Akuna introduces an collaboration between Chef-Mates Sam Aisbett and Executive Chef Peter Gilmore
The growth of Korean, Japanese, Chinese, and Indonesian influences in fine dining fare
Immerse yourself in a unique culinary adventure where the sea becomes your dining room
aigon is buzzing with an array of culinary events lighting up the city. On June 27th, we celebrate Vietnam's culinary brilliance as the Michelin Guide 2024 unveils its long-awaited list of exceptional restaurants and chefs awarded Michelin stars, showcasing the finest Vietnamese cuisine. This prestigious recognition highlights the immense talent and creativity within Vietnam's culinary scene.
The world is flocking to Anan Saigon, the twice-awarded One Michelin Star restaurant led by celebrity Chef Peter Cuong Franklin. Yet, the spotlight also shines on the hidden charms of Chef Sakal Phoeung, who leads the collaborative culinary excellence of Bocuse d'Or Fundraising Event in Vietnam. This charity Event gathers the nation's best chefs, showcasing their skills and creativity. Witness the passion and dedication driving these chefs toward culinary greatness.
For those seeking small plates with big flavors, Chanchan in Thao Dien is a must-visit, offering a noodle nirvana where vegetarian noodles take center stage. If fine dining or an elegant dinner date is on your agenda, Akuna is the place to meet a dynamic culinary duo between Chef-Mates Sam Aisbett and the renowned Executive Chef Peter Gilmore of Quay and Bennelong in Sydney, with their innovative and mouthwatering creations in modern cuisine.
To experience a true culinary love affair, Quán Bụi is the perfect spot. Here, passion for food is evident in every dish, offering traditional Vietnamese flavors with a contemporary twist that highlights the deep connection between food and culture.
Summer calls for a visit to where unscripted luxury meets coastal paradise at Boma Resort in Danang. This destination blends relaxation and opulence, embodying the ultimate in luxury living. Just over an hour away, capture the essence of summer at Banyan Tree Lang Co, Hue, with dishes and experiences that celebrate the season. From light, refreshing flavors to vibrant presentations, summer dining here is all about enjoyment and the joy of the season.
For an unforgettable dining experience, immerse yourself in one of the world's most spectacular underwater restaurants in Dubai, the Maldives, or Bali. Enjoy exquisite cuisine while surrounded by the beauty of the ocean, adding a magical touch to your gastronomic journey and making it truly memorable.
Whether seeking a dining adventure or a summer getaway, Epicure Vietnam Edition 14 offers the best choices to fulfill everyone’s dreams. Join us on a journey to discover Vietnam, where hidden charms await.
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A symbiosis of traditional stoves and the most advanced technologies, Molteni is the instrument used by the virtuosi of great cooking. These unique creations have been made to measure for you for nearly 80 years.
TEXT Eunice Lew
RECIPES
Petrina Loh of Morsels
SHOT AT Jambu Studio
Judging by the proliferation of Korean, Japanese, Chinese and even Indonesian influences in fine dining fare all over the world, plus the growing list of Asian chef-fronted restaurants in the spotlight, there’s no doubt that the regional cuisines of the continent are having a moment. Here’s how you too can weave their spices and distinctive flavours into your dishes.
5g diamond kosher salt (alternatively, use ½ amount of Morton kosher salt)
» Remove seeds and skin from kabocha squash. Cut into large dice and steam for 30 minutes until soft.
» Blend kabocha until a smooth purée is achieved, then pass through a sieve. Allow purée to cool to room temperature
Serves 4
Prep time 2 hours + 1 hour moulding + 1 hour marination + overnight marination and dehydration
Cook time 1 hour
egg white
4 egg whites
1g salt
5g pomace olive oil (available from major supermarkets)
10g chopped aka koume ume (available from MEIDI-YA Supermarket)
12 mizuna leaves (available from MEIDI-YA Supermarket)
» Beat egg whites with salt.
» In a non-stick egg pan, drizzle olive oil
and bring to high heat, then turn to low heat and cook ¼ of egg mixture at a time.
» Once each portion of egg mixture firms up, quickly add chopped ume and carefully place mizuna leaves.
» Remove from heat and allow to cool.
‘egg yolk’
300g kabocha squash (halved, available from MEIDI-YA Supermarket)
300g Vitasoy soy milk
3.2g iota powder (available from Phoon Huat)
1.6g kappa powder (available from Phoon Huat)
10g mirin
5g mizkan rice vinegar (available from MEIDI-YA Supermarket)
» Combine kabocha with all other ingredients and blend on high in a Thermomix to disperse (which means to blend powders into liquids).
» Increase temperature to 80°C and blend on speed 6 for another 15 minutes, then pass mixture through a sieve.
» Spray a silicone half-sphere mould with non-stick spray. Pour purée into the mould and allow to cool to room temperature.
» Unmould after 1 hour.
spinach pulut hitam onigiri
1 pandan leaf
600ml chicken stock
100g pulut hitam rice, rinsed until water runs clear
1 litre water
10g diamond kosher salt
200g puay leng/spinach (leaves trimmed,
PHOTOS
Edmond Ho
STYLING AND ART DIRECTION
ASSISTED BY Darryl Pestana
VIDEOGRAPHY
stems saved for another use)
120ml mirin
120ml usukuchi shoyu (available from MEIDI-YA Supermarket)
180g dashi
10ml sesame oil
» Add pandan leaf and chicken stock to pulut hitam rice. Bring mixture to a boil.
» Add pulut hitam rice, then boil covered for 15 minutes on medium-high heat.
» Open the lid and stir, cooking until the liquid is all gone and the rice is sticky.
» Boil 1 litre of water, then add salt.
» Blanch spinach for 30 seconds, then remove and shock in ice water.
» Combine mirin, usukuchi shoyu and dashi, then use to marinate blanched spinach for 1 hour at room temperature, then remove and gently squeeze dry leaves.
» Coat a half-sphere mould with sesame oil and carefully lay leaves into mould.
» Fill mould with cooked pulut hitam rice and fold leaves to cover the top.
» Remove spinach balls from mould.
cauliflower achar
300g honey or Sarawak pineapple, cut into small chunks
15g salt
30g fresh turmeric, peeled
5g ginger, peeled
2 cloves of garlic, peeled
60ml pomace olive oil
1g salt
10g brown sugar
1 pinch of fine black pepper
80g peanuts, toasted and crushed
1g spicy paprika
100g carrot
20g rehydrated and strained assam
3ml Sriracha
60ml white wine vinegar
60ml mizkan rice vinegar
26ml mirin
25ml fish sauce
300g cauliflower, chopped into florets
40g white sesame seed, toasted
» Salt-cure pineapple in salt for 1 hour. Reserve the accumulated liquid.
» Mince turmeric, ginger and garlic in a spice grinder until a paste is formed.
» Make rempah: add pomace olive oil in a pot on medium heat, add spice paste and cook until colour deepens.
» Add salt, brown sugar, fine black pepper, crushed peanuts and paprika, then fry until fragrant.
» Add assam, Sriracha, white wine vinegar, mizkan rice vinegar, mirin and fish sauce.
» Add cauliflower and carrots cook for another 15 minutes, then turn off heat.
» Add salt-cured pineapple and liquid, sprinkled white sesame seeds, then transfer mixture into a container. Cover the top of the container with parchment paper, then allow to cool and leave at room temperature overnight.
pickled daikon
150ml mizkan rice vinegar
150ml water
5g white sugar
5ml yuzu juice
1g salt
1g fennel seeds
100g daikon, peeled with mandolin and cubed
» Mix all ingredients except fennel seeds and daikon to make pickling liquid.
» Toast fennel seeds and put into a sachet.
» Cook pickling liquid with fennel sachet on medium heat for 15 minutes, then pour hot liquid over daikon and allow to pickle for another 15 minutes.
» Remove and dab dry daikon.
pulut hitam cracker
120g pulut hitam rice, rinsed until water runs clear
500ml water
56g tapioca flour
2 litres vegetable oil
1g salt
» Cook pulut hitam rice with water in a pot until you achieve a porridge consistency.
» Sieve in tapioca flour, then keep stirring until a sticky paste forms.
» Thinly spread paste on a Silpat silicone baking sheet. Dehydrate at 70°C overnight.
» Remove dried sheets from dehydrator.
» Heat vegetable oil until 180°C. Fry dried sheets and push them down with chopsticks so that the crackers curl.
» Leave crackers to dry on oil absorbent paper, then season with salt.
ume chilli sambal
3 long red chillies
4 chilli padi
80ml canola oil
10g belacan
1 clove garlic, minced
15g shallots
8 umeboshi, deseeded
3g salt
5g brown sugar
30ml mizkan rice vinegar
8g cincalok (shrimp and liquid)
80ml water juice of 6 calamansis
» Cut chillies lengthwise and remove seeds, then cut into smaller strips.
» Heat oil in a deep pan, add belacan and fry until fragrant.
» Add all chillies, garlic and shallots. Fry until softened and aromatic.
» Add remaining ingredients except water and calamansi juice. Fry until colour deepens. Add water if it is too dry.
» Add calamansi juice and umeboshi. Fry for another 10 minutes, then remove from the pan and allow to cool.
assembly
» Assemble according to photos or as desired.
Serves 4
Prep time 1.5 hours + 24 hours + 6 hours
sunning + 12 hour chilling + 30 minutes
brining + 1 hour sous vide
Cook time 15 minutes
kamasu sakano no himono
50g diamond kosher salt
1 litre water
2 fresh kamasu (barracuda, available from MEIDI-YA Supermarket)
50g sake kasu (available from MEIDI-YA Supermarket)
10ml filtered water
5g ginger
12g shiro miso (available from MEIDI-YA Supermarket)
8ml sweet cooking mirin
5g brown sugar
100ml sake
» Make brine with salt and water.
» Butterfly kamasu, then clean the guts and remove all blood.
» Debone kamasu and soak in brine for 30 minutes.
» Remove and pat dry.
» Mix all remaining ingredients into a paste.
» Spread paste on kamasu and hang in the sun for 6 hours.
» Transfer kamasu to hang in the chiller for another 12 hours until a nice pellicle forms.
» With additional sake in a bowl, use to
gently clean sake kasu off kamasu.
» Grill kamasu for 5-8 minutes (depending on your grill) to give it a smoky flavour.
matcha yuzu ricotta
500ml whole milk
15ml buttermilk
125g 35% whipping cream
25ml yuzu juice
5ml lemon juice
2g diamond kosher salt
1g matcha powder + extra for dusting
» Combine everything in a sous vide bag, then use a hand blender to disperse matcha powder. Tip: disperse matcha powder into a small amount of liquid first, before dispersing with the other ingredients.
» Sous vide mixture at 91°C for at least 1 hour, until the mixture separates.
» Strain mixture with a cheesecloth and a China cap.
» After all liquid whey is strained (you can keep it for other uses), remove curds and place onto a perforated tray to dry overnight in the chiller.
» When plating, dust ricotta with matcha powder.
hibiscus gel
50g dried hibiscus (available from Mustafa Centre or medicinal herb shops) water, for rehydrating hibiscus
100ml hot filtered water
15ml mirin
5g white sugar
50ml mizkan rice vinegar
25ml red wine vinegar
agar powder (1.5% of the weight of combined liquid)
» Rehydrate hibiscus with water for at least 1 hour, then press and strain. Cool and reserve hibiscus liquid.
» Combine all other ingredients and hibiscus liquid into a pot and disperse with a hand-blender.
» Bring the pot of liquid to a boil for at least 5 minutes.
» Pour liquid in a tray and allow to set in the fridge.
» After liquid is fully set, cut it into smaller pieces, then blend in a Thermomix on high speed until a smooth mixture is achieved.
» Pass mixture through a fine chinois.
pickled goji berries and bitter gourd
2g fennel seeds
2g Sichuan peppercorn
1 star anise
120ml mizkan rice vinegar
120 filtered water
1 clove of garlic
30g sugar
2g diamond kosher salt
2ml fish sauce
100g bitter gourd
20g goji berry
» Toast fennel seeds, Sichuan peppercorn and star anise until fragrant, then put into a sachet.
» Mix all other ingredients except goji berries and bitter gourd in a saucepot and dissolve sugar and salt.
» Add spice sachet and steep for 30 minutes.
» Halve bitter gourd, remove insides with a spoon, then scrap clean.
» Use a mandolin to shave bitter gourd into thin slices.
» Add shaved bittermelon and goji berry to warm pickling liquid for 15 minutes.
» Remove bitter gourd and goji berries from pickling liquid.
assembly
6 breakfast radishes
Serves 4
Prep time 1 hour 30 minutes
Cook time 20 minutes
prawn oil
8 prawn heads and shells
50ml canola oil
» Dry prawn heads and shells to prevent splattering when cooking.
» Heat canola oil in a small saucepan over medium heat, then add in prawn heads and shells and stir until fragrant and bright.
» Reduce heat to low and cook for another 30 minutes.
» Strain mixture with a sieve, then allow prawn oil to cool.
prawns
200g ice
15g baking soda
800ml water
diamond kosher salt, 3% of total brine
solution
5g Sichuan peppercorns
fennel, to garnish
» Shave breakfast radishes with a mandolin, then place shavings in ice water for 15 minutes to get curls. Dry shavings.
» Assemble according to photos or as desired.
1 pinch of fine kampot red pepper
(available from Hong Spices)
1 pinch of finely ground Sichuan pepper
100ml prawn stock
xanthan gum, 0.5% of prawn stock and foie gras mousse mix
» Soak foie gras in mixture of milk and 60ml Shaoxing wine for 4 hours.
» Remove foie gras and pat dry.
» Make marinade by combining salt, 25ml Shaoxing wine, sweet vermouth, kampot red pepper and Sichuan pepper. Using a hand-blender, mix everything with foie gras.
» Fully seal mixture in a sous vide bag, then sous vide at 78°C for 1 hour.
» Cut sous vide bag open, pour mixture and prawn stock into a Thermomix, then add xanthan gum.
8 medium sized tiger prawns, peeled, deveined, head and shells used in previous section
20ml prawn oil
20ml pomace olive oil
» Make brine with ice, baking soda, water and salt, then stir until salt and baking soda dissolve.
» Toast Sichuan peppercorns for 1 minute, then add to brine.
» Brine prawns for 30 minutes.
» Remove prawns and pat dry, then marinate prawns with prawn oil.
» Heat a sauté pan with pomace olive oil to medium heat. When the oil starts to sizzle, slowly add prawns and cook for about 3 minutes on each side until nicely caramelised.
foie gras mousse
200g foie gras, deveined and cleaned
120ml milk
85ml Shaoxing wine
4g salt
25ml sweet vermouth
» Blend on speed 8 until well blended, then strain using a chinois.
» Pour mixture into a 500ml iSi siphon and charge 2 times.
orzo
10g diamond kosher salt
2 litres water
100g orzo
5ml prawn oil
» Add salt to water and bring to a boil.
» Add orzo and cook for 10 minutes or until al dente.
» Strain orzo, then toss with prawn oil.
pickled kaiso seaweed
240ml water
½ bulb of garlic, smashed
75ml mizkan rice vinegar
18g ponzu
2g togarashi
20g dried kaiso seaweed (available from MEIDI-YA Supermarket)
» Combine all ingredients except dried kaiso seaweed in a pot. Heat mixture for 15
minutes, then cool in an ice bath.
» Pickle dried kaiso seaweed in the mixture for 30 minutes.
fried kaiso seaweed vegetable oil
20g dried kaiso seaweed
» Heat enough vegetable oil until it starts smoking, then turn off the heat. Quickly dip dried kaiso seaweed in vegetable oil, then remove immediately.
» Dry seaweed on a tray with oil absorbent paper.
jicama
200g jicama, peeled and cut into batons
25ml extra virgin olive oil
3g diamond kosher salt
» Place jicama in a sous vide bag with extra virgin olive oil and salt, then sous vide at 85°C for 15 minutes.
» Lightly sear in a pan to caramelise.
assembly
» Assemble according to photos or as desired.
Serves 4 Prep time 2 hours + 30 minutes
infusing + 4 hours marination
Cook time 2 hours
truffle braised abalone
10g kombu
800ml water
10g katsuobushi
6g willow tree mushrooms (available from Teck Sang)
10g niboshi (Japanese dried anchovies, available from MEIDI-YA Supermarket)
3g ginger, smashed
9g galangal, smashed
8g aka miso (available from MEIDI-YA Supermarket)
8g red fermented beancurd
5g black truffle
10ml white truffle oil
4 live Korean abalone, rinsed (shells
reserved for plating; available from Allswell Marketing)
» Make kombu dashi: in a 2-litre pot, combine kombu and water and bring to a boil.
» Lower to a low simmer, then add katsuobushi, willow tree mushrooms, niboshi, ginger and galangal.
» Cook for 1 hour until the flavours have infused.
» Strain mixture and add all other ingredients except abalone into a pressure cooker.
» Add abalone into the pressure cooker and cook for 30 minutes.
» Allow abalone to cool in the pot.
» Reserve abalone cooking liquid for squid ink vinaigrette step. Remove abalone liver and save for other uses. Cube abalone.
» Wash abalone shells and use to plate the dish.
ajitsuke quail egg
120ml filtered water
60ml dry sake
80ml yamasa shoyu (available from MEIDIYA Supermarket)
70ml sweet cooking mirin
50g white sugar
50g white part of leek
6 quail eggs (keep extras on hand in case of breakage)
» To make marinade, combine all ingredients except quail eggs and allow to infuse for 30 minutes. Cool marinade.
» Boil a pot of water, then reduce to low simmer.
» Carefully lower quail eggs into the water and cook for 2 minutes, then remove and shock in ice water.
» Peel eggs in a bowl of water, then marinate peeled eggs in cooled marinate for at least 4 hours.
pickled woodear fungus
10g dry woodear fungus
1 clove of garlic, smashed 100ml filtered water
100ml white wine vinegar
25g white sugar
5g salt
1 dried bay leaf
½ sprig of fresh dill
1g yellow mustard seed
» Heat all ingredients except dry woodear fungus until flavours have infused.
» Pour hot mixture over fungus and allow to pickle.
squid ink vinaigrette
10g squid ink
18g abalone cooking liquid (strained from cooking abalone)
18ml extra virgin olive oil
xanthan gum, 0.1% of total mixture
» Combine all ingredients and use a handblender to emulsify.
truffle bubur terigu
80g bubur terigu (wheat berry, available from major supermarkets)
20ml pomace olive oil
152ml whole milk
168ml water
8ml white truffle oil
2ml white balsamic vinegar
3g salt
10g black truffle, shaved
Serves 4
Prep time 1 hour
Cook time 2 hours
galangal panna cotta
50g galangal
1.23g iota powder
0.95g kappa powder
100g white sugar
125g 35% whipping cream
500ml milk
» Peel galangal, cut into pieces and smash.
» Mix iota and kappa powder with sugar.
» Combine whipping cream and milk in a pot, then pour in powders and sugar mix and use a hand-blender to disperse.
» Bring mixture to a gentle boil of at least 80°C.
» Dry-fry bubur terigu in a sauté pan until toasted and fragrant, about 5 minutes.
» Add pomace olive oil and coat grains until translucent.
» Add all other ingredients except salt and black truffle shavings. Cook until al dente, then season with salt and black truffle shavings.
assembly
zucchini, sphered using a melon baller marigold, to garnish micro herbs, to garnish
» Assemble according to photos or as desired.
» Combine 60g sugar and 60ml water in a pot, then bring mixture to a boil.
» Use a wet pastry brush to dab the insides of the pan so that the sugar does not stick to the sides of the pot or burn.
» Heat mixture to 110°C until caramel forms and darkens.
» Add remaining ingredients except salt, mizkan rice vinegar, gochujang and apricots.
» After steeping pandan leaves and dried chillies for 20 minutes, add remaining ingredients and cook for another 10 minutes.
» Allow mixture cool, then adjust consistency with water if needed.
brown butter granola
240g Bob’s Red Mill Natural Foods rolled oats
60g pumpkin seeds
60g flaxseed
20g brown butter
5g vanilla paste
2g Maldon salt
20g honey
» Add smashed galangal and simmer mixture for 1 hour.
» Strain mixture and pour into glasses to set.
apricot gochujang sauce
240g sugar
60ml water
180ml Kara thick coconut milk (use only the thick top portion)
2 pandan leaves
10g fresh ginger
3 dried chillies
2g salt
15g mizkan rice vinegar
80g gochujang
100g dried apricots, macerated in white wine
60ml water
» Preheat oven to 150°C on medium fan in a convection oven. If using a conventional oven, increase temperature by about 15°C, depending on the oven.
» Toss all ingredients in a mixing bowl.
» Spray baking tray with non-stick spray, then spread mixture evenly.
» Bake for 15-20 minutes until toasted.
» Cool before serving.
assembly
» Assemble according to photos or as desired.
A rich tapestry of Mediterranean flavors, Baïeta honors the art of tapas. Set amidst the beautiful backdrop of the city’s skyline along the serene Saigon River, Baïeta transports guests to lands far away. Menu highlights include the Swordfish Carpaccio, Garlic Butter Clams, and the Seabass Ceviche. A scorching plancha is used to prepare meats, adding the delectable flavor of chargrill to items such as the Grilled Tiger Prawns and the Scallops. For those struggling to choose from the many wonders, the mezze platters are a carefully curated mix of menu favorites and include truffle ham, chicken skewers, whipped hummus, and olives. Delicacies can be enjoyed alongside creatively named signature cocktails like the Alio Senorita which fuses gin, elderflower, pandan, and raspberry syrup to create a mouthwatering fusion 16/8 Nguyen Van Huong Street, Thao Dien Ward, District 2, HCMC, Vietnam. Tel: +84 902 700 863
Vibrant and bold in both aesthetic and flavor, ChanChan is a vegan noodle restaurant that is truly deserving of its cult following. The menu boasts innovation and creativity whilst the interiors transport guests back to bygone days. Amongst the best sellers is the Chan Chan Noodles: a mixed glass noodle in a peanut butter sauce with a small bowl of soup that delivers a hit of Umami flavor. Also available - and equally as delicious - are the Sweet Potato Noodles and the Bamboo Noodles; two dishes that sing the true glory of plantbased dining. For sides, the Deep Fried Tempura Mushroom balances delicacy with indulgence and is a perfect option to complement noodle mains 25A Ngo Quang Huy Street, Thao Dien Ward, Thu Duc District, HCMC, Vietnam. Tel: +84 339 689 798
Elgin Saigon stands as a symbol of the feats of contemporary dining; committed to innovation and flavor, this restaurant is truly deserving of its listing on Vietnam’s inaugural Michelin guide. Its contemporary - yet subtly playful - ambience is heightened by the carefully curated wine cellar which features organic bottles with hip labels. The menu transcends boundaries, unafraid to mix the old with new and embrace culinary flair. Unmissable small plates include the Miso Clams in a Lemongrass Broth, Wagyu Tartare, and the Pickled Pork Jowl Toastie. Amidst the larger plates, diners can enjoy the Grilled Octopus in a Charred Chilli Yoghurt and the Smoked Oyster Cavatelli which balances the richness of spinach cream with the delicacy of wakame 27 Mac Dinh Chi Street, Dakao Ward, District 1, HCMC, Vietnam. Tel: +84 28 3535 2957
Nestled within Thao Dien, Dotori Dining’s long wooden tables and low ceiling lights exude an intimate and cozy atmosphere. The soft projection of anime onto the walls, when coupled with the Japanese-fusion menu, transports diners to the land of the rising sun. Simplicity without compromising quality and flavor is prioritized at Dotori and noteworthy menu items include the 80s Retro Tonkotsu, Chicken Curry, Eggs Benedict Noodles, and the Nikomi Hamburger. A showstopper is the Tornado Omelette Rice, a dish that looks and tastes as powerful as its name through its blending of rich umami flavors and elegant garnish. Lighter side dishes include the Salad Of The Day and Pickled Tomato whilst more indulgent options are the Korean Fried Chicken and the Mouth-watering Fried Corn. Since the visionaries behind Dotori Dining are ex-Masterchef contestants, unparalleled flavor and execution are a promise Alley 28 Thao Dien Street, Thao Dien Ward, Thu Duc District, HCMC, Vietnam. Tel: +84 392 175 373
Located in the heart of Saigon lies Midam, a Korean barbeque restaurant encapsulating the art of grill mastery. The restaurant embodies modernity and boasts a chic yet quietly luxurious ambience, heightened by the spectacular views of the city. Exceptionally high-quality meat cuts are prioritized and cooked to perfection, with the menu featuring cuts such as Boneless Short Ribs, Sirloin, and Seasoned Pork Ribs. Cuts can be seasoned with ssamjang, wasabi, and salt to further enhance the succulence of the meats. Side dishes, known in Korea as ‘Banchan’ include Green Onion Salad, Kimchi, Steamed Pork Belly, and Korean Noodles. Other menu highlights include the Cold Buckwheat Noodles and the Kimchi Stew which both perfectly blend sweet and salty flavors. With private dining areas also available to hire, Midam is the perfect venue for celebrating those special occasions whilst savoring the grillto-table experience 02 Thi Sach Street, Ben Nghe Ward, District 1, HCMC, Vietnam. Tel: +84 28 7300 1595
MakMak Thai embodies authenticity. Fresh, vibrant, and aromantic flavors permeate this Thai restaurant’s menu and guests can seek comfort in age-old Thai classics or sample newer culinary creations. Must-tries amongst the classics include the sour and spicy papaya salad, the aromatic red curry with prawns, and the fiery Pad Thai. Some showstopper flavor explosions include the Mango Catfish Salad and the Spicy Tom Yum Soup with Squid and Young Coconut. For those seeking to satiate a sweet tooth, the Mango Xoi is a traditional Thai dessert that blends sticky rice with coconut and ripe mango to craft a creamy yet light finishing plate. What’s more, MakMak also serves a selection of red and green Thai milk teas, allowing guests to fully embark on a culinary journey to Thailand without leaving Saigon 139 Phan Xich Long Street, Ward 2, Phu Nhuan District, HCMC, Vietnam. Tel: +84 28 7303 0955
Situated in the lively core of District 1, Shoku stands as a modern Japanese Izakaya destination, captivating culinary senses with truly exquisite and innovative offerings. A must-visit for gastronomes, Shoku presents an eclectic array of dishes which exemplify contemporary Japanese cuisine. Salmon Pate with Crackers - salmon, three days marinated in miso, grilled to perfection, blended into a silky pate, and crowned with housemarinated Ikura and shaved Bottarga. Alaskan Black Cod Miso, so silky, buttery, and flakey, is paired with a delectable sweet yuzu miso sauce. Seseri X Natto Purée, deboned chicken neck produced by extracting the meat from four necks per single serving, presented alongside thinly sliced fermented green apple and natto purée; it’s a harmonious blend of textures and umami. Savour the sublime cuisine at Shoku, a perfect fusion of Japanese tradition and modern artistry 22 Ngo Van Nam Street, Ben Nghe Ward, District 1, HCMC, Vietnam. Tel: +84 93 382 87 68
In the vibrant hub of District 1, Maguro Studio undoubtedly stands as the premier destination for the very finest Japanese cuisine the city has to offer. This culinary haven is the brainchild of partners Mr. Lanh of Yamanaka Mart, Vietnam’s foremost Japanese wholesale fish importer, and esteemed master sushi Chef Lâm. Maguro Studio offers a trio of Omakase presentations, each pricing tier surprisingly affordable given the superior quality of their strictly seasonal fish. Beyond the Omakase experience, their diverse a-la-carte menu caters to a wide array of palates, ensuring that every diner finds something, if not everything, to delight in. An insider tip: the restaurant receives its fish every Tuesday and Friday mornings, and as they are the importers, perhaps they get first dibs? For an unparalleled dining experience, plan your visit to savour the sublime offerings at Maguro Studio 19 Dong Du Street, Ben Nghe Ward, District 1, HCMC, Vietnam. Tel: +84 90 752 10 17
Step into the heart of culinary excellence at Oryz Saigon, an Asian-Fusion restaurant that pays testament to the rich, vibrant, and aromatic flavors of East Asia. The chic and elegant interiors offer a calming refuge from the bustling streets of Saigon, allowing diners to fully revel in the menu delights. Harmoniously blending traditional recipes with contemporary twists is at the core of Oryz’s menu, with the Saté Pho being a prime example through its incorporation of braised beef cheek, beef broth, and saté foam. Other menu highlights include the Stir Fried Choy Sum, Fish Noodles, and the Grilled Char Siu Bao. The signature cocktail menu sings praise to Oryz’s creativity and of particular note is the Cocoable which blends rice liquor and egg white with apple and coconut cordial. For dessert, sample the unique and wonderful Almond Tofu Sweet Soup or the Kaya Tart which incorporates egg custard, coconut, and pandang 51 Tran Nhat Duat Street, Tan Dinh Ward, District 1, HCMC, Vietnam. Tel: +84 392 880 951
Standing as the pinnacle of architectural and design beauty, Hoi An Collective pays homage to the ancient charm and tradition of Vietnam’s lantern city. Nestled behind a stealthy wooden gate, diners feel as if they are entering a secret port of magic and mystery. The menu boasts delicacy after delicacy, catering for diners' every culinary desire and need. Menu favorites include the Wonton Soup which features juicy pork wontons served with pickled and stewed pork, bone broth and bok choy. The Lotus Cake with Coconut Filling is a dish that is as much for the eyes as it is for the mouth, using delicate lotus petals in harmony with fragrant coconut. Diners can enjoy menu delights with craft liquor options such as the Xi Muoi wine which is made from green apricot fruit. Finally, traditional and signature coffees are available such as the Earl Grey Lavender Macchiato alongside creatively named teas like the Hibiscus Love Tea 23C Le Van Mien Street, Thao Dien Ward, District 2, HCMC, Vietnam. Tel: +84 916 542 121
Situated on ever trendy Xuan Thuy street in Thao Dien, Mamacita is the brainchild of acclaimed Mexican chef/owner Julio Gomez. The restaurant’s bubblegum pink exterior is an eye-catching nod to its name, reflecting the playful and flirty Spanish reference to a woman. Step inside, and you'll be greeted by a vibrant menu that promises a culinary adventure a la Latina style. Highlights include Calamares al Tequila - tender squid bathed in a delicious green mojo sauce, included with garlic, and tequila. Equally lively is their Salmon Bomb 2.0, with spicy chipotle sour cream encased in a crispy shell, and topped with smoked salmon and ikuraan absolute must-try. Pair your meal with one of their creative, “Mamafied” cocktails, including the stand-out Mama-Colada, a delightful twist on the “foo foo” frozen classic - gin, clarified coconut milk, pink guava, passion fruit, and coconut liqueur. So refreshing and delicious. Arriba!! 80 Xuan Thuy Street, Thao Dien Ward, District 2, HCMC, Vietnam. Tel: +84 862116660
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A harmony of modernity and comfort, Smith’s Kitchen and Bar offers a unique dining experience that all the senses can feast on. The mesmerizing architecture, when coupled with beautiful views of the city, crafts a stunning ambience whilst the menu boasts a delectable array of international and local dishes. Of particular note is the signature menu which includes plates such as the Lychee Duck Salad, Grilled Phu Quoc Dried Squid, and Norwegian Salmon Tartare. The unique crafting of flavors is a testament to the artistry behind the menu whilst the exceptional execution and presentation of dishes is fitting with the sleek and polished vibe. Such artistry can also be found in the signature cocktails which highlight the magic of mixology. Amongst the impressive list is the Spicy Tango which blends tequila, passion fruit, and tabasco, and, for those seeking some home comfort and a whisky base, the Apple Pie 14 Le Lai Street, Ben Thanh Ward, District 1, HCMC, Vietnam. Tel: +84 906 882 657
Đồng Khởi in District 1, Fugu Modern Izakaya & Bar embraces traditional Japanese Izakaya while celebrating a melding of Japanese and European techniques. This innovative restaurant offers a unique gastronomic experience with over one hundred à la carte items for guests to select. From staple snacks and appetisers to mains and desserts, their menu boasts gastronomic delights like Monkfish Liver with Ponzu Sauce, Wagyu Katsu Sando topped with caviar, and skewers of fire-grilled Unagi, Chicken Cartilage, and Pork Belly. Among their note-worthy presentations is Fugu (Puffer Fish) Hot-Pot, a rare and very dangerous offering if the fish is not properly butchered. Yet, their crowning glory is the luxurious Kuro Maguro Symphony Set - bluefin tuna rack of ribs, rare truffle mushrooms, black caviar, and freshly grated wasabi. This generous portion is designed for sharing, ensuring an unforgettable dining indulgence 13-17 Dong Khoi Street, Ben Nghe Ward, District 1, HCMC, Vietnam. Tel: +84 85 587 3979
Cape Fahn Hotel’s Long Dtai Restaurant by renowned Chef David Thompson offers authentic culinary creations from southern Thailand that most have not even heard of.
BY AMY VAN
Koh Samui is the place to be if you’ve had enough of over-crowded beaches and polluted waters. Thailand’s second largest island is undoubtedly popular, but tourist and flight arrivals are considerably well managed. To really get away for a luxe retreat, consider a stay at Cape Fahn Hotel. The resort is located on a private island off Choeng Mon Beach on the north-east corner of Samui. To cross over to the small island, you have to take a three-minute journey on a hybrid amphibious truck-turn-boat vehicle (at high tide, it transforms into a boat). The main highlight for gourmands is Long Dtai by Chef David Thompson. The well-known Australian chef is largely based in Bangkok but flies to Samui as often as he can as he loves the locale and the sea.
The restaurant and bar are perched on a hilly point on the lush island. In the evenings, sit at the sprawling terrace and enjoy uninterrupted views of the serene waters (and if you’re lucky, the moon on the horizon), while waiting for your fresh seafood to be grilled on an outdoor fire-pit.
Long Dtai Restaurant’s Southern Thai-style dishes are authentic and remain true to the flavours of this part of the country. And by that, it means fiery stuff. The chef won’t necessarily tone down the heat just because you can’t handle it. But the team will suggest less spicy options in the menu. Nevertheless, the bold flavours are well-balanced and sublime, underscored by freshness of local ingredients.
Tirawan Taechaubol, owner and group project development manager of Cape & Kantary Hotels was introduced to the chef by a mutual friend. She had tried some of his dishes before in London and Bangkok but had never experienced his Southern Thai creations before. Tirawan was so impressed with the dishes that she was “immediately convinced that she had a duty to bring such flavours to a wider audience”.
“What fascinates me about David is his passion for the food as well as the time and care he takes to produce every single one of his creations to achieve absolute authenticity,” says Tirawan whose family runs property development and management company Kasemkij Group, which includes Cape & Kantary and Kameo hotels. She adds that she was intrigued by the chef’s wicked sense of humour too.
She continues, “David does everything with true passion and has a remarkable eye for detail.” He travelled to the south of Thailand and spent time talking to the locals and researching the local ingredients at markets and farms.
“Of course, there is Pattanee, a key member of our team. He was born and bred in the south and knows intimately the ins and outs of producing authentic southern dishes. He brings to the team traditional home-cooking ideas and techniques that he learned in his childhood,” she shares.
“David encourages his team to introduce new ideas. And when he is not here, he gives the team a free hand to introduce food ideas from their village or locality,” says Tirawan.
Some of the more uncommon items found in Long Dtai’s menu include prawn and salted duck egg relish simmered in coconut cream; coconut soup with squid and fresh tamarind leaves; and grilled skate curry with wild mangosteen leaves.
Tirawan says that there are many unique dishes in the menu that even locals may not have tried. Specialties include tom pla chem jay yai (salted fish in a soup made from pork belly) and pad malagor kai (raw green papaya stir-fried with egg). “There is also a dish called kai krob made from the egg yolk that is leftover after the fishermen have lubricated their lines with the white of the egg,” she tells.
The folks in fishing villages of Songkhla Province in Southern Thailand make fishnets from cotton yarn. To prevent the net from getting frayed, it is often treated with egg white from duck eggs. The leftover yolks are then preserved. Called kai krob, this traditional food item is made by putting two duck egg yolks into halved egg shells, topped with salt, and left to dry in the sunlight. To cook the sun-dried egg, it is steamed until set.
David works in close collaboration with local fishermen to source for the bounty of ingredients. All the fish used in his recipes is line-caught to protect the marine environment as far as possible. “It is always his watchword to find the best quality ingredients and to avoid over-cooking in order to retain the full flavour of the dish,” says Tirawan.
The chef incorporates lots of native vegetables from Samui into his dishes, such as the leafy pak hued whose young buds are used in making pickles. He also uses mineral-rich bottle gourd leaves and bitter gourd leaves for some dishes, and adds root vegetables such as mun khee noo to a spicy curry soup. Local sago is used for the traditional dessert of palm sugar fruit and coconut cream.
Conscious travellers will be glad to know that Long Dtai plays an important part in sustainable environmental conservation by using natural resources in moderation. The restaurant has a clear policy of using mainly local ingredients to reduce the amount of greenhouse gas emissions from long-distance transportation.
Tirawan says, “Wherever possible we hire local residents so that we are providing a direct source of income for local families and reinvesting into the community. We use locally produced goods and services and make a point of supporting community projects. We source fresh produce from local markets and direct from the farmers, whom we encourage to follow organic production methods, as well as from our own herb garden. All that helps to reduce carbon emissions.”
Furthermore, any packaging used is bio-degradable and food waste is minimised through composting, recycling and careful waste management. A dining experience at Long Dtai is not just satisfying, it’s a responsible one too.
Cape Fahn’s newly launched Ocean Cottage pool villas feature wood as the main structural element and glass which allows guests to enjoy the views of the sparkling sea. Besides the spacious bedroom and living room with a convenient pantry corner, there’s a bathroom with bathtub and an outdoor rain shower. Just outside the living room is a seaside terrace where guests can socialise or lounge in private. On the lower sunbathing patio, there is a private pool where you can take a dip and soak in the balmy weather.
Immerse yourself in a unique culinary adventure where the sea becomes your dining room. From the Maldives to Norway, explore breathtaking underwater restaurants that blend fine dining with stunning ocean views. Delight in exquisite seafood and captivating marine life as you savour unforgettable gastronomic experiences beneath the wave
Exceptional dining experiences are often defined by both exquisite cuisine and stunning settings. While many restaurants boast spectacular sea views, only a select few offer the chance to dine beneath the ocean's surface, surrounded by a mesmerizing underwater world. From Dubai's opulent retreats to the Maldives' serene escapes, these underwater restaurants combine culinary brilliance with breathtaking marine vistas for an unparalleled dining adventure. These remarkable underwater restaurants not only offer an extraordinary dining experience but also immerse guests in the beauty and mystery of the ocean, making each meal a truly unforgettable adventure. Whether you're savoring gourmet seafood beneath the waves or enjoying panoramic views of marine life, these dining destinations promise a feast for the senses that goes beyond the ordinary.
Nestled in the Conrad Maldives Rangali Island, Ithaa Undersea Restaurant stands as a pioneering marvel and the world’s first all-glass underwater dining venue. Opened in 2005, this iconic restaurant offers a 180-degree panoramic view of the Indian Ocean, allowing diners to observe the vibrant marine life that includes everything from graceful rays to majestic sharks. With just 14 seats available, Ithaa ensures an intimate and exclusive experience. The restaurant's four-course lunch and six-course dinner menus feature fresh seafood with a European twist. Diners can enjoy delicacies like foie gras with truffle dumpling, reef lobster pasta, and sous vide Wagyu beef tenderloin. The experience is enhanced by the serene surroundings and the gentle sway of the ocean.
At the Burj Al Arab, often described as the world’s only seven-star hotel, dining at Al Mahara offers a unique illusion of being underwater. The restaurant’s expansive floor-to-ceiling aquarium, home to a diverse range of marine species, creates an immersive underwater ambiance. Since its opening in 1999, Al Mahara has been celebrated for its luxurious setting and exceptional seafood. Guests can choose from an à la carte menu or indulge in a five-course chef’s selection, which features dishes such as king crab, sea bass, and langoustine, accompanied by premium wine pairings. The restaurant’s opulent interior and high-quality cuisine make it a hallmark of Dubai’s fine dining scene.
SEA, Anantara Kihavah Maldives
Located at the Anantara Kihavah Maldives, Sea restaurant offers a dining experience that goes beyond the ordinary. Designed by the renowned Pool Associates, the restaurant provides diners with a panoramic view of the ocean floor, where they might catch glimpses of passing fish, turtles, and occasionally, sharks. Opened in 2015, Sea features a diverse menu for breakfast, lunch, and dinner, including a four-course degustation menu with marinated tuna, seared seabass fillet, and a shellfish medley. The restaurant also houses the world’s first underwater wine cellar, which boasts an impressive collection of fine wines. This unique feature allows guests to pair their meals with rare and exquisite vintages, adding to the overall dining experience.
OSSIANO, Atlantis The Palm, Dubai
Hurawalhi Island Resort Maldives
Claimed to be the world’s largest all-glass underwater restaurant, 5.8 Undersea at Hurawalhi Island Resort offers a truly intimate setting, accommodating only 10 couples at a time. Opened in 2016, the restaurant’s name refers to its location, 5.8 meters below the ocean's surface. The venue serves modern international cuisine, with options for a 5-course lunch and a 7-course dinner, including vegan and meat-based menus. This flexibility ensures that all dietary preferences are catered to. Guests from other resorts and yachts are welcome, making it an ideal choice for those seeking an exclusive dining experience in the Maldives.
Though not submerged, Ossiano at Atlantis The Palm is situated within the world’s largest open-air aquarium, providing diners with a breathtaking view of over 65,000 marine creatures. Since its opening in 2008, Ossiano has been renowned for its luxurious seafood offerings and sophisticated ambiance. The restaurant’s 13-course set menu includes an array of exquisite dishes, showcasing the finest in seafood and culinary creativity. The vibrant aquatic environment enhances the dining experience, making it a standout destination for seafood enthusiasts and those seeking a lavish dining experience.
The Apurva Kempinski Bali, Indonesia
Koral Restaurant brings a new dimension to underwater dining in Bali with its innovative design and focus on local coastal cuisine. Located at The Apurva Kempinski Bali, the restaurant offers a full bistronomic experience, combining delectable food with a relaxed ambiance. Opened in 2020, Koral serves a variety of seafood dishes prepared with locally-sourced ingredients, including grilled, BBQed, and marinated options. The restaurant’s setting, which features an impressive aquarium, creates a serene and visually captivating dining environment. The menu highlights the best of Balinese and Indonesian coastal flavours, offering a unique culinary experience on the island.
Under, located in Lindesnes, Norway, is the world’s largest underwater restaurant and a testament to modern architectural and culinary excellence. Designed by local hoteliers Stig and Gaute Ubostad, the restaurant is partially submerged in the North Atlantic Ocean, resting five meters below the surface. Since opening in 2019, Under has garnered acclaim for its Nordic design and exceptional seafood offerings. The restaurant’s menu features locally-sourced fish, seabirds, and wild sheep, showcasing the region’s rich culinary heritage. Under’s design and cuisine have earned it a Michelin star, making it a notable destination for those seeking a unique and sophisticated dining experience.
Located within Valencia’s Oceanogràfic Park, Submarino is Spain’s only underwater restaurant and offers an unparalleled dining experience. Opened in 2003, Submarino is situated in the centre of a vast aquarium, providing diners with an immersive view of Mediterranean marine life. The restaurant features a Mediterranean menu with a focus on seafood and Spanish delicacies, including Valencian paella and truffle dauphinoise potatoes. With a selection of fresh seafood and an extensive wine list, Submarino caters to both seafood lovers and those seeking traditional Spanish fare in a stunning aquatic setting.
Akuna’s Mates’ Mash-Up introduces an exciting collaboration between Chef-Mates Sam Aisbett and the renowned Executive Chef Peter Gilmore of Quay and Bennelong in Sydney. This unique event is part of a series that unites leading figures in the culinary world, featuring both peers and mentors who have left a lasting impression on Sam Aisbett throughout his culinary odyssey.
Opened in July 2023, Akuna reflects the evolution of chef Sam Aisbett’s culinary journey, with an intentional nod to the people and produce of Vietnam. Presenting his most ‘authentic cooking’, Sam leans into his rulebreaking nature and actively decides against limiting the menus to the boundaries of a region or style. Drawing inspiration from creative possibilities found in Vietnam’s culinary landscape, expect indigenous ingredients, local herbs and spices, rare flavours and nuances from his adoptive home — many of which find their way to a fine dining menu for the very first time. In six months since
its opening, Akuna was awarded New Opening of the Year by LaListe, the ultimate guide to the world’s best restaurants. It was also recognised among the Top 25 Restaurants by Robb Report Gourmet Collection 2023, cementing its reputation as a rising force in the local and international culinary scene.
Mates’ Mash-Up with Peter Gilmore will be a one-night-only, six-course dinner experience on 20 July 2024. Previous editions of Mates’ Mash-Up have featured internationally acclaimed names such as Rishi Naleendra of Cloudstreet and Sun Kim of Meta, from Singapore.
In this collaboration series, Sam gathers his closest friends and mentors from various corners of the globe to create a delightful culinary spectacle (filled with both exceptional cuisine and laughter) within the vibrant setting of Akuna's open kitchen.
“Peter is both a friend and mentor to me, and I consistently find inspiration from his ‘out of the box’ flavour and texture combinations. After many years, we'll be back in the kitchen together, and our chemistry is fantastic. Peter is a pioneer of Australia's fine dining scene, and I'm truly excited to cook alongside him again," says Sam.
Sam spent many years working at Quay in Sydney; the iconic modern Australian restaurant headed by Peter Gilmore, where he worked his way up to become their first Head Chef. Quay rose to stature winning several awards during his tenure, which includes Three Hats in The Sydney Morning Herald Good Food Guide as well as placements on the World's 50 Best Restaurants list. Those years cemented Sam’s deep understanding of Australian cuisine and respect for fine ingredients. On 20 July, Peter and Sam will cook together for the first time in Vietnam.
“I’m honoured to be joining Sam in his kitchen. He’s an old friend, incredible talent, and I’m looking forward to seeing what he has created at Akuna”, says Peter Gilmore ahead of the upcoming Mates’ Mash Up.
Born in Melbourne, Australia, Sam worked through the kitchens of famed chefs Peter Gilmore and Tetsuya Wakuda in Sydney before opening Whitegrass in Singapore in 2016. At Whitegrass, he led the team to earn two consecutive MICHELIN-Star wins, as well as a place on Asia’s 50 Best Restaurants. He left Whitegrass at its peak in 2018 and found his way to Vietnam where he fell in love with the "beautiful chaos" of Ho Chi Minh City. Sam subsequently launched Akuna at Le Méridien Saigon, where he presents his most ‘authentic cooking’ yet.
Peter is Australian, born and bred in Sydney, and is among the most awarded chefs in Australia. Since 2001, he has led the internationally recognised Quay and for 22 consecutive years, Quay has been awarded Three Chefs Hats and named Restaurant of the Year six times in The Sydney Morning Herald Good Food Guide. For five years, Quay was listed on the World’s 50 Best Restaurant list and held the title of Best Restaurant in Australasia for three of those years. In July 2015, Peter was also instrumental in reopening Bennelong restaurant in the Sydney Opera House.
ST25 by KOTO is a contemporary Vietnamese restaurant located on the second floor of the Sofitel Saigon Plaza. This dining establishment transcends the typical restaurant experience by intertwining culinary excellence with a profound social mission. A portion of the proceeds from ST25 by KOTO is donated to the KOTO Foundation, an organization dedicated to supporting disadvantaged youth in Vietnam.
The KOTO Foundation, founded by Jimmy Phạm, stands as a pioneering social enterprise in Vietnam. Its mission is to provide training and employment opportunities for underprivileged young people, equipping them with the skills necessary to build a better future. ST25 by KOTO represents a collaboration between this impactful foundation and Sofitel Saigon Plaza, aiming to redefine Vietnamese cuisine while ensuring that every meal served contributes to positive social change.
The restaurant takes its name from the renowned ST25 rice variety, celebrated for its quality and resilience. This name reflects the spirit of the restaurant, which celebrates the resilience and creativity of the Vietnamese people. The menu at ST25 by KOTO is a testament to this spirit, crafted meticulously by two talented chefs, Bao La and Heath Gordon. These culinary artists use seasonal local ingredients to create unique and enticing dishes, including Ha Long Bay Oysters, Fermented Pork with Betel Leaf, Vietnamese-style Beef Tartare, and many more. Each dish is designed to offer a modern twist on traditional Vietnamese flavors, providing a dining experience that is both innovative and deeply rooted in cultural heritage.
The ambiance of ST25 by KOTO is a harmonious blend of luxury and warmth, designed to make every guest feel welcome and comfortable. The interior decor features a collection of illustrations by Vietnamese artists, inspired by the golden hue of ripe rice and the joy of the harvest season. These artworks not only add to the visual appeal of the restaurant but also celebrate the agricultural heritage of Vietnam. The dining tables are adorned with Vietnamese handcrafted pottery, further emphasizing the blend of tradition and modernity that defines ST25 by KOTO. This careful attention to detail ensures that every aspect of the dining experience, from the food to the surroundings, is infused with a sense of cultural pride and contemporary elegance.
The restaurant’s commitment to using local ingredients not only supports local farmers and producers but also ensures that the dishes are fresh, flavorful, and sustainable. This focus on sustainability is part of a broader commitment to social responsibility that permeates every aspect of ST25 by KOTO. By choosing to dine at this restaurant, guests are not only treating themselves to a memorable culinary experience but also contributing to the empowerment of disadvantaged youth through the KOTO Foundation.
ST25 by KOTO is not just a restaurant; it is a journey of discovering contemporary Vietnamese cuisine, where each meal brings about positive change and contributes to a better community. The restaurant embodies the values of resilience, creativity, and social responsibility, making it a unique and meaningful dining destination. Each meal served at ST25 by KOTO is a celebration of Vietnamese culture and a step towards a better future for the country’s underprivileged youth. Especially, booking directly through ST25 by KOTO's messenger comes with an added perk: a 20% discount on the total bill. Don't miss out on this fantastic deal—reserve your spot today and savor the savings!
Quán Bụi, boasting over a decade of culinary excellence with 8 branches across the city, has charmed Vietnam’s restaurant-goers with exceptional Vietnamese cuisine, earning a well-deserved cult status.
Time and time again, patrons and new diners sing Quán Bụi’s praises. Its harmonious blend of a warm atmosphere with authentic Vietnamese cuisine means it is no surprise to find Quán Bụi standing proudly as one of the top 10 Vietnamese restaurants. Such glowing accolades stand as a testament to the magnetism of Quán Bụi and its honoring of exceptional foods and services.
Amongst exceptional food options is the Quán Bụi’s Starter Platter, Pomelo & Prawn Salad, Quán Bụi Char-siu, Caramelized Braised Cobia Fish in Clay Pot and Sautéed Prawns with Satay Sauce, four dishes that perfectly encompass the innovation behind the menu. What’s more, the interiors perfectly harmonize simplicity and sophistication with the incorporation of rustic wooden furniture and hanging lanterns as well as walls adorned with quaint oil paintings. This combination of delectable flavors with a warm ambience makes Quán Bụi branches a quintessential location for friendly dining and corporate gatherings.
Recently, in Thao Dien, Quán Bụi has just revealed its eighth new branch. Redolent of the quiet charm of Hoi An, this location boasts a spacious interior with luscious gardens adorned with lanterns exuding a glow of warmth and joy. The ambience is at once tranquil and romantic, crafted by the meticulously designed space that features warm yellow walls and earthy wood accents to mirror Hoi An’s nocturnal charm. Outside, the garden transports guests back to halcyon days with its ancient mango trees, making this venue a unique setting for corporate gatherings, social gettogethers, or special celebrations.
• Quán Bụi Original: 19 Ngo Van Nam Street, Ben Nghe Ward, District 1 - 028 3829 1515
• Quán Bụi Garden: 55A - 55B Ngo Quang Huy Street, Thao Dien Ward, Thu Duc City - 028 3898 9088
• Quán Bụi: 222 Le Thanh Ton Street, Ben Thanh Ward, District 1
• Quán Bụi New Branch: 03 Tran Ngoc Dien Street, Thao Dien Ward, Thu Duc City - 0347 892 647
With two branches and an unrelenting commitment to splendour and sophistication, Laang Saigon is a sanctuary for enthusiasts of Vietnamese cuisi ne and an oasis of calm and class, encouraging us to be still among the chaos.
Passionate and highly experienced chefs at Laang Saigon have worked tirelessly to earn the restaurant its title of great acclaim and respect. Unsurprisingly, Laang Saigon has been garnering increasing amounts of respect and appreciation in Saigon’s food and beverage industry and has been ranked as one of Vietnam’s Top 10 leading brands. Such recognition is a testament to the unparalleled quality of both cuisine and service and will no doubt continue to inspire the expert team.
When inside Laang Saigon, diners themselves can be inspired by the design which is the pinnacle of contemporary luxury. Boasting innovation whilst retaining the traditional Vietnamese beauty we all know and love, Laang Saigon truly is a vision of beauty. Bright, open spaces feature carefully selected modern art and luscious planters to exude sophistication and elegance. Whether entertaining friends, celebrating milestones or hosting corporate meetings, Laang Saigon provides a space for honoring important moments.
Honoring such moments is made all the easier through Laang Saigon’s unparalleled Vietnamese menu which is a harmonious blend of traditional flavors with modern culinary styles. Fresh, local ingredients are prioritized and all plates are visions of beauty with the chefs’ meticulous presentation. Menu highlights include Beef & kumquat salad, Grilled Squid & papaya, Fried seabass & mango, Spicy & sour seafood salad, Avocado & millet salad and Seafood with brown rice.
Whether you're longing for the seaside breeze of the Mediterranean or craving authentic Italian and Spanish flavours, Saigon offers a culinary journey that transports you to distant shores without leaving the city. From Tavolo dello Chef's authentic Sardinian cuisine to the vibrant tapas at Ibérico Tapas & Vino and the innovative Spanish delights of Tomatito, indulge in a feast that celebrates the rich, diverse flavours of Southern Europe right here in Vietnam's bustling metropolis.
Nestled in Thao Dien with a million-dollar riverfront view of Saigon, Baïeta transports you to the sun-kissed shores of the Mediterranean. Escape the hustle and bustle of Saigon and immerse yourself in paradise right in the heart of District 2. Baïeta enchants your senses with an inviting menu that celebrates the vibrant flavours of the region.
At this enchanting restaurant, the art of tapas is reinvented with a symphony of bold, vibrant flavours. Each dish is crafted with passion and the finest ingredients, resulting in deliciously homemade creations made with love from the kitchen to your table.
Indulge in the warmth of our fragrant Salmon Pizza, where tender salmon melts in the mouth, complemented by creamy mozzarella, rich tomato sauce, and hints of dill and pink peppercorn. For those craving something refreshing, the Zucchini & Cheese Terrine offers a true symphony of summer flavours. Cool, crisp zucchini ribbons intertwine with layers of creamy, melted cheese, creating a delightful contrast of textures and flavours. The herbed tomato coulis adds a tangy sweetness that perfectly complements the delicate terrine, while fresh basil leaves lend an aromatic touch.
Savour the melt-in-your-mouth tenderness of our freshest, highest quality Swordfish Carpaccio. The zest of lime, the briny pop of capers, the subtle sweetness of onion pickles, the fresh crunch of microgreens, and the whisper of dill – it's a culinary masterpiece designed to delight your palate.
Whether you fancy a gourmet burger and crispy fries or a taste of the Mediterranean, Baïeta promises to captivate your senses and transport you to a world of sun-drenched flavours. Make this weekend truly unforgettable and reserve your table at this culinary oasis today 16/8 Nguyen Van Huong Street, Thao Dien Ward, District 2, HCMC, Vietnam. Tel: +84 902 700 863
Situated on Diamond Island, Tavolo dello Chef embodies the dining scene of exclusive residences with a refreshing Italian flair. Chef Franco Mannazzu, hailing from Sardinia, oversees the kitchen with a contented air, effortlessly balancing cooking with warmly welcoming guests. His journey began in Sardinia, where he honed his skills before bringing authentic Sardinian flavours to Vietnam.
Chef Franco's journey began in Sardinia, Italy, where he learned to cook from a young age. Now, at Tavolo dello Chef, he fulfils his lifelong dream of showcasing authentic Sardinian flavours in Vietnam. With cherished recipes passed down from his mother and 35 years of culinary expertise gained at esteemed Italian restaurants such as Isola dei Sapori, Conti, Ribol, and Magia e Ridi, Chef Franco has realised his culinary passion.
Signature dishes at Tavolo dello Chef include the Chef's Ink Tagliatelle, featuring Bottarga Sardinia, a hand-selected cured fish roe that adds an intense, savoury essence of the Mediterranean to every bite. For lovers of gnocchi, the Gnocchi Sardi offers a symphony of flavours—handcrafted from premium Semolina flour, paired with a smooth tomato sauce and savoury Pecorino Romano cheese.
Experience the essence of Italian cuisine with the renowned Burrata Cheese Caprese Salad—ripe, juicy tomatoes bursting with flavour complement the rich, creamy notes of top-quality Burrata cheese, enhanced by fresh basil leaves and a sweet, tangy balsamic vinaigrette.
Eggplant Parmigiana stands out as a celebrated dish—grilled eggplant melds with a rich tomato sauce, mingling with the creamy richness of Parmesan and Mozzarella cheese, creating an irresistible symphony of flavours. Flour and olive oil contribute to perfecting this dish, offering a harmonious blend of taste and nutrition 7 Le Huu Kieu Street, Binh Trung Tay Ward, District 2, HCMC, Vietnam. Tel: +84 93 278 33 46
Located in bustling District 1, Ciao Bella is celebrated for its classic Italian dishes infused with modern creativity. From appetisers to pasta and seafood, including vegetarian and gluten-free options, the menu delights with dishes like their renowned truffle pasta. With cosy decor and attentive service, Ciao Bella ensures a dining experience that captivates both palate and spirit.
Consistently delivering delicious fare with generous portions, Ciao Bella's standout offering is their truffle pasta, a must-try for all patrons. Crafted with homemade pasta cooked to perfection and adorned with a rich, flavoursome truffle sauce, it epitomises the restaurant's culinary excellence.
Enhancing the dining experience, Ciao Bella charms guests with its cozy decor and attentive service. The knowledgeable and friendly staff are eager to recommend dishes and provide expert wine pairing suggestions.
Indulge in their Carpaccio di Manzo, Cozze al Vino, Chargrilled Octopus, Posh Carbonara, Fettuccini alla Tony, Mushroom Cannelloni, and Linguine alla Seppia for a culinary journey that captivates the senses and creates cherished memories 11 Dong Du Street, Ben Nghe Ward, District 1, HCMC, Vietnam. Tel: +84 28 3822 3329
Authenticity reigns supreme at Ibérico Tapas & Vino, where Spanish heritage shines through in every dish. Led by Chef Pedro, known for his exceptional croquetas and albondigas, this venue in District 1 echoes the warmth of Spanish bistros. Indulge in signature tapas and mains like Ibérico Bellota Ham Pata Negra and Galician Style Octopus, accompanied by a curated wine selection that complements the vibrant flavours perfectly.
Building on this success, the team has opened a second location in District 1. This venue features a breezy downstairs space adorned with cacti along one wall and pictures that pay homage to Spain. Upstairs, there is a dining room and a spacious patio and terrace overlooking the tranquil Thi Sach street. The founders' deep affection for Spain is evident in the signature interior decoration, creating an inviting and authentic atmosphere.
Since opening its doors in 2021, the flagship location in Thao Dien quickly became popular, leading the dynamic Spanish founder-duo Donato and Pedro to establish another branch in District 1. This expansion reflects their commitment to bringing the best of Spanish cuisine to the heart of the city.
The menu offers a solid range of classic tapas that go beyond the quintessential Iberian ham and Patatas Bravas. Standout dishes include 100% Ibérico Bellota Ham Pata Negra, Ibérico Ham Croquetas, Galician Style Octopus with Paprika Mashed Potato, and Grilled Chorizo Ibérico with Roasted Peppers. Additionally, they provide cold cut and cheese platters as well as tapas and wine party platters for 4 to 6 people, starting from 1,200,000 VND, delivered straight to your doorstep. Be sure to save room for their stunning Manchego Cheesecake – it’s a must-have
20A Thi Sach, Ben Nghe Ward, District 1, HCMC, Vietnam. Tel: +84
849 000 531
Vibrant Spanish Tapas Bar
Tomatito has made its mark on Saigon’s culinary scene with its vibrant atmosphere and innovative Spanish tapas. Since its official opening in March 2018, Tomatito has quickly established itself as a standout in Saigon’s food and beverage scene. Known as the ‘sexy tapas bar,’ Tomatito has been captivating the Saigonese culinary landscape with its fun, colourful, and unique Spanish flavours. Tapas, traditionally served before every Spanish main course, have impressed Saigonese diners with their diverse ingredients, including cold cuts like cheese, sausages, and ham, as well as a variety of hot entrees and innovative recipes.
Created by Chef Willy Trullàs Moreno from Barcelona, Tomatito’s “Fun Tapas Bar” has locations in Shanghai, Manila, and Ho Chi Minh City. The restaurant’s interior draws inspiration from the famous Spanish bars of the 80s, combining a playful and funky design with great food, drinks, and vibes. Tomatito Saigon was awarded “Best New Restaurant” in its first year and has won numerous accolades since then.
Signature dishes at Tomatito feature a delightful array of tapas, such as: Tabla de Mixta: A mixed platter featuring an assortment of Spanish cold cuts and cheeses, Tortilla de Patatas: A classic Spanish omelette made with potatoes and onions, Croqueta de Ibericos: Crispy croquettes filled with rich and flavourful Iberian ham, Gambas al Ajillo: Shrimp sautéed in garlic, chilli and olive oil.
Viva el Lomo: Tender slices of grilled striploin Black Angus beef with hand-cut fries and bell peppers. Embracing this tradition, Tomatito has localised its menu to resonate with Vietnamese preferences while maintaining authentic Spanish flavours. This effort has earned Tomatito a special place in the hearts of diners by balancing traditional Spanish tastes with local sensibilities 1st floor, 171 Calmette Street, Nguyen Thai Binh Ward, District 1, HCMC. Vietnam. Tel: +84 869 388 864
Moët & Chandon is joining Michelin-starred chef Yannick Alléno to open the pop-up restaurant “Moët in Paris by Allénos”. Tucked away in Paris’ 7th arrondissement, this ephemeral space fuses gastronomy and savoir-faire, proposing a unique experience for Parisians and international visitors alike.
Renowned chef Yannick Alléno brings his refined touch and creativity to each dish, while Moët & Chandon Cellar Master Benoît Gouez directs the champagne selection, ensuring a perfect pairing of food and drinks.
Conceived by fashion designer and illustrator Charles de Vilmorin, the décor transforms the space into a colorful and playful bubble. Inspired by nature and whimsical Parisian flair, Charles de Vilmorin creates a setting where each detail celebrates the community of shared joy. Graphic murals on the walls and plays of abstract light immerse guests in a dreamlike universe.
“Throughout its history—spanning nearly three centuries— Moët & Chandon has been part and parcel of celebratory moments worldwide. By encapsulating these moments within Moët in Paris by Allénos, the House not only pays homage to our past but also paves the way for creating new memories,” says Moët & Chandon Cellar Master Benoît Gouez. “This experience is an invitation for connoisseurs and enthusiasts alike to engage fully in what it means to celebrate life’s sparkling occasions as seen through the prism of Moët & Chandon’s enduring legacy.”
Moët in Paris by Allénos remains open through summer, closing when the first day of harvest is declared in Champagne in early autumn Beaupassage, 53-57 Rue de Grenelle, 75007 Paris
Bar Cicheti may not need a proper introduction, but take this as a timely reminder to schedule another visit — especially since the pasta joint just reopened in April, following a timely refresh.
Step into the homey restaurant off Keong Saik Road and take in the striking red interiors, updated brand visuals and décor, and peruse the tightened menu and expanded wine program. At Bar Cicheti, pastas reign supreme so take your pick from new additions, such as the Smoked Rigatoni Cacio e Pepe, where the rigatoni is charred on the grill, lending it texture and smokiness. Seafood fans will enjoy the briny, umami flavors of the Spaghettini al Nero di Seppia and Bucatini con Gamberi, while those who prefer meatier flavors can opt for the Tagliatelle al Ragù and Agnolotti stuffed with savory duck marmalade. Complete the meal by ordering a variety of sides, such as the addictive tempura-battered Fried Sage, Burratina with raspberry vinaigrette and marinated cherries, Grilled Baby Gem lettuce with burnt butter vinaigrette, and the moreish Saltimbocca — slices of veal tenderloin wrapped in prosciutto and glazed with sweet marsala wine 10 Jiak Chuan Road, Tel: 6789 9801/ 9640 5502
Boma Resort Nha Trang is the boutique lifestyle destination where modern luxury meets tranquil relaxation. Conveniently located just a short distance from Nha Trang City center, the resort offers easy access to the area’s attractions while providing a peaceful retreat away from the city's hustle and bustle. Whether you’re seeking a romantic getaway or a family vacation, Boma Resort is the perfect place to unwind and recharge. With personalized services and unexpected experiences at every turn, Boma Resort strive to make your stay truly unforgettable.
Amere 10 minutes from Nha Trang's bustling heart, Boma Resort emerges as a tranquil oasis on the northern shores of the iconic bay. This 96-room boutique lifestyle resort promises a unique escape for the discerning traveler, where personalized service and unforgettable experiences are paramount.
Inspired by nature's "Birds Nest" concept, Boma Resort's architecture seamlessly blends into the picturesque landscape. Each room offers a private, spacious balcony with breathtaking vistas of Nha Trang Bay. These thoughtfully designed spaces combine elegance with comfort, featuring modern amenities and plush furnishings to ensure a restful stay.
"Boma Resort is a haven where guests can truly unwind and embrace relaxed luxury," said Nikita Grishin, Chief Operating Officer. Whether you're indulging in the outdoor infinity pool, rejuvenating at the spa, or keeping active at the fitness center, Boma Resort has something for everyone. The infinity pool offers a serene setting with panoramic views of the bay, while the spa provides a sanctuary of tranquility with a range of therapeutic treatments. Fitness enthusiasts will appreciate the state-ofthe-art gym facilities and personal training sessions. Families will also appreciate the dedicated kids' club, ensuring that every guest feels pampered.
The resort's social center-piece, Boma Beach Club, is set to become the most sought-after destination in Nha Trang. Its prime oceanfront location and sweeping bay and skyline views make it perfect for both relaxation and revelry. Bask in the sun on the expansive outdoor terrace or immerse yourself in the vibrant nightlife. The club's chic design and vibrant ambiance create an inviting space for socializing and unwinding.
Boma Beach Club's culinary offerings are inspired by Modern Spanish cuisine, with an emphasis on fresh local ingredients and handcrafted delicacies. Each dish is a masterpiece, expertly prepared to create an innovative and authentic gastronomic experience. From tapas to seafood paella, the menu showcases a fusion of traditional Spanish flavors and contemporary culinary techniques, promising a memorable dining experience.
For those seeking adventure, Boma Resort offers a range of activities to explore the natural beauty of Nha Trang. Guests can embark on guided tours, water sports, and cultural excursions, providing a deeper connection to the local environment and culture.
Whether you seek relaxation, rejuvenation, or a taste of Nha Trang's vibrant social scene, Boma Resort Nha Trang promises an unscripted, heartfelt experience that will leave you with lasting memories. Embrace the perfect blend of luxury, comfort, and adventure at this coastal paradise, where every moment is designed to inspire and delight.
Banyan Tree Lang Co, the flagship resort of Banyan Group in Vietnam, provides the brand’s most divine travel experience. Recently, Banyan Tree Lăng Cô was recognised as the only resort in Vietnam to appear on the esteemed list of the World’s Best Luxury Hotels and secure the top position in Vietnam’s Best Luxury Hotels list in the prestigious TripAdvisor Travellers’ Choice Awards Best of the Best.
This accolade was voted by reviewers on TripAdvisor, a globally renowned travel guidance platform. The reviews covered a wide range of destinations, from bustling cities to tranquil beaches, offering insights into accommodations, attractions, dining options, and overall travel experiences. By examining the wealth of feedback shared by the global travel community, TripAdvisor curated a diverse and informative list.
The all-pool villa resort, Banyan Tree Lang Co provides the perfect escape for those seeking a luxurious retreat in the heart of Vietnam. Designed to offer a private and intimate space, the resort is a tropical paradise of naturally luxurious all-pool villas
which showcase exquisite Vietnamese-influenced architecture and décor following the brand’s DNAs. While the Lagoon Pool Villas are perfect for nature immersions, the Oceanview Hillside Pool Villas featuring infinity-edged swimming pools and mesmerising East Sea views are dedicated to romantic escapes.
The doors of the Lagoon Pool Villa lead to a timber sun deck and natural stone steps guiding you to a private swimming pool, where crystal-clear waters of the pool glisten under the sun, inviting you to take a refreshing dip or simply lounge by the water’s edge. Relax on comfortable sun loungers overlooking a serene lagoon, offering a soothing backdrop, enhancing the sense of peace and harmony that envelops you in this idyllic sanctuary.
Perched above the azure East Sea, the Three-bedroom Oceanview Hillside Pool Villa is meticulously crafted to provide a sophisticated retreat for families and groups of the closest circle to spend quality time together. Boasting an infinity pool that overlooks the ocean, opulent bedrooms, a well-equipped kitchen, and a spacious living area, this villa type exudes luxury. It is an oasis pampered with the greenery of the Truong Son mountain range and layers of blues from the sea, the horizontal, and the sky.
This summer, envelop yourself in the unspoiled splendour of Lang Co Bay and savour unparalleled resort experiences on the Central Coast of Vietnam while basking in the tropical ambience.
As you explore the pristine beaches and lush landscapes of Lang Co Bay, you will find yourself immersed in a paradise of tranquillity and natural beauty. Take a leisure stroll along the sandy shores, feel the gentle sea breeze on your skin, and let the soothing sounds of the waves wash away your worries.
For those in pursuit of adventure, the Central Coast of Vietnam presents an array of exhilarating water activities including kayaking, paddle boarding, and snorkelling. Experience the thrill of gliding across crystal-clear waters as the warm sun kisses your skin at Banyan Tree Lang Co, when
immersing in complimentary daily access to a range of selected motorised water sports. From riding the waves on a banana boat to enjoying a leisurely mable ride, there’s something for everyone to enjoy in this aquatic paradise.
Savour a luxurious experience replete with a signature selection of Thai delights at Saffron – one of the first restaurants in Vietnam to be awarded as ThaiSELECT Signature for places that “offer Thai food with authentic taste and excellent service”. Don’t miss out on the sensory culinary journey while immersing in the delicate and exquisite creations of chef Siva – a native Thai culinary artist, up high amidst the terrific scenery of Lang Co Bay where the sky meets the sea.
After a day of moments to remember at Banyan Tree Lang Co, recharge at the relaxation haven of Banyan Tree Spa with health and beauty treatments by expert therapists who had accomplished the compulsory 365 hours of the training program created and monitored by Banyan Spa & Wellbeing Academy. The academy was the first of its kind and is accredited by Thailand’s education and health ministries. This is more than a chance to recharge, it is an invite to a sensory delight and a journey to renew your energy and bring your vitality back to life.
Visitors can indulge in top-tier amenities, tailored services, and a variety of activities to suit diverse preferences. Whether unwinding by the pool, indulging in a revitalising spa session, or immersing in the scenic wonders of the locale, each instant spent at Banyan Tree Lang Co guarantees an exceptional and memorable seascape.
An ultra-luxe stay topped with sublime gourmet creations and Western Australian wines await at The Ritz-Carlton, Perth.
BY AMY VAN
Perth is known for its natural beauty, blue skies, pristine beaches and glowing sunsets. Thanks to its Mediterranean climate, the destination is perfect for visits all year round. It’s of course incredibly accessible from Singapore too.
The city has been elevated the last couple of years with the opening of The Ritz-Carlton, Perth which takes pride of place on the banks of the Swan River. Notch up your trip with a luxurious stay at The Ritz-Carlton Club Lounge which is akin to a beautifully designed residence or private sanctuary.
You will get to enjoy a range of bespoke experiences along with personalised attention from the savvy team throughout your stay. Most importantly, prep your appetite for the host of gourmet experiences that await.
Guests will never go hungry (or thirsty) here thanks to the five daily signature culinary offerings alongside a selection of beverages (beer, wine and spirits are offered from midday).
Well-thought-out menus are crafted by a passionate culinary team led by executive chef Alberto Cuzzit. Wake up to a superb breakfast, freshly prepared from the live cooking stations. This is complemented by a tea station from local Seven Seas Tea which
offers a modern take on the Australian Billy Tea. The massive chiller on the side displays a range of yoghurts, juices and fruits to perk up your day.
Lunch is quite a substantial affair with hearty creations featuring Western Australian ingredients like slow-roasted lamb shoulder. Or Asian-inspired options such as prawn rendang and Korean fried chicken.
If you’re back in the hotel after sightseeing or shopping, look forward to afternoon tea at the Club Lounge or at Hearth restaurant. Impressive tea-time delicacies include Cambray triple cheese custard tart with carrot ginger and lemon myrtle; strawberry infusion with whipped ganache, rosella and white chocolate and more. Complete your languorous afternoon with chilled bubbly.
For an ultra-satisfying dinner topped with excellent service, make a booking at Hearth. The elegant restaurant focuses on seasonal menus using the freshest local ingredients prepared in the custom hearth.
An element of each dish features smoke and fire cooking techniques. In the buzzing open kitchen, chefs are seen blistering beetroot or capsicum over the coals, hanging duck above the hearth to smoke, and charring native saline greens to create an aromatic dressing.
The meats are particularly noteworthy here. Depending on what’s in season you may get Margaret River wagyu beef sharing plate space with abalone, onion jam and fermented mushrooms, or the dry aged Wagin duck partnered with Pink Lady apples and duck leg sausage. Round off with camembert cheese ice cream with Hearth grilled strawberries or a chocolate panna cotta with burnt milk tuile.
(ABOVE) The elegant Hearth restaurant offers fresh local produce mostly prepared in the custom hearth.
In the evenings over at the Club Lounge, guests are treated to a range of canapés and creative specialties along with wines. On rotation too is a selection of bespoke WA inspired gin & tonics, infused with native ingredients like rosella and Davidson plum, kaffir lime and lemon myrtle. Sip your drinks at the terrace while admiring Perth’s golden sunset and fluffy pink clouds in the horizon.
For a light supper, if you must, the ‘cordials’ menu presents a selection of sweet treats, cheeses, condiments and crackers. Pair them with West Australian wines or local and international spirits.
If that’s not enough, head up to the Songbird rooftop bar and lounge which serves native botanical inspired cocktails. There are 10 signature cocktails made with a blend of native ingredients that bring to life the playful nature of Australian birds.
A grazing menu of shared plates is available too. Think: Western Australian octopus tempura in Japanese takoyaki, and locally sourced oysters with champagne mignonette, dill and apple snow. For more substantial nosh, opt for the South-West charred smoked brisket sliders, and glazed Western Australian lamb ribs with dukkah.
For wine lovers, a Western Australian wine tasting can be arranged at request by the Club Lounge team. The sommelier will have a chat with you to learn more about your preferences, and then offer a tasting of about four to eight wines depending on your interest and flavour profile.
To discover the surrounding area (and burn some calories after all the wining and dining), guests can look forward to an unforgettable Blue Boat Shed Discovery Tour. Hop on an e-bike as the hotel’s friendly team takes you on a little adventure to explore the popular Kings Park, the stunning Blue Boat Shed on the banks of Swan River, and beyond.
The journey which takes a couple of hours comes with sunscreen, water, light bites and a whole lot of fun. If you need more recommendations on where to go or what to do around the city, have a chat with the professional concierge team to create your itinerary.
The hotel is situated on Elizabeth Quay a vibrant waterfront precinct lined with restaurants and cafes. Take a leisurely stroll along the promenade or pedestrian bridge to soak in views of the river and city skyline. There are also public art installations such as ‘Spanda’ an abstract and minimalist sculpture by Australian born artist and sculptor Christian de Vietri. He created six white nested arches that are the same shape but vary incrementally in their size. The sculpture gives the impression of an ever expanding vibrational pattern.
Another nearby landmark is the iconic Bell Tower which houses a collection of historic bells, including the original bells from St Martin-in-the-Fields church in London. This is the only place in Australia where you can watch the ringers in action and see the bells turning over. Visitors can learn about the history of the bells and enjoy panoramic views from the observation deck. The ringing takes places on Thursdays and Sundays from 12pm to 1pm.
Iconic attractions aside, there are heaps of reasons to revisit Perth as it continues to charm with its relaxing vibe and fabulous dining experiences.
From the pristine islands of the Aegean to the idyllic shores of Tahiti, throw off the bowlines and sail to adventure
BY ERIS CHOO
Good food and drink, genuine human connections, immersive travel and cultural experiences: these are the things that make life worth living. Travel by sea ticks all these boxes. There’s a certain romanticism that comes with ocean voyages: of warm, balmy nights out on deck under a harvest moon; the excitement of adventure as your ship pulls into the next port, with new sights, tastes, and experiences to unearth around every corner.
Discover your own version of la dolce vita or the ‘sweet life’ aboard Oceania Cruises. With over 94 distinct itineraries planned for the Mediterranean for 2024, a trip aboard the luxury cruise is a chance to dive into the region’s storied history, culture, and cuisine.
Departing from cities including Rome, Barcelona, Lisbon, Athens and London, sailings range from seven to 59 days, with carefully crafted experiences aboard the Marina, Riviera, Sirena, and the cruise’s latest addition, Vista.
Explore the rich traditions of Mediterranean cooking on specially curated excursions on shore, such as the Food & Wine Trail and Culinary Discovery Tours. Designed for epicurean travellers, these intimate tours offer insider access and immersive food and wine experiences, ranging from visits to generations-old vineyards, to tastings at wine cellars and exclusive restaurants. Highlight destinations span iconic cities, resort towns, as well as lesser-known ports of call.
As one of the most visited gems of the Mediterranean, Santorini has much to offer, even for seasoned travellers. Dine al fresco and people-watch over hearty servings of fava, moussaka, and saganaki, as you sip on cocktails and soak in views of the sparkling Ionian Sea. The more adventurous can climb to the rim of a still-active volcano on the islet of Nea Kameni, and then take a refreshing dip in the warm thermal springs.
Alight from your cruise at the historic city of Valencia, famed for its fresh seafood, oranges, and charming old town. It’s also the historic paella capital of Spain, affording guests a chance to visit a local farm and pick fresh ingredients to make your own authentic paella.
To enjoy some of the most picturesque vistas, stop by Provence in southern France, where culinary and cultural experiences abound. Wander its quaint streets and the enchanting squares of Saint-Rémy-de-Provence, discover where Van Gogh lived in the 18th century, hunt for black truffle ‘diamonds’ in the Provencal countryside, and go wine and cheese tasting in Avignon before exploring the medieval villages of Luberon.
For those seeking tropical paradise, chart a course for lesserknown coastlines amidst the sparkling waters of French Polynesia — home to some of the most remote and beautiful islands in the world.
Over 100 sailings covering the region as well as the Caribbean are planned for the 2024 and 2025 season, taking travellers to boutique ports and off-the-beaten-track islands aboard Oceania’s small, luxurious ships.
Sailing from Miami, Cartagena, New York, Los Angeles, Bridgetown, Panama and Papeete, voyages range from seven to 16 days and span over 60 ports of call. Must-sees include vibrant Papeete on the island of Tahiti, the paradise island of Nuku Hiva, and Bora Bora, often touted as one of the most romantic destinations in the world.
Papeete, the capital of French Polynesia offers attractions including the lively Marche de Papeete where tradesmen, fishermen, artisans, and local folk congregate, as well as the relaxing Jardins Paofai, a manicured oasis of green facing a sea of blue. Enjoy observing the surfers on their longboards and explore other local highlights like the Faarumai Waterfalls, the Arahoho Blowhole, and the Maraa Fern Grottos.
At Nuku Hiva, visit the enchanting Vaipo Waterfalls. Feel the warm black sand as you stroll barefoot along the beaches, marvel at the giant tiki at Piki Vehini, or go for an exhilarating all-terrain vehicle excursion around the craggy island.
On Tahiti’s sister island of Moorea, bask in a dreamy atmosphere where colours seem to take on new vibrancy: mountains blanketed in carpets of green, ivory-white beaches, and limpid blue waters. Enjoy a canoe ride through a crystalclear lagoon, snorkel, scuba dive the reefs, or commune with nature with a hike up to Afareaitu Waterfalls.
Situated in the heart of Miami’s vibrant Brickell district, Baccarat Residences redefines luxury living with its stunning architecture and unparalleled amenities. Experience a seamless blend of urban sophistication and tranquil waterfront living, where every detail is crafted to perfection. Discover the pinnacle of refined elegance in a location that offers the best of Miami at your doorstep.
Brickell is often hailed as Miami’s most dynamic and desirable neighbourhood. Known as the “Manhattan of the South,” it is a bustling financial hub that offers an array of upscale dining, shopping, and entertainment options. Living in Brickell means enjoying the best of Miami. From the expansive green spaces of Bayfront Park to the cuttingedge exhibitions at the Pérez Art Museum, this district provides a lifestyle rich in culture, luxury, and convenience. High-end boutiques, gourmet restaurants, and vibrant art galleries are just steps away from your front door.
The Essence of Baccarat Residences
Standing tall at the junction of the Miami River and Biscayne Bay, Baccarat Residences is an architectural gem. This 75-story glass tower captures the essence of Miami’s beauty, reflecting the sky and the sea in its shimmering facade.
Designed with meticulous attention to detail, Baccarat Residences offers breathtaking views and a lifestyle of unmatched elegance. Every element of the tower, from its structure to its finishes, speaks of luxury and refinement.
Elevating Everyday Living
Baccarat Residences provides a suite of amenities designed to cater to every need and desire. Residents can start their day with a refreshing swim in the zero-entry heated saline pool or unwind in the lush gardens and private cabanas.
The elevated resort deck, Grand Salon, and luxurious Clubroom offer perfect spaces for relaxation and social gatherings. Whether you're hosting a grand event or enjoying a quiet evening, the amenities at Baccarat Residences ensure that every moment is special.
A Haven of Luxury
Each residence at Baccarat is a masterpiece of contemporary design, featuring expansive floor plans that seamlessly integrate indoor and outdoor living. With private lift access, energyefficient floor-to-ceiling windows, and spacious terraces, these homes are filled with light and luxury.
The gourmet kitchens are equipped with top-tier appliances and custom Italian cabinetry, making them a chef’s delight. The master bathrooms, with their stand-alone bathtubs and frameless glass-enclosed showers, offer a spa-like retreat within your own home.
Baccarat Residences offers more than luxurious homes; it provides a lifestyle filled with unparalleled experiences. Start your day with a yoga session overlooking Biscayne Bay, followed by a leisurely breakfast at the waterfront restaurant.
Spend your afternoons exploring the chic boutiques of Brickell or indulging in a treatment at the exclusive Baccarat Spa. In the evening, entertain friends in the Grand Salon or enjoy a film in the state-of-the-art theatre room. Every day at Baccarat Residences is an opportunity to experience the finest Miami has to offer.
Baccarat Residences offers a variety of floor plans to suit different needs and preferences. From sophisticated one-bedroom units with dens to expansive four-bedroom layouts, each residence provides breathtaking views of the Miami skyline, Biscayne Bay, and the Miami River.
Purchasing a pre-construction property like Baccarat Residences comes with several unique benefits. Here are some of the advantages:
Potential for Appreciation: Buying during the pre-construction phase often allows for value appreciation as the project progresses. Early investors can see their property’s value increase even before moving in, potentially gaining significant equity.
Brand New Living Space: Enjoy the pristine appeal of a brand-new property with the latest designs, building codes, and energy efficiencies. Everything is fresh and modern, offering a living experience that is both contemporary and comfortable.
Flexible Payment Options: Pre-construction purchases typically offer staggered payment plans, making it easier to manage financial commitments. This flexibility can be a significant advantage compared to the immediate financial demands of purchasing resale properties.
Customisation Choices: Early buyers may have the opportunity to personalise their homes. From selecting finishes to choosing layouts and fixtures, you can create a space that reflects your unique style and preferences.
Baccarat Residences Brickell is more than a place to live; it’s an invitation to experience a lifestyle defined by elegance, sophistication, and unparalleled service.
With a range of residences available, each offering stunning views and top-tier amenities, your dream home is waiting at Baccarat Residences. Embrace this exclusive opportunity to live in one of Miami’s most luxurious addresses and enjoy a life of extraordinary comfort and style.
From humble bar snacks to global culinary phenomenon, Spanish tapas have captured the hearts and palates of food lovers around the world. Dive into the fascinating origins, regional variations, and contemporary twists of this beloved dining tradition, and learn why tapas are much more than just a meal they're an experience.
Tapas are surrounded by many myths and misconceptions. In Spain, the customs vary significantly between regions, and the experience of eating tapas in Barcelona differs greatly from that in Granada. However, one universal truth is that tapas typically refer to small portions of food. Size is a primary factor in determining whether a dish qualifies as a tapa. Traditionally, tapas were small snacks or appetizers eaten in bars before dinner or lunch on weekends. Since Spaniards typically dine later than other Europeans (around 9 or 10 PM), there is ample time for a light
snack before the main meal. Nowadays, it’s common for Spaniards to enjoy an entire meal of tapas, a practice known as tapear. When they visit multiple tapas bars in one evening, it's called ir de tapas.
In places like Granada, Almería, and Jaén, tapas are often served free with a drink. This practice likely encourages customers to drink more, as the salty snacks increase thirst. However, in regions where complimentary tapas are not customary, they are ordered from a menu and paid for like any other dish. It's also possible to order a larger portion of a tapa, known as a ración, which is more economical for larger groups.
Common tapas include cured meats like jamón ibérico or chorizo, olives, cheese, and other easy-to-prepare items requiring little or no cooking. Popular cooked dishes include patatas bravas (fried potatoes with spicy sauce), tortilla de patatas (Spanish omelet), meatballs in tomato sauce, and fried calamari. In practice, any dish can be served as a tapa, and even haute-cuisine has embraced this tradition. Renowned chef Ferran Adrià introduced his own variations of tapas at his nowclosed 3-Michelin-starred restaurant elBulli. Modern Spanish bars and restaurants often offer their own takes on traditional tapas, incorporating non-Spanish ingredients and modern cooking techniques like jellification, foams, and mousses, or even dessert-style tapas.
Regional differences also influence the types of tapas served. In the Basque Country, local tapas known as pintxos are served on a slice of bread and held together with a toothpick. Other types of tapas include montaditos (similar to open-faced sandwiches) and banderillas (skewers of pickled olive, chili, onion, and gherkin).
The origins of tapas are shrouded in various historical accounts, many involving medieval kings and other notable figures. Each region of Spain claims to be the birthplace of this tradition. One popular theory traces the word tapa to the Spanish verb tapar, meaning "to cover." According to this account, barkeepers would cover their customers’ drinks with a slice of bread and a small piece of cheese or ham to prevent dust and flies from entering the glass. Thus, the "tapa" served as a protective lid.
Another well-known story credits King Alfonso X The Wise with the custom. During an illness, he was prescribed wine and ate small portions of food alongside it to mitigate the alcohol’s effects. After his recovery, he decreed that all taverns should serve food with drinks to prevent drunkenness.
Regardless of its origins, the popularity of tapas has soared globally. Tapas-style restaurants are flourishing worldwide, celebrating one of Spain's most beloved culinary traditions.
Unlike many other ethnic cuisines, Mediterranean cuisine does not originate from a single ethnic group or culture. Instead, it comprises diverse culinary traditions shared by peoples living around the Mediterranean Sea. While it may seem like a unified culinary tradition, there is actually significant cultural diversity in the cooking across this expansive geographic region.
Mediterranean cuisine has been shaped by cultural exchange and historical interactions. The early civilizations surrounding the Mediterranean Sea benefited from fertile soil and a temperate climate, which facilitated thriving agricultural practices. Situated at the crossroads of Asia, Europe, and Africa, the Mediterranean naturally evolved into a major trading hub. Traders exchanged cultural commodities, including spices and foodstuffs, leading
to the widespread adoption of certain ingredients and culinary techniques across diverse cultures. Conquest also played a role in shaping Mediterranean cuisines. Various civilizations engaged in empire-building, often imposing their cultural practices on conquered territories. Yet, amidst conquest, there was a blending of culinary traditions as societies integrated and adapted to each other’s influences. This amalgamation ultimately contributed to the distinctive culinary identifiers of Mediterranean cuisine seen today.
The overarching characteristics of Mediterranean cuisine are largely influenced by the region’s climate and geography. The sunny, mild Mediterranean climate supports a rich agricultural bounty, prominently featuring vegetable-dominant cuisines.
Olive oil stands out as the most universally used and prevalent ingredient in Mediterranean cooking. Olive trees thrive throughout the region, producing a distinctive oil that serves both as a cooking agent and a dressing. Olives themselves are frequently used, imparting a tangy acidity to many dishes.
Fresh vegetables are a cornerstone of Mediterranean cuisine, with a wide variety taking centre stage across regional dishes.
From eggplant and artichokes to tomatoes, legumes, and a range of greens, these vegetables are prepared in various forms— baked, roasted, grilled, pureed, or served fresh in salads.
Meat is sparingly used in Mediterranean cuisine, often grilled due to the rocky terrain that limits larger livestock. Goats, sheep, pigs, and chicken, alongside an abundance of fresh seafood from the Mediterranean Sea, are primary sources of protein. Fresh herbs such as basil, oregano, thyme, and mint are extensively used, reflecting the region’s culinary traditions.
While Mediterranean cuisines share common elements, there are notable regional and cultural variations. The Mediterranean can be broadly categorised into three culinary regions: Eastern Mediterranean, Southern Europe, and North Africa.
Eastern Mediterranean cuisine encompasses Greece, Turkey, Syria, Lebanon, Israel, Palestine, and Egypt. This region favours yogurt and fresh cheeses like feta, halumi, and lebanah, used in various sauces and dishes. Parsley, sumac, mint, and lemon juice are prominent flavours, with grains such as rice and flatbreads like pita and lavash being staples. Grilled meats such as lamb, mutton, poultry, and goat feature prominently, often prepared as skewers or in dishes like kibbeh and gyros.
Southern European cuisine, found in Italy, Southern France, and Spain, showcases distinctive ingredients like wine, which enhances both cooked dishes and stands on its own. Pork is more prevalent here than in other Mediterranean regions, alongside tomatoes, garlic, capers, anchovies, and pine nuts. Leavened breads, pasta, and rice are staples of Southern European culinary traditions.
North African cuisine is characterised by its robust use of spices such as cumin, coriander, saffron, and cinnamon. Moroccan cuisine, in particular, is known for spice mixtures like harissa and ras el hanout, adding depth and heat to stews and sauces. Dried fruits like dates, apricots, and raisins are common, as are preserved lemons, which impart a distinctive salty pungency. Couscous, a granular semolina resembling bulgur wheat, accompanies various stews and meat dishes, with lamb, mutton, and goat being primary meats used.
Uncover the best wine pairings for your favorite seafood dishes with our expertly curated guide. From the delicate flavors of crab with Chardonnay to the bold richness of lobster with Malbec, explore how the right wine can elevate your culinary experience.
In the world of food and wine pairings, several general guidelines are commonly followed. For instance, beef is typically paired with red wine, while chicken is often enjoyed with white wine. However, when it comes to pairing seafood with wine, the choices can be more nuanced. Some believe seafood should always be paired with white wine, while others argue that certain reds can also complement seafood dishes. So, what is the best approach? And more importantly, what are some of the top wine and seafood pairings? As a delicious raw seafood bar, we have some thoughts on this topic. Read on to discover our recommendations for the best seafood and wine pairings.
Chardonnay and Crab
Crab has a light, delicate flavor that can be overwhelmed by wines with bold flavors. A good Chardonnay is the ideal pairing for this seafood favorite. The wine's fruity, buttery notes complement the subtle sweetness of crab without overpowering it.
Similar to crab, shrimp can be easily overpowered by robust wines. Sauvignon Blanc, with its fresh, grassy flavors, provides the perfect balance. The wine's acidity cuts through the richness of the shrimp, enhancing its natural flavors.
Pinot Noir and Salmon
Salmon is a rich, oily fish, which can be challenging to pair with wine. Pinot Noir is an excellent choice for this seafood dish. Its delicate flavors harmonize with the richness of the salmon, and its acidity complements the fish's robust taste.
Malbec and Lobster
Lobster is a luxurious seafood that pairs wonderfully with the bold flavors of Malbec. The wine's dark fruit notes enhance the lobster's rich flavor profile, while its tannins balance the sweetness of the meat.
Riesling and Scallops
Scallops have a delicate, sweet flavor that can be easily overpowered by stronger wines. A Riesling, with its sweetness and acidity, complements scallops perfectly, creating a harmonious and enjoyable dining experience.
Whether served as a main dish or a side, raw oysters pair beautifully with fuller white wines like Pinot Gris. The wine's full-bodied character matches the briny richness of oysters, ensuring neither flavor is lost.
Dry, crisp, and slightly austere, Chenin Blanc is an excellent choice when mussels are on the table. This fatty seafood dish benefits from the wine's floral and honeyed aromas, quince and apple-like flavors, and high acidity.
Clams are a delicate seafood that pairs well with the light, fresh flavors of Pinot Grigio. The wine's dry profile and hints of lime, lemon, pear, white nectarine, and apple, along with faint honeyed notes, floral aromas, and saline-like minerality, perfectly complement the subtle flavors of clams.
These pairings are designed to enhance the natural flavors of both the wine and the seafood, ensuring a delightful culinary experience. Whether you prefer the crisp acidity of a Sauvignon Blanc or the rich, bold flavors of a Malbec, there's a perfect wine to match your favorite seafood dish. Enjoy experimenting with these combinations and discover new favorites along the way!
Is Korean hanwoo overtaking Japanese wagyu as the best beef in the world? Find out why meat aficionados can’t get enough of Korea’s star ingredient, and what makes it so good.
BY AMY VAN
South Korea may have Cha Eun Woo and BTS, but even these K-drama and pop idols would admit there’s an even bigger star than them, at least when it comes to food.
Say “annyeong” to hanwoo, the prized Korean beef which is fast gaining popularity among global meat-eaters looking for a tasty alternative to the now almost ubiquitous wagyu. Thanks to the wide appeal of K-drama – where TV characters always promise each other hanwoo as a celebratory treat – and tourism, this rarely exported beef has become one of the main draws for food-loving travellers to Seoul.
But while Korean BBQs are a dime a dozen in the city, not all of them serve hanwoo because of its high cost. Anyone who thinks they’re tucking into a bargain may realise too late that they’re being served cheaper imported Australian or New Zealand beef.
Why is hanwoo so expensive in the first place? Mainly for the quality, which puts it in the same league as wagyu, and also demand, which far outstrips supply. Unlike Japan, there is less
land in South Korea available for rearing indigenous cattle, which are also smaller than their famous counterparts. The fact that most of the local supply of meat is consumed by Koreans means there is less to export overseas. Currently, only Hong Kong, Macau, Cambodia and Malaysia are able to get hold of limited quantities. Singapore, on the other hand, has yet to allow imports due to strict regulations.
That hasn’t stopped Singaporeans from being enamoured of what is now considered the new wagyu. That’s because hanwoo offers the best of wagyu and US beef in the same bite. It is not as fatty as wagyu (which can be as high as 70 percent fat if not more) yet not as lean as US beef. With around 40 to 50 percent fat content, hanwoo has the tenderness of wagyu and the beefiness of US Prime, giving it a good balance of flavour and texture.
While Japan traces its beef consumption to the 19th century in Kobe when the first foreign residents settled in Yokohama, South Koreans only started doing so in the 1960s. Before that, like Japan, cattle were used mainly as working animals, but as the economy expanded and incomes grew, hanwoo eventually became the ultimate dining treat.
Korean cows are smaller in size than their Japanese counterparts, with four varieties including the most common golden brown hanwoo. Japanese farmers are known to pamper their cows with beer massages and calming classical music, and Korean farmers are no different, although their methods differ. The taste of the meat differs depending on what the cows are fed, with some farmers adding nutrients from barley stems to traditional herbs to their diet.
While Japan has its famous beef-producing regions such as Kobe, Miyazaki and Matsuzaka, Korea also has its own premium areas as well, says Chef Min Kyung Hwan of Born & Bred, one of Seoul’s most famous upscale BBQ restaurants.
“Hongseong in South Chungcheon province and Jangheung in Jeonnam province are some of the best known regions for hanwoo,” adds Chef Min. “But the highest quality hanwoo often originates from the auction market located in Eumseong, Chungcheongnam province, which is where Born & Bred sources only the finest quality female cows to serve to its customers.”
He explains that hanwoo has its own grading process, just like Japan’s ‘A’ classification. “The grading is based on marbling, colour, fat colour, texture and ageing, and ranges from 3 to 1++ (best quality). The highest quality showcases a pinkish colour with a glossy appearance, and evenly distributed fat. Also, Korea has adopted the international Beef Marbling Standard (BMS) for hanwoo, so it is categorised as 3 (BMS 1), 2 (BMS 2,3), 1 (BMS 4, 5, 5+), 1+ (BMS 5++, 6, 7), and 1++ (BMS 7+, 7++, 8, 9).”
Born & Bred
1 Majang-ro 42-gil, Seongdong-gu, Seoul, South Korea
Tel: +82 2-2294-5005
Born & Bred traces its origins back to 1978, when it was a wholesale meat distributor in the famous Majang Meat Market. In fact, the restaurant is located just across from the market, spread out over several floors in a stylish modern building. Pick from regular Korean BBQ or opt for the ultimate omakase experience (only available for dinner) where you’ll get to try a huge array of premium cuts prepared in various ways. Served in an intimate basement space, you sit around a counter while the head chef grills everything from chateaubriand to side skirt and prime rib to perfect doneness. Starve yourself before you go as there will be a lot of food to eat. The main dining area offers a more manageable la carte menu which includes different cuts of beef grilled at the table. Don’t forget to try the most amazing burger and beef pho too.
“In Korea, there’s a saying, ‘One cow equals 100 different tastes’, which means that you can experience 100 different flavours from one cow,” says Min. “Also, Korea is known for its various butchering techniques, which allow for the most detailed segmentation of the cow. Different parts offer distinct differences in aroma, texture and taste.”
Of course, tenderloin, striploin and ribeye are global favourites.
“But for hanwoo, cuts like hanger steak and outside skirt offer a distinctive depth of flavour, juiciness and sweetness. There’s also thin-sliced beef known as ‘roskut’ which resembles Spain’s tapas culture because it is served in small bites,” he points out.
On hanwoo’s standing in the world today, Simon Kim of Korean American steakhouse Cote says that Korean beef is one of my
favourites. “Hanwoo has this unique savouriness – it’s not just about marbling the way Japanese wagyu is – Korean beef has this kind of texture and flavour, and umami component that is really unique to Korean beef. I feel like the Korean government just needs to do a better job working with different foreign policy so that they can export to different countries. In Korea, there’s not enough supply of hanwoo for even for Koreans, and the price is really high.”
Simon believes it would be a great opportunity to showcase Korean beef in the global culinary scene. “I think it’d be a great opportunity to share what’s so excellent about Korean cuisine.”
For Korean BBQ fans, little persuasion is needed to head to Korea to get a taste of the real thing. And if there’s a chance of spotting Cha Eu Woo grilling a short rib or two, that would be the ultimate treat.
Majang Meat Market
4-1 Gosanja-ro 24-gil, Seongdong-gu, Seoul, South Korea
Tel: +82 2-2281-4446
Majang Meat Market can be a little intimidating for first timers who don’t speak any Korean and aren’t used to seeking buckets of offal up close. But it’s a fascinating spot to wander and browse the many stalls selling freshly cut meat, particularly hanwoo. You can buy just about any kind of cut you please, and even the top quality stuff. Originally a purely wholesale market, it now sells directly to consumers who can either buy their meat to take home or have it cooked at one of the many restaurants set up just for this purpose.
Byeokje Galbi the Choengdam
25 Dosan-daero 81-gil, Cheongdam-dong, Gangnam-gu, Seoul, South Korea
Tel: +82 2-512-9593
This luxury Korean BBQ looks like its own little villa with a stone-lined path and greenery leading up to the ornately decorated restaurant. The menu says that it only serves the best quality hanwoo and it specialises in the diamond cut short rib. Pick from the a la carte menu or set meals which offer several cooked dishes in addition to the grilled beef. It’s also known for its Pyongyang-style cold noodles which make a refreshing end to the meal.
Indulge in the luxury of the finest teas ever crafted, where each sip tells a story of history, culture, and exquisite craftsmanship. From golden-infused leaves to ancient oolong treasures, discover the top ten most expensive teas that elevate the art of tea drinking to unparalleled heights.
An intrinsic part of many cultures around the world, tea is renowned for its medicinal values in the East. The history of tea dates back to around 2737 BC when Emperor Shen Nung of China stirred a few leaves of the Camellia sinensis plant in a pot of boiling water and relished the first-ever cup of tea. Today, tea connoisseurs explore the most expensive teas in the world to unravel delicious flavours and connect with different cultures.
From India’s masala chai to Japan’s matcha, tea has conquered the world one sip at a time. Tea is more than just a beverage; it is one of the most effective health boosters one can find. A cup of your favourite black or green tea can have antiageing and anti-diabetic properties, along with aiding in weight management, cardiovascular health, and sleep hygiene, amongst many other health benefits.
In our modern world, tea is perceived as a quintessential and curative drink, thriving in countries such as China, Japan, India, Sri Lanka, Korea, Taiwan, and Turkey. Moreover, tea boutiques and luxury brands curate some of the most expensive teas specifically for tea connoisseurs to experience the different textures, flavours, and aromas of this brewing elixir.
It is the rarity, careful farming, suitable regions, and meticulous processing that make the most expensive teas worth the price. These factors add distinct flavour, depth, and complexity to the tea leaves for the perfect cuppa.
If you’re keen to elevate your tea experience, check out our list of the most expensive teas from across the world to add to your brew collection.
Valued at around a whopping five digits per kilogram, Da-Hong Pao tea is the most expensive tea in the world, grown in the Wuyi mountains of Fujian province, China, and declared a national treasure for its rarity. During former US President Nixon’s official visit to China, the founder of the People’s Republic of China, Mao Zedong, gifted him 200 grams of Da-Hong Pao, symbolising peace and friendship between the two nations. A type of oolong tea, its history goes back to the Ming dynasty. The name Da-Hong Pao translates to ‘Big Red Robe’, and according to legend, the Chinese emperor of the Ming Dynasty donated his robe to get a jar of this oolong tea to help his ailing mother. The best Da-Hong Pao tea comes from the mother trees, only six of which exist on the planet. Around 20 grams of Da-Hong Pao tea from the mother plants were sold for about $30,000 in 2005, setting the highest auction record.
Strangely enough, the cultivation of Panda Dung tea uses panda bear’s dung as fertiliser. This tea was first cultivated by An Yanshi, an entrepreneur in southwest China, who started using panda dung from nearby breeding centres as organic fertiliser and sold the first batch of this peculiar brew at around $3,500 for 50 grams. Panda Dung tea, with high antioxidant content, is believed to have myriad health benefits. Panda Dung tea is sold at approximately $70,000 per kilogram.
Luxurious and rare, the yellow gold tea buds are harvested only once a year using gold shears and then sun-dried. The tea leaves are then sprayed with edible 24-karat gold flakes. Known as the tea of the emperors of China, it is priced at around $7,800 for one kilogram of tea leaves. Living up to its name, it has a unique metallic and floral aftertaste and is known for its anti-ageing and other health benefits. It is currently sold only in Singapore by the TWG tea company.
Plucked only by expert pickers during the full moon nights, this is a type of oolong tea harvested at Makaibari Tea Estate on the sloping hills of Darjeeling. The tea comes from special buds, which look like silver needles and possess a subtle fruity aroma. It has a complex taste with sharp notes of mango and frangipani. In an auction in 2014, it was sold at $1,850 per kilogram, making it the most expensive tea in India.
Considered one of the highest-grade green teas in Japan, Gyokuro translates to ‘pearl dew’ or ‘jade dew’ in Japanese and is cultivated in the Uji district. The process of harvesting this tea requires growing it under the shade of straw mats for four weeks before the best tea leaves are picked. This process helps the plant retain L-theanine amino acid, which in turn heightens umami flavours in the tea. Gyokuro tea was first discovered by Kahei Yamamoto VI in 1835. One kilogram of Gyokuro tea costs approximately $650.
Originally invented in the 18th century, Pu’erh tea is considered the oldest, most refined, and one of the most expensive teas, sold at a massive price tag of approximately $10,000 per kilogram. Pu’erh tea is usually sold in the form of tea cakes, which can be brewed to savour its health benefits, including weight management, cholesterol reduction, and improved gut health. This tea is grown mostly in the Yunnan province in Southwest China, with some of the trees being thousands of years old. The microbial fermentation process is used to ferment the tea leaves. According to legend, many wars were fought because of this tea in Chinese history.
One of the most highly regarded teas in the world, Tieguanyin tea is a type of oolong tea named in honour of the Buddhist deity Guan Yin, also known as the Iron Goddess of Mercy. The tea leaves give a distinct nutty taste and floral aroma. The tea is grown in the highest regions of the Fujian province, and the leaves are sun-dried until crisp and bright golden. The price of this tea keeps increasing because of its rarity and is available at about $3,000 per kilogram.
Named after the Greek legend of Narcissus, this is a rare oolong tea grown and harvested in the Wuyi mountains of Fujian province, China, and the PingLin tea area in Taiwan. The tea embodies an exquisite wooden and chocolatey flavour with a subtle hint of floral and fruity notes. It has an intense aroma and costs around $6,500 for one kilogram. This tea ages like fine wine and is fired once every two years to dry out moisture and improve its taste.
Also known as High Mountain tea, Gao Shan tea is grown at altitudes higher than 1,000 metres in the high-elevation tea gardens of Taiwan. The high humidity, altitude, thin air, and elaborate fermentation process yield these full-flavoured and highly fragrant teas, which are sold at up to $250 per kilogram.
Tienchi flower tea is a prized tea and among some of the most expensive teas on the market. It is revered for its healing properties and distinctive flavour profile. The tea is cultivated from the flowers of Panax notoginseng, which grow in Yunnan province, China, only once every three years. Tienchi flower tea is sweet and minty in taste with a ginseng-like aroma after it is brewed. Its regular consumption is believed to help with insomnia, boost oxygen levels, fight inflammation, and eliminate toxins from the body. It is priced at around $170 per kilogram.
With a rich background in Japanese culinary traditions and nearly three decades of international experience, Chef Alex Moranda brings his expertise to NAYUU at FourSeasons The Nam Hai Hoian. Discover how he blends the lively atmosphere of yakiniku with the refined elegance of omakase, creating an immersive and personalized dining journey.
Can you tell us about your journey from Spain to becoming a Chef de Cuisine at NAYUU?
My fascination with Japanese cuisine began when my family moved to Tokyo for my father's job. Attending the renowned Tokyo Sushi Academy was a transformative experience that revealed the incredible richness and complexity of Japanese culinary traditions. I've dedicated my career to Japanese cuisine, living and working in 11 different countries over 29 years, amassing a wealth of international experience.
What is the significance behind the Japanese words "dream" and "love" in the naming of NAYUU?
"NAYUU" is derived from two Japanese words: "na" meaning "love" and "yu" meaning "dream." This name encapsulates our brand's core philosophy of reimagining a refined and beautiful dining experience, celebrating the five essential tastes of Japanese cuisine: sweet, salty, bitter, sour, and umami. At NAYUU, we invite diners to actively participate in guiding the preparation of their meal, immersing them in a culinary journey where they can influence the flavors and presentation of their dishes.
How do you blend the ambience of contemporary yakiniku with the theatre of counter omakase at NAYUU? What do you envision as the dining experience for guests at NAYUU?
At NAYUU, we seamlessly blend the energetic ambience of contemporary yakiniku dining with the captivating theatre of counter omakase to create a unique dining experience. Guests are immediately immersed in the vibrant, interactive atmosphere of yakiniku, with the sizzle of premium meats on the grill and the lively chatter of diners. This dynamic setting is complemented by the refined elegance of the omakase counter, where guests witness the masterful skills of our culinary team as they meticulously prepare each course. This creates a sense of performance and discovery, offering an intimate, personalized culinary journey.
In your opinion, what is the essence of omakase?
The essence of omakase lies in the intimate connection it fosters between the diner and the chef. Beyond the intricate preparations and exquisite flavors, the true heart of omakase is the immersive, personalized culinary journey it provides.
What sets the omakase dining experience at NAYUU apart from others?
Unlike traditional omakase experiences that typically focus on sushi or a specific Japanese culinary tradition, NAYUU boldly combines two distinct omakase formats under one roof. Our guests can indulge in both sushi omakase and yakiniku omakase, offering a diverse and enriching dining experience.
What is the inspiration behind the Gomi concept and how does it enhance the dining experience at NAYUU?
NAYUU's kappo-influenced menu is driven by the "Gomi" concept, which engages all five senses of diners, enhancing the creativity and craftsmanship of our menu. By incorporating various sensory elements beyond taste, we create a more immersive and memorable dining experience.
How do you infuse your culinary creations with fresh seafood from the nearby Vietnamese waters? What local Vietnamese flavors and ingredients do you plan to experiment with at NAYUU?
Vietnam's central region is renowned for its exceptional seafood, thanks to its abundant coastline. The freshness, flavor, and quality of Vietnamese seafood are impressive. At NAYUU, we feature grilled seafood from Vietnam, such as Nha Trang lobster, showcasing the country's seafood prowess.
What makes NAYUU's bar menu unique, and what are some standout offerings like the seaweed-infused Wakame Martini and Whisky-inspired Highball?
NAYUU's bar menu is unique as it is the first Japanese restaurant in Central Vietnam to offer draft sake, providing a wide selection of premium options. The cocktail menu features signature creations, including the Yuzu Highball and NAYUU San.
How has your upbringing and exposure to Japanese culture influenced your cooking style?
My upbringing and exposure to Japanese culture have profoundly influenced my cooking style. Growing up immersed in Japanese traditions and flavors instilled a deep appreciation for the art of food preparation and presentation. Studying Japanese cuisine extensively, including time spent in Tokyo, allowed me to develop a nuanced understanding of the techniques, ingredients, and philosophies that underpin authentic Japanese cooking.
Can you share your thoughts on crafting a tantalizing dining experience that engages both the mind and the senses?
I am inspired by the Japanese concept of "Shibui," which embodies a refined beauty unaffected by time or social changes. The essence of Shibui is purity in being, living, and sensing, and this is reflected in every element of the NAYUU experience. I strive to distill each dish down to its most essential and impactful flavors and presentations. By focusing on extracting the true essence of each ingredient, I create dishes that captivate the palate while stimulating the imagination and senses of my guests.
AN ASIAN SUSTAINABLE COFFEE INITIATIVE
F rom t h e h i gh la nd s o f D a L at and Dak La k i n Vi e t na m , Bo nca f é p resen t s
R ai n fo re s t R e s e r ve – a n ex q u i s it e As i a n c o ff ee b l end us i ng t he fi n e s t bean s f rom R ainf o res t A ll i a n ce Ce r t ifi ed ™ f a rm s i n Vi e t na m T he f a rmers
a re tr a i ne d i n m e t hods t ha t he l p sa f egua rd t he he a lt h o f t he l and a n d be n e fit f a rm c omm un i t ie s, and ca n boos t y i e l ds a t t he sa m e t ime .
By e njo y i ng R ai n fo res t R ese r ve c o ff ee, you a re he l p i ng t o e n su re t he l on g t e rm w e l l -be i n g o f t h e f a rm c o mm un i t i es, f o res t s and w ild l ife on wh i ch w e a ll depend
For m o re i n f o rm a ti on, p le ase c o n t a ct us a t sa l esenqu ir y @ bon c a f e.co m .
We find out about the collaborative efforts of these top chefs, their success stories, and what lies ahead for 2024
BY AMY VAN
It’s not a secret that Chef ThiTid (Ton) Tassanakajohn and Dej Kewkacha from Bangkok alongside Han Liguang and Jason Tan from Singapore share a solid camaraderie, extending beyond the confines of the kitchen. Among the many culinary collaborations that these chefs have done, one of the more memorable ones was a special 8 hands experience held in Bangkok late last year. Ton invited his friends to cook at Nusara, ranked No. 3 on Asia’s 50 Best restaurants 2023. The restaurant is a heartfelt homage to Ton’s grandmother, his lifelong culinary muse who holds a special place in his heart. We delve into the invaluable lessons exchanged during their collaborations, their individual journeys to success, and what diners can anticipate in 2024.
Le Du
Secret to your success and longevity
Le Du has been around for 10 years. We will always keep improving and be a better version of ourselves every year. This is very important. Customers want to come back and see your progress. I would like to be remembered as a chef who transformed Thai cuisine.
What can diners expect at the newly renovated Le Du?
We have a whole new menu at Le Du; the only dish we’re maintaining is our signature river prawn. Our new menu takes inspiration from Singapore. For instance, squid with salted egg. It’s a very popular dish in Thailand and also has something in common with Singapore flavours. We are also serving mantis shrimp with roe with spicy bitter melon sorbet at Le Du 2.0.
Important lessons you’ve learn from each other
From Jason, I learn about how meticulous he is, from the exact portioning, exact amount of broth going to each bowl even if it’s during tableside service. And the gentleness and lightness in flavour and produce knowledge. He’s been around for such a long time and worked in many different restaurants across the world. With Dej, I’ve been inspired by his use of vegetables in desserts. He doesn’t create the typical cream, sugar, chocolate and egg type of desserts. But it’s something that’s more rooted in the terroir, and something that’s clean and not heavy at all. For Ton, our philosophies and characters symbolise our friendship which has dated back about eight years. So hence, this 8 hands was really something that came naturally to all four of us.
We celebrated our 10th year anniversary in January. We revived some of our old classic hits, and curated a ‘Best of Labyrinth10 years’ menu. Labyrinth will continue to always innovate and to bring out the best of what Singaporean cuisine stands for, and to deliver interactive experience. We’ll continue to evolve and improve on that aspect. For our plans this year, we underwent a minor renovation to incorporate a R&D lab within Labyrinth. This dedicated space allows us to explore fresh ideas and experiment with things like fermentation. This will be quite beneficial towards our continued evolution going forward and to continue going deeper into tradition and maintaining the heritage. Beyond that I’m also opening my new fried chicken concept called har har chicken. We are probably looking to open around June to July. That’s something quite fun, focusing more on a fast food takeaway kiosk concept offering har cheong kai, and things like chicken popcorn, chicken skin etc.
It’s about continued evolution and keeping ourselves up to date with what’s happening around the world and meeting diners’ expectations. Global palates are always evolving, with new trends, and taste preferences changing. For us, improvement extends beyond the food, but also on the service and overall dining experience. We’ve reinvested in the restaurant every single year, focusing internally on staff welfare, training and improving our knowledge. And most importantly, the other 50 percent of the game is on business management. It’s crucial to have a good grasp on how to run the business, forecast, financials, and understanding my own business inside out with enough data points. And knowing how to be flexible with strategies to keep the business profitable year on year.
Kyo Bar
Important lessons you’ve learn from each other It’s more about gaining experience working with different chefs in a kitchen. Also, four of us have different “backgrounds” in our cuisines. In terms of cooking styles, Ton is Thai, Han is Singapore and Jason is French. My own style leans more towards Japanese. So working in the same kitchen, we learnt different cooking techniques and also flavour combinations as well as ingredients that we may not be used to working with.
New updates for Kyo Bar in 2024
I just relocated my Kyo Bar to a new location. I will also partner with one of my best friends - a famous chef from Japan to do a dessert concept here in Thailand which I aim to launch by Q1 of 2024. And most importantly, I will be doing a big project with a well-known fashion brand.
What was your reaction when you received the “La Liste Pastry Talent of The Year”?
Naturally, I felt very proud to represent Thailand as La Liste is amongst the most prestigious awards in the world. To share the same stage, at the foot of the Eiffel Tower, with some of my idols like Pierre Herme, Jordi Roca Rene Frank etc...still felt very surreal. More importantly, I’m very happy that such an esteemed organisation like La Liste has given recognition to the art of pastry. We live in a world of awards and lists for restaurants and chefs but rarely do people talk about pastry and pastry chefs. I hope this will inspire more aspiring chefs to take up the art and craft of pastry, especially here in Thailand. It does mean a lot because it’s totally unexpected. It’s like somebody is actually taking notice of what you’re doing. I’ve been doing this for 16 years and never once had I imagined receiving any awards. At the same time, I don’t think it will make much difference to me because I’ll just continue to do what I’ve been doing – which is serving and delighting my customers through my desserts at all my outlets, whether it is a piece of roll cake or a full hour of ‘dessert omakase’.
A group of top chefs gathered for a one-of-a-kind culinary retreat at Shishi-Iwa House in Karuizawa last autumn for a dose of tranquillity.
BY AMY VAN
Shishi-Iwa House (SSH), which is nestled in a nature sanctuary in Karuizawa, Japan, brought together six top chefs for a private culinary retreat last fall. The objective? To gain some inspiration and explore their creativity in this tranquil, design-driven setting.
Shishi-Iwa House is a collection of three architectural masterpieces designed by Pritzker Prize laureates Shigeru Ban and Ryue Nishizawa. The unique boutique hotel is about an hour’s train ride from Tokyo. The five chefs who were invited were Ricardo Chaneton of Mono, Hong Kong; Jordy Navarra of Toyo Eatery, Manila; Johanne Siy of Lolla, Singapore; Barry Quek of Whey, Hong Kong; and Coleman Griffin of Sower in Lake Biwa, Japan. Chef Masashi Okamoto of Shola (the restaurant at Shishi-Iwa House
No.2), and the rest of the hotel’s dedicated team welcomed their international guests for this extraordinary experience.
And what do chefs do when they get together? Cook and eat together of course.
On the first day, the chefs visited Duca Farm, an organic farm to source for vegetables and herbs. Japanese farmer Yusuke Iizuka gave them a tour of his farm and harvested a range of root veggies, purslane, nasturtium leaves, and other produce for the chefs to lug back.
In the evening, the culinary experts congregated in the kitchen to experiment with their farm-fresh ingredients – in a rather spontaneous cook-out session. A small group of invited guests got to feast on their unique 12 hands menu.
(FROM TOP) A gathering of like-minded chef friends sourcing for farm-fresh ingredients; Yusuke Iizuka runs Duca Farm; Coleman prepping the meat cuts; Ricardo and Barry harvesting herbs; the chefs prepping chicken wings and deer sausages
Johanne, one of Asia’s top female chefs, had a fantastic time visiting the farms and producers. “Everyone lived and breathed food and hospitality. I found it refreshing to be spending time with these wonderful people beyond the confines of a regular restaurant setting. It was inspiring because we were constantly surrounded by beauty – from nature, to the mindful design of the property and the sincerity of the people around us,” she said.
“From this trip, I was also able to work with ingredients I’ve never worked with before like hachinoko (bee larvae), wild walnuts and freshly unearthed kabu (a turnip variety) that was just bursting with sweet juice. Kabu for me, because of its sweetness, straddled the line between vegetable and fruit. So I wanted to serve it with other fruits to highlight that. At the end, we all decided to serve it fresh to preserve its integrity,” shared Johanne. She paired the vegetable with sweet strawberries and a ceviche of fresh trout from Nagano (similar to a dish called kinilaw in Philippines).
Coleman who’s based in the Shiga prefecture agreed that the organic vegetables from Duca Farm were “mind blowing”. He loved the turnip, which “almost tasted like a pear… a flavour and texture that I have never experienced before. It was a joy to experience the literal fruits of their labour”.
Barry thought it was really interesting to have bee larvae harvested from the local farm on the menu. “It’s cool to see Johanne using that in her cooking,” he remembered. For the cook-out, the Singaporean chef who’s now based in Hong Kong decided to prepare his rendition of fried chicken using local free-range Japanese chicken paired with a sambal mayo. Everyone was excited to snack on this comfort food before the mains were served. The crispy chicken shared plate space with deer sausages made by Coleman.
For Chef Masashi, one dish that stood out for him was the mixing of 10 different fresh herbs into freshly cooked rice. “It tasted surprisingly good. In Japan, we also sometimes mix pickles made of perilla and other vegetables with rice.”
Similarly for American-born Coleman, working with chefs from the Philippines, Singapore, and Hong Kong gave him a chance to experience flavours and seasonings that aren’t so common in Japan. “Some examples include crab head sauce, spicy sambal sauce, and trout kinilaw. They all showcased regional tastes and flavours and it was super delicious,” he recalled.
Ricardo also wowed everyone with a soup prepared with the intention “to weave [in] a touch of Latin America”. “It’s made with fish bones and vegetables, and finished with avocado leaves,” he said.
The following day, the group visited Kurosawa Sake Brewery, which has 160 years of history. The brewery is surrounded by a rich natural environment of deep forests and mountains, as well as crystal clear rivers.
The current Kurosawa family is the sixth generation of sake brewers to run this traditional establishment, which still uses age-old brewing methods. The labour-intensive production creates full-bodied sake with great depth and rich flavour. Owner Takao Kurosawa welcomed everyone for an exclusive and rare visit to observe the production of the sake.
Johanne pointed out that it was her first time visiting a sake brewery. “It was enlightening to see in practice what I only knew about from theory. That sweet heady aroma of fermenting rice will forever be ingrained in my olfactory memory. The quality of the sake was top-notch, especially since they use the pristine water of Karuizawa. I’m happy to report I still have a couple of bottles that I’m saving in my fridge, which I should drink soon!”
Jordy agreed that the sake was great and the opportunity to visit the brewery gave them a better appreciation of it. “It was also very interesting to learn about their water source and how it makes a huge difference in the quality of sake that they produce.”
Coleman thought that it was great to have the rare chance to see a sake brewery during the brewing season. After trying the sake, which was still in production at the brewery, Masashi said, “It was very fresh and sweet, with an aftertaste of refreshing acidity that lingers. It was a high-quality Japanese sake.”
Aside from cooking, the chefs also tried local cuisine like traditional soba, which is well known in this area. Karuizawa produces top quality buckwheat, making it the perfect place to enjoy soba.
The bowls of hand-made noodles were topped with nests of vegetable tempura. Jordy recalled, “Eating soba with everyone was the highlight for us. It was really simple and delicious but, clearly, with a lot of technique involved.”
The chefs and their partners even had the chance to burn calories by going on nature hikes to nearby waterfalls. The serene area was surrounded by breath-taking autumnal foliage in shades of red, orange and yellow.
“We rarely go on hikes so we even surprised ourselves with how much we enjoyed it,” said Jordy. At the end of their trip, he noted, “One idea that really stuck with us was how the surroundings and even the setting can impact the food, both in terms of quality and flavours. I think this was a sentiment that was shared by everyone there.”
Johanne agreed that being surrounded by so much beauty, you cannot help but pause, take a step back and reflect. “I loved the surrounding environment, which made me feel much closer to nature while I was staying there. Visiting the Shiraito waterfall and the Onioshidashi volcanic park gave me a much-needed perspective. I enjoyed eating the local produce grown and made by the local artisans like the soba, iwana-no-yaki or salt-grilled char sold by side-street vendors and fished from the Kumagawa river running through Karuizawa, local wine and beer, as well as the jams from the nearby specialty shops.”
Ricardo summed up his experience: “What has stayed with me from the culinary retreat at Shishi-Iwa House was the camaraderie formed among all of us chefs. Spending time in architectural masterpieces surrounded by natural landscapes without the pressures of being in a restaurant kitchen was inspiring. By meeting the local farmers of Karuizawa, learning about their connection to nature and how that informs Shola’s approach of highlighting the natural flavour of each ingredient was special for me.” A sentiment that’s probably felt by the rest in the group.
Needless to say, everyone went home with indelible memories, refreshed outlooks, and full bellies.
Executive chef Michael Greenlaw of Atria at The Ritz-Carlton, Melbourne, has a hobbythat brings lesser-known seafood from sustainable sources to the table.
BY AMY VAN
Atria on the 80th floor The Ritz-Carlton Melbourne commands expansive views stretching from the Dandenong Ranges to Port Phillip Bay. The latter, aside from being one of Victoria’s oldest professional fisheries (its history dates back over 170 years), is also a popular spot for various recreational pursuits.
Executive chef Michael Greenlaw is in charge of Atria’s menu which pays tribute to sustainable growers, graziers and fishermen through respectful connection with the locale and the understanding of Victoria’s seasons.
He tries to first source for everything from within Melbourne or the surrounds. “We lean on all of our suppliers locally, and we try to do that as much as we can. But then we do cast the net a bit wider… Australia’s so unique. For example, we get marron and coral trout from Queensland and scallops from Western Australia.”
When Atria’s concept was conceived, one of the main points was to take into consideration the chef’s interest for sourcing lesser-known fish and seafood.
“I have two big passions in life – one is cooking and the other is freediving. I do a lot of freediving, which is very relaxing. But sometimes it is very extreme – I can dive to about 20 metres. On a good day I can go scallop diving. There are beautiful scallop beds about a kilometre offshore,” he says.
Michael’s passion for freediving lets him do spearfishing too; an activity that has led him to discover more than 30 different edible species of fish. A check with the local fishermen and the hotel’s suppliers revealed that these species were not available commercially due to the lack of demand, and hence were not featured in restaurant menus. “But they are readily available. They’re delicious. So using that philosophy of trying to seek the lesser known species helps to take a lot of pressure off the sustainability of the ecosystem,” he says.
When the chef sees the fish (that he recognises from his dives) in the supplier’s list, he’ll know that they’re in season. He regularly meets up with local fishermen to find out what’s good to serve his guests. He adds that generally, the more unusual fish would just be bycatch. The fishermen would either throw them back, or use them for other things other than commercial (purposes).
One of his favourite species is the longsnout boarfish. “It’s a really unusual looking fish [with its long, tube-like snout]. And then there’s this other one called a grass whiting, which has the most beautiful green and blue colours. It almost looks like a tropical fish, and they hide in all the grass area. And it’s a really delicious table fish.” He adds that there are also all sorts of abalone, which are sustainably caught in nearby Williamstown. Essentially, it’s about opening up that conversation between chef and suppliers, says Michael. “The Victorian fisheries are doing a great job looking after the environment. There are rules and regulations, and they let you know which fish are sustainable.”
Having established a connection with the local fishermen and suppliers, the chef shares that when a supplier sees a particular type of fish that’s in season, he will recommend putting this fish on the menu because it’s readily available. “We can take some pressure off the fish that are low in numbers and things like that. So it goes both ways, but it’s a really healthy conversation,” says the chef who is constantly experimenting with new menu items.
Some of the ocean catch that’s prepared at Atria include the daily Victorian crudo. This is a selection of local seafood, accompanied by white soy and house condiments. Guests may get to try Victorian mussel grilled on charcoal and served with swordfish lardo and lemon myrtle, or Albrolhos Island scallop crudo, complemented by macadamia milk and nashi pear.
The chef points out, “A lot of our guests are very interested in provenance and finding out where the food comes from. It’s good to know that they do care that it’s sustainable and responsibly harvested.”
Kirk Haworth, executive chef of Plates, shows why London’s plant based dining scene is heating up.
Istarted to eat a plant-based diet myself when I was diagnosed with Lyme disease in 2014, and became unbelievably intrigued with the power of fruits and vegetables. I spent a lot of time learning about and understanding their nutritional values and more, and the way they work in the body when consumed. And over the years, London’s plant based scene has evolved into something exciting – more and more restaurants that are not even plant based are adding interesting plant menus to their restaurants. It’s so fast and progressive here in the city that the vegetable scene just keeps on getting better.
CUB in Hoxton is my new favourite and they do a fantastic vegan menu. A collaborative project between Ryan Chetiyawardana and executive chef Doug McMaster, the dinner-only restaurant offers a seasonal six-course zero-waste vegetarian feast. My favourite dish is the Chervil Roots. These buttery little stubs are layered with miso, apples and ‘turbo whey’ which they get from Neal’s Yard (it’s a by-product of cheese-making that would otherwise go down the drain). The whole thing is creamy, savoury and uber umami. Other notable dishes are the deconstructed Tomato Salad, accompanied with muscat grapes and lemon verbena-brined green tomatoes; and Shrooms on Shrooms, king oyster mushroom served three ways – roasted, raw and boiled.
On the corner of Newington Green, with floor-to-ceiling windows that look out onto the changing leaves in the park, Perilla is a plant-filled, stripped-back, earth-toned homage to seasonal cooking. There’s a warmness to its minimalism, with glass light fixtures, mid-century-modern chairs and chunky wooden tables that invite long lazy lunches. But it’s the food that really steals the show. Inventive twists on classic European dishes are served up by head chef and co-owner Ben Marks, who held coveted positions at Noma, Stockholm’s Operakällaren and Claridge’s before launching Perilla Dining as a pop-up with his business partner Matthew Emmerson. The star of their menu is the incredible Onion & Chestnut, a deliciously sweet burntonion soup presented in a singed whole onion.
Though Allegra may not be a vegetarian restaurant, head chef Patrick Powell does a mean vegetarian ramen – combining celeriac and kombu, Powell then cooks it for four hours to achieve a light, tantalising broth. Designed by Space Copenhagen, the indoor dining space features fresh, mild tones of green and warm grey, illuminated by Allegra’s floor to ceiling windows and framed by a natural stone Montpellier floor. There is also a herb garden in the restaurant where diners are encouraged to bring some back home.
London’s oldest food market, Borough Market is one of my favourite places to visit. As soon as you enter the vicinity of the market you will be bombarded with all sorts of smells, sights and sounds that ignite all the senses. There’s international cuisine from nearly every corner of the world (most imported from abroad), and street vendors selling everything from paella, and duck wraps, to Thai coconut pancakes. Out of all the areas in the Borough Market, the Three Crown Square is the market’s largest trading area – that’s where you will find me – and focuses specifically on fruits and vegetables, cheeses, meats and fishes. Pro tip: If you want to avoid the crowds but still want to see the Borough Market in its entirety, try to visit on a Wednesday or Thursday afternoon, or as soon as it opens on a Saturday.
One of London’s most visually appealing markets, Columbia Road overflows with bucketfuls of beautiful flowers every Sunday. From 8am to 3pm, market traders line the narrow street selling flowers, houseplants, herbs, bulbs and shrubs. It’s worth shopping around, so don’t be afraid to barter and prepare for it to get very busy. The market is popular with locals and tourists and during the midday rush is rammed with people elbowing their way to that perfect pot plant. If you can’t bear crowds or just want to guarantee the pick of the crop, arrive when the market opens.
When you’ve bought your blooms, head behind the stalls and down side streets to find cute cafés, independent restaurants, delis, shops, antique dealers, vintage stalls and small galleries, many of which follow the market’s opening hours. Pop into Jones Dairy Cafe for organic and local produce, treat yourself to a no-frills British bake at Treacle or sink a locally brewed pint at the Nelson’s Head. Pro tip: For a bargain, visit when the market is winding down (around 2 to 3pm) because that’s when the traders reduce their prices to shift the remaining stock.
Jason Worth, Vice President of International Sales, on what makes Oceania Cruises the world’s leading culinary- and destination-focused cruise line, as well as drumming up excitement for upcoming additions to the fleet.
Oceania Cruises, a wholly owned subsidiary of Norwegian Cruise Line Holdings Ltd, boasts a fleet of eight luxurious, designer-inspired ships carrying a maximum of 1,250 guests, featuring The Finest Cuisine at Sea and destination-rich itineraries. Oceania Cruises’ curated travel experiences call on more than 600 marquee and boutique ports in more than 100 countries, on voyages that range from seven to more than 200 days.
Riviera, Oceania Cruises’ small, luxury ship, was recently in Singapore in April for a one-day visit as part of its turnaround voyage from Europe, setting sail for a new, 16-day adventure from Singapore to Dubai.
Recently renovated in 2022, the Riviera seamlessly blends sophistication with a contemporary flair for a casual yet fine and elegant ambiance. Designer touches are found everywhere onboard, from the opulent Lalique Grand Staircase to the spacious and stunning 2,000 sqft Owner’s Suites, highlighting the finest residential design and furnishings possible at sea.
On this occasion, I spoke with Jason Worth, Vice President of International Sales, Oceania Cruises, about the company’s diverse culinary experiences and upcoming additions to its fleet.
“Although there are geographic differences, a key unifying theme in our guests is their interest in our beautiful itineraries and our food and culinary experiences,” Worth reveals. “We have unique sailings, with bespoke ports of call, more time in port, and more overnight stays. Our guests love the cooking classes at The Culinary Center, as well as the inclusions on gourmet dining at our specialty restaurants; champagne, wine and beer at lunch and dinner; shore excursion credits; and wifi, thanks to our simply MORE offer.”
Created to elevate the guest experience, Oceania Cruises’ simply MORE value promise translates to a virtually fully inclusive voyage fare. Complimentary vintage champagnes, premium wines, and international beers during lunch and dinner; allinclusive dining; and a shore excursion credit of up to $1,400 per stateroom (credit varies by voyage length) are all included, giving travellers the greatest value in luxury cruising yet.
Says Worth, “Our most exciting (current) announcement is that we are embarking on a new journey with Giada De Laurentiis, celebrated Italian-American chef, author, restaurateur and Emmy Award-winning food personality as our Brand and Culinary Ambassador. De Laurentiis will also co-chair the line’s new Culinary Advisory Board, alongside renowned chef Jacques Pepin, a founding member of Oceania Cruises’ culinary team and the line’s original Executive Culinary Director.”
The Culinary Advisory Board focuses on guiding, developing, and reinforcing Oceania Cruises’ commitment to serving The Finest Cuisine at Sea®, as well as inviting acclaimed chefs and
artisans from around the world to join the initiative as Oceania Cruises develops the next chapter in its culinary legacy. CoChairs De Laurentiis and Pepin also work closely with Oceania Cruises’ Executive Culinary Directors and Master Chefs of France, Chef Alexis Quaretti and Chef Eric Barale, who play key roles in developing the scope of the Culinary Advisory Board.
“Food is the foundation of what we do onboard each of our ships and globally in the destinations that we visit. As the only true gourmet-focused fleet in the world, we have more galley space and more fresh food storage than any other cruise line,” says Worth.
“Oceania Cruises also has the highest percentage of culinary personnel devoted to the dining experience, with one chef to every ten guests. In fact, half of our crew onboard is dedicated to either cooking or serving food. We have consistently invested in creative ways to evolve our guest experiences through OceaniaNEXT initiatives to launch an array of new product enhancements across our luxury fleet, including new dining experiences and reimagined menus.”
Riviera and sister ship Marina were the very first true foodie ships in the world, the first ships ever to have an onboard cooking school, with more galley and fresh food storage space than any other ship. They are now joined by Vista and Allura, giving Oceania Cruises the highest percentage of culinary personnel devoted to the dining experience than any other cruise company, with a market-leading staffing ratio of two crew members for every three guests – the highest ratio of chef to guests.
Launching in October 2024, Oceania Cruises’ Marina has also announced its first annual ‘Culinary Luminaries’ Cruise’, poised to be the ultimate cruise for food lovers, hosted by Master Chefs Barale and Quaretti. “The 1,250-guest ship will sail from Valletta, Malta, to Rome (Civitavecchia), Italy, on 16 October 2024, calling at ports in Croatia, Greece, and Italy. From immersive Culinary Discovery Tours™ ashore to hands-on cooking classes back on board, guests can explore local cuisines and different cultural flavours. This is a natural evolution for us with a unique opportunity being the only cruise line to have two of its chefs inducted into the prestigious Maîtres Cuisiniers de France,” continues Worth.
Elevating The Finest Cuisine at Sea®, Riveria’s refurbishment includes the addition of new dining options including Aquamar Kitchen, a wellness-focused dining venue (which debuted on Vista earlier this year), an all-day poolside ice cream parlor, a new casual al fresco Italian trattoria, as well as The Bakery at Baristas. Furthermore, Privée, the fleet’s exclusive and intimate private dining space, continues to host signature fine dining pairings, such as the Dom Pérignon Experience.
“Culinary excellence is an integral part of Oceania Cruises’ brand DNA, as we constantly strive to elevate the finest dining experiences for our guests as they sail with us around the world. Looking ahead, we’re very excited to welcome our eighth vessel, Allura, in 2025, our second 1,200-guest Allura Class ship, following in the footsteps of sister ship Vista (which debuted in May 2023). The opulent newbuild will boast standard 291 sq ft staterooms, larger than many entry-level suites on some ultra-luxury cruise lines,” shares Worth.
Other highly anticipated highlights onboard the upcoming Allura include a new onboard Creperie, serving freshly made crepes and waffles on order in the morning and gelatos in the afternoon, as well as onboard enrichment including art classes at the Artist Loft, numerous guest speakers, and sommelier demonstrations during exclusive Sommelier’s Choice and Cellar Master’s Wine Pairing Luncheons.
“Lastly, beyond Allura, we are continuing to focus on our pipeline and have recently announced the launch of two new 1,450-guest Oceania Cruises ships, whose deliveries are scheduled for 2027 and 2029 respectively. More details to come soon,” says Worth.
With over 20 years of establishment, WAREHOUSE has become a reputable brand, trusted and chosen by numerous customers, as well as collaborated and participated in various events.
Recently, on April 4th, WAREHOUSE collaborated with Elle for the Elle Beauty Awards 2024 event, held at the Consulate General of France. This partnership underscores Warehouse's history of joining forces with prestigious brands like L'Officiel, Nu Doanh Nhan magazine, and Elle for major events, creating unforgettable experiences.
At the Elle event organized at the Consulate General of France, Warehouse carefully selected the finest wines from renowned French brands such as Baron Philippe de Rothschild, Mouton
Cadet, and Gérard Bertrand, including their respective labels: Baron Philippe de Rothschild Bordeaux Red, Mouton Cadet Reserve Haut Medoc and Cote des Roses. WAREHOUSE prides itself on its meticulous approach to selecting the perfect wine labels for every occasion, ensuring an exceptional experience tailored to the event's theme, cuisine, and scale. Whether it's an intimate soirée or a grand gala, WAREHOUSE 's dedication to excellence guarantees that every sip resonates harmoniously with the occasion, elevating moments to unforgettable heights.
WAREHOUSE goes beyond traditional distribution by collaborating directly with prestigious wineries to host exclusive wine tasting events. WAREHOUSE recently collaborated with Vina Concha y Toro to organize exquisite wine tasting dinners under the theme "Jewels of the World". This exclusive affair showcased an impressive selection of wines from the Concha Y Toro portfolio, each embodying the essence of renowned wine regions. Among the prestigious labels featured were Trivento, Amelìa, Terrunyo, Gravas, Master Edition, Carmín, and especially Don Melchor.
WAREHOUSE is one of the largest and most reputable importers and distributors of wine in Vietnam. With over 20 years of experience, WAREHOUSE provides customers with a unique and diverse wine tasting experience, offering thousands of products from renowned global brands. WAREHOUSE's distribution channels and store chain are currently present in major cities in Vietnam, Cambodia, and Myanmar.
Today, WAREHOUSE imports over 1000 wine varieties, along with hundreds of liquor brands, crystal glasses, and beverages to satisfy refined tastes. With 12 stores across prime locations in Hanoi, Ho Chi Minh City, and Da Nang, WAREHOUSE also delivers nationwide. Additionally, WAREHOUSE stays ahead of shopping trends by offering online purchases with doorstep delivery. The Loyalty Member program and its app serve as a dedicated community hub for wine enthusiasts, offering exclusive benefits and early access to events and promotions.
Ningxia often conjures images of a rugged, remote land in northwest China, where mighty snow-capped mountains stand sentinel amidst ancient tombs echoing with the essence of yesteryears. Yet, did you know that nestled to the east of Helan Mountain lies the largest cluster of wineries in a country of billions? Referred to as the Bordeaux of China, this region harbors myriad enchanting mysteries awaiting wine enthusiasts to unearth and savor.
Once renowned for its abundant mineral wealth and thriving mining industry, the sun-drenched and windswept landscape of Ningxia has metamorphosed into a fertile ground for viticulture. While China boasts a storied history in winemaking, it wasn't until the 1980s that the first vines took root in this region, yielding the inaugural drops of wine
only in 2000. Gone are the days of mass-produced "industrial wine" from state-owned giants like Great Wall; Chinese wines now showcase remarkable advancements in both quality and variety. The evolution of Ningxia's wine industry since the 2000s is a testament to the region's boundless potential and the pioneering spirit of its vintners, proving that top-notch wines indeed transcend borders.
Crafting exquisite wines in Ningxia is a formidable task. Despite sharing latitudes with esteemed wine regions like Bordeaux and Napa Valley, Ningxia's climate, especially around the Helan Mountain foothills, poses formidable challenges. With over 3000 hours of annual sunshine, scant rainfall, and harsh, prolonged winters, winemakers in Ningxia wage an ongoing battle against the elements to nurture their vineyards year after year. The abundant sunlight by day, paired with cool nights and brisk winds, helps preserve grape acidity and slow ripening, facilitating the fermentation and aging process. Yet, the frigid winters necessitate vine burial under a protective blanket of soil to shield them from frost damage.
Chinese affinity for red hues extends to their choice of grapes. In Ningxia, Cabernet Sauvignon reigns supreme, occupying 70% of the vineyard expanse. While Merlot, Grenache, and Marselan have their place, it's clear that Ningxia is no slouch in producing top-notch white wines either. The Domaine Charme Viognier 2019, a classic white wine, earned accolades from renowned wine critic James Suckling, cementing its place among China's top 10 wines.
From humble beginnings in the early 2000s, Ningxia now boasts over 200 operational wineries dotting the region and the eastern Helan Mountain slopes, the epicenter of Ningxia's winemaking endeavors. If your impression of Chinese wine revolves around industrial heavyweights like Dynasty and Great Wall, prepare to be astounded by the flourishing array of boutique wineries in Ningxia. Many have drawn inspiration from traditional wine regions like Bordeaux, with standout establishments ranging from ancient castle-like structures such as Yuanshi Winery to discreet, globally recognized labels like Silver Heights Winery and Domaine Pushang, known for their exceptional Marselan wines.
Over the past two decades, China's wine industry, particularly in Ningxia, has witnessed exponential growth. While lacking the extensive heritage of Bordeaux and Burgundy, wines from Ningxia now rival the finest from time-honored regions. Recent years have seen Ningxia wines leading the charge in international competitions and clinching multiple global accolades. At the prestigious 2022 Decanter World Wine Awards, Chinese wines claimed a record medal tally of 234, with Ningxia securing 8 out of 17 gold medals awarded to Chinese wines, marking a landmark achievement for the region's winemaking prowess.
Uncover the varied delights of Rioja, from exquisite dining experiences and scenic helicopter rides to family-friendly adventure parks and picturesque walking trails. Delve into our comprehensive guide tailored to cater to all types of wine tourists, ensuring a memorable visit that suits every preference and budget.
Renowned globally as Spain's premier wine region, Rioja beckons visitors with its unique blend of offerings beyond the traditional winery visits and wine tastings. Unveil the region's captivating history as you wander through charming medieval villages, discover ancient Neolithic tombs, and encounter stone lagares nestled amidst the Sierra de Cantabria foothills, easily accessible by car.
If your focus is on outdoor pursuits, Rioja offers an extensive and well-maintained network of country paths for hiking and biking. Events like the Orbea Rioja Alavesa Wine Gravel Trail seamlessly blend cycling with winery visits and cooking lessons, creating memorable experiences for participants and their families.
In addition to its world-renowned wines, Rioja is a culinary paradise, with numerous tapas bars in Logroño, the region's largest city, and charming towns like Laguardia, Labastida,
Haro, and Alfaro. The dining scene has evolved with the emergence of fine-dining establishments, including seven Michelin-starred restaurants that offer menus at comparatively affordable prices.
For visitors seeking luxury, Rioja presents a growing array of upscale accommodations, with more openings on the horizon. Family-friendly wine tourism has seen significant enhancements, with a rise in child-friendly lodging options and wineries hosting activities suitable for the entire family. Notably, an increasing number of establishments now welcome dogs. Provides recommendations for activities and accommodations across the region, tailored to diverse preferences. While not strict itineraries, these suggestions aim to cater to varying needs. Unless specified otherwise, prices are per night for two guests and include breakfast.
The closest airports to Rioja are Bilbao, just a 90-minute drive away, and Madrid, approximately 3.5 hours by road. Regular flights from London Gatwick and other UK airports to these airports typically take between two to two-and-a-half hours.
Given the infrequent public transport services between villages in Rioja, renting a car is advisable for those wishing to explore at their own pace. The region boasts well-maintained roads with light traffic. Alternatively, for those who prefer not to drive, companies such as Gran Turismo Rioja, Rioja Wine Trips, and Ameli Rioja Tours offer chauffeur-driven services and private wine tours throughout the area.
In northern Spain, while San Sebastián is renowned as one of Europe’s top cities for food enthusiasts, Logroño provides a less crowded yet authentic culinary experience worth exploring.
Logroño, Rioja's largest city, is home to three Michelinstarred restaurants. Among them, Ikaro and Ajo Negro offer a fusion of Latin-American flavors with Basque and Riojan influences, while Kiro Sushi provides a taste of Japan amidst the wine country. A 20-minute drive southwest in the quaint village of Daroca de Rioja (population 56), Ignacio Echapresto crafts exceptional dishes at the two-star Venta Moncalvillo, using vegetables from his garden visible from the dining room. His brother Carlos manages an impressive cellar with 1,800 wines, including aged Rioja vintages.
Some wineries, like Baigorri in Samaniego, just a half-hour drive from Logroño, welcome visitors to enjoy tastings paired with meals on-site. An architectural gem in the region, Baigorri's restaurant offers views of the vineyards and cellar and serves local dishes with a modern twist.
Rioja boasts around a dozen products with protected geographical indications, including chorizo, cheese, mushrooms, and pears. Purchasing local ingredients and cooking them can be a delightful option for guests staying in self-catering accommodations. Visit the vibrant San Blas market in the heart of Logroño for a taste of the region's culinary offerings.
Padre José García 19, Ezcaray
Located just a 30-minute drive from Haro, Echaurren traces its origins back to 1898 when it served as a post house. Fast forward to 2023, and this charming family-run inn, still under the stewardship of the Paniego Sánchez siblings, has evolved into an elegant hotel offering modernly appointed rooms and suites. Guests can expect a warm welcome with local artisan mohair blankets, a bottle of wine, and snacks awaiting them in their rooms. Food enthusiasts are in for a treat with a choice of dining experiences at the hotel's three restaurants: Echaurren Tradición, El Portal (two Michelin stars), and Bistró El Cuartito. For a more casual evening, the tapas bar serves delectable light bites (don't miss the croquetas). Sommelier Jose Félix (‘Chefe’) Paniego curates an exceptional wine selection, featuring wines from dynamic Rioja producers, aged vintages from renowned bodegas, and a variety of international offerings. Indulge in a culinary escape at Echaurren starting from €215 per night, where gastronomy and luxury accommodations seamlessly blend to offer a memorable stay in the heart of Rioja.
Nestled in a picturesque hamlet near Ezcaray and the Valdezcaray ski resort, Zaldierna offers a tranquil retreat with a population of just 23 residents. Surrounded by mountain trails, Casa Rural Zaldierna guest house provides a serene haven for hikers and food enthusiasts seeking a peaceful escape. Renowned chef Antonio Pérez, with experience from establishments like Echaurren and Quique Dacosta in Dénia, along with his wife Pilar, transformed the 18th-century house into their residence in 2015. They occupy the top floor while renting out two charming bedrooms on the first floor, each with an ensuite bathroom. Guests can unwind in the front garden, a perfect spot for relaxing summer evenings with a glass of wine. A stay at Casa Rural Zaldierna includes a hearty breakfast and the opportunity to savor a traditional dinner featuring specialties like wild mushrooms and game at an affordable price of €60 (excluding drinks). The welcoming atmosphere extends to pets, making it an ideal retreat for animal lovers. Prices start from €80 per night, offering a cozy and authentic experience in the heart of Zaldierna.
Mayor de Migueloa
Step back in time and immerse yourself in the historic allure of this 17thcentury manor house located in the heart of Laguardia. This enchanting estate, featuring a hotel, a restaurant, a wine bar, and a functioning bodega, captures the essence of old-world charm within its stone and timber framework. The spacious rooms, adorned with tiled floors and antique furnishings, offer a blend of traditional elegance and modern comforts. While the fourth-floor room boasts a balcony with delightful views of the bustling street below, it's worth noting that, due to its status as a listed building, there is no elevator. Indulge in the culinary delights of the first-floor restaurant, where traditional dishes like lamb chops roasted on vine shoots with locally sourced vegetables take center stage. The charming wine bar serves a selection of Mayor de Migueloa's limited-production wines, adding a touch of local flavor to your experience. Prices for a night's stay start from €125.
While a winery tour may not initially captivate young wine enthusiasts, with some thoughtful planning, it can evolve into a rewarding family experience. During the harvest season, wineries like Valdemar near Logroño and David Moreno in Badarán offer hands-on grape picking and foot-stomping activities for visitors of all ages.
In Laguardia, embark on a horse-drawn carriage ride through the vineyards at Eguren Ugarte, complete with wine tastings and snacks—a delightful morning excursion during the summer. Enjoy a family-friendly dining experience on the outdoor terrace at Villa Lucía before immersing yourselves in an interactive 4D film showcasing the essence of Rioja.
For a dose of culture and entertainment, visit the Vivanco museum in Briones, featuring a vast collection of wine-related artifacts, interactive exhibits, and workshops tailored to engage children of all ages.
While some family activities are seasonal, engaging in the 'guess that aroma' game at Lozano in Laguardia offers a yearround sensory adventure suitable for both adults and children. Additionally, farm visits are a hit with younger children, with Rioja Natura in Santo Domingo de la Calzada serving as a recommended stop for an educational and fun-filled experience.
With its opulent tapestry of gold and ochre, autumn presents an ideal time to explore Rioja and marvel at the ever-changing hues of its vineyards. However, for the epitome of luxury and indulgence, consider a visit during late spring and early summer. During this period, you can relish the extended daylight hours, balmy weather, and exquisite festivals like La Cata del Barrio de la Estación. Scheduled for June 15th this year, this event provides a unique opportunity to tour the facilities and sample exceptional wines from prestigious wineries in Haro such as Bilbaínas, CVNE, Gómez Cruzado, La Rioja Alta, Muga, and Roda, all while delighting in tapas crafted by esteemed Riojan chefs.
While wine undoubtedly takes center stage in this region, the culinary scene is equally exceptional. At Viñedos de Páganos, the Eguren family not only produces exceptional single-vineyard wines but also operates El Puntido, a haute cuisine restaurant offering seasonal tasting menus and picturesque vistas of the surrounding vineyards.
For a harmonious blend of superior gastronomy, exquisite wines, and refined accommodations, consider these four hotels that epitomize quality and luxury, each boasting exceptional restaurants to elevate your experience.
Calle Torrea 1, Elciego
Located at Calle Torrea 1 in Elciego, Hotel Marqués de Riscal stands as a masterpiece designed by architect Frank Gehry, serving as a beacon of avant-garde design and one of Rioja's most prestigious wine resorts. Now a part of The Luxury Collection, this establishment boasts 43 elegantly appointed rooms and suites that offer captivating views of the surrounding vineyards and the medieval charm of Elciego. Indulge in the culinary delights offered at Restaurante Marqués de Riscal, a one Michelin-starred dining experience, or opt for a more casual atmosphere at 1860 Tradición, where local delicacies grace the menu. Enhance your stay with a visit to the Vinothérapie spa for a unique sensory journey or choose from a range of conventional spa treatments. While a night in this architectural gem comes with a significant price tag, the unforgettable memories created are truly priceless. Rates start at €600 per night, promising a luxurious and immersive retreat that exceeds expectations.
Nestled in the secluded hamlet of Briñas, Palacio Tondón stands as a lovingly restored 16th-century palace housing just nine opulently appointed rooms and suites. Each accommodation exudes spaciousness and tasteful décor, featuring wooden floors and charming original elements that add to the allure of the property. Adjacent to the palace lies the eponymous winery, where guests can sample some of the region's finest wines. The hotel also boasts a refined dining establishment, a cozy wine bar, and a petite spa for relaxation. Rates for a night at this enchanting retreat begin at €180.
Situated at Calle Mayor, Hotel Viura captivates visitors with its distinctive architecture, a modern reinterpretation of the traditional village house. The property boasts spacious and elegantly adorned rooms, with select suites offering expansive terraces that overlook the picturesque vineyards and the nearby church. Under the culinary expertise of Chef Juan Carlos Ferrando, guests can savor some of the finest contemporary dishes in Rioja, thoughtfully crafted with a focus on locally sourced ingredients. Complementing the dining experience are amenities such as a wine shop, a rooftop bar, and a refreshing swimming pool. Despite its luxurious offerings, a night at this exquisite hotel remains an affordable indulgence, with prices starting at €150 per night.
A brief drive from Haro, Hospedería de los Parajes occupies a 14th-century palace transformed into a boutique hotel housing 18 individually decorated rooms and suites adorned with local artwork and antique furnishings. Within the premises, guests can delight in two distinctive restaurants, a charming wine bar, and a cozy spa featuring a sauna and a soothing hot tub. Noteworthy is the underground wine cellar, offering a delightful opportunity to sample wines from Rioja and beyond. Rates for a memorable stay at this historic gem start at €120 per night.
Imagine embarking on a journey that transcends mere travel, where each moment is a celebration of luxury, elegance, and culinary delight. Welcome aboard the Venice Simplon-Orient-Express, an icon of timeless sophistication and unparalleled service. This legendary train promises an experience that merges the charm of bygone eras with the comfort of modern luxury, whisking you away on a voyage through Europe's most enchanting landscapes.
Your adventure begins with a flight from London Heathrow to Vienna International Airport, where you'll indulge in two nights of luxurious accommodation at your choice of Vienna's finest hotels. Whether you opt for the traditional elegance of the Hotel Kaiserhof, the refined splendor of the Steigenberger Herrenhof, or the opulence of the Anantara Palais Hansen, each promises a blend of historic charm and contemporary comfort. Vienna, a city steeped in cultural richness, offers a perfect prelude to the main event: the Venice Simplon-Orient-Express. Imagine strolling through the grandeur of Hofburg Palace, soaking in the architectural marvels along the Ringstrasse, and savoring Viennese specialties in cozy cafes.
Your anticipation peaks as you board the Venice Simplon-Orient-Express in Vienna, settling into your private compartment where every detail exudes elegance. Each compartment is a sanctuary of comfort, featuring an original washbasin cabinet, soft towels, and crisp linen. During the day, it transforms into a private lounge with plush seating, while at night, it becomes a haven with upper and lower beds for a restful sleep.
As the train gently glides through picturesque landscapes, you're treated to a journey back in time, attended by dedicated Cabin Stewards offering attentive yet discreet service. The allure of the OrientExpress lies not just in its destination, but in the experience of the journey itself—a rare blend of luxury and nostalgia.
Culinary indulgence awaits onboard, with all meals included as part of your journey. Picture yourself enjoying an exclusive Champagne tasting and a decadent Champagne breakfast, celebrating amidst the gleaming interiors of the train. The gastronomic journey continues with Michelin-starred dining experiences that elevate your senses, complemented by the finest wines and Champagnes, including a unique Veuve Clicquot domain experience.
As the journey draws towards Paris, you'll have ample time to reflect on the memories created, from the majestic Alps to the French countryside. Upon arrival in Paris, the adventure continues with a first-class rail journey back to London, ensuring your return is as comfortable and stylish as your outbound voyage.
The Venice Simplon-Orient-Express offers more than a luxurious train ride; it's a personalized experience tailored to your preferences. Enhance your journey with optional upgrades—from business class flights to extended stays in Paris—all designed to make your holiday truly bespoke.
In conclusion, the Venice Simplon-Orient-Express is not merely a mode of transport but a voyage into a world where luxury, history, and culinary artistry converge. Whether you're a connoisseur of Champagne, a lover of fine dining, or a seeker of unforgettable travel experiences, this journey promises to exceed every expectation. Embark on this odyssey and discover why the Venice Simplon-Orient-Express remains a timeless symbol of travel at its most refined and enchanting.
Experience the ultimate Tuscan retreat at Villa La Massa, where centuries-old history meets modern luxury. Nestled along the Arno River, this enchanting estate offers world-class accommodations, gourmet cuisine, and breathtaking scenery, making it the perfect destination for an unforgettable Italian getaway.
Tuscany, with its picturesque rolling hills adorned with sun-kissed vineyards and its rich tapestry of art and history, is a dream destination for many wine aficionados and culture enthusiasts. At the heart of this Italian paradise lies Villa La Massa, a place that promises to fulfill all your Tuscan fantasies. Dating back to the 13th century, Villa La Massa
became the summer retreat of Florentine aristocrat Santi Landini in the 16th century. Over the centuries, it passed through the hands of a Catholic cardinal and Russian nobility before opening as a hotel in 1953. Its illustrious guest list includes Elizabeth Taylor and Richard Burton, and it was the romantic venue for David Bowie and Iman's wedding in 1992, held in the estate's intimate chapel.
Now part of the Villa d’Este Hotels group, Villa La Massa offers an unparalleled blend of luxurious accommodation and exceptional service, reminiscent of its aristocratic heritage. Perched on the banks of the Arno River, just 20 minutes from Florence, the estate spans a lush 10-hectare park with meticulously manicured gardens, an inviting outdoor swimming pool, and a serene spa.
The hotel boasts 54 elegantly decorated rooms and suites spread across six buildings, including the original villa. For those seeking privacy, two exclusive villas are available for hire. The interior design embodies classic Tuscan charm, featuring warm terracotta hues, wooden beams, stone finishes, and soothing earthy tones, all enhanced by contemporary touches.
Each room and suite is uniquely decorated, some offering private balconies or terraces. Guests can expect tall shuttered windows adorned with luxurious drapes, plush velvet throws and cushions, and exquisitely comfortable four-poster or canopy beds dressed in soft white linens and downy pillows.
While the rooms are a haven of comfort, Villa La Massa’s two restaurants beckon with culinary delights. Il Verrocchio, with its terrace overlooking the Arno, presents a seasonal fine-dining menu crafted by the talented Chef Stefano Ballarino. The dishes showcase fresh produce from the hotel's kitchen garden and estate-produced extra-virgin olive oil.
The innovative menu might feature succulent seared scallops with zucchini, black olives, and puffed rice, followed by indulgent primi such as smoked butter spaghetti with shrimps and caper leaves or Parmigiana ravioli with prawns, oregano, and smoked scamorza cheese. For secondi, options might include swordfish saltimbocca or roasted guinea fowl with linseeds, black salsify, and stuffed olives.
For a more casual dining experience, L’Oliveto Bistro offers delightful poolside meals. Here, the focus is on high-quality Italian ingredients, simply prepared to highlight their natural flavors. Guests can enjoy dishes like panzanella Toscana, burrata with tomatoes and basil, or beef carpaccio with Mugello black truffle, followed by spaghetti vongole, grilled sea bass with caponata, or thin, crispy-based pizza.
Villa La Massa’s wine list is a celebration of Italian viticulture, with a particular emphasis on local Chianti Rufina producers. The estate's 15th-century wine cellar boasts an impressive collection of vintage Tuscan wines, and private tastings can be arranged for guests.
For those who prefer to visit the vineyards, the hotel organizes bespoke winery tours. The striking Antinori nel Chianti Classico winery is just a 30-minute drive away, but a more adventurous journey can take you to Radda-in-Chianti to explore the boutique organic winery, Colle Bereto. With its 20 hectares of vines, Colle Bereto produces Chianti Classicos and two SuperTuscans – Il Tócco and Il Cénno – alongside Colle B spumante, Colle E rosé, and Albo Bianco. Guests can enjoy a relaxed tasting on the picturesque terrace, with views of the medieval town of Radda, complemented by local cheese and salumi platters.
Beyond winery tours, Villa La Massa offers a plethora of activities to enrich your stay. Food enthusiasts can partake in seasonal truffle-hunting or learn the art of making fresh pasta, focaccia, or pizza in Chef Ballarino’s engaging cooking classes. For those keen on mixology, Bar Mediceo provides a chic setting to refine your cocktail-making skills. Adventure seekers can borrow one of the estate’s red Ferraris for an exhilarating drive through nearby charming villages.
For a more leisurely experience, explore the scenic walking trails around the estate or bask in the beauty of the Iris Gardens, celebrating Florence's floral emblem. As a member of the Grandi Giardini Italiani association, Villa La Massa offers horticulturists the opportunity for private visits to other stunning regional gardens, including the typically off-limits Villa Marlia.
The cultural treasures of Florence are just a 15-minute drive away, with Villa La Massa providing a complimentary shuttle service with hourly departures and pickups from Piazza di Santa Maria Soprarno. Spend an afternoon exploring the Uffizi Gallery and return to the hotel for an aperitivo on the terrace, sipping an Aperol Spritz as the sun sets over the Tuscan hills. Here, you’ll truly experience la dolce vita.
Villa La Massa offers an extraordinary blend of history, luxury, and authentic Tuscan experiences, ensuring every guest feels like they’ve stepped into a timeless Italian idyll.
Escape the hustle and bustle of daily life and discover the emerging trend of sleep tourism. Prioritise rest and rejuvenation with holidays designed to give you the best sleep of your life, where relaxation and wellness take centre stage.
Imagine a holiday where the main agenda is to ensure you get the best sleep of your life. Welcome to the world of sleep tourism, a burgeoning trend where travellers seek destinations dedicated to promoting rest and relaxation. Forget packed schedules and endless sightseeing; this travel phenomenon is all about restoring your energy and improving your well-being through quality sleep.
Sleep tourism focuses on achieving optimal rest while on holiday. Hotels and resorts worldwide are now offering specialised sleep retreats and programmes, complete with amenities designed to enhance sleep quality. In 2023, sleep-focused holidays have become one of the biggest trends in the travel industry. Weary travellers are now looking for destinations where they can truly unwind and catch up on much-needed rest.
The rise of sleep tourism can be attributed to a growing sleep crisis. According to the Centers for Disease Control and Prevention (CDC), one in three adults doesn’t get enough sleep. Quality sleep, often mistaken for a luxury, is crucial for maintaining good mental and physical health. Inadequate sleep can lead to serious health issues such as heart disease, obesity, type 2 diabetes, and depression. Additionally, sleep deprivation is a significant factor in car accidents and workplace injuries. Rebecca Robbins, a sleep scientist at Harvard’s Division of Sleep Medicine, highlights, “The idea that travel could restore you— to cognitively learn things and experience new things and also physically and mentally get the rest you need to power your trip and to allow you to return home rested—is a really exciting proposition.”
A sleep retreat is a type of holiday where the primary focus is on improving sleep. These retreats can range from basic offerings like customised pillow menus and soothing teas to extensive programmes featuring multi-day sleep assessments and therapy sessions led by sleep specialists. Hotels with dedicated sleep programmes provide environments conducive to restful sleep, often incorporating low-intensity activities such as yoga and meditation, alongside therapeutic treatments like reflexology and massage. Advanced retreats might include diagnostic evaluations to pinpoint sleep issues, with tailored treatments to address them. The aim is to offer guests a sanctuary from the stresses of daily life, allowing them to reset their sleep patterns and improve their overall health.
You don’t need to travel far to enjoy the benefits of a sleep retreat. Simple adjustments to your sleep environment can make a significant difference. Adhering to fundamental sleep hygiene practices can be transformative: invest in weighted blankets, quality pillows, and calming scents like lavender. Establish a pre-bed routine with relaxing activities such as reading or meditating, and avoid screens to allow melatonin production. A regular sleep schedule and a wind-down period before bed can greatly enhance your sleep quality.
Prioritising sleep is crucial for maintaining good health and wellbeing. Sarah Wilde, a sleep consultant, emphasises, “Prolonged lack of sleep can lead to serious health issues such as depression and weight gain. Addressing sleep problems should be a priority, and a sleep retreat can be a valuable step in that direction.” However, she notes that those with chronic insomnia might benefit more from cognitive behavioural therapy for insomnia (CBTI) at home, as it addresses sleep issues in the context of everyday life.
Nestled in the serene landscapes of Spain, SHA Wellness Clinic is renowned for its comprehensive sleep therapies. Led by Sleep Medicine specialist Dr Vicente Mera, the clinic offers consultations and diagnostics tailored to address various sleep issues. Guests can partake in bespoke wellness programmes that integrate advanced sleep medicine techniques with holistic health practices, ensuring a restorative and rejuvenating experience.
Perched in the tranquil settings of Thimphu, Bhutan, Six Senses Spa offers an immersive sleep retreat experience. This programme includes personalised wellness screenings, expert sleep advice from resident doctors, and a variety of relaxing treatments such as Bhutanese hot stone baths and holistic massages. The retreat aims to restore energy levels and establish balanced sleep patterns, providing a serene sanctuary for guests to unwind and rejuvenate.
Located in the heart of London, The Cadogan offers a unique Sleep Concierge service designed to enhance sleep quality. This service includes sleep-inducing meditations recorded by renowned hypnotherapist Malminder Gill, a curated pillow menu, weighted blankets, and calming pillow mists. Guests can also book in-room consultations with Malminder Gill to receive personalised sleep advice, making The Cadogan a premier destination for a restful urban escape.
Indulge in luxury sleep at Hästens Sleep Spa in Coimbra, Portugal. This exclusive retreat offers guests the opportunity to sleep on some of the world’s most luxurious mattresses, crafted by the renowned Swedish brand Hästens. The spa combines opulent bedding with a tranquil environment to ensure an unparalleled sleep experience, allowing guests to wake up refreshed and rejuvenated.
Experience the magic of sleeping under the stars at StarStruck Glamping in Big Bend National Park, Texas. Guests stay in geodesic dome tents equipped with telescopes for stargazing, alongside luxurious amenities such as plush bedding, climate control, and private bathrooms. The pristine natural setting, free from light and noise pollution, creates the perfect backdrop for a restful and unique glamping experience.
Carillon Miami Wellness Resort offers a state-of-the-art sleep therapy programme that combines advanced technologies with therapeutic treatments. Guests can enjoy electromagnetic and infrared therapies, floatation baths with Epsom salt, and meditation pods designed to optimise sleep quality. The resort’s integrative approach to wellness ensures that guests leave feeling rejuvenated and well-rested.
Immerse yourself in the lush, tropical surroundings of Four Seasons Resort Bali at Sayan. This luxurious retreat offers unique sleep therapies, including aerial silk hammock naps and nature-inspired treatments that promote deep relaxation. The serene environment and holistic approach to wellness make this resort an ideal destination for those seeking to restore their sleep health.
As part of the Alchemy of Sleep programme, Rosewood London offers a comprehensive suite of sleep-enhancing services. Guests can enjoy beauty sleep kits by Votary, calming massages, and personalised sleep consultations. The combination of luxury accommodations and tailored wellness programmes ensures a restful and rejuvenating stay in the heart of London.
Located in the picturesque region of Champagne, France, the Royal Champagne Hotel & Spa offers the Royal Sleep Experience. This luxury wellness programme features products and treatments designed to promote quality sleep, including calming essential oil sprays, melatonin-based drops, and a meditation box. The elegant setting and comprehensive sleep services make this hotel a premier destination for rest and relaxation.
Six Senses Ibiza, situated on Spain’s Balearic Islands, offers a holistic sleep treatment programme. Guests can benefit from sleep consultations, wellness screenings, yoga nidra sessions, and sleep tracking. The retreat’s comprehensive approach to sleep health ensures that guests can establish sustainable sleep routines, reduce stress, and improve overall well-being in a tranquil and luxurious environment.
Whether you choose to embark on a sleep retreat or create a sleep sanctuary at home, the importance of quality rest cannot be overstated. Sleep tourism is a promising avenue for those seeking to enhance their well-being through the simple yet profound act of sleeping well.
A pioneer in longevity since 1931, Clinique La Prairie in Montreux, Switzerland, offers advanced health and wellness programs on the shores of Lake Geneva. Renowned as the world's most exclusive medi-spa, it has welcomed countless celebrities and heads of state. How did this iconic venue achieve such acclaim?
Clinique La Prairie offers a unique blend of luxury, advanced medical care, and comprehensive wellness programs. With its commitment to longevity and well-being, it provides an unparalleled rejuvenation experience that has earned it a legendary status in the world of health and wellness.
For those seeking the ultimate in anti-aging and wellness, a stay at Clinique La Prairie promises to be a transformative journey towards a longer, healthier life.
What do Carla Bruni, Pablo Picasso, and Marilyn Monroe have in common? They all visited Clinique La Prairie, the benchmark for anti-aging medicine for nearly a century. Founded by Professor Niehans in 1931, a pioneer in cell therapy, Clinique La Prairie has built an international reputation for promoting longevity as a true art of living. The clinic's flagship "Revitalization" program aims to rejuvenate the body and mind, strengthen the immune system, and improve overall performance.
Clinique La Prairie is situated in Montreux, just an hour from Geneva and adjacent to Lake Geneva, offering breathtaking views of the Alps. The establishment includes a 5-star hotel with 38 rooms and suites, a 1,600 m² spa, and facilities dedicated to medical care. The wellness-hotel’s true distinction lies in its integration of luxury hospitality with unparalleled medical expertise, supported by over 50 specialists and 30 therapists providing a wide range of wellness services.
The clinic’s approach is rooted in four pillars of longevity: medicine, nutrition, movement, and well-being. Each program starts with a medical consultation and health check-up to personalize the experience. During his stay, Pascal was supported by a qualified team including a dietician, sports coaches, masseuses, beauticians, and specialist doctors. Client can try the high-tech genetic testing or stem cell injections and impressed by the range of advanced treatments available.
Client can stay in the "Le Château" building, in a Junior Suite with a terrace overlooking the lake. The classical décor, impeccable bedding, and the variety of pillow options ensured restful nights after the daily treatments. While not the most extravagant, the rooms are comfortable and functional, emphasizing health and relaxation over trendy decor.
The spa features an indoor pool with panoramic views, a sauna, steam room, Kneipp course, sensory showers, and a well-equipped fitness studio. Client’s treatments included cryotherapy and infratherapy with the Vital Dome, which releases tension and energizes the body. The spa’s standout feature, however, was the quality of care. Client will received exceptional Thai massage, whose techniques provided both relief and rejuvenation.
Clinique La Prairie is renowned for its aesthetic treatments, particularly its pioneering work in cell therapy. Client can experienced a luxurious facial using Swiss Perfection products, which are known for their potent anti-aging effects. Dr. Violette Parzin, an expert in aesthetic medicine, provided Pascal with advice on treatments to reduce sun-induced pigmentation spots.
Clinique La Prairie’s cuisine, overseen by Chef David Allesandria, emphasizes plant-based foods and features innovative vegan dishes that are both delicious and beautifully presented. The diet is anti-inflammatory, gluten-free, lactose-free, and caffeinefree, designed to promote health and longevity. The detox program included hearty portions and a variety of nutrient-rich foods, ensuring he never felt deprived.
More than an exercise routine, Classical Pilates is a transformative journey for increasing physical and mental capacities, and promoting a balanced and empowered life.
BY TALLULAH LU
Few people in Asia have heard of Pilates when Heather Thomas started giving classes. “I had to educate the market about its amazing benefits for the body,” she recalls. But that was over two decades ago and Heather is now known throughout the region as the founder of Flex Studio in Hong Kong and in Singapore, the wellness evangelist whose influence is partly manifested in the surging popularity of the annual well-being retreats and workshops she conducts.
One thing Heather did not do was to earn her clout sitting down. Starting out with intensive studies in ballet and yoga as a young girl in New York City, she obtained a full Pilates studio
certification in 2002, organised classes, and set up Flex Studio Hong Kong three years later.
“As my role as an instructor evolved, so did my dedication to deepening my knowledge of the Classical Pilates system,” she says. She attended Benjamin Degenhardt’s 360° Pilates and was certified as a 3rd Generation Classical Pilates through Alycea Ungaro’s REAL Pilates in New York in 2018.
Today, Heather is the Lead Educator for REAL Pilates, conducting multiple Classical Pilates Teacher Training cycles in Hong Kong and Singapore every year. Flex Studio, on the other hand, has also grown into a premiere fitness destination and a Classical Pilates hub in both Hong Kong and Singapore.
In a nutshell, Classical Pilates is a holistic approach to fitness and well-being that aligns with Joseph Pilates’ philosophy of ‘When you learn to control your body, you learn to control your life’, Heather explains.
“Mr. Pilates originally called this system ‘Contrology’, for uniform development of body and mind,” she adds. “Classical Pilates is a comprehensive and dynamic system of movement that combines organ health, mental well-being, spring-based resistance training, and prescriptive apparatus usage.
“The end goal is to enter a ‘flow state’ when performing set sequences of exercises. It is not merely an exercise routine, but a transformative journey that seeks to increase our physical and mental capacities, promoting a balanced and empowered life. “
Classical Pilates is often described as an ‘internal shower’, according to Heather, and as such it promotes internal organ health through deliberate compression, stretching, rotation and increased blood circulation during sessions. This focus on organ health, she qualifies, is what distinguishes Classical Pilates as it offers a holistic approach beyond traditional fitness routines.
“Classical Pilates fosters a deep mind-body connection, putting practitioners ‘in the zone’ through unbroken focused
concentration during the workout. This mindful approach contributes to enhanced mental clarity, reduced stress, and an overall sense of well-being.”
The incorporation of spring-based resistance training in Classical Pilates provides a rigorous and systematic flow to exercises, Heather explains. This dynamic resistance training builds eccentric muscle strength (muscles contracted in their long state) which adds a unique element to the workout; muscles engage in a controlled and effective manner, resulting in a long, lean sculpted look, she adds.
Classical Pilates utilises a variety of apparatus, including the Reformer, Mat, Cadillac, Wunda Chair, Spine Corrector, and Ladder Barrel. These apparatuses, says Heather, are prescriptively chosen based on individual needs, addressing specific goals such as strength, flexibility, and corrective or rehabilitative requirements.
“Analogous to the concept of utilising our brain’s capacity, Classical Pilates takes a similar approach to the body, aiming to efficiently increase physical capacity.The 55-minute sessions are characterised by exercises performed in rapid succession, building in complexity and difficulty. This approach optimises physical performance and endurance, Heather assures.
Flex Studio caters to a diverse range of individuals which creates an inclusive haven for everyone in the community, Heather says. Corporate professionals seeking a holistic escape from their busy lives, new moms on a journey to regain strength and vitality, athletes looking to enhance their performance, and teenagers aspiring for a balanced and low-impact workout all make ideal Pilates trainees.
“We also work extensively on rehabilitating those recovering from injury, those suffering from neck and back pain, and general poor posture. Our studio, deeply entrenched in the community, boasts an atmosphere that is both relaxed and welcoming, making it the preferred workout space for likeminded members.”
Although Pilates is not a high-impact, cardio-focused workout – nor is it physical therapy – it is indeed a sweatinducing workout with rehabilitative benefits, Heather reveals. “Our commitment is to provide a safe and nurturing environment for all, ensuring that our Pilates workouts are accessible and beneficial to individuals of various ages and backgrounds.”
The timeline for obtaining visible results from Pilates vary widely, depending on how frequently one practices each week, and the consistency over time. “Universally, after just one session, practitioners immediately feel better,” Heather says, “and after two to five sessions, they move better, with more conscious awareness of their physical actions.
Real physical change such as muscle tone usually occurs between eight to ten sessions.” Mr. Pilates famously said, ‘After 20 sessions, you’ll have a whole new body’, Heather emphasises.
“Individual results may vary,” according to Heather. “Regular and consistent Pilates sessions, combined with a healthy lifestyle, lead to more pronounced and long-lasting benefits.” The holistic nature of Pilates may result in improvements in mental wellbeing, stress reduction, and overall vitality – all of which may be equally valuable but not always visible.” She recommends consulting a qualified instructor or healthcare professional to ensure that the Pilates practice aligns with one’s personal fitness goals and needs.
Heather Thomas emphasises that a Pilates studio should have, first and foremost, experienced, fully certified instructors trained comprehensively trained in all studio equipment. It should also have a variety of classical apparatus for a comprehensive Pilates experience. A handful of apparatus manufacturers produce equipment according to the original specifications of Mr. Pilates. Here the essential ones.
Reformer: The Reformer is a fundamental piece of Pilates equipment, featuring a moving carriage and various spring tensions. It allows for a wide range of exercises targeting different muscle groups and levels of difficulty.
Cadillac (Trapeze Table): The Cadillac is a versatile apparatus with a raised mat platform and various bars, straps, and springs. It supports a broad range of exercises and allows for both stretching and strengthening movements.
Wunda Chair: The Wunda Chair is a compact apparatus that offers a variety of exercises to challenge strength and stability, as well as balance. It is particularly useful for rehabilitation, functional movement patterns and lower extremity alignment.
High Chair and Baby Armchairs: These specially designed chairs have both the heaviest and the lightest springs in the studio, respectively. The High Chair is used for pelvic stabilization, and corrective alignment in functional movement patterns involving the lower body. The Baby Arm-Chair specifically works on
shoulder girdle alignment in relation to spinal mechanics, and can correctly increase shoulder range of motion.
Ladder Barrel: The Ladder Barrel consists of a barrel and ladderlike rungs. It facilitates stretching, strengthening, and flexibility exercises, providing support for the spine and promoting a broader range of motion.
Spine Corrector and Small Barrel: This small, curved apparatus is designed to support the spine and enhance flexibility. It’s especially beneficial for targeting the core, back, and shoulder muscles.
Pilates Tower: Similar to the Cadillac, the Pilates Tower offers a vertical frame with various bars, springs, and attachments. It provides additional options for exercises and variations.
Mirrors: Mirrors are essential for clients to check their form and ensure proper alignment during exercises. They also assist instructors in providing feedback and corrections.
Mat Area: A dedicated space for mat work is essential for exercises that don’t require equipment. This area should be spacious enough for group classes and private sessions, with comfortable non-porous hygienic mats, Magic Circles and Hand Weights.
Comfortable and Clean Environment: A good Pilates studio should create a comfortable and clean atmosphere. This includes proper ventilation, lighting, and cleanliness to enhance the overall experience for clients.
In the vast timeline of alcoholic beverages, beer has long been synonymous with a laid-back and intimate allure, often overshadowed by the opulence and grandeur of wine and champagne. However, a transformative shift is on the horizon with the grand entrance of Japan's luxury beer sensation, Rococo Tokyo White, heralding a new era where premium beer takes center stage.
Wakabayashi's dedicated team uncovered a notable void in the market despite upscale dining establishments striving to offer exclusive experiencesthe scarcity of premium beer selections. Thus, Rococo Tokyo White emerged, epitomizing a fusion of Japanese culinary essence with refinement and elegance, setting a new standard for sophistication in the beer industry.
The elegant moniker, Rococo, pays homage to the esteemed 18th-century French art movement, encapsulating the brand's ambition to elevate Japan's intrinsic elegance onto the global stage. An intriguing twist lies in the Japanese translation of "Rococo" - "cocoro," meaning "heart," underscoring its profound ties to Japanese heritage and culture.
The early foray into elite dining venues posed a formidable challenge for the Rococo team. Wakabayashi candidly admits, "As we unveiled Rococo in 2018, we were novices in the realm of haute cuisine." Undeterred, they embarked on a mission to introduce Rococo to Tokyo's chic epicurean hotspots, forging collaborations with over 100 Michelin-starred restaurants within the inaugural year.
Rococo Tokyo White distinguishes itself through its unfiltered, unpasteurized nature, delivering a lusciously smooth, non-astringent palate, velvety texture, enticing fruity bouquet, and a remarkably crisp finish. These attributes seamlessly align with the pillars of Japanese haute cuisine, emphasizing purity and excellence in ingredients to unlock the profound layers of flavors. Wakabayashi ardently emphasizes, "Our philosophy dictates utilizing the minimal yet highest-quality ingredients to craft Rococo Tokyo White."
Embodying a philosophy of minimalist design, Rococo Tokyo White's glass bottle exudes understated luxury, focusing on texture to evoke a sense of refined elegance and the vivacious exuberance of effervescent bubbles dancing upon the beer's surface.
Explore the distinct flavors of three signature types of wine from renowned regions.
Quintarelli’s classic Amarone is made in an opulent style and is only produced during the finest vintages. Widely regarded as setting the benchmark for the Amarone style, this robust red is aged in Slavonian oak casks for seven years. The result is a lusciously concentrated flavour profile with a generous full body, smooth tannins and firm structure which will respond well to further cellaring. The bold dark fruit flavours make this a great choice to drink now with hearty red meat dishes or to hold for several decades.
Composed of Cabernet Sauvignon and Cabernet Franc, Sassicaia boasts a remarkably complex flavour profile with plenty of rich dark fruit, hints of bitter herbs and mint, and notes of cigar box spice and woodsmoke from the ageing in French oak barrels. This is a wine which can be cellared for decades or enjoyed now alongside hearty red meat dishes like venison, beef stews or coq au vin.
The Domaine Trapet Latricieres Chambertin Grand Cru is a wine with an intense ruby color. The nose offers a deep and complex aromatic profile with scents of wild berries and notes of licorice and wood. On the palate, the wine is expressive and elegant with very fine tannins and lively freshness. There are spicy notes and a good concentration of red fruit. The finish is long and refined. It is an exceptionally good wine that works very well with lamb, roast pigeon, and other game birds.
TIPPLE TIPS
Brand ambassador Arlene Wong from Mr Black Coffee Liqueur reveals everything you need to know about making the perfect, luscious espresso martini.
Mr Black was created to be a cold brew liqueur for coffee purists, using half the sugar and only top notch speciality beans and Australian wheat vodka. Hong Kong-based brand ambassador Arlene Wong adds on a few tips for picking the right coffee to pair with it, starting with speciality grade Arabica beans. “If you’re looking for full-bodied coffee with hints of stone fruit and chocolate, then try naturally processed coffee from Latin America. If you prefer brighter citrus and floral notes, then look for washed process coffees from Africa –Ethiopian beans offer a light body and herbal flavours.” For her Moonless Sky twist, the dryness from the vermouth helps to cut through the fat/oils from coffee – while packing a bigger punch.
CLASSIC ESPRESSO MARTINI
• 60ml Mr Black Coffee Liqueur
• 30ml fresh espresso espresso beans, for garnish
Prepare your espresso and cool it down to about 70°C. Too hot and the ice will shock the coffee, making it very acidic.
Combine ingredients in a shaker with ice, and shake vigorously for at least 20 seconds.
Strain into a chilled coupe or coupette glass, and carefully top with three espresso beans for garnish.
MOONLESS SKY
• 45ml Mr Black Coffee Liqueur
• 15ml genever
• 15ml bianco vermouth
• 5ml simple syrup
This recipe is for those looking to tone down the caffeine intake, and is made in the same way as the classic martini.
Enigma is not a word to be feared but embraced when visiting The Enigma Mansion cocktail bar. Hidden within Saigon’s historical mansion, this cocktail bar is a tranquil refuge from the bustle of the city and boasts all of the allure of a members club without exclusivity. Exposed brickwork, dim underlighting and long wooden tables ensure a refined yet pleasurably mystical ambience is crafted. Talented mixologists bring delightful concoctions of flavors and creativity, with both bespoke and signature cocktails promising to never disappoint. The Culantro stands as the embodiment of mixology mastery with its blending of bourbon whiskey, culantro distillate, coffee aromas, amaro yuzushu, and chocolate wax. For those seeking something sweeter and floral, try the Daisy, a mix of gin, panna daisy, oloroso sherry, cantaloupe champagne and sesame 5H Ton Duc Thang Street, Ben Nghe Ward, District 1, HCMC, Vietnam. Tel: +84 867 497 455
A self-proclaimed modern dive bar, Tipsy Department embraces the hedonism and fun that lies at the heart of evenings out in Saigon. With an impressive array of creatively designed craft cocktails and a glistening disco ball, it is near-impossible to feel anything but sheer joy when at Tipsy Department. Favorite craft cocktails include the Strawberry Margarita, blending tequila with orange curacao, watermelon, strawberry, coconut water and the Vietnam Martini, a perfect mix of wyborowa, Jäegermeister cold brew, Vietnamese coffee, caramel sauce and salted foam. Signatures like the Moscow Mule, Old Fashioned and Long Island Ice Tea are also available for those seeking age-old classics. The vibrant atmosphere, accompanied by eclectic music selections and friendly bartenders, makes Tipsy Department a must-visit destination for locals and tourists alike 57 Nguyen Du Street, Ben Nghe Ward, District 1, HCMC, Vietnam
Discover a haven of joy at Satsuma House, where vibrant interiors, a meticulously curated menu, and stunning views create an unforgettable experience. The delectable brunch menu features age-old favorites like Eggs Royale alongside freshly squeezed juices, invigorating smoothies, and barista coffee. For those arriving later, a variety of global dishes can be savored such as Pan-Seared Sea Bass, Fried Courgette Flowers, or Succulent Wagyu Beef Burgers. The true showstopper of Satsuma House, however, is the bar menu. Offering an extensive selection of rosé, red, white, and sparkling wines, every wine connoisseur is catered for. Cocktail enthusiasts will delight in timeless classics like the Negroni, as well as unique creations, such as the Satsuma Sunset and Caramel Ca Phe Martini. Beyond exceptional food and drinks, Satsuma House serves as a sanctuary for relaxation. With a yoga and pilates studio and a serene pool, it’s more than a bar—it's a tranquil escape from the bustling metropolis 28B Nguyen Van Huong Street, Thao Dien Ward, District 2, HCMC, Vietnam. Tel: +84 812 280 454
Located in the heart of the city, HiBall bar is an electrifying haven where mixology meets true artistry. Amidst the stylish and minimalist interior, talented bartenders craft each drink with precision and flair, offering an impressive array of cocktails that tantalize the taste buds. The menu is inspired by the ‘highball’ cocktail; a drink brought into vogue most recently by Japan that is a refreshing mix of whiskey, soda, and ice. Favoring simplicity is the Bee’s Knees which perfectly balances honey, lemon, and gin. Slightly more daring is the No.07 which fuses melon, pineapple, and cucumber-infused Rum to guests to tropical havens. For those seeking alcohol-free options, a wide selection is available such as the Red Velvet Mocktail, a creamy and decadent mix that looks as good as it tastes 160/14 Cong Quynh Street, Pham Ngu Lao Ward, District 1, HCMC, Vietnam. Tel: +84 906 575 165
Created by the team behind the renowned The Haflington, 3PIAS is a clubhouse truly unique in concept, execution and design. Dark wood interiors, when coupled with the red hanging lanterns, craft a sultry and intimate atmosphere, encouraging guests to revel in the unparalleled entertainment on offer. The cocktail menu is one of sheer artistry and amongst the showstoppers is the nutty and aromatic Hanoi Femme which blends floral gin, pomelo liqueur, lotus seed, amaro, pomelo milk, areca blossom and edible emerald. For those seeking a cocktail with a bittersweet taste, there is The Cyclo and for lovers of sweet and creamy flavors, the Chi Chi is a must-try. Every aspect of 3PIAS, from its ambience to its meticulously crafted cocktails, invites guests to indulge in a truly unforgettable experience 30 Bat Su Street, Hang Bo Ward, Hoan Kiem District, Hanoi, Vietnam. Tel: +84 345 859 990
Destiny Cocktail Bar is a sanctuary of poetry and cinematic romance. Warm, low lighting, when coupled with the vintage interior, crafts an achingly romantic atmosphere. Exceeding the creativity of the interiors is the cocktail menu, where every mix tells a story. The menu pays tribute to cultural icons, with one of the showstoppers being the Man Ngoc. This cocktail promises aromatic allure by blending rose guava, botanist gin, and tonic. For those seeking a drink that packs a punch, the Tuky uses highconcentration gin whilst blending aromas of burnt rice flour for a smoky taste. The Viot Noir is the true symbol of mixology mastery through its beautiful harmonizing of flavors including orange bitter, Frangelico, essence of fern, and dark chocolate. Classic cocktails are also available such as the Moscow Mule and the Mai Tai which, when under the roof of Destiny, embrace creative names such as “out of this world” 16 Quoc Huong Street, Thao Dien Ward, Thu Duc District, HCMC, Vietnam. Tel: +84 916 993 916
Precision Japanese techniques and revolutionary cocktail techniques by well established mixologists are employed to create the finest drinks for their guests.
BY AMY VAN
The menu at The Backdrop (a small hidden bar at VOCO Hotel) is dedicated to the extraction of botanicals, and showcases the techniques discovered and perfected from the 1800s until today.
Visionary mixologist-owner Dario Knox recently unveiled a ground-breaking cocktail-making technique for his “Percolated Cocktails”. According to him, this revolutionary technique redefines the art of cocktail crafting.
Percolated Cocktails mark a paradigm shift away from the conventional tools and methods that have been used in bartending for over three centuries. Shakers, mixing glasses, ice, and barspoons are no longer needed in Dario’s new world. Instead, he extracts and isolates the essence of botanicals directly into each creation – such as the Percolated Espresso Martini made with neutral overproof spirit, angelica, coffee and vanilla, or the Percolated Sidecar, which features neutral spirit with citrus.
At the core of his progressive technique lies the use of a single ingredient: neutral spirit. The transformation of neutral spirit during this process is remarkable. As the spirit is carefully brought down to the desired alcohol by volume (ABV), the magic unfolds. The pure essence of botanicals is meticulously extracted through a percolation process, elevating the liquid to new heights of complexity and flavour.
“In 2013 I started getting interested in the making of alcohol products like Campari, Aperol and Chartreuse. I understand the flavours but I was trying to figure out how they are made. This curiosity led to the intention of creating something like my own product,” says Dario.
He adds, “In 2018, I started to truly dig deeper and get onto the next level. Besides researching and collecting manuscripts and manuals, I went back to Italy to learn about Italian liquoristica (loosely translated, it means the art of making liqueurs). I was trying to collect all the botanicals and understand what to do with them. By 2019, I had a lot of extractions in my lab and my home. The idea of percolating cocktails came up around that time.”
Thanks to his massive collection of extractions and botanicals, Dario decided to incorporate his knowledge on how to make products and drinks. “So that’s kind of my lightbulb moment and I decided to explore [the technique] further,” he shares.
Dario describes the process as “a symphony of science and craftmanship”. He explains, “By percolating botanical extractions into the neutral spirit, we achieve a level of purity and complexity that was previously unattainable. The resulting drinks are not only spirit-driven but also remarkably clean, offering an experience that is both familiar and novel.”
For Japanese cocktail making, there are essential techniques and processes required to derive harmonious flavours in drinks.
Kazuhiro Chii, head bartender of Bar Kakure at Scotts Road believes that in terms of technique, it’s crucial to delve deeply into the ‘why’ behind each action. “This includes the way of shaking, stirring, handling the measuring cup, holding the ice tongs, and the angle of your arm when opening the bottle cap, among others. Similar to the practice of tea ceremony or martial arts, paying attention to each movement from fingertips to toes, ensuring none are wasted, results in a practice that is both efficient and aesthetically pleasing, which in turn is reflected in the taste,” he explains.
To create harmonious beverages, it’s essential to have a solid understanding of the basics. “In the world of cocktails, there are what we call classic cocktails, which have been passed down from the 19th century to the present day. By deconstructing and deciphering these classics, certain patterns emerge, which I then use as a foundation for construction. This approach not only pays homage to the tradition but also allows for innovation within the realm of cocktail making.”
Another important element in Japanese cocktail culture is seasonal-driven drinks or using ingredients at their peak. Kazuhiro explains that within seasonality, there are further nuances like hashiri (early season), sakari (peak season), and nagori (end of season), each representing different stages of taste.
For cocktail culture, which is originally Western, seasonality is not a primary focus. Kazuhiro notes: “Incorporating seasonal ingredients to evoke the essence of each season is a unique aspect of Japanese cocktail culture. However, there seems to be a shift towards fancy, visually appealing creations, leading to a westernisation of the original culture. This shift may reduce the emphasis on seasonal awareness and the enjoyment of Japanese aesthetics and sentimentality that comes with it.”
As for bar tools, Kazuhiro uses the most basic ones without special equipment like centrifuges or liquid nitrogen. “However, I carefully select even these basic tools for their quality and functionality. For instance, the shaker is made of nickel silver, which has a noble shine not found in stainless steel. I appreciate its weight, the soft resistance of ice unlike stainless steel, and the sound it makes when shaken,” he points out.
He continues, “For the bar spoon. I prefer ones that are straight without any twists for a beautiful rotation appearance, and I use ones that are longer than standard. The measuring cup is chosen for their heavier weight to prevent tipping over more than the standard ones, and for their beautiful silhouette. For the mixing glass, I use ones engraved with the beautiful Japanese traditional craft of Edo Kiriko patterns. It’s a piece that adds elegance to the counter. And the petty knife is a must-have for any Japanese bartender. I use one that has been re-sharpened to a single edge to ensure the cut surfaces of fruits are beautifully finished.”
Kazuhiro reiterates that the technique that he has consciously focuses on over the years is understanding the reason behind each action such as shaking or stirring, and how this affects the drink. “This exploration into the purpose behind each technique allows us to see the physical methods of shaking or stirring in a new light. Without a deep understanding of these basics, even the latest technology can result in creations that are merely superficially fancy, appealing to the eye but lacking depth, essentially becoming just a showy, cheap trick,” he says.
Ultimately, it’s about how Kazuhiro’s consciousness (thoughts and intentions) is reflected in the cocktails he creates. “Human consciousness exists as vibrations that can be imprinted onto substances, and liquids are particularly receptive to these vibrations. Therefore, when I shake or stir, I’m always mindful of how my wish for the drink to be enjoyable is imprinted into the liquid and conveyed to the customer. This principle is akin to why a meal prepared by a mother tastes better than one from a convenience store; it’s the intention of making something for someone that gets imprinted into the food.”
From Hanoi's street food to Da Nang's fine dining, the MICHELIN Guide 2024 celebrates Vietnam's diverse culinary scene with new Stars, the debut Green Star for sustainability, and special awards for rising talent.
In a grand celebration of Vietnam's culinary diversity, the MICHELIN Guide 2024 was unveiled in Ho Chi Minh City. This edition highlights the country's exceptional dining destinations in Hanoi, Ho Chi Minh City, and Da Nang, presenting coveted Star ratings, the newly introduced MICHELIN Green Star for sustainability, and special awards for outstanding contributions to the culinary arts.
The MICHELIN Guide 2024 reveals 164 establishments, with 7 earning one MICHELIN Star (including 2 newcomers and 1 promoted from MICHELIN Selected), 58 Bib Gourmand selections (with 28 new entries and 1 promotion), and 99 MICHELIN Selected restaurants (40 of which are new). New additions include 10 from Hanoi (5 Bib Gourmand and 5 MICHELIN Selected), 26 from Ho Chi Minh City (2 one MICHELIN Star, 8 Bib Gourmand, and 16 MICHELIN Selected), and 36 from Da Nang (1 one MICHELIN Star, 16 Bib Gourmand, and 19 MICHELIN Selected).
Gwendal Poullennec, International Director of the MICHELIN Guides, emphasized Da Nang's debut in this year’s edition. This new inclusion enriches the Guide with the city’s unique local eateries and delicacies, showcasing central Vietnamese cuisine influenced by French, Chinese, and Southeast Asian cultures.
Nén Danang
The one MICHELIN Star list for 2024 includes three new entries: Akuna in Ho Chi Minh City, La Maison 1888 in Da Nang, and The Royal Pavilion in Ho Chi Minh City, which was promoted from the MICHELIN Selected category. Ănăn Saigon in Ho Chi Minh City, Tầm Vị, Hibana by Koki, and Gia in Hanoi maintained their one Star status from last year.
Nén Danang was awarded Vietnam’s first MICHELIN Green Star for its commitment to sustainable practices and culinary excellence. The restaurant emphasizes locally grown ingredients and regularly shares information about its own farm to promote a greener future. Nén Danang also collaborates with local schools to educate the younger generation on sustainable gastronomy.
The Bib Gourmand category expanded significantly this year, featuring 58 establishments, more than double last year's number. The 29 new entries include 16 from Da Nang, 5 from Hanoi, and 8 from Ho Chi Minh City. Da Nang’s new entries showcase the city’s fresh, ingredient-focused cuisine.
Notable new Bib Gourmand entries from Da Nang include Bé Ni 2, known for its rice dishes and seafood, Indian Aroma Restaurant, serving iconic Indian dishes, and Mỳ Quảng Sứa Hồng Vân, famous for its flavorful mì quảng.
The MICHELIN Selected category now includes 99 establishments, with 40 newcomers. These restaurants show potential for future promotion to MICHELIN Star or Bib Gourmand status. New MICHELIN Selected entries in Hanoi include Bánh Cuốn Bà Hoành, Hanoi Garden, and Le Beaulieu. Ho Chi Minh City’s new entries feature Du Yên, Kobe Bistro, and Oryz. Da Nang’s new selections include Mỳ Quảng Cô Sáu, Năm Đảnh, and Olivia's Prime.
The MICHELIN Guide also recognizes outstanding individual contributions to the culinary scene with special awards. This year, the Young Chef Award was given to Chef Duy Nguyen of Little Bear in Ho Chi Minh City. The Sommelier Award went to Toan Nguyen of La Maison 1888 in Da Nang, and the Service Award was presented to Anh Nguyen of Si Dining in Da Nang.
• 7 one MICHELIN Star
(2 new, 1 promoted from MICHELIN Selected)
• 1 MICHELIN Green Star (new)
• 58 Bib Gourmand
(28 new, 1 promoted from MICHELIN Selected)
• 99 MICHELIN Selected (40 new)
Le Beaulieu
ONE MICHELIN STAR (High Quality Cooking, Worth a Stop) • Gia (Hanoi) • Hibana by Koki (Hanoi) • Tầm Vị (Hanoi) • Akuna (Ho Chi Minh City) • Ănăn Saigon (Ho Chi Minh City) • The Royal Pavilion (Ho Chi Minh City) • La Maison 1888 (Da Nang) MICHELIN GREEN STAR (Commitment to Sustainable Gastronomy) • Nén Danang (Da Nang) BIB GOURMAND (Good Quality, Good Value Cooking) HANOI • 1946 Cua Bac • Bún Chả Chan • Bun
Cha Ta (Nguyen Huu Huan Street) • Chả Cá Thăng Long (6B Duong Thanh Street) • Chào Bạn • Don Duck Old Quarter • Habakuk • Luk
Lak • Miến Lươn Đông Thịnh • Mr Bảy Miền Tây • Phở 10 Lý Quốc Sư (Hoan Kiem) • Phở Bò Ấu Triệu • Phở Gà Nguyệt • Phở Gia Truyền (Hoan Kiem) • Phở Khôi Hói • The East • Tuyết Bún Chả 34 HO CHI MINH CITY • Bánh Xèo 46A • Bếp Mẹ ỉn (Le Thanh Ton Street) • Bò Kho Gánh • Bún Bò Huế 14B • Chay Garden (District 3) • Cơm
Tấm Ba Ghiền • Cuc Gach Quan • Dim Tu Tac (Dong Du Street) • Hồng Phát (District 3) • Hum Garden • Mặn Mòi (Thu Duc City) • Nhà Tú • Phở Chào • Phở Hoà Pasteur • Phở Hoàng • Phở Hương
Bình • Phở Lệ (District 5) • Phở Miến Gà Kỳ Đồng • Phở Minh • Phở
Phượng • Sol Kitchen & Bar • Tiệm Cơm Thố Chuyên Ký • Vị Quê
Kitchen DA NANG • Ăn Thôi • Bà Đông • Bánh Xèo Tôm Nhảy
Cô Ba • Bé Ni 2 • Bún Bò Bà Rơi (Hai Chau) • Bún Chả Cá 109 • Bún
Chả Cá Hờn • Cô Chủ Nhỏ • Indian Aroma Restaurant • Mỳ Quảng
Sứa Hồng Vân • Năm Hiền (Phan Thanh Street) • Ngọc Chi • Phú
Hồng • Quán Nhân • Rang • Thìa Gỗ MICHELIN SELECTED
HANOI • A Bản Mountain Dew • Azabu • Backstage • Bánh Cuốn Bà Hoành • Bánh Cuốn Bà Xuân • Bếp Prime • Bún Chả Đắc Kim (Hang Manh Street) • Bún Chả Hương Liên (Hai Ba Trung) • Cau
Go • Chả Cá Anh Vũ (Dong Da) • Chapter • Cồ Đàm • Duong's • El Gaucho (Hoan Kiem) • Etēsia • French Grill • Hanoi Garden • Hemispheres Steak & Seafood Grill • Highway4 (Hang Tre Street) • Izakaya by Koki • La Badiane • Labri • Le Beaulieu • Maison 1929 • Ngon Garden • Ốc Di Tú • Ốc Vi Saigon • Phở Gà Châm (Yen Ninh Street) • Quán Ăn Ngon (Hoan Kiem) • Senté (Nguyen Quang Bich Street) • T.U.N.G dining • Tanh Tách • Vị An HO CHI MINH CITY • 3G Trois Gourmands • Å by T.U.N.G • An's Saigon • Béo Ơi
• Bếp Người Hội An • Bờm • Bún Bò Huế Cô Như • Bún Thịt Nướng Hoàng Văn • Cô Liêng • Coco Dining • Đông Phố • Du Yên • Elgin
• Esta • Fashionista Café • Hervé Dining Room • Hoa Túc (District 1) • Kobe Bistro • La Fontaine • La Villa • Lai • Little Bear • Lửa • Lüne • Madame Lam • MaSa French Eatery by Hervé • Mia Dining
• Miên Saigon • Nén Light • Ốc Đào (District 1) • Ốc Oanh • Octo
• Olivia • Oryz • Phở Bò Phú Gia • Phở Hùng (District 1) • Phở Việt Nam (District 1) • Quince Eatery • Rice Field • Square One • Stoker (District 1) • The Monkey Gallery Dining • Thúy 94 Cũ • Tre Dining
• Truffle • Vietnam House • Xôi Gà Number One DA NANG • Bà
Diệu (Tran Tong Street) • Bánh Canh Yến • Bánh Xèo Bà Dưỡng • Bé
Mặn • Bếp Hên • Bún Chả Cá Bà Hoa • Cơm Gà Lan • Le Comptoir
• Luk Lak • Madame Lân • Mì Quảng 1A • My Hanh Seafood • Mỳ
Quảng Cô Sáu • Năm Đảnh • Nén Danang • Nu Đồ Kitchen • Olivia's Prime • Si Dining • The Temptation
On the evening of June 26th, the Bocuse d'Or Vietnam team hosted an exclusive fundraising dinner at Prime Steak Boutique & Chill in District 1, a night epitomising culinary splendour. This illustrious event gathered eight of Vietnam's most prolific chefs, providing an unforgettable gastronomic experience to bolster the team’s preparations for the esteemed Bocuse d'Or competition.
The gathering was graced by the culinary brilliance of Chefs Sakal Phoeung, Khai Vu, Daniel Nguyen, Jun Macho, Tommy Tran, Benoit Leloup, and Bertrand Sommereux. These profound artists showcased their exceptional creations, underscoring the vibrancy and excellence of Vietnam’s culinary landscape. Their remarkable camaraderie and support for their colleagues on this prestigious dining journey were palpable throughout the evening.
The seven-course collaborative menu was utterly aweinspiring, featuring a medley of exquisite dishes. Chef Benoit’s Scallop Ceviche with Passion Fruit and Ponzu Leche de Tigre tantalised the palate, followed by Chef Daniel’s harmonious blend of Prawns, Chorizo, Basil, and Spiced Tomato Bisque. Chef Vu offered a luxurious Pan-Fried Foie Gras with an Apple “Millefeuille” and Port Wine Sauce, while Chef Jun’s BBQ Cuttlefish with Javanese Curry, Shiso, and Burnt Leek brought an exotic flair. Chef Tommy's Roulade Quail with Bread Fruit Taco, Kulim
Aioli, and Pickled Coconut showcased inventive flavours, and Chef Khai's Steak & Eggs featuring Striploin Mayura Australian Wagyu Champion MB9+ with Caviar and Red Wine Sauce was a masterpiece. The feast concluded with Chef Bertrand’s delectable Baba infused with Vietnamese Rhum and paired with Coconut Ice Cream.
Reflecting on the evening, Chef Sakal Phoeung, President of Bocuse d'Or Vietnam, remarked, “This event is not just about showcasing our culinary talents but also about uniting our community in support of a shared vision. We are deeply grateful for the overwhelming support we’ve received and look forward to representing Vietnam with pride at the Bocuse d'Or.”
The dinner was a testament to the immense support from several suppliers, key sponsors, and Ho Chi Minh City’s F&B elite, whose contributions were acknowledged throughout the evening, highlighting a communal commitment to advancing Vietnam's culinary brilliance to audiences across the globe.
The Open Day 2024 by Spain Food Nation, held on June 25th in Ho Chi Minh City, Vietnam, was a monumental achievement. Hosted by ICEX and the Economic and Commercial Office of Spain in Vietnam, the event drew more than 200 professionals from the food, hospitality, wine, and press sectors. It provided a splendid afternoon brimming with flavors and experiences, showcasing an exquisite selection of Spanish culinary treasures.
Throughout the day, attendees reveled in a diverse array of products, from wines, olive oil, Iberian ham, and cheeses to innovative items such as preserves, sweets, confectionery, and chocolate. The event also featured skillful ham-cutting demonstrations, captivating product presentations, and a lively flamenco performance by Silvia Cruz, creating a vibrant and energetic atmosphere
Seminars conducted by Atlas Fine Food, PGF Asia, and Tinh Hoa Toan Cau Gourment Foods enriched visitors' understanding of the products and their histories, offering a comprehensive glimpse into the world of Spanish gastronomy.
Thanks to the exceptional media coverage by #Epicure, media sponsor, the event achieved widespread impact on the internet and social media platforms. The presence of renowned influencer Jovel Chan further amplified the event's significance in the city's culinary landscape.
The unfolding of Open Day 2024 at Caravelle Saigon Hotel portrayed an electrifying atmosphere. Welcoming industry professionals from near and far, the event showcased an extensive catalogue of top-quality Spanish gastronomic treasures, affirming its status as the premier platform for spotlighting the best of Spanish food and wine in Vietnam.
Amidst the challenges of the past year, the event provided a vital showcase for the growing popularity of Spanish gastronomic delights among Vietnamese consumers. The affection for Spanish products like olive oil, pork, beef, wine, dairy, seafood, and confectionery among the Vietnamese community was evident, reflecting a strong resonance with the quest for highquality, authentic international culinary experiences.
As the event unfolded, attendees seized the opportunity to network, collaborate, and gain valuable insights, fostering meaningful connections and paving the way for promising partnerships in the culinary landscape.
The event's open-door policy attracted a diverse audience, underscoring the burgeoning curiosity and appreciation for Spanish gourmet offerings in Vietnam. Whether as a professional seeking to expand your network or an enthusiast eager to explore the world of Spanish gastronomy, Open Day 2024 offered an unparalleled experience for all who participated. It truly was a celebration of Spanish culinary excellence like no other!
HOTEL
Ho Chi Minh
• An Lam Saigon River
• Caravelle
• Chloe Gallery
• Eastin Grand Hotel Saigon
• Hotel Des Arts
• Hotel Nikko Saigon
• Intercontinental Asiana Saigon
• Lotte Legend
• Le Meridien Saigon
• Mai House Saigon
• Mia Saigon
• New World Hotel
• Norfolk Mansion
• Novotel Saigon Centre
• Oakwood Residence Saigon
• Park Hyatt Saigon
• Pullman Hotel
• Renaissance Riverside Hotel Saigon
• Rex Hotel
• Saigon Prince Hotel
• Sedona Suites
• Sofitel Saigon Plaza
• Sheraton Saigon Hotel
• Sherwood Residence
• Somerset Vista Hochiminh City
• The Reverie Saigon
• The Myst Dong Khoi
• Villa Song Saigon
• Windsor Plaza Hotel
Con Dao
• Poulo Condo
• Sixsense Con Dao
Nha Trang
• An Lam Retreats Ninh Van Bay
• Intercontinental Nha Trang
• Sheraton Nha Trang Hotel & Spa
• Sixsense Ninh Van Bay
• The Anam
Da Nang
• Fusion Maia Danang
• Furama Resort & Spa
• Hyatt Regency Danang Resort And Spa
• Intercontinental Da Nang
Hoi An
• Four Seasons Resort The Nam Hai
Hue
• Alba Wellness Resort
• Banyan Tree Lang Co
Ha Noi
• Intercontinental Hanoi Westlake
• Intercontinental Hanoi Landmark72
• JW Marriott Hotel Hanoi
• Sheraton Hanoi Hotel
• Sofitel Legend Metropole Hanoi
Phu Quoc
• Fusion Resort Phuquoc
• Hyatt Regency Nam Nghi Phu Quoc Island
• Intercontinental Phu Quoc Long Beach Resort
• JW Marriott Phu Quoc Emerald Bay Resort & Spa
RESTAURANT
Ho Chi Minh
• An Vien Restaurant
• Anh Tukk Modern Thai Cuisine
• Argentinian Steakhouse El Gaucho
• Au Lac Do Brazil Restaurant
• Boomarang Bistro Saigon
• L’usine Cafe & Restaurant
• La Villa French Restaurant
• Hoa Túc Restaurant
• Moo Beefsteak
• Opus Sai Gon
• Pendolasco Restaurant
• Uraetei Yakiniku Restaurant
• Refinery Bar & Restaurant
• San Fu Lou
• Tandoor Vietnam
• The Log Restaurant
• Thai Cong Restaurant
• Villa Royale Downtown Antiques & Tea Room
• 3G Trois Gourmands
Da Nang
• Bushido Restaurant
• Bistecca Restaurant Danang
• Don Cipriani’s
• El Gaucho Argentinian Steakhouse
• Hai Cang Da Nang Restaurant
• Mr. Anh Restaurant
• Nen Restaurant
• Olivia’s Prime Steakhouse
• Pizza 4p’s Hoang Van Thu
• Retro Kitchen and Bar
• The Rachel Restaurant
• The Temptation Restaurant
• Tra House & Bistro
Ha Noi
• Bow Thai
• Cloud Nine Restaurant
• EMM’s French Bistro
• Essence Restaurant
• French Grill
• Hanoi Garden Restaurant
• Hanoi Ocean House
• Hanoi Serene Cuisine Restaurant
• La Fiorentina - Italian Restaurant
• La Badiane
• La Verticale
• Madame Hien
• Maison Vie Restaurant - Fine French Cuisine
• Kimono Japanese Restaurant
• Opera Garden Restaurant
• T.U.N.G Dining
• Red Bean Restaurant
• Teddy’s American Grill House
• Tunglok Heen
AIRPORT
Ho Chi Minh
Tan Son Nhat International Airport
International Terminal
• Lotus Lounge
• Rose Lounge
• Lotus Lounge 2
• Orchid Lounge
• Le Saigonnais Lounge
Domestis Terminal
• Lotus Lounge
• Le Saigonnais Lounge
Da Lat
Lien Khuong International Airport
• Lien Khuong Airport
Nha Trang
Cam Ranh International Airport
International Terminal
• Lotus Lounge
• Sun Coast Lounge
Domestis Terminal
• The Champ Lounge
Ha Noi
Noi Bai International Airport
International Terminal
• Song Hong Business Lounge
Domestis Terminal
• Song Hong Premium Lounge
WHERE TO BUY
Ho Chi Minh
• Phuong Nam Vincom Dong Khoi
• Phuong Nam Saigon Centre
• Phuong Nam An Phu Supermarket
• Phuong Nam Estella Place
• Phuong Nam Parkson Hung Vuong
• Phuong Nam Vivo City
• Phuong Nam Crescent Mall
• Phuong Nam Vincom Le Van Viet
• Phuong Nam Book City Garden Mall
• Phuong Nam Book City Van Hanh Mall
• Ca Chep Bookstore 211-213 Vo Van Tan, District 3
Ha Noi
• Phuong Nam Garden Mall
• Phuong Nam Lotte Center
• Phuong Nam Mega Mall Royal City
• Phuong Nam Vincom Ba Trieu
• Phuong Nam Vincom Nguyen Chi Thanh
Binh Duong
• Phuong Nam Aeon Mall Binh Duong
Dong Nai
• Phuong Nam Vincom Bien Hoa
• Phuong Nam 113-115 Dong Khoi Street, Tam Hiep Ward
Da Lat
• Phuong Nam Vincom Bao Loc
• Phuong Nam Lien Khuong Airport
• Phuong Nam 279 Phan Dinh Phung Street
Nha Trang
• Phuong Nam 17 Thai Nguyen Street, Phuoc Tan Ward
Da Nang
• Phuong Nam 153 Phan Chu Trinh Street, Phuoc Ninh Ward, Hai Chau District
• Phuong Nam Vincom Da Nang
• Phuong Nam Danang Airport
Can Tho
• Phuong Nam 06 Hoa Binh Street, An Cu Ward, Ninh Kieu District
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