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 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 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.
Established with the backing of the Ceretto winery and situated in a historical building that has undergone meticulous renovation, Piazza Duomo is led by chef Enrico Crippa, who began his culinary journey at the age of 16. He was mentored by legendary Italian chef Gaultiero Marchesi, and trained under renowned chefs Michel Bras and Ferran Adrià, as well as in Japan for four years. The marshmallow-pink dining space is adorned with Francesco Clemente's frescos, reflecting idyllic natural light, while the window offers a glimpse of Alba’s beautiful main piazza.
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.
China's thousands of years of history have nurtured a diverse and beautiful cultural treasure. With the refinement of Chinese cuisine, the catering industry is stillexploring how to present Chinese aesthetic, which cannot be achieved fortnight and for some people, it is a lifelong endeavour. This year's newly-awarded Michelin one-star Sichuan cuisine restaurant in Guangzhou – Yong – is a pioneer in this regard. In its first year of operation, Yong has not only developed its own style but also created a memorable dining space where Chinese culture is perfectly interpreted through the art of food.
fter three years of anticipation, The Chairman and 102 House once again joined forces in Shanghai at the end of this August, marking their third collaboration. The first time was at The Chairman in Hong Kong, the second at Den in Tokyo, and this time at 102 House Shanghai with the theme of Huangpu River-inspired Cantonese Flair.
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.
If Disfrutar is the pioneer of modern Spanish cuisine, bold, avant-garde and experimental, then Compartir, which means "to share" in Catalan, allows the chefs to set aside their focus on innovation and use modern techniques to trace back to traditional Spanish cuisine. Each dish is served à la carte, encouraging people to share and leisurely savor the culinary artistry of the three chefs. What remains unchanged is Compartir's equally high standards for excellence.
Kuwakino feels closely connected to the land she treads on. For her, the pleasure of being able to pick up ingredients right from her own garden and cook them herself is unrivalled. "If I lived in the city, none of this would happen," she shares. Her farm-to-table philosophy is not just a popular style of cooking, but an emotional and philosophical approach to food.
