The Siam is undoubtedly the hallmark among the exuberant designs led by starchitect Bill Bensley and, in his own words, it is a unique animal: part hotel, part museum, part resort. Commissioned by the stellar Sukosol family, this 39 units manor houses the stunning 25,000 antiques, it is destined to be its own kind. The ubiquitous Art Decor theme of the hotel transports guests back to the golden age of Bangkok, the reign of Rama V. And the verdant banana trees in the levelled water feature of the Musee d’Orsay inspired main residence add on an incomparable tropical ambience.
Hong Kong always inspires the opinionated zeal: staying in Central or TST has always been THE most important question. The fashionable set prefers the Rosewood Hong Kong or the Upper House for a glance of glam and skips the Central issue. The discerning hotel junkies rave about the stunning harbour view of the Four Seasons Hong Kong or simply stay in the Murray building. Back to the question, I have chosen to reside close to the stature square since 2010s, my address can only be the peerless Mandarin Oriental Hong Kong, the exceptional grande-dame on the island.
The inaugural world’s 50 best hotel list surely results in frenzy among hoteliers and luxurious experience fanatics despite the wanting of novelty in view. The palpable optimism in Guildhall to celebrate the growth of post-COVID hospitality industry in mid-September will surely continue for some while. Yet the true impact of this collective, and formative collage of accommodations elected by critiques remains uncertain.
Central, the flagship Lima restaurant of chefs Virgilio Martinez and Pía León, is crowned in the No.1 position, followed by Disfrutar (No.2) in Barcelona and Diverxo (No.3) in Madrid.
In Singapore, Restaurant Born has been ranked among the Asia’s 50 Best Restaurants for its first entry in less than one year after opening. Chef Zor Tan is a great mentee of André Chiang and is well versed in the knowledge, flavours and techniques of both French and Chinese cuisines. He brings to life the characteristics of both cuisines in his own way and tasting his food is like appreciating a beautiful play.
Some people can walk into a room and instantly put everyone at ease, and Chef Tam is one of them. He is widely acclaimed for his solid cooking techniques as well as for his gentle, friendly personality. It is no exaggeration to say that he is the iconic figure of Macau’s culinary scene.
"Food is beautiful in the most authentic ways." Apart from the warm hospitality that I received at Xin Rong Ji Taizhou, I was deeply moved by the way restaurant staff are treated, as well as the way ingredients are handled.
Let us now once again unveil how Xin Rong Ji was born.
Nicknamed as “Little Chubby”, chef Zhang Zhicheng, famous for his private kitchen restaurant in Beijing, has taken over the reins of Golden Flower at Wynn Macau at the tender age of under 30. Like the Cooking Master Boy in real life, he brings authentic Chinese regional flavours to create rich, complex and timeless dishes that offer gastronomically sensual delight and indulgence.
Led by such a strong team and driven by Chef La Perna’s enthusiasm and passion for Sicilian food, 8½ Otto e Mezzo BOMBANA Macau is bound to collect more stars from the Michelin Guide
