Noma Kyoto Speaks of The City’s Time-honoured Elegance

The most common question I got on this visit to Noma Kyoto was: Is it good?

After 20 years of championing new Nordic cuisine, Chef René Redzepi has decided to transform Noma Copenhagen into a full-time food laboratory by the end of 2024. Those who want to have a taste of Noma's avant-garde cuisine will have to follow up closely on periodic pop-ups held in the future.

Sichuan Cuisine: Yong and Its Soul-stirring Chinese Aesthetic

Housed in a century-old villa in the Dongshankou old town of Guangzhou, restaurant Yong, owned by vessel collector, investor and Sichuan cuisine master Lan Guijun, has become a veritable treasure-house of culture and gastronomy. Through refurbishment and landscape redesign, the building evokes an aura of yore as if we were going back in time while enjoying Master Lan's cuisine. It is heart-warming to see the time-honoured and almost forgotten oriental aesthetic come alive again.

A Talk with Lionel Beccat at Esquisse Tokyo

"Coming to Japan was not part of the plan," says Chef Lionel Beccat at the French restaurant Esquisse in Tokyo. Chef Beccat was born in Corsica but moved to Marseille with his family at the age of four. As a major port on the Mediterranean coast, the city of Marseille is a fascinating multi-cultural melting pot in its own right. "Marseille defines who I am," he says, with a calm, slightly melancholic temperament but his eyes shining stars of wisdom.

JL STUDIO: Splashing Delicious Southeast Asian Colours

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.

Florilège: Where Hiroyasu Kawate Practices Food Sustainability

I have known Chef Hiroyasu Kawate of Michelin two-starred restaurant Florilège in Tokyo for many years. He is a champion of nature and connects his cuisine with it; even “Florilège” means a collection of beautiful poems like flowers. He is a master of using a single ingredient in a variety of ways, fusing simplicity with sophistication, and intuitively applying delicious flavour combinations to bring out the best in each ingredient.

Wakon-Kansai: Three-starred Chinese-Japanese Cuisine at Sazenka

Japan's only Michelin three-starred Chinese restaurant, Sazenka, aims to showcase the essence of Chinese cuisine with the splendid ingredients in Japan. The experience was truly flawless and full of pleasant surprises. The veritable three stars has made Sazenka the most convincing and worth-visiting restaurant on this trip to Tokyo.

Three Starred French Restaurant L’Effervescence in Tokyo

When I returned to Tokyo as soon as Japan reopened after three years of Covid, I felt quite excited the moment my plane landed at Haneda Airport. To celebrate my other half's birthday, we decided to leave some time for catching up, but the stomach was reserved for the restaurant where we had wanted to go to for years.

Staff Shortage is the Biggest Threat to London's F&B Industry

More Than Just Fish and Chips: Must-visit Restaurants in London

The impact of covid on the UK people's life has become trivial as they can continue to live and work as usual even if they test positive. For the country's F&B industry, rising prices are not a problem for fine dining restaurants, some of which, however, have had to reduce the number of tables due to staff shortages, making it even more difficult to book at popular places.

Michelin Restaurants

Newly Awarded One Michelin Star - Wang Yong and Friends' Spring

Singapore NAE:UM: Korean Menu Interprets Pure Deliciousness