The Best Openings of 2022: Chefs, Food Writers and Sommeliers From Around the World Share Their Top Picks
Enough is Enough: Reflections on Hospitality, The Power of Change and Taking Time to Breathe
Iâve been asked to discuss the topic: âhow do you achieve and reach your goals during a global pandemic?â I donât have an answer to this. I canât tell you what is right for you. I can just tell you how I have been surviving. Goals shift and thatâs ok. I wanted to work at […]
The Signature: Trippaâs vitello tonnato
Vitello tonnato might have originated in the northern Italian region of Piedmont, but it belongs to the whole of Italy now. Itâs easy to understand why: poached veal marinated in a mayonnaise-like sauce flavoured with tuna is a combination most eaters find hard to resist. Diego Rossi, however, isnât most eaters. âItâs a flat dish, itâs always grey […]
Sezanne, A New French Restaurant from Former Belon Chef Daniel Calvert, Opens at Four Seasons Tokyo
Get ready to see a lot more Daniel Calvert on your Instagram feed. Or at least his cooking, anyway. Only this time instead of pigeon pithiviers, weightless mille-feuilles and other hits from Calvertâs four-year tenure at Hong Kong neo-bistro Belon, eaters should be on the look-out for blue mackerel âescabecheâ, sourdough polenta bread, and dainty ramekins filled with sudachi-spiked […]
The Signature Tigermomâs Norwegian scallops with XO butter
Waste not, want not: this resourceful (and delicious) dish is a strong argument for further adventures in Scandinavian-Chinese cookery. Lisa Lov opened Tigermom in Copenhagen to change peopleâs perceptions about Asian food and culture. She wants people to know that Asian food can be considered, but accessible. That Asian restaurants can be contemporary, thoughtfully designed spaces […]
On The Rocks: A Day in the Life of Perthâs Last Full-Time Abalone Diver
David Sutcliffe was 22 when he first began fishing for abalone. More than three decades later, he remains passionate about celebrating â and protecting â the ocean. âThere is nowhere better in the state for abalone than this spot right here.â When Dave Sutcliffe talks about abalone, you listen. For more than 30 years, the […]
The Signature: Burnt Endsâ Steak Frites
Delicious and refined, this new-school steak tartare remix encapsulates the brilliance of Singaporeâs favourite modern barbecue restaurant. For a dish that isnât on the menu, the steak frites at Burnt Ends sure do get around. Itâs a frequent sighting at this lively Singapore restaurant where it often materialises as one of the snacks on the […]
Andy Ricker: The Pok Pok Exit Interview
When American chef Andy Ricker opened Pok Pok in Portlandâs Southeast Division neighbourhood in 2005, he viewed the restaurant as a means to an end. âWhen I opened, it honestly was like, âfuck, I hope this works so I can leave the country on a whim to go travelling through Thailand six months of the yearâ,â says […]
Koan, Kristian Baumannâs Korean-Inspired Pop-Up, Opens In Copenhagen.
Born in Seoul but adopted by a Danish family, a young Kristian Baumann â in the chefâs own words â âlooked different to all the other kids on the football teamâ. Although Copenhagen isnât Baumannâs birth-city, it is the city in which he cemented his reputation as a key figure in New Nordic food. His career features stints at […]
Why Weâre Closing Bo.lan
When The Pandemic Hit We saw the effects of the pandemic starting in February. China, Taiwan, Hong Kong and even Singapore to an extent started to shut down a lot earlier than other places, so bookings started to get cancelled quite quickly. We decided to close our restaurants at the end of March â two […]
