The Imitation Game
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MICHELIN Guide New York City 2020 Starred Establishments
MICHELIN Guide New York City 2020 Starred establishments Three-Star restaurants Exceptional cuisine, worth a special journey ESTABLISHMENT AREA SUB AREA NEW Chef Chef's Table at Brooklyn Fare Manhattan Midtown West César Ramirez Gramercy, Flatiron & Union Eleven Madison Park Manhattan Square Daniel Humm Le Bernardin Manhattan Midtown West Eric Ripert Masa Masa Manhattan Midtown West Takayama Per Se Manhattan Midtown West Thomas Keller Two-Star restaurants Excellent cuisine, worth a detour ESTABLISHMENT AREA SUB AREA NEW Aquavit Manhattan Midtown East Aska Brooklyn Williamsburg Atera Manhattan TriBeCa Gramercy, Flatiron & Union Atomix Manhattan Square NEW Blanca Brooklyn Fort Greene & Bushwick Blue Hill at Stone Barns Westchester NEW Daniel Manhattan Upper East Side Gabriel Kreuther Manhattan Midtown West Ichimura at Uchū Manhattan Lower East Side Jean-Georges Manhattan Upper West Side Jungsik Manhattan TriBeCa Ko Manhattan East Village L’Atelier de Joël Robuchon Manhattan Chelsea Modern (The) Manhattan Midtown West One-Star restaurants High quality cooking, worth a stop ESTABLISHMENT AREA SUB AREA NEW Agern Manhattan Midtown East Ai Fiori Manhattan Midtown West Gramercy, Flatiron & Union Aldea Manhattan Square Bar Uchū Manhattan Lower East Side Bâtard Manhattan TriBeCa Gramercy, Flatiron & Union Benno Manhattan Square NEW Blue Hill Manhattan Greenwich & West Village Gramercy, Flatiron & Union Bouley at Home Manhattan Square Carbone Manhattan Greenwich & West Village Casa Enríque Queens Gramercy, Flatiron & Union Casa Mono Manhattan Square -
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y. -
Private Dining Options Based on the Size of Your Group
P R I V A T E D I N I N G 1 0 1 5 S e v e n t h S t r e e t N W W a s h i n g t o n , D C 2 0 0 0 1 Thank you for thinking of Kinship for your special occasion. Opened in 2016 by Chef Eric Ziebold and partner Celia Laurent, Kinship is located in the Mount Vernon-Shaw neighborhood at the heart of Washington, D.C., steps away from the Convention Center, in a historic building dating back to 1907. Kinship is Chef Ziebold’s vision of what the modern American restaurant can be and offers an à la carte menu celebrating the rich diversity of influences that have come to shape American cuisine. We offer different private dining options based on the size of your group. Combined with the award-winning contemporary cuisine of Chef Eric Ziebold, extensive wine selections, impeccable service staff and our event coordination experience, our team will design a truly memorable event for you and your guests. Once you have reviewed the enclosed information, please do not hesitate to contact us to arrange a tour of the restaurant, or simply answer any questions you may have. THE PRIVATE DINING ROOM Designed by acclaimed designer Darryl Carter and framed by a gallery wall of original artworks and paneling by local artist Margaret Boozer, Kinship’s private dining room is elegant and intimate and offers seating for up to 18 guests. THE FIREPLACE LOUNGE The semi-private fireplace lounge is available for up to 12 guests and perfect for drinks and hors d’oeuvres or coffee and after-dinner drinks. -
CULINARY DISCOVERIES a Global Journey Curated with Noma
Join us for CULINARY DISCOVERIES A Global Journey Curated with Noma MAY 27 – JUNE 14, 2017 9 Destinations / 19 Days Seoul Tokyo Hong Kong Chiang Mai Mumbai Florence Lisbon Copenhagen Paris 9 DESTINATIONS COPENHAGEN PARIS 19 DAYS FLORENCE 1 Remarkable Journey SEOUL LISBON TOKYO HONG KONG MAY 27 – JUNE 14, 2017 USD 135,000 (per person, based on double occupancy) MUMBAI CHIANG MAI Join us on Culinary Discoveries, a Four Seasons Private Jet Experience expertly curated by René Redzepi and the Noma team. This profound experience of food and discovery takes you to nine cosmopolitan destinations across Europe and Asia where deeply rooted cultural and culinary traditions endure. Immerse yourself in each city’s art, architecture and unique spirit, and step into kitchens where world-leading chefs are creating remarkable new cuisine experiences. Your journey is a rare and extraordinary opportunity to explore the fascinating landscape of nine of the world’s cultural capitals, while gaining in-depth insider knowledge from the chefs, farmers and artisans who are preserving local traditions and shaping the future of food. Cover: World-class cuisine This page: Dim sum, Hong Kong TRACE THE ORIGINS OF GLOBAL CUISINE René Redzepi and his team welcome you into their world of food through this exclusive journey, opening doors to unique learning and dining experiences at the hands of some of today’s best chefs. Pull up a chair at the tables of Michelin-starred restaurants next to their masterful chefs and get to know the personal touches, techniques and insights that make their work profound. Participate in hosted talks and conversations about food and its intersection with history, creativity and innovation. -
Auction Lots Contained in the Catalogue
Dear Friends, The exciting, two-night event we know as ShuttleCork is in its seventh year and has earned its reputation as an exceptional event in every way. Guests know they will enjoy themselves and have access to superlative winemakers and exclusive wines, while at the same time supporting the world-class programs at The Nelson-Atkins Museum of Art. Likewise, visitors to the Nelson-Atkins know when they walk through the doors that their experience will be exceptional. This June, we bring you 30 Americans, contemporary art by many of the most important African American artists of the past four decades. In November, our visitors will discover the treasures from a royal tomb with Queen Nefertari: Eternal Egypt, an exhibition featuring one of Egypt’s greatest archaeological findings: the powerful, fascinating, and celebrated Nefertari. Exhibitions such as these would not happen if not for our generous donors! The guiding principles behind ShuttleCork were conceived and nurtured by our founding chairs Mary Bloch and Paul DeBruce. ShuttleCork 2019 welcomes Greg Maday as a co-chair; he will carry the mission forward with Mary Bloch. The event will continue to honor the brilliant idea that accomplishes two exceptional goals: raise funds to support the Nelson-Atkins, and bring a new set of enthusiasts to the museum. In the years since it began, ShuttleCork has raised more than $5 million to benefit the Nelson-Atkins, and it has been named one of the top multi-day fundraising events in the city. Most importantly, ShuttleCork has brought new friends to the museum, not simply as guests, but as instant supporters of our institution. -
A Taste of the Peninsula Cookbook
A TASTE OF THE PENINSULA ABOUT THIS COOKBOOK Over the years, many visitors and guests have enjoyed TABLE OF CONTENTS the delicious cuisine and libations offered across The Peninsula Hotels, which is often missed once BREAKFAST they have returned home. This special collection Fluffy Egg-White Omelette – The Peninsula Tokyo 2 of signature recipes, selected by award-winning Peninsula chefs and mixologists, has been created with these guests in mind. SOUP Chilled Spring Lettuce Soup – The Peninsula Shanghai 4 These recipes aim to help The Peninsula guests recreate the moments and memories of their SALADS AND APPETISERS favourite Peninsula properties at home. The Stuffed Pepper and Mushroom Parmesan – The Peninsula Shanghai 6 collection includes light and healthy dishes from Heritage Grain Bowl – The Peninsula New York 7 The Lobby; rich, savoury Cantonese preparations Charred Caesar Salad – The Peninsula Beverly Hills 8 from one of The Peninsula Hotels’ Michelin-starred restaurants; and decadent pastries and desserts that evoke the cherished tradition of The Peninsula CHINESE DISHES Afternoon Tea. Cocktail recipes are also included, Barbecued Pork – The Peninsula Hong Kong 10 with which guests can revisit the flavours of Chive Dumplings – The Peninsula Shanghai 11 signature Peninsula tipples. Steamed Bean Curd with XO Sauce – The Peninsula Beijing 12 Summer Sichuan Chicken – The Peninsula Tokyo 13 By gathering these recipes, The Peninsula Hotels Fried Rice with Shrimp – The Peninsula Bangkok 14 aims to share a few of its closely guarded culinary -
2009.09 P39-60 Dining.Indd
DINING DINING that’smags www.thebeijinger.com Septemberwww. 200 thatsbj.com9 / the Beijinger Sept. 200539 Fly me to the mooncakes. See Events, p41; photo courtesy of Grand Hyatt Take ining FANCY CAKES 5 21Cake 廿一客 These cute cubist creations use only fresh New Zealand cream, D Swiss chocolate and American hazelnuts in their search for confection perfection. Go retro with the Black Forest – fruity Kirsch-infused sponge and rich chocolate (RMB 168 for 15x15cm). Delivery only; order five hours in advance. Mon-Fri 7am-8pm, Sat-Sun 8am-6pm. Ste 1002, Bldg 9, Jianwai Soho, 39 Dongsanhuan Zhonglu, Chaoyang District (400 650 2121, [email protected]) www.21cake.com 朝阳区东三环中路39号建外Soho9号楼1002室 Bento & Berries 缤味美食屋 Michelangelo, da Vinci, Botticelli – surely they all would have appreciated the artistry inherent in B&B’s new cakes made from DINING Italian ice cream (RMB 85), available in chocolate, vanilla, green tea, mango and strawberry. Capital M(mmm) Mon-Fri 7am-11pm, Sat-Sun 7am-7pm. 1/F, Shangri-La’s Kerry Centre Hotel, 1 Guanghua This little piggy comes to Beijing. See below. Lu, Chaoyang District (6561 8833 ext 45) 朝阳区光华路1号嘉里中心饭店1层 an a plate of food be considered art? Spanish gastrono- Awfully Chocolate mist Ferran Adrià, head chef at “world’s best restaurant” A study in sweet simplicity, these cocoa-rich cakes come in a trio El Bulli, was controversially invited to exhibit his food at the C of flavors – plain chocolate (RMB 140), chocolate and banana Documenta art show in Germany a year or two back. He’s known (RMB 170) and chocolate, rum and cherry (RMB 180). -
OUTSTANDING RESTAURATEUR a Working
OUTSTANDING RESTAURATEUR A working restaurateur, actively involved in multiple restaurants in the United States, who has set uniformly high national standards as a creative force in the kitchen and/or in restaurant operations. Candidates must have been in the restaurant business for at least 10 years. Bob Amick Concentrics Restaurants, including One Midtown Kitchen, Two Urban Licks, and Trois, Atlanta, GA. Ashok Bajaj Ardeo, Bardeo, Bombay Club, The Oval Room, Rasika, and 701 Restaurant, Washington, DC. Tom Baron big Burrito Restaurant Group, including Mad Mex, Casbah, Eleven, Kaya, and Umi, Pittsburgh, PA. Joe Bastianich/Mario Batali Including Babbo Ristorante y Enoteca, Esca, Del Posto, Otto, Casa Mono, New York, NY. Pizzeria Mozza and Osteria Mozza, Los Angeles, CA. B&B Ristorante, Las Vegas, NV. Jimmy Bradley Red Cat Restaurants including The Red Cat and The Harrison, New York, NY. Larry and Richard D'Amico D'Amico Cucina, Campiello, Café Lurcat and Bar Lurcat, Masa, and D'Amico & Sons, Minneapolis, MN. Campiello, Café Lurcat and Bar Lurcat, and D'Amico & Sons, Naples, FL. Tom Douglas Tom Douglas Restaurants, including The Dahlia Lounge, Etta's Seafood, Palace Kitchen, Lola, Serious Pie, and The Dahlia Bakery, Seattle, WA. M. Steven Ells Chipotle Mexican Grills, Inc,. Denver, CO. More than 500 locations nationwide. Sam Fox Fox Restaurant Concepts, including The Green House, Olive & Ivy, and Bloom, Scottsdale, AZ. Wildflower and Blanco Tacos & Tequila, Tucson, AZ. North, Scottsdale and Glendale, AZ. Sauce, multiple outlets Tucson, AZ and Denver, CO. Jim Goode Goode Company Restaurants, including Goode Co. Texas Seafood (2 locations) Goode Co. Texas BBQ (2 locations), Goode Co. -
When Is the Best Time to Go to Hong Kong?
Page 1 of 98 Chris’ Copyrights @ 2011 When Is The Best Time To Go To Hong Kong? Winter Season (December - March) is the most relaxing and comfortable time to go to Hong Kong but besides the weather, there's little else to do since the "Sale Season" occurs during Summer. There are some sales during Christmas & Chinese New Year but 90% of the clothes are for winter. Hong Kong can get very foggy during winter, as such, visit to the Peak is a hit-or-miss affair. A foggy bird's eye view of HK isn't really nice. Summer Season (May - October) is similar to Manila's weather, very hot but moving around in Hong Kong can get extra uncomfortable because of the high humidity which gives the "sticky" feeling. Hong Kong's rainy season also falls on their summer, July & August has the highest rainfall count and the typhoons also arrive in these months. The Sale / Shopping Festival is from the start of July to the start of September. If the sky is clear, the view from the Peak is great. Avoid going to Hong Kong when there are large-scale exhibitions or ongoing tournaments like the Hong Kong Sevens Rugby Tournament because hotel prices will be significantly higher. CUSTOMS & DUTY FREE ALLOWANCES & RESTRICTIONS • Currency - No restrictions • Tobacco - 19 cigarettes or 1 cigar or 25 grams of other manufactured tobacco • Liquor - 1 bottle of wine or spirits • Perfume - 60ml of perfume & 250 ml of eau de toilette • Cameras - No restrictions • Film - Reasonable for personal use • Gifts - Reasonable amount • Agricultural Items - Refer to consulate Note: • If arriving from Macau, duty-free imports for Macau residents are limited to half the above cigarette, cigar & tobacco allowance • Aircraft crew & passengers in direct transit via Hong Kong are limited to 20 cigarettes or 57 grams of pipe tobacco. -
Andrew Zimmern
5 Questions with Grant Achatz Submitted by andrew.zimmern on Tue, 09/09/2008 Alinea is part kitchen, part science lab. This highly-regarded, curious kitchen experiments with balloons, snow, fire... all with the hopes of creating innovatve dishes. Whatever the process, just ask anyone lucky enough have a bite: Grant Achatz is one hell of a chef. AndrewZimmern.com: What did you learn from the amazingly talented chefs who have mentored you over the years before you opened Alinea? Grant Achatz: I have been lucky to have a few key people take me under their wing at various points in my development. Steve Stallard was the first chef that I worked for. I credit him with giving me a great deal of confidence at a very young and essential age. His focus very European, I remember making procuitto from scratch and butchering game that he had shot on hunting trips. He would lecture me on the importance of hanging the birds, having a light touch and cooking sensibly. Thomas Keller mentored me at the French Laundry... really, he is the main one who guided me during my formative years as a young chef and I was exceptionally fortunate to have him as a teacher. Chef Keller leads by example and more than any technique, recipe, or dish, I learned that it takes incredible commitment, time, and passion to get things right. I truly learned how to season food from him. He is the one whom I credit fully understanding food and the experience of dining can be emotional and therefore art. -
Celebrate the Peninsula Hong Kong's 80Th Anniversary with a Charity
FOR IMMEDIATE RELEASE December 2018 SPRING MOON RECEIVES ONE MICHELIN STAR FOR THE THIRD CONSECUTIVE YEAR AND IS FEATURED IN ‘THE MICHELIN GUIDE FINE CANTONESE FOOD’ The Peninsula Hong Kong has once again been recognised as one of the city’s finest dining destinations through the hotel’s renowned Cantonese restaurant, Spring Moon, being awarded one star for the third consecutive year in the newly announced ‘MICHELIN Guide Hong Kong Macau 2019’. The acclaimed restaurant received a double seal of approval from the renowned gastronomic entity as it is also featured as a top recommendation in the inaugural edition of ‘The MICHELIN Guide Fine Cantonese Food’, which recognises the best Cantonese eateries around the world and was published for the first time in 2018. The retention of Spring Moon’s coveted Michelin star is the latest feather in the cap for Chinese Cuisine Executive Chef Gordon Leung, who has been at the helm of the restaurant for the past two - and-a-half years. With close to 30 years of culinary experience in Hong Kong, Chef Leung is no stranger to awards, having previously earned a Michelin star during his 21-year tenure in another of Hong Kong’s renowned fine Chinese restaurants. Drawing on an encyclopaedic knowledge of Chinese cooking techniques and a lifelong passion for food, Chef Leung places great emphasis on the authenticity, freshness and flavours of each ingredient, which he then uses to create exquisitely presented dishes that offer the perfect balance between tradition and innovation. Mr Joseph Chong, Area Vice President and Managing Director, The Peninsula Hong Kong and The Peninsula Shanghai, said: “We are proud and delighted to receive this honour from the MICHELIN Guide Hong Kong and Macau for the third year running.