WO'GOA something is always brewing... February 2016 Issue by WG Magazines

‘ W GOA O

FEBRUARY 2016

something is always brewing

MASSIMILIANO ALAJMO Le Calandre

BO & DYLAN

Perfect Bo.lan Balance

VINSON PETRILLO Unique Creations

ALEX TSIOTINIS

Greek Culinary Artist

ALAIN PASSARD

Birth Of A Passion

HESTON BLUMENTHAL Hinds Head

BRASSERIE 2.0

THE BEST FRIDAY BRUNCH

www.wogoa.in | www.wogoa.com

SPOIL YOUR LOVED ONE THIS VALENTINE WO’GOA February 2016 - 1

JANUARY 2016

TRAVELLER

HOTEL METROPOLE

Unique Blend Of Excellence

THE LEGIAN BALI

An Exquisite Experience

THE PENINSULA PARIS French Classic

GRAND HYATT GOA Luxury In Goa

MORRO BAY

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Delights Of The Pacific Coast WGTraveller January 2016 -

WO’GOA February 2016 -

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VALENTINE'S DAY | SUNDAY 14 FEBRUARY Spoil the one you love on Valentine’s Day at Toro Toro. Enjoy a complimentary cocktail on arrival, roses on your table and chocolate treats, not to mention Dubai’s favourite Pan Latin American menu from Chef Richard Sandoval.

torotorodubai For reservations call 04 317 6000 | Grosvenor House Dubai | www.torotoro-dubai.com

WO’GOA February 2016 -

All Rhodes lead to love...

Valentines Day at Rhodes Twenty10 Celebrity Chef Gary Rhodes has come up with a couples menu for Valentine’s Day which will be love at first bite. This five course feast begins with a glass of Italian bubbles before delicious delicacies from Gary’s kitchen. You’ll also be given Bulgari gifts especially for her and him to take home with all our love.

Spoilt for choice this Valentine's Day at For reservations call 04 316 5550 rhodestwenty10

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www.rhodestwenty10-dubai.com

Without a Heart, it’s just a machine. So in 1971, a little Heart built a different kind of airline—one that made sure everyone could fly. Everyone has important places to go. So we invented low-fares to help them get there. Here, we think everyone deserves to feel special, no matter where you sit or how much you fly. And with all the places we’re going next, we’ll always put you first, because our love of People is still our most powerful fuel. Some say we do things differently. We say, why would we do things any other way? Without a Heart, it’s just a machine.

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Good taste isn’t expensive

S P A C E S

F O R

B E A U T I F U L

L I V I N G

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Cupiditas VALENTINE'S Night SUNDAY 14 FEBRUARY

Maya celebrates Valentine’s Day with a very special ladies’ night for very special ladies. Senoritas can sip three complimentary cocktails from 7-12 while the DJ declares his love for Latin music with a mix of salsa, merengue, disco and house. We’ve also got a little something for guys to unlock their true love.

For reservations call 04 316 5550 MayaDubai

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

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

“THE BEST EXPERIENCE OF MY LIFE” – Kieran Holliday, UK

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

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AI = THE SYMBOL OF LOVE F O R VA L E N T I N E ’ S D AY C E L E B R I T Y C H E F S R I C H A R D S A N D O VA L A N D A K M A L A N U A R P R E S E N T A T A N T A L I S I N G F U S I O N O F A S I A N F L AV O U R S IN STUNNING SURROUNDINGS FOR AED 440 PER PERSON.

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WOâ&#x20AC;&#x2122;GOA February 2016 -

Editor Fabian deCastro Lifestyle Editor Doug Singer

experience the adventure! anytime, anyplace, anywhere!

Feature Editor Oilda Barreto Editorial Contributors Michael Hepworth Mario Bermeo Jr FJMdesign Photography Consultant Creative Design Studio

‘ W OGOA something is always brewing

Publisher

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

install WO’GOA App

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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. All contents are strictly copyright and all rights are reserved. Production in whole or part is prohibited without prior permission from IZZY Publishing Pvt. Ltd. © 2016 WO’GOA™ All rights reserved.

Cover Image Credit: Chef Tae Hwan Ryu Ryunique - South Korea Fake Walnut-Real Potato In A Walnut Shell

‘ GOA W O ™

something is always brewing

WO’GOA will share the love this month with a special issue packed with excitement from all around the world. We will visit one of Asia’s 50 Best Restaurants as we get our culinary groove on with Korean Chef Tae Hwan Ryu prior to heading over to Bangkok’s Bo.lan to dine with husband and wife team, Chefs Duangporn Songvisava and Dylan Jones. We will be tantalized by Chef Chan Yan Tak, the master behind the intricately designed menu created at Four Seasons Hotel Hong Kong’s Chinese restaurant, Lung King Heen and while in the Pearl of the Orient, we will stop in and visit with Vivien Shek at the Drunken Pot. To elevate our epicurean experience, we will follow Vinson Petrillo to Charleston, South Carolina’s famed Zero George Street prior to heading off for a delicious tour of Europe where we will enjoy Le Calandre, the Three Michelin Starred creative laboratory and culinary research center in Padua, Italy. France will bring a meeting with Alain Passard before we head off to Wolfsburg, Germany to meet with another acclaimed Three Star Michelin Chef, Sven Elverfeld at Aqua Restaurant, recognized as one of the S. Pellegrino World’s 50 Best Restaurants. Greece will introduce us to Alexandros (Alex) Tsiotinis, Executive Chef and owner of CTC and we will visit the Hinds Head in the iconic and picturesque village of Bray in Berkshire, England. Anton Bjuhr and Jacob Holmström will welcome us to Stockholm’s world of Gastrologik before our final stop in London for some truly exciting and decadent places to celebrate Valentine’s Day with the Gordon Ramsay Group. If you happen to be in Dubai on the day named after St. Valentine, you will also be in luck as we will outline a wide array of options designed for a romantic getaway, to tantalize your taste buds and make your heart throb! With a spring in our step, we will venture to Mumbai to experience the complete reinvention of Asian cuisine at Pa Pa Ya before experiencing the magic of street food at Desiklub. If it is Chinese food that makes your heart skip a beat, Mumbai’s Royal China will certainly make you happy. Our last stop will be in Goa at Barrel & Bones who deliver the classic American Steakhouse experience. Safe travels and Bon Appétit! Doug Singer Lifestyle Editor WO’GOA February 2016 -

JANUARY 2016 FEBRUARY 2016

CONTENTS 32

Bo & Dylan - A Perfect Bo.lan Balance

Unique Creations

The Youngest Chef With Three Michelin Stars

Birth Of A Passion

Aqua with Sven Elverfeld

100

Ryunique - Modern Fusion Korean Food

110

The World Of Gastrologik

124

Greek Culinary Artist

138

First Chinese Chef With Three Michelin Stars

144

Brasserie 2.0 Takes Brunch To The Next Level

152

A Visit To Hinds Head

160 From The Heart Gary Rhodes at W1 - Grosvenor House, Dubai Gordon Ramsay Group - London Toro Toro - Grosvenor House, Dubai Romantic Evening At Le Royal Méridien Beach Resort & Spa Dubai 170

PA PA YA

178

The Drunken Pot

188

Eat, Meat, Repeat at Barrels & Bones

192

Mumbai’s Street Food

194 Royal China - WO’GOA February 2016

‘ GOA W O ™

something is always brewing

Fake Walnut-Real Potato In A Walnut Shell Chef Tae Hwan Ryu Ryunique - South Korea

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

W E ’ L L

T O

H O O S I N G

S T E P M O R E

T O

O N E

W I S H E A C H

O F

O U R

I M P O R T A N T L Y

A N D

A B O U T

P A Y I N G

M O M E N T

I S

T O O

D O

S L O W

D I S C O V E R I N G

PA S S I O N AT E

G O

540

T O

W H AT

T H E M

D O W N .

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

D O

T O

U N I Q U E

E L A I S

M E E T I N G

T H E Y

M E N

B E S T

T H E

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B U T

A N D

I S

T H E

A L S O

W O M E N

L I S T E N I N G

S L I G H T E S T

RELAIS & CHÂTEAUX

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

H Â T E A U X

S E T T I N G S

ALL AROUND THE WORLD, UNIQUE IN THE WORLD.

W W W

F A S T .

E V E R Y T H I N G

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T O

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F I R S T

P E R H A P S W H O

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A R E

E V E R Y

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WO’GOA February 2016 -

BOLAN - BANGKOK

Duangporn Songvisava and Dylan Jones - WOâ&#x20AC;&#x2122;GOA February 2016

WO’GOA

Bo.lan balance Text Oilda Barreto Husband and wife team, Chef Duangporn Songvisava and Chef Dylan Jones opened Bo.lan in Bangkok in 2009. Bo.lan began with the belief that the best Thai restaurants in the world should be situated in Thailand! Besides the name Bo.lan coming from Chef Duangporn’s nickname ‘’Bo” and the second half of Dylan’s name, “Lan”, it is also a play on the Thai word for vintage or ancient, which sounds the same but is spelled differently… a fitting name for a contemporary restaurant that has strong ties with traditional values. The Bo.lan team works closely with local farmers, maintaining a social responsibility to the region’s community. They advocate the use of bio diversified produce, which is reflected in the ever-changing menu. After the first five years of operating Bo.lan, both Chef Bo and Dylan’s vision was clearly set on having a zero carbon footprint restaurant in Bangkok. Endeavours related to the consumption and cooking of food greatly impacts the environment. Therefore, they’ve imposed several environmentallyfriendly policies. They are constantly trying to lessen Bo.lan’s ecological impact with the goal of achieving a zero carbon restaurant by 2018. They’ve utilized many different aspects of zero-waste. One of them is how they stopped using bottled water in order to minimize their single-use plastic waste. Instead, they invested in a state of the art system to serve their own house-filtered water in glass bottles. Thus, reducing waste and minimizing the use of fossil fuel within the supply chain from the water source to processing facilities. This has reduced the amount of carbon dioxide released into the atmosphere. “In the future, we plan to have solar panels connected to offset/reduce our dependency on mains electricity.”

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BOLAN - BANGKOK

Menus are developed in line with the Slow Food philosophy of using fresh, local, seasonal ingredients and upholding Thailand’s culinary heritage. Their Slow Food philosophy includes supporting biodiversity. Says Chef Songvisava, “We want to use different vegetables, such as snake-skin pear, edible flowers, banana blossoms, betel leaves, local food people don’t typically use because there’s no commercial value to them. Most Thai restaurants don’t use these vegetables because they are not widely available.” The kitchen doesn’t skimp on authenticity for Western palates, nor do they shy away from ingredients and flavors that may be unfamiliar to foreigners. “Courseprohibited” is practiced at Bo.lan meaning; everything is served family style and all at once, with no separate courses. Adds Songvisava, “These days people want convenience, and people lose the core of how things get done and why we do things a certain way. A blender cannot replace a mortar and pestle. Preserving our food culture also applies to how we serve the food here. We serve our main course family-style because it is how Thai people eat. Some of our guests don’t understand that we don’t do courses here, and how the main affair comes in the middle. That’s how you get the balance right.”

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Chakram & Squid

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BOLAN - BANGKOK

Salad of seafood with local fern

Australian Chef Dylan Jones, by no means a conformist, left the town of Canberra for the gastronome city of Melbourne. There, he completed his apprenticeship and fell in love with Asian flavors. But, it was while working in London that he began to truly discover his adoration for the world of Thai Food. As destiny would have it, it is also where he met future wife and business partner, Duangporn or, Bo. Without much persuading, he decided to follow her to Bangkok and, as fate would have it, they opened Bo.lan. Chef Duangporn Songvisava, completed her Masters in Gastronomy in Adelaide and returned to Bangkok to pursue her career. She then joined the team at “Cy’an” in the “Metropolitan Hotel”, Bangkok before her move to London to work at “Nahm”. It was there that she met Dylan and together they decided to open an amazing Thai restaurant in her mother country. Since opening Bo.lan Chef Duangporn Songvisava is always campaigning to raise awareness of important issues regarding Thai food and food security. Whether through the restaurant, teaching at several leading Thai universities or while working on her weekly television show, “Eat Am Are” (Thai PBS), she always has a passion to create outstanding Thai food.

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WO’GOA

Southern Style Rice Noodle

Stir-fried Southern Style Water Bamboo with Ocean Prawn WO’GOA February 2016 -

BOLAN - BANGKOK

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WO’GOA

“We take cooking seriously and love to share what we know with those who are interested.” WO’GOA February 2016 -

BOLAN - BANGKOK

“Bo.lan Balance is the chef’s interpretation of Thai food by applying the inspiration from different discoveries throughout our contemporary journey, ancient cookbooks & tasty conversations with farmers, artisan producers, fishermen, foraging couples and food related professionals.” From early on the duo received rave reviews from both the local and the international media. Dylan immersed himself in his adopted homeland. He learned the language and with Bo, has amassed a collection of traditional and “vintage” Thai recipes, as his passion for Thai food and Thai heritage has only strengthened since moving to Thailand. He has also joined Bo as a co-host on the weekly television program, “Eat Am Are”. Chef Duangporn Songvisava, has been named the best female chef in Asia for Bo.lan. The accolades were announced at the launch of the inaugural edition of “Asia’s 50 Best Restaurants”, which ranked the top dining destinations in the region. Just as they do for the World’s 50 Best Restaurants, the organizers had a separate category for women. A scan of both main lists shows, however, that the winners are restaurants dominantly run by men. Life for women in restaurant kitchens can be complicated and physically tough. “For a male chef, he can continue to work when he has a baby,” says Chef Songvisava. “But for women, it’s a lot more difficult and more complicated.” Songvisava’s award came seven months after she gave birth to Keith in 2013, her first child with husband Chef Jones. Her position allowed her to work until three days before the birth, and likewise gave her the luxury of being able to call the shots, such as bringing the baby into the restaurant every day, with her husband by her side. Being owner also meant she’s not necessarily on her feet cooking eight hours a day. Rather, she can oversee the kitchen and take care of administrative details in the office – a luxury not all female chefs can enjoy. But when it comes to cooking, says Songvisava, “gender differences end at the physical logistics of strength and childbirth.”

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WO’GOA

Budu WO’GOA February 2016 -

BOLAN - BANGKOK

Rice Noodle with Galangal-infused Chicken

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Southern Style Pork Rib Curry

WO’GOA

In her view, being a female chef in Southeast Asia also comes with the benefit of protocols being less rigid than in Western kitchens, which are ruled by stricter hierarchies. In Thailand, chefs who cook for the royal family are all women, which explains why attitudes towards head female chefs are more accepted. Moreover, the restaurant culture in Southeast Asia is much more casual than in the West. Kitchens are less likely to be ruled with strict pecking orders. “It’s much easier to be a female chef and work in Asia than it is to be a female chef in Europe,” says Songvisava. “Bo.lan Balance” is the chef’s interpretation of Thai food by relating inspiration from their discoveries through contemporary journeys, ancient cookbooks & tasty conversations with farmers, artisan producers, fishermen, foraging foodies, and food related professionals. Bo.lan Balance highlights the essence and charm of Thai food. The chemistry in the contrast of flavors and textures is naturally complimentary, a holistic balance. The “a la minute” preparation also emphasizes the third element of Thai cuisine that is often overlooked; the aromatic characteristics. The menu will take you through the culinary culture of Thailand by experiencing communal traditions through Thai food. WO’GOA February 2016 -

BOLAN - BANGKOK

Som chun

Bum Bhai Nua At Bo.lan, they try to make every day an ‘Eat Responsibly Day’ (ERD). They feel that it is their responsibility to maintain an environment of natural resources while appreciating cooking and consuming food. They have several projects currently happening to make ERD a reality, such as ERD Market, a zero carbon footprint project, as well as on-going workshops on food and environmental related issues. The market is focused on organic produce, local artisan products, environmentally friendly and all-natural products. Chef Songvisava adds, “At the end of the day, food comes from nature. I still want to eat yummy food, so I think that it is my responsibility to take care of the environment that the food grows in. Restaurants produce so much waste and we use so much water, and I think it’s unfair to be eating luxuriously while damaging the environment. Think about it: You are able to eat this because of the environment.” Bo.lan’s cooking class is dedicated on principles and practice. Their cooking classes are very hands-on, with physical participation greatly encouraged. The session is small & intimate with a maximum of 10 people in any one class. “We take cooking seriously and love to share what we know with those who are interested.”

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W O‘GOA

WO’GOA

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VINSON PETRILLO - ZERO GEORGE STREET, CHARLESTON

VINSON PETRILLO

ZERO GEORGE STREET 50 - WO’GOA February 2016

Text Oilda Barreto

Vinson Petrillo at Zero George Street Hotel Photo ©Eric Kelley

WO’GOA

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VINSON PETRILLO - ZERO GEORGE STREET, CHARLESTON

Ramp Vichyssoise with Egg Photo ©Christopher Shane Frog Legs Photo ©Christopher Shane

Growing up in New Jersey in a traditional Italian family, where Sunday dinners tempted his taste buds and influenced his culinary career, Vinson Petrillo took a while to settle into becoming one of the most sought-after chefs in the world. “I got kicked out of vocational school for getting in a fist fight with my teacher,” said Petrillo. “I was a brat and threw salt in his hair while he was at his desk…Needless to say, I was removed from school and placed in a work release program when I was 14 years old at the Parsippany Hilton.” It was while Vinson was working for the Parsippany Hilton, that he had an epiphany…working in a kitchen seemed so natural that he decided to make it part of his life. “It has taken a long time to actually be able to call myself a ‘Chef’. Truly, being a chef is being able to be yourself. Inspiration comes from your

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WO’GOA

Tortellini with Foam Photo ©Jonathan Boncek Scallops and lamb belly Photo ©Christopher Shane

whole life cooking in great restaurants; but what is really real is being in a kitchen that is yours- and putting food on a plate that you are unsure of, that guests ultimately come to eat, time and time again.” The young Petrillo attended Johnson and Wales University in Charleston where he graduated with a culinary degree. “Simplicity is key as I learned growing up in an Italian family. It’s finding the best ingredients and simply highlighting them in the best possible way.” But it wasn’t always so easy. He quickly hopped around from place to place, working in the best restaurants he could find, usually one or two week stints for free to gain experience. A stint at the elegant ‘No. 9 Park’ in Boston made Vinson realize his passion for fine dining.

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VINSON PETRILLO - ZERO GEORGE STREET, CHARLESTON

“I had just had my big toe cut off and re-aligned when I went for my interview at ‘Toppers at The Wauwinet’, Massachusetts, one of the United States’ most prestigious restaurants at the time.” While on crutches during the onsite interview, he was hired as the day time cook. This event changed his life forever. “Chef David Daniels was the ultimate perfectionist; one thing out of line and you could watch him change from human to Super Chef as he put you back in place. Being sent home while the executive chef of one of the best restaurants of all time covered your station took a serious toll on me. Every Day I only wanted to be better and better.” Apparently, Chef Daniel’s tactics worked because after that, “he called me in and asked me to be the Sous Chef of his restaurant and this ultimately made me who I am today.”

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Confit Lamb Belly Photo ©Jonathan Boncek

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VINSON PETRILLO - ZERO GEORGE STREET, CHARLESTON

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Chef Petrillo in his restaurant kitchen Photo ©Charlotte Elizabeth

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Deviled Eggs Coffee Roasted Carrots

Photo Christopher Shane

Tuna “Sandwich

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VINSON PETRILLO - ZERO GEORGE STREET, CHARLESTON

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Vinson moved on to become the Executive Sous Chef at ‘The Bernards Inn’ in Bernardsville NJ. He then went on New York City, joining Chef Kyle McClelland as Chef de Cuisine of ‘Caviar Russe’ on Madison Avenue. After two years there, he took on the role of Executive Sous Chef at ‘Abe and Arthur’s’ working for Franklin Becker and later was the Chef de Cuisine at ‘Prospect’ in Brooklyn, NY, a modern new American restaurant with a focus on sustainability. Petrillo became a two-time winner of Food Network’s Chopped and Chopped Champions, and was named Zagat NYC’s ‘30 Under 30’ list, 2013. In 2015, his innovative and technical cuisine won him the regional title at the ‘S.Pellegrino Young Chef’ competition. He traveled to Italy in June to compete in the international competition at the Expo Milano 2015, sharing the stage with the world’s best and brightest young chefs.

Scallop Tartare Photo ©Jonathan Boncek

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VINSON PETRILLO - ZERO GEORGE STREET, CHARLESTON

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Figs and Prosciutto Photo ©Jonathan Boncek

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“Ingredients are most important, if you start with the very best - you simply need to highlight it. Yes this takes technique, but understanding and sourcing great ingredients is in my opinion what makes great food” We have great farmers, fishermen and others that are smart enough to realize great restaurants from the others. Our purveyors contact me on a daily basis, sending pictures and descriptions of the best possible ingredients they can send me. It has taken a long time to develop these relationships but they are what keep us successful now. My food is different from most because I don’t say, ‘today I’ll make a salmon dish’, it is in fact that today, I received some beautiful heirloom carrots from the farm and I think I’ll cook them in local coffee beans, or roast these beautiful beets in lamb fat. I find the best ingredients around and transform, highlight them in many different ways. I like to know where my produce, meat and fish come from, if it had a name I want to know. What was it eating, how was it killed, these are things I’d like to know before celebrating its life on a plate. That is why we showcase many different vegetables instead of many different proteins. My whole life has been a struggle to make a dish that appears simple but it really took three days to make. My cuisine is simple in appearance, elegant, pleasing to the eye and delicious in the mouth.

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VINSON PETRILLO - ZERO GEORGE STREET, CHARLESTON

“It has taken a long time to actually be able to call myself a “chef”. Really truly being a chef is being able to be yourself, sure inspiration comes from your whole life cooking in great restaurants; but what is really real is being in a kitchen that is yours - and putting food on a

Chef Petrillo in the circa 1804 kitchen at Zero George Photo ©Christopher Shane

plate that you are unsure of that guests ultimately come time and time again for. Simplicity is key as I learned growing up in an Italian family. Finding the best ingredients and simply highlighting them in the best possible way. Restraint is key in so many ways”

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Hamachi Collar Photo ©Jonathan Boncek

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VINSON PETRILLO - ZERO GEORGE STREET, CHARLESTON

Every day my menu changes with that in my mind. I limited the restaurant to just around 40 guests per night assuming most will do the 5 course tasting which is really 6 dishes per person including snacks. Trying to find a creative balance between having such a small kitchen and putting out almost 250 plates per night creates my greatest influence and challenge. Organization is key, my sous chef Amanda and I get in to work around 9:3010:00 in the morning and prep continuously until pre shift at 4:30. There is no prepping during service so the hours we put in need to count. If we are not prepared for service, guests will suffer and the world ends in my opinion so the day is crucial in all preparation. I don’t make the same dish twice- always changing elements and texture to create something unique. Every week I look at almost all the restaurants menus here in Charleston to make sure I am doing something completely different than every other restaurant. I put a lot of pressure on myself to be “out there” but the end result needs to be delicious. Guests eat with their eyes first so it’s no surprise that our plates take 3 to 7 minutes just to create. We have 5 burners and one of the smallest kitchens I’ve ever seen, this is what inspires me every day. Chef Vinson’s mother says, “Cooking was always a father-andson bonding experience. Vin and his father to this day still cook together the Christmas Eve seven-fish dinner for the family of 30 every year.” When he’s not in the kitchen, Petrillo can be found spending time with his wife and their baby daughter, Sawyer, to whom he reads recipe bedtime stories.

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Pressurized Octopus Photo ©Christopher Shane

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MASSIMILIANO ALAJMO - LE CALANDRE, PADUA

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Massimiliano Alajmo Le Calandre - the creative laboratory and culinary research center. Le Calandre received three Michelin stars, making Max, at the age of 28, the youngest chef ever to obtain this culinary distinction...

Photo ©Sophie Delauw

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MASSIMILIANO ALAJMO - LE CALANDRE, PADUA

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Brodo Oro

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Originally opened in 1981 by Erminio and Rita Alajmo, Le Calandre is currently one of eight restaurants in Italy to be recognized with three Michelin stars, an honor that the restaurant has held since 2003. Ranked at the top of all the major Italian restaurant guides, it is also one of the “The World’s 50 Best Restaurants.” Born in 1974 in Padua, Massimiliano (Max) Alajmo grew up inside the kitchen of Le Calandre alongside his mother, Chef Rita Chimetto. After attending hotel management school in Italy, Max furthered his culinary education by in the kitchens of important European chefs like Alfredo Chiocchetti, Marc Veyrat and Michel Guérard. Upon returning to Padua, Max was named executive chef of Le Calandre and his brother Raf took over as general manager. Together, the Alajmo brothers worked passionately transform their parent’s modest restaurant into one of the world’s best.

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MASSIMILIANO ALAJMO - LE CALANDRE, PADUA

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Naturalmente Dolce

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The Family - “Ciò che diventa era.” What once was, will be again... Cooking is in their DNA… the family’s professional interest in food and restaurants can be traced back to the end of World War II, when Max’s grandfather, Vittorio, opened a humble cheese counter inside the main market hall in downtown Padua. After working in restaurants throughout the Veneto region, our parents, Erminio and Rita, took over Le Calandre restaurant in Sarmeola di Rubano, a small town just outside Padua, in the early Eighties. Thanks to Erminio’s strong managerial skill and Rita’s extraordinary culinary talent, Le Calandre received its first Michelin star in 1991. Shortly afterward they made the courageous decision to pass the restaurant on to their children. A risky challenge that proved successful over time. With Max in the kitchen and Raf in the dining room, Le Calandre was awarded its second, and then on November 27, 2002, Le Calandre received three Michelin stars, making Max, at 28, the youngest chef ever to obtain this culinary distinction. The restaurant quickly became a destination for food-lovers from around the world.

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MASSIMILIANO ALAJMO - LE CALANDRE, PADUA

Massimiliano ai fuochi

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Massimiliano & Raffaele Alajmo Photo ©Sergio Coimbra

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MASSIMILIANO ALAJMO - LE CALANDRE, PADUA

Depth, lightness and fluidity

Max’s cuisine is based on the concepts of depth, lightness and fluidity, is poetry on a plate. Inspiration for his distinctive dishes comes from looking at the world with a sense of discovery. His distinctive approach to cuisine finds is reflected in the dining room of Le Calandre. Everything from the hand-carved wooden tables to the glassware and room fragrance was designed by the Alajmo brothers and produced by master Italian artisans. The result is a multisensory culinary experience that is carried the dining room, cordially and naturally. Max’s cuisine is the fruit of a study that goes beyond taste. He approaches ingredients with respect, researching them in depth, in order to understand their true essence and bring out the best in them. His dishes capture all of our senses; beginning with the most evocative of the five, our sense of smell. According to Max, the ephemeral component of aromas and perfumes is compensated by their immediacy and ability to create lasting memories, particularly in relation to food. His work is also focused on lightening culinary preparations using carefully techniques that to not mask the ingredient, but rather bring out its peculiar characteristics. The concept of fluidity is fundamental in giving an order to the ingredients in each dish. Translated into culinary terms, this means that every element in a recipe must make its own contribution to create a harmonic balance, carrying with it the memory of where it has been. The result is combination of intense sensations. An original presentation of ancient flavors using a fresh and reassuring approach.

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Fede

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MASSIMILIANO ALAJMO - LE CALANDRE, PADUA

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Ingresso Photo ©Wowe

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Sala da cucina - In January 2010 the dining room of Le Calandre was completely remodelled to create a multisensory environment that directly reflects chef Massimiliano’s cooking. A short film entitled “Sala da Cucina” documents the process. The title is a play on words, a compound of “sale da cucina” (kitchen salt) and “sala da pranzo” (dining room), that represents the subtle continuum from the kitchen to the table. Defining elements of Massimiliano’s cooking - purity, lightness and tactility - were in fact used as the guidelines for the remodel.

The Alajmo brothers created a team of master Italian craftsmen and together sourced all of the necessary “ingredients” or raw materials for the project. They designed everything from the tables and lamps, to the glassware and cutlery, all of which was produced in Italy. The tables, for example, were crafted from a single 180-year-old ash oak tree and left bare, allowing guests to enjoy the tactile pleasure of running their hands along the brushed wood. The remodel also gave birth to alajmo.design, a line of limited edition objects designed by the Alajmo brothers for Le Calandre to be used in your own home. The objects can be seen on display inside our restaurants and purchased from our online store.

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Spaghettini Freddi

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“Attention to detail is what makes the difference”

Each member the family has developed their own role within the business, choosing to do what interests them most. Erminio manages La Montecchia, Rita oversees the Alajmo pastry kitchen, while Laura can be found behind the counter of Il Calandrino during the morning, welcoming customers with a cappuccino and a smile. Raffaele (Raf) Alajmo is a third generation restaurateur and C.E.O. of Alajmo S.p.A. Together with his family, he owns and operates several restaurants in Padua and Venice, known for their gastronomic standards and professional, yet relaxed service. After graduating high school, Raf joined his father Erminio in the dining room of Le Calandre as a sommelier. After attending various sommelier courses and visiting top wineries throughout Italy and France, he was named wine director. He worked to improve the wine list for a number of years before taking over as manager of Le Calandre in 1994, when his parents left to open La Montecchia. Today, Raf manages the family’s expanding business, bringing vision and strength to his team of over 100 employees. Today, Max oversees the kitchens of the Alajmo family’s three gastronomic restaurants, three caffè-bistros and food product line - all from Le Calandre, his vibrant culinary laboratory.

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ALAIN PASSARD - ARPEGE, PARIS

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Photo ©Douglas McWall

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Alain Passard Birth of a passion Alain Passard was born in 1956 in the village of La Guerche de Bretagne, alongside Louise Passard, his gastronome grandmother, that he gets his first taste of cooking and life in the kitchen. Together around the fire, Louise Passard’s stomping ground, culinary secrets swap hands and generations. Having witnessed the passion inhabited by her grandson, Louise Passard shares with him the joys of entertaining, the market frenzy, preparation fever and all that makes a meal a memorable event. It’s next door at his parents’ neighbour, the local baker of La Guerche, where Alain senses an unbridled desire to become an apprentice at the age of 10. A chef who has been viscerally bound to his burners for the past 30 years. He seeks relentlessly, with each movement and with the utmost respect, to bring out the best in his subject. By preserving its color, essence, hues and scent, he restores purity to the product. Roasting is no secret to Alain Passard. The talent that his grandmother passed down to him and this passion for the flame were the key ingredients behind the long-time success of his slow-cooked choice meats. In the early 2000s, the Chef provokes a break in his creativity and decides to concentrate on a vegetable oriented cuisine. The art of the open flame will guide his work on the vegetable as well.

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ALAIN PASSARD - ARPEGE, PARIS

Today, he applies this fascination and know-how to the vegetables he roasts, grills or flambés…Working the art of open flame stays crucial :”Learn how to travel delicately with your pan on the open flame guaranties texture, taste, color, light and transparency with your vegetables” Speaking of, Alain Passard plays particularly with colours, perfumes, savoury of the vegetable kingdom. Working with vegetables is, in a way, an incentive to replant the earth, to tackle a new language, a different vocabulary. It is from this desire to work with quality products that the 3 kitchen gardens of L’Arpège came into being. The first took root in 2002 in the soil of the Sarthe, the second in 2005 in the Eure and the third in 2008 in the Manche. Three gardens in three different regions giving the respective vegetables a soil-suffused signature: sand in the Sarthe for carrots, asparagus and leeks; clay in the Eure for celeriac and cabbage, and lastly, alluvia in the Manche for aromatic herbs. “Between the gardeners and me, we discuss carrots and beetroot like others speak of Chardonnay and Cabernet Franc!”

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Fin sushi de betterave Photo ©Dos Santos Lemone

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ALAIN PASSARD - ARPEGE, PARIS

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Aiguillettes de homard aigre doux Photo ©Dos Santos Lemone

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In terms of production: 50 tons annually, 100% all-natural and animal traction for ploughing and harvesting needs. On a peculiar note: today, it is the only restaurant to self-manage its vegetable, herb and red and black fruit production. There are no fewer than 12 gardeners scattered across the trio’s combined 6 hectares (15 acres) working to meet the demands of the restaurant. To keep both these gardens and the soil in mint condition, it is not unlikely to come across a pair of donkeys and a couple of mares in addition to a few cows, some hens, a goat, etc. Alain Passard made his debut at Le Lion d’Or of Liffré from 1971 to 1975 under Michel Kéréver, one of the rare “starred” Bretons of his time. During this time, technique is on the menu. He learns the fundamentals of classic cuisine. He makes his entrance at La Chaumière in 1975, under the command of Gaston Boyer. Gaston Boyer’s cuisine reflects an unyielding allegiance to culinary classicism, a lasting souvenir for Alain of a “fine dining establishment.” The encounter with Alain Senderens of L’Archestrate in 1977 takes on another dimension. There, an unprecedented ambiance reigns. In the throes of a small kitchen is the team led by Alain Senderens. Alain Passard feels the heat of this baptism by fire where the tie to the flame is omnipresent.

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ALAIN PASSARD - ARPEGE, PARIS

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Tarte Bouquet de Roses Photo ©Berhnard Winkelmann

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The Tarte Bouquet de Roses® - Late 2007, Alain Passard introduces the Tarte Bouquet de Roses®. Patent-protected, one of-a-kind creation, he sought to transform a simple and universally-known product, representative of French cuisine and its origins, into an exquisite dessert for both tasting and viewing pleasure. The extraordinary resides in the physical aspect, the form, and of course, needless to say, the flavour the taste buds delight in every moment of this mouth-watering journey. Be it in the textural twist of melting and crispy terrain or in the succulent stroll from sweet to sour, nothing is lacking. WO’GOA February 2016 -

ALAIN PASSARD - ARPEGE, PARIS

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Betterave en croute de sel Photo ©Dos Santos Lemone

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After three years spent in this effervescence, his career takes flight. In 1980 at Le Duc d’Enghien within the Enghien Casino, Alain Passard is but 26 years old when he obtains two Michelin macaroons. The sky is within reach, and it is shortly after his arrival at the Carlton of Brussels in 1984 where he pockets one then two Michelin stars. At last, he creates Arpège, formerly L’Archestrate belonging to his mentor, Alain Senderens, located on the corner of rue de Varenne and rue de Bourgogne. He baptizes it in tribute to his second passion, his love for music, and he opts for an Art Deco style interior, an atmosphere of which he is particularly fond. Come the tenth anniversary since the opening of his restaurant, he receives his third Michelin star. Alain Passard’s quest for perfection is no less intense in the decoration of his dining room than in the heart of each course; he craves continual harmony. Running along the walls is the bark of a pear tree undulating in time with the Laliquecrystal Bacchanales. The smooth leather-dressed chairs adhere to the club decor. The mood is set, the line sleek and pure. Jean-Christophe Plantrou, author of the pear tree bark, works closely with Alain to punctuate the space with Makassar wood furnishings. The windows, glass waves concocted by none other than Bernard Pictet contrasted with the clarity of a Venetian sheen, flirt with daylight. The stained glass window composed in part from a collage made by the chef himself entitled “Green Curry Eggplant” reserves a magnificent red carpet welcome due to its intense colors in this temple devoted to vegetable cuisine. Only one painting hangs on the walls. It is the portrait of Louise Passard, Alain’s grandmother, to whom he pays © Virginie Klecka tribute with each passing season.

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ALAIN PASSARD - ARPEGE, PARIS

“Vegetable Collection” - The end of 2001 marked the beginning of this vegetable-inspired collection. Like a fashion designer, Alain Passard plans his menu based on the seasons, serving his guests only the vegetables of his labor. Conscious and respectful of nature’s volatility, he prides himself on proposing rich, naturally-tasting and organically-grown products. This explains why each month, each week offers up its in-season batch of vegetal creations, innovations and variety. Backed by artisans, farmers and carefully selected hand-picked products, Alain Passard is on a perpetual hunt to please palates, breaking free from the menu “mold”, he improvises… and surprises.

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Chous rouge pomme & oignons

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SVEN ELVERFELD - AQUA, WOLFSBURG

SVEN ELVERFELD Acclaimed Three Star Michelin Chef After more than fifteen years in the gourmet restaurant Aqua chef Sven Elverfeld cannot be overseen in the German culinary top list, but has also established him and the restaurant on an international level. With excellent craftsmen’s ship he creates exceptional dining moments for his guests together with his team. Beyond a defined style and apart from trends Elverfeld creates a symbiosis of tradition and modernism. Nevervarying high quality and exceptional flavor richness together with visual esthetics in his creations have earned him the most recent honors. The Guide Michelin ranks the Aqua restaurant with three stars and Aqua is recognized as one of the S. Pellegrino World’s 50 Best Restaurants.

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Sven Elverfeld Photo ©Götz Wrage

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SVEN ELVERFELD - AQUA, WOLFSBURG

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River trout from Luneburg Heath with smoked brandade, Granny Smith

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Tuna & Foie Gras Wakame seaweed, ponzu & iced plum Photo ©Götz Wrage

Elverfeld’s very independent cuisine distinguishes itself by its sophisticated harmony of aroma, characteristic flavor and texture. Quite often his dishes reconnect to a personal memory and tell their own story. Creations like ‘Pigeon with oriental flavours, kefir, pomegranate, sesame cream & Couscous’ or ‘Marinated mackerel, Cretan salad’ are reminiscence to defined stages in his career or voyages from which he takes the traditional cuisine as an inspiration to tell his own story. Modern technology and cooking methods based on solid grounded cuisine coalesce to a sophisticated pleasurable experience. In the process, he not only swears by the topmost quality of all ingredients he employs but by a pronounced regional reference of the products. He purchases daily from the surrounding producers & farmers or a selective list of German and European suppliers and surprises the diner with dishes like‚ Huchen from Tainach Lamb’s lettuche, brown butter, sesame, roasted soya & sprouts’. WO’GOA February 2016 -

SVEN ELVERFELD - AQUA, WOLFSBURG

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Beetroot with spruce sprouts, Araguani chocolate & black chanterelle Photo ©Götz Wrage

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Sven’s philosophy... “Attain your goal with commitment and love for detail” has proven itself successful, bringing him a great many distinctions in the last few years and confirming his concept. With the highest award in the Guide Michelin since November 2008, he became the first three-star chef in northern Germany. Concurrently, the Gault Millau 2014 awarded him 19 points and the gourmet magazine Der Feinschmecker honored Aqua with its highest score of 5 F since 2009. An elaborately illustrated book by Sven Elverfeld, the acclaimed threestar Michelin chef features more than 75 signature dishes, 450 single recipes as well as culinary memories of the last four years, an insight into Elverfeld’s distinct cooking style. With special regards to the global recognitions, the book is also be published in a limited English version. WO’GOA February 2016 -

SVEN ELVERFELD - AQUA, WOLFSBURG

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

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Sven Elverfeld Photo ©Götz Wrage

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At the onset of his career, Sven Elverfeld completed an apprenticeship as a confectioner before dedicating his energies to being trained as a chef. The time he spent in Crete, Japan and Dubai was as vital to his career as the restaurants he worked at, which were all awarded and known for their outstanding cuisine. After Elverfeld graduated from the Hotel Management School in Heidelberg as a Certified Restaurateur and Chef in 1998, he commenced his career at The Ritz-Carlton, from 1998 to 2000 he managed the La Baie fine-dining restaurant at The Ritz-Carlton, Dubai and in January 2000 he went back to Germany to join the pre-opening team at The Ritz-Carlton, Wolfsburg in the Autostadt. From the first day on he put all his effort and performance into restaurant Aqua. Within the briefest time, Aqua has gone on to be acknowledged as one of the best gourmet addresses.

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

The redesign of The Ritz-Carlton, Wolfsburg and the award-winning Aqua restaurant is a contemporary update of the original design concept created by Andrée Putman. Restaurant Aqua has been redesigned by renowned American architect Elliott Barnes with an additional window that opens into a private garden area, where a large shell filled with water creates a quiet Zen-like atmosphere. The materials and surfaces in the restaurant’s interior follow a nature theme. Woven metal curtains made in Paris by Sophie Mallebranche are combined with mirrored walls, resulting in a diffused, shimmering effect that gives the space more breadth with a subtle, aquatic element. A new chandelier creates a distinct accent in the centre of the restaurant. Produced by the French manufacturer CreaLumin, it measures an impressive two metres in diameter. The organically shaped glass elements created by Brigitte Bonnave from Lille, are illuminated from the inside with fine glass fibres and awaken images of imaginary creatures of the deep. A round, bronzecoloured mirror creates a counterpoint on the ceiling, transforming the chandelier into a floating cloud.

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TAE HWAN RYU - RYUNIQUE, SEOUL

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TAE HWAN RYU Born in Busan and grew up near a coastal city in South Korea, Tae Hwan Ryu began his culinary career at the relatively late age of 22 after being encouraged by a marine biologist who loved to cook - his father. Ryu spent a lot of time in his father’s research laboratory surrounded by the sea and naturally he became interested in marine life, gaining respect toward nature. His dream to be an artist yet his father wanted him to become a chef before taking up to become a marine biologist. He even suggested that I become one of the best chefs in the whole world. Instead, he showed an appreciation for fine arts and dreamed that he would become a famous artist making films or writing novels. Ryu’s father, the environment and literature influenced my culinary dream… graduating from Hattori Nutrition College in Tokyo and trained at the famous sushi and Japanese restaurants. One of Tae Hwan Ryu’s masters advised him to expand his culinary spectrum from Japan culinary to the world’s food. “So I started a journey for my career in order to learn world cooking methods and places of prominence.”

Text Oilda Barreto

Modern Fusion Korean Food, one of Asia’s 50 Best Restaurants

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Foie Gras and Anago

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Currently back in South Korea, Chef Tae Hwan Ryu heads ‘Ryunique’ at Sinsadong in Seoul. The Seoul restaurant draws upon Tae Hwan Ryu’s experiences in cutting-edge kitchens in Japan, Australia and the UK. He spent eight years travelling the world and immersing himself in different food cultures and cuisine techniques before creating his nominative restaurant ‘Ryunique’ - a combination of ‘Tae Hwan Ryu’ and ‘Unique’ in 2011. The trinity of philosophy, a true story and perfect technique has become the foundation of Tae Hwan Ryu’s gastronomy.

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“After I moved to the U.K in 2008 and graduated from Le Cordon Blue, I started working at ‘UMU’ restaurant a two Michelin stars, and at Restaurant Gordon Ramsay with three Michelin stars. Clare Smyth, head chef of Gordon Ramsay at that time recommended me to gain some experience at ‘Fat Duck’ (three Michelin stars). Eight years of working at Michelin restaurants allowed me to gain perfection, learn new kitchen organization skills and grow my own chef’s skills. Each country gave me a new perspective, a unique inspiration and distinctive chef’s skills.”

The time abroad is reflected in his food today, with a strong French accent and with references to Japan. It was difficult to find ingredients and tools back in Korea, facing difficulties Ryu accepted the situation and used it to change himself, he started training himself with technology, transformations, aromas, using ingredients which were available in Korea. As a result of this training, he created dishes using perfect technique, a philosophy and story-telling methods which were based on real stories. Although the food looks contemporary, the foundation of it contains Korean inspiration. Ryu’s cuisine described as “Hybrid cuisine” which is innovative and a combination of Japanese and French technique with Korean ingredients.

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Konbuzime Red Snapper And Cucumber Foam

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The Quail Nostalgia 2012

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Oriental Melon Soup

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Inspiration of Japanese influences can be seen in most of Ryu’s dishes - an innovative fermentation and aging dish “Cod, Chicken Kezuri Busi”, in Japan, bonito is cured by salt, then smoked and dried for a long time. It becomes condensed hard, a process called “Katusobusi”. Ryu replaces the bonito with chicken breast which is served with Cod.

The Chef adds, “Korean people like drinking tea. So at Ryunique we are preparing our own ‘Tea-Map’. I have quite a good sense of smell. By using my excellent sense, I am trying to make a TeaMap to introduce to my customers. As wine pairing, tea or juice like wine could be well-matched with my dishes. In Korea, there are wellknown local teas. So we will look for paired teas in order to utilize smell being within my dishes and introduce Korean culture. I expect tea pairing would be comparable with wine pairing.” WO’GOA February 2016 -

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Avant-garde presentations and plates are decorated with delicate drizzles. Contemporary cooking methods are juxtaposed with a relaxed dining room that features blond wood tables, fresh flowers and plenty of natural light from large windows. In an effort to satisfy the public’s expectation, Ryunique‘s skilled passionate team presents and recreates exquisitely crafted dishes from Chef Ryu’s recipes.

Fake Walnut-Real Poato In A Walnut Shell

Ryunique offers a Seasonal Lunch Set & Dinner Tasting Menu, featuring fresh market ingredients and wine pairings recommended by Ryunique’s professional sommeliers. Ryunique has respectively won 27th place and 79th place in the Asia’s 50 Best Restaurants and the World’s 50 Best Restaurants in merely 3 years of launching.

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Ryunique

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ANTON BJUHR JACOB HOLMSTRÖM the world of Gastrologik

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JACOB HOLMSTRÖM Born and raised in the small city of Halmstad on the west coast of Sweden, Jacob Holmström was practically raised at the restaurant, his father opened his restaurant Stefan Holmström the year Jacob was born. Whiles working at his father’s restaurant, Jacob went to culinary school in Halmstad, finishing his schooling, he spent a year in Gothenburg at Linnéa, that’s where he first met Anton Bjuhr. After Linnéa, Jacob went on to work with Eyvind Hellström at Bagatelle which was a two Michelin start restaurant, this is where he got to work with top quality fish and shellfish. Jacob felt the need to move on from Bagatelle, and two years later France was the natural choice. Paris in the spring of 2005, Jacob got in touch with Pascal Barbot through a friend who was working at Lástrance, Pascal arranged that Jacob would start as a commis, and, within two months was promoted to chef de partie. Jacob stayed at Astrance for the next two years and in the last year he started working as second in the kitchen. In January 2007, the restaurant earned its third Michelin star and Jacob stayed with them until April of 2007. Moving back home to Sweden, Jacob started working as the sous chef with Mathias Dahlgren until April 2011. Working in France with Pascal Barbot influenced Jacob the most. Pascal’s techniques, his unusual ways of cooking and his way of treating all produce equal- everything from a carrot to a truffle, was treated with the same respect, and has shaped Jacob as a chef today.

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ANTON BJUHR Anton Bjuhr culinary journey began after finishing high school, started off as a dishwasher at a fast food diner in his hometown and he worked his way up, within in six months or so he joined the kitchen, and stayed for the next year and a half. For the first time Anton felt at home – the kitchen. Wanting to learn more - in 1999, Anton went on to join the French Culinary Institute in New York to study French classic cuisine, while still in school, Anton started his internship at Aquavit, a Swedish restaurant. On his return to Sweden, Anton went on to work at Fem Små Hus - a classic Swedish restaurant and then he moved for a year to Sandhamn, in the archipelago of Stockholm.Moving to Linnéa, Anton met Jacob Holmström and this was the first time they worked together. Anton’s next stop was Oslo, where he got his first job at a Michelin star restaurant- Le Canard. When the pastry chef left, Anton took his place, the pastry kitchen was a new world for Anton and he loved it. Anton got the opportunity to meet Pierre Gagnaire and asked him for a job at Rue Balzac, the three Michelin star restaurant. Anton spent a week in the pastry kitchen and after the trial he was confirmed, this was great success to have a job at one of the best restaurants in the world - a dream come true. Working for two year at Rue Balzac, Anton got the opportunity to be a part of the opening team of Pierre Gagnaire aux Les Airelles in Courchevelles, this was the first time Anton was responsible for the desserts. Six months later Anton moved to Dubai to be a part of the opening of Reflets Par Pierre Gagnaire, to train the new staff in the bakery and to gain more experience because the next stop for Anton was Seoul for a another opening. Pierre Gagnaire á Seoul was opened with Jerome Roy, chef de cuisine and Anton as the pastry chef. Two years later Anton finally decided that it was time for him to move back to Sweden. Being grateful to Pierre Gagnaire for giving gave him the opportunity to gain invaluable experience at his restaurants around the world and for entrusting him, this helped to gain experience not only in the pastry kitchen but to also learn about his professional and personal strengths and weaknesses.

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Spruce shoots and sorrel

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Grilled asparagus Pork skin with algues and nettles

Welcome to the world of Gastrologik Anton Bjuhr and Jacob Holmström Ever since we were at school we wanted to create a restaurant of our own. We knew exactly what we wanted it to be but it turned out to be quite a while until we could see the final result. In the end we used our joint experiences and created Gastrologik. The stage was there, the audience as well – our concept was right on time, even if that was never the idea. But it was logical.

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Asparagus porridge Chicken skins and foraged herbs

The philosophy behind Gastrologik is focused on the ingredients, in close cooperation with producers and suppliers. We want to surprise you, as our guest, and we put as much effort in finding the best ingredients as in refining them. By us it is the quality, as well as the range and supply, not the demand, which guides us when choosing the ingredients. The yellow onions are as much of value as the truffle. It is not nature, which evaluates in terms of good or bad, it is you and me. Because of that, Respect and Honesty are two of our defined catchwords. It means that we can always honestly say that we are working with the best ingredients available for the day and that we never choose or distinguish due to conventions or mainstreaming. WOâ&#x20AC;&#x2122;GOA February 2016 -

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Teaming up in Stockholm, Jacob Holmström and Anton Bjuhr started planning their own restaurant, it took them a while to find the perfect location.

Massimo Bottura and Lara Gilmore

Six months later, on 27th October 2011 they opened Gastrologik. In 2013 Jacob Holmström and Anton Bjuhr received their first Michelin star. 120 - WO’GOA February 2016

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Cured mackarel, rhubarbs and kale-shoots Carrots, goat cream and herring salt

This means that neither you, nor us, working at the restaurant knows what tonight´s menu will include. It is always a question of the best possible ingredients available this particular day, what our suppliers can offer and the skills and craftsmanship performed in the kitchen. This is why we do not provide a regular menu. Every guest is unique, as is every dish. This is logical. Although we have been at it for a while now and the fact that we have received some prestigious awards, the idea is still to develop the concept to even further enhance the experience. This is our main objective. For us it is not business to run a restaurant of our own, it is a way of life. We want to work as close to nature and as regional as possible, that is why we pick up our ingredients ourselves from our suppliers. We love to be present where creation begins and that is why we pick up our milk

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Perch with swedish anchovies and fresh potato Tansy candy

from small and local farmers in the region and why we, on our knees, pick our herbs at Rosendals Trädgård. That way we can much easier understand the work behind the products as well as being given ideas and information from our suppliers. That is the way it should be, they are the true enthusiasts who always surprise. We ask for pikeperch but end up with cod. Actually, we had in fact thought of starting two separate restaurants, but with our philosophy, four hands are better than two. We are each other´s supplement, we are good in different areas but we share the same influence and vision. Gastrologik, from our own perspective, is all about creating the ultimate food experience, interesting, nice and new. But never more interesting than nice. Logical.

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ALEX TSIOTINIS - CTC, ATHENS

Alexandros Tsiotinis Alexandros (Alex) Tsiotinis, executive chef and owner of CTC is one of the most creative young Chef. With great passion and growing up in a family where Mediterranean cuisine was every day on a plate, and inspired by always fresh native products. The use of Mediterranean flavors in a classic and modern way to create the most amazing dishes. At a young age, Alex has enjoyed right from the dawn of his career a spectacular run in some of the most celebrated cuisines of the world, an impressive resume after having worked in the kitchens of Alain Passard, Helenne Darroze, Eric Frechon, René Redzepi and Pascal Barbot, as Alex humbly chooses to call them “my great teachers.” This experience gave Alex an insight to fine dining cuisine, where he found himself enjoying the most and being able to express himself in the best way. In 2015, Alex’s signature dish “Cretan Salad in a Pot” earned him the No1 position for the Mediterranean region In the S. Pellegrino Young Chef of the Year competition, while he is still in the running for winning for the world title. Alex likes to think of cooking as painting. Being a keen lover of colors he compares an empty dish to a blank canvas waiting to be filled with ingenuity and creates “art on a plate.’ For him the act of eating is similar to traveling. His creations aim to stimulate “his guests”, as he prefers to call his diners, to embark on a gastronomic voyage experiencing different tastes, scents and textures at every single bite.

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ALEX TSIOTINIS - CTC, ATHENS

After a long and exciting tour in some of the continent’s finest restaurants, Alex felt the need to harbour his ideas on a place that he would call his own. Alex’s aspiration for CTC is to become the junction where classic meets modern and Greek cuisine meets the world. WO’GOA speaks up with this passionate young culinary artist… 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 in the world! Alex Tsiotinis: I was born and raised in the city of Athens, in a typical urban environment. One of the few things I remember from my childhood years is the family gathering for the Sunday lunch. It was kind of sacred. The whole process, from preparation to serving, was virtually ritualistic. And

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Greek Salad

then, there were the people most dear to me sitting around the table enjoying their meal having nothing but smiles on their faces. Nothing negative crept in, all the problems were left out of the room… It was pure magic! As I was growing older I realized that I fell in love with this magical feeling those Sunday lunches left in me and wanted very much to make other people experience the joys of food as much as I did back then From there on it felt only logical for me to follow my heart and become a Chef. WO’GOA WO’GOAFebruary January 2016 -

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Greek Style Pasta with hay smoked mussels and seaweed foam

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“Creative Simplicity” best describes CTC’s philosophy

WO’GOA: Taking you back to the time after your finished your studies in Greece and in Lyon, you then went on to work at Arpège with Alain Passard and later at later at Epicure at Le Bristol, how did that experience help to form who you are as a chef today? Alex Tsiotinis: I always think a Chef as a mirror of the experiences he or she gathered during his apprentice years. It is truly an amazing experience merely to stand next to true giants of the world’s gastronomy and have the opportunity to observe how they perceive perfection, how they lay emphasis and exploit every little detail to produce perfection. WO’GOA: Two classics – French cuisine with the world’s best female chef ‘Helenne Darroze’ and terroir-led Scandinavian cuisine at NOMA with René Redzepi, how did both these chefs inspire you? Tell us about this experience and did this experience have a significant impact on your career as a chef today? Alex Tsiotinis: As I told you, I hold a Chef is the sum of his experiences. So let’s just say I was extremely lucky to have worked next to the best of our kind absorbing, of course, everything from everyone along the way! WO’GOA: Your culinary creations are inspired by Mediterranean flavors – always fresh native products with intense satisfying flavors, bringing these flavors on a classic and modern way - how do you bring about this balance on a plate? Alex Tsiotinis: For me, the earth, the sea and the air of Greece and the Mediterranean in general are abundant with some of the best ingredients this planet has to provide. But then again this is yesterday’s news… So to find ingredients of the highest quality is not the real issue when you live in Greene, to carefully select those needed to bring about the balance is. Balance then becomes of central importance to a dinner. It is not simply about one dish, balance can and should be attained throughout the sequence of the dishes served. Only this way the sensations are heightened and the “customer” decides to leave him in the hands of the Chef. WO’GOA February 2016 -

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CTC (si-ti-si) Deriving from the Greek noun “σίτιση” (EN: Feeding) was coined in Athens to signify how the classic can meet the modern in an altogether new creative recipe of urban gastronomy WO’GOA February 2016 -

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“Bringing gastronomy to the forefront of the Athenian urban food scene” WO’GOA: How would you describe your cuisine? Alex Tsiotinis: As “creative” and “modern” drawing from the endless list of tastes, smells and colors of the land I was born in - Greece. WO’GOA: What are your greatest influences in the kitchen? Alex Tsiotinis: If I have to pick just one I would have to say the ingredients per se. They simply tease my mind! Very often, when a provider sends over something new, I will leave everything aside and will try to work on it in order to “unlock” all the possibilities in it and say how it “behaves” in all instances. WO’GOA: In your opinion, what is the best recipe you have ever created? What inspired this recipe and why? Alex Tsiotinis: The cliché answer first (smiles): all my creations are my children and therefore I love them the same. However, first among equals is the Greek Salad, the dish which helped me receive the award of the best young Chef of the Mediterranean region in the prestigious “S. Pellegrino Young Chef 2015” competition thus qualifying me amongst the 20 best young Chefs in the world. I think this was not a coincidence as the Greek salad encapsulates the very philosophy of my cuisine. WO’GOA: Could you share the process you go through to create a new dish? Alex Tsiotinis: I work on each ingredient separately and then I let my imagination do the rest.

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Scrambled eggs with cretan herbs and pork chips

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ALEX TSIOTINIS - CTC, ATHENS

WO’GOA: What new ingredient or ingredients are inspiring you right now and how do you select your ingredients? Alex Tsiotinis: Definitely Citrus of all sorts! I simply adore how they can convey all the whole gamut of tastes; they can be sweet, sour, salty, bitter or sweet. It all depends on how one decides to work on them. WO’GOA: Is there an ingredient that you weren›t able to master and have given up on and why? Alex Tsiotinis: I would never even fathom to serve horse meat. This is an animal I really love and therefore it will never be on my list.

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Pressed Ox tail with salsifi WO’GOA: Do you have any special cooking techniques or equipment you particular enjoy using? Alex Tsiotinis: I do use quite heavily GASTROVAC as it a tool which helps very much in condensing the different tastes. WO’GOA: Produce, Creativity or Technique, what is more important to you and why? Alex Tsiotinis: I find this as being a non-issue really. All three must be attained at the same level otherwise the end result will be lacking. WO’GOA February 2016 -

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WO’GOA: What is your guilty pleasure food? Alex Tsiotinis: As far as I know all foods are innocent unless proven guilty (and I have no incriminating proof for any!). WO’GOA: What keeps you motivated at this point in your career? Alex Tsiotinis: Basically it is “CTC”, the newest gastronomy restaurant of Athens which I currently work in and also happens to be my first venture as an owner. WO’GOA: Being a chef is perceived as a glamorous profession, what advice could you give to chefs who are first entering the field today? Alex Tsiotinis: They have to go through a proper and long educative phase so as to feel they stand firmly on their own feet. We all are in a very demanding profession which needs a lot of sacrifices on a personal level and literally long hours of hard work… However, everything is forgotten when your customers are leaving your establishment satisfied. Trust me when I say a single, honest smile on a customer’s face is really the biggest reward for a Chef.

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White Chocolate Namelaka with violet sorbet and violet meringues

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CHAN YAN TAK - LUNG KING HEEN, FOUR SEASONS HOTEL HONG KONG

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CHAN YAN TAK - LUNG KING HEEN, FOUR SEASONS HOTEL HONG KONG

Shanghainese dumplings Baked stuffed crab shell

Crispy scallops with fresh pear

Chef Chan Yan Tak is the master behind the intricately designed menu created at Four Seasons Hotel Hong Kong’s Chinese restaurant, Lung King Heen. Chef Chan is the first Chinese chef in history to be awarded three coveted Michelin stars. Chef Chan started his kitchen career at the age of just 13, and since then he has garnered a wealth of experience in prestigious restaurants. The chef, who admits to being ‘50-something’, entered the world of work young, with his first post being at Dai Sam Yuen, a famed Wan Chai restaurant of its era. Through a series of posts at other restaurants, he found a job at the prestigious Fook Lam Moon in Tsim Sha Tsui. The opening of Lai Ching Heen at the then Regent Hotel saw Chef Chan recruited as Sous Chef. After a year in that post, he was appointed Executive Chef, and Lai Ching

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Chef Chan Yan Tak

Heen was ranked runner-up in the International Herald Tribune’s 10 Best Restaurants around the world as the highest ranked Chinese restaurant. He retired to enjoy a relaxing life after 15 years as an Executive Chef, but joined Four Seasons Hotel Hong Kong after much persuasion as he relished the thought of this new challenge. The authentic, traditional and predominantly Cantonese cuisine at Lung King Heen is updated with a contemporary approach that gives each meal a fresh, light and utterly delicious twist on Chinese classics. “The South Eastern influence of the flavour and components of typical and traditional Cantonese cuisine are combined with a novel and creative presentation style”, says Chan. His creations “reflect the familiarity and variety that guests and locals alike are looking for in authentic Chinese cooking.”

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CHAN YAN TAK - LUNG KING HEEN, FOUR SEASONS HOTEL HONG KONG

Particular pride comes with the home-made X.O. Sauce served at Lung King Heen. Chef Chan refuses to disparage anyone else’s sauce but emphasizes that “the cooking methods everyone uses may be the same, but our ingredients make the difference because we use only the very best”. Succulent dishes, bursting with full aromas and flavours, include Braised Goose Liver in Abalone Sauce and Fish Maw; Wok-Fried Prawns with Organic Black Garlic and Dried Chili; and the delectable Lung King Heen Roasted Chicken. The menu also features a royal listing of Cantonese delicacies, including traditional favourites such as abalone, and a varied selection of dim sum. Lung King Heen, meaning ‘view of the dragon’, is a beautifully designed restaurant dominated by silver and glass features to replicate the glitter of the dramatic skyline of Hong Kong. Designed by Hong Kong-based interior designers Chhada, Siembieda & Associates, Lung King Heen’s

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Steamed Star Garoupa Fillet in Bamboo Basket

Lung King Heen XO Sauce

Superior Pottage with Shredded Chicken

stylish ambience is matched with the elegant décor of warm timber floors, sleek dark wood panelling, and a chic Italian silver leaf ceiling, softened by beautiful Chinese antiques, and hand threaded brightly coloured red silk columns. A dramatic central feature of Lung King Heen is the hand embroidered 7 ft high silk and glass screen, specifically designed for Lung King Heen. “Fusion of Time”, designed by Hong Kong-based artist Helen Poon, depicts a traditional Chinese landscape inspired by a Suen dynasty painting. Delicate red threads are intricately woven into the landscape, symbolizing the longevity of Chinese beliefs that have been valued over the centuries and continue into the future. The private dining room holds a beautiful Chinese landscape mural with a low hanging crystal chandelier above. The underwater lights of the striking circular shaped water installation at the entrance of Lung King Heen create a delicate shadow over the silver gilded ceiling above. The entrance represents positive feng shui, a calm garden environment and an inviting welcome to all guests.

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BRASSERIE 2.0 - LE ROYAL MÉRIDIEN BEACH RESORT & SPA DUBAI

Le Royal Méridien Beach Resort & Spa Dubai

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BRASSERIE 2.0 - LE ROYAL MÉRIDIEN BEACH RESORT & SPA DUBAI

Brasserie 2.0 Takes Brunch to the Next Level

The doors have finally opened to the best Friday brunch in Dubai, located at the stylish new Brasserie 2.0, Le Royal Méridien Beach Resort & Spa Dubai. Every Friday between 1.30pm – 4.30pm, forget what you think you know about brunch, you haven’t seen anything until you’ve brunched at Brasserie 2.0!

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BRASSERIE 2.0 - LE ROYAL MÉRIDIEN BEACH RESORT & SPA DUBAI

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The new dining concept boasts of an open plan, fresh and spacious design with striking features - floor to ceiling windows and grand high ceilings, decked out with simple, natural materials throughout the light and airy space. The grey and green hues, raw fabric and earthy textures have been carefully selected to bring the outdoors in, an ultra-chic look echoes the philosophy of cool, modern and contemporary, reinforcing Le Meridien ignature brand experience. Brasserie 2.0’s magnificent outdoor terrace is filled with low plush lounge seating and showcases a stunning glass feature wall that takes centre stage in the impressive space, offering spectacular views over the landscaped gardens and Arabian Gulf. An extravagant selection of dishes, outdoor BBQ and grill, a juice and shake bar, live band and much more!

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BRASSERIE 2.0 - LE ROYAL MÉRIDIEN BEACH RESORT & SPA DUBAI

Brasserie 2.0 features an outstanding open plan kitchen where one is unbelievably spoilt for choice, with an exquisite range of dishes bursting with flavour from the far corners of the world. Kick start the day by delving into an array of seafood delicacies fresh from the ocean, including deliciously fresh mussels, Alaskan King Crab Legs and Fine De Claire oysters, as well as an innovative selection of sushi and sashimi. With more than 10 live cooking stations packed to the rafters with dishes that will blow your mind, diners can enjoy an impressive variety of dishes from pasta to pizza to a succulent selection of meats, as well as a la minute cuisine, using seasonal produce fresh from the market. Also on offer for meat lovers is a traditional roast dinner with an endless choice of turkey, beef wellington, lamb, chicken and of course all your favorite trimmings and sides! Talented chefs are on hand to fire up the incredible outdoor BBQ for a succulent flame grilled selection from the land and ocean. Sing along with the live trio band playing all-time favorite tunes throughout the day and don’t forget to grab a refreshment at the stunning nutritious juice and shake bar! After brunch, the party continues - head down to Vibe at Le Deck with happy hour from 5pm – 8pm for a lively post brunch party. Brasserie 2.0 really is taking brunch to the next level!

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HESTON BLUMENTHAL – HINDS HEAD, BRAY

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A VISIT TO THE HINDS HEAD IN BRAY NEIGHBOUR TO THE FAT DUCK IN ICONIC UK VILLAGE Text Michael Hepworth

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HESTON BLUMENTHAL – HINDS HEAD, BRAY

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The HINDS HEAD in the picturesque village of Bray in Berkshire, England, is one of three owned by superstar chef Heston Blumenthal (HB) of FAT DUCK fame, and the Michelin 1 Star pub is located right next to the Fat Duck sharing a parking lot. A visit there on a cold November day for lunch was quite memorable for several reasons, including of course the food. Even if you are in the area and not hungry, this is a great place just to have a drink at the bar. The Hinds Head is a listed building dating back to the sixteenth century but was converted into an inn in 1801. Numerous owners held court until 1928 when nightclub owner Kitty Henry took over and bought the next door property and expanded the kitchen. Her Manager Ronald Neame really took the place to the next level with fine dining, until he was replaced in 1941 by his secretary due to his extravagant life style. Neame was so influential n creating the Hinds Head reputation that a painting of him still hangs in the restaurant. In 1963 Queen Elizabeth hosted a lunch there for 51 guests that included Prince Phillip, Prince Charles, King Olaf of Norway and Princess Anne. That lunch consisted of Fresh Scottish Lobster Cutlets, Saddle of Lamb with redcurrant jelly, new potatoes, French beans and Broccoli, Treacle Tart with cream, cheese and coffee. WOâ&#x20AC;&#x2122;GOA February 2016 -

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HESTON BLUMENTHAL – HINDS HEAD, BRAY

The menu does change slightly each day and at Noon on a Tuesday I was the first one in the restaurant but it soon filled up with locals and visiting businessmen enjoying a high class leisurely lunch. Starting out with the famous Scotch Egg of the chef, that was quickly consumed along with the must try “Devils on Horseback,” which simply put is a date surrounded by Parmesan Ham. Another great starter is the Terrine of Pork and Cambrian Ham with the world famous Piccalilli.

Scotch Eggs When it came to the main course I was sorely tempted by the Fillet of Duck which is served with beetroot, barley and turnips but instead I was convinced to go for the Oxtail and Kidney Pudding which is served in a suet crust and a pretty substantial lunch. The meat is cooked for 24 hours and comes with an extremely rich sauce that was memorable to say the least, throw on the famous HB Triple Cooked Chips (French Fries) and you really have a feast. Other main courses of note on offer this particular day included a Chicken, Ham and Leek Pie and the Bone in Sirloin of Veal with cabbage and onion in a special sauce.

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Oxtail and Kidney Pudding

Triple Cooked Chips

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Hash of Snails

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Quaking Pudding

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Desserts are unique here as well with something called the Quaking Pudding, a unique British version of Panacotta, but even stranger is the “Wassailing” Caramelized Butter Loaf with Apple. For those of you not too familiar with the term, Wassailing is an old British custom that takes place in January, that entails drinking warm cider and buttered Toast is placed in the branches of the fruit trees to ensure a good harvest.

Warm Chocolate Pudding with Orange Marmalade Ice Cream

Of course since it is a classic British pub, the cheese board is quite extensive with a choice of three from a well sourced selection that included Innes Brick, Wigmore, Isle of Mull Cheddar, Baron Bigod and Stichelton. Unpasteurized cheeses are also on offer. The Hinds Head is a short taxi ride from Maidenhead Station in Berkshire about 25 miles west of central London and Paddington is the station connection in London.

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GORDON GARY RHODES RAMSAY - RHODES GROUP W1, GROSVENOR - LONDON HOUSE, DUBAI

Gary Rhodes at Rhodes W1 Grosvenor House, Dubai Spoil your loved ones with a quintessentially British Afternoon Tea or an exquisite five-course evening meal with the legendary Chef... Embrace the love this Valentine’s Day at Rhodes W1! Valentine’s Day Dinner - Rhodes W1 has created a special menu for to be enjoyed on the most romantic weekend of the year. Celebrity Chef, Gary Rhodes OBE has masterfully created a limited edition five-course set menu to enjoy with your loved ones in a casual yet chic atmosphere. Delight in an array of tantalizing dishes, guaranteed to leave your mouth watering. To start, diners will be welcomed on arrival with a complimentary glass of bubbly and can then enjoy the homemade White Tomato Soup followed by the fabulously fresh Lobster Cocktail. For main courses, guests can tuck into the delicious Pan-fried Seabass with blackberry shallots, as well as succulent Roasted Duck Breast with caramelized turnips and buttered spinach. Last but not least is the heavenly Rhubarb and Custard Soufflé served with rhubarb sorbet, to round off the meal perfectly. Valentine’s Afternoon Tea - Treat that special someone this Valentine’s weekend with a love inspired afternoon tea. Boasting a fine assortment of culinary delights, enjoy a delectable selection of mini finger sandwiches such as Smoked Salmon, Cucumber, Cream Cheese and Chive and Tomato and Smoked Chilli. Be sure to leave room for the deliciously moreish Freshly Baked Scones with strawberry jam and clotted cream and the homemade Warm Crumpets with fresh raspberries, as well as pink and red Valentine’s inspired homemade cakes and pastries. An afternoon at Rhodes W1 will leave you feeling transported on the banks of the River Themes at Henley, as you sit back, relax and sip tea from the finest Wedgewood bone china.

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Savoy Grill Valentines Chocolate coated fresh strawberries

York & Albany Jerusalem artichoke soup truffle toastie

From The Heart Valentine’s Day with Gordon Ramsay Group Spoil the apple of your eye; lavish the yin to your yang; treat your better half this Valentine’s Day to a meal with Gordon Ramsay Group. A stunning setting, secluded table, course after course of delicious dishes and a glass or two of Champagne; this is classic, old-school romance at its best. Better yet, many of these special menus are available on both Saturday 13th February and Sunday 14th February.

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London House Clover Club Valentines Cocktail

Pétrus - Michelin-starred Pétrus, set in the heart of Knightsbridge, welcomes lovers with an eight-course tasting menu of modern European dishes, prepared by Head Chef Neil Snowball. On Saturday 13th February feast upon: beef tea with winter vegetables; grilled Scottish lobster with black truffle and artichoke macaroni; truffled Brillat-Savarin with grilled sourdough; and Champagne granité with cassis jelly; before finishing the meal with a ‘black forest’ dessert of kirsch mousse with cherry sorbet. Why not splash out and really celebrate the spirit of romance by toasting with a bottle of vintage Château Pétrus from the incredible wine list or enjoy a classic wine pairing or Prestige wine pairing? Savoy Grill- With its glamorous décor inspired by the roaring Twenties, there’s nowhere better to treat your love than at the celebrated Savoy Grill on the Strand. Head Chef Kim Woodward will serve a five-course menu which begins with a shared ‘Love Is In The Air’ celebration cocktail, features dishes of celeriac and truffle soup and Herdwick lamb cutlets with braised shoulder croquettes, and ends with fresh chocolate-dipped strawberries – you’re bound to be kept in the good books ‘til next year.

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TheNarrow Nougat parfait with raspberries and mint

Heddon Street Kitchen Beef Wellington

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maze Grill Surf And Turf

Clink a complimentary Clover Club cocktail with your amore on arrival at the new look London House on Battersea Square whilst you nibble on a selection of canapés. The South West’s favourite neighbourhood bar and restaurant will host loved-up couples and serve a four-course menu followed by coffee and petit fours, including dishes of: pan-roasted Scottish scallop with caramelised cauliflower; chargrilled beef rib with braised cavolo nero and Bordelaise jus; and chocolate fondant with blood orange sorbet. Each lady will leave with a beautiful fresh rose and every table will also be gifted a goodie bag filled with luxury chocolates. Join Maze Grill Mayfair, Park Walk and Royal Hospital Road on Saturday 13th and Sunday 14th as they welcome couples for dinner with a hearty four-course set menu and a themed cocktail on arrival. Begin with snacks of smashed and smoked miso aubergine and grilled bread wrapped in beef ham before a sushi selection is served including scallop yuzu miso nigiri and Thai tuna sashimi. Share a main course of surf ‘n’ turf featuring a 16oz Chateaubriand with grilled tiger prawns, beef fat chips, peppercorn sauce and butter lettuce salad before the perfect, indulgent finish in the form of sticky toffee pudding with Bird’s custard ice-cream.

York & Albany Valrhona Manjari chocolate bar passion fruit

Best of the Rest - Enjoy a glass of Alaya to complement an eight-course set menu at maze in Mayfair featuring some of the celebrated restaurant’s most popular dishes, whilst at The Narrow in Limehouse, enjoy a four-course menu and a glass of bubbly as you take in the tranquil Thames-side views. At Camden’s York & Albany a complimentary Valentine’s cocktail will welcome couples before a five-course menu, and Heddon Street Kitchen, just off Regent Street, will be serving a threecourse sharing menu featuring dishes such as beef Wellington with truffle mash and a dessert platter of the restaurant’s classic desserts. WO’GOA February 2016 -

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El Dia De Los Enamorados at Toro Toro Grosvenor House, Dubai

A romantic dinner at Dubai’s favourite Pan Latin American restaurant, Toro Toro, by acclaimed celebrity chef, Richard Sandoval. Guests can enjoy a complimentary signature cocktail and sample a whole host of fresh and vibrant dishes from the a la carte menu on the most romantic day of the year. For an experience like no other, guests will be surprised with roses on the tables and complimentary chocolates to add that extra special touch.

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GORDON LE ROYAL MÉRIDIEN RAMSAYBEACH GROUP RESORT - LONDON & SPA DUBAI

With a whole host of limited edition Valentine’s Day inspired dining and nightlife, tantalize your taste buds and enjoy delicious dishes on the most romantic day of the year. Cosy up this Valentine’s Day with ‘Cupidita’s Night’ for one night only on Sunday 14th February 2016, at the flaming hot Maya Modern Mexican Kitchen and Lounge by Celebrity Chef Richard Sandoval. Party in true Spanish style at the stunning venue, where ladies will receive three complimentary ‘Cupidita’s Night’ cocktails alongside complimentary pass around canapés throughout the evening. This is set to be a Valentine’s Day with a twist, as ladies will receive keys while men will receive locks and both sexes must work in harmony to determine what key fits which lock, for the chance to win amazing prizes.

Angus Beef and a heavenly Dark Chocolate dessert all beautifully presented. Ladies can also enjoy surprises throughout the evening including Bulgari perfume giveaways, and handcrafted Romeo and Juliet cocktails created for that added sparkle this Valentine’s Day. Experience the evening of a lifetime with your loved ones at Zengo and create memories for years to come.

Three-Course Set Menu at Al Khaima - Enjoy a romantic evening under the stars with a three course set menu at the stunning outdoor restaurant Al Khaima. Al Khaima excels in Arabian-inspired dining with a majestic feel perfect for enjoying All Rhodes lead to love this Valentine’s day at with your loved ones this Valentine’s Day. Indulge Rhodes Twenty10, with an exquisite sharing-style in a selection of hot and cold appetisers such as set menu for two. In celebration of this special day, Smoked Salmon and Shrimp Cocktail followed by Celebrity Chef, Gary Rhodes OBE has created a mouth-watering main courses such as Grilled Rock delightful four-course set menu to enjoy with your Lobsters, Grilled Prawns and a succulent selection loved one. Diners will be welcomed on arrival with from the mixed grill. Round off the evening perfectly a complimentary glass of bubbly and a delectable with a selection of traditional Arabic desserts and amuse bouche, followed by a host of sharing freshly brewed tea and relax with Shisha while appetisers including Chicken Liver and Foie Gras enjoying live entertainment courtesy of the resident Parfait Brule. For main courses, diners can tuck into band and belly dancer. For a truly romantic the succulent USDA Prime Chateaubriand cooked experience, relax in one of the intimate private to perfection. To cleanse the palate, a refreshing cabanas, the perfect setting for an unforgettable Violet Sorbet will then be served followed by the Valentine’s evening. delicious Rhodes Twenty 10 dessert plate to round off the meal perfectly. There will be surprises A Four-Course Set Menu at Ossigeno - Enjoy throughout the evening for the ladies, including hearty Italian classics with a hint of creativity and luxury Bulgari perfume giveaways, as well as a 2 zest, such as the delicious Tonnarelli Pasta and for 1 voucher for the heavenly Afternoon Tea at Sea Bream Filet, fresh from the ocean. For dessert, Rhodes W1, Grosvenor House, Dubai. Embrace those with a sweet tooth can indulge in the heavenly the love this Valentine’s Day at Rhodes Twenty 10! Chocolate and Nutella Mousse accompanied with fresh berries. The limited edition four-course menu A Four-Course Set Sharing-Style Menu at Zengo. has been designed exclusively by Chef Antonio The very best of Asian cuisine, conceptualised by Lepore, for you to enjoy with that special someone Celebrity Chef, Akmal Anuar, who has created a on the most romantic day of the year. Why not end limited edition four-course sharing-style set menu the evening with a Strawberry Bellini, one of the using the freshest ingredients. Expect Oysters fresh signature cocktails and enjoy a night filled with from the ocean, Foie Gras, the finest quality Black Italian spark this Valentine’s Day.

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Rhodes Twenty10

Spread the Love this Valentine’s Day... A Romantic Evening at Le Royal Méridien Beach Resort & Spa Dubai

Zengo

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PA PA YA - MUMBAI

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PA PA YA

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Mezze platter

Beer battered Avacado Tacos, corn and scallion kimchee

It is a complete reinvention of Asian cuisine on a global scale. Leave your preconceived notions and perceptions out of the door, while enjoying a sensory experience at Pa Pa Ya. Here, eating is an experience unlike any, where we take you on a culinary journey through the landscape of Asia in a manner which has never been done before. Metal exoskeletons, cuboids reflecting molecules of food seemingly stepping out of the kitchen into the dining space, 3D mapped animation floating across, making it a dynamic and a “High Energy Dining” experience. This is the first thing you notice at Pa Pa Ya. Zorawar Kalra’s new flagship restaurant situated at the posh address, Palladium in Lower Parel is a modern Asian bistro from the House of Massive Restaurants and best described as a chic, modern and radical reinterpretation of Asian cuisine, which aims to transport it’s diners into a different world of culinary experience! It showcases super innovative presentations, the likes of which have never been seen before, integrated with cutting edge contemporary cooking techniques, including the use of the latest innovations & technology used in molecular gastronomy, with Massive Restaurants being credited for its introduction and popularization in India through the critically acclaimed brands like Masala Library by Jiggs Kalra and Farzi Café.

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Asian Margarita pizzette

Asian Shrimp cocktail, Balachan crostini

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PA PA YA - MUMBAI

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Sushi Burger, Salmon, Wasabi Aioli, Sichimi Sprinkle

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Zorawar Kalra adds “Pa Pa Ya is a high energy dining concept that encapsulates all the five senses into the dining experience. The philosophy behind Pa Pa Ya is simple - present Asian food & drink with a twist. This is done through a mix of cutting edge cooking techniques such as molecular gastronomy & mixology, which has been used throughout the menu wherever it genuinely adds value, in a sense for it to be a combination of art and science.” The menu devised is completely original, developed over several months of research, with pain staking attention to detail, creating unique flavour profiles for each dish served. The Tapas style food presents a unique ability for the diners to enjoy a vast range of dishes in the right portion size, creating a true sensory dining experience. Using organic and fresh produce along with the finest ingredients sourced from the region of origin throughout Asia, in their most authentic form, in some cases even rare in variety and for them to reach in their freshest variety, ensuring that freshness of each ingredient used across the expansive menu is maintained at all times.

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PA PA YA - MUMBAI

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Asiette of Banana Split, 5 ways

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The dessert section has been recreated, presenting some of the most iconic desserts from the Continent, having been completely twisted on their head and presented in a very fun, innovative and engaging way, making it an exciting experience for those with a sweet tooth and even those who are adventurous & love to tread into the unknown. The dishes on offer showcase some classics and all-time favorites, retaining their original essence, enhanced using elements of modern cooking techniques like elements of molecular gastronomy and presentation to add an element of surprise to the dining experience. In addition, this modern Asian bistro offers a specially curated Jain menu comprising of nineteen unique dishes catering to specific dietary preferences, unheard of before. Pa Pa Tales, is a one-of-a-kind beverage section, with selection of handcrafted signature cocktails designed to complement the food served. These signature beverages are curated using extensive Asian influences such as the Lemongrass, Thai galangal and even chamomile tea, amongst others, while using elements of molecular mixology to add an element of surprise. Focusing on a modern sensory culinary experience with the cuisine served, ambiance and restrained elegance, Pa Pa Ya offers a befitting tribute to the refinement and extensive cultural legacy of the Asian Continent. Pa Pa Ya is not just redefining Asian cuisine, it’s Asian Cuisine – Revolutionized. WO’GOA February 2016 -

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VIVIEN SHEK - THE DRUNKEN POT, HONG KONG

The Drunken Pot o p e ns c h ic r e in v en tion of Hong Kong’s hot pot tradition

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Vivien Shek, Founder, The Drunken Pot

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Homemade Dumplings Homemade Dumplings

Bi-coloured Xiao Long Bao Dumplings

Trendy new concept for icon of Hong Kong food culture Traditional hot pot is re-invented with a hip facelift for the beloved stalwart of Hong Kong dining culture at The Drunken Pot. The trend-setting concept has just opened at Tsim Sha Tsui’s hottest new dining destination 8 Observatory Road – bursting with energy and contemporary style against the backdrop of trendy ‘street art’ and chill-out music with spicy urban grooves. Along with the new-age ambience is a fresh new look for the timehonoured tradition, with artistic presentation of creative new broths and

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Homemade Abalone Fishballs

Homemade Scallops Fishballs Sake Bomb

ingredient variations – and ‘sake bombs’ enlivening the social experience with an alcohol punch. “It’s a completely new hot pot experience,” says restaurateur founder Vivien Shek. “Hot pot is an icon of Hong Kong food culture, but it has never evolved with the times. The Drunken Pot is a reinvention of the social tradition, with creative and exotic hot pots in a fun and chic atmosphere.” The name of The Drunken Pot underlines this philosophy, evoking a ‘melting pot’ communal ambience “where different people and ideas get together, often producing something new”. The ‘drunken’ reference also alludes to the inevitable influence of ‘sake bombs’ in hot pots, and signature house sake as the beverage of choice. WO’GOA February 2016 -

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A wealth of hot pot choices allow crowds to mix-and-match creative broth bases with a selection of numerous specialty hot pots, from Drunken Chicken and Medicinal Chicken with Fish Maw to spicy Szechuan Mala , exotic Clams & Chicken in Sake & Coconut , the 4-in1 ‘Notorious Pot’ and signature 5-in-one ‘Drunken Pot’ , illuminated gleefully by an edible “flaming papaya”. And modern-day health concerns are addressed with broths made from chicken rather than traditionally cholesterol-laden meat offcuts; while vegetarian broths are also available as an option. For traditionalists, familiar home-style favourites and popular recipes like satay broth are still available, but reinterpreted with richer and creamier textures, inspired by home-style recipes from Ms Shek’s hometown of Chaozhou in eastern Guangdong, which is renowned for its amazing food. Hot pot’s reinvention did not happen overnight. “We tried and tested creative new recipes many times, with a long preparation process taking over a year,” noted Ms Shek. One alluring must-try result of the creative exercise is ‘Drunken Tofu Gelato’, which resembles ice-cream, but is made with fresh fish paste and tofu in various flavours, such as mala and taro.

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5-in-one ‘Drunken Pot’

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Premium Sliced Angus Beef Chuck Local Hand-cut Beef

Local Hand-cut Beef

Quality ingredients are another key to the concept, from freshest seafood to premium beef and pork choices ranging from local hand-sliced cuts to imported Angus Beef. Exotic ingredients are also introduced, with bicoloured Xiao Long Bao dumplings stuffed with an eclectic range of fillings including black truffle, crab roe, squid ink, lobster and medicinal recipes. With excellent supplier connections, jet-fresh sashimi and top quality seafood from Black Speckled Grouper, Alaskan king crab to lobster and tiger prawns also inject a Japanese flavour into the traditional Hong Kong experience. Lunch-time crowds can also savour ‘lunchtime only’ pot set lunches with signature recommendations such as Sichuan Style Sweet Potato Noodles, Seafood Medley Noodles in Lobster and Tomato broth, Kurobuta Pork

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Oysters

Steamed Pot Ice-cream Tofu

with Swine Bone and Chinese Pulled Noodles; and Rice Porridge with Crab Meat. Adding to the cheer is the restaurant’s private label premium sake from Nagahama in Shiga, a vintage whisky collection, signature Asian-inspired ‘own label’ sake cocktails and ice-cold beers. With dynamic street views from its terrace, the 6,200 sq. ft. venue also makes a striking design statement while paying homage to the hot pot tradition. Hands Hospitality Ltd has created a ‘fishing market’ ambience with traditional carved wooden door, dangling lights, rustic walls, a bar designed like an old market vendor with aged wood, and colourful handpainted signs and graffiti telling old fishing tales. WO’GOA February 2016 -

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VIVIEN SHEK - THE DRUNKEN POT, HONG KONG

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Vivien Shek, Founder, The Drunken Pot

Amid the timeless look is a gigantic ‘street art’ mural by Hong Kong urban contemporary artist Ben Pickering. “Like the restaurant, the mural is a fusion of colour and patterns representing different elements from fish, broken boats, fruits of the sea and traditional Japanese porcelain,” he says. “The idea represents both fresh and traditional, with a young Asian lady representing the vibrant, cosmopolitan scene in Hong Kong, with a traditional Japanese twist as ‘Goddess of the Sea’ sharing local produce.” Giant fish tanks showcase the live seafood, and chic style extends to table and decoration accessories, handpicked by Ms Shek from exotic locales in Asia such as Japan, Indonesia and China. “The fun and relaxing ambience is showcasing a great mix of Hong Kong’s favourite and new hot pot recipes, encouraging guests to return time and again,” adds Ms Shek. “It’s a fresh new look for an iconic Hong Kong dining experience, and a fun, exciting way for international tourists to discover our food culture.” The Drunken Pot seats up to 150 for lunch or dinner, and 250 for cocktails, with six playful private rooms for up to 24.

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BARRELS & BONES - GOA

Eat, Meat, Repeat at Barrels & Bones Nothing says classic American steakhouse better than Barrels & Bones – the food and portion size are American and the ambience is global classy. As Bennet & Bernard Gastronomy’s third restaurant in Goa, this venture takes the company’s success with delicious food even further. High quality prime meat cuts, tender seafood, organic veggies, decadent desserts and refreshing pick-me-ups all come with impeccable service and good cheer. Barrels & Bones is an exceptional experience in steaks and grills, offering a range of appetizers, fresh breads, salads, sides with dips alongside, extras, pizza, main course and desserts. Located in Panjim’s Latin Quarter of Fontainhas, the converted heritage home lends a warm stately impression with dark wooden furniture and plush leather settees that lead you into a relaxed meal. The stone walls are peppered with posters of classic Hollywood films and music stars. A clay brick oven gleaming with heat churns out thin crust pizzas very reminiscent of Italy. Barrels & Bones pays homage to barbecue and grills by plating every dish into a masterpiece. Each is carefully put together to display both, the vibrant colours of its fresh ingredients and an appetizing manifestation of your craving.

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BBQ Chicken Pizza

BBQ Chicken Wings

Lobster Butter Garlic

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The menu, while being largely western, goes back and forth to its oriental influence. Even the dips show that confluence; among the salsa fresca, and roast pepper and basil salsa come fresh papaya sambal and spiced chickpea sauce. Care has been taken to indulge everyone’s tastes, including the strict vegetarian. Even a true meat lover will not turn his/her nose up to the cottage cheese wrapped in BBQ eggplant or the wood-fired jacket potatoes with wild mushrooms. The health conscious will find food solace in a red wine poached pears salad or B&B’s all green. A variety of pastas, pizzas and risotto (made only with imported Arborio rice) skips continents to Western Europe, some however with a twist. Its Goan sausage pizza is filled with spicy local chouriço, glazed onion and jalapeños, a favourite with regulars. The desserts are enticing enough to forget diets or take a calorie calculating approach to dinner. But the main stars of Barrels & Bones are its sizzlers (vegetarian, chicken, beef and pork) and main course. There’s a char-grilled pork belly served in BBQ sauce, aubergine parmesan, stuffed baby squids, or the B&B signature steak. Who can resist a baconstuffed chicken with creamy garlic mash or a lobster grilled to perfection and served with parsley butter? What joy there is in sweet and sour pork ribs, a classic medium rare filet mignon or the monumental surf and turf! So take a walk on the wild side and saddle up for the best barbecue and grill experience in Goa!

Bay Steak

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DESIKLUB - MUMBAI

The magic of Mumbai’s street food minus the chaos… Craving for street food but wished that you were not actually standing on a crowded, dusty road? And then missed the hustle-bustle of the city, while sitting in a boring restaurant! DesiKlub a concept by Aditya Gupta gives you the best of both worlds- street food in a clean, comfortable environment, set in the ambience of a crowded Mumbai street. Located in the business district of Mumbai - Nariman Point, this pure vegetarian restaurant seats up to 60. Enjoy the hustle and bustle of Mumbai streets – the restaurant decor is all about Mumbai streets, the traffic, and the feel of this metropolis, even the chairs are named after famous streets. While two bright street lights shining upon the seating area only add to the playful theme. A colourful menu designed full of surprises, it covers an array of traditional Indian flavours blended in all sorts of exciting permutations and combinations. The pizza corner is fondly referred to as ‘peezha,’ and the bread preparations are called ‘pao-shao,’ adding humour with a dash of Mumbai style to every delectable dish. Some dishes like, Chennai Se China Tak and Desi Nachos are a delightful fusion of Indian and International tastes. A Bollywood specials like “Tu Cheese Badi hai Mast Mast,’ and ‘Do Dil Mil Rahe Hain’! Also on the menu are regional favourites like, Parsi Colony Ke Kitchen Se and Maharashtra Chi Shaan. And let’s not forget the dessert menu which features scrumptious options like the Jalebi Bai; a delicious, creamy dessert sandwiched between two jalebis. Aditya Gupta adds, “Our idea with DesiKlub was to bridge the gap between delicious street food and a gourmet experience of enjoying it in a restaurant with added flourishes and quirks.”

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Do Dil Mil Rahe Hai

Taste Ka Kua

Mango Duet

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ROYAL CHINA - MUMBAI

ROYAL CHINA

Chicken Sui Mai Dumpling

Prawn & Chieve Dumpling

Authentic Chinese Dining Experience! The first thought when Royal China India was created, was to serve authentic Chinese food bearing in mind the constantly evolving and emerging trends and tastes from around the world. They have combined the traditional and contemporary elements of Cantonese cuisine. They take great pride in ensuring that all the ingredients that we use are freshly sourced and authentic. Royal China is a well-known fine dining restaurant in the city. They serve authentic Chinese cuisine, specializing in Cantonese dishes like dim sums. Both the restaurant locations in the city, Bandra and Fort, flaunt the many awards that Royal China has won. Some of the honourable culinary firms have awarded Royal China as the Best Chinese, Best Asian, Critics Choice and many more titles. With a fine array of dim sums, the menu at Royal China boasts a variety of appetizers, main course and desserts including a lot of options for vegetarians as well. Local favourites are dishes like the crispy aromatic duck served with paper-thin pancakes and Cantonese specials like the steamed fish and flaming prawns. Royal China is also the local dim sum pioneer with a dedicated chef who prepares up to 50 different kinds daily.

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Crispy Aromatic Duck

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Roasted Pork Bun

Chinese Tea

Royal China has a well-stocked bar with International wines, cognacs, whiskey, liquors and local varieties as well. One cannot miss the Chinese Tea options available, which go very well with a wholesome Chinese meal. The Chinese antiques add to the spectacular decor, making it perfect for a number of occasions like family dinners, corporate lunches, and date nights among others. The service is world class that makes for a great dining experience. Apart from dining in at the restaurant, Royal China also extends Outdoor Catering and Private Party services. The knowledgeable staffs do a marvellous job at designing the menu. They organize the entire event and provide waiter service as well. If you are in the mood for takeaway, Royal China also offers swift and efficient take away services along with the luxurious dine-in setting. Royal China Pune recently opened its doors to the public in September. Located in The Westin Hotel, it features our famously delicious menu, ambiance and wine list to match its Mumbai and Delhi branches.

Flaming Prawns in superior sauce

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SUNSET CRUISE | DINNER CRUISE | MIDNIGHT CRUISE

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METROPOLITAN R E P O R T

a connoisseur’s guide to the good life

www.metropolitanreport.com

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