Supper - Issue 35

HOTEL FOOD & DRINK

QUENINO BY VICTOR LIONG – ARTYZEN SINGAPORE • STÉPHANIE LE QUELLEC • FONTAINEBLEAU LAS VEGAS

CONTENTS ISSUE 35

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021

STARTERS Qura Bar

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Lowland

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Agora

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Ming Pavilion

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Regent Hong Kong The Pinch Charleston The Dubai Edition Dubai Island Shangri-La Hong Kong

© Taran Wilkhu

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MAIN COURSES 046

Fontainebleau

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Brooklands

by Claude Bosi

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Como Orchard

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Artyzen Singapore Las Vegas

The Peninsula London Singapore

© Jeff Green

Quenino by Victor Liong

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CONTENTS ISSUE 35 SERVICE

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Setting The Scène

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King of Land and Sea

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Pillars of Potential

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Two-Michelin-starred chef Stéphanie Le Quellec reflects on her path to culinary stardom from Top Chef France to France’s top kitchens.

As Paco Pérez celebrates the 15th anniversary of Enoteca, the Michelin-starred chef reflects on his mar i muntanya cuisine and the evolution of his culinary style.

As Pillar Kitchen debuts at London’s new luxury landmark, the brand’s Director of Hospitality discusses its all-encompassing nourishment philosophy and plans for future development.

© Gary He

DINING Hedonistic Hospitality

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Almost a decade after first making its mark on Mykonos, Scorpios is venturing beyond Greek shores to introduce its hedonistic hospitality to lands near and far.

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SIPPING © Laurent Fau

REGULARS

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Entrée

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Petits Fours

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Appetisers

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Washing-Up

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Signatures

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Cocktails

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Drinks

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Apéritifs

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Introducing a new section focused on the trends shaping the drinks industry, covering everything from partnerships and pop-ups to provenance and packaging.

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DANUBE DELIGHT Notes of brown spices, dark chocolate and roasted peanuts.

juliusmeinl.com /JuliusMeinlOfficial /juliusmeinlcoffeegroup

ENTRÉE

ON THE COVER Quenino by Victor Liong Artyzen Singapore

The Theatre of Dining

A

t what stage did dining out become such theatre? No

transport diners to a different setting – all crafted to bring

longer is the succulent Japanese wagyu or rich essence

an element of theatre to F&B.

of the Périgord truffle the most memorable aspect

In this issue of Supper, theatrics are part of the experience at

of a meal, but more often, the way in which it’s served. In

many of the venues featured, with light shows, smoke play and

recent years, food presentation has reached new heights, with

storytelling creating impact. At Como Orchard in Singapore,

everything from statement tableware and live cooking stations

even the making of a simple cup of coffee is a scene-stealer

to magical illusions and 3D projection mapping reinventing

thanks to the talents of Bruno, a barista bot who can whip up

dining out as a form of entertainment.

a frothy cappuccino in minutes using his robotic arms. Being

Take Nusret Gökçe, for example. The Turkish restaurateur, better known as Salt Bae, has gone viral for his suave steak

functional and serving as a source of amusement, the initiative is a smart addition to F&B operations.

slicing and signature salt-sprinkling technique, which have

And in Las Vegas – the entertainment capital of the world

arguably made a greater impact than the food itself. Of course,

– it’s only natural that dining out comes with a sideshow. At

that’s not to say the theatrics exist in place of quality, though

the recently opened Fontainebleau, theatre comes from the

they do tend to reach a wider audience via social media shares

drama of the interiors, the food on the plate and way in which

and word-of-mouth.

it’s served. Perhaps the most attention-grabbing experience

Other properties take a different approach, tapping in to

is at Papi Steak, where a $1,000 hunk of meat is paraded

emotions to make memories. In London, a Knickerbocker

around the restaurant by a marching cast of servers – quite

Glory trolley envisioned by Tom Sellers at 1 Hotel Mayfair

literally making a song and dance out of dining. The spectacle

recalls childhood rituals; the Neapolitan-coloured cart is

has reportedly bolstered sales of the dish substantially,

wheeled table to table to whip up nostalgic desserts, with

demonstrating that people will pay the price of quality cuisine,

guests able to select flavours, toppings and sauces – whatever

particularly if it’s made into a performance.

takes their fancy.

Mandarin Oriental Hyde Park meanwhile approaches theatre through a food-focused narrative; servers at Dinner by Heston

Whatever the level of sophistication or gimmickry, the world of F&B is undoubtedly a theatre, so let the show begin; Supper is served.

Blumenthal play the role of a jester, with diners choosing their preferred style of service – the most entertaining of which sees the ‘maverick’ tell animated tales of the history or inspiration behind a dish. And then there’s the likes of interactive tableside cooking, the bottle spinning showmanship of a master mixologist, and the immersive environments that

Catherine Martin • Managing Editor

017

@SupperMag

THE BRIGADE EDITORIAL

COMMERCIAL

EVENTS

DESIGN

Editor-in-Chief Matt Turner m.turner@mondiale.co.uk

Advertising Manager Rachel Chadwick r.chadwick@mondiale.co.uk

Commercial Lead Kirsty Studholme k.studholme@mondiale.co.uk

Design Manager David Bell

Managing Editor Catherine Martin c.martin@mondiale.co.uk

Account Manager Marley Helme m.helme@mondiale.co.uk

Marketing & Events Olivia Mavers o.mavers@mondiale.co.uk

Assistant Editor Eleanor Howard e.howard@mondiale.co.uk

RESEARCH & MARKETING

Editorial Assistant Cara Rogers c.rogers@mondiale.co.uk

Content & Research Ellie Foster e.foster@mondiale.co.uk Data & Marketing Lauren Blain l.blain@mondiale.co.uk

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APPETISERS

And The Winner Is...

As the biggest night in cinema, the Oscars is unmatched in its

Rose sauce, as well as native lobster ‘fish and chips’ with a

glitz and glamour. From the red carpet to the stage design,

spicy tartare sauce and triple cooked chips. “I am incredibly

the magic extends to all corners of the event – including

honoured to be bringing classic British dishes to Hollywood

the official after-party. Taking place in Los Angeles after the

for a second year with Wolfgang, especially celebrating his

glittering ceremony, the annual Governors Ball will this year

30th year cooking for the awards,” says Grover.

play host to star chef Wolfgang Puck, who has been cooking

Back in London, 45 Park Lane will mark the occasion in

up a storm for the Hollywood elite for almost 30 years. Once

a number of ways, including by showcasing an exhibition

again, Puck has called upon Elliott Grover, Executive Chef at

by celebrity photographer Andy Gotts; serving up Grover’s

45 Park Lane, to create three signature dishes that embody

menu at Bar 45; and producing a cocktail crafted by Bar

the best of British cuisine.

Manager Enrico Perri. Aptly named ‘And The Winner Is...’,

Grover will bring a taste of Britain to the City of Angels with

the beverage brings together Campari infused with pickled

a menu featuring roast beef with a wagyu roasted Yorkshire

red pepper, sweet Vermouth and clementine liquor with kaffir

pudding, creamed horseradish and watercress. Also on offer

lime leaves, topped off with champagne. A tipple fit for the

is a prawn cocktail roll topped with beluga caviar and Marie

red carpet and beyond.

W

ith dozens of brands within their remit,

with strategy, which encompasses market

each with its own restaurants, bars,

studies and analysis, masterplanning and

lounges and clubs, major hotel groups

programming, and repositioning support. The

have a challenge on their hands in balancing

concept pillar is dedicated to behind-the-scenes

crowd-pulling F&B concepts with the consistency

assistance, taking in prime cost evaluations,

of a brand promise.

menu development and third-party chef

On a mission to shake things up, hotel groups

recommendations, as well as design consultation,

are taking the lead by bringing F&B development

integration and management, and creative

in-house. In issue 31, Supper reported on the

narratives. Meanwhile, the branding arm offers

launch of Ennismore’s integrated F&B concept

customer-facing support including marketing

studio, Carte Blanched, which was created in

and PR guidance, F&B programming, concept

response to the crucial role F&B plays in the

implementation and reputation management.

both the guest experience and revenue. In fact,

Putting the new approach into practice, Stir

190 restaurants and bars across Ennismore’s 100

Creative Collective recently unveiled five bespoke

lifestyle hotels generate approximately 50% of

restaurant and bar concepts at Conrad Orlando.

the group’s total revenue. The specialist collates

Marking the consultancy’s most impressive

Causing A Stir As hotel groups take the lead on launching new restaurants and bars, Hilton is the latest to reimagine the development process with its own in-house F&B consultancy.

an extensive network of chefs, mixologists and

project to-date, the quintet of venues range from

creatives who bring individual F&B venues to

elevated rooftop dining at Ceiba and vibrant tiki

life on a project-by-project basis, overseeing

lounge Papaya Club to buzzing European café

every phase, from concept to completion and

Little Spoon and al fresco spritz bar Apéro, plus

beyond. “Carte Blanched is how we ensure our

a traditional Italian trattoria. And with a robust

restaurants and bars are authentic and culturally

pipeline of hotels, Stir Creative Collective will

relevant globally and in local markets,” says

continue to bring unique F&B concepts to market

founder and co-CEO Sharan Pasricha, referencing

throughout 2024.

the studio’s portfolio of 40 brands, ranging from

“At Hilton, we understand the undeniable

Dani Garcia’s lively Bibo at Mondrian Shoreditch

importance that hotel food and beverage

to the exotic Tandoor Tina at 25hours Dubai.

programmes have on the guest experience,”

Now hotel behemoth Hilton is following

says Chris Silcock, President of Global Brands

suit, embarking on a new venture to create

and Commercial Services at Hilton. “With the

and deliver original F&B experiences through

introduction of Stir Creative Collective, we have

its own in-house consultancy. Known as Stir

the unique ability to work with our owners,

Creative Collective, it marries the company’s

operators and hotel teams to tailor our food and

global footprint – encompassing almost 7,400

beverage innovations to meet the evolving needs

properties – with decades of experience designing

of our guests, together, arming those groups and

and delivering F&B destinations that cater to a

the industry at-large with meaningful solutions

vast range of guest tastes and preferences.

that drive revenue and brand loyalty.”

Stir Creative Collective’s à la carte services are built on three core pillars, beginning

022

Craft unforgettable dining experiences with Ariane Fine Porcelain Tableware

Setting The Scène Two-Michelin-starred chef Stéphanie Le Quellec reflects on her path to culinary stardom, from Top Chef France to France’s top kitchens.

Words: Eleanor Howard • Photography: Courtesy of Sani Resort (unless otherwise stated)

I

want to deconstruct the concept of haute

George V in Paris. It was here that the 19-year-

cuisine,” says Stéphanie Le Quellec, as we

old’s eyes were opened to the world of luxury

take a seat at Over Water, her restaurant at

hotel dining.

Sani Resort in Halkidiki, where she will later

It was also at Le Cinq that she met and fell in

host a one-night-only dinner as part of the

love with her now husband David Le Quellec – a

resort’s annual gourmet festival. “In France,

fellow chef – solidifying the role that cooking

fine dining can be very traditional so I’m trying

would come to play in all aspects of her life. “I

to create something fun with my food.”

have always mixed family and business,” she

It’s a bold endeavour, one that the two-

states. “Having a husband in the same sector

Michelin-starred chef has been pursuing for

helps because he understands the demands of

the past two decades, having been enamoured

the job, he has the same patience. It can be

by dining from a young age. “Although there

hard to find a balance but when you really want

are no chefs in my family, I knew I wanted to

something, you can find a solution.”

be a chef since I was a little girl – we’ve always

After working together for four years in

had ‘culture de la table’,” she explains, citing

Paris, Le Quellec left to support the opening of

childhood memories of dining together in her

Philippe Jourdin’s restaurant at Terre Blanche,

hometown of Enghien-les-Bains.

a former Four Seasons property in Provence. In

At just 14, she committed to a career in the

the space of six years, she swiftly rose up the

industry by spending five years at hospitality

ranks, becoming executive chef of the resort at

management school before coming under

just 28 years old.

the tutelage of Philippe Legendre at three-

Despite already experiencing success, a lost

Michelin-starred Le Cinq at Four Seasons Hotel

bet in 2011 resulted in a stint on screen. “I had

SERVICE

SERVICE

At Sani Resort’s Over Water restaurant, Le Quellec serves up sophisticated French fare with a modern twist

been taking part in cooking competitions when my father-in-law dared me to apply for series two of Top Chef,” she says, admitting she was nervous at the prospect of appearing on national television week after week. “He said if I did it, he would give me a bottle of champagne so I decided to register thinking that I would never be accepted.” The production called her back

“In France, fine dining can be very traditional so I want to deconstruct the concept of haute cuisine with my food.”

Signatures that have followed Le Quellec throughout her career include a red mullet prepared in a Provence-style bouillabaisse, and a pain perdu filled with a potato soufflé and topped with caviar. Her no-frills approach means the maximum attention is paid to the produce on the plate, as well as its provenance. “I try to never use a product if it’s not sustainable,” she

two weeks later and Le Quellec found herself

states. “For example, I love wagyu beef but only

thrust into the spotlight, competing with talent

when I’m in Japan. So instead we have sourced a

from around the country, finally going on to

very beautiful beef just 90 minutes from Paris.”

win. “If I decide to do something, I do it well;

Not only is using locally-sourced seasonal

I have to win,” she states matter-of-factly,

product environmentally sustainable, but it

crediting the show with giving her a newfound

is also economically sustainable, which is

confidence in her abilities. And what did her

something Le Quellec must consider when

father-in-law have to say about her victory?

running her own restaurant. “It’s a delicate

“He gave me the bottle of champagne and said

balance to be sustainable within fine dining but

‘you were right to trust in me’,” she laughs.

it is possible – I’ve had my own restaurant for

Rather than jumping in to open her own

four years now and we aren’t losing money,”

restaurant like many TV cooking competition

she notes. “But we do have to be very clever

winners, Le Quellec instead returned to her post

with our menus.” Without the financial security provided by a hotel operation, Le Quellec must

at Terre Blanche before heading back to Paris to reopen the fine-dining restaurant at Le Prince

every day – to retain two Michelin stars, you

also maintain a pragmatic mindset, prioritising

de Galles. “I decided to go back because it was

have to be better than the day before, so it’s a

profitability over critical acclaim. “You have

a good opportunity for me at 30 years old, to

good thing for the team to work towards.”

to be careful with the number of covers,” she

manage a team of 50 cooks in a Palace kitchen,

While Le Quellec concedes that her greatest

warns. “Perhaps I could get a third Michelin

and it came with the prospect of earning a

achievement is earning two Michelin stars, in

Star if I make my restaurant only 15 covers, but

Michelin Star very quickly.”

fact her sense of purpose comes from something

I know we need to have 26-28 to be profitable.”

And very quick it was – La Scène received its

much simpler. “It is when my restaurant is full.

Despite La Scène’s resounding success, last

first star just nine months after opening, which

Every day at 8pm when I see the dining room

year Le Quellec began to feel the inevitable

was a first for the hotel in its 90-year history.

full of people happy to be there, I’m reminded

pull back to hotels and the opportunities they

The second came six years later, just one month

why I do this job.”

can offer. “In a hotel, you can take the guest

before Le Quellec announced her departure

So, how would she define her cooking style

through the day from breakfast to lunch and

to open her own standalone restaurant, also

today? “My cuisine is very pure and simple,”

dinner,” she explains. “There isn’t just one

named La Scène. “For a chef, it’s not a goal

she states. “It’s also important to me that there

kitchen or cuisine style in a hotel, so there are

but an achievement,” she says of the accolade.

only be two or three ingredients on the plate

plenty of possibilities.”

“Obviously for guests, it’s a quality guarantee

to respect the product and to give it a strong

As a result, she embarked on two new hotel

so it’s something important to keep in mind. It

identity. But I always try to add a twist, to bring

partnerships, including curating Kitchen, a new

also gives you a reason to always do your best

something different.”

dining concept at Hôtel Madame Rêve. Here

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“It’s important that there only be two or three ingredients on the plate, to respect the product and give it a strong identity.”

she challenges traditional menu conventions,

Conceived as a middle ground between her

satisfying cravings by grouping dishes by mood

casual seafood restaurant Vive, Maison Mer

rather than by course. Diners can choose from

– which she runs with her husband – and

healthy dishes, rich comfort food, nostalgic

La Scène, Over Water serves up sophisticated

childhood favourites and more. “It’s not a

French fare with a modern twist, such as

fussy menu,” she explains. “It’s dishes I know

sautéed scallops with caramelised cauliflower,

and love, the classic French small plates,

red prawn tartare and asparagus mouselline

including steak tartare, confit lamb shoulder

topped with a Metsovone foam. She also created

and dark chocolate mousse. This represents

a tasting menu for her second appearance at

my interpretation of French cuisine as it exists

Sani Gourmet, with highlights including

today and in my own kitchen, capturing the

poached langoustine drizzled with a sake and

essence of how I see our culinary landscape in

white miso beurre blanc, and Duglere-style

the future.”

John Dory, topped with diced tomatoes, zucchini

Taking her expertise further afield, Le

Kitchen at Hôtel Madame Rêve challenges traditional menu conventions, grouping dishes by mood rather than by course

and vanilla bean for unexpected sweetness.

Quellec has also partnered with Halkidiki’s

“It’s very interesting for a French chef to

Sani Resort to bring a taste of Southern France

have a restaurant outside of France,” Le Quellec

to Greek shores, curating the menu for fine-

concludes, before adding that the Over Water

dining restaurant Over Water. “I fell in love

team travels to Paris during the off-season to

with Sani back in 2019 when I first took part

work with her and her team in the kitchens at

in the gourmet festival,” she reveals. “I was

La Scène. “In my opinion, it’s always a good

very impressed with the product, so Over Water

experience for me to work with chefs in other

seemed like the perfect opportunity for me to

countries, to share my knowledge with them

come back into the hotel industry,” she reflects.

and to try something different.”

© Victor Bellot

028

Cantine Collection

SERVICE

King of Land and Sea As Paco Pérez celebrates the 15th anniversary of Enoteca, the Michelin-starred chef reflects on his mar i muntanya cuisine and the evolution of his culinary style.

Words: Eleanor Howard • Photography: Courtesy of Enoteca

T

he being of a cook is the happiness reflected on

culinary style has become “increasingly personal” over

the face of the other,” says Paco Pérez when

time, yet its core remains true to his founding inspiration

asked what success means to him – such is the

– the sea. “It is a cuisine with flavour, structure and good

poetic language that the Catalonian chef uses

technique,” he notes.

to speak about his vocation.

Frequent diners will no doubt be familiar with Pérez’s

As one of the region’s most decorated chefs

style and signature dishes, but they might not have picked

and a leading exponent of Spanish haute cuisine, Pérez has

up on his unlikely aversion to knives on the dining table. “I

amassed no less than five Michelin stars over the course of

think it’s beautiful to have a 10-, 12-, 15- or 20-course menu

his career – his first restaurant Miramar was awarded two

that doesn’t require a knife,” he reveals, explaining that if a

stars in 2010, while Enoteca at Hotel Arts Barcelona won the

knife is needed, he feels he hasn’t done his job properly. A

same recognition in 2013. Since then, 5-Cinco by Paco Pérez

firm believer that cuisine is best enjoyed in a singe bite, he

at Hotel Das Stue in Berlin earned a star before closing its

adds: “Not using the knife in a long menu shows that there

doors in 2019. He was also behind Eggs, Doble and Bao Bar

is significant work behind every dish.”

in Barcelona, as well as gourmet burger bar La Royale; in addition to Arco in Gdańsk and Tast in Manchester.

The origins of Pérez’s craft can be traced back to childhood; growing up in the small seaside town of Llança, from the

In all, Pérez has put his name to more than 10 restaurants

age of 12, he spent his evenings and weekends learning to

around the world, a portfolio that continues to grow.

cook at his family’s tapas bar. Yet he cites his career path

And though the chef caters his cuisine to each individual

as circumstantial more than anything, stating: “I wouldn’t

location and clientele, he is best known for his signature

say I was inspired by anyone to become a chef; it was just a

mar i muntanya fare – a subset of Catalan cuisine that

coincidence.” Once his passion for cooking had been ignited,

marries mountainous produce with the yield of the sea.

the budding chef combined his studies with summer jobs in

Dating back centuries, the specialty was born from trade-

restaurants before committing wholeheartedly to a career

offs between local farmers and fishermen, exchanging meat

in gastronomy.

and vegetables for seafood. Since then, native chefs such as

In the years that followed, Pérez trained with gastronomic

Pérez have invented sophisticated culinary delights based

greats, learning from one of the forefathers of Nouvelle

on the fusion.

Cuisine, three-Michelin-starred chef Michel Guèrard in

According to the Andalucía-born chef, his “avant-garde”

the suburbs of Paris, before returning to Catalonia to work

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SERVICE

The latest iteration of Pérez’s signature lobster bolognese is accompanied by chilli and a herb butter

“It took hard work, perseverance and effort to turn our home, which was essentially a seasonal beach hotel, into what it is today – ‘the perfect place to discover 21st century Mediterranean cuisine’.”

at El Bulli alongside Ferrán Adrià – the so-called father of

about our conversation, with the fine-dining restaurant

molecular gastronomy. “I undoubtedly believe that Adrià has

now celebrating its 15th anniversary. With the hotel sitting

been the most influential person in my career,” he reflects.

within The Ritz-Carlton portfolio, the restaurant is built on a

Though it wasn’t until he met Montse Serra, his now

foundation of three key pillars: Origin, which refers to Pérez’s

wife, that Pérez’s life changed forever. Together, the couple

hometown; Product, meaning all ingredients used come from

transformed her grandparents’ guesthouse and restaurant

either the land or sea; and Excellence, which refers to the

into a fine-dining destination. Located in Pérez’s hometown

standard of both traditional and innovative techniques used.

overlooking the crescent-shaped beach with the Albera

These are all principles that Enoteca shares with its sister

mountains looming in the distance, Miramar has garnered

property. “Always looking towards the sea, Enoteca offers a

international acclaim with diners flocking to the small

contemporary Catalan cuisine that doesn’t stray too far from

fishing town from around the world, eager to sample his

Miramar,” he explains of the similarities between the two

cuisine for themselves. “It took hard work, perseverance and

venues, before highlighting their core difference – “perhaps

effort to turn our home, which was essentially a seasonal

Miramar is more futuristic and avant-garde”.

beach hotel, into what it is today,” he explains.

Reflecting on the past 15 years, Pérez states: “Enoteca was

Described by the Michelin Guide as ‘the perfect place

the first restaurant we had operated away from Miramar,

to discover 21st century Mediterranean cuisine’, Miramar

so it is very special to us. We wanted to bring the cooking

serves as Pérez’s gastronomic playground wherein he can

of Girona to the shores of Barcelona, without losing our

experiment with shapes, flavours and textures to subvert

essence, and these fifteen years are the result of that effort.”

diners’ expectations through imaginative dishes, ranging

To commemorate the momentous milestone, Pérez has

from a savoury cupcake made with olives, mozzarella and

curated a special-edition tasting menu that takes diners on

foie gras, to a potato broth encased in a skin of chargrilled

a trip down memory lane, revisiting iconic dishes from the

potato ashes.

restaurant’s storied past. “I believe a menu is a journey,” he

To what does he attribute the restaurant’s overwhelming success? “My wife is the soul of Miramar; without Montse,

states. “So you have to keep eating and savouring to have a good experience.”

Miramar does not exist,” he states matter-of-factly. “So,

In addition to the return of Enoteca’s signature sea

from here, everything has its moments – better moments,

cucumber carbonara from 2012, the anniversary menu

worse moments – but it’s always beautiful to share so much

revisits a 2018 appetiser for which Pérez cures, cooks and

time with the person you love.”

cuts Galacian octopus into thin slices to create a perfect

Despite the fact that Pérez’s heart will always belong to

mosaic. The delicate foil is then seasoned with pure sweet

Miramar, in 2008 he ventured down the coast to bring the

paprika oil and overlaid on an airbag of filo dough stuffed

essence of the Costa Brava to the Catalonian capital with

with a sofrito of octopus and flavoured with onion, garlic,

Enoteca at Hotel Arts Barcelona. It’s this concept that brings

pepper and white wine. Returning diners will also be pleased

033

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to have a second chance to sample the iconic

oversees the rooftop restaurant at the newly-

lobster bolognese accompanied by an artichoke

reopened beachfront hotel, El Fuerte. Taking

Thai chilli sauce and herb butter.

a slight departure from Miramar and Enoteca,

Continuing Miramar’s innovative streak,

the Marbella outpost takes a more informal

Pérez has embraced the power of technology

approach under the concept of ‘Mediterranean

at Enoteca to bring his experimental vision

Traveller Cuisine’.

to life. For example, he made waves in 2016

“We offer a menu focused on the vegetable

when he became one of the first chefs to use 3D

garden and the sea in a relaxed environment,”

printing to pipe a seafood purée onto the plate

he explains of the rooftop venue Edge, which

in the shape of an intricate sea coral that would

evolves throughout the day. “It’s a casual fine-

otherwise be too fiddly to produce by hand.

dining concept where we serve our guests in

With a portfolio that comprises both

an informal format, all while maintaining

standalone venues and in-hotel restaurants,

quality, comfort and the potential to surprise.”

Pérez is able to spend time at his home, whilst

Diners can expect reinterpretations of classic

also expanding his repertoire to new ventures,

Andalusian dishes, fresh seafood and premium

benefiting from the support that a hotel offers.

produce prepared on a Josper Grill.

“They help us in difficult times,” he says of

Pérez’s mar i muntanya fare is encapsulated in Enoteca’s scarlet shrimp and summer truffle dish

034

“At Edge, we seek to further extend Marbella’s

his venue within Hotel Arts Barcelona. “If we

gastronomic

lack people in a specific area, they are able to

experiences in which the quality of the fresh

fill the spot to provide a better experience to

ingredients, sustainability and Mediterranean

the guests.”

produce are at the forefront,” concludes Pérez.

Most recently, Pérez has shifted his attention even further south to Marbella, where he now

scene

through

innovative

“We create an experience that seeks to ensure, above all, the happiness of the diner.”

Pillars of Potential As Pillar Kitchen debuts at London’s new luxury landmark, the brand’s Director of Hospitality discusses its all-encompassing nourishment philosophy and plans for future development.

Words: Eleanor Howard

© Erica Wessman

PROFILE Ruth Osborne Director of Hospitality and Chief Sustainability Officer – Pillar Wellbeing As Director of Hospitality and Chief Sustainability Officer at Pillar Wellbeing, Ruth Osborne works alongside Culinary Director Jason Atherton to create menus and dining experiences that sit within the Pillar Kitchen philosophy of food. Her F&B experience includes everything from frontof-house positions in restaurants and bars, to opening her restaurant in Stockholm.

In recent years, her passion for protecting the environment has intertwined with her career in hospitality, as she has moved from management roles in restaurants to championing businesses that focus on sustainable practices in the F&B sector.

T

ypically, wellness clubs have focused the

towards building strength and energy, recovery

bulk of their investment on state-of-

and wellness, making it suitable for pre- and

the-art gym equipment, spa facilities and

post-workout, as well as busy days on the go. But

workout classes, with F&B often an afterthought

alongside that, it’s also nutritious, full of flavour

or substituted with pre-packaged goods that are

and packaged with consideration and care.”

perceived to be healthy.

Pillar Kitchen is set to change that. The F&B

Having established a B2B2C business model

aiming to redefine the sector with a philosophy

that generates revenue by transforming

based on flavour, health and sustainability.

underutilised gym, spa and F&B spaces into an

“Many wellness spaces only look at a product’s

all-encompassing Wellbeing Club, the operator

top-line nutritional content without considering

set about targeting luxury hotels to find the

micronutrient or wider health benefits, as well

perfect partners to bring Pillar Wellbeing to life.

as where they come from, how they were made

With changing lifestyles and the blurring of

and who made them,” explains Ruth Osborne

boundaries between work and leisure, the bleisure

of Pillar Kitchen. With that in mind, the newly

traveller has emerged as a key audience. “These

appointed Director of Hospitality, who also

people are increasingly interested in looking after

serves as Chief Sustainability Officer, is seeking

themselves whilst they’re travelling – whether

to elevate pre- and post-workout cuisine.

for work or leisure,” Osborne notes. “We’re

FLAVOUR FIRST

036

PILLAR PARTNERS

arm of holistic health concept Pillar Wellbeing is

automatic bedfellows because Pillar offers the type of services that luxury hotel guests demand,

So, how is Pillar doing things differently? Under

so it was only natural that we would put our

the pillar of Nourishment, the brand’s food

wellbeing clubs in such spaces.”

philosophy is guided by six key messages, taking

And it doesn’t get much more luxurious than

in a vegcentric diet, mindful eating, seasonal

London’s Raffles at The OWO. Pillar Kitchen’s

produce as part of every meal, and the benefits

debut site joins a 12-strong F&B line-up at the

of probiotics in gut health.

historic property, introducing a different style

“The number one driver with any food offer

of cuisine to accompany the likes of Michelin-

has to be flavour,” she states. “Pillar considers

starred chef Mauro Colagreco and Milanese

both sides of the coin – our food is geared

restaurant Paper Moon.

SERVICE

MEANINGFUL MENUS

explains. “Drinks have the advantage of being

Pillar is heading to the Middle East to open a

The operator kicked off 2024 with the

an efficient way to convert potential waste into

Wellbeing Club at the forthcoming Fairmont

appointment of two-Michelin-starred chef Jason

valuable flavour - with ripened fruits and skins

Doha. Situated within the iconic Katara Towers,

Atherton as Culinary Director, a partnership that

providing acidity, sweetness and earthiness

the next Pillar Kitchen site will serve up a

came about through a mutual connection that has

alongside abundant nutritional benefits.”

selection of dishes from the flagship, as well as

proven fruitful for both parties. “Bringing Jason

Members and guests can expect plenty of

on board shows our commitment to excellence on

freshly pressed juices made from with vitamin-

“One aspect of what we’re trying to do is

the plate,” notes Osborne. “He had expressed an

rich fruit and veg, plus there’s herbal and

understand the cultural significance of food in

interest in challenging himself to see if he could

fermented teas and a ginger turmeric shot with

the places we operate,” she explains. “In Doha,

do what he does yet with a focus on nutrition and

cayenne that packs quite the punch. Low and no-

we will have a mixed grill dish, which is a very

wellbeing, considering the planet in the process

alcohol libations include dealcoholised French

healthy, flavoursome Middle Eastern speciality of

so we jumped at the chance to work with him.”

Bloom Le Blanc sparkling wine and Lucky Saint

grilled meat, fish or vegetables with a traditional

First on the agenda was creating quarterly

beer. A work in progress, the Pillar Kitchen team

tabbouleh salad and pickles, giving a nod to the

menus that have a positive impact on the body and

are also currently developing a matcha-based

flavours of the location.” Not only will the menu

its energy levels. Guided by principles of flavour,

energy powder for members to add to their water

be served in Pillar Kitchen’s dedicated restaurant,

quality, locality, seasonality and provenance, the

to maximise output and recovery.

but it will also be available around the hotel’s

signatures exclusive to Doha.

menu features breakfast and lunch options such

Though the site has only been open a few

three swimming pools, as well as forming part

as spelt croissants, chia seed coconut yoghurt

months, positive feedback is aplenty, due in part

of the in-room dining offer – another example

and a green salad with kale pesto and sprouting

to Atherton’s creative cuisine and the landmark

of reaching a new audience, one that might not

mung beans, topped with a hemp seed dressing.

location. “Quite a diverse range of people visit

necessarily consider visiting a health club on

Atherton has also put his own nutritious spin on

Raffles so it’s a good opportunity for us to

their travels.

ramen, swapping out egg noodles for kelp, and

introduce the brand to the world,” says Osborne

With one Wellbeing Club open and another on

a selection of ‘sweet treats’ on offer include oat,

of the light-filled space on the ground floor of

the way, all eyes are on where Pillar will pop-

raisin and cinnamon protein balls and banana

the hotel. The prime location also means the

up next. “Pillar Kitchen can exist in the city,

and date cake.

restaurant has become a popular events space

on a beach as a resort-style offering or as a

in the evenings, with catering provided by Pillar

standalone operation,” concludes Osborne. “One

Kitchen, of course.

of the things the restaurant industry is known for

Completing the offer is an equally nutritious beverage menu. “Drinks are a great opportunity for us to look at providing fast nutrients with great flavour, to help our guests nourish

DOHA DEVELOPMENT

themselves pre- and post-workout,” Osborne

Following the success of its debut in London,

is its flexibility and its ability to transplant itself around the place, so there’s a lot of potential with Pillar.”

037

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Qura Bar Regent HONG KONG

Words: Catherine Martin Photography: Courtesy of Regent Hong Kong

IN A BITE Owner: Supreme Key Operator: IHG Interior Design: Bar Studio Bar Manager: Gennaro Pucci www.hongkong.regenthotels.com

038

E

ver

that

On arrival, old photographs recall the rich

InterContinental Hong Kong would

since

it

was

announced

heritage of the city while at the heart of the

undergo a full refurbishment to re-emerge

venue, a backlit rose quartzite bar is set

as a Regent, there’s been high expectations for

amongst handblown Murano crystal lighting

its new F&B offer. As a go-to destination for

and decorative textiles. Art Deco-style portals

celebratory dinners and drinks receptions for

lead to a variety of spaces, where every corner

over 40 years, the city landmark has long been

is a celebration of global cultures. In the dining

a favourite amongst locals, with the spectacular

room, Timorous Beasties wallpaper featuring

views of Victoria Harbour adding a sense of

playful iguanas conjures images of a tropical

occasion to any social gathering.

rainforest, and in the cigar lounge, de Gournay

Celebrating its opening in November 2023,

Chinoiserie and Persian carpets sit alongside

the refurbishment involved elevating existing

intriguing objets d’art such as whimsical parrot

F&B, as well as adding new venues, the latest of

lamps and monkeys holding parasols.

which is Qura Bar. Designed by Bar Studio, the

Following the same narrative, the drinks

interlinked drawing room, cigar lounge and bar

programme is inspired by The Curator’s quest

is described as a place where the art of curation

and takes in ancient trade routes and exotic lands

and the joy of discovery come together. It tells

for a diverse collection of spirits. Highlights

the story of The Curator, an intrepid explorer

include Uniting Nations #3, a rare blend of

who journeys across continents in search of

Japanese and Scottish whisky traditions, and the

rare and vintage spirits. As such, the interiors

historic Ferrand Distilled Before 1914, offering a

incorporate an eclectic collection of antique

taste of pre-war craftsmanship. Whether a gin,

finds, some carefully restored, others showing

a rum or an Armagnac, each selection embodies

their time-worn authentic patina.

a journey through time and place.

SCALA - exclusive novelty 2024

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STARTER

Lowland The Pinch CHARLESTON

Words: Cara Rogers Photography: © Matthew Williams

IN A BITE Owner: Method Co Architecture: Morris Adjmi Interior Design: Method Studios F&B Manager: Sam Stressing Executive Chef: Jason Stanhope www.thepinch.com

040

M

ethod Co has launched new food and

local antiques sourced from Great Estates and

beverage offerings at Charleston hotel

Tucker Payne Antiques of Charleston.

The Pinch, opening the doors to a new

Upstairs meanwhile, is home to The Dining

neighbourhood tavern, as well as re-launching

Room. A handpainted mural by Dean Barger

oyster bar The Quinte. Known as Lowland, the

Studios depicting shadowy psychedelic Spanish

venue is located within a three-storey Greek

moss on bald Cypress trees sets the tone for

Revival-style building, with cuisine helmed by

interiors that are inspired by the aesthetic of

Executive Chef Jason Stanhope.

Japanese painter Hasegawa Tohaku. A bar

On the ground floor, Lowland is a laidback

stands at the centre of the room, while olive

dining and drinking experience designed by

green leather banquettes trimmed with curved

Method Studios to evoke the style of a classic

timber flank its perimeter, and a series of

English pub. The space is characterised by folk

bentwood upholstered chairs are arranged in

art and taxidermy mounted on the walls, with

clusters around fireplaces.

an antique copper bar lit by bronze lanterns

To craft the cuisine, James Beard Award-

in the Tavern Room. Remnants of an 1890’s

winning Chef Stanhope turns to local purveyors

renovation have been maintained to emphasise

to create his dishes, which range from a burger

the building’s historic character, complemented

served with Jojo potatoes, to sautéed flounder

by exposed wooden beams, brick fireplaces and

with scallion broth and collard greens. “Our

cosy seating nooks.

team has worked tirelessly to bring these

Beyond the Tavern Room, The Parlour

inviting culinary concepts to Charleston’s dining

Room is set within the former carriage house,

scene,” he explains. “We hope these restaurants

and features a soaring historically-accurate

provide a place people return to time and time

plastered ceiling, original 12-pane windows and

again for quality food and great conversation.”

AF_Anuncio_SuperMagazine_fev24_236x275px.pdf

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06/02/24

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Agora The Dubai Edition DUBAI

Words: Eleanor Howard Photography: © Anas Rifai

wo years after The Dubai Edition first

T

Emanating a warm glow, a copper-clad bar

opened its doors, the downtown dwelling

is crowned by a suspended industrial shelf

is elevating its F&B offer with Agora, a

showcasing the venue’s exclusive juniper

new cocktail bar and social club inspired by the

selection. Seating takes the form of emerald

ancient Greek concept of gathering.

banquettes and custom-made cylindrical

Envisioned by UAE-based design studio

chairs upholstered in a rich brown leather.

4Space, the interiors draw inspiration from

Enhancing the Jazz-age aesthetic is a cascading

the extravagance of F. Scott Fitzgerald’s The

bead curtain, as Alsahin notes: “The carefully-

Great Gatsby, as well as the classical elegance

arranged suspended beads serve as a dynamic

of ancient Greek architecture. “The goal was to

visual centrepiece, adding an element of intrigue

transport visitors to a world of sophistication

and movement to the space and encouraging

and opulence, offering a sensory experience that

patrons to engage with the design scheme on

allows them to escape the ordinary,” explains

a sensory level.”

co-founder and Design Director Firas Alsahin.

IN A BITE Owner: Sergio Zahr Operator: The Agora Restaurant Interior Design: 4Space Graphic Design: Catalyst Concepts F&B Consultant: Beyond Consultancy Executive Chef: Liborio Colonna Head Mixologist: Simone Caporale Bar Manager: Lukas Alberti www.editionhotels.com

042

Channelling

a

sense

of

luxury

Agora’s botanical bar programme, conceived

and

by award-winning mixologist Simone Caporale

timelessness, the design scheme is built on a

together with the bar team, blends classic

foundation of sumptuous textures and saturated

techniques with avant-garde elements.

colours. “The palette includes forest green

Highlights include the Super Gin Tonic, made

fabrics for a touch of mystery and richness,

with Canaima gin, multi-citrus abstract discs

with subtle copper accents to add warmth and

and a splash of London Essence tonic water.

elegance, and Indian green marble tabletops

The drinks offer is complemented by European-

that infuse the space with classical beauty and

style sharing platters, with dishes such as beef

timeless grandeur,” reveals Alsahin.

tartare and beetroot salad.

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STARTER

Ming Pavilion Island Shangri-La HONG KONG

I

sland Shangri-La Hong Kong has opened the

Complementing the menu is an array of tea

doors to Ming Pavilion, a new restaurant that

pairings curated by Tea Master Tiffany Chan.

pays homage to the centuries-old Hokkien

The beverage programme features a selection of

cuisine of China’s Fujian province.

Taking inspiration from culinary tradition, Head Chef Jack Lam Yeung has crafted a menu

Words: Cara Rogers Photography: © Steven Ko

IN A BITE Operator: Shangri-La Hotels & Resorts Interior Design: Lázaro Rosa-Violán Culinary Consultant: David Yip Head Chef: Jack Lam Yeung Tea Master: Tiffany Chan www.shangri-la.com

044

18 Chinese teas, some sourced from the Fujian province, including Fuzhou Jasmine Dragon Pearl and Shifeng Longjing.

that reflects the essence of the Fujian region –

Interiors meanwhile are designed by

its proximity to the sea, fertile farmlands and

Lázaro Rosa-Violán to evoke the feeling of a

rich cultural history. Signature dishes include

greenhouse, with large windows offering views

deep-fried five-spice pork rolls featuring

of the hotel gardens and a colour palette of green

crunchy water chestnuts wrapped in delicate

and terracotta. Custom-designed wallpapers

bean curd skin; Xiamen-style ‘popiah’ – a

capture the essence of Hong Kong’s flora, while

traditional speciality comprising a thin pancake

a lighting installation reminiscent of upturned

filled with fresh cabbage, carrots, pork and

parasols and intricately carved wooden details

shrimp; and ‘Buddha Jumps Over the Wall’, a

add a touch of charm.

blend of abalone, dried scallops, fish maw and

Clifford Weiner, General Manager of Island

sea cucumber stewed with chicken, pork ribs

Shangri-La, concludes: “The addition of Ming

and duck in a Shaoxing wine jar. “Our journey

Pavilion to Island Shangri-La will enrich the

in conceptualising each recipe led us through

dining experience for our guests and local

the evolution of Hokkien cuisine, not only in

community. With Hong Kong being home to

Southeast Asia, but also in Fujian and Hong

over one-million Hokkien residents, we are

Kong,” explains David Yip, Ming Pavilion’s

delighted to offer them a taste of home infused

Culinary Consultant.

with modern twists and innovative flavours.”

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Quenino by Victor Liong Artyzen SINGAPORE Victor Liong extends his progressive east-meets-west approach to a fine-dining concept within the Garden City’s newest tropical oasis.

Words: Luo Jingmei Photography: Courtesy of Artyzen Singapore (unless otherwise stated)

C

hef Victor Liong remembers his mother

belt, is the 15th property of Artyzen Hospitality

as an excellent cook. She learned the

Group, a specialist arm of Hong Kong’s Shun

ropes helping her father in his kopitiam

Tak Holdings, and marks its first venture

(coffee shop) in Kuala Lumpur, during her

The restaurant’s name Quenino embodies

six, she would cook meals that brought back the

the commingling of flavours from different

flavours of our Southeast Asian heritage that she

parts of the region that makes up Singapore’s

missed, such as nasi lemak, laksa, chilli crab,

melting pot of influences. “It is derived

curry kapitan, beef rendang, fish head curry

from the Kristang term for small and bijou,”

and many different types of sambal chilli,”

expounds Liong, referring to the creolised

enumerates the award-winning Melbourne-

form of Portugese spoken by the Eurasian

based chef, whose inventive approach to Chinese

community in Penang, Malacca and Singapore.

cuisine made his 2013 signature restaurant Lee

“Lee Ho Fook is a boutique operation that is

Ho Fook a two-hatted establishment.

curated and focused. This extends to the cuisine

“These meals laid the foundation for my deep appreciation of Southeast Asian cuisines and the

000

outside Greater China.

teens. “After we moved to Sydney when I was

of Quenino at Artyzen Singapore – small, tastefully considered and focused.”

rich flavours that I have come to love,” observes

Though that is where their similarities end, as

Liong, who was born in Brunei to Malaysian

Lee Ho Fook focuses on modern Chinese cuisine

parents of Chinese heritage, and recalls many

while his latest venture serves contemporary

trips to Singapore and Malaysia as a child.

Asian dishes. “At Quenino, I am revisiting and

These trips also provided the inspiration for his

paying homage to my roots, so I’m widening

new culinary venture – Quenino by Victor Liong

the techniques, flavour components and

at Artyzen Singapore. The hotel, located along

cultural references in our food,” explains Liong.

Cuscaden Road in the Orchard Road shopping

For example, the amuse bouche is derived from

MAIN COURSE

000

Paying homage to Liong’s roots, dishes at Quenino include raw Spencer Gulf Kingfish cured in white soy sauce, served with leeks, white fungi and white radish

a specific memory. “The turmeric-picked vegetables

is lightly cured in white soy sauce, served with leeks,

and puffed semolina reminds me of attending Chinese

white fungi and white radish,” narrates Asokan. “A

weddings and banquets when I was a child. It would be

creamy sauce adds a touch of fattiness and white

consistently served at these celebratory dinners, with

garlic oil elevates the flavours of the dish.”Another

peanuts, pickles and fried wonton skins marking the

riff on an Asian staple is the flatbread with chorizo

beginning of the meal,” he shares.

XO sauce and lentil butter – “a cross between India’s

Liong works closely with Chef de Cuisine Sujatha

naan and China’s shao bing,” explains Asokan. Guests

Asokan, who handles the day-to-day operations in

can try the dry-aged lacquered duck as an add-

Singapore and whose bonhomie enlivens conversations

on to the tasting menus. Peking duck is given the

with diners. “Sujatha comes from a diverse heritage

Victor Liong touch with steamed thosai replacing the

herself – her mother is Malaysian Chinese and her

standard paper-thin pancakes, matched with green

father is Singaporean Indian – meaning that our vision

chilli sambal dipping sauce and a selection of leaves

of contemporary Asian cuisine is second nature to

and flowers from a local garden.

her,” notes Liong.

048

Complementing the cuisine is an expansive drinks

The dining experience is grounded in storytelling,

selection of over 80 wines, with Australian wines

with each dish a bite-sized chapter that makes up

given the focus in tribute to Liong’s home nation. Like

two tasting menus – the seven-course Focus Menu

the dishes, the cocktail menu incorporates regional

and a nine-course Discover Menu. Kick-starting the

ingredients such as lemongrass and gula Melaka.

meal is hand-picked Australian mud crab topped

Australian interior designer Nic Graham, together

with taro cream and caviar, where the flaky texture

with Singaporean architecture firm Ong & Ong, has

of the crab contrasts with the crisp brik pastry shell.

created an inviting setting that embodies similar ideals.

Another highlight is the raw Spencer Gulf Kingfish.

Conceived as a pavilion, the open-plan, 72-cover

“We use Hiramasa Kingfish from South Australia that

restaurant is flanked by greenery seen through ample

MAIN COURSE

049

MAIN COURSE

© Masano Kawana

glazing and white-painted timber louvred

parallel a life journey that has come full

panels that recall shophouse façades.

circle with Quenino by Victor Liong. “As a

Peranakan tiles and object displays, such as

new immigrant, I found it tough to adjust to

Chinese alter fruit sculptures and stone candelas

the cultural landscape of Australia during my

add colour. Overhead, a barrel vault ceiling

early teens,” he shares. “In trying to fit in, I

whose form is articulated with timber rods, adds

found myself moving away from my ancestral

to the sense of elegance, while an outdoor area

roots and embracing the Eurocentric influences

with cane seats and oversized bamboo lanterns

around me.” Throughout, he always gravitated

offers an alternative experience against the city

towards the kitchen as he enjoyed working with

skyline and balmy tropical weather.

his hands and exploring ingredients.

“Guests who venture to the rooftop can

A passion for cooking led him to apprentice

also take the time to enjoy an ornamental and

at Marque Restaurant in Sydney, which opened

working garden, which yields local produce like

his eyes to novel ways of interpreting technical

herbs and vegetables from basil to lemongrass

European dishes and “understanding each

that are incorporated into the culinary and bar

culture’s ingredients, the recipes and cooking

programme,” the chef reveals. For him, fresh

styles”. Later stints in Galileo Restaurant at the

ingredients are key, sourced from the region as

Observatory and Mr Wong enriched his training.

much as possible. “We’ve chosen to use Oscietra

“As a chef, my desire will always be to expand

caviar from Malaysia, with sturgeon raised in

my knowledge, horizon and also business

the tropics,” says Liong, who also relies on

know-how,” Liong concludes. “Quenino is the

some Australian producers he has worked with

perfect extension of that, as I get to explore the

for many years.

cultural influences I was exposed to while I was

In many ways, his culinary explorations

050

growing up.”

IN A BITE Owner: Shun Tak Holdings Operator: Artyzen Hospitality Group Architecture: Ong & Ong Interior Design: Nic Graham Head Chef: Victor Liong Chef de Cuisine: Sujatha Asokan www.artyzen.com

Fontainebleau LAS VEGAS With a staggering 36 restaurants and bars, a new Las Vegas landmark is set to revolutionise The Strip’s culinary landscape.

Words: Ayesha Khan Photography: © Connie Zhou (unless otherwise stated)

F

ontainebleau Las Vegas – Nevada’s tallest hotel spanning 63 floors and housing 3,644 rooms – has finally opened its doors after 16 years in the making.

Building on the foundations of its sister property in Miami, the landmark project has made a splash on The Strip with a hybrid Deco-Modern design and a signature bow-tie motif pervading interiors, branding and signage that pays homage to its Miami Beach roots and iconic architect Morris Lapidus. Amongst the resort’s 36-venue assemblage is Hakkasan founder Alan Yau’s Chyna Club and Washing Potato; Los Angeles’ beloved Mother Wolf; Mexican chef Gabriela Cámara’s Cantina Contramar; and Josh Capon’s first namesake burger restaurant. The line-up of celebrity chefs, established brands and homegrown site-specific dining venues is truly remarkable; the result of a carefullyconsidered strategy led by Chairman and CEO Jeffrey Soffer, who handpicked a series of world-class restaurateurs, interior designers and in-house stewardship, headed up by Senior Vice President of F&B Anthony Olheiser.

“Over the course of the past 20 years, Las Vegas has become a culinary powerhouse. Every celebrity chef wants to be here,” explains Olheiser, setting the scene for the culinary tour. “It’s no longer good enough to be great – you have to be exceptional,” he adds. “The vision was threefold; focus on creating brands that we think can become household names, all while integrating the household names that already exist, and also threading in some of the greatest concepts from our property in Miami.”

052

MAIN COURSE

© Jeff Green 053

Collins (above) and Don’s Prime (opposite bottom) – both envisioned by David Collins Studio – exude old-school glamour, while Papi Steak (opposite top) features theatrical interiors by Rockwell Group

054

It all starts with Don’s Prime, the resort’s signature

box chocolaterie and the pièce de résistance – La

fine-dining restaurant, lovingly named for Soffer’s

Fontaine. Known for its highly sought-after fine-

father and helmed by Executive Chef Patrick Munster.

dining brunch concept, La Fontaine features a well-

Here, David Collins Studio conjured 1950s Rat Pack

curated design package courtesy of Jeffrey Beers

glamour with elegant materials such as Rosso Lepanto

International, with dainty seating set in blush-pink

marble, brass and swathes of luscious velvet, which

fabric, berry-toned carpet and subtle diffused lighting.

also finds its way onto the servers’ smart tuxedo

The space conveys a general air of La Vie en Rose – quite

jackets. Revealed as a series of monochrome-themed

literally, as the servers are also dressed in pink and

dining rooms moving from blue to red then green, the

even the lighting has a pink hue to it. “The refinement

dining experience is enlivened by a custom-designed

and fine-dining experience you get at La Fontaine is

Gastronome, where fresh fish, breads, produce and

second to none – it’s a very curated style of service

live preparation are the star. The culinary prowess

with immense tableside opportunities,” says Olheiser.

continues tableside where entire fish are fileted before

Expertly crafted by Executive Chef Laetitia Rouabah

guests’ eyes and an international array of wagyu beef –

of Alain Ducasse pedigree, firm favourites include a

one of the restaurant’s signature dishes – is presented

lobster eggs benedict with homemade hollandaise, and

on black Narumi tableware. Another captivating

a delicate asparagus egg-white omelette. There’s also

signature is the Roasted Seafood Plateau, which is

wine pairing lessons with the house sommelier.

finished tableside with chilli butter. The experience

Also on the second level and adjacent to the

is perfectly paired with subtle lighting in the form

theatre lie the resort’s most dramatic dining venues

of bespoke Mid-Century table lamps and lampshade

envisioned appropriately by Rockwell Group, renowned

chandeliers, as well as period tunes.

for designing theatre sets and bringing the same flair

On the second floor is the decidedly French retail

to hospitality. Papi Steak, a Miami import, takes an

district, featuring a grab-and-go pastry shop, jewel

old-school approach to the steakhouse that brings

MAIN COURSE

© Jeff Green 055

MAIN COURSE

From blush pink seating to berry-toned carpets, Jeffrey Beers International channels La Vie en Rose at fine-dining brunch spot La Fontaine

it firmly into the 21st century with a DJ and lively

the action at all corners of the resort, the interstitial

tableside service, including its famed US$1,000 wagyu

space between Komodo and Papi Steak is defined by

steak, which is paraded around the restaurant in a

The Promenade, a lively food hall by day. “When

bejewelled ‘Beef Case’. For the design, Rockwell chose

designing a food hall, you tend to think of the stations

a multi-tiered fan-shaped layout that cascades down

first and then the negative space around them,”

to a jewel-box bar featuring oversized bottles of ultra-

explains Sullivan. “Here, we opted to challenge that

luxe Louis XIII cognac. To the rear, a custom-designed

and follow a different formula,” he adds of a densely

focal floral wallcovering lines banquette niches, while

landscaped, meandering space.

rich reds and jewel tones add to the over-the-top

Back on the casino floor is the 370-seat all-day dining

glamour befitting Las Vegas. “It’s not just pretty for

venue, Vida, designed to handle both the convention

pretty’s sake,” says Partner Shawn Sullivan of the

crowd and the hotel’s guests. “The challenge with such

space. “We paid careful attention to materiality and

a large restaurant is that we wanted to create smaller

installed theatrical lighting that follows the dramatic

spaces,” explains Jeffrey Beers’ Principal Tim Rooney.

tableside moments.”

“We have a bar in the centre and everything radiates

Komodo – another Miami import courtesy of David

from there. We also introduced different levels and

Grutman’s Groot Hospitality – also finds its home on

different fabrics to create various zones so you can

the second floor. This space is dominated by exotic

come at different points during your stay and have a

rainforest-inspired materiality, such as woven rattan

different experience,” he says of the interiors, which

and Southeast Asian wood species, which pair perfectly

feature Mid-Century design undertones, “atomic-

with the pan-Asian cuisine. Undulating illuminated

age” lighting and plenty of nods to Old Hollywood.

columns at the center of the space take cues from

A wall of international clocks provides a bewildering

the exotic Indonesian animal after which the venue is

focal point in a casino where patrons are known to

named. In keeping with ownership’s desire to balance

lose track of time.

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MAIN COURSE

Adding to the line-up of dining venues, the

by David Collins Studio – is a circular jewel box

hotel also plays host to a vast array of events

that sits just off the lobby and draws inspiration

spaces, including a 3,800-capacity theatre, four

from the work of Lapidus. The centrepiece is

ballrooms and 57 meeting rooms. Naturally, the

an Art Deco-inspired glass and brass-clad

F&B programme extends to catering too, with

backbar with a radiating starburst pattern that

impressive displays served on buffetware from

takes cues from a Caribbean resort by the famed

Eastern Tabletop.

architect. Kang refers to the drinks offer here as

Of course, it wouldn’t be a Las Vegas resort without a hearty bar offering, and Fontainebleau

“a journey through the history of the cocktail” with forgotten classics making the menu.

does not disappoint. The drinks programme here

Another nod to Lapidus and his famous

is deliberately planned, as Beverage Director

Miami ‘stairs to nowhere’, Nowhere is a bar that

Juyoung Kang explains: “When people take a

features all the cache of a prohibition speakeasy,

tour of all the bars, it feels like they took a trip

minus the secret entrance or raunchy interiors.

around the world of Fontainebleau and different

Here, amused by a live band, guests partake in

experiences along the way, because bartenders

libations such as a classic French 75 and Let’s

have truly become educators.” The belle of

Elope, a gin sour with cantaloupe.

the ball is Bleau Bar, crowned by the largest

A literal feast for all the senses, Fontainebleau

chandelier in Las Vegas, hewn from thousands

Las Vegas chose to shun the anything-goes

of delicate rods of hand-blown glass bow-ties.

approach to F&B that many Las Vegas casino

Designed by Jeffrey Beers International, this

resorts tend to adopt. Here, a strong guiding

marvel holds court at the centre of the casino

principle led by strong, guiding principals

floor 24 hours-a-day.

representing an international best-in-class

Collins meanwhile – coincidentally designed

truly prevails.

IN A BITE Owner: Fontainebleau Development, Koch Real Estate Investments Operator: Fontainebleau Architecture: Carlos Zapata Studio Interior Design: Rockwell Group, David Collins Studio, Jeffrey Beers International Senior Vice President of F&B: Anthony Olheiser Director of Beverage Development: Juyoung Kang Director of Wine & Spirits: Kevin Reilly Tableware: Narumi Buffetware: Eastern Tabletop www.fontainebleaulasvegas.com

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Brooklands by Claude Bosi The Peninsula LONDON The Michelin-starred chef of Bibendum fame takes the wheel at an automotive and aviation-inspired rooftop restaurant at The Peninsula’s long-awaited London debut.

Words: Ianthe Butt and Eleanor Howard Photography: © Taran Wilkhu (unless otherwise stated)

I

n hotel F&B, some partnerships are painstakingly planned,

innovation, but is also decked out with a specially curated

while others are more fortuitous. For chef Claude Bosi –

collection of artefacts honouring Brooklands’ heritage.

the mastermind behind Hibiscus and Michelin-starred

“We have paid homage to the history of the museum,

Bibendum – it was a case of the latter. On a drive past

whilst futuristically utilising the architecture to remember

Wellington Arch, he spotted the hoardings of The Peninsula

the heroic innovation and testing of new technology and

mid-build, and so set the wheels in motion for what has

advancement of ideas like making Concorde for the first time

become one of London’s most-anticipated restaurant

or breaking world land and air speed records.”

openings in years: Brooklands by Claude Bosi at The Peninsula London.

060

The adventure starts on the ground floor, where an original Concorde nose cone and Napier Railton car are displayed,

Hongkong and Shanghai Hotels Chairman Michael Kadoorie

before a hot-air balloon-style lift whizzes diners up to

– a self-proclaimed petrolhead – envisioned the flagship

the top floor, home to Brooklands Bar, and Brooklands by

venue as an homage to the classic eras of British aviation and

Claude Bosi. Playing on the nostalgia and emotion evoked by

motorsport. To bring such a niche concept to life, London-

history, the light-filled restaurant pays homage to aviation

based firm Archer Humphryes Architects ventured to Surrey

icon Concorde at every turn: tables inspired by the Rolls-

to visit Brooklands, the world’s first purpose-built motor

Royce rotary blade sit below a 13.6m aluminium replica of the

racing circuit and aerodrome, for inspiration.

Supersonic Bird of Prey that spans the length of the room; the

“We organised trips to Brooklands with the museum

carpet is patterned with glimpsed in-flight constellations;

curators and directors,” explains co-founder David Archer.

while the back wall is adorned with constantly evolving

“These tours included detailed explanations of the inventory

digital artwork representing the plane’s atmospheric journey.

and history, as well as opportunities to ride in the cars and

Though it might not be set at Concorde-level altitudes, the

feel the power and emotive nature of the various racing cars

tables and terrace here offer impressive, sweeping views out

and classic automobiles. Sir Michael also showed us his

to Belgravia.

personal collection of classic cars, highlighting individual

From the get-go, the design plans for Brooklands

details of ingenuity and beauty with many of the models.”

resonated with Bosi: “The connection between Bibendum –

The result of this in-depth background research is evident

located within the Michelin House – and a space inspired by

in a sprawling rooftop bar and restaurant that is not only

Brooklands racetrack is perfect; from a garage to a circuit.”

named after the birthplace of British racing sport and flight

Given that the now-retired supersonic plane came to life

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© Courtesy of The Peninsula Hotels

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The cuisine is a celebration of British land and sea, and includes highlights such as Racan guinea fowl with sea beet

thanks to an innovative Franco-British partnership,

on menus in Britain, and when you do it’s battered

the modern fine-dining concept here, which Bosi

with chilli and spring onions,” notes Bosi. Here,

describes as “French DNA, fused with the best British

Dibenedetto favours a Japanese technique, marinating

produce and flavours” feels apt. It too has its own

the Cornish squid in koji rice before lightly searing

element of partnership between Chef Director Bosi

it and placing it atop caramelised artichoke. Vibrant,

and Chef de Cuisine Francesco Dibenedetto, who

undulating ribbons of mauve Mora Farm beetroot with

have worked with each other for nearly a decade.

cardamom, and Best of British Apples – a combination

While dishes are signed off together, “it was time for

of six or seven ever-changing varieties which

Dibenedetto to run the kitchen without me behind his

reimagines the humble apple in an off-the-charts

back,” says Bosi.

innovative combination of consommé, sorbet and jelly

Bibendum fans will be familiar with some of the

wrapped up with pizazz in a gilded, dehydrated apple

signature dishes on the three-, five- and seven-course

orb - also shine a light on best-of-British ingredients.

tasting menus, which take diners on a romp across

“England and apples go hand-in-hand,” states Bosi.

the British Isles. There’s Exmoor caviar with Roscoff

“Where I started off in Ludlow, Herefordshire, you

onion and duck jelly, inspired by a similar combination

can’t do anything without an apple.”

sampled in Hainan. Three years in the making, the

Presentation is flawless and service finessed – just

dish features “layers of flavour built through smoked

as guests of Concorde would have expected in days

sturgeon – using the skin to make a cream – sous vide

gone by – with dishes complemented by a nuanced

onions and duck jelly, traditionally made using beef,”

wine list comprising French vintages and New World

explains Bosi.

wines selected by Head Sommelier Gioele Musco.

Another fan favourite is the impossibly creamy Great

While sustainability is top of the agenda for most

Fen Farm celeriac nosotto with crab and coconut, the

restaurants now, it has been a career-long endeavour

seeds of which were planted at Hibiscus, when Bosi’s

for Bosi. “Sustainability has been in the DNA of my

young daughter, now 18, went through a phase of only

cooking for 35 years,” he states with pride. “You have

eating rice. “One of the team was chopping celeriac

to respect the season, the produce, or you can’t deliver

and started to cook it like rice. Miraculously, she ate

the best.” To that end, 75-80% of the ingredients at

it – and so the ‘nosotto’ was born,” he explains. The

Brooklands come from trusted British suppliers – such

version here is more sophisticated with diced celeriac

as Flying Fish in Brixham and Lake District Lamb –

mantecato sweated down, cooked in vegetable-based

who he has worked with for decades to “ensure the

stock, then finished with mascarpone. Wild Japanese

right produce is on the table every day”.

arrowroot kudzu lends a risotto-like starchiness,

Proving that Bosi’s partnership with Dibenedetto is

followed by crab and a transports-you-to-Asia

a recipe for success, Brooklands entered the Michelin

coconut purée with lemongrass, ginger and kaffir

Guide with an impressive two stars – a rarity on a

lime, and a sabayon of rock fish sauce with black lime

debut year – receiving praise for its “highly visual

powder and marigold oil. The vegetarian adaptation

dishes that are delivered with a refined execution” and

skips seafood elements, but remains big on flavour.

match the elegant standards of the hotel.

New dishes showcase underrated British ingredients

For an after-dinner drink there’s the theatrical

such as skate or squid. “You don’t often see squid

Brooklands Bar, where guests can sip on Director of

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064

Mixology Florian Thireau’s cleverly engineered

copper rivets to evoke the body of a 1933 Napier

cocktails and drink in skyline scenery through

Railton. And for those partial to a cigar, there’s

floor-to-ceiling windows alongside cabinets

racing car-inspired fumoir The Tabac with a

stocked with Brooklands Museum memorabilia.

2,000-strong cigar collection, and The Tasting

Enveloped by diamond-patterned cream leather

Room, for exclusive cigar and champagne

wall panelling pulled from a Rolls-Royce

pairings too.

carriage, the space is anchored by a petal shaped

Reflecting on the project that was eight years

bar using fascias taken from the luxurious Silver

in the making, Archer marvels at the finished

Ghost. Overhead, a geodetic fuselage-inspired

product: “Brooklands is remarkable in terms of

lattice ceiling is complemented by a rotating

both breadth and depth,” he states. “Breadth

chandelier made from Concorde Olypus 593

meaning the number of individual spaces that

Turbine blades. Seating and banquettes are

are organised in a hierarchy, each with its own

drawn from Rolls-Royces and Bentleys, with

character and language and each contributing to

quirky touches such as a vintage lever to get

the overall narrative and concept. In terms of

the attention of a waiter. Categorised by ‘mach’

depth, the project is unusual in the painstaking

level, cocktails include Aldrin – named after the

attention to detail.”

legendary American astronaut and engineer – a

He concludes: “This is apparent in both

refreshing twist on the classic White Lady that

individual elements, as well as the large scale

features a blend of orange blossom liqueur,

architectural gestures such as the Concorde

peppermint, pine, lemon and egg white.

undercarriage and replicated Vickers fuselage;

At the rear of the bar is the Napier Railton

perhaps the moment of pride is seeing each

Room, an intimate entertaining space clad in

of these spaces reel after one another in an

burnished aluminium with brass hinges and

exciting and dynamic sequence.”

IN A BITE Owner: The Hongkong and Shanghai Hotels Operator: The Peninsula Hotels Architecture: Hopkins Architects Interior Design: Archer Humphryes Architects Chef Director: Claude Bosi Chef de Cuisine: Francesco Dibenedetto Director of Mixology: Florian Thireau Head Sommelier: Gioele Musco www.peninsula.com

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Como Orchard SINGAPORE Como Group brings its hospitality, culinary, wellness and fashion brands together for the first time, adding new chef partnerships for an urban flagship.

Words: Catherine Martin Photography: © Martin Morrell (unless otherwise stated)

F

or her first hotel on home turf, it was only natural that Christina Ong would want to make a good impression.

Since founding the Club21 boutique in Singapore in

1972, the entrepreneur has gone on to build a business empire that extends across hospitality, culinary, wellness and fashion, with a presence in places ranging from Turks and Caicos to Thailand. But never has there been a single destination that showcases the entire brand portfolio. Until now. “It felt like the right time to seize the opportunity; to bring together the different facets of Como Group into a fully integrated lifestyle space,” explains a spokesperson. “The alchemy that comes from mixing things up a little, from taking a risk, was exciting for us.”

Indeed, the opportunity to snap up a recently completed newbuild close to the city’s prime retail and dining district was too good to miss, so Ong and her team set about creating a new urban flagship. Known as Como Orchard, the mixed-use development features a number of Como Group brands: two floors are dedicated to fashion retail curated by multi-label boutique Club21, while Como Shambhala – a holistic wellness facility offering yoga and fitness classes, as well as luxury spa treatments, meditation practice and nutrition workshops – occupies a 9,000ft2 space on the fourth floor. Taking up residence across much of the property is Como Metropolitan, the hotel component comprising 156 guestrooms, a lobby lounge and rooftop pool. And completing the line-up is the food and beverage programme, which includes Como Cuisine and two headline chef partnerships.

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Interiors at the all-day dining restaurant feature raw industrial surfaces and extensive use of recycled materials, while the cuisine is inspired by celebrated dishes from Como properties around the world

For hotel guests, the experience begins at the sky

sheets secured by fluorescent orange cords that clad

lobby and adjacent lounge, where there’s an open

the pillars. “We always like to give a second chance of

invitation to meet with Bruno following check-in;

life to objects and furniture.”

neither the general manager nor the hotel mascot,

The cuisine is equally approachable. Developed

Bruno is in fact the resident barista bot. Presiding

under the stewardship of Executive Chef Chutipol

over the Atelier Ikebuchi-designed lounge and moving

Laoyodtrakul, who oversees Como Cuisine at group

to the mesmerising display of digital art by Thomas

level, the menu features celebrated dishes from

Hilland, the large-scale machine features robotic arms

Como properties around the world. There’s a spicy

that work in tandem to make coffee to-order, whether

crab spaghetti from Como Uma Canggu in Bali; a

a simple espresso or a frothy cappuccino. Come

Tuscan beef ragu that has proven popular at Como

evening, Bruno can add a shot of tequila or Cointreau

Castello del Nero in Italy; and a snapper curry that

for an extra kick. “Bruno has been a talking point

hails from Como Cocoa Island in the Maldives. Other

in our lobby lounge and offers an innovative form

options include sharing plates such as Ibérico jamon

of personalised service,” says Como Group. “Having

croquettes and lamb samosas; Pad Thai and lobster

a robotic coffee machine also highlights how smart

biryani; and from the charcoal fire grill, BBQ pork

technological capabilities can be incorporated into

ribs and Tandoori cauliflower. All are made with a

traditional F&B operations.”

deep respect for authentic flavours and traditional

Back on the lower levels, the F&B programme

cooking techniques, a philosophy that extends to the

continues with Como Cuisine, the all-day dining

varied cocktail list, also inspired by the destinations

concept present at all Como Hotels & Resorts properties.

that Como calls home. For the health-conscious, a

Here, interiors by Paola Navone of Otto Studio take

selection of dishes come from the Como Shambhala

an edgier approach – a response to the fashions of

programme, as do a range of juices and smoothies,

the adjacent Club21 perhaps – with raw industrial

labelled on the menu by their Nutri-Grade.

surfaces and extensive use of recycled materials. “We

The F&B experience continues at street level with

imagined the restaurant as an open theatre; a lively

a pâtisserie from Cédric Grolet – likely the first port

mix of energy and creativity that embodies the spirit

of call for city-dwellers, who, on Supper’s visit just

of a modern dining experience,” explains Navone.

days after opening, were queuing around the block to

“The atmosphere is relaxed and friendly with playful

sample the baked delights. The venture is a first for

pops of colour balanced by cement flooring and raw

both Como and Grolet, with the outlet marking the

concrete walls.”

renowned pastry chef’s debut in Asia. “Cédric shared

Those pops come from bold upholstery and surface

a common vision with our founder and understood

panels, the latter made using multi-coloured plastic

her intentions,” explains a Como spokesperson. “Over

bottle caps that have been melted down to create a

the years, Mr Grolet had visited Singapore on several

terrazzo effect. “We enjoy elevating simple materials

occasions, conducting pastry masterclasses and always

to decorative forms – using them in unconventional

appreciating its vibrant food cultures. Expanding his

and imaginative ways so that they become focal

presence to Asia was about finding chemistry with the

points,” she continues, referencing the flameproof

right partner, who shared his pursuit for excellence.”

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Operating as a 40-seat café as well as a take-away, the space takes on a more refined aesthetic with an ethereal all-white backdrop accompanied by soft shades of grey and silver in the upholstery. A lighting installation of curving discs floats above, while the panelling that frames the service counter features 3D renderings of flower petals, a detail that carries through to the cake boxes having been inspired by the chef’s edible flower sculptures. With the counter primarily serving as a click-andcollect (take-away goods must be ordered in advance), the display is intentionally minimal, with single creations showcased in glass bell jars. There are signature bestsellers including the Paris-Brest Flower, a soft pastry with an almond hazelnut filling, which tastes as good as it looks. And in addition to croissants, pain Suisse and Viennoiseries, the menu features Singapore exclusives such as the Dragonfruit, a technically challenging trompe l’oeil made by hand using light vanilla ganache coated in a thin shell of white chocolate and cocoa butter.

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© Gary He

072

Catering to the market, Grolet has also produced

best-in-class cuts are cooked to order over

his own take on the mooncake, adding peanut

the Korean barbecue. Diners can chose from

praline and caramelised banana to the mix.

Australian wagyu, USDA Prime filet mignon

A change of mood comes in Cote Korean

and Kagoshima Prefecture tenderloin, all served

Steakhouse, opened in partnership with chef

with accompaniments such as fermented soy

Simon Kim and marking another first. “Mr Kim

stew, Korean ‘angel hair’ and kimchi. Cote also

was introduced to Mrs Ong by Jean-Georges

has an A5 ribeye tasting menu, and a Grand

Vongerichten, whom he used to work for,” says

Tour steak omakase.

a spokesperson for the chef. “Upon meeting over

This latest addition to Como Orchard makes

dinner at Cote NYC Flatiron, he knew she was

for a rounded F&B experience, offering a variety

someone he wanted to work with. He visited

of dining options that will appeal to different

Singapore and fell in love with the city, so it

types of guests and at varying times throughout

became the location for the first international

the day. The partnerships with Cédric Grolet

Cote Korean Steakhouse.”

and Simon Kim will no doubt draw a crowd,

Interiors have been designed by Preeti

while the signature Como Cuisine is an equally

Sriratana of Modellus Novus, a New York-based

flavoursome, yet more approachable option

firm that has worked with Kim at other Cote

that will benefit from its location alongside the

restaurants. Much like the venues in New York

fashion boutique. For Ong, the completion of

and Miami – both of which have a Michelin star

Como Orchard is a homecoming of sorts, bringing

– the aesthetic is a ‘theatre of darkness’ with

together the brands she has spearheaded over

deep green walls and illuminated timber screens

the past 50 years and resulting in the most

creating a sense of drama. The drama also comes

complete iteration yet of her vision to create a

from the interactive tabletop theatre, in which

true lifestyle group.

IN A BITE Owner: Como Group Operator: Como Hotels & Resorts Interior Design: Otto Studio, Atelier Ikebuchi, Modellus Novus Executive Chef: Chutipol Laoyodtrakul www.comohotels.com

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Hedonistic Hospitality Almost a decade after first making its mark on Mykonos, Scorpios is venturing beyond Greek shores to introduce its hedonistic hospitality to lands near and far.

Words: Abby Lowe

DINING

W

hen the ancient Greeks

free spirits and change-makers to collaborate

invented the agora back

and celebrate beneath the vast Mykonos sky,

in the early 5 th century,

they wanted Scorpios to redefine the traditional

the bustling marketplace

beach club offering, providing affluent travellers

– located either in the city

with an inspiring alternative to mainstream

or close to a harbour – was

entertainment. And though their intentions

the backdrop to the daily religious, political,

for Scorpios were imbued with ambition, they

judicial, social and commercial activities of the

never could have anticipated that the brand

community. And yet it evolved into so much

would become one of the defining hospitality

more, becoming a fertile space from which the

experiences of the past decade.

seeds of ideas grew, stories and experiences

“We were very clear about the kind of

were shared, and connections among friends

experience we wanted to create and the

and strangers developed. In fact, some of the

community we wanted to embrace,” explains

world’s most important concepts were perfected

Heyne. “I think staying true to that vision helped

within the walls of the agora, making it a pivotal

us to differentiate, and ultimately confirmed to

factor in society as it exists today.

us that we were on the right track to becoming

It was a contemporary interpretation of the

what Scorpios is today.”

agora that Thomas Heyne and Mario Hertel had

Despite its location along the picturesque

in mind when they launched Scorpios back in

shores of Paraga beach, the initial reaction

2015. Designed as a gathering place for artists,

to Scorpios was muted, drawing only small numbers. But it wasn’t long before it developed into an unstoppable movement, attracting clued-up crowds from across the globe who came in search of its now famous laidback ethos, bohemian aesthetic and sonic originality.

Serving as the central hub of activity, the airy, weather-worn stone clubhouse evokes a 1960s Greek glamour and contemporary Modernism

DINING

The interiors at Scorpios Bodrum (bottom) will evoke a similar contemporary Modernism as the Mykonos outpost (top), celebrating imperfect simplicity and natural materials

“These shared food rituals harken back to ancient Greek culture, energising the social life and openness of the modernday agora as communal banquets did then.”

THOMAS HEYNE

that was brought to life by Annabell Kutucu

2019, when in a meeting of shared values and

our community in the world, to expand our

and Lambs & Lions Creative Director Michael

vision, it merged with the irrepressible Soho

footprint and to promote talent on a different

Schickinger together with K-Studio. Mykonos

House family. Soho Roc House – a conversion

scale is energising and thrilling,” says Hertel.

materials sit alongside a well-curated selection

of the existing San Giorgio hotel that sits

“We’re going to take the trailblazing spirit that

of artisan-made objects, lighting and artworks

adjacent to the beach club – soon followed.

drove the brand in the early days and bring

found in far-flung places, from traditional

Though two distinct brands, the pair share a

Scorpios into a new era.”

Berber rugs to weather-worn furniture, bringing

singular approach when it comes to nurturing

It’s more complex than just a classic case

character and atmosphere to the space.

community, collaboration and creativity. “The

of cut and paste, of course – Scorpios is as

The vibe is matched by an F&B offer that is a

relationship is built on absolute trust,” confirms

much about revealing a sense of place as it is

ritual of its own. Developed by Culinary Director

Heyne. “And that has provided Scorpios with a

about digging into the experiences that bind

Athinagoras Kostakos, the Mykonos menu

global infrastructure to grow organically, while

us. As such, Scorpios Bodrum will resonate

seeks to meld the bounty of the surrounding

Soho House is simultaneously able to give its

with the cultural energy of its location while

Greek islands with cooking techniques from

members priority access to Scorpios’ unrivalled

still remaining true to the Scorpios alchemy of

afar. Dishes include wood-fired tiger prawns,

offering.” The partnership has also paved the

music, art, food and wellbeing. Located within

a tangy green salad with avocado, and slow-

way for an exciting new chapter in the Scorpios

the forthcoming Maxx Bodrum’s 11.4-hectare

baked aubergine with feta and a dollop of honey.

story – global expansion.

resort on a lush peninsula, surrounded by the

“You come with family and friends and before

“The relationship has been fundamental

sparkling turquoise waters of the Aegean Sea,

you know it, you’re eating and laughing with

in bringing the Scorpios experience to other

the new outpost will feature two restaurants,

people you’ve never met before,” explains

seaside locations around the world, as well as in

a club house, a signature beach club and the

Heyne. “These shared food rituals harken back

our aim of creating a constellation of gathering

brand’s first foray into high-end hospitality

to ancient Greek culture, energising the social

places in sublime natural surroundings,”

with luxury accommodation.

life and openness of the modern-day agora as

explains Hertel. Given the stratospheric rise

“With expansive views from sunrise to

communal banquets did then.”

of Scorpios’ popularity, it’s perhaps surprising

sunset, Bodrum has the space and inclination to

In the following years, Scorpios’ reputation

that sister venues haven’t already popped up in

allow us to become a magnet for the culturally

as a venue at the vanguard of hospitality grew

other locations, but it’s all part of the greater

attuned to rest, eat, connect and celebrate, all

exponentially, underpinned by a concept that

plan. “We are extremely proud of the concept

in an awe-inspiring location,” says Heyne. “We

goes beyond design, gastronomy and music,

we have created,” Hertel continues. “People

have always created inspirational experiences

embracing mindfulness, fashion, craft, visual

have been asking us for years when we’re going

through rituals that unite humans, and this spirit

art and more. “More than ever, people want

to take Scorpios out into the world, and after a

will remain in Bodrum.” To achieve that goal,

to seek out their tribe. People want to be real

decade, now is the time.”

the venue will also include several brand firsts,

and to feel connected,” notes Hertel. As a

The quest for worldwide domination begins

including a Ritual Space – a multidisciplinary

creative blank canvas, Scorpios enabled inspired

this summer, with the launch of Scorpios

home for ancient healing methods and modern

individuals to gather and form new networks, a

Bodrum in Turkey, and later, Scorpios Tulum

knowledge; a wellbeing programme called Inner

formula that proved so successful that venues

in Mexico. It’s a prospect that has reinvigorated

Gardens, encompassing practices like mindful

all over the world attempted to emulate it. Still,

Heyne and Hertel, who find themselves on

movement, ice plunges and breath work; and

Scorpios has remained resolutely one-of-a-

the cusp of curating an even deeper Scorpios

12 private suites, each with their own outdoor

kind, steadfastly forging its own path.

experience for their dedicated following. “The

pool and lounge area.

That mission was further reinforced in

opportunity to evolve and become closer to

Cultural practices such as exhibitions, dancing

077

DINING

Developed by Culinary Director Athinagoras Kostakos, the menu at Scorpios is rooted in Eastern Mediterranean cooking traditions whilst incorporating inspirations from around the world

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and talks will form the core of the artistic

traditional craftsmanship with inspiration from

programming, while the venue’s soundscape

the local culture and landscape. The result is a

will spotlight the expansive, experimental

design ethos that honours imperfect simplicity

electronic music that has become synonymous

and the honesty of natural materials, while

with the brand, focusing on emerging talents

elevating the sense of seclusion provided by the

alongside some of the world’s most established

natural surroundings.

names. “Art, music and nature create deep

Given the unparalleled acclaim attributed to

moments of togetherness, and it’s in this place

Scorpios, worldwide expansion has felt almost

that we’re able to lift each other’s spirits,”

inevitable, but for Heyne and Hertel, taking their

adds Heyne. “This is what makes the Scorpios

time to ensure that every element is in its right

experience so energising and enriching.”

place before venturing into new lands has been

Dining at Scorpios Bodrum will centre on

paramount. “We have not forced our evolution

relaxed, communal sharing, with a menu that

into avenues that we did not feel we owned

aligns with the original Scorpios food concept

already – it has all been organic,” concludes

and features Eastern Mediterranean and

Hertel. “A deep adherence to our brand pillars

Turkish influences. Meanwhile, the venue’s

has helped us naturally design accommodation

design - headed up by native architecture

and define our wellness offering. We feel real

studio Geomim, with interiors by Berlin-based

love for the brand from our audience, so we

firms Lambs & Lions and Annabell Kutucu in

can only expect this sentiment to grow as we

collaboration with Studio McBride – blends

expand. It’s a beautiful journey ahead of us.”

MODBAR.COM Kiln at Ace Hotel, Sydney

Photography by Anson Smart

SIGNATURE

SIGNATURE

Filet de Canette des Dombes Bloom Garden Bloom House PARIS

“I created this dish with my wife in mind,” reveals Olivier Streiff, Head Chef at Bloom Garden. “I wanted to make her a raspberry sauce as she loves the fruit, then I built the rest of the dish around it to achieve a perfect flavour balance.”

The tangy sauce is prepared in a syrup of honey, apple and juniper berries, and accompanied by a duckling filet from la Dombes – known for its distinctive flavour – cooked at a low temperature to preserve its tenderness. “I like the idea that the protein isn’t the star; the dish could exist without it,” the chef explains, adding that his cuisine at Parisian hotel Bloom House focuses on local and seasonal produce. “We source our ingredients from local markets, using organic fruit and vegetables where possible.

We always use produce when it is at its best so, for me, this dish evokes springtime.”

Fondant turnips preserved in a Ugandan vanilla broth introduce a woody flavour, while the acidity of the raspberry sauce is balanced by sweet potato, baked whole on a bed of coarse salt to concentrate its flavours, then plated up as a creamy purée.

The chef concludes: “Customers have reacted to this dish with the best compliment of all: returning plates that are empty.”

© Laurent Fau

SIGNATURE

Polpette Ripiene Di Midollo Carna by Dario Cecchini Mondrian HONG KONG

Tuscan chef-butcher and star of Netflix series Chef’s Table Dario Cecchini knows a thing or two about livestock – not only did he study veterinary science at university, but he is also an eighthgeneration butcher. Recently the meat maverick took his nose-to-tail philosophy to Asia, with the debut of his signature steakhouse Carna at the newly-opened Mondrian Hong Kong. The menu encompasses 18 different cuts of meat, ranging from Bistecca alla Fiorentina to tongue, as well as lesser known cuts such as shin and tail. Since opening, the Polpette Ripiene Di Midollo, an appetiser conceived by Executive Chef Daniele Milliani in consultation with Cecchini, has fast become one of Carna’s signature dishes, with influences from both chefs. “Daniele drew inspiration from his grandmother’s traditional recipes, which hold a special place in his heart,” explains Cecchini. “This personal connection brings a unique and sentimental element to the whole dining experience.”

To prepare, tender Italian beef belly is ground and mixed with bone marrow, before being infused with a secret blend of herbs and spices to add depth and flavour. The mixture is then shaped into balls and deep-fried to achieve a crispy shell that gives way to a succulent melt-in-the-mouth interior.

To enhance the flavours further, the meatballs are accompanied by a homemade orange sauce. “What I love most about this dish is that it encapsulates the entire cow in a single bite,” states Cecchini.

“The combination of beef belly and bone marrow represents the diverse flavours and textures that can be found throughout the animal. It’s a true celebration of nose-to-tail dining.”

www.costanovaprofessional.com

Havana

A perfect cocktail...the perfect glass Glassware for Professionals NYEWOOD, ROGATE, PETERSFIELD, HAMPSHIRE, GU31 5HZ Tel: 01730 821811 Email: office@johnjenkins.co.uk NEW YORK SHOWROOM, 41 MADISON AVENUE, 9TH FLOOR, NEW YORK NY 10010 Tel: 1-800-818-8484

www.johnjenkins.co.uk

APÉRITIFS

The Complete Guide to Cocktail Ice Cubed, carved or chipped? Hilton’s bar directors reveal their top tips for adding ice to cocktails.

There’s an art to making cocktails and there’s an

For Luis Gutierrez, Bar Manager at Waldorf

art to making ice, say Hilton’s leading line-up of

Astoria Cancun, purity is prized: “Our ice is made

bar directors from around the world, with not only

with a special technique that allows oxygen to

the size and shape of the frozen delicacy under

escape. The cubes remain transparent and solid,

scrutiny, but its purity and presentation too.

which also provide a great base for branding.”

As featured on Stories From Hilton – the group’s

And from The Loft at Waldorf Astoria Bangkok,

corporate website – The Complete Guide to

mixologist Ekkaluck Jongwang explains his use

Cocktail Ice explains: ‘Gone are the days when ice

of chipped ice in the No More Humans cocktail

was merely a means to chill. Now, it is recognised

(pictured): “Often, these drinks include multiple

as a crucial ingredient that can either enhance

spirits and can be quite high in ABV. They are

or detract from the overall flavour, aroma and

shaken with ice to chill the liquid, poured into a

presentation of a cocktail.’

statement vessel and then finished with chipped

“Ice is the gauge of a sophisticated bar programme; one that pays attention to every

ice that is visible to the guest such that the ice becomes part of the overall presentation.”

step of service,” says Adam Crocini, Senior Vice

Small cubes are said to be a refreshing choice

President and Global Head of Food & Beverage

for sprit-forward cocktails; large cubes lessen

Brands at Hilton. “Utilising the right ice in the

dilution; and carved ice symbolises a commitment

right way, thinking through everything from

to artistry. “We are fortunate to have great partners

dilution to presentation, illustrates a programme’s

in our managed estate, who share our global vision

commitment to the overall guest experience.”

and continually raise the bar in their respective

In showing just how important the right ice

markets to evolve the concept and expectation of

is in cocktail-making, those behind the bar at

the hotel bar,” Crocini concludes. “Top-quality

Hilton venues have revealed the secrets to their

ingredients, expertly proportioned and served in

success. At Bernard’s at Waldorf Astoria Chicago,

beautiful glassware with a thoughtful garnish are

Bar Manager Miguel Sanchez Borrego states that

the makings for a truly exceptional cocktail.”

ice spheres have multiple benefits: “Not only does this innovation enhance the aesthetics of your favourite libations, but it also ensures that you can savour your drink without the unfortunate consequence of rapid dilution that plagues traditional ice cubes.”

APÉRITIFS

Iconic Creations

© Matthias Leidinger

Make it Moët In a drive to become fully-fledged lifestyle

with the brand’s sense of desire and celebration.

brands, drinks companies are continuing to

Accompanying the golden palette, splashes of

add bricks-and-mortar experiences to their

red honour the seal on the iconic Moët Impérial,

portfolios, applying the signature characteristics

while backlit niches display the premium bottles.

of their tipple to the world of interiors.

086

The menu has been crafted by KaDeWe chefs

Hotels and airport lounges have so far been

in collaboration with Moët & Chandon Executive

the location of choice for many such venture, but

Chef Jean-Michel Bardet and Cellar Master Benoit

Moët & Chandon is taking a different approach,

Gouez, and features light bites such as fine de

partnering with a retailer to bring its inimitable

claire oysters and flamed salmon, as well as a

spirit to the city. The first of its kind for the

curated cheeseboard and pastries. Naturally, a

champagne house, the bar is located within

glass of champagne is the order of the day so

Berlin’s KaDeWe, a long-established department

each dish offers a pairing suggestion; along with

store that sells luxury goods and gourmet fare.

the classic Impérial Brut, there’s the Ice Impérial

Its interiors are the vision of hospitality designers

Rosé and Grand Vintage 2015, or a champagne

Yabu Pushelberg, who wanted to capture the

flight for a taste of all three. For those taking a

essence of Moët & Chandon through its heritage.

break from a shopping spree in store, there’s an

They recognised that craftsmanship, quality and

opportunity to spend big at the bar too, thanks

meticulous attention to detail was key, creating

to a selection of rare and limited-edition bottles

a setting that is refined and elegant, yet aligns

that reach the pricepoint of a designer handbag.

So successful has the Connaught Bar been in the 15 years since opening, the Mayfair mecca has its own online store, selling bespoke glassware and house-distilled gin for a taste of cocktail life at home. Now, the venue has launched a new book, with insight from Director of Mixology Agostino Perrone together with Bar Manager Maura Milia and Assistant Director of Mixology Giorgio Bargiani, as well as a foreword by chef Massimo Bottura.

Published by Phiadon, the 256-page hardback features a collection of 100 cocktails – both contemporary and timeless classics – all inspired by the team’s travels around the globe. The book opens with The Connaught Martini, followed by the likes of the the dry and aromatic Number 11 and the rich and fruity Ristretto Manhattan; 12 nonalcoholic cocktails are also included.

Alongside expert guidance for essential bar tools and glassware, there are 120 additional recipes for homemade syrups, infused spirits and garnishes that the bar team use to make their signature drinks. Each is introduced with a narrative from Perrone, lifting the lid on the flavours, ingredients, tips and techniques, as well as the inspiration behind the celebrated cocktails.

Stores: Treviso | Milan | New York Online store: zafferanoeshop.it

Veneziano Mixology Goblet, tumblers and shot

APÉRITIFS

Sofitel in Bloom With a focus on the art de vivre, luxury hotel brand Sofitel likes to celebrate life’s pleasures the French way, offering indulgent cuisine and fine wines within a chic setting. Eager to promote inclusive conviviality for non-drinkers too, the brand has recently announced a partnership with French Bloom in a venture that introduces a range of alcohol-free

CGA by NIQ Beyond Dry January: The Appeal of No and Low

sparkling cuvées to the bar. Stocked at 120 Sofitel hotels around the world, the 0.0% wine was created by Maggie Frerejean-Taittinger and Constance Jablonski, and is made from dealcoholised French chardonnay

The no- and low-alcohol market has seen significant

and pinot noir. It was produced following two years of research and

growth in recent years, with the drinks category

development, with several technical innovations required to achieve the

becoming increasingly popular amongst younger

balance and aromatic complexity of French Bloom Le Blanc and French

consumers. According to research from CGA by

Bloom Le Rosé. Offering a character comparable to champagne, the

NIQ, a third (33%) of those surveyed have increased

tipple feels as much a celebratory drink as its alcoholic counterpart; it

the frequency that they drink alcohol-alternatives

is served both as a pour and within a signature cocktail, and has also

when out at bars, pubs and restaurants, outpacing

been added to the mini-bar at select properties.

any other category. Beer was shown to be the most popular no/low option when out (50%), followed by mocktails (40%) and virgin cocktails (26%).

Furthermore, 48% of consumers have tried new drinks or brands across all categories in the past three months, demonstrating an appetite for innovative new offerings. Couple this with more consumers extending their Dry January drinking habits throughout the year, and it’s unsurprising the no/low category is seeing investment from brands and new products entering the market.

The on-premise survey also reveals that 0.0% ABV products are the most popular strength, demonstrating that consumers are seeking the experience of drinking in the venue, minus the effects of alcohol. Looking ahead, CGA by NIQ believe that the no/low category is key for engaging younger consumers, as well as maintaining ties with health-conscious consumers who are moderating their alcohol intake.

“Dry January is continuing to gain momentum year on year,” comments Sian Brennan, Client Director (Ireland). “It’s accompanied by surging consumer preferences for no/low alcohol choices.

OPUS outlines how to best tap into the demand for no/low alternatives and identifies core groups to appeal to. Catering to their shifting preferences ensures broader appeal and captures the market of those prioritising no/low experiences.”

To see the full report and explore further insight from CGA by NIQ, visit www.cgastrategy.com.

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COCKTAIL

Apple Bar Les Ambassadeurs Hôtel de Crillon PARIS

Les Ambassadeurs, the 18th-century high-class

“It all started with the story of a fig tree

cocktail bar at Hôtel de Crillon, is inviting guests

discovered off the beaten track in France, and

to reconnect with their senses through the art

the indescribable pleasure of (re)encountering

of mixology, thanks to a new cocktail menu

a fresh, juicy fig, bursting with sunshine,”

that highlights the natural flavours of seasonal

explains Bar Director Kevin Rigault. “The desire

produce. Entitled A Sense of Taste – a play on

was there to once again discover the flavours of

Rosewood’s A Sense of Place philosophy – the

the products, to connect around cocktails.”

menu spans 15 libations, each showcasing a

A highlight of the new menu is Apple, a long

different flavour or ingredient of the winter

whisky highball reminiscent of tarte Tatin, a

harvest, from sloe to chestnut, kiwi to pine.

French pastry dessert topped with caramelised fruit. To create the comforting concoction, Whistle Pig 10-Year-Old Rye Whisky is mixed with a bespoke soda made from clarified apple juice infused with Hojicha tea and caramel. The beverage is served with clear ice to slow the rate of dilution, and garnished with a sprig of Oxalis, a perennial prized for its heart-shaped leaves.

© Cris Barnett

Timelessly elegant, simple and beautiful.

COCKTAIL

Crinoline Pocket Square Hyatt Place LONDON CITY EAST

Bringing a sense of place to its drinks programme, rooftop bar Pocket Square has unveiled a new collection of cocktails inspired by the markets of East London. Created by Head Mixologist Lucrezia Frosutto and her team, the menu comprises a series of tipples that draw on the history and wares of the district’s much-loved shopping spots, from Columbia Road’s famed flower market to the vibrancy of Shoreditch’s Brick Lane.

Perhaps the most decadent is Crinoline, which pays homage to the fashions sold on Petticoat Lane, a cornerstone of Spitalfields living that dates back to the 17th century. Served in a martini glass, the cocktail is named after the structured petticoat worn beneath a skirt to craft a fashionable silhouette. It is built from a base of Maker’s Mark bourbon whisky, combined with French liqueurs Grand Marnier and China China – chosen as a nod to Paris’ influence on the world of couture – and stirred over ice along with a black cherry syrup.

The cocktail is enhanced by a spritz of orange and rosemary essence, followed by a sprinkle of edible gold glitter. The finishing touch? A red wax seal on the base of the glass depicts a ‘C’ for Crinoline.

“My favourite thing about this cocktail is the feeling of luxury it radiates: from the style of the glass, to the use of bourbon, and the best part – a little edible glitter,” says Frosutto. “Sipping on Crinoline while enjoying the venue’s skyline views adds a touch of decadence to a guest’s evening.”

© Jodie Hinds

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DRINKS

Hardy Cognac VS Fier & Hardy

Thrill International Glass Chiller

Founded in 1863 by Anthony Hardy – an English wine and spirits professional with a passion for all things French – the Hardy cognac house combines tradition and innovation to offer a unique taste experience. In the 160 years since its creation, Hardy has continually sought out new markets across the globe, introducing a variety of products along the way, from anniversary vintages to crystal decanters. To mark the house’s 160th anniversary, Hardy has adopted a new look, taking in a redesign of its signature French coq emblem while reaffirming its sense of pride and identity.

The Tradition collection is the first to be revamped – the VS bottle sports a blue label that is reminiscent of one of the core colours of the French flag, with the coq taking centre stage as a reminder of the Hardy brand. Within the bottle, VS Hardy is a harmonious combination of Cognac crus, reflecting the smoothness and finesse of the Hardy house blends. On the nose, the invigorating spirit offers floral notes, with a fresh and smooth finish – a result of passion, pride and tradition. www.hardycognac.com

Established in 2014, Thrill International offers a complete line of professional-grade solutions for chilling and sanitising glassware to the global hotel F&B sector. Redefining beverage service standards, the brand’s extensive range of glass chillers comprises: Vortex Jet, Vortex Tap, Vortex F1 Pro, Vortex Cube, Vortex SBI, Vortex Wood and Tower.

Each model works to quickly cool and sanitise glasses, eliminating up to 88% of bacteria within seconds, setting a new benchmark for cleanliness. The most recent launch is the Thrill Tower, crafted from 100% stainless steel and natural Iroko wood with maximum manoeuvrability and safety on smooth surfaces. Interchangeable accessories such as an ice bucket and glass rack make Tower customisable to meet a diverse range of needs. All Thrill products have CE and NSF certification and come with a two-year warranty.

Italian craftsmanship, cutting-edge technology and a versatile range of products to suit any application makes Thrill International a comprehensive solution for chilling and sanitising glassware. www.thrillinternational.com

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DRINKS

Noblewood Group Beluga Gold Line Vodka Noblewood Group’s Beluga Gold Line vodka shines within the Beluga collection as the epitome of vodka artistry. The craftsmanship and expertise of the brand’s master distillers has resulted in a complex spirit that captivates the senses.

Adorned with the brand’s iconic symbol – a metallic beluga sturgeon talisman – each bottle of Beluga Gold Line features a special wax-sealed cork to be ceremoniously opened using the accompanying hammer and brush. To serve, the uniquely crisp vodka can be enjoyed on the rocks, accompanying caviar, or in a Martini. www.noblewoodspirits.com

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Objects to be admired by the Feel

PETITS FOURS

Porland Danshari Established in 1976, Turkish brand Porland’s innovative point of view, striking designs and producing power make it a standout name in tableware. Named after and inspired by the Japanese art of minimalist home decluttering, the Danshari collection is based on the three main truths that describe nature – sky, earth and forest – and the three colours that encapsulate them – blue, brown and green. These tones, which exist in their most basic and pure forms in nature, recall calmness in the milieu where they are presented. www.porland.com

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3.

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4.

1. Craster Tilt Glass Carafe

2. Modbar Modbar Espresso AV

3. Nude Glass Round Up Dusty Rose

4. Vista Alegre Hotelware Bordallo Pinheiro Stoneware

Craster has introduced two new sizes to its Tilt collection of carafes. Meticulously crafted and mouth-blown from soda lime glass, the small and medium versions have a footprint identical to the Large Carafe, yet offer new options for portion control. Featuring elegantly tapered necks and angled tops, the carafes make for effortless pouring at both buffet and table settings, with the larger receptacles best suited to infused water and fresh juices, and the smaller for individual pours of flavourful consommés. Versatile and classic, the collection can be combined with risers and plinths to create an elegant and distinctive display. www.craster.com

Founded in Fort Wayne, Indiana, Modbar has revolutionised the restaurant industry by breaking down the barrier between baristas and customers with its innovative under-counter design. Customisable by handle, finish and style, the machinery leaves only the taps on display. Seamlessly integrating with restaurant spaces, the sleek and minimalist equipment elevates aesthetics while ensuring functionality.

From precise espresso shots to quick steam recovery and artful Pour-Over Modules, Modbar offers tailor-made solutions. As a symbol of excellence, design and transparency, Modbar is a top choice for restaurants seeking to offer a premium coffee experience. www.modbar.com

Istanbul-based brand Nude Glass has introduced its newest colourway, Dusty Rose, which adorns the Round Up collection. Available in four sizes, the handmade, lead-free glasses feature a rounded bowl to encapsulate aromas and encourage smooth pouring. The wide-ribbed, optic surface accentuates the colour of the drink each glass holds.

Launched in 2014, Nude is the first contemporary design brand from the Sisecam Group, a world leader in glass manufacturing and design with over 85 years of tradition, wisdom and expertise.

Its extensive offering ranges from table and drinkware to decorative objects, vases and lighting. www.nudeglass.com

Decorative earthenware and tableware brand Bordallo Pinheiro has developed a new stoneware collection to meet the increasing demands of the horeca market. Inspired by bestselling ranges, from the historical Cabbage collection to the more contemporary Fantasy and Rua Nova series, these new collections upscale Bordallo Pinheiro’s brand, projecting its unique iconography into a specific product segment where originality and creativity is a daily requirement. The brand’s unique profile is aligned with the product resistance and functionality required by the most demanding professionals, preserving the colour depth and liveliness of each piece. www.hotelware.vistaalegre.com

PETITS FOURS

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2.

3.

4.

1. MyGlassStudio Hexas

2. Costa Nova Lagoa

MyGlassStudio’s Hexas collection comprises ultra-durable mini appetiser plates to display finger food and canapes at events, receptions and cocktail parties. Featuring a hexagonal shape, the plates can be arranged in various colour formations and patterns to create distinctive displays. The range is available in two colourways: Charcoal Gray, an urban theme that includes copper and dark grey tones; and Summer Vibes, which encompasses a complete spectrum of beach colours, ranging from sand hues through to deep sea blues. Specifiers can take advantage of MyGlassStudio’s bespoke service, choosing from 150 colours to create one-of-a-kind concepts. www.myglassstudio.com

Costa Nova has unveiled Lagoa, a versatile and perfectly balanced tableware collection that offers a harmonious blend of contemporary style and durability. Featuring perfectly imperfect shapes and a naturally tactile quality, Lagoa combines an artisanal feel with a dark metallic finish that allows culinary creations to take centre stage.

Lagoa represents a new generation of tableware that will stand up to everyday use, from coffee shops to fine dining and catering environments. Costa Nova, which is produced by the leading stoneware manufacturer Grestel, specialises in Portuguese fine stoneware products that are durable and timeless. www.costanovaprofessional.com

3. Goodfellow & Goodfellow Bespoke Silver-plated Afternoon Tea Stand Founded in 2012, G&G Goodfellows has become a go-to distributor of creative tableware brands, including Narumi, Hering Berlin, Studio Mattes and Jacques Pergay. Yet in addition to supplying leading brands, the British company also designs and produces bespoke products for the hospitality industry’s most discerning tastes. For example, the manufacturer recently designed a custom silver tea stand (pictured), which complements the Platinum Line tea set. The minimalistic stand has been conceived to maximise table space, as well as to create an elegant display for afternoon tea. www.goodf.co.uk

4. Ariane Fine Porcelain Jaguar Established in 2014, Ariane Fine Porcelain has become a leading force in the tableware industry, distinguished by its technical mastery, professional understanding and innovative spirit that pushes boundaries. The Jaguar collection embodies this ethos, drawing inspiration from its namesake’s sleek power and wild elegance. Designed to elevate culinary creations, the range exudes sophistication with its captivating interplay of gloss and matte glazes, as well as jaguar-like spots, while the monochrome background gives gives the surface a warm appearance.

The Jaguar collection unlocks a universe of possibilities for bold and elegant finedining presentations. www.arianefineporcelain.com

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1. Sola Flame

2. Figgjo Tilt

3. Fine Dining & Living – Chic Lustre

4. Mogogo Roll’n Service Cart

Since 1922, Dutch flatware manufacturer Sola has built its reputation and business on providing the best designs and manufacturing quality for cutlery for all areas of domestic and commercial applications. Today, Sola creates cutlery and serviceware that is used all around the globe in multiple hospitality and service industries. Most recently, the brand has launched Flame, a stylish new cutlery range that adds modern flair to any table setting. Featuring a sleek design and angled edges, the Flame collection is made from high quality 18/0 stainless steel. Not only is the range aesthetically pleasing, it is also practical and modern. www.sola-cutlery.com

Figgjo Norway – the sole remaining porcelain manufacturer in the Nordics – has created beautiful, functional and durable porcelain for more than 80 years.

The manufacturer has recently unveiled Tilt, a new stoneware collection with a textured exterior and a semi-matte black glaze inside. Made in Portugal from Eco-Gres – a completely sustainable proprietary clay composed of nonhazardous recycled materials derived from ceramic surplus – the Tilt range spans bowls, plates and jugs, which complement the company’s high quality Norwegian porcelain. Figgjo is also a green manufacturer, using non-harmful materials and recycling all waste. www.figgjo.com

Made from porcelain, the Lustre collection elevates dining experiences with its exquisite design and attention to detail. Comprising a range of dining and serving plates, the collection’s carefully considered shape directs focus to the plate’s center, enhancing the presentation of gastronomic creations.

Lustre lives up to its name, shimmering with sublimity and infused with brilliant grains, which create an enchanting visual journey reminiscent of a dreamy world adorned with delicate flower petals. The Lustre range serves not only as tableware but also as an artistic expression that captivates and enhances the dining ambiance. www.finediningandliving.eu

Service carts have been a key feature on the hospitality scene for decades, used by restaurants and hotels to deliver or display food with style. Mogogo’s Roll’n Service Cart collection is built on the core elements of elegance, function and durability, with the high density bamboo panels set on castors and a stainless steel frame. Thanks to a combination of add-ons and accessories, the cart can be converted into a cheese-serving display or cocktail station, with an optional handle and heavy-duty bumper – ideal for busy hospitality environments. It can be used as a companion to Mogogo’s full product range or as a standalone serving cart for tableside service or room service. www.mogogo-buffet.com

PETITS FOURS

3.

1.

2.

1. John Jenkins Havana

2. Franke Coffee Systems A Line

3. Zafferano Sister Light Wi-Fi

British glassware manufacturer John Jenkins has launched Havana, a collection of handmade cocktail glasses comprising four distinct shapes: a straightsided glass for either a cocktail or water; a balloon shape for cocktails; a flared version for Martinis and finally a traditional shape for cocktails or sake. John Jenkins is known for its diverse and extensive range of both handmade and machine-made glassware that runs the gamut from wine and cocktail glasses to classic tumblers, all of which are available for immediate delivery. The company also has an in-house design department that can create bespoke pieces and exclusive patterns to suit specific requirements.

Each pattern in the portfolio benefits from the latest advancements in glass-making technology, which are implemented to enhance the calrity, durability and scratch-resistance of the finished product. www.johnjenkins.co.uk

Consistently delivering premium coffee at any time or place is key for any hospitality business. Franke Coffee Systems – a division of global coffee company Franke Group – has developed the A Line, a range of fully automatic coffee solutions to meet and exceed consumer expectations, ensuring repeat business. The high-performing and easy-to-use machines guarantee consistent quality beverages. Each machine in the A Line portfolio is adaptable according to design, size, performance, operation, space and beverage choice.

An intuitive user interface guaratees easy operation with minimal skills and training. Additionally, Franke provides multiple cleaning options to meet the highest hygiene standards, whether it’s a semi-automatic or fully automatic process. This allows baristas to focus on delivering exceptional coffee experiences and customer service, while maintenance takes care of itself. coffee.franke.com

Zafferano has launched Sister Light Wi-Fi, a new version of the most technologically advanced model in the brand’s catalogue of cordless lamps, designed

by Federico de Majo. All versions – table, mini table, peg and wall lamps – are now equipped with the possibility of remote control via the Zafferano Lighting smart app. Operations include adjusting the intensity via a dimmer and choosing between three colour temperatures, programming the switching – either individually or in groups. This latest innovation is ideal for hospitality venues, where simultaneous operation is often required. The lamps also feature a magnetic head – which allows charging via a single contact charging base – and are available in new pearl white, pearl black and ivory finishes.

To operate, the lamp must be connected to a Wi-Fi network with a 2.4GHz frequency. www.zaffernoitalia.com

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Studio 104 104 Collection Known for crafting luxury uniforms, Studio 104 offers a unique fusion of creativity and commercial insight, built on decades of expertise in design, garment development, manufacturing, buying and fitting. The brand’s end-to-end service guarantees a seamless journey from the initial consultation to the delivery of the final uniform, reflecting a commitment to excellence. In addition to fully bespoke services, Studio 104 also offers an eponymous made-to-order luxury uniform range. Meticulously designed and fully specified by the in-house team, the 104 Collection offers a faster turnaround of four to five months, providing a swift and cost-effective alternative to fully bespoke projects. Already receiving plaudits from both industry experts and clients, the 104 Collection arrives at a crucial time, meeting the market’s demand for innovative and flexible approaches to delivering contemporary and desirable uniforms. www.studio-104.com

Studio Riviera Psychodelic Founded in 2021, Studio Riviera manufactures premium tableware that combines seventies style and Italian flair with a hint of Mediterranean spirit. Handcrafted and painted by skilled artisans in the heart of Puglia, each piece is unique, and when used together, the colour and pattern combinations create a completely bespoke tablescape and individualised dining experience. Made using the finest raw materials and meticulous craftmanship techniques, each piece of Studio Riviera tablware is fired three times for 36 hours at over 1000oC, making it highly durable, long-lasting and dishwasher safe. The Psychodelic collection pays homage to the allure of imperfection, blending vibrant hand-painted patterns, jubilant artworks and timeless Italian designs in a harmonious symphony.

Each Studio Riviera piece tells an enchanting tale of artisanal mastery and imagination. www.studioriviera.de

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PETITS FOURS

Arthur Price Hotel Services Established in 1902, Arthur Price is a British family-owned cutlery manufacturer that has served the hospitality industry for over a century, with clients including royal families, cruise ships, hotels and restaurants. The company designs and manufactures both traditional and contemporary cutlery patterns in stainless steel and silver plate, as well as bespoke tableware, holloware and service-ware in silver plate. With global supply capabilities, the manufacturer doesn’t require a minimum order, maintains high stock levels and offers a super-fast turnaround. Arthur Price also offers a repair and replate service, in addition to engraving and monogramming. Alternative materials, such as gold and brass, are also available upon request. www.arthurprice.com

Orrefors Difference In collaboration with sommelier Bengt-Göran Kronstam, designer Erika Lagerbielke explored the interplay between glass shape and the sensory elements of flavour, aroma, and colour to create the Difference collection. In a departure from traditional grape-based classifications, the Difference glasses – named Crisp, Fruit, Mature, Primeur, Sparkling and Sweet – are tailored to the beverage’s intrinsic characteristics. Launched in 2002, Difference signifies a transformative approach to appreciating wine, inviting enthusiasts to savour a sensorial journey that transcends preconceived notions and focuses on the essence of the wine-tasting experience. www.orrefors.us

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3.

2.

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4.

1. Julius Meinl The Originals – Costa Rica

2. BHS – Schönwald Companion

3. Steelite International Alina

4. Rona 2Serve Santorini

Premium coffee brand Julius Meinl has introduced Costa Rica to its Viennainspired The Originals coffee line for the hospitality sector. Grown and processed in Costa Rica at the Hacienda Sonora, the limited edition coffee blends subtle notes of creamy nougat melted with chocolate and a juicy sprinkle of sweet mandarin. Featuring a buttery mouthfeel with a fruity aftertaste, the specialty blend calls to mind fruits and roasted almonds associated with a pastry dessert, such as Le Rocher by World Pastry Chef Antonio Bachour. The Costa Rica specialty coffee, from Catuai variety and Black Honey process, reflects the delightful union he imagined with Le Rocher Petit Gateau. www.juliusmeinl.com

Porcelain tableware manufacturer Schönwald has reimagined Shiro – a collection of white tableware – in a new petrol blue colourway. Entitled Companion, the decor concept showcases a hue that does not occur naturally in nature, therefore providing a canvas for creative culinary presentations of any colour. Companion comprises 18 multi-functional items for the dining area, ranging from platters to bowls.

Schönwald forms part of BHS Tabletop’s brand portfolio, alongside Bauscher and Playground. Each of the BHS brands produce stylish concepts and collections, each of which is designed for a wide variety of industries. www.schoenwald.com

As part of Steelite’s Distinction collection, Alina combines two strong and complementary aesthetics: the simplicity, linearity and restraint of Japanese design coupled with an approachable and casual style that embodies the Scandinavian way of life. Each piece features an interplay of light and line, as well as an embossment that draws the eye towards the centre, giving gravitas and focus to the cuisine.

Made at Steelite’s factory in Stoke-onTrent, England, Alina has been designed specifically for functionality within hospitality environments, whilst featuring a lifetime edge-chip warranty as a mark of confidence in the collection’s durability and quality. www.steelite.com

Rona 2Serve is a professional crystalline range created specifically for the catering sector. Santorini is a collection of glassware named after the mystical Greek island forming part of the Cyclades archipelago. The bowl takes the shape of a volcanic caldera to enable drinks – wine in particular – to unlock their full potential. The Santorini series comprises Bordeaux, Burgundy, Cordial, Highball and Old Fashioned glasses, as well as two standard wine glasses. Launched more than 20 years ago, Rona 2Serve’s complete collection of glassware is continuously available from a large logistics centre in user-friendly quantities and sample shipments. www.rona.glass

PETITS FOURS

1.

2.

3.

1. Corby Hall Monaco Satin 18/10

2. Narumi Caviar White

3. Zieher Fleur Déco

Corby Hall, a family-owned business based in Randolph, New Jersey, has supplied the international hospitality industry with high quality flatware, holloware and bright white porcelain dinnerware for the past 40 years.

With designs ranging from traditional to contemporary at competitive price points, Corby Hall has the ability to supply all F&B outlets associated with a full-service foodservice operation. Its global distribution network, coupled with production facilities in Europe and Asia, allows for seamless service for both new orders as well as re-supply. The newly launched Monaco Satin range comprises 12 pieces made from 18/10 Forged Premium Stainless Steel with a satin finish. www.corbyhall.com

Japan-based bone china manufacturer Narumi has unveiled Caviar White, a new dinnerware collection for modern tablescapes. The series features a characteristic pure white decoration comprising unique miniature droplets, each embossed with a special whiteon-white effect that creates a leathertouch feel on the surface. The elegant embossment is further enhanced by a platinum edging. The tea pot, sugar pot and creamer jug all feature a modernclassic form with an elegantly curved handle and spout. The Caviar White collection is suitable for presenting breakfast, lunch and afternoon tea in executive lounges. www.narumi.co.jp

Zieher is a name synyonymous with innovative design, both in the tabletop and in the buffet sector, and the brand counts five-star hotels and top class restaurants across more than 90 countries among its international client list. Specialising in creative gastronomy trends and solutions, the company’s comprehensive offering includes a selection of étagères designed for numerous applications. Each component of the Fleur Déco series is cast from brass and meticulously finished to achieve a careful balance of gold and dark patinated areas. Each blossom and brand is assembled by skilled hands to create a harmonious floral appearance. The collection includes a three-tiered étagères accommodating plates and dishes up to 22cm in diameter. A serving platter, from the core of which a decorative plant emerges, serves as a centrepiece. The buffet tree meanwhile offers space to display various culinary creations on its 10 leaves. www.zieher.com

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PETITS FOURS

ID Fine Modest Green

Costa Verde Duo

With a rich history dating back to 1972, ID Fine is a porcelain manufacturer committed to sharing its passion for the art and craft of porcelain to the horeca industry. Its latest launch is the Modest Green tableware collection. Manufactured from strong and pure ivorycoloured fine porcelain, the Modest Green range is distinguished by its handpainted warm green rims, which serve as artistic frames that draw attention to the cuisine and create a visual contrast. The handpainting process not only adds a touch of human warmth but infuses each piece with unparalleled artistry, rendering them truly oneof-a-kind. The tableware range also showcases practicality through stackability, ensuring efficient storage, durability and versatility. www.idfine.com.tr

Designed by Studio Levien, Duo was first presented in 2003 and has since became a casual dining classic, both within the home environment and the most demanding professional settings. The range comprises more than 70 pieces of varying shapes – round, oval or square – as well as stackable and non-stackable pieces, complemented by oven or serving pieces. Established in 1992 as one of the more contemporary companies in the sector, Costa Verde’s strong ties with Portuguese porcelain distributors quickly turned the brand into a success. Today, the company is not only rooted firmly in the Portuguese market, but – following more than 30 years of steady growth – also benefits from myriad partnerships that have emerged from marketplaces around the world. pro.costa-verde.com/en/

Pordamsa Roca Founded in 1975, Pordamsa is a trend-setting Spanish porcelain and glass manufacturer known for distinctive and artistic designs that adapt to an ever-changing global marketplace. Specialising in tableware, its traditional manufacturing process ensures no two pieces are the same. Inspired by the texture and aesthetic strength of sea rocks, the Roca collection comprises plates, trays, podiums, bowls and thermal bowls, available in different sizes.

In a brand-first, Pordamsa’s iconic podium is now also made with black porcelain paste, modelled by hand and fired at over 1300oC. Pordamsa offers creative solutions for the most demanding hotel projects, both aesthetically and functionally. www.pordamsa.com

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PETITS FOURS

What sets Bonna apart?

Our concept focuses on three essential components – quality, aesthetics and sustainability. We ensure our customers have a unique dining experience by integrating quality and aesthetics into our production. We also take a leadership position in the industry by including practical features such as easy stackability, guaranteed edge-chip warranty and durability against scratches and high temperatures.

Erbil Aşkan Bonna Erbil Aşkan, General Manager of Bonna, discusses the role of AI in tableware design, sustainable production and plans for 2024 and beyond.

Founded in 2014, Bonna is a horeca brand from Turkish heritage company Kar Porselen. The porcelain manufacturer provides personalised solutions for varying specifications, partnerships and projects, all while striving to inspire the tastes and trends of tomorrow.

Collections: Futura, Hornfels, Mirage, Prints, Ground Project References: The RitzCarlton, Washington, USA; Four Seasons Hotel Mexico City, Mexico; Taj Aravali Resort & Spa, Udaipur www.bonna.com.tr

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What are chefs and operators looking for to create the best dining experiences?

Culinary creativity has become critical, embracing not only the production of new ideas for better and more enjoyable dining experiences, but also the visual presentation of food. With the evolution of gastronomy culture, the importance of presentation in generating an experience that appeals to both the senses and the emotions has become clear. Bonna aims to support chefs by addressing their needs with our product designs, making us a reliable partner in their culinary pursuits.

How does Bonna maintain sustainable production without compromising on quality?

Our production of fine china porcelain consumes significantly less energy, due to its ability to harden at up to 200 degrees lower than standard porcelain. Our next-generation kilns have also cut our natural gas consumption by 30%. We have achieved an 80% reduction in electricity usage and recycle 80% of our wastewater in production, minimising our freshwater consumption through water treatment technologies. Our commitment to sustainability is ever-growing, with waste management and circular supply chain practices firmly in place, even our packaging materials are made from recycled content. We integrate numerous parameters to enhance the durability and design of our products, with ongoing investments in R&D aiming for continuous improvement. This approach has notably reduced product wastage in the horeca sector from 40% to 5-6%. Collections made with sustainable materials and production techniques, such as Prints and Ground, highlight our commitment to a sustainable world. With over 120,000 pieces produced without waste,

our efforts extend to saving natural resources and preventing soil pollution. Our investment in a $3 million, 4MW Solar Energy System (SES) allows us to cover up to 80% of our electricity use with renewable energy, significantly reducing carbon emissions and saving trees annually. Overall, we aim for a 5% improvement in energy and material consumption.

What role does AI play in the future of tableware design?

We aim to push the industry forward by combining the best raw materials, cuttingedge production technology and unique concepts. As a result, we devote around 5% of our annual budget to R&D operations, which are carried out by a 15-person team.

We envision the 21st century as a Renaissance era, with AI technology bringing in a new age for humanity. Aware of the increasingly influential role of advanced technology, such as Artificial Intelligence (AI), which has been adopted across many sectors, we believe that utilising this technology in the porcelain industry and beyond could improve the efficiency of our production and design processes.

Consequently we created the Futura line in partnership with designer Ahmet Osman Peker, using AI technology – a first for our country’s porcelain business. Our in-house design team is also working on AI infrastructure initiatives. We recently launched the Bonna Touch app, which allows users to create their own porcelain products applying AI. It attracted visitors’ interest because seeing plates fashioned with their own imaginations was a truly unique experience. As we work towards making our products sustainable, we hope to inspire other industry stakeholders to embrace sustainability.

What’s next for Bonna?

Bonna is constantly evolving and improving to meet shifting demands. We are broadening our competence in porcelain manufacturing by introducing additional product categories such as our Vitrified collections, Hornfels and Mirage, which are crafted from the most durable and high-quality raw materials. The Solida collection also marks our foray into the stainless-steel segment. Most recently we introduced Infinityglass, a range made from polycarbonate as an equally elegant alternative to glass.

June 11-12, 2024

INDUSTRY CITY | BROOKLYN, NY BAR CONVENT BROOKLYN (N).

A welcoming and collaborative environment in which the pioneers of the bar and beverage community gather to celebrate and sculpt the future of liquid culture through education, sharing best practices, and generating business opportunities.

A curation of the most premium brands driving the cocktail movement.

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08 – 12 March 2024

All together.

The future will be what we build together.

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ADVERTISING INDEX ISSUE 35

Ariane

023

La Marzocco Modbar

079

Arthur Price

116

Mogogo

029

BCB Brooklyn

111

MyGlassStudio

098

Beluga Vodka

014-015

Narumi

056

Nude

091

010-011

Orrefors

073

Corby Hall

002

Pordamsa

051

Costa Nova

083

Porland

Costa Verde

005

Rona

093

Craster

080

Sola

016

Eastern Tabletop

058

St Patrick’s Distillery

089

Figgjo

019

Steelite

Fine Dining-Living

065

Studio 104

035

Franke

109

Studio Riviera

045

Goodfellows

020

Thrill International

094

Hardy Cognac

115

To The Table MEA

097

ID Fine

071

Vista Alegre

041

Internorga

112

Zafferano

087

John Jenkins

084

Zieher

039

Julius Meinl

008-009

BHS Bonna

043

012-013

006-007

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WASHING-UP

The Long Dinner

Jumeirah Al Qasr invites guests to an exclusive dinner on Dubai’s longest dining table.

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Dubai is no stranger to the record books, boasting

the neighbouring Jumeirah Mina A’Salam.

everything from the world’s tallest building to

Together the duo have devised a five-course

the largest shopping mall, the fastest roller-

menu that showcases both her pioneering spirit

coaster and the deepest swimming pool. And it

and his fresh ideas. The sensory feast kicks-

seems there’s no limit to the lengths the city will

off with a champagne reception overlooking

go to in order to impress its diners too. Already

the Arabian Gulf, followed by a starter of beef

featuring a stellar line-up of 50 restaurants,

carpaccio and Tortelloni Alla Norma, made with

Madinat Jumeirah is setting records by creating

eggplant, salted ricotta and a rich tomato sauce.

what is thought to be Dubai’s longest dining

The over-water dining experience reaches new

table. Located at Pierchic – the Italian eatery

depths with a plate of Risotto All’astice with

within Jumeirah Al Qasr – the pop-up will see

lobster ragout, followed by succulent Filetto Di

the hotel’s private pier transformed into a dining

Manzo and Datteri, complemented by a parsnip

area, seating up to 100 guests in a single setting.

date chutney and baby carrots. And for the grand

Those lucky enough to get a seat at the table will

finale, dessert takes the form of an Italian classic,

be treated to gourmet cuisine, as Pierchic’s Head

Tiramisu. Once dinner has drawn to a close, the

Chef Beatrice Segoni has been invited to host a

experience will continue at an after-party held

memorable four-hands dinner with her son, Luca

further along the pier at Onda, the restaurant’s

Crostelli, from the newly-opened Cala Vista at

floating pod bar.

ENJOY RESPONSIBLY

WWW.HARDYCOGNAC.COM

Elevate your dining experience British, family-owned since 1902. Serving the global hospitality industry with silver plate and stainless-steel cutlery and holloware. arthurprice.com