Ex-Nobu head chef, Scott Hallsworth, provides Londoners with a rare insight into some of his favourite foods at a wonderfully wintery pop-up that will have your taste-buds tingling and your eyes all aglow this festive season.
It is a quarter of a century since Nobu Matsuhisa first teamed up with Robert De Niro to open a restaurant in LA that would change the way the A-list eats. DARIUS SANAI sat down with Nobu recently to talk taste, celebrity, and hotels Everyone remembers their first visit to a Nobu. Mine was quite a few years back, in London, accompanied by a number of hard-worn journalists determined not to be star-struck either by the other guests or the […]
Customisation continues to be the craze that consistently dominates the top of food trends and chefs are constantly challenged to satisfy and suit individual taste buds while balancing kitchen work flow and costs. Our columnist questions whether science can help and delves into the thorny issue of whether the menu is a thing of the past STACEY TEO I had a dream. A first-time patron walked through the door of the restaurant and immediately the kitchen knew. ‘Filets de perche, […]
Michelin stars are so twentieth century. Karys Webber rounds up 21 establishments around the world where you can have a meal on the wild side, whatever your tastes MOTO, Chicago Michelin-starred Moto in Chicago is molecular gastronomy at its best. Chef with a hint of mad scientist Homaro Cantu creates the most inventive, surprising and bizarre dishes for a multi-sensory food experience using high tech equipment and intricate techniques. The menu and ingredients change regularly and dishes are given mysterious […]
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Presentation is an important part of any dining experience, but can the look of the dish really make or break a meal? STACEY TEO We’ve all heard the expression “you eat with your eyes”, but how true is it? What importance do aesthetics really have on ones’ enjoyment of a meal? It wasn’t until the advent of nouvelle cuisine that food presentation began to take on the importance it holds today. It was an exhilarating time for the culinary world […]