Following the closure of the three-starred St. Hubertus restaurant in March this year, the world has had its eyes on Norbert Niederkofler's next move. He has revealed his latest project, which promises to redefine his culinary philosophy. This July 12, he will take the next step in his culinary development by opening Atelier Moessmer Norbert Niederkofler, the new restaurant supported by one of the oldest cloth factories in the world. Set in a historic villa and open all year round, the restaurant is a new explorational field for creativity, exceptional taste and inspiration.
Iris, nestled inside the Salmon Eye in the Hardanger fjord, offers an exclusive dining experience. Each night, a limited group of 24 guests embarks on an unforgettable journey, beginning with an electric boat tour of the fjord and culminating in an extraordinary 18-course dinner with panoramic views.
In terms of dish creation, Johanne always starts with the primary ingredients, considering how to elevate them to their best state rather than masking their characteristics. Her foundation is rooted in modern European style, but she also incorporates influences from her own cultural traditions and Asian background. She aims to showcase some Filipino flavors in her cuisine and incorporates unique ingredients from her homeland and other Southeast Asian regions.
Opportunities to visit Singapore may be scarce, but every time I do, Odette restaurant always comes to mind. The exquisite cuisine and refined dishes have left a lasting impression on me, while the elegant and minimalist ambiance continues to captivate me. At Odette, I had the pleasure of savoring the unique and delicate French cuisine crafted by Chef Julien Royer. The service, as well as the food, moved me and filled me with warmth.
It’s been almost ten years since the opening of Fu He Hui, nestled among tree-lined avenues at the former French Concession of Shanghai, a hugely sought-after historic district abundant with quaint residential buildings during the 1920s. The name “Fu He Hui” comes from the owner – Mr. Fang 's understanding of happiness (Fu, 福) and wisdom (Hui, 慧): "The process of pursuing happiness leads to wisdom and the pathway to wisdom is accompanied by happiness".
Hangzhou Michelin announced today that Wang Yong, the chef at Hangzhou Four Seasons Jinsha Restaurant has been awarded one Michelin star. Hangzhou Michelin has a total of 6-star restaurants, with all have been awarded one star. Looking back to my visit to Hangzhou in early April, I had the opportunity to visit Jin Sha, where one can savour the expertise of Chef Wang Yong inShanghainese and Zhejiang cuisine. In addition to seasonal menus that change every year, there is also a bespoke Chef's Private Menu that’s designed to reflect culinary insights and inspirations Chef Wang has gained from travelling in search of exotic cuisines and global flavours.
Chef Xu Jingye showcases understated elegance of Cantonese cuisine in every dish at 102 House, which, within just one year of its establishment in Shanghai, was awarded two Michelin stars, making a remarkable debut. But Michelin is both pressure and motivation. This year, the spring menu demonstrates even greater stability with precise execution and graceful flavouring.
For this spring/summer menu, Chef Louis Han stages a theme of Front Yard Barbecue, built on the fondest of memories from his barbecue gatherings back home. Think hot and plump grilled meats, fresh and succulent vegetables and a colourful array of side dishes. Wouldn’t it be hard not to fall in love with all that deliciousness?
It's been a few years since I wrote about Noma again, and I've really thought it through. The new Noma 2.0 cookbook contains dishes spanning two seasons, evoking memories of the past. As it has for years, the restaurant explores the possibilities of a full range of ingredients, presenting the best of them conveyed through an unimaginably elaborate process that is both wild and traditional, unpretentious but time-consuming. In the spirit of Noma 2.0, the Kyoto pop-up pays true homage to the city’s profound history and diverse culture, with local approach in ingredient selection, preparation and presentation.
Yong's cuisine is based on a variety of soups with highlights of charcoal grilling. Chinese flavours, or more specifically Sichuan flavours, are the charming mainstay but techniques like deep-frying and grilling bring a touch of Japanese kaiseki.
Were we in Guangzhou or Chengdu? I almost couldn't tell. Here, I see the meaning of heritage. After a hundred years, Yong has restored this historical building to its natural patina and past glory.
