed atmosphere. The dinner starts with only a tablecloth and napkins set on a table, and story begins one by one. Every dish has its concept and message, and you can enjoy them as you appreciate stories. We have three courses: Tasting Menu Standard consisting of 16 themes, Tasting Menu Short for guests with limited time or who eat less, and Vegetable Tasting Menu which is only composed of vegetables.
Warding Evil
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HAJIME TONEDA - HAJIME RESTAURANT, OSAKA
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Planet Earth
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HAJIME TONEDA - HAJIME RESTAURANT, OSAKA
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There are “chikyu” which expresses a planet, the earth, and circulation of the earth and ocean without cessation, a dish which is using about 100 kinds of fresh, boiled in salted water, sautéed or pureed vegetables, herbs and edible flower. Plants absorb necessary ingredients through their roots and the rest of minerals flows river to sea. Shellfish draw in mineral at the sea. By putting together these minerals, “chikyu” presents the earth. As a message from the earth, it talks to us how the nature and we supposed to be. We hope you reconsider the fact that we’re a part of the laws of nature. For “chikyu”, we use a specially ordered “arita-yaki” plate, which is about 60 centimeters in diameter. Two portions of them are served on it arranged at point symmetry and juice of short-neck clams is poured in the center. And “destruction and assimilation” which represents that human exists with eating living thing in his works. The timeless works show you origin and evolution of gastronomy and stay in your heart beautifully. His grand worldview that is expressed through the utmost attention to details, delicately fine-tuned skills, a spirit of innovation, and an uncompromising spirit of enquiry is highly regarded in culinary world. Garnered the ranking of Foodie Top 100 Restaurants, Asia’s 50 Best Restaurants, OAD Top 30 Japanese restaurants, 100 chefs au monde (Le magazine Le chef), he is one of chef who is grabbing the whole world’s attention now. WO’GOA January 2016 -
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SEBASTIEN LEPINOY - LES AMIS, SINGAPORE
Sebastien Lepinoy CLASSICAL FRENCH CUISINE
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SEBASTIEN LEPINOY - LES AMIS, SINGAPORE
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French Caviar from Sologne. Balanced on Cold Angel Hair Pasta with Chives and Seaweed
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Born in France, the award-winning Executive Chef Sebastien Lepinoy has been in the culinary arena since 1990. Sebastien had his first peek of Singapore’s vibrant food scene back in 1997, when he had a stint at the iconic Raffles Hotel. It was an eye-opening experience for him which speared him to jump at the chance in September 2013 to relocate to Singapore and helm Les Amis’ kitchen. Since joining the Les Amis family, Sebastien has made it his mission to further the restaurant’s philosophy – to deliver the ultimate fine-dining experience realized through attention to detail and dedication to sourcing and serving the finest ingredients. Furthermore, his style of using classical French technique with modern aesthetics ties in perfectly with Les Amis. Opened in 1994, the multi-award winning Les Amis Restaurant is the flagship of the group. Its philosophy of delivering the ultimate fine-dining experience is released through attention to detail and dedication to sourcing the finest ingredients.
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SEBASTIEN LEPINOY - LES AMIS, SINGAPORE
Les Amis, the French translation of ‘The Friends’ is the sophisticated first-born of the Les Amis Group family. Opened on 15 March 1994, it is located in the heart of the Orchard Road shopping district at Shaw Centre. In the 1990s, there was a dearth of independent fine-dining establishments in the local food and beverage scene and Les Amis filled the void by becoming the first independent finedining restaurant in Singapore. Les Amis was founded by 4 partners – Stockbroker Desmond Lim, Gynaecologist Dr Chong Yap Seng, Executive Chef Justin Quek and former Sommelier Ignatius Chan. The partners wanted to bring the finer aspects of French cuisine to Singapore, to be served in a setting that offered the ultimate dining experience. Designed by local architect Tan Kay Ngee, Les Amis speaks volumes about his classical yet contemporary approach. The 2-storey interior exudes classiness and sophistication with lush velvet and chandeliers that complement minimalistic beige leather chairs, with renowned artworks by Chinese artists like Wang Kun and Tang Zhi Gang. In the eco-friendly kitchen, eyes are drawn to the one-in-the-world customized Charvet island stove that was built from scratch in France.
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SEBASTIEN LEPINOY - LES AMIS, SINGAPORE
Caviar over a crisp poached egg and smoked salmon
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Warm lobster encased within baby spinach accompanied by classic fish bone sauce
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Caviar on Potato Salad - Kristal caviar surrounded with petals of Roseval potatoes with capers, smoked salmon and fresh herbs
Executive Chef Sebastien Lepinoy’s unique style and creativity of fusing French techniques with Asian influence, while focusing on the natural flavours of ingredients, ensures a delightful complement to local climate and palates. There are four private rooms – one on the first level and three on the mezzanine floor. The private room on the first level is the Chef’s Table that offers up to six diners a view of the kitchen through a glass window. The three private rooms on the mezzanine floor are connected and can be merged to form one long private dining room for bigger parties of up to 36 guests. All three private rooms are decorated with individual chandeliers, as well as antique dining tables and chairs imported from Britain and Italy respectively. Les Amis also boasts one of the most extensive wine lists in Asia and has been on the Wine Spectator Grand Award Winners for 18 years running since 1996. There are only 74 Grand Award Winners worldwide, and 4 in Asia. With more than 3000 bottles housed in a temperature-and-humidity controlled wine cellar, the award winning wine list is designed to complement the modern and contemporary cuisine at Les Amis. Most of the wines are from France, mainly Burgundy and Bordeaux. New and Old World wines displaying high level of quality are also available. WO’GOA January 2016 -
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HAKKASAN - MUMBAI
HA KKAS A N
Chilli prawns with mantao
Roasted silver cod with champagne and chinese honey at Hakkasan
Hakkasan Mumbai opened in June 2011 in the fashionable Bandra district, and has since become one of the most popular dining destinations in the city. Serving an extensive range of vegetarian dishes alongside Hakkasan signature dishes, the restaurant accommodates 120 guests, including a private dining area and the 44-seat Ling Ling lounge. Hakkasan was founded in London in 2001 and has since become one of the world’s most distinguished global restaurant, lounge and nightlife brands. Executive Head Chef Tong Chee Hwee has led the Hakkasan kitchen since its inception, and his dedication to Chinese cuisine has achieved the group numerous awards including multiple Michelin stars at Hakkasan locations across the world. Leading Hakkasan’s global culinary expansion is International Executive Chef Ho Chee Boon, a Michelin-starred chef with over 24 years’ experience. His traditional techniques use fresh local ingredients to ensure his contemporary dishes retain the essence of conventional Cantonese cuisine. With signature dishes such as the Roasted silver cod with Champagne and honey to the Crispy duck salad; his international expertise creates an impressive epicurean experience. Hakkasan offers exquisite dining experiences with its chefs, cuisine, design & ingredients selected and sourced from around the world with China being at the heart of it all. The cuisine is a modern take on classic Cantonese and the design features Chinese touches throughout. This combination of high-end design, modern techniques, Chinese influences and Michelin-starred cuisine is a revelation.
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Roasted Mango Duck
Truffle Braised Noodles
Black Fungus Dumpling
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HAKKASAN - MUMBAI
Crispy Duck Salad
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Chocolate & Rapsberry Sphere
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Hakkasan attracts the most glamorous and sophisticated and is undeniably exclusive in its feel and experience, yet it remains accessible and attainable. Hakkasan has cinematic qualities. The flow of a meal at Hakkasan may be similar to other restaurants but the design, service, energy, atmosphere and reputation make it unique; it is cinematic. Each part of the experience is contained in its own environment, with a clear beginning, middle and end that play into a wider narrative. The brand Hakkasan’s personality and style can be related to attributes such as elegant, modern, worldly & mysterious. Hakkasan offers intimacy in a large space, with mystery and depth. This is achieved, in part, as a result of the cage and the creation of different zones. Darkness at Hakkasan plays a similar role, helping create intimacy and a safe place to experience something new. Darkness counters the real and every day to add depth to the immersive experience. Along with darkness, escape and intimacy, it also allows us to explore the constant, electrifying energy of Hakkasan that is felt across the globe in restaurants Paris based designers, Gilles & Boissier have combined Hakkasan’s signature design elements, such as dark-stained English oak screens and latticing, with a backlit blue glass that surrounds the contemporary restaurant. A long blue glass and stainless steel bar with an open kitchen adds to the restaurant’s sense of theatre. WO’GOA January 2016 -
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THE GROGHEAD - NEW DELHI
THE GROGHEAD
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THE GROGHEAD - NEW DELHI
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Tesla’s Legacy
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Fruit & Nuts in barrels & Knock-out Shrimp Shooters
One of the quirkiest additions to the gastro pubs in the capital, The Groghead is a vibrant, attractive and friendly place which will appeal to people of all age groups who are looking for a top class dining, drinking and entertainment experience. Grog is an Australian slang for booze. The Groghead is a place for people who love their drinks. Sandeep Sehrawat, Anuj Sehrawat and Vivek Malik are the seeders and feeders of the idea called The Groghead. Their passion to raise the bar of Delhi’s crowded gastronomic and pub scene is what led them to focus their resources and energies to create a place that can truly be called a Gastro-pub. Riding a steep learning curve, and out of the dust and grime, they have carved an impressive niché in the heart of Delhi’s party zone. Spread over approx. 9000 sq. feet with a seating capacity of around 150 people, in a prime South Delhi location with an al-fresco area on top to boot, the restaurant features an innovative global menu. According to Sandeep Sehrawat, Promoter - The GrogHead, “The Groghead is a labour of passion and love, to fill an ironical void amidst the apparent plenty. Today, most diners are well travelled and familiar with global tastes and textures. The GrogHead offers elements that resonate with their personalities and expectations. One can party with colleagues, dine with family and hang out with friends over some lip smacking global delicacies and very innovative cocktails. The intent is to make it your very own ‘neighbourhood’ joint”. The food and beverage menu has been carefully crafted and curated by Chef Arun Chanda, When you surrender to the menu, you’ll take gluttony off the 7 Sins list. A few signature dishes worth mentioning – Gin & Tonic Chicken, Rum & Cola Lamb Shank, Salmon Khan, Aubergine Farcie, Balls of Fury, Jap-friendly Smoked Salmon, Barbeque Pork Rack with Sangria Salsa, Ravishing Ravioli, and a variety of wood-fired pizzas. WO’GOA January 2016 -
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THE GROGHEAD - NEW DELHI
Aubergine Farcie
The beverage menu is equally phenomenal with quirky drinks like Naughty Babaji, The Vamp Diaries, Two Gun Slingers, Paan-tini, Chlorophyllous Villain, BMW(Baileys, Malibu, Whisky), Bar-gasm, and the list continues. An enviable gig calendar enhances and completes the 360 degree entertainment experience that is The Groghead. The key to your gastronomic salvation is at hand. Grab it. The atmosphere and interiors are fresh, inviting, unpretentious but with a healthy dose of quirkiness. Under Deco-Arte’s direction and execution, the walls and interiors are a mix of rustic and modern, with a bar on the side and a stage at the end for live musical gigs. Interesting creatives in framesadorn the walls of the entire pub. Dimly lighted big bulbs placed aesthetically over the bar gives a peculiar touch to the place. The first floor, while already spacious, has been left un-cluttered with a view to accommodate large crowds on event nights. And of course the al-fresco area has its own charm. The terrace is tastefully done with a dedicated live bar on one side and a live wood-fired pizza kitchen bang opposite it. A tall beverage or a Martini in the crisp winter afternoon sunshine over a heavenly lunch at The Groghead will make an enduring impression and re-iterate why the place takes it’s‘gastro-pub’ label very seriously.
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On the Couch with Jasmine
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PIQUET - LONDON
Beef tea Seabass
PIQUET Where great restaurants position themselves, so areas of London prosper. The space that colloquially could be called North Soho is no exception. Seconds from Oxford Street and steps from Tottenham Court Road, the pillars of Berners, Newman and Charlotte streets bear the weight of London’s newest culinary catchment area and at its heart sits Piquet, Chef Patron Allan Pickett’s first solo venture, a modern European restaurant combining classic French techniques with the best of the great British larder. Spread across two floors and filled with impressive artwork, luxe furnishings and quirky design details, the more formal downstairs restaurant is juxtaposed with a casual, no reservations relaxing dining space upstairs – The Fir Room – serving small plates with a wide selection of wines and cocktails. No two visits need ever be the same, choosing between the tailored-to-exact-taste five-course market menu, the expansive à la carte or opting for the daily-changing offering from the tableside carving trolley; fantastic food at incredible prices is promised at Piquet.
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Scallops Le Piggy Burger
Chef Patron Allan Pickett brings a wealth of experience to his first solo venture, having worked with some of the best chefs in the industry throughout the past two decades. After training in a number of Roux restaurants, including Le Gavroche, he joined Michelin-starred restaurants such as Orrery, L’Escargot and Chez Nico before taking Head Chef roles at Galvin Bistrot de Luxe and Plateau in Canary Wharf. Much of Pickett’s produce is seasonally sourced in his home county of Kent – Kentish Blue, Canterbury Cobble cheese, Littlebourne snails – whilst his own Mum even supplies the kitchen with foraged ingredients and produce from her allotment. A large theatre kitchen allows diners to admire Pickett’s highly-skilled brigade at work, all well-versed in butchery and the traditional skills that underpin every great kitchen. Beautiful ingredients are delicately handled, elevated and transformed, arriving to each table as refined dishes seasoned with pride and passion. Serving lunch and dinner Monday to Saturday, signature starters on the à la carte menu include beef tea, ox tongue and cep mushrooms; Littlebourne snails on toast; and warm half native lobster, coco de Paimpol, truffle sauce and tomatoes. Mains are classic yet savvy with options of roast veal sweetbreads, Romaine lettuce, silky pomme purée and Madeira sauce; steamed monkfish, seared ox tongue, Savoy cabbage and port butter sauce; and poached and roast pheasant with turnip tops and thyme dumplings. Desserts include chocolate and passion fruit custard and tuille; pear and red wine tarte tatin for two with cinnamon ice-cream; and an assiette gourmande for two – an expected delight from Pickett, who has a particular penchant for patisserie. WO’GOA January 2016 -
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Baked Chocolate Custard With Passion Fruit
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Pear Tatin
A carving trolley takes pride of place each lunchtime, offering a daily-changing roast meat served tableside with a selection of top-class trimmings. Loin of Dingley Dell pork with Bramley apple sauce on a Monday; roast rump of veal on a Thursday; Saturdays are sure to be sensational with saddle of lamb stuffed with spinach and wild mushrooms. The Chef’s Market Menu offers a modern take on the traditional tasting menu for the entire table to enjoy – five courses featuring each day’s best produce. No two days are the same, hand-pick your menu from each day’s best offering. Duck rillete, homemade pickles and sourdough with a refreshing glass of Thiénot Brut to start; a main of pressed suckling pig or loin of venison; and Bramley apple sorbet for dessert with a glass of Moscato d’Asti. The Fir Room serves a simple yet delicious daily-changing menu of small plates – from cod cheeks to charcuterie, crackling to croquettes – all perfect with a specially-selected cocktail or paired glass of wine. A welcoming and cosy environment, open 11am – 11pm, no reservations keeps things ultra-casual, allowing diners to just pop in when they need to break up that marathon shopping spree. If you stop by for a leisurely lunch, treat yourself to a savoury selection with a cocktail in the afternoon or pop by for post-work grazing with friends or colleagues over a bottle or two of wine. An expertly curated wine list offers roughly 20 reds and 20 whites, focusing primarily on exceptional Old World bottles whilst shining a light on must-try New World bins. Gourmet coffees, Jing teas and a wide selection of sweet wines, port and sherries offer the perfect after-dinner digestives. Piquet’s interiors is created by Quentin Reynolds and the team at Reyco, features painted decorative Gesso panels, vintage British chairs, classic French pewter comptoir table tops complemented with heritage pieces of both French and English tableware. There is also a specially commissioned artwork by East London artist Dameon Priestly. WO’GOA January 2016 -
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SUNSET CRUISE | DINNER CRUISE | MIDNIGHT CRUISE
Only
AED
250 per person
P. O. Box 126012, Dubai, UAE res@xclusivecruise.com www.xclusivecruise.com Like us on & win! facebook.com/xclusivecruise
Call now to book your Xclusive experience
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METROPOLITAN R E P O R T
a connoisseur’s guide to the good life
www.metropolitanreport.com
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