Kawada says, Japanese cuisine is about water and Chinese cuisine is about fire. The combination of the two is perfectly interpreted at Sazenka, where Chinese cuisine and kaiseki cuisine meet. He reinterprets Chinese flavours with sublime colours and impeccable aromas, imbued with warm hospitality and authenticity.
Having studied Politics of developing countries at Keio University - one of the top private universities in Japan - Chef Namae came to the culinary world with critical thinking and a philosophical mind. Apart from playing rock music and wanting to become a journalist, he worked in Hokkaido, South France and The Fat Duck in the UK before finally opening his own restaurant which was destined to be special.
London's many foreign hospitality workers had to leave the UK as the restaurant industry faced intermittent shut-down policy during the initial phase of the pandemic. What's more, many were unable to return to the UK due to visa issues caused by Brexit. As a result, restaurants are generally experiencing a shortage of staff.
Natsuko Shoji is only 33 years old. She started training as a pastry chef at Michelin-starred Le Jeu de l’Assiette in Daikanyama before working at the two-Michelin-starred Florilège for three years when she became its sous chef and decided to start her own business in 2014. Her mango cakes were an instant success and soon she opened her private table restaurant, initially catering up to four people before expanding to cater six by the end of 2019. I first met her in Hong Kong when I tasted her mango cake. She has mentioned in the press that many of her creative inspirations come from art and fashion brands, and she has indeed developed her own brand, or is at least a trendsetter, in the culinary scene.
Taiwanese cuisine was prevalently characterised by exquisiteness around the 1930s, if you consider the many refined restaurants of the Beitou hot springs region during the Japanese rule. Admittedly, Taiwanese cuisine today is typically associated with street food and home-style cooking, and many finely crafted recipes didn’t get a chance to be passed on. To recapture the gorgeous Taiwanese cuisine of the 1930s, the Yong Feng Yu Group, investor of organic produce restaurants including Green & Safe in Shanghai, has found Mountain and Sea House as well as Master Cai Ruilang, a traditional Taiwanese cuisine inheritor who has been in the business for 30 years and once studied under Master Huang Dexing of Peng Lai Ge Restaurant, one of the four major restaurants in Taiwan during the Japanese rule. The group also sought advice from local cuisine expert Huang Wanling on a few classic Taiwanese dishes in Tainan.
Kuni San’s appetite for cooking increased after he watched a Japanese cooking show when he was young and he has since enjoyed cooking for his family. He spent eight years in Italy throughout his 20 years of culinary experience. I met him five years ago when I was dining at Condividere in Torino, where he was the Sous Chef of Ristorante Tokuyoshi, a Michelin one-starred restaurant. He also worked at Trattoria da Amerigo, a traditional one-star restaurant near Bologna, which I really like. As you can tell, Chef Kuni has been trained in both traditional and modern Italian cuisine.
The impact of covid on the UK people's life has become trivial as they can continue to live and work as usual even if they test positive. For the country's F&B industry, rising prices are not a problem for fine dining restaurants, some of which, however, have had to reduce the number of tables due to staff shortages, making it even more difficult to book at popular places.
People are already making plans to travel abroad as many Asian countries no longer require quarantine for returning travellers after October. London has always been popular with tourists and now with the devaluation of the pound and a tourism potentially boosted following the Queen's death, it could possibly become one of the most-visited destinations by then.
After picking up a Michelin star, the famous Peking duck restaurant Sheng Yong Xing has landed in Shanghai.
Michelin has revealed on November 16th the new 2021 edition of the MICHELIN Guide Beijing. In total, 30 establishments have been selected, including 2 Three-Star restaurants: Xin Rong Ji (Xinyuan South Road) and King’s Joy (promoted from Two Stars to…
The 2021 Shanghai Michelin Guide was officially announced today on October 21. There were a total of 43 entrants which consists of 3 Michelin star Ultraviolet by Paul Pairet, ten 2 Michelin star (2 newcomers), and thirty-two 1 Michelin star (4 newcomers) restaurants that complete the list.