On her website vikkismyth.com, Santa Monica, California-based designer Vikki Smyth promises to deliver both “table-top and luminary” designs. Her signature piece, the gorgeous Sushi-Ushi serving platform, is a grand example of both.

This award-winning, eye-catching food-presentationware platter suggests both intrigue and savoir-faire.

Sleek and elegant, this one-inch-thick, clear rectangular platter rests upon an enticing arrangement of brilliantly colored acrylic blocks.

After a two-day marathon of cooking and judging that pitted chefs from 24 countries against each other, the chef from Norway won the Bocuse d’Or, the cooking competition known as the Olympics of Food.

Geir Skeie, the 28-year-old chef at Mathuset Solvold in Sandefjord, Norway, will go home with a trophy of a golden effigy of Mr. Bocuse in his chef’s outfit and 20,000 euros, about $26,000.

Each chef was tasked to prepare a meat dish comprising Aberdeen Angus beef and a fish dish with Norwegian fresh cod, king scallops and wild prawns as core ingredients within 5 1/2 hours.

Fire up your senses at Roka, a trendy restaurant in Hong Kong serving delicious modern Japanese cuisine.

This is not your typical Japanese restaurant: I have eaten at Roka several times and have loved it each time ! I must say it is one of the best restaurants I have visited (in Hong Kong) and believe me I have visited many !

Enormously successful in London, Roka is now open at Pacific Place Mall. This follows hot on the heels of Roka group’s highly publicized launch in The Venetian Macau Resort Hotel in Macau last year.

According to the restaurant’s press release, the word “ro” in Roka means hearth, or gathering place, and “ka” stands for a burning fire that projects a welcoming and energetic atmosphere : ) and that’s what most of the menu focuses on.

The interior is styled by Japanese designer Noriyoshi Muramatsu of Studio Glitt to balance the four elements of earth, fire, water and air.

What does the world’s most expensive sushi taste like? Smooth, succulent and a little on the light side according to Yumiko Ono.

The Tokyo restaurant world was shocked last week when a 128 kilogram Japanese bluefin tuna fetched 9.63 million yen ($104,800) – the highest price paid for a bluefin tuna in eight years.

Two restaurants with distinctly different styles bid jointly at Tokyo’s first fish auction of the year, splitting both the cost and the fish.

The newest offering from the discreet and venerable French luggage brand is a specially designed case with an insulated compartment to house Caviar House & Prunier’s special Heritage blend of caviar.

The case also includes delicate little spoons made of mother-of-pearl and linen napkins embroidered with the Goyard crest.

It is made to order and will be exclusively available through Goyard and on-line gourmet emporium Gourmeticone.

French master pastry chef Gaston Lenotre, who built a worldwide empire with his gourmet dessert creations, has died at the age of 88.