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.
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.
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.
At the Michelin two-starred modern Singaporean restaurant JL STUDIO in Taichung, Singaporean Chef Jimmy Lim Tyan Yaw has re-imagined traditional South-East Asian cuisine with unique flair and a deep desire. Having been refining his approach to traditional cuisine, Jimmy’s colourful but unconventional dishes are a delightful departure from cooking’s new minimalism.
Taiwanese cuisine was prevalently characterised by exquisiteness around the 1930s, if you consider the many refined restaurants of the Beitou hot springs region during the Japanese rule. Admittedly, Taiwanese cuisine today is typically associated with street food and home-style cooking, and many finely crafted recipes didn’t get a chance to be passed on. To recapture the gorgeous Taiwanese cuisine of the 1930s, the Yong Feng Yu Group, investor of organic produce restaurants including Green & Safe in Shanghai, has found Mountain and Sea House as well as Master Cai Ruilang, a traditional Taiwanese cuisine inheritor who has been in the business for 30 years and once studied under Master Huang Dexing of Peng Lai Ge Restaurant, one of the four major restaurants in Taiwan during the Japanese rule. The group also sought advice from local cuisine expert Huang Wanling on a few classic Taiwanese dishes in Tainan.
In recent years, at-home dinner parties have become less popular in Asia, which may be due to the fact that urban households are getting smaller and smaller, and people tend to dine out more and more often. I have always liked to entertain guests at home, but since I took “being a gourmet” as a my career , my life and work are inseparable from food. In addition, I have a higher standard for home banquets and an obsessive-compulsive personality andall that makes me not feel like entertaining guests at will. My emotions were all brought back by the at-home dinner party held by the owner of Fika Fika Cafe in Taipei, James in mid-October. I received the invitation a month before the banquet, and I was told about the location only few days before. I called the host after arriving at an inconspicuous factory in Nangang, then the iron rolling door slowly opened, and the host's figure slowly emerged. There is some mysterious fun in the whole thing.
Kuni San’s appetite for cooking increased after he watched a Japanese cooking show when he was young and he has since enjoyed cooking for his family. He spent eight years in Italy throughout his 20 years of culinary experience. I met him five years ago when I was dining at Condividere in Torino, where he was the Sous Chef of Ristorante Tokuyoshi, a Michelin one-starred restaurant. He also worked at Trattoria da Amerigo, a traditional one-star restaurant near Bologna, which I really like. As you can tell, Chef Kuni has been trained in both traditional and modern Italian cuisine.
Cantonese cuisine emphasizes techniques and there is no standard procedure. It usually takes years of hard work for a chef majoring Cantonese cuisine to master the essence of it. Chef Max Wo, a celebrated graduate from the famous fine dining spot Lei Garden in Hong Kong with over thirty years of culinary experience, has welcomed renowned chefs both from Taiwan and from other countries at Silks House in Taipei since he took the helm from 2019. It has not picked up a Michelin star yet but it is my No. 1 Cantonese cuisine restaurant in Taipei.
Entering the ninth year in Taipei since he traveled from Tokyo back in early 2014, Chef Ryohei Hieda is among the first of the new-generation Japanese chefs living in Taiwan. As one of the foreign chefs to have unearthed some of the best ingredients that even locals didn’t know about, Ryohei Hieda has pioneered a brand new perspective where he believes that the quality and variety of vegetables in Taiwan are well suited to Japanese cuisine. Before opening Shoun RyuGin, Ryohei Hieda and Seiji Yamamoto, founder of Tokyo RyuGin travelled around the island in search of the best regional produce, hoping to deliver similarly creative cuisine leveraging the richness and diversity of local ingredients.
Opened in 2018 here in the alleys of Taipei by Hokkaido-born Chef Ryogo Tahara, French cuisine restaurant logy is a romantic spin-off from Hiroyasu Kawate’s two-star Michelin restaurant Florilège in Tokyo.