WG FALL 2023 by WG Magazines

FALL 2023

CREATIVE SPIRIT

EDWARD VOON AUOR

ANTONIO OVIEDO SPANISH GASTRONOMY

GIOVANNI GALEOTA BLUHOUSE

www.wgmagazines.com

CULINARY CULTURE FOODSUPERSTARS

VICKY LAU

e tast

JA PA N E S E KO R E A N F I L I P I NO INSPIRED STREET FOOD

a h t i ls w ented w bo ferm e c y i r c i mi. d p n a s a le y and of um d o no savor sness et liciou e sw de

CARANZALEM, TALEIGAO, 403002 GOA @TASTETHESHED

WG MAGAZINE SUMMER 2023

DAGMARA SZULCE

CONTENTS

130 148 164 170

THEIGN PHAN CHEN TIAN LONG

ASHLEY SALMON

AUTHOR’S SORBET

VICKY LAU

26 EDWARD VOON 34 42 52 50 126 AGUSTIN FERRANDO BALBI

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INDIA’S CULINARY EXCELLENCE

MARIA AQUINO WITH TASTE

FOODSUPERSTARS 2023 ANTIMO MARIA MERONE

176 194

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ArCHAN CHAN CHOI MING FAI

204 212 222 232

GIOVANNI GALEOTA

ANTONIO OVIEDO

CHAAT

COFFEE ABSOLUTE GASTRONOMY PHOTO © VICTORIA SHASHIRIN

CHAN YAU LEUNG WG 2023

Editor Feature Editor

Fabian deCastro Maria Lourdes

FJMdesign WGkonnect Photography Consultant Creative Design Studio Publisher IZZY Publishing Pvt. Ltd.

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Cover Image Credit: VICKY LAU

G This 2023 fall issue is full of umami from India and Hong Kong with some of the finest restaurants in Hong Kong to India’s culinary excellence with FoodSuperstars 2023 by Culinary Culture and the inspired street food kitchen ‘Taste’ in Goa. Co-founders Vir Sanghvi and Sameer Sain’s Culinary Culture stands tall as India’s definitive voice in food. It represents a comprehensive movement that encompasses every facet of the culinary landscape in India.

We head to Hong Kong to some of the finest restaurants, starting with Vicky Lau, who gives us a taste of her French-inspired dishes with Asian influences at Tate Dining Room, Mora, Date by Tate and An Soy.

At Auor with Asia’s most exuberant chefs, Edward Voon relishes the prospect of helming his restaurant. Ando is next Argentinean Chef Agustin Ferrando Balbi’s love for food may have started at his grandmother’s dining table; it was the summer working at a friend’s restaurant that ignited his passion for the culinary arts, and Antimo Merone brings a touch of Naples to the island with his innate creativity. While still in Hong Kong, head out for a seven course meal with Theign Phan at Grand Majestic and cat up with Chen Tian Long at The Merchants.

Its all about balance and flavours to every plate with Ashley Salmon at Roganic Hong Kong and Aulis Hong Kong. While on her journey, ArChan Chan pens a love letter to her hometown in the form of her first cookbook, Hong Kong Local. The culmination of her work and a chance to bring her expertise and imagination towards evolving the cuisine that laid the groundwork for her life-long journey through food in the city she always considers home. With over ten years of fine dining, Hong Kong born Ming-Fai Choi takes on a new role as head chef of MORA Hong Kong. Its all about authentic Italian flavours with Giovanni Galeota at BluHouse,Rosewood Hong Kong. Whichever part of the world you are, you come across Indian and Spanish. We head first to Agora in Wan Chai to meet with Spanish chef Antonio Oviedo. And its street food and homemade classics of India at Chaat. This fall issue comes to a culinay ending with authentic Cantonese dishes with former professional boxing champion Chan Yau Leung at Duddell’s. Bon Appétit.

Flavel Monteiro

From Curitiba in Brazil to Sydney, Australia, the AwardWinning Cookbook - COFFEE ABSOLUTE GASTRONOMY is a celebration of coffee. As an ingredient, coffee was highlighted in each recipe, with some plates specially created with Lavazza coffee beans, while others feature either ground coffee, an espresso shot, coffee infused in oil or a coffee rub to complement and highlight the ingredients in each dish, inspired by the genius of 40 of the world’s cutting-edge culinary professionals, each brought out the best of their culinary prowess while working with coffee as an ingredient – A culinary homage to coffee. Winner of the Independent Publishers Awards in the US and the No. 1 book in the world for Coffee by Gourmand World Cookbook Awards.

WITH THE WORLD’S CUTTING EDGE CHEFS by FLAVEL MONTEIRO

Heinz Beck, one of the most notable Masters of gastronomy in the world signs Coffee Absolute Gastronomy along with award-winning author Flavel Monteiro in Dubai at Gulfood. Chef Heinz Beck’s unique interpretation of the modern kitchen goes beyond his undisputed culinary talent, the utmost attention toward the selection of ingredients and their transformation into highly innovative flavours. Beyond a career as a highly decorated Chef, Heinz Beck has been heralded as a leader in Italian and Mediterranean culinary tradition. Among numerous awards, Chef Beck has been recognised by Michelin, Bibenda, Gambero Rosso and L’Espresso to name a few.

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The first photographer of the Rolling Stone Magazine Baron Wolman starts Coffee Absolute Gastronomy “I did it for you my friend”. Baron Wolman saw the music, his iconic music photography included shots with Jimi Hendrix, Rolling Stones, Jim Morrison, Janis Joplin, Grace Slick, Grateful Dead. to name a few.

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Everything Flavel Monteiro does is to challenge the status quo and belief in thinking differently. Making an eBook to celebrate World Food Day with a collective of 50 of the finest Indian chefs from North America to New Zealand with their unique take on this beautiful age old one-pot-dish Khichdi. Indian cuisine is all about simplicity and Khichdi is India’s comfort food, the ultimate celebration. Coming from the Sanskrit word Khiccha – this iconic one-pot-dish of lentils and rice can be found in kitchens all over India. Flavel dedicate this book in the memory of his late sister Hanan Jozaih Shafair. The Great Indian Khichdi will fill your palate with taste sensations from India, from savoury richness to a burst of sweetness; enhanced flavours and aromas provide a sensation of richness and taste. Flavours change from state to state and include variations like Bajra and Moong Khichdi.

Award-winning author Flavel Monteiro teams up Emmy award-winning director, writer and producer Keesa Ocampo and two of the finest Filipino chefs John Buenaventura and Nouel Omamalin to bring you a one-of-a-kind cookbook. Cuisinero - Taste The Philippines brings Filipino cuisine to life. Two of the finest chefs Nouel Omamalin and John Buenaventura, along with my coauthor Emmy award-winning producer Keesa Ocampo, bring distinct tastes, flavours and a new meaning to Filipino cuisine from the beautiful Philippine archipelago. By definition, dessert is the end to a meal — not necessarily as Cuisinero - Taste The Philippines finishes on a savoury note! Flavel donated the eBook to the Philippine International Aid programs to help support the educational scholarships for disadvantaged children in southern Philippines.

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DAGMARA SZULCE

The International Advertising Association head of business strategy and operations brings experience and objectivity to the awards.

The Epica Awards are delighted to announce that Dagmara Szulce, Global Executive Director of the IAA, will preside over the jury this year. Dagmara has been in her current role since 2017, following several major posts in the advertising industry – including15 years at J. Walter Thompson. Before joining the IAA, sherun her own consultancywith focus on building global brands with purpose in the luxuryand beauty sectors. Commenting on the Epica Awards, she said: “It’s an honour to be a part of a prestigious jury of journalists who monitor and write about our industry. They are objective, they celebrate creativity, and they bring a sophistication of taste and refinement to their judgement that comes with their knowledge. Their job requires them to have an opinion, as well as high standards.” Underling the contribution of the IAA, she added: “As with the Epica Awards, objectivity is at the heart of the IAA. We don’t advocate for a specific sector or a specific country, but the industry as a whole. Like the journalists on the jury, wesupport and believe in the power of creativity.” An association representing marketers, ad agency professionals, tech specialists, educators and the media, the IAA offers thought leadership, education, professional development, events and networking. Born in Poland, Dagmara was one of the first five employees of J. Walter Thompson there, shortly after the end of the Communist era. “I originally wanted to work as a photographer, which was my passion, but my aunt – who was a professor of economics – told me that marketing was the next big thing. In 1991, three years after the fall of Communism, I graduated with a degree in marketing, which was a completely surreal concept in Poland at the time.”

She later transferred to New York, where she worked on the De Beers account, notably on the ground-breaking campaign, “Women of the world, raise your right hand” – which emphasized that women didn’t need to be engaged or married to wear a diamond ring. In a later role at McCann Erickson, she helped to launch Nespresso in the US. Her passion for photography remained undimmed, and while running her own consultancy she was able to work with one of her heroines – Annie Leibovitz –on the ground-breaking “Live Who You Are” campaign for The Corcoran Group. Describing her role at the IAA today, Dagmara said:

“My goal is to oversee our long term purpose as the global compass of the industry, while ensuring we help the industry navigate through the challenges it faces more frequently than ever. I also strive to strengthen the IAA as a single global brand, as well as a constellation of Chapters around the world. I want to make sure our entire network is aligned behind our vision so we can add value to our members around the world in a consistent, high quality way.”

The IAA is committed to building strong brands and forging meaningful relationships with consumers and society, driven by the core belief that “what’s good, is good for business”. Dagmara adds that the association is open and accessible, with many different voices. “We are a dynamic, entrepreneurial group of people, where diversity is prized celebrated.” The Epica Awards Grand Prix jury meeting will take place on December 5 2023. The online ceremony take place on December 7, with the full results published on December 8.

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After graduating from New York University, Vicky Lau initially embarked on a career in advertising as a graphic designer. The knowledge she gleaned during this phase of her life taught her how subtle visual cues can be used to provoke an audience’s response, a skill she would later employ in her cooking. Sparked by her passion for the culinary arts, Lau enrolled in classes at the prestigious Le Cordon Bleu in Bangkok. Now with a new career path, chef Lau honed her skills at the Michelin-starred Cépage in Hong Kong under the tutelage of Chef Sebastien Lepinoy.

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In 2012, she opened Tate Dining Room serving Frenchinspired dishes with Asian influences from her upbringing in Hong Kong. Her talent for visual artistry is reflected in the immaculate presentation, while her innate creativity and appreciation for gourmet cuisine is evident in the seasonal tasting menu. Inspired to create ‘Edible Stories’, each of Vicky Lau’s menus originate from a common theme and consist of elaborately designed dishes that stir the imagination with their rich imagery and intriguing play on flavors and textures. Vicky’s culinary philosophy, cooking style is always a balance between innovation and tradition; East and West. “My shops are located in Hong Kong, and they have given me a ground with open minded guests who enjoy to explore different cuisines. Hong Kong is constantly evolving and following the heartbeat of Hong Kong culture and this inspires and challenges me daily to be part of this in defining what Hong Kong truly is.”

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WHITE ASPARAGUS BLANC-MANGER WITH SQUID IN GREEN PEPPER VINAIGRETTE

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In 2013, Vicky’s skill and artistic talent allowed Tate Dining Room to be awarded with one Michelin star by the prestigious Michelin guide Hong Kong Macau – the first of two Michelin stars she would achieve eight years later. Vicky’s cutting-edge creations and intricate plating further allowed her to celebrate Tate Dining Room & Bar’s second anniversary with the launch of Butler - a customized luxury catering service that provides clients with unrivaled culinary mastery and a well-trained and passionate hospitality team. With her design background, she allows herself to turn her creativity and inspiration into reality. “When plating a dish, I see it as presenting a gift to my guests, a food for thought which represents my personal and culinary journey. I truly hope that my guests can feel that every bite you take pushes you into stories about me and my adventures.” One of her favourite ingredients to work with is soy, it’s tasty, flexible, healthy, and soy is a product that is so versatile which allows her to be creative. “There are soy sauce, miso and fermented tofu on the umamiconcentrated side, and for delicate flavor you have soy milk, yuba (tofu-skin) and different forms of tofu. While the most beautiful part of soy is how by eating tofu you can reduce meat protein consumption but still very satisfied and healthy. I hope to share and work more on the diversity and tradition of what soy can bring to a curious palate.” Another local ingredients I like to work with is honey from urban bee farms. It is true that space is limited in Hong Kong and real estate can be costly, especially when it comes to farming, but Hong Kong are creative and they find ways to farm bees on the roof and small areas and produce some of the best honey you can find.

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Lau was commissioned by several renowned lifestyle and fashion brands to develop highly customized one-off menus and tablescapes. Butler has previously prepared culinary extravaganzas for Hermés, Cartier, Gucci, Boucheron, and Christie’s to name a few. Right at the start of 2015, Vicky was awarded the Veuve Clicquot Asia’s Best Female Chef voted by World’s 50 Best Restaurants, for her signature menu of ‘Edible Stories’ at her French-Chinese restaurant, a reward that marked her as one of the globe’s most influential female chefs.

ODE TO SCALLION GINGER

In 2017, Tate Dining Room relocated to a larger and more versatile reincarnation on Hollywood Road, Sheung Wan that also housed Lau’s new dessert venture on the ground floor – Poem Patisserie, which offered beautiful handcrafted pastries in a unique backdrop like no other. In July 2020, Vicky decided to revamp Poem Patisserie into a new lifestyle store concept, date by TATE which began with the launch of date by TATE’s signature gastronomy box sets in July, followed by a brick & mortar retail store in November 2020. In January 2021, Vicky was awarded with 2-Michelin stars by Michelin Guide Hong Kong Macau 2021 and is the first female Chef in Asia to receive such accolade, and remains the undisputed queen of innovative French-Chinese fine dining in Hong Kong. In the same year, she was ranked #49 by Best Chef Awards 2021, making her the top-ranked chef of Hong Kong and was also awarded the Visionary Women Award 2021 by Harper’s Bazaar Hong Kong, Women of Power 2021 by Prestige Hong Kong and Asia’s Most Influential List by Hong Kong Tatler.

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ODE TO NOODLE

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GREFFEUILLE LAMB SADDLE ROULADE WITH GLUTINOUS RICE RED TOFU BRAISED NECK OF LAMB

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CHARCOAL GRILLED SPANISH SEA BASS WITH TOMATO BEURRE BLANC AND FERMENTED CABBAGE

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In January 2022, TATE Dining Room successfully retained its 2 Michelin Stars as awarded by Michelin Guide Hong Kong Macau 2022. Outside of the kitchen, Vicky joined local charity, Feeding Hong Kong as their newly elected member on the Board of Directors, working together with the committee to donate and distribute food to vulnerable people across Hong Kong. Within the same month, Vicky also opened her second restaurant, MORA, which serves French Chinese cuisine with a focus on soy products. Its iconic location at Upper Lascar Row in Sheung Wan connects MORA with the city’s fascinating history; a street steeped with the memories of old Hong Kong. The Chinese character for MORA, means ‘texture’, and represents the harmonious, texture-inspired menu that showcases the true culinary versatility of soy food. Following the successful launch of MORA in July 2022, Vicky continued her journey into the world of soy with the introduction of Ān, a new soy-based collection of sustainable gourmet and lifestyle products.

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EDWARD VOON

One of Asia’s most exuberant chefs, Edward Voon relishes the prospect of helming his own restaurant where he will have complete freedom to express the daring attitude towards his craft (and in life) that has attracted a legion of loyal diners in the region. Epitomizing his insatiable appetite for adventure, the Six Rounds he presents at Auor not only reflect nature’s bounty but also introduce an original approach to dining that evokes the passage of time and the circle of life. For Edward, this emotional journey began at home. It was at joyful gatherings of family and friends around tables laden with Asian comfort food that young Edward’s curiosity about cuisine was sparked. The rainstorms of his formative years in Singapore were (and still are) a source of inspiration as he felt first-hand the intense, life-affirming power of nature unleashed daily. As soon as he stepped into the Mandarin Oriental Singapore kitchen as an eager 17-year-old, he knew that being a chef would feed his desire to be creative and vehement in life. Over the next seven years, he worked alongside Singapore’s top French chefs, developing an appreciation of the beauty and precision of French gastronomy. Essentially, he is selfschooled, continuously pushing himself to reach the next level. His considerable energy and strength of character paid off in a collection of medals at culinary contests, in particular leading the Singapore national team to gold at the 2005 Salon CulinaireMondial in Basel, Switzerland.

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Having carved a name for himself internationally, Edward was quickly poached to head the kitchen at Aurum, the temple of molecular gastronomy in Singapore mentored by Spanish chef Paco Roncero. In 2007 he was nominated as one of the top 10 most innovative chefs by Restaurant magazine in the UK. Hungry to expand his horizons, he left Singapore for Hong Kong and served as a personal chef, travelling and cooking VIP dinners in Asia, the US and France. He then presided at Le Pan, the fine-dining destination opened to showcase his distinctive style of Contemporary French re-imagined. Edward Voon’s culinary philosophy is a collection of life experiences; every day, every moment, he is curious and ready. As a young chef in Singapore, he was inspired by the beauty of French cuisine and begun his journey in Contemporary French, melding the precision and technique of classic French with the licence for imagination and artistry that the contemporary spirit allows. After coming to work in Hong Kong a dozen years ago, he begun to bring Asian flavours from the street food of his upbringing to the fine-dining table, reimagining them in surprising and innovative ways. Then last year, when he got the amazing opportunity to own his restaurant, Auor, the tastes and memories of Asia took the lead with his cuisine. He felt driven to represent the culture and diversity of Asia, to place it front and centre rather than in a secondary role. “It is the flavours and emotions of our culture and upbringing that form our inner taste. So you could say that my culinary philosophy and my dishes are like outpourings of emotion and past sensations brought into modern focus to honour my roots and Asia’s wonderful diversity.”

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WAGYU ‘SATAY’

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“It’s all about moments, appreciating beauty and understanding the inner soul, and expressing the different elements of the dish in a way that’s harmonious and true. It’s about allowing your curiosity free rein, allowing your emotions to take over, and having the freedom and courage to express yourself.” Edward’s cuisine is inspired by a combination of fresh and quality ingredients, creative with the finest produce, creating a composition of flavours which is complex and modest yet impeccably balanced. “You have to understand life to balance ingredients and flavours. You have to be innovative, authentic and true to yourself. Sometimes we need to feel our authenticity to discover the potential of a new creation; it’s about trusting yourself and your process.” He successfully incorporates Asian elements into his dishes and involves a search for simplicity through new taste profiles and combinations. It requires courage and balance, and beyond that it requires an understanding of people and their motivations. Cuisine is a language that is driven by culture and traditions; and at this stage of Edward’s journey through life, French technique is the grounding base for his creations and Southeast Asia is the driving force. “As chefs and creators, we need to open our minds to a myriad of influences, to understand ourselves and the context of why we are creating our dishes that represent our sensibilities and our soul.” Edward takes us through the process of creating a new dish; and the inspiration behind the dish. When it comes to creating a new dish, inspiration stems from within, from imagination and emotion, and from the freedom and courage to express feelings. “I am able to connect with nature and understand the society where one is living in and created for – understanding people and cultures is vital if you want to create a dish that will be impactful and meaningful, one that will evoke sensations and memories for your diners.”

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KARASUMI, SQUAB, PICKLE, KOSHIHIKARI

ROCK LOBSTER, XO PANCAKE, LAKSA

CANTONESE VELOUTE ‘LION’S HEAD’RES CARABINERO PRAWN, THAI PASTANTAMARIA

SANTAMARIA

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ROYAL CRISTAL CAVIAR, TORO, SEA ASPIC, TAMARIND GUAVA SAUCE

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His approach is that every element of the cuisine represents a taste memory and bringing these memories into the present and expressing his inner taste is the key to creating each dish. “As chefs, we need to instil comfort and respect tradition while provoking freshness and originality – taking our diners on a rollercoaster of sensations and emotions that runs deep into unchartered territory. We dip into the past to bring forth a new future.”

INDIAN VADAI, CAVIAR

In his summer Six Rounds signature tasting menu at Auor, Edward created a round of six canapés to be served before the first course, each one a reimagining of a favourite Asian street food – Sichuan peppers and century egg from China; a sweet and sour bell pepper bonbon representing Hong Kong’s sweet and sour dishes; a mini tart blending the flavours of sambal and rojak from Singapore hawker stalls; Indian vadai which he paired with caviar; a mini ‘ice cream’ cone featuring Thai som tam blended with crème fraîche; and a little parcel inspired by Malaysian bakkutteh. “When I was creating these, my driving force was to pay tribute to Asia’s street-food chefs who prepare their superb, spicy, mind-blowing dishes day in, day out, in hot, cramped conditions. Balancing these bold, diverse flavours for a new taste profile while keeping true to their original essence was a challenge, and it took a lot of trial and error and tweaks along the way until I was satisfied. During Edward’s 12 years of culinary growth in Hong Kong, the layers have become more intricate, the textures more inviting, and the dishes more complex. He marries prime produce from the world’s seas and top farms with the potent Asian flavours and ingredients he loved as a child. While Contemporary French offered a creative platform to express his irrepressible personality to the maximum degree, he has never strayed from his roots.

THAI SOM TAM CONE

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Born into a Spanish and Italian family, Argentinean Chef Agustin Ferrando Balbi’s love for food may have started at his grandmother’s dining table but it was the summer spent working at a family friend’s restaurant that ignited his passion for the culinary arts. Enamoured by the thrill and teamwork of working in a kitchen, which reminded him of the camaraderie found in football, another enthusiasm of his, Balbi enrolled at The BUE Trainers before cutting his teeth at some of the most acclaimed restaurants in Buenos Aires and New Orleans. At a time when his culinary counterparts were hunkering down in traditional European kitchens, Chef Balbi’s rebellious streak took him eastwards to Japan - despite never having visited and not knowing a single word of the language. There, he spent several years honing his craft in Tokyo’s veritable kitchens including 2-Michelinstarred Zurriola, 3-Michelin-starred Nihonryori Ryugin, and 2-Michelin-starred Cuisine[s] Michel Troisgros, and was named one of the Top 10 Japan San Pellegrino Young Chefs (Under 30) in 2015. Aside from shaping his culinary philosophy, Balbi’s time in Japan also holds a special place in his heart – this was also where met Yoshika, his wife and the mother of his two young children.

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Moving to Hong Kong in 2016, Balbi helmed the culinary operations of contemporary Japanese restaurant, HAKU, under the guidance of Hideaki Matsuo. During his tenure, HAKU earned multiple accolades, placing 58th on OAD Top 100 Asian Restaurants and being named one of Hong Kong Tatler’s Top 20 Restaurants of Hong Kong & Macau for two consecutive years. Chef Balbi was also awarded Best Young Talent of the World 2019 by La Liste and debuted at number 87 on the list of Best Chefs of the World 2019. Now coming onto his own, Balbi brings his wealth of experience to Andō as Executive Chef and Co-Founder, joining forces with Hong Kong-based hospitality firm, JIA Group, for his first solo restaurant venture. Here, Andō’s modern tasting menus are a translation of Balbi’s own unorthodox journey onto the plate – one that nods at his ancestral roots while gazing at the land that shaped his craft. Andō was awarded one coveted Michelin star in the Michelin Guide Hong Kong Macau 2021 and 2022.

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BOTAN EBI

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“the menus surprise the senses with a balance of heat and umami, with dishes imagined in the first instance artistically for visual impact and only then are recipes created” WG catches up with Agustin Balbi, chef and founder of Ando… Your culinary philosophy…

HAMACHI ESCABECHE

My culinary philosophy is that the guests come first and our job as chefs is to make people happy, to restore their soul. After all the word restaurant comes from restore, our job is to restore people’s mood and make them happy and everything we do in the restaurant is towards that goal. Because of that we don’t look at the team as a front of the house team and a back of the house team, we look at us as only one team that works together to one goal: make people happy. At Ando, it’s innovative cuisine that is based on traditions while looking into the future new delicious opportunities. I grew up in Argentina and was lucky to have a grandmother who was an amazing cook, she came from Mallorca, Spain. So I grew up eating Spanish food it is very mark in my culinary DNA and also trained professionally in Japan for several years in some of the best restaurants in Tokyo. So naturally at Ando, we use elements from Spain and Japan; and my cuisine tells of my journey as a chef and as a person. These two cultures are so close to me that it becomes very natural in my cuisine, nothing is forced and it gives me a lot of room and freedom for creativity to flourish. When I create a new dish, what comes first is what season we are in, because respecting nature is one of our most important rules, we want to cook a cuisine that makes sense where we are and for that respecting the season is paramount. Then the second step is the produce the season offers and who has the best quality of it. We purchase a small amount and we try different techniques to taste which technique will enhance the natural properties of these ingredients.

KINMEDAI

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After we tasted it raw and we thought about how to combine it with other ingredients that are also in season but will not “fight” with the main ingredients, and here is where creativity and innovation comes because the next step will be how to impress our guests without sacrificing flavors. My cuisine is sauce based, I found sauces to be a bridge to carrying flavor in a very elegant way where temperature is a key factor for the success of a sauce, some dishes needs a very cold sauce, other room temperature and other piping hot so the dish has to be tasted many times in order to achieve the perfect pairing of texture, temperature and overall taste. It usually takes 3 to 4 times to taste and make small adjustments to reach the final result, usually until this stage all is done in kitchen trays and when we are happy on how all the components come together we start to think in the plating. My style of plating is very unique to mine, it is simple but complex at the same time and never should overshadow the flavor and not hide aromas. Inspiration always for me comes from how I want my guest to feel eating a certain dish, what emotion I want to represent, is it happiness? It’s melancholy? And usually all my dishes are linked to my own personal experience as the perfect example is SIN LOLA, a dish that has been in Ando since day one and is the signature of the restaurant.

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SIN LOLA

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Plating a dish… I truly believe cuisine in a very high level is a form of art as we chefs try to represent and give a message with our dishes. I take into consideration different things when plating, first the temperature of the dish, what temperature I want to serve the dish because it should not affect the final result, for example sometimes chefs takes very long to plate a dish resulting in a warm plate that is supposed to be hot and that can’t happen in my cuisine. Temperature for me is a great conductor of feelings.

SAFFRON DESSERT

For me colors are very important and we are humans and we “eat” with our eyes first, that is one of the reasons we can see colors to detect if a fruit is ripe enough to eat or not is in our DNA and in this level of cooking plating is as important as taste nowadays. I always look for a sensitive combination of colors that will impact the eyes and give a sense of freshness, always very vivid colors. Usually I get inspired by color combinations that are present in nature. That is why I like to go for a walk in the park or hiking here in Hong Kong is very popular as well and I always observe what color combinations are in the plants, and how they get together in a balanced way. Texture is another part I take into consideration, to excite the palate a contrast of texture has to present in every dish in a different way and mostly applied by technique. I like sauces that transport a nice color, for example very rarely I will do a beef dish with a beef sauce. Instead I try to use other more innovative combinations that will add color and a different unexpected taste. My plating and flavor combination is always about showcasing the main ingredient first and in terms of plating how it can elevate the ingredient, how can I give a great platform for the ingredient to shine and make it more beautiful. As per my understanding and philosophy we, the chefs, are just a bridge between nature and guest and our job is to elevate the ingredients with our knowledge to bring them into a new life through the power of transformation of cooking.

JAPANESE APPLE, SAKE CUSTARD, GREEN APPLE SORBET, CANDIED WALNUTS, SAKE ESPUMA

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Korean Fried Chicken

Sweet, sour, and chili goodness with a hint of honey and spice. Korean-inspired chicken wings in a blend of Korean seasoning and tossed in sweet chili sauce with toasted sesame seeds.

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TASTE

by Fernando Monte da Silva PHOTOS ©eleMnt media house Noodles; Chinjao Rosu, which is a stir-fried It’s one of those places where you feel beef with green peppers and zucchini; like you’re dining with family, even if the Pan-Fried Pork tossed in Tonkotsu you’re eating alone. sauce; Jjapaguri, a chicken in a black From all the tales that Flavel, one of bean sauce with jasmine rice; and the the owners will regale you with, to Korean Fried Chicken, with chicken wings the excellent cooking at the hands of in a blend of seasonings and tossed in a Maria Aquino, who has studied at The sweet chili sauce with toasted sesame Association for the Advancement of the seeds. We ended our meal with an apple Japanese Culinary Art before moving pie served with a salted caramel sauce across Asia to make Goa her base of and one of the best versions of a Leche operations, Taste is an experience in itself. Flan I’ve ever had. There’s food to be had that covers several ethnicities including Japanese, Korean and Filipino. We tried the excellent Kushiyaki Plum Chili Pork; Korean Spice Chicken with Ramen; Sweet Spicy Gochujang Chicken with Ramen

I’d highly recommend this as a place to drop by, if you’re in and around Panjim, and are looking for a quiet place that you can relax at, and get to know the people behind the food, even more than the lovely food itself.

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Korean Spice

An inspired fusion of spicy fermented savory deliciousness of umami, definitely has a good amount of heat!

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Gochujang is much more than a condiment… this Korean-inspired gochujang stir-fried chicken in a sweet, spicy, savoury gochujang sauce served with noodles.

Sweet Spicy Gochujang WG 2023

Chinjao Rosu

One-pan beef and green pepper stir-fry is full of flavor, a staple in every Japanese household.

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Chicken Jjapaguri with Jasmine Rice

Maria’s take on jjapaguri or chapaguri, a unique combination of two types of instant noodles but just taste great on a bed of jasmine rice tossed in mirin. Here beef is replaced with chicken sautéed in a spicy black bean sauce.

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Leche Flan & Pocket Apple Pie You don’t have to cheat on your diet, Maria brings a touch of the Philippines with two desserts, the Leche Flan which resembles the crème caramel but it’s quite different, the taste is unique and has a dense texture. While the sweet sour bite sized Apple Pie is served with salted caramel.

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VIR SANGHVI, CO-FOUNDER, CHAIRMAN

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SAMEER SAIN, CO-FOUNDER

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INDIA’S CULINARY EXCELLENCE

Culinary Culture, founded by the definitive voice in the food industry - Vir Sanghvi and Sameer Sain, the CEO of the Everstone Group, has emerged as the foremost culinary authority in India, dedicated to reshaping the perception of the country’s culinary culture on the global stage. Distinguished as the country’s only authoritative and independent rating organization with the FoodSuperstars – India’s TOP 30 Chefs. FoodSuperstars follows a meticulous selection process, with nominations solicited from Culinary Culture’s community of FoodHunters, comprising over 40 food hunter from around the country. The final list of nominated chefs is presented to Culinary Culture’s Secret Jury, composed of India’s preeminent culinary experts and passionate food enthusiasts. This esteemed panel distilled the list to arrive at the Top 30, with Vir Sanghvi overseeing the entire process. In addition to the list of Top 30 Chefs, FoodSuperstars also bestowed special awards upon chefs for their outstanding contributions throughout the year. These accolades encompassed categories such as Young Chef, Ledgend Chef, Pastry Chef, Sustainabe Chef and Activist Chef. Notably, FoodSuperstars is the sole food ranking initiative in India that is unaffected by external influence or commercial considerations. No advertisements from restaurants or hotels are accepted. The second edition of FoodSuperstars was held at W, Goa, on September 21, 2023, a testament to their commitment to celebrating culinary excellence. This event marked the beginning of a treasured annual tradition; it looks forward to hosting it again next year, continuing to shine a spotlight on India’s exceptional culinary talent and the artistry.

RAAJ SANGHVI, CEO, CULINARY CULTURE

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MANISH MEHROTRA

HALL OF FAME

An exceptional chef who can proudly claim to have pioneered an entirely new school of cooking. With his roots in Oriental cuisine, he approached Indian culinary traditions from a unique perspective, diverging from the prevalent trend of Frenchified presentation. Mehrotra’s creative genius gave birth to fresh, flavor-packed dishes that propelled Indian Accent to global acclaim, ranking among the world’s finest Indian restaurants. His innovative style, characterized by its distinctive departure from convention, has inspired countless others, leading to the establishment of a culinary school in its own right. Mehrotra’s influence extends far beyond his own kitchen, leaving an indelible mark on the world of gastronomy.

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URBANO DO REGO

LEGEND CHEF

A culinary luminary, embarked on a transformative journey in the 1970s when the Taj Group assigned him to his native Goa. His mission was to decipher how to incorporate traditional Goan dishes into hotel menus. In a stroke of genius, Rego not only conceived the Goan restaurant menu as we recognize it today but also meticulously crafted the standard recipes for Goan cuisine, which remain cherished by restaurants worldwide. His groundbreaking work transcended the rustic dishes of Goa’s villages, elevating them to a globally beloved cuisine. Rego’s legacy extends beyond being the greatest and most influential Goan chef; he is also the esteemed patriarch of the Goan culinary tradition served in hotels and restaurants worldwide today.

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MYTHRAYIE IYER

YOUNG CHEF

Mythrayie embarked on her culinary journey as part of the opening team at Avartana, an influential modern Indian restaurant at the ITC Grand Chola in Chennai. Her passion for culinary exploration led her to internships at renowned international restaurants. Upon her return, she played a pivotal role in launching Bengaluru’s Farmlore, which received universal acclaim. Despite international recognition, including her distinction as the regional winner of the global San Pellegrino Young Chef competition, Mythrayie remains dedicated as the head chef at Farmlore. Her creative genius shines through as she continually crafts brilliant new dishes for every menu, making her a culinary luminary and an integral part of Farmlore’s continued success.

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RITU DALMIA

ACTIVIST CHEF

Ritu is a chef who has fearlessly embraced risk throughout her career. She defied the odds by opening the authentically Italian Mezza Luna in Delhi, even when the city wasn’t quite ready for it. Unfazed by its closure, she went on to establish Diva, the first of a chain of restaurants that revolutionized Delhi’s perception of European cuisine. Ritu’s culinary success extends across India and even reaches into Italy. Yet, her boldest move was to openly embrace her sexuality, challenging anti-gay laws in court and emerging victorious. Ritu’s remarkable journey is a testament to her resilience and determination to make the world a better place, as she continues to take chances and inspire positive change.

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SAHIL MEHTA

PASTRY CHEF

Sahil’s culinary journey began with dreams of becoming a Bollywood hero, but a persuasive nudge led him to the world of gastronomy. He honed his skills under the guidance of the renowned Alain Ducasse in Paris, only to return to India with a mission: to elevate the standards and quality of French patisserie in local bakeries. However, his ambitious vision faced resistance from bakery owners who hesitated due to increased man hours and costs. Unfazed, Sahil embarked on his own culinary venture, thriving on the foundation of a discerning clientele. His unwavering belief that quality always triumphs has been the driving force behind his success, serving as a testament to the enduring power of uncompromising excellence.

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DEEPANKER KHOSLA

SUSTAINABLE CHEF

Deepanker’s culinary journey began in Allahabad, India, and continued with formal training in various Indian cities under the prestigious ITC Hotels group. However, his true culinary triumph came when he ventured to Bangkok and opened Haoma. Here, he introduced what he aptly terms ‘Neo-Indian’ cuisine, focusing on sustainability and locally sourced ingredients. At Haoma, a unique feature is its urban farm, cultivating vegetables, herbs, and fish that take center stage in the restaurant’s menu. Deepanker’s unwavering dedication to sustainable and zero-waste practices not only earned him a Michelin star but also a prestigious Michelin Green Star for sustainable gastronomy. Haoma stands as the world’s first Indian restaurant to receive this honor, showcasing the fusion of innovation and sustainability in culinary excellence

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REGI MATHEW

Regi Mathew’s culinary journey is a testament to his unwavering passion for gastronomy. Already renowned as the chef of Paradise Island in Bangalore, he made a bold decision to step away from the prestigious Taj group. Despite his enjoyment of cooking Thai food, he felt compelled to explore the rich tapestry of his native Kerala’s cuisine. Since taking that daring leap, Regi has encountered his fair share of challenges, but at every juncture, his culinary brilliance has shone through. Today, he presides over Kappa Chakka Kandhari, a restaurant widely hailed as one of Chennai’s finest. Regi Mathew’s commitment to excellence and his devotion to showcasing the flavors of Kerala have solidified his position as a culinary luminary in India.

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HIMANSHU SAINI

Himanshu has achieved the pinnacle of global culinary acclaim, solidifying his status as one of the world’s most esteemed Indian chefs. He holds the remarkable distinction of being the sole India-born Chef to preside over a Two Michelin-starred restaurant, a testament to his exceptional talent and unwavering dedication. Remarkably, Himanshu has not turned his back on his Indian heritage. At Tresind in Mumbai, his culinary creations consistently live up to his global reputation for innovation and excellence. His restaurants serve as epicenters of gastronomic artistry, skillfully showcasing the rich and diverse flavors of India to the world, while Himanshu continues to inspire and elevate the culinary scene.

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HUSSAIN SHAHZAD

Hussain, the Executive Chef at Hunger Inc., has embarked on a remarkable culinary journey. After honing his skills at New York’s prestigious Eleven Madison Park, he returned to India and achieved culinary excellence, notably at The Bombay Canteen, O Pedro, and his latest triumph, Veronica’s in Mumbai. His culinary artistry has earned him acclaim not only within India but also on a global platform. Hussain stands among India’s best chefs, consistently impressing with his ability to seamlessly blend international influences with authentic Indian flavors. His innovative approach has firmly established him as a trailblazer in the culinary world, captivating the taste buds of food enthusiasts worldwide.

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JOHNSON EBENEZER

Johnson’s culinary journey has taken him across the globe, honing his craft in diverse culinary landscapes. Nestled in Bengaluru, he has achieved culinary excellence with Farmlore, an intimate dining destination that champions a farm-to-table concept. With just 18 seats, Farmlore has become the city’s most captivating culinary hotspot. Johnson’s innovative approach to sourcing ingredients and crafting dishes has garnered widespread attention and acclaim. His dedication to harnessing creativity in the kitchen has solidified his reputation as a culinary visionary. Johnson continues to push boundaries, redefining the gastronomic scene in Bengaluru, and leaving diners with unforgettable culinary experiences.

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NIYATI RAO

Niyati, a talented chef, made a triumphant return to Mumbai, where she unveiled her ambitious culinary venture, Ekaa. At Ekaa, she offers a unique and personalized menu, a manifestation of her imaginative flair combined with the invaluable knowledge she gleaned from her global culinary journey. Her experiences around the world have deeply influenced her culinary artistry, and she masterfully incorporates these learnings into each dish she creates. Niyati’s commitment to building Ekaa into a culinary gem is evident in every aspect of the restaurant. Her passion and dedication also extend to KMK Mumbai, where her culinary prowess continues to captivate diners and elevate Mumbai’s culinary landscape.

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JAI PRAKASH SINGH

JP Singh, the culinary virtuoso behind the scenes, has quietly shaped the legacy of Bukhara, India’s most renowned restaurant, for several decades. His culinary expertise extends beyond Bukhara, as he also oversees the Peshawari chain across India. JP Singh is celebrated as India’s undisputed master of the tandoor, an art he has perfected over the years. Despite his low profile, his influence on Indian cuisine is immeasurable. He stands as one of the pioneers in the industry, a trailblazer who has consistently raised the bar for authentic North Indian cuisine, leaving an indelible mark on the culinary landscape and earning the respect of chefs and food enthusiasts alike

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VARUN TOTLANI

India’s fastest-rising culinary star, Varun Totlani has made an indelible mark on the country’s gastronomic landscape. His journey began as a member of the Masque kitchen team in its early days, and he has since ascended to the position of Head Chef. Under his leadership, the direction of the restaurant’s cuisine has undergone a delightful transformation, embracing a more joyful approach to food. Varun’s culinary prowess has garnered global acclaim, solidifying his reputation as a visionary chef. His innovative and joyful approach to cuisine has resonated with diners and critics alike, making him a leading figure in India’s vibrant culinary scene and a chef to watch on the international stage.

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ALEX SANCHEZ

Alex, of American heritage but Indian by heart, initially made his culinary mark at The Table in Mumbai. His passion for authentic cuisine led him to open the highly acclaimed Americano, where he proudly serves real Italian food, reminiscent of the dishes cherished by grandmothers in Italy. At Americano, Alex seamlessly marries top-class American culinary traditions with the classic flavors of Italy. His dedication to preserving the essence of Italian cuisine while infusing it with his unique touch has garnered widespread recognition. Alex stands as a chef who transcends borders, delivering a remarkable culinary experience that bridges the culinary worlds of America and Italy.

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NOORESHA KABLY

Nooresha, a culinary visionary, achieved what was once considered impossible. Without the support of a hotel chain, she brought to life India’s premier modern Japanese restaurant, Izumi, which has also expanded to a thriving branch in Goa. Her culinary prowess has made Izumi one of Mumbai’s best destinations for authentic Japanese cuisine. Nooresha’s dedication to crafting exceptional Japanese dishes without compromise has earned her a well-deserved reputation in the culinary world. She stands as a testament to determination and talent, showcasing that with passion and innovation, even the loftiest culinary dreams can become a reality. Izumi remains a shining example of her commitment to bringing the best of Japan to Mumbai and beyond.

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ZHANG HONGSHENG

Zhang, a hidden gem in the culinary world, remains relatively unknown beyond a select circle of Chinese food aficionados. His culinary journey has seen him at the helm of a dedicated team of chefs hailing from the Chinese mainland, showcasing their mastery at Delhi’s The China Kitchen. Zhang’s commitment to authenticity shines through in every dish created at the restaurant. While his fame may not have reached global proportions, he is revered among connoisseurs for his unwavering dedication to crafting genuine Chinese cuisine. Zhang’s culinary artistry brings the flavors of China to life in Delhi, making The China Kitchen a cherished destination for those seeking an authentic Chinese dining experience.

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POOJA DHINGRA

Pooja Dhingra, affectionately known as the Macaron Queen of India, is a trailblazing pastry chef who revolutionized the pâtisserie scene in the country. She boldly stepped out of traditional hotel kitchens to establish her empire, introducing India to a new era of pastry excellence through her multiple Le15 ventures and delivery kitchens nationwide. Pooja’s mastery in the world of pastries and desserts has not only garnered acclaim but also inspired a generation of aspiring pastry chefs. Her commitment to perfection and innovation has made her a culinary icon, reshaping the way India indulges in sweet treats. Pooja Dhingra’s Le15 has become synonymous with premium pastry craftsmanship and a delightful dessert experience, solidifying her legacy as a pastry pioneer in India.

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RAHUL GOMES PEREIRA

Rahul’s culinary journey began with European cuisine, but his true triumph emerged with the audacious venture, Jamun. This ambitious restaurant passionately endeavors to authentically recreate dishes from every corner of India, showcasing his remarkable versatility. Rahul’s unique approach melds a strong Goan sensibility with his mastery of global culinary techniques. He skillfully navigates the diverse and intricate tapestry of Indian cuisine, demonstrating a profound understanding of regional flavors. Rahul’s dedication to preserving the authenticity of Indian dishes while infusing them with global influences has earned him a distinct place in the culinary world. Jamun stands as a testament to his commitment to celebrating India’s rich culinary heritage with a modern twist.

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ROHIT SANGWAN

Rohit, a true pastry virtuoso, stands as one of the most knowledgeable pastry chefs in the nation. His culinary expertise spans every global trend, and he’s mastered an extensive repertoire of recipes. While he currently holds the position of Executive Chef at the Taj Lands End in Mumbai, where he oversees numerous thriving outlets, it’s his unparalleled pastry skills that continue to be his crowning glory. Rohit’s dedication to the art of pastry has not only elevated his reputation but also enriched the culinary landscape of India. His passion and precision in crafting exquisite desserts have earned him the enduring admiration of connoisseurs, ensuring that his legacy as a pastry wizard remains firmly intact

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AVINASH MARTINS

Avinash made a triumphant return to his roots and opened his flagship restaurant, Cavatina, in South Goa. His culinary wizardry lies in his remarkable ability to reimagine traditional Goan flavors, breathing new life into beloved classics while crafting innovative dishes. Cavatina has received widespread acclaim for its culinary creations that pay homage to Goan heritage while adding a contemporary twist. Avinash’s passion for his craft shines through in every dish, captivating diners with his artful fusion of tradition and innovation. With an unwavering commitment to preserving and celebrating Goan cuisine, Avinash has established himself as a culinary trailblazer in South Goa, leaving a lasting impression on the gastronomic landscape.

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JULIA CARMEN DESA

Julia, celebrated as one of India’s finest chefs in Goan cuisine, has earned recognition beyond her expertise in traditional Indian fare. Her exceptional culinary prowess shines through her European culinary creations, notably at Delhi’s Tres. While she may have initially made her mark in Goan cuisine, Julia’s foray into European gastronomy has been nothing short of exceptional. Her culinary artistry, evident in every dish at Tres, reflects her mastery of European flavors and techniques. Julia’s ability to seamlessly transition between different culinary traditions highlights her versatility and innovation in the kitchen, solidifying her reputation as a top-tier chef in both Indian and European cuisine.

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SURESH DC

Suresh’s culinary journey took him from popular restaurants in Bangalore to the vibrant culinary scene of Bangkok, but it was in Goa that he discovered his true calling with Hosa. His cuisine, a beautiful fusion of influences from his travels, skillfully melds the vibrant flavors of Southern India into approachable and delightful dishes that cater to diners of diverse backgrounds. Hosa is a testament to Suresh’s culinary ingenuity, where he artfully blends the essence of his experiences into every creation. His dedication to creating accessible yet extraordinary dishes has garnered acclaim, making him a revered chef in the rich tapestry of Goa’s gastronomic landscape, and a chef who transcends borders and palates.

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VANSHIKA BHATIA

Vanshika, initially known as a talented pastry chef, embarked on a culinary journey that led her to diverse roles at restaurants around the world. Her evolution in the culinary world extends far beyond the realm of pastries. Today, she stands as a prominent figure among a new generation of chefs who employ classical techniques to craft innovative dishes using locally sourced ingredients. Vanshika’s versatile skills and innovative approach have allowed her to transcend traditional culinary boundaries. Her commitment to using regional ingredients to create new, enticing flavors has earned her recognition and respect within the global culinary community. She represents a wave of chefs redefining gastronomy by infusing tradition with modern creativity.

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MANUEL OLVEIRA

Manuel, a Spanish chef with extensive culinary training, embarked on his culinary journey at the tender age of fourteen. Almost a decade ago, he made a lifechanging move to India to collaborate with the Two Michelin-starred Chef Sergi Arola. Over time, Manuel has not only adopted India but also embraced its vibrant culinary tapestry. His passion for Indian cuisine and culture led him to open his own acclaimed restaurant, La Loca Maria, in the bustling culinary hub of Mumbai. Manuel’s culinary artistry transcends borders, offering diners a fusion of Spanish and Indian flavors that reflect his deep appreciation for both traditions. His dedication to his craft has firmly established him as a respected chef in Mumbai’s culinary landscape.

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AMNINDER SANDHU

Amninder, a chef with a fervent passion for open-fire cooking, made a mark by pioneering one of India’s first gas-free kitchens. Her culinary journey has been defined by her exceptional mastery of North Indian cuisine, establishing her as a respected figure in the culinary world. Renowned for her excellence in North Indian culinary traditions, Amninder has continued to expand her culinary empire with the launch of new restaurants and delivery ventures across the country. Her innovative approach to cooking and unwavering commitment to quality have solidified her status as a trailblazing chef, inspiring a new generation of food enthusiasts while leaving an indelible mark on the culinary landscape of India.

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SANDEEP PANDE

Sandeep is the quintessential chef’s chef, revered within the culinary community as an encyclopedic source of culinary knowledge. His vast reservoir of expertise and his generous spirit have made him a cherished mentor to countless young chefs throughout his illustrious career. Sandeep’s commitment to nurturing the next generation of culinary talent has left an enduring impact on the industry. His willingness to impart his wisdom and share his experiences has been instrumental in shaping the careers of many budding chefs. In addition to his culinary mastery, Sandeep’s legacy also includes his role as a guiding light, illuminating the path for aspiring chefs and enriching the culinary world with his wealth of culinary insights.

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VINESH JOHNNY

Vinesh stands tall as one of India’s most esteemed pastry chefs, celebrated not only for his exceptional culinary skills but also for his profound influence as a pastry and baking instructor. His impact extends beyond the kitchen as he annually molds a new generation of pastry chefs who inherit his recipes and techniques. Vinesh’s dedication to teaching and mentoring has left an indelible mark on the world of pastry arts in India. His commitment to passing on his knowledge has empowered countless aspiring chefs, ensuring that his legacy continues to sweeten the culinary landscape for years to come. Vinesh remains a revered figure, shaping the future of pastry and baking in the country.

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ANAHITA DHONDY

Anahita, acclaimed as the chef who introduced Delhi to the rich flavors of Parsi cuisine, has made an indelible mark in the culinary world. Her culinary journey includes running a successful delivery service, collaborating with the esteemed Bombay Club restaurant in Delhi, and even authoring a cookbook. With her dedication to preserving and sharing the culinary heritage of Parsi cuisine, Anahita has earned a special place in the hearts and palates of food enthusiasts. Her multifaceted approach, spanning cooking, collaboration, and literature, has solidified her reputation as a culinary luminary. Anahita’s legacy transcends the kitchen, leaving a lasting impact on the gastronomic landscape of Delhi and beyond.

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KAVAN KUTTAPA

Kavan is the visionary behind India’s most exclusive dining destination, Naru Noodle Bar, located in the vibrant city of Bengaluru. His culinary journey is deeply rooted in his passion for ramen, which springs from his profound admiration for Japan and its cuisine. Kavan’s mastery lies in the art of crafting the deepest, most flavorful broths, a skill that has garnered him a devoted cult following. At Naru Noodle Bar, he offers a gastronomic experience like no other, showcasing the soulful essence of ramen and paying homage to its Japanese origins. Kavan’s dedication to his craft has solidified his status as a revered chef, transforming Naru Noodle Bar into a culinary gem in Bengaluru.

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MANIK MAGOTRA

Manik, a culinary artist hailing from the picturesque region of Jammu and Kashmir, breathes life into the kitchen at The Oberoi Amarvilas in Agra. His creations draw inspiration from the rich culinary traditions of his homeland, offering diners an exquisite taste of the region’s flavors. Under Manik’s expert guidance, the cuisine at The Oberoi Amarvilas has become a highlight of Agra, with many considering it the city’s second-best attraction after the iconic Taj Mahal. His dedication to preserving and showcasing the culinary heritage of Jammu and Kashmir has earned him acclaim and transformed the dining experience at the hotel into a gastronomic journey that captivates the senses. Manik is undoubtedly a culinary treasure in Agra.

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SHRI BALA

Shri Bala, a multi-talented individual with qualifications in chartered accountancy and law, has forged a remarkable career as a self-taught chef. Her culinary journey has been marked by a passionate commitment to preserving and promoting Tamil cuisine. Drawing inspiration from her family’s traditional recipes and the teachings of culinary masters, Shri Bala has become a torchbearer for Tamil gastronomy. Her restaurant and delivery ventures serve as a testament to her dedication, offering a taste of authentic Tamil flavors to a wider audience. Despite her unconventional path into the culinary world, Shri Bala’s self-taught expertise has earned her recognition and respect, solidifying her role as a culinary ambassador for Tamil cuisine.

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AKETOLI ZHIMOMI

Aketoli is the culinary visionary behind Ethnic Table, a charming 20-seat restaurant and catering service nestled in Dimapur. Her mission is to celebrate and champion the rich tapestry of indigenous ingredients, with a particular focus on showcasing the diverse and robust flavors of Naga cuisine. Aketoli’s dedication to her culinary craft is evident in her relentless efforts to introduce the world to the exquisite and varied world of Naga food. Through her cozy restaurant and catering endeavors, she takes diners on a flavorful journey, highlighting the unique ingredients and traditions that define Naga cuisine. Her culinary passion has established her as a culinary ambassador for her region, enriching the culinary landscape with the vibrant tastes of Naga food

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AURONI MOOKERJEE

Auroni’s culinary journey may have started by accident, as he initially pursued a career in journalism, but his enduring passion for food has been a driving force. At the esteemed Sienna Cafe in Kolkata, he has carved out a niche by crafting unexpected and delightful dishes using locally sourced ingredients. Auroni’s transition from journalist to chef underscores his unwavering commitment to the culinary arts. His ability to infuse local flavors into inventive creations has earned him acclaim, making Sienna Cafe a renowned dining destination in Kolkata. With a keen eye for innovation and a dedication to celebrating regional ingredients, Auroni continues to surprise and delight diners with his culinary prowess.

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SHUBHAM THAKUR

Shubham has dedicated much of his career to honing his skills at India’s finest modern Japanese restaurants. His relentless pursuit of excellence in Japanese cuisine has propelled him to the prestigious role of Head of Japanese Cuisine for the Leela group. In his current position, Shubham expertly leverages his extensive training and experience to curate exquisite Japanese dining experiences. His commitment to upholding the authenticity and precision of Japanese cuisine while adapting it to the Indian palate has earned him recognition and admiration. Shubham stands as a torchbearer for Japanese culinary traditions in India, solidifying his reputation as a master of his craft within the Leela group and beyond.

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SACHIKO SETH

Sachiko has embraced the challenging task of carrying forward her celebrated mother Doma Wang’s culinary legacy. In her role at the Blue Poppy in Kolkata, she has not only upheld her mother’s reputation but has surpassed it through her innovative approach to Himalayan cuisine. Sachiko’s culinary artistry is evident in her expansion of the restaurant’s menu, which now authentically reflects the diverse and intricate flavors of the Himalayas. Her dedication to preserving and showcasing the rich heritage of Himalayan cuisine has earned her recognition and acclaim. Sachiko stands as a culinary luminary in her own right, redefining the gastronomic landscape of Kolkata and honoring her mother’s legacy with each dish she creates.

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LAKHAN JETHANI

Lakhan represents a fresh wave of young Indian chefs who fearlessly explore global cuisines beyond the boundaries of traditional Indian fare. At Mizu, he maintains an unwavering commitment to authenticity and refuses to compromise on his menu, offering a genuine taste of Japanese cuisine. His culinary courage and dedication to preserving the essence of Japanese flavors have established Mizu as a standout destination. Lakhan’s passion for the art of Japanese cooking shines through in every dish he creates, captivating diners with the real and unadulterated taste of Japan. As a pioneer of fusion and authenticity, he has cemented his place as a trailblazing chef in the culinary world.

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ANTIMO MARIA MERONE A proud Naples native, Antimo is among the vanguard of chefs rewriting the rules of Italian cuisine. Chef Merone comes from a farming family and learned at a young age to appreciate the flavours of fine Italian ingredients. From Berlin’s Vai Mó to ALMA in Parma under the legendary Gualtiero Marchesi, Antimo earned his stripes at some of the world’s finest restaurants. The opening of L’Altro in Hong Kong brought him to Asia, which quickly achieved a Michelin star. Soon after, he joined Umberto Bombana’s 8 ½ Otto e Mezzo in Macau as Executive Chef, where he led the kitchen for six years and also earned a Michelin Star. In 2021, he opened his first restaurant Estro in partnership with JIA Group. Dedicated to elevating Neapolitan cuisine through modern cooking techniques, Estro’s refined tasting menus draw inspiration from Antimo’s homeland, with each dish evoking rich memories of his ancestors, history and childhood. Bringing a global perspective to regional cuisine, Estro acknowledges Antimo’s Neapolitan roots while showcasing his innate creativity and progressive style. Estro is a Michelin- recommended restaurant and a new entry to the Tatler Dining by Hong Kong Tatler’s Top 20 most impactful restaurants of Hong Kong. A proud Naples native, Antimo is among the vanguard of chefs rewriting the rules of Italian cuisine. Chef Merone comes from a farming family and learned at a young age to appreciate the flavours of fine Italian ingredients. From Berlin’s Vai Mó to ALMA in Parma under the legendary Gualtiero Marchesi, Antimo earned his stripes at some of the world’s finest restaurants. The opening of L’Altro in Hong Kong brought him to Asia, which quickly achieved a Michelin star. Soon after, he joined Umberto Bombana’s 8 ½ Otto e Mezzo in Macau as Executive Chef, where he led the kitchen for six years and also earned a Michelin Star. In 2021, he opened his first restaurant Estro in partnership with JIA Group. Dedicated to elevating Neapolitan cuisine through modern cooking techniques, Estro’s refined tasting menus draw inspiration from Antimo’s homeland, with each dish evoking rich memories of his ancestors, history and childhood. Bringing a global perspective to regional cuisine, Estro acknowledges Antimo’s Neapolitan roots while showcasing his innate creativity and progressive style. Estro is a Michelin- recommended restaurant and a new entry to the Tatler Dining by Hong Kong Tatler’s Top 20 most impactful restaurants of Hong Kong.

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WG catches up with Antimo Merone, executive chef and co-owner of Estro. Your culinary philosophy… I would call my style essential. I like to use the best ingredients and focus on their different flavour profile, texture, smell, all characteristics that change during the cooking process. It is always a long elaboration that involves different techniques, stages, which result most of the time in something that has a very simple and elegant look. I always like to keep the technique in the kitchen at service of my ingredients and never vice versa. The different textures when plating a dish… I like clean and neat plating, I like to start with a white plate as canvas where I can let my preparations stand up. I like geometric forms but I never aim to perfect shapes, I always want to have something out a perfect geometry as a reminder that the beauty of nature is imperfection. Most of the plating are strongly suggested by the nature of the dish(hot, cold. Lukewarm), the type and shape of the ingredient, the shape of the plate itself. I always try to find an harmonic movement in the dish and let the finalised plate speak for itself. Ingredients that you like to work with, your favourite ingredients and ingredients which you were unable to master… I am currently working on my winter menu, where I would love to feature an array of vegetables like savoy cabbage, pumpkin, roots vegetables; for protein I would like to feature roe deer and Pigeon. My goal is to find the finest and most seasonal ingredients and present it to my guests. My favourite ingredients would be tomato, squid, almond and lemon. There isn’t a particular ingredient that I give up on but it happened few times that I abandoned a dish. Sometimes your creativity suggest some idea which it might not turn into a finished product, but it will still inspire you in some ways.

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SPAGHETTI PUMPKIN, TAGGIASCA OLIVES, CAPERS

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CICCOLATO

SPANISH SEABASS

PISTACHIO GELATO

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THEIGN PHAN Born in Malaysia but raised in Singapore, it was no wonder that as a kid Theign developed a discerning palate influenced by multiple identities. Her innate tenacity has taken her across continents, accruing culinary recognition. While an unconventional start to her career saw her studying journalism at the University of Wisconsin, she would often leave to visit family in San Francisco, where she was exposed to a world of cuisines often lumped altogether as “Asian”. This sparked her novel interest in food, but it was during her graduation ceremony – and a speech by the late chef Charlie Trotter – that the idea of it as a profession truly took hold. Four years of global gastronomy and a lifetime of her mother’s Cantonese soups for dinner prepared Theign for her next career adventure: Hong Kong. In 2018, a chance reencounter with Ho Lee Fook’s Jowett Yu, whom she originally met during a brief stage at Sydney’s Ms.G’s, was the fork in the road she needed. Soon after, she boarded a plane with a short stint at the then funky Chinese kitchen before she took the lead at Saigonese grill house, Le Garçon Saigon. With a whole-hearted interest for the library of cuisines within the Chinese culinary canon, Theign propelled herself front and centre three years later when the opportunity to lead the wok-trained brigade as Head Chef of the group’s fiery and glamorous escape in Alexandra House, Grand Majestic Sichuan, came along.

All throughout her career, Theign has never forgotten about her roots. As a junior cook, she began building her cookbook collection all while learning how to create dishes and menus. Her collection began humbly with three Chinese cookbooks, one of which was Land of Fish and Rice by none other than Fuchsia Dunlop. Years of in-depth experience with different techniques and several types of cuisines have made Theign the seasoned chef she is today. Even still, she has never lost her ego-free curiosity and wide-eyed approach to cooking. Family and her Asian roots keep her grounded and are the ‘why’ behind everything she does. It is this ethos that will continue to serve her well as she develops into a recognized expert in Chinese cuisine, beginning with Sichuan, naturally. Set in the prestigious Alexandra House, Grand Majestic Sichuan by Black Sheep Restaurants is a glamourous escape steeped in the nostalgic mystique of the past. The theatre of the space sets the scene for a fascinating journey into the flame-fired depths of Sichuan cookery, with the rich interior detail mirroring the complexity of the menu. At the helm of this dreamlike experience is head chef Theign Phan, who brings a new perspective and ardent love for the Chinese culinary canon to the Sichuan restaurant. Unravelling one of the most complex cuisines, Grand Majestic Sichuan breaks the mould of conventional Chinese restaurants with extravagant décor, sleek European-style service and an enviable wine list to complement the fiery flavours of the plate. Theign invites diners to embark on a sensational journey into the flame-fired depths with a line-up of new dishes curated in tandem with Sichuan food expert and culinary consultant to the restaurant, Fuchsia Dunlop, who visited the restaurant last year. During her visit, the two pioneering chefs joined hands to showcase a limited-time collaboration menu and established the foundation for the second year of the Sichuan restaurant.

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GAN BIAN SI JI DOU DRY-FRIED GREEN BEANS WITH PORK Dry frying is a method of cooking where meat or vegetables are cooked in a wok with very little oil, hence “dry,” until the ingredients are wrinkled and tender. At Grand Majestic Sichuan, we use thin, French beans, haricot verts, because they are thinner and allow for more flavour to be infused during the cooking process. This dish is a staple in Sichuan cuisine and can complement any larger dish like the Chongqing La Zi Ji.

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BANG BANG JI POACHED CHICKEN IN SESAME SAUCE The etymology of Bang Bang Ji comes from the method used to loosen the meat fibres of the chicken to make it easier to shred. Wooden sticks were used to hammer the chicken meat, resulting in a “bang bang” sound. The sauce, also notably named “strange flavour,” derives from the uncommon combination of salty, sweet, sour, nutty, hot and numbing – all mixed together. This “strange flavour” is what Chef Theign believes truly defines Sichuan cuisine. From the nuttiness of the sesame to the sourness of the Chinese black vinegar, the saltiness of the soy sauce, sweetness from the sugar and, finally, spice from the chilli oil, all these flavours combine to pair with the poached chicken to create something unexpected from the usual mala flavour that is pinned to the cuisine.

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SUAN NI HEI TUN POACHED PORK BELLY WITH GARLIC AND CHILLI OIL History has it that this dish was used as a way for chefs to pride themselves on their knife skills. Thinner and more translucent slices of pork belly marked the expertise of a chef. In Chengdu, this thinly sliced pork belly is dressed in a traditional Sichuan garlic paste, “suan ni,” with copious amounts of chilli oil. At Grand Majestic Sichuan, the pork belly is paired with cucumber to provide a cooling component and adds texture with a crunch that balances the softness of the pork.

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HONG YOU CHAO SHOU PORK WONTONS WITH SWEET AROMATIC SOY AND CHILLI OIL

A staple found everywhere in Chengdu, these pork wontons are known as “chao shou” in the province of Sichuan, which means “folded arms” – referencing the way the wonton wrappers are folded.

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GONG BAO XIA QIU STIR-FRIED PRAWNS WITH CASHEWS AND GONG BAO SAUCE

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Originally made with chicken and known as “Gong Bao Ji,” this dish is famously named after a 19th-century governor-general of Sichuan, Ding Baozhen. He was a tutor in the imperial palace for princes and was therefore referred to as the palace guardian or “gong bao.” Many versions of this story exist, but they all point back to General Ding Baozhen’s love for the dish. Though its origins go back to chicken, as very little seafood is consumed in Chengdu historically, the increased availability of fresh seafood has allowed chefs and home cooks to use seafood with Sichuan flavours leading to the creation of the Gong Bao Xia Qiu. Chef Theign loves this dish and feels that it is the epitome of Sichuan flavours. Fragrant, numbing, spice - it has all in perfect balance without one overpowering the other. The cashews also add a layer of texture that further elevates the dish.

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CHONGQING LA ZI JI FIRE CRACKER CHICKEN WITH FACING HEAVEN CHILLIES This dish hails from Chongqing, hence the name, and is comprised of a whole chicken buried in an excess of chillies – facing heaven chillies, in this case. The fun part of consuming this dish, besides the feelings of spice and numbness in your mouth, is searching through the mountain of chillies to find each delicious piece of fiery, crispy chicken, like mining for jade.

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SHUI ZHU YU BOILE FISH IN A SEA OF CHILLIES Shui Zhu Yu actually originates from the Chongqing region of Sichuan and is only a few decades old. The method of boiling fish slices in water and mixing it with beansprouts and celery before “frying” the fish with hot and numbing chilli oil with peppercorns started with other proteins such as pork and beef. Some stories state that a chef won a cooking competition with this classic cooking method before trying it with a carp fish given to him by a friend. The combination of tender fish slices with hot chilli oil surprised him and since then it has grown to be one of the most famous dishes of Sichuan cuisine.

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Kikkoman Soy Sauce is produced using a method called the “Honjozo method” which is a natural brewing process, using natural microorganisms. It is made using only four ingredients: soybeans, wheat, salt, and water, and brewed over a long period of time. During the brewing process, over 300 different aromatic and many umami components are created. Kikkoman Honjozo Soy Sauce has abundant umami components, making it a perfect match for any dish. Kikkoman Soy Sauce is known around the world as an AllPurpose Seasoning, it can be used not only in Japanese cuisine, but also in many other genres, including Chinese, Asian, Western and Indian cuisine.

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Executive Chef Chen Tian Long is young in age, yet has high hopes of bringing Shanghainese cuisine to the forefront of Hong Kong’s culinary scene. He focuses his craft on a myriad of techniques that enhances the colors, aromas, textures, and flavours throughout his dishes.

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His culinary journey started at the age of fifteen, working as a kitchen apprentice in neighbouring Shenzhen before being recruited in 2010 to join Liu Yuan Pavilion in Hong Kong by his mentor Chef Yuen Kwok Hing. Since then, Chef Chen has honed his preparation methods and cooking techniques by working at the most respected Shanghainese institution in Hong Kong, the Shanghai Fraternity Association. Highly regarded amongst his peers, Chef Chen was then offered the position of Head Chef at Jade de Jardine. During his 7-year tenure, the restaurant was awarded and maintained one Michelin star, the only one for Shanghainese cuisine in Hong Kong, demonstrating his consistency in execution and quality. Most recently, Chef Chen debuted and won two ‘Gold Awards’ in the Asian Culinary Exchange cooking competition organized by the Asia Art of Cuisine Society. His award-winning dish, Braised Mandarin Fish & Cuttlefish Roll with Savoury Crispy Beans in Crab Consommé, garnered the top prize of Gold in both the individual and team categories.

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HOT & SOUR SOUP WITH ASSORTED SEAFOODS The hot and sour soup is packed with ingredients such as fish maw, shiitake mushrooms, Japanese sea cucumber, river shrimp, and shredded wood ear fungus. The soup base is made by simmering ham and chicken to create a flavourful broth. The seasoning includes vinegar, bean paste, and white pepper.

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WOK-FRIED RIVER SHRIMPS WITH LONGJING TEA

Shrimp are stir-fried with longjin tea leaves, resulting in crispy and fragrant river shrimp that retains the subtle aroma of the tea.

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DEEP-FRIED MANDARIN FISH WITH SWEET & SOUR SAUCE

The fish is scaled, deboned, and then meticulously carved to resemble the shape of a squirrel, starting from the head and working towards the tail. This process requires precise knife skills. Next, a sauce is prepared using ingredients such as vinegar, sugar, and salt to create a sweet and sour flavour. The fish is cooked together with the sauce, allowing it to absorb the delicious flavours. Finally, fresh river shrimp and pine nuts are added as garnishes to enhance the dish.

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JASMINE TEA SMOKED DUCK As early as the late Qing Dynasty, smoking techniques had already developed into a cooking method. To prepare this imperial dish, a significant amount of labour was typically required. Jasmine Tea Smoked Duck is a classic Sichuan cuisine dish that is neither spicy nor numb. It emphasizes meticulous ingredient selection and preparation. The dish features a 2.5-pound fatty and tender male duck. First, the duck is marinated with scallions and salt overnight. Then, it undergoes a three-step process of smoking, steaming, and frying. The key step lies in smoking the duck with camphor tree leaves and jasmine tea leaves until it achieves a golden-red colour. The finished dish has a crispy exterior, tender interior, and carries a unique aroma of camphor wood and tea leaves.

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OSMANTHUS HONEY GRAZED JINHUA HAM WITH CRISPY BEAN CURD SHEET Originating from the Qing Dynasty during the reign of Emperor Qianlong, “Honey-Glazed Jinhua Ham” is a traditional Chinese dish from the Jiangsu and Zhejiang regions. It features Jinhua ham, a renowned Chinese delicacy, which has been cured for 36 months. The ham slices are taken from the most flavourful part above the essential section of the ham and are soaked in osmanthus honey sauce. The honey-glazed ham are known for their sweet and savoury taste. The dish has a fiery red colour, with a transparent braising sauce. The ham is tender and succulent, boasting a delightful sweetness. Dipped in osmanthus honey sauce and wrapped in the chef’s handmade pastry, along with crispy bean curd skin. This combination results in a delightful texture, combining crispiness and softness. The dish offers a rich and satisfying mouthfeel that leaves a lasting impression.

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STEAMED XIAO LONG BAO Beyond the exquisite craftsmanship of the authentic “Golden 18-Fold” Xiaolongbao, our signature Xiaolongbao showcases an impressive 21 folds. Made with fresh plum shoulder meat, which is obtained from boneless pork, the meat has a delicate texture. The soup filling is rich, layered, and bursting with delicious flavors. When you take a bite, it melts in your mouth, offering a delightful and satisfying experience.

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STEAMED HERRING FISH WITH SLICED JINHUA HAM IN AGED SHAOXING WINE One of the Three Delicacies of the Yangtze River. These fish are treated with aged Shaoxing Huadiao wine and paired with Jinhua ham, bamboo shoots, and shiitake mushrooms, steam together with rice wine.

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Born and raised in England, Ashley Salmon began his career as a chef in his early teens. Starting at traditional French restaurant La Boheme in southern Manchester, Ashley worked part-time as a kitchen porter whilst juggling his studies at school. He then pursued his National Vocation Qualification (NVQ) by going fulltime on the job, taking on the challenge of completing up to 180 covers a night and laying the groundwork for his illustrious career to come.

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Ashley went on to complete stints at restaurants such as the Bib Gourmand Michelin-awarded Isinglass Restaurant in Urmston, central Manchester’s Hilton Hotel Deansgate and Aiden Byrne’s 3 AA Rosetteawarded Church Green back in Cheshire. He received comprehensive training in all aspects of the kitchen, from running starters and desserts to butchery of whole meats and fish, as well as perfecting the art of sauces and stocks. In 2011, Ashley began the next chapter of his journey as Junior Sous Chef at Marcus Wareing at The Berkeley, the eponymous two-Michelin-starred, 5 AA-Rosetteawarded restaurant from revered chef Marcus Wareing. In 2013, he moved on to become Sous Chef at Manchester House Restaurant by his previous mentor Aiden Byrne, and in 2014, was offered the Head Chef role back at his old haunting grounds and newly revamped British grill restaurant, Church Green.

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In 2015, Ashley joined the Simon Rogan team at Michelin-starred, 5 AA-Rosetteawarded L’Enclume as Senior Chef de Partie, maintaining the highest standard in every section of the kitchen and contributing to the effort that achieved the restaurant its second coveted Michelin star. In 2018, he was promoted the role of Sous Chef at Rogan & Co., the one-Michelin-starred, 3 AA Rosetteawarded neighbourhood farm-to-table concept that opened as a sister restaurant to L’Enclume. In 2020, Roganic Hong Kong was awarded with 1 Michelin Star by Michelin Guide Hong Kong Macau and in 2021 was awarded with the Michelin Green Star by Michelin Guide Hong Kong Macau, the only restaurant in Hong Kong to receive such accolade. It’s all about balance and flavours, “with most of our dishes we always look for a few different variations in terms of texture, temperature and of course balance of flavours. So, we start with the main component of a dish and what technique we will apply to cook it. For example, our sweetheart cabbage that’s cooked in a marjoram brine; this will have meaty texture and a slightly salty flavour so for the garnish we need to incorporate a sweet flavour but also something meaty or ‘umami’ so it will stand up to the cabbage and won’t get lost in the dish. For this we came up with hen of the wood mushrooms glazed in a sweet stout reduction.”

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THREE YELLOW CHICKEN

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The culinary philosophy at Roganic is quite simple, organic and artisanal produce are sourced locally, they treat with it minimal fuss and let the key components of the dish shine. Simon Rogan’s repertoire has been well developed over the past 20 years so it’s quite easy for Ashley to create dishes, as he has a wide catalogue to pick out certain cooking techniques and flavour combinations. Obviously, he has some classic Simon Roganic dishes on the menu but also has the freedom to do some new things as well. Presently, Ashley works closely with Executive Chef Oli Marlow as the head chef of Roganic and Aulis Hong Kong, Simon Rogan’s first overseas restaurant ventures in Hong Kong.

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BUTTER POACHED GROUPER , HEIRLOOM SWEETCORN3

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DRY AGED DUCK WITH SMOKED BEETROOT, AROMATIC HERBS AND ELDERFLOWER VINEGAR

TRUFFLE PUDDING, BIRCH SAP, LINCOLNSHIRE POACHER CUSTARD

AGED BERKESWELL PUDDING

BEE POLLEN AND CHAMOMILE CAKE WITH MEADOWSWEET CREAM, STRAWBERRIES AND PICKLED ROSES

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THE LUXE OF EXCELLENCE ANGELA AND ROBERTO DI PIETRO AUTHOR’S SORBETS TREAT YOURSELF WITH THE LUXURY THE LUXE OF EXCELLENCE OF AN AUTHOR’S SORBET. ANGELA AND ROBERTO DI PIETRO AUTHOR’S SORBETS TREAT YOURSELF WITH THE LUXURY The that comesSORBET. from this dedication results in a product that goes OF experience AN AUTHOR’S

beyond mere ice cream. Where lux is not just the ability to use money, but the privilege of being sure to have only best. It isresults a privilege for the taste, The experience that comes from thisthe dedication in a product that and goesa pleasure for the beyond mere icesenses. cream. Where lux is not just the ability to use money, but the The Author’s Sorbets master ice-cream Angela and Roberto privilege of being surecreated to havebyonly the best. It is a maker privilege for the taste, and adi Pietro invite yousenses. to immerse yourself in a dimension of sophisticated pleasure, pleasure for the where qualitySorbets is sovereign andbyluxury an experience to Angela be lived.and Roberto di The Author’s created masterisice-cream maker The choice luxury ingredients such in as athe best wines the World or the elePietro inviteofyou to immerse yourself dimension of in sophisticated pleasure, gance gold combined with mostisexpensive coffee,toorbethe rarest dates have where of quality is sovereign andthe luxury an experience lived. given birth of to luxury this journey into luxury and areinmaster’s Angela The choice ingredients such as thetastes best that wines the World or theand eleRoberto di Pietro sorbets. The selected wines, including Sassicaia, Don Perignon gance of gold combined with the most expensive coffee, or the rarest dates have and have conquered thetastes most that influential critics’Angela hearts,and excelgivenChateau birth toD’Yquem, this journey into luxury and are master’s ling in the rankings such as the Wine Spectator. Roberto dimost Pietroprestigious sorbets. The selected wines, including Sassicaia, Don Perignon Chateau D’Yquem, have conquered the most influential critics’ hearts, excel170 - and WG 2023 ling in the most prestigious rankings such as the Wine Spectator.

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Taste French excellence with our Chateau D’yquem sorbet. With our Chateau D’yquem’s Sorbet, dessert meets wine art in a symphony of taste that will take all our senses to the next level.

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Dom Perignon, the champagne loved by the most demanding tasters, is the main ingredient in this unique sorbet. Our Dom Perignon’s Sorbet is the perfect balance of the finest ingredients and the delicacy of bubbles. Allow yourself to be transported in a dance of flavours that only Master Roberto Di Pietro’s creations can offer.

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Here is richness in all its glory. The Gold and Coffee sorbet combines the excellence of kopi luwak coffee, the rarest and most prized coffee in the world, with the gold that has represented luxury since the dawn of mankind. This fusion of flavours and selected ingredients will give you a delicious sensation of extraordinary uniqueness.

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This sorbet represents the opulence of an Arabian night. It represents the perfect marriage of the fruit of kings, dates, and gold, which represents nobility in its most expressive form. This masterpiece is a tribute to sweetness and authentic pleasure.

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A journey into the flavour with the king of Italian wines, the precious Sassicaia. Our Sassicaia’s Sorbet is the ultimate embodiment of gastronomic luxury, combining the perfection of ice cream with the refinement of this divine nectar. Each taste will take you into a unique dimension of pleasure.

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Growing up in Hong Kong, Chef ArChan Chan never thought of becoming a chef. Cooking was not seen as a career or profession, but rather something that her Grandmother did to provide nourishment and bring the family together over a shared meal. These childhood memories are what fostered a deep love and appreciation for food in ArChan, building the solid foundations of her culinary career. Now with over a decade of experience, her culinary path has traversed its way through some of Australia’s finest kitchens, where she spent time refining her technique and expanding her cooking knowledge before coming full circle. After 13 years spent working in two of the world’s great restaurant cities, Melbourne and Singapore, ArChan is finally returning home to Hong Kong, where she will be taking the reins in the city’s most contemporary Chinese restaurant, SoHo’s iconic Ho Lee Fook, and become part of the world-class hospitality scene in her hometown. ArChan would spend hours watching her Grandmother in the kitchen, preparing meals for the family, each bursting with flavours and tradition, adopting her love of cooking at a young age. Most importantly, she became witness to an underlying desire to nurture, connect and cultivate precious moments with family and friends through food. This desire to bring people together and nurture them initially led ArChan to consider a career in social work, but her deep-seated love for food and nostalgia for these childhood moments ultimately swayed her decision, and she committed wholeheartedly to a career in culinary.

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FISH IN A LOTUS POND

This path was cemented when ArChan entered university, where, when picking a subject, she looked for anything food-related and chose to study catering at The Hong Kong Polytechnic University. Out of the 300 students in her programme, only two, including herself, actually chose to do their placements in the kitchen, a testament to her dedication and the hard-working mentality that continues to propel ArChan forward in the world of culinary arts. During her time working in the five-star hotel kitchens, she learned that cooking was something that came naturally to her, despite the labor-intensive schedule, and gave her a sense of fulfilment. In 2008, at the advice of those around her, ArChan decided to pursue a serious career in the culinary arts and moved to Australia. Studying culinary management at William Angliss Institute in Melbourne, she complimented her formal training by securing stages at some of the country’s best restaurants, including Attica, Acme, Automata, Quay and Six Penny. As a result of this, she gained exposure to new chefs and culinary inspirations, crossing paths with Australian icon Andrew McConnell, with whom she worked with for seven years. Having spent the last ten years in Australia, ArChan decided to take a short break to refocus. She spent time working in a friend’s restaurant, Anchovy, training her mind not only to think about cooking but about her responsibilities as a chef. During this period of growth, she felt inspired to continue learning and expand her knowledge as a sommelier, something she credits to developing her palate and giving her a deeper appreciation for the nuances of flavours and her relationship with food. Towards the end of 2018, her journey took her to Singapore, but she could feel the pull towards home, penning a love letter to her hometown in the form of her first cookbook, Hong Kong Local, in 2020.

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HO LEE DUCK, HOISIN, LEEK, CUCUMBER, STEAMED PANCAKES, MALA BEEF SAUCE Our Ho Lee Duck is inspired by and undergoes a preparation closer to that of the Cantonese roast meats culture than that of Peking Duck. The three-days-long marination process gives it the perfect balance of thin, crispy skin and succulent, juicy meat. It is best enjoyed with the traditional steamed pancakes, thinly-sliced cucumber and hoisin alongside our house-made mala beef sauce and pickles.

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STEAMED LIVE RAZOR CLAMS, GLASS NOODLES, AGED GARLIC & SOY SAUCE, SPRING ONION ArChan’s favourite dish in Hong Kong. It is hard to get live razor clams in Australia so this is something she would always eat when she came back for holidays. At Ho Lee Fook, this dish is prepared the traditional way with glass noodles and garlic. ArChan elevates the flavour and aroma by finishing it with in-house aged soy sauce.

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MASTER STOCK CRISPY SKIN PIGEON, SPICED SALT In Hong Kong, there are two styles to this dish - one is with masterstock whereby the pigeon is poached leaving the skin silky. This is ArChan’s favourite way of enjoying the dish, growing up. The the other way is simply frying it with seasoning which is loved by many guests in Ho Lee Fook. ArChan wondered if she can combine both ways. After six months of research, she finally found the perfect recipe.

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STIR-FRY KING, FLOWERING GARLIC CHIVES, YELLOW CHIVES, CHILLIES, PEANUT SPROUTS, ABALONE, SUNDRIED SHRIMP, CRISPY ANCHOVIES

This dish is unique to Hong Kong and each Cantonese restaurant has its own version. It consists of 10 different ingredients with mainly flowering garlic chives, nuts and dried seafood. Hong Kong is also known for its dried seafood, hence the sun-dried shrimp is sourced locally which also has a sweeter taste and bite to it. In Ho Lee Fook, ArChan replaces cashew with peanut sprouts. Cashew is usually the last ingredients you eat on this dish as it is not easy to grab with the rest of the vegetables. While researching for a better option, ArChan came across peanut sprouts, a vegetable she has never seen before. It tastes similar but sweeter, hence the replacement. To elevate this dish, she added abalone instead of squid which is cooked with house-made sauce.

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TODAY’S CATCH: WHOLE FISH IN CHEF’S CHOICE OF PREPARATION

Hong Kong has an amazing live seafood scene and fish tops the list. Steamed fish is a dish that locals love, often seen in family meals. At Ho Lee Fook, the type of fish differs every day - it could be grouper, threadfin or muscat sole. The preparation and sauce will depend on the fish and how it is best enjoyed. The simplest way is to add soy sauce, spring onion and hot oil. In summer, the fish is finished with Sichuan peppercorn and calamansi, for the acidity and freshness, whereas in winter, it is paired with a combination of chicken fats and Shaoxing wine which gives a creamy and warming element.

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STEAMED MUD CRAB, CRAB ROE, CHINESE EGG CUSTARD

Steamed egg is a comfort food that locals will eat at home, usually with minced pork and salted egg. For ArChan, she wants to showcase the live seafood of Hong Kong and taking inspiration from a local dish, steamed egg with clams, she serves it with crab. The masterstock for the egg is a mixture of clam stock and dried scallop for the umami which is then poured over the mud crab and roe. To finish, she simply add some in-house aged soy sauce and freshly chopped spring onion.

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SMOKED CRISPY SKIN THREE YELLOW CHICKEN, SAND GINGER & SPRING ONION SAUCE

A local dish that can be found at every corner. ArChan’s version of this dish is prepared by smoking it leaving the meat succulent and skin crispy. This dish is then served with freshly ground sand ginger and spring onion sauce instead of regular ginger. Sand ginger is a unique ingredient that non-locals may not have heard of.

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Born and raised in Hong Kong, Ming-Fai Choi brings over ten years of fine dining expertise to his new role as head chef of MORA Hong Kong. After graduating from the University of Hong Kong with a degree in Civil Engineering, he made the fate-sealing decision to pursue his true passion for the kitchen instead. Fai began his culinary journey at Dot Cod, where he quickly learned the ropes of working within a fast-paced, professional kitchen. He moved into a year-long stint at NUR, the cuttingedge restaurant concept that began the farm-to-fork fine dining revolution in Hong Kong. Fai continued moving up the ladder, working under acclaimed chef Shane Osborne at one Michelinstarred Arcane, before gaining experience at Italian-American restaurant Carbone Hong Kong, where he was responsible for the pasta section. In 2018, Fai moved to London to head up a team of eight chefs at Mayfair’s one Michelin-starred HIDE Ground, and a year later, he joined British celebrity chef Simon Rogan’s team at one Michelinstarred Roganic London. After a year of honing his skills under some of the finest chefs in London, he was given the opportunity to move back to Hong Kong to open Rogan’s first overseas offshoot of Aulis as sous chef. At Aulis Hong Kong, Fai managed the development kitchen concept, working closely with executive chef, Oli Marlow to create ever-changing tasting menus for an intimate, 12-seat chef’s table experience. With a wealth of experience under his belt, Fai has taken on the role of head chef at MORA, where he works alongside Vicky Lau to produce creative French-Chinese interpretations of soy products. At MORA, Fai rises to the challenge of refining humble ingredients such as tofu and soy milk, while drawing on his roots in Hong Kong to bring an element of nostalgia to the guest dining experience.

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“I am thrilled to be working together with Vicky Lau to head up the team at MORA Hong Kong. The restaurant concept resonates deeply with me as a born-and-bred Hong Konger, and I look forward to showcasing all the creative ways that soy can be translated in a fine dining format,” says Ming Fai Choi. “The world of soy is diverse, and not explored enough. My aim is to surprise guests with exciting new combinations of flavours and textures.” MORA is a new modern French Chinese restaurant opened by Chef-Proprietor Vicky Lau together with co-founder Romain Herbreteau and headed by Ming-Fai Choi, located in the heart of the iconic antiques street of Sheung Wan. For this new concept, inspired by refined Parisian bistros, Vicky Lau will continue focusing on Chinese cuisine with French influences whilst highlighting soy products such as tofu, soy milk, and tofu skin. Given the small and intimate setting, Vicky aims to create a warm and familial atmosphere with refinement and attention to details.

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BEAN CURD SKIN TART WITH SOY SWEETCORN CREAM, PICKLED CORN, SHERRY ONION AND SALTED DUCK EGG YOLK

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Packed with layers of flavour including mint pesto made with sugar snap peas, homemade soy ricotta, and a light, airy soy foam. Inspired by the traditional Chinese breakfast soup “xian doujiang”

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ONE-SIDED CRISPY THREADFIN WITH COCONUT SOY MILK BROTH Threadfin cured in salt, dried to further heighten its flavours, then fried until crispy. This is then paired with a soy milk broth infused with coconut and dried seafood.

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UDON NOODLE IN SOY MILK LOBSTER BOUILLON

Slowly-steeped Boston lobster soy broth, ebi oil, parsley oil and scallion slices with silky Japanese udon noodles

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WARM SCALLOP WITH SOY WHEY FERMENTED TOFU SAUCE AND PICKLED VEGETABLES The rich, sweet, and slightly briny taste of scallop with a delicate and subtle sweetness pairs well with a buttery flavour like fermented tofu boost umami and pickles on top gives freshness to the dish.

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THREE YELLOW CHICKEN ROULADE WITH MAPO TOFU STYLE SAUCE AND SPRING GREENS

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At Mora, we make a simple demi-glaze, but with aromatics, spices and bean pastes which can be found in every traditional Mapo Tofu recipe. Then we cook two kinds of tofu (which are made by ourselves) in the sauce and serve with a chicken roulade made with local chicken legs and breasts. The rest of the chicken goes into the sauce, so nothing gets wasted.

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SOY YOGURT SORBET WITH CALAMANSI MOUSSE AND MEDLEY OF CITRUS

Soy yogurt, created by fermenting soy milk with live cultures, showcases the remarkable adaptability of soy. In this delightful dessert, we’ve crafted a frozen soy yogurt and combined it with zesty calamansi cream, freshly whipped soy milk, and an assortment of seasonal citrus fruits, culminating in a revitalizing and satisfying finale.

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Every Sunday morning, a young Giovanni Galeota would awaken to the comforting aromas of his grandmother’s ragù that would fill up every room in his house in Naples. For Chef Giovanni, ragù represents the essence of Italian cooking: simplicity, where ingredients are carefully selected, traditional techniques are respected, and the right amount of time is taken without any shortcuts. This lesson from his grandmother, he feels, continues to shape and nurture his cooking philosophy to this day.

GIOVANNI GALEOTA

Giovanni’s culinary career kicked off in 2010 with a pâtissier role in a luxury wedding venue Villa Perrotta in Roccarainola, Italy. He then moved across the border to Switzerland to join Ristorante Al Cacciatore in Soazza as Sous Chef. After a few stints in Italy and Switzerland, where he honed his skills, Galeota found his big break at the legendary three MICHELIN-starred Arzak in San Sebastian, Spain. After a formative year working with Master Chef Juan Arzak and learning the ways of New Basque cuisine, Chef Giovanni joined the two MICHELIN-starred kitchen brigade of the famous Don Alfonso in Naples. Giovanni was sent to La Mamounia Palace in Marrakech to oversee two MICHELIN-starred Don Alfonso 1890 as Chef de Cuisine for two years. His next big adventure was in Macau, where he helmed the kitchen of two MICHELIN-starred Casa Don Alfonso at Grand Lisboa Hotel. Fresh from his previous role as Chef de Cuisine at the iconic Grand Lisboa Hotel, Macau, Chef Giovanni now leads the BluHouse team to bring the authentic flavours of Italy to Rosewood Hong Kong.

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WG catches up with Giovanni Galeota, Bluhouse, chef de cuisine… Your culinary philosophy…

GALICIAN ROASTED OCTOPUS “SPILINGA NDUJA” OIL SMOKED FIOR DI LATTE CHEESE “BAGNA CAUDA”

My culinary philosophy revolves around creating dishes that are rooted in childhood memories, embracing “complex simplicity”, and celebrating the beauty of seasonal ingredient. These principles shape my culinary creations and reflect my passion for delivering exceptional dining experiences. These pillars shape my approach to cooking and guide me in creating meaningful culinary experiences. I believe that food has the power to evoke emotions and connect us to our past. By drawing inspiration from the flavors and dishes of my upbringing, I strive to recreate those cherished moments and share them with others. Nostalgia plays a vital role in my culinary creations, as it adds a layer of sentiment and personal connection to the food I prepare. Complex simplicity is a concept that defines my culinary style. I strive to create dishes that appear simple on the surface but reveal intricate flavors and techniques upon closer inspection. The key is to strike a delicate balance, harmonizing different elements to create a cohesive and memorable culinary journey. This approach allows me to showcase the essence of each ingredient while adding depth and complexity to the overall composition. Lastly, honoring seasonality is a principle that guides my menu development and cooking. I firmly believe in working with nature’s rhythm and using ingredients that are at their peak during specific seasons. By embracing the bounty of each season, I ensure that my dishes are not only flavorful but also sustainable and environmentally conscious. This approach allows me to celebrate the diversity and freshness of ingredients while creating menus that resonate with the changing seasons.critical acclaim. In 2004 Duomo was awarded

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BRANZINO IN CROSTA

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ROASTED ORGANIC YELLOW CHICKEN BABY LEEK, SWEET CORN, CHICKEN JUS

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Adding textures to the dish… When creating a dish, several things inspire me on a personal level. Memories, contemporary art, and my travels play significant roles in shaping my culinary creations. I draw inspiration from the memories of flavors and aromas that bring me joy and childhood memory. Exploring contemporary art allows me to tap into innovative and creative ideas, translating them into unique and visually appealing presentations on the plate. And when I travel, I immerse myself in the local culture, seeking out the authentic cuisine of the region. I find great pleasure in discovering traditional ingredients, cooking techniques, and flavor combinations that showcase the essence of the local terroir. These elements, combined with my own culinary skills and imagination, form the foundation of my gastronomic creations.

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CAPPELLI ALLA GENOVESE

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BURRATA CHEESE SAVOURY TART WITH BABY SWEET PEAS, VERMOUTH AND KALUGA CAVIAR

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Ingredients that inspire…

Michelin star, with a second following two years later.

The ingredient that has captivated and inspired me the most is the delicate and vibrant green baby pea. Its tender texture, satisfying crunch, and delightful sweetness have made it one of the most valuable and versatile ingredients in my culinary repertoire. With these peas, I have created a significant stamp and signature dish at The Dining Room my Savory Burrata Tart featuring two textures of Teardrop baby peas and a generous serving of Kaluga Caviar. The combination is a perfect match, and I suggest to my guests to enjoy it with a glass of Franciacorta or Champagne, the sparkling and mineral qualities of these wines take their culinary experience to another level.

As Duomo eased into its position within the culinary landscape of Ragusa, with boundless enthusiasm, Ciccio began to consider a second offering in the hillside town. Inspired by traditional, simple counters set up by small producers, selling everything from bread, cheese and salami to pastries and wine, the concept took shape. In 2015, he opened I Banchi, a contemporary take on a traditional trattoria. Drawing together an imagined collection of these counters, with the daily staple of bread at its core, the restaurant offers guests everything from breakfast, lunch, coffee, snacks through to more elegant dinners in the evenings. Ciccio opened for the first time outside his beloved Sicily in 2018. Located in The Ritz Carlton on Vienna’s iconic Ringstrasse, just walking distance from the famous Staatsoper, he brings contemporary Sicilian cuisine and drinks to Austria’s historic capital city. Named after “pasta amara” - a bitter paste made from cocoa beans – Pastamara offers guests a true taste of Sicily from breakfast through to dinner.

This was the point when he realised he wanted one day to open his own restaurant in Sicily. However, he was enough of a realist to understand the rigours and demands of owning one and if he wanted to learn also from time spent away from Italy, now was the time to do it. A move overseas then followed, with a period in Germany honing his meat cookery, before joining the kitchens in New York of the famous restaurateur, author and television host, Lidia Bastianich. Sicily though coursed through his veins and he realised that what he missed most about his birthplace, was not only the quality and availability of some of the finest produce he knew, but also the undeniable generosity of the Sicilian spirit. He returned to his hometown of Ragusa and in 2000 realised his dream and opened his first restaurant, Duomo. Building on his own cultural heritage, he added the knowledge he had gained overseas and created menus that showcased classic Sicilian ingredients with an eloquence and subtlety in execution that gained the restaurant immediate critical acclaim. In 2004 Duomo was awarded its first

In 2019, Ciccio inaugurated Cantieri Sultano, a multifunctional extension next to Duomo, operating as an experimental and development kitchen for his chefs; a space to hold masterclasses and demonstrations; and also a comfortable and atmospheric location where guests of the restaurant can linger pre or post dinner, with an aperitivo or digestivo. Autumn 2021 saw the arrival of Ciccio’s Cucina Educata in Rome, with Giano restaurant, inside the first W Hotel (part of Marriott International) in Italy. A rustic and contemplative cuisine, elegant and refined, the bold culinary offer of Giano combines traditional and authentic Italian ingredients with contemporary influences.

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ANTONIO OVIEDO

A Madrid native, Antonio Oviedo has worked in gastronomic restaurants under some of Spain’s finest chefs including Santi Santamaria and the Roca Brothers. Antonio kicked off his career in 1999, working his way up the culinary ladder during his formative years in Madrid. He experienced various roles in the kitchen, honing his skills from hot appetizers, sauces and meat and seafood preparation, to mastering the complex art of pastry. In 2006, Antonio was promoted to junior sous Chef at Michelin-starred El Chaflan in Madrid, before joining Michelin-starred Sant Celoni in 2007 under the helm of Oscar Velasco. In 2008, Antonio was working as a junior sous chef in Villamagna by the renowned Eneko Atxa of Azurmendi in Madrid. In 2009, he moved to Zaranda by Fernando Arellano as head pastry chef, where he managed bread production, chocolate works and boulangerie, alongside supporting all cooking stations. In 2010-2012, he went on to a two-year-long stint at Arola Gastro by Sergi Arola (now closed) as both sous chef and head pastry chef in Madrid. Driven by his desire for new challenges in a different continent, in 2012, Antonio made his first big international move to Singapore to take on the role of Head Chef at popular restaurant, Binomio. He made a name for himself as a leading Spanish chef, moving on to one-MICHELIN-starred modern European restaurant Iggy’s as Sous Chef in Singapore. In June 2020, Antonio took charge of the ever-vibrant Spanish restaurant, 22 Ships by JIA Group on Ship Street Wan Chai.

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WG catches up with Antonio Oviedo, executive chef of Agora… A combination of fresh and quality ingredients, bringing balance on a plate… To bring about the balance of freshness and real flavor on a plate, I draw inspiration from my roots and the history of Spain. My culinary journey, childhood memories, and experiences with great chefs have shaped my approach. I am inspired by the craftsmanship of farmers and the skills of people who uphold traditions. My philosophy revolves around seasonality, paying homage to our ancestors and highlighting the technique of each ingredient. I strive to offer guests a contemporary approach to traditional Spanish gastronomy at Agora, combining the complex flavours of our culture with a modern touch. This careful balance of tradition and innovation allows me to showcase the best of Spain’s fresh ingredients and create compositions that are both modest and impeccably balanced.

SOCARRAT

Your culinary philosophy, creating a new dish and the inspiration behind the dish… My culinary philosophy is deeply rooted in my upbringing and the rich history of Spain. I draw inspiration from the people and experiences that have shaped my love for food, starting from my childhood. The women in my family, such as my mothers, grandmothers, and aunties, instilled in me a passion for nature, hunting, and fishing. These influences have brought my culinary creations to life. When it comes to creating a new dish, my process is a journey that encompasses various elements. I find inspiration from multiple sources, including my personal experiences, cultural heritage, and the diverse landscapes of Spain. By combining these influences, I am able to craft dishes that reflect not only who I am but also the history and traditions of our country.

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PERCEBES

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THE COMBO OF APERITIVOS

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VENADO

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I believe in the importance of understanding our roots and how they have shaped our gastronomy. By tapping into the knowledge passed down to me by chefs, cultural enthusiasts, and everyday people, I can bring a unique blend of freshness and authentic Spanish flavours to each dish. I approach each creation with an avant-garde perspective, marrying tradition and innovation to excite the palate of my guests. The inspiration behind my dishes is multi-faceted, engaging all the senses and drawing from a variety of sources. Childhood memories play a significant role in my inspiration, as they evoke a sense of nostalgia and a connection to my culinary journey. Additionally, the influence of renowned chefs I have had the privilege to work with has shaped my creativity and technique. However, my inspiration extends beyond individuals. It extends to the farmers, artisans, and craftsmen who produce the exceptional ingredients that make Spanish cuisine so special. I pay homage to their dedication and skills by showcasing their products and keeping alive the traditions that have been passed down through generations. One of the key aspects of my philosophy is a strong focus on seasonality. I believe in respecting the natural cycles of produce, and harvesting ingredients when they are at their peak. This dedication to the seasonality of ingredients allows me to highlight the techniques and unique qualities of each product, enabling guests to experience the true essence of Spanish culture and gastronomy. At Agora, we embrace a contemporary approach to traditional Spanish flavours. We strive to serve our guests dishes that embody the rich history and taste of our culture, while also presenting them in a modern and innovative way. Our philosophy is rooted in paying homage to our ancestors, respecting the ingredients, and showcasing the craftsmanship that makes Spanish cuisine so remarkable

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Inspiration when plating a dish… When it comes to plating a dish, my inspiration is derived from various sources. I draw inspiration from the product itself, considering its shape, form, and natural beauty. Each ingredient has its own unique characteristics that can be enhanced through thoughtful presentation on the plate. This minimalist approach allows me to showcase the true essence of the dish and highlight the beauty of the individual components. Additionally, the dishware and plate work we use at Agora play a significant role in inspiring my plating techniques. We collaborate with skilled artisans from Spain who help us customize our plates, enabling us to create a canvas that complements and elevates the dish. The craftsmanship and design of the plates inspire me every day, pushing me to go beyond current trends and create truly artistic presentations. Furthermore, the herbs, nature, and warm Mediterranean shapes and forms serve as additional sources of inspiration. The organic and natural elements found in the surrounding environment influence the way I arrange and present the ingredients. I aim to capture the pure beauty of the product and convey it visually to enhance the overall dining experience.

CANDEAL BREAD

The process of plating a dish unfolds organically, with a focus on simplicity and an organic approach. I strive to lay down the ingredients on the plate in a natural and harmonious way, allowing their inherent beauty to shine through. By embracing a minimalist aesthetic, I avoid overpowering the dish and instead let the colors, textures, and shapes of the ingredients take center stage. Throughout the plating process, I pay close attention to balance and composition. Each element on the plate should have a purpose and contribute to the overall visual appeal. By considering the natural form of the ingredients and their relationship to one another, I create a visually pleasing arrangement that enhances the dining experience. Ultimately, my goal is to create a presentation that not only delights the eye but also enhances the flavours and textures of the dish. The combination of inspiration from the product itself, collaboration with skilled artisans, and a focus on simplicity and organic aesthetics guides me in creating visually stunning plates that truly showcase the beauty of the ingredients.

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MAR Y MUNTANYA

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PIL PIL

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FLOR DE AZAHAR

Ingredients… I find great inspiration in the collaboration with fishermen, farmers, and suppliers who provide me with these fresh and seasonal ingredients. Each region in Spain has its own unique offerings based on the time of year, such as the abundance of summer produce in the south, or the spring products found in the north. This ever-changing availability of ingredients informs and shapes our menu organically, allowing nature to guide my ingredient selection. I am particularly captivated by the beauty and diversity of ingredients during spring and autumn. These seasons offer a wide array of vegetables, sprouts, and mushrooms, each with its own distinct flavours and characteristics. The carabinero, a red prawn found in Huelva, is one such ingredient that captivates me. Its exquisite flavor and vibrant color make it a standout component in many of my dishes. Additionally, I have a fondness for bacalao, the salted cod fish commonly used in the northern regions of Spain, particularly when combined with traditional pil pil sauce. I also frequently utilise Iberian ham, pork, red mullet, turbot, and lamb, as they reflect the rich culinary heritage of the Spain.

BACALAO

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CHAAT

STREET FOOD AND HOMEMADE CLASSICS OF INDIA Delivering authentic flavours reimagined and elevated for a modern setting, CHAAT transports you across the country with a menu from which you will savour every last morsel.

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RAJ KACHORI CRISPY LENTIL, SWEET & TANGY CHUTNEY Crowned the “king” of Indian street food with origins in the north, this popular flying saucer-shaped snack is commonly served at weddings and is everything “chaat” should be. Crispy on the outside, it is stuffed with a variety of delicious fillings like green peas, lentils, and minced meat.

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LAMB DUM BIRYANI AGED BASMATI RICE, SAFFRON The word biryani is derived from the Persian word birian, meaning “fried before cooking” and birinj, meaning rice. There are many legends about its creators, from Turk-Mongol conquerors of India to visiting Arab traders to the wife of Emperor Shah Jahan.

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BAKED SAMOSA JACKFRUIT MEAT

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While synonymous with Indian cuisine, samosas were actually brought to India by Persian invaders in the 11th century. Samosas are generally stuffed with a savoury potato and vegetable filling before being deep-fried. Our baked rendition is a new take on tradition that’s equally flavourful.

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Known for its velvety smooth sauce and bold, beautiful flavours, Butter Chicken & Dal Makhani are said to be the brainchildren of Kundan Lal Gul Gujral, the founder of the famous Moti Mahal restaurant chain.

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PORK CHEEK VINDALOO GOAN SAUCE “Vindaloo” comes from the Portuguese dish carne de vinha d’alhos, which arrived in India in the 15th century. The dish was tweaked with local ingredients like tamarind and cardamom and given a twist with chili peppers – a legacy of Portugal’s global empire.

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MANGO KULFI Known as the ultimate frozen summer dessert from India, the rich and creamy Mango Kulfi typically features sweet condensed milk, fresh mango, nuts and spices such as cardamom.

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Formerly a professional boxing champion, Chan Yau Leung’s rise to Master Chef is a story that is over 40 years in the making. With decades of experience helming acclaimed Chinese kitchens throughout Hong Kong and Japan, Chan accredits his past life as a boxer for the grit, persistence and competitive streak that brought him to where he is today as a respected leader of his field. In 1983, due to the introduction of regulations that made boxing no longer a viable career option, Chan was forced to make the decision to leave boxing behind to pursue a new career that would help make ends meet. Already a passionate Chinese food lover and working part time in a Chinese kitchen, Chan made the natural transition to cook full-time at celebrity canteen Fook Lam Moon.

CHAN YAU LEUNG

In 2003, Chan enjoyed a six-year-long passage as Chinese Executive Chef in Japan, where he opened and led the kitchens of Fook Lam Moon Tokyo and Osaka. In 2010, Chan was appointed to the role of Chinese Executive Chef at Guo Fu Lou Hong Kong, where he earned the restaurant its first Michelin star, and which he sustained with his extraordinary skills for the decade to come. In 2012, Chan was entrusted with the role of Chinese Executive Chef at one Michelin starred Fook Lam Moon, where he elevated the cuisine to its legendary status. He made the natural progression to Group Chinese Executive Chef, overlooking Fook Lam Moon Hong Kong, Fook Lam Moon Macau, and Guo Fu Lou in Central. Driven by a time-honoured culinary philosophy, Master Chef Chan creates authentic Cantonese dishes using only the best seasonal ingredients sourced locally where possible. His exceptional cooking techniques, deep understanding of ingredients, and excellent kitchen management skills create the foundation of the award-winning dishes at one Michelin starred Duddell’s Hong Kong.

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SAUTÉED PRAWN WITH CHICKEN BROTH

A classic Cantonese dish that looks simple yet requires patience, skills and experience. Jumbo prawns from Vietnam are selected for their mildly sweet taste and bouncy texture. Complemented by a concentrated chicken broth, made by slowly cooking stewing hen, creating a delicately flavourful dish overall.

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STEAMED GROUPA WITH EGG WHITE AND 20 YEARS HUADIAO We use fresh groupa for this dish, the meat is delicious and fresh; the egg whites are added to the soup to create a golden ratio of egg whites, making the taste softer and smoother. It is also thickened with 20-yearold Huadiao gravy, which tastes sweet and umami.

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FRIED SHREDDED SHRIMP WITH FRESH CRAB MEAT, CHINESE HAM, EGG AND BEAN SPROUTS

This sophisticated dish requires the mastery of knife craft, heat and essential cooking techniques. Main ingredients include shrimp, fresh crab meat, Jinhua ham, green onion, and eggs. First, the crab meat and shredded shrimp are cooked in superior broth. We then fry the eggs, until soft without being greasy, into a form which resembles osmanthus flowers. Finally, shredded ham is added, releasing an aromatic savouriness.

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DUDDELL’S CRISPY FRIED CHICKEN From ingredient selection to the cooking process, attention to detail is crucial. We marinate the carefullyselected free-range chicken with salt and five-spice powder, then air dry it for 10 hours. The chicken is thereafter partially cooked before hanging and pouring hot oil over it at least 300 times until fully cooked. The control of heat and mastery of the frying technique required in this dish are fundamental and require years of practice.

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“BUDDHA JUMPS OVER THE WALL” WHOLE YOSHIHAMA ABALONE 30 HEADS, SEA CUCUMBER, FISH MAW, SHARK FIN, DEER TENDON Buddha Jumps Over The Wall is a dish that dates back centuries to the Qing Dynasty. Filled with Chinese delicacies, including sea cucumber, fish maw, abalone, shark fin, deer tendon and more. The stew is simmered for at least, transforming the rare and precious ingredients into a delicate, nourishing soup that warms the body and soul.

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SAUTÉED FRESH SOUTH AFRICAN ABALONE WITH SCALLION AND BLACK PEPPER First, marinate the abalones with black pepper, then lightly fried the abalones to make them “pop”. Chopped and use the pre-fried green onions to stir-fry the abalones. The whole dish is full of flavor, a bit spicy and delicious.

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BRAISED PORK BELLY WITH HONEY ABALONE SAUCE AND DRIED TANGERINE PEEL The ingredients include aged tangerine peel, fresh abalone and pork. The pork is lightly fried, place together with the abalone and tangerine peel to braise a long period of time. Afterwards, the abalone and tangerine peel are taken out, the remaining pork will continue to soak to absorb the jus of the abalone and tangerine peel.

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SPRING 2020

PACO PÉREZ

ESSENCE OF THE MEDITERRANEAN

THOMAS BÜHNER

ELENA ARZAK

A CULINARY GENIUS

THREE DIMENSIONS

THOUGHT PROCESS THE CHEFS

A TASTING MENU

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WINTER 2019

CHEFS’ IRISH BEEF CLUB SAMANTA BAKKER

AWARD-WINNING CHOCOLATIER

L’ÉCOLE VALRHONA

DANIEL JONGSMA A CHOCOLATE STORY

LEGACY

THE FINEST ARE CRUSHING IT

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WG JUNE MAGAZINE 2018

COLIN CLAGUE

ANATOLIAN CUISINE

JOE WARWICK

WORLD RESTAURANT AWARDS

GRÉGOIRE BERGER

CULINARY DESIGNER

VARVAGLIONE THE FAMILY COLLECTION www.wgmagazines.com

YANN BERNARD LEJARDT 5 COURSE ART

ASIA’S BEST BARS WG June 2018 -

WG MAGAZINE OCTOBER 2016

a feast for the palate...

GÉRALD PASSEDAT

LE PETIT NICE

REIF OTHMAN

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MEDITTERASIAN CUISINE

PACO TORREBLANCA

MAESTRO PASTELERO www.wgmagazines.com

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WG MAGAZINE

Marking the World Food Day, which is celebrated globally on October 16th each year, Dubai Cares, part of Mohammed Bin Rashid Al Maktoum Global Initiatives (MBRGI), and award-winning author Flavel Monteiro, have jointly launched the “Dine. Feed. Educate” initiative to raise funds in support of the education of underprivileged children globally. The initiative ran until 31 December, 2022, it promised diners from across the UAE a platform to turn their love of gastronomy into an opportunity to empower underprivileged children through access to quality education by supporting Dubai Cares’ school feeding programs. The unique initiative will feature 7 unique dishes in honor of the UAE’s 7 emirates that are prepared by renowned chefs from 7 restaurants across Dubai. Food lovers from across the country can support “Dine. Feed. Educate” by visiting the participant restaurants and ordering the special dish curated especially for this initiative. Proceeds from the initiative was directed towards Dubai Cares’ school feeding programs. “The UAE community has a rich history of coming together to support global issues. In collaboration with Flavel Monteiro and seven participating restaurants, we are proud to launch the “Dine. Feed. Educate” fundraising initiative on the World Food Day, which is a reminder of the hunger and food security challenges many countries continue to face today and prevent children from receiving an education. By joining the initiative, diners will be contributing to the success of Dubai Cares’ school feeding programs, which are one of the most effective ways to ensure that children can attend school and benefit from a life of equal opportunities,” said Abdulla Ahmed Alshehhi, Chief Operating Officer of Dubai Cares. “The food industry in the UAE is increasingly becoming a force for good by supporting social causes that have a far-reaching impact. Our “Dine. Feed. Educate” fundraising initiative provides both restaurants as well as diners from across the country the opportunity to make a difference in the lives of children for whom school meals are the only way to attend and stay in school. The initiative invites foodies to enjoy exceptional international dishes from the prestigious kitchens of acclaimed chefs, while also supporting Dubai Cares’ school feeding programs. So, together, let’s dine, feed and educate,” said Flavel Monteiro.

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think food, think STREET FOOD INSPIRED