After ten exciting years, sketch continues to be at the forefront of the city’s dining scene. Unparalleled in London, it remains ever true to its integrity as a place that is constantly evolving. Known for its distinctive style and attention to detail, sketch has gained itself a worthy reputation as a venue that never rests on its laurels.
Opened in September 2009, in London’s iconic hotel The Lanesborough, Apsleys, A Heinz Beck Restaurant is the first restaurant outside Italy created by internationally renowned chef, Heinz Beck. Holder of three Michelin stars at La Pergola in Rome, Beck soon earned the restaurant its own Michelin Star, when in February 2010 it became the fastest London establishment to be bestowed with the award. Apsleys, is overseen by Beck and his handpicked brigade of chefs, the majority of whom are Italian and many of which have worked under Beck for many years.
Located in the heart of Soho, Yauatcha offers spacious and relaxed dining. Combining the highest quality cuisine with cutting edge interior design, Yauatcha consistently remains a popular destination for both London’s residents and visitors.
The bar, considered among the top 50 in the world has now reopened after enhancements to the outdoor deck area and the addition of new soft furnishings. From the spacious deck, 300 feet above the sea, one can enjoy the utterly breathtaking views of Hong Kong.
he big bustling café at the hotel EAST, has extended its international favourites to the neighbourhood of Island East with its newly launched takeaway counter – Feastaway (Good food to go).
The Feastaway counter is a new alternative for lunch on the go with great value, following the philosophy of Feast – ‘simple things, done well’. The lunch takeaway includes an array of salads, a wide sandwich selection, plus a daily curry and pasta choices.
Chef Nobu Matsuhisa’s innovative cooking and the imagery of the Japanese countryside where he grew up combined with the influence of water inspired by the adjacent Victoria Harbour, culminate in this intimate, yet dynamic dining experience designed by Rockwell Group for his restaurant at the intercontinental hotel in Hong Kong. Food and architecture evolve into waves of movement and serenity, with a visual vocabulary that is inspired by the ocean as well as the culture of the Japanese countryside.
Award-winning Chef, Gray Kunz has returned to Hong Kong to launch Cafe Gray Deluxe in partnership with the boutique hotel gem of the Swire hotel group, The Upper House. The “21st century grand café” overlooking Victoria Harbour from the 49th rooftop floor of the hotel at Pacific Place in Admiralty, will be a long-awaited dynamic addition to the Hong Kong restaurant scene.
French designer Noé Duchaufour-Lawrance has fitted out a restaurant at the top of the tallest skyscraper in central Paris.…
If you are in Paris for fashion week , you should check just a stone’s throw from the Jardin du Luxembourg, a prestigious building where Hélène Darroze and her team invite you every day to experience unexpected culinary creations; a unique, one-of-a-kind menu concocted in harmony with the chef’s emotions and mood
If you start wandering around the alleys of Chora about 19.00 bound to Alefkantra bay, fortune may smile on you and help you meet the table just in front od the sea.
After a few days without moving from our wonderful resort, we asked the Mykkonos Blu concierge to organize…
Alemagou is a bar and restaurant on the sands of Ftelia Beach, in Mykonos.The concept is holistic,
One of Manhattan’s favorite Italian eateries, Il Buco, is offering foodies and skiers a unique opportunity this winter to travel with its staff to Courchevel 1850 in the French Alps for a food-and-wine getaway. From January through March, Il Buco owner Donna Lennard and her husband, Luca Boniciolli, who is a private ski guide, will host groups of eight to 12 people in private chalets for one-week vacations that combine skiing, food, wine, and other activities.
Recipient of 1-Michelin star in the prestigious 2010 & 2011 Michelin Guide (Hong Kong & Macau), .Yan Toh Heen at InterContinental Hong Kong has garnered internationally acclaimed as one of the world’s finest Chinese restaurants over its twenty-five year history.
Yan Toh Heen is renowned for its exquisite Cantonese cuisine by Executive Chef Lau Yiu Fai, elegant understated ambiance with signature hand-carved jade place-settings, and its beautiful harbour views, thanks to its location at edge of Victoria Harbour overlooking Hong Kong Island.
The restaurant, which is open for lunch and dinner, features an extensive a la carte menu, plus set lunch and dinner menus and special menus showcasing seasonal Cantonese specialties. At lunchtime, guests can enjoy an extensive selection of traditional and innovative dim sum. The a la carte menus also showcase a selection of “ihealth” dishes, which are healthy variations of authentic Cantonese delicacies.
What makes the cuisine of Yan Toh Heen so outstanding? As per Chef Lau Yiu Fai, “It is the combination of refined Chinese cooking methods using the best ingredients from all over the world and the finest quality fresh seasonal produce, with a creative modern presentation.”
Yan Toh Heen Chef Lau Yiu Fai, who has been working in the hotel’s Chinese kitchen for over twenty-three years and who has been at the helm of Yan Toh Heen’s kitchen for the past ten years, showcases signature dishes — ranging from the restaurant’s classic Deep-fried Pear & Scallop to his award-winning Lung Kong Chicken and Sautéed Wagyu Beef, Mushroom and Shishito Pepper served on a sizzling Iron Plate, which was awarded the “Best of the Best” culinary award at the Hong Kong Tourism Board’s competition honouring the best Chinese cuisine in Hong Kong. Yan Toh Heen’s Peking Duck is also highly acclaimed.
The name “Yan Toh Heen” was chosen with particular attention to the restaurant’s harbourside location. The first two characters represent an appreciation of the enjoyable view, while the third character, “Heen”, has a number of meanings including “an elegant dining establishment”. It can also signify “happy, laughing, pleasant” as well as “porch, balcony and pavilion”.
The logo of Yan Toh Heen, two fish bound together by ribbons, dates back to seventh century China and has been interpreted to mean “an augury of good fortune”. This insignia appears on restaurant decorations and exquisite jade carved table settings and is also embroidered in silk on the Swiss Linen napkins.
Table-settings are the focal point of the restaurant with presentation plates, matching napkin rings, curved spoons and carved fish (used as a chopstick “rest”) all handcrafted in green jade, a symbol of excellence and purity to the Chinese.
Yan Toh Heen features a warm and elegant décor with golden honey tones, chosen to complement the delicate green of the jade table settings. The rich hues, unusually understated for a traditional Chinese restaurant, create an ambiance of tranquility.
The restaurant also showcases several priceless Chinese antiques. At the entrance to the restaurant is a 17th century Zi Tan table contrasted by a stunning contemporary floral arrangement. Eighteenth century antique Chinese tapestries from the hotel’s original art collection, restored and beautifully reframed, adore the walls, while wrap-around windows showcase panoramic views of Victoria Harbour and Hong Kong Island. Yan Toh Heen also has its own wine cellar within the restaurant.
Themed around an “Edenic Experiment” – a man-made environment of nature in an imaginary world – Katayama has boldly lashed together expensive materials, cutting-edge lighting and decadent furnishings in a kind of Marcel Wanders’ dreamworld meets Star Trek style…
I have broadened for you the gastronomical map of Mykonos and checked out bar-retsaurants, taverns and spots that will lead you to an orgasm of delight. Enjoy!
No matter what time I wake up, apart from my daily prayer, the first thing that comes to my mind is a simple question: What am I going to eat for breakfast today?
At Mykonos Blu spacious “Aegean Poets” room that features outstanding Mediterranean cuisine opening for breakfast, a la carte lunch and dinner , the question is easily answered as the choice of Continental and Greek delicacies is immense.