WO'GOA something is always brewing...October 2015 Issue

‘ W GOA O

OCTOBER 2015

something is always brewing

THE IVY London

JOËL ROBUCHON

Ambassador Of Excellence

ALEX ATALA

World’s Most Influential Chef

THE LANGHAM, LONDON

Dining Experiences Since 1865

MAKITO HIRATSUKA Seasons Of Arashyama

GORDAN RAMSAY A Trilogy MARK LONG

Modern Australian Cuisine www.wogoa.in | www.wogoa.com

the cuisine of

MARTIN BENN GRANT MacPHERSON

culinary ambassador 1

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‘ W GOA O something is always brewing

experience the adventure... anytime, anyplace, anywhere!

App now available on iOS on iTunes for iPad & iPhone Google Play for Android www.wogoa.in | www.wogoa.com 4

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WE LOVE NATURE AND ITS WONDERS We believe it’s important to preserve and protect the marvels that surround us. At Modisa Wildlife Project you will become an active member in our day-to-day work, doing everything from helping to build and maintain facilities, to cleaning predator enclosures after the animals are fed. The work, combined with the activities, will bring you up-close with the animals and African culture.

All the activities at Modisa – from farm work, bush walks and lectures to feeding full-grown lions, leopards and wild dogs – will challenge you both physically and mentally. They’ll ensure you have a more unique and adventurous experience in the African bush than you can ever imagine.

WHAT TO EXPECT Lectures on the ecosystem; Hiking in the wilderness with specialized guides; Sleep-outs in the African bush under the breathtaking Kalahari sky (May – October); Up-close encounters with big cats and other local predators; Opportunities to feed the animals, including lions, leopards and wild dogs; Cleaning the enclosures and fence patrol; Basic tracking training; Animal viewing & game drives; Participating in game counts and other area surveys; Farm work and daily life in the camp; Enjoying the experience with like-minded people from all over the world …and much much more.

W O‘GOA supports

WWW.MODISA.ORG

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

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:

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A N D

.

I S

T H E

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L I S T E N I N G

S L I G H T E S T

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W W W

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T O

D E T A I L

,

F I R S T

P E R H A P S W H O

YO U R T O

A R E

E V E R Y

E N S U R E

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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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B E Y O N D

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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 15

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 16

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Editor Fabian deCastro

experience the adventure! anytime, anyplace, anywhere!

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

‘ W OGOA something is always brewing

IZZY Publishing Pvt. Ltd.

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 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 Marketing & Advertising Joel Savio Nazareth Call: +91 832 246 3234 E-mail: joel@wogoa.in Web Administrator Joel Savio Nazareth

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© 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.

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Production in whole or part is prohibited without prior permission from IZZY Publishing Pvt. Ltd. © 2014 WO’GOA™ All rights reserved.

Cover Image Credit: Cuisine Of Martin Benn - Sepia Restaurant Sydney, Australia

www.wogoa.in | www.wogoaafrica.com 18

‘ GOA W O ™

something is always brewing

Master Chefs will grace this culinary rich October issue of WO’GOA including Chef Grant MacPherson whose stellar career has spanned five continents, four decades and some of the world’s most celebrated dining and hospitality destinations; Joël Robuchon, the world’s most Michelin-starred chef and recipient of awards such as “Chef of the Century” by Gault Millau and the “Best Restaurant in the World” by the International Herald Tribune; television icon Gordon Ramsay who at the age of 31, set up his first wholly owned and namesake restaurant, Restaurant Gordon Ramsay, which quickly received the most prestigious accolade in the culinary world – three Michelin stars; Brazilian Chef Alex Atala “World’s Most Influential Chef” and a first glimpse of Martin Benn’s 9-course meal.

We will also go face-to-face with a Q&A with Chef Mark Long and dine on exquisite cuisine at Geneva’s Windows Restaurant at Hotel d’Angleterre. London’s Langham Hotel’s partnership with Chez Roux will be unveiled while their restaurant Roux at the Landau and Artesian “World’s Best Bar” introducing a new type of surrealism with its new menu inspired by one of greatest avant-garde movements of the 20th century.

We will sample six desserts from Taiwan’s Le Moût Restaurant and travel to India’s Manor Hotel to indulge in their path-breaking contemporary menu and will delve into epicurean delights with a visit to Kuala Lumpur’s Grand Millennium before heading back to London to Brasserie Blanc and a meet up with Chef Gary Lee at The Ivy. In Southeast Asia we will explore the world of ‘Chef in the Making’ Jasper Cirio and stop in Bangkok at Angelini and Salathip for a quintessential Thai dining experience by the River of Kings.

Cultures will blissfully clash at Travertino, the Italian restaurant at The Oberoi in New Delhi, as well as Sevilla at The Claridges. A trip over to Mumbai will bring us to Wasabi

by Morimoto at The Taj Mahal Palace and Yauatcha, the Michelin starred Dim Sum tea house from London.

Master-class hotels will be explored with visits to Thailand’s Rayavadee, an exclusive 100-pavilion property hidden among tropical foliage in Krabi and Hong Kong’s Mandarin Oriental originally launched in September 1963.

This is one scrumptious issue that will certainly heighten the senses and satisfy the traveler in all of us.

Doug Singer Lifestyle Editor 19

OCTOBER 2015

CONTENTS

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28

Rayavadee

44

50 Fantastic Years

54

Friends Of Amber

56

The Ivy

72

9 Course Meal with Martin Benn

92

Ambassador Of Excellence

106

The Culinary Ambassador

120

A Trilogy

140

World’s Most Influential Chef

152

Modern Australian Cuisine

160

Inventive Cuisine

166

Roux At The Landau

174

The World’s Best Bar

178

Seasons Of Arashyama

186

Indian Accent

188

Lai Ching Yuen

190

A New Look

194

Chef In The Making

196

Wasabi by Morimoto

198

Salathip

200

True Flavours Of Italy

202

Angelini

204

Mediterranean Experience

206

Dim Sum

208

Dilli 32

WO’GOA

‘ GOA W O ™

something is always brewing

SEPIA RESTAURANT AND WINE BAR Sydney, Australia

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G ET T IN G T O THE HE ART OF THE M ATTE R

Business Strategy Management and Operational Audit Corporate Restructuring/Turnaround Business Profit Improvement Business Process Reengineering Human Capital Management Business Continuity Planning Defense Offset E-Services

Serving: Aerospace & Defense | Leisure and Hospitality Telecom | Trading Manufacturing | Financial Services Distribution & Logistics | Investment Houses Construction | Service Industry

CORE Management Consultants Dubai Media City, Dubai - United Arab Emirates Telephone: +971 4 409 6789 www.core-uae.com | info@core-uae.com 22

Where luxury meets the wild

Royal Zambezi Lodge, an intimate family-owned property, is situated on the banks of the mighty Zambezi River on the edge of the unique Lower Zambezi National Park in Zambia.

7KH ORGJH RͿHUV WKH XOWLPDWH LQ FRPIRUW OX[XU\ ZLWK XQULYDOOHG JDPH YLHZLQJ DFFRPSDQLHG E\ SURIHVVLRQDO JXLGHV D OX[XU\ VSD DQG ZRUOG FODVV ÀVKLQJ DQG à \ ÀVKLQJ 5R\DO =DPEH]L /RGJH WKH HSLWRPH RI WKH OX[XU\ VDIDUL H[SHULHQFH

www.royalzambezilodge.com

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connecting you to the world

In-Bound Tourism

Out-Bound Tourism

• Visa Support

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• Accommodation in the U.A.E. hotels, apartments & holiday villas

• Beach Vacations

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Our “We Can Do” policy always offers our clients a memorable experience.

Our mission is to provide comprehensive professionally planned and personalized services to all our customers in order to develop highly individualized solutions.

Serving the U.A.E. travel market since 1993.

East Line Tourism L.L.C.

Dubai, U.A.E. Tel: +971 4 32 32 686 | Fax: +971 4 32 32 284 E-mail: reservation@eastline.ae | manager@eastline.ae www.eastline.ae

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Good taste isn’t expensive

S P A C E S

F O R

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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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RAYAVADEE - KRABI, THAILAND

Rayavadee Member of The Leading Hotels of the World Text Oilda Barreto 28

WO’GOA

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RAYAVADEE - KRABI, THAILAND

Rayavadee 5-star Resort, dominates its peers as an exclusive 100-pavilion property hidden among tropical foliage in Krabi, on southern Thailand’s Andaman coast. This secluded getaway sits at the heart of the exquisite Phranang Peninsular,on the edge of Krabi Marine National Park. Discreetly amidst tropical gardens and coconut groves situated against a backdrop of limestone cliffs, Rayavadee Resort’s jungle foliage and the clear waters of the Andaman Sea, awaits as a true haven. In addition to elegant, five-star accommodation, Rayavadee boasts fine cuisine, one of the most exceptional relaxation spas in Thailand and warm, attentive service. It is truly a unique vacation destination.

This luxurious resort is remote yes, but easily reached, but only by sea due to the surrounding limestone cliffs. Guests smoothly arrive at the resort after a short, exhilarating speedboat trip from Krabi pier. Krabi International Airport, located just 23 kilometers from the resort (an approximate 25 minute drive to the pier), is served by numerous daily direct flights to and from Bangkok, while neighboring Phuket is just a two hour drive away.

Rayavadee’s Activities Centre offers a full range of excursions to Krabi’s most interesting sites as well as half and full-day trips aboard its luxury speedboats to the area’s outlying islands. In addition, sea canoes, snorkeling and wind surfing equipment is available at the Water Sports Centre. The Fitness Centre is located next to the resort’s tennis and squash courts and cultural offerings include Thai cooking classes, batik printing, flower garland making and learning the art of traditional Thai fruit carving.

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RAYAVADEE - KRABI, THAILAND

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With nearby islands and reefs, three beaches and 98 enchanting, fully equipped, spacious and luxurious accommodations nestled in two-story pavilions and 4 luxurious private villas spread over 26 acres of coconut groves and tropical gardens which are bordered by three beaches. This award winning resort has something for everyone including being a fabulous wedding and honeymoon destination, as well as a family vacation destination.

Many say that the experience is akin to being in a southern Thai village, but far, far away from the busy streets, as the Rayavadee Resort is the perfect choice for a true get-away!

The circular design of the Deluxe Pavilions blends seamlessly with the resort’s natural surroundings, which peacefully resonates with the rounded cliffs of the rock formations that characterize the area’s unique landscape. Hand-crafted details, polished wood, vibrant fabrics and colors with outdoor terrace seating make this the ultimate lush retreat.

The Terrace Pavilions offer a more modern take on the popular Deluxe Pavilion’s design as it features an open and airy ground-floor living plan with tropical décor surrounded by outdoor lush palms and foliage. Glass doors open onto a breezy terrace with a lounge area and lots of space for relaxation and private barbecue dinners.

The Spa Pavilions boast all of the same luxurious features and comforts as the Deluxe Pavilions plus an exotic garden with an outdoor Jacuzzi, shower, sun lounges and a gazebo for total relaxation.

With the Hydro-Pool Pavilions, one will find subtle, low-key designs along with the usual luxurious Rayavadee’s 5-star accommodations. There is also a 4.5 x 2.5 meter freshwater hydro-pool placed in an enclosed tropical garden with sun lounges and a terrace for barbecues - an ideal option for those looking to enjoy indoor-outdoor living in pristine privacy.

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RAYAVADEE - KRABI, THAILAND

Deluxe Pavilions

Families have several choices offered for their ultimate relaxation holiday or reunion.

Nestled amongst coconut palms with the backdrop of the resort’s sheer cliffs, these pavilions offer plenty of space and comfort to enjoy a holiday of discovery. The Family Pavilions have all of the same luxurious features and comforts as the Deluxe Pavilions, plus a spacious additional ground floor bedroom with two queen-size beds and an ensuite bathroom as well as the outdoor dining area and a terrace for private barbecues, making them ideal for a family holiday.

The roomy Family Pavilions with Hydro Pool offer all of the same features and amenities as the Family Pavilions plus a luxurious freshwater, oval-shaped 4.5 x 2.5 metre hydropool set in an extraordinary enclosed tropical garden with sun lounges and a dining area to enjoy private barbecues and meals.

The distinctive Family Villa 105 is situated in lush garden with cliff surroundings located in the heart of the resort, just a five minute walk from splendid Phranang Beach and stunning Railay Beach in either direction. The villa offers spacious accommodations for a family, with two adjoining bedrooms, a living room and space for outdoor lounging around the villa’s own private 3 x 12 meter swimming pool with jacuzzi. It is perfect for families who would like easy access to all of the resort’s facilities. Dedicated butler service is provided.

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Family Villa

Terrace Pavilion Livingroom 35

RAYAVADEE - KRABI, THAILAND

The Raitalay Master Bedroom

The Phranang Villa 36

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Family Pavilion Bedroom

The Raitalay Villa is set on a shielded cozy corner of gorgeous Railay Beach, overlooking the azure waters of the Andaman Sea. The Villa’s spacious accommodation features two non-adjoining bedrooms, one with king size bed and ensuite bath, the other with twin beds and an ensuite bathroom, as well as a living and dining room, a kitchenette and an outdoor deck with a hydro pool make it the ultimate vacation villa.

The highly sought-after Rayavadee Villa has its own free-form swimming pool with builtin jacuzzi and stupendous views over Phranang Beach. It is furnished in a stylish and contemporary Thai motif; the Rayavadee Villa offers two large adjoining bedrooms (a master bedroom with lavish ensuite bath and a guest room with twin beds and ensuite bathroom). In addition, it boasts a living and lounge area, kitchenette, poolside dining room, private sauna as well as plenty of space for outdoor entertainment, making it one of the resorts most exclusive and luxurious villa properties.

The Phranang Villas are discreetly hidden in a dramatic natural landscape of limestone cliffs with stunning views overlooking world-renowned Phranang Beach. Each villa offers its own distinctive style but both have a private pool, master bedroom with ensuite bath and two additional (non-adjoining) guest bedrooms, each with ensuite bathrooms. The spacious living room, dining area and kitchenette make villa entertainment stress-free.

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RAYAVADEE - KRABI, THAILAND

The Rayavadee Spa’s extensive range of therapies draw on ancient Thai healing traditions and a philosophy of well-being for the spa client with unique treatments which combine body, mind and spirit to create treatments that impart a deeply felt sense of relaxation in luxurious, private surroundings. Considered one of the most unique and luxurious spas in Thailand, The Rayavadee Spa offers revitalizing facials and scrubs, energizing body wraps, soothing massages, salon treatments and spa packages individually-tailored to your needs. Relax, unwind and indulge as you are pampered from head to toe.

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The Rayavadee Spa 39

RAYAVADEE - KRABI, THAILAND

Raitalay Terrace

Raya Dining 40

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Krua Phranang

Rayavadee serves delicious gourmet cuisine in venues offering everything from elegant dining to casual beachside fare.

Raya Dining combines five-star service with an innovative menu in an elegant yet informal setting. The intricate carvings of the restaurant’s columns reflect the marine life of the area’s coral reefs, framing the dining room’s delicate gold mural depicting a school of swirling dolphin. Begin your day here with an energizing, wholesome breakfast. In the evening, enjoy a sophisticated menu with dishes that range from light offerings and tasty salads to classics such as succulent lobster, rack of lamb and perfectly grilled tenderloin.

Air-conditioned and open-air seating is available.

Krua Phranang, the resort’s romantic Thai restaurant, you can stroll along a moonlit path to Phranang Beach and experience the ultimate dinner by the sea at Krua Phranang. Enjoy a menu of classic Thai dishes with specials that include delicious curries, salads, soups, seafood and freshly-caught fish. The dining room offers air-conditioned and open-air seating with views over the stunning beach, limestone cliffs and outlying islands. After a memorable dinner, retire to the outdoor deck for a after dinner drinks and stargaze as the sound of the waves break below you on the shore.

Raitalay Terrace offers a menu of tempting international favorites in a stylish, beachside setting. Open for lunch and dinner, Raitalay Terrace is also conveniently situated next to our free-form infinity pool and offers stunning views over Railay Beach. With a wonderful array of cocktails, this is the perfect spot to take in a magnificent sunset each evening.

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RAYAVADEE - KRABI, THAILAND

The Grotto 42

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The Grotto, aptly named, nestles under an ancient limestone cliff on the edge of Phranang Beach. Enjoy a leisurely lunch here with your favorite book or lose yourself in the magic of a perfect sunset as you enjoy cocktails and a menu of light snacks with soft sand underfoot in a casual beachside setting and with a hint of romance in the air! Sumptuous barbecues are also held here on special nights each week.

As if you needed more reasons to visit this vacation destination…

Besides being a 5-star hotel, The Rayavadee is also a multi-award winning resort…What are you waiting for?

W O‘GOA

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MANDARIN ORIENTAL, HONG KONG

MANDARIN ORIENTAL 50 fantastic years...

In 1958, the Honourable Hugh Barton, Chairman of the Hong Kong Land Company, had a dream that Hong Kong’s Central district needed a world-class hotel. His dream became reality on 1 September 1963 when the iconic Mandarin Oriental, Hong Kong (formerly The Mandarin) was launched with a soft opening. When the hotel officially opened on 25 October 1963, the 650-room, 27-storey hotel was the tallest building on Hong Kong Island and instantly became a historic landmark – a status it still holds today.

Built on the former site of the colonial Queen’s Building, John Howarth’s architectural firm was appointed architect, whilst interior design responsibility fell on Don Ashton, art director for such films as “Bridge Over the River Kwai”, “Indiscreet” and “Billy Budd”.

Upon its opening, the South China Morning Post enthused over the space-age lifts that seemingly catapulted guests to the top floor in just 21 seconds. Mandarin Oriental, Hong Kong was the first hotel to have direct-dial telephones and was also the first in Asia to have a bathtub in every room – leading the architect of the hotel to ask, “Are the guests amphibious?”

Following a renovation in 2006, this landmark hotel was completely transformed and was able to offer guests 21st-century oriental luxury and modern technology, whilst retaining its much-loved character and soul.

This new 501-room hotel was the first to have Technology Butlers available 24-hours a day and the first in Hong Kong to employ someone to oversee social media. The hotel has enjoyed continued success throughout the last 50 years and since 1963 has repeatedly been voted the world’s best hotel. Mandarin Oriental, Hong Kong is also home to three Michelinstarred restaurants.

Home to 430 oversized guestrooms and 71 suites, each of which has been individually furnished and decorated to embrace the hotel’s Oriental heritage, while being combined with a fresh, contemporary feel to offer harmony and serenity.

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MANDARIN ORIENTAL, HONG KONG

Lichfield Suite Bedroom

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Lichfield Suite

Attention has been paid to even the smallest detail that makes a difference, from exquisite materials to hand-crafted finishes, creating the level of refined luxury that guests of this iconic property have come to expect.

With views of Victoria Harbour and the surrounding cityscape, each of the rooms and suites is lovingly dressed with pure linen bed sheets, a pillow menu that includes goosedown versions, and designer bathroom products by Hermes and Acqua Di Parma. In true Mandarin Oriental style, added details that make a subtle difference are offered.

None of the hotel’s six signature suites is alike, with each one lovingly created to reflect a true sense of place and most offering breathtaking views over Victoria Harbour. The most striking of the collection is the Lichfield suite, dedicated to the memory of Patrick Lichfield, the esteemed photographer who was a regular guest of the hotel and the photographer behind the Group’s award-winning “He’s/She’s a Fan” advertising campaign. The interior design for this suite, done by Nicky Haslam, pays homage to Lord Lichfield’s eclectic style and celebrated life by incorporating personal mementos and framed photographs.

The seven room presidential suite, aptly named the Mandarin Suite, boasts priceless objets d’art, a balcony and double height full-length soaring windows overlooking Victoria Harbour. Restored furniture is artfully mixed with carefully selected hand-crafted pieces sourced personally by the hotel’s General Manager. The master bedroom features a vast en suite bathroom with a large mosaic bath that offers views of Hong Kong’s cityscape on one side. An adjoining couple’s spa suite offers a private sanctuary for treatment, reflection and exercise.

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MANDARIN ORIENTAL, HONG KONG

Howarth Suite Bedroom

One of the things the hotel is most famed and loved for is its staff, most members of which have been with the hotel for years, some for over 50 years. Each of these colleagues works closely with the new, younger members of the team to ensure that they learn from the past experiences of the senior staff, whilst continuing to embrace the future.

This special hotel, which is the flagship of the Mandarin Oriental Hotel Group, is situated in the heart of Hong Kong and holds a special place in the hearts of the local community. It is home to a legendary staff, 10 outstanding restaurants and bars, an award-winning spa, barbershop, salon, 13 meeting rooms and a 24-hour business centre and fitness centre.

With round-the-clock services, the hotel pulsates at all times and functions smoothly like a Swiss watch, which is rather coincidental as General Manager Jonas Schuermann is at the forefront of operations.

Developing this Legend required constant additions, redecoration and refurbishment, and Mandarin Oriental, Hong Kong has undergone a number of changes since its opening.

The following are just some of the significant milestones in the hotel’s history.

In 1963, the Saddle & Sirloin opens on the first floor and is destined to become Hong Kong’s best-loved grill room – Mandarin Grill + Bar. The Captain’s Bar is described as the city’s “fashionable new rendezvous” and The Chinnery Bar opens as a gentlemenonly club. The Prince’s Building shopping arcade opened in 1965, which is connected to the mezzanine of the hotel by a covered bridge and making it the most comprehensive shopping complex on Hong Kong Island.

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Howarth Suite

Mandarin Suite Living Room 49

MANDARIN ORIENTAL, HONG KONG

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Mandarin Grill + Bar

In 1968 and 1969, the top and 25th floor of the hotel was redecorated to create a new restaurant and bar, and the Button Supper Club was replaced by Man Wah restaurant.

With the growing needs of the Hong Kong business community, the Connaught Room’s meeting and banqueting area was created. The Harbour Restaurant is renamed the Harbour Room in 1973 and was given a glowing new golden look and a stage for cabaret performances. Eartha Kitt opened the season which coinciding with the first Hong Kong Arts Festival. The Harbour Room is now transformed to the M bar.

The Lobby was restyled and a Business Centre is opened in 1980, the first of its kind in Hong Kong. Ten years later the Chinnery Bar was redesigned and it re-opened to receive both men and women. The Health Centre emerged with a brand new design with a 1,500-square-foot gymnasium and spa facilities.

In 2005 the hotel closed for nine months and on September 28, 2006, the hotel reopened after having undergone a complete refurbishment. Fewer rooms and suites were in offer and balconies are enclosed, providing guests with larger and more luxurious rooms and suites. State-of-the-art technology is integrated throughout the property.

The Mandarin Grill + Bar is redesigned by Sir Terence Conran and the windows are reopened for the first time in 40 years to offer views over Statue Square. Vong is replaced by Pierre – Michelin star chef, making it Pierre Gagnaire’s first Hong Kong venture. The Krug Room, located in the hotel’s kitchen, opens as Hong Kong’s most exclusive dining room.

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MANDARIN ORIENTAL, HONG KONG

The Mandarin Spa at Mandarin Oriental, Hong Kong offers a haven of tranquillity in the heart of the hotel. Honouring the hotel’s Chinese heritage and original design, The Mandarin Spa provides holistic rejuvenation and relaxation in a meditative setting designed to soothe the body, mind and spirit. The Mandarin Spa has been voted among the “Top Spas in the World” by leading publications and has been awarded five-star status by the Forbes Travel Guide for six consecutive years.

Guests can choose from a series of luxurious treatments and packages that are inspired by Traditional Chinese Medicine (TCM) and modern techniques from around the world. For example, the “Mandarin Oriental Signature Spa Therapy” treatment was developed with specialists in TCM and master aromatherapists to leave the body, mind and spirit in perfect harmony in a 1-hour-50-minute treatment that is tailormade for each guest.

Guests are encouraged to arrive 45 minutes before their appointment so that they can benefit from the spa’s heat and water facilities which include a Chinese herb steam room, a hydrotherapy Kneipp pool, as well as experience showers and a dedicated relaxation area. This, along with eight treatment suites, an indoor pool and a fitness centre, create an extraordinary space dedicated to total wellness.

Set over three floors and covering 2,100 square metres, The Mandarin Spa is also home to The Mandarin Salon and The Mandarin Barber, each offering the ultimate in female and male grooming.

This iconic hotel is the epitome of contemporary luxury combined with Oriental heritage.

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THE LANDMARK MANDARIN ORIENTAL, HONG KONG

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FERRAN ADRIÁ F RIE N D S OF AMBER

To celebrate The Landmark Mandarin Oriental, Hong Kong’s 10th anniversary, the exclusive ‘Friends of Amber’ series will host an extravagant dinner with Ferran Adriá.

Held for two evenings only on 23 and 24 October 2015, the event at the hotel’s two Michelin starred restaurant “Amber” will also mark the publications of Ferran Adriá’s seven-volume elBulli 2005-2011, the catalogue raisonné that documents his most prolific years as a chef.

With a menu approved by Adriá, the dinner showcases how elBulli’s creative cuisine has influenced Amber’s cooking over the past 10 years. The 12-course dinner includes a Dom Pérignon Champagne reception with snacks, and 10-glass drinks pairing, with an optional non-alcoholic pairing if required. Amber’s Executive Chef, Richard Ekkebus and his team will serve dishes inspired by elBulli on china exclusively designed by Pordamsa, the leading Spanish Porcelain manufacturer.

To commemorate these two special evenings, each guest will receive a vintage elBulli menu signed by Adriá; which is a collector’s item in itself, and a personally dedicated copy of elBulli 2005-2011.

“The Landmark Mandarin Oriental is committed to offering diners a veritable world of memorable dining experiences,” shares Chef Ekkebus. “As we celebrate our 10th anniversary, we are doing this by bringing to Hong Kong the world’s most acclaimed international chefs who are, and have, revolutionized the culinary scene.”

Under Ekkebus’s management, Amber has been awarded two Michelin stars in the Michelin Guide Hong Kong & Macau every year since 2009, and is placed No.38 in the 2015 World’s 50 Best Restaurants.

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THE IVY - LONDON

The Ivy Photo David Griffen 56

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THE I V Y LO N D O N

In 1917 Abel Giandellini purchased what was a modest café, which quickly gained favour with the theatre community. Soon after its opening Mario Gallati joined Monsieur Abel in the role of Maitre d’ and was instrumental in transforming The Ivy. The subsequent redevelopment of the restaurant produced a dining room, which largely resembles the restaurant as it is today.

The name itself originated from a chance remark by the actress Alice Delysia, who overheard Monsieur Abel apologise to a customer for the inconvenience caused by building works. When he said that it was because of his intention to create a restaurant of the highest class, she interjected ‘Don’t worry – we will always come and see you. “We will cling together like the ivy,”’ a line from a popular song.

In 1945, Mario Gallati left to open Le Caprice, finally in 1947. Between his departure and the acquisition of the restaurant by Christopher Corbin and Jeremy King in 1989, The Ivy passed through several hands. Sold by Monsieur Abel to Bernard Walsh of Wheelers in 1950, it was later owned by Joseph Melatini, Lady Grade and the Forte organisation.

The Ivy was re-launched in 1990, architect M.J. Long carried out the extensive refurbishment, with leading contemporary artists commissioned to create site-specific works. Restored to its former glory, it now seems firmly established as London’s favourite theatre restaurant.

In 2005, Richard Caring acquired Caprice Holdings, having worked closely with the group on a re-styling of the restaurant at his acclaimed, Surrey-based Wentworth Club. The group’s first private members’ club, The Club at The Ivy – designed by Martin Brudnizki on the 3 floors above The Ivy and its private room – opened in September 2008. It is a dining club that draws on the arts and media, providing a place to work, relax and socialise in the heart of London’s West End. “A table at The Ivy is one of the most sought after pieces of furniture in London.” AA Gill.

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The Ivy Photo Paul Winch-Furness

And now…

Following a five month closure and complete refurbishment, The Ivy restaurant and private room re-opened at the beginning of June 2015. Martin Brudnizki Design Studio was employed to bring the restaurant, bar and private room firmly into the present day, whilst retaining the essence of what has made The Ivy such a special place for so long. The “nonnegotiables” - the harlequin stained glass windows, the green leather banquettes, wood and mirrors, great art and kind lighting are all incorporated in a way that references the past but moves it into the 21st century. The most notable changes were the addition of a glittering central dining bar, and striking new works to the contemporary art collection.

Fernando Peire has overseen every inch of the renovation, and the acclaim from both critics and customers has been resounding.

Fernando Peire is on the Board of Caprice Holdings and is Director of The Ivy restaurant and The Club at The Ivy. He masterminded the opening of The Club at The Ivy in 2008 and played a key role in organising The Ivy’s 20th anniversary celebrations in 2010, Fernando continues to lead a strong and experienced team to deliver the same excellent service for which The Ivy has become well known over the years.

The Private Room at The Ivy has a fresh new look, which has been fashioned by Martin Brudnizki Design Studio - showcasing new soft furnishings and exquisite decor, whilst remaining true to The Ivy roots with stained glass windows and oak panelling. A collection of contemporary art and the re-styled permanent bar give a real sense of elegance to The Private Room. The space is versatile and ideal for many different occasions which accommodates 60 guests for breakfast, lunch or dinner, with 32 on one long oval table, or up to 60 guests on six round tables. The whole Private Room has a capacity of 100 for cocktail and canapé receptions.

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The Ivy Private Room Photo Paul Winch-Furness

The Ivy Bar Photo Paul Winch-Furness 59

THE IVY - LONDON

Gary Lee

Photo Simon Fredrickness

The Ivy kitchen, Executive Chef Gary Lee has created a menu, which includes seasonality and balance, amongst other things. Ivy classics still feature on the menu, but the differences take into account people’s changes in taste, for example, the Asian section has grown, salads and vegetables are more prolific and the “sea and shells” section has been created because there is a much greater demand for fish and shellfish than before.

WO’GOA catches up with Executive Chef Gary Lee…

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Gary Lee Seared scallops Photo David Griffen

Tea smoked short ribs Photo David Griffen

Grilled native lobster Photo David Griffen

Cheltenham beetroot Photo David Griffen

Shepherd’s Pie Photo John Carey

Yellowtail tuna and salmon sashimi Photo John Carey 61

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The Ivy Baked Alaska for two with Griotte cherries Photo David Griffen 62

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WO’GOA: It’s interesting to learn how Chef’s find their passion for cooking and where they grew up. Tell me more about your formative years and how did you find your way into the culinary field to became one of the most sought-after Chef at the Grande Dame of restaurants in London!

Gary Lee: As a kid I was always at my most excited when there was food coming my way – as soon as I was going to be fed, I would be jumping up and down. The first time I actually started cooking myself though, was when I was a teenager. I had taken art at school but was failing it, and needed to find a subject to switch to. I noticed all the girls did cookery, and being a typical teenage boy, I wanted to go where the girls were!

So I enrolled in that class, and found that I actually had a real flair for it, and was soon coming top of the class. From there it seemed like the natural thing to continue with. I went to catering college, and during my time there, I was incredibly fortunate to be sent to The Dorchester as a work placement. The food and professionalism I saw there really excited me, and cemented in my mind that this was what I wanted to do. After my placement ended I kept going back there, every weekend, just to work unpaid and glean as much knowledge as I could from that place.

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Tempura rock shrimp Photo David Griffen

Blackened marinated salmon Photo David Griffen

T-bone steak Photo David Griffen

WO’GOA: You have had the opportunity to work with the best in the culinary world, Anton Mosimann, the legendary chef at The Dorchester and later with Andre Forzani who worked with Auguste Escoffier who developed modern French cuisine. How did these experiences have a significant impact on your career and help to form who you are as a chef today?

Gary Lee: I always feel incredibly fortunate to have worked with two such fantastic chefs – it’s an experience that most aspiring chefs would have killed for, and I like to think I’ve made the most of the opportunities that experience afforded me. Andre was not only an awe-inspiring chef, but an incredible man as well. I recall he once cut the top of his thumb clean off 64

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Sauteed sweetbreads with creamed feta, broad beans and girolles Photo David Griffen

during a busy service; he simply plunged the thumb into salt to cauterize the wound, wrapped it up, and carried on with service. His knowledge of fish was second to none – this is predominantly what I learned from him.

From Anton, I learnt about professionalism. He’s a true gentleman – every morning he would come into the kitchen – immaculately dressed - and take the time to greet everybody individually, shaking hands with everyone from sous chef to kitchen porter – he always had time for people; in that respect he’s a real role model for me. As an intern, I didn’t have a chance to work closely with him, but he allowed me to just observe, and take notes. I used to go home afterwards and try to recreate what I had seen in his kitchens, but it never worked!

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Anna Wintour and Kate Moss at The Ivy Photo Dave Benett

Jack Black at The Ivy courtesy of Getty Images 66

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Allen Leach, Phyllis Logan, The Ivy’s Gary Lee & Elizabeth McGovern Photo Dave Benett

WO’GOA: Your culinary creations are based on flavor combinations with oriental inspirations, considering The Ivy’s celebrity palate - how do you bring about this balance on a plate?

Gary Lee: I think the way people eat now is a lot lighter than it used to be – people are more health conscious than before, and I’m very aware of that when writing our menu. Whilst we’re known for being a celebrity haunt, that’s not all that we’re about here at The Ivy, so there has to be something for everybody on that menu. The Asian dishes are very popular, and I think a part of the reason for this is that they tend to be lighter, and smaller, and also they lend themselves to sharing, which is something I think people increasingly prefer to do. Whenever we do foreign dishes at The Ivy, we try to be as authentic as possible, and I’m always learning and expanding my knowledge of oriental cookery. I think it’s not so much a case of bringing about balance on the plate, so much as on the menu – I’m more concerned with making sure there is something to appeal to everybody on there, not just our high profile customers.

WO’GOA: It must be a great feeling to cook for illustrious guests at The Ivy, tell us one of your anecdote with one of your illustrious guest.

Gary Lee: What goes on at The Ivy stays at The Ivy – that’s why famous people keep coming here! But I feel very strongly that everybody who walks into our restaurant is as important as the next, whether they’re rich, struggling, famous or unknown – I don’t care. All I care about is that they get served the best food and drink possible, receive the best service, and have a great and memorable experience with us.

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Dressed Dorset Crab, celeriac remoulade & crab cracker Photo David Griffen

WO’GOA: Working with culinary greats and their cuisines such as Anton Mosimann, expressing “Cuisine Naturelle and Nouvelle Cuisine” has this been an influence to you, what are the main characteristics of your cuisine and how would you describe your cuisine today at The Ivy? Gary Lee: I wouldn’t call it ‘my cuisine’; it’s a style of cooking. There isn’t a chef from my era who hasn’t learnt from, and been inspired by Anton’s Cuisine Naturelle. Of course I had the good fortune to see it in person, but he really inspired a generation of chefs. Whilst Nouvelle Cuisine is perceived as being gone, I don’t think it has really, it’s just been reinvented. Nowadays one has to be cleverer about how things are presented, as the expectation from customers is about value for money.

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Crispy duck Photo David Griffen

Raw & pickled vegetable salad Photo David Griffen

Burrata with Sicilian tomatoes Photo John Carey

And now, even though it seems there is more on the plates, with the increase of molecular gastronomy, most of it is just air! At the Ivy I try to keep the food honest – it’s rustic, no frills, restaurant food. I have to stay true to our brand, so you will never find foams or gels on any of my plates here. That said, it’s important to keep up with the times, and be aware of changing food trends, and what customers want. We try to take elements of new trends, and incorporate them into our style of cooking, but taking care not to lose our identity in doing so.

WO’GOA: Creativity or Technique, what is more important to you and why?

Gary Lee: Creativity, without a doubt – technique can be taught.

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Femmes de Virunga chocolate, crunch bar, Matcha ice cream Photo David Griffen 70

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WO’GOA: In your opinion, what is the best recipe you have created? What inspired this recipe and why?

Gary Lee: It’s rare, these days that someone can create a recipe or can claim it as their own. One can adapt and tweak recipes, or turn a recipe entirely on its head, but ultimately I don’t see recipes as something one can claim ownership over. I would say the recipe that I am most proud of my adaption of would be the Shepherd’s Pie at The Ivy. When I arrived here as Head Chef it was already a well-established classic on the menu, and I must stress, it was delicious. But I felt that it was a little heavy, and could be modernized. I played around with the ratio of beef to lamb mince, and removed a couple of ingredients I didn’t feel were necessary in there. I’m very proud of the way it has turned out, and how well it has been received by our customers.

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9 COURSE MEAL WITH MARTIN BENN - SEPIA, RESTAURANT, SYDNEY

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Martin Benn a culinary journey with Australia’s Chef of the Year...

Martin began his career as a chef at the Oak Room in London learning French gastronomy under Michel Lorrain, from there Martin Benn moved to work at The Landmark London and later The Criterion, where he came under the tutelage of Marco Pierre White.

Moving to Australia in 1996, Martin spent two years at Sydney’s Forty One Restaurant as sous chef and later gained a place at Tetsuya’s, where he learnt the fundamentals of Japanese cuisine from Tetsuya Wakuda, mastering Tetsuya’s culinary philosophy, which centers on pure, clean flavours that are decisive, yet completely refined, and at the age of twenty five Martin become head chef.

In 2004, Martin joined the Boathouse on Blackwattle Bay as executive chef, returning to Tetsuya’s before a brief move to Hong Kong to undertake restaurant consultancy work.

Returning to Sydney, Martin opened Sepia Restaurant in 2009, collaborating with George Costi to supply the restaurant with the best quality seafood available. Since opening, Sepia has gone on to become one of Australia’s most awarded restaurants and was recently named ‘One to Watch’ at The World’s 50 Best Restaurants and was voted 84th best restaurant in the world.

Martin Benn was named The Sydney Morning Herald Good Food Guide 2011 Chef of the Year and the following year saw Sepia awarded the prestigious The Sydney Morning Herald Good Food Guide Restaurant of the Year 2012, and Three Chefs Hats, a meteoric rise in just over two years.

Sepia has maintained the highest rating of Three Chefs Hats and 18.5 points out of a possible 20 points for four consecutive years and was awarded The Sydney Morning Herald Good Food Guide Restaurant of the Year 2014 and 2015 and in 2015 was named Australian Financial Review’s Best Restaurant in Australia.

The past twelve months have also seen Martin Benn awarded Australian Financial Review’s Chef of the Year, Australian Gourmet Traveller Chef of The Year 2015 and The Weekend Australian Magazine’s Hottest Chef of the Year.

In March 2015, Benn took the Sepia team to New York, at the invitation of Chef Eric Ripert of Le Bernardin, to showcase Sepia.

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9 COURSE MEAL WITH MARTIN BENN - SEPIA, RESTAURANT, SYDNEY

Fi rst Cou rse

S aik o u S almon, S moked R oe, S ud ac hi

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Sepia is one hundred percent focused on the product and the environment from where it is taken. A few years ago I was introduced to the most amazing salmon from the pure glacier waters of Mount Cook, in the southern alps of New Zealand. With a consistent water temperature and the pure waters being fed from the snow-capped glaciers makes it a truly remarkable product.

With this in mind, really want to showcase the fish in one mouthful - an explosion of taste and texture. Using only the belly part of this extremely high fat content fish along with the briny smoked roe. The idea is the eggs are inside the salmon as if you were eating the whole fish in one bite. To cut through the richness, I have used the juice of a Japanese citrus fruit often served with sashimi call Sudachi. This is made into a gel which coats the entire sphere of salmon in.

Served with chop sticks enhances the experience.

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Se c on d

C o u rse

S a sh i m i o f Ye llo w F in t una, J amon I beric o c ream, baby r a di sh, ap p le an d wasabi, pork c rac kling I have had a relationship between tuna and Jamon Iberico as far as I can remember. For me it is a match that is unsurpassed and I have had created many recipes that incorporate both in a dish. We extract the flavour from the Jamon Iberico and infuse it into a cream in which we fill inside the tuna which is then wrapped into the shape of a circle. The cream gives the tuna a boost of umami and richness that just feels so Japanese to me.

Delicately arranged radishes, onions, cress and flowers like the perfect Kaiseki dish.

Texture is added from the pork crackling, then tuna is finished with a sprinkle of apple, sake and wasabi that adds a freshness and temperature contrast to the dish.

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Third Cou rse

B u t t e r Po ac h e d Po r t L in c oln S quid , Barley M iso Cured Egg Y o l k, Yu z u , W o o d So r r e l The perfect texture of squid is hard to achieve and there are several theories in which we are told that will produce this. From my education on cooking squid or calamari there were two main procedures, firstly flash fry very quickly at a high temperature and the other braise slowly at a low temperature. Although this dish may look simple, it rewrites the rule books on cooking squid.

Cooked in clarified butter at 70c for only 3 minutes it the squid is soft yet has texture. The squid is sliced completely though and rolled on to a cannoli mould to keep the shape while cooking with a minimum of 35 cuts per squid. Scented from the Japanese yuzu to enhance the freshness of the dish.

The guest is set with a spoon and fork to eat the dish, which causes some confusion as they wonder how to eat the squid this these utensils, unknown to them until they start that the squid just falls away into fine slices.

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Fou rth Cou rse

S as h im i Sc allop, umeboshi, c auliflower mou sse, n o r i, b r as sic a flowers, S c allop Crac kling

Sashimi plays a major role in the menu at Sepia which refers to the quality of the product and its environment in which came from, the respect and treatment of the highest regard that will show case the product on the plate. Freshly opened bay scallops are then sliced and lightly warmed in butter, temperature plays an important sensory emotion as well as texture here, and that is captured in the crown of scallop crackling. Playing with contrasting textures we knew that cauliflower is a good flavour profile that works with scallops and so made a warm mousse that is silky smooth relating to the texture of the warmed scallops and the contrast of the crunch from the raw cauliflower which is added. Finishing the dish with various brassica flowers I find it interesting to see the connection between land and sea.

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Fifth Cou rse

B on i t o, F r ie d Po tat o , Q uail Egg, Cav iar, R oast ed Chic k en Powder Quite possibly the most underrated fish in Australia waters, but one of the most prized in Japan, it is a pity that this highly sustainable fish has not gained the respect that is so rightly deserves in this country.

A Sepia menu is not complete without this amazing fish making an appearance and, for me, I like to refer it to as the chicken of the sea.

The firm ‘meaty’ textured flesh works well as sashimi and we just sear only the skin side of the fillet on a hot skillet to slightly char and give a smokiness to the fish.

We like to match with the flavours of roasted chicken to keep the relationship through taste.

Finished with caviar for that touch of luxury.

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Sixth Cou rse

T a sma n ian B lac k T r u f f le S ushi

The introduction of truffle spores to Australia more 15 years ago excited me very much.

A true wounder of nature and a personal favourite time of year for me.

The relationship of the scent from the truffle and the sensory sensation that the brain decodes are truly amazing, a form of umami that when smelt can make you taste the truffle before even eating.

I often hear people say that they are disappointed from the taste of the truffle but I think that they are missing the point. It is such a sensory experience, the anticipation of taste before it happened.

This is what I wanted to capture in a dish, but also I wanted to add a richness that would carry the flavour of the truffle to give the umami hit. A rich truffle infused hollandaise not only helped with this but holds the sliced truffle to the rice.

The perfect mouthful.

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Seven th Cou rse

Seared Mandagery Creek Venison, Sansho Pepper, Artichoke and Japanese Pumpkin Leaves Working with growers and farmers is an important aspect for the evolution of Sepia.

Continued contact and open dialog between Chef and producer is the only way that we can improve on what we do both in the kitchen and at the farm. It was this that sparked an idea one day when visiting my venison farmer in the county town of Orange 250 km central west of Sydney.

The venison are free range and pasture fed often taking time to shade under the tree. It was this that inspired me with the idea to serve the venison as if it was in the environment that it came from.

We had been working on ideas using starches and the kind of textures we could achieve.

From this we moved to vegetables and using the natural starch in them. This would give us the clarity in the product that we were using. We made purees of starchy vegetables and dried them, fried and shaped them to achieve leaves, which we cover the venison in.

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Eight Co u rse

Chocolate, Blackcurrant, Tarragon and Green Tea Inspiration from my childhood and the element of surprise is what I let to be able to capture in my desserts. This dessert was created from the idea of a topping we would have with our ice cream as children. It was called Ice Magic and was a chocolate sauce that was poured over ice cream and would set hard, giving a crunchy chocolate crust to the ice cream. In the process of work through the idea I thought that it would be interesting if the ice cream and the topping were the same texture. The tarragon and green tea ice cream I had been working on for a few months and found that the flavour profiles worked together extremely well, I just needed to find a way to present it.

This was the perfect opportunity to put both ideas together, though the problem we found was trying to be able to have the texture of a soft served ice cream that was coated in the chocolate and blackcurrant glacage. The introduction of liquid nitrogen help us freeze the soft ice cream quenelle on the outside only by just dropping it in for a few seconds before coating with the glacage.

It was also very dependent on timing and we found that leaving the ice cream to sit 5 minutes before serving this gave the ice cream time to temper and the glacage time to coat the ice cream marrying them together for the perfect temperature and softness.

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Nin th Cou rse

M i l ks

A dessert that I evolved from using 5 types of milk eventually turned into 8 textures and milks.

It provokes emotional characteristics of a feeling that is comforting and reassuring in refinement. It does not only play on the milks theme and textures but also the temperature as you eat though the dish, from cold to warm.

Starting with a cold layer of house made coconut yoghurt coated in warm milk chocolate custard that is thickened with Kuzu. The next is a warm pureed rice pudding, spirals of goat milk dulce de leche toffee with a quennelle of sheep yoghurt sorbet in the centre. The milk cake is made into a crumble and sprinkled over the sorbet and rice pudding. The dish is finally finished with crisp sheets of yuba and cow’s milk dried crisp.

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JOﾃ記 ROBUCHON - RESTAURANT JOﾃ記 ROBUCHON, HOTEL METROPOLE MONTE-CARLO

JOﾃ記 ROBUCHON Ambassador Of Excellence

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Christophe Cussac and Joël Robuchon

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Joël Robuchon, the world’s most Michelin-starred chef, was born in 1945 in Poitiers, France.

Following his extensive studying and research in the culinary field, he has been rewarded with several awards, such as the “Chef of the Century”

by Gault Millau and the “Best Restaurant in the World” by the International Herald Tribune.

As a teacher and innovator, Joël Robuchon has constantly created iconic recipes for the public.

A true musician to the heart, Joël Robuchon considers his cuisine like music, an authentic art that includes technique and rigour.

In 2004 he developed with Christophe Cussac and his team a special original and innovative concept for the Hotel Metropole Monte-Carlo.

With his vast experience in Mediterranean cuisine, the two chefs collaborate to create menus highlighting classic dishes blended with contemporary flavours and Mediterranean styles, thus making the Hotel Metropole MonteCarlo a unique gastronomic destination with the restaurants led by Joël Robuchon and Christophe Cussac. Restaurant Joël Robuchon is a two Michelin-starred restaurant is managed by Joël Robuchon in association with Christophe Cussac, Head Chef. Joël Robuchons’ inspirations for this restaurant was to craft a comfortably stylish dining venue that is unrivalled in the Principality.

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JOËL ROBUCHON - RESTAURANT JOËL ROBUCHON, HOTEL METROPOLE MONTE-CARLO

The secret behind Robuchons’ successful career apparently hides, like the one pursued -around the world- by this chef whose cuisine is subtly and sublimely simple, drawing on his enthusiasm to nurture genius, and driven by a constant quest for perfection. With 20 restaurants around the world and 26 Michelin stars, including three at the Metropole Monte-Carlo. Restaurant Joël Robuchon was awarded its first Michelin star in 2006 and a second in 2007, for its original cuisine, as well as the professional team masterfully led by Joël Robuchon and Christophe Cussac. A distinguished figure on the international gastronomy scene. For this artisan of change who succeeded in combining gastronomy with conviviality, dispelling the sacred aura which wafted around the art of cuisine.

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JOËL ROBUCHON - RESTAURANT JOËL ROBUCHON, HOTEL METROPOLE MONTE-CARLO

Robuchon imagined an open-kitchen to offer guests more than just a gourmet experience but a culinary show where transparency sounds alike quality and conviviality. The cuisine is authentic and Mediterranean-styled besides the on-site bakery also ensures to be served the freshest breads and pastries.

Restaurant Joël Robuchon

While the chef’s cuisine is very well-suited to the warm Mediterranean ambiance created by interior architect Jacques Garcia who imagined this backdrop against the wall representing a scene of Paul & Virginie (Manufacture of the Gobelins, 1802), velour armchairs and exotic wood parquet floor. The restaurant has a large opened-terrace benefiting from an exceptional view on Monte-Carlo and the Mediterranean Sea, and the simplicity of a relaxed yet perfect welcome.

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Joﾃｫl Robuchon Table

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Joël Robuchon’s love for the Mediterranean, the menu offers a sophisticated, accessible cuisine with Mediterranean flavors, which is executed by Chef Christophe Cussac, who promotes fresh seasonal products and the ingredients are immediately identifiable.

The unrivalled master of precise cooking and seasoning focuses on essentials, giving priority to flavours and textures, combining healthiness with tastiness. You can opt for the menu or if your curiosity impels you to investigate the extensive choice of dishes in small sampling portions.

Langouste Joël Robuchon

A unique moment where conviviality is the main word, a place at the Joël Robuchon Table in front of the open kitchen and share an exceptional culinary performance.

The open kitchen is a distinctive trademark of Joël Robuchon’s philosophy, to share his passion and pleasure of food with his guests. Fascinated by the spectacle of the open kitchen and “tepanyaki” where Executive Chef Christophe Cussac and his team are busily and deftly performing a subtly orchestrated choreography. This is a hallowed moment, and guests have their own role to play. For Joël Robuchon, sharing and making people happy, who can enjoy a direct contact with the Chef while he is cooking, the Table of Joël Robuchon can seat up to 8 guests.

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Christophe Cussac is Joël Robuchon’s protégée. He has worked alongside in several well-established and famous properties before running the Cussac‘s family hotel in Burgundy. Later, Cussac headed to the south of France to become the Chef at La Réserve Hotel in the French Riviera where he was rewarded with two Michelin stars. In 2004, Christophe Cussac joined the Hotel Metropole Monte-Carlo for the reopening

L›AUBERGINE en caviar avec de jeunes pousses légumes croquants

Le Foie Gras de Canard

LE TOURTEAU relevé de fines herbes à l’avocat et tomate confite

where he supervised all the restaurants of the property. Cussac has been thrilled to be part of this wonderful adventure with Joël Robuchon and as pure visionaries they imagine tomorrow’s gastronomy by getting their inspiration from their experience and clients’ feedback.

Unique gourmet experiences have been created “Lunches by Joël”, an innovative concept transforming business lunches into true moments of pleasure or offering an informal gastronomic meal in a relax atmosphere.

It’s worth the travel...

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Le Saint Pierre aux saveurs méridionales

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Food & Life An ode to the art of delicious and healthful cuisine - Food & Life, Joël Robuchon promise modernity, originality, flavours and textures, a “healthy cuisine”, he shares and passes on his knowledge. At the dawn of a new decade, the chef set off on a crusade. In the secrecy of his culinary laboratory in Paris, Joël Robuchon innovative new way of cooking is being developed, stripped down to essentials, healthy and delicious, to “combat the sicknesses of the century”.

LE QUINOA

Joël Robuchon’s most recent book, Food & Life, co-written with Nadia Volf, spreads the “Good Word”, it’s a new way to understand food. This cookbook may just change your life. Today’s fashionable diets create deficiencies and imbalances, and deprive us of part of the joy of living, Food & Life is a celebration of food as an integral part of happiness.

World-renowned chef Joël Robuchon offers delicious gourmet recipes balanced for all seasons and all stages of life, detailed explanations of the nutritional virtues of fruits, vegetables, beans, grains, meats and fish - and their effects on our physical and mental well-being.

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LE HARICOT VERT

LA BETTERAVE

LES CHAMPIGNONS

L’ARTICHAUT

LE RIZ

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GRANT MacPHERSON - LAS VEGAS

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Grant MacPherson the culinary ambassador

Chef Grant’s stellar career has spanned five continents, four decades, and some of the world’s most celebrated dining and hospitality destinations. He has cooked adventurous five-star menus, designed and run world-class kitchens, and built top- notch teams at iconic places including Raffles Hotel in Singapore, Bellagio Las Vegas, Wynn Las Vegas, Wynn Macau, Regent Hotels Sydney, Kuala Lampur, and Singapore, several Four Seasons, Ritz Carlton Big Island, and Sandy Lane Hotel in Barbados. This native Scotsman’s robust embrace of global wanderlust and contrasting cultures is exceeded only by his passion for food and all things culinary. With these comes his deep love of the camaraderie of the kitchen, the restaurant, the venue - the life - which has earned him consummate respect for his people and executive skills as well as his mastery as a chef.

MacPherson relishes sharing tales of his colorful experiences, extraordinary mentors, and storied accomplishments so far - most recently with Word of Mouth, a coffee- table volume brimming with mouth-watering photos, recipes, and memoir - but is always one to look to the challenges ahead. Based in Las Vegas, MacPherson runs his own culinary global consulting business, and keeps a globetrotting calendar of international festivals and events.

He was recently tapped as one of the Chef Ambassadors for Stella Artois, and is featured in video and print in their “Host Beautifully” campaign for 2015/2016. He has recently been spotted in Las Vegas working on the re-launch of the Westgate Resort & Casino - formerly the legendary Las Vegas Hilton. He has also been featured this year on VH1’s Big Morning Buzz.

As part of the executive culinary stars of the celebrated private rock & culinary festival, Live In The Vineyard, in Napa, California.

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MacPherson has served as the Global Culinarian for Beech Ovens, Jade Range and Executive Chef for Viking Commercial as well as being the subject of another beautiful coffee table cookbook, In The Viking Kitchen. He has cooked 15 James Beard dinners, including three in New York City and was involved in the first overseas James Beard dinner at the Four Seasons in Singapore. He was also a Gold Medal winner in the Culinary Olympics of 1992 on Team Singapore.

Chef Grant has been appearing as a Chef Ambassador at multiple festivals presenting pairings and cooking seminars with Stella Artois, Goose Island and various Anheuser- Busch products. His upcoming projects as Principal and Chef of Scotch Myst’s culinary consulting team span the world from Malaysia, Australia, North America and Europe to Newport Beach, California.

WO’GOA catches up with Grant MacPherson...

WO’GOA: It’s interesting to learn how Chefs find their passion for cooking and where they grew up. Tell us more about your formative years and how did you find your way into the culinary field to became one of the most sought-after Chef in the world!

Grant MacPherson: It started with travel, and travel led me to my successes and I started to meet people and see different cultures and that was always the driving force. It was incredible to be able to pick up my knives and my tool box of favorite rock and roll cassette tapes and venture off to places I barely knew existed. That stayed with me, and that love of travel and the excitement of learning about other cultures and cuisines just kept snowballing into more and more great destinations and friends all over the world.

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Oysters

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WO’GOA: Working alongside legends in the culinary world Joël Robuchon, the late Jean-Louis Palladin, and Jean-Georges Vongerichten, how did the experiences help to form who you are as a chef today.

Grant MacPherson: Working with high caliber chefs such as the ones mentioned put your mind onto a different planet. To be able to achieve the level of perfection and quality that doesn’t commonly exist… that is what drove me and does still drive me to be better and better, no matter what country I am cooking in. Being surrounded by that level of perfection and passion demanded that I always push beyond my comfort zone and I wanted to live up to those benchmarks.

WO’GOA: Tell us about your journey to becoming a chef and what inspired you to pursue this career?

Grant MacPherson: I didn’t enjoy school, and I traveled a lot as a kid through Canada. In the kitchen I found a peace with myself, because there was so much going on, so much action, so much to live up to…. things were always buzzing with action and everything seemed interesting from butchering a piece of meat, turning a vegetable, or making the perfect mashed potatoes. It continues for me today. I just don’t get bored because the landscape in the kitchen is always changing.

WO’GOA: How would you describe your cuisine?

Grant MacPherson: My cuisine has changed over the years. The older I get, the simpler my food has gotten, and I inspire myself to work on the Cantonese model of having the freshest ingredients, working at the right temperature, and working on the right flavors. That makes my cuisine, in my mind, very approachable. Cuisine should be subtle and about the ingredients. When the food is fresh and wonderful, you don’t have to “dress it up” with a lot of rubbish.

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Tandoori Quail

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WO’GOA: You take readers on a 30 year journey of rock-n-roll recipes and tales with your book “Word of Mouth” an autobiographical book spanning 5 continent, with your intelligent cooking and inspired approach to creating new dishes, creative development and innovations behind your exceptional food - what was the inspiration behind this while writing this book?

Grant MacPherson: A couple close friends including my great and legendary photographer friend, Bill Milne, and I wanted to do a book that was unusual and “off the beaten” path for cookbooks, and we actually did it in a week. It was self-published. I thought it would be fun and it’s become a piece of my marketing “collateral.” I think it’s good for young students or people getting into the business to see a snapshot of iconic properties and chefs around the world, my mentors and how they changed their universes. I also wanted to have a legacy of some kind to thank those people for helping me and to show others how lucky I was to achieve some of the great things I have been happy enough and blessed to experience.

WO’GOA: In your opinion, what is the best recipe you have ever created? What inspired this recipe and why?

Grant MacPherson: I don’t believe there is “one” recipe for me.

That’s a layered question for me. Chef’s are constantly adding and working on dishes. What I like today, I may not like tomorrow. I sometimes bring things back and refine them. There’s a simple beef tenderloin, very simple….medium rare, rested and sliced and you do a ratatouille vinaigrette with olive mashed potatoes…I’ve been refining that one for quite a while. I do think I have a “style” to most of my food though rather than one signature dish. A lot of my food is a cross between Cantonese and South of France. Provence food is very light. I don’t cook with a lot of dairy or butter.

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WO’GOA: Your culinary creations are based on simplicity, intense satisfying flavor and bringing your own personal food culture, how do you bring about this balance on a plate?

Grant MacPherson: It goes back to where you are, you look at the center of the plate, you want to make sure the portion is right, but most importantly who is your guest? You want to cater to your guest.

In Australia – a bit smaller and cleaner, in Europe more cream and butter, America for larger portions. You have to fit your cuisine into the environment.

WO’GOA: It must be a great feeling to cook for illustrious guests – heads of state and celebrities, tell us one of your anecdote with one of your illustrious guest.

Grant MacPherson: Cooking a steak for Billy Gibbons of ZZ Top is still the one of the funniest. He gets so excited that he takes a sharpie pen out and he starts trying to sign my chef jacket. He is always so enthused and happy and great – it was just a blast. It’s not always the “celebrity” that you are noticing, more often it’s making your guest happy and seeing them love the meal. Famous or not, when your guests are happy, as a chef, you are happy.

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Scallo pravioli with bok choy and black beans

WO’GOA: Could you share the process you go through to create a new dish?

Grant MacPherson: First thing, you have to keep your mind fresh…Going to the market, seeing what’s in season, touching and tasting and feeling and smelling. I don’t look at books so much now, because so much is available to see and experience on the internet.

But for me, it’s the physical interaction and discovery of ingredients. It’s the markets and walking through them that makes thing alive. Whether it’s a fish or a vegetable, or anything – you eat with your eyes – what you see you can deliver.

WO’GOA: What are your greatest influences in the kitchen?

Grant MacPherson: Working clean and efficiently and having the right tools for the right job. Very important.

WO’GOA: Do you have any special cooking techniques or equipment you particular enjoy using?

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Grant MacPherson: I like proper grilling, and also steaming – those are two of my favorite cooking techniques. And I like to braise. I like slow cooking….

WO’GOA: Creativity or Technique, what is more important to you and why?

Grant MacPherson: Technique. Cooking is about timing. Creativity comes later.

WO’GOA: What new ingredient or ingredients are inspiring you right now and how do you select your ingredients?

Grant MacPherson: At the moment, short ribs because while they’re not “new” I keep trying to make them better. Salmon is a favorite and I do it in a multitude of ways… cold smoked, gravelax, grilled. And then there are Brussels sprouts, which are now one of my favorites (growing up in a British home they were always dark green and soggy).

Now you can make them bright, fresh and green and now a days you can make them taste wonderful and not be in danger of losing your real teeth.

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Shark Fin Soup

WO’GOA: What are your favorite ingredients you like to work with?

Grant MacPherson: Seafood, live fish and crab…definitely things that swim. Mussels, crabs, and clams. If it’s swimming I totally love it. My favorite fish is Turbot. I also love monkfish, lobster, and sea urchin. Australia really did that to me. Gave me a total love and appreciation for the flavor of the sea.

WO’GOA: Is there an ingredient that you weren’t able to master and have given up on and why?

Grant MacPherson: Not so much. But I will say, I’m not great into pastry. I have a good eye and taste for it, but the pastry technique hasn’t crossed my path and I don’t think it will. I can work beside a great pastry chef, but as a “technique” pastry is not my “beans on toast.”

WO’GOA: What does Grant MacPherson do when he needs a break? How do you spend your time off?

Grant MacPherson: Cooking is a lifestyle and spending time “off” is debatable. I am never off the job, because my passion is cooking and food and all that entails. I don’t separate my world and everything I do is tied up in those loves. I am always hanging out 118

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Lobster and caviar

with family, friends, thinking of ideas, watching for new ideas. Preferably with a great glass of wine.

WO’GOA: What is it that keeps you motivated at this point of your career?

Grant MacPherson: I think young chefs who have passion and want to feed off you and want to learn and are into it. The ones who ask questions and generally want to see themselves get better, and are not pretending to be someone they’re not. I think you have to leave some legacies, and spending time with young chefs and students is important to me. Business can go in any direction, once someone finishes culinary school there are 25 avenues. Sometimes when the kids get into these situations they don’t know how to move up and find their path. I enjoy helping young chefs. My journey wasn’t planned and just “happened” from all the intersections in my upbringing and life, but when you see a young person who is truly striving to be a true culinarian I have to help them as much as I can. That is motivating for me.

WO’GOA: What is next for Grant MacPherson?

Grant MacPherson: Looking forward to the next year of travel and insights and continuing to look for new culinary challenges, my work with Stella Artois as a Chef Ambassador, and all the adventures I get to continue to have cooking and working around the globe.

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GORDON RAMSAY

Gordon Ramsay

Scottish by birth, Gordon Ramsay was brought up in Stratfordupon-Avon, England. With an injury prematurely putting an end to any hopes of a promising career in football, he went back to college to complete a course in hotel management. His dedication and natural talent led him to train with some of the world’s leading chefs, such as Albert Roux and Marco Pierre White in London, and Guy Savoy and Joël Robuchon in France.

In 1993 Ramsay became chef of Aubergine in London, which within three years, was awarded two Michelin stars. In 1998, at the age of 31, Ramsay set up his first wholly owned and namesake restaurant, Restaurant Gordon Ramsay, which quickly received the most prestigious accolade in the culinary world – three Michelin stars. Today, Restaurant Gordon Ramsay is London’s longest-running restaurant to hold this award, and Gordon Ramsay is one of only four chefs in the UK to maintain three stars.

Internationally renowned, multi-Michelin-starred Gordon Ramsay has opened a string of successful restaurants across the globe. 26 restaurants globally and 7 Michelin stars, with restaurants from Europe to the US, Middle East, Hong Kong and Singapore.

Gordon received an OBE (Order of the British Empire awarded

by Queen Elizabeth II) in 2006 for services to the industry.

A star of the small screen both in the US and internationally, with four top-rated FOX shows that airs worldwide - Hell’s Kitchen, Masterchef, while in the UK - Gordon Behind Bars, Ultimate Cookery Course, Gordon’s Great Escapes and Gordon Ramsay Shark Bait. Publisher and author of a number of books, many of which have become bestsellers around the world, most notably his autobiography, Roasting in Hell’s Kitchen.

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Gordon Ramsay’s Bread Street Kitchen adds spice to Marina Bay Sands Award-winning chef restaurant serves British European fare in stunning two-storey waterfront concept...

Marina Bay Sands is proud to team up with award-winning chef Gordon Ramsay to unveil Bread Street Kitchen in Singapore. Now officially open, the highly anticipated restaurant and bar offers classic British European fare in a lively and bustling space facing the spectacular waterfront.

Located at the south promenade of The Shoppes at Marina Bay Sands, the restaurant features an extensive menu that showcases British favorites reinvented by the multi-Michelin starred chef at the brand’s London flagship.

Gordon Ramsay said, “I’m excited to be part of the Marina Bay Sands family and in Singapore where people are so passionate about food.

Bread Street Kitchen is a mix of vintage and modern with an everchanging menu, dishes inspired by local ingredients, and a beautiful view of the waterfront and city skyline!”

Led by Executive Chef Sabrina Stillhart, Bread Street Kitchen at Marina Bay Sands will stay true to its London concept, tapping on British artisanal products and seasonal fare, but will also work with local ingredients to deliver a globally inspired menu. Front of house is General Manager John Quetier, who has more than 16 years industry experience in restaurants including L‘Atelier de Joel Robuchon in London, Vue de monde by Shannon Bennett in Melbourne and maze by the Gordon Ramsay Group.

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Beginning her career as a kitchen apprentice in her native Switzerland at 17 years old, Sabrina spent almost a decade within the Gordon Ramsay group, with roles at Boxwood Café, Gordon Ramsay’s Plane Food, York & Albany and the iconic Savoy Grill. Sabrina then transitioned to Bread Street Kitchen as part of the opening team of Bread Street Kitchen, London and spent three years as senior sous chef. From London to Singapore, Sabrina led the opening team as Executive Chef for the launch of Bread Street Kitchen at Marina Bay Sands. Sabrina manages a team of 25, running the daily operations of the kitchen including team training, overseeing the menu, and ensuring dishes are of the highest quality and of impeccable freshness whilst designing exciting daily specials inspired by local ingredients.

Guests can savor British favorites reinvented by the multi-Michelin starred chef, Bread Street Kitchen’s signature dishes include Pork Belly, Shepherd’s Pie and Roasted Veal Carpaccio, as well as the BSK Burger, with melted Monterey Jack cheese and spicy sriracha mayo in a brioche bun.

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Starters are similarly distinctive – headlined

by King Crab Cocktail with apple and pink peppercorn and Tamarind Spiced Chicken Wings, Salmon Ceviche with ruby grapefruit and Seared Scallops with carrot puree, treacle bacon and celery cress as well as potted salt beef brisket, grain mustard, piccalilli, buckwheat crackers.

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Flatbread, butternut squash, Taleggio cheese, mushrooms, pine nuts, basil pesto

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Roasted veal carpaccio, dill pickles, quail’s egg, tuna dressing

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

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Signature dishes from the grill include Dingley Dell Pork Chop, Roasted Baby Chicken with chimichurri and burnt lemon, as well as the hearty Irish Rib-Eye 28 days aged. Chips as well as Red onion and carrots coleslaw serve as delicious sides to complement the mains.

End your meal with classic British desserts Chocolate fondant with salted caramel and mint chocolate chip ice cream, Bread and butter pudding, sultanas, cinnamon and Banana sticky toffee pudding, muscovado caramel, clotted cream.

Dark chocolate and morello cherry cannoli

The “interactive” bar area features a communal table and allows for mixologists to offer a lively drinking experience, perfect for an after-work catch up, serving both classic and innovative cocktails with fresh ingredients and a selection of world wines.

At the basement level of the restaurant, diners can step into a more intimate environment of private dining or peek into the live and dynamic kitchen action over drinks and quick bites.

Bread Street Kitchen joins a stellar cast of nine celebrity chef restaurants in Marina Bay Sands, including Adrift by David Myers, CUT

by Wolfgang Puck, db Bistro & Oyster Bar by Daniel Boulud, Long Chim by David Thompson, Osteria and Pizzeria Mozza by Mario Batali, Sky on 57 by Justin Quek, Spago by Wolfgang Puck (upcoming) and Waku Ghin by Tetsuya Wakuda.

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Pétrus

fine dining at its very best 128

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Gordon Ramsay and Head Chef Neil Snowball

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Neil Snowball takes the reins at PÉTRUS

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Michelin-starred, Gordon Ramsay Group restaurant, PĂŠtrus, on Kinnerton Street in the heart of Belgravia, is made for leisurely dinners, serious business lunches and family celebrations and, with the arrival of new Head Chef Neil Snowball, there has never been a better time to visit.

Offering stylish and modern European cuisine served with exquisite attention to detail and immaculate presentation, Neil has created an elegant menu that delivers on clean and intense flavours.

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Assiette of Lamb

Pressed Foie Gras

Scallops & Quails Egg

With an extensive background in fine dining spent at some of the UK’s leading Michelin starred restaurants, Neil returns to Gordon Ramsay Group - previous positions include working with Clare Smyth on dish development at Restaurant Gordon Ramsay and as Senior Sous Chef at Gordon Ramsay at Claridges.

Prior to joining Pétrus, this Heston Blumenthal protégé was Senior Development Chef at The Fat Duck.

Guests can choose to dine in the main dining room or take their culinary experience up several notches with The Kitchen Table Experience.

Accommodating up to eight, diners can take a front row seat in the kitchen and be privy to the magic that takes place behind the scenes. Seated at a perfectly appointed table overlooking the pass, diners can enjoy the theatrics whilst conversing with the chefs as they create a bespoke menu.

A stylish and modern menu is perfectly complemented by the restaurant’s stunning environment. The à la carte menu begins with a selection of appetizing starters such as sautéed foie gras with fresh figs, mead and bees pollen; baked young leeks with Périgord truffle, Lincolnshire poacher ‘double barrel’ and Jersey Royals; Aberdeen Angus tartare with truffle, quail’s egg and Vallée des Baux-de-Provence olive oil. Continue the journey through Pétrus’ main courses with roe deer loin with aniseed, warm beetroot salad and blackberries; wood pigeon with puy lentils, Alsace bacon and blood orange endive; Young grouse with red grapes, choucroute, artichokes and girolles.

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Fricasse of Langoustine

Veal Fillet

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Head Chef Neil Snowball

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Petrus Black Forest

Dining at Pétrus isn’t complete without indulging in the famous chocolate sphere with milk ice cream and honeycomb whilst other enticing desserts include Gariguette and wild strawberries with yoghurt, lemon verbena and sablé; or seared pineapple with smoked coconut lime sorbet and pineapple granite.

Lunch represents excellent value for a choice of three courses from a menu featuring dishes of the same high standard as the à la carte. For the full Pétrus experience indulge in the six-course tasting menu, with dishes expertly enhanced with the ‘Secrets’ wine pairing chosen by head sommelier, Sylvain Gergeaux.

As one would expect from a restaurant named after one of the world’s finest wines, the wine list features 34 different vintages of Château Pétrus and is the first restaurant in Europe to offer it by the glass. However, it’s not all about this varietal with Pétrus offering over 2000 different bottles with a list that focuses on France’s top vineyards and other fine and rare European gems.

Pétrus’ circular dining room is laid around the pièce de résistance – an ultramodern floor-to-ceiling, cylinder wine cellar holding the finest bottles of red wine. With highlights of beiges, coppers and silvers, the modern interior of Gordon Ramsay’s Pétrus features flashes of claret red adorning selected wall panels and paying homage to the namesake wine.

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Radicchio salad - Blood orange, shaved bottarga

Sangria Latina - Bacardi Rum, Watermelon, Lime, Prosecco

Red fruit crumble - Blue berry coulis

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Following on from the success of Bread Street Kitchen & Bar, world-renowned chef Gordon Ramsay brings another touch of London to Hong Kong with the launch of his second restaurant, London House.

This standout neighbourhood restaurant of Gordon Ramsay’s London House features an all-day dining, a bar and grill, as well as live entertainment. Situated in the East Tsim Sha Tsui dining precinct, on the waterfront overlooking Victoria Harbour and the city skyline, London House is set to become one of Hong Kong’s top dining destinations.

Bangers & Mash - Homemade sausage, mashed potato and onion gravy

Toad in the hole - Yorkshire pudding, sausages, red wine sauce

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Elegant with relaxing and comfortable interiors, London House personifies typical English hostelry. Luxurious leather banquette seating, traditional tiles and warm, ambient lighting creates an intimate and inviting atmosphere, designed by Dining Concepts’ Interior Designer Anita Lopez.

Inspired seasonal ingredients and market-led produce combined with an extensive drinks list and idyllic waterfront setting, the star of the show is the all-day British menu, featuring an array of quintessential dishes including Fish & Chips, Bangers & Mash and Shepherd’s Pie and classics from the grill. From casual lunches and post-shop pit-stops through to dinner dates and after-work cocktails, London House will have something for everyone.

Cocktail connoisseurs will linger well into the night with the collection of carefully curated concoctions available. London House boast of an extensive wine list with an eclectic selection of both old and new world varieties available by the glass and bottle. The bar offers an assortment of beer on tap from breweries around the globe, plus an additional selection by the bottle.

With a custom-built entertainment area, guests will enjoy live music on weekends and public holidays. Performances by in-demand bands, jazz and international DJ’s will be among the star attractions. A giant screen will display all the popular sporting events.

Set to become a firm favorite amongst foodies looking for a discerning dining destination.

London House is all-day dining at its very best. Take advantage of the stunning waterside location and dine on the terrace for the perfect al fresco experience.

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Pan roasted salmon - Celeriac and apple remoulade

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ALEX ATALA - D.O.M., BRAZIL

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ALEX ATALA

World’s Most Influential Chef Text Oilda Barreto Photo Rubens Kato

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Born in 1968, he grew up to be a punk-rocker in São Paulo, Brazil where he played in a band and was also a DJ for hire. He decided to go backpacking in Europe in the 1980s. He really liked the European lifestyle and found construction work in Belgium as a painter. He wanted to stay longer but needed to get hold of a visa to do so. Thus, he decided on taking a cooking course when he was 19, at the École Hôtelière de Namur in Belgium.

“I never dreamed of being a cook,” Atala says. To his surprise, he discovered a talent in the kitchen and found jobs in France and then in Italy. “When I worked in France and Italy I realized that I would never cook those cuisines as well as an Italian or a Frenchman would. But on the other hand, I recognized that no one there could cook Brazilian food better than me.”

But it was not until 1994, when he returned to Brazil for the birth of his son, Pedro, that the chef behind São Paulo’s D.O.M. restaurant realized his calling was Brazilian cuisine….but with a haute-cuisine twist. He received worldwide acclaim when he transformed traditional Brazilian cuisine by making use of French and Italian culinary techniques.

His valor was justifiable. Atala fiercely layers Brazilian style home-cooking with exotic flavors by using very exclusive ingredients from the Amazon, and is now recognized as Brazil’s best-known chef.

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Tapioca Biscuit and botarga

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Ingenious and exploratory in the kitchen, Alex Atala is known in his native land and throughout the world for discovering, through conventional methods, the many gastronomical possibilities of Brazilian ingredients. In France he worked at Jean Pierre Bruneau’s 3- Michelin star restaurant, and he staged at Hotel de la Cote D’Or with Chef Bernard Loiseau.

Later he endeavored with new projects in the cuisines of Montpellier, France and Milan, Italy.

When he returned to São Paulo in 1994 his cooking performances in establishments around the city attracted the attention of journalists and epicures alike. It was while working as a chef at “Filomena”, a São Paulo restaurant, in the mid 1990’s, when he experimented with a dish that would become his trademark – while at the same time, launch a new form of Brazilian cuisine.

He made “farofa” – a traditional Brazilian cassava flour condiment that is eaten as an accompaniment, typically sprinkled on meat or fish – but, he added his own flair to it, passion fruit pulp thus, introducing a new flavor and texture to a customary ingredient. “It proved to be decisive for my career,” he says.

In 1995, his first restaurant, a one-tabled hole-in-the-wall, “Na Mesa” had a very successful season, and the chef made public his interest in a more innovative Brazilian cuisine. By then Alex become a more established chef with very vibrant ideas. What was meant to be simply a way of “earning enough money to raise my son” grew into a prodigious culinary voyage into Brazil, and beyond.

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Watermelon, cucumber and coium

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By the end of 1999 he opened his now famous D.O.M. restaurant. D.O.M opened the gates to creative Brazilian cuisine. Before then, there was very little knowledge of the flavors of Brazil. With the Amazon forest providing a huge pantry of flavors that no one really knew about, he had his work cut out for him. He got out of his comfort zone and proposed a new dining experience.

D.O.M. is now the fourth best restaurant in the world according to the S. Pellegrino World’s 50 Best Restaurants and holds 2 Michelin stars. D.O.M. (an acronym from the Latin Deo Optimo Maximo) aimed for the maximum feasting experience since its inception in 1999.

In fact, the restaurant’s name is a clear affirmation of his intent. D.O.M. is now a temple of the Sao Paulo gastronomical society. It is a place where rituals and attitudes are as important as the food itself.

The Brazilian chef uses the natural bounty found in the forests of his immense and beautiful country…herbs, fruits, flowers, and fresh fish from the Amazon, from which he sources exotic flavors such as the açai, jambu, pripioca, and tucupi.

The use of indigenous products has led to the characterization of his food as contemporary Amazonian cuisine.

In 2009 Atala opened “Dalva e Dito”, to critical acclaim. It’s received 4 out of 5 on Trip Advisor with “the most expensive plate of rice and beans in Sao Paolo but totally worth the cost. ”Sill utilizing his Amazonian ingredients and with an open kitchen, it’s a uniquely Brazilian experience.

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Alex Atala’s rules for success…

“Recognize the power of routine” “Training is the key to success. Have clear rules for EVERYONE” “Creativity is Essential” “Perfectionism sells” “Be Attentive to Details” “Be True to yourself”

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“Rediscovering Brazilian Ingredients and captures the flavors that can be found nowhere else in the world” 147

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Atala’s work has brought him around the world. He has participated in numerous events for the Ritz-Carlton and presented at gastronomical conferences, including “Alimentaria” and “Madrid Fusion.” He has appeared on TV, “Mesa pra Dois” (Table for Two) and published “Alex Atala: Por uma Gastronomia Brasileira” (Alex Atala – For a Brazilian Gastronomy), a two volume cookbook of recipes and biopic photographs featuring indigenous Brazilian ingredients. As well as, “Com Unhas, Dentes & Cuca” and “Escoffianas Brasileiras”. Other projects of his include a book on D.O.M. which he says is aimed at explaining Brazil’s rich larder to “people who have never visited the country”. In 2013, he founded Atá, an institute which focuses on people’s relations with food, with Roberto Smeraldi and Carlos Alberto Ricardo, among others.

Also in 2013 he re-opened a historic bar that originally started in São Paulo in 1949. He has helped to recreate “Riviera”, a drinking den frequented by leftist militants during Brazil’s former military dictatorship.

The idea of reviving a socialist hangout might sound strange in a country racing to catch up with the entrepreneurial world of modern global free enterprise, but Atala is nothing if not unusual; his mixed Palestinian and Irish parentage is reflected in his salt-and-pepper hair and red beard.

Chef Alex is a striking figure, with his skull tattoos and piercings and his flaming hair. He is also one of the most dedicated chefs. Selflessly, he has surrendered to the enormous task of shaping a better food culture for Latin America. His philosophy of using native Brazilian ingredients in haute cuisine has captivated the continent and the world.

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Today, more than 90 per cent of D.O.M.’s ingredients are sourced from Brazil, including over half from the Amazon region, such as herbs, fruits, flowers and fishes. Atala visits the Amazon three times a year, working with anthropologists and others to better understand local farmers and their culture before buying their produce.

“Research for me today is not simply looking for products, but getting to know the people who produce them and, by doing business, improving the region,” he says. He points to an example closer to home in the state of São Paulo, where he has developed a new strain of rice, known as “mini rice” with a local farmer.

So can the rest of the world expect Atala to open one of his restaurants outside of Brazil? The honest answer seems to be no. In fact, one of the ideas that excites him most is reducing the number of dining spaces at D.O.M. from 54 to 40, to make it even more exclusive. He explains that precious little infrastructure exists to supply the type of unusual ingredients he uses even to D.O.M. which would not work with a wider network of restaurants.

“The ingredients that I use are sometimes difficult to get in São Paulo, so in London or New York it would be almost impossible. Just to give you an idea, I spend more money each month on transporting my ingredients than on the products themselves. I would love to open a restaurant in New York but I don’t know if I could do so. Brazil still doesn’t export our ingredients properly and the main condition for me to have a restaurant in New York would be to have Brazilian ingredients available. For the short term, I don’t think this will happen.”

The superstar of São Paulo says improving this supply has become the cornerstone of his life’s work. For instance, Brazil has 250 species of honey-producing bees.

Yet under local law, only honey from the conventional bee introduced from Europe is legal. “They have great medicinal properties,” he says of the native bees. He is working to change that law.

He has been called the world’s most influential chef, and the international face for Brazilian food. Atala adds “D.O.M. opened its doors several years ago. I still have some of the same frying pans from its first day.” And, “If your product or service is excellent, it will attract its public. Don’t go after the public, do your best and the public will surely come after you.”

Simple rules from a multifaceted man.

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MARK LONG - GRAND HYATT GOA, GOA

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Mark Long Modern Australian Cuisine at Grand Hyatt Goa

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riginally from the United Kingdom, Chef Mark Long started his hospitality career in 1983. His incisive knowledge of the culinary world has taken him around the globe to work with international brands in the UK, Australia, Southeast Asia and China.

Chef Long’s Hyatt™ journey began at the award winning restaurant Mezza9 at Grand Hyatt™ Singapore, where he served as executive sous chef.

He subsequently joined the opening team for Park Hyatt™ Saigon, and later transferred to Grand Hyatt™ Taipei. He then became executive chef at Grand Hyatt™ Jakarta in September 2009.

Prior to joining Grand Hyatt™ Goa, Chef Long was executive chef at Grand Hyatt™ Shenyang, a 353-room luxury hotel featuring nine food and beverage outlets, located in the heart of Shenyang in northeast China. He began at Grand Hyatt™ Shenyang in August 2012 and was instrumental to its successful opening.

Having crafted meals for personalities such as former Vice President Al Gore, Michael Schumacher and Tiger Woods, Chef Long’s cooking style is defined by innovative flavours, quality ingredients and food that is fresh and light.

Chef Long’s aim is to apply his knowledge of modern Australian cuisine to the best local and international ingredients available in Goa. His vision for Grand Hyatt™ Goa is to take the guest dining experience to the next level by developing specialised food, service and ambience within each of the resort’s restaurants. Chef Long brings with him an unlimited talent for preparing modern

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Australian cuisine. Responsible for ensuring the smooth culinary operations of the resort’s seven food and beverage outlets, he will ensure his team always combines passion, innovation and fun.

Taste Australia at The Verandah, one of Grand Hyatt Goa’s finest restaurants, Chef Long has introduced a modern Australian menu, his creations reflect the freshness of modern Australian cooking with vibrant colours and distinct flavours. The contemporary and light modern Australian cuisine has been crafted using the best of products available in Goa and is prepared with the freshest of ingredients. Perfect presentation methods have been used to dish out signature meals that have international flair and local appeal.

WO’GOA catches up with Grand Hyatt Goa’s Executive Chef Mark Long…

WO’GOA: It is interesting to learn where chefs grew up and how the found their passion for cooking.

Tell us more about your formative years, how you found your way into the culinary field and how you became one of the most sought-after chefs in the world.

Mark Long: My father was in the Royal Air Force, so while I was growing up I was lucky enough to live around the United Kingdom, Germany and Cyprus, and was thus introduced to different cuisines.

My culinary journey began at a small country inn and restaurant called the George, which was located in a small village. I think the future belongs to those who dream and believe in themselves. My parents encouraged me to dream and supported my ambition to become a chef.

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WO’GOA: Your fresh and light culinary creations are based on modern Australian cuisine, defined by innovative and distinct flavours and quality local ingredients available in Goa. How do you bring this balance to plates?

Mark Long: Modern Australian cuisine is all about fresh, local produce being used to create something light on the palate. If I am using fresh fish or meat, I really like to support their flavours instead of overpowering them, so I try to change the food a little bit to make it modern.

Just as we use the best products in Australia, we try to source the best products from Goa to give something different to our guests. To give you an example, I have created a variation of kulcha using caramelised onions, cinnamon, star anise, thyme, balsamic and brown sugar. It becomes like a jam, which can then be spread on naan bread with crumbled blue cheese and sesame seeds on top. I have also added to the menu a flourless chocolate-chilli cake, a very rich treat that is nice with

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the chilli, served with vanilla ice cream and raspberry sauce.

I use Indian techniques that are complemented by my European and Australian background. I want to make something exciting for our guests. The newly created menu at The Verandah, Grand Hyatt™ Goa is modern, fresh, light and tasty, offering plates that are full of flavour.

WO’GOA: Tell us about your journey to becoming a chef and what inspired you to pursue this career?

Mark Long: I started playing around in the kitchen with my mom at home and I took a keen interest in cooking. Truthfully, I do not know if I was helping her or just getting in her way, but I know that I enjoyed being there. With this initial love for food, I enrolled in home economics while most of my mates were doing metal work and carpentry. Four years later I realised that food was my passion and I knew that I wanted to be a chef.

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WO’GOA: In your opinion, what is the best recipe you have created? What inspired this recipe and why?

Mark Long: As a chef, you keep learning and developing new creations with different tastes that appeal to guests.

One of my favourite and most successful dishes is the crispy potato shrimp with pickled green papaya salad and nam jim dressing, which can be found on The Verandah’s menu at Grand Hyatt™ Goa. Having lived in Southeast Asia and done extensive traveling, I love the freshness of salads and seafood, which is what inspired this appetizer.

This dish has evolved over time from my days in Australia to what it is today: a burst of flavours from the fresh, local prawns, wrapped in potato with the crunch of chilli-pickled green papaya and spicy Thai dressing. This recipe has never remained exactly the same, and has been remoulded and reinspired by the locations where I work.

WO’GOA: Could you share the process you go through to create a new dish?

Mark Long: The entire process from planning to implementation is very important when creating a new dish. You need to know your customer and your product. I am trying to do something different here in Goa, which is why we introduced modern Australian food at The Verandah. After spending nearly 14 years in Australia working for small luxury hotels and being exposed to modern Australian cuisine, I believe that adding twists to local products can change the guest experience.

I want to keep Indian flavours and spices while giving dishes a new and modern presentation.

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WO’GOA: What new ingredient or ingredients are inspiring you right now, and how do you select your ingredients?

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Mark Long: I use locally available ingredients that are in season and at their peak, whether it is fish, vegetables or fruit — whatever will bring out the best flavours in the food and give it an international flair.

WO’GOA: What are your favourite ingredients you like to work with?

Mark Long: As I am in Goa, I see so many betel leaves in the local market and on the streets.

Local ingredients such as this bring out the best in any passionate chef. So I created a dish of betel leaves with coconut chicken and chilli-palm sugar dressing, where the poached coconut chicken is combined with the betel leaves and a Thai-inspired salad made of chilli, lime leaf, coriander, mint and basil, all wrapped up like a paan. I am also working on an interesting option for vegetarians.

WO’GOA: Is there any ingredient that you have not been able to master and have given up on? If so, why?

Mark Long: I have not encountered this issue yet.

WO’GOA: Do you have any special cooking techniques or equipment you particularly enjoy using?

Mark Long: The Pacojet! I love it. I just select fresh, top-quality meats, fish, fruit or vegetables, and this device blends them into a smooth, micro purée that maintains all the ingredient’s freshness and flavour.

WO’GOA: Creativity or technique - which is more important to you and why?

Mark Long: Creativity is more important in developing new recipes. Technique comes from practise, but creativity comes from the heart and mind.

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MICHAEL COQUELLE - WINDOWS RESTAURANT, HOTEL D’ANGLETERRE

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MICHAEL COQUELLE - WINDOWS RESTAURANT, HOTEL D’ANGLETERRE

A great meal demands breathtaking surroundings as well as superb food, at Windows Restaurant the fine dining restaurant at Hotel d’Angleterre, member of the Leading Hotels of the World. You have both - set on the banks of Geneva’s Lake Leman, overlooking the Jet d’Eau and Mont Blanc, views across Lake Geneva towards the distant mountains, and the inventive cuisine of Chef Michael Coquelle. Food and scenery come with service to match - Famed for excellent service and meticulous attention to detail, attentive staff who are unobtrusive, discreet and professional.

The aptly named Windows Restaurant is open throughout the day for breakfast, lunch, afternoon tea and dinner. Here you can appreciate the enchanting panoramic views of the lake and distant mountains as you relax and choose from the menus of magical dishes prepared by our Chef and his team.

Exquisite five star international cuisine is matched by an extensive wine list – with the hotel’s sommelier on hand to help you select your perfect match – and first class professional service from the front of house team. We invite you and your friends, family or colleagues to enjoy anything from an intimate gathering to a larger banquet in warm and friendly surroundings. The Observatory, a private wing of the restaurant, is available for exclusive use for private functions.

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FOIE GRAS

Crispy Potato Shrimps

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A native of France, Chef Michael Coquelle is a remarkable person with his humble and dynamic character, as well as through his passion for cooking which he’s had in him since a very young age. He has an impressive knowledge in this domain acquired during many experiences in prestigious establishments in both France and Switzerland. After working at Windows as a sous chef a few years back, Michael Coquelle is back in the kitchen of what he identifies as being “a magnificent five star establishment”. At the head of a united and motivated team, he isn’t afraid to hide his ambitious vision, nor the multiple projects he has for the Windows Restaurant. Since the beginning, his driving goal has always been the same: “make the guests happy… it’s the only thing that matters!”

For Chef Coquelle, the dishes served should be as delicious, as they are generous, with an emphasis on the main ingredient without having to “dress up the dish with a pair of tweezers.” In addition, he wishes to put forward rather simple items on the menu. He maintains that “it doesn’t have to be complicated to be good”.

As to assure that no guest leaves unhappy, Chef Coquelle promises that each experience will be personalized by answering to each individual request. It is very important for him that his team be flexible and consistently open to new challenges. Chef Coquelle and his team offer a broad range of their own sought-after specialities, international favourites, and homely dishes to raise your spirits on a bitter midwinter day. If your favourite comfortfood isn’t on the menu, they’ll cook it for you - any time, day or night. A fabulous wine list matches the variety of food on offer.

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THE LANGHAM, LONDON

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The Langham, London has announced an exclusive partnership with Chez Roux Limited to operate its food and beverage outlets and conference and events banqueting. Since Roux at The Landau first launched in 2010, the restaurant has fast become one of the most sought after dining destinations in the capital, ranking amongst the leading restaurants in London.

Offering a unique proposition in the hospitality sector, with consistent Chez Roux quality served throughout the hotel, guests will experience the legendary culinary expertise and French haute cuisine of legendary father and son team, Michel Roux Jr and Albert Roux, within the elegant surroundings of The Langham, London.

Roux protégé Chris King, based as Head Chef at Roux at The Landau since its opening, will now oversee all outlets as Executive Chef at The Langham, London under the direction of Stéphane Lafon, Director of Food & Beverage. Chris King was born in Connecticut, USA and spent most of his life travelling extensively with his family, settling in Spain, Portugal, Argentina and England. Constantly surrounded and inspired by the various cuisines, King always knew he wanted to be a chef. During his teenage summers, King worked at restaurants in Spain where he developed an appreciation for market-fresh ingredients.

Unlike most culinary hopefuls, King decided to pursue English at the University of Leeds, and on the side continued to develop and expand his love for food at The Pool Court, the only restaurant in the region to be awarded a Michelin Star at that time.

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Franco Becci, Restaurant Manager, Chris King Jamie Draper, Head Chef at Roux at The Landau, Michael Roux Jr and Albert Roux

Without any additional training but determined to pursue his passion further, King reached out to then rising Chef Michel Roux Jr. via his website and asked how he could get into cooking. Within days, Roux replied, offering King a few days’ work experience in renowned restaurant, Le Gavroche.

King joined Michel Roux Jr at Le Gavroche as a Commis, under the guidance and supervision of the experienced chef, King mastered classical cooking techniques and was named Sous Chef in just four years.

Completing his apprenticeship, King moved to New York City to work alongside American culinary icon, Thomas Keller. King remained at Per Se with Keller until July 2010, King returned to the UK to assist with the opening of Roux at Parliament Square and took the position as Sous Chef.

When Michel Roux Jr. and his father Albert opened their first collaboration in 19 years, Roux at the Landau at The Langham, King was appointed Head Chef. Roux Jr says of his protégé “Chris King is a rising star, and his menu reflects the Roux trademark style of classically-constructed French dishes, blended with today’s tastes for lighter choices. He has a modern approach to combining ingredient, and a contemporary style of presentation”.

King’s menu at Roux at the Landau showcases his attention to detail and emphasizes the importance of quality ingredients and classical techniques. While the menus are changed seasonally, King’s simple pared-down style of cooking remains constant.

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Timed to coincide with the 150th anniversary year of the hotel, the new food and beverage offering will also enable guests celebrating special occasions within the hotel’s extensive conference and events space to experience the exceptional Roux cuisine and seamless Langham, London service. Celebrating its 150th anniversary in 2015, The Langham, London was opened in 1865 by HRH The Prince of Wales (later King Edward VII) as Europe’s first ‘Grand Hotel’. From the outset it boasted an unrivalled location at the top of Regent Street and this is still true today with an enviable address in the heart of the West End. As highlighted by Duncan Palmer, Managing Director of The Langham, London & Regional Vice President Europe, the extension of the partnership with Chez Roux is well timed to coincide with the launch of several new areas in the hotel during its 150th year: “Chez Roux is a valued partner of The Langham, London and together with the newly renovated areas of the hotel, this offering will further elevate the hotel to the next echelon of luxury.

This is a truly unique proposition for London and we are excited to spearhead a new concept within the luxury hospitality arena”.

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to me. To be partnered with such a prestigious team who understand and value what we do in the kitchen is a great testament to what the Roux’s strive for and what the likes of myself and Chris King do day in, day out.”

The Langham, London is delighted to announce ‘Private Dining by Roux’, a unique dining concept for corporate meetings and conferences, incentives and social events within the sumptuous settings of The Langham, London combined with personal service.

Private Dining by Roux will comprise of four distinct menu propositions for Autumn/Winter 2015-2016 offering the Chez Roux hallmarks of classic French cuisine interpreted with a modern twist, with the same level of service experienced in fine dining Roux at The Landau restaurant.

This unique concept brings the private dining experience of Albert Roux OBE to the fore with carefully selected recipes, the highest standard of culinary expertise and produce that is personally selected by Chef Roux himself. ‘Private Dining’ evokes Chef Albert’s time as Private Chef to the Cazalet family, horse-trainers to HRH the Queen, at the family estate at Fairlawne and will further establish The Langham, London as one of the leading establishments for fine dining across the board, tailored to all sectors and social occasions.

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ARTESIAN - THE LANGHAM, LONDON

Alwa ys Print The Myth

Snake Charmer

Artesian unveils ‘Surrealism’ Artesian at The Langham, London introduces a new type of surrealism with its new menu inspired by one of greatest avant-garde movements of the 20th century. Inspired by ‘Les Diners de Gala’ (‘Salvador Dali’s Rare, Erotic Vintage Cook Book’) Alex Kratena, Simone Caporale and the team are adding the final chapter to this pivotal tome and subverting the notion of reality, everyday objects and, once again, the idea of the traditional ‘serve’ (cocktail).

Alex Kratena explains “We chose Surrealism as it allowed and encouraged us to break down the boundaries and perceived norms when creating cocktails. We wanted to really challenge ourselves and our guests by creating and developing completely new drinking experiences playing with flavour, texture and glassware as our three fundamental variables.”

Alex is a global multi-award winning Head Bartender, born in the Czech Republic and travelled extensively, bartending all over the world, he incorporates his love for different cultures into his mixology style. Alex believes the perfect cocktail should be a multi-sensory

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Anti Hero

Heaven Is For Sinners

journey that incorporates everything from taste, scent and feel down to the type of glass.

Teaming up once again with design agency ‘Inkorporate’ (the team behind 2014’s ‘Unfolding & Exploring’ vessels) Surrealism serves are a testament to the creative flair and conceptual vision of the Artesian team. Alex and Simone’s ‘perfumier’ approach crafts a multitude of ingredients, garnishes and a level of the unexpected to the cocktail experience.

Simone adds “One of our inspirations was a rare cookbook created by the great Surrealist master Salvador Dali called ‘Les Diners de Gala’ – this contains food and a few drink recipes which deliver everything you would expect such as visual flair, a disregard for accepted norms and a heightened feeling for the absurd. This is what we wanted to bring to our cocktails.”

Simone is a creative bartender with a distinctive personal style. He joined the Artesian team in 2010 and under the guidance of Alex has grown to be one of London’s top bartenders, Simone’s personal creations are often featured in national and international press.

Building on the Surrealist theme, Dalian symbols and references to famous Surrealist sculptors are evident throughout the menu.

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SNAX

at the ‘World’s Best Bar’ Artesian

Chris King, Executive Chef at The Langham, London and Michel Roux Jr launch SNAX, a new tapas style menu at Artesian. SNAX marks the first menu offering in collaboration with Chez Roux Ltd since The Langham, London’s recent announcement of the extended partnership with the Roux family.

SNAX marks the first menu offering in collaboration with the Roux family, conceived as small sharing plates, Chris was inspired by ingredients from the recent ‘Surrealism’ Artesian cocktail menu with several elements from the cocktails replicated in key dishes.

An unprecedented style of bar food proposition, SNAX evokes an array of flavours, and an element of ‘Umami’(referred to as the ‘fifth’ taste, common to asparagus, tomato, cheese and meat that is not one of the four well-known tastes) taste, to compliment the Surrealism cocktails, with varying textures and ingredients ranging from crisp calamari to flaky ‘furikake’. The interactive element of the menu, where guests select their choice of dishes from a waiters printed order pad, also creates an interactive and playful environment and ensures that the experience evoked by the cocktails is matched in the food offering.

SNAX comprises of 14 dishes that demonstrate the creative vision and playful presentation characteristic of King’s style. Eclectic dishes range from ‘hearts of palm, vadouvan curry, dates’, ‘blue prawns, coconut, avocado’, ‘calamari, sweetcorn, furikake to ‘seaweedsesame sablés salted caramels’.

As Chris explains: ‘creating SNAX was an inspiring process and an opportunity to incorporate ingredients in different ways. I like to challenge the notion that certain ingredients are limited to food and others to drink. This new menu has been the first in my role as Executive Chef at The Langham and was a lot of fun to create. We are looking forward to providing that little bit of ‘X’ factor with SNAX’.

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MAKITO HIRATSUKA - LE MOÛT RESTAURANT, TAIWAN

Makito Hiratsuka “Be sensitive to season, create your own story behind the dessert, plus respect the regional food culture and flavours.” Makito Hiratsuka, Excuecutive Pastry Chef of Le Moût Restaurant in Taiwan Born in 1978, Makito Hiratsuka began his professional career in Tokyo, Japan. In 2005, he left to study pastry in France and then later had the opportunity to venture to Spain. He trained under Paco Torreblanca, who is widely regarded as one of the most innovative pastry chefs in the world. In 2008, Makito decided to enter the world of molecular gastronomy where he spent a total of 4 years in the legendary El Bulli with Ferran Adrià and with the Roca brothers at El Celler de Can Roca, a Michelin 3-star restaurant and the best restaurant in the world by The World’s 50 Best Restaurants in 2013.

After 7 years of relentless hard work in Europe, Makito had developed his unique style combining classic/modern with east and west culture. His origin of creativities are from Asian sensation, French tradition, and Spanish avant-garde emotion. Makito is not just a professional of plated desserts, he is also an expert in the art of chocolate and delicate sugar work.

‘Seasons of Arashyama’ is the classical desserts of Makito, a series of dessert that represent the change of season and beauty of nature and famous Japanese scene in Kyoto Arashiyama. Using Japanese ingredients and classic Taiwanese local food.

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Arashiyama Spring Blossom Sakura, Strawberry, White Bean, Daiginjo Sake

My series of dessert inspired from nature beauty of Kyoto.

Spring season in Arashiyama area is famous for Japanese cherry blossom “Sakura”. This spring blossom dessert is to enjoy flavor and visual of Sakura. Dessert is covered with pink blooming of dehydrated Sakura and petals made by tuiles. Delicate sweetness of daiginjo sake foam and mild flavor of white bean cream match together with beautiful aroma of Sakura gelato. Taiwanese green bean gnocchi is a unique texture and local strawberries have nice balance of sweet and sour, give a charming acidity to this dessert.

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Arashiyama Summer Bamboo Matcha Green Tea, Dark Sugar, Watermelon, Hyuganatsu Orange This summer bamboo dessert is inspired from clear mountain stream of summer Kyoto, refreshing visual and clean flavor dessert. Hyuganatsu orange skin infused jelly accompany with crunchy watermelon rind confit and chewy kuzu mochi. Bamboo merengue on top of matcha green tea gelato, finish the dessert with serving dark sugar syrup.

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Dessert inspired from Kyoto. Beauty of nature in Arashiyama area are famous and each season have it’s original face. This autumn leaves dessert have maple leaves made by tuiles on top of sweet potato cream, accompany with Taiwanese sweet potato gnocchi and refreshing Japanese yuzu sorbet. Aged mandarin skin with persimmon purée give a nice accent to this dessert.

Arashiyama Autumn Leaves Sweet Potato, Yuzu, Persimmon, Daiginjo Sake

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Nymphéas Sweet bean curd, Winter melon sugar, Jasmine tea, Elderflower Inspired by painter Claude Monet’s waterlily. This is vegetarian dessert with no egg, milk, nor gelatin. Homemade Taiwanese bean curd dessert “Toufa” and jelly made by winter melon sugar from south of Taiwan, combined with clear cold infused jasmine tea soup. Lotus seed and goji berries floating in soup, and Elderflower ice give an elegant harmony together with oriental ingredients.

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Snow Melt Strawberry, Condensed Milk, Fermented Rice, Ginger, Green Tea Tempura This dessert represent the change of season, cold winter to warm spring.

Break the thin sugar which represent ice covered with snow, warm and refreshing dessert inside. long waited spring is there.Metaphor of winter end and joy to welcome spring.Underneath the thin layer of snow and ice, Warm ginger milk custard and strawberry jam, texture contrast of tapioca pearl and green tea tempura is hiding underneath the very thin layer of sugar, coated with snow like icing.

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Nostalia Tiramisu, Grape, Balsamico Vinegar

“Nostalia� is a mix word of nostalgia and Italia. Classic style Tiramisu served with warm Marsala sabayon and roast grape marinated with Balsamico vinegar give a sweet and sour sensation. Dessert is decorated with chocolate tree branch and maple flavor winter leaves made by caramelized edible paper and formed to dry leaves.

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INDIAN ACCENT - MANOR HOTEL, NEW DELHI

The restaurant’s path-breaking contemporary Indian menu has been designed by Chef Manish Mehrotra, Old World Hospitality’s Corporate Chef – Luxury Dining. Manish’s creativity is showcased by the unique amalgamation of the freshest local produce combining home style nostalgic tastes with unusual ingredients from across the world.

The result is a menu that excites the adventurous yet satisfies traditional palates.

Indian Accent is located at the Manor Hotel, a luxurious boutique hotel in the heart of Delhi which serves Indian food for the twenty first century with a unique marriage of global ingredients and techniques with the flavours and traditions of India.

Chef Manish reinvented Delhi’s fine dining scene, placing it effortlessly on the global culinary map, showcasing his creativity by the unique amalgamation of the freshest local produce combining home style nostalgic tastes with unusual ingredients from across the world, introducing dishes like - tuna bhel ceviche, strawberry green chilli chutney, meetha achaar chilean spare ribs, sun dried mango, toasted kalonji seeds and warm doda burfi treacle tart, homemade vanilla bean ice cream to name a few.

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Born and raised in Patna, Bihar, Manish studied at The Institute Of Hotel Management, Mumbai, wher he joined old world hospitality›s oriental octopus - the popular members› restaurant at Delhi›s india habitat centre in 2000 and travelled across asia to train in pan asian cuisine. He returned in 2009 and launched indian accent for the group. Manish launched the Indian Accent Chef›s Table, a show kitchen where guests learn more about his showmanship through his ardent storytelling.

Indian Accent has opted for that rare interior in today’s times – a comfortable, straight forward dining room which overlooks a cool verandah and the lush lawn, the restaurant has a private dining room and a bar with a stunning onyx counter. Two gigantic silver diya trees of life also provide an Indian accent to the otherwise contemporary décor. With marigold and frangipani flowers as omnipresent leitmotifs, the restaurant welcomes you on a unique culinary journey.

The chef’s tasting menu paired with wines are the pièce de résistance of Indian Accent and offers an incredible value for money along with the most complete experience of the restaurant.

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panko crusted bharwan mirch, goat’s cheese mousse, chilli aam papad chutney

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LAI CHING YUEN - GRAND MILLENNIUM KUALA LUMPUR

dimsum bird nest prawn

dimsum cheese prawn roll

dimsum bean curd roll

Experience Epicurian Delights Lai Ching Yuen Grand Millennium Kuala Lumpur Using only the most refined Chinese cooking methods combined with the best ingredients, Lai Chin Yuen has created a wonderful menu of seasonal Cantonese specialties and much-loved favourites. Having won numerous praise and awards, the restaurant’s enticing menu perfectly illustrates the culinary team’s sophisticated techniques in crafting authentic Cantonese cuisine with modern flair. In particular, the lunchtime dim sum offerings are famous throughout Kuala Lumpur and not to be missed.

Like an evocation of its name, Lai Ching Yuen presents a lush sensory experience as much as a gastronomic one. The décor, two Chinese garden pavilions joined to form a main dining area, and its stunning red and black interior creates a glamorous setting for some of the 188

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best Cantonese cuisine offered in Kuala Lumpur. The restaurant seats one hundred and ten guests and has nine elegant private rooms with discreet entrances and additional amenities such as exquisite custom-designed flatware and dishes. These in-demand luxurious rooms are ideal for entertaining and celebrating all occasions; these private dining rooms seat between four to twenty guests at any one time.

Lai Ching Yuen’s menu, created by Master Chef Leong Weng Heng and his team, is a juxtaposition of flavours, textures and freshness and a testament to the inventive nature of the cuisine. One of the highlights of Lai Ching Yuen is the daily Dim Sum made live in the open kitchen by Chef Thye Yoon Kong and his team.

Lai Ching Yuen is synonymous with superb Chinese food, and every effort is made to create extraordinary dining experiences. Guests can opt to dine in the hushed splendour of the restaurant’s signature room with its rounded red ceilings, or the quiet elegance of seven private rooms or enjoy the vibrancy of the live-action Dim Sum station.

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BRASSERIE BLANC - LONDON

A new look for Brasserie Blanc Brasserie Blanc, the 20-strong French restaurant group led by CEO Mark Derry and acclaimed Chef Raymond Blanc is set to undergo a transformation as it rebrands itself.

The restaurant group is looking to build upon its success with a new understated and stripped-back identity, carefully designed to respect the character and history of each site.

Based around the concept of ‘chez nous’ and Brasserie Blanc as the ‘home’ of real French cooking, the new look establishes a relaxed all-day dining experience. A range of unique and different spaces such as a pantry, cheese and wine counter and enhanced bar areas have been introduced to each restaurant, encouraging customers to pop in for a morning coffee or post-work drink as well breakfast, lunch, dinner and everything in between.

Décor is simple with natural materials and a muted colour palette of heritage tones to give an aged, worn look. Statement pieces sit alongside a mixture of everyday furniture such as rough textured timber tables and a curated palette of chairs, whilst a communal kitchen table provides a centerpiece to encourage more casual dining and drinking.

Formal white crockery and tablecloths have been replaced with handmade ceramics and natural linens to give an altogether more relaxed feel alongside earthy materials such as character timbers, antiqued materials and rich chalky paints.

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Mark Derry, CEO of Brasserie Blanc says: “Our aim is to reinvigorate the brand so it appeals to a broader audience and to create spaces that encourage relaxed all day eating and drinking. The refurbished Brasserie Blanc’s reflect our passion for honest French cooking and an everyday, welcoming ambience.”

At Brasserie Bar Co. Clive Fretwell has been charged with supervising menu development, food costing, a new training programme and new site openings. He has overseen Brasserie Blanc’s expansion to a 20-strong group and, having already successfully launched five pubs, and will oversee the rollout of up to 20 over the next three years for The White Brasserie Company. Day-to-day Clive works closely with the head chefs to create a seasonal quarterly changing menu filled with authentic French dishes, with British classics added on the menus at The White Brasserie pubs. Signature dishes include pan-fried morteau sausage, ‘six hour’ beef short-rib and Scottish rope-grown mussels to name but a few. Clive is also in charge of discovering the next great protégé, which he does though his effective training programme and individual development courses for staff.

Clive began his post-graduate career at the Hotel Jarl in Norway, honing the art of cooking with game, before moving to Michelin-starred Hotel Richmond Geneva in Switzerland cutting his teeth in the hotel’s kitchen. From here he spent the next 13 years working for Raymond Blanc at his two Michelin star Oxfordshire restaurant and hotel, Le Manoir aux Quat’Saisons. Whilst working with Raymond, Clive quickly progressed up the ranks from commis de cuisine to chef de cuisine, polishing his skills and developing an impressive repertoire of recipes. Clive’s natural flair for French food led to his next step as Brasserie Bar Co.’s executive chef working alongside his old mentor Raymond Blanc in 2002.

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JASPER CIRIO - PHILIPPINES

Bicol Express

Pancit Canton

Spaghetti Carbonara

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Lomi

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Jasper Cirio chef in the making

Text Oilda Barreto

Though he concentrated his studies in engineering and then computer science, he soon realized that they were curriculums he had no desire for, “I realized that I didn’t have the devotion for these At first, he wandered around, unsure of what to courses. However, culinary is where I found what do with his life, prior to becoming a young chef.

I wanted. It was like an open door leading me to The former engineering and computer science what I dreamed to become, what I aspired to be. student blazed an ambitious culinary path to It’s all about your passion for what you desire to the gastronomy. A recent graduate at the SKD attain in life.”

Academy for Culinary Arts, he continues to share some of the experiences and challenges he faced Jasper found his desire, “Cooking was what pushed me to ‘go for it.’ It’s my passion to make food and while achieving his dreams. it’s always been a dream to be able to come up with He gained his passion for food at an early age… new combinations and flavors. An ingredient which “It started when I was a kid hanging out with my he feels is important is salt, “because for me it is family in the kitchen. I enjoyed cooking so much, the most vital ingredient in cooking. Even without the ways I worked and how it felt to accomplish the the other spices you can make a dish taste good various tasks inside the kitchen.” with just salt.” A favorite dish of his to cook is pasta.

He grew up in a family that loves cooking and food “I love making pasta, starting with the dough to with a mother’s influence at the pinnacle of his adding the finishing touches.” culinary inspiration. “I must say that it really affected the way I think about what I want in life. Growing His aim, is to one day become a successful chef. up with a mom who is always in the kitchen, I “With hard work, gaining the knowledge and learned to love food from scratch to its finest.” She experience in this kind of business and at the same always told me that food is very important in one’s time travelling to different countries and exploring life. Having had that life lesson, Jasper learned their culture in food is what I’m also looking how to respect how cuisine preparation was all- forward to.” When he is not cooking, he spends encompassing. “What I love most about cooking is time studying and learning about other country’s the way it makes me feel—the way to use both your culinary cultures. body and mind in creating food and learning new “With God’s blessing, I also hope to become a techniques which I can apply to further improve my recognized Michelin Star Chef.” Good luck Jasper skills.”

Cirio!

J

asper Cirio, a Filipino born, 20-year-young aspiring chef shares his current journey on discovering his goals in life.

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WASABI BY MORIMOTO, THE TAJ MAHAL PALACE MUMBAI

Maguro Sakurayaki

Wasabi

11 years ago, the legendary Chef Masaharu Morimoto bestowed Mumbai with a phenomenal epicurean destination – Wasabi by Morimoto. A remarkable milestone and an equally significant year, Wasabi by Morimoto ushered in a new menu to mark this momentous occasion. Tune into the rhythm of life with food so divine from the nooks of Japan as Chef Masaharu Morimoto and his team at The Taj Mahal Palace, Mumbai launch a new Omakase menu teeming with Chef Specials. Wasabi by Morimoto invites guests to a true decadent voyage leaving them spoiled.

An interesting twist of flavours, the new Omakase menu not only woos your palate with distinct flavours but also enchants you with visuals demanding for an instant Instagram post. The exotic zests coupled with delicate aromas of fresh foods makes Japanese cuisine turn into a beautiful event to celebrate.

With a pinch of art and dollops of spices and herbs, the new menu has been curated using cutting edge techniques with a flair for contemporary. The multi course tasting menu showcases an array of Japanese delicacies like Avocado Tartare, Tempura, Teppanyaki Lamb, Tofu Cheese Miso, Panko Truffle Lilly Bud making for sumptuous entrĂŠe. California, Hirame, Unagi, Shrimp Tempura, Yellowtail are some of the delectable Sushi rolls highlighted in the menu. Key element of every Japanese meal, the menu also features 196

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Unagi Sushi and Fish Roe

Hime Kaki Carpaccio

specialty tea and coffee like Brazilian Cerrado Vintage, Indian Peaberry, Fukamushicha and Matcha among many more. End your gastronomic journey on a sweet note with deserts like Sakura Peach, Yuzu Sorbet, Kuru Goma Mille Feuille and more.

Commenting on the launch of new menu, Executive Chef Amit Chowdhury, The Taj Mahal Palace Mumbai said, “Through Wasabi

by Morimoto we have always strived to transport guests to a land of oriental treats. The new menu is a representation of Chef Masaharu Morimoto’s culinary expertise and the team’s artistic efforts translated into profound recipes and presentation. We hope our guests have one more reason to smile with the delectable cuisine we offer at The Taj Mahal Palace”.

Bringing respite to our guests who are always on the go with little time to spare, Wasabi by Morimoto has introduced Sushi sets, enabling the guests to experience fine dining in minimal time.

Complete with an extensive selection of Japanese whisky, Sake and Plum wines, Wasabi is a connoisseur’s delight. Wasabi by Morimoto, at The Taj Mahal Palace Mumbai invites you to embark on an epicurean express. Get set to get enthralled with flavors while you get your cameras ready. Promising a true Kodak moment, the new culinary experience at Wasabi by Morimoto awaits you.

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SALATHIP - SHANGRI-LA HOTEL, BANGKOK

Chef Tussanee Salathip 198

Ruby Chestnut in Chilled Coconut Milk

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Salathip

Enchanting feasts by the River of Kings

A quintessential Thai dining experience by the River of Kings. Savour authentic cuisine in Thai-style teak pavilions while enjoying classical Thai dance performances at Salathip, Shangri-La Hotel, Bangkok.

Thai Chef de Cuisine Tussanee shares the inheritance of her mother’s culinary passion, authentic Thai recipes that are drawn from generation to generation.

Chef Tussanee started her career in the Thai restaurant of a five-star hotel chain in Bangkok after graduating in food and nutrition from Bangkok Technical College.

She then went to France, where she was chef at a Thai restaurant for three years. Upon returning, Chef Tussanee had the opportunity to promote Thai cuisine in Switzerland and in 2004 she joined Shangri-La Hotel, Bangkok, as Thai Chef de Cuisine of Salathip.

Since then she has been to various Shangri-La properties in Japan, Hong Kong, the Philippines and China to promote Thai cuisine. At the same time, she has also been acquiring new cooking techniques and presentations from these countries.

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TRAVERTINO - THE OBEROI, NEW DELHI

Oberoi Hotels & Resorts in association with Hotel Hassler, Rome was instrumental in the launch of Travertino, the Italian restaurant at The Oberoi, New Delhi. Hotel Hassler, Rome, a member of Leading Hotels of The World, set in the most distinguished address atop the Spanish Steps is one of Rome’s legendary hotels.

Renowned for its glamorous elegance, impeccable service and unparalleled location, the hotel is owned by the Wirth family, the famous dynasty of Swiss hoteliers and personally managed by Mr. Roberto Wirth.

This classical Italian restaurant offers the finest Italian cuisine and Italian wines. Hotel Hassler has assisted in recommending and placing the professional team headed by Chef Vincenzo di Tuoro.

From precision to presentation Chef Vincenzo trained under Gordan Ramsay and Maurizio Morelli.

Originally from Naples, Vincenzo offers the finest in authentic Italian cuisine. With a very diverse career spanning over 20 years in renowned hotels around the world.

Vincenzo has held the mantle of Chef de cuisine at Il Palazzetto of the Hassler Hotel in Rome and Tintoretto, Buergenstock Hotel, Switzerland.

The restaurant takes its name from Travertine stone that plays a strong part in the design and interiors. A 200

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TRAVERTINO

true flavours of Italy

contrast between rough and smooth treatment of the stone has been used in the interiors of Travertino.

The main restaurant wall makes use of the inherent transparency of the stone where a soft back light creates an unusual effect that highlights the quality and elegance of the stone. The restaurant has a contemporary design with sage green upholstery lending understated elegance.

Situated at the lobby level, the restaurant has 58 covers and offers a fine dining experience with classical cuisine. The culinary essence of Travertino is traditional and authentic Italian cuisine with a strong creative element.

The menu offers a variety of fresh home-made pastas including gnocchi, ravioli, fettuccini and lasagna; Polenta and classical Italian specialties like Breast of Guinea Fowl, Pan Seared Diwers King Scallops with Black Truffles and Grilled Vegetables in Balsamic Vinegar. Travertino offers a rare Italian cheese menu that includes popular cheeses from the various regions of Italy.

To ensure authentic flavor and taste, most of the ingredients used are sourced from Italy.

Pork Belly

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ANGELINI - SHANGRI-LA HOTEL, BANGKOK

Brandzino al Forno

Chef Luca Casini

Biancaneve

An Expressive Culinary Passion with a lasting impressions of Italy The restaurant at Shangri-La Hotel, Bangkok, Angelini offers authentic Italian cuisine and an interesting selection of world class wines in a chic atmosphere. Discover why the restaurant has been voted the best Italian restaurant in Bangkok by readers of Bangkok Best Dining & Entertainment Magazine for 13 years in a row.

An alluring dining experience with Chef Luca Casini, born in Prato, Italy, Chef Luca Casini has over 13 years of experience in the hospitality and restaurant industry. Chef Luca adds “Cooking is my passion. I only select the best ingredients to make Italian cuisine at Angelini to ensure a wonderful experience for those indulging in it.”

Luca’s family permanently moved to Pistoia, a countryside city in the Tuscany region, when he was three year old. Most chefs get inspiration by watching their mothers cook in the kitchen. However, his cooking passion was influenced by his grandfather Giuseppe, a great amateur cook.

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Capsicum Bruschetta

Risotto Black Truffle

Panna Cotta

Luca started his hospitality career at several fine dining restaurants in Italy, which included working as chef de partie at Montalbano Restaurant in Toscana, Arnolfo Restaurant, one of the top 10 restaurants with two Michelin Stars; and Hotel Altafiumara in Calabria. After graduating from the Istituto Professionale Alberghiero in Italy, he then broadened his culinary experience for three and a half years by working in fine dining restaurants in London where he served as sous chef at Pomino Restaurant & Bar, and as the pastry chef at L’etranger, where he gained experience in French and Japanese cooking. He later moved to Lamberts, a modern English restaurant.

In May 2008, Luca moved to Cyprus as sous chef at the newly opened Eauzone restaurant at Almyra Hotel, a five-star property of Thanos Hotels Group. Here he was in charge of developing new recipes and running the restaurant. He later moved on to work in the same position at Thalassa Boutique Hotel & Spa, a property of Leptos Calypso Hotels & Resorts, in March 2009. Chef Casini is proud to have been chef de cuisine at La Terrazza restaurant at the Hyatt Regency in Pune before coming to work in Bangkok in November 2012.

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SEVILLA - THE CLARIDGES, NEW DELHI

Sevilla

Mediterranean Experience

Experience the Mediterranean like never before at The Claridges, New Delhi. Named after Seville, the famous art and cultural capital of southern Spain, Sevilla at The Claridges New Delhi is the city’s most recognised Mediterranean restaurant known for its new-style Spanish cuisine.

The styling at Sevilla is inspired by the azure skies and the landscape of the Mediterranean that creates a visual delight, wherein the indoors and outdoors merge to provide a free flowing, fine dining experience, that reflects the Spanish Riviera.

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The flagship restaurant by The Claridges provides a stunning romantic ambience to its patrons: with streams of water flowing beneath your feet as the flames

Cordero - On the Grill

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of torches illuminate the path, with multi-coloured Mediterranean lamps and mellow Spanish tunes playing in the backdrop to the beautiful little gazebos and small rooms which are spaced out across the area, thereby giving an impression of a beautiful small Spanish white village.

The restaurant continues to win unprecedented praise and rave reviews for its authentic and innovative gastronomic adventures from the southern coastal regions of Europe and Casablanca while also incorporating the rich culinary heritage of the Mediterranean.

Degustation of Lamb

The signature specialties at include the tapas selection, wood fired pizzas, brulees at the table and the house sangrias.

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YAUATCHA - MUMBAI

Spinach roll with prawn and waterchestnut

Truffle edamame dumpling

Stir fry udon noodle in black pepper sauce

Dim

Yauatcha, the Michelin starred Dim Sum tea house from London is a contemporary yet casual teahouse that offers an all-day dining experience. Serving Modern Cantonese cuisine it offers affordable luxury in the world of eclectic food expression.

Within a few years of its launch in India it has established a strong presence in the country with restaurants in Mumbai, Bengaluru, Delhi and Kolkata.

Modern authenticity is at the root of Yauatcha’s cuisine and service.

We are inspired by history, acknowledge the traditions of the past yet also interpret them for today. Our aim is authenticity in a modern setting, and we embrace an environment that is ever changing, dynamic and new.

Yauatch chefs have taken recipes from all over China, and using cooking methods true to a thousand years of Chinese tradition, have infused them with a modern sensibility. The result is authentic Cantonese cooking with a contemporary flair – at once subtle and thrilling – and all made with the best ingredients.

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Sum

Emotional architecture is the root of Yauatcha’s design which relates to how the space feels. The palette of design materials used in Yauatcha forms a modern interpretation of the old Chinese teahouse. The seating embodies the atmosphere of a congenially vibrant ‘chatter shop’, akin to the traditional Hong Kong dim sum restaurants. The interiors with its blue glass, slim tropical fish tank decor and ceiling fans are now synonymous with the restaurant. Beautifully embroidered Chinese motifs on the leather chairs lend an added sense of grace to the restaurant. The lighting of the tables is accentuated with ceramic shades handmade in Scotland. The light mood settings change as per the time of the day and so does the music.

On walking through the reception, one discovers the expanse of the restaurant featuring the open kitchen where the master chefs are at work, the main dining area and a dramatic bar perched on the center stage of the restaurant. The main dining has contemporary partitions interspersed with blue glass and white marble. The restaurant is wrapped in cozy black pine and fly ash bricks.

Crispy prawn cheung fun

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DILLI32 - KEMPINSKI ,NEW DELHI

Dilli32 The Indian Specialty Restaurant

Tawa champ 208

Vegetable Kebab Platter

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A confluence of legendary Indian heritage & meticulous local craftsmanship, Dilli 32 flaunts a live kitchen and a menu that revisits, “The Mughal Era’’. The Awadhi and North West Frontier Cuisine create a perfect ensemble of gourmet delicacies that tempts you to explore the light and delicately crafted dishes.

The restaurant features a large display wall of pickles and relishes handmade by the chefs. Large glass partitions create an aura of intimacy at night and as a show kitchen.

The outfits of the food and beverage team complement the dining experience, as they evoke the feeling of age-old era. At Dilli 32, guests can explore the unique blend of the royal Awadhi cuisines and modern culinary offerings while the chefs add to the excitement in the open kitchen with Indian Tandoors, Tawas and Handis.

A premium selection of beverages is also available, with special emphasis on traditional Indian beverages which are found in many households, the star beverage being ‘Shahi Shikanji’ specially made with mineral water known as childhood banta served with choice of homemade salts. The drinks are presented here with a touch of modernity like vodka infused shikanji, flavoured iced teas and mojitos made with seasonal fruits.

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Murgh potli kabab

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