最新文章
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.
Ling Long in Two Cities: Varied Experience Under 1 Michelin Star
The new generation of chefs has begun to embrace their own land. They have learnt Western techniques, but have decided to unleash their talents on the canvas of Chinese cuisine. After winning a Michelin star for Ling Long Beijing, Jason Liu, at the age of 30, once again garners a star for the restaurant’s new venue in Shanghai, the most challenging city for top-notch restaurants in China, after opening only for few months. In my mind, the two spots are not on the same level any more.
White Truffle Hunting in Alba: Unearthing Priceless Delights
White truffles possess a unique aroma, often described as a blend of garlic and earthy undertones. Some perceive the subtle notes of garlic and nuts in white truffles, while others describe the alluring scent as hormonal. Ultimately, the charming aroma of white truffles is difficult to define, making it a highly sought-after culinary treasure.
The Siam: an Imaginarium of High Design and Service Excellence
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.
