WO’GOA something is always brewing…February 2015 Issue

‘ W GOA O

FEBRUARY 2015

something is always brewing

MUGARITZ

Unique like no other

FLAVOR OF GOA A Spicy Delight

DAVE HIDDEN

The Hidden Valley

EXCLUSIVELY YOURS Conrad Maldives

INTO THE HEART OF AFRICA FOUR SEASONS SERENGETI

DINING

Clé Dubai Restaurant Andre Ryan’s Kitchen Hemelhuijs

G O A & B E Y O N D L u x u r y

www.wogoa.in

H o t e l s

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R e s o r t s 1

Exploring

GOA

o n e d e s t i n a t i o n™ infinite possibilities

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‘ GOA W O ™

something is always brewing

izzy publishing

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A p lA c e t h At f e e l s l i ke i t wA s m Ad e f o r yo u

Because it was

here, barefoot luxury meets unpretentious style in a place that’s as unique as you. home to whale sharks, manta rays, dolphins and an incredible coral reef just steps from the beach, it’s been awarded “the Best water Villas in the world”, “the Best luxury resort in the maldives” and “Best spa resort in the maldives”. two spas, eight restaurants and four lounges round out the luxury experience.

Conrad Maldives Rangali Island For reservations contact MLEHI.maldives@conradhotels.com or visit www.ConradMaldives.com

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The Whitehall Penthouse Terrace

London’s 21st Century Grand Hotel Corinthia London combines contemporary flair with traditional grandeur.

Situated in the cultural heart of the capital, the hotel features beautiful rooms, elegant restaurants and the most breathtaking spa in London, ESPA Life at Corinthia.

CORINTHIA HOTEL LONDON, WHITEHALL PLACE, LONDON SW1A 2BD, UK +44 (0) 20 7930 8181 | RESERVATIONS.LONDON@CORINTHIA.COM | CORINTHIA.COM /LONDON 7

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The World at your door step

Travel – Includes air ticketing both International & Domestic, Visas, Travel Insurance.

Outbound – Holiday Packages outside India - Group as well as individual or customized tours Inbound – Hotels in India, Excursions, Customized tours & Air Charters.

Holidays Travel Services Hotel Bookings Trail Blazer Tours India Pvt Ltd 201-204, 2nd Floor, Gera's Imperium II, Patto Plaza, Panaji, Goa - 403001 - INDIA Telephone: (0832) 6456469 - 70/ 6456485 10

www.trailblazertours.com / https://www.facebook.com/tbigoa gsilveira@tbi.co.in / adsouza@tbi.co.in / jsaldanha@tbi.co.in / surajm@tbi.co.in / goa@tdi.co.in

B E Y O N D

S U S H I

A N D

S A S H I M I

Le MĂŠridien Mina Seyahi Beach Resort & Marina Al Sufouh Road, Jumeirah Beach, Dubai, United Arab Emirates Tel: +971 4 399 3373 l +971 55 821 6062 www.watatsumi.ae 11

Editor Fabian deCastro Lifestyle Editor Doug Singer Editorial Consultant Teotonio R. de Souza Feature Editor Dielle D’souza Editorial Contributor Mario Bermeo Jr Photography Arnold Noronha Photography Consultant & Creative Design Studio FJMdesign Publisher

IZZY Publishing Pvt. Ltd.

METROPOLITAN R E P O R T

a connoisseur’s guide to the good life

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

Company registration number U22100GA2011PTC006731 Web Administrator Joel Savio Nazareth Marketing & Advertising Joel Savio Nazareth Call: +91 832 246 3234 E-mail: joel@wogoa.in WO’GOA™ New York Head of Operations - North America Doug Singer 404 East 66 Street, Suite 2E New York, NY 10065 E-mail: doug.singer@wogoa.in © IZZY Publishing Pvt. Ltd. All rights reserved. Editorial material and opinions expressed in WO’GOA™ digital publication do not necessarily reflect the views of IZZY Publishing Pvt. Ltd. WO’GOA™ and IZZY Publishing Pvt. Ltd. cannot be held responsible for any inaccuracies or errors and do not accept responsibility for the advertising content. All contents are strictly copyright and all rights are reserved. Production in whole or part is prohibited without prior permission from IZZY Publishing Pvt. Ltd. © 2014 WO’GOA™ All rights reserved.

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Cover Image Credit: Four Seasons Safari Lodge Serengeti, Tanzania

‘ GOA W O ™

something is always brewing

February brings us Valentine’s Day - a day of love, appreciation and romance celebrated around the world. A popular hagiographical account of Saint Valentine of Rome states that he was imprisoned for performing weddings for soldiers who were forbidden to marry.

According to this legend, during his imprisonment, he is reported to have performed a miracle by healing Julia, the blind daughter of his jailer like it is in this spirit, that we have put together a special issue of WO’GOA that will bring you on a journey to some of the world’s most romantic destinations.

Our travels will take us to the Conrad Maldives Rangali Island, Four Seasons in Tanzania, Corinthian Palace Hotel in Malta, One & Only in Mauritius and over to an alpine village in Italy to experience an amazing ski resort, Nira Montana. These fantastic locations plus many more, will set the stage for a rejuvenation of the heart and surely put a shine on the relationship with that special someone in your life.

We also highlight a fine array of restaurants and food to deliver the ultimate in dining for any occasion. Visit Mugaritz, a restaurant like no other, unique and hidden away from San Sebastian, or have a Romantic Valentines’ Day at Marina Bay Sands in Singapore, Ryan’s Kitchen in South Africa, Serengeti’s Boma Grill, the Sunset Grill at Conrad Maldives and Restaurant Andre in Singapore. For the truly adventurous at heart, we will be dining atop a world-class roller coaster at Abu Dhabi’s Rogo’s! This one-of-a-kind dining concept with unique visual appeal both on and off the plate, is located at the Yas Mall, Yas Island, where the famous Formula 1 Grand Prix and the indoor theme park Ferrari World are located.

From Singapore, to Hawaii, to Mauritius, to South Africa’s Hidden Valley Vineyards and back to Goa for their world renowned spicy sausage, this was an exciting month and one that we look forward to sharing with you.

February is a time of many celebrations including Chinese New Year, Mardi Gras and of course Valentine’s Day. Whatever it is that you are celebrating, we hope that we have given you some great ideas to heighten your experience!

Doug Singer Lifestyle Editor 13

‘ GOA W O ™

something is always brewing

CONTENTS

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Mugaritz - Hidden Away from San Sebastian

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A luxurious retreat within an unspoiled wilderness

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Clé Dubai - contemporary Middle Eastern cuisine

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Goa’s Spicy Delight

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Style & glamour - a high standard of service

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’Rangali... Exclusively Yours’ - Exclusive Wedding Venue

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Africa’s most luxurious resort

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Corinthia Palace Hotel

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Hidden by Name, Hidden by Nature

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Hemelhuijs - once again transformed

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Fümé - the new neighbourhood eatery

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Pot Luck Club

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Ryan’s Kitchen

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Chinese New Year or a Romantic Valentines’ Day

Hot air balloon flight over the Serengeti National Park - marvel the breathtaking views of the wildlife and nature...

Four Seasons Safari Lodge Serengeti, Tanzania 15

A FRESH NEW STAR HAS LANDED IN RAK Introducing Red Star Wok Asian Cuisine Prepare for the freshest, tastiest Cantonese, Szechuan and Asian dishes cooked on the spot by Chinese chefs and served straight to your table overlooking Ras al Khaimah Corniche’s lush mangroves.

For all you healthy eaters, you’ll be pleased to know that we use locally grown organic vegetables, when in season and available.

RAK CORNICHE. Tel: 07 233 9337, Web: REDSTARWOK.COM.

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Aquatica Resort & Spa Ashvem, Mandrem, Goa. M ~ +919923484977 www.aquaticagoa.in, www.integralholdings.in

Follow us on

Aquatica-Goa (Rooms, Restaurant, Bar, Yoga and Spa)

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DUTY DUTYFREE FREE PRODUCTS PRODUCTS & & BONDED BONDED STORES STORES

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mugaritz a restaurant like no other

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MUGARITZ

Hidden Away from San Sebastian

By Mario Bermeo Jr.

My travels have led me to some amazing dinner tables, but from the moment I sat down to dine at Mugaritz, I knew this was something completely unique. Hidden away from the main city, about a twenty minute drive through the beautiful scenery of San Sebastian, lays a restaurant like no other. The name means “the oak at the frontier.”

In Basque, Muga means border, and Haritza means oak. I had the opportunity to dine at this “food laboratory” a little over a year ago, and believe me the experience was like no other.

Chef Andoni Luis Aduriz is like a child in a large playground with all the best toys available - and his food laboratory as I like to call it, has been producing some of the best food in all of Spain, as well as the world. At the time Mugaritz was held as the Third best restaurant in the world, and still holds firmly to its number two spot as the best in Spain.

As my parents and I sat down for lunch, which lasted about five hours and twenty plus dishes, we noticed it completely empty with only a small decoration to its side. The decoration as the layout of the restaurant was simple yet elegant - two plates intricately joined together, a small mysterious art piece paving the journey ahead for its food compatriots.

There once was a time at Mugaritz that diners had a choice to either “Rebel” or “Surrender” for 150 minutes and depending on which you choose, a different tasting would be offered. Today all this has changed, and when I asked Chef Aduriz why, he simple said “150 minutes is too short for the diner to experience the essence of Mugaritz.” With that said we embarked on what still is one of the best meals I have ever had the privilege of eating.

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This 200 years old Oak - haritza (oak in Basque), is strategically situated beside the line dividing Errenteria and Astigarraga. This Oak tree delimitates the muga (frontier) between both towns. Muga eta haritza = Mugaritz!

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Edible stones Photo José Luis López de Zubiría

The first round was all finger foods, with no silverware placed on the table - a means to go back to your childhood where eating with your hands was acceptable and where at this Michelin Star restaurant it was too. We began with the iconic “stones.” No, not literally stones, although they looked so real my father second guessed himself before taking the first bite. These “stones” were actually potatoes playfully covered and colored to look like actual stones. For the first stage of our meal we opted for Jerez, a beautiful Jerez that was specifically produced for Mugaritz and only for Mugaritz. As we got near to the end of the first stage of our meal, one of the sommeliers came to suggest the appropriate wine for the following stage.

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Crunchy terrine of Iberian pig tails with a bunch of bitter leaves and red wine sediments Photo José Luis López de Zubiría

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Red mullet in a butter of its own liver. Almonds and bread Photo José Luis López de Zubiría

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Threads of crab with vegetable mucilage, macadamias and pink peppercorns Photo José Luis López de Zubiría

The following stage would be seafood and vegetables including shredded Crab with dehydrated pink peppercorn, sous vide Hake with a creamy Macadamia nut sauce, a perfect seared Red Mullet with seafood wafers and cream, and a beautiful Marrow with fresh spinach. These were just a few dishes that were delivered to us, all perfect and all excellently pairing with the wine our sommelier recommended. Mid way through our second stage, we were invited into the kitchen to meet Chef Aduriz and watch his team at work. The kitchen/food laboratory was impeccable. Stainless steel everywhere, a perfectly synchronized team and a peculiar black wall with all the writings of the dishes to be served that day - almost as if you transformed into a kitchen classroom. All this was overseen by the one and only Chef Aduriz, which unlike some Michelin Starred Chefs, he was hands on and helping his Chefs.

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Lock of Hair seaweed smeared with tapenade Photo José Luis López de Zubiría

One of the aspects that truly left my parents and I mesmerized was the view that these chefs had. The whole left side of the kitchen had huge windows looking out onto their gardens, something that very few if perhaps no chefs here in New York City have. As we talked with Chef Aduriz about the menu we have been enjoying and his inspiration, one of the Chefs brought along a strange looking ball. This was completely made from seaweed, and as soon as we put it in our mouth, it melted and made us all smile. The intricate mind of Chef Aduriz knows no bounds, even having a Chemist on staff which my mother so happily befriend as she is a chemist herself. Our experience inside the kitchen was beautiful, simple and elegant and gave us a glimpse to the reality of true Avant Garde cooking.

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Photo Óscar Oliva

Photo Óscar Oliva

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Poultry Royale, game of Astragals Royale Photo José Luis López de Zubiría

A crust from the grill, Loin of milk fed lamb in a ragout of its brains Photo José Luis López de Zubiría 30

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Tender sweetbread with roasted parsnip and artisan praline PHOTO José Luis López de Zubiría

As we returned to our table, a notion came upon us - what will be served next? The following stage of our meal was incredible, starting with a playful caviar game, where everyone at the table had dice and whoever guessed the right number won the small mountain of caviar. The sommelier returned to our table to suggest the next wine, and like the previous time, we received his suggestion with arms wide open. The dishes began coming out and included a perfectly cooked Veal Sweetbreads with small onion flowers and small seasonal mushrooms which as we found out later are only in season for two to three months of the year. A lusciously cooked lamb filet with pork crackle and a slowly braised pork tail with wild vegetables were a few of the final dishes. The meat stage of our meal was over, and the desserts would shortly begin being delivered to our table.

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Purple carrot cooked in a coating of a natural sugar cane and vanilla paste. Powdered goats cheese ice-cream Photo José Luis López de Zubiría

Glass Sugar and cocoa as a cookie Photo José Luis López de Zubiría 32

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7 deadly sins - various chocolates that represent each of the sins Photo José Luis López de Zubiría

The desert portion of our meal was just as mysterious and peculiar as the rest. This stage proved to be precarious while containing candied celery, a life changing sweet carrot on top of a fluffy white cheese, sweet chocolate, and the best of the best - the seven deadly sins in dessert form. Perhaps you might be thinking about the last dessert, an inspiring seven deadly sin in the form of a dessert, well that is the point, to make you think. The dessert is broken down to represent each sin, but I would not like to spoil the surprise as to the order of the sins. You will just have to visit to have this experience, but beware, the truth indeed comes out in each stage.

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Frozen desert rose Photo José Luis López de Zubiría

As my experience drew to an unfortunate end, a few thoughts drew to my mind. What was my opinion from this journey through the mind of this Chef, when will I find myself back here, and of course, what new dishes will await on my return? The kitchen here at Mugaritz is but a Laboratory, filled with intrigue and mystery. Although this mystery has kept Mugaritz at a high level of gastronomy and world fame, I’d like to think that in the mind of Chef Aduriz, a deeper meaning lives on. As Chef Aduriz described his journey through food, a small quote jumped to mind -“Perfection is not just about control, it’s also about letting go.” With those final words in my mind I believe I have not only captured the experience that was Mugaritz, but the future. In this laboratory perfection is strived for, but error and innovation from that error, is praised even more.

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Chef Andoni Luis Aduriz

As we said goodbye after a most unbelievable meal, a sense of accomplishment drew to my mind. This sense was not a cocky or precarious feeling, but one of humility and total satisfaction. I finally found a place in the world where you can let your guard down, not worry as to what will come out of the kitchen and still find a sense of excitement in each and every bite. Mugaritz will indeed transform your mind but in doing so will open it to a whole new world of not only fine dining but of fine appreciation to the product and emotion of food. One thing is certain after dining at Mugaritz - your mind will never be the same, and your vision of food and of a singular ingredient will change forever. I am thankful my experience at Mugaritz for it opened my eyes to the possible and the improbable that derives from a single ingredient, for this and for much more I say - Thank you Chef Aduriz.

W O‘GOA

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FOUR SEASONS SAFARI LODGE SERENGETI

Four Seasons Safari Lodge Serengeti a luxurious retreat within an unspoiled wilderness...

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FOUR SEASONS SAFARI LODGE SERENGETI

Deep within Africa’s finest game reserve, Four Seasons Safari Lodge, Serengeti, Tanzania welcomes you to a sanctuary of ultimate comfort. Set in the centre of Africa’s best-known wildlife sanctuary – the Serengeti National Park. It’s the world’s bestknown wildlife sanctuary and a UNESCO World Heritage Site, Tanzania’s Serengeti National Park measures close to 5,700 square miles and is located in the heart of Tanzania’s famed Northern Circuit, considered by many to be the best wildlife area in Africa, the Serengeti is one of this beautiful country’s famous natural wonders that range from

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Mount Kilimanjaro to the uniquely awe-inspiring Ngorongoro Crater and the historical and magical Zanzibar archipelago. The Four Seasons Safari Lodge Serengeti, Tanzania, is nestled in the heart of it all, get up close and intimate with lions, leopards and elephants – while always feeling safe and pampered.

Secluded and spacious, the Lodge has a total of seventy-seven guest rooms, suites and villas are certain to keep you connected with the Serengeti. Contemporary African décor features four-poster beds with mosquito netting, as well as local textiles and artwork, all enhanced by modern comforts such as air conditioning and high-speed Internet access. The focal point of the Safari Lodge is an outdoor infinity pool overlooking two natural watering holes that are home to local wildlife. From the calmness and comfort of the infinity swimming pool, guests can gaze out over the main watering hole that is regularly visited by a herd of around thirty elephants that seem to remain blissfully undisturbed by their relaxed and appreciative audience.

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FOUR SEASONS SAFARI LODGE SERENGETI

Their spacious and inviting suites and villas feature pristine infinity-edge pools and outdoor showers for the ultimate combination of luxury and memorable ambience.

Each guest room, suite and villa has amenities such as a flat-screen television, air conditioning, a private refrigerated bar and a well-appointed full bathroom. Additionally, the contemporary and comfortable accommodations offer furnished sundecks – ideal spots to recharge, gaze across the undulating Serengeti plains and view wildlife in its natural habitat. It is quite common to view passing lions and elephants from the safety of your elevated, open-air sundeck with a direct view of the plains.

Four Seasons will assure that you will dine in style in the Serengeti wilderness. With exceptional views at every turn – the sweeping plains, a wildlife watering hole, the pristine infinity pool and the dramatic circular fire pit – the atmosphere at their indoor and outdoor dining venues are every bit as memorable as the delicious African-inspired cuisine. A variety of options of drink and cuisine at the three restaurants, two bars and wine cellar, are sure to satisfy even the most finicky of palates. Don’t miss the opportunity to relax with a cocktail at the Maji Deck Baras, while viewing an array of wildlife they stop by for a drink at the “their local watering hole.”

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For those looking for an excursion, immerse yourself in the splendours of the Serengeti on an intimate new level during a 90-minute guided walk that shines a light on the wildlife sanctuary’s most subtle and unusual characteristics. Led by the Resident Naturalist at Four Seasons Safari Lodge Serengeti, Maasai guides and national park rangers, you’ll explore the beautiful landscape of Serengeti National Park as your guides point out animal tracks, interesting insects and useful plants. During this extraordinary experience, you’ll help install a “camera trap” that digitally records the Serengeti’s majestic animals on the move. Elephants, cheetahs, lions and even notoriously hard-to-spot leopards are known for their cameos. The excitement continues at the Lodge’s acclaimed Discovery Centre, the first conservation research and interactive education platform of its kind in East Africa.

Here, you’ll review the images with an expert and create a personalized digital photo collection that will help you remember every inch of one of the world’s last wild places.

Safari means “journey” in Swahili, and Four Seasons Safari Lodge Serengeti offers a once-in-a-lifetime journey for those who wish to see Africa’s stunning wildlife in its natural habitat. You can experience the ultimate wildlife safaris at Four Seasons by vehicle, on foot and even from the air.

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FOUR SEASONS SAFARI LODGE SERENGETI

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Safari means “journey” in Swahili, and Four Seasons Safari Lodge Serengeti offers a once-in-a-lifetime journey for those who wish to see Africa’s stunning wildlife in its natural habitat. You can experience the ultimate wildlife safaris at Four Seasons by vehicle, on foot and even from the air...

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Embark on a journey of discovery to the world’s largest inactive volcanic caldera, the Ngorongoro Crater or to Lake Victoria or the Mara River on the Kenyan border.

The Crater offers some of the best game-viewing in Africa and the chance to spot the elusive Black Rhino. Gaining insights from one of our expert driver-guides, you will drive across the Serengeti Plains, through Maasai villages and also past Olduvai Gorge, one of the most important paleoanthropological sites in the world. The Great Migration during the months of July to October where millions of wildebeest battle their way across the river current while crossing the Mara River – often accompanied by zebra and on-looking hippos – offering an incredible spectacle for your lunch-time viewing.

An early departure from the Lodge on a hot air balloon safari, a flight over the Serengeti and the stunning Serengeti landscape from the air which is followed by a Champagne bush breakfast.

Maasai warrior 44

The Discovery Centre at Four Seasons Safari Lodge, Serengeti is the first lodge-based conservationeducation and research platform in the Serengeti and allows Four Seasons’ guests the chance to gain a greater insight into the Serengeti’s remarkable wildlife, people and history. The aim of the Discovery Centre is to encourage guests to learn more about the work that researchers and conservation organisations do within the Park, and guests are able to contribute first-hand to ongoing research through the Serengeti Cheetah Project’s identification program – the ‘Cheetah Watch Campaign’ – and take part in the Serengeti Lion Project’s camera trapping project – ‘Snapshot Serengeti’. The Discovery Centre is also the base from where the Lodge’s walking safaris are conducted; walking safaris provide guests with the

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opportunity to stretch their legs and to learn about the “small five”, traditional plant-use and Maasai culture, as well as set up camera traps – all in the safety and expert company of a naturalist guide, armed park Ranger and local Maasai warriors.

Oliver Dreike, Discovery Centre Manager helps guest to understand Africa’s animals - learn how to recognize cheetahs by the pattern of their spots, or how lions react to males with different length and colour manes, or maybe compare the grinding teeth of a giraffe with the sharp tearing ones of the big cats.

The Kijana Klub offers children and teens a fun way to spend their days in the African bush. Housed in a dedicated area in the main building, the programme’s facilities include an Arts & Crafts room and a special area for video games and movies. The professionally supervised programme provides numerous activities designed to take advantage of the Serengeti’s natural environment, including opportunities for children and teens to learn more about the animal kingdom and the plants and insects of the Serengeti.

After long days of excitement and hot, dusty game drives, visit the Spa to rehydrate, restore and reenergize. Select from a menu of Serengeti-inspired skincare and massage treatments, tapping the benefits of local plants, minerals and healing rituals. Relax into intuitive care in one of the six free-standing treatment pavilions, all of which are large enough for couples. Some of the pavilions include outdoor bathtubs, and the changing rooms feature steam showers to enhance your sense of tranquility. If you desire more privacy, treatments are also available in your guest room or suite.

If you are seeking a truly life-changing experience that includes the signature Four Seasons hospitality and quality, Four Seasons Safari Lodge, Serengeti, Tanzania should be at the top of your wish list.

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clé d u bai

Clé Dubai unlocks the experience of contemporary Middle Eastern cuisine, as expressed through Michelin-starred chef and author Greg Malouf’s eyes, as well as a journey of discovery through the space itself, where the mood of approachable luxury is tempered by exquisite detailing. Malouf and his team provides a matchless dining experience, always to his own exacting standards.

Revolving displays of art and sculpture; music and live performance; it’s maze-like corners and intriguing sections that can be readily shaped to the needs of the guests from formal dining to private areas for special functions or a more intimate VIP area or a bar or a lounge to an alfresco terrace overlooking the world’s tallest building - Burj Khalifa.

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CLÉ DUBAI

Khloe Kardashian

Paris and Niky Hilton at Clé Dubai launch 50

AKON

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Clé Dubai opened its doors with the most glamorous launch party, the iconic American socialites - the Hilton sisters, Paris and Nicky were in attendance, along with American television personality Khloe Kardashian; Victoria’s Secret models Alessandra Ambrosio and Irina Shayk, Akon and Bollywood celebrities.

Alessandra Ambrosio, Greg Malouf and Irina Shayk - Clé Dubai launch

Guest were all treated to a surprise number by Cirque Eloize, a performing group considered as one of the leaders in contemporary circus arts. The guests enjoyed their breathtaking stunts while indulging in Michelinstarred chef Greg Malouf’s modern take on traditional Middle Eastern dishes and an array of cocktails created by the international mixologists.

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CLÉ DUBAI

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Dine and dance this Valentine’s Day at Clé Dubai - A special hearty three-course menu designed by Chef Greg Malouf. Resident performers Cirque Éloize have prepared a special number to ensure the decadent selection of food is coupled by enchanting entertainment.

With an array of starters like lamb and aubergine fatayer with house pickles; tandoori French quail, bandari spices chickpeas and pardon peppers; burrata with dukkah, red leaves and pomegranate dressing, the evening is definitely headed in the perfect direction.

Continue indulging in great food such as the duck pie Moroccan style with cabbage and mint salad; white marrows, and cabbage rolls with freekah stuffing cooked in Italian tomatoes; beef short rib braised with orange, or monkfish tagine with couscous and organic chickpeas for main course.

A sweet and tasty finish awaits with desserts; rich chocolate tart with Turkish delight; Burt honey and yoghurt pannacotta; yoghurt and honey pannacotta with apple caramel; or Reblochon, a French semi-soft wash rind cheese and stone bread.

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Flavor Of

GOA

o n e d e s t i n a t i o n™ infinite possibilities Goa’s Spicy Delight

By Dielle D’Souza Photo Arnold Norohna

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ANTONIO D’SILVA

Antonio D’Silva is fighting the changing times to retain the original taste of Goa’s favourite snack – chouriço The house is non-descript and hard to find, but the piquant taste of his sausages has patrons homing in from far and wide. The humble Goan chouriço has been the go-to evening snack for any son or daughter of the soil that dares to call themselves meat lovers. And if no one tells you where the famous Antonio D’Silva lives in Goa Velha, the smell of his wood-smoked sausages will lead you where you need to be.

Goa was introduced to this side of porky heaven with the advent of the Portuguese, who have similar culinary offerings in their style of chouriço and linguica. Where the Europeans use wine and olive oil, Goa adapted to using local toddy vinegar, black pepper, ginger and sometimes even a good dose of feni to add to its heady taste.

The humble sausage has dispensed with simply being used as a flavouring or pickle to becoming a pretty versatile dish. From the popular sausage pulao, chouriço pao and chilli fry to being used on pizza and bruschetta, it has lent its peculiar flavour to a host of recipes.

From the early hours at D’Silva’s home in south Goa, as much as 200 kilograms of pork is sliced into inch-long pieces that over the next two to three days will turn into chunks of meaty goodness guaranteed to take any long lost Goan back on a journey into the past. Suresh and Allwyn, both from the neighbouring state of Karnataka, stand at the work table furiously slicing away excess fat and dicing the meat.

They work in time to electronic dance music, strangely out of sync with the quiet village environment. The neighbourhood dog sways nervously as flecks of meat accidentally fly off the chopping board.

The boys have been up before dawn to ensure they meet the demand for the day.

Behind the two-storey house is a backyard stacked with wood drying in the parched heat of the sun. And amid the mess is a group of alarmed pigs, a mix of local and English varieties that D’Silva rears to feed the family business. A tiny stable at one end houses pregnant sows and tiny cuddly piglets that cower in the corner in fright of strangers.

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The local pigs from Agacaim-Velha where they live are leaner and have lower fat content. “It is difficult to get find local pigs being raised these days. With increasing constructions nearby, they have become quite rare,” he says, admitting that they taste better than the English variety. It is Suresh and Allwyn who wake up each morning to identify and slaughter the pigs that will satisfy the days demand.

D’Silva insists on using pork from pigs which are around a year and a half old since larger pigs have higher fat content. The result is a blend of exquisite meat interjected at accurate intervals by a delicious taste of marbling.

One of the sheds outside D’Silva’s home has all the equipment that will go into production, including fat tree stumps on which large chunks of the carcass are hacked through, a variety of deadly knives, cans upon cans of the purest toddy vinegar sourced from Goa’s plentiful coconut trees and sheets of dried cattle intestines.

The latter are the casings into which the cured sausage meat is delivered into before being smoked. But before this, the meat must undergo a rigorous process that D’Silva ensures is dressed in the most traditional way before being rendered worthy enough of its name.

meat cut for the sausages 58

The diced meat is kept under a weight equivalent to that of the meat for between 2-4 hours. “If there is 100kgs of meat, we keep it under 100kgs of weight. This helps all the blood and excess body fluids to drain out. Most other sausage makers do not do this so their sausages are not as good as ours,” explains D’Silva.

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sausage mix ready for casing

casing process

tying the sausages after casing

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sausages are smoked the traditional way, this enhances and seals the rich flavors 60

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The meat is then cured in a mixture of toddy vinegar and rock salt for a few hours. Barrels of vinegar at various stages of fermentation stand in the store room, some used in making masala and some to soak the meat in. This is another point at which the Goa Velha producer’s sausages differ from the rest. Where the others use the more easily available acetic acid, he goes to great lengths to procure good quality vinegar made from the milky toddy of the coconut tree.

“I remember a time when my grandfather was around, when toddy vinegar cost just Rs 5 a bottle. Now, it is Rs 100 per bottle,” he said wistfully. In a large mechanised grinder, his family recipe of masala using toddy vinegar, black pepper, cloves, garlic, ginger, chillies, feni and other spices is mashed into a smooth paste. This is added to the chopped meat, mixing every now and then to allow every piece to be evenly coated.

The following day, lengths upon lengths of casings are filled using a simple press, tied at regular intervals with thread. These are looped over a horizontal stick over a smoking wood fire indoors. “I avoid doing this in the sun because crows tend to peck at them and it is easy for dust to settle. The sausages will smoke indoors for at least two days. At three days, they taste the best,” he said.

It’s quite common for consumers to keep popping in to either order or pick up their sausages. D’Silva’s, they say, are the best in the business, with orders packaged and sent around the world to Goan kitchens longing for that taste of home.

The waning availability of good quality local pork and toddy vinegar has led many producers astray, keen to keep the profits of their business while satiating demand. But Antonio D’Silva knows the worth of tradition, sticking to it as far as he can to carry on the delicious legacy of his grandfather.

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One&Only Le Saint GĂŠran

s t y l e & g l a m o u r a high standard of service 62

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ONE&ONLY LE SAINT GÉRAN

Incomparable and distinguished, One&Only Le Saint Géran, on the northeastern coast of Mauritius, is nestled peacefully in the silver white sands of its own private peninsula. Under the gentle sway of thousands of coconut palms, Mauritian influences reign supreme. The resort’s friendly calm and easy luxury is complemented by service that is attentive, yet unobtrusive. The resort is named after the ship Le Saint Géran that was shipwrecked off the shores of Mauritius in the romantic legend of the star-crossed but doomed lovers, ‘Paul et Virginie’.

The resort offers a variety of accommodations, all designed to complement the surrounding cobalt waters. All of the resort’s 162 suites and signature Villa feature a private terrace or balcony facing either the ocean or cove. Every piece of hand-selected furniture along with the artful colours of Indian Ocean spices contribute to the suites’ gentle ambience. The resort’s 76 inter-connecting Junior Suites and the four Family Two-Bedroom Ocean Suites provide a perfect solution for families. The two-bedroom private Villa is set amongst lush tropical gardens, offering supreme comfort, relaxed, discrete luxury, a private swimming pool, a separate entrance, and a team of butlers, a valet and chef to cater to every whim.

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ONE&ONLY LE SAINT GÉRAN

Only&Only Spa 66

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The Only&Only Spa offers a sanctuary of quiet pampering nestled amongst a lush tropical landscape overlooking a reflecting pool with views of the Indian Ocean. In partnership with ESPA, the Spa therapies and treatments are designed to nurture and rebalance the body in times of change, pressure and stress, One&Only Spa was founded on the pillars of - Unwind, Restore and Elevate and can be adapted to suit custom needs through a specialised set of holistic programmes and spa experiences. Expert therapists guide the mind and body back into harmonious balance whilst utilising indigenous ingredients and techniques.

The combination of a dedicated fitness team and unique training environment makes the fitness and wellbeing experience truly special. The Fitness Centre is fully equipped with Technogym® including Kinesis™, a mind/body pavilion and an 18 metre lap pool.

The resort also offers personal training, yoga, Pilates and variety of innovative classes.

For the younger guests, One&Only Le Saint Géran provides a healthy foundation of exercise and nutrition to children ages three to 17. The Youth Fitness Programme, run by the fitness team, offers well-balanced, fun and challenging activities such as swimming clinics, yoga, golf, tennis, fitness camps, personal training, a variety of water sports, and healthy cooking classes.

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FOUR SEASONS RESORT HUALĀLAI

Four Seasons Resort Hualālai 68

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FOUR SEASONS RESORT HUALĀLAI

Set on the North Kona Coast of Hawaii’s Big Island, Four Seasons Resort Hualālai at Historic Ka‘ūpūlehu boasts a dramatic mix of white-sand beaches, dazzling oceanfront and black-lava landscapes.

Housed in intimate two-storey bungalows, Four Seasons Resort Hualālai exudes a nostalgic sense of Hawaii’s Golden Age. A peerless collection of native Hawaiian art complements expansive, open-air living spaces and Island-inspired décor.

An amazing place to hit the links, the Jack Nicklaus signature Hualālai golf course gracefully winds over 7,100 yards. Beginning in a lush kipuka (oasis), and then flowing across brilliant green fairways contoured against the backdrop of the black lava fields, the course ultimately returns to the ocean, where the finishing holes capture the drama and beauty of seaside golf and the Hawaiian coastline.

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The accommodations are certainly up to standards as Four Seasons quality is apparent at every turn.

The bungalows are connected by landscaped paths around pools, with views of the Pacific Ocean and the island of Maui on the horizon. Four Seasons Resort Hualālai is the only AAA Five Diamond rated resort on the island of Hawaii, and one of only three in the entire state. Boasting spacious rooms, a custom bamboo bed canopy, rattan chaise lounges and a granite bathroom with a deep soaking tub, this was an extremely comfortable space. With a gorgeous beach that draws sea turtles right onto the shoreline and a nice selection of dining options, your comfort and ease of living is assured.

There are a nice assortment of restaurants including the Hualālai Grille featuring delectable classic American steak dishes with island fresh fish, soup, signature appetizers, traditional sides and signature cocktails at a casual contemporary club setting overlooking the Hualālai Golf Course.

If the views of the beautiful water have you dreaming of sushi, the ‘Ulu Sushi Lounge offers front row seats to stunning sunsets of the Kona-Kohala Coast. Whether it is a light snack from the tempting lounge menu, or indulging in one of the signature cocktails, such as the Asian Pear Saketini, or the Chartreuse Swizzle, you are sure to have your taste buds tantalized.

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My favorite of the onsite restaurants was the Beach Tree. This casually elegant beachside eatery truly has the feel of a Hawaiian beach house. Diners choose between al fresco seating and an elegant covered dining room with 16-foot vaulted ceilings. The commitment of the chef at Beach Tree is apparent as they work with 140 farms to assure that what is put on the plates is always fresh, always local, and from my experience, always delicious.

The 28,000-square-foot Hualālai Spa integrates tropical gardens with cool interior spaces and feels distinctly Hawaiian. Enjoy relaxing by a quiet stream in the open-air Waiea (Water of Life) garden, or savor the lap pool, whirlpools, saunas, steam rooms and cold plunges, all set amidst lush greenery. Your choice of massage and body treatments may be enjoyed outdoors in the exotic new hales, secluded for privacy. Choose soothing elements of Hawaii to personally suit your needs. A variety of ingredients, including black lava salt, hibiscus and crushed macadamia nuts along with your preferred scented oil and botanicals, are mixed especially for you to create a fully personalized spa treatment.

Recipient of AAA/CAA Five Diamond Lodgings 2015, Travel + Leisure 500 World’s Best Hotels 2015 and Condé Nast Readers’ Choice List 2014, Four Seasons Resort Hualālai continues to shine as a top travel destination.

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EXCLUSIVELY YOURS - CONRAD MALDIVES RANGALI ISLAND

’Rangali... Exclusively Yours’ The Most Exclusive Wedding Venue 74

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Private Island Weddings at Conrad Maldives Rangali Island

For the ultimate venue for exclusive meetings, destination weddings and high end incentives, look no further than Conrad Maldives Rangali Island, now available for private hire.

Conrad Maldives Rangali Island offers couples and groups the unique opportunity to have exclusive use of their very own private island paradise. Reached by a 30-minute seaplane flight, luxurious Rangali Island 76

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boasts 50 romantic water villas, accommodating up to 100 guests. The island has three restaurants, an over-water spa, and an infinity-edge pool and is fringed with sugary soft white sandy beaches and crystal-clear aquamarine seas.

Conrad Maldives Rangali Island vows to make your wedding or event extraordinary. A team of island experts will be on hand to assist with every aspect of your 77

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private island get-together to ensure nothing is overlooked. Guests can simply sit back, relax and soak up the lush island surroundings with friends and family.

Destination weddings at Conrad Maldives are like no other, offering a unique venue to celebrate your love and enough space to accommodate the entire family. Every aspect of your wedding will be tailor-made especially for you. Whether you want a barefoot ceremony on the beach or an intimate gathering in Rangali Island’s charming thatched Chapel of Love, the choice is yours. A host of dining options are available for after the ceremony, be it sinking into the sand for an unforgettable sunken beach dining experience, lobster and Champagne in a tranquil beach setting or a more formal dinner at the award-winning beachside Vilu Restaurant and Bar. All are available for up to 100 guests.

Romance comes as standard in your dream destination wedding, as does white sand, blue sea and a full celebration of love ceremony. The bride will be carried to her alter on a Maldivian hammock of love and gently lowered into the arms of her future husband, ready to walk along the aisle of her choice, be it underwater or on the soft white sands of Rangali Island. After reading their vows and cutting the cake, the happy couple can then pose for wedding photographs like no other, surrounded by the natural beauty of the Maldives and of course, their family and friends.

It’s not just wedding parties which can enjoy the luxury of Rangali Island, exclusively. Ideal for a noexpense spared incentive experience, unforgettable team building hideaway, castaway gala event or for high end meetings requiring the utmost privacy, Conrad Maldives Rangali Island is the definitive setting for any event.

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“Conrad Maldives Rangali Island provides tropical luxury that is tailored to the event organiser’s needs, and for incentive groups, we aim to create the most memorable event experience possible,” said General Manager, Lyle Lewis.

“With our ’Rangali: Exclusively Yours’ offering we have crafted a truly personal luxury incentive offering that allows guests to connect and meet in one of the most sought-after tourist destinations in the world.

By offering such an exclusive level of privacy in this desirable getaway location, we aim to bring the organisers vision to life through the resorts inspirational backdrop, distinctive mix of experiences and highly skilled team.”

Every aspect of the event is tailor-made to exacting requirements and you and your guests will experience the height of understated luxury in your choice of 50 water villas, which all enjoy uninterrupted views over 80

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the Indian Ocean with their own private jacuzzi or plunge pool and stairs leading directly into the water.

For the ultimate treat, the newlyweds or VIPs should opt for one of the two Sunset Water Villas which are set in their own lagoon with a glass floored living room, circular rotating bed, private infinity pool and are only accessible by speedboat and private walkway.

Every guest of your wedding, meeting or incentive group will feel like a VIP at your event on Rangali Island as they stay in a luxurious over-water villa and enjoy the facilities on offer at the resort. Smaller groups can experience the unique meeting spaces found on the island including inside Ithaa Underwater Restaurant, whilst larger parties can dance the night away under the stars on the beaches of Rangali Island. Whether you need to inspire your group or reward them, Rangali Island is the place to do it.

Despite its remote location, dining is a delight incorporating the best, locally sourced ingredients.

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Whether it’s an unforgettable ‘feet in the sand’ sunken beach dining experience, lobster and Champagne in a tranquil beach setting or a more formal dinner at the award-winning beachside Vilu Restaurant and Bar. All are available for up to 100 guests.

For a more intimate gathering, The Wine Cellar is a must. Located two metres underground, and featuring a list of up to 20,000 bottles and 1,400 labels – the most in the Maldives, The Wine Cellar is the setting for degustation dinners for up to 12 people, hosted by the island’s head chef and chief sommelier, who skilfully match a five-course menu with up to eight hand-picked wines. Alternatively, you can inspire your group with the wonders of the underwater world by hosting a meeting 5 metres below sea level, surrounded by vibrant coral reef at Ithaa Undersea Restaurant.

The team at Conrad Maldives Rangali Island will go the extra mile throughout your stay to create magical memories that last a lifetime. From treating your guests to a beach bonfire, cinema under the stars, desert island picnic or sunset fishing, nothing is too much trouble. The resort offers a breadth of experiences designed to connect guests with the postcard surroundings including diving with manta rays, snorkelling with whale sharks, wakeboarding and beach volleyball tournaments. Guests can 82

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The Wine Cellar

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connect with their surroundings by trying their hand at a favourite Maldivian pastime, fishing, or by watching traditional Maldivian drumming called Bodu Beru. Guests will have the experience of a lifetime as they explore the sandy beaches and lush tropical gardens of the resort’s two islands and experience the warmth and hospitality that this Maldivian paradise has to offer.

Truly a place like no other, the opportunities for an unforgettable event here are about as endless as the Indian Ocean views. Both adults and children will have the space and freedom to enjoy their visit to the Maldives as they roam Rangali Island and experience the very best of what the country has to offer.

When an island is exclusively yours, you can enjoy the freedom of being able to completely bespeak your event or gathering, right down to the smallest details. With no fixed itineraries or constraining packages, your event will be exclusively yours and as individual as you are, meaning you can relax and enjoy the event, safe in the knowledge that your guests are having the time of their lives. So whether you gather your friends and family for a romantic destination wedding or reward your team with an extravagant incentive trip, Rangali Island offers everything you need and more for the perfect event on that most special of occasions.

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One&Only Cape Town Africa’s most luxurious resort

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ONE&ONLY CAPE TOWN

One & Only Situated at the centre of Cape Town’s fashionable Victoria & Alfred Waterfront, overlooking the marina and with panoramic views across to Table Mountain, the One&Only Cape Town resort has become Africa’s most spectacular urban resort.

One&Only Cape Town provides a comprehensive range of luxury services and serves as a gateway to the myriad experiences of the continent – from safaris to pristine beaches to the exploration of the world-renowned Cape wine region.

The resort’s feel is contemporary whilst drawing on Africa’s culture and heritage. Tihany’s approach of imbuing each of his projects with a sense of the surrounding culture runs parallel to One&Only’s core philosophy of providing distinctive experiences.

Cape Town-based architects Dennis Fabian & Berman and Ruben Reddy have ensured the sevenstorey stylish property integrates with the Waterfront District, and the resort interiors were created by internationally acclaimed New York-based interior designer Adam D. Tihany. The resort’s feel is contemporary whilst drawing on Africa’s culture and heritage. Tihany’s approach of imbuing each of his projects with a sense of the surrounding culture runs parallel to One&Only’s core philosophy of providing distinctive experiences. This is not Tihany’s first time working with One&Only Resorts: he also designed the stunning Agua restaurant at the award-winning One&Only Palmilla in Los Cabos, Mexico and Jean-Georges Vongerichten restaurant, MARKET. Forty of the resort’s spacious guest rooms and 88

suites are set on an adjacent lush green landscaped island in the marina itself, giving these rooms a distinctive resort feel and convenient access to Spa Island.

Indulged with every conceivable luxury, the Presidential Suite features two bedrooms complete with king-size beds and awe-inspiring views of Table Mountain. Warm, neutral fabric imparts a residential feeling and sumptuous pillows provide splashes of colour throughout.

The master bedroom includes his-and-hers bathrooms, each with a rain shower (one converting into a steam room), private water closet and marble vanities. Works of art and photography from South Africa’s most prominent artists adorn the foyer, entertainment area and dining room. Seating up to 12 guests, this can be used for a private dinner or business meeting. A fully-equipped kitchen, with a separate entrance, allows the 24-hour butler or private chef access. Completing this luxurious suite is a fully equipped personal gym with massage bed.

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VICTOR HUGO GOMES ONE&ONLY CAPE TOWN

The exclusive Spa Island features the most comprehensive and expansive spa in Cape Town. An oasis of serenity and privacy surrounded by water and dense vegetation, the 1,000m2 One&Only Spa offers 12 treatment suites of which two have private wet areas for couples treatments. Two vitality pools complement the relaxation spaces, sauna and steam rooms, and a hair salon and the celebrated Bastien Gonzalez Pedi:Mani:Cure Studios provide additional facilities.

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ONE&ONLY CAPE TOWN

A spectacular tri-level wall of glass and steel commands the entrance of Reuben’s impressive Wine Loft. Here, guests can discover a magnificent collection of 5,000 bottles under the guidance of Luvo Ntezo, internationally recognised as one of the best sommeliers in the world. Fine vintages of Cape Pinotage or Shiraz are on offer alongside undiscovered South African gems, with particular emphasis given to both acclaimed and undiscovered South African vintages.

Nobu Cape Town - East Coast Sole with Chilli Salsa

On the dining front, innovative chef Nobu Matsuhisa brings one of the most celebrated global restaurant brands featuring his signature Japanese-inspired menu, with a few South African twists, to Cape Town – the first Nobu in Africa.

One&Only Cape Town also offers Reuben’s, featuring a contemporary South African take on classic dishes that include salads, gourmet pizzas and a wide selection of meat, fish and vegetarian dishes, whilst focusing on the freshest local seasonal produce.

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Reuben’s One&Only - Chilli Salted Squid

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Nobu Cape Town

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CORINTHIA PALACE HOTE

The Corinthia Palace Hotel, the original flagship of Corinthia Hotels, opened in 1968. Located in the heart of the island of Malta, adjacent to the Presidential Palace and public botanical gardens, the 156-room five-star Corinthia Palace Hotel & Spa exudes grace and historic charm. The hotel is located between the island’s capital city Valletta and Mdina, the picturesque medieval silent city still inhabited today. The island of Malta, which boasts numerous top UNESCO World Heritage Sites, is becoming an increasingly popular tourist destination, especially with its major renaissance underway – in the lead up to Valletta’s title as European Capital of Culture 2018.

Each well-appointed room comes complete with a view of the hotel’s beautiful gardens from a spacious balcony, as well as all the luxuries you’d expect from an elegant, five-star hotel. These include LCD HD TVs with 75-plus local and international channels, 24-hour room service, complimentary Wi-Fi, and tea and coffee making facilities.

This opulent hotel offers the leisure guest an extensive range of facilities, including the Athenaeum Spa and Health Club, complete with a wide range of revitalising treatments, indoor and outdoor swimming pools and tennis and squash courts.

From elegant gatherings to intimate tête-à-têtes, the restaurants at the Corinthia Palace Hotel & Spa deliver the utmost care in every detail. From pioneering, AsianFusion cuisine, to opulent dining at the Villa or a relaxed al fresco dinner, the Palace’s cuisine bears the hallmark of excellence. Since first opening the Corinthia Palace Restaurant in 1962, Alfred Pisani – the founder and Chairman of Corinthia Hotels – continues to provide his home island with top-class eateries.

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Timeless and elegant, the Villa Corinthia Restaurant is a sophisticated space where guests can dine in refined luxury.

Situated in the century-old, beautifully restored villa, the restaurant features a menu bursting with authentic flavour, each dish created using sustainably sourced, fresh, local produce.

At the award-winning Rickshaw restaurant, guests are invited to travel to the Far East and sample authentic cuisine from Thailand, Japan, Singapore, China and beyond. Refreshing cocktails, specialised Chinese beers and Japanese sakes are on hand to complement the dishes, served in luxurious surroundings inspired by the arts and traditions of the Orient. For the third consecutive year, Rickshaw has won the Definitive(ly) Good Guide’s coveted Restaurants Award based on the highest customer ratings for Food, Service and Ambience.

Intimate and elegant, the Caprice Lounge is the perfect place to relax and unwind after a busy day to the soothing sounds of light entertainment. The bar is stocked with an impressive selection of fine whiskeys and brandies, while cocktail connoisseurs are also expertly catered for. The lounge leads to the Caprice Wine Garden, a tranquil openair space where guests can luxuriate in the peaceful atmosphere of our gardens while sipping a fine vintage. Also set within the gardens and overlooking the pool, the Summer Kitchen is the latest addition to the Corinthia Palace portfolio of restaurants. Here, in a laidback and 96

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picturesque setting, the Palace chefs serve up summer favourites including salads, pizza, pasta and grilled fish or meat.

For guests who want to go behind the closed doors of Malta’s historic private homes and medieval towns, Corinthia Hotel Palace and Spa has partnered with beyond3sixty to launch the exclusive ‘Private Malta’ programme. A real chance to see this Mediterranean island as never before, this 4-day break will go behind the normally-closed doors of some of the most interesting private homes and Palazzos to meet the owners, and offer VIP visits to some of Malta’s historic gems, including St John’s Cathedral.

In October 2014, Corinthia Palace Hotel & Spa was the official sponsor of the Valletta Grand Prix, one of Europe’s finest vintage car rallies, hosted on the tiny island of Malta. Think sleek, chic vintage cars zooming through the medieval streets of Mdina, against a background of blue skies and panoramic views. Next year’s edition, 8-11 October 2015, will see Corinthia Palace sponsor it again.

Special accommodation packages will be available.

The Corinthia Palace Hotel & Spa was inaugurated in 1968 and has been the winner of several ‘Best in Class’ awards over the years, including the prestigious Best Hotel in Malta award for the last six years by the International ‘World Travel Awards’, considered as the ‘Oscars’ of the travel industry.

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Nira Montana

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NIRA MONTANA

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Nestled at 1441 meters above sea level, Italy’s alpine village of La Thuile greets you with a hidden-away ski resort that’s rugged on the outside, but smooth on the inside. Welcome to Nira Montana, in the heart of Europe’s highest mountains. Outside, restore your relationship with nature. Explore 160km of skiing in Italy and France. Go snowboarding, trekking, rafting and fishing.

Upon returning to the indoors, you will be welcomed with comforting, laid-back luxury. Using natural materials and textures, Nira Montana’s comfortably chic rooms reflect nature’s beauty. Blending tradition with striking modernity, warm colors combine with white designer chairs and Foscarini lamps, and to assure that you are ready to hit the slopes each and every morning, high-quality Hästens beds ensure a restful night.

Being out in nature all day is sure to work up quite an appetite. Here you are extremely well covered. Stars Restaurant offers the best of Italian cuisine, using the finest, freshest, local ingredients. Brimming with fresh ideas, the chefs’ source high-quality produce to create menus based on seasonality and regional specialties.

Focaccia bread and true Neapolitan pizza is baked in an authentic wooden pizza oven from Florence. Pen all day and boasting a magnificent breakfast buffet in the morning, the ambiance is sophisticated yet casual, with local design touches. Be sure to start your wind down with a signature cocktail at the Stars Bar & Lounge combining the crisp and natural ambience of the surrounding mountain area with the modernity of the Bar When it is time for a bit of rejuvenation, Nira Spa offers a range of treatments in a serene and elegant environment.

Bespoke programmes and treatments, using only the best natural products, are designed to suit guests’ specific needs.

Nira Montana is the perfect starting point to explore many points of interest: the Mont Blanc, Italy’s highest peak and a must-see for climbers and skiers; the nearby Gran Paradiso Natural Reserve which has saved steinboks from extinction; the spectacular Rutor waterfalls; elegant and historical Pré Saint Didier baths, dating back to the 1800s... and the list goes on, the choice is yours!

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HIDDEN VALLEY VINEYARDS

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HIDDEN BY NAME H I D D E N BY N AT U R E

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Hidden Valley is not a wine estate you stumble upon in error. Hidden by name and hidden by nature, it is situated high in the hills between Stellenbosch and Somerset West, and is known only to discerning wine drinkers and diners at the award-winning, on-site Overture restaurant.

Three reds and a single white wine are produced on the farm: a Rhone-style shiraz-tannat blend (Hidden Secret), a “Bordeaux” blend of cabernet and petit verdot (Hidden Gems), a pinotage and a sauvignon blanc – all made and matured in state-of-the-art cellars nestling on the slopes of the Helderberg Mountains.

The cellars and restaurant overlook 30 hectares of farmland winemaker-turnedentrepreneur Dave Hidden bought in 1999 after falling in love with the area while studying oenology at Stellenbosch University three decades before.

Hidden helped his viticulture professor, the legendary Chris Orffer, pick grape samples in the afternoons after class. “Often, while we were driving along the R44, he would wave towards these slopes and say: ‘Up there is the best vineyard soil in the world’.”

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Hidden’s viticulture professor, the legendary Chris Orffer would say “There was nothing here but bush.”

After buying the place, would run up every morning and meditate till finally he had the right vision for it in his head. He knew he could be nothing more than a custodian of this beautiful piece of the Earth for a brief period of time and felt it was his responsibility to do something good with it.

Hidden started planting in 2002, working out what to plant. Vines have an economic lifespan, as they start producing optimally five years after planting, and anticipating what the consumer taste would be in five years’ time in order to determine which varietals to plant.”

In the end, Hidden let the soil dictate and planted what he felt would grow well. His vision was shared by viticulturist and farm manager Johan Grobbelaar, who came to Hidden Valley in 1999 from the internationally acclaimed Nietvoorbij Research Institute. He has an uncompromising approach to vineyard quality, which has greatly contributed to the excellent fruit on the farm. Today, fifteen hectares of the farm are under vine (cabernet sauvignon, shiraz, merlot, petit verdot, tannat, viognier and sauvignon blanc). A further three hectares are planted to olives, producing top-quality extra virgin oil (Leccina, Koratina, Frantoio, Mission Favola), table olives (Kalamata, Noccelera) and tapenades.

There is also an almond grove and herb and vegetable garden beside the restaurant.

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Hidden decided to concentrate on making blended red wines, every year one gets the opportunity to put different wines together to maintain the Bordeaux or Rhone style. The challenges lie in keeping the quality consistent. Wines made at Hidden Valley are wines you can savour with a meal.

The Hidden Valley winery, tasting centre and Overture restaurant complex is built from stone, wood and glass. The views from the terrace are panoramic and are best enjoyed with a glass of Hidden Valley Sauvignon Blanc in summer or Hidden’s beloved pinotage paired with a delicious cheese platter. There is also a very popular wine and chocolatepairing, the chocolates are made with Hidden Valley wines used as the basis of each chocolate recipe.

The farm, a member of the Biodiversity and Wine Initiative, is run according to a philosophy of “working with nature�. Waste is re-cycled and green vegetable offcuts from Overture Restaurant are fed to hardworking earthworms. Domestic water comes from the mountains above the farm and is recycled via a bio-plant back into the farm dam.

This water is used, with earthworm vermitea on the fynbos vegetation in the garden.

All planted vegetation (with the exception of crops) is endemic and invasive aliens are ruthlessly weeded out.

There is a landscaped nature trail for more energetic visitors and hikers can happily load up with a Hidden Valley picnic basket filled with tasty snacks and wine before they set out. The reintroduction of natural and endemic flora has made the valley attractive to countless furred and feathered creatures, all of which have helped correct the imbalances created by farming.

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SIGNATURE DISH

Mezzanelli De Cecco with ramsons, sea urchins and freeze dried lemon powder Serves 4 Ramsons puree 200 gr Ramsons 100 ml Broth Extra virgin olive oil Salt Flavored crumbs of bread 20 gr Onion 1 clove Garlic 5 gr Anchovies 2 gr Capers Chilli pepper ½ spoon Tomato paste 120 ml White wine 80 gr Croutons Sea urchins 14 Sea urchins Espelette chilli Lemon juice Parsley stalks Water Extra virgin olive oil Freeze dried lemon powder 2 Lemon Agar agar, 2 gr/100 ml Mezzanelli De Cecco 360 gr Mezzanelli De Cecco pasta

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Method: Ramsons puree: Blanch the ramsons leaves in one liter of boiling salted water for one minute.

Cool immediately in iced water.

Remove from water, squeeze the leaves and mix them in Bimby with the addition of vegetable broth and a drizzle of extra virgin olive oil to get a smooth puree.

Flavored crumbs of bread: Brown onion, garlic, anchovies and chopped capers.

Add chill peppers and tomato paste.

Drizzle with white wine and reduce.

Add croutons.

Stir and dry in the oven at 80°C (176F) for 2 hours.

Put in a food processor and blend well.

Sea urchins: Gently open sea urchins dividing them in half.

Remove the pulp with the help of a spoon, collect the liquid in a bowl and set aside.

Strain the liquid and blend together with a part of the pulp, a few drops of lemon juice, a bit of water and a drizzle of extra virgin olive oil.

Add the parsley stalks and Espelette chilli.

Season for 10 minutes, strain and use to dress the remaining pulp of sea urchins.

Freeze dried lemon powder: Squeeze lemons and stir their juice with agar agar (2 g per 100 ml of liquid).

Salt lightly and pour the liquid into the freeze dryer.

Once freeze-dried, smash with fingers.

How to prepare: Boil Mezzanelli in salted water.

Take them out of the water 4 minutes before they are cooked, finish cooking in the ramsons puree stirring well.

Serve pasta right away in very warm plates, placing sea urchins on the top and garnishing with flavored crumbs of bread and freeze dried lemon powder.

Complete the dish with some drops of sea urchins dressing.

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An intimate three-storey shop house in Bukit Pasoh road offering 30 seats. Restaurant ANDRE whom will see the illustrious chef continue his focus on using fresh artisan produce to create culinary art that reflects his roots in Southern French nouvelle cuisine.

Chef André has continued to research how our capacity to taste food is influenced by our memory banks, through the personal experiences we acquire over time. This has led him to develop a culinary principle – Octa-philosophy™ – based on eight primary characteristics: Unique, Texture, Memory, Pure, Terroir, Salt, South and Artisan.

These elements reflect Chef André’s cuisine and the thought process behind it. “Diners will be treated to myriad flavors and textures that engage the senses. People will be offered a definitive holistic gourmet experience through the freshest produce with freshest idea and will gain a better understanding of my thoughts and the philosophy behind my cuisine,” explains Chef André.

Restaurant ANDRE’s cellar features a small-production of boutique wineries from France

Foie Gras Jelly B - a signature dish by Chef André

with an emphasis on biodynamic wines. It also includes rare wine labels personally selected by Chef André that are directly imported by the restaurant itself.

The restaurant is also a showcase for Chef André’s non-culinary talents namely his penchant for pottery. The chef draws inspiration from the objects he moulds and his delicately-crafted plates and art pieces which are on display throughout the restaurant while certain of his personally-handcrafted plates are used for the service.

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Hemelhuijs There is enchantment in the house; Hemelhuijs has once again been transformed to celebrate winter.

The walls have been painted in tones of warm burnt orange and a multitude of gold-labeled brown laboratory bottles create a neatly stacked feature wall. These unique bottles are filled with flavour compounds that Jacques Erasmus developed and refers to as Flavour Intense, they are the products of his wizardry in the kitchen. That which happens when the alchemist seeks the perfect blend for a Kashmiri chai, or experiments with the exact balance for his black dukkah or when an order of 114

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sun-ripened tomatoes are dried and made into a dust flavourant to add to dishes or when a surplus of citrus fruits is transformed into a soft powder to remind you of winter when summer comes. They are the perfect offerings when gifts are needed or when you wish to take home something to ward off the dull days. When you know that a little bit of culinary magic goes a long way or when you want to savour the memories of having eaten off gold.

In the four years since its opening in October 2010 Hemelhuijs has undergone several transformations.

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The initial black walls gave way to a particular shade of green, then grey was introduced, the art changed, the displays were reinvented, the floral art styled according to mood, the menu changing according to the season. It is this constantly evolving creativity that has gathered Jacques Erasmus his loyal following of design- and food-obsessed fans, the restaurant is a showcase of his many talents. His is not a static style. Nor is it the whims of a man unable to make up his mind. His creative expression is a fluid fluctuation of mood and time.

At Hemelhuijs there is an unspoken, constant invitation to return again and again and be inspired. This winter is no exception.

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The menu is sophisticated and authentic.

While beautifully presented on an array of handmade and precious crockery, there is no pretention, only elegant simplicity and a sincere regard and respect for food. This winter saw the launch of Erasmus’s Gold Collection Tableware. Based on the Bone Collection which was inspired by the matt tones of slaked lime and bleached bone, the Gold Collection uses a pure gold compound and undergoes 5 firings in a kiln. It is the most opulent of all Erasmus’s tableware collections. It is decadent but not obscene. Inspired by Jacques’s fascination with the mythical stories of heroes and kings, of fairytales, of the godly beliefs of the Egyptians and ancient Sumerians, these vessels embody our captured imagination, one where anything is possible, even alchemy.

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An alchemy that can be witnessed when a childhood favourite of soft ‘mieliepap’ is simply served with orange blossom honey and salted butter. A childhood staple, here honoured by being served in a gold bowl. When the heat of the porridge melts the butter and honey and the reflection of the gold bowl cause it to look like tiny rivers of gold flowing around the porridge. It has all the elements of magic you believed in as a child. This dish has become a talking point for all the right reasons. Only a chef confident in his craft would present an ingredient of such apparent ordinariness with so little else. But Jacques Erasmus knows when to let ingredients speak for themselves. For him cooking is not about outsmarting his guests. It is about bringing them joy.

And this winter menu does bring joy. There are new offerings such as breakfast beer waffles with homemade Genoa figs in syrup and crème fraîche and old familiars such as poached farm eggs with artichoke hearts and Hollandaise. Winter salads include the sweetness of slow roasted duck with young beetroot, winter fruit and sesame nougatine as well as the saltiness of fried artichoke with creamed herring, croutons and fresh tomato. Mains are the likes of pan fried veal with lemon butter, crab, pine nuts and Parmesan or the ginger and Sechuan pepper baby calamari served with tart apple, turnip and miso mayonnaise. For those craving the familiar, they will find it on the menu, but always thrillingly, with an appropriate Erasmus twist. There is the

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signature open beef burger served with onion marmalade, mature cheddar and cognac cream as well as the farmstyle beef and cabbage ‘frikadelle’ with truffled white vegetable mash and tomato butter.

The wine list is small and carefully selected allowing diners to try some truly special wines. And for those looking to celebrate when the clouds clear and the sun peeks out, they will be thrilled with the pink gin with ruby grapefruit and tonic on offer, or the delicate quince with prosecco. The orange vodka with orange ice cream soda float is perfect for a warm winter’s lunch.

And if it’s cold outside and you are not in the mood for your habitual coffee or some sweetly spicy chai, you will have a difficult time deciding between the tonka been white hot chocolate with whiskey, the 70% dark couverture hot chocolate or the bergamot and dulce de leche with steamed milk.

The name Hemelhuijs has come to be synonymous with indulgence. Every visit is a feast some sort. Whether it is the discovery of new flavour combination, the visual delight of the surroundings or simply the luxury of drinking something warm from a beautifully handcrafted cup. In a world that is far too rushed and far too cold, a visit here will remind you that beauty and magic is in fact, all around us. We can be glad that Erasmus is the one to show us how to look, how to taste and perhaps even how to live.

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Slow roasted salmon and garden peas salad

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fümé

the new neighbourhood eatery in Dubai’s Pier 7 tower, where comfort food lovers can indulge in a rustic cheer!

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FÜMÉ - PIER 7, DUBAI MARINA

First of its kind in the region that offers uncomplicated tasty food with a global twist. Designed as a local neighbourhood eatery with rustic beams and whiskey barrel floors. Fümé is quickly becoming a hub for the community, offering exceptional and uncomplicated tasty home cooked style food from around the world, which is cooked with passion.

Fümé, located on the first floor of the new Pier 7 in Dubai Marina. This casual eatery breathes new life into the Dubai restaurant scene with its menus inspiration coming from tales of epicurean adventures throughout Europe, North and South-East Asia; where a passion for the Asian style of balancing sweet, salty, sour and spicy flavours is incorporated into European style dishes to tantalize the taste buds.

Fümé emphasis is on social interaction, with sharing dishes and to create a customer loyalty based on value for money as an every night out restaurant.

Quirky interiors echo the culinary blueprint, inspired by the vintage industrial style template which marries purposely mismatched flatware with unique pieces of artwork and striking chandeliers made from a variety of interesting materials, for a highly individualised and engaging ambience.

The seafood and salad bar, dessert and coffee station, with vintage styled signs and boxes decorating the interior.

Uniquely, the bar flooring has been created with Scottish whiskey barrels, adds to the comfortable and enchanting décor.

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The seafood and meat smoking is done onsite, with coconut husks being used as charcoal in the ‘CoCo’ barbeque imported from Bali; a must have for any restaurant focused on producing intense and exciting flavours in dishes such as the ‘Hot Oak Smoked Scottish Salmon’. The kitchen also boasts a Josper charcoal oven, which can reach temperatures as high tempreatures, and with the use of whiskey barrel chips is able to char the meat with its aromatic flavours.

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POT LUCK CLUB

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there’s little down to pot luck at star chef Luke Dale-Roberts’ ‘The Pot Luck Club’

The Pot Luck Club Sunday Brunch - DIY Bloody Mary

The crowd-pleasing eatery, sibling to the much-lauded The Test Kitchen, is the brainchild of Chef Luke Dale-Roberts and reflects his love for details-driven dining experiences. A glass lift whisks guests up to this stylish, architect-designed rooftop space, which is brought to life with fittings and furnishings by a host of local talents, handpicked by the chef himself and his wife Sandalene, who also designed the bespoke chairs and eye catching staff uniforms. The restaurant design, says Luke was purposefully built around the notion of collaboration “we have such incredible talent in our city and I wanted to ensure the space reflected 127

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that in a non-pretentious way. It’s the out-of-the-box ideas and advice from all the players on the project is what gives this restaurant true soul, says Luke. Architect Greg Scott and his designer Nina Sierra have brilliantly pulled this whole project together and their attention to detail has been remarkable”.

As with Luke’s more serious venture The Test Kitchen, the focal point here is the open plan kitchen, illuminated by studio lighting giving the intended impression of a stage, since it is here that the theatre of The Pot Luck Club dining experience is born. At the centre of this striking culinary hub is any professional chef’s dream, a 1.4 metre Robatta grill and range of Power woks. These are the engines that drive many of Pot Luck’s hot dishes imparting authentic Asian flavours and intensity to each artfully presented plate.

Head Chef Wesley Randles, has worked with Luke for the past four years and was part of the team of three chefs that opened The Test Kitchen in late 2010. Wesley has led his brigade of enthusiastic chefs since the eatery opened its doors.

The concept at The Pot Luck Club is utterly congenial. Well-versed waiters talk guests through the ever-changing daily menu that features a mouthwatering selection of three-to-four-bite sized portions of tasty innovations and offerings.

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the menu is decidedly global, with a distinctive Asian bent and there is also a strong focus on local produce with some signatures as constants – Luke’s crispy pork belly with XO dressing is a case in point, his fish tacos another. The menu is divided into flavour profiles: salty, sour, bitter and umami, and each waitron is well versed in guiding guests through their tailor-made dining experience.

Dishes are designed to be passed around, shared and snacked upon, and the result is a decidedly downto-earth atmosphere with friends and dining companions leaning across each other to dip into the latest delicacy to arrive at the table.

Open for lunch and dinner Tuesday to Saturday, The Pot Luck Club also offers a Sunday Brunch and since its launch has proved to be a hit with culinary-focused Capetonians.

Luke’s Sunday Brunch concept pays homage to his days in Singapore, where a similar offering was the city’s culinary highlight of the week.

This exciting taste adventure is a relaxed and casual way to explore the Pot Luck food concept, proving to be an excellent day out at a venue with jaw-dropping vistas of the Mother City and beyond.

The Pot Luck Club is by no means a place for culinary snobbery. It’s about outstanding food designed to be shared, well-chosen South African wines to match and stylish surrounds – what’s not to love?

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ROBUCHON AU DÔME - GRAND LISBOA HOTEL

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Classic French Cuisine Robuchon au Dôme is one of the region’s top dining destinations, this classical French gastronomic restaurant has been awarded three Michelin stars for seven consecutive years by the MICHELIN Guide Hong Kong and Macau in 2009 to 2015. Boasting the most extensive and exclusive wine collection in Asia with over 14,500 labels, Robuchon au Dôme has been honored with the Wine Spectator’s “Grand Award” yearly since 2005. The restaurant offers a superb menu of French gastronomic cuisine, meticulously crafted by the world’s most Michelin-starred chef Joël Robuchon.

Robuchon au Dôme is situated in the dome of Grand Lisboa Hotel which is 238 meters height and has a magnificent view of Macau. The centerpiece of the restaurant is a breathtaking crystal light chandelier cascading from the middle of the ceiling, made up of over 131,500 pieces of Swarovski. Behind glass display windows, wine cabinets are amassed with sculptures, representing famous wine vintages, designed and crafted by renowned English Furniture Maker, Viscount Linley. The enchanting atmosphere in the restaurant is lightened up by Baccarat floor lamps.

Setting the new standard for fine-dining, Robuchon au Dôme uses the best hardware and tableware, the finest glasses from Riedel and high relief platinum serving plates from Bernardaud.

Enjoy the epitome of fine dining at Robuchon au Dôme where culinary artistry is met with the finest wines, impeccable service and a décor to match.

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Ryan’s Kitchen Since back on home soil, Chef Ryan Smith along with his wife Lana has really made a name for himself amongst critics and those who dine out on a regular basis, alike. Now, having recently relocated, and slightly expanded their restaurant Ryan’s Kitchen, as well as opened for lunch, the sky seems to be the limit.

Following stints in kitchens all over the world, including the Royal Astoria in St Petersburg, Russia, where he met his now wife; Ryan and Lana opened Ryan’s Kitchen in Franschhoek in 2010. Presenting creative cuisine, full of robust flavours and strongly influenced by South African heritage. None of that has changed, except to say that he has now found a new home in the Place de Venôdme, or ‘white elephant’ as he affectionately calls it.

Having made some respectful changes to the original heritage building, there are clear distinctions between the old and new in the space, which flows seamlessly as an open-plan area, aided by vast windows on all sides. Pale teal walls have created something of an oasis inside, and the décor is subtle.

Wooden chairs and tables are unfussy, but there’s drama in the choice of light fittings which add a contemporary kick to an otherwise classically festooned space.

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The couple has created a bar in the back area, where guests can pop in, in the late afternoon for a glass of bubbles, or one of the delicious cocktails and a snack. And there is also ample outdoor seating in the courtyards that flank the building.

Lana takes control of the wine list, which features predominantly Franschhoek labels, with some Swartland, Stellenbosch and Wellington options and a few foreign wines added to the mix too. She is passionate and very proud of the wine list… it’s a good range, something for everyone.

The kitchen is still open plan, and much to Ryan’s pleasure, a little larger than his previous workspace.

Asked if he ever feels scrutinised, being observed whilst at work, he explains that it’s something to which he has become accustomed and now enjoys, when busy he doesn’t even notice the people.

The couple are very thankful that their regular patrons have been supportive of the move. As Lana describes, “our regulars really felt for us when we had to leave our previous property, but now they see the place and are so genuinely happy for us”. She says that they felt overwhelmed at first, by the amount of work to be done and because they had a tight deadline to ready the space for opening. “To hear

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that customers can’t wait, it’s amazing and still takes me by surprise,” she muses, adding that they are very happy with how it turned out.

Not limited to just the interiors, Ryan is a dab hand with colours on the plate too, as well as textures. The difference now is that the offering is small plates, allowing diners to enjoy more variety. Before it was more traditional, and it worked well, however the new menu is innovative and every dish reveals Ryan’s flare for drama, with a distinctly South African flavour as Ryan approaches things from a historical, cultural perspective, good food and smaller versions.

Ryan’s love for spices is evident - star anise, cinnamon, cumin seeds and other bowls of spices are even pictured on the menu itself, along with a quote by Roopa Gulati that seems to embody the spirit of the restaurant, it says “From hearty African staples to Cape Malay curries, fiery Indian masalas and European mainstays, modern South African kitchens are a melting pot of world cuisines”.

The menu is divided into four sections, salads & vegetables; meat & poultry; fish & shellfish, and dessert. You can pick and choose as you wish, or alternatively there is a chef’s choice, five-course menu and it can be enjoyed with or without wine 134

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Strawberry sugar cannelloni, coconut mousse, strawberry sorbet

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pairings. While the menu changes bi-weekly, there are a few staple choices that remain.

Homemade bread, butter & humus

Renowned for his soufflés, there is always a form of this fluffy favourite, be it sweet or savoury, on offer, and there are also some very unique flavour combinations that are his signature, more so than any particular dish.

Liquorice often makes an appearance, served, for example as a purée with Springbok loin, beetroot espuma and orange glaze. Chocolate and tarragon go surprisingly well together and it’s a flavour marriage that he has always enjoyed serving, this time in a mousse, with caramel crunch and milk ice cream. Having always done a version of pickled fish, he serves it in a moreish broth of Cape Malay spices with the novelty of presenting it in a paper bag.

Cheerful service brings beautifully plated dishes to the table in waves, and the fact that Ryan and Lana have commissioned a few local ceramicists, including Diana Ferreira, Mervyn Gers and David Walters, to make the majority of the crockery, just shows the level of attention to detail the two invest in their establishment. “It’s just the two of us now, and we’re very hands on,” says Lana. “The bottom line is that we can make decisions about something and just do it now,” Ryan elucidates, adding, “As a chef, I’m always trying to do something more, better, different.” The sky is definitely the limit.

Baked Spiced Angelfish, coconut and lemongrass veloute

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MAJI DECK BAR - FOUR SEASONS SAFARI LODGE SERENGETI

The Maji Deck Bar overlooks the watering hole. When the wildlife pauses for a drink, follow their excellent example and pour your own refreshing beverage.

Drink in sweeping views of the Serengeti, known for it’s refreshing cocktails accompanied by a delicious light fare of African tapas platters, homemade pizza, pasta, sandwiches and burgers, and fresh organic salads.

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ACQUAPAZZA - FOUR SEASONS RESORT - MAURITIUS AT ANAHITA

On the Resort’s private island, overlooking the lagoon, Acquapazza serves contemporary Italian cuisine in a warm, elegant yet informal atmosphere.

A meal in this stunning open-air setting overlooking the Resort’s lagoon means contemporary Italian cuisine with an Italian wine list numbering in the hundreds. Seared local scallops and Vincisgrassi Lasagna (an adaptation of a 15th century recipe) are among the highlights, while slightly more informal items such as pizza, antipasti, and grilled seafood also make an appearance. Children’s menus are available for those travelling with small guests and private dining rooms can be secured for groups. A beautiful and earthy eatery on the Resort’s lagoon.

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SUNSET GRILL - CONRAD MALDIVES RANGALI ISLAND

Dine on wonderfully fresh seafood and finest cuts of meat served on over-water terraces looking out over the Indian Ocean.

Set on stilts 50 metres out to sea above patches of coral reef, this open-air à la carte restaurant specialises in freshly grilled seafood and meat matched with an eclectic wine menu that showcases Conrad Maldives sommelier’s selections of old and new world wines.

Keep an eye out for sting rays and manta rays that sometimes pass by underneath.

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THE KITCHEN - GRAND LISBOA HOTEL

The Kitchen is a modern steakhouse which has been awarded one Michelin-star for two consecutive years by the MICHELIN Guide Hong Kong and Macau. Housed at the Grand Lisboa Hotel with spectacular views of the Macau city, The Kitchen is based on a new concept for the modern steakhouse. The restaurant features the best steak from around the world – Wagyu from Kagoshima and Australia, US prime beef and Dutch veal – and also offers a wide selection of non-meat dishes such as live fish and lobsters from the tank. Special homemade bread and most entrées are prepared in flaming ovens in a contemporary show kitchen setting. The modern steakhouse also offers a premium selection of sashimi from the sushi bar and features an extensive salad buffet spread as well as specialty homemade desserts. The Kitchen also features an extensive wine collection of over 14,500 labels and has been honored with Wine Spectator’s “Best of Award of Excellence” in 2012, 2013 and 2014.

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B O M A

G R ILL

Savour an authentic African feast around an open-air firepit while learning about the culture of the Maasai. For a truly memorable meal, watch or take part in traditional Maasai dancing.

An excellent grill menu with the best local ingredents from Tanzania and around Africa.

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The Eight

The first and only Chinese restaurant in Macau to be awarded three Michelin stars for two consecutive years by the MICHELIN Guide Hong Kong and Macau. The Eight is an intimate Chinese restaurant offering contemporary Cantonese cuisine; its lavish interior is conceived by renowned Hong Kong designer Alan Chan, whose design concept is based on the traditional Chinese elements of goldfish and the number “eight”, representing energy and wealth respectively.

Experience a classic dining with an elegant and creative touch, chef Au Kwok Keung’s signature dim sum’s - Steamed Cristal Blue Shrimp Dumplings in Goldfish Shape, Vietnamise Spring Rolls with Crabmeat and Black Fungus, Grilled Shrimp Mousse on a Stick of Sugar Cane and Steamed Rice Flour Roll with Shrimp Spring Roll or The Eight’s signature dishes, Double-boiled Minced Pork in Supreme Broth with Bird’s Nest or the Shredded Chicken with Crispy Skin and Pomelo in Honey Flavoured with Lime Sauce or the Stir-fried Lobster with Egg, Minced Pork and Black Bean or the Steamed Whole Crab and Shrimps with Stewed Rice and Shark’s Fin in Lotus Leaf.

The restaurant shares the phenomenal wine cellar with over 14,500 labels between 13 other restaurants housed in the Lisboa Hotels Complex or if a connoisseur of tea, taste The Eight’s signature tea’s - 49 Years Old Vintage Pu Erh Tea, Yun Nan Imperial Grade Pu Erh Tea, Supreme An Xi Tie Guan Yin, Shifeng Ming Qian Imperial Grade Long Jing, Shifeng Ming Qian Long Jing, Supreme Xi Hu Long Jing, Wu Yi Dao Hung Pao or Jasmine Silver Needle to name a few.

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Steamed Cristal Blue Shrimp

Stir-fried Lobster with Egg

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It is a double celebration at Marina Bay Sands as the integrated resort welcomes Chinese New Year and Valentine’s Day with an attractive line-up of dining specials at celebrity chef restaurants. Guest can look forward to an array of festivities across the property, from gourmet feasts at celebrity chef restaurants to bespoke cocktail experiences.

Osteria Mozza - Porcini-rubbed Veal Chop with wild mushrooms & cauliflower gratinate

Osteria Mozza, db Bistro Moderne and Sky on 57 will present unique dishes inspired by traditional Chinese cuisine or specially tailored menus for Valentine’s Day. Osteria Mozza offers an Italian interpretation of the traditional Yu Sheng- the Italian Rivera style Seafood Lo-Hei Yu Sheng features fresh slices of hamachi, salmon and scallops served with shredded vegetables and citrus fruits for Chinese New Year while celebrate a candlelight dinner on Valentine’s Day with a four-course menu.

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db Bistro Moderne by Daniel Boulud presents a special family-styled dinner menu that includes its interpretation of the humble Chicken Rice. Here, the poached chicken is served with black truffles and foie gras. A popular Chinese New Year special of the Boston Lobster and Black Pepper Mee, and succulent Roast Stuffed Suckling Pig with gratin dauphinois, wild mushrooms, chili garlic kailan and spiced pork jus.

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An Ultimate Romance Package at db Bistro Moderne, an exclusive use of the beautiful private dining room to enjoy an intimate Valentine’s Day dinner for two, complete with a dozen of roses, Champagne and a bottle of Château Calon-Ségur, Saint Estèphe. Couples will also get to bring home a taste of the db Bistro Moderne experience with an autographed copy of Daniel Boulud’s book - Cocktails & Amuse-Bouches, For Her & For Him.

Punjab Grill - Crab Amritsari (Crispy soft shell crab)

Chef Justin Quek designs a festive meal at Sky on 57 for Chinese New Year, with the Prosperity Salad tossed with sliced buri oh, jelly fish, vegetables and Mandarin orange dressing, “Lap Mei Fun”- a pan roasted glutinous rice dish with Chinese sausage, foie gras and black truffle shaving as well as a Chef’s dessert with sweet potato nian gao, sesame glutinous rice ball and peanut butter ice cream.

An exquisite 6-course dinner by Chef Justin Quek at Sky on 57, couples can enjoy a romantic evening at the pinnacle of Marina Bay Sands. With the “First Glance”, a slow-cooked Nordic salmon with cauliflower and Oscietra caviar followed by “Seize Hearts”, a Maine lobster dumpling with trout roe and sea urchin espuma. Round up the night with a dessert named “Sweet Romance”, featuring chocolate macaron, passion fruit mousse and yuzu pop rocks.

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Award-winning Indian restaurant Punjab Grill dishes out an exquisite rendition of the traditional raw fish salad – the Chef Special Chaat Yusheng. Diners who are seeking an unconventional dining experience can look forward to the restaurant’s special 5-course Lunar New Year menu featuring the golden fried soft shell crab tossed with crispy coconut flakes, succulent coriander prawn masaledar served with trio bell peppers and the all-time favourite kaffir lime fish curry.

Feast with the whole family at international buffet restaurant, RISE, over Chinese New Year and toss to good fortune with the traditional salmon Yu Sheng. Guests can delight in a special Chinese carving station serving Cantonese Roast Duck, Roast Char Siew, Roasted Pork Belly and Hainanese Chicken Rice. The hearty buffet spread will also include dishes from local, Western, Chinese, Japanese and Indian cuisines.

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Beijing No. 1, a Northern Chinese restaurant, best known for its authentic Tan cuisine will feature four sumptuous set menus, with festive delights such as the Prosperity Salmon Raw Fish Salad with Apple and the Wealthy Bloom Poon Choi.

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The Hotpot Kingdom the specialty steamboat restaurant will offer a special menu featuring the Prosperity Salmon Yusheng, mouth-watering broth selections, premium meats such as the Japanese wagyu and kurobuta pork, as well as its signature seafood platter, handmade meatballs and delicious dim sum.

As Valentines’ Day draws near, savour a bespoke cocktail experience at The Bar at Waku Ghin with specially crafted cocktails for couples, with dessert pairings. The “Happy for Women” features the Asuka cocktail with Zen green tea liquor, Kahlua coffee liquor and fresh cream paired with a Maccha coffee dessert. The “Happy for Men” features Cerbois Bas Armagnac VSOP paired with five types of premium chocolate, perfect for the gentlemen.

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his & hers at Waku Ghin

Fortune Macaron Tower, the 32 piece Mandarin-flavoured macarons assembled on a dark chocolate cone, with the tower is filled with chocolate gold coins and decorated with edible gold leaves along with the auspicious Chinese character, “福” or blessings specially created by Executive Pastry Chef Anthony Poh at SweetSpot.

Asuka cocktail

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CORINTHIA HOTEL LONDON ROGO’S - YAS ISLAND

a unique roller coaster...

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A one-of-a-kind dining concept with unique visual appeal both on and off the plate, the focal point of the 14,000-square foot restaurant is the network of 30 individual roller coaster tracks that loop, spiral and spin in and around diners to deliver an exciting menu of international comfort food directly to each table.

Each table has its own individually designed roller coaster track and a unique silent delivery system that thrills diners as they get to watch their food make a gravity-defying 360-degree journey to their table.

Our state-of-the-art technology makes dining fun as it transports both cold and hot food and drinks along the multi-spiral, double loop and tornado tracks As well as its hi-tech high-flying food delivery system, the 378-seat restaurant provides guests with a fully integrated ordering system in the form of individual handheld tablets that allow them to order from the carefully crafted menu of delicious specialties.

An extensive menu covers all the culinary bases with dishes from the Americas to Europe and Asia.

Signature dishes range from an Asparagus and Sweet Pea Risotto, topped with a Crispy Poached Egg and Hollandaise Sauce, to the DIY ROGO’S Tornado Burger, which offers a choice of 13 different toppings and a multitude of combinations. Those with a sweet tooth can enjoy the Upside-Down New York style Warm-Baked Cheesecake or the Sticky Date Pudding with Salted Caramel Ice Cream.

A unique element to the ROGO’S experience is the way the food is served, each dish is presented in individual pots, making it a real journey of discovery from start to finish and enjoy eating straight from the pot!

W O‘GOA

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Good taste isn’t expensive

S P A C E S

F O R

B E A U T I F U L

L I V I N G

conceptplus INTERIOR DESIGN

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Suite 214, Hamsa (A) Office Tower, Za’beel Road Karama, Dubai, United Arab Emirates P.O.Box 300450, Dubai, United Arab Emirates Tel.: +971 4 3705269 I Fax: +971 4 2947442 E-mail : info@conceptplusstyle.com I osama@conceptplusstyle.com www.conceptplusstyle.com

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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

04 457 3185 161 53

METROPOLITAN R E P O R T

a connoisseur’s guide to the good life

www.metropolitanreport.com

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