WG Magazine - a feast for the palate... May 2016 Issue

MAY 2016

a feast for the palate...

GUY SAVOY

France’s Celebrated Chef

GABRIEL KREUTHER

Alsatian influence

CHANTEL DARTNALL

Nature-Inspired Cuisine

SHAUN HERGATT

Inspired By Nature

PRIN POLSUK

Elevates Thai Cuisine www.wgmagazines.com

JOSÉ AVILLEZ

Portugal’s Great Culinary Figure WG May 2016 -

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Editor

Fabian deCastro

Lifestyle Editor

Doug Singer

Feature Editor

Oilda Barreto

Contributing Editor

Michael Hepworth

FJMdesign Photography Consultant Creative Design Studio Publisher

IZZY Publishing Pvt. Ltd.

G

WG™ is an online digital publication published by: Izzy Publishing Pvt. Ltd. Unit 14, Agnelo Colony, Kerant, Caranzalem, 403002 Goa, India Tel: +91(832) 2463234 Fax: +91(832) 2464201 sales@wgmagazines.com

‘ WOGOA FOUNDATION

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WG™ New York Doug Singer - Head of Operations, North America 404 East 66 Street, Suite 2E New York, NY 10065 E-mail: doug@wgmagazines.com WG™ Middle East Representative Cinzia Garau P.O.Box 118138, Dubai, U.A.E. E-mail: cinzia@wgmagazines.com Marketing & Advertising Joel Savio Nazareth Call: +91 832 246 3234 E-mail: joel@wgmagazines.com Web Administrator Joel Savio Nazareth

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Cover Image Credit: Executive Chef Shaun Hergatt Juni - New York Black Truffle Photo ©Signe Birck

G MAGAZINES

The May issue of WG will tantalize your taste buds as we visit with Michelinstarred Chef Guy Savoy in Paris and harvest memories with Juni’s Chef, Shaun Hergatt, who draws inspiration from his Australian roots and his classically-trained culinary technique. One of Portugal’s great culinary figures, José Avillez will open up his doors to WG prior to heading to Bangkok to meet Chef Pongtawat Chalermkittichai (A.K.A. “Kittichai”).

While in Bangkok, we will be meeting with Prin Polsuk, the head chef of Nahm, who is truly inspired by the idea that Thai cuisine can be elevated to a new, higher level, by reigniting its old values.

We will check in with Chef Chantel Dartnall who is renowned not only in South Africa, but in culinary circles around the world for her innovative and meticulous approach to modern fine dining. Then it’s off to Belgium and Hof Van Cleve, which is situated on an old farm in Kruishoutem at the edge of the Flemish Ardennes. We will turn a page in the storied career of Germany’s Hendrik Otto and visit Frankfurt’s Sra Bua by Juan Amador, before greeting Gastón Acurio, a chef, writer, businessman and promoter of Peruvian culinary arts.

After we wing it over to the sub-continent, we will stop in for an exquisite South Indian meal at Southi in Candolim, Goa. Pizza Mia takes a cue from the Big Apple with New York-style pizza in Panjim which is often sold in a wide range of slices to go. Next our team is off to Grand Mama’s All Day Cafe in Mumbai, which is a perfect concept to battle the manic pace of this modern, fast moving world. New Delhi’s Tamra will be our final stop in India for a delectable run at their multi-cuisine dining.

Our brief sojourn to Sydney will include a visit with award-winning chef, Daniel Puskas before heading to the United States for some exquisite tastings. Miami, Florida will deliver Colombian-born Cesar Zapata’s fusion cuisine and our final leg will bring us to New York to dabble with Michelin-starred chef Gabriel Kreuther and Raju Brahmbhatt, owner of Saffron Indian Cuisine - a flavor filled journey!

Doug Singer Lifestyle Editor

WG WGApril May 2016 -

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MAY 2016

BLACK TRUFFLE CanapĂŠ

Fried truffle-filled ball of potato that has a crunchy crust and a sift center. The middle is a truffle explosion. The result is a harmonized flavor profile with a very creamy texture. The potato acts as a vessel to carry these flavors and binds them together. The truffle has been an incredible wow factor during the experience for the last eight tears.

Depending on the season, the truffles either comes from Australia or Burgundy or Provence in France.

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WG

MAGAZINES

CONTENTS 32

My Restaurant Is My Planet...

58

Portugal’s Great Culinary figure

78

Inspired By Nature

92

Passionate About Cooking

114

Thailand’s Celebrity Chef

122

A Journey Through A World Of Flavours...

134

A Gentleman From The Thai Old School

144

Alsatian-Inspired Dining Experience

160

La Mar

168

Contemporary Culinary Artistry

178

A Dialogue Of Cultures

190

Sixpenny

198

Cesar Zapata

202

Spice Magic

206

South By Southi

210

Tamra

214

Pizza Mia

218

Never to Old For Grand’s Cooking...

Executive Chef Shaun Hergatt Juni - New York Photo ©Signe Birck WG May 2016 -

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E X C E P T I O N A L A L W A Y S B U T

W E ’ L L

T O

C

H O O S I N G

S T E P M O R E

T O

O N E

W I S H E A C H

O F

O U R

I M P O R T A N T L Y

A N D

A B O U T

P A Y I N G

M O M E N T

I S

T O O

D O

S L O W

D I S C O V E R I N G

PA S S I O N AT E

G O

540

T O

W H AT

T H E M

D O W N .

R

C

A T T E N T I O N T R U LY

D O

T O

U N I Q U E

&

E L A I S

M E E T I N G

T H E Y

M E N

B E S T

T H E

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:

B U T

A N D

.

I S

T H E

A L S O

W O M E N

L I S T E N I N G

S L I G H T E S T

RELAIS & CHÂTEAUX

. R E L A I S C H AT E AU X . C O M

H Â T E A U X

S E T T I N G S

ALL AROUND THE WORLD, UNIQUE IN THE WORLD.

W W W

F A S T .

E V E R Y T H I N G

E X C E P T I O N A L

,

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T O

D E T A I L

,

F I R S T

P E R H A P S W H O

YO U R T O

A R E

E V E R Y

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MAGAZINES

‘

FOUNDATION

Identifying underprivileged children with culinary ambitions...

Culinary Arts can give new life to children...

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The Whitehall Penthouse Terrace

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‘ WOGOA FOUNDATION Identifying underprivileged children with culinary ambitions...

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WO’GOA Foundation Ambassador

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An inspirer, innovator and perfectionist – Grant encompasses all of the qualities that deserving children can glean from a role model!

Culinary Arts can give new life to children... we make it our mission to identify talented, underprivileged children with culinary ambitions and provide opportunities that otherwise would have been beyond their reach…

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GUY SAVOY - PARIS

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WG MAGAZINES

My restaurant is my planet...

When I look over the list of reservations before each service, it is a pleasure to see the foreign-sounding names. I know I’ll be able to go around the world by way of just a few tables. Marvellous, magical!

Every Friday morning, I find the kitchen staff gathered around a Polish breakfast. Or perhaps it’s from Burgundy or Mali, because each cook – whether permanent employee, trainee or apprentice – regales his colleagues with the specialties of his region or his country.

Discovery, conviviality!

And I like to examine and immerse myself in the works of art and objects that enliven the dining rooms, because, once again, I go around the world... in less than eighty days!

GUY SAVOY

Photo © Laurence Mouton

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Pomme de terre-caviar, l’œuf en sabayon fumé Photo © Laurence Mouton

WG MAGAZINES

France’s most celebrated chef was born into a world where food and its evolution into cuisine mattered, growing up in BourgoinJallieu, near the gastronomic epicenter of Lyon, France, Guy Savoy was surrounded by a culinary culture where seasonal food products were a part of everyday life and great food was the norm, not the exception.

“When I was a child, I immersed myself in gourmand sensations, and I have built my life as a chef upon them,” writes Guy Savoy in his recently released second cookbook, Guy Savoy: Simple French Recipes for the Home Cook.

This attention to the “perfect” product and the terroir from which it comes is the backbone of Guy Savoy’s cooking. He takes flawless, seasonal items and enhances and embellishes with unparalleled technique and artistry. The result: it is as if the food comes alive on the plate.

Guy Savoy’s professional journey started with the best and moved up from there. His auspicious beginning as an apprentice with the legendary Troisgros brothers set the tone for his culinary path.

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GUY SAVOY - PARIS

RESTAURANT GUY SAVOY, a dining experience that is perfectly orchestrated symphony of impeccable service, exquisite ambiance, remarkable wine cellar and incomparable cuisine. Its coveted three Michelin stars are widely recognized as the pinnacle in culinary achievement.

In 1980, Guy Savoy opened his first restaurant RESTAURANT GUY SAVOY on rue Duret in Paris, where he quickly gained recognition of the most prominent gastronomic guides, winning his first Michelin star one year later.

Salon Belles Bacchantes Photo © Laurence Mouton

In 1987, RESTAURANT GUY SAVOY moves to Rue Troyon, just a few steps from the Arc de Triomphe, where he quickly established himself and his restaurant as two of the world’s most valued culinary treasures.

In May 2015, RESTAURANT Guy Savoy moved to La Monnaie de Paris and the story continues… A showcase looking out on the Seine - when, one day in November 2009, a friend brought Guy Savoy to visit La Monnaie de Paris (the Paris Mint), he did not expect to have his breath taken away! Taken away, indeed, by the thoroughgoing beauty of the place. Truly thoroughgoing, as it is both “inside and out”: “inside” for the remarkable quality of the architecture by Jean-Denis Antoine, the materials and spaces, “out” for the exceptional view from the wide, towering windows that run the length of the five dining rooms facing the Seine, the Louvre, the Pont Neuf and the Institut de France.

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Salon Belles Bacchantes Photo Š Laurence Mouton

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Salon Bibliothèque Photo © Laurence Mouton

WG MAGAZINES

Guy Savoy has an enthusiastic nature and makes decisions rapidly. He drafted a proposal to set up his restaurant in this magnificent setting, and his project was approved. As usual, he relied on his friend, the highly celebrated architect and designer Jean-Michel Wilmotte, to handle the remodelling of this architectural jewel.

As if he were in a museum in front of works of art, Jean-Michel Wilmotte choose to remain modest. “The tables and exterior views are the real works of art,” he said, “the rest is just to provide a framework.”

Salon Scènes de Paris Photo © Laurence Mouton

The historical character of the building was respected, with mouldings enlivening the walls and wooden floors that become a magnificent border for carpets in discrete motifs.

The ceilings have been embellished as well, with mirrors that reflect light, “bringing the outside in,” or an immense Stilnovo chandelier from the fifties, discovered in New York by Wilmotte while he was antique hunting, not to mention a painting by Fabrice Hyber, “Effervescence”, commissioned by Guy Savoy, whose champagne or soap bubbles illuminate conversations around the tables, whether frivolous or profound; works lent by François Pinault (the “Pinault Collection”) will ultimately be on display.

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GUY SAVOY - PARIS

Cloche et son conduit - Design Bruno Moretti Photo © Laurence Mouton

Photo © Laurence Mouton

And finally, on the subject of food: “Guy Savoy will have the most beautiful kitchen of his life,” enthused Wilmotte, “a vast space, bathed in natural light, pleasant to work in, efficient, exceptional. Behind the scenes, it will have an impressive functionality.” He raises his voice, ardent, jubilantly describing the kitchen... There is clearly a gourmand within this architect!

Finally, there must be a cherry on this cake. It is the juxtaposition of the monumental staircase, remaining in its historical form, with a quote from Guy Savoy written in red neon at the entrance of the restaurant: “La cuisine est l’art de transformer instantanément en joie des produits chargés d’histoire” (Cooking is the art of instantly transforming historical products into pleasure)… But, why in red neon? Wilmotte responds, “In this historical building, we had to light a fire ... of modernity!”

A casual conversation between Bruno Moretti and Guy Savoy - a designer and the chef, and two oyster lovers, at Florent Tarbouriech’s oyster beds in the Thau basin led them to set up professional appointments to discuss the subject further, in the kitchens and at the table in Guy Savoy’s restaurant.

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WG MAGAZINES

Bruno Moretti was surprised to realize that cooks and designers have similar concerns.

These include combining simplicity and harmony in their creations; always maintaining an extreme precision; aiming to have the highest quality products and materials; providing the best service to the guest or client and being aware that “there is no second chance”.

Guy Savoy highlighted two ideals that guide his approach as a chef, which he also wanted to direct the designer’s work: - establishing continuity between the kitchen and the dining room by providing the

Bruno Moretti and Guy Savoy Photo © Laurence Mouton

guests with objects usually reserved for the chef; the two worlds must be in harmony and reciprocation; - designing table accessories that offer specific advantages for the associated dish, addressing specific preparations and consistencies, but also, designing table objects that enable the creation of novel dishes. The relationship must work both ways.

While the designer and chef were enjoying a perfect pairing of food and wine, the conversation led to a perfect pairing of design and cuisine. Guy Savoy and Bruno Moretti agreed to consider that tableware and table accessories are the link between the guest and the architecture, comparable to the link between the guest and the cook.

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WG Magazine had the opportunity to catch up with Guy Savoy…

Guy Savoy takes us back when he started his apprenticeship and training with chocolate-maker Louis MARCHAND and with the inventors of Nouvelle Cuisine the TROISGROS brothers in ROANNE – he tells us about the experience that helps to form who he is as a chef today and his greatest influences in the kitchen…

When I started my apprenticeship with Louis MARCHAND, the pastry chef and chocolate-maker in my town of BOURGOIN-JALLIEU, I was amazed to discover that absolutely everything was made on the premises. Take for example a brioche with candied fruit, not only was the brioche made by Louis MARCHAND and his pastry chefs, but so was the candied fruit.

I now know the extent to which I was schooled in the art of perfection. This practice of the pastry chef making everything from A to Z, including all of his “pre-finished products”, laid the foundation of my training base, and it is the very base I still use in my work every day.

The second major stage in my training was with the TROISGROS brothers in ROANNE, where I discovered with wonder the beauty of a chef’s gestures in the kitchen. When Jean TROISGROS plucked a copper pot from its hook on the wall, it was a true spectacle and yet he must have repeated this same act hundreds of times a day, with his chefs and apprentices his only audience. It was the same when he salted a dish. I never tired of watching the stream of salt falling from his fingers, each grain landing equidistant from the next-almost like magic!

The beauty of these gestures translates the quality of the dishes prepared, for one cannot prepare bad food with such loving care for the objects and ingredients being used.

Beauty was everywhere with them; at the end of the service, I never saw a stain on their apron, a cut or a burn on their fingers. These details of perfection shaped the second stage of this training foundation I mentioned earlier.

And then, something both my mentors shared was a true reverence for the ingredients. The products we have delivered to us are the result of the hard work of farmers, cattle breeders and fishermen. We are the final link in the chain and it is our duty to glorify them in our cooking.

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Photo Š Laurence Mouton

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GUY SAVOY - PARIS

Lotte à “l’os” rôtie, jus aux champignons Photo © Laurence Mouton

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WG MAGAZINES

Guy Savoy’s cuisine is a combination of seasonality, with harmony and contrast, which is full of flavours – complex with an impeccable balance, a true dining experience – Guy Savoy tells us how he brings this balance on a plate…

“My sense of balance on the plate is without a doubt a reflection of the rigour of my childhood.

A rigour I found in my gardener father who woke each morning at the crack of dawn to tend his garden and fruit trees in the best conditions, who showed such concern for a job well done that he lit fires in the early morning to keep the frost from damaging his newly sprouted plants.

A rigour I found in my mother who ran a little restaurant and who peeled all the vegetables for lunch each day so her guests could enjoy the freshest possible produce. (And peeling is a long and thankless task!)

My parents’ rigorous work ethic nurtured in me a profound respect for the ingredients I use, and gives me a strong balance in my cooking.”

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Les huîtres en nage glacée Photo © Laurence Mouton

WG MAGAZINES

Guy Savoy’s “Great Classics” which he has created, his inspirations behind his dishes and his 2016 culinary innovations…

The source of my recipes is very simple: the desire for a flavour or an odour has always guided the dishes I create. I have a flavour or an odour in mind and I work the ingredients until the reality corresponds to what I had imagined.

For example, with “Iced Poached Oysters” I wanted to taste the juices of oysters, fully, perfectly, without losing a drop, which is impossible normally since half of this exquisitely salty seawater spills onto the plate. So, I got the idea of solidifying it. I got my water and I got the recipe!

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GUY SAVOY - PARIS

SALMON “FROZEN” ON ICE, SCALDING HOT CONSOMMÉ, LEMON “PEARLS”

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Photo © Laurence Mouton

WG MAGAZINES

Salmon likes cold water, very cold water… Guy Savoy gives it an ice bed that is -70°C, on which it remains frozen! The chef places thick slices of salmon, marinated beforehand in olive oil, pepper and set for a few minutes on a block of pink Himalayan salt, on a bed of dry ice in front of the guest. This contact with extreme cold “pre-cooks” the fish. While this occurs, lemon, lime and finger lime “pearls” are placed on the salmon. The chef then puts the slices on a scorching hot plate sprinkled with bok choy cabbage and chervil. The intense heat of the plate relaxes the salmon and prepares it to receive the lemongrass consommé, poured scalding hot on top. These three “slow cooking” steps result in a particularly moist fish and a beautiful performance by the chef for the guest’s enjoyment...

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Photo © Laurence Mouton

WG MAGAZINES

RED MULLET “SWIMMING IN THE SEA” The description says it all: the sea comes to your table and a red mullet swims right up to you! Boned and pan-fried in one piece, the fish is placed on its belly, as if swimming.

Next to it, “Fregola Sarda” pasta in a vinaigrette with red mullet jus and squid cut into cubes form a sort of rock covered with large spinach leaves, like seaweed.

Then, squid tentacles, pan-fried at the same time as the red mullet, finger lime seeds and small confit tomato cubes create a thousand and one details that catch the eye before delighting the palate. Finally, a jus made with red mullet liver, served at the table, adds a powerful note so characteristic of this fish.

It’s the moment to dive in!

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Photo © Laurence Mouton

WG MAGAZINES

MILLE-FEUILLE PASTRY A SWEET-SOUNDING SYMPHONY… “My vanilla mille-feuille pastry is always made to order and not one second earlier. Nothing is left to chance, down to its amber colour, which seems to glow. If the colour is too dark, the pastry becomes bitter.

Our relationship is based on an entire process, starting with the ritual of ‘laying it down’. An invariable unrolling technique is performed each and every time. Stretching it in order to bring out its crunchiness, layer by layer.

I stay alert and listen to this two-step waltz between the vociferous flaky layers and the murmuring cream. An original melody. A cleverly orchestrated partition. A harmony of temperatures. A paradox of textures, between dry and creamy.

Each bite is a mini mille-feuille pastry in itself, punctuated by a pause of silence.” Guy SAVOY WG May 2016 -

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Enorme Langoustine grillée, légèrement pimentée et navet en filet Photo © Laurence Mouton Des asperges vertes crues et cuites, juste le jaune Photo © Laurence Mouton

Guy Savoy adds there is not one ingredient that he hasn’t been able to master however he is not obsessively for or against any ingredient in particular, but I can say that I have never had the desire to work with bell pepper and I have always been especially fond of artichoke (since I was a baby according to my mother!), which led to the “Artichoke and black truffle soup, layered brioche with mushrooms and truffles”.

When asked about any special cooking equipment… Guy Savoy says “I always have a carving fork with me because I find it is the kind of fork that can do anything, as well as a spoon for tasting (a must!). I don’t have any equipment in particular; I use a range cooker, like any good chef.”

“Produce, Creativity or Technique, all three are more than important, they are essential!

If one is missing, then the success won’t be there. I can’t rank them in any order of importance.”

“Guilty food pleasure” Ice cream and sorbet, which I could eat at any time... if I didn’t hold myself back!

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Soupe d’artichaut à la truffe noire, brioche feuilletée aux champignons et beurre de truffe Photo © Laurence Mouton

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GUY SAVOY - PARIS

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Des rhubarbes et des fleurs Photo Š Laurence Mouton

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Pomme Photo © Laurence Mouton Poire-cèdre Photo © Laurence Mouton

Like fine cognac, Guy Savoy’s recipes expresses the essence of French cooking, his book “Simple French Recipes for the Home Cook” is the best of his personal repertoire of updated classic recipes from his childhood - the tasty dishes this great chef loves to cook at home. There are also a handful of special occasion recipes perfect for casual entertaining, all of the recipes are detailed both the cooking techniques and the delicious finished product.

Guy Savoy motivation… “I love my life, I love what I do, and stopping has just never entered my mind.”

Since being a chef is perceived as a glamorous profession, Guy Savoy gives his take on chefs who are first entering the field today…

Being a chef is not at all a “glamorous profession”. Just the opposite, it is a profession that is hard to learn, it demands self-sacrifice and above all a great deal of work. If it seems glamorous it’s surely because chefs practise their profession with passion and, as a consequence, they talk about it with great joy.

My advice to youth who wish to make this their career: work hard, dream big and you will have passion, not pressure!

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JOSÉ AVILLEZ - LISBOA

JOSÉ AVILLEZ

One of Portugal’s great culinary figures. It was only in his senior year of his Business Communication degree that José Avillez decided to become a chef. Offering different culinary experiences, and expressing his enormous passion for cooking, his five restaurants in Lisbon and one in Oporto stands out due to his enterprising spirit and his willingness to go one step further.

Distinguished with two Michelin stars, Belcanto restaurant opened in 1958 in Chiado, at the São Carlos square, next to the São Carlos National Theatre and to the house where the great Portuguese poet Fernando Pessoa was born. Its singular location in Lisbon historic centre, its graceful, sophisticated atmosphere, the discrete and attentive service, and the pleasures of its cuisine, soon won over Lisbon’s elite who turned Belcanto into the place to be seen. José Avillez’s Belcanto restaurant re-opened in the beginning of 2012, totally refurbished, and was awarded a Michelin star in that same year. In 2014, Belcanto restaurant received a second Michelin star, making Belcanto the first restaurant in Lisbon to be distinguished with two Michelin stars, and José Avillez the first Portuguese chef to obtain this honour in Portugal. At Belcanto, José Avillez offers a revisited Portuguese cuisine to an exclusive set of ten tables in a stylish ambience that makes us travel from the old romantic Chiado to the future. In a unique place, filled with details, where art and memories are present, José Avillez invites us on an incomparable gastronomic and sensory journey.

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Photo © Luis Mileu

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Photo © Paulo Barata

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Cantinho do Avillez is an old wish of José Avillez… For a long time he dreamt of a restaurant like this, with a relaxed and comfortable atmosphere, with a simple but sophisticated cuisine, which makes us want to return and return. Located in Lisbon and in Oporto, Cantinho do Avillez restaurant welcomes you with a natural blend of the traditional and the modern. Quality is the priority with Chef José Avillez, and so nothing is left to chance. The cuisine, largely Portuguese inspired, is nevertheless influenced by travels abroad.

José Avillez’s first gourmet bar ‘Mini Bar’ located in São Luiz Theatre, which offers a new entertainment concept.

A drink menu consisting of small and varied gastronomic experiences full of flavour.

José Avillez adores Lisbon, especially Chiado. The idea of Café Lisboa arose from the wish to breathe new life into Largo de São Carlos by creating a comfortable venue with a terrace as a place for those who live in or visit the city to relax all week long.

Since young, José Avillez dreamed of opening a pizzeria… perhaps because his father owned one of the first pizzerias in Portugal, perhaps because he was fascinated by how pizza has travelled around the world, or perhaps because he adores the fun, family atmosphere of pizzerias, or perhaps because he loves the challenge and very probably for all these reasons.

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In 2007 José Avillez’s JA at Home take-away service was created and together with José Bento dos Santos and the Quinta do Monte D’Oiro vineyard he launched JA wines, bearing his signature: JA Red, JA White and JA Rosé.

José Avillez has also contributed to countless Portuguese and foreign books and is the author of “Um Chef em Sua Casa” (“A Chef in Your Home”). The success of his first book led him to publish his second work “Petiscar com Estilo” (“Snacking in Style”) a year later. In 2013 he returned to writing with the bilingual (Portuguese and English) book “Cantinho do Avillez – As Receitas” (“Cantinho de Avillez – The Recipes”), which reveals some of the more popular recipes and most requested dishes served at his Cantinho do Avillez restaurant.

José Avillez authors and hosts TV and radio cooking shows.

The highly successful programme “JA ao Lume“ (“JA at the Stove”) broadcasted on SIC Mulher channel, which had 3 seasons. “Combinações Improváveis” (“Improbabilicious”) is José Avillez’s TV show, also on SIC Mulher channel. O Chef sou eu” (“I’m the Chef”) is a recurring segment on Radio Comercial’s mornings, the most popular Portuguese radio station.

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Photo © Paulo Barata

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Photo © Mariana Marques

DiegoMunoz - Razor Clams Chifa Flavours Photo © Mariana Marques

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Diego Muñoz and José Avillez crossed their influences and prepared a unique four hands menu for lunch at Mini Bar on 19 April 2016. “It was extraordinary to cook with Diego. Peruvian cuisine has very interesting influences and ingredients. It was a great experience, not only for me but also for the whole team. It was an important learning moment,” explained José Avillez.

Diego Muñoz, the renowned Peruvian chef that has distinguished himself worldwide for his talent and creativity, was welcomed by José Avillez in Lisbon. Until the beginning of 2016, Diego Muñoz worked as Executive Chef of the famous restaurant Astrid y Gastón, at Casa Moreyra, in Lima, Peru. With him, Astrid y Gastón reached the #14

Diego Muñoz and José Avillez Photo © Mariana Marques

position in San Pellegrino’s list of 50 World’s Best Restaurants, and the #3 position in the Best Restaurants in Latin America. Last January, Diego Muñoz announced his departure from the restaurant do devote himself to a gastronomic journey around the world in order to expand his knowledge and prepare a new project.

Diego Muñoz adds “Cooking with José is something I have always looked forward to.

I have heard so much about him and his restaurants that I had to come and see it. It is amazing all what he has done for the Portuguese gastronomy, he is a truly ambassador of his culture. We met at El Bulli in 2007, and then never lost the contact, so being finally here and working together in his city is just great. It was the best feeling when we arrive and he had prepared the entire kitchen brigade to help us for the event. Being received like that was a luxury for us and we can’t thank enough his amazing team” WG May 2016 -

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WG Magazine catches up with Chef José Avillez...

It’s interesting to learn how Chef’s find their passion for cooking.

Chef José Avillez tells us about his formative years and how did he found his way into the culinary field to become the most sought-after Chef…

“From an early age, I had a love of cookery and food. As a child, I would spend three or four hours a day, after school, in the kitchen.

Around the age of ten, my sister and I used to make cakes to sell to our family and friends. But it was only during the final year of studying Communication that I realised my heart belonged to the kitchen. I undertook several trips, training courses and traineeships as a chef, amongst others with Antoine Westermann at Fortaleza do Guincho, at Alain Ducasse’s school, in Eric Frechon’s kitchen at the Bristol Hotel, and at the renowned El Bulli, a step which really changed my career.”

Chef Avillez takes us back when he started his career…

“I had two amazing mentors that truly inspired me (and even today continue to do so): Maria de Lourdes Modesto, the most important Portuguese author on Traditional Portuguese Cuisine, and José Bento dos Santos the most important Portuguese gastronome. They shared their knowledge in a very generous way and were always very supportive, I’m very grateful to both. At Alain Ducasse school I learned the importance of mastering the basic techniques, knowing the produce, the suppliers, and seeking for perfection. At Bristol Hotel I learned about organization, precision and discipline. Ferran Adrià was the one who opened my mind, he taught me to look further.

When I left El Bulli I knew I would never look at food the same way.”

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“Over 500 years ago there lived people who revolutionised our knowledge of the world.

Driven by a desire to know and discover.

Aware of the risks and the hardships.

The Portuguese set out from Lisbon in search of all things new: new seas, new lands, new places, new peoples and new products.

Guided by knowledge and science, they created the first globalization phenomenon.

Lisbon offered the world a new outlook.

At Belcanto, inspired by the feats of the past, we have built the future, while respecting customs and traditions, sharing the same lure for the new and valuing teamwork and the interchange of experience and knowledge.

Together we have discovered new techniques, new concepts and new ways of serving.

The creation of a Portuguese haute cuisine, timeless, dateless.

The union, the creativity, the desire to evolve and go one step further.”

Photo © Paulo Barata

José Avillez

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Suckling Pig Sandwich Photo © Mariana Marques

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Chef Avillez’s cuisine is very creative, he reinterprets old-fashioned Portuguese dishes which are intense with flavors – we wanted to know how he brings about this balance on a plate…

It’s a challenge to combine tradition with modern ingredients and techniques and an innovative spirit. For me the goal is to enhance flavours and textures. I have written some commandments that define our kitchen and the first one is: Flavour is the most important.

This means that technique serves the product (and not the other way around) and creation for itself is not praised, to do differently we have to do better. When I think about a dish I think about the flavours, the textures, the temperatures and the way it’s served. I pay so much attention to details that I even design several of the supports that serve as plates for my creations, which are then made by a potter or a carpenter.

Chef Avillez describes his cuisine…

I have a passion for food and cooking so I like to offer different styles of cooking. That’s why I have five different restaurants (Belcanto, Mini Bar, Cantinho do Avillez in Lisbon and in Oporto, Café Lisboa and Pizzaria Lisboa) and a take-away store (JA em casa). No matter what the style of cooking, I always bet on quality and my goal is to give greater pleasure to people. If I had to name the style that really defines me as a chef I would choose Belcanto.

At Belcanto I offer a new Portuguese haute cuisine. This is the style that truly reflects my evolution.

We asked Chef Avillez about his greatest influences in the kitchen…

Everything inspires and influences me (memories, travels, people…), but some of my main influences are: Portuguese cuisine, the sea, and some Portuguese landscapes.

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Chef Avillez opinion on the best recipe that he has ever created and his inspiration for this recipe…

Maybe “Dip in the Sea”, a Belcanto sea bass dish with seaweed and shellfish. I grew in Cascais up surrounded by pinewoods and near the sea. The memory of being that close to the sea is very strong and is really a part of me, it defines me. But I also love the “Giant red shrimps from Algarve with Thai flavours” at Cantinho do Avillez, or even the “Pastel Lisboa”, one of the most wonderful minced beef pastries you will ever taste, at Café Lisboa. Those

Red Giant Shrimp Photo © Mariana Marques

pastries take me back to my childhood. The “Algarve prawns in ceviche”, served on a lime slice with a beetroot sphere and fried corn topping and the “Tuna tartar temaki cone” with spicy soy, or the Hot and cold of escabeche cod” with raspberry vinegar, that I serve at Mini Bar are inspired in my great passion for fish.

Chef Avillez shares the process he goes through to create a new dish…

For me the act of creation is often a solitary and complex moment. It’s not easy to explain.

It’s a mental process. It happens more often when I’m travelling or on vacations. The ideas start coming together in my mind. When I go back to the kitchen and share the idea with my team the new dish is usually 90% complete.

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Dip In The Sea Photo © Paulo Barata

Algarve prawns in ceviche Photo © Paulo Barata

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We asked Chef Avillez to tell us which new ingredients are inspiring him and what are his favourite ingredients he loves working with…

“Portuguese fish and shellfish. I believe we have the best fish and the best seafood in the world. The taste and texture are absolutely unique. Since we have a large coastline, we have lots of very fresh fish and seafood with an incredible quality.”

Ingredients are strictly chosen. We bet on high quality ingredients and we value seasonality and non-industrial production. Because we have several different restaurants we already use a very wide range of ingredients. I’m testing some new ingredients for ‘Bairro do Avillez’ my new project, but I can’t say more for now.

Chef Avillez loves to work with Portuguese fish and shellfish and there is not one ingredient that he was not able to master as it has never happened so far..

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Tuna tartar temaki cone Photo © Paulo Barata

Bife Photo © Paulo Barata

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The garden of the goose that laid the golden eggs

Special cooking equipment… I couldn’t live without a knife and I like sous-vide very much.

Chef Avillez speaks about his first book “Um Chef em sua casa” (A Chef in your home) - a book based on techniques through simple recipes with a perfect mix of quality produce and simplicity… “This was my first book. This book brings together some basic techniques and tips and has some of my favourite home meals. After ‘A Chef at your home’ I launched ‘Petiscar com estilo’ with a wide sort of snacks, ‘Cantinho do Avillez’, a bilingual (Portuguese and English) book with some of the most popular recipes from Cantinho do Avillez restaurant and this month I’m launching ‘Combinações Improváveis’ (Improbabilicious) also a bilingual (Portuguese and English) book with some of the best recipes from my TV Show.

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Produce, Creativity or Technique - Chef Avillez creates a cohesive balance of all three on a plate… “For me flavour is the most important. This means that technique serves the product (and not the other way around) and I don’t make creation an end in itself. To do differently I must do better.”

José Avillez’s creative cuisine... José adds “Creativity requires perviousness and a deep desire for knowledge, both outside and within oneself. If the outer knowledge comes from undivided attention and actual insatiable interest for the world, for people, for history, for the present and for the future, the inner knowledge is based on a constant process of self-analysis and interrogation, meditation and reflection, on understanding and interpreting the outside world, giving meaning and identifying feelings, instincts, and emotions.

Knowledge and research boost creativity and tune up intuition.

Creativity instigates freedom! The absence of prejudice and the ability of believing without ceasing to question are vital for developing creative thinking.

The cuisine expresses different moments of knowledge, learning and reflection, and expresses not only the evolution of technique but also the maturity, personality and soul of who creates it.

Creating is an act of freedom with infinite possibilities of expression. Inside the kitchen, ingredients, techniques, technology, recipes, elaborations, and concepts serve creativity, in a world of infinite possibilities. A dish can take us on a journey to places, landscapes, times and stories. It can make us laugh or cry. It can get us to actually know a certain food, intensifying its flavor and texture or it can reveal a completely new dimension of a food we thought we knew, using the technique, technology , and/or unprecedented combination of flavors, making us see further ahead and arising perceptions, intimacies, feelings and emotions.

Whenever we think and reflect, a double phenomenon of perception happens within us - at the same time we feel and acknowledge a certain frame of mind, we come across a random outer landscape that intersects our inner landscape.

I see this intersection as the most accurate result of interpreting the seen and sensed reality.”

Photo © Paulo Barata

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Cantinho do Avillez - Marinated scallops with avocado Photo © Paulo Barata

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Guilty pleasure food… French fries, a secret not to tell.

Recognized as one of Portugal’s best chef, achieving a place on The World’s 50 Best Restaurants list, two Michelin stars and six brilliant restaurants offering a different culinary experience – Chef Avillez tell us what motivates him…

We (me and my great team) feel very grateful to see our work recognized. We also believe these are important achievements for Lisbon as a city and for Portugal as a country. We hope to strengthen Lisbon’s reputation as a tourist destination. Lisbon is one of the world’s

José Avillez and the Becanto Team Photo © Paulo Barata

most beautiful cities, it filled with history, it is full of life, it has a rich culinary heritage and it has wonderful hosts. There is a thin line between my creative and entrepreneurial side.

I’m always thinking about new projects. For me, new ideas generate energy and give me a strong willingness to go beyond the normal boundaries of possibility. So I’m already working on a new venue: ‘Bairro do Avillez’ (Avillez’ Neighbourhood). ‘Bairro do Avillez’ will consist of several restaurant concepts that will open gradually starting from June 2016. It will be a place filled with delicious details that will reflect the Lisbon experience, simultaneously typical and cosmopolitan.

Since being a chef is perceived as a glamorous profession, Chef Avillez gives his take on chefs who are first entering the field today…

Forget the glamour. You will need a lot of passion and hard work to succeed. Learn as much as you can, be grateful for every opportunity, be a good team member and never stop evolving.

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SHAUN HERGATT - JUNI, NEW YORK

Shaun Hergatt Inspired by Nature

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BLACK TRUFFLE CanapĂŠ

Fried truffle-filled ball of potato that has a crunchy crust and a sift center. The middle is a truffle explosion. The result is a harmonized flavor profile with a very creamy texture. The potato acts as a vessel to carry these flavors and binds them together. The truffle has been an incredible wow factor during the experience for the last eight tears.

Depending on the season, the truffles either comes from Australia or Burgundy or Provence in France.

Photo Š Signe Birck

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Shaun Hergatt is a Manhattan-based chef who draws inspiration from his Australian roots and his classically-trained culinary technique to create modern, aesthetic dishes that resemble both art and nature. Hergatt’s dishes are a fusion of his past and present, drawing on childhood memories and his present life in New York.

Harvesting memories and food – the dishes at Juni are driven by some very strong ideas and philosophies. A narrative and understandings are behind each one.

Shaun brings a lot of inspiration from his life to the plate. While he harvests certain childhood memories - from the age of five all the way past high school - bringing them to life, and in turn grows them into lifetime experiences for his guests. It’s funny, because we all regurgitate information instilled in us as young children, making it relevant to our current situation as adults.

Growing up on a farm in rural Queensland, Hergatt developed his passion for food at a young age as he experienced flavourful dishes prepared by his Scandinavian grandmother and his father, a professional chef. Shaun was in tune with growing techniques and micro climates. Most people identify with four seasons, but micro seasons occur throughout the year.

His childhood experiences of having radishes throughout the spring and corn in the summer are heightened by an adult understanding of the intricacies of growth patterns in different regions. Even in America, there are short seasons for everything. You can’t generalize that berries grow in the summer, because it depends on what kind of berry you’re talking about and where it’s grown: a blueberry from Maine or a mountain huckleberry?

The understanding of the climate in which we live, regardless of the continent, it is key to the way we choose what Shaun puts into his dishes at Juni. “At Juni I talk about seasonality. But for me it means so much more than 4 seasons. I pick the ripest and finest product available at that time and serve it as the star. To make it onto the menu, produce has to be at its very ripest...and having grown up on a farm where I learnt how to cook straight from the earth, ‘ripeness’ comes as second nature to me.” Adds Shaun Hergatt.

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CRAN - APPLE PEBBLES CanapĂŠ

This canapĂŠ is about the cranberry and the apple. Because the apple is a year round product, this dish is always on the menu.

The cranberry can be either dried of fresh.

Understanding how to preserve fruit is important, especially when used in a fresh puree, as it is here.

These are pebbles lying on river pebbles. I found the perfect pebble and had a mold made. Everything is measured down to the gram. The puree is dropped into the mold and you get this beautiful lipstick colored kidney textured, soft acidic sweet pebble that is one of the most powerful flavour profiles you will ever eat.

The textures are puzzling, a casing is followed by a puree that offers five levels of flavor sweetness, a bit of cranberry, apple, a citric layer, and then saltiness all in one bite. As the product warms in your mouth, a jelly kidney like texture evolves into a colder taste experience that flattens out and moves into a smooth, clean paste. Temperature is key to the flavor changes that create an explosive burst in your mouth.

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Photo © Signe Birck

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SEA URCHIN SPOT PRAWN I like to infuse my passion for seafood into the menu, and this dish pays homage to one of my favorite things to eat, spot prawn tartare. It’s a simple dish with three components. The prawn is dressed with citrus oil and a little seasoning. A perfect Santa Barbara urchin is folded, also dressed in citrus oil, and bruleed a little to give it smokiness. Lastly we make a basic sea urchin sauce, super freeze it, and then crack it so that it looks like ice but still tastes like sea urchin. We call that uni ice.

The stars on the plate are the sea urchin and prawn. Three different textures, each with variances, make this a Juni classic.

Photo Š Signe Birck

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Travel is an education and inspiration that provides a different dimension on how humans act and live their lifestyles. Travel challenges your mind by opening you up to the unfamiliar and allowing you to segment those experiences into your memory bank. From the weather and architecture to the way you interact with the culture of a place - all these little things are programmed into your mind. Accessing that information allows you to deliver on a higher level as a professional.

Travel is an important part of Shaun’s cooking process. He draws his inspiration globally in order to understand what he needs to produce to deliver an experience that is among the finest on the planet. Travelling allows Shaun to gauge what’s expected by examining what happens elsewhere and then translating that information to the situation. He spends a lot of my time traveling to study different parts of what he really cares about from my life. Growing up in Australia and continuously going back there to eat in certain places with certain people.

Travelled all throughout Asia, Europe, South America, Russia, Scandinavia, and Australia extensively, Shaun’s visits to Copenhagen numerous times to learn about the philosophy behind its food. Shaun’s grandmother was Finnish, and so eating his way through Scandinavia is important to him - not only to understand the dynamics of what they are doing but also because it is part of his heritage. When he goes on a trip to educate himself about food, he often eats alone in restaurants. It’s not a social situation, he locks that information inside so that he can use it as a tool later in life.

A composition and textures – all the food at Juni is supposed to be eaten together as a harmonized idea. Shaun’s dishes are not a separatist situation.

The key to the composition is to make sure that all the components are layered, so that when you take a bite, you get these different flavours, textures, and even temperatures working in sync. Dishes are composed so that as you eat it, flowing together naturally. A great consideration to how it will ultimately taste on your tongue so that you get an amazing umami experience in every mouthful.

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THE CATERPILLAR The star here is the leamon verbena filling. Eighty six petals of the arugula flower are put in sequence on this lemon verbena bar, hence its resemblance to a caterpillar. Each petal is placed according to an exact measurement- one millimeter out on either side will change the way the petals lay.

There is a mountain huckleberry puree and mountain huckleberries frozen with liquird nitrogen. Temperature is important, and for the frozen berry, we coat each one wth star anise and other spices, as opposed to letting the berry absorb those flavours.

The result is an elevated flavor profile, because spices are on the surface versus in liquid inside.

The berries and lemon verbena work well together and are more of a summer item, however we preserve some of the other items and change the caterpillar filling according to the season. The garnish moves as the seasons move.

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Photo © Signe Birck

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KUMAMOTO OYSTERS IN GELEE You eat this with layers in mind. Different kinds of acidity and sweetness in this dish complement the Kumamoto oysters. Dig deep, and you get three layers of flavor and texture. The objective is to hit all these components in each bite.

At the very bottom are the oysters, then a layer of apple and ginger gelee. On top of that is what we call a yogurt comb, we liquidize and aerate yogurt and a little crème fraiche, add gelatin and then set it. The result looks like honeycomb, but the texture is more like a cloud of yogurt. Considering this dish is all about summer, a lemon gel, snow pea blossoms, cilantro blossoms and pickled pearls of cucumber are set on top.

This dish is visually stunning and a great example of who I am as a chef. I want you to leave wondering how this was created.

Photo Š Signe Birck

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At Juni, they incorporate pastry techniques at the start of the meal and then finish with herbs and vegetables and spices at the end for dessert.

When creating a dish, the visual aspect might appear to be something else, so that when you put it in your mouth the experience is unexpected.

Ultimately, Shaun cares about the taste, but wants to swing the pendulum on how people savour dishes in the restaurant through the layering of textures, color profiles on the plate, and how it is eaten, so that the product is truly memorable.

Shaun’s culinary career began at an early age of 17, when he began a four-year apprenticeship in classical French cuisine at Crystal Twig, a fine dining restaurant in Cairns. In 1997, Hergatt moved to Sydney and became chef de cuisine of The Dining Room at The Ritz-Carlton, Sydney where he received critical acclaim for his dishes and was awarded “Best Young Chef.” Continuing with The Ritz-Carlton franchisee, Hergatt moved to their location in New York City’s Central Park as chef de cuisine and under his leadership, the restaurant was awarded three stars by the New York Times and received a James Beard nomination for “Best New Restaurant.” Hergatt took his culinary skills to Miami and became head chef at The Setai, a three star restaurant awarded “Best New Restaurant” from Esquire and in 2008 and 2009, the restaurant placed second in the world on Conde Nast Traveler’s “Gold List.”

In 2009, Hergatt moved back to New York to open his own restaurant, SHO Shaun Hergatt, located in the bustling Financial District. The restaurant received two Michelin stars and a 29 out of 30 Zagat rating and was awarded “Best New Restaurant” by both Esquire and New York Magazine.

Hergatt received acclaim for his geographically-inspired dishes and was also recognized as “Best New Chef” by New York Magazine.

Hergatt is now the executive chef and partner of Juni, a Michelin-starred restaurant that opened in 2003 and has gained recognition for its innovative design and fresh produce. Juni loosely translates to “the heart of the season,” and Hergatt only uses produce in season and at its ripest, which explains the ever-changing menu items. The restaurant is located on the ground floor of the Hotel Chandler, situated in proximity to the Empire State Building.

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DEATH STAR This dish resembles a black artichoke made out of truffles, or a snapshot of an atmosphere or another universe on a black and bronze plate. Essentially it is a truffle puree fashioned in a mold and then super frozen. We cut each sphere into circles and layer the disks, gluing then in place with a bit of gelatin. The result is this perfect sphere with crunchy black truffle on the outside and a creamy truffle center.

There is also truffle maltodextrin, a derivative of the cassava plant that is powderized before incorporating truffle oil to give it another level of flavor. A truffle reduction sauce underneath gives this dish some wetness. Together, you get a balanced truffle flavor the two layers of texture creaminess and crunchiness as well as the powder and liquid components. It not at all like eating an actual truffle.

This is meant to be eaten singularly. Cut it and you get all these things happening simultaneously on your palate. The visual aspect was inspired by the Death Star.It really is out of this world.

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Photo © Signe Birck

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CHANTEL DARTNALL - RESTAURANT MOSAIC, PRETORIA

Chantel Dartnall nature-inspired cuisine

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CHANTEL DARTNALL - RESTAURANT MOSAIC, PRETORIA

Chantel Dartnall is renowned not only in South Africa but in culinary circles around the world for her innovative and meticulous approach to modern fine dining. Named twice South African Chef of the Year at the annual Eat Out Restaurant Awards, first in 2009, and then again in 2014.

Trained at the Prue Leith Culinary Academy, Dartnall has gained a huge wealth of knowledge from her extensive annual travels to some of the world’s finest restaurants, in Italy, Portugal, Madeira, Spain and France.

She explains: “As a chef it is important for me to know what is happening in my industry across the globe and I enjoy meeting with other chefs, sometimes working with them, and experiencing their creativity. It inspires me to work harder and harder at what I do to ensure that our quality at Mosaic is parallel to what you would encounter in the best restaurants in the world.”

But despite her extensive travels, Chantel also takes inspiration from Mosaic’s gorgeous setting in the lush Francolin Conservancy in the Crocodile River Valley. Dartnall and her team have built longstanding relationships with local farmers and suppliers in the area and also grow some of their own produce. Restaurant Mosaic has always been a supporter of sustainable food practices.

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Ryfylke Halibut

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Evolution

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Dartnall is known for producing nuanced, nature-inspired food to rival the best of French fine dining. She believes it is vital to serve visually appealing dishes that tell a story and start stimulating diners’ senses from the moment the food arrives at the table. She produces dishes that are extraordinarily elegant while bursting with flavour. Flavour pairings are original, unusual and carefully engineered: think rainbow trout served with lime, vanilla and chervil. Sauces are perfectly executed: from classic bisque to a rich jus, all perfectly seasoned and textured. A West Coast lobster dish with citrus beurre blanc and morels, for instance, features a rich sauce that is delicately flavoured to permeate and complement the lobster – an “absolute knockout”, according to Eat Out judge Andy Fenner, who continues “There’s amazing attention to detail, radical technique on display and surely some of the most beautiful plating in South Africa.”

The prestigious Eat Out Awards, which celebrate the best of the South African restaurant industry, also placed her renowned venue Restaurant Mosaic at The Orient in the Top 10 Best Eating Establishments in South Africa.

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“I believe it’s vital to serve visually appealing dishes that tell a story...

It start stimulating the diners’ senses from the moment the food arrives at the table..”

Chantel Dartnall

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Says a clearly delighted Dartnall: “Both times I received this wonderful award were truly unexpected. There was absolutely nothing different about the feeling of pure adrenaline and excitement of hearing my name announced. In 2009 I was still the new kid on the block and Restaurant Mosaic had only been open for three years. Five years later and I believe that both Mosaic and I are better known and established. I believe I am now more deserving of the title than I was in 2009.”

WG Magazine catches up with Chantal Dartnall…

It’s interesting to learn how Chef’s find their passion for cooking. South Africa’s renowned Chef Chantel Dartnall tells us about her formative years and how she found your way into the culinary field…

Ever since I can remember I have always been very passionate about cooking and have always wanted to be a chef. I am inspired by the environment in which I grew up. My home (and Restaurant Mosaic at The Orient) is situated in the beautiful Francolin Conservancy with its abundance of wildlife, birds and indigenous plants. This was my playground where I could experiment and explore. After I completed my studies locally, I travelled to London to gain practical experience and was lucky enough to work with some of the world’s best chefs. On my return from London it seemed only natural for me to open the restaurant of my dreams in an environment that is so close to my heart. I was also blessed in that my parents have always supported my passion and helped make my dreams become a reality.

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Chef Chantel takes us back when she first started off as a chef…

When I began working in London I was fresh out of college. I had worked in some wonderful kitchens in South Africa during my practical placement such as Ellerman House with Chef Craig McCormack and then Ile de France with Chef Marc Guebert. I was very excited to begin working in the Michelin starred kitchen of Chef Nico Ladenis at Chez Nico Ninety Park Lane and thereafter with Chef Michael Caines at Gidleigh Park.

Our working hours were intense but it taught me about stamina, dedication and perseverance. The most important lesson I learned, not only in London but also from the local chefs that I trained under, was in regard to consistency. The saying that you are only as good as the last plate you send out of the kitchen was drilled into us at every service in every kitchen I have ever worked in. Nothing except “perfection” was allowed to go out of the kitchen.

They were all incredible learning experiences.

Chantel’s cuisine tells a story which is nature inspired, elegant while bursting with flavours, her attention to details which is visually appealing – we wanted to know how she brings about this balance on a plate…

I believe it’s vital to serve visually appealing dishes that tell a story and start stimulating the diners’ senses from the moment the food arrives at the table.

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Jewels of the sea

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Alchemists Infusion Magic Mushrooms

Chef Chantel describes her cuisine…

Botanical Cuisine using only the best seasonal produce and featuring Mother Nature on a plate. Each dish is designed to reflect the beauty, balance, harmony and purity that you find in nature. It is not only about capturing nature’s natural nuances but to also focus on how I can improve the experience for my guests by studying the medicinal properties of the edible herbs and flowers I include in the menu to aid in digestion, promote blood circulation and a general feeling of wellbeing.

One of the great masters of Botanical Cuisine, Chef Michel Bras has always been a great inspiration to me. His restaurant is on the top of the Aubrac plateau in Laguiole France, about four hours from Paris in the middle of nowhere. You get there by driving along long, winding roads in the country side. One salad has 29 different vegetables. You can feel you’re starting to glow with health after eating it!

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Starburst

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Alchemists Infusion

Autumn Leaves

We asked Chef Chantel about her greatest influences in the kitchen‌ It is all about passion, perseverance, perfection and produce!

It is important to focus on every aspect of the dish, not only the visual appeal and the perfect balance in taste and texture, but also about the entire experience that the chef is creating for the diner. What is the story that you want your dish to tell?

Sometimes assessing something as simple as the cutlery that is presented to eat the dish with can either make or break a perfect dining experience. I have always believed that it is not only the quality of the produce you use that ultimately affects the outcome of the dish but also the passion and energy with which the dish is prepared.

When it comes to sourcing my produce it is important to focus on sustainability and sensibility. It is very important for any chef to create a strong bond with his or her suppliers especially the farmers, and the best way to do this is to personally visit the farms where the fresh produce is grown or the animals are raised. Chefs need to have intimate knowledge of their suppliers. We as chefs need to support our local farmers who focus on sustainability, farm free range and organically in spite of the fact that their produce might be a bit more expensive.

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Millionaires nest egg

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Chantel’s opinion on the best recipe that she has created and her inspiration behind the recipe…

That’s a really difficult question because we change our menu four times a year to reflect the seasons and I put everything into all the dishes I do.

However, having said that one dish that I am particularly proud of is the dish we called Millionaire’s Nest Egg, quail eggs, black truffle paste and courgette served with fresh truffles.

The inspiration for this dish came from a variety of sources: My focus on the spirit of Mother Nature and that I had happened to see a discarded bird’s nest during a walk in the conservancy where the restaurant is situated; the fact that black truffles were in season and our individual aspirations and desires to one day have our own modest nest egg grow into a treasure chest. Although weaver birds’ nests in the garden seem fragile, they provide all the necessary protection to keep the delicate little eggs within safe. With the design of this dish I visualised what it should look like, and wanted it to closely resemble a true “birds nest”. I created the nest with a delicate courgette tagliatelle, garnished with “twigs and leaves”. Within the nest, diners found three miniature quail eggs, each with a decadent liquid centre and topped with thin slices of black truffle slices.

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Mousse de Mer

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One dish that proved to be highly popular both in South Africa and in Italy was Mousse de Mer which I created especially when I took part in the S. Pellegrino Audi Chef’s Cup SuĚˆdTirol in Alta Badia, Italy last year as part of my prize of being named S.Pellegrino South African Chef of the Year at the 2015 annual Eat Out Restaurant Awards. We created a seaside scene with tomato powder and little shells. The dish consists of a rooibos tea and lemongrass risotto with a baby langoustine and lemongrass foam.

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Ingredients that inspire Chef Chantel…

“I love working with edible flowers and have spent a lot of time during the last few months working with hibiscus. The season mostly dictates which ingredients I use, but I also find inspiration from ingredients which I discover during my travels.”

Chef Chantel’s favourite ingredients that she loves working with… Fish and seafood.

Chef Chantal says there is not one ingredient that she hasn’t been able to master however…. There is one thing I don’t like working with - Kidneys, I have never really developed a taste for them and don’t enjoy cooking them.

Chef Chantel emphasizes on her cooking technique…

I prefer lower temperature cooking like “confit” and find that the end product when using low temperatures has a more favourable result.

Guilty food pleasure… Pasta with a creamy mushroom sauce.

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Little black number

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Produce, creativity or technique… Definitely produce. More and more chefs are now focusing their attention on nature and the question of how best to capture the perfect balance of each ingredient presented on the plate. More focus is being placed on the sourcing, origin and consistency of ingredients - the ingredients themselves being seen as the ultimate dictator of the quality and success of the dish.

Chef Chantel has being awarded Chef of the Year in 2009 and again in 2014, Chef Chantel tells us what motivates her… “It is always a great honour to receive acknowledgement for your hard work, especially in an environment filled with so many passionate and talented chefs. I find what motivates me and my team most is making our customers happy. There is no greater reward than having a customer get up from the dinner table and immediately make another reservation. They are settling the bill while planning to come and visit again...”

Being a chef is perceived as a glamorous profession, Chef Chantel gives her take on chefs who are first entering the field today… “It’s hard work but it is also hugely satisfying when something you have thought about and developed comes together and everything is balanced and beautiful. Keep it simple. Don’t overcomplicate your flavours. “

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Ian Kittichai Issaya Text Oilda Barreto

Meet Chef Pongtawat (A.K.A. “Ian”) Chalermkittichai (A.K.A. “Kittichai”).

Chef Pongtawat Chalermkittichai became westernized as Chef Ian Kittichai, who happens to be Thailand’s first international celebrity chef!

He also happens be to a most unlikely candidate…Chef Ian’s modest roots had him pushing a food cart through his Bangkok neighborhood as a child. But hard work and fate steered him to achieving a culinary school scholarship, which brought him to a French fine-dining apprenticeship in Australia at Sydney’s legendary Claude’s. Then destiny pressed him into being the first Thai national in the world as the Executive Chef of a 5-star hotel, the renowned Four Seasons Hotel in Bangkok. But he didn’t stop there…

Chef Kittichai has consistently kept a global audience with a weekly cooking television show. Since 2001, Chef Mue Thong (Golden Hand Chef), has been presented in over 70 countries around the world. By 2004 Chef Ian was off to create the celebrated Kittichai Restaurant in New York City. And he continuously flourished with plans and projects, creating new ventures along the way…

By 2008 he decided to go in a different direction. He formed his international food and beverage management and consulting firm, Cuisine Concept Co., Ltd., through which he produced the unique boutique hotel Murmuri in Barcelona. Cuisine Concept Co., Ltd currently counsels an impressive roster of hotels, restaurants, and food company clients worldwide.

The ever growing chef continued to flourish and in 2010 Kittichai opened Thailand’s first gastro pub - Hyde & Seek Gastro Bar in Bangkok, then he opened his third signature Thai restaurant - KOH by Ian Kittichai at the Intercontinental Marine Drive Hotel in Mumbai. Without taking a breath, in 2011 he opened Ember Room Thai restaurant in New York City and then re-launched Spot Dessert Bar, for Asian and American desserts, both with the Chase Restaurant Group.

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The Issaya Siamese Club, opened on the 15th December 2011 in Bangkok, is the flagship home for the internationally renowned Chef Kittichai. He teamed with Frederic Meyer, the founder and owner of the international music management firm Avril Production, to create a concept that incorporates Chef Kittichai’s Thai cuisine and style in a relaxed atmosphere of dining and lounging with a hip garden party vibe – all in an historical 100-year-old Thai villa and its tropical gardens in central Bangkok. The concept and cuisine is certain to excite gourmands who crave exceptional Thai dishes, artful unique ambience, and exceptional experiences. Issaya Siamese Club has been honored in 2014 and 2015 ‘Asia’s 50 Best Restaurants’, sponsored by S. Pellegrino and Aqua Panna.

Issaya is ground floor dining which includes both a dining room and large outdoor terrace. The menu features Chef Kittichai’s unique signature Thai cuisine of traditional ingredients and flavors with international and progressive cooking methods. Some of Chef’s signature dishes, such as Mussuman Curry Lamb Shank (Mussuman Gae) and Jasmine Flower Flan (Kanom Dok Mali), as well as dishes that highlight seasonal specials, direct from the market, are the heart of the menu.

Yum Hua Plee (Banna Blossom and Heart of Palm Salad) Photo ©Zuphachai Laokunrak

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Mussamun Gae (Lamb Shank SImmered in Mussamun Curry) Photo © Paulatip Theerataluangsuk and Somjit Jaichuen

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Kradook Moo Aob Sauce (Spice Rubbed Pork Baby Back Ribs) Photo © Paulatip Theerataluangsuk and Somjit Jaichuen

Miang Pla Tuna Krathong Thong (Tuna Tartare in crisp limestone water tartlettes) Photo © Paul Cypert

Issaya also features a Chef’s garden where guests can see the aromatic Thai herbs grown year-round. Chef Kittichai is a pioneer in farm-to-table dining in Thailand and incorporates his purity and freshness beliefs into Issaya’s menu. The restaurant also features a large private dining room and lounge area that can be reserved for larger parties.

The Siamese Club is the lounge-bar concept throughout the upper floors of the house and front garden. The heritage and style of the house has been preserved and modeled by designer Hans Bogetoft Christensen. Christensen is renowned for his ability to use splashes of modern colors and patterns to bring the past back to life and into a contemporary style. The Siamese Club lulls guests with its essences of halcyon member-club days, classic cocktail culture vibe, and modern signature twists, all paired with Chef Kittichai’s signature cuisine. All décor and fabrics draw from Thai influences and are locally made and produced in Thailand, as well as the reclaimed antiques from the region.

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Yum Nua (Grilled Tender Beef with Fresh Herbs) Photo ©Zuphachai Laokunrak Gai Aob (Issaya-Spiced Sankaburee Chicken) Photo ©Paulatip Theerataluangsuk and Somjit Jaichuen

The Siamese Club also features signature sounds and exceptional music as culled from the large repertoire at its fingertips. In October of 2012, Avril Production released the Issaya Siamese Club by Ravin Volume I compilation. In March of 2014, the sequel, Issaya Siamese Club by Ravin Volume II, was released. Both compilations are available worldwide and on iTunes.

In April of 2013 Issaya Siamese Club Cookbook: Innovative Thai Cuisine by Chef Ian Kittichai was released globally. The book consequently was ranked #3 on the Best Cookbook of the Year list by the prestigious Gourmand Awards, and Best Chef Cookbook in Thailand by the Gourmand Awards.

In May of 2014, Issaya Siamese Club opened its renowned cooking school and event space, Issaya Cooking Studio, and its café, Issaya La Patisserie, both in the Central Embassy complex in the heart of Bangkok. In June, 2015 the popular, Issaya La Patisserie, added another location at EmQuartier in Bangkok.

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In August of 2015, the first branch of Issaya Siamese Club outside of Thailand opened in Hong Kong. Issaya Siamese Club Hong Kong is located in the bustling Causeway Bay area of Hong Kong, perched on the 25th floor of Midtown Tower with sweeping views of the harbor and city. Upcoming projects in development include an Issaya pastry and dessert cookbook and more branches of Issaya La Patisserie.

The ever full of activity Chef Kittichai released his first cookbook, Chef Ian’s Kitchen Revealed, for the Thai language market in 2011. It was awarded ‘Best Chef & Author Cookbook’ in Thailand by the Gourmand Awards. Almost immediately afterwards, in January 2012, Chef Kittichai had his debut as one of the permanent Iron Chefs on the Iron Chef Thailand television show, with a fan-base of fifteen million viewers.

Moo Manow (Pork Loin Salad) Photo ©Paulatip Theerataluangsuk and Somjit Jaichuen

Private Room Photo ©Zuphachai Laokunrak

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Moreover in 2012, the Chef opened Smith, Bangkok’s first international “nose to tail” concept eatery, and then he created the Asian bun eatery, Jum Mum, on St. Mark’s Place in New York City, and a second branch destination for his Spot Dessert Bar. Not to outdo himself, Chef Kittichai’s first cookbook for the English-language market, Issaya Siamese Club: Innovative Thai Cuisine by Chef Ian Kittichai was released in April of 2013 and placed third for the ‘Best Cookbook of The Year 2014’ by the Gourmand World Cookbook Awards.

In November, 2013 Chef Kittichai launched Lamoon, a red wine which he co-created with Jacobs Creek to be paired with the variety of flavors of Thai cuisine.

The ever budding and whimsical chef opened the Issaya Cooking Studio in May, 2014 in partnership with Sub-Zero & Wolf Appliances and Issaya La Patisserie. A month later in June of 2014 he opened a second branch of his Hyde & Seek Gastro Bar, Peek-A-Boo, and his new Asian gastro bar, Namsaah Bottling Trust. In January 2015 he took over the menu for Tangerine at the ESPA complex in Resorts World Sentosa, Singapore.

Terrace Photo ©Paulatip Theerataluangsuk and Somjit Jaichuen

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Issaya Mojito Photo ©Paulatip Theerataluangsuk and Somjit Jaichuen

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Saree Cake (Old Fashion Thai Ice Cream Sandwich) Photo ©Life Guard Studio Khanom Dok Mali (Jasmine Flower Panna Cotta) Photo ©Life Guard Studio

Chef Kittichai hasn’t stopped there. He is a founding council member of The World Street Food Congress, along with Anthony Bourdain, KF Seetoh, and Claus Meyer, amongst other culinary luminaries. In September, 2013 the Food and Agriculture Organization of the United Nations, Thailand’s Department of Intellectual Property, and the Agence Francaise de Developpement honored Chef Kittichai as the first Asian Geographical Indication Ambassador. Then in September 2014, Chef Kittichai was appointed to InterContinental Hotels Group’s (IHG) Culinary Panel as a Culinary Ambassador, through which diners can enjoy a sampling of his signature dishes in IHG hotels around the globe. In April of 2015, Chef Kittichai was awarded the designation of Officier du Mérite Agricole by the French Republic for his outstanding contributions to gastronomy and agriculture. Chef Kittichai is the only Thai chef to have received the distinguished title of Officer.

Chef Ian has upcoming restaurants and projects in development which include more branches of Spot Dessert Bar in the greater New York City area as well as plans for an Issaya pastry and dessert cookbook.

From pushing a food cart to having no limits to his success, Chef Ian Kittichai is one Chef of the world who is a culinary ambassador for foodies everywhere.

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HENDRIK OTTO a journey through a world of flavours...

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Blumenkohl Curry

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Hendrik Otto began his storybook career in the culinary industry as an apprentice cook at “Kurhotel Lauterbad”, in the town of Freudenstadt, in the Federal State of Baden-Wuerttemberg. Having successfully completed his apprenticeship, he did his compulsory military service before moving to Hamburg where he worked for three years as commis de cuisine in Chef Michael Hoffmann’s kitchen at “Gourmetrestaurant Haerlin” in the “Vier Jahreszeiten” hotel.

Hendrik heads up Lorenz Adlon Esszimmer, where he and his team offer their guests classic dishes with a modern twist, inspired by the old recipes of his friends and family.

“Our main goal is to make our guests feel at home,” says Chef Otto.

“We try to appeal to all the senses and make sure that our guests can enjoy our creations in a relaxed atmosphere. If we can provide them with a memorable experience at Lorenz Adlon Esszimmer and an evening they will enjoy looking back on for a long time to come – then we have achieved our goal.”

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Gourmet Restaurant Lorenz Adlon Esszimmer has enthused and delighted gourmets from all four corners of the world. Thomas Neeser, with his signature style, left his mark on the Michelin Star-awarded restaurant right by the Brandenburg Gate. Thomas Neeser left Berlin and handed over the reins to Chef de cuisine Hendrik Otto, who rang in a new culinary decade at the highly acclaimed Lorenz Adlon Esszimmer restaurant since 2010. Restaurant Lorenz Adlon Esszimmer is at the iconic Hotel Adlon Kempinski Berlin is located in the very heart of Berlin, right next to the famous Brandenburg Gate.

Hendrik Otto

At Lorenz Adlon Esszimmer, Hendrik Otto takes his guests on a journey – through the world of flavours but also back to his early years. All his culinary creations contain a very personal element: he not only draws his inspirations from sensory impressions but also from old recipes passed onto him by his family and friends. His childhood also plays a major role: his family used to grow vegetables and fruit - flavours that still motivates him to recapture them for his guests.

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Lorenz Adlon Esszimmer

Lorenz Adlon Esszimmer

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Many ideas originate within his ten-person team who are constantly working on the further development of the dishes.

Influences from all over the world continually provide even staunch regulars with new experiences and surprises – and with previously unknown adventures in flavour. It as painstaking when it comes to selecting the perfect ingredient and they choose all their suppliers with great care.

“Exciting, expressive, European-inspired cuisine” - that’s the motto of Hendrik Otto. Inspired by the varied influences and finest traditions of European cuisine, Otto masterfully creates dazzling interpretations of classic haute cuisine. Exquisite culinary delights and superior wines complemented by spectacular views of the Brandenburg Gate will make the heart of every gourmand beat a little faster. Gourmet devotee Hendrik Otto aspires to surprise the eyes and especially the palate of the most discerning guests. “My passion is to awake emotions with my recipes,” explains Executive Chef Hendrik Otto, who has been recognised with two Michelin Stars.

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Marinierter Schweinebauch

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From the Free and Hanseatic City of Hamburg, Hendrik Otto set his sights on the town of Baden-Baden and sought the teachings of Albert Kellner, Master Chef of the internationally famed “Brenner’s Park Hotel”, who largely influenced and inspired Otto’s culinary skills and talent and who was - and still is - his role model. From there, Otto moved to the kitchen of the restaurant “Traube Tonbach” in the town of Baiersbronn, where his culinary arts career was forged under the tutelage of the three Michelin Star winning Chef Harald Wohlfahrt to whom he owes his uncompromising perfectionism, all-around finesse and intimate knowledge of haute cuisine. It didn’t take long before world-famous Master Chef Alain Ducasse tried to lure him to Paris; but the Halle-born Otto declined that most tempting offer and relocated to Hamburg, where he took up a position as chef de cuisine at the restaurant “Landhaus Flottbek”: it was there that he first had the opportunity to test his limits and develop his own style of cooking.

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HENDRIK OTTO - LORENZ ADLON ESSZIMMER, HOTEL ADLON KEMPINSKI, BERLIN

In 2002 he left the banks of the Alster River and moved to the Rhineland to work at “La Vision” restaurant in “Hotel im Wasserturm”, one of Cologne’s luxury hotels. Only a few months later, he won a Michelin Star for his flair in front of the stove, a culinary accolade he held for six consecutive years. In 2008 his career path took him to the German capital, where he went to work for the restaurant “Vitrum” in “The Ritz Carlton” hotel delighting guests and food critics alike with his outstanding culinary talent and skill. His philosophy of always using the best products available and his art of coaxing the greatest possible aroma and flavour from each ingredient - thus giving his elaborate dishes variety and depth that never fail to impress and astound - soon earned him, once again, a prestigious Michelin Star as well as 16 points in the Gault Millau. When the restaurant closed down in August 2009, talented and ambitious Hendrik Otto took a creative break to improve his culinary skills and spend more time with his wife and ten-year-old daughter.

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Brรถtchenauswahl LAE

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Baba au rhum

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From the spring of 2010, Hendrik Otto has been creating culinary masterpieces that has surprised and enchanted the palates of the discerning guests of the Lorenz Adlon Esszimmer restaurant. “It is my passion to create emotions with my style of cooking.

I want my guests to have fun and provide a unique dining experience that pleases all the senses“, says Hendrik Otto.

The prestigious 2012 Michelin Guide has awarded a much-coveted second Michelin Star to Hendrik Otto, a distinction that has been one of the highlights of his career so far. This honor pays tribute to Hendrik Otto’s contemporary European-inspired haute cuisine and his impressive interpretations of famous kitchen classics. Immaculate quality and elaborate yet tasteful presentation are the key features of his inspired culinary masterpieces.

This led Guide Michelin in 2013 to award him again with a second star. Hendrik Otto was one again recognised for his contemporary Europeaninspired cuisine and his interpretations of famous kitchen classics with two stars in the Guide Michelin 2016. As a result, for the fifth year in a row, the gourmet restaurant is offering “excellent cooking”, which is “worth a detour”. The editor’s emphasised Hendrik Otto’s elaborated combination of classic cuisine combined with modern elements.

In addition, the Gault Millau awarded the kitchen team again with 18 out of a possible 20 points for the first time and therewith the restaurant received three chef’s hats. In 2012, Hendrik Otto was recognised as “Berliner Meisterkoch 2012” and “Cook of the Year 2013” by restaurant guide Gusto, which paid tribute to his skills, as well as his creativity and individuality. And in the issue of 2016 Otto and the Lorenz Adlon Esszimmer was recognized with the maximum rating of 10 pans.

These awards and accolades not only acknowledges his creativity and individuality but also his fabulous skills.

Abathe Birne Schwarze Johanisbeer-Rote-Beete-Eis

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PRIN POLSUK

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Prin Polsuk A Gentleman from the Thai old school Text Red Bull Hangar-7 WG Magazine Photo ŠHelge Kirchberger

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PRIN POLSUK

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Prin Polsuk is rather a softly-spoken man. However, with a great deal of self-assurance, he says: “I want to show the world what Thai food is really like”. The head chef of the nahm in Bangkok is truly inspired by the idea that Thai cuisine can be elevated to a new, higher level – by reigniting its old values.

On the map of international haute cuisine, you will actually come across the name nahm twice. The first is in London, where star chef David Thompson was awarded the world’s first Michelin star for a Thai restaurant at the turn of the millennium, causing quite a stir in the industry. And the other is in Bangkok, where Thompson proved with the opening of his second nahm restaurant in 2010, that he was capable of repeating the success of his modern Thai cuisine in Thailand itself.

Since 2014, however, Prin Polsuk has been in charge there in his capacity as head chef.

After attracting a great deal of praise as Thompson’s sous chef during the preceding years, the Thai-born chef, who had deeply impressed Thompson with his abilities, ideas and philosophy, was named by the Australian as his “representative” in Bangkok. By the end of his first year, he had repaid the trust placed in him in truly impressive style: he achieved a star in the Michelin Guide and seventh place in San Pellegrino’s The World’s 50 Best Restaurants 2015, which also led to nahm being named Asia’s Best Restaurant.

What was it that so impressed the critics? It was the unbelievable spectrum of different tastes and flavours that Polsuk seemingly effortlessly combines on the plate. Raw food goes hand-in-hand with cooked food, sweet with sour, spicy with mild, creamy with crispy – and all that is often found in just one dish. And so the menu includes, for example, smoked catfish, which Polsuk chops with fresh shallots and serves alongside spicy beef from the grill and vegetables. Or kaffir lime in a kipper sauce with sweet pork, savoury fish dumplings and bamboo poached in coconut milk.

Unusual combinations that you really have to experience in order to truly understand the way in which they naturally come together on the palate to create a harmonious whole.

“It’s all about getting the balance right”, explained Polsuk. However finding that balance is extremely hard work. “Thai food is possibly the most complex and complicated cuisine in the world. As a chef, you must be prepared to immerse yourself in a dish and its flavours, doing things over and over again, in order to find the perfect balance”.

Yam Plam Insri - Hamachi, pomelo, lemon grass and lime Photo ©Helge Kirchberger

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Prin Polsuk finds the sophisticated art of Thai cuisine to be missing from many other Thai restaurants. “For the last 50 years or so, Thai cuisine has enjoyed a great deal of popularity all over the world, and new establishments are opening up everywhere. The result of this is that people no longer know what Thai food really tastes like”. For the majority of people, the culinary horizon ends at red and green curry – and other than spiciness, these dishes fail to provide any kind of taste experience.

That is why Prin Polsuk believes it to be his calling to breathe new life into the old school of Thai cuisine at nahm. He leafs through antique cookbooks and tries to comprehend the full complexity of the recipes and dishes: “I just want to show the world what Thai really is”.

Of course, this does not mean that Polsuk shuns new developments. That is why his philosophy focuses on the scientific search for the roots of Thai cuisine, whilst keeping a constant eye on the present and the future. An example of this is the occasional nod to modern Thai street food that can be found in some of his dishes.

One thing is for sure: you need to experience Prin Polsuk’s dishes before you are able to fully understand them. And you will have the opportunity to do just that in May, when he brings his old school Thai cuisine to Salzburg for his guest chef appearance at Restaurant Ikarus in Hangar-7.

WG Magazine catches up with Prin Polsuk and learns his passion for cooking...

Its origins begin with large Thai families. When I was a boy, dining is a traditional family activity. I come from a farming village (Lumpang) – our favorite pastime is dining. You learn about everything you ate, which helps you memorize the taste. In Thailand, I rely on those memories and the knowledge learned over many years of cooking on a daily basis.

Working alongside David Thompson gave Chef Prin the greatest opportunity for his career. Chef Prin adds “He opened my mind to cooking.

What we do at Nahm is a result of the collaboration between David, our team, and I. We support each other and share cooking methods – as well as creating and launching new recipes.”

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Nam Prik Num - Grilled catfish and banana leaves Photo ŠHelge Kirchberger

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Chef Prin’s cuisine is based on traditional recipes - elegant, creative, enriched with the aromas of herbs and spices and intense with flavours.

Chef Prin describe his culinary philosophy and how he brings this balance on a plate…

We serve authentic family-style Thai cuisine. We share food and happiness.

One plate alone cannot create balance. At nahm, you can share every plate on the table to create that balance with each helping of jasmine rice.

Chef Prin’s Thai cuisine is all about “Happiness, family, and working hard which is also his greatest influences in the kitchen…

Prin Polsuk’s opinion on the best recipe that he has ever created and his inspiration for this recipe…

The best recipe I created was the Kaffir lime relish. Relish, referred to as “nam prik” in Thai, is usually eaten with all kinds of foods. Western cultures have sauces and dressings, Mexican food uses salsa – Thai cuisine has “nam prik.” It adds flavour to every dish. The Kaffir lime relish is from an ages-old cookbook. I faced a few complications when I first made the relish. It’s about finding the right combination of tastes. I had to think about the kinds of dish that goes well with the relish. It took us two months to make it delicious. This spicy and small side dish is eaten with vegetables or grilled meats. It goes with everything and is one of the main staples of traditional Thai food.

Chef Prin shares the process he goes through to create a new dish… You start at the beginning, with inspirations from the old cook book or a local recipe. The process continues with a trip to the local markets to shop for ingredients. When you have the recipe and all the ingredients in the kitchen, you can experiment with how different ingredients mix together to create different flavors. Once you feel satisfied with your creation, you share it with people around you.

Chef Prin shares the importance of Produce, Creativity or Technique…

“Love is important to me. Love drives creativity and inspires me to cook dishes to please people. It helps me to select the right produce. Food is all about feelings and emotions. It’s not about technique.”

Pla Neau - Sirloin, cucumber, mint and eggplant Photo ©Helge Kirchberger

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We asked Chef Prin to tell us which new ingredients are inspiring him and what are his favorites to work with/how are they selected….

“Chillies” It’s not about just any one ingredient. The ones that inspire me are clean, local ones found in Thai markets all over the country. The restaurant is at the end of this long culinary process. It all starts with the ingredients. If you have good ingredients, you’ll make the best dishes right from the beginning. It’s the combination of ingredients that define a dish. I can’t focus on just one in particular.

However Chef Prin adds “I haven’t mastered chillies just yet because their spicy and seasonal qualities are a challenge to control.”

Chef Prin shares his special cooking equipment that he enjoys using…

“I enjoy using the grill and also the preparation work in the beginning stages of the cooking experience. Grilling is one of the oldest methods of cooking. I like to begin my culinary journey with the most authentic and oldest method – which happens to be at the grill. The beginning stages of cooking is best started by one of the oldest methods of cooking.”

Chef Prin tells us what motivates him….

“My love for Thai food and the joy derived from cooking makes me happy. Impressing guests and seeing others’ satisfaction from what we’ve created gives me the encouragement I need to keep on going with my career. My team gives me the strength to continue. If my team is happy, the food is delicious. We cook with emotion.”

Chef Prin gives his take on chefs entering the field today… “I would advise new chefs to be patient and steadfast. Cooking is a journey that requires long term commitment and patience.

If you have no patience, nothing will happen.”

One thing is for sure: you need to experience Prin Polsuk’s dishes before you are able to fully understand them. And you will have the opportunity to do just that this May, when he brings his old school Thai cuisine to Salzburg for his guest chef appearance at Restaurant Ikarus in Hangar-7.

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Stir Fried Venison with Cumin and Onions Photo Š COMO Hotels and Resorts

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Photo © Paul Wagtouicz

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GABRIEL KREUTHER - NEW YORK

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Sturgeon and sauerkrauttart Photo Š Paul Wagtouicz

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Michelin-starred chef Gabriel Kreuther was born on a family farm in Alsace and raised on his mother’s traditional Alsatian cooking. After attending culinary school at École Hôtelière in Strasbourg, where he began his formal education and in 1987, won the prestigious “Concours National du Meilleur Apprenti Cuisinier de France – Fernand Point,” a highly competitive national contest that determines the “Best Kitchen Apprentice in France” from among 170 nominees.

Working his way up in Michelin-starred kitchens throughout Germany, France and Switzerland, Kreuther arrived in New York City in 1997 to work as a sous chef at La Caravelle restaurant. A chef de cuisine position at Jean-Georges and an executive chef role at the lauded Atelier at the Ritz-Carlton followed. In 2004, Kreuther became the executive chef of Danny Meyer’s The Modern, where his cooking received numerous accolades throughout his nearly decadelong tenure. A member of the Bocuse d’Or USA Culinary Council, Kreuther was named one of Food & Wine’s Best New Chefs in 2003 and received a 2009 James Beard Foundation Award for “Best Chef: New York City.”

WG Magazine catches up with Gabriel Kreuther…

It’s interesting to learn how Chef’s find their passion for cooking.

New York City’s most celebrated chefs, James Beard award-winning and Michelin-starred chef Gabriel Kreuther tells us more about your formative his years and how he found his way into the culinary field…

“I grew up on my family’s farm in a small town in Alsace, France and my mother was a great cook. Quite often she got hired to cook for other peoples’ special occasions so that was my first introduction and inspiration. I enjoyed spending much more time working with her in the kitchen than working in the outdoors on the farm. As far back as I can remember I always wanted to be a chef. One of my earliest memories when I was about four or five years old is when my grandfather asked me what I wanted to be when I grew up. He got a kick out of asking me because I would always say I wanted to be a chef. I had an uncle that owned a hotel & restaurant in the nearby mountains, another one that owned a patisserie, and a third uncle that was a butcher. I spent most of my school vacations in the kitchen with my uncle and then later on spent four years with him in the kitchen on an apprenticeship. Ultimately at the end of that time and graduation I became the Best Apprentice of France and that then opened some doors for the next steps in my formative years. I always followed my passion and my dream.”

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Chef Kreuther takes us back to 1997, when he started off as the sous chef at La Caravelle, working alongside JeanGeorges and his experience as executive chef at the RitzCarlton…

La Caravelle was my first introduction to the dining scene in New York City as a sous chef at the time and it quickly sparked my interest in what was happening then. During that time the opportunity came along for me to join JeanGeorges. He is from the same area in Alsace as me. There I started over as a chef de partie again to prove myself and was then quickly promoted to sous chef and then a little later chef de cuisine. Working closely with Jean-Georges and with his full support pushed me to be more curious and focus on the essential, quality of product and taste. It gave a new meaning to not compromise taste for too much technique and the freedom that I had there was such that I could create some dishes for the menus. The Ritz Carlton was really different from all my other experiences because this was a new opening and I was in charge of bringing together a whole team and open a whole hotel. Until this moment I always joined teams that were already in place.

This experience gave me the full circle of what it takes to create a team and menu from scratch, work with designer teams and architects etc... Looking back today it’s clear that each experience shaped a different facet of who I am as a chef today.

Chef Kreuther’s cuisine and menu is inspired by his FrenchGermanic roots, his passion and artistry full of textures, and flavours that’s creates a culinary magic - Chef Kreuther tells us how he brings about this balance on a plate… A relentless quest of the best products of the moment, early food memories and stories. Harmony and balance are a key ingredient in the pursuit of perfection, although perfection is not part of this world, but getting closer to it makes it worth it.

Chef Kreuther describes his cuisine… Modern French with a lot of Alsatian influence and a certain New York spirit.

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Fish Photo © Paul Wagtouicz

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Chef Gabriel Kreuther’s eponymous restaurant offers a comfortably luxurious, Alsatian-inspired dining experience with a distinctly New York spirit...

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We asked Chef Kreuther about his greatest influences in the kitchen… “My heritage, my uncle, and my experiences through the years.”

Chef Kreuther’s opinion on the best recipe he has created and the inspiration behind it…

There are more than one for different reasons.

The Tuna and Diver Scallop Tartar seasoned with caviar comes to mind, because of the high quality of the ingredients, the simplicity on how it’s plated and it achieves different layers of taste in the mouth. Then the Sturgeon and Sauerkraut Tart, it combines my roots with the Sauerkraut, uses the Sturgeon meat, that is rarely used in restaurants, finished with the most luxurious ingredient caviar, some sort of a full circle, the humblest and the most luxurious in one dish and it achieves an umami result. The Hamachi, Foie Gras and Truffle Compression, 3 great ingredients that just go full bloom together in one bite.

Chef Kreuther takes through the process of creating a new dish…

“I starts with an inspiration from the season, a particular ingredient or a memory of a taste. It’s an idea of a certain flavour profile perhaps combined with showcasing an unusual cooking technique or preparation that I want to express in a dish. It’s a process that takes time and trials. Once I start to be happy with the result, I give it to people I trust to taste it and give honest feedback. Next I might give it to my regular customers and ask for feedback from them. Then I fine tune it until I get to the expected result and only then do I put it on the menu.”

Squab Photo © Paul Wagtouicz

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Ingredients that inspire Chef Kreuther… It’s mostly driven by the market and the season were in. Right now I’m looking forward to Asparagus, morels, rhubarb, ramps, soft shell crabs, spring lamb, and frog’s legs…

Chef Kreuther’s favourite ingredient he loves working with… “I’m from Alsace and I have a little crush on Foie Gras, it’s a part of my heritage. I love to work with any amazing quality products as long as they are authentic and the people that are behind them are passionate and committed about them. If I connect with the people that produce them it’s even better. It’s great when an ingredient has a story to tell.”

Tarte flambée gravlax Photo © Paul Wagtouicz

We asked if there were any ingredients that he wasn’t able to master… “Not really. It’s more connected to inspiration and how I feel at the time and looking for a certain taste that I have in my mind and trying to express in a dish.”

Cooking techniques - Chef Kreuther adds “I like techniques that are highlighting the inherent quality and taste of a product. One that always intrigues me and that is not used often is poaching slowly and delicately. People are amazed at what can be achieved that way when done properly.”

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Photo © Paul Wagtouicz

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Produce, Creativity or Technique…

“All three are very important and much intertwined. Produce first for me, without great products not much can be done. One important fact to remember is that a great product can be turned into a bad result and on the other hand a bad product cannot be doctored around to be a great one. I would put creativity and technique at the same level. They need to be measured to achieve a balance and harmony on the plate. Too much of any of those two can easily make you feel lost.”

Lobster Photo © Paul Wagtouicz

Guilty pleasure food…

“My go to snack is peanuts, just regular salt roasted peanuts. I also love eating black olives. After work, another favourite is dry saucisson and very old gruyere cheese with crunchy bread or Small brisling sardines in tomato sauce, or anchovies with rice crackers.

Once in a while I also like to munch on potato chips with a homemade scallion dip that my wife makes.”

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Chef Kreuther has being awarded AAA/CAA Five Diamond Rating for his modern yet sophisticated fine-dining restaurant, he shares the feeling receiving the award…

“First we did not even know that we were considered, but when we got the news it was an amazing feeling for me and my business partner. We worked tirelessly since the opening and when that news came it gave a lot of sense to what we do every day. We gave the printout of the letter to our teams so that they could read it out during line ups, and it was wonderful to see their reaction during that moment. They all cheered and were very proud of being part of a team that achieved this result in such a record time. It is only after a couple of days later that it really sunk in when we really understood that only 0.02% of restaurants achieve this.”

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Hamachi mille feuille Photo © Paul Wagtouicz

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Being a chef is perceived as a glamorous profession, Chef Kreuther gives his take on chefs who are first entering the field today…

Believe in yourself and follow your dream. Make sure to use the wisdom of the successful elders in the profession and use it to guide you. Be patient, curious and learn something new every day. Good things don’t happen overnight. Understand the Why and have a cohesive plan. Don’t be afraid to come in first to work in the morning and leave the last in order to succeed, be very persistent.

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GASTÓN ACURIO - LA MAR, MIAMI

GASTÓN ACURIO La Mar Gastón Acurio is a chef, writer, businessman and promoter of Peruvian culinary arts. In 2005, he was named “Entrepreneur of the Year” by America Economía magazine – the most influential business magazine in South America. With 40 restaurants in 12 countries and one chocolate shop, the Acurio Organization is leading the Peruvian culinary revolution.

During the late 1980s, Acurio began his studies in law school. However, his passion for food was stronger, so he left law school to begin studying culinary arts at Le Cordon Bleu in Paris.

During his time in Paris, Acurio met his German-born wife Astrid who was also working toward a career in the kitchen. In 1994, the couple returned to Peru to open Astrid & Gastón in Lima, Peru, establishing one of the first restaurants of Peruvian haute cuisine in the world. Initially very Frenchoriented due to the couple’s classical French training, Gastón soon found himself experimenting with Peruvian ingredients and taking inspiration from local traditions. In 2014, Astrid&Gastón was included at number 18 in the World’s 50 Best Restaurants list.

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Hamachi mille feuille Photo Š Paul Wagtouicz

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Tallarin Saltado Quinotto

La Mar by Gastón Acurio, the lively waterfront restaurant at Mandarin Oriental, Miami, brings the authentic flavors of Peru to the Five-Star city resort located on prestigious Brickell Key. The 245-seat restaurant features the acclaimed cuisine of celebrity chef Gastón Acurio, considered ‘the ambassador of Peruvian cuisine,’ in a vibrant setting that pays tribute the sea with the freshest local seafood and location on the water’s edge. The opening of La Mar by Gastón Acurio in Miami marked the third Acurio restaurant in the U.S., following sister concepts La Mar Cebicheria in San Francisco and Tanta in Chicago.

At La Mar, guests can enjoy a mix of indoor and outdoor waterfront seating with three lively bars providing distinctive culinary experiences. With his first-hand experience of growing up in one of the world’s most exciting culinary destinations, Chef Diego Oka’s influences includes his grandmother’s cooking, his Japanese-Peruvian heritage and the foods he discovered whilst living in Mexico and Colombia, bringing a unique and innovative talent to La Mar. WG May 2016 -

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Tiradito Baiciche

La Mar Executive Chef Diego Oka is dedicated to sharing the flavors and culture of Peru with Miami, providing a personal look into the creation of authentic Peruvian dishes ranging from upscale novo-Andean fare to Asian-Peruvian fusion and traditional seafood Ceviche. Having worked alongside Acurio for more than a decade, Chef Oka introduces an eclectic menu offering small plates such as Nikkei, Peruvian nigiri; Anticucho Grill items; and tapas-style Piqueos. Large plates include a selection of Peruvian Specialties and pan-fried rice called Arroces.

The dedicated Ceviche and Anticucho bars invite guests to journey through La Mar’s celebrated menu. Ceviches and Tiraditos utilize the cooking technique of marinating fish in lime juice and are presented in 11 different dishes.

Creations range from the Clásico with fluke, cilantro, aji limo, red onions, choclo and leche de tigre to the Barrio with yellowtail snapper, mussels, shrimp, crispy calamari and rocoto leche de tigre.

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The culinary journey continues with Anticuchos, popular Peruvian grilled skewers, Anticuchos are reinvented with varieties of Wagyu, Free Range Chicken, Octopus, Whole Jumbo Prawn and a vegetarian option of Peruvian Asparagus.

A selection of Causa dishes, mashed potato topped with seafood, are served four different ways to include the Nikkei (rocoto causa with tuna tartare); Cangrejo (beet causa with crab); and Olivo (potato with octopus tartare). Peruvian Specialties highlight the cuisine’s rich Japanese influences with dishes like Lomo Saltado, a traditional beef dish with stir fried potatoes, red onions, tomatoes, soy sauce, cilantro, aji amarillo and rice, and Whole Fish Nikkei, the catch-of-the-day, prepared with Peruvian Japanese spicy sauce, bok choy and white chaufa broccoli rice.

La Mar’s comprehensive cocktail menu includes a list of Peruvian Classics, featuring cocktails infused with pisco, a South American grape brandy, and Signature Cocktails, offering iconic cocktails with a Peruvian twist.

Arroz con Mariscos

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Chocolate Mousse Cebiche Clasico

La Mar offers an opulent Sunday Brunch providing a Peruvian-inspired menu, unlimited brunch cocktails and a sumptuous selection of sweets.

In 2013, Acurio was the recipient of The Diners Club® Lifetime Achievement Award presented by the organizers of Latin America’s 50 Best Restaurants list. He was selected to receive the prestigious award in a vote by 250 industry experts from across the region. The honour recognizes Acurio’s fundamental contribution to Peru’s culinary industry and national identity.

As an author, Acurio has published 20 national bestsellers in Peru, thes latest publication “500 Años de Fusión” (500 Years of Fusion) was considered the best cookbook worldwide at the 2008 Gourmand World Cookbook Awards. Additionally, in 2009 Acurio received the “Prince Claus of Holland” international award in the “Collective Memories and Journalism” category for his significant contribution in the field of culture and development.

Acurio is the primary supporter of the culinary instruction institution, Pachacutec School of Cuisine, located in one of the poorest areas in Lima. The school provides underprivileged young people with a facility to study under industry-leading instructors.

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PETER GOOSSENS - HOF VAN CLEVE, BELGIUM

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Peter Goossens Contemporary Culinary Artistry “I see myself as a composer of flavors”, says Peter Goossens, Belgians top chef. Since 1992, he has celebrated the very finest in culinary artistry at his restaurant Hof Van Cleve, which is situated on an old farm in Kruishoutem at the edge of the Flemish Ardennes. With his highly creative compositions and purists, Goossens long ago joined the exclusive ranks of three-star chefs.

Photo © Heikki Verdurme

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PETER GOOSSENS - HOF VAN CLEVE, BELGIUM

Goossens inherited his love and flair for good food from his parents.

Although they didn’t actually run their own restaurant, they nevertheless made sure that the food they cooked at home was both good and healthy.

To add the necessary theoretical knowledge to his passion, Goossens attended the Ter Duinen college of hotel management in Koksijde, Belgium.

Upon graduation, he was drawn to Paris by the seductive aroma of the gourmet world, where he worked in a wide variety of different restaurants.

Long days and poor pay were unable to dim his passion for cooking. On the contrary, the desire to run his own restaurant was kindled.

In 1992, after five years of working at Hof van Cleve in Kruishoutem under contractual obligation, he was finally able to get into gear and really get started with creative cuisine at his restaurant. The restaurant critics quickly took notice of the young chef in Eastern Flanders, and the first awards were not long in coming. In 1993, he was named Belgium’s best executive chef. In 1994, at the age of 30, he received the ultimate accolade: his first Michelin star. In 1998, he was awarded a second Michelin star – one of the youngest chefs anywhere to be singled out in this way.

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Squid red bell Photo © Jean-Pierre Gabriël

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PETER GOOSSENS - HOF VAN CLEVE, BELGIUM

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North sea crab Photo © Jean-Pierre Gabriël

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Be it marinated tuna with king crab and wasabi sorbet or mascarpone mousse with pistachio and green-tea ice cream – Goossens chiefly owes his awards to his ability to play with flavors, textures and temperatures in his creations. He loves to combine contrasts such as soft and crunchy, sweet and sour or bitter to produce complete works of art. For this Belgian, nothing superfluous makes it onto the plate; every single element contributes to an explosion of taste. Peter Goossens’ artistry of aromas did not go unnoticed by the Gault Millau restaurant guide, either. Over the years, his score continued to rise, and in 2004 he finally achieved 19.5 out of 20 points – a level of success that he has maintained to the present day. Michelin went one better too. In 2005, Goossens was awarded his third star, which he has also succeeded in retaining to this day. Furthermore, since 2016, Goossens’ Hof Van Cleve ranks 1st “World’s Best Restaurant“ by WBPStars.

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PETER GOOSSENS - HOF VAN CLEVE, BELGIUM

“In order to cook at the highest level every day and guarantee an exceptional experience for our guest, it is important that the interior of our restaurant exudes the same traditional spirit and identity that the kitchen does.

Our preparations are, after all, in my opinion, the result of a great deal of effort at various levels. Indeed, we handle the best local products that the gardeners, farmers, growers, fishermen, hunters and cheese refiners can provide.

Out of respect for their passionate work and thanks to their fantastic ingredients, we are able to provide our guests with a unique culinary experience. This makes cooking a true craft.”

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Oyster Photo © Piet De Kersgieter

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PETER GOOSSENS - HOF VAN CLEVE, BELGIUM

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Since 2008, Goossens has also been inspiring gourmets and audiences in his homeland on television. As a jury member on the show My Restaurant on the VTM channel, he is able to pass on his experience and knowledge to new restaurant proprietors. March 2010 saw the broadcast of the third series. Also, along with Sergio Herman (NL), Goossens is one of the two chefs presenting the TV show “The best amateur cook of Flanders,” a popular program on VTM. In addition, from 1 December the cooking channel “njam!” will hit the airwaves – and here, too, Peter Goossens, together with Studio 100, has a finger in the pie.

The Belgian native Goossens loves to send his guests on a journey around different flavors, textures and temperatures. “Cooking is art, science and craft” is his motto – and the proof that he has a pretty good understanding of all three is evident not only in his three Michelin stars but also through his guests, who gladly make their pilgrimage to Kruishoutem.

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Chocolate Dessert Photo © Jean-Pierre Gabriël

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JUAN AMADOE - SRA BUA, GRAVENBRUCH

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SRA BUA by

JUAN AMADOR A dialogue of cultures IN GRAVENBRUCH

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JUAN AMADOE - SRA BUA, GRAVENBRUCH

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Salz and Pepper Squid, Venus Clams with Coriander and Garlic

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Juan Amador born to Spanish parents in Strümpfelbach, Swabia located in southwestern Germany. After he finished training at Gasthaus Lamm in Weinstadt in 1988, he worked under Albert Bouley at Restaurant Waldhorn in Ravensburg, where he became assistant executive chef after only three years. In 1993, Juan Amador received his first Michelin star at the restaurant Petersilie in Lüdenscheid. In 1997, he moved on to Fährhaus Munkmarsch in Sylt and received another Michelin star in the same year.

Three years later, in 2000, Amador received a star for the third time at Weyberhöfe in Sailauf. In 2002, he was awarded a second star for his cooking. In February 2004, Amador opened his own restaurant, the “Amador” in Langen, near Frankfurt. In 2008, he received Michelin’s highest three-star rating. In August 2011, Amador he moved his restaurant to Mannheim and surprisingly received three Michelin stars again in 2012, as well as 18 points from Gault & Millau restaurant guide. Amador was one of the first chefs to use advanced technologies and scientific findings to create his dishes, thus setting new international benchmarks. Amador’s restaurant in Mannheim had stood for a futuristic-modern world.

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JUAN AMADOE - SRA BUA, GRAVENBRUCH

The name sounds exotic and Asian: “Sra Bua by Juan Amador” is the restaurant that opened in December 2013 at the Kempinski Hotel Gravenbruch Frankfurt. The culinary concept developed by Kempinski combines Asian with the individual culinary touch with one of Europe’s best chef Juan Amador at the five-star superior hotel just outside the metropolis of Frankfurt. The Swabian-born German of Spanish descent runs his own restaurant, called Amador, in Mannheim.

Chef de Cuisine Simon Prokscha

At Sra Bua by Juan Amador, Chef Amador is responsible for the culinary concept, which executive chef Simon Prokscha implements. Simon Prokscha has years of experience working at award-winning restaurants and with his team, the head chef refines creativity, regularly rotating delicacies for the menu.

“I am honoured to work with Kempinski Hotels to establish Sra Bua in Frankfurt and in the Rhine-Main region,” says Chef Amador. “I am looking forward to surprising and delighting my guests with a special interpretation of Asian cooking.” Amador previously worked in the Rhine-Main region for eight years, which makes him consider this new endeavor “a kind of homecoming.

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ORA KING SALMON - Cucumber, Sea Weed and Rice Vinegar

Parfum de Siam Tuna Shiitake Lime

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JUAN AMADOE - SRA BUA, GRAVENBRUCH

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“Sra Bua” is the Thai term for “lotus blossom pond” In Asia, the lotus flower is a symbol of preciousness, purity of heart, perfection and creativity, which perfectly reflects the restaurant’s concept.

US BEEF FLANK STEAK - Sweet Potato, Black Garlic and Onion

Sra Bua serves its guests the finest food in an open, bright interior, while delivering the famous cordial Kempinski service - an expression of joie de vivre which is part of the Asian cuisine with all its flavorings and ways of preparation...

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JUAN AMADOE - SRA BUA, GRAVENBRUCH

KAISERGRANAT or KING PRAWN -Granny Smith Tapioca and Green Horseradish

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MIERAL POULARDE -Périgord Truffle, Plum Wine ,Water Chestnut

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Sra Bua” is definitely more than just a brand – “Sra Bua” is a philosophy, a vision. The basic component is the combination of technical and creative inventiveness. The aim is to surprise guests with the combination of European haute cuisine and Asian culinary tradition and to offer them a new epicurean experience. “Sra Bua” offers endless freedom and an infinite number of possibilities for creative ideas and the development of unknown creations. It is the signature of the respective chef that brings Sra Bua to life with no limits other than his own creativity.

Sra Bua by Juan Amador

“Sra Bua” was originally inspired by Thai cuisine. The first “Sra Bua” opened at Siam Kempinski Hotel Bangkok, in close cooperation with Henrik Yde-Andersen, the Danish Michelin-starred chef from the restaurant Kiin Kiin in Copenhagen. However, the restaurants generally aim to offer the full variety of tastes present in Asian cuisine from all over Asia, including Thailand, Indonesia and Vietnam as well as China and Japan, offering a vast field of exploration. In this respect, it is not necessarily an Asian restaurant.

The interpretation by a European chef makes it a unique and very distinct cuisine that fascinates and surprises guests every time even though it is different in the respective “Sra Bua”. As a result, all individual “Sra Bua” restaurants are similar, yet in their own way unique – as the individual Kempinski hotels.

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JUAN AMADOE - SRA BUA, GRAVENBRUCH

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Purple Curry with Mango ice cream and Coconut

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Asia’s culinary variety is the inspiration for Juan Amador who aims to create a new style: an Asian cuisine, newly interpreted and influenced by the European avant-garde. The Sra Bua concept pays tribute to Kempinski Hotel’s vision of panAsian cuisine with European flair. For the Sra Bua restaurants are all about opening a dialogue between two cultures together with a European top chef: The combination of an individual culinary interpretation of Asia with the traditional European service culture of the Kempinski hotels tells stories which inspire due to their authenticity and facilitate new experiences.

Juan Amador has now taken over the kitchens at Winzerei in the 19th district of Ienna, Austria.

This former Heuriger wine tavern established by top Viennese grower Fritz Wieninger has been reborn in March 2016 as “Amadors Wirtshaus und Greisslerei”: the restaurant features highquality cuisine, while the deli is stocked with local products and homemade goodies such as sauces and chutneys.

Juan Amador’s connection to Asia runs deep and he has been a guest chef at restaurants in Bangkok, Singapore and Hong Kong as well as in other big cities of the continent. The exceptional chef continues to travel to Singapore and Bangkok where he combines his passion for cooking with a great curiosity for ingredients, flavours, and trends. “Asia is pure inspiration for me because it is so diversified in many regards. Each country has its own culinary identity and defines its own original cuisine with different ingredients, flavours and spices. There is a much bigger, richer scope than what we Europeans generally known as Asian cooking.” Adds Juan Amador.

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DANIEL PUSKAS - SIXPENNY, SYDNEY

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Daniel Puskas Daniel Puskas began his cooking career when he started his apprenticeship at tetsuya’s in 2002. Since then he has worked with some of Australia and the USA’s best chefs. In 2006 Daniel won the prestigious Josephine Pignolet “best young chef’ award.

After traveling around the USA and Spain he came back to Sydney to become the head chef at Oscillate Wildly. At Oscillate Wildly, Daniel received acclaim for his progressive and unusual menu, earning him his first chef’s hat – one of the youngest Australian chefs ever to receive this recognition. After leaving Oscillate Wildly, Daniel worked with Chef Martin Benn at Sepia Restaurant before leaving to open his own restaurant, sixpenny, a small degustation style restaurant in the suburb of Stanmore Passionate about his cooking, Daniel takes inspiration from progressive chefs and techniques around the world as well as everyday experiences. sixpenny offers a humble yet refined and playful dining experience. The emphasis is on quality produce that is sourced from local Passionate producers.

WG Magazine catches up with Daniel Puskas…

It’s interesting to learn how Chef’s find their passion for cooking, Daniel Puskas tells us about his formative years and how he found his way culinary field…

“My mother actually spent her early years growing up in a traditional Italian Family very close to sixpenny. My Nonno made wine in the garage and my Nona grew her own vegetables. I remember her green beans, which were amazing! They were the only beans I would eat. I actually grew up south of Sydney, on the coast. A very sport oriented upbringing with afternoons and weekends either at the beach or playing team sports.

I wasn’t really into food when I was a kid, it was only later in high school.

I was studying hospitality, which was one of my better subjects and I began to enjoy cooking. It was then that I really started to appreciate my grandparents’ approach to food.”

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DANIEL PUSKAS - SIXPENNY, SYDNEY

Daniel takes us back to his apprentice days at Tetsuya, then at Alinea and WD-50…

Just before I started at Tetsuya’s I was working in a hotel in the city. I loved being surrounded by different nationalities, but the work was rather boring. I was in cold larder section of the Functions Centre, which basically involved cutting vegetables for the staff canteen all day. It was not challenging at all. After work I would find myself spending hours in the pastry department watching the chefs make croissants and tempering chocolate. I found it fascinating. I knew I needed to get excited about cooking if I was going to do it for a living, so I decided to apply at Tetsuya’s. I rang and asked to speak with the head chef, who was Martin Benn at the time. He organised for me to come in for a trial. The first day there I knew this is what I wanted to do. Tetsuya’s, with the help of Martin Benn, was where I discovered a love of cooking.

Going to Alinea and Wd-50 was very inspirational and I learnt a whole lot of new techniques that were very popular at the time. Back in Sydney I experimented with some of these new techniques. However, it wasn’t until I meet James Parry that I realized there was more to being a cook than working in fine dining establishments.

Sometimes you need to take a step back and remember that whatever you are doing must taste great. James and I were on a mission to make our food stand out but more importantly taste great.

Passionate about his cuisine, Daniel’s culinary creations are inspired by quality produce, techniques from around the world and creating a composition of flavors and brings this balance on a plate…

The way we go about something at sixpenny is to first make sure we are highlighting the ingredients and not to overshadow them. I don’t believe that everything has to be balanced with salty, sweet & acid. Sometimes with a tasting menu the whole meal can be dominated by a particular element, such as acid, which can become a little repetitive. I think balance has to come through the whole meal, not just one dish.

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We asked Daniel about his greatest influences in the kitchen…. Friends, family & chefs.

It’s a very hard question to answer, but three chefs that I have the utmost respect for are Ben Shewry, Dan Hunter and Rene Redzepi.

Daniel’s opinion on his best recipe he has created and the inspiration behind it…

“I guess it would have to be the Mud Crab with Macadamia Nut Milk & Camomile. It’s the first dish James and I created- even before the kitchen at sixpenny was built. We were asked to come up with an Australia Day dish and we thought mud crab would be great.

James wanted to make a nut milk for it so Macadamia was an obvious choice. We had lots of camomile at the farm then and we thought that would add a nice floral note. That was it. Clean, simple and very Australian, but not obviously so.”

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DANIEL PUSKAS - SIXPENNY, SYDNEY

Ingredients that inspire Daniel Pukas… Mud crab, Western Australian marron are delicious.

Vegetables in season grown organically are also a favourite. The people that grow them are also very important. Working with a small grower who you have a connection with will always make it more exciting.

Daniel tells us about an ingredient which he finds difficult to work with… No particular ingredient but I guess yeasted laminated dough is the hardest thing I’ve tried to work with.

I can never make croissants properly. There is nothing better than a great coffee and a freshly baked croissant in the morning.

Equipments which Daniel would love to work with… We don’t actually have one, but I would love to get a wood-fired oven in the back garden at sixpenny. Baking bread in that would be amazing, as well as seafood, meat and vegetables. I would spend all day out there.

Produce, Creativity and Technique - A nice mix of everything is what is important to Daniel.

Guilty pleasure food… Ice cream for sure!

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Daniel was a recipient of the Josephine Pignolet Best Young Chef award and has been dubbed as a culinary wizard who did not need MasterChef – Daniel tells us what motivates him…

Just wanting to be better. I want to keep my staff motivated and together become a better team and restaurant.

Being a chef is perceived as a glamorous profession, what advice you could give to chefs who are first entering the field today…

Make sure you think about it first, understand what it involves and realise that it takes a long time to get anywhere. You won’t become head chef overnight.

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CESAR ZAPATA - MIAMI

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Cesar Zapata Baby Heirloom Tomatoes

Born in Medellin, Colombia and migrating to Patterson, New Jersey at age nine, Cesar Zapata became a chef the moment he was dubbed “family cook” while his parents worked. Over the years, he perfected his family’s Colombian recipes and taught himself to recreate the Italian-American classics that saturated his neighborhood. It wasn’t until he moved to Texas, however, that his scope broadened and his passion for the culinary arts truly ignited.

Intrigued by the ways of regional barbeque, smoke, strong Mexican flavors, and the seafood bounty of the Gulf, Zapata enrolled in culinary school at the Art Institute. Following his graduation, he gained hands-on experience at numerous prestigious establishments such as the Four Seasons, and under the tutelage of culinary greats including James Beard-nominated Chef Timothy Keating and 2-Michelin starred Chef Shawn Hergatt.

In 2011, his biggest break is the one that he and partner Aniece Meinhold created for themselves in launching the first pop-up concept, Phuc Yea!, in Miami. Before food trucks and pop-ups were as locally prevalent as brick and mortar eateries, its Vietnamese-inspired menu was making cameo appearances throughout the city. Phuc Yea’s overwhelming success served as a launch pad for Zapata’s first foray into restaurant ownership with The Federal Food, Drink & Provisions.

The Federal

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CESAR ZAPATA - MIAMI

Since its inception in 2012, The Federal has received national recognition, with accolades including “Best Biscuits in the US” and “Best Gluten Free Dessert” from Food & Wine magazine; “Best Local Eats” by USA Today Travel; “Best Gastropub 2011 Finalist” by Village Voice; and the Trip Advisor “2013 Certificate of Excellence.” Under Zapata, the restaurant has also been lauded as one of five of “Miami’s New Culinary Guard” in Indulge magazine; winner of the “Golden Spoon Award” from Florida Trend; and “Top Five Gastropubs,” “Best Neighborhood Restaurant” and a beyondstellar review in the Miami New Times. Featured on The Food Network’s: Diners, Drive Ins and Dives (hosted by Guy Fieri) and coming in as semifinalists on Gordon Ramsay’s Best New Restaurant, Zapata’s sheer culinary talent and strong work ethic have been driving forces in his career, and his affinity for the “Third Coast” manifests itself both in his cuisine and his professional pedigree.

Strawberries and Creme

Opening a new chapter this summer 2015, Zapata and Meinhold will be re-introducing Phuc Yea! as a stand-alone restaurant, located just minutes from The Federal in the Miami Modern “MiMo” (Upper East Side) District. The neighborhood, which has been rapidly growing with chef-driven gems, quaint retail spaces and community-minded thoughtleaders such as Zapata, will now also become home to Phuc Yea’s twist on southern Vietnamese street food.

In addition to his duties as chef and owner of The Federal and Phuc Yea!, Zapata serves as Founder of greenRoks Ventures, a multimedia gaming and application company that has partnered with Russell Simmons.

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The Federal

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SAFFRON INDIAN CUISINE - NEW YORK

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Text Kitty Lindstrom

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aju Brahmbhatt, owner of Saffron Indian Cuisine, grinds his own spices that he imports from home. A native of Ahmedabad in the Gujarati province in the west of India, Raju learned how to cook from his grandfather. Assisting him in the kitchen, he would watch as his grandfather worked his “spice magic”. Famous in town and with everyone in the community, he was always asked to cook for special occasions.

“Every spice has a season. Grandfather stocked up on the spices that were in season and would grind them fresh.”

Continuing the tradition, Raju opened several restaurants in Florida, New York, and New Jersey. Saffron Indian Cuisine, located on Columbus Avenue on the Upper West Side, not far from the Museum of Natural History, opened a few months ago. Entering the light and airy restaurant, Mr. Brahmbhatt greets us warmly. The restaurant’s curved glass floorto-ceiling panes, along with white tablecloths and the smell of spices in the air, makes me feel right at home.

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SAFFRON INDIAN CUISINE - NEW YORK

Aloo Gobi Mattar

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Tandoori Tikka

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With a glass of delightful Italian Pinot Grigio in hand, the Poori arrives at our table. A hollow, large, fried whole- wheat bread, the Poori is served piping hot. Prodding it with a fork, the steam comes out, and we each delightedly tear off a piece of the bread.

Dangerously delicious, it threatened to spoil our appetite.

For starters, the Shrimp Balchao is superb. Cooked in a spicy red chile sauce with an onion base, freshly ground cumin seeds and herbs, this dish from Goa is sure to please.

The Ginger Tikka, a chicken dish marinated with ginger, garlic, and spices, and cooked in the oven, is wonderful.

For the main course, we had the Aloo Gobi Mutter, a Punjabi dish from Mumbai (Bombay).

Made with potatoes, cauliflower and green peas, it is cooked in a tasty ginger and tomato sauce, and is delicate, delicious, and filling. The Lamb Hara Masala, a dish originating in Hyderabad, was served. Tender cubes of lamb in a coriander green chili sauce with jalapenos, coriander and other fresh spices, the lamb was incredibly delectable. We

Chicken Tikka Masala

dipped our poori into the sauce, and it was quite stunning. A chicken dish prepared with saffron, yogurt, nutmeg, cloves, garlic and ginger, the Saffron Tikka was superb. The chicken dish originated in Kashmir, where dried fruit and nuts are used to prepare many dishes. We also enjoyed the delicate Peas and Carrot Pulao, which originated in the Punjab. The Palao, basmati rice cooked with vegetables and a hint of saffron, is light and tasty.

Indian Ice Cream was a welcome surprise. Flavorful layers of orange-pineapple, pistachio, and vanilla ice cream on top of a bit of sponge cake, this dessert rounded out the meal.

Although no longer hungry, I still found I had room for this delectable dessert.

Casual, yet with a touch of understated elegance, Saffron Indian Cuisine is a welcome addition to Manhattan’s Upper West Side.

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SOUTHI - GOA

South By SOUTHi Text Gigi Martin

W

hen one generally mentions South Indian food, the first thought that pops into your head is “Udupi” or idli and sweet sambar. Set amidst Escrivao-Waddo, Candolim is SOUTHi (pronounced South-I), at Zense, one of the newest boutique resorts on the Fort Aguada Road. This unique 20 room resort is compact yet a comfortable stay. They have five categories of suites & rooms to choose from to fit any budget. Zense also has the unique concept of tandem bicycles for their guests to explore Goa on.

SOUTHi immediately gets one’s attention as you’re driving along this busy road. There’s no concept of blink and you have missed the restaurant that is this little resort’s flagship enterprise.

The setting and ambience comprises of simple stone and rattan furniture, which creates the visual of being more in sync with a contemporary restaurant, rather than traditional South Indian fare. The menu however, stays true to its roots.

Birthed by two well established brands Mahesh Lunch Home and Banana Leaf from Mumbai, SOUTHi not only lives up to expectations but far exceeded them with a modern approach to pan South Indian food with meat and seafood delicacies being offered beyond the regular idli-dosa.

All over India, the trend of regional food is growing. People want to experiment different cuisines, especially when on holiday and there is a growing demand for a larger variety of restaurants in Goa. SOUTHi provides pan South Indian cuisine from the western coasts of Mangalore and Kerala across to the eastern area of Chettinad that can be enjoyed by residents as well as the tourists that flock to Candolim.

One of the partners, Mr. Suraj Shetty attributes their success to understanding the modern Indian customer. “We savor the food with our eyes before actually eating it,” he says, referring to the attractive presentation of every plate.

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Restaurant Aqua - The Ritz-Carlton, Photo ©Deidi von Schaewen

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, Wolfsburg Butter Garlic Crab

Chettinad Idli

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SOUTHI - GOA

Nawabi Tikka

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Pomfret Tava Fry

Nilgiri Fish Tikka

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The signature dishes are those that are relished in the south like Prawn Gassi & Neer Dosa, Malabar Curry (made with a choice of fish), Chettinad Idli and Kheema Dosa. However, there is a long list of delectable options that would appeal to everyone such as Chettinad Masala (made with mutton), Masala Idli, Prawn Rava Fry, Bombay Duck Fry and Prawn Dosa. The clay oven offers South Indian flavours like the Darwar Chicken Tikka and the Nilgiri Fish Tikka not be confused with the regular Tandoori dishes.

Moving on to the mains. The Kadi Patta Prawns, cooked with a generous amount of curry leaves, this dish will make you fall in love with its flavour. Used in almost all South Indian dishes, one is amazed by how well it goes with prawns served in mini cast iron skillets. The Dakshin Chicken, which we highly recommend to all who visit SOUTHi with its insanely delicious subtle flavours of spring onions with the thick coconut sauce is a treat for the palate.

Coorg Roast Pork is a no brainer for those who like their non-veg dishes. The meat, which is slow cooked to perfection, is infused with pepper and cumin, and has little hints of cilantro that give it a little lift with that lingering freshness that only anything resembling coriander can do. You can even stop in for breakfast and try the egg appams or egg dosa!

The dessert though, win hands down. Having decided to try a series of tasting portions of different desserts on the menu such as: Akhrot Halwa, which is made by cooking walnuts in a mixture of rawa, ghee, sugar and cardamom on a slow fire, but at SOUTHi, it is made by blending chocolate into the mix; Belle Payasam, which to one’s taste buds resonates with the ever-Goan Mangane; Manappuram Halwa, is creamier but which is similar to ‘Gajar (or carrot) Halwa’, and Kashi Halwa, which is ghee centric and is made from ash gourd.

The bar in the interior area of the restaurant is well designed with colourful lamps and is air conditioned. There are signature cocktails on the menu such as fresh fruit martinis and the ‘Madras Breeze’. But a trip to SOUTHi is incomplete without trying the Sol Kadi, which is presented in a trendy jam jar.

With a diverse menu that serves up mouth-watering classics with new twists from early morning to late at night, SOUTHi is an innovative new destination to add to the foodie trail in Goa. WG May 2016 -

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TAMRA - NEW DELHI

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Pan seared Sea scallop with shallots puree, lobster Jelly & Green tomato foam

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TAMRA

multi-cuisine dining...

Shangri-La’s - Eros Hotel, New Delhi launched Tamra, the new multi-cuisine dining experience in the heart of the city in February, 2015. Tamra, an exceptional food theatre, takes inspiration from the early ages of culinary evolution when copper (tamra) vessels were key components in making a perfect meal. It borrows its rustic and earthy environ from the trading markets when Indian spices, jute, copper, silk, leather and other items were appreciated at shores all over the world. Tamra’s interactive kitchens are a tribute to the early market place, where Chefs showcased their skills and produced culinary delights to sell to traders and visitors.

Conceptualised by the renowned Dubai based Stickman Design, the restaurant is a visual depiction of culinary delights from around the world. It is a treasure trove adorned with quirky and strong design elements. Rustic yet elegant, the backlit copper signage at the reception is the first taste of a subliminally tranquil experience waiting to unfold. From the wheat grass lined planter boxes that form the backdrop to the continental station, the leather strapped rolling pin canopy, rustic slated timber on the Japanese, Asian and Indian counter bulkheads are paired with contemporary colourful tiles that gives the space an overall warm and convivial character. Copper hanging pots are displayed over the two infinity tables where mirrored walls provide an exaggerated view.

Designed with intimacy in mind, Tamra has pockets of privacy screened off by decorative floor to ceiling jute rope partitions.

A 10-seater private dining room opens out to the restaurant through a folding door, so guests can choose to dine in privacy or welcome the hustle and bustle of the restaurant. A decorative floating timber wall and copper pipe pendant lights provide a unique backdrop to this area. Hanging shelves at the back of the show kitchens display decorative culinary installations and provide a quirky backdrop for the interactive kitchens. Showcasing the food and highlighting the processes, the counter tops are lined with signature dishes from around the globe.

Sushi Platter

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Tamra’s unique five live kitchen concept, along with a rustic yet elegant long wooden bar next to the entrance with 32 hand blown glass jar chandeliers creates a unique amber effect. The high energy bar serves bespoke and interesting cocktails in funky glassware. Floor to ceiling windows, overlooking the gardens, make for a serene dining experience. After dusk, the restaurant sees a remarkable, effortless make over - chic, relaxed and sophisticated yet vibrant and buzzing. The restaurant is a lively and fun space suited for all types of dining occasions with a seating capacity of 189 guests; it offers a blend of modern culinary styles with friendly, fun and engaging service.

Experienced and passionate Chefs will dish out a repertoire of authentic South East Asian cuisine as well as Japanese, Indian and European fare from its five interactive cooking theatres. The restaurant is all set to elevate the dining experience in the heart of the city’s business and entertainment district. Tamra’s open theatre stations are Asian, Indian and regional, Japanese and Teppanyaki, homemade gelatos and a Dessert Bar, Cold Cuts, Cheeses, Breads and a Salad Bar. It takes the journey to the next step in the ever changing all day dining with its “world cuisine on your platter concept” - from the teppanyaki grills of the Far East to the tandoors of Central Asia, from the largest selection of signature cocktails and premium spirits to the unique homemade popsicles - the world comes to the guests table to give them a glimpse of the most popular trending cuisines in India now. It promises to bring old world charm and present it in a new avatar. Whether it is breakfast, lunch or dinner, diversity and quality come together to satisfy even the most discerning of palates. Tamra brings a high level of creativity to casual dining with an array of inspired offerings from across the globe.

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Beef carpaccio with foie gras shavings Photo ©Mariana Marques

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Aambedi Fish Tikka

Iberico pork belly wrapped Black Cod with water chestnut mousse ,Pumpkin , Chorizo & prawn Croquette And lemon verbena sauce

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PIZZA MIA - GOA

PIZZA MIA

Text Gigi Martin

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ew York style pizza is a large hand-tossed thin-crust pizza, often sold in a wide range of slices to go. This style originated in New York City in the early 1900s, and today refers to the style of pizza eaten in the states of New York, New Jersey, and Connecticut. So when one heard that in a quiet lane not far from Miramar Circle and nestled among a bevy of colleges, a new pizzeria had opened its doors, promising bigger and better pizzas and not just by the slice one had to go and check it out.

PIZZA MIA offers thin crust pizzas in a charming indoor and outdoor café setting, designed with an Italian-American theme. There is also a cozy bar with black and white pictures of the by gone New York era and the “Brat Pack” offering a wide range of wine, beer and signature cocktails.

This little pizzeria has its own unique gourmet heritage, with secret ingredients and European recipes that have been tried and tested through the years by their chef Dayini Ferau. One finds out that she was born and raised in the quaint little village of Auroville in Tamil Nadu and grew up on a mixture of Indian and simple home cooked European cuisine. With her love for Indian cuisine Dayini has also customized the pizza’s to suit the local market. The menu includes a selection of usual flavours such as Pepperoni and Margherita, but the custom non-veg pizza include Goan Sausage, nice and tangy, Bacon & Onion, now who doesn’t love Bacon and Chicken Tikka. While the vegetarian custom pizzas include the Garden and Mediterranean. Of course, customers can also select their own ingredients to make a pizza the way they want it. If one likes two flavours Pizza Mia is happy to give you both in the same size, half of one and half of another which no other pizzeria does in Goa. Jassin Chattaram, one of the partners in Pizza Mia, who is in the property management businessman and originally from New York City; likes to told us, “At Pizza Mia, there’s no such thing as small.” Boy was he right at Pizza Mia, the Regular size pizza which is 13”,

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while the large is 16” called the Godfather, to keep up with the Italian- American theme, and the 18” Jumbo are the other sizes available. In true New York City style, Pizza Mia also offers pizza by the slice for all those in a rush at lunch time especially if you want to grab something on the go and combo meals that will suite even the busiest executives.

There are also delectable salads at Pizza Mia, such as the Caesar, Greek and Mia Salad of fresh mixed greens. One could not miss the Garlic Knots either, so beautifully tied and then baked. And to round off the Italian experience, Pizza Mia also has an offering a rotating selection of freshly made gourmet gelato.

Another of the partners, Sunder Aaron, former television and film executive originally from the U.S. now living in India for over 12 years who recently launched the popular quick service restaurant ‘Chicken Man’ in Panjim says, “Pizza Mia offers higher quality pizza than what’s currently available in Panjim, and also at a lower price than the competition.”

And goes on to tell us that “Pizza Mia was launched to provide people in Goa with a better choice for delivery and dine in pizzas than other leading brands” Free home delivery is also available from Pizza Mia and is a big part of their business model, plugging the gap in the underserved, commercial and residential areas in and around Panjim. The Pizza Mia founders says they prioritize quality service and plan to surprise their customers with the flavor, quality and level of food that is offered” said Mr. Cardoz, one of the leading developers in Goa, he also told us, “We’ve got a very simple menu on offer, because we want to be known for simply the best pizzas around!” One also heard thought the grapevine that they are planning on launching a second Pizza Mia in Porvorim.

So what sets this little pizzeria apart is that all the ingredients are fresh, they make their own tomato sauce from scratch and try and encourage the farm to table concept with local vendors. Whether you are popping in and out of Panjim for a busy meeting, or just want a quaint place to hang out for dinner or lunch this may be the best slice of New York in Goa. WG May 2016 -

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GRANDMAMA’S ALL DAY CAFE - MUMBAI

Sloppy Barbequed Chicken Burger

Mushroom Risotto

Grandmama’s All Day Cafe never too old for grand’s cooking...

A

bright sea green door beckons you to this delightful little restaurant in Dadar. The brainwave of Abhay & Simar Kohli, owners of the Pritam Group of Hotels, Grand Mama’s is a perfect concept to battle the manic pace of this modern, fast moving world. The restaurant promises a quiet, comfortable space that reminds its customers of their wonder years.

From the art deco tiled tables, to the colourful chintz chairs set over old world tiles, Grand Mama’s offers the customer a cosy ambience to unwind in. One almost expects a kind old lady to emerge from one of its colourful doors to fuss over a hungry diner. It’s time to forget about everything that is whacky and bold and return instead to what is familiar and soothing.

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Smoked Salmon Sanwich

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GRANDMAMA’S ALL DAY CAFE - MUMBAI

Mimosa

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Pancakes

Cold Coffee

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Beetroot Salad

Classic bruschetta

The menu has been carefully crafted with wholesome preparations that promise to nourish the soul. From breakfast options like Eggs Benedict, Waffles, Pancakes and of course the all time favourite Baked Beans on Toast, to an exhaustive variety of Burgers, Pizzas, Bagels, Sandwiches, and even a Bombay Grandma Specials section with evergreen choices like Rajma Chawal, Dhansak & Mutton Curry. In true Grand Mama style, it manages to make funky fusion food seem like a passing fancy, one that ought to be replaced with traditional flavours and classic preparations.

Commenting on the aim behind the restaurant, Abhay Kohli says, “The main idea was to do away with all the fads and fuss around eateries, and actually lay emphasis on good food served the right way. And there’s nothing more comforting than a simple, declious plate of food made with love, just like a grandmother would.”

All in all Grand Mama’s has swept away the cobwebs off tattered recipe books, recreated the bygone charm of another era and opened the doors to a place where you rediscover something new: the old you.

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SUNSET CRUISE | DINNER CRUISE | MIDNIGHT CRUISE

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METROPOLITAN R E P O R T

a connoisseur’s guide to the good life

www.metropolitanreport.com

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