Tag Archives: Restaurant

Marc Veyrat restaurant

Blaze destroys top French chef’s restaurant

Marc Veyrat

A devastating fire broke out Tuesday at the Alpine restaurant of celebrity French chef Marc Veyrat, considered by some to be the finest chef in the world with six Michelin stars to his name.

The blaze has caused considerable damage to the restaurant, La Maison du Bois, a wooden chalet 1,800 metres (6,000 feet) up in the French Alps near the Swiss border, police said.

The fire appeared to have started in the kitchens and spread rapidly to the dining area, where several pieces of antique furniture were destroyed.

“This is a life and a piece of French cultural history that has just gone up in flames,” Veyrat told AFP. “It’s not just a restaurant but also a museum of popular art showing several pieces of furniture from the region. It’s sad, but I’m a fighter. I’ll be back,” said Veyrat.

Marc Veyrat restaurant

Known as much for roaming the countryside seeking wild herbs for his top-of-the-range dishes as for his trademark black hat, Veyrat has already suffered a forced break in his career.

In 2009, he stopped work, saying he could no longer bear the physical strains of the kitchen after a serious ski accident.

He handed back the six Michelin stars he had won (for two separate three-star restaurants) and only in 2013 re-entered the kitchen, opening his Alpine restaurant.

Veyrat specialises in traditional dishes, with lots of wild herbs and a little “molecular gastronomy”, chemistry-inspired recipes that produce new textures such as emulsions in cuisine.

According to his website, the top 12-course tasting menu at La Maison du Bois would set the diner back 325 euros ($344).

dog in restaurant

Doggy dining: eateries that welcome your furry friends

Foodies can now take their four-legged friends out to dinner at Paulsborn, a gourmet German restaurant located on the outskirts of Berlin.

Surprising as it may seem, the eatery is not the first to cater to cats and dogs with special dishes tailored to their tastes.

Paulsborn am Grunewaldsee (Berlin)

Forsthaus Paulsborn am Grunewaldsee

The news has spread far beyond Germany: the renowned gourmet restaurant Paulsborn now serves up beef, turkey and even kangaroo to dogs as part of a dedicated menu.

Developed with the help of an animal nutritionist, the dishes combine meat with pasta, rice and vegetables to ensure a well-balanced meal.

The move makes sense considering Paulsborn’s location in the Grunewald, the large forest outside of Berlin where dog owners often take their companions for a long stroll off the leash.

Hüttenweg 90, 14193, Berlin, Germany

Chew Chew (Sydney)

Sydney-siders, who are known to enjoy jogging with their canine companions, can find the best dog food available at Chew Chew.

The doggy deli makes dishes on site with fresh organic ingredients, and the result is a far cry from the dry food at the supermarket.

Chew Chew was founded by a Japanese nutritionist who has studied the benefits of fresh food on animal health. On offer are balanced meals that may include soup as a starter and chicken curry or an omelet with lamb for the main course.

Dog owners can even order special birthday cakes for their furry friends.

Cnr. Shirley Road & Telopea Street, Wollstonecraft, Sydney, Australia

Pets Deli (Berlin)

Pets Deli

Clearly, the Germans have a special affection for their animal companions. Taking a cue from a concept that has already gained traction in the US, one animal lover decided to open a deli just for dogs and cats in 2014.

Pets can enjoy their meal on site while their owners sit down to a cup of coffee. There is also a take-away option so that critters can savor their kangaroo meat and organic pet cookies at home.

Bundesallee 221, 10719 Berlin, Germany

Besa Grill (Clearwater, Florida)

Besa Grill

The US has long been at the forefront of the doggy dining trend, but the Besa Grill takes the idea to a new level.

The Florida restaurant offers a special menu for dogs, including beverages (water and non-alcoholic beer brewed specifically for Fido).

Owners can shell out $4 for a plate of meatballs for their canine companion, or spring for the most expensive dish on the doggy menu: morsels of filet mignon with carrots, brown rice and gravy ($6.90).

2542 N McMullen Booth Rd, Clearwater, FL 33761, United States

Asia's 50 Best Restaurants 2015

Asia’s 50 Best Restaurants 2015

Asia's 50 Best Restaurants 2015

The Bangkok-based restaurant Gaggan, which puts a modern spin on classic Indian dishes in a bid to bridge the gap between eastern and western fare, topped this year’s S. Pellegrino and Acqua Panna’s list of the 50 best restaurants in Asia, unveiled Monday night in Singapore.

The fine dining of Tokyo’s Narisawa, which is rooted in providing dishes with the fresh Japanese ingredients and menus that evoke a strong connection to nature, followed in second place while Paul Pairet’s experimental comfort food at Shanghai’s Ultraviolet came in at third.

Bangkok Gaggan

Also in Tokyo, Nihonryori RyuGin followed in fourth place and the reinterpreted Southern French food at Restaurant André in Singapore landed in fifth place.

While the rankings reflect annual ups and downs, this year’s lifetime achievement award went to Japanese-born chef Tetsuya Wakuda who is known for bringing high-end Japanese food beyond its borders.

With just a suitcase and limited knowledge of English, Wakuda moved to Australia at the age of 22. Later, he brought modern Japanse cooking to Singapore where he opened Waku Ghin in 2010.

Launched in 2013, Asia’s 50 Best Restaurants is compiled by over 300 leaders in the restaurant industry across Asia.

Jamie Oliver photo

Jamie Oliver to expand Italian chain to European airports

Jamie Oliver photo

Travelers through continental Europe will soon be able to savor the celebrity chef’s famous pasta recipes while waiting for their boarding call.


New locations of the Jamie’s Italian restaurant chain are slated to open in French, German, Swiss and Dutch airports over the coming years.

British celebrity chef Jamie Oliver owns six different restaurant chains, including Jamie’s Italian, which already boasts over 30 locations around the world from the UK to Hong Kong and Australia.

Like all of the Essex native’s eateries, Jamie’s Italian aims to emphasize healthy meals and fresh ingredients.

Obviously, the chef’s love of Italian culinary traditions is in the spotlight; guests can choose from a wide assortment of antipasti, mains such as osso bucco-style lamb and Italian burgers, and Italian-inspired desserts such as affogato and vanilla cheesecake.

Jamie’s Italian in Europe

Jamie's Italian Saint Petersburg

An institution in the UK and Australia, Jamie’s Italian is still unknown to Europeans who have not encountered the chain abroad.

Now however, the chef is planning to bring his al dente pasta dishes to his neighbors across the Channel. Oliver’s company recently sealed a partnership with SSP Group, the concessionaire that runs several chains around the world, according to Hospitalityandcateringnews.com.

Travelers passing through France will be the first to taste Jamie Oliver’s Italian offerings on the continent, as a location will be opened as part of the renovation of the Nice-Côte d’Azur airport.

Club Monaco Noma Pop Up Shop

Noma restaurant opens concept store with Club Monaco

Club Monaco Noma Pop Up Shop

Copenhagen restaurant Noma will be hosting a pop-up event with premium retailer Club Monaco.

The restaurant has partnered with the clothing brand to open a temporary boutique that will allow diners to shop for crisp button downs and woolly sweaters before or after their two Michelin-starred Scandinavian meal.

Club Monaco Noma Pop Up Store

Open through March 13, the store features men’s and women’s apparel from the retailer owned by Polo Ralph Lauren, vintage books from the Strand bookstore in New York, and handcrafted art works from Brooklyn.

The collaboration comes off a five-week pop-up event that saw chef René Redzepi transplant his kitchen staff in Copenhagen to the Mandarin Oriental, Tokyo.

Club Monaco Noma Store

The project resulted in a retail opportunity for Noma, which opened an online boutique selling used forks and spoons at up to $200 a pop.

Local, artisanal artists, potters and chefs were commissioned to create tableware, cutlery and earthenware specifically for the event.

Club Monaco Noma Shoes

While at first blush the collaboration may seem incongruous, it’s not uncommon for fashion designers to make their foray into restaurants.

Ralph Lauren has Ralph’s Coffee in New York; Roberto Cavalli has branded restaurants around the world including Florence, Dubai and Miami; and Armani has restaurants in New York, Tokyo, Paris and Cannes.

Ralph Lauren coffee shop

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.


Restaurant creates Kimye-inspired Valentine’s Day menu


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.


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


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


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:


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.


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.


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.


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.


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.


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.


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.


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)

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 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.


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.



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.


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.


Armani Nobu table

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