Last year, a significant change swept through the restaurants at Wynn Palace in Macau. The beloved master Chef Tam Kwok Fung relocated to the former site of Sichuan Moon andunveiled a brand-new conceptual restaurant named Chef Tam’s Seasons. This new layout allows Chef Tam greater freedom to express his culinary art, offering diners the chance to experience his private kitchen dishes.
A person who is able to do simple things to the fullest without being distracted can be called a shokunin (professional). But what is the definition of a person who goes beyond being professional? Tetsuya Saotome, the 78-year-old chef of the prestigious Japanese tempura restaurant Mikawa Zezankyo, is often referred to as one of the gods of Japanese cuisine. He has made “making tempura” a form of art, which is not only backed up by intuition but also by science.
China’s Northeast region boasts the country’s best abalone, sea cucumbers and sea urchins, mostly harvested from the cold, clean waters off the northeastern coast. However, for a long time, the notion of Northeastern Chinese cuisine was largely associated with a hearty medley of meats and vegetables cooked in a giant iron wok. The situation has changed since Fengtian Restaurant opened in Shenyang and redefined Northeastern cuisine. A little over a year ago, Fengtian Restaurant launched its new outlet FANHUA in Shenzhen, proving that Northeastern cuisine has the power to warm the hearts of diners even in the southern heat.
The new generation of chefs has begun to embrace their own land. They have learnt Western techniques, but have decided to unleash their talents on the canvas of Chinese cuisine. After winning a Michelin star for Ling Long Beijing, Jason Liu, at the age of 30, once again garners a star for the restaurant’s new venue in Shanghai, the most challenging city for top-notch restaurants in China, after opening only for few months. In my mind, the two spots are not on the same level any more.
White truffles possess a unique aroma, often described as a blend of garlic and earthy undertones. Some perceive the subtle notes of garlic and nuts in white truffles, while others describe the alluring scent as hormonal. Ultimately, the charming aroma of white truffles is difficult to define, making it a highly sought-after culinary treasure.
Established with the backing of the Ceretto winery and situated in a historical building that has undergone meticulous renovation, Piazza Duomo is led by chef Enrico Crippa, who began his culinary journey at the age of 16. He was mentored by legendary Italian chef Gaultiero Marchesi, and trained under renowned chefs Michel Bras and Ferran Adrià, as well as in Japan for four years. The marshmallow-pink dining space is adorned with Francesco Clemente's frescos, reflecting idyllic natural light, while the window offers a glimpse of Alba’s beautiful main piazza.
China's thousands of years of history have nurtured a diverse and beautiful cultural treasure. With the refinement of Chinese cuisine, the catering industry is stillexploring how to present Chinese aesthetic, which cannot be achieved fortnight and for some people, it is a lifelong endeavour. This year's newly-awarded Michelin one-star Sichuan cuisine restaurant in Guangzhou – Yong – is a pioneer in this regard. In its first year of operation, Yong has not only developed its own style but also created a memorable dining space where Chinese culture is perfectly interpreted through the art of food.
fter three years of anticipation, The Chairman and 102 House once again joined forces in Shanghai at the end of this August, marking their third collaboration. The first time was at The Chairman in Hong Kong, the second at Den in Tokyo, and this time at 102 House Shanghai with the theme of Huangpu River-inspired Cantonese Flair.
If Disfrutar is the pioneer of modern Spanish cuisine, bold, avant-garde and experimental, then Compartir, which means "to share" in Catalan, allows the chefs to set aside their focus on innovation and use modern techniques to trace back to traditional Spanish cuisine. Each dish is served à la carte, encouraging people to share and leisurely savor the culinary artistry of the three chefs. What remains unchanged is Compartir's equally high standards for excellence.
Kuwakino feels closely connected to the land she treads on. For her, the pleasure of being able to pick up ingredients right from her own garden and cook them herself is unrivalled. "If I lived in the city, none of this would happen," she shares. Her farm-to-table philosophy is not just a popular style of cooking, but an emotional and philosophical approach to food.
