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.
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.
Esquisse, meaning “sketch” in French, is more than a name. An artistic theme runs throughout Esquisse, from the bright and airy decor through to the elegant presentation that seems to bear the poetic come and go of things. Opened in Tokyo’s luxury Ginza district in 2012, Esquisse was awarded two Michelin stars five months after opening. Deeply influenced by Japanese philosophy, Lionel Beccat’s cooking is about changing the way of thinking and creative growth, leaving guests to define his dishes. For me, Esquisse is undoubtedly one of the iconic restaurants to visit in Tokyo.
Kawate is clear in his goals and bold in his approach, especially in the early focus on sustainability before the market took it as a trend. His signature 'sustainability beef' carpaccio is taken from the meat of mature, 13-year-old breeding cows from Takasaki, which was an avant-garde dish at the time. Now Kawate's pursuit of sustainability is even more evident. Not the first of its kind in Japan, Florilège is an intimate experience set around a counter where the chefs cook everything right in front of the guest, with full attention to detail to provide top-notch hospitality. The space is far more spacious than it looks in the photos. It is a theatrical ringside setting where the chef is the star of the show.
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.
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.
Situated in the north of Italy, Bologna not only houses the almost 1,000-year-old University of Bologna, but the city is also known as the food capital of Italy, and not just for pastas. You may wonder if there is still any place for Michelin restaurants in this paradise of budget-friendly meals.
