Tag Archives: Restaurant

Noma tableware

Noma selling used forks and spoons from Tokyo pop-up

Noma tableware

Noma has opened an online store that will sell the Japanese-designed chopsticks, forks, bowls and plates used during its pop-up event in Tokyo.

Fans who couldn’t score a seat during the Danish restaurant’s five-week residency at the Mandarin Oriental this month can buy a piece of the experience from their newly opened online store.

In preparation for the temporary takeover of the hotel’s dining room, Noma chef René Redzepi commissioned 14 local Japanese artists, potters and chefs to create locally sourced tableware for his pop-up.

The result is a collection of artisanal and eye-wateringly pricey earthenware plates and bowls and organic lacquer forks and spoons.

A single pair of chopsticks is priced at $65 USD, while a single fork or spoon will set you back $200 USD.

The collection was co-curated by designer Sonya Park, also the creative director of design brand Arts & Science in Tokyo.

The pop-up event in Tokyo ends this week.

Kimye

Restaurant creates Kimye-inspired Valentine’s Day menu

Kimye

Aspiring Kimye couples take note: A Brooklyn restaurant has created a special Valentine’s Day menu inspired by the power couple.

The five-course menu at Brucie is described as L.A. meets Paris: sexy, brooding, wet and wild.

Diners have the option of choosing between the Kim menu — with cheeky references and culinary odes to her posterior — and the Kanye menu, with dishes created in homage to some of his most popular tracks.

Brucie

Take a look at the Kimye menu at Brucie – Prices are $100 per person.

KIM

Amuse bouche
Stacked 24 Karrot Terrine: Dill Kreme Fraiche, Midori Shot

Course 1
Stuffed Kalimari: Kauliflower, Pistachio, Raisin, Salsa Verde

Course 2
Sticky Rice Balls: Kim-chi, Honey Mascarpone Glaze, Sesame

Course 3
Mak N Kheese: Elbows, Scharfe Maxxx, Cabot Clothbound Cheddar, White Truffle

Course 4
Khicken Fried Rump Roast: Kabbage, Pickled Pear, Buttermilk Ranch

Course 5
Karrote Kake: Goldschlagger, Salted Karamel

KANYE

Amuse bouche
“Good Life”: Smoked Oyster, Caviar, Brioche, Lillet Blanc

Course 1
“Gold Digger”: Beets, Gold Leaf, Saffron Aioli, Hazelnut Dirt

Course 2
“All Foie’s Down”: Foie Gras Pate, Crepe, Cognac, Smoked Cherry Sauce, Quail Egg

Course 3
“My Beautiful Dark Twisted Fantasy”: Squid Ink Tagliatelle, Duck Confit, Coconut, Microgreens

Course 4
“Bound 2” Pork Roulade Bourguignon: Celeriac Puree, Artichoke, Parsley Salad

Course 5
“Imma Let You Finish”: Pernod Yeezecake, Chantilly Cream

Entrees for Two to Share
The North West: Pacific Northwest Salmon En Croute, Bacon Braised Greens

“No Church in the Wild” Mushroom Polenta: Pumpkin Seed Pistu, Chiriboga Blue

Nicolas Sale

Nicolas Sale is the new chef at the Ritz Paris

Nicolas Sale

Paris’ landmark Ritz Hotel, which will reopen late this year after a three-year closure for top-to-bottom renovations, has tapped a noted French chef, Nicolas Sale, to head its “L’Espadon” two-star restaurant.

The four-storey classically styled hotel said in a statement its choice of the Paris-born Sale was “a renewal of the French art of living”.

Sale, who is in his 40s, wrote on his official Facebook page that, “after considered reflection” he was leaving his current post running the “K2” and “Kilimandjaro” restaurants owned by the K Collection group and located in France’s elite Alpine ski resort of Courchevel.

He said his five years running those eateries provided “rich learning experiences and a fantastic human adventure”.

Japanese chef Masayoshi Takayama

Top 10 priciest restaurants in the US (2014)

Japanese chef Masayoshi Takayama

Masa at the Time Warner Center in New York is the priciest restaurant in the US for charging a minimum of $450 per person for their meal.

Opened by chef Masayoshi Takayama in 2004, the Japanese menu is omakase only, which means “I leave it to you” in Japanese. That means diners sit down to whatever the chef has planned for that evening.

In addition to paying for masterful Japanese dishes from one of the most preeminent sushi chefs in the US, the exorbitant price tag can also be explained by the fact that fish is flown in from Japan and that the meal is almost sure to feature luxurious ingredients such as Kobe beef and truffles.

Masa become the first Japanese restaurant in the US to be awarded three Michelin stars.

Sam Sifton – restaurant critic for The New York Times – called Masa the city’s greatest sushi restaurant in 2011 despite a few service wrinkles.

Masa sushi

The list of the top 10 most expensive restaurants is dominated by addresses in California, as well as Las Vegas and New York.

Close at Masa’s heels is Joel Robuchon, Las Vegas, where a meal for one person racks up $425, followed by Urasawa in Beverly Hills, also a Japanese omakase restaurant where a 30-course meal costs $375.

Top 10 priciest restaurants in the US

1. Masa, New York $450
2. Joël Robuchon, Las Vegas, $425
3. Urasawa, Beverly Hills, Calif. $395
4. Guy Savoy, Las Vegas $375
5. Per Se, New York City $310
6. The French Laundry, Yountville, Calif. $295
7. Chef’s Table at Brooklyn Fare, Brooklyn, N.Y. $255
8. Saison, San Francisco $248
9. Baumé, Palo Alto, Calif. $238
10. The Restaurant at Meadowood, St. Helena, Calif. $225

Chef is decorating appetizer

Restaurant trends in 2015 – even more hi-tech!

Chef is decorating appetizer

In 2015, the dining experience will continue along its high-tech trajectory, this time expanding beyond tablet menus into facial-recognition technology.

Neurogastronomy is set to change the way (as well as what, how, where and when) we eat while retailers and luxury brand names ranging from Ralph Lauren to Urban Outfitters entering the food service business.

These are among some of the interesting divinings from restaurant consultancy group Baum + Whiteman in New York who every year look into their crystal ball to come up with a list of trends they predict will pervade the restaurant and dining industry.

Topping their report is the role that technology will play in reshaping the dining experience.

Here’s a selection of prophecies from their 2015 report:

Technology

One of the more interesting — and alarming — predictions being made by the group, is how location-based technology and facial-recognition software may be used to change the way we’re served. For instance, instead of trying to elbow your way up to a crowded bar, mobile GPS technology can help waiters pinpoint your exact whereabouts and deliver your drinks.

Likewise, facial-recognition technology on devices like Google Glass could bring a new level of customized service: “Nice to see you again Mr Jones. Your usual Hendricks martini?”

Prepaid dinners at fine dining restaurants

After Chicago’s Alinea and Next restaurants implemented a ticketing reservation system requiring diners to prepay for their meal in advance a few years ago, it was recently announced that another top US chef, Thomas Keller, will be implementing the same advance ticketing system at his restaurants Per Se in New York and The French Laundry.

The price of tickets also includes service, which segues into another trend predicted to take hold in 2015: the end of tipping.

Neurogastronomy

Recently, a slew of scientific studies have shown how tweaking the environment and the way food is served can manipulate the way the brain tastes and interprets food. Drinks company Diageo, for instance, found that curved furnishings and red lighting will make a single malt taste sweeter, while sipping it in a room with a crackling fire and double bass soundtrack provides the most pleasurable experience.

Other researchers say that food tastes better when served on heavier china, and that hard and rough foods are perceived as healthier.

In the past, chef Ferran Adria showed that pink strawberry desserts taste 10% sweeter when served on round white plates as opposed to black square ones, while Nestlé found that round, curved chocolates melt better and release different flavors.

Retailers and luxury brands adding food options

The strategy employed by everyone from Ralph Lauren, Roberto Cavalli and Armani to Urban Outfitters is simple: Increase “dwell time,” the amount of time shoppers spend on the premises. Because the longer they linger, the better the odds that they’ll dish out more cash.

To do that, these brands are adding everything from coffee shops and dining options on-site at some of their bigger stores.

Fast-casualization of America

More and more fine dining chefs are recognizing the consumer appetite for fast-casual restaurants and moving away from opening linen tablecloth, white gloved service in favor of Chipotle-like joints that offer good food fast, at affordable price points.

Perhaps the best example is chef Jose Andres, who is opening a vegetable-focused fast casual restaurant in Washington called Beefsteak.

Chef Alex Atala

The chefs who helped define the world of dining in 2014

For gaining the world’s attention, leaving behind legacies, and opening up important dialogue on the state of consumption — and production — of food today, here’s a selection of chefs that made their mark in 2014:

André Chiang

André Chiang

The Taiwanese chef has successfully cemented his culinary career in Singapore with his award-winning Restaurant André.

But in a move meant to bring the chef a larger international presence, Chiang opened his first international outpost this fall, Porte 12 in the cradle of haute gastronomy, Paris. And despite opening to some of the most finicky and demanding palates, Porte 12 received critical acclaim, named the best new restaurant in France by alternative restaurant guide Le Fooding. Shortly after opening Porte 12, he also opened Raw in Taipei.

Wylie Dufresne

Wylie Dufresne

He’s known as the mad scientist of New York. A chef who unapologetically used science to churn out experimental, bold and inventive dishes like deep-fried mayonnaise, noodles made from shrimp and cold-fried chicken.

But after 11 years of conducting kitchen alchemy, Dufresne shuttered his restaurant wd~50 last month, marking what Time magazine called the end of an era for modern cuisine. The closure was lamented by much of the food world, and made Dufresne the subject of many a headline.

But don’t close the book on the chef yet. He’s on the lookout for a new location, and writing a cookbook.

Alex Atala

Alex Atala

Atala, chef of the acclaimed Sao Paulo restaurant D.O.M., is no stranger to accolades. But this year, the Brazilian chef was named the Lifetime Achievement Award winner for Latin America 50 Best Restaurants

“Alex Atala has not only led the transformation of Brazilian cuisine, but also been its global ambassador,” said William Drew, group editor of Latin America’s 50 Best Restaurants.

“Almost single-handedly, he has changed perceptions both in his own country and across the world.”

Atala has introduced Amazonian and Brazilian ingredients like wild ants, acai, pupunha (a palm fruit), cupuacu (a small melon-sized fruit with a creamy pulp) and pirarucu, a large white-fleshed fish.

Roy Choi

Roy Choi

Choi is the man credited with singlehandedly launching the gourmet food truck movement in the US with his Korean-style taco chain Kogi BBQ.

This year, the renegade chef worked with actor and filmmaker Jon Favreau as a food consultant for ‘Chef,’ a film based loosely on Choi’s life as a professionally-trained chef turned king of street food.

In 2014, he also collaborated with The Line hotel in Los Angeles to open a series of restaurants and dining options, including Commissary, a rooftop, light-infused greenhouse with a menu that puts a special emphasis on vegetables.

Dan Barber

Chef Dan Barber

It was one of the most hotly anticipated books of the year. When Barber, chef of Blue Hill restaurant in New York, released his latest book ‘The Third Plate,’ it was reviewed by all the major newspapers in America: The New York Times, The Washington Post, The Wall Street Journal etc.

Because when Barber has something to say, people sit up and listen. As one of the champions of farm-to-table dining, Barber created a culinary paradigm for a school of admiring chefs.

But in his latest book, the chef proposes reinventing the model he helped popularize for a new philosophy that eschews the “cherry-picking” of desirable — and resource-intensive — foods, in favor of a more ‘integrated system’ that values esthetically imperfect produce, grains and legumes.

Joel Robuchon

French chef Joel Robuchon

The most-starred chef in the world, , hasn’t let age or a lifetime of accolades slow him down.

In 2014, he published a thought-provoking new book penned with a neuropharmacologist and acupuncturist, that aims to tap into the curative, restorative and ‘magical’ powers of certain foods.

Recipes in “Food & Life” are developed to help alleviate physical and mental ailments ranging from anger, trauma to fatigue.

This past fall, the 69-year-old opened his latest restaurant in a 19th century Bordeaux mansion, La Grande Maison, and has been outspoken of his unabashed goal of adding another three Michelin stars to his existing constellation of stars.

The latest opening adds to a global empire that spans Paris, Tokyo, London and Las Vegas, which includes three triple-starred restaurants.

Noma chefs

Restaurants experimenting with pay-in-advance

Noma chefs

The world of fine dining is moving increasingly towards the concept of advance ticketing, in which diners have to book and pre-pay for their dinner much like a sporting event or theater show.

Pioneered by Chicago’s triple Michelin-starred restaurant Alinea, it was announced that chef Thomas Keller will be adopting the system at his restaurants Per Se in New York and The French Laundry in Napa Valley as of next year, reports The New York Times.

Likewise, San Francisco chef Daniel Patterson of Coi and Aster will also be converting to the ticketing system in 2015.

DON”T MISS: TOP 10 RESTAURANTS OF 2014

Developed by Alinea co-owner Nick Kokonas, the system requires that diners book their tables and pay for their meal online in advance.

While the system has found favor among chefs and restaurateurs for eliminating the frustration of no-shows and cancellations, diners have more to lose as tickets are non-refundable regardless of the reason, be it illness, traffic or last-minute babysitter cancellations.

Roller Coaster Restaurant Rogo's in Abu Dhabi

Roller Coaster Restaurant Opens in Abu Dhabi

Rogo’s Roller Coaster Restaurant opened recently at the Yas Mall on Yas Island in Abu Dhabi, a high-tech, server-less eatery that serves burgers and cheesecakes through a system of roller coaster loops and spirals for a novel way of dining. The restaurant spans two floors and seats 360 diners.

STORY: INSIDE THE LARGEST HOTEL SUITE IN ABU DHABI

Roller Coaster Restaurant Rogo's in Abu Dhabi

The roller coaster food delivery system is made up of two transport conveyor belts, three lift systems, a double loop, parallel double loop, and a spiraling, 12-meter-high ‘tornado.’

In place of servers, diners also place their orders via tablets.

STORY: ABU DHABI AIRPORT INSTALLS SLEEPING PODS

Roller Coaster Restaurant

The menu is a mix of American, European and Asian dishes, and foods like burgers, apple cheesecake and date pudding with salted caramel ice cream are served in individual covered pots to add another layer of ‘surprise’ to the dining experience, reports Emirates247.com.

Nahm restaurant Bangkok

Asia’s 50 Best Restaurants awards set for March 9

Nahm restaurant Bangkok

Winners of the 2015 edition of Asia’s 50 Best Restaurants will be determined, not by a global panel of judges as in editions past, but by a much smaller group of regional experts spread out across Asia.

For the third edition of the awards, scheduled to take place in Singapore next March, organizers at Restaurant magazine will introduce a revised voting process that whittles down the panel of international judges from a previous 900-strong to 300 local experts living in Asia, to give a more “comprehensive overview” of the culinary scene.

DON’T MISS: THE WORLD’S BEST RESTAURANT IS…

Regions covered for the awards include India, South-East Asia, Hong Kong, Taiwan and Macau, mainland China, Korea and Japan.

Last year’s winner was a Thai restaurant in Bangkok, Nahm, headed by Australian chef David Thompson.

Asia’s 50 Best Restaurants is slated for March 9, 2015 and will be held at the Capella Singapore hotel.

The Test Kitchen

The Top 10 Restaurants in South Africa announced

The Test Kitchen

For the third year in a row, British-born chef Luke Dale-Roberts’ restaurant The Test Kitchen has been named ’s Restaurant of the Year, cementing its reputation as the top dining destination in the country.

At the Eat Out Restaurant Awards, the Cape Town restaurant was named the best in class for the third time — a feat that’s all the more impressive given that the restaurant first opened its doors in 2010.

“Incorporating South African flavors and some serious Asian flair, every dish is technically precise, totally original and beautiful to look at.”

“More importantly, every mouthful, created under the watchful eye of head chef Ivor Jones, is delicious,” reads a critic’s review for Eat Out.

STORY: RICHARD BRANSON TO BUY SOUTH AFRICAN HOTEL

the test kitchen restaurant

In addition to training in Switzerland and England, Dale-Roberts also helped launch several restaurants across Asia in countries like Singapore, Malaysia, South Korea and the Philippines during a five-year stint, which could explain the genesis of dishes like African Rosti, served with amasi curd; grilled scallop with miso and shiitake mushrooms; and Foie Gras Four Trees, flavored with oak, pine, chestnut and maple.

“My time in Europe taught me to cook; my time in Asia broadened my horizons,” says Luke.

This year, The Test Kitchen also snagged the 48th spot in the World’s 50 Best Restaurants awards.

the test kitchen cape town

Here are the top 10 restaurants at the Eat Out awards:

1. The Test Kitchen, Cape Town
2. Five Hundred, Johannesburg
3. The Tasting Room, Franschhoek
4. Restaurant Mosaic, Pretoria
5. Jordan Restaurant, Stellenbosch
6. Ouverture, Stellenbosch
7. Rust en Vrede, Stellenbosch
8. DW-Eleven 13, Johannesburg
9. The Restaurant at Newton-Johnson, Hemel-en-Aarde Valley
10. Terroir, Stellenbosch

Open kitchens

Open kitchens produce tastier dishes: study

Open kitchens

Want to be assured of a good meal? Hit up a restaurant with an open kitchen, as a new Harvard study found that food tastes better when chefs and diners can see each other.

For their research, featured in the November issue of Harvard Business Review, scientists rigged a cafeteria with iPads and livestreamed images of the kitchen and dining space to cooks and diners, under four different scenarios.

In the first, diners and cooks were blind to one another. In the second, diners could see the cooks; in the third, cooks were visible to the diners; and in the last, both diners and cooks were able to see one another.

Results showed that when diners and kitchen staff could see each other, customer satisfaction rates rose 17 percent higher compared to meals in which neither group could see the other.

Likewise, turns out service was also 13 percent faster.

Presumably, the results indicate that putting a face to the person who will eventually be tucking into their meal, as well as the ability to see the person cooking it, makes the dining experience more personable.

“We’ve learned that seeing the customer can make employees feel more appreciated, more satisfied with their jobs, and more willing to exert effort,” explained lead researcher Ryan Buell in the magazine.

In fact, not only did customers give higher ratings in an open-kitchen scenario, but observers tasked with taking notes and timing service noted that the quality of the cooking likewise improved.

For example, when researchers turned on the screens so that chefs could see their customers, the staff made eggs to order more often, rather than cooking them on the grill in advance — and by extension, overcooking them.

“We found that reciprocity plays a much bigger role than stress or accountability,” Buell said.

“This is more about gratitude — which is a powerful force. Cooks constantly said how much they loved seeing their customers.”

Local Hong Kong Restaurant

Foreign chefs boost Hong Kong’s Michelin stars

Local Hong Kong Restaurant

Michelin’s most affordable gourmet dining scene has become a richer and more diverse destination with the addition of 14 new starred addresses.

In the iconic red guide’s latest 2015 edition for  and Macau, Michelin inspectors awarded three new restaurants with two stars, and 11 new addresses with their first star.

Restaurants Yan Toh Heen, The Principal, and Duddell’s helped expand Hong Kong’s two-starred club to 16.

WATCH: 23 MICHELIN STARS IN 60 SECONDS

Man Wah Mandarin Oriental

At the Hotel Intercontinental’s Yan Toh Heen, chef Lau Yiu Fai serves authentic Cantonese cuisine.

Chef Siu Hin Chi also serves traditional Cantonese cooking at Duddell’s, a contemporary and innovative space that describes itself as a cultural and social destination for arty, creative types.

At The Principal, chef Jonay Armas brings international flavors and culinary styles — notably from Spain and Denmark — to Hong Kong with a menu that focuses on color, texture and elegance.

chef Akrame Benallal

In the one-star category, notable inductees include Akrame by chef Akrame Benallal (pictured above), just a few months after gaining a second star for his flagship Paris restaurant which serves contemporary French cuisine.

Likewise, another French chef gained a Michelin star for his Hong Kong outpost. Chef Olivier Elzer, who worked with Joel Robuchon and Pierre Gagnaire, reinterprets classic French dishes at Seasons.

More than 50 types of cuisine are represented in the latest Michelin guide for Hong Kong and Macau, including 21 styles of regional Chinese cooking and starred meal for less than 10 euros.

MICHELIN Guide Hong Kong 2015

Here is the final star count:

***
7 restaurants
**
16 restaurants (3 of which are new)
*
52 restaurants (11 of which are new)
Bib Gourmand (good value eats)
78

The Michelin Guide Hong Kong and Macau 2015 goes on sale October 31.

Noma at Mandarin Oriental Tokyo

Noma to pop up at Mandarin Oriental, Tokyo

Noma at Mandarin Oriental Tokyo

Due to popular demand,  has announced plans to extend its pop-up restaurant in Japan next year by an extra two weeks.

Originally scheduled to run for three weeks starting January 9, 2015, Noma at Mandarin Oriental Tokyo will now be extended to February 14.

NOMA SELLING USED FORKS AND SPOONS FROM TOKYO POP-UP

Noma Kitchen

The registration line will reopen October 17, at which time guests can can book lunch or dinner, or an accommodation package at the hotel that includes a Noma dinner.

For the pop-up event in Japan, chef René Redzepi intends to follow the culinary philosophy of Noma and focus on using fresh, seasonal, local products in Tokyo to create a new and original menu.

DON’T MISS: THE WORLD’S BEST RESTAURANT IS…

Danish chef Rene Redzepi

The meal will consist of small servings followed by larger dishes, and paired with wines from small-scale producers.

The fixed menu is 40,200 JPY or about $375 USD. Wine and juice pairings are extra. For details on Noma in Japan visit noma.dk.

MOTT32 by Joyce Wang Studio

Hong Kong restaurant named the best interior of 2014

MOTT32 by Joyce Wang Studio

A  restaurant has been named the best interior of 2014 at the World Festival of Interiors in Singapore.

MOTT32” by Joyce Wang Studio beat 60 projects to win the title. It was praised by the judges for its dramatic transformation from a basement storage facility into one of the city’s most beautiful eating destinations.

SEE ALSO: HK TYCOON BUYS 30 ROLLS-ROYCE PHANTOMS

MOTT32

The restaurant takes inspiration from its heritage as a storage site for expensive Chinese heirlooms, and the décor features Chinese propaganda and industrial materials doubling as furniture and light fittings.

MOTT32 private dining room

The look is combined with a modern industrial aesthetic featuring exposed brickwork, light fittings housed in metal mesh cages and former vaults turned into exclusive booths.

There is an emphasis on raw materials such as concrete and metal.

MOTT32 washroom

“It was a Hong Kong project, it explored Hong Kong culture both past and present, which makes the project such a special one and winning this award even better,” explained Joyce Wang.

MOTT32 restaurant by Joyce Wang Studio

Inside – World Festival of Interiors 2015 will run November 14-16, 2015.

Armani Nobu

Milan’s Armani/Nobu unveils its latest look

Armani Nobu

Armani/Nobu has unveiled its new look following a complete redesign.

The exclusive Milan eatery now features a large bar and smoking area in its 380 meter squared entrance hall, in addition to an extended veranda.

Meanwhile a brand new champagne-colored metallic sushi bar is the centerpiece of the first floor.

SEE ALSO: MILAN: A NEW HOTEL FOR ARMANI

Armani Nobu restaurant

The aesthetic is classic Armani, with herringbone parquet flooring by the label running throughout.

Iridescent light fittings with dark wood accents, marmorino plaster walls, woven rope wall panels and natural colors combine to create a luxurious interior.

A special edition of the Hack Armani/Casa lamp has also been commissioned for the restaurant while solar orange fabrics add a slice of contemporary color to the overall look.

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Armani Nobu table

Japanese influence can be seen in the restaurant’s wooden ceiling beams and semi-translucent wall lighting accessories.

 

Nobu Doha at The Four Seasons Hotel Doha

Chef Nobu Matsuhisa to open restaurant in Qatar

Japanese celebrity chef Nobu Matsuhisa is expanding his restaurant empire and will be adding Qatar to his footprint in the Middle East, when he opens Nobu Doha at the .

Set to open by the end of the year, the 26,000-square-foot (2,400 square meter) space will be Matsuhisa’s largest restaurant.

Diners will be seated across three levels including a rooftop lounge, an interior dining area, a sushi counter and two private dining rooms, all of which can seat more than 300 people.

QATAR IS WORLD’S FASTEST GROWING LUXURY MARKET

Four seasons Doha

The restaurant will be the second Nobu in the Middle East, following the opening of one at the Atlantis in Dubai in 2008.

The menu at Nobu Doha will use local ingredients such as exotic spices and fresh seafood from the Arabian Gulf, like black-streaked monocle bream and orange-spotted trevally.

DON’T MISS: NOBU HOTEL TO OPEN IN LONDON

Chef Nobu Matsuhisa

Matsuhisa has been credited with being among the pioneers of Nikkei cuisine — a mash-up of Japanese, Peruvian and Latin American flavors like Japanese-influenced ceviche and sashimi tacos.

The Japanese chef owes some of his popularity to actor Robert De Niro, who is an investor in the Nobu empire.

Four Seasons food truck

Four Seasons food truck to hit US East Coast

Four Seasons food truck

Luxury hotel chain the  has launched its second Food Truck tour which will roll out across the Eastern Seaboard in the US serving up local favorites like lobster rolls and pastrami sandwiches.

The mobile restaurant will make its way from Boston to Miami this fall, offering regional specialties created by local Four Seasons chefs.

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The truck will spend up to six days in each destination throughout the tour, serving lobster rolls in Boston, for example, pastrami sliders in New York and Savannah crab cake sandwiches in Atlanta.

A portion of sales will be donated to a local charity for causes like breast cancer, education, and pediatric cancer research.\

DON’T MISS: FOUR SEASONS OFFERS PRIVATE JET EXPERIENCE

The Four Seasons Taste Truck Tour

You can find recipes and follow the food truck on fourseasons.com/food-trucks with the hashtag #FSFoodTruck on Twitter and Instagram.

September 15-20: Boston, MA
September 22-27: Philadelphia, PA
September 29 – October 4: New York, NY
October 6-11: Baltimore, MD
October 13-18: Washington, DC
October 20-25: Atlanta, GA
October 27-28: Orlando, FL
October 30 – November 4: Palm Beach, FL
November 6-11: Miami, FL

SEE ALSO: FOUR SEASONS SET TO OPEN IN DUBAI

gordon ramsay

Gordon Ramsay to open new restaurant in Atlantic City

Atlantic City

Celebrity chef  is expanding his restaurant empire in the US with the opening of another British pub in Atlantic City.

After locations in Las Vegas, New York, and Los Angeles, Ramsay has announced plans to open an outpost of his Gordon Ramsay Pub & Grill at Caesars Atlantic City, where guests will nosh on traditional British fare like bangers and mash and fish and chips from the Michelin-starred chef.

SEE ALSO: GORDON RAMSAY OPENS LAS VEGAS RESTAURANT

The restaurant will be designed to reflect the pub’s British heritage with decor inspired by London’s iconic red telephone booths and a bar featuring 30 beers on tap.

The eatery will seat 250 diners and is scheduled to open in early 2015.

chef Virgillo Martinez

Top 10 Best Restaurants in Latin America 2014

chef Virgillo Martinez

In the 50 Best Restaurants in Latin America 2014 list, the Lima restaurant headed by Peruvian chef Virgilio Martínez claimed the top honors.

Established in 2009, Central serves traditional Peruvian dishes with an avant-garde twist. Chef Virgilio Martínez honed his craft in restaurants around the world, between London, Madrid, Bogota and New York.

The spot is known for dishes like grouper tiradito served with cocona milk and charred purple-corn scented octopus.

Palm heart fettuccini

DON’T MISS: TOP 10 RESTAURANTS OF 2014, BY ELITE TRAVELER

In second place is Astrid y Gastón, also located in Lima, which features the gourmet cuisine of Diego Muñoz. The third Peruvian entry in the top 10 is Maido, in 7th place. Chef Mishu Tsumara is praised for his artful combination of Japanese and Peruvian culinary influences.

Mexico also fares well in the ranking, with three entries in the top 10. In seventh place is Pujol, where chefs Enrique Olvera and Erick Guerrero elevate Mexican cuisine to the status of fine art.

Inside DOM restaurant

SEE ALSO: BEST FOOD BLOGS OF 2014

In São Paulo, travelers will find two of the region’s top 10 restaurants. D.O.M. claims third place thanks to its Amazonian cuisine created by Alex Atala.

Priprioca milk pudding

Top 10 Best Restaurants in Latin America 2014

1. Central, Lima, Peru
2. Astrid y Gastón, Lima, Peru
3. D.O.M. São Paulo, Brazil
4. Maní, São Paulo, Brazil
5. Boragó Santiago, Chile
6. Pujol, Mexico City, Mexico
7. Maido, Lima, Peru
8. Biko, Mexico City, Mexico
9. Tegui, Buenos Aires, Argentina
10. Quintonil, Mexico City, Mexico

The complete San Pellegrino 50 Best Restaurants in Latin America 2014 list may be found at www.theworlds50best.com.

Singapore Food Street

Singapore airport opens street hawker-style food court

Singapore Food Street

Singapore’s Changi Airport has rounded up some of the most popular local street hawkers for a new food court that will feature the nation’s favorite foods, giving flyers another reason to arrive early for their flight.

Terminal 3 Singapore Changi airport

While most airports are seen as merely hubs and transit centers for flyers, Changi Airport has succeeded in becoming a destination in and of itself, with a slew of innovative services and amenities that have helped it win the title of World’s Best Airport for two years running.

Singapore Changi Airport

After watching a movie, strolling in the butterfly and orchid gardens, taking a heart-pumping ride down the 12-meter airport slide or waking from a quick siesta, flyers can now wander down to Singapore Food Street in Terminal 3.

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Changi Airport Butterfly Garden

They will find hawker stalls selling 200 of the nation’s favorite local dishes, ranging from pork rib soup (Cheng Bak Kut Teh), vermicelli in spicy peanut sauce at Newton Circus Satay Bee Hoon and the local favorite, Odeon Beef Noodles, a Singaporean food institution.

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Street Food at Changi Airport

The food court spans 1,000 square meters and evokes the nostalgia of Singapore in the 1960s, with pushcarts and Peranakan-style decor.