最新文章
Hansik Goo: Michelin 1-star Korean Restaurant in Hong-Kong
Since its opening in 2020, Hansik Goo has been crowned a Michelin star. “Hansik” means Korean cuisine, while “Goo” represents Chef Mingoo Kang’s innovative Korean dishes, aimed at offering a relaxed enjoyment of authentic modern Korean cuisine. The setting is spacious and bright with a warm ambiance. Interestingly, the building is home to many other Michelin-starred restaurants: The Chairman, Vea, and Wing. I said to myself that I should really stay longer next time I come to Hong Kong.
Seiku Shenzhen Marks an Elegant Landing in Beijing
A renowned Japanese cuisine restaurant originated in Shenzhen, Seiku has secured a place among gourmet circles. After establishing its Shanghai branch two years ago, it has finally made its way north to Beijing. The owner’s relentless pursuit of the highest quality ingredients and dishes instills a sense of assurance in diners; one knows upon entering that no subpar dish will be served. Such is the allure of Seiku.
Lamdre Beijing Brings Vegetarian Cuisine to New Heights
Lamdre, a plant-based restaurant in Beijing’s bustling Sanlitun district, embraces an ambiance of tranquility through its symmetrical and minimalist design, creating an environment that embodies the Zen philosophy of purifying the mind and body. Distilling the essence of Japanese and Scandinavian design into a wabi-sabi aesthetic, combined with Chef Dai Jun’s masterful plant-based dishes, the restaurant invites each guest to find inner peace and savour the bountiful gifts of nature.
Asia’s Best Female Chef Pam：Potong Narrates Chinese-Thai Cuisine
Even the worldaround us is building more walls, globalization continues to flow through intangible things. Whether it’s the fusion of various cuisines or the subtle tweaks made to local dishes in order to bring in other culinary traditions, one can see that a new generation of chefs is creating trends – each has a story behind. Chef Pam’s fusion cuisine stems from her family background. Thai by birth, Chef Pam is the fifth generation of her family who immigrated from southern China. Chinese-Thai cuisine was her everyday diet, which also led to the creation of Potong, one of Bangkok’s most sought-after restaurants.
Carlyle & Co., a beaconing social landmark in Hong Kong
Carlyle & Co., perched above the sumptuous Rosewood Hong Kong below, whispers intimacy and exclusivity. Named after and inspired by its iconic The Carlyle in New York, it is a club destined to be a young elite heaven and the urban tale for the sophisticated affluent Generation Y from the primordial phase.
Chef Tam’s Seasons Paves the Way for Michelin Stars
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.
Maths, Science and Art: How Tempura Reaches the Realm of Divine
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.
FANHUA Allows Northeastern Chinese Cuisine to Bloom in the South
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.
Four Seasons Bangkok, a Jean-Michel Gathy Triumph
After a six-year hiatus, Four Seasons comes back with an incredibly stylish Jean-Michel Gathy crown jewel. Swapping its central location for the riverside, the Four Seasons Bangkok has transformed into a city resort with overt design credentials.
