FYUZN Delightful Gastronomics V.2.1 January 2023

FYUZN DELIGHTFUL GASTRONOMICS

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© Orfali Bros

J anuar y 2023

Dear Reader s , Not hi ng i s mor e s i gni f i c ant t han gr eat f ood when c ul t ur e i s at t he f r ont and c ent er . Launc hed i n 2022, t he annual 50 Bes t l i s t r ef l ec t s t he bes t r es t aur ant ex per i enc es of t he Mi ddl e Eas t & Nor t h Af r i c a?s 50 Bes t Res t aur ant s Ac ademy , an i nf l uent i al gr oup of 250 l eader s i n t he r es t aur ant i ndus t r y ac r os s t he r egi on, eac h s el ec t ed f or t hei r ex per t opi ni on of t he Mi ddl e Eas t and Nor t h Af r i c a?s r es t aur ant s c ene. Our c ov er s t or y i s 2023' s Number 1, The Or f al i Br ot her s .

Di s c ov er mor e s t or i es and mor e del i ght f ul

gas t r onomi c s !

Saht en!

Pr emi er ,

Saper e Aude

FYUZN

THREE BROTHERS, TWO PASSI ONS, ONE GOAL Rul es ar e meant t o be bent and br ok en c onc er ni ng t hei r t r adi t i ons .

They c ons t ant l y pus h t he boundar i es of c ook i ng t o di s c ov er new f l av or s and s ens at i ons of f ood and pas t r i es .

Di s hes and des s er t s t hat t hey l ov e t o eat wer e t hei r s our c es of i ns pi r at i on, s er v i ng by l i nk i ng t hem t o t hei r pas t and r emi ndi ng t hem of t hei r i dent i t y .

Cr eat i v i t y , pr i de, and j oy at t he many pos s i bi l i t i es t hat c an be bor n f r om t he Or f al i Br ot her s ' k i t c hen ar e i nv ok ed as s oon as y ou s t ep i ns i de t hei r humbl e abode.

At Or f al i Br os , ev er y day c el ebr at es t hei r j our ney and ex per i enc es , s pr i nk l ed wi t h c ont empor ar y i deas s er v ed i n t hei r di s t i nc t i v e way . Her e, t hey of f er a c ol l ec t i on of t he k nowl edge, s k i l l s , and v i s i on of ev er y per s on behi nd t he k i t c hen door . They ar e not j us t c hef s but f ami l y . Tas t e. Tex t ur e. I ngr edi ent s .

Thos e ar e t he t hr ee t hi ngs t hey s t and by .

Fur t her enhanc ed and moder ni z ed t o f i t i n wi t h t he mul t i c ul t ur al i s m and av ant - gar di s m of Dubai , a f ood j our ney ev ol v ed i nt o a wor k of gas t r onomi c al ar t . At t hei r Bi s t r onomy , y ou wi l l obs er v e t he i mpor t anc e gi v en t o t r adi t i on and t hei r s t r i f e t o r enew s o t hey c an pr ov i de c us t omer s t he bes t pos s i bl e f un di ni ng ex per i enc e and guar ant eed s at i s f ac t i on. At t he s ame t i me, t hey al s o s uppor t l oc al f ar mer s and s uppl i er s t o s er v e t he bes t qual i t y l oc al i ngr edi ent s .

© Orfali Bros

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Dani s h Tr adi t i on Sal t ed her r i ng i n c r i s py al gae wi t h di l l © Orfali Bros

s t ems wi t h aquav i t © Claes Bech-Poulsen

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" We ar e Mohammad, Was s i m and Omar t hr ee br ot her s who hav e t r av el ed f ar and wi de t o i ns pi r e and be i ns pi r ed by t he del ec t abl e wor l d of f ood, ar t , t r av el , and c ul t ur e. We as pi r e t o enr i c h t he c ul i nar y wor l d wi t h c r eat i ons t hat ar e di s t i nc t l y i nf l uenc ed by our r oot s and our ex per i enc es .

Al t hough we hav e s i nc e di s c ov er ed our own ni c he i n t he k i t c hen, our ev er - gr owi ng appet i t e f or adv ent ur e and bak i ng c ont i nues t o k eep us t oget her . " ORFALI BROTHERS

© Orfali Bros

EYE.

" I c ombi ned al l f our c ook i ng t ec hni ques t o r epr es ent my her i t age.

My l as t name i s Or f al i , der i v i ng f r om t he Tur k i s h c i t y of Ur f a, whi l e I c ome f r om Al eppo and am a des c endent of an Ar meni an gr eat - gr eat - gr andmot her " - Chef

Mohammad Or f al i FYUZN

© Orfali Bros

They Speak Food "This is the story of three immigrant chef brothers from Syria working together to create a unique dining experience, an against-the-odds triumph of personal perseverance, brilliant storytelling, and endless curiosity. The unlicensed restaurant?s culinary style defies categorization, but it has culminated in Orfali Bros Bistro being voted The Best Restaurant in the Middle East & North Africa 2023." - The World's 50 Best - MENA The trio grew up in Aleppo, then spread to various destinations before reuniting in Dubai to open Orfali Bros Bistro in 2021. The eldest brother, Mohammad, is a veteran TV cook and restaurant chef in the Middle East. As the head chef, the spokesperson, and the driving force in this family-owned bistro, he has taken ingredients, techniques, traditions, and influences worldwide and used them to create his take on Arabic cuisine. While he runs the central kitchen, his two younger brothers, Wassim and Omar, are classic pâtissiers with their definitive style in the French mold by creating a unique selection of pastries, buns, éclairs, and desserts that highlights the menu.

Located on a corner site in Dubai?s Wasl 51 neighborhood, this open, unpretentious space is dominated by two-storey kitchens overlooking diners. Chef Mohammad regularly glides from the ground-floor pass to each table to explain in a charismatic fashion how each dish came to be.

There are no restrictions to what dishes the team might create based on anything they love to eat. ?Rules are meant to be bent and broken, concerning our tradition? is one of the Orfalis? mantras. Prepare to be hit with surprising combinations referencing art, travel, diverse cultures, Syrian traditions, and personal experiences. Examples include ?Guess what??, a fattoush, Greek salad, and gazpacho hybrid; the Aleppo street bun (wait and see); and the shish barak à la gyoza, a Levantine take on the Asian staple.

FYUZN

?I mov ed t o Kuwai t t hen t o Dubai ; Was eem went t o Mos c ow, t hen t o Kaz ak hs t an ont o Egy pt ; and Omar s t ay ed i n Al eppo t hen mov ed t o Bei r ut . I t hought f or l ong how I c an br i ng t he f ami l y t oget her , s o I dec i ded t o br i ng my br ot her s t o Dubai .

Was s i m c ame t o Dubai i n 2012, and Omar i n 2013.

Fr om t hat t i me onwar d, I want ed us t o do s omet hi ng t oget her . " - Chef Mohammad Or f al i

© Orfali Bros

?My f at her ?s an engi neer . My mom?s a t eac her . Mos t of my f ami l y member s ar e i nt o bus i nes s , and t hey al l hav e hi gher degr ees . I was n' t t hat good i n s c hool . I ent er ed t he c ul i nar y wor l d by c hanc e t hr ough t he c ul i nar y s c hool , but I f el l i n l ov e wi t h i t , ?

- Chef Mohammad Or f al i FYUZN

The Or f al i br ot her s s t ar t ed t hei r f i r s t v ent ur e t oget her t hr ough c ook i ng c our s es c al l ed ?The Or f al i Br os Mas t er c l as s ? i n 2017. They del i v er ed mor e t han 24 c our s es by t he begi nni ng of t he pandemi c i n 2020.

The c our s e par t i c i pant s wer e amaz ed by t he or i gi nal i t y of t hei r di s hes and pas t r i es , and wer e c ons t ant l y enc our agi ng t hem t o open a bus i nes s of t hei r own.

Eent ual l y , t he br ot her s opened Or f al i Br os i n 2021 i n t he mi ds t of t he gl obal pandemi c .

© Orfali Bros

?We want ed di ner s t o be s eat ed f ac i ng t he k i t c hen and hav e a s ens e of di ni ng i ns i de i t . At Or f al i Br os , we hav e a t r ans par ent c ul t ur e bet ween us , as c hef s and t eam, and our c us t omer s . We want t o t el l peopl e t hat t her e ar e no uns ung her oes behi nd t he s c enes . ?

The two-storey test kitchen at Orfali Bros © Michelin Guide

FYUZN

?Pas t r y i s di f f er ent t han f ood. My br ot her s ? way of wor k i ng di f f er s f r om mi ne. We bui l t t he k i t c hen t o s epar at e t he pas t r y and f ood k i t c hens f r om eac h ot her .

But ev en t hough i t ?s di v i ded i n t wo, we c ons t i t ut e one ent i t y . ? - Chef Mohammad Or f al i Claes Bech-Poulsen © Orfali Bros

Food Is Their Language

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No. 1

© Orfali Bros

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?What mak es us di f f er ent i s t hat we bel i ev e t hat y ou and I eat t he s ame. At Or f al i Br os , we s er v e di f f er ent bac k gr ounds and t as t e pal at es . We bel i ev e t hat f ood br i ngs peopl e t oget her . ?

- Chef © Orfali Bros

Mohammad Or f al i

Sources: Orfali Brothers , Michelin Guide , MENA 50 Best Restaurants 2023, frenchefs.com

FYUZN

Dickey?s Barbecue Pit Announces International Expansion into the Philippines

Tur bot

wi t h l angous t i ne,

mor r el s and pi c k l ed pi ne

Thoughtfulness Can Be Tasted! © Claes Bech-Poulsen

I nf us i on wi t h gr i l l ed whi t e as par agus , pi c k l ed el der ber r i es , t r uf f l e & c r i s py gr ai ns wi t h gr ai n c of f ee

Rhubar b, y oghur t & f r oz en bl ac k c ur r ant l eav es t ea

Ger ani um r es er v at i ons i s open 90 day s i n adv anc e on t he day , at 6pm ( 18. 00 CEST) . Res er v at i ons c an be made v i a webs i t e ht t ps : / / www. ger ani um. dk / en/ They al s o of f er t he pos s i bi l i t y t o pur c has e gi f t c ar ds v i a webs i t e. For par t i es of mor e t han 6 and f or ques t i ons , gues t s c an wr i t e t o: i nf o@ger ani um. dk or c al l +4569960020.

FYUZN

World?s largest barbecue concept opening stores in Manila, Philippines

Dal l as, Jan . 23, 2023 (GLOBE NEW SW IRE) -- Dick ey?s Bar becu e Pit is con tin u in g its sm ok in g-h ot devel opm en t str eak acr oss th e gl obe as th e icon ic Texas-bor n br an d an n ou n ced th eir expan sion in to th e Ph il ippin es.

W ith th is excitin g gl obal expan sion n ews, Dick ey?s Execu tive Vice Pr esiden t Jim Per k in s an d M aster Par tn er ,Joh n Lee, of th e San Fr an cisco Bay ar ea r ecen tl y visited th e Ph il ippin es with a sol id fou n dation in pl ace to open th e fir st Dick ey?s Bar becu e Pit in M an il a in th e secon d Qu ar ter of 2023.

Joh n Lee is a r eal estate pr ofession al , as wel l as a r estau r ateu r wh o al r eady own a Dick ey?s Bar becu e Pit in th e San Fr an cisco Bay Ar ea, a n ation al bu r ger ch ain , as wel l as h avin g cr eated h is own con cepts, in cl u din g Bu r m ese an d Per u vian eater ies. Joh n 's son , M ax Lee, cu r r en t Own er / Oper ator of th e Bay Ar ea Dick ey?s, wil l l ead th e expan sion in th e Ph il ippin es an d th e devel opm en t of an addition al 40 l ocation s. ?W e ar e absol u tel y th r il l ed to be br in gin g th e best Legit. Texas. Bar becu e. acr oss th e gl obe to th e Ph il ippin es in 2023,? said Jim Per k in s. ?W ith th e r epr esen tation of th e Lee fam il y, we h ave n o dou bt th at th e u pcom in g Dick ey?s devel opm en t wil l be a m ajor su ccess.?

W ith th is l atest an n ou n cem en t, Dick ey?s con tin u es to str en gth en its in ter n ation al pr esen ce as th e wor l d?s l ar gest bar becu e br an d an d fr an ch ise. W ith over 550 bar becu e r estau r an ts in cl u din g in Br azil , Egypt, Japan , Pak istan , Sin gapor e, an d th e Un ited Ar ab Em ir ates.

To l ear n m or e, fol l ow Dick ey?s Bar becu e Pit on Facebook , In stagr am an d Twitter. Down l oad th e Dick ey?s Bar becu e Pit app fr om th e Appl e App Stor e or Googl e Pl ay.

To l ear n m or e abou t Dick ey?s Vir tu al Con cepts fol l ow: W in g Boss on Facebook , In stagr am an d Tik Tok , Tr ail er Bir ds on Facebook , In stagr am an d Tik Tok an d Big Deal Bu r ger on Facebook , In stagr am an d Tik Tok .

FYUZN

Best World Cities for Foodies in 2023 Th e m ost h u m an wor d we can th in k of is l ove; th e n ext is .... food. W h at wou l d l ife be with ou t food? ... an d Foodies! Yes, it is a wor d th at m ean s a per son with a passion for food an d th e exper ien ce of eatin g, wh ich su m s u p a m ajor ity of u s. W e defin e foodies as peopl e wh o don 't eat on l y to su r vive bu t val u e food, th e cr eation of food, an d its en tir e pr ocess.

Th e m ost r ecen t stu dy by Ash er & Lyr ic r el eased is th e "Gl obal Foodie In dex," wh ich was cal cu l ated u sin g five k ey factor s su ch as th e n u m ber of M ich el in -r ated r estau r an ts per city, th e n u m ber of "W or l d's Best Restau r an ts" per city, th e n u m ber of n ation al cu isin es r epr esen ted per city, th e aver age cost of m eal s, an d th e n u m ber of r estau r an ts per city per capita. Th ey categor ized on e h u n dr ed fifty en tr ies, an d we h igh l igh ted th e fir st th r ee on th e l ist. Th e ten top en tr ies ar e l isted bel ow: You can l ear n m or e abou t th e top en tr ies on th e fol l owin g pages.

1. Tok yo, Japan 2. Par is, Fr an ce 3. Ban gk ok , Th ail an d 4. New Yor k , USA 5. Ph u k et, Th ail an d 6. Sin gapor e, Sin gapor e 7. Osak a, Japan 8. H on g Kon g, H on g Kon g 9. Seou l , S. Kor ea 10. Ch ian g M ai, Th ail an d

© jimbocheden

Th e m eth odol ogy was based en tir el y on n u m ber s, bu t th at doesn 't m ean th ose n ot m en tion ed in th e top ten ar e pu t in a bad l igh t. Th e food itsel f is a per son al ch oice.

Th e m etr ics u sed by Ash er & Lyr ic wer e al so based on th e data gath er ed fr om M ich el in , Th e W or l d's 100 Best Restau r an ts, Tr ip Advisor , an d Nu m beo Cost of Livin g Data base an d Open DataSoft ? Al l Cities with a Popu l ation > 1,000.

ASIA, YOU'VE NEVER BEEN SO GOOD TO M E H el l o Asia! 13 of th e Top 20 cou n tr ies ar e l ocated with in Asia, fou r ar e in Eu r ope, an d two ar e in th e Un ited States. Th e data al so sh owed m or e diver se offer in gs in m ost cities, in cr easin g patr on age.

BIG IN JAPAN Japan h as th r ee of th e wor l d's 15 best foodie destin ation s, an d Tok yo l eads th e pack of gl obal foodie destin ation s. Tok yo ear n ed th e h igh est m ar k s for its n u m ber of M ich el in r estau r an ts an d th e n u m ber of n ation al cu isin es. Gar n er in g an im pr essive 436 M ich el in -star r ed r estau r an ts ar e in Tok yo al on e, an d foodies can al so en joy 120 differ en t n ation al cu isin es wh il e din in g in th is stel l ar city.

INTO TH E BLUE Japan ese peopl e h ave som e of th e h igh est l ife expectan cies in th e wor l d, an d th is is often attr ibu ted to th eir diet! Th e tr adition al food in Japan is al so often con sider ed som e of th e h eal th iest in th e wor l d for th e cal or ie-con sciou s foodie. It is on e of th e wor l d's " Bl u e Zon es, " with m an y dish es featu r in g pl en ty of fr u its, vegetabl es, an d seafood.

Sp eci al N ot e f r om Ash er & L y r i c W e did our best to sur vey often under -r epr esented r egions, as delicious food can be found wor ldwide. M any top-r anking ?Best Food Destination? lists often concentr ate m ainly on the biggest cities, like N ew Yor k and London. Our goal was to dig deep and r ank som e lesser -known (but still significant) foodie destinations.

St u d y L i m i t at i on s The M ichelin Guide, ar guably the gold standar d for foodie cultur e, has a heavy bias towar ds Asian, Eur opean, and to a lesser extent, Am er ican r estaur ants. M uch of the wor ld is sim ply under -r epr esented when it com es to M ichelin star r atings, which is an obvious lim itation of our foodie study. H owever , M ichelin is such an industr y standar d that it would be negligent to om it it as a factor .

FYUZN

Now and DEN

© Gaggan Anand © jimbocheden

"Th e taste of h om e cook in g is differ en t for ever yon e, bu t yet it is al l pr epar ed with th e sam e wish , wh ich is to m ak e oth er s h appy.

It br in gs war m th an d cl osen ess to on e's h ear t, m ak in g u s wan t to eat it ever y day.

H om em ade food is food pr epar ed wh il e th in k in g abou t oth er s bein g h appy.

Ever y day,I th in k abou t th e peopl e wh o com e to th e r estau r an t an d cook with th e in gr edien ts th at ar r ive each day.

For a h om em ade dish th at br in gs a sm il e."

- Ch ef Zaiyu H asegawa, Own er ,DEN

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DEN is Green

© jimbocheden

"Th an k s to th e su ppor t of pr odu cer s, th e vegetabl es we u se ar e gr own with ou t pesticides or ch em ical fer til iser s. Ou r special ity sal ad expr esses ou r con n ection to far m er s an d is a fu n way for din er s to see wh at cam e ou t of th e gar den . W e sou r ce fish with ou t specifyin g th e k in d so as to r edu ce th e bu r den on fish in g gr ou n ds." ? Ch ef Zaiyu H ASEGAW A,Own er DEN

FYUZN

With a Smile

DEN's No on l in e r eser vation s pol icy Th e on l y way to m ak e a r eser vation at Den is by cal l in g th e r estau r an t ? you wil l n ot get in by book in g on l in e or th r ou gh a con cier ge ser vice. ?W e wan t to m ain tain a dir ect an d per son al con tact with ou r gu ests,? says H asegawa. ?Fr om th eir voice, m an n er ism s, accen ts an d r espon ses, we can pick u p cu es on th e k in d of gu ests th ey m ay be, th u s en abl in g u s to better an ticipate th eir n eeds an d expectation s.? Th e r eser vation team al so n otes down wh en over seas gu ests wil l fir st ar r ive in Japan , to en su r e th ey won ?t be too jetl agged wh en th ey visit th e r estau r an t.

© jimbocheden

Ch ef H asegawa l ik es to say h is aim is to see h is cu stom er s l eavin g with sm il es on th eir faces. An essen tial in gr edien t in ach ievin g th is is th e wel com e an d ser vice pr ovided by Den ?s fr on t-of-h ou se team , wh ich was r ecogn ised with th e Ar t of H ospital ity Awar d at Th e W or l d?s 50 Best Restau r an ts 2019.

FYUZN FYUZN

The Philosophy of DEN

© jimbocheden

Rather than sticking to the elegant, r efined but often im per sonal tr aditions of high-end kaiseki cuisine, H asegawa offer s an elevated, deeply per sonal take on Japanese hom e cooking. H e dr aws on diver se influences, both hom e-gr own and gleaned on over seas tr ips, but always based ar ound pr im e ingr edients fr om ocean, pastur e and for est.

Feature Sources: jimbochoden, Michelin Guide, 50 Best Restaurants , MarieClaire Taiwan

FYUZN

M s. Gadot's Valenti ne

Photo Source: The Official FB Page of Gal Gadot

Candid Shots FYUZN

Pari s i s always a good i dea .

© Le Clarence S.A.S.

. @Le Clarence FYUZN

When we think of fine dining, we think of France. Paris is synonymous with exceptional cuisine. French food is world-famous for its rich food culture and history. Many of the country's most famous dishes are served worldwide, and its Parisian chefs are some of the most renowned. They came in second in the Global Foodie Index but nonetheless it remains on the Foodies bucket list; Le Clarence is a must. Simply put, to experience is to believe.

History and Elegance In this private mansion in the 8th arrondissement, the finest artistic artisans have created an extra-special touch inherent to private homes by drawing their inspiration from the unique charm of Bordeaux estates. Le Clarence is a dreamy landscape in Paris where history lives and elegance is in every minute detail. And yes, it's got European legacy written all over the place.

A large, stately reception room with a confidential atmosphere, a bar, and three private reception rooms are offered exclusively for customers' use to precede or prolong the moment. © Le Clarence S.A.S.

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Le Clarence, nestled within an elegant 19th-century private mansion at 31 Avenue Franklin D. Roosevelt, opened in November 2015. It was entirely refurbished and decorated by the finest creative craftsmen, according to the instructions of H.R.H. Prince Robert of Luxemburg, who wished to reproduce in Paris the unique ambiance of Château Haut-Brion.

Le Clarence is an elegant, warm, welcoming, and refined restaurant, the image of France?s finest terroirs, coordinated with great enthusiasm by a talented team. While the kitchen strives to enhance seasonal produce and reveal the very best of French gastronomy, service in the restaurant ensures it offers guests a moment outside of time in a setting steeped in history. Christophe Pelé manages Le Clarence with style: an excellent enterprise that the Michelin guide chose to honor in its 2017 publication by awarding, right away, two stars to this splendid Parisian restaurant. © Le Clarence S.A.S.

"2015 marked the 80th anniversary of the founding of our family company, Domaine Clarence Dillon. We are following in the footsteps of the Pontac family, previous owners of Haut-Brion in the 16th century, and enjoy sharing our concept of wine culture with epicurean aficionados from around the world. In 1666, the Pontacs were perceived as pioneers by opening their tavern ?Pontack?s Head? in what would go on to become the City of London. We continue this tradition by allowing visitors to have a great meal, taste our fine wines? and even buy an outstanding one to taste at home with family or friends, if they so choose, thanks to the Cave du Château boutique."

HRH Prince Robert de Luxembourg, Chairman and CEO, Domaine Clarence Dillon.

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© Le Clarence S.A.S.

Le Clarence offers a series of tasting menus. Lunch options range from three to six courses (90? to 190?) while dinner spans from three to seven courses (130? to 320?). Expect dishes from veal sweetbread and morel gyoza with caviar and squid ink, to fried mochi topped with sea bream, sitting in a shallow pool of Korean-spiked kimchi juice. - The World's 50 Best

Chef Christophe Pelé has taken over this sumptuous 1884 private mansion with enthusiasm and ability. It is located near the Champs-Élysées, a district the chef knows well, having worked at Ledoyen, Lasserre, Pierre Gagnaire, and Le Bristol. He has indeed found his feet in the kitchen. A true artist combining produce from land and sea, he serves up highly personal cuisine with bold and distinct flavors ? it never fails to deliver on what it promises. The "surprise" tasting menu works well with its concept of "satellite" additions to the main dish. The wine list is enough to make your head spin (ask to visit the beautiful vaulted cellar that houses the grands crus)? a memorable experience. - Michelin Guide's POV ** FYUZN

© Le Clarence S.A.S.

Prestigious wines and those of limited production can be found in the cellar of Le Clarence Restaurant. The wines of Domaine Clarence Dillon are presented fully, as well as the abundance, history, and diversity of the French wine-growing regions. Winegrowers and terroirs are highlighted on their list, just as much as artisans of taste and fresh produce are in the kitchen. Over 250 winegrowers from France?s regions are represented through 1 400 references made possible by the sommelier team that regularly makes new finds and encounters.

FYUZN

LE CLARENCE, THE COOKBOOK In chef Christophe Pelé?s first book, Chihiro Masui breathes in aromas, caresses ingredients, and dissects textures to a point where the reader can taste her description.

Christophe Pelé?s recipe book contains some 70 recipes, around 20 of which take the form of a dialogue and exchange with the Chef. Chihiro guides the reader to accompany the Chef on the journey of inspiration that allows each dish to be born and reach the table where the flavors can reach their apex.

His creative narrated recipe chronicles come to resemble travel logs.

Chihiro Masui is a food writer. Born in Tokyo. Raised in New York, London, Paris. Lives in France.

© Le Clarence S.A.S.

© Le Petit Chef

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Candid Shots © goff/blitz

Guy R i tchi e was joi ned by K eanu R eeves on M onday eveni ng as he made hi s way home followi ng a ni ght out at a popular London ni ghtspot. called Oswald's. - Source: D ai lyM ai l UK , 31J anuary 2023 FYUZN

One N i ght i n Bangkok . . .

© Praya Kitchen, Bangkok

Bangkok continues to amaze us with its unique culinary flavors. They offer a wide range of cuisine from Afghani to Zhejiang and everything in between. And what's more is that in June 2022, Thailand made history by legalizing marijuana for medical and culinary use. This monumental decision was a long time coming and marks a significant turning point in the country?s attitude towards cannabis. By removing marijuana from the list of narcotics banned for use or distribution, the government has opened the door for businesses to offer all kinds of cannabis-infused food. Thus, entrepreneurs and chefs can showcase their culinary creativity and explore the possibilities of the herb in new and exciting ways. Truly revolutionary. At number 3 in the Global Foodie Index is Thailand.

@Praya K i tchen FYUZN

Praya Kitchen is an authentic Thai buffet restaurant that brings back forgotten recipes passed down from generation to generation, using local ingredients.A modern culinary playground for Thai cuisine & seafood lovers that shines a new light on traditional food.

© Praya Kitchen, Bangkok

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© Praya Kitchen, Bangkok

FYUZN

Chef X's 20 years in the culinary scene began at home when he was young and had to help his mom cook for factory workers. He has gained various experiences while studying and working with luxurious international hotel chains worldwide, including Egypt, Australia, and Japan.

Chef X is now back in Thailand to use his knowledge to promote Thai cuisine to the Global market.

Most Thai favorites at Praya Kitchen are ensured to use local and seasonal ingredients. The food is thus simply modern yet unique, blending from his multi-culture background.

© Praya Kitchen, Bangkok

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© Praya Kitchen, Bangkok

From Praya Kitchen "Feast on a variety of an unlimited Thai and international dishes from fresh seafood to quality beef and lamb. Enjoy a vast selection of distinctive delicacies, cooked to order from live cooking stations and served fresh to your table.

An unlimited a la carte, featuring over 70 items, will be offered for lunch on Saturday and Sunday, and dinner on Friday, Saturday and Sunday. Private dining zones will also be provided with the safety and social distancing measures."

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Praya Kitchen 3 Fl. Bangkok Marriott Hotel The Surawongse, 262 Surawong Road, Si Phraya Bangkok, 10500 Inquiries: 020885666 Email: mhrs.bkkwo.fbreservation@marriotthotels.com © Praya Kitchen, Bangkok

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150 Best Cities for Foodies Around the World in 2023 There is just too much goodness when we truly understand the food we eat. It is everything we are. W hat we put in our gut tells us our longevity to face the world and do our daily grind. Studies have shown that our life cycle depends upon the food we eat. And whether we have different tastes depends upon our culture and the values we keep. Food is considered holy because it comes from nature, and the creator of character; and the Holiest - the bread of life, his blood becomes wine. Nowadays, food has evolved as much as consumers. But we all have a responsibility to know what goes into what we eat, and the more inquisitive people become, the more interested they are in the science and art of food.

The 150 Best Cities have been chosen for their ability to feed people of different cultures of other races. The list is noticeably inclusive and not limited to the standard fine dining experience alone. We see more fusion of food, younger chefs, and healthier menu; some even transitioned to the vegan way of preparing food.

Being the BEST is subjective, and this study ranks the best of the world cities for foodies. Asher & Lyric Fergusson did not give any cities a final grade below a C-, nor did they provide any individual metric a rank of F. Each city is compared against the others for the total ranking, but all of these world foodie destinations are amazing in their own right, and they would surely delight a food-loving traveler.

The best part is knowing we have ample food choices out there waiting to be tried and enjoyed.

For the detailed study, please refer https:// www.asherfergusson.com/ global-foodie-index/

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?Food i s our common ground, a uni versal experi ence.? ? J ames Beard

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World Central K i tchen @Turki ye duri ng one of the rescue mi ssi on under the ruble last February 11, 2023. © Tyler Nix © World Central Kitchen

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Candid Shots © Tyler Nix

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© mykcaferestoran

A Master Chef Responds to the Call of his People in Turkey On 6 February 2023, at 04:17 TRT (01:17 UTC), an Mw 7.8 earthquake struck southern and central Turkey and northern and western Syria. The epicenter was 32 km (20 mi) west?northwest of Gaziantep. The earthquake had a maximum Mercalli intensity of XI (Extreme). It was followed by an Mw?7.7 earthquake at 13:24. This earthquake was centered 95 km (59 mi) to the north-northeast from the first, in Kahramanmara? Province. There was widespread damage and tens of thousands of fatalities. As of this writing, aftershocks continue to befall the said areas, and buildings continue to collapse due to the catastrophic earthquake early in February.

The earthquake in both Turkiye and Syria brought out the best in humanity. International responders all helped in the rescue efforts. W ith thousands of families displaced, if not perished, under the rubble. Food and water are the immediate need of the people. A celebrity chef from Turkiye, a Master Chef, Chef Mehmet Yalç?nkaya, acted quickly together with his partner suppliers and other Michelin Star chefs to feed an average of 7,000 people a day in a place called Life Again Restaurant rented by Chef Omuk Akkor for the next six months, primarily serving the Turkish community where quake victims can eat a decent meal amidst the chaos. The Red Crescent group likewise organized their kitchen in Gaziantep with volunteers who continue to prepare meals round the clock to help as many people as possible. Well-known chefs like Rafet Ince, Esen Hunal, Claudio Chinali, and Jose Andres of World Central Kitchen also join them.

Chef Mehmet Yalç?nkaya is one of the many talented chefs representing Turkey. He may be strict regarding his culinary standard. He does not tolerate the slightest loss of time, disorder, and lack of discipline in the kitchen. However, this applies only to the kitchen; he is a real Istanbul gentleman in everyday life and loves children and animals very much.

He is a chef in love with his country.

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MYK Restaurant has a menu constantly renewed in seasonal cycles, where you meet with unique, delicious, and high-quality signature dishes created by Mehmet Yalç?nkaya and his team by blending the valuable products of their geography.

© mykcaferestoran Essentia Water.com

THE 2 GALLON BOX This new, more sust ainable format gives you all t he #1 Alkaline Wat er you need, while using 80% less plast ic t han 8 (1L) bot t les. It ?s also made wit h 100% recycled corrugat e t hat is 100% fully recyclable. Made more sust ainably.

?H e cooks tomake people happy.? ? M YK FYUZN

MYK is the perfect place for seasonal meals made with high-quality ingredients and the concept of "from soil to table."

Their menu changes periodically to serve fresh produce depending on the season. This brings dynamic, healthy, and delicious dishes to their visitors.

© mykcaferestoran

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R& D and P& D MYK aims to create added value in gastronomy by enriching the process from their products to the menu with continuous research, and development, and experience.

Key facts Nemo?s Garden Project may be described with two keywords:

Self-sustainable Nemo's Garden is not only a technological endeavor, aimed at making underwater farming an economically viable, long-term alternative form of agriculture, but most and foremost it is an eco-friendly and self-sustainable project.

The use of renewable energy harnessed from the sun and of fresh water obtained by desalination of seawater, in fact, make Nemo's Garden a self-sustainable system.

The microclimate and thermal conditions within the biospheres are optimal for plant growth and crop yields, not unlike a conventional greenhouse, yet it requires no additional energy sources.

Eco-friendly The underwater farm determines very minimal, if none, interaction with the marine environment and related ecosystems, exception made for a positive shelter-like effect in order to support the repopulation for the surrounding © mykcaferestoran marine areas.

One with the sustainable world...

MYK believes that the correct use of world resources for sustainable consumption starts with zero waste in the kitchen. To minimize the damage to natural life, they ensure the best and most effective use of the product in the kitchen and pioneer the awareness starting with their employees to their guests. © Nemo's Garden

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© mykcaferestoran

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Mithat Yalç?nkaya

Mehmet Yalç?nkaya

He started his career at Bodrum Petunya Hotel in 1994 He was born in Bolu in 1974. Yalç?nkaya, who started h and worked at different hotels for the next few years. his first conductor training at 12 from his uncle. He high-end hotels and restaurants in Turkey. He was a ga In 2002, he worked as Executive Chef at Elite World on cruise ships in Germany and Qatar.

Prestige Hotel. He was also on the opening staff of all other hotels of Elite World Hotels and most recently Throughout his career, he has been awarded many n worked as Elite World Hotels Kitchens Coordinator. He Some of the awards: took part in the opening of MYK Restaurant, of which he "Best Chef Award" (Due to the public vote of over 50 is a partner, and is still running its business.

Taste Awards organized by TÜRES.) He has various degrees in international competitions.

"Silver Medal" World Chefs Olympics / Turkish Chefs Fe He continues to work on modern Turkish cuisine and his "Bronze Medal" World Chefs Olympics / Euroturk Ch culinary interpretations. He is a member of the Turkish Erfurt ? Germany Chefs Federation and Wacs-World Chefs Federation. His works were also included in the national television "A category World Third Place" World Chefs Olympics ? channels in Turkey.

"Euroturk Chefs Team Merit Diploma" as a Team ? Erfurt

Meet the MYK Team © mykcaferestoran

Onur Kutluca

his career at a young age, received Born in 1989 in Switzerland, Chef Onur Kutluca has also worked with many worked as an executive chef in famous chefs in Turkey and foreign chefs with Michelin stars. During his astronomy and kitchen coordinator seventeen-year career, he worked in the restaurants of the country?s top hotels. national and international awards.

Chef Onur Kutluca, well-experienced in Turkish, Italian, Mediterranean, Far 0 thousand people at the Turkish East, and Indian cuisines and seafood, has owned and operated three restaurants since 2016. He also provided consultancy and opening services ederation Turculina Team Captain for many restaurants across the country.

hefs Culinary Team Team Captain, He still works as a chef at MYK Restaurant and an instructor at MYK Gastro Arena.

? Erfurt ? Germany

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Chef M ehmet Yalç?nkaya @Turki ye feedi ng mi ssi on wi th hi s teamof volunteers. Photos courtesy of sabah.com.t r

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Copyright © 2023 UN Department of Global Communications, All rights reserved.

The United Nations General Assembly, with support from the Governments of the Netherlands and Tajikistan, will convene the UN 2023 Water Conference in New York from 22 to 24 March 2023.

Billions of people worldwide still live without safely managed drinking water and sanitation, even though access to both services has long been defined as a human right. Many water sources are becoming more polluted, and ecosystems that provide water are disappearing. Climate change is disrupting the water cycle, causing droughts and floods.

The Conference ? formally known as the 2023 Conference for the Midterm Comprehensive Review of Implementation of the UN Decade for Action on Water and Sanitation (2018-2028) ? is the most important water event in a generation.

The primary aim of the Conference is to raise awareness of the global water crisis and decide on concerted action to achieve the internationally agreed water-related goals and targets, including those contained in the 2030 Agenda for Sustainable Development. Water is everyone?s business, and the Conference is inclusive and cross-sectoral.

With many of the Sustainable Development Goals (SDGs) off track, progress in implementation of Goal 6 (water and sanitation) is key to the achievement of other SDGs, particularly on health, food, gender equity, education, livelihoods, industry, climate and the environment.

The Conference will adopt the Water Action Agenda as a main outcome, which represents commitments of countries and stakeholders. The Agenda will help mobilize action across countries, sectors and stakeholders to meet the global water-related goals and targets.

The Water Action Decade, adopted by the United Nations General Assembly to help put a greater focus on water, commenced on World Water Day, 22 March 2018, and runs through World Water Day, 22 March 2028. The Decade aims to advance the sustainable development and integrated management of water resources for the achievement of social, economic and environmental objectives through cooperation and partnership at all levels.

The last UN conference on water was held in 1977 in Mar del Plata, Argentina.

Let us all contribute and participate in saving water for good even in our own little way.

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Selena, Perfectly I mperfect and we love her more for it!

Growing up with the media is tough for a girl like Selena Gomez. The world saw her evolve through the years, and the public clamors for her even more after all these years. She is the most followed individual on earth. Recently, she surprised everyone by going off the grid. It might cause sadness to her fans, but to some, it is an admirable move. If we will look beyond her reason, she took her power back as a woman who can liberate herself from social media. Although it has a long list of benefits to boast about, we cannot deny that there are so many issues and concerns that technology can't control and has contributed to increasing mental health cases worldwide. And Selena, with all that bravery and splendor, took her life back in a short tap.

In November last year, Selena Gomez opened up about her experience with psychosis. Gomez gave viewers a raw look into her struggles with psychosis and bipolar disorder in her most recent Apple TV+ documentary, 'Selena Gomez: My Mind and Me. The documentary is based on a video taken over six years and takes a close, often raw, look at the high and low moments for Gomez, now 30, during that time. Gomez says her key goal in making the documentary was to make it more common for people to talk about mental health struggles.

Gomez did eventually recover from it, according to the documentary. Afterward, she was diagnosed with bipolar disorder ? which her doctors say triggered the psychosis ? and began treatment, including medication.

Psychosis is a combination of symptoms resulting in an impaired relationship with reality. That means you've lost your ability to distinguish between what's real and what's not, says Po Wang, MD, a clinical professor of psychiatry and behavioral sciences at Stanford University in California, specializing in treating bipolar disorder.

On August 13, 2020, Selena Gomez starred in a cooking series filmed in her home. Each episode features Selena tackling a new cuisine and guest stars a different professional chef, where they cover tips and tricks and how to deal with disasters in the kitchen. For each episode, the show donates $10,000 to the charity of Chef's choice, often food related.

But if there's one trait Selena has that most celebrities don't is being her authentic self. She remains true to herself and has consistently battled with everything life throws back at her. "Authenticity is my life," she says, and that's not cool, but we love her for it.

Photo Courtesy of Selena Gomez Official FB Page

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The Prince of Wales in Drury Lane is up For Sale.

Any Takers?

Yes, you read it right. The 170-year-old Covent Garden pub is on the market with a £10 million price tag. The freehold of The Prince of Wales, in Drury Lane, has an asking price of £9.75 million. The property is currently let to Spirit Pub Company, a subsidiary of Greene King, on a 30-year lease until June 2034.

Located in the heart of London's West End, Covent Garden is renowned as the center of the capital's tourism and entertainment scene, attracting more than 44 million visitors annually. The district is famous for its culture, with over twenty thriving theatres, including the Royal Opera House and Theatre Drury Lane, and numerous museums like the London Transport Museum.

The Prince of Wales occupies a prominent corner position at the intersection between Drury Lane and Great Queen Street with occupiers nearby, including the De Vere Grand Connaught Hotel, The Gillian Lynne Theatre, ITSU, Barrafina, and the Freemason's Hall. The property is a short distance from many restaurants, bars, fashion retailers, and Theatres that makeup Covent Garden.

The property is on Drury Lane, a short distance from Covent Garden Underground Station, in the heart of theatreland. It is ideally positioned to benefit from the many visitors generated by the diverse entertainment offering.

The Prince of Wales is surrounded by the popular tourist destinations of Oxford Street and The British Museum to the north, Covent Garden and The Strand to the south, and Leicester Square, Seven Dials, and Piccadilly to the west, each with their diverse entertainment and retail offering.

It has four floors, with the ground floor and first floor seating 143 customers.

There is space for a further 16 customers to be seated outside, and four double bedrooms on the top floor are accommodation for management and staff.

A fully-fitted trade kitchen is to be found on the second floor, along with a dumb waiter to efficiently serve visitors in the pub below.

The property has a cellar with some storage, and there are ladies' and gentlemen's toilets on the ground and first floors and a disabled facility on the ground floor.

The Prince of Wales is not a listed premise. Still, it is located within the Covent Garden Conservation Area, which may affect any applications for planning permission submitted by a potential buyer.

The pub is in the heart of theatreland with the Theatre Royal, Shaftesbury Theatre, Cambridge Theatre, St Martin's Theatre, and Ambassadors Theatre within a few minutes walk of the Prince of Wales.

The Royal Opera House, Covent Garden Market, and London Transport Museum are all a moment's stroll from the premises, with the British Museum nearby.

The Prince of Wales is served by London Underground stations of Covent Garden, Holborn, Tottenham Court Road, and Leicester Square, with many central London buses passing through the area. © savills.com

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© savills.com

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© NEOM

An extremely rare opportunity to acquire a trophy public house investment in the Covent Garden district of Central London.

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To Boldly G row: Finding Joy, A dvent ure, and D inner in Your O wn Backyard O ne of t he Best Books of t he Year

Prince Of Wales, 150-151 Drury Lane London, WC2B 5TD © savills.com

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1,266 to 8,112 sq ft (117.62 to 753.63 sq m) £9,750,000 © savills.com

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The leisure and hospitality sectors have seen revenues recover strongly since Covid restrictions were fully lifted in July 2021 which has increased investor demand for public house investments. The improving operator performance in London is best illustrated by the latest trading updates from London based operators Young?s and Fuller?s.

London continues to be recognised as one of the worlds safe havens for property investors. Its status as a leading global financial centre and as one of the most visited cities by tourists continues to drive investor and occupier demand. Investor demand for London assets remains incredibly strong particularly for buildings which are let to strong covenants on long leases. Occupier demand for premises in prime London locations continues to push rental growth in the capital.

For further information search for Savill's.

© coventgarden.com

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© Workman Publishing

A moving, heartbreaking, and lyrical true story of the author?s escape from an apocalyptic cult? and the survival skills that led to her freedom.

My family prepared me for the end of the world, but I know how to survive on what the earth yields.

As a child, Michelle Dowd grew up on a mountain in the Angeles National Forest. She was born into an ultra-religious cult? or the Field as they called it? started in the 1930s by her grandfather, a mercurial, domineering, and charismatic man who convinced generations of young male followers that he would live 500 years and ascend to the heavens when doomsday came. Comfort and care are sins, Michelle is told. As a result, she was forced to learn the skills necessary to battle hunger, thirst, and cold; she learned to trust animals more than humans; and most importantly, she learned how to survive in the natural world.

At the Field, a young Michelle lives a life of abuse, poverty, and isolation, as she obeys her family?s rigorous religious and patriarchal rules? which are so extreme that Michelle is convinced her mother would sacrifice her, like Abraham and Isaac, if instructed by God. She often wears the same clothes for months at a time; she is often ill and always hungry for both love and food. She is taught not to trust Outsiders, and especially not Quitters, nor her own body and its warnings.

But as Michelle gets older, she realizes she has the strength to break free. Focus on what will sustain, not satiate you, she tells herself. Use everything. Waste nothing. Get to know the intricacies of the land, like the intricacies of your body. And so she does.

Using st ories of individual edible plant s and t heir uses t o anchor each chapt er, Forager is bot h a searing coming-of-age st ory and a medit at ion on t he ways in which underst anding nat ure can lead t o freedom, even joy.

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While Debbie is in New York, she?s romanced at a bar with enchanting interiors. In reality, that supposed Manhattan hotspot isn't a New York establishment. It's actually the newly reimagined Hotel Per La in downtown Los Angeles. Housed in the former Gianni Building? which was built in 1922 as the headquarters of the Bank of Italy? the hotel?s namesake restaurant and bar, Per L?Ora, is where Debbie meets Theo. The space sits under a 20-foot Italianate ceiling and is dotted with botanical motifs, making it a truly magical setting. - HB.com

© Hotel Perla

Eat & Drink Get a taste of LA at the ground-floor restaurant and bar, daytime café, or rooftop bar offering poolside drinksand dramatic skyline views.

As the namesake neighborhood restaurant of the hotel, Per L?Ora serves vibrant Italian cuisine that drawsinspiration from the cultural fabric of LA. https://www.hotelperla.com/ FYUZN

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© Hotel Perla

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