WG APRIL MAGAZINE 2018
JOËL ROBUCHON
YOSHI IS TEN
MINGOO KANG
MINGLES WITH FLAVORS
MANOELLA BUFFARA
COOKING WITH HER SOUL www.wgmagazines.com
ALAIN HUANG RAW
BEST OF THE EAST WG April 2018 -
1
THE CULINARY MAGAZINE BY ALFREDO RUSSO
IT’S ALL ITALIAN... FROM ITALY & AROUND THE WORLD!
2 - WG April 2018
info@extraordinaryitalian.com I www.extraordinaryitalian.com
WG APRIL MAGAZINE 2018
STEFANO BAIOCCO
WITH PASSION
RICHARD CHAPMAN
A RESPECTED FIGURE IN ASIA
HEINZ BECK
MASTER OF GASTRONOMY www.extraordinaryitalian.com
FRANCESCO APREDA
A JOURNEY OF FLAVORS WG April 2018 -
3
4 - WG April 2018
WG MAGAZINE
For more than 80 years, Bragard supports women and men who give the best of themselves everyday at work to ignite their client’s taste buds. Combining tradition and inovation, professional workwear from Bragard gained unparalled reputation thanks to its quality and make the biggest names of the culinary and hospitaly world proud.
BRAGARD LLC OFFICE 604 BEDAIA BUILDING AL BARSHA 1 PO BOX 214338 DUBAI UAE Tel : +971 4 395 16 11 Fax : +971 4 395 16 12 fabien.firetto@bragard.com
www.bragard.com
WG April 2018 -
5
6 - WG April 2018
WG MAGAZINE
A Taste of Italy
with Michelin Star Chef Alfredo Russo
20 regions, 20 dishes, 1 country, 1 price
April 19 • From 8pm AED 175
EX.IT EXTRAORDINARY ITALIAN
WG
WG April 2018 -
7
Contemporary Italian cuisine by
World Renowned Three Michelin Star Chef Heinz Beck
8 - WG April 2018
For reservations call +971 4 8182 155 | +971 4 818 2222 | Waldorf Astoria Dubai Palm Jumeirah | www.waldorfastoria.com/Dubai
WG MAGAZINE
WG April 2018 -
9
Good taste isn’t expensive
S P A C E S
F O R
B E A U T I F U L
L I V I N G
conceptplus INTERIOR DESIGN
10
Suite 214, Hamsa (A) Office Tower, Za’beel Road Karama, Dubai, United Arab Emirates P.O.Box 300450, Dubai, United Arab Emirates Tel.: +971 4 3705269 I Fax: +971 4 2947442 - WG April 2018 E-mail : info@conceptplusstyle.com I osama@conceptplusstyle.com www.conceptplusstyle.com
11
WG MAGAZINE
Jean-Georges Dubai showcases a comfortable indoor layout with a jade, cozy garden. While providing a fine atmosphere of an outdoor vivid lounge and stunning interiors, Jean-Georges Dubai offers its guests the chance to enjoy multiple evenings with live entertainment, a Friday brunch with an exquisite menu created by 2 Michelin Star Chef Jean-Georges Vongerichten paired with impeccable service. The restaurant presents a warm ambiance that captures Dubai’s affinity throughout the day to uphold a late night. JG Dubai is a preferred venue for many celebrities who have chosen it as a trendy destination to celebrate their events or simply to enjoy the exquisite dishes and service. Guests who have joined us in the past include key members of royal families in the UAE as well as international names such as Russell James, Franca Sozzani, Nargis Fakhri, Paolo Maldini, Clarence Seedorf, Dwight Yorke, and Christian Louboutin.
Four Seasons Resort Jumeirah Beach Road, Dubai
Book at +971 4 343 6118
info@jean-georges-dubai.com | www.jean-georges-dubai.com
WG April 2018 -
11
Real Madrid Café is a space where the passion for Real Madrid, football and socializing becomes one.
With two levels and two massive screens, Real Madrid Café, The Beach, JBR is the ultimate hangout for live matches while enjoying the beachfront location. Offering all-time comfort food favorites like burgers & wings, a wide selection of creative mocktails and shisha flavors, Real Madrid Café creates the perfect setting for Madridistas and sports enthusiasts a-like to gather and support their teams.
The extensive range of Real Madrid merchandise, including over 40 exclusively signed
pieces of memorabilia, ensures to give all shoppers and diners the ultimate football experience. Real Madrid Café also hosts a variety of events and is a popular place for birthday parties of all ages.
THE BEACH AT JBR, DUBAI U.A.E. TEL 04 277 5625 www.realmadridcafedubai.com realmadriddubai@ginzarestaurants.com
12 - WG April 2018
WG MAGAZINE
SMOKED WG April 2018 -
13
Together we stand strong, dream big and create greater change for causes worldwide. CharityStars is the international platform specialising in fundraising through digital auctions promoted in collaboration with celebrities and large companies. All the proceeds are donated to charity. A different way of raising awareness about the many charitable causes worldwide.
CHECK OUT OUR AMAZING AUCTIONS
www.charitystars.com
14 - WG April 2018
WG MAGAZINE
THE ULTIMATE ITALIAN EXPERIENCE
The perfect destination for authentic Italian cuisine overlooking the Dubai Fountain and full views of the Burj Khalifa SUNDAY - THURSDAY 12 pm - 12:00 am info@Serafinadubai.com | www.serafinadubai.com SerafinaDubai serafinadxb
FRIDAY - SATURDAY 11 am - 1:00 am
BOOK NOW! CALL 04 363 8447
AT SERAFINA SOUK AL BAHAR, DOWN TOWN DUBAI
WG April 2018 -
15
ﻣﻔﻬﻮم اﺑﻴﺎت ﻫﻮ اﻟﺠﻤﻊ ﺑني اﻟﻄﻌﺎم واﳌﻮﺳﻴﻘﻰ ﰲ أﺟﻮاء ﻣﺜﺎﻟﻴﺔ ﻣام ﻳﺠﻌﻠﻬﺎ ﺗﺠﺮﺑﺔ ﻣﺜﺎﻟﻴﺔ ﰲ ﻟﺬﻳﺬ اﳌﺬاق اﻷﻃﺒﺎق اﻟﻠﺒﻨﺎﻧﻴﺔ اﻷﺻﻴﻠﺔ وﻟﺬﻳﺬ.
The concept of Abyat is to combine food and music in the perfect ambiance making it the ultimate ex�erience in savouring authentic and flavorf�l Lebanese dishes.
ﺳﺎﻋﺎت اﻟﻌﻤﻞ
ﻣﻦ اﻷﺣﺪ إﱃ اﻟﺨﻤﻴﺲ
Sunday to Thursday 12pm to 1am
16
OPENING HOURS
اﻟﺠﻤﻌﺔ واﻟﺴﺒﺖ
Friday - Saturday 12pm to 2am
Club Vista Mare, Palm Jumeirah, Shoreline Apartments 10 For Reservation Call : 04 5588 428 info@abyatdubai.com, www.abyatdubai.com - WG April 2018 Abyat-DXB
WG MAGAZINE
DUTY DUTYFREE FREE PRODUCTS PRODUCTS & & BONDED BONDED STORES STORES
5, Vyzantiou, Spyrides 2064Nicosia, Nicosia, Cyprus 5, Vyzantiou, Spyrides Tower, Towers, 2064 Cyprus Tel:+357 +35722210828 222 108 28 I I +44 +44 745 745 228 Tel: 22868 680202 www.brandhouse.uk.com www.brandhouse.uk.com
WG April 2018 -
17
Simply Italian brings to Dubai, the ultimate Italian experience, exploring the superior culinary skills with mouthwatering dishes. With a vibrant & colorful terrace, Simply Italian offers a charming atmosphere while dining by the beach. Opening Hours
Sunday to Thursday : 12pm to 1am | Friday to Saturday : 12pm to 2am
Club Vista Mare, Palm Jumeirah, Shoreline Apartments 10 For Reservation Call : 04 55 88 354 info@simplyitaliandubai.com | www.simplyitaliandubai.com SimplyItalianDubai
18 - WG April 2018
simplyitaliandxb
WG MAGAZINE
WG April 2018 -
19
Culinary Arts can give new life to children... we make it our mission to identify talented, underprivileged children with culinary ambitions and provide opportunities that otherwise would have been beyond their reach‌
Grant MacPherson
WO’GOA Foundation Ambassador An inspirer, innovator and perfectionist - Grant encompasses all the qualities that deserving children can glean from a role model!
The Pearl Martin Benn Sepia, Sydney, Australia - WG April -2018
20
partnered with SKD ACADEMY the culinary institute in the Philippines
WG MAGAZINE
WG April 2018 -
21
22 - WG April 2018
WG MAGAZINE
WG April 2018 -
23
#CHEFSDINNERHEL2018
Chefs Dinner Helsinki 2018 by Ask @ Jord 6th of May 18:00 24 - WG April 2018
WG MAGAZINE
Get your ticket
WG April 2018 -
25
Editor
Fabian deCastro
Lifestyle Editor
Doug Singer
Feature Editor
Oilda Barreto
Contributors
Elisabete Ferreira Michael Hepworth
Photography
Victoria Shashirin Majella O’Connell
FJMdesign WGkonnect Photography Consultant Creative Design Studio Publisher IZZY Publishing Pvt. Ltd.
‘ Identifying underprivileged children with culinary ambitions...
WG™ is an online digital publication published by: Izzy Publishing Pvt. Ltd. Unit 14, Agnelo Colony, Kerant, Caranzalem, 403002 Goa, India Tel: +91(832) 2463234 Fax: +91(832) 2464201 sales@wgmagazines.com
G
Company Registration Number U22100GA2011PTC006731 Marketing & Advertising Call: +91 832 246 3234 E-mail: marketing@wgmagazines.com WG™ Beverly Hills Michael Hepworth 287 S.Robertson Blvd Beverly Hills, CA 90211 WG™ New York Doug Singer - Head of Operations, North America 404 East 66 Street, Suite 2E New York, NY 10065 E-mail: doug@wgmagazines.com WG™ International Representative Point Select Leisure Management
©IZZY Publishing Pvt. Ltd. All rights reserved. Editorial material and opinions expressed in WG™ digital publication do not necessarily reflect the views of IZZY Publishing Pvt. Ltd. WG™ and IZZY Publishing Pvt. Ltd. cannot be held responsible for any inaccuracies or errors and do not accept responsibility for the advertising content. All contents are strictly copyright and all rights are reserved. Production in whole or part is prohibited without prior permission from IZZY Publishing Pvt. Ltd. ©2018 WG™ All rights reserved.
www.wgmagazines.com/foundation
26 - WG April 2018
Cover Image Credit: SORVETE DE ALGAS - SEAWEED ICE CREAM MANOELLA BUFFARA PHOTO © RUBENS KATO
G WG MAGAZINE
My life, my food, my culture, my soul, this is Manu Buffara, who has been rising to prominence among a new generation of masters in the contemporary gastronomy scene. When Joël Robuchon wanted to share his poetic, contemporary vision of Japanese cuisine in France, he decided to open YOSHI ten years ago at the Hotel Metropole Monte-Carlo. Yoshi offers a modern and healthy cuisine, created by Japanese Chef Takeo Yamazaki.
Simplicity brings this New Nordic Cuisine together by Alexander Fohlin and Sven Jensen. Their backgrounds and food style has become what SAV is today.
Mingoo Kang and Mingles doesn’t just reference the chef’s name; it also signifies a “harmonious mix of different things.” It is a space where this young chef’s dreams, experience and philosophy come together, guaranteeing a tasty meal no matter where you come from. Mingoo blends cuisine and culture as guest chef at Restaurant Ikarus in Hangar-7 this April. Before heading to the East, a stop in the Middle East to meet with Louis Badenhorst, Executive Chef of Steigenberger Hotel who promises the best Pretzels and the best home cooked German dishes in Dubai at his traditional German bakery-bistro Brothaus.
The New Interpretation of Taiwanese Flavor at RAW, Alain Huang specializes in Bistronomy style cuisines, delivering the message of RAW to the world by executing the ideas centered around Taiwanese flavor. A journey of flavors with 33 of the best restaurants in the East - Tokyo, Singapore, Bangkok, Bali, Taipei, Shanghai, Hong Kong, Macau, Osaka and Seoul. Bon Appétit
FdeCastro
WG April 2018 -
27
APRIL 2018
CONTENTS 32
Cooking With Her Soul
44
Unique Japanese Style Restaurant
54
A New Way Of Enjoying Vegetables
62
RAW With Alain Huang
74
New Nordic Cuisine At SAV
84
At The Steigenberger Hotel
94
Best From The East
28 - WG April 2018
WG MAGAZINE
SORVETE DE ALGAS I live near the beach, and I am a fanatic for seaweed. Always trying to use it in some deserts but never successful. A month ago, I did this sauce and thought wow, this can work with an ice-cream. This dish is an icecream, not too sweet and yet you can transport yourself to the ocean. The results were brilliant as it is so amazing when you can do something with seaweed and its flavours, and still make people happy and surprised! Manu Buffara
SORVETE DE ALGAS - SEAWEED ICE CREAM MANOELLA BUFFARA PHOTO © RUBENS KATO
WG April 2018 -
29
AN UNFORGETTABLE EVENING… Filip Langhoff & Linda Stenman-Langhoff brings sustainability to the table with
CHEFS DINNER HELSINKI 2018 BY ASK @ JORD And
SUSTAINABILITY NOW! Restaurant Ask & Restaurant Jord have always focused on sustainability organic, biodynamic, wild produce, organic wines, organic coffee, organic chef’s jackets and even organic detergents. This year the Chefs Dinner Helsinki will focus on sustainability, Filip and Linda have invited their friends, top chefs from Europe to participate at Chefs Dinner 2018. #CHEFSDINNERHEL2018. The chefs share their passion and together will cook with them on the 6th of May 2018. It is an impressive lineup: Filip Langhoff Paul Ivic (Tian - Wien) Toni Kostian (Grön - Helsinki) René Mammen (Substans - Aarhus) Sayan Isaksson (Esperanto - Stockholm) Maksut Askar (Neolokal - Istanbul) Mikael Svensson (Kontrast - Oslo) Chefs Dinner Helsinki 2018 is priced at EUR 299 per person (Price incl. entry, menu and beverage menu) and only 50 tickets are available. Tickets on sale online: http://dinnerbooking.com/fi/en-US/eventbooking/event/1154/chefs-dinnerhelsinki-2018-by-ask-jord
30 - WG April 2018
WG MAGAZINE
PHOTO © MATIAS JURVANEN
WG April 2018 -
31
MANU BUFFARA
native of the southern Brazilian state of Paraná, Manu Buffara has been rising to prominence among a new generation of masters in the contemporary gastronomy scene. At her restaurant, Manu, in Curitiba, dishes delight guests with very Brazilian ingredients. Notable for their excellence and technical sophistication, they are also masterpieces of simplicity and sensitivity. Their modern and fresh aspect does not overawe, on the contrary it provides cozy respite.
A MANU BUFFARA COOKING WITH HER SOUL PHOTO © RUBENS KATO
32 - WG April 2018
Manu Buffara’s choice of ingredients is a story a part: grown in her very own garden, coddled by a team of trained gardeners who are treated like part of the family, true artisans in a group that is passionate about nature. And it is they who dictate and mold Manu’s ever-changing menu, with debuts every day in the form of tasting menus. Her respect for ingredients started in her childhood, and they were seasoned in Italy during stages at Michelin starred establishments and gained form and consistency after she became the first Brazilian to intern at then-unknown Noma, in Denmark. Another significant influence, in terms of discipline and perfectionism, came with a stint working for Grant Achatz, of Alinea in Chicago.
WG MAGAZINE
WG April 2018 -
33
MANU BUFFARA
34 - WG April 2018
SPINACH AND LEMON
WG MAGAZINE
Inspirations for Manu’s recipes come from a plethora of experiences, including some hard graft on a fishing boat in Alaska and backpacking through Europe, as well as from distant family memories and her current team of masters and small scale rural producers with whom she partners. The research room and laboratory at the restaurant are responsible for gems like new flours and vinegars.
My life, my food, my culture, my soul, this is to be Manu...
My passion for cooking began with my father, my family. I am from the countryside, I was raised around goats, cows, vegetable gardens, cornfields and many other things, with my father I learned to value the land, and what you can offer us if you are treated with affection, the animals, and the affection that we must take care of them. With my grandmother I learned how important our hands are, to discover temperatures, cooking points, time to make bread, and the love we should have for food. WG April 2018 -
35
MANU BUFFARA
“Each meal requires a dress, a face, a tradition. From the three-digit dish set up in the acclaimed street snack restaurant, questionable from the corner bar, every meal has its time and place”
When I start or think about creating a dish, I start with the garden, sea and field, depending on the dekes and their best times to elaborate the menu. I have a way of creating a little crazy, because things come up and I do some testing and I end up bottling the menu, I’m not a cook who tips studying and stopping time to create. So I believe in a more intuitive form of creativity. My career was taking shape, conquering and building Manu’s kitchen. To show the apron worthily, we must know how to wait and let things develop on their own, without our selfish control. Each ingredient has its cooking time and its individuality. Love requires the same wait and organization. Each drawer of the relationship asks for specific attention. The other does not walk with us at the same time, and recognizing this, we finally learn to let everything flow, as if leaving a broth while the other pots did not have a constant look. Cooking is respecting the time of things. Each meal requires a dress, a face, a tradition. From the three-digit dish set up in the acclaimed street snack restaurant, questionable from the corner bar, every meal has its time and place. So behave in front of them.
36 - WG April 2018
WG MAGAZINE
CRAB AND TUCUPI
WATERMELON AND MANIOC RICE
FISH AND MUSHROOMS
GUAVA SPICE SOUP AND FERMENTED MILK ICECREAM
WG April 2018 -
37
MANU BUFFARA
Food is the essential component of good health. It perpetuates traditions, brings us back to childhood and calms our little hearts. Like everything in life, there are days of detox, juice, soup and green tea as well as days of allowances, abundance and bonanza. Yet, if we look well, all food and every stage of life has its beauty. At the next meal, pay attention to the forks you bring to your mouth. Check your food, chew slowly, feel its texture and, if possible, sit down at the table with a person you love. Do not talk about money or politics while you eat. I like those who prefer to comment on wine and spices, or simply enjoy the moment in silence. It is no wonder that we are the only species that cooks their food. When you realize you are eating, observe the functions of foods and vitamins, and what your body needs.
38 - WG April 2018
BLACK ONIONS, CORN MACARRON AND FERMENTED MILK
WG MAGAZINE
WG April 2018 -
39
MANU BUFFARA
SCALLOPS AND MARINATED BEETS
40 - WG April 2018
LAMB, SEAWEED
WG MAGAZINE
MELON AND COCONUT CHEESE
“Gastronomy is not just a part of your life, but everything you breathe�
Her technique is indisputable, and it has become visible in the construction of her dishes, even for those who do not understand the subject. Good taste and sophistication are keywords as she carefully selects her products. The care and handling with the inputs is strict, for the chef, every detail counts. Such an experience are gained when this journalism graduate decided that her way of communicating was not through words but through taste. In this way, her story is written. There were many experiences. Unforgettable trips only with a backpack, breathtaking scenery, endless crops and gastronomy. All this reflects today in the inspiration, preparation and finalization of her dishes. PALM HEART AND PUMPKIN
WG April 2018 -
41
MANU BUFFARA
In the dining area at Manu, the chef personally oversees the training of her team, bringing to bear her experience as a server in the United States and references from her foodie adventure trips. The chef has created a welcoming ritual, where she explains the workings of the establishment to first timers, receiving her guests with a courtesy glass of juice, often made from a fruit native to the Atlantic Rainforest, for example, or water from the Graciosa ranges near Curitiba, and snacks harmonized with sparkling wine from the southern region of Brazil.
The menus are adaptable to restrictions and sizes, with varied options, full of surprises. They are masterpieces, from montage to taste.
Guests choose the size of their tasting menu and wait to be surprised, since the dishes of the day vary according to the seasonality of the ingredients. Dishes based on homegrown vegetables, fish and seafood from the Paranรก coastline, native honey and other delights uncovered by the chef culminate in unforgettably delicate and unique creations. So much love and dedication earned Manu Buffara awards such as Revelation Chef, Chef of the Year, Personality of the Year and Contemporary Cuisine in publications such as Guia Quatro Rodas, Veja Curitiba Comer & Beber, Bom Gourmet/Gazeta do Povo, between 2011 and 2014. In 2015 Manu was also awarded as Best Restaurant of the Country, and Best Restaurant of the South Region.
42 - WG April 2018
WG MAGAZINE
WILD FRUIT CREAM AND DRY SUNFLOWER
WG April 2018 -
43
JOËL ROBUCHON
THE UNIQUE JAPANESE STYLE RESTAURANT SIGNED JOËL ROBUCHON IS NOW TEN! 44 - WG April 2018
WG MAGAZINE
WG April 2018 -
45
JOËL ROBUCHON
SHAKE VENTRECHE SAUMON PHOTO © STUDIO PHENIX
46 - WG April 2018
SASHIMI SELECTION 3 POISSONS PHOTO © STUDIO PHENIX
WG MAGAZINE
When Joël Robuchon wanted to share his poetic, contemporary vision of Japanese cuisine in France, he decided to open Yoshi ten years ago at the Hotel Metropole Monte-Carlo.
PHOTO © B.TOUILLON
“Offering the exceptional in total simplicity is undoubtedly the most challenging task,” says Joël Robuchon. “In Monaco, we are fortunate to have a discerning clientele in search of natural simplicity, and Yoshi’s success results from the quest for naturalness.” Here, the chic and sober decor designed by French interior architect Didier Gomez blends the preciousness of ebony, stone and silk with wonderful light in hues of green, white and ivory. Large enough for about 40 privileged guests, the restaurant opens out to a Japanese inspired garden, a protective screen of greenery designed by landscaper Jacques Messin. And the menu is in perfect osmosis with this light, serene ambiance. PHOTO © B.TOUILLON
WG April 2018 -
47
JOËL ROBUCHON
“Yoshi illustrates, through the refined cuisine and elegant interiors, Robuchon’s contemporary and poetic vision of Japan”
Over the past 30 years, Joël Robuchon has developed a great passion for Japan where he now has six restaurants serving French cuisine. YOSHI illustrates, through the refined cuisine and elegant interiors, Robuchon’s contemporary and poetic vision of Japan to which he is particularly attached. TAKÉO YAMAZAKI PHOTO © B.TOUILLON
YOSHI means “kindness” in Japan. The world’s unique Japanese Robuchon restaurant is located in the heart of the Principality, within the Hotel Metropole Monte-Carlo. Yoshi offers a modern and healthy cuisine, created by Japanese Chef Takeo Yamazaki, under the helm of Joël Robuchon and Christophe Cussac. Takéo Yamazaki has been working with Joël Robuchon for more than two decades including the opening of L’Atelier de Tokyo, London and HongKong. The trustworthy relationship between the two chefs got even stronger when Joël Robuchon asked Takeo to run the team of Yoshi at the opening in 2008. This one of kind concept and collaboration was rewarded with a Michelin star in March 2010.
48 - WG April 2018
PHOTO © STUDIOPHENIX
WG MAGAZINE
GHINDARA PHOTO © STUDIO PHENIX
WATARI-GANI MAKI PHOTO © STUDIO PHENIX
OMAKASE SÉLECTION PHOTO © STUDIO PHENIX
NIGIRI SHAKE SAUMON PHOTO © STUDIO PHENIX
WG April 2018 -
49
JOËL ROBUCHON
ISE-EBI NO SOUPE PHOTO © M.JOLIBOIS
50 - WG April 2018
FOA GURA TO UNAGI PHOTO © STUDIOPHENIX
WG MAGAZINE
“A healthy, modern cuisine, typically Japanese but carefully adapted to the Western palate”
With the complicity of Japanese chef Takéo Yamazaki - one of his most loyal collaborators, Joël Robuchon took on the challenge of proposing a healthy, modern cuisine, typically Japanese but carefully adapted to the Western palate. Based on this concept, their collaboration was crowned 15 months later by a star in the Michelin Guide. The open kitchen and sushi bar ensure such a culinary show.
PHOTO © B.TOUILLON
The menu includes a selection of Sushi, Sashimi, Maki and Teppan-Yaki as well as à la carte dishes served with the best saké, Japanese green teas and international wines carefully selected by the sommelier. This 35 seat dining room opens up onto a Japanese-style garden, created by Jacques Messin. The garden designer has worked closely with Didier Gomez to create a transition space between inside and outside, thus creating a harmonious contrast with the city environment surrounding the restaurant. PHOTO © B.TOUILLON
WG April 2018 -
51
JOËL ROBUCHON
TAKÉO YAMASAKI AND JOËL ROBUCHON PHOTO © G.BASSIGNAC
“Guests can come to Yoshi out of curiosity, they can be seduced by the quality and everybody can meet there for pleasure!” 52 - WG April 2018
French interior designer Didier Gomez has created a warm and slick décor which gracefully combines the Japanese influences and the elegance of the Hotel Metropole Monte-Carlo. Gomez used light tones such as ivory, yellow, pale green and noble materials including ebony wood, stone and silk, resulting in a serene and delicate atmosphere, in perfect harmony with Joël Robuchon’s cuisine. “It is a great pleasure to work with Joël Robuchon and the Metropole Monte-Carlo” comments the designer. “I really appreciate the constant desire to achieve the highest quality, the strong will to always push the limits further in order to create this fine jewellery piece YOSHI has become”. “Guests can come to YOSHI out of curiosity, they can be seduced by the quality and everybody can meet there for pleasure!” comments Joël Robuchon who also imagined a very exclusive sushi bar which can accommodate 4 guests who can fully live the Yoshi experience.
WG MAGAZINE
EBI SHINJO PHOTO © STUDIO PHENIX
SASHIMI SELECTION 5 POISSONS ET CRUSTACES PHOTO © STUDIO PHENIX
ZEITAKU WAKAME PHOTO © M.JOLIBOIS
USUYAKI PHOTO © STUDIO PHENIX
WG April 2018 -
53
MINGOO KANG
MINGOO KANG A NEW WAY OF ENJOYING VEGETABLES
54 - WG April 2018
WG MAGAZINE
TEXT HANGAR-7 PHOTO © HELGE KIRCHBERGER PHOTOGRAPHY / RED BULL HANGAR-7
WG April 2018 -
55
MINGOO KANG
56 - WG April 2018
WG MAGAZINE
hough still in his early 30s, chef Mingoo Kang has already built up an impressive résumé beyond Korea.
T
After becoming the youngest head chef at Nobu Bahamas (part of renowned chef Nobu Matsuhisa’s empire), Kang returned to his homeland. “I am a native Korean chef. I studied culinary art at Kyonggi University in Suwon, and then lived abroad for five years gaining experience by working in various locations in the USA, Spain, the Bahamas, etc. I sought out apprenticeships wherever I could enhance my culinary knowledge, without the constraints of borders or environment.” Kang’s cuisine reflects his sense of duty for bringing his international experience to the table. “It’s hard to make Korean food fresh for Korean customers but they can discover new aspects of it through my food. I want to provide a memorable experience and for non-Koreans I want to provide a special meal that they can only get in Korea. I want them to discover novelty in familiarity whether they are Korean or not. Korean food has yet to achieve the popularity enjoyed by Chinese and Japanese food. “Of course, consistent food quality is a key aspect of a restaurant but I think identity is equally important.” Over the past few years, restaurants in Korea have started to have their own diverse food offerings. If there’s one identity that Mingles can claim, it’s that of serving innovative hansik.” Hansik is Korean food containing less meat than most traditional Western or Chinese cuisine and featuring a wide variety of fermented foods, assorted vegetable dishes and rice. It is very nutritious and popular for its health benefits. MARTIN KLEIN AND MINGOO KANG
WG April 2018 -
57
MINGOO KANG
MINGOO KANG AND ECKART WITZIGMANN
Initially at Mingles, Kang used recipes from other restaurants he had worked in and simply substituted Korean ingredients. “It was ok at first but suddenly I felt something wasn’t right. I couldn’t put my name to this food so I started to learn what real Korean food was.” Kang points out that to do this he had to learn from his master, chef and mentor Cho Hee Sook, and the priestess Jeongkwan. Cho taught him traditional Korean cuisine and Jeongkwan guided him to see the true nature of the ingredients and food we consume. He now has an intimate knowledge of Korean vegetable culture. More than 70% of Korea, a peninsular country, is mountainous, making it very easy for people to forage seasonal vegetables. The west coast of Korea also produces sea salt high in minerals. Easy access to vegetables and high-quality salt have resulted in different ways of preserving food, and have given rise to many dishes based on fermented vegetables and fermented sauces such as Jang (ganjang, doenjang, gochujang). Kang makes excellent use of Jang and fermented vinegar to create authentic Korean cuisine. He says, “I provide something refreshing with a familiar feel. It would be too restrictive to focus purely on unique and eclectic dishes. Instead, I believe in using familiar ingredients to innovatively capture the essence of the traditional dish, hence the keen use of Jang. As the old saying goes, ‘The taste of Korean food stems from Jang’. So for the guest chef tour in April 2018, we are trying to create innovative dishes without compromising the essence of Korean flavors.”
58 - WG April 2018
WG MAGAZINE
WG April 2018 -
59
MINGOO KANG
60 - WG April 2018
WG MAGAZINE
“I provide something refreshing with a familiar feel”
Mingoo Kang
People may find his signature multi-course meals, Mingles bansang (many small dishes of food served along with rice and soup), familiar yet new and distinctive at the same time - a constructive showcase for Korean food culture. Kang has reinterpreted boogak, one of the amuse-bouches, by using typical Korean seaweed, similar to Japanese nori, and anchovy stock. The menu takes full advantage of fresh, sustainably grown, seasonal vegetables and a variety of fermentation methods to deliver a wide range of health-giving dishes. The name Mingles doesn’t just reference the chef’s name; it also signifies a “harmonious mix of different things.” It is a space where this young chef’s dreams, experience and philosophy come together, guaranteeing a tasty meal no matter where you come from. Those with a yen to experience the exotic but innovative flavors of East Asia can “mingle” with Mingoo Kang when he blends cuisine and culture as guest chef at Restaurant Ikarus in Hangar-7 in April 2018.
WG April 2018 -
61
ALAIN HUANG - RAW
62 - WG April 2018
PHOTO © EDMOND HO, JAMBU STUDIO
WG MAGAZINE
RAW A contemporary lifestyle restaurant in Taipei that opened its door in 2014, a groundbreaking concept by internationally celebrated Chef André Chiang, and is co-chaired by head chef Alain Huang. Drawing its inspiration from a new wave of cooking, “Bistronomy”, born in Paris with a focus on quality cooking and ingredients in a relaxed but refined atmosphere. It stands for more than just the best creative cooking; it is a complete lifestyle, independent, spontaneous, and characteristic. It stands for great design and aesthetics, and a discerning curiosity in regards to tastes, flavors, and ambience. With a mission is to bring “The New Interpretation of Taiwanese Flavor” to your table through seasonal local ingredients and passionate execution. The cuisine of RAW features local produce that the island has to offer, where all the ingredients used in the restaurant are carefully selected after observation of the twenty-four “micro-seasons” of Taiwan and gently paired creatively by our three chefs. RAW also features biodynamic wine handpicked by André Chiang and imported directly from France to pair with our dishes. Aside by wine, it offers specialty hand brewed coffee roasted by local Taiwanese roasters and the finest Taiwanese tea from the island’s tea gardens. WG April 2018 -
63
ALAIN HUANG - RAW
WG catches up with Alain Huang… Born and raised a Taiwan, Alain paved his way to the international culinary scene. A graduate from the National Kaohsiung University of Hospitality and Tourism, Alain holds a dual degree in both western culinary arts and baking technology and management. Besides working closely with André Chiang in Restaurant André in Singapore, Alain has worked in the kitchens of Philippe MILLE, Yannick Alleno, Justin Quek, and at Restaurant Jonas with Jonas Lundgren. BUTTERMILK, REMOULADE & GAMBERONI
He specialized in classic and Bistronomy style cuisines. Alain dedicated to delivering the message of RAW to the world by executing the ideas centered around “Taiwanese flavor”. Chefs find their passion for cooking – tell us how you found your way into the culinary world… I found my passion for cooking while I was a child. During past few years working with master Chefs, I realized that only being “good” is not enough, but to push yourself to be the “best”. That’s the goal. So I try to become better every day compared to yesterday, trying to improve in every single step and every little detail in all aspects of the kitchen. A cuisine focused and inspired by a combination of flavors and a Bistronomy style… Most of the cooking are developed from memories and experience. And we just follow our roots to create and reinterpret the memory and experience by using Taiwan local products.
LEEK OIL, DAIKON & SPRING VEGETABLES
64 - WG April 2018
WG MAGAZINE
WG April 2018 -
65
ALAIN HUANG - RAW
66 - WG April 2018
SHORT RIB,X.O SCALLION & BAGUETTE
WG MAGAZINE
Your culinary philosophy, and the process you go through to create a new dish… At RAW, our mission is to bring “The New Interpretation of Taiwanese Flavour” to the table through seasonal ingredients and passionate execution. The cuisine of RAW features a localcentric philosophy based on what the island has to offer, where all the ingredients used in the restaurant are carefully selected in observation of Taiwan’s twenty-four “micro-seasons”. Our core value is to maintain sustainability. The reason why we are using the ingredient followed by twentyfour “micro-seasons” is because we would like to use what the earth has to provide naturally and to educate our diners to eat within the season help cultivate a more resilient, sustainable food system of our environment. Ingredients that inspire you, your favourite ingredients and ingredients you’re unable to master…
THUNDER TEA, ALMOND MOCHI & SHAVED BEAN CURD
We all know that Taiwan has abundant agriculture and fisheries. But for us, the best ingredient is “memory”. As what I had mentioned previously, all cooking are developed from memories and experience. We now trying to find out more of the Taiwanese share memories and using our reinterpretation of cooking to passed down the story. I am very open minded and are willing to try anything and keep on studying new things. WG April 2018 -
67
ALAIN HUANG - RAW
Gastronomy Blended with Design Where Food Meets Art...
RAW is all about “Nature & Craft”. It carries from cuisines to restaurant design. Chef André Chiang united Camiel Weijenberg, a Dutch-registered architect in the Netherlands and the founder of WEIJENBERG Architecture now based in Singapore. When the two masterminds met, they escalated the dining experience at RAW to the next level. A soft angled, organically sculptured wooden structure at the entrance transits with the guests while they walk along the pathway from the lounge area into the dining room.
The Taiwanese wood “Southern Pine” were cut into wooden blocks and reconstructed back together precisely by local carpenters with skillful techniques. RAW also strives to bring along numerous Taiwanese artists to be involved with lighting setup, menu design, and floriculture to perfect the dinning atmosphere. RAW is not only a restaurant, but a stage eager to showcase the best of Taiwan. RAW positioned itself to be a lifestyle brand that flirts with our guests’ senses by being playful and creative in an enchanted environment.
68 - WG April 2018
WG MAGAZINE
WG April 2018 -
69
ALAIN HUANG - RAW
A local-centric philosophy based on what the island has to offer, where all the ingredients used at RAW are carefully selected in observation of Taiwan’s twenty-four “micro-seasons”.
70 - WG April 2018
WG MAGAZINE
“Most of the cooking are developed from memories and experience. We just follow our roots to create and reinterpret the memory and experience by using Taiwan local products” TAIWAN RICE, PORK & MUSHROOM
WG April 2018 -
71
ALAIN HUANG - RAW
SWEET POTATO, BOTTARGA & BUCKWHEAT
SWEET POTATO, BOTTARGA & BUCKWHEAT
72 - WG April 2018
BURNT CAULIFLOWER, CHICKEN MASALA & COUSCOUS
WILD VEG, PRALINE & PERFECT EGG
WG MAGAZINE
Produce, Creativity or Technique… To me, even you have the best creativity or technique, without great produce it is just like multiplying by zero in a mathematical equation. Your greatest influences in the kitchen… I pay careful attention to every detail and strive for diligence in my everyday tasks. A constant endeavor to improve on my performance to be better than I was yesterday. What keeps you motivated? Every day I try to become better than yesterday. “Play like you’re in first, train like you’re in second”, a quote by Stephen Curry, is a good motivator. But we don’t think of ourselves as being on top of the cooking trends, we are simply continuing to learn and trying to do better. Advice to chefs entering the kitchen for the first time… Just do it and don’t think too much. Be practical and down-to-earth. Do the best you can but don’t bite off more than you can chew. Try to improve every day, and even if the progress is slow, don’t give up. Nothing comes easy, easy gets nothing. WG April 2018 -
73
ALEXANDER FOHLIN & SVEN JENSEN
ALEXANDER FOHLIN
&
SVEN JENSEN NEW NORDIC CUISINE 74 - WG April 2018
WG MAGAZINE
WG April 2018 -
75
ALEXANDER FOHLIN & SVEN JENSEN
76 - WG April 2018
WG MAGAZINE
stone’s throw away from Malmö on a small farm outside Tygelsjö which earlier housed the award winning Ambiance à Vindåkra has been transformed into a culinary destination – SAV by Danish-Swedish duo Alexander Fohlin and Sven Jensen.
A
Simplicity brings this New Nordic cuisine together - a combination of tastes, textures, temperatures and quality ingredients as each dish has its distinct flavors. Both Seven and Alex pick their ingredients The White Guide has described the restaurant focusing on food based on the season, and the craftsmanship of the Swedish gastronomy. It is sliced, pickled, smoked and air died – all to hug as much beach, lake and forest as it only goes out of the raw materials. WG catches up with Sven and Alex… How did you find your way into the culinary field to become one of the most sought-after chefs?
“The combination of Alex & Sven – Their backgrounds and food style has become what SAV is today” For Alex it started in his early years with his grandmother and her strong passion for cooking. She introduced him to old cooking techniques like making your own cheeses or chacuteries. That kick started his passion which he has developed through his cooking career into his own style. A New Nordic cuisine with old techniques. Sven was born into it, his father was a chef and therefore cooking has always been the path for him to take. He has always had the passion for using ingredients as local as possible. WG April 2018 -
77
ALEXANDER FOHLIN & SVEN JENSEN
The cuisine of SAV is focused and inspired by a combination of fresh and quality ingredients, creating a composition of flavours which is complex and modest yet impeccably balanced‌ We balance our food with a combination of the freshness from of wild herbs with fermentation - It can be everything from unripe berries to homemade vinegar. That together with the smoothness, fattiness and saltiness from our homemade chacuteries balances our food well. It is of course hard to describe a general balance since every dish is balanced different. You both worked with culinary icons Thomas Drejing and Claus Meyer, how did help you both as chefs? We have worked together for many years earlier before we opened SAV. The experience in every type of kitchen has developed us into what we do today.
78 - WG April 2018
WG MAGAZINE
WG April 2018 -
79
ALEXANDER FOHLIN & SVEN JENSEN
80 - WG April 2018
WG MAGAZINE
“We balance our food with a combination of the freshness from of wild herbs with fermentation”
Your culinary philosophy, and take us through the process of creating a new dish… Our philosophy is strongly focused on using local produce in the best way as possible. We have a great mixture of ingredients from Skåne, Småland and even bits from Denmark. A great example is our dish made of sugar beets. It is cooked for a very long time, thinly sliced, seared and filled with 3 different types of cress, black garlic emulsion, and shaved Danish goats cheese. It is wrapped like a taco and sprinkled with poppy seeds and in the very end with lots of shaved truffle. It’s a winter dish where we are using sugar beets that grows 20 meters from the restaurant. It’s a great example how we can make an outstanding dish with a local, produce and get the best out of it. It’s a winter dish that has a lot of freshness to it. This dish can be served for several months, we dig up the beets and preserve them in lots of hay. We want to create as local as possible but with no boundaries. Do we want to use truffle? Yes we do it. We have the fattiness from the emulsion, sweetness from the beets, freshness from the cress and nuttiness from the truffle.
WG April 2018 -
81
ALEXANDER FOHLIN & SVEN JENSEN
Produce, Creativity or Technique… The perfect dish is made out of a combination of those 3. But if we have to choose it has to first be the produce. Without an outstanding produce it is impossible to make a good dish. What is the feeling to be awarded a Michelin star in 2018 and what keeps you motivated at this point of your career? It is many chefs dream to be mentioned in the Michelin guide.
Ingredients that inspire, favourite ingredients and ingredients you weren’t able to master…
“We are extremely happy that we got our star only after a year and a half ”
Sugar beets and everything from our garden that we have preserved. At the moment we are using That shows us that we have done something right green tomatoes. and our goal is to improve every part of SAV. That At the moment we have a fetish for unripe berries is everything from the food, service, wines etc. it’s the whole guest experience. that we have preserved in different ways. Not that we cannot master – we have ingredients Being a chef is perceived as a glamorous profession, we don’t use due to our policy of not using young what advice could you give chefs who enter the kitchen for the first time? animals. Special cooking techniques… Old techniques – Curing, smoking, grilling etc.
82 - WG April 2018
Be true to yourself and to your cooking, don’t be afraid to take risks and remember to have fun and enjoy what you are doing.
WG MAGAZINE
WG April 2018 -
83
LOUIS BADENHORST
LOUIS BADENHORST AT THE STEIGENBERGER HOTEL orn in South Africa, Louis’ passion for cooking became evident at an early age. It was Cape Town where he grew up, surrounded by vineyards, fruits and vegetables farms, a lot of fresh produce, and bakery shops, so from a young age he was encouraged to enjoy and appreciate this. His mother, a wonderful baker and every morning the long table in the kitchen was full of cakes as she used to do this as a business and this is where Louis found his culinary passion.
B
Enrolled at the Culinary Arts, Institute of Africa in Cape Town, Louis spent 3 years, working every day in the kitchen for long hours and this really sharpen his skills. Learning how to work in a kitchen environment which was beneficial to have this early exposure and work in an actual environment. It was a restaurant combined with a culinary school and that made a very big difference. After culinary school, he went on to perfect his culinary skills in several prestigious kitchens and boutique hotels in South Africa, and then went on to join the Kempinski Hotels in Moscow and Bahrain which cemented his career to move forward. “When you work for companies you get the opportunities, not only to travel but also to develop professionally and that made a really big difference to move to that level” adds Louis.
84 - WG April 2018
WG MAGAZINE
WG April 2018 -
85
LOUIS BADENHORST
BROTHAUS BAKERY - BISTRO
RACLETTE CHEESE MELT
86 - WG April 2018
BROTHAUS SANDWICHES
GRILLED SCAMPI
WG MAGAZINE
For me, it is very important to concentrate training the team. I think without training you will not achieve a lot. Training goes hand in hand with consistency so that is most important. Secondly, maintaining a high quality of products that you get into the hotel and that goes again with building a very good relationship with the suppliers. I meet up with suppliers every day and that is important to ensure what comes into the hotel is fresh, the best and of the highest quality. Our F&B experience… we just introduced our new menu, German dishes and some of them are quite traditional and others are a bit more progressive to keep in trend with the culinary culture in Dubai. Dubai is very trendy with regards to cuisines yet we want to be unique by being able to present BROTHAUS BAKERY - BISTRO home cooked German dishes, something that you would think of your childhood. At our traditional German bakery – bistro Brothaus, where you get the best pretzels in Dubai. Through months of trails and errors our pretzels is proof that practice Holger Jackisch (currently the executive chef of the makes perfect. We are proud to showcase a variety Fairmont Savoy in London) was a huge influence of pretzels from savory to sweet to suit every taste and mentor to Louis, he learnt how to work with which are either topped with seeds, stuffed with ingredients, how to combine them, the attitude in the beef salami or melted down cheese or dipped in kitchen and to run a smooth kitchen environment. creamy white chocolate as a dessert. WG catches up with Louis Badenhorst… As the Executive Chef of Steigenberger Hotel, with the responsibilities of overseeing and co-ordinating the kitchen staff – how do you ensure the highest level of quality? and tell us about the F&B experience at the Steigenberger Hotel.
The Backyard with the Thai Seafood concept is one our highlights at the hotel, we have a very talented chef cooking authentic Thai food, it’s just amazing, the quality and authenticity which attracts people out here. It’s not just another Thai curry or a Thai curry made from a packet, here it is made from scratch with an authentic Thai taste and flavors. WG April 2018 -
87
LOUIS BADENHORST
“When you cook a dish is to not to alter the structure and the taste of the ingredients. Simplicity is key and that is also how I want to present the elements on the dish ”
Your cuisine focused and inspired by a combination of fresh and quality ingredients, it is all about sustainability, creating a composition of flavours which is complex - how do you bring about this balance on a plate? I think the most important is when you cook a dish is to not to alter the structure and the taste of the ingredients in your plate. I think simplicity is key and that is also how I want to present the elements on the dish of what they are, of course we have many different techniques to enhance the flavor of a dish or just to change the way it is presented. However, Simplicity is really important and not to over complicate the dish. Your culinary philosophy… Good quality, not using too expensive ingredients, simple, uncomplicated. Of course I like to have a very creative plate of a dish but what I don’t like to do is to overcomplicate the dish that people cannot understand what we are putting on the plate anymore.
88 - WG April 2018
WG MAGAZINE
WG April 2018 -
89
LOUIS BADENHORST
90 - WG April 2018
WG MAGAZINE
Produce, Creativity or Technique… It is all about produce, when you have high quality produce the then you can use the other two skills to enhance and put a wonderful dish on the table for the guests. Your greatest influence in the kitchen… What really inspires me to come up with a great dish is how it will satisfy the person, how their experience will be once they enjoyed what we made may it be wonderful bread or cake or just a beautiful dish. I was also influenced by how people will perceive it and how they would enjoy the dish. What do you do to stay on top of the new cooking trends?
LOUIS BADENHORST EXECUTIVE CHEF OF STEIGENBERGER HOTEL
“What really inspires me to come up with a great dish is how it will satisfy the person”
Definitely, social media it is most important these days, everyone has access to it and people are constantly posting. There are a lot of things happening in Dubai that you need to constantly follow so social media, reading magazines, what people agree and watching cooking shows at home. Have there been moments when you’d like to just throw in the towel or hang your chef whites for something else? I am really a passionate hotelier. I have not really thought of leaving my current career. If it had to happen I would still stay in F&B and the hotel industry. For that part, it’s really difficult to get out of it. WG April 2018 -
91
LOUIS BADENHORST
“ Stay humble, passionate and disciplined. Without these you might find it difficult to succeed.”
What would you consider to be your favorite comfort food? And how do you spend your time off? Of course the number one thing is a nice barbecue with relatives and family with good quality meat, very simple and a nice salad and something to drink. Time off is usually with the family and a way to relax is a good movie. What keeps you motivated?
BROTHAUS BAKERY - BISTRO
I’m motivated by what is still to come. As you can see I and still quite young in my position has given me a very good future ahead of me and that motivates me as there is so much more to learn in the future and to grow in this career, so that’s the big motivation. Your advice to young chefs who enter the kitchen for the first time… Three things. Stay humble, passionate and disciplined. Without these you might find it difficult to succeed. It’s a tough job, it’s a tough industry and not easy to make it so you have to be passionate on what you do otherwise you would not find it easy to make it.
92 - WG April 2018
WG MAGAZINE
GUNG HOM PHA
POR PIA PAK
GANG DANG TAO HU, GAI, NEUA, RUE GUNG
GAI SATAY
WG April 2018 -
93
BEST FROM THE EAST
“The Harmony of Sustainability and Gastronomy.” This is the theme of Yoshihiro Narisawa. He is a pioneer of cuisine connected to the preservation of the natural environment. NARISAWA has established an original genre, “Innovative SATOYAMA Cuisine” which expresses, through his filter, his respect for the rich gastronomical culture of the Japanese Satoyama, and for the wisdom of our ancestors.
94 - WG April 2018
TSUBAKI & KOUJI PHOTO © SERGIO COIMBRA
WG MAGAZINE
With this culture of the Japanese Satoyama, NARISAWA offers gastronomy “sustainable” towards the environment, and “beneficial” for mind and spirit, “Beneficial and Sustainable Gastronomy.” Taking this idea a step further is the theme, “Evolve with the Forest,” a calling towards the forests that compose the Japanese land. This theme captured the attention of chefs around the world, directing attention to their own countries’ natural lands, leading to Narisawa being named “Most Influential Chef” at Madrid Fusion.
YOSHIHIRO NARISAWA NARISAWA TOKYO
PHOTO © AKIRA SAITO
WG April 2018 -
95
BEST FROM THE EAST
Part of a new generation of Australian chefs, transforming the notion of Modern Australian food with his flavor-driven approach to international ingredients with a distinctly Asian touch. Born and raised in Australia, as a child Sam was brought up around food because of his mum, who was an amazing cook and always experimenting in the kitchen.
Fortunate enough to be brought up surrounded by amazing food, Sam started off as an apprentice butcher in his parents butcher shop. It was a good foundation for him to expand into the industry.
SAM AISBETT
The menu at his Michelin star restaurant Whitegrass in Singapore transcends geographical boundaries and is inspired by Sam’s extensive travels. As ChefOwner of Whitegrass, Sam offers a comfortable and relaxed platform for diners to enjoy inspired food at the highest level.
WHITEGRASS SINGAPORE 96 - WG April 2018
PHOTO Š EDMOND HO
WG MAGAZINE
CHOCOLATE
WG April 2018 -
97
BEST FROM THE EAST
98 - WG April 2018
MIYAZAKI WAGYU BEEF, STRIP LOIN, BARBECUED WITH DULSE & RED CABBAGE SLAW, OXALIS, HORSERADISH & PEPPER BERRY EMULSION
WG MAGAZINE
With a strong desire to explore world cuisines, Richard Ekkebus embarked on a journey that saw him train in the conventions of classic French cuisine, much admired for his fresh ideas and innovative spirit. Thus Amber’s cuisine is built on a solid foundation of traditional French cooking, nevertheless evinces a contemporary and light feel. Here the focus is on superior produce and ingredients in timehonoured dishes with a modern twist. Richard takes particular pride in the superb quality of his ingredients. There is no compromise regarding quality, at Amber, they committed to using the finest and freshest ingredients sourced from all parts of the world.
RICHARD EKKEBUS AMBER HONG KONG WG April 2018 2017 -
99
BEST FROM THE EAST
Conceived by Paul Pairet and supported by his long-time back-up VOL Group, Ultraviolet by Paul Pairet is the first restaurant of its kind attempting to unite food with multisensorial technologies, in order to create a fully immersive dining experience.
PAUL PAIRET
ULTRAVIOLET BY PAUL PAIRET SHANGHAI 100 - WG April 2018
PHOTO © SCOTT WRIGHT
Ultraviolet project was first presented to the world in 2010 Omnivore Food Festival in Deauville. A single table of 10, a 20-course avant-garde set menu, 5 senses, and a fully immersive dining experience. Supported by the multi sensorial technologies, each course is enhanced with its own taste-tailored atmosphere, including visual, audio and olfactory compositions. Almost instantly, Ultraviolet wows Shanghai, and has been blessed with passionate reviews from the diners, trade and critics, and described as, simply, “the best dining experience ever”.
WG MAGAZINE
CARABINEROS DE HUELVA
LUNAR MUSHROOM
TOMATO MOZZA AND AGAIN
VERY SEA SEA SCALLOP
WG April 2018 -
101
BEST FROM THE EAST
102 - WG April 2018
UNI
WG MAGAZINE
Award-winning chef Julien Royer is co-owner of Odette, this Modern French restaurant is constantly evolving and showcases globally sourced produce underpinned by classic French culinary techniques. Odette is named in tribute to Royer’s grandmother, one of his greatest influences in life and in the kitchen, and reflects her belief in always ensuring that the fundamental pleasures of enjoying a meal are delivered in the most thoughtful, welcoming and hospitable manner. Julien takes pride in offering guests a unique opportunity to taste these exceptional ingredients at their peak in his restaurant in the heart of a city that is itself at the crossroads of the world. The result of this devotion to sourcing is an inspired effort that celebrates and respects seasonality, terroir as well as the skills of some of the world’s top boutique producers. Odette is ultimately a celebration of people…
JULIEN ROYER
ODETTE SINGAPORE WG April 2018 -
103
BEST FROM THE EAST
It seems most Australian guys are generally born with a tong in one hand, a tinny in the other and the love of BBQ’s, Burnt Ends Sg Owner/Head Chef Dave Pynt is no exception! Originally from Perth WA, Dave comes from a heavy weight culinary background, staging and working under legends such as Tetsuya Wakuda (Tetsuya’s and Waku Ghin), Rene Redzepi (Noma), Victor Arguinzoniz (Asador Etxebarri), Nuno Mendes (Viajante and The Loft Project) and Fergus Henderson (St John and St John Bread and Wine) to name but a few. Plus the much talked about filming with super chef Raymond Blanc, were Dave told Raymond “first we need to burn the shit out of the leek”
DAVE PYNT
BURNT ENDS SINGAPORE 104 - WG April 2018
PHOTO © SIMON PYNT
WG MAGAZINE
75 DAY DRY AGED WAGYU
WG April 2018 -
105
BEST FROM THE EAST
106 - WG April 2018
HASU
WG MAGAZINE
Zaiyu Hasegawa interest in cooking was through the Bento which his mother would bring back from the ryōtei (high-end Japanese restaurant) where she worked as a geisha when he was a young. After graduating high school, he received training at a ryōtei “Kagurazaka Uwoto ku” from age of 18 as living and working. Acquired experience in the other various restaurants. He became independent in 2007 at the age of 29 and opened ”Den” in Jimbocho, Tokyo. While appreciating the value of Japanese tradition to incorporate excellent ingredients, the four seasons and unique Japanese culture, as well as introducing a new form of Japanese cuisine that is different from the original Japanese style.
ZAIYU HASEGAWA DEN TOKYO
PHOTO © SHINICHIRO FUJII
WG April 2018 -
107
BEST FROM THE EAST
Hiroyasu Kawate was born and raised in a cooksfamily that was composed of a chef of western style food, his father and other chefs, his uncles. So the restaurant of his father was is playground which he adored. When he faced choosing high school education, he decided to become a cook, he went to department of food science in Komaba-gakuen
HIROYASU KAWATE FLORILÈGE TOKYO 108 - WG April 2018
high school that provided cooking license for its students. While in school, he trained at a restaurant and he decided to live his life as a chef of French cuisine. After graduating, he was trained at a few famous restaurants for about 10 years, went to France and gained experience at “Le Jardin des Sens” in Montpellier. Coming back to Japan in 2007 he worked as a sous-chef at Quintessence and in 2009 he opened his own restaurant “Florilege” in Minami-aoyama. Throughout his experience in his restaurant he cultivated his own style and found new values of his cuisine. So he closed the restaurant in February 2015 and opened the new “Florilege” in Jingumae
WG MAGAZINE
GREEN TIGER PRAWN,DUCK AND OXALIS
SABA,YUBA AND POTATO
WG April 2018 -
109
BEST FROM THE EAST
110 - WG April 2018
GRILLED WILD BLOWFISH SHIRACO WITH SOY SAUCE
WG MAGAZINE
Born in the Kagawa Prefecture, Seiji Yamamoto’s cuisine is a symbol of the richness. Tasting Japan’s treasured ingredients in their very natural state is the “ultimate feast”. Yamamoto believes the delicious flavors that are subtle and yet at times powerful, can only flow from authentic ingredients and when experienced with the aroma and warmth of the meal, is a most joyful feeling. His techniques and hearts as chefs are present when he honestly and distinctly convey the ingredients that nature has fostered.
SEIJI YAMAMOTO
NIHONRYORI RYUGIN TOKYO WG April 2018 -
111
BEST FROM THE EAST
Hailed as “The King of White Truffles”, Chef BOMBANA Umberto has never forgotten his root as a chef with great respect for honest food, great produce and attention to customers. Always motivated to push the limits of traditional Italian cuisine with innovative and boundless creativity, he has successfully taken his three Michelin-starred Italian fine dining restaurant 8½ Otto e Mezzo
UMBERTO BOMBANA
8½ OTTO E MEZZO BOMBANA HONG KONG 112 - WG April 2018
BOMBANA onto the world stage, elevating it to a must-go dining institution admired by Epicurean connoisseurs all over the world. A native of Bergamo in Northern Italy, Chef BOMBANA began his most personal and distinctive project — 8½ Otto e Mezzo BOMBANA. The restaurant name, selected personally by the chef as a tribute to his favorite Italian film director Federico Fellini’s 1963 movie ”8½”, is a celebration of Italian lifestyle and art. Chef BOMBANA has never forgotten his roots with great respect for honest food, great produce and attention to customers.
WG MAGAZINE
HOMEMADE TAGLIOLINI, BOSTON LOBSTER, BOTTARGA, RUCOLA AND SWEET PEPPERS
WG April 2018 -
113
BEST FROM THE EAST
German Twins Thomas & Mathias Sühring’s culinary journey began while spending their annual school summer breaks at their grandparent’s farm. At that time, they got introduced to old-school cooking techniques like fermentation, pickling, smoking, drying and curing which are rooted in the German tradition.
114 - WG April 2018
FRANKFURTER GRÜNE SOSE & SMOKED EEL
WG MAGAZINE
Then they worked throughout Europe under Sven Elverfeld, Jonnie Boer, and Heinz Beck before moving to Thailand. Since March 2016, Sühring showcases the best of modern German fare inspired by childhood memories and family recipes. All elevated to the level of haute cuisine and combining the essence of traditional dishes with contemporary Central European influences. Sühring offers three dining ambiances where innovative food and personalized service are of equal importance. The cozy “Living Room”, which is the main dining area, provides a relaxed and homely eating experience. The more dynamic “Kitchen” is a very unique place.
THOMAS & MATHIAS SÜHRING SÜHRING BANGKOK
PHOTO © TINNAPHOP TONITIWONG
WG April 2018 -
115
BEST FROM THE EAST
Jade Dragon showcases exquisite Cantonese specialties and innovative modern presentations by Chef Tam Kwok Fung and his team. A perfect ambience for guests to experience the culinary delights created by Chef Tam. Jade Dragon is divided into five zones and each of them is designed and decorated corresponding to different seasons and color tones. Delicacies are served in an elegant ambience, and a professional open kitchen can be found in the main dining area.
TAM KWOK FUNG JADE DRAGON MACAU 116 - WG April 2018
WG MAGAZINE
DOUBLE-BOILED PEAR SOUP WITH CHINESE TONIC HERBS AND SEA COCONUT
WG April 2018 -
117
BEST FROM THE EAST
Gastro-Botanica is the contemporary cuisine created by Jason Tan that emphasizes refinement and quality, and gives equivalent weight on the plate to protein and botanical elements. Jason works with fastidiously sourced meats, poultry and seafood, and botanicals ranging from tubers, roots and fungi, to vines, fruits and herbs. A key innovation of Gastro-Botanica is that plants are given fuller elaborations, and garnishing becomes a highlight in its own right. Jason travels across the world in search of new ideas and inspirations for his kitchen. Wanderlust aside, the Suitcase Chef shares other qualities with E J H Corner, including an exploring mind, an interest in provenance, a passion for craft and quality, and a devotion to nature and terroir.
118 - WG April 2018
FISH CRACKER, CREME FRAICHE, TOBIKO, SUDACHI
WG MAGAZINE
JASON TAN
CORNER HOUSE SINGAPORE PHOTO © EDMOND HO
WG April 2018 -
119
BEST FROM THE EAST
FATIH TUTAK THE DINING ROOM AT THE HOUSE ON SATHORN BANGKOK 120 - WG April 2018
Born in Istanbul, Fatih Tutak’s culinary interest was inspired by his mother’s home cooking. This interest became passion and developed into the dream of becoming a chef. He joined Turkey’s culinary school at Bolu Mengen. Fatih comes to The House on Sathorn after creating a unique dining experience at The Bellbrook Hong Kong, His other stints include the world-renowned restaurant NOMA in Copenhagen and 3 Michelin star Nihonryori Ryugin in Tokyo. Combining the finest, seasonal ingredients from Asia, each of Fatih’s dishes is inspired by his globetrotting experiences. Fatih craftily curates his “fun dining” concept with perfect balance of technique, culinary sensibility and a sense of humor. His creations will be served at The House on Sathorn.
WG MAGAZINE
CALAMAR DOLMA
SULTAN’S MESSAGE
WG April 2018 -
121
BEST FROM THE EAST
WAGYU TARTARE
122 - WG April 2018
PEA & SMOKED EEL TART
WG MAGAZINE
Hong Kong born Richie Lin start his career by moving to Australia to cook, where he met Australia born Chef Kai Ward at restaurant Quay when they both working under Peter Gilmore and they hit it off immediately. Following Quay, Richie headed to Copenhagen where he met fellow NOMA stagier and future co head chef Long Xiong.
Post Noma, Richie was brought on as a consultant for an ambitious opening in Hong Kong and thought that Long having previously worked at Per Se, might have something to add to the conversation. After going through a difficult but educational opening in Hong Kong it was time for Richie to make his own dream a reality. The pieces were in place, he just had to assemble them. He brought both chefs Kai and Long onboard by introducing them to the abundant, untapped and underrated local resources of Taiwan and applying modern European techniques to create the cuisine of this casual fine diner. MUME, name of the plum blossom, is the national flower of Taiwan, also shares the same Chinese characters of Richie’s mother first name.
KAI WARD RICHIE LIN LONG XIONG
No. 43MUME TAIPEI
WG April 2018 -
123
BEST FROM THE EAST
Kirk Westaway presents nature’s finest through a harmonious interplay of quality ingredients at JAAN, an internationally celebrated gastronomic platform with a reputation for grooming global culinary talents. The pure simplicity of Kirk’s creations belie the many layered intricacies that go into crafting them. He adds a dramatic touch to the fine dining experience at JAAN with his bold
KIRK WESTAWAY JAAN SINGAPORE 124 - WG April 2018
yet elegant combination of flavours and textures, as well as refined techniques and artful plating. Though informed by his British heritage, he is profoundly influenced by the renowned chefs who have mentored him in the artistry of French cuisine. This results in creations that articulate the familiar tastes of European cuisine, but are elevated and transformed into new classics which evoke a sense of nostalgia and awake long forgotten memories. Kirk possesses a deep understanding of JAAN’s philosophy of produce-driven artisanal cuisine. This appreciation for produce can also be traced back to his upbringing.
WG MAGAZINE
WINTER VEGETABLE
KING CRAB, SPRING PEA & UNI
WG April 2018 -
125
BEST FROM THE EAST
126 - WG April 2018
FLOWER CRAB WITH HOKKAIDO UNI, MITSUBA, AND SUDACHI
WG MAGAZINE
RŌNIN is an izakaya-style dining bar that focuses on fish, seafood, and a curated selection of Japanese spirits. RŌNIN offers a Market Tasting menu and an À La Carte menu, both of which vary day-to-day depending on the selection of fresh market products available. Both menus are created by Matt Abergel and utilize Japanese cooking techniques for preparing fish and seafood that is locally and internationally sourced. RŌNIN also features a growing Whisky collection, all of which are only bottled in Japan. The whisky menu features over 100 varieties and many of the alcohol selections are exclusively available at RŌNIN. Each item on the beverage menu, including the various types of sake, shochu, umeshu, wine, beer, and cocktails, are stylistically unique from one another and serve a specific purpose – to compliment the food and to provide a memorable experience.
Owners Matt Abergel and Lindsay Jang created this intimate and casual space that celebrates the use of natural materials, including a Japanese Keyaki tree, which was specifically chosen for the dining bar.
MATT ABERGEL
RŌNIN HONG KONG WG April 2018 -
127
BEST FROM THE EAST
Ray Adriansyah and Eelke Plasmeijer’s ingredientdriven menus celebrates the farmers, fishers and food artisans of Indonesia. Through these ongoing relationships, they ensure the freshest of seasonal produce and ethically fed meat animals. And by working closely with local farmers, Locavore supports sustainability within its community. Over 95% of the kitchen’s ingredients are Indonesian. Locavore’s own garden provides some seasonal
vegetables and herbs, further reducing the huge carbon footprint of imported foods.
RAY ADRIANSYAH LOCAVORE BALI 128 - WG April 2018
PHOTO © RUPERT SINGLETON
Eelke and Ray painstakingly source the animals they use in their kitchens, ensuring that they were free ranged, raised on wholesome natural foods and dispatched with respect. The chefs honour the animals they use with creative dishes in which very little is wasted. The marriage of fresh, local ingredients with the inspired dishes of these prizewinning chefs has proved enormously popular with international diners who love both the concept and the food.
WG MAGAZINE
INTO THE SAWAH...
WG April 2018 -
129
BEST FROM THE EAST
GRILLED KU BEEF AND MANGOSTEEN SALAD WITH MINT DRESSING
130 - WG April 2018
GRILLED CHILI RELISH OF ISAN STYLE HERBAL-FED CHICKEN SERVED WITH GRILLED SQUID
WG MAGAZINE
Bo.lan was founded on the belief that the best Thai Restaurants should be found In Thailand, with that in mind the two chefs Duangporn Songvisava and Dylan Jones started Bo.lan. The name Bo.lan comes from Chef Duangporn’s nickname Bo and the second half of Dylan’s name Lan. It is also a play on the Thai word for vintage or ancient, which sounds the same but is spelt slightly different. Bo.lan Balance is the chef’s interpretation of Thai food by applying the inspiration from different discoveries throughout our contemporary journey, ancient cookbooks & tasty conversations with farmers, artisan producers, fishermen, foraging couples and food related professionals. Bo.lan Balance accentuates the essence of the charm of Thai food. The interplay of the contrast of flavours and texture is naturally complimentary; consequently a holistic balance.
DUANGPORN SONGVISAVA DYLAN JONES BO.LAN BANGKOK WG April 2018 -
131
BEST FROM THE EAST
HAJIME YONEDA HAJIME OSAKA 132 - WG April 2018
PHOTO © MASASHI KUMA
WG MAGAZINE
The worldview of Hajime is the product of the aesthetics of Hajime Yoneda, and represents the beauty of order found within the balance and harmony of universe, the globe, and nature. There are “chikyu” which expresses a planet, the earth, and circulation of the earth and ocean without cessation, and “destruction and assimilation” which represents human exists with eating living thing in his works. Electrifying works in taste and appearance fascinate guests. The timeless works show you origin and evolution of gastronomy and stay in your heart beautifully. Hajime continues to use each day as a new chance to express a unique aesthetic and worldview through the mediums of gastronomy, life science, biology, medical science, brain science and space science.
MOON
WG April 2018 -
133
BEST FROM THE EAST
Jungsik Yim is cooking his dreams, he reinvents Korean cuisine using traditional and familiar ingredients, creating a brand-new genre of food: New Korean Fine Dining. Being the first restaurant to apply molecular gastronomy to Korean ingredients, it has captured the imagination of Korean and international diners.
134 - WG April 2018
TRUFFLE GIMBAP
WG MAGAZINE
JUNGSIK YIM JUNGSIK SEOUL WG April 2018 -
135
BEST FROM THE EAST
TONY LU FU HE HUI SHANGHAI 136 - WG April 2018
Celebrated Shanghai chef Tony Lu was born and raised in Shanghai, and gained experience in several high - end Chinese restaurants before rising to international fame with his four signature restaurants Fu1039, Fu1088, Fu1015 and Fu He Hui.. Lu prepares authentic Jiang Nan dishes, celebrating the culinary diversity of Shanghai and its neighbouring provinces, Jiangsu and Zhejiang. Lu’s cuisine ranges from traditional to experimental dishes like stir-fried lily bulb with asparagus with elm ear mushrooms, or seared king oyster mushroom with tofu skin on a mandarin pancake.
WG MAGAZINE
WG April 2018 -
137
BEST FROM THE EAST
138 - WG April 2018
RICE BROTH, PEPPERED PRAWN HEADS
WG MAGAZINE
Kwok Keung Tung’s cuisine is light and delicate, and he strives to bring out the original flavours of the food. The foremost element of good food is the use of the finest and freshest ingredients. At The Chairman, they acquire the best and the freshest ingredients. With a small farm of their own in Sheung Shui which is used as the venue for curing preserved meat and making different kinds of pickles. Recently they have started growing organic vegetables. Sauces are created in their own kitchen - Shrimp oil, spicy oil, chicken oil and lemongrass oil are perfect for bringing out the authentic tastes and they are all produced through slow cooking. Ingredients are fresh, the sauces are outstanding, simple cooking rule This is what Cantonese cuisine is all about.
KWOK KEUNG TUNG THE CHAIRMAN HONG KONG WG April 2018 -
139
BEST FROM THE EAST
TETSUYA WAKUDA WAKU GHIN SINGAPORE 140 - WG April 2018
PHOTO © MARINA BAY SANDS
WG MAGAZINE
Waku Ghin showcases the brilliance of Chef Tetsuya Wakuda in his only establishment outside of his world-famous Sydney restaurant. From the restaurant name, which reflects the use of silver in the kitchen, to the small wall niches that hold his works of art, the chef’s personal imprint is found throughout Waku Ghin. The award-winning restaurant’s dining concept is based upon a multi-faceted use of space, where diners can move from room to room, luxuriating over a bespoke experience of refined cuisine and exemplary service. Tetsuya Wakuda grew up in the Japanese town of Hamamatsu. At the age of 22, with only a very limited grasp of English, his adventurous spirit led him to Australia. In 1982, Tetsuya arrived in Sydney, with nothing more than a small suitcase and a love of food. From his humble beginnings as a kitchen-hand, it did not take Tetsuya long to discover he had a flair for cooking. ROASTED SCAMPI SEASONED WITH TEA
WG April 2018 -
141
BEST FROM THE EAST
KRADOOK MOO AOB SAUCE
142 - WG April 2018
KHANOM DOK MALI
WG MAGAZINE
Pongtawat “Ian” Chalermkittichai “Kittichai” is Thailand’s first international “celebrity chef”. An unlikely candidate, Ian came from humble roots pushing a food cart through his Bangkok neighborhood as a child. Hard work and fate guided him to a culinary school scholarship, a French fine-dining apprenticeship in Sydney’s legendary Claude’s, and then pushed him to become the first Thai national in the world to become the Executive Chef of a 5-star hotel, the legendary Four Seasons Hotel Bangkok. Kittichai’s Thai cuisine and style with a relaxed atmosphere of dining and lounge with a hip garden party vibe – all in an historical 100-year-old Thai villa and its tropical gardens in central Bangkok. The concept and cuisine is certain to excite sensibilities that crave delicious Thai dishes, artful unique ambience, and exceptional experiences.
IAN KITTICHAI
ISSAYA SIAMESE CLUB BANGKOK PHOTO © ISSAYA SIAMESE CLUB
WG April 2018 -
143
BEST FROM THE EAST
Born in France, the award-wining Executive Chef Sebastien Lepinoy has been in the culinary arena since 1990. Since joining the Les Amis family, Sebastien has made it his mission to further the restaurant’s philosophy – to deliver the ultimate fine-dining experience realized through attention to detail and dedication to sourcing and serving the finest ingredients. Furthermore, his style of using classical French technique with modern aesthetics ties in perfectly with Les Amis.
Instead of purely focusing on cooking trends, Sebastien makes it a point to always focus on the ingredients used.
SEBASTIEN LEPINOY LES AMIS SINGAPORE 144 - WG April 2018
PHOTO © LES AMIS RESTAURANT
One such ingredient added to Les Amis’ repertoire would be the artisanal Le Ponclet butter. Sebastien has also transformed Les Amis into an eco-friendly kitchen. From investing in state-of-the-art airpurifiers and dishwashing machines, to designing a one-of-a-kind Charvet stove-top island cooking suite, the team at Les Amis is determined to reduce their carbon footprint.
WG MAGAZINE
COLD ANGEL HAIR PASTA WITH CAVIAR & BLACK TRUFFLE
WG April 2018 -
145
BEST FROM THE EAST
CRISPY SCALLOPS WITH FRESH PEAR
146 - WG April 2018
WOK-FRIED PRAWNS WITH ORGANIC BLACK GARLIC AND DRIED CHILI
WG MAGAZINE
Hong Kong born and bred, Chan Yan Tak started working in kitchens out of necessity, but he soon grew to love cooking. Which is just as well, as in 2008 he became the first Chinese chef in history to be awarded three Michelin stars, for Lung King Heen at Four Seasons Hotel Hong Kong. He has been amazed at the response from people around the world and just carries on doing what he does every day and what he enjoys, and that is
cooking good food for people. Having initially left The Regent Hong Kong (formerly a Four Seasons Hotel) to care for his youngest child following the passing of his wife, Chef Chan was lured back to the kitchen – as executive sous chef at Four Seasons Hotel Hong Kong. Initially he had no plans to come out of retirement but when he saw what we could do, he reconsidered. The opportunity to work with management that really believe in creativity and providing only the best experience possible was really what made the decision for him.
CHAN YAN TAK
LUNG KING HEEN HONG KONG PHOTO Š FOUR SEASONS HOTEL HONG KONG
WG April 2018 -
147
BEST FROM THE EAST
“In Sicily, cooking and eating together is central to community and family life,” says Chef Gaetano. Everyone has a passion for local cuisine and produce, and learning the art of cooking is just as important as enjoying the pleasures of eating good food.
GAETANO PALUMBO ROSSINI’S BANGKOK 148 - WG April 2018
Born in Sicily, Gaetano grew up in Sciacca, a traditional fishing town in Agrigento Province, an area known as the culinary heart of traditional Sicilian cuisine. He believes that each and every one of us is born with passion and the magic skill of cooking. It is just the matter of when this passion is brought out. As for him, he has always wanted to become a chef since a very young age, having the idea to travel around the world to discover the distinct unique taste and flavor of each authentic cuisine. This existing inner passion is then unraveled and developed as we get the opportunity to meet and work together with other passionate great chefs from around the world, each having their own unique ideas and perceptions about the culinary world.
WG MAGAZINE
ALASKAN KING CRAB WITH ENDIVE AND NECTARINE
MILK FED VEAL TORTELLI, RICOTTA TRUFFLE CREAM
WG April 2018 -
149
BEST FROM THE EAST
RAVIOLI SICILIAN RED PRAWNS, WINTER BLACK TRUFFLE AND BURRATA SAUCE
150 - WG April 2018
SIGNATURE GATTOPARDO SEAFOOD STEW IN TERRACOTTA POT
WG MAGAZINE
Born in the village of Gangi in Southern Italy to a family of farmers in Sicily, Lino still calls himself a ‘traditional village boy’. Ever since he was young, his interest in the culinary arts was influenced by my father. He spent his childhood helping my father harvest crops and slaughter animals, and making fresh ricotta cheese from scratch in the morning was part of the family’s tradition. Eventually, his interest led him to leave home and pursue a career as a chef in Stuttgart, Germany and Lake Garda in Italy, where he gained valuable experience and the love for the art of cooking before eventually venturing into Singapore. Lino is committed to the preservation of Italian authentic traditions, for this to happen, these traditions need to be updated and refined for the modern day palate. His cuisine is focused and inspired by a combination of fresh and quality ingredients, creative with the finest produce, creating a composition of flavours. “Firstly, it’s important to understand which flavours will enhance and balance each other and I always aim to use my food to represent my best memories of Sicily, and to work with flavours that will give my guests an enjoyable experience.” In 2010, Lino opened his Sicilian style restaurant Gattopardo Ristorante di Mare in Singapore which has been recognized as one of the “Top Italian Restaurants” by the international, prestigious Gambero Rosso Restaurant.
LINO SAURO
GATTOPARDO RISTORANTE DI MARE SINGAPORE WG April 2018 -
151
BEST FROM THE EAST
Born in Portland, Maine, Tim Butler lived in New York City and Southern California before moving to Bangkok in 2009 and joining Eat Me in 2010 as executive chef, where he evolved the cuisine into the modern, Asian-influenced, international comfort food that has won the restaurant awards. Tim’s industry experiences goes way back to his first job as a fourteen year-old as a dishwasher in a small Italian restaurant. A 1998 graduate of the esteemed Culinary Institute of America, in 2007 was named New York Rising Star Chef. Tim has been a chocolatier, written recipes for countless cookbooks, ran his own catering company, and continues to provide restaurant consultancy services when he’s not in the kitchen at Eat Me. Tim does not have a signature dish as such as he prefers to create dishes based on using the best sustainable products available and is always creating.
TIM BUTLER
EAT ME BANGKOK 152 - WG April 2018
PHOTO © ONGWAT STUDIO
WG MAGAZINE
WG April 2018 -
153
BEST FROM THE EAST
Born in Japan’s Nagano prefecture, Hideaki Sato began his culinary journey with French cuisine. Yet after over 10 years in a French kitchen, he found himself increasingly drawn towards his native Japan and decided to make a move. The change in direction landed him at Tokyo’s three Michelin-starred restaurant Nihonryori Ryugin, where he worked for three years under the careful guidance of Seiji Yamamoto.
154 - WG April 2018
CHARCOAL GRILLED PIGEON WITH ROSEMARY SMOKE AND SESAME OIL
WG MAGAZINE
“Ta Vie has a double meaning. In French, it means “Your Life”; in Japanese, it means “Journey”. When discerning diners cross paths and interact with Ta Vie, they start a culinary journey to explore the best-quality seasonal produces across Asia with refined modern French cooking techniques, all orchestraed by Chef de Cuisine, Hideaki Sato. Three simple words, “Pure, Simple and Seasonal”, sum up the character of the cuisine – accentuating the purity and original taste of the seasonal ingredients through simple yet precise cooking, seasoning and presentation, allowing the ingredients to shine while diners can enjoy the best of the taste.
HIDEAKI SATO
TA VIE HONG KONG WG April 2018 -
155
BEST FROM THE EAST
TAKASHI SAITO SUSHI SAITO TOKYO 156 - WG April 2018
WG MAGAZINE
Sushi Saito is one of the best sushi restaurants in Tokyo and hailed by JoÍl Robuchon and a whole smattering of other very reliable voices as the best sushi restaurant in the world. It’s not easy to secure a seat at Sushi Saito, Dining at Sushi Saito is like watching a performance, Takashi Saito draws your attention when he is making sushi, his style of sushi craftsmanship involves some aged fish and precisely controlled temperature, adding a bit more salt and mild red vinegar to his rice, and the careful application of freshly grated wasabi, soy or lemon to select pieces as needed.
WG April 2018 -
157
BEST FROM THE EAST
158 - WG April 2018
TONKA BEAN GANACHE
WG MAGAZINE
Born in Wiltshire, UK, Ryan Clift’s culinary career began at the early age of 14. He was drawn to the high energy and atmosphere for the kitchen from a young age and trained under some of the world’s greatest chefs including Marco-Pierre White, Peter Gordon, and Emmanuel Renaut. Ryan moved to Melbourne, Australia in 1999, where he served as Head Chef of Shannon Bennett’s critically acclaimed Vue de Monde. In 2008, Ryan arrived in Singapore to set up his own venture, Tippling Club. Known for its progressive Modern European cuisine and equally inventive cocktails. At Tippling Club, Ryan seeks to subvert conventional dining by providing diners with an inimitable gastronomic experience. From using produce carefully sourced from Asia and around the world as well as herbs from his own farm, Tippling Club’s dishes reflect Ryan’s ingredientdriven approach to cooking, resulting in genuinely innovative permutations of flavour profiles and textures that are truly unique.
RYAN CLIFT
TIPPLING CLUB SINGAPORE WG April 2018 -
159
WG MAGAZINE JANUARY 2017
WG MAGAZINE
2016 A COLLECTIVE OF CHEFS
www.gelinaz.com
1
2016 GELINAZ! WWW.WGMAGAZINES.COM
WG March 2017 -
1 WG MAGAZINE OCTOBER 2016
a feast for the palate...
GÉRALD PASSEDAT
LE PETIT NICE
REIF OTHMAN
MEDITTERASIAN CUISINE
PACO TORREBLANCA
MAESTRO PASTELERO www.wgmagazines.com
WG MAGAZINE JULY 2017
ARNAUD DONCKELE
A TRUE ARTISAN
ALBERT ADRIÀ ENIGMA
MASSIMO BOTTURA
FOOD FOR SOUL
JONATHAN BERNTSENS CLOU CUISINE
DANIEL BOULUD - WG April 2018
160
PASSION FOR NATURE www.wgmagazines.com
PEPE MONCAYO
UNUSUAL PAIRING ASIA’S 50 BEST BARS WG July 2017 -
1
WG October 2016 -
1