FYUZN Delightful Gastronomics V.2.1 January 2023

FYUZN DELIGHTFUL

GASTRONOMICS

January2023V.2.1

Orfali Bros

Januar y 2023

Dear Reader s,

Not hi ng i s mor e si gni f i cant t han gr eat f ood when cul t ur e i s at t he f r ont and cent er . Launched i n 2022, t he annual 50 Best l i st r ef l ect s t he best r est aur ant exper i ences of t he Mi ddl e East & Nor t h Af r i ca?s 50 Best Rest aur ant s Academy, an i nf l uent i al gr oup of 250 l eader s i n t he r est aur ant i ndust r y acr oss t he r egi on, each sel ect ed f or t hei r exper t opi ni on of t he Mi ddl e East and Nor t h Af r i ca?s r est aur ant scene Our cover st or y i s 2023' s Number 1, The Or f al i Br ot her s.

Di scover mor e st or i es and mor e del i ght f ul gast r onomi cs!

Saht en!

Pr emi er , Saper e Aude

THREE BROTHERS, TWO PASSI ONS, ONE GOAL

Rul es ar e meant t o be bent and br oken concer ni ng t hei r t r adi t i ons They const ant l y push t he boundar i es of cooki ng t o di scover new f l avor s and sensat i ons of f ood and past r i es.

Di shes and desser t s t hat t hey l ove t o eat wer e t hei r sour ces of i nspi r at i on, ser vi ng by l i nki ng t hem t o t hei r past and r emi ndi ng t hem of t hei r i dent i t y.

Cr eat i vi t y, pr i de, and j oy at t he many possi bi l i t i es t hat can be bor n f r om t he Or f al i Br ot her s' ki t chen ar e i nvoked as soon as you st ep i nsi de t hei r humbl e abode.

At Or f al i Br os, ever y day cel ebr at es t hei r j our ney and exper i ences, spr i nkl ed wi t h cont empor ar y i deas ser ved i n t hei r di st i nct i ve way. Her e, t hey of f er a col l ect i on of t he knowl edge, ski l l s, and vi si on of ever y per son behi nd t he ki t chen door They ar e not j ust chef s but f ami l y Tast e Text ur e I ngr edi ent s Those ar e t he t hr ee t hi ngs t hey st and by.

Fur t her enhanced and moder ni zed t o f i t i n wi t h t he mul t i cul t ur al i sm and avant - gar di sm of Dubai , a f ood j our ney evol ved i nt o a wor k of gast r onomi cal ar t . At t hei r Bi st r onomy, you wi l l obser ve t he i mpor t ance gi ven t o t r adi t i on and t hei r st r i f e t o r enew so t hey can pr ovi de cust omer s t he best possi bl e f un di ni ng exper i ence and guar ant eed sat i sf act i on At t he same t i me, t hey al so suppor t l ocal f ar mer s and suppl i er s t o ser ve t he best qual i t y l ocal i ngr edi ent s.

© Orfali Bros

Dani sh Tr adi t i on

Sal t ed her r i ng i n cr i spy al gae wi t h di l l st ems wi t h aquavi t

© ClaesBech-Poulsen © Orfali Bros

We ar e Mohammad, Wassi m and Omar - t hr ee br ot her s who have t r avel ed f ar and wi de t o i nspi r e and be i nspi r ed by t he del ect abl e wor l d of f ood, ar t , t r avel , and cul t ur e. We aspi r e t o enr i ch t he cul i nar y wor l d wi t h cr eat i ons t hat ar e di st i nct l y i nf l uenced by our r oot s and our exper i ences. Al t hough we have si nce di scover ed our own ni che i n t he ki t chen, our ever - gr owi ng appet i t e f or advent ur e and baki ng cont i nues t o keep us t oget her . "

ORFALI BROTHERS

© Orfali Bros

EYE.

" I combi ned al l f our cooki ng t echni ques t o r epr esent my her i t age. My l ast name i s Or f al i , der i vi ng f r om t he Tur ki sh ci t y of Ur f a, whi l e I come f r om Al eppo and am a descendent of an Ar meni an gr eat - gr eat - gr andmot her "

- Chef Mohammad Or f al i

© Orfali Bros

They SpeakFood

"This is the story of three immigrant chef brothers from Syria working together to create a unique dining experience, an against-the-odds triumph of personal perseverance, brilliant storytelling, and endless curiosity. The unlicensed restaurant?s culinary style defies categorization, but it has culminated in Orfali Bros Bistro being voted The Best Restaurant in the Middle East & North Africa 2023." - The World's 50 Best - MENA

The trio grew up in Aleppo, then spread to various destinations before reuniting in Dubai to open Orfali Bros Bistro in 2021. The eldest brother, Mohammad, is a veteran TV cook and restaurant chef in the Middle East. As the head chef, the spokesperson, and the driving force in this family-owned bistro, he has taken ingredients, techniques, traditions, and influences worldwide and used them to create his take on Arabic cuisine. While he runs the central kitchen, his two younger brothers, Wassim and Omar, are classic pâtissiers with their definitive style in the French mold by creating a unique selection of pastries, buns, éclairs, and desserts that highlights the menu.

Located on a corner site in Dubai?s Wasl 51 neighborhood, this open, unpretentious space is dominated by two-storey kitchens overlooking diners. Chef Mohammad regularly glides from the ground-floor pass to each table to explain in a charismatic fashion how each dish came to be There are no restrictions to what dishes the team might create based on anything they love to eat. ?Rules are meant to be bent and broken, concerning our tradition? is one of the Orfalis? mantras Prepare to be hit with surprising combinations referencing art, travel, diverse cultures, Syrian traditions, and personal experiences. Examples include ?Guess what?? , a fattoush, Greek salad, and gazpacho hybrid; the Aleppo street bun (wait and see); and the shish barak à la gyoza, a Levantine take on the Asian staple.

?I moved t o Kuwai t t hen t o Dubai ; Waseem went t o

Moscow, t hen t o

Kazakhst an ont o Egypt ; and Omar st ayed i n

Al eppo t hen moved t o

Bei r ut . I t hought f or

l ong how I can br i ng t he f ami l y t oget her , so I deci ded t o br i ng my br ot her s t o Dubai .

Wassi m came t o Dubai i n

2012, and Omar i n 2013.

Fr om t hat t i me onwar d, I want ed us t o do somet hi ng t oget her . "

- Chef Mohammad Or f al i

© Orfali Bros

?My f at her ?s an engi neer . My mom?s a t eacher . Most of my f ami l y member s ar e i nt o busi ness, and t hey al l have hi gher degr ees. I wasn' t t hat good i n school . I ent er ed t he cul i nar y wor l d by chance t hr ough t he cul i nar y school , but I f el l i n l ove wi t h i t , ?

- Chef Mohammad Or f al i

The Or f al i br ot her s st ar t ed t hei r f i r st vent ur e t oget her t hr ough cooki ng cour ses cal l ed ?The Or f al i Br os Mast er cl ass? i n 2017. They del i ver ed mor e t han 24 cour ses by t he begi nni ng of t he pandemi c i n 2020. The cour se par t i ci pant s wer e amazed by t he or i gi nal i t y of t hei r di shes and past r i es, and wer e const ant l y encour agi ng t hem t o open a busi ness of t hei r own. Eent ual l y, t he br ot her s opened Or f al i Br os i n 2021 i n t he mi dst of t he gl obal pandemi c.

© Orfali Bros

?We want ed di ner s t o be seat ed f aci ng t he ki t chen and have a sense of di ni ng i nsi de i t . At Or f al i Br os, we have a t r anspar ent cul t ur e bet ween us, as chef s and t eam, and our cust omer s. We want t o t el l peopl e t hat t her e ar e no unsung her oes behi nd t he scenes. ?

Thetwo-storeytest kitchen at Orfali Bros

© Michelin Guide

?Past r y i s di f f er ent t han f ood. My br ot her s? way of wor ki ng di f f er s f r om mi ne. We bui l t t he ki t chen t o separ at e t he past r y and f ood ki t chens f r om each ot her . But even t hough i t ?s di vi ded i n t wo, we const i t ut e one ent i t y. ? - Chef Mohammad Or f al i

© ClaesBech-Poulsen © Orfali Bros

FoodIsTheir Language

© Orfali Bros

?What makes us di f f er ent i s t hat we bel i eve t hat you and I eat t he same. At Or f al i Br os, we ser ve di f f er ent backgr ounds and t ast e pal at es. We bel i eve t hat f ood br i ngs peopl e t oget her . ?

- Chef Mohammad Or f al i

© Orfali Bros

Sources:Orfali Brothers, Michelin Guide, MENA50 Best Restaurants2023, frenchefs.com

© ClaesBech-Poulsen

World?slargest barbecueconcept opening storesin Manila, Philippines

Dallas, Jan. 23, 2023 (GLOBE NEW SW IRE) -- Dickey?s Barbecue Pit is continuing its smoking-hot development streak across the globe as the iconic Texas-born brand announced their expansion into the Philippines.

W ith this exciting global expansion news,Dickey?s Executive Vice President Jim Perkins and M aster Partner,John Lee,of the San Francisco Bay area recently visited the Philippines with a solid foundation in place to open the first Dickey?s Barbecue Pit in M anila in the second Quarter of 2023.

John Lee is a real estate professional, as well as a restaurateur who already own a Dickey?s Barbecue Pit in the San Francisco Bay Area,a national burger chain,as well as having created his own concepts, including Burmese and Peruvian eateries John's son, M ax Lee, current Owner/Operator of the Bay Area Dickey?s,will lead the expansion in the Philippines and the development of an additional 40 locations

?W e are absolutely thrilled to be bringing the best Legit Texas Barbecue across the globe to the Philippines in 2023,? said Jim Perkins ?W ith the representation of the Lee family,we have no doubt that the upcoming Dickey?s development will be a major success.?

W ith this latest announcement,Dickey?s continues to strengthen its international presence as the world?s largest barbecue brand and franchise. W ith over 550 barbecue restaurants including in Brazil,Egypt,Japan,Pakistan,Singapore,and the United Arab Emirates

To learn more,follow Dickey?s Barbecue Pit on Facebook,Instagram and Twitter Download the Dickey?s Barbecue Pit app from the Apple App Store or Google Play.

To learn more about Dickey?s Virtual Concepts follow: W ing Boss on Facebook, Instagram and Tik Tok, Trailer Birds on Facebook, Instagram and Tik Tok and Big Deal Burger on Facebook,Instagram and Tik Tok

Best World Cities for Foodiesin 2023

The most human word we can think of is love; the next is ....food.W hat would life be without food? and Foodies! Yes, it is a word that means a person with a passion for food and the experience of eating,which sums up a majority of us. W e define foodies as people who don't eat only to survive but value food,the creation of food,and its entire process

The most recent study by Asher & Lyric released is the "Global Foodie Index," which was calculated using five key factors such as the number of M ichelin-rated restaurants per city, the number of "W orld's Best Restaurants" per city, the number of national cuisines represented per city,the average cost of meals, and the number of restaurants per city per capita. They categorized one hundred fifty entries,and we highlighted the first three on the list. The ten top entries are listed below: You can learn more about the top entries on the following pages

1 Tokyo,Japan

2.Paris,France

3.Bangkok,Thailand

4 New York,USA

5 Phuket,Thailand

6 Singapore,Singapore

7.Osaka,Japan

8.Hong Kong,Hong Kong

9.Seoul,S.Korea

10 Chiang M ai,Thailand

The methodology was based entirely on numbers, but that doesn't mean those not mentioned in the top ten are put in a bad light The food itself is a personal choice

The metrics used by Asher & Lyric were also based on the data gathered from M ichelin,The W orld's 100 Best Restaurants, Trip Advisor, and Numbeo Cost of Living Data base and OpenDataSoft ?All Cities with a Population >1,000.

ASIA,YOU'VENEVER BEEN SO GOOD TO M E

Hello Asia! 13 of the Top 20 countries are located within Asia,four are in Europe,and two are in the United States. The data also showed more diverse offerings in most cities,increasing patronage

BIG IN JAPAN

Japan has three of the world's 15 best foodie destinations,and Tokyo leads the pack of global foodie destinations Tokyo earned the highest marks for its number of M ichelin restaurants and the number of national cuisines. Garnering an impressive 436 M ichelin-starred restaurants are in Tokyo alone, and foodies can also enjoy 120 different national cuisines while dining in this stellar city

INTO

THEBLUE

Japanese people have some of the highest life expectancies in the world, and this is often attributed to their diet! The traditional food in Japan is also often considered some of the healthiest in the world for the calorie-conscious foodie.It is one of the world's " Blue Zones," with many dishes featuring plenty of fruits,vegetables,and seafood

Speci al Note fr om Asher & Lyr i c

We did our best to survey often under-represented regions, asdeliciousfood can be found worldwide. M any top-ranking ?Best Food Destination?lists often concentrate mainly on the biggest cities, like New York and London. Our goal was to dig deep and rank some lesser-known (but still significant) foodie destinations.

Study Li m i tati on s

The M ichelin Guide, arguably the gold standard for foodie culture, has a heavy bias towards Asian, European, and to a lesser extent, American restaurants. M uch of the world is simply under-represented when it comes to M ichelin star ratings, which is an obvious limitation of our foodie study. H owever, M ichelin is such an industry standard that it would be negligent to omit it asa factor.

Now and DEN

"The taste of home cooking is different for everyone, but yet it is all prepared with the same wish, which is to make others happy. It brings warmth and closeness to one's heart, making us want to eat it every day. Homemade food is food prepared while thinking about others being happy. Every day,I think about the people who come to the restaurant and cook with the ingredients that arrive each day. For a homemade dish that brings a smile."

- Chef Zaiyu Hasegawa,Owner,DEN

DEN isGreen

"Thanks to the support of producers,the vegetables we use are grown without pesticidesor chemical fertilisers Our speciality salad expresses our connection to farmers and is a fun way for diners to see what came out of the garden W e source fish without specifying the kind so as to reduce the burden on fishing grounds "

? Chef Zaiyu HASEGAW A,Owner DEN

With aSmile

DEN's No online reservations policy

The only way to make a reservation at Den is by calling the restaurant ? you will not get in by booking online or through a concierge service ?W e want to maintain a direct and personal contact with our guests,? says Hasegawa ?From their voice, mannerisms, accents and responses, we can pick up cues on the kind of guests they may be,thus enabling us to better anticipate their needs and expectations ? The reservation team also notes down when overseas guests will first arrive in Japan, to ensure they won? t be too jetlagged when they visit the restaurant

© jimbocheden

Chef Hasegawa likes to say his aim is to see his customers leaving with smiles on their faces. An essential ingredient in achieving this is the welcome and service provided by Den?s front-of-house team, which was recognised with the Art of Hospitality Award at The W orld?s 50 Best Restaurants 2019

ThePhilosophy of DEN

Rather than sticking to the elegant, refined but often impersonal traditions of high-end kaiseki cuisine, H asegawa offersan elevated, deeply personal take on Japanese home cooking. H e draws on diverse influences, both home-grown and gleaned on overseas trips, but always based around prime ingredientsfrom ocean, pasture and forest.

FeatureSources: jimbochoden, Michelin Guide, 50 Best Restaurants, MarieClaire Taiwan

M s.Gadot'sValentine

Photo Source:The Official FBPageof Gal Gadot

Candid Shots

Parisisalwaysagood idea...

© LeClarenceS.A.S.

When we think of fine dining, we think of France. Paris is synonymous with exceptional cuisine. French food is world-famous for its rich food culture and history. Many of the country's most famous dishes are served worldwide, and its Parisian chefs are some of the most renowned. They came in second in the Global Foodie Index but nonetheless it remains on theFoodiesbucket list; LeClarenceisamust.Simply put,toexperienceistobelieve.

History andElegance

In this private mansion in the 8th arrondissement, the finest artistic artisans have created an extra-special touch inherent to privatehomesby drawing their inspiration from theuniquecharm of Bordeaux estates. Le Clarence is a dreamy landscape in Paris where history livesand elegance is in every minute detail And yes, it'sgot European legacy written all over theplace

A large, stately reception room with a confidential atmosphere, a bar, and three private reception rooms are offeredexclusively for customers' usetoprecedeor prolongthemoment.

© LeClarenceS.A.S.

LeClarence,nestledwithin an elegant 19th-century privatemansion at 31AvenueFranklin D.Roosevelt, opened in November 2015.It wasentirely refurbished anddecoratedby thefinest creativecraftsmen,accordingto theinstructions of H RH PrinceRobert of Luxemburg,who wishedto reproducein Paristheuniqueambianceof Château Haut-Brion LeClarenceisan elegant,warm,welcoming,andrefined restaurant,theimageof France?sfinest terroirs,coordinated with great enthusiasmby atalentedteam. Whilethekitchen strivesto enhanceseasonal produceandreveal thevery best of French gastronomy,servicein therestaurant ensuresit offersguestsamoment outsideof timein asetting steepedin history ChristophePelémanagesLeClarencewith style: an excellent enterprisethat theMichelin guide chosetohonor in its2017publication by awarding,right away,twostarsto thissplendid Parisian restaurant

© LeClarenceS.A.S.

"2015marked the80th anniversary of thefounding of our family company, Domaine ClarenceDillon Weare following in thefootstepsof thePontac family, previousownersof Haut-Brion in the16th century, and enjoy sharing our concept of wine culture with epicurean aficionados from around the world In 1666, the Pontacs wereperceived aspioneersby opening their tavern ?Pontack?sHead?in what would go on to becometheCity of London We continue this tradition by allowing visitors to have a great meal, taste our fine wines? and even buy an outstanding oneto tasteat homewith family or friends, if they so choose, thanksto theCavedu Château boutique."

HRH PrinceRobert deLuxembourg, Chairman andCEO,DomaineClarenceDillon.

Le Clarence offersa seriesof tasting menus. Lunch optionsrange from three tosix courses(90?to190?) while dinner spansfromthreetosevencourses(130?to320?). Expect dishesfromveal sweetbreadandmorel gyoza with caviar and squid ink, tofried mochi topped with sea bream, sitting in a shallow pool of Korean-spiked kimchi juice.- TheWorld's50Best

Chef Christophe Pelé has taken over this sumptuous 1884 private mansion with enthusiasm and ability. It is located near the Champs-Élysées, a district the chef knows well, having worked at Ledoyen, Lasserre, Pierre Gagnaire, andLeBristol. Hehasindeedfoundhisfeet in thekitchen. A trueartist combiningproducefromland and sea, heservesup highly personal cuisinewith bold and distinct flavors? it never failstodeliver on what it promises. The "surprise" tasting menu workswell with itsconcept of "satellite" additionstothe main dish. The winelist isenoughtomakeyour headspin(asktovisit thebeautiful vaultedcellar that housesthegrandscrus)?a memorableexperience.- MichelinGuide'sPOV**

© LeClarenceS.A.S.

Prestigiouswinesandthoseof limitedproductioncanbefoundinthecellar of LeClarenceRestaurant. Thewines of Domaine Clarence Dillon are presented fully, aswell asthe abundance, history, and diversity of the French wine-growingregions. Winegrowersandterroirsarehighlightedontheir list,just asmuchasartisansof tasteand fresh produce are in the kitchen. Over 250 winegrowers from France?s regions are represented through 1 400 referencesmadepossiblebythesommelier teamthat regularlymakesnewfindsandencounters.

LECLARENCE,THECOOKBOOK

In chef Christophe Pelé?s first book, Chihiro Masui breathes in aromas, caresses ingredients, and dissectstexturestoapoint wherethereader can tasteher description

ChristophePelé?srecipebook containssome70recipes, around 20of which taketheform of adialogue and exchange with the Chef. Chihiro guides the reader to accompany the Chef on the journey of inspiration that allowseach dish to beborn and reach thetablewheretheflavorscan reach their apex. Hiscreativenarratedrecipechroniclescometo resembletravel logs

ChihiroMasui isafoodwriter.BorninTokyo.RaisedinNewYork,London,Paris.LivesinFrance.

© LeClarenceS.A.S.

© LePetit Chef

Candid Shots

© goff/blitz

Guy R itchiewasjoined by KeanuR eeveson M onday evening ashe madehisway homefollowing anight out at apopular London nightspot. called Oswald's.- Source : D ailyM ail UK,31J anuary 2023

OneNight in Bangkok ...

© Praya Kitchen, Bangkok

Bangkok continues to amaze us with its unique culinary flavors They offer a wide range of cuisinefrom Afghani to Zhejiang and everything in between. And what'smoreisthat in June 2022, Thailand made history by legalizing marijuana for medical and culinary use. This monumental decision was a long time coming and marks a significant turning point in the country?sattitudetowardscannabis. By removing marijuanafrom thelist of narcoticsbanned for useor distribution, thegovernment hasopened thedoor for businessesto offer all kindsof cannabis-infused food. Thus, entrepreneurs and chefs can showcase their culinary creativity and explore the possibilities of the herb in new and exciting ways Truly revolutionary At number 3in theGlobal FoodieIndex isThailand.

Praya Kitchen is an authentic Thai buffet restaurant that brings back forgotten recipes passed down from generation to generation, using local ingredients.A modern culinary playground for Thai cuisine & seafood lovers that shines a new light on traditional food.

© Praya Kitchen, Bangkok

© Praya Kitchen, Bangkok

Chef X's 20 years in the culinary scene began at home when he was young and had to help his mom cook for factory workers. He has gained various experiences while studying and working with luxurious international hotel chains worldwide, including Egypt, Australia, and Japan.

Chef X is now back in Thailand to use his knowledge to promote Thai cuisine to the Global market.

Most Thai favorites at Praya Kitchen are ensured to use local and seasonal ingredients. The food is thus simply modern yet unique, blending from his multi-culture background.

© Praya Kitchen, Bangkok

© Praya Kitchen, Bangkok

From Praya Kitchen

"Feast on a variety of an unlimited Thai and international dishes from fresh seafood to quality beef and lamb. Enjoy a vast selection of distinctive delicacies, cooked to order from live cooking stations and served fresh to your table. An unlimited a la carte, featuring over 70 items, will be offered for lunch on Saturday and Sunday, and dinner on Friday, Saturday and Sunday. Private dining zones will also be provided with the safety and social distancing measures."

Praya Kitchen

3 Fl. Bangkok Marriott Hotel The Surawongse, 262 Surawong Road, Si

Phraya Bangkok,10500

Inquiries:020885666

Email:mhrs.bkkwo.fbreservation@marriotthotels.com

© Praya Kitchen, Bangkok

150 Best Cities for Foodies Around

the World in 2023

There is just too much goodness when we truly understand the food we eat. It is everything we are. What we put in our gut tells us our longevity to face the world and do our daily grind. Studies have shown that our life cycle depends upon the food we eat. And whether we have different tastes depends upon our culture and the values we keep. Food is considered holy because it comes from nature, and the creator of character; and the Holiest - the bread of life, his blood becomes wine Nowadays, food has evolved as much as consumers But we all have a responsibility to know what goes into what we eat, and the more inquisitive people become, the more interested they are in the science and art of food.

The 150 Best Cities have been chosen for their ability to feed people of different cultures of other races. The list is noticeably inclusive and not limited to the standard fine dining experience alone. We see more fusion of food, younger chefs, and healthier menu;some even transitioned to the vegan way of preparing food.

Being the BEST is subjective, and this study ranks the best of the world cities for foodies.Asher & Lyric Fergusson did not give any cities a final grade below a C-, nor did they provide any individual metric a rank of F.Each city is compared against the others for the total ranking, but all of these world foodie destinations are amazing in their own right,and they would surely delight a food-loving traveler

The best part is knowing we have ample food choices out there waiting to be tried and enjoyed

For the detailed study, please refer to the link: https:// www.asherfergusson.com/ global-foodie-index/

?Food isour common ground, auniversal experience.?

?J amesBeard

© MaeMu

Candid Shots

A Master Chef Responds totheCall of hisPeoplein Turkey

On 6 February 2023, at 04:17 TRT (01:17 UTC), an Mw 7.8 earthquake struck southern and central Turkey and northern and western Syria. The epicenter was 32 km (20 mi) west?northwest of Gaziantep. The earthquake had a maximum Mercalli intensity of XI (Extreme). It was followed by an Mw?7.7 earthquake at 13:24.Thisearthquake wascentered 95 km (59 mi) to the north-northeast from the first, in Kahramanmara? Province. There was widespread damage and tens of thousands of fatalities. As of this writing, aftershocks continue to befall the said areas, and buildings continue to collapse due to the catastrophic earthquake earlyin February.

The earthquake in both Turkiye and Syria brought out the best in humanity International responders all helped in the rescue efforts. With thousands of families displaced, if not perished, under the rubble. Food and water are the immediate need of the people. A celebrity chef from Turkiye, a Master Chef, Chef Mehmet Yalç?nkaya, acted quickly together with his partner suppliers and other Michelin Star chefs to feed an average of 7,000 people a day in a place called Life Again Restaurant rented by Chef Omuk Akkor for the next six months, primarily serving the Turkish community where quake victims can eat a decent meal amidst the chaos The Red Crescent group likewise organized their kitchen in Gaziantep with volunteers who continue to prepare meals round the clock to help as many people as possible. Well-known chefs like Rafet Ince, Esen Hunal,Claudio Chinali, and Jose Andres of World Central Kitchen also join them

Chef Mehmet Yalç?nkaya is one of the many talented chefs representing Turkey He may be strict regarding his culinary standard. He does not tolerate the slightest loss of time, disorder, and lack of discipline in the kitchen. However, this applies only to the kitchen; he is a real Istanbul gentleman in everyday life and loves children and animals very much

He is a chef in love with his country

MYK Restaurant hasamenu constantly renewed in seasonal cycles, whereyou meet with unique, delicious, and high-quality signaturedishescreated by Mehmet Yalç?nkayaandhisteam by blendingthevaluableproducts of their geography.

THE2 GALLON BOX

Thisnew, more sustainable format givesyou all the #1 Alkaline Water you need, while using 80%lessplastic than 8 (1L) bottles It?s also made with 100%recycled corrugate that is100%fully recyclable. Made more sustainably.

?Hecookstomakepeoplehappy.?

? M YK

MYK istheperfect placefor seasonal mealsmadewith high-quality ingredientsand the concept of "from soil totable." Their menu changesperiodically toservefresh producedepending on theseason. Thisbrings dynamic, healthy, and delicious dishestotheir visitors.

R&D and P&D

MYK aimstocreateadded value in gastronomy by enrichingthe processfrom their productstothe menu with continuousresearch, and development, and experience.

Key facts

Nemo?s Garden Project may be described with two keywords: Self-sustainable

Nemo's Garden is not only a technological endeavor, aimed at making underwater farming an economically viable, long-term alternative form of agriculture, but most and foremost it is an eco-friendly and self-sustainable project.

The use of renewable energy harnessed from the sun and of fresh water obtained by desalination of seawater, in fact, make Nemo's Garden a self-sustainable system.

The microclimate and thermal conditions within the biospheres are optimal for plant growth and crop yields, not unlike a conventional greenhouse, yet it requires no additional energy sources.

Eco-friendly

The underwater farm determines very minimal, if none, interaction with the marine environment and related ecosystems, exception made for a positive shelter-like effect in order to support the repopulation for the surrounding marine areas.

© mykcaferestoran

Onewith thesustainableworld... MYK believesthat thecorrect use of world resourcesfor sustainable consumption startswith zerowaste in thekitchen. Tominimizethe damagetonatural life, they ensure thebest and most effectiveuseof theproduct in thekitchen and pioneer theawarenessstartingwith their employeestotheir guests.

© Nemo'sGarden

Mithat Yalç?nkaya

He started his career at Bodrum Petunya Hotel in 1994 and worked at different hotels for the next few years.

In 2002, he worked as Executive Chef at Elite World Prestige Hotel. He was also on the opening staff of all other hotels of Elite World Hotels and most recently worked as Elite World Hotels Kitchens Coordinator He took part in the opening of MYK Restaurant, of which he is a partner, and is still running its business

He has various degrees in international competitions. He continues to work on modern Turkish cuisine and his culinary interpretations He is a member of the Turkish Chefs Federation and Wacs-World Chefs Federation His works were also included in the national television channels in Turkey

Mehmet Yalç?nkaya

He was born in Bolu in 1974 Yalç?nkaya, who started h his first conductor training at 12 from his uncle. He high-end hotels and restaurants in Turkey. He was a ga on cruise ships in Germany and Qatar

Throughout his career, he has been awarded many Some of the awards:

"Best Chef Award" (Due to the public vote of over 50 Taste Awards organized by TÜRES.)

"Silver Medal"World Chefs Olympics / Turkish Chefs Fe

"Bronze Medal" World Chefs Olympics / Euroturk Ch Erfurt ? Germany

"A category World Third Place"World Chefs Olympics ?

"Euroturk Chefs Team Merit Diploma"as a Team ? Erfurt

Meet theMYK Team

© mykcaferestoran

is career at a young age, received worked as an executive chef in astronomy and kitchen coordinator national and international awards

0 thousand people at the Turkish

ederation Turculina Team Captain efs Culinary Team Team Captain, Erfurt ? Germany t ? Germany

Born in 1989 in Switzerland, Chef Onur Kutluca has also worked with many famous chefs in Turkey and foreign chefs with Michelin stars During his seventeen-year career, he worked in the restaurants of the country?s top hotels

Chef Onur Kutluca, well-experienced in Turkish, Italian, Mediterranean, Far East, and Indian cuisines and seafood, has owned and operated three restaurants since 2016 He also provided consultancy and opening services for many restaurants across the country

He still works as a chef at MYK Restaurant and an instructor at MYK Gastro Arena.

Onur Kutluca

Candid Shots

The United Nations General Assembly, with support from the Governments of the Netherlands and Tajikistan, will convene the UN 2023 Water Conference in New York from 22 to 24 March 2023.

Billions of people worldwide still live without safely managed drinking water and sanitation, even though access to both services has long been defined as a human right. Many water sources are becoming more polluted, and ecosystems that provide water are disappearing. Climate change is disrupting the water cycle, causing droughts and floods.

The Conference ? formally known as the 2023 Conference for the Midterm Comprehensive Review of Implementation of the UN Decade for Action on Water and Sanitation (2018-2028) ?

is the most important water event in a generation

The primary aim of the Conference is to raise awareness of the global water crisis and decide on concerted action to achieve the internationally agreed water-related goals and targets, including those contained in the 2030 Agenda for Sustainable Development Water is everyone?s business, and the Conference is inclusive and cross-sectoral

With many of the Sustainable Development Goals (SDGs) off track, progress in implementation of Goal 6 (water and sanitation) is key to the achievement of other SDGs, particularly on health, food, gender equity, education, livelihoods, industry, climate and the environment.

The Conference will adopt the Water Action Agenda as a main outcome, which represents commitments of countries and stakeholders. The Agenda will help mobilize action across countries, sectors and stakeholders to meet the global water-related goals and targets.

The Water Action Decade, adopted by the United Nations General Assembly to help put a greater focus on water, commenced on World Water Day, 22 March 2018, and runs through World Water Day, 22 March 2028. The Decade aims to advance the sustainable development and integrated management of water resources for the achievement of social, economic and environmental objectives through cooperation and partnership at all levels.

The last UN conference on water was held in 1977 in Mar del Plata, Argentina.

Let us all contribute and participate in saving water for good even in our own little way.

Selena,Perfectly I mperfect and

Growing up with the media is tough for a girl like Selena Gomez. The world saw her evolve through the years, and the public clamors for her even more after all these years. She is the most followed individual on earth. Recently, she surprised everyone by going off the grid. It might cause sadness to her fans, but to some, it is an admirable move. If we will look beyond her reason, she took her power back as a woman who can liberate herself from social media. Although it has a long list of benefits to boast about, we cannot deny that there are so many issues and concerns that technology can't control and has contributed to increasing mental health cases worldwide. And Selena, with all that bravery and splendor, took her life back in a short tap.

In November last year, Selena Gomez opened up about her experience with psychosis Gomez gave viewers a raw look into her struggles with psychosis and bipolar disorder in her most recent Apple TV+ documentary, 'Selena Gomez: My Mind and Me. The documentary is based on a video taken over six years and takes a close, often raw, look at the high and low moments for Gomez, now 30, during that time. Gomez says her key goal in making the documentary was to make it more common for people to talk about mental health struggles

Gomez did eventually recover from it, according to the documentary Afterward, she was diagnosed with bipolar disorder ? which her doctors say triggered the psychosis ? and began treatment, including medication

Psychosis is a combination of symptoms resulting in an impaired relationship with reality That means you've lost your ability to distinguish between what's real and what's not, says Po Wang, MD, a clinical professor of psychiatry and behavioral sciences at Stanford University in California, specializing in treating bipolar disorder

On August 13, 2020, Selena Gomez starred in a cooking series filmed in her home Each episode features Selena tackling a new cuisine and guest stars a different professional chef, where they cover tips and tricks and how to deal with disasters in the kitchen For each episode, the show donates $10,000 to the charity of Chef's choice, often food related.

But if there's one trait Selena has that most celebrities don't is being her authentic self. She remains true to herself and has consistently battled with everything life throws back at her "Authenticity is my life," she says, and that's not cool, but we love her for it.

Photo Courtesy of Selena Gomez Official FBPage

we love her more for it!

ThePrinceof Wales in Drury Laneisup For Sale. Any Takers?

Yes, you read it right The 170-year-old Covent Garden pub is on the market with a £10 million price tag

The freehold of The Prince of Wales, in Drury Lane, has an asking price of £9 75 million The property is currently let to Spirit Pub Company, a subsidiary of Greene King, on a 30-year lease until June 2034

Located in the heart of London's West End, Covent Garden is renowned as the center of the capital's tourism and entertainment scene, attracting more than 44 million visitors annually The district is famous for its culture, with over twenty thriving theatres, including the Royal Opera House and Theatre Drury Lane, and numerous museums like the London Transport Museum.

The Prince of Wales occupies a prominent corner position at the intersection between Drury Lane and Great Queen Street with occupiers nearby, including the De Vere Grand Connaught Hotel, The Gillian Lynne Theatre, ITSU, Barrafina, and the Freemason's Hall The property is a short distance from many restaurants, bars, fashion retailers, and Theatres that makeup Covent Garden

The property is on Drury Lane, a short distance from Covent Garden Underground Station, in the heart of theatreland. It is ideally positioned to benefit from the many visitors generated by the diverse entertainment offering

The Prince of Wales is surrounded by the popular tourist destinations of Oxford Street and The British Museum to the north, Covent Garden and The Strand to the south, and Leicester Square, Seven Dials, and Piccadilly to the west, each with their diverse entertainment and retail offering

It has four floors, with the ground floor and first floor seating 143 customers

There is space for a further 16 customers to be seated outside, and four double bedrooms on the top floor are accommodation for management and staff.

A fully-fitted trade kitchen is to be found on the second floor, along with a dumb waiter to efficiently serve visitors in the pub below

The property has a cellar with some storage, and there are ladies' and gentlemen's toilets on the ground and first floors and a disabled facility on the ground floor.

The Prince of Wales is not a listed premise Still, it is located within the Covent Garden Conservation Area, which may affect any applications for planning permission submitted by a potential buyer

The pub is in the heart of theatreland with the Theatre Royal, Shaftesbury Theatre, Cambridge Theatre, St Martin's Theatre, and Ambassadors Theatre within a few minutes walk of the Prince of Wales.

The Royal Opera House, Covent Garden Market, and London Transport Museum are all a moment's stroll from the premises, with the British Museum nearby

The Prince of Wales is served by London Underground stations of Covent Garden, Holborn, Tottenham Court Road, and Leicester Square, with many central London buses passing through the area

© savills.com

An extremely rare opportunity toacquirea trophy publichouse investment in theCovent Garden district of Central London.

1,266to8,112sq ft (117.62to753.63sq m)

£9,750,000

Theleisureand hospitality sectorshaveseen revenuesrecover strongly sinceCovidrestrictions werefully liftedin July 2021which hasincreased investor demand for publichouseinvestments. The improvingoperator performancein London isbest illustrated by thelatest tradingupdatesfrom London based operatorsYoung?sand Fuller?s.

London continuestoberecognisedasoneof the worldssafehavensfor property investors. Itsstatus asaleadingglobal financial centreand asoneof the most visitedcitiesby touristscontinuestodrive investor and occupier demand. Investor demand for London assetsremainsincredibly strongparticularly for buildingswhich arelet tostrongcovenantson longleases. Occupier demand for premisesin prime London locationscontinuestopush rental growth in thecapital.

For further information search for Savill's.

A moving, heartbreaking, and lyrical true story of the author?s escape from an apocalyptic cult? and the survival skillsthat ledtoher freedom

Myfamilypreparedmefortheendoftheworld,but I knowhow tosurviveonwhattheearthyields.

As a child, Michelle Dowd grew up on a mountain in the Angeles National Forest. She was born into an ultra-religiouscult? or theField asthey called it? started in the 1930s by her grandfather, a mercurial, domineering, and charismatic man who convinced generations of young male followers that he would live 500 years and ascend to the heavens when doomsday came. Comfort and care are sins,Michelleistold.Asaresult,shewasforced tolearnthe skills necessary to battle hunger, thirst, and cold; she learned to trust animals more than humans; and most importantly, she learned how to survive in the natural world

At the Field,a young Michelle livesa life of abuse, poverty, and isolation, as she obeys her family?s rigorous religious and patriarchal rules? which are so extreme that Michelle is convinced her mother would sacrificeher,likeAbraham and Isaac, if instructed by God She often wearsthesameclothesfor monthsat a time; she is often ill and always hungry for both love and food. She is taught not to trust Outsiders, and especially not Quitters, nor her own body anditswarnings

But as Michelle gets older, she realizesshehasthestrength to break free Focus on what will sustain, not satiate you, she tells herself. Use everything. Waste nothing. Get to know the intricacies of the land, like the intricacies of your body And so shedoes

Using stories of individual edible plants and their uses to anchor each chapter, Forager is both a searing coming-of-age story and a meditation on the ways in which understanding nature can lead to freedom, even joy.

WhileDebbieisinNewYork,she?sromancedat a bar with enchanting interiors. In reality, that supposed Manhattan hotspot isn't a New York establishment. It'sactually the newly reimagined HotelPerLaindowntownLosAngeles.Housedin the former Gianni Building?which was built in 1922 as the headquarters of the Bank of Italy?the hotel?s namesake restaurant and bar, Per L?Ora,iswhereDebbiemeetsTheo.Thespace sits under a 20-foot Italianate ceiling and is dotted with botanical motifs, making it a truly magicalsetting.- HB.com

© Hotel Perla

Eat&Drink

Get a taste of LA at the ground-floor restaurant and bar, daytime café, or rooftop bar offering poolsidedrinksanddramaticskylineviews. Asthenamesakeneighborhood restaurant of the hotel,Per L?Ora servesvibrant Italiancuisinethat drawsinspirationfromtheculturalfabricofLA.

https://www.hotelperla.com/

© Hotel Perla