WO’GOA something is always brewing… November 2015 Issue

‘ W GOA O

NOVEMBER 2015

something is always brewing

KOKKERIET

Gastronomy by David Johansen

ELENA & JAUN MARI The ARZAK Family

ALAIN DUCASSE RECH

JOËL ROBUCHON YOSHI

GORDON RAMSAY Bread Street Kitchen

MATHIAS DAHLGREN Three Experiences

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the cuisine of

PHILIPPE LEVEILLE1 WO’GOA November 2015 -

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‘ W GOA O something is always brewing

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

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M E E T I N G

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T H E

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B U T

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Editor Fabian deCastro

experience the adventure! anytime, anyplace, anywhere!

Lifestyle Editor Doug Singer Feature Editor Oilda Barreto Editorial Contributor Mario Bermeo Jr FJMdesign Photography Consultant Creative Design Studio Publisher

‘ W OGOA something is always brewing

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Cover Image Credit:

The King of Denmark David Johansen - Kokkeriet, Copenhagen

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‘ GOA W O ™

something is always brewing

November brings a change of the seasons, and menus and destinations that will follow suit. This is an extremely ambitious issue as we will exercise our globetrotting legs and stop into a wide array of amazing restaurants like Denmark’s Kokkeriet where we will dine with Executive Chef David Johansen. Paris and San Sebastian are on the menu with Arzak restaurant in Spain and Alain Ducasse’s iconic Rech and we will also head off to Monte Carlo for culinary master Joël Robuchon’s highly recognized Yoshi.

An extensive visit to London will be rife with flavor as we make multiple stops into some of our favorites including the celebrity rich Daphne’s, before heading over to the hotly anticipated Sky Garden. We will sample a brand new menu at Mews of Mayfair and from there we will head across town to The Palm Court at The Langham London. We will then change it up by stopping into Gordon Ramsay’s Bread Street Kitchen before heading over to their sister location in Dubai.

You are assured to give your passport a workout as we continue on to Stockholm to spend some time with celebrated Chef Mathias Dahlgren and Hong Kong will also be highlighted with a fantastic 19-course meal with Chef Philippe Leveille and a feast of traditional Italian food at Michael Fox’s Cecconi’s. You will not be disappointed as we stop into the subcontinent at the scenic sea front restaurant at Park Hyatt Goa for a taste of Peru, New Delhi’s Chi Ni and Mumbai’s Khyber and Seven Kitchens at the St. Regis.

There is something on the menu for everyone at the Dorchester Collection which includes locations from London to Los Angeles, Hong Kong’s Soho Spice and Del Frisco’s Double Eagle Steak House in the heart of the Big Apple. If that doesn’t satisfy your epicurean curiosity you can immerse yourself in the traditional flavors of Bhutan’s Bukhari, Tuscany’s Goa, or Athens’ Funky Gourmet.

As a finale, Chinese fine-dining restaurant Lai Bun Fu will deliver a seasonal menu of East-meets-West delicacies Hairy Crab & White Truffles - a fitting end to a long, but extremely satisfying journey. Bon Voyage!

Doug Singer Lifestyle Editor

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NOVEMBER 2015

CONTENTS 30

Gastronomy by David Johansen

44

The ARZAK Family

58

RECH by Alain Ducasse

70

YOSHI - Poetic Contemporary Vision

84

10 Course Meal

106

Bread Street Kitchen - Dubai

110

Bread Street Kitchen - London

116

Three Experiences

128

Daphne’s Re-Opens

132

Traditional Italian Dining

138

Funky Gourmet

144

Dorchester Collection

156

The Legend Continues

160

A Tribute To Two Seasons

166

Dining At New Heights

172

Modern British Menu

174

NYC Steak House

176

Taste Of Peru In Goa

180

Chi Ni

182

Seven Kitchens

184

Where East Meets East

186

Flavours Of Bhutan

188

Mumbai’s Iconic Restaurant

190

Dinner Is Served at ChefXChange

192

Tuscany Gardens

194

Peshawri

196

Jewels Of The Indian Ocean

200

Carluccio’s

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‘ GOA W O ™

something is always brewing

David Johansen KOKKERIET, Copenhagen The King of Denmark Is inspired by a traditional Danish sweet, which is characterized by its bright red color and hint of anis. The dish contains rhubarb, anise and nougatine.

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© 2015 Viacom International Inc. All Rights Reserved.

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DAVID JOHANSEN - KOKKERIET, COPENHAGEN

David Johansen For almost 6 years Executive Chef David Johansen has been behind the pots and pans at Restaurant Kokkeriet.

David’s style is playful, brave and curious whilst he works patiently with his team – always with a twinkle in his eyes. The ambience in the kitchen is relaxed, but fast, warm and professional and always with a thought to the people waiting for the gastronomic creations.

One of David’s and the restaurant’s stylistic features is openness.

That is why you will also be able to watch the chefs from the street through the giant wall-to-ceiling window as they prepare the menu of the day.

He has previously worked in the kitchens of some of the city’s finest restaurants. Starting as head chef at Restaurant Els in 2003, David worked his way up to Restaurant de Gaulle in Kronborggade, Premisse, Restaurant Ego and Kong Hans Kælder.

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DAVID JOHANSEN - KOKKERIET, COPENHAGEN

Gastronomy by David Johansen David’s relationship with food is a loving, lifelong and monogamous relationship, which can be described with the following three words; passion, obsession and honesty. Food is most stunning, when it tells its own story, and when the ingredients are in focus and treated with profound respect.

For David, food must evoke memories and have an identifiable element, and at the same time it must surprise the senses and the mind. A dish must be true to its origin, but it is important that it bears the mark of the chef’s interpretation. The simple, traditional fare, if created perfectly, provides an experience just as good as a modern and technically demanding dish.

David creates food of high gastronomic quality, which gives him and – not least – guests joy to such a degree that you would almost rather have another round of the same than be served the next dish. This is my ultimate objective: If all dishes can do this, he has, in his opinion, achieved excellence.

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English steak Raw beef, soft fried onions, sour cucumbers and broth

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DAVID JOHANSEN - KOKKERIET, COPENHAGEN

Rød løber Rosehip and roses. Contains Rød Løber cheese (a Danish semi-soft, washed-rind cheese) and rosehip blossom liquer

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Danish food to Davis is a natural focal point, as it is Danish food that evokes memories in him and in most other Danes. Danish and Nordic gastronomy is incredibly interesting, because we in The Nordic countries have 4 different seasons, which offer varying ingredients all year round.

The art is to use what we have in the backyard, in the forest and in the surrounding waters. Consequently, the food is slightly heavy in the winter and appears more light and elegant in the summer.

David’s mission with his team in the kitchen is to explore and upgrade classic, Danish dishes, but with the greatest respect for their origin. The ingredients in the kitchen are – whenever possible – Danish and Nordic.

Exotic ingredients such as banana and pineapple are only used when the dish has a Danish expression – as in the fruit salad we had at my grandmother’s house.

A restaurant visit must be a holistic experience, and what is most important – must all do our best to give guest a wonderful experience. The taste, the quality and an aesthetic presentation on the plate are the most important things to David as a chef – this is where his passion is found. Accordingly, he is proud to work at a place, where he has accomplished and exceedingly attentive waiters, who do their best to complete this holistic experience for the guest – creating a bridge between the kitchen and the restaurant.

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DAVID JOHANSEN - KOKKERIET, COPENHAGEN

Kokkeriet is a place of contrasts, modern and old fashioned, innovative and traditional, decadent and minimalistic, pretentious as well as humble …

Kokkeriet is a discreet secret, well hidden in Nyboder’s charming neighbourhood in one of Copenhagen’s beautiful, old buildings. Located on the corner of two of the more quiet streets, the large glass fronts to both sides of the restaurant give you a feel of the surrounding local area, adds a mellow flow of light, while the intimate atmosphere that puts the total experience and the food on the plate into focus, is still preserved and enhanced. The glass fronts also make it possible to follow the chefs’ work throughout the day, while they prepare the menu for the evening.

Kokkeriet is a place of contrasts. It is a small restaurant with big ambitions. Familiar taste in an unfamiliar context. High-flying passion with a hint of grounded reality. It’s a gastronomic choice in a very different rendition of classic as well as new Danish dishes.

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DAVID JOHANSEN - KOKKERIET, COPENHAGEN

Lamb in Dill with shrimp Cured lamb, raw shrimp and herbs

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Kokkeriet is all four seasons. It’s sprouting and succulent dishes in spring, light and elegant dishes in summer, longing and melancholic tastes in fall and comfortable, warming dishes in winter. It is love, understanding and respect for Danish gastronomy. With a twinkle in the eye, curiosity, obstinacy and a genuine intention to serve sublime Danish food reconstructed in the best possible way.

Kokkeriet is modern and old fashioned, innovative and traditional, decadent and minimalistic, pretentious as well as humble…

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DAVID JOHANSEN - KOKKERIET, COPENHAGEN

The menu is a rendition of classic Danish dishes, a gastronomic journey into the heart of Denmark based on classic Danish cuisine. They take pride in rethinking the gastronomic heritage with what David Johansen and Sammy Shafi have grown up with – and around. With an aim to surprise, maybe even impress and – even better – give you a feeling of something familiar … All of their dishes hold an element of Danish gastronomy and a particular Danish dish that they have reinterpreted, broken up and put back together once again.

“Kokkeriet” - Food, Memories and Michelin Stars. Salted herring, “burning love”, ham salads and red berry soup is the first book from a Michelin restaurant, Kokkeriet brings modern interpretations of classic Danish dishes into your home and offers striking images – testimony to a radical kitchen. But it also relates the story of a restaurant where the choice has been made to discard the familiar French menu to stake everything on a new interpretation of Danish food.

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The Gammel Dansk - Pigeon, salsify, mushroom and liquorice.

The dish is inspired by the Danish alcoholic beverage called Gammel Dansk. It is a bitter liquor, which consists of 29 types of spices, herbs and flowers.

David did never like this traditional drink, and therefore wondered if it would be possible to create a dish which had the same spicy flavors but without the bitterness.

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DAVID JOHANSEN - KOKKERIET, COPENHAGEN

Lemon Mousse Burnt lemon and merengue, fir and wood sorrel

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Nominated for Sommelier of the Year in 2012 by the Danish Eating Guide and always on a quest for the ultimate service, Sammy Shafi, owner of Kokkeriet is driven by a passion to constantly improve. “The sky is not the limit”. That is, however, where you’ll find the stars …

Growing up, Sammy already knew he had a taste for business. At 13, while still in school, he learned about the restaurant business and the concept of service, as he started working at a fish restaurant. Later, Sammy helped out his dad in his restaurant, Harlekin, in the amusement park “Bakken”, but as they parted ways, Sammy chose an education in the Compass Group – a food service business, especially operating in airports.

With dreams of owning his very own restaurant - it did come true in 2001, when Sammy with his brother Mikkel bought the restaurant Borups Kærlighed, today the same place is called “Kokkeriet”. Since then, Sammy worked and functioned as the daily manager of the restaurant and as the Head Sommelier. Slowly, but steadily, Sammy found that exact style of kitchen and type of restaurant which now prevails at Kokkeriet.

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ELENA ARZAK - SAN SEBASTIAN

the Arzak family

Elena & Juan Mari

Text Oilda Barreto

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ELENA ARZAK - SAN SEBASTIAN

The Arzak restaurant in San Sebastian, Spain is run by Juan Mari Arzak and his daughter Elena, as partners and joint head chefowners. Though now run by Elena, Juan was the first Spanish chef to be awarded 3 Michelin stars and was the one who introduced Basque cooking to the modern culinary world. Elena began working there at age 11 with her grandmother as head chef and she is the fourth generation family at Arzak. She was voted best female chef in the world in 2012 and last year she was the only female in the top ten annual World’s Best 50 Restaurants as owner of Arzak.

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Bonito con ruibarbo / Tuna with rhubarb Photo COCONUT

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ELENA ARZAK - SAN SEBASTIAN

Manzana Sanguina / Beet root blood apple Photo COCONUT

Since the early 1970’s the iconic Arzak has been one of the most influential restaurant leaders of New Basque cuisine. It has continued to have a major influence on international cuisine, particularly on such world renowned chefs as Ferran Adrià of “El Bulli” restaurant fame, who took the techniques pioneered by Arzak to new heights.

Father and daughter both studied with the great chefs of their day – Juan in France with Paul Bocuse and the Troisgros brothers; Elena with Alain Ducasse, Albert Roux, Pierre Gagnaire and, full-circle with Ferran Adrìa.

As a teen, Elena started helping out in dad’s kitchen after school and a few hours a day in the summers. She went on to a formal culinary education at hotel school in Lucerne, Switzerland. Then in the early 1990’s it was on to internships in Paris and London where she was the only woman in “whites”. Afterward, it was back to España where she learned how to creatively brainstorm at ‘Il Bulli’ with Ferran Adrià.

It was there at Il Bullli where she realized that, “Something important was happening with Spanish cuisine.” She took her culinary arts back to her father and to Arzak’s menu, with “fewer elements, stronger flavors” and helped keep Arzak on the world’s cuisine radar. Her father later trained her to take over the restaurant although; he is still chef in the kitchen alongside with her.

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Juan Mari Arzak

one of the founders of new Basque cuisine

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Photo COCONUT

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ELENA ARZAK - SAN SEBASTIAN

Elena Arzak is one of Europe’s most celebrated female chefs and among the select few to carry three Michelin stars

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Chipirón en higuera / Squid in a fig tree Photo COCONUT

But it all started long ago at the same location…In 1897 Elena’s great-grandparents opened a tavern… …Much later, it is where Juan honed-in on his elevated and traditional Basque food with modern techniques in cuisine. He grew up in his grandparent’s kitchen that was later run by his mother and aunt.

From 1970-1975 he pioneered Basque cookery and lead a group of brilliant chefs who changed the world of Spanish artisanal cooking by putting it on the global radar and earning Arzak three Michelin stars. In 2008 Arzak received the “Universal Basque” award for “adapting gastronomy, one of the most important traditions of the Basque Country to the modern time and making of it one of the most innovative of the world”.

Still a family business, with Juan and Elena in the kitchen, mom Maite Espina behind the scenes, and Elena’s architect husband Manu Lamosa redesigning the kitchen, the cooking is still deeply rooted in the delicious Basque traditions with beautifully modern twists.

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ELENA ARZAK - SAN SEBASTIAN

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WO’GOA

Photo JOSE LOPEZ

“What we eat, how we eat, it is in our culture...

Our signature cuisine is Basque. Our taste is from here. We were born here. We cook unconsciously with this identity.”

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ELENA ARZAK - SAN SEBASTIAN

Photo COCONUT

“What we eat, how we eat, it is in our culture,” says Elena, “Our signature cuisine is Basque. Our taste is from here. We were born here. We cook unconsciously with this identity.”

Upstairs from the newly redesigned kitchen is the testing kitchen and workshop, also called, “the playroom” where food masterpieces are created. They have a perfectly arranged collection of local and exotic spices and ingredients from which they design and create new menu items. “We love to eat” says Elena. Her father Juan famously described his cooking as “signature cuisine, Basque cuisine that’s evolutionary, investigatory, and avant-garde.” They work the kitchen in tandem, each relying on the other in everything culinary.

Elena says, “We are in the perfect location between the land and sea for the freshest and most traditional Basque ingredients.” When she was asked, ‘what is the secret for working with your father on a day-to-day basis’ she replied, “Respect.” Then added, “Respect for everyone and everything on a daily basis. The staff meal is equally important as a family meal or a customer’s meal. And there is creativity happening in the kitchen with the chef staff, it is about respect.”

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Salmonete en hojas de roble / Red mullet with oak leaves Photo COCONUT

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ELENA ARZAK - SAN SEBASTIAN

Trufón de chocolate / The big truffle Photo COCONUT

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With cooking in her blood and continuing on with the generational brilliance of traditionally exceptional cooking and culinary arts, Elena has followed in her great-grandparent’s footsteps and has flawlessly pirouetted in her kitchen to continue on with her family’s legacy.

Photo COCONUT

Arzak’s kitchen is a both a laboratory and a library of new Basque haute cuisine. If you can’t get to San Sebastian Barcelona, the next best thing is having the Arzak’s cookbook. Originally published in Spanish and now available in English for the first time, “Arzak Secrets” is THE behind the scenes recipe book from the world renowned restaurant. Stylishly and lusciously photographed, it takes a look at some of the secrets behind the dishes that have made the restaurant and chefs famous. With their recipes and techniques revealed in this absorbing cookbook, professionals looking for inspiration or home cooks seeking creative development and innovations will find this book mesmerizing.

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RECH - PARIS

RECH The Seafood Restaurant by Alain Ducasse

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Text Doug Singer Photo ©PierreMonett

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RECH - PARIS

To appreciate beautiful seafood is to appreciate its personality by knowing how to adapt the cooking process to reveal all the subtlety of flavours, unique to its own.

Alain Ducasse

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My experience at Alain Ducasse’s Rech was one that has haunted my memories to this day and tugs at my culinary heartstrings for a rapid return to Paris. Much more than a seafood restaurant, Rech is a Parisian institution since the 1920’s. Its name evokes beautiful produce and exact preparations, revealing a menu that evolves with the tides and inspiration.

Looking back to its roots, it was 1925 when Adrien Rech arrived in Paris to try his luck. He first opened a grocery store that soon became a café-restaurant which was a gleaming art-deco spot where customers would dress to the nines to enjoy oysters from various regions around France. A bar of shellfish and oysters was also settled down outside 62 avenue des Ternes and the inhabitants of the 17th Arrondissement would regularly return to the seafood stall out front where oyster shuckers worked tirelessly – an institution was born.

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From one generation to the next, the success of this family-run business has been undeniable.

Appetites are sharpened at the simple mention of the three great classics of the establishment: Skate with capers, specially matured Camembert (by far the best I have ever had) and the giant coffee or chocolate éclair - all of which are still available to this day.

In 2007, when Alain Ducasse took over Rech, he decided to do everything in his power to renew the restaurant to its original glory. The street level dining room is situated with a welcoming bar and rich wood paneling, while upstairs features more pristine white walls and subtle works of art. The décor is calm. Rare elements of opaline and brass wall lights highlight the dining room, while a Japanese printing technique called gyotaku (which means “fish print”) and archival photographs tracing the history of the establishment line the walls. The tableware is signed by the Belgium designer and ceramist Pieter Stockmans - the cobalt blue, the distinctive color of his work, is sensational.

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Rouget barbet juste poêlé, beaux morceaux de cèpes

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Cèpes cuits au naturel, salade d›herbes amères

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On the floor of the dining room, like a fish in the water, Eric Mercier welcomes guests since 2008. An avid fan of history and culture, the ship’s captain punctuates the arrival of each dish with spicy anecdotes. This well-versed floor director earned his badges with Gaston Lenôtre, Alain Passard and Joël Robuchon at the brasserie Relais du Parc where he met Alain Ducasse who soon after offered him the job of floor director at Rech.

Most important though is Rech’s relationships with their fish purveyors.

First and foremost the fish must be of the utmost quality. With this in mind, The Jégo Brothers, which has been established for 20 years at Etel’s ancient tuna port in the Morbihan, provides Rech extra-fresh seafood solely using fishing techniques respectful of the environment.

Gilles Jégo rigorously keeps track of quotas, sizes, reproductive seasons and tidal movements. He explains ”The fish selection comes primarily from what the sea bestows us day to day.” highly aware of the protection of marine balance. The fish he selects for Rech are line-caught in small fishing boats whose outings are limited to three hours to enable them to bring the fish back to the quays in the light of dawn, still alive. This unparalleled commitment to quality rang true in each and every course of the wine-paired tasting menu I enjoyed over lunch - one of my favorites of all time.

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To implement this seafaring kitchen, Alain Ducasse passed the helm of his restaurant to a talented crew. Since January 2015, Damien Leroux, joined Rech as Chef de Cuisine after having studied under the most renowned chefs. Born amidst a family of restaurant owners, he developed the love of cuisine at a very young age. At 16, Chef Bruno Cirino from “L’Hôtellerie Jérôme” introduced him to gastronomy

Turbot de petit bateau, cèpes confits, sucs de cuisson

confirming his love for “haute-cuisine.” He next decided to establish himself for several years on the Mediterranean and it was during this period he met Alain Ducasse for the first time, which proved to be decisive. He joined the team of Louis XV in Monaco where he worked for three years with Franck Cerutti and rapidly adopted the philosophy of “La cuisine de l’essentiel” based on the respect of produce.

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Damien Leroux

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Mr Rech succès noisette, sauce au chocolat chaud

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Fameux Camembert

While dining, it was hard not to notice the incredibly impressive seafood towers being run through the dining room. Malek Djabali has been the oyster seller of Rech for 30 years and prepares the best shellfish plates in Paris that spills over to the superb oyster bar outside of the restaurant that is a delight for all the gourmet passerby’s.

Add to that an elegant and light wine list, containing approximately 150 options, including the classics of Burgundy, Chablis, Meursault, Puligny-Montrachet, Chassagne-Montrachet, but also some climates to rediscover such as Saint-Romain, Bouzeron or Maranges.

While remaining faithful to their classics, there are new desserts at Rech. Added to the famous twenty centimeter chocolate or coffee éclair are new additions carefully elaborated by Christophe devoille, Alain Ducasse’s head pastry chef. French toast with Amélie pastis, semi salted caramel ice cream, or the mysterious Mister Rech, an iced hazelnut “succés” served with hot chocolate sauce.

All in all, you can see Alain Ducasse’s eye for talent and quality in each and every decision from the décor, to the table settings. But most importantly, Rech was an extraordinary experience in gastronomy, some of the best seafood I have ever had the privilege to sample and a must try if in Paris.

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JOËL ROBUCHON - YOSHI, HOTEL METROPOLE MONTE-CARLO

JOËL ROBUCHON

Shares his poetic, contemporary vision of Japanese cuisine in France...

YOSHI

HOTEL METROPOLE MONTE-CARLO

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JOËL ROBUCHON - YOSHI, HOTEL METROPOLE MONTE-CARLO

YOSHIse Restaurant, Signed Joël Robuchon Unique Japane

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“Offering the exceptional in total simplicity is undoubtedly the most challenging task,” says Joël Robuchon. “In Monaco, we are fortunate to have a discerning clientele in search of natural simplicity, and Yoshi’s success results from the quest for naturalness.” Here, the chic and sobre decor designed by French interior architect Didier Gomez blends the preciousness of ebony, stone and silk with wonderful light in hues of green, white and ivory. Large enough for about 40 privileged guests, the restaurant opens out to a Japanese inspired garden, a protective screen of greenery designed by landscaper Jacques Messin.

And the menu is in perfect osmosis with this light, serene ambiance.

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JOËL ROBUCHON - YOSHI, HOTEL METROPOLE MONTE-CARLO

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Over the past 30 years, Joël Robuchon has developed a great passion for Japan where he now has six restaurants serving French cuisine. YOSHI illustrates, through the refined cuisine and elegant interiors, Robuchon’s contemporary and poetic vision of Japan to which he is particularly attached.

YOSHI means “kindness” in Japan. The world’s unique Japanese Robuchon restaurant is located in the heart of the Principality, within

the Hotel Metropole Monte-Carlo. Yoshi offers a modern and healthy cuisine, created by Japanese Chef Takeo Yamazaki, under the helm of Joël Robuchon and Christophe Cussac.

Takéo Yamazaki has been working with Joël Robuchon for more than two decades including the opening of L’Atelier de Tokyo, London and Hong-Kong. The trustworthy relationship between the two Chefs got even stronger when Joël Robuchon asked Takeo to run the team of Yoshi at the opening in 2008. This one of kind concept and collaboration was rewarded with one Michelin star in March 2010.

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JOËL ROBUCHON - YOSHI, HOTEL METROPOLE MONTE-CARLO

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Sushi & Maki

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JOËL ROBUCHON - YOSHI, HOTEL METROPOLE MONTE-CARLO

With the complicity of Japanese chef Takéo Yamazaki - one of his most loyal collaborators, Joël Robuchon took on the challenge of proposing a healthy, modern cuisine, typically Japanese but carefully adapted to the Western palate. Based on this concept, their collaboration was crowned 15 months later by a star in the Michelin Guide. The open kitchen and sushi bar ensure such a culinary show.

The menu includes a Selection of Sushi, Sashimi, Maki and teppan-yaki meat and fish compete for freshness as well as à la carte dishes such as Ebi No Soup (langoustine with Kombu consommé) and Zeitaku Wakame (seafood in jelly), served with the best saké, Japanese green teas and international wines carefully selected by our sommelier.

This 35 seat dining room opens up onto a Japanese-style garden, created by Jacques Messin. The garden designer has worked closely with Didier Gomez to create a transition space between inside and outside, thus creating a harmonious contrast with the city environment surrounding the restaurant.

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Takéo Yamasaki

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JOËL ROBUCHON - YOSHI, HOTEL METROPOLE MONTE-CARLO

French interior designer Didier Gomez has created a warm and slick décor which gracefully combines the Japanese influences and the elegance of the Hotel Metropole Monte-Carlo. Gomez has used light tones such as ivory, yellow, pale green and noble materials including ebony wood, stone and silk, resulting in a serene and delicate atmosphere, in perfect harmony with Joël Robuchon’s cuisine.

“It is a great pleasure to work with Joël Robuchon and the Metropole Monte-Carlo” comments the designer. “I really appreciate the constant desire to achieve the highest quality, the strong will to always push the limits further in order to create this fine jewellery piece YOSHI has become”.

Didier Gomez, who has already designed Japanese-inspired restaurants such as “Le Mood” in Paris, is renowned for the projects he has carried out for several prestigious groups such as LVMH and Vivendi, as well as for numerous luxury brands including Ferragamo, Céline, Jean-Paul Gaultier, Yves Saint Laurent and Armani.

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Yoshi is where people come out of curiosity, they are won over by quality, and return for sheer enjoyment!

“Guests can come to YOSHI out of curiosity, they can be seduced by the quality and everybody can meet there for pleasure!” comments Joël Robuchon who also imagined a very exclusive sushi bar which can accommodate 4 guests who can fully live the Yoshi experience.

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Le a r ni ng a b o ut Wi ne i s Fun:

T r i n c h e ro n a pa V a l l e y

By Melissa Vogt, Ver y Napa Valley.

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At the picturesque winery of Trinchero Napa Valley, decadence knows no limits when it comes to interior design and stunning architecture. The twentytwo acre estate is home to the brand new winery, hospitality center, tasting room and thirteen acres of Cabernet Sauvignon vines. Trinchero Napa Valley is without a doubt one of the most elegant settings for wine education in the valley.

As Italian immigrants in the early 1920s, the Trinchero family landed in New York when they first arrived in America. It wasn’t until the 1940s that they made their way to Napa Valley to pursue the American dream. Mario and Mary Trinchero initially began making wine under the Sutter Home name, though they only sold their bottles directly from the winery and locally to friends.

Even without major distribution, their wines were received well and gained recognition outside of California; visitors who enjoyed their wines spread the word throughout the United States and in 1968, their Reserve Zinfandel was given a positive write-up that increased the demand for their wines.

In 1972, the first Sutter Home White Zinfandel was made. Mario, out of unwillingness to let anything go to waste, took the off juice from some of the Zinfandel grapes and bottled it as its own wine. Two years later, a batch of this White Zinfandel went wrong and fermentation stopped earlier than usual— leaving higher sugar levels in the resulting juice and therefore, resulting in sweeter wine. Thus, what we know today as Sutter Home White Zinfandel

was born. Tourists who tasted this wine couldn’t get enough of it, so much so, that when they went home they called up the winery to see how they could get their hands on more. Without distribution, this was not an easy task, but the demand for the wine was high. It wasn’t long after that Sutter Home began distributing their wines.

Over the years, Trinchero family wine production has grown to include more than a dozen labels. One of their higher end labels is Trinchero Napa Valley—producing some of the most high-end bottlings of Napa Valley wine, made with fruit from several premier appellations. Wine tasting experiences at the etstae include opportunities for wine education and in the new hospitality center, longtime friend of the family and Certified Wine Specialist, Barry Wiss, has created the ultimate educational wine aroma course. What’s more, is that this course is a lot of fun.

The hospitality center, in which the Mastering Wine Aroma course takes place, leaves guests in awe of the conceptual and artistic design. Many of the architectural and design pieces were crafted specifically for Trinchero Napa Valley—a wall of wooden hats pays homage to Mario, priceless artwork adorns the walls, ivory tusks grace the walkway entrance table, and historical family photos emanate the pride and gratitude that the family has for the valley.

Mastering Wine Aromas is more of a game than it is a course.

Friends and family can gather for an afternoon of wine tasting and education while Wiss waxes poetic about the aromatics and flavors of wine, in addition to hosting the wheel of fortune-style game. An artisanal, handcrafted wheel is home to dozens of tiny glass bottles that contain common wine aromas.

After a discussion of how the olfactory senses work, the proper way to smell the aromatics of wine, as well as an in depth look at primary, secondary and tertiary aromas, the game begins. Guests are divided up into teams and take turns spinning the aroma wheel; the team whose turn it is gets to make the first guess, before passing the aroma to the opposite team for a chance to guess the answer—if the first team cannot guess correctly. The game continues on in this fashion, all the while sipping on some of Trinchero Napa Valley’s finest wines.

Not only is Wiss an incredibly knowledgeable host, but he is also a dynamic, engaging and fun wine educator. His speaking style is both informative and friendly, making jokes along the way, but he is always sure to answer serious questions and provide educational responses so that guests can walk away from the experience having learned a great deal about wine. Trinchero Napa Valley’s Mastering Wine Aromas experience is by far one of the most exciting, fun and interactive ways to learn about wine in Napa Valley. St. Helena is lucky to have the presence of the Trinchero family, because their passion for wine education and fun is truly admirable.

Certified Wine Specialist, Barry Wiss

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10 COURSE MEAL WITH PHILIPPE LEVEILLE - L’ALTRO, HONG KONG

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Philippe Leveille What is a Breton chef ever doing in Brescia? This is what most of the people have wondered about Philippe Leveille, two-starred Michelin chef of Miramonti l’Altro. The love for a woman and her country, and a vagabond soul might be the answers.

A very singular journey has brought Philippe where he is. Born in Nantes, France in 1963, Chef Philippe studied at the culinary high school at Saomure, before volunteering for the Red Cross in Somalia, Ethiopia and Yemen. He then began a whirlwind of travels around the world and has since worked in a number of fine restaurants including in Paris, New York, Martinique, Monte Carlo and finally settling in Italy. In 1992 he joined the Piscini family working at the Miramonti di Caino restaurant and subsequently the Miramonti l’Altro founded in 1994 which is now located at Concesio, Brescia, the foot of the Alps Mountains of Northern Italy.

The Brescian local cuisine of the Lombardy region has, for generations, offered delicacies one can only find there and Mary Piscini is renowned for having mastered the cooking style of the region. A new cooking era in the Piscini family started when Mary’s daughter Daniela married the talented Chef Philippe, whose own culinary skills have been fused with the unsurpassed savoir-faire and secrets of Mary Piscini’s cooking resulting in what can only be described as cult dishes.

Chef Philippe has been living in Italy for more than two decades and whilst he “claims to be Italian”, the unmistakable French influences in his Italian cuisine have produced results that simply must be tried. He has taken from the other side of the Alps the ways of treating food, the cooking techniques, the strictness and the precise roles division of every section of the kitchen, but it’s in the plains of the Lombardia that he’s got the substance: the wine, the “casoncelli” and the “galettes au ble noir”. The pre-Alps territory is definitely the protagonist of his kitchen where he always pursues for delicate preparations and constant research for quality. In fact, he still goes to the supplier, the main markets, the local fish shops or small farms around his restaurant every morning.

“Greedy, buttered, generous and ‘never brainy’” is how Chef Philippe describes his kitchen, to mean a perfect balance between substance and taste, an almost “contagious gluttony” and “conviviality” - full pleasure for patrons in short. This simple philosophy is behind, and has continued to fuel, the growth and popularity of the restaurant. Miramonti l’Altro has been awarded two Michelin stars since 2001, a status which it has retained for the past ten years and also boasts a celebrity following which include Pope Benedict XVI, Jose Carreras, Andrea Bocelli, Grace Jones, Eros Ramazotti and President Francesco Cossiga.

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10 COURSE MEAL WITH PHILIPPE LEVEILLE - L’ALTRO, HONG KONG

First Course

Tagliolini “alla chitarra” with Alba White Truffle For this dish, we try to keep the pairing as much simple and traditional as possible. If you go in Alba during the White truffle hunting season, each restaurant or trattoria will offer you their interpretation of this dish.

The recipe for making the pasta itself could change from family to family, but still have the same very short list of ingredients : homemade “tajarin” (a thinner way of making spaghetti, usually made with 40 eggs per kg of flour ), seasoned with a little butter and Alba White Truffle freshly shaved on top. Being the ingredient list so short, we can only search for the best ingredients for this simple dish: Italian organic egg for the pasta, French unsalted butter for the seasoning and the best selection if Alba White Truffle.

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R isot t o “M iramont i l’al tro ” wit h Alba Whit e Truf f l e

Second Course

Following the same idea and concept of previous dish, we pair the Alba White Truffle with this famous risotto, which recipe has never been changed from the very begin, in 1970’s. A bit of gourmet history: Ms Mary Piscini opened her first Miramonti l’altro in Concesio, offering a very traditional cuisine, which includes this risotto, ribbon shape pasta with goat sauce and black truffle, game meat and baby lamb, gaining her first Michelin star. Philippe Leveille joined her later on, in 1986, giving a new style to her cuisine thanks to his French techniques and experience he had around the world.

But this risotto never changes. With the same nice amount of butter and cheese to make it irresistibly creamy.

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Third Course Beef tartare “All’ albese”

This simple tartare is made from hand chopped piedmontese meat, seasoned simply with Parmesan cheese, olive oil, peppercorn and a raw organic egg yolk on top. Clearly with Alba White Truffle: it goes well with fatty and creamy dishes that are the reason behind our choice of adding the egg yolk on top of this tartare.

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Fourth Course Lightly Smoked Beef with Vegetables in Different Colours and Textures

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Making this dish, we would like to change the classic way of serving the main course, meat - side dish - sauce. For doing so, we start dry aging our M7 Wagyu beef for 13 days at controlled temperature. After that we cook it on our Japanese Charcoal grill. We serve the dish with only the vegetable, which could be: green tomatoes, sweet and sour yellow bell pepper sauce, beetroot mayonnaise, raw and crispy radish and scallions and creamy baked fennel. Then we smoke the beef with some dry rosemary for few seconds and we serve the smoky meat in front of the guest, so he they can smell the entire aroma from the smoking process.

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Fifth Course

Lamb Loin, Black Olives and Fried Potato Napoleon Lamb and olives is a traditional way of serving this meat. We just spent some time to find the right lamb to work with, and finally we found this small supplier offering us a beautiful Australian baby salt bush lamb: we simply debone it and season with garlic and mint.

Once it’s cooked, we pair with a fried potato mille feuille and a black olive paste made with Italian taggiasca.

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10 COURSE MEAL WITH PHILIPPE LEVEILLE - L’ALTRO, HONG KONG

Sixth Course Homemade Spaghetti with Clams, Olives, Capers, Dry Tomatoes and Basil - Sea Water Emulsion

The recipe of this dish is a 100% Mediterranean, the way Chef Philippe see’s it! We simply season some homemade spaghetti with a mixture of chopped black olives, capers and homemade dry tomatoes. Then we add some Italian clams and we finish with parsley, chives and a touch of beure blanc, a French sauce made with white wine, shallot and vinegar, with the addition of some butter. It makes everything more creamy and flavorful. With the water coming out from the clam, we prepare foam mixed with basil. It seems you are swimming into the sea…

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10 COURSE MEAL WITH PHILIPPE LEVEILLE - L’ALTRO, HONG KONG

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Seventh Course Pork Loin and Crispy Belly, Sichuan Pepper and Plum Sauce Being the crispy pork belly a very traditional dish in Hong Kong, we accept the challenge to make one by ourselves. Crispier and more palatable, if possible. We choose a Spanish suckling pig and we roll the loin in a smoked pork jaw, then we panfry it until medium well. We previously cook the belly for few hours in a low temperature oven, keeping it moist adding some liquids time to time. Then we panfry until we obtain a super crispy skin. With all the scraps and bones (pork and chicken, also we prepare a classic Jus, then we add a reduction of balsamic vinegar and Sichuan pepper and we finish it with a touch of dry plums.

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10 COURSE MEAL WITH PHILIPPE LEVEILLE - L’ALTRO, HONG KONG

Eight Course Lobster Spaghetti

This is one of the most sold dishes at “L’altro”, and it simply consists in half lobster previously cooked for only two minutes in a vegetable aromatic stock, cleaned from all the shells, seasoned with olive oil and pepper and make warm to preserve all the softness and juiciness of this product. With the shells, we prepare a lobster sauce, and we use it for finish the spaghetti: it means that if the pasta requires 4 minutes to be cooked, firstly we drop it in salty boiling water for a minute, then we finish it in a pan for the remaining three minutes with the lobster sauce, adding also cherry tomatoes, tomato sauce and basil in the end. Doing so, the pasta will absorb the condiment as a sponge; meanwhile it releases the starch into the sauce, giving it more texture and creaminess.

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10 COURSE MEAL WITH PHILIPPE LEVEILLE - L’ALTRO, HONG KONG

M i l ks

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Ninth Course

Foie Gras and Smoked Eel Terrine, Brioche and Caramelized Apple With this dish, we try to combine two elements totally different between them, such as duck liver and fish. We decide to do so, assembling them in a terrine, so they will exchange their flavours during staying in contact. Since those two elements have a strong “personality”, we decide also to pair them with the refreshing touch of the green apples: so there is a green apple compote on the side and some thin slices of green apple applied on top of the terrine that, using a blow torch, we caramelized at the very last moment, adding also a bit of crispy textures. Served with grilled hot brioche and a balsamic vinegar salad.

This dish could be one of the best dishes Philippe ever made, because it combines all the characteristic that make a different between a “good dish” and “amazing dish”: is served cold but with also hot elements as the bread, is fatty but the green apple and the salads helps you to clean your palate and make it ready to receive one more bite, it’s soft but with a touch of crispiness… it’s a 100% food experience.

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Tenth Course

Secret Recipe “Miramonti L’ Altro” Gelato

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This gelato has the same history behind the risotto: it’s been made from more than 30 years now, and the recipe has never been changed. For preparing it we use only fresh and very simple ingredients, as all the artisanal gelato requires. We start with whole milk and fresh cream, Italian organic egg yolks, sugar, vanilla pods and lemon peel. That’s it. No thickener, no artificial colours, preservatives and so on. After making the custard base, we let it rest in the fridge for two days before using it: in Italian we this process “mature”, literally “ripening”. During these two days the flavours have the opportunity to become more refined and clear. Last process consists in mixing the custard in the gelato machine, a high speed machine that incorporates air while making the custard cold: the result will be a soft, airy and cold (but not frozen) gelato, which will be served with a 70% dark chocolate sauce or warm strawberries, depending on the season.

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GORDON RAMSAY - BREAD STREET KITCHEN & BAR - ATLANTIS, THE PALM, DUBAI

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GORDON RAMSAY

LAUNCHES BREAD STREET KITCHEN & BAR IN DUBAI New Eatery Brings Modern European Cuisine To The Avenues At Atlantis, The Palm...

One of this season’s most highly anticipated launches, Gordon Ramsay’s Bread Street Kitchen & Bar, will officially open its doors for bookings on 1st November at Atlantis, The Palm. The latest outpost of the culinary concept developed by Michelin-star chef Gordon Ramsay will offer informal, accessible modern European cuisine, creative beverages and live entertainment to an eagerly awaiting Dubai audience.

“I could not be more excited for Bread Street Kitchen & Bar to finally open at Atlantis, The Palm,” stated Gordon Ramsay. “What I can promise you is a marvelous experience from Chef de Cuisine Cesar Bartolini and the entire culinary, bar and service teams, whether you drop by for lunch, dinner and drinks, or the most amazing Friday Brunch. Bread Street Kitchen & Bar is like no other, combining great food in an equally incredible atmosphere.”

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GORDON RAMSAY - BREAD STREET KITCHEN & BAR - ATLANTIS, THE PALM, DUBAI

Shepherd’s pie with braised lamb, onions, carrots, potato purée and brioche garlic crumbs

Spicy tuna tartare, chilli garlic, sesame oil, wonton crisps

Roasted veal carpaccio, dill pickles, quail egg, tuna dressing, horseradish

With a focus on fresh, seasonal ingredients expertly paired with innovative and fun beverages, Bread Street Kitchen & Bar will offer mouthwatering takes on some of Ramsay’s signature dishes including the classic Beef Wellington with truffle mash, roasted vegetables, pickled walnuts and marrowbone. Taking inspiration from the British Isles, not to be missed dishes include the Stone Bass Carpaccio with avocado puree, horseradish and ginger dressing, Tamarind Spiced Chicken Wings with spring onions and coriander, Shepherd’s Pie with braised lamb, onions, carrots, potato puree and brioche garlic crumbs and of course, traditional Fish and Chips with minted pea puree and chip shop sauce.”

For those with a sweet tooth, the most obvious standout feature comes in the form of a colossal ice-cream bar featuring mouth-watering bread and butter flavoured ice cream that can be finished off with DIY toppings. For a taste of London, guests can opt for the Rose and Raspberry Eton Mess, Treacle Tart with cinnamon ice cream or the Banana Sticky Toffee Pudding with muscovado caramel and clotted cream. The menu is expertly paired with eclectic signature beverages, including Bloody Marys that are served in tomato soup cans and over 32 world grapes by the glass from which to choose.

The menu at Bread Street Kitchen & Bar is designed with a simple ethos- to create simple dishes done well, using first-class produce and drawing inspiration from classic British

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Tamarind spiced chicken wings, spring onions, coriander

Stone bass carpaccio with avocado purée, horseradish and ginger dressing

Traditional fish and chips, minted pea purée, “chip shop sauce”

traditions. The food and beverages are complemented by the vibrant atmosphere, with a live guitarist/vocalist on select evenings and during Friday Brunch as well as a daily playlist of upbeat classic tunes.

Located in The Avenues of Atlantis the Palm, Bread Street Kitchen & Bar at Atlantis channels the mood of its sister locations, featuring an interior with a classic old-meetsnew vibe. The space brings cool East London flair with its lively warehouse design and expansive terrace combining vintage and modern décor with a brick wooden oven, two bars (both indoor and outdoor), show kitchen, live cold kitchen station and ice cream counter opening onto The Avenues.

“Bread Street Kitchen is an exciting addition to our offering at Atlantis, The Palm. With over 23 restaurants and dining outlets that offer among the most premium experiences you can get in Dubai, our 24th- Bread Street Kitchen & Bar- is arguably one of most incredible yet,” states Mark Patten, Senior Vice President, Food & Beverage at Atlantis, The Palm. “It’s a pleasure to work with the Gordon Ramsay Group, and I can’t wait for guests and residents alike to experience what is sure to be one of the most talked about restaurants and bars in the region.”

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GORDON RAMSAY - BREAD STREET KITCHEN, LONDON

BREAD STREET KITCHEN LONDON

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GORDON RAMSAY - BREAD STREET KITCHEN, LONDON

Bread Street Kitchen, an all-day restaurant and bar by Gordon Ramsay Group, combines old and new and is rather fittingly tucked away in One New Change, all shimmering steel and glass, while still being in the shadow of historic St. Paul’s.

Comprising a destination restaurant and two bustling bars, Bread Street Kitchen takes its striking design cues from both old and new worlds: think plush leather banquettes, polished brass rails and marble and pewter tables juxtaposed against reclaimed furniture, vintage curios and coloured glass light fittings. And with a distinct NYC vibe running throughout – exposed ductwork, white tiles, and metal grilles – it’s the very definition of ‘loft luxe’. It figures that Russell Sage – renowned for devilishly handsome restaurants – is behind the fabulous fit-out.

Reserve a spot in the dining room – broken up by glimmering glints of green and gold – and sign all-important contracts over power breakfasts, languish over long, wine-clinking lunches, gather gossiping friends for decadent dinners or linger over late-night, date-night cocktails. There’s also a brilliant bar on the ground floor (accessed from Bread Street) and a sensational Sunday brunch that comes with soulful sounds from a rotating roster of live bands.

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The open-plan kitchen – theatrical and buzzy – serves something for everyone with a globally inspired menu of stoned-baked dishes, charcoal grills and an ever-changing range of salads, mains, starters and desserts prepared by head chef Paul Shearing.

From freshly-brewed coffee and just-out-the-oven pastries to fluffy scrambled egg with salmon or ricotta hot cakes with banana and honeycomb butter, breakfast and weekend brunch at Bread Street Kitchen provides much-needed fuel for a day doing battle in the boardroom.

The à la carte has plenty to please for both lunch and dinner: spoil yourself with starters such as stone-bass fillet carpaccio with avocado, horseradish and ginger; salmon ceviche with ruby grapefruit, mango, jalapeño, lime and coriander; and flatbread with caramelised onions, taleggio cheese, cured pig’s cheek, pine nuts, basil and pesto.

Skinnies can select from a slew of salads for either starter or main: try the signature superfood with kale, red cabbage, fennel, carrots, pumpkin and sunflower seeds for something guilt-free. Mains are just as fine-tuned and include the likes of roasted cod, pork and fennel sausages, spiced braised lamb neck and a killer short-rib beef burger while gorgeous grills charred in a Josper range from a 10oz Dingley Dell pork chop and Herdwick lamb cutlets through to a 24oz côte de boeuf and a mixed grill of rum, gammon, lamb, pork and veal.

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Summer squash flatbread

Bread & butter pudding

Baked Scallops

Comfort-food desserts, meanwhile, include zesty pineapple carpaccio with passion fruit coconut sorbet; heavenly banana sticky toffee pudding, muscovado caramel and clotted cream; and moreish monkey shoulder Cranachan cheesecake with roasted balsamic strawberries. Dive in, sweet teeth.

With its two bars, is as much of a destination for drinking as it is dining.

Whether weekending or after-working Monday to Friday, the two bars invite cocktail connoisseurs to enjoy truly inspired imbibing. Pull up a stool at the main restaurant bar or, for a genuine barfly experience; check out the ground floor bar. With its dedicated entrance on Bread Street, this urban and quirky bar with seating in the form of old school gymnasium apparatus including a ‘horse’ and vaulting box, is an ideal spot for a girly gossip, a boy’s bonding session as well as being great private room for parties of up to 50.

Enjoy a grazing supper of homemade sausage rolls; chorizo balls or pork crackling sliders whilst sipping on some of the best cocktails in town. Must tries include the boozy Outlaw with Bulleit Bourbon, Kamm & Sons, pink grapefruit, pomegranate syrup and vanilla salt or the refreshing Hogarth’s Horror – a blend of Tanqueray Gin, Sauvignon Blanc, London Pride.

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Above the kitchen, set on a mezzanine level that runs the length of the restaurant, 2,000 bottles of wine dazzle. From artisanal, small producers to great classics, the wide range of bins is approachable and seasonal, with a focus on perfect menu pairing. Expert, on-site sommeliers have assembled a list of over 150 to suit any occasion, with almost 40 available by the glass or carafe, from a Viognier through to an Austrian red spice bomb and a 1972 Colheita Port.

Finally, whether dating or networking, guests can shake, rattle and stir their way to look-at-me cocktails with Bread Street Kitchen’s master mixologists.

Better known as ‘Lazy Loaf’ Bread Street Kitchen has its own take on a Sunday service: one that come with perfect steak and eggs as well as the important Sunday Roast with all the trimmings. A DIY Bloody Mary buffet and soothing soul is on hand to help heal any night-before hangovers.

Bread Street Kitchen is as much about family as it is friends and colleagues. Guests are encouraged to bring their children during the weekends when they can dine for free between 12 and 6pm with every main course ordered. Rigatoni, meatballs and fried chicken wings make for a refreshingly grown-up take on a kids’ menu.

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Tamarine Spiced Chicken Wings

Murgh potlicarpaccio kabab Pineapple

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gosht ShortribNehari beef burger

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MATHIAS DAHLGREN - GRAND HÔTEL, STOCKHOLM

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MATHIAS DAHLGREN Three Experiences One Philosophy...

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Mathias Dahlgren is a well-known profile in culinary Sweden and the only Swedish chef to have been awarded the internationally acclaimed “Bocuse d’Or” and named “Chef of the Year” in Sweden eight times by the Swedish trade magazine “Restaurang & Storhushåll”.

In May 2007 Mathias Dahlgren launched his eponymous restaurants at Grand Hôtel Stockholm. The Restaurant Mathias Dahlgren offers three different dining experiences which complement each other through the concept of ”Matsalen” (The Dining Room) and ”Matbaren” (The Food Bar) and the latest concept “Matbordet” (The Dining Table), which opened in 2014.

Within the first two years of opening, Mathias Dahlgren Restaurant has accumulated a wealth of awards and accolades, and ever since 2009 it has been awarded two Michelin Star for ”Matsalen” (The Dining Room) and one star for ”Matbaren” (The Food Bar).

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MATHIAS DAHLGREN - GRAND HÔTEL, STOCKHOLM

Mathias Dahlgren

Mathias Dahlgren is a gastronomic event for those interested in exclusive simplicity in a relaxed, comfortable environment with a friendly atmosphere...

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Matsalen

Matbordet

Matbaren

natural produce and natural taste are essential for the natural cuisine...

Mathias Dahlgren

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MATHIAS DAHLGREN - GRAND HÔTEL, STOCKHOLM

In April 2014 Mathias Dahlgren launched Matbordet (The Dining Table), a new dining experience placed in the two Michelin-starred restaurant Matsalen. Centered on a communal dining table where a chef cooks for up to 10 guests, Matbordet is about creating the meal of the future, with the sharing of conversation and experiences between guests and the chef crucial to the process and experience.

Matbordet features a different happening on a daily basis. On Thursdays

Smoked trout and baked leek Roe, horseradish, cabbage

Mathias Dahlgren

Grilled cucumber and Swedish squid, mint, yoghurt

and Fridays, guests are breaking bread with new people and the dining experience will be based on five specific ingredients or produce, especially chosen for that evening alone. On the other days of the week Matbordet offering a range of different experiences, from producers being invited to share their knowledge and experience, to experiences taking scientific inspiration in ”Cooking with friends”. At other times the chefs are challenging themselves to create a high-quality and memorable experience for guests in just one hour, using just one dish and beverage.

Matbordet has no set menu and the chefs are working with the best fresh

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produce available right now. Furthermore, the price will vary depending on the activity, the expertise at hand and the fresh produce of the day.

“With a Swedish identity on a regional platform, I create my cuisine open for local as well as global ingredients and influences, a cuisine based on natural produce and natural taste - the natural cuisine” says Managing Director and Creative Director, Mathias Dahlgren.

British Designer Ilse Crawford was assigned to establish two different kinds of restaurant environments that complement each other. Ilse and her team

Croquettes of smoked haddock, Alges, sesame, squids

Truffle, mushroom, apples

Mathias Dahlgren

have drawn upon the traditional roots of Sweden and Stockholm as well as the modern global influences of the city. The result is ”Matsalen” (The Dining Room), which accommodates 20 guests in an intimate, sensual environment, where the experience is based on creative cuisine presented in a tasting menu based on seasonal produces. ”Matbaren” (The Food Bar) seats 50 guests and offers a quicker but high quality eating experience in a more robust and natural setting, and the experience is based on traditional cuisine presented in a different form. The Entrance Bar will distinguish between these two environments by displaying an oversized gilded narrative screen. Created by the celebrated Design team, Studio WO’GOA November 2015 -

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Toasted Bread&Fat

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“With a Swedish identity on a regional platform, I create my cuisine open for local as well as global ingredients and influences, a cuisine based on natural produce and natural taste - the natural cuisine” Mathias Dahlgren

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MATHIAS DAHLGREN - GRAND HÔTEL, STOCKHOLM

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Job, culinary tools, rustic Swedish icons and Viking ships have been woven together in an intricate pattern, resulting in a dramatic statement piece.

Restaurant Mathias Dahlgren was on the S. Pellegrino World’s 50 Best Restaurants list between 2009-2012.

In addition, Mathias Dahlgren was named Sweden’s best restaurant for a Total Experience by the Swedish White Guide; Best New Restaurant 2007 / 2008 in Wallpaper* and Monocle magazines, winning Best Interior Design (Restaurant) at The European Design Awards 2007. The Swedish Restaurant Association awarded Chef Mathias Dahlgren ‘The Innovator Of The Year’.

Swedish Coolness

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DAPHNE’S - LONDON

DAPHNE’S re-opens

Photo Paul Winch-Furness

50 years after its launch by theatre agent Daphne Rye (who famously discovered Richard Burton), in 1963, Daphne Rye established her restaurant in Chelsea called Daphne’s, which became a celebrity hangout, attracting the likes of Laurence Olivier, David Niven, Alec Guinness and Prince Charles.

Daphne’s was proud to re-open its doors in June 2014 to reveal a glamorous new look. Esteemed designer, Martin Brudnizki created a space representing the vibrant colour palettes of Italy and ensure that Daphne’s maintains the effortless charm and familiarity so synonymous with Italian culture, and which has made it such a favourite amongst the residents of Chelsea and further afield. Highlights include the pink marble topped bar, vintage Italian 1950s Murano glass chandeliers and a perceptively curated collection of European modern art adorning the walls.

The dazzling bar, inspired by the Venetian drinking dens of the Grand Tour, is ideal for dining for up to 14 people. The drinks list has been created

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by a team of passionate bartenders, and each cocktail has a hint of the homeland, including The Sicilian Gimlet, The Truffled (made with truffled honey) and The Hills of Siena. A great deal of passion and research has been invested, too, in the comprehensive list of vermouth, bitters and Italian aperitivi, thus cementing the commitment to Italian ingredients, such an integral part of the fabric of Daphne’s.

Chef Michael Brown has altered the menu, giving the customer even more choice. The Antipasti offer a robust choice of staunchly Italian staples including fritto misto with lemon mayonnaise, San Daniele with Sicilian melon and octopus carpaccio with zucchini flower. The Primi and Secondi pack a punch with dishes like linguine with crab, chilli and parsley, rigatoni alla Sorrentina and pan-fried strips of calves’ liver with pancetta and cipolline.

New to the menu is a selection of dishes from the “Griglia” including sea bream, veal chop and corn-fed baby chicken, all served with a selection of sauces (salmoriglio, aioli and roasted chilli salsa). Also new - catering to those with lighter appetites, an Insalate section has been added, offering dishes like nectarine, coppa and robiola salad with almonds and white balsamic dressing, and gamberoni and avocado salad. Desserts are devotedly prepared by Head Pastry Chef, Zuzana Laczova.

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Caprissima Ravioli with Sage Beef Carpaccio, Rocket, Parmesan, Summer Truffle

Michael began his kitchen career at the renowned Walnut Tree in Abergavenny, under the tutelage of its founder, Franco Taruschio. Here he discovered what it was like to work in a destination restaurant, which people visit specifically for its menu and its sociable crowd. Michael then travelled to Australia, worked in Sydney as the Head Chef at Side On, a jazz café.

In 2001, Michael returned to London taking up a position as Chef de Partie at J Sheekey, and within a year he was promoted to Sous Chef.

He remained there for six years, before moving to Le Caprice as Sous

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Amalfi Lemon Semi Freddo

Michael Brown Amedei Chocolate Mousse with Pistachio

Chef. In June 2009, Michael moved to Daphne’s to lead the team as Head Chef. Since he has been at the helm, Daphne’s underwent major refurbishment.

There is a robust choice of staunchly Italian staples on the menu, but a lighter side has been introduced with seasonal salads and a section of “Secondi Alla Griglia”. This chic, understated restaurant is a delight all year round: in summer, the conservatory roof opens to create an alfresco feel; in winter, a blazing fire in the ornate hearth turns it into an intimate retreat.

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MICHAEL FOX - CECCONI’S ITALIAN, HONG KONG

Michael Fox

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MICHAEL FOX - CECCONI’S ITALIAN, HONG KONG

Traditional Italian Dining Presenting traditional dining Italian style, Cecconi’s launches with a brand new menu, a celebrated Australian chef and a desire to enhance its already highly respected reputation - a place where food, wine, service and atmosphere come beautifully together.

A new exciting look and new location on Wyndham Street Central, in the heart of Hong Kong’s wine and dine precinct, Cecconi’s Italian presents a stylish new dining experience with excitingly creative Italian cuisine.

Blending traditional Italian favorites with modern and delightfully innovative dishes, the menu selection at Cecconi’s Italian is the creation of award winning Australian chef, Michael Fox, a stalwart of many years at Cecconi’s Italian in Melbourne and high profile restaurants in Europe.

Chef Michael’s aim is to express the true spirit of good Italian cooking and create a dining experience to savor. Michael has designed a menu based on traditional Italian recipes using the best quality ingredients, a style that has already made Cecconi’s Italian one of Hong Kong’s finest restaurants.

Classic entrée signature dishes include Poached Veal with fried tuna

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mayonnaise and caper berries; Yellow Tail Ceviche with fennel, orange and coriander. Traditional pastas feature Cecconi’s signature Linguine Seafood with chili, garlic, chives and extra virgin olive oil and Pappardelle with braised duck ragu, rosemary and pecorino.

The choice of time honoured mains introduce Roasted Lamb, herb crusted, borlotti beans, artichoke, tomato and black olives; Poached Chicken Breast, confit leg, soft polenta and truffle jus; Pan Fried Sea Bass, chick peas, chorizo, avocado and red pepper. Top these with typical mouthwatering desserts which include Blood Orange Parfait with pistachio cake and white chocolate; classic Italian Tiramisu, together with a selection of renowned Italian cheeses and the result is a perfect Italian dining experience.

The menu is complimented by an impressive wine list from the finest Italian vineyards together with a “Sommelier Selection” which presents a high quality range of global and Italian wines.

The all-new design of the restaurant introduces stylish, sophisticated European warmth and an ambience in keeping with classic Italian traditions. Cecconi’s Italian is the perfect venue for any occasion, private dining, events, lunch or dinner. Cecconi’s Italian – a truly special dining experience.

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Pan fried scallop,pancetta,grapes, walnuts,red wine

Pan fried sea bass,chickpeas,chorizo,a vocado,red pepper

Roasted Lamb, herb crusted,borlotti beans,artichoke,tomato,black olive

After completing his formal education, Michael began his apprenticeship with Mount Lofty House in the Adelaide Hills. During this 4-year stint, Michael worked his way through the ranks to become Chef de Partie.

With a yearning to travel and experience the industry in different countries, a move to the UK was on the cards. Here Michael began a 2 year role at the 2 Michelin star Le Manoir aux Quat’ Saisons, under the experienced mentor, Raymond Blanc. Having previously mentored the likes of Heston Blumenthal, Paul Liebrandt and Marco Pierre White, Raymond was a major inspiration for Michael and taught him the art of using produce in its entirety. Whether it was meat, fish or vegetables, Michael was taught the concept of ‘zero wastage’ and learned how to utilize parts of the produce that were often scrapped as rubbish.

In 2007 it was back to Australia where Michael settled in Melbourne in the commended role of Sous Chef at Shannon Bennett’s Vue De Monde. In early 2009, Michael moved across to Cecconi’s Cantina, a hatted Italian eatery, to become their Sous Chef. It was also during this time that Michael received the prestigious accolade of ‘Young Chef of The Year 2011’ (The Age Good Food Guide).

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Not one to rest on his laurels, Michael was eager to progress in his career and moved to Henry and the Fox, where he would subsequently take on his first Head Chef role for the Paul Mathis Group. Towards the end of his time here in 2012, he was named as award runner up in the ‘Electrolux Appetite for Excellence’ Australian Young Chef of the Year.

Following Henry and the Fox, Michael help good friend Matt Forbes to setup Cobb Lane, which has gone onto become one of the most popular café/bakeries in Melbourne. From there, he took on a Senior Sous Chef role at Mr Hive, Crown Metropol.

In 2014, Michael took up the post of Head Chef with the Tommy Collins group, a bespoke catering company. Here Michael developed menus of premium, seasonal produce prepared with creativity and flair for some of Melbourne’s most unique events and venues.

At the start of 2015, Michael joined Nick Bennett to help open Arbory Bar and Eatery and now joins Cecconi’s Italian, Hong Kong, bringing a wealth of experience and culinary expertise.

Yellow tail ceviche,fennel,orange, coriander

Asparagus tortellini,mushroom,aged parmesan

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FUNKY GOURMET - ATHENS

a cuisine that is both funky and gourmet…

Funky Gourmet restaurant is nestled in a neoclassical building in the lively multi-faceted district of Keramikos, the heart of Athens since 2009. Here the chefs re-think their culinary Greek tradition creating an avant-garde cuisine that is both innovative and playful, a cuisine that aims to activate the senses and fully engage the guests in an exciting and unconventional way, creating a culinary experience that is both funky and gourmet.

In the warm and relaxing ambiance of Funky Gourmet restaurant, Georgianna Hiliadaki and Nikos Roussos carefully designs the degustation menus, introducing their own concept of a refined Greek cuisine, inspired by local produce and seasonality. Among various characteristic courses of their avant-garde cuisine are the following: the Greek salad presented in the form of white granite, the Greek Bottarga tartlet with white chocolate, made with the worldwide famous for its quality local Bottarga from the region of Mesologgi, or the milk skin ‘bracelet’ reminiscent of a classic Baklava, where fillo dough is replaced with milk skin and presented in the form of a bronze bracelet.

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Georgianna Hiliadaki and Nikos Roussos Photo Ioanna Paggalia

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FUNKY GOURMET - ATHENS

Milk skin bracelet Photo Panagiotis Beltzinitis

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The driving force of Funky Gourmet are the two chefs, Georgianna Hiliadaki and Nikos Roussos and the restaurant’s manager, Argyro Hiliadaki. These three are also the owners of the restaurant and they all come from different backgrounds.

Argyro studied Art Conservation in London and has worked in several museums in New Zealand and Athens. Born in Athens, Georgianna first studied European Relations in the UK but after completing her degree,

Photo Katerina Avgerinou

her passion for cooking drove her to New York, where she attended the Institute of Culinary Education in Manhattan, receiving a diploma in Culinary Arts and Restaurant Management. In the same school, she met Nikos who prior to cooking had studied business administration in Athens and later Nikos worked in the family silversmith business, but not for long.

His persistent love of cooking made him change course. He decided to become a professional chef and landed in New York where he enrolled at the Institute of Culinary Education in Manhattan. He graduated from the Institute in 2003 with a degree in culinary arts. As part of his studies he worked at Kitchen 82 with Chef Charlie Palmer. In 2004, he moved to Amsterdam to work at the restaurant Cineac, distinguished as the best restaurant of Amsterdam in the same year.

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Bacon, chocolate, caramel Photo Panagiotis Beltzinitis

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When Georgianna and Nikos graduated from culinary school in 2003, they worked in various restaurants in Greece as well as in Spain, Holland and in the US. The three of them have fully collaborated from the initial stage of envisioning and formulating their particular restaurant concept to the actual establishment and management of Funky Gourmet.

Funky Gourmet restaurant has had admittedly a very fast and interesting spur. After having received wide acclaim by food critics in Greece as well as many local awards as one of the top restaurants in the country, it has gained an international reputation in a most spectacular way. In 2012, just after two years of operation, it was awarded its first Michelin star. One year later it was ranked 6th amongst the ten best restaurants in the world in the “2013 Traveler’s Choice Awards” of Tripadvisor. In 2014 came an even more important recognition with a second Michelin star awarded to the restaurant, emphasized in the Michelin Guide press conference in Stockholm, by making a special reference stating that the food in Funky Gourmet “has immeasurable thought, creativity and taste that matches its playfulness”. Last but not least, Funky Gourmet is selected by 50 Best Words Restaurants among the 6 Hottest Restaurants of Europe 2016.

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DORCHESTER COLLECTION

Dorchester Collection New Culinary Programs

There is something on the menu for everyone at Dorchester Collection addresses from London to Los Angeles. Experience new culinary programs from special tastings to exclusive dinners, imbibe rare teas to celebratory cocktails and savor local flavors representative of the regions the hotels are located. Special package offerings showcase a taste of what guests can expect.

The Dorchester Collection is the world’s foremost luxury hotels in Europe and the USA, each of which reflects the distinctive culture of its destination. By applying its unrivalled experience and capability in owning and operating some of the greatest individual hotels.

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THE DORCHESTER, LONDON The Grill at The Dorchester, London - the re-launched restaurant, debuts the Sunday Roast menu. An open rotisserie is a focal point of The Grill, where guests can watch head chef Christophe Marleix and team expertly cook the main course Sunday Roast meats before they are served and cut on a carving trolley at each diner’s table. The rotisserie offers the best choice of Angus beef cuts and pork belly. These hearty British favorites are paired with Yorkshire pudding, roast potatoes, seasonal vegetables to share and the all-important gravy. A range of sweet delicacies conclude the Sunday Roast menu, showcasing pastry chef Ludovic Cuny’s own Cheesecake recipe and an indulgent Bread and Butter pudding, one of The Dorchester’s signature dishes.

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45 PARK LANE, LONDON 45 Park Lane, the contemporary design address in the heart of Mayfair has two new thirst-quenching experiences. Try the unique Sake Experience led by head sommelier Vanessa Cinti, who recently earned certification from The Sake Sommelier Association.

Available at the hotel’s Bar 45 and modern American steakhouse CUT at 45 Park Lane, the experience offers a “Sake Flight” of three sake flavors from small producers chosen for their quality and style: Amabuki Marigold, brewed with yeast from the blossoms of marigold following the traditional Yamahai method; Kirin Vintage 2013, with a rich sherrylike taste; and Masuizumi Junmai Daiginjo, specially aged in barrels from the renowned Burgundy producer Domaine Ramonet. New Rough CUTs by pastry chef Niamh Larkin will be added to the Bar 45 menu to complement the sake. The hotel has also introduced a new “Rare and Seasonal Tea Menu” from specialist tea company JING, served via a new JING Mobile Tea Bar to add modern theatre to the authentic tea ceremony.

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COWORTH PARK, LONDON The new Meadow Tea at Coworth Park, the luxurious country house hotel bordering Windsor Great Park, is an exclusive and fragrant hand-blended tea inspired by the flowers that grow across the 240-acre estate. Sip and savor this updated afternoon tea while viewing the wildflower meadow through the windows of the Drawing Room. Pastries such as raspberry and rose choux and Queen Victoria sandwiches are accompanied by a selection of finger sandwiches and scones, and complemented by seasonal homemade compotes such as apricot-lavender and plum-hibiscus. Dine and Stay at Coworth Park with luxury accommodations for two, English breakfast for two, and three-course set dinner for two in The Barn, or three-course set diner in Restaurant Coworth Park.

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LE MEURICE, PARIS Toast the 180th anniversary of Le Meurice with Diva, a cocktail fashioned by bar director William Oliveri and served in style at Bar 228. Oliveri, who has led the talent behind the bar since 1978, created the unique drink as an homage to femininity, inspired by the world’s most beautiful and significant women. The cocktail is strong on flavor and color, created from wheat vodka (a symbol of prosperity), juice from apples, a modicum of Poire Williams and a few dashes of grenadine, garnished with red currants. One sip and you’ll feel like you’re following in the footsteps of Grace Kelly, Coco Chanel, and others who have called the palace home away from home since 1835. Sweeten the experience with the Little Indulgences Collection, a melding of colors and flavors created by Le Meurice pastry chef Cédric Grolet and colorist to the stars Christophe Robin. This exclusive pastry collection represents shades of blondes, redheads, brunettes in a fun and colorful way.

Grolet’s interpretation of the mini financier is flavored with seasonal fruits and they are gluten free.

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HOTEL PLAZA ATHÉNÉE, PARIS Sip, savor and swing at the newly renovated Hôtel Plaza Athénée. Start off your day with the new Haute Couture Brunch in the breakfast room. The menu is composed of a continental selection, a choice starter, an organic egg of your choice, a dessert and a glass of Alain Ducasse Selection champagne. Order from the Haute Couture Menu and choose from items such as the Caviar Crital gold with blinis or stay healthy on the go with the new 750K (as in calories) breakfast options. After shopping on avenue Montaigne, experience Goûter by Michalak, pastry specialists Christophe Michalak and Jean-Marie Hiblot have unveiled a new French afternoon tea. Pastries vary but typical treats include mini meringues, iced fancies and tasty brioche. This Haute Couture style afternoon tea is available exclusively at La Galerie. Then swing into an evening of dinner and music at the Relais Plaza. Diners will enjoy the finest Parisian brasserie accompanied by the piano or a jazz band making this a perfect way to end an evening! Enjoy a Haute Couture experience at Hotel Plaza Athénée with a Dior Spa Stay including daily American breakfast for two and choice of a 60-minute Total Relaxation treatment for two people or a 120-minute Dior Escape treatment for one person, each treatment followed by a glass of champagne.

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LE RICHEMOND, GENEVA Celebrating its 140th anniversary, Le Richemond’s culinary team led by executive chef Philippe Bourrel, is going back to basics with fresh and local products from its region and the country beyond. Working closely with local producers, the kitchen is creating authentic delicacies from ingredients including truffles from Switzerland, fish from Lake Leman, poultry from Nant-d’Avril, and wine Chateau L’Eveque, a family-owned vineyard not far from Geneva that employs principles of biodynamic agriculture. New dishes include grilled vegetables from the lémanique Riviera and eggplant caviar and roasted féra fish fillet, confit fennel and lemon condiment . These can be enjoyed in unforgettable style via a new business lunch menu or Chef’s suggestions at the French restaurant Le Jardin.

The anniversary-inspired Geneva in 140 Minutes package includes breakfast for two, 30-minute lunch at Le Jardin, express 35-minute massage at Le Spa by Sisley, 75-minute tour of Geneva with several options to choose from...

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HOTEL PRINCIPE DI SAVOIA, MILAN Restaurant Acanto at Hotel Principe di Savoia has something for every appetite, including new vegan dishes with fresh ingredients such as couscous with Carmagnola bell pepper, agretti (leafy green) and Avola almonds and Biologic Pertosa artichoke (white artichokes) with saffron quinoa and marinated cherry tomatoes. The signature restaurant of the historic hotel on Milan’s Piazza della Repubblica invites families to savor Sunday Brunch with a rich buffet of international dishes to pick and choose, great swing music by the local trio Italian Swing Frequency, and assorted amusements for younger diners from tabletop coloring to cooking lessons. Enjoy a Weekend Getaway to Milan at Hotel Principe di Savoia, with Friday, Saturday or Sunday night stay with buffet breakfast, access to Club 10 Fitness & Beauty Center, and complimentary shuttle service to and from the city’s historical center.

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HOTEL EDEN, ROME Perfectly positioned with spellbinding panoramic views of Rome, luxury Hotel Eden is located in the heart of the Old City of Rome, luxurious Hotel Eden is just a short stroll from the legendary Spanish Steps and picturesque Villa Borghese. This elegant city oasis dates back to 1889 and throughout its illustrious history has welcomed royalty, dignitaries and numerous celebrities.

In the passionate city of Rome, foodies can enjoy the new Gourmet Experience from Hotel Eden. Highlighted by an indulgent seven-course tasting menu, created with fresh seasonal ingredients by executive chef Fabio Ciervo and served amid iconic views of the Eternal City at the hotels Michelin-starred, rooftop restaurant La Terrazza dell’Eden.

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Restaurant La Terrazza dell’Eden symbolizes the essence of welcoming guests: this legendary top floor is home to Italian cuisine at its best, typical dishes highlighting the creativity and the culinary art of Executive Chef Fabio Ciervo which include Ballotin of foie gras and smoked lobster served with wild black rice, while experiencing the spectacular and mesmerizing views over the Eternal City spanning from Villa Borghese to l’Altare della Patria, the majestic St. Peter’s Dome and beyond. The colours of the city fill your eyes, the flavours of the Mediterranean seduce the senses. The good things of life suspended in timeless equilibrium.

Hotel Eden offers a package which includes daily buffet breakfast and a three-hour private guided food tour by Tavole Romane with choice of a local food market tour with tasting sessions, or personalized food tour around Rome with samples of typical street food and other local specialties. Buon appetito!

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THE BEVERLY HILLS HOTEL, LOS ANGELES Affectionately known as “The Pink Palace,” The Beverly Hills Hotel has created several new offerings for guests to enjoy poolside in the recently refreshed cabanas. Try Wine and Cheese with a platter of assorted cheeses, charcuterie, fruit and artisanal bread and premium sparkling and still wines; plan a Family Outing with snacks such as sunset club sandwiches and pitchers from soda to pink sangria; settle in for a Romantic Getaway for two with a bottle of Louis Roederer “Cristal” champagne, chocolate covered strawberries, a dozen roses, plus lunch at the Cabana Café; or throw an intimate Party Package with a choice of wood fired pizzas, a platter of French fries and onion rings, a bottle of premium spirits and more. Select treatments from The Beverly Hills Hotel Spa by La Prairie are available poolside. Enjoy a One-Night Rejuvenation at The Beverly Hills Hotel with daily breakfast credit for two, one 60-minute Cellular Swiss Ice Crystal Facial, one La Prairie Spa Gift, and a $200 dining credit to be used anywhere on property.

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HOTEL BEL-AIR, LOS ANGELES Experience the new Master Chefs Series at Hotel Bel-Air. The series has been launched since September 2015 with a multi-course barbecue dinner event created by Chefs Francis Mallmann of 1884 in Mendoza, Argentina; barbecue and grilling expert Adam Perry Lang; and celebrity chef and restaurateur Wolfgang Puck, whose eponymous restaurant at Hotel Bel-Air dazzles with fresh California ingredients. The family-style dinners will be served at communal tables with views of the chefs showcasing their individual barbecue styles and preparations, and each culinarian will be signing copies of their latest cookbook. Chefs Series dinners are with optional wine pairing. Take a Weekend Escape to Hotel Bel-Air with $75 dining credit, complimentary valet parking, room upgrade at time of arrival and 3pm late checkout.

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PALM COURT - THE LANGHAM, LONDON

PALM COURT THE LEGEND OF THE LANGHAM, LONDON CONTINUES…

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PALM COURT - THE LANGHAM, LONDON

As with Legends, Grand Dame establishments evolve over time. After centuries of entertaining the great and good of society, the Palm Court has revealed its new guise to coincide with the 150th year of The Langham, London. As the heart of the hotel, the Palm Court has historically provided a getaway from the hustle and bustle of everyday life and perfectly encapsulated the Langham legend.

As the birthplace of Afternoon Tea, the Palm Court restaurant continues this legendary tradition with new interiors that allow a natural transition from a daytime to evening dining experience.

Designed by Richmond International - the team behind the new

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Vegetable Kebab Platter

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Langham Club Lounge and six-bedroom Sterling Suite - the new Palm Court provides a home away from home, in a casual yet refined atmosphere, offering original recipes and classic French dishes inspired by the Grand cafes of iconic Europe.

With furnishing by Interdecor, the new restaurant will appeal to aspirational guests and frequent travellers with a sense of style. A new menu conceived by Executive Chef Chris King, in partnership with Chez Roux, will tempt visitors to a variety of dishes, available seven days a week, ideal for indulgent evenings or early bites. Delicacies include ‘Salade Perigourdine’, ‘Spit-roast coquelet à la bière’, ‘Praline profiteroles’ and much more.

Murgh potli kabab

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Nehari gosht

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CHUNG KIN LEUNG - LAI BUN FU, HONG KONG

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CHUNG KIN LEUNG a tribute to two seasons

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CHUNG KIN LEUNG - LAI BUN FU, HONG KONG

Hairy Crab Roe with Deep-fried Oysters

Stir-fried Glutinous Rice with Preserved Meat

Deep Fried Prawn Mousse Stuffed with Hairy Crab Roe

East-Meets-West Delicacies Hairy Crab & White Truffles ‘Autumn/Winter Specialties’ at Lai Bun Fu Chinese fine-dining restaurant Lai Bun Fu has launched a new menu of ‘Autumn/Winter Specialties’ headlined by a tribute to two of the season’s most revered delicacies – hairy crab and white truffles. The stars of the new menu launched in October by Chef Chung Kin Leung, former head chef of the Hong Kong Government House, present a unique ‘east-meets-west’ showcase of gastronomic icons – one from Yangcheng Lake in China’s Jiangsu province, the other from the forests of Alba in Italy’s Piedmont region.

Chef Chung blends traditional conformity with contemporary presentation in his culinary tribute to the beloved hairy crab. Lai Bun Fu Special Fried Rice with Hairy Crab Meat and Roe and Steamed Hairy Crab Roe with Vegetable Dumplings are familiar traditional recipes – with the exception of their immaculate presentation, in the restaurant’s signature British colonial fine-dining style.

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Stir-fried Boletus Edulis with Sliced Pigeon

Special Fried Rice with Hairy Crab Meat and Roe

Hairy Crabs

In the modern Hong Kong style of experimenting with new ideas for old-time favourites, Deep Fried Prawn Mousse Stuffed with Hairy Crab Roe and Hairy Crab Roe with Deepfried Oysters present fascinating new combinations of seafood flavours and textures.

In a daring crossover of the culinary cultural divide, Fried Rice with Conpoy, Egg White and White Truffles and Fresh Crab Meat Stir-fried with Egg White and Milk, topped with White Truffles, present shavings of one of the world’s rarest and most expensive ingredients with a Cantonese-style twist.

Also on the menu of ‘Autumn-Winter Specialties’ are four new inspired variations on the poultry theme, with Aweto and Silkie Chicken Soup, a version of the restaurant’s signature, warming double-boiled soups which are traditional on winter menus, Crispy Duck Crumbed with Mashed Taro, Stir-fried Boletus Edulis with Sliced Pigeon and Sifu’s Wealthy Chicken. Completing the seasonal specialties are exotic Braised Wattle-necked Softshell Turtle and Lai Bun Fu Stir-fried Glutinous Rice with Preserved Meat, a famously hearty Cantonese winter specialty to sooth and warm the body.

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CHUNG KIN LEUNG - LAI BUN FU, HONG KONG

Steamed Hairy Crab Roe with Vegetables Dumplings

Lai Bun Fu derives its name from two Chinese phrases embodying its elegant culinary experience: “Lai Bun” meaning “refined hospitality” and “Fu” abbreviated from “xi fu”, meaning “Master”. Designed in British-colonial Hong Kong style with a modern touch the elegant 2,000 sq ft venue seats 52 with private dining for up to 12 in the VIP “Lai Bun Room”, framed in glass and brass, evoking an elegant English country house and garden.

Located in On Lan Street, Hong Kong’s newest dining hotspot in Central, Lai Bun Fu’s experienced culinary team led by Chef Chung Kin Leung, who worked up the ranks of top restaurants and has prepared dishes for world leaders such as President of PRC Xi Jinping, Premier of PRC Li Keqiang, Prime Minister of Russian Dmitry Medvedev, and former President of PRC Hu Jintao, former President of the United States George Bush and former Prime Minister of the United Kingdom Margaret Thatcher during his time at Government House.

Fresh Crab Meat Stir-fried with Egg White and Milk, topped with White Truffles

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Deep Fried Prawn Mousse Stuffed with Hairy Crab Roe

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Fried Rice with Conpoy, Egg White and White Truffles

Originally from Guangzhou, the home of “yue cai” (Cantonese cuisine), Chef Chung became interested in food at an early age which further blossomed when he arrived in Hong Kong at a formative age. In 2001, Chef Chung was appointed head chef at the residence of the Financial Secretary of Hong Kong. This role was followed by a tenure at the Chief Secretary Residence, and most recently at the Government House from 2005 to January 2014.

During his tenure at the Hong Kong Government House, his major responsibilities were responsible for the overall running and operation of the Chinese kitchen as well as the most formidable of diners, including numerous dignitaries, international business leaders, and Heads of State. Chef Chung’s unique ability to execute traditionally simple dishes with exquisite flavours into a fine dining experience has earned him numerous accolades and high praise.

Braised Wattle-necked Softshell Turtle

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Sifu›s Wealthy Chicken

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SKY GARDEN - LONDON

Dining at new heights SKYGARDEN

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SKY GARDEN - LONDON

seasons in the sky Hotly anticipated, Sky Garden – a gourmet, garden oasis by “rhubarb” – has opened at the top of soaring 20 Fenchurch Street. Spread across floors 35, 36 and 37, the destination restaurants – comprising Sky Pod, Darwin Brasserie and Fenchurch Seafood Bar & Grill – offer all-day dining and drinking in the sky together with the highest rooftop gardens in London.

Overseeing the menu is executive head chef Jeremy Brown and head chefs Zac Whittle and Arnaud Delannay, together forming a trio at the top – from grab-and-go at Sky Pod to sit-down breakfast meets in Darwin, wine-fuelled power lunches in the private dining room to gourmet dinner dates at Fenchurch. Add to that gorgeous green gardens by renowned landscape architect Gillespies, which elegantly envelope the restaurants on either side, and Sky Garden truly takes London dining to the next level, complete with sweeping panoramas across the city.

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Salt beef (rye bread, mustard & pickles)

Raspberry souffle

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Whisked up from the lobby to Level 35, guests are swept seamlessly into stylish Sky Pod with views directly over the Thames. The bright, beautiful café and cocktail bar takes “bringing the outdoors in” one step further by being London’s first truly seasonally-changing bar.

Inspired by the four seasons, in autumn and winter months guests can enjoy delicious hot cocktails on sofas adorned with faux furs and cashmere blankets. Come spring and summer, discerning drinkers can soak up sunshine style and tropical environs in the heart of the City. Think stylish deck chairs, boozy ice-cream shakes and light bites at the bar.

Year-round, beautiful breakfasts include muffins and pastries together with daily-changing smoothies and freshly-ground coffee. Enjoyed in or to takeaway, paninis, sandwiches and soups make for light, mid-week lunches.

Come dusk, Sky Pod transforms from casual to chic. Creative concoctions include the likes of the Autumn Breeze, Bitter Truth and Thyme For Tea alongside classic and champagne cocktails – enjoy accompanied by a British charcuterie sharing board. Whatever the weather, come rain or shine, Sky Pod enables you to enjoy the best of all seasons.

St Jude Cheese

Strawberry doughnuts

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Warm Smoked eel with Avocado

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SKY GARDEN - LONDON

All Day... Darwin Brasserie on Level 36 is where show stopping views and an all-day, any-occasion menu rule the roost. Soft lighting, light wood and buttery leather make it a comfortable place to relax for business or leisure.

Get the day off to a righteous start with a healthy breakfast such as the signature breakfast brûlée – Greek yoghurt, granola, berry compote, orange blossom honey and a shot of blueberry smoothie – or plump for the naughty-but-nice British breakfast roll, filled with crispy dry-cured bacon, Cumberland sausage and fried egg.

There’s something for everyone at lunch and dinner. Starters include plump prawn cocktail with Bloody Mary dressing, razor-thin carpaccio of Scottish beef with truffled mascarpone and beetroot cured smoked salmon with horseradish crème fraiche. Salads – Caesar, Niçoise – are accompanied by familiar classics like fish and chips and Goodwood estate pork belly while heartier mains run the gamut from braised ox cheeks to Cornish cod.

Though the undisputed star of the show is the venison pie with glossy, slow-cooked game tucked beneath gorgeous golden puffed pastry.

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More elevated dining can be found above at Fenchurch Bar & Grill on Level 37. Secreted away at the top, it features only west facing views, putting the focus entirely on the food.

With striking leather banquettes, sit-at seafood bar and private dining for 16 – perfect for exclusive events with 180-degree views – it’s a stylish space for lunch or dinner. A cocktail terrace, decked with tables and chairs, overlooks Sky Pod below.

Starters set things off on the right note with truffled Jerusalem artichoke soup with thyme brioche and smoked bacon butter; roast day boat scallops on glazed pork cheek with butternut squash purée; and salt-baked heritage beetroot with whipped goat’s cheese and toasted seeds. Signature seafood includes everything from Duchy Native oysters and Cherrystone clams to Oscietra caviar and dressed crab, though the seafood platter ensures you get a taster of everything. Serious meat lovers will enjoy the 3 bone rack of lamb, grilled prawns and steaks every which way. Alternatively, opt for a seat at the bar. Bar bites like pig’s head croquettes with piccalilli and Welsh rarebit are the perfect accompaniments to a cocktail list as extensive as it is elegant: classics – Martini, Manhattan, Old-Fashioned, Sazerac – evoke the era of Mad Men; while forward-thinking inventions – Fenchurch St. Fizz, Thames Tipple, Herbs of Hyde Park – have a rather fitting focus on botany.

guinea fowl, asparagus, crispy egg yolk, Madeira

Quail Provencale

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rabbit bolognaise

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MEWS OF MAYFAIR - LONDON

Mews of Mayfair Modern British Menu

Mews of Mayfair, the British brasserie, bar and cocktail lounge in Lancashire Court, has launched a bold new menu of inventive, modern British cuisine.

Headed up by executive chef Michael Lecouteur, formerly of Smiths of Smithfield and Bird of Smithfield, the restaurant has become a firm foodie favourite for its commitment to locality, seasonality and unwavering Britishness. Secreted away off a cobbled courtyard, the upstairs brasserie, dimly lit and buzzing for lunch and dinner, provides a beautifully British backdrop for the farm-fresh fare that comes out of the kitchen. Think sturdy English oak for the tables; locally-sourced linens and leathers for the chairs and walllined seating; and pages of poetry torn from books and showcased on a fabulous feature wall. Everything overseen by restaurant manager Sion Hamilton, ex-Tom Aikens and Gordon Ramsay. The restaurant has the casual feel of a brasserie but the razor-sharp service of a fine dining destination.

Championing tradition-with-a-twist, Michael’s exciting menu brings the best of Britain to the brasserie, with starters such as Colchester rock oysters with red wine shallot vinegar and cucumber; balsamic roasted beets with smashed avocado and rocket and corn-fed

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duck terrine with cornice pear, onion and walnut.

The mains are similarly creative: from Cornish seabass with leeks, celeriac and peanut to Cotswold chicken and Yorkshire pie with cauliflower cheese. The Josper Grills, meanwhile – aged for no less than 35 days and does justice to the finest rare-breed beef from independent farmers across the United Kingdom: cuts include the South Devon flat-iron, the Black Aberdeen Angus rump and the Heresford rib-eye on-the-bone cooked to pinkperfection and served with a selection of sauces like bone-marrow butter, horseradish cream or sundried tomato.

Puddings are no less patriotic, and span a collection of elevated comfort-food classics; the seasonal poached rhubarb almond sponge and sticky toffee pudding are menu must-tries. Lighter bites are available, too, with the introduction of gourmet bar snacks – smoked salmon Scotch egg, BBQ pulled pork sandwich, fried Sussex halloumi – whilst a truly international wine list and inventive cocktail menu provide sustenance of the liquid variety.

But it’s not all about dining; there’s a terrace, wine shop, private dining room and art gallery, and after supper diners can descend into the lounge downstairs for drinks and dancing well into the small hours. Four floors of fine food, drink and entertainment; a destination for lunch, dinner or cocktails; and a hedonistic home-away-from-home, with Michael firmly at the helm.

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DEL FRISCO’S DOUBLE EAGLE STEAK HOUSE - NEW YORK

Del Frisco’s Double Eagle Steak House NYC

By Doug Singer Entering Del Frisco’s Double Eagle Steak House gives one the sense that you have truly made it - you have entered the inner-sanctum - a place where the beautiful, successful people gather to indulge in the finest that the city has to offer. This elegantly sexy ambiance has taken a tremendous amount of hard work and careful consideration by this Dallasbased restaurant group.

Located in the heart of New York City and adjacent to Rockefeller Center, Radio City Music Hall and mere blocks from Times Square, this multi-level restaurant drips with a ‘master-of-the-universe’ aura and one that will surely bring a smile to the many faces that cross its threshold on a daily basis.

Front and center is the exquisite training of their attractive staff and to kickstart our palates, we sampled some selections from their cocktail menu including the The Original Sazerac

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Vegetable Kebab Platter

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(Hennessy VS, Peychaud’s bitters & simple syrup served in a Lucid rolled glass) and the Blackberry Ginger Cocktail (Woodford Reserve Bourbon, fresh blackberries, fresh lemon juice, mint, and a splash of ginger beer). But let’s talk about the food. The menu is rife with beautiful reinterpretations and classics. We imbibed while feasting on treasures from the sea including the Shellfish Plateau (Chilled Alaskan King Crab Legs, Iced Jumbo Shrimp, Fresh Oysters on the Half Shell & Traditional Garnishes), the classic Crab Cake (served with Cajun Lobster Sauce) and a delicious version of Tuna Tartare.

Next it was into the deeper end of the pool as we happily dug into the delicious and perfectly cooked Bone-In Prime Ribeye (22 oz.) and the Pan-Roasted Sea Bass (served with Pineapple Black Bean Garlic Sauce). The sides of Cauliflower & Brie Au Gratin, Lobster Macaroni and Cheese, and Spinach Supreme were all heavenly accompaniments and provided a delectable balance.

An array of desserts from Del Frisco’s Pastry Chef alongside a Port from their heavily fortified wine menu provided a picture-perfect ending to an exquisite meal. From seamless service to a spotless environment, to world-class cuisine, this place sparkles.

Murgh potli kabab

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Nehari gosht

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PALMS - PARK HYATT GOA

TASTE OF PERU IN GOA

Squids at Palms

Peruvian angel

Tuna- watermelon ceviche

Palms, the scenic sea front restaurant at Park Hyatt Goa Resort and Spa is introducing Peruvian Ceviche this season. The sea food grills restaurant will now offer a delectable Ceviche menu and a selection of refreshing Pisco (Peruvian brandy) based cocktails.

Visiting Peruvian Chef Bruno Andres Santa Cruz shares secret ingredients and a finer nuances of the cuisine with the Chefs at Park Hyatt Goa. In preparation of this exquisite offering, Chef Abhijeet Bagwe from Park Hyatt Goa has extensively trained with Chef Bruno for almost a month at the Hyatt Regency Istanbul to understand the

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Peruvian Ceviche and Pisco Cocktails at Palms

cuisine in its most authentic forms.

The picturesque setting at Palms shall now have a sumptuous Ceviche menu in addition to the existing Tapas and Grill offerings. To bring in the authentic Peruvian experience, guests can also enjoy refreshing Pisco cocktails that have been perfected by Park Hyatt bartenders.

The Ceviche menu at Palms is crafted in collaboration with Chef Bruno and Park Hyatt Chefs showcases the culinary expertise of Chef Bruno complimented with fresh sea food from Goa; it is a true personification of food - thoughtfully sourced and carefully served.

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PALMS - PARK HYATT GOA

Lobster, pomegranate and coconut ceviche

Tuna and watermelon ceviche

Snapper, coconut and pomegranate ceviche

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Shrimp, avocado and orange ceviche

Snapper ceviche with sweet potato and tigers milk

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Papaya, Chilli, Coriander and lemon

Abhijeet Bagwe

Signature dishes include the more traditional Peruvian Ceviche and Tiradito - Raw Papaya Tiradito, Palms Hearts Ceviche, Scallops Pisco Pomegranate Seeds, Sea-Bass, walnut Tiradito, Lobster Medallions, coconut, lime, Octopus, chilli, Shrimp, Avocado, orange, Choros a la chalaca , mussels, onion and sweet corn.

Peruvian food experience is incomplete without eating ‘ceviche’ a famous Peruvian coastal staple which is simplicity in itself. Raw selections of premium fish and seafood, marinated in freshly squeezed citrus juices and spiced with different ingredients and flavors. Additional seasonings include onions, sea salt, pepper and freshly chopped herbs. Ceviche comes from a mixture of a variety of cultures that settled in Peru. Some variations of the dish include influences from Japanese techniques.

A light fare and international cocktails with a special Pisco menu featuring a variety of twists on Peru’s national signature drink, the Pisco Sour. For example, Leche de tigre (Tiger’s Milk) which is a small quantity of lime juice marinade served as a shooter with beer or mixed with Pisco. This is also usually served as a punchy drink appetizer.

In fact Chef Bruno is firing up a celebration of flavors served amid an atmosphere of serene resort dining at the Palms. The menu to choose from is diverse, with main dining offerings as well as a bar menu featuring Latin American style selections of Tapas.

Shrimp and Avocado

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Mushroom with chilli and coriander

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CHI NI - DUSIT DEVARANA NEW DELHI

Lauah Ban

Inspired by the liberated art of cooking at Kai Mayfair, Chi Ni is an initiative to bring the same individuality and eccentricity that the brand represents. This Modern Chinese Fine Dining at the Dusit Devarana New Delhi features an extensive menu of innovative fusion in oriental delicacies prepared with full respect towards tradition. Having been conceived along with Bernard Yeoh of Kai Mayfair with a vision to create Chinese haute cuisine through a repertoire of invention.

Headed by Chef Lauah Ban, classics are prepared with full respect towards tradition, fusion comes with panache, plated with unique character and warmth. With over 15 years’ experience with Chinese modern cuisine, Szechuan Cold-Hot Cuisine, Hong Kong Cantonese Cuisine, Malaysian local cuisine and Singapore Chinese. Chi Ni represents Chef Ban’s version with his strong traditional background of large families and warmth in food-making. He brings an amalgamation of concepts which reflect to the oriental flavours, which appeals to the Indian audience. Chef Ban’s talented interpretation of Chinese cooking certainly forms a perfect match with this dramatic venue.

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Chillean Seabass

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Perfectly located between the historical attractions of New Delhi and corporate hub of Gurgaon this restaurant is perched atop a manicured hill overlooking the iconic stained glass boat created by Lek Bunnag. Chi Ni is the first of its kind restaurant under a tent canopy. This unique setting in a 6 metre tall climate-controlled tent, surrounded by a panoramic view of glistening pools of water and the shade from a thousand trees makes it the most desirable location in Delhi for a special meal.

The restaurant showcases the iconic artwork by Korean artist Park Seung Mo titled ‘illusion’ and is accessorised by Shanghai Tang. The 140-cover restaurant offers a chic and elegant vibe with private dining rooms, bar chairs, winery as well as cosy alfresco seating. The restaurant houses a live kitchen along with Chef’s interactive tables allowing guests a magnificent view of skilled chefs carefully preparing their favourite dishes.

Chi Ni offers a new age contemporary Chinese cuisine with a live kitchen, the spectacular view of the water bodies and warm and elegant interiors, Chi Ni has set its mark as one of the most interesting dining experiences in the Indian capital city.

Chef organic Pork Chops (Champagne Sauce)

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Creamy Citrus Prawns

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SEVEN KITCHENS - ST. REGIS, MUMBAI

Seven Kitchens all-day dining at The St. Regis Mumbai...

Seven Kitchens is the award-winning and interactive all-day restaurant at The St. Regis Mumbai. This venue is named after the seven islands that were Bombay - Colaba, Old Woman’s Island, Isle of Bombay, Mazagaon, Worli, Parel and Mahim. Seven Kitchens pampers our guest’s palate with a selection of delectable cuisines from across the globe.

Illuminated by natural light, the vast interiors are perfect for large gatherings with friends and family, and business dining. It is currently helmed as the go-to place for a leisurely Sunday Brunch with free flowing premium spirits, gourmet cuisine and live entertainment.

The restaurant represents a theatre of food where guests enjoy the drama and interactive experience of seeing our talented chefs at work preparing a wide range of authentic culinary dishes. Guests can savour Wood Fire Oven Pizzas, Freshly Made Pastas with a choice of

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antipasti options like Artichokes Hearts, Sundried Tomatoes, Kalamata Olives, Sautéed Shallots, Gourmet Salads, Cheeses, Imported Cold Cuts, Eggs Made-to-Order, etc. Seven Kitchens also has a fabulous spread of Sushi, with delectable options for vegetarians too. A live Salad Station allows guests to toss their own salad with a choice of cold cuts, almonds, lettuce leaf varieties, fresh fruits making for a healthy meal. The Asian section has an array comfort foods such as wok fried noodles and a live noodle soup station, perfect for a gloomy day when you need a ‘pick me up’!

But one of the most stunning highlights is the Dessert Buffet with 34 desserts to choose from – the largest in the city! Apart from a variety of pastries, soufflés, puddings, mousses, crème brûlée and assorted cupcakes, there is a dedicated Crepe and Waffle Station that is an absolute must-have.

Make sure to not miss on the chance to indulge in the signature Dark and Milk Chocolate Fountain Fondue with fresh fruits and marshmallows.

Seven Kitchens also has an A-la-carte menu for our diners who are looking out for a quick bit. So whether it’s lunch between meetings, quick catch up with your girlfriends, weekday celebrations with loved ones, business lunches and dinners, Seven Kitchens is your ultimate destination.

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SOHO SPICE - HONG KONG

Deep fried soft shell crab with coconut tempura

Grilled king prawns cooked in Vietnamese spices and herbs with chili lime sauce

SOHO SPICE Where East Meets East!

Tucked away in busy Elgin Street, in the heart of Soho dining, a touch of the East can be found in the form of Soho Spice – an exotically inspired contemporary restaurant, designed for those with a passion for Vietnamese or Thai cuisine.

Situated just a few paces from the escalator at 47B Elgin Street, Central, in the heart of Hong Kong’s most popular dining precinct and presents a unique ambiance, blending the striking Vietnamese and Thai style in both décor and cuisine.

Soho Spice offers a menu of the finest Vietnamese and Thai dishes that will tempt the most discerning diner, and is presented in a wonderfully contemporary style that will excite every taste bud – and all at a very affordable price.

The menu, prepared by our Chef, offers an exciting array of the very best in Vietnamese and Thai cuisine, all uniquely presented for guest enjoyment. The emphasis is on comfort food such as the Vietnamese crab meat soup; Prawn rice paper rolls with mango, cucumber and mandarin dipping sauce; Deep fried prawns with lotus root; and Vegetarian rice paper rolls with peanut dipping sauce are tempting small dish starters.

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Deep fried soft shell crab with coconut tempura

The main courses are sensational! Grilled beef sirloin in red coconut curry with okra; Seafood of clams, prawns and squid in green coconut curry with basil; Grilled chicken breast with fresh tomato and herbs in tamarind sauce; Lamb rack in red curry paste with green coconut curry are but a few from which to choose.

Also included is a selection of rice and noodle dishes as well as tempting desserts featuring Mango with purple sticky rice, sesame and coconut milk; and Warm chocolate fondue pudding with chocolate sauce and vanilla ice-cream.

The selection of international wines is a wine lover’s delight with wine from Australia, Chile, South Africa, France, Italy and California as well as great Champagnes, all especially selected to compliment the variety of dishes available or to simply enjoy.

By day Soho Spice is bright and open, with floor to ceiling rear windows onto the patio and a mirrored entrance. By night, the intimate lighting is dimmed to create a dramatic change in mood and ambience. A rustic atmosphere pervades with a soft tropical touch.

The exceptional décor features the use of exotic design, stunning textures, natural fabrics and subtle lighting. Interior designer Hernan Zanghellini has created a sophisticated setting, which is enhanced by the vivid black and white tiled patio dining area that is surrounded by a bold stone wall.

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BUKHARI - UMA by COMO, PORO, BHUTAN

Bukhari At Uma by COMO, Paro, you can immerse yourself in the traditional flavours of Bhutan, whether you are staying with us or seeking authentic Bhutanese cuisine at one of the finest restaurants in the country. Much of our produce comes from our own organic kitchen garden, which we maintain in partnership with local farmers from the Paro Valley, affording us a bounty of fresh and vital ingredients. Our international dishes, too, are well regarded - Bhutan’s royal family regularly make this their Paro restaurant of choice - along with specialties from neighbouring India.

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Watermelon & pomegranate granita

PanacottaVegetable Kebab Platter

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Bukhari is our restaurant at Uma by COMO, Paro - named for the traditional Bhutanese fireplace that forms a dramatic centrepiece to its circular, pavilion-style design.

Lunch dishes tend more towards international comfort food, while dinner is gastronomic - a rare fine-dining treat in the Paro Valley. Menus are based on seasonal, local produce sourced by Executive Chef Dewa Wijaya, who delivers both Bhutanese and international dishes with strong flavours and serious finesse.

Yak Burger

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Steak Matsutake

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KHYBER - MUMBAI

Khyber Khyber is an iconic restaurant located in the art and heritage district of the city of Mumbai, and is the go-to place for many Indian and international celebrities including Sir Paul McCartney, Amitabh Bachchan, Demi Moore and Goldie Hawn, among many others.

Thankfully, celebrities aren’t the only people who visit Khyber for their gorgeous meals and immaculate service. Over the last 56 years, Khyber has come a long way and today, it has become one of the most well-known restaurants in Mumbai. Spacious, comfortable and relaxed with an earthy look and feel, matched with mellow lighting, this is a place where people gather to collect warm and fuzzy memories; where special occasions like birthdays and wedding anniversaries become grand events for those involved. It’s quite something for a father (and in some cases, even a grandfather) to walk into a place with his son or daughter and recollect old memories that made him the man he is today.

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Paneer Bhutte ke Sheekh

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Tandoori Lamb Chop

Prawn Kabab

Some may argue that people keep coming back to Khyber because of their sense of familiarity to the place and the friendly hosts and people who run the restaurant. But wait, there’s more. We are just getting started here. Let’s begin by talking a little bit about their food. Think crunchy Prawn Kabab, freshly made Paneer Bhutte ke Sheikh, Tandoori Lamb Chops (marinated in cardamom, coriander spiced yoghurt and slow-cooked in the tandoor), and a perfect piece of Shahi Tukda (that’s not too sweet or too soggy, just the right amount of sweet and deliciously crispy) or Firni (a traditional firm rice and milk pudding, flavored with cardamom and topped with chopped almonds and pistachios) to end the most gorgeous North Indian meal you have probably ever eaten.

Here, the Indian breads are always soft and the curries fresh and rich with spices that create a beautiful aroma and taste that’s particular to this place. For instance, Nalli Nihari, their mutton stew flavored with a blend of a special spice mix was a favorite of the Mughal emperors and at Khyber, they’ve ensured that the taste of a dish such as this is not only authentic but also unique.

Paneer Shashlik

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Tandoori Raan

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CHEFXCHANGE - DUBAI

ChefXchange dinner is served...

Need an impressive gourmet meal for your dinner party but your culinary skills aren’t up to scratch? Or do you simply want to sit back and put your feet up while someone else cooks up a storm? Online marketplace ChefXChange has the answer; a platform that allows Foodies to search, discover and book private Chefs for hire in the comfort of their own home.

Whilst hiring a top chef may not be an entirely new idea, ChefXChange have made the process of finding, comparing and contacting the best chefs in your local area seamless and convenient. Your chosen chef will work with you to devise the perfect epicurean experience taking into account any dietary requirements of your guests.

On your chosen date, your chef will arrive with the equipment and fresh ingredients to cook up a gastronomic delight. They will even present you with a sparkling clean kitchen and not a dirty dish in sight at the end of the evening, leaving you and your guests full and happy.

And it’s not just evening dinner parties either. The talented chefs are available to showcase their culinary skills at dinners, brunches, lunches and BBQs; from Italian and Asian to Middle-Eastern, these chefs are bringing flavors and delicacies from around the globe to homes and venues in the UAE. Amateur chefs are even available to prepare meals for the week making it a great alternative to mid-week takeaways or ready meals.

Founded in March 2014 by Karl Naim and Marc Washington, the idea to launch ChefxChange came in 2013 when the duo were at a dinner party enjoying good food and company. The thought that all over the world, people were getting to know each other over food more-so than in any other medium. Since both being foodies, the thought that the same marketplace model could be applied to cooking, as they both loves cooking and hosting and could think of nothing better than having a platform to help them get paid to do what they loved. With that they created their online destination in order to connect food lovers with the best private chefs available in their local area who can bring the taste of the world to their plate.

Originally based in the UAE with an expansion in the UK, the US and Lebanon, they currently have 24 chefs signed to ChefXChange in the UAE with more joining every day either through referrals or word of mouth.

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TUSCANY GARDENS - GOA

Pumpkin Insalata

Tuscany Gardens – Ristorante Italiano The award winning Italian restaurant, Tuscany Gardens, in Candolim, Goa first opened its doors in October 2007. The couple, Avinash and Line Shetty had a vision of bringing tasty Italian food to Goa using imported Italian ingredients combined with the freshest of the local produce. Guests from all over the world seek out Tuscany Gardens when they are tired of curries and Indian spices or if they have a craving for a decent thin-crust pizza or al dente pasta.

Avi and Line have both worked as managers and chefs in different restaurants in England, before they decided to return to Avi’s home state and together make the idea of Tuscany Gardens a reality.

8 years have passed and it’s still a family run trattoria, where focus is on serving well prepared, unpretentious food in a beautiful garden setting. The garden restaurant is one of the coziest in Candolim and provides a calm and romantic ambience. As the evening goes on, the area around the restaurant gets very quiet, providing a peaceful environment for the guests to enjoy their dinner and admire the beautiful little chapel opposite the restaurant. Combined with the Italian food and music, you might even forget you are in Goa for a little while!

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Panna Cotta

The restaurant menu comprises of traditional Italian dishes, such as anti pasti, various pastas including freshly made spinach and ricotta ravioli, lasagna and tagliatelle, thin crust pizzas, calzones, risottos and grilled fish. Their signature dishes include “Pumpkin Insalata”, which is gently spiced roasted pumpkin mixed with ruccola leaves and caramelized balsamic vinegar, “Penne alla Bettola”, which is pasta in a lightly spiced tomato cream and vodka sauce and of course their red pesto pasta sauce, which makes guests come back again and again.

Tuscany Gardens is also known for their tasty homemade desserts, which of course include the traditional Italian desserts; tiramisu and panna cotta, as well as a few house specialities like their “Mojito Granita” and their “Gelati Affogato al Caffe”, which is a homemade chocolate and coffee liquor ice cream “drowned” in a shot of espresso coffee.

If you’ve got a sweet tooth, Tuscany Gardens is definitely a place for you.

Being an Italian restaurant, Avi & Line believes that good food should be enjoyed with good wine. So they make the extra effort to track down some of the best wines available on the market – both Indian and well as international brands.

Tuscany Gardens is the proud winner of the prestigious Italian “Ospitalita Italiana” quality seal - a symbol of the highest standards in Italian quality and Italian hospitality. Tuscany Gardens was the first restaurant to receive this award in Goa. Murgh potli kabab

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Nehari gosht

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PESHAWRI - ITC MARATHA, MUMBAI

PESHAWRI Robust Flavour of the North West Frontier

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Sikandri Raan

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Murgh Malai Kabab

Burra Kebab

In an ambience reminiscent of the rustic charm of dining in the warmth of tents under a starry sky in the cold desert terrain of the North West Frontier, Peshawri brings you an award winning menu of delicacies cooked in the clay tandoor.

Experience the wonder of this cuisine in Mumbai only at Peshawri, with a lavish spread of delicious kebabs – vegetarian and non-vegetarian that are cooked in myriad ways, a range of Indian breads – from the decadently indulgent to light and fluffy breads and of course, the inimitable Dal Bukhara, that are paired with an exclusive collection of wines and other beverages.

The British demarcated the North-West Frontier Province in the year 1900, which comprised parts of Afghanistan, and the Northwest part of pre independence India. The cuisine has been inspired by the essence of North West frontier tradition, of camaraderie around the warm glow of a campfire - succulent tandoori fare, low on oil and high on authenticity.

The food is cooked in clay ovens or tandoor in the traditional style of the Indian NorthWest Frontier region. This style of cooking requires great expertise on the part of the chefs, since the meat is not accompanied by any sauce or gravy, but only pre-marinated and cooked before serving. It takes a chef years of meticulous training and dedication to master the technique of the art of making the breads that are so much vital part of the cuisine, or to acquire the ability to gauge spices, mix marinades, and the most vital of all, to judge the heat of the tandoor and the time necessary for each dish to be perfectly cooked.

A unique concept, the restaurant offers a sophisticated yet totally ethnic experience where the kitchen is part of the restaurant. The decor comprises rough-hewn trestle tables and wooden stools complete the rugged look. Copper pots and urns are suspended from the ceiling and pillars; the crockery is earthenware in an earthy ochre colour, while the menu is painted on a block of wood. The chequered apron is also a totally novel concept that has become very popular. The view of the kitchen with the busy chefs adds to the warmth of the restaurant, inviting one to take time off to photograph the activity inside the kitchen.

The speed by which the food is cooked and delivered to the tables justifies its claim of having one of the most efficient service.

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AQUACASIA - SHANTI MAURICE, A NIRA RESORT, MAURITIUS

Aquacasia Jewels Of The Indian Ocean at Shanti Maurice This Autumn, the fiery flavours and culinary diversity of the bounty of the Indian Ocean are brought to ‘Stars’ restaurant at Shanti Maurice with the launch of a new cuisine, Aquacasia. Showcasing an unforgettable mix of authentic and artisanal offerings, Aquacasia captures the heart and soul of each island’s love of food, entwined with a mastery of spice.

Often described as jewels scattered over clear turquoise waters, the islands of the Indian Ocean have always been regarded as some of the most beautiful places on earth. Aquacasia is a culinary tribute to this, and the unique provenance of food developed by local island cultures, where aromatic dishes are prepared using only the freshest of locally sourced ingredients. Inspired by resourceful street traders along with authentic family recipes passed down through countless generations, Aquacasia brings together genuine dishes from the isles of Comoros, Madagascar, Mauritius, Seychelles, Sri Lanka, Reunion, Indonesia and Western Australia.

With ingredients caught, raised and harvested locally in Mauritius, the menu boasts an abundance of fresh seafood, tropical fruits, vegetables, poultry and deer. Shanti’s flourishing organic herb and vegetable garden, augmented by the tropical climate, sprouts bay leaf and galangal, ingredients not typically found on the island. These gardenfresh ingredients, combined with traditional recipes and a mix of cultural influences inspired by the Indian Ocean islands, make Aquacasian dishes unique, and true to their island heritage.

MPS Puri, CEO Nira Hotels & Resorts says, ‘Historically, each time we have launched a new concept at Shanti Maurice, A Nira Resort, be it the Rum Shed, Fish Shack or La Kaza Mama, we have done something different from what is happening in the market from a food & beverage perspective, establishing ourselves as market trendsetters and leaders’.

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“we have created a new cuisine to celebrate the bounty of the islands, which we are calling ‘Aquacasia’ – jewels of the Indian Ocean. Although Mauritius does have its own cuisine, being Creole and Indian, through the islands heritage and background, I saw the opportunity to blend a few of the jewels of the Indian Ocean islands, and put together Aquacasia; aqua meaning water, and casia meaning spice” MPS Puri WO’GOA November 2015 -

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AQUACASIA - SHANTI MAURICE, A NIRA RESORT, MAURITIUS

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A love of cuisine is at the heart of Shanti Maurice, and overseen by Chef Willi Reinbacher, Aquacasia presents aromatic dishes that embrace the raw, heart-felt flavour of the islands in their most natural form.

From the delicately fragrant Mauritian smoked blue Marlin, to the rich complexity of the Maldivian style Lamb Mashroshi, each dish captures defining characteristics of this new cuisine; organic produce combined with explosive rich flavours. As the unique spices and cooking techniques of the Indian Ocean islands are discovered, explored and understood, Aquacasia evolves, interchanging with the shifting seasons to bring fresh, seasonal produce to the table.

Willibald Reinbacher, Executive Chef Shanti Maurice, A Nira Resort says, “Aquacasia has been evolving for over a year, which has given me the time to visit several of the islands first-hand. Dishes on the menu are true to their island heritage and an understanding of the unique spice mix and authentic cooking techniques used in local recipes is key to the concept; I often reach out to local island friends for their insight and expertise.”

Shanti Maurice, being located on the southern part of the island, has access to many small and medium-sized enterprises farming local produce, and our efforts are first and foremost to support and grow local business.

Aquacasia provides yet another gastronomic bow to the already extensive culinary experience offered at Shanti Maurice. It is about enjoying myriad local foods and spices in authentic recipes, creating dishes that are a “Joy to Eat”, he added.

Stars offers a perfect setting overlooking a starlit Indian Ocean, turning a dining experience into a memorable occasion; the perfect place to lose track of time whilst sipping and savouring fine wines from around the world and an unforgettable Aquacasian menu.

Shanti Maurice is set within a coral cove on the largely untouched south coast of Mauritius. Renowned for its sincere, heartfelt and attentive service, the boutique resort caters to the nomadic, bohemian-chic traveller.

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CARLUCCIO’S - LONDON

Grandioso

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Pate

Sundae

Casual and vibrant, Carluccio’s brings the true flavours of Italy, all day every day, providing all the atmosphere of a bustling Milanese caffé. Whether a business breakfast, light lunch, grabbing a quick coffee on the way back to the office, sharing plates with friends or a leisurely dinner, Carluccio’s has it covered with fine Italian flair.

From coffee and pastries to antipasti sharing boards, small plates, handmade pasta and seasonal mains, each and every one of Antonio Carluccio’s recipes reflects his philosophy – minimum fuss, maximum flavour. Ingredients are impeccably sourced; many from small Italian producers, and dishes are modern takes on classics. The regularly changing Set Menu of tow courses offers exceptional value for money, as one would expect, the drinks list reflects the restaurant’s Italian roots with a range of craft beers, wines and cocktails.

The shop is a food lover’s paradise with a range of products taste as good as they look and also make perfect gifts – pesto, pasta, porcini, prosecco and preserves sit alongside olive oils, balsamic vinegars, biscuits and chocolate, all made in Italy using time-honoured recipes, many handed down from generation to generation.

Pop in whenever you want, for whatever you want and stay as long as you like – that’s the Carluccio’s way.

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SUNSET CRUISE | DINNER CRUISE | MIDNIGHT CRUISE

Only

AED

250 per person

P. O. Box 126012, Dubai, UAE res@xclusivecruise.com www.xclusivecruise.com Like us on & win! facebook.com/xclusivecruise

Call now to book your Xclusive experience

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METROPOLITAN R E P O R T

a connoisseur’s guide to the good life

www.metropolitanreport.com

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