DOCSLIB.ORG

Miss Kō Art, Food and Curiosity 49/51 Av. George V 75008 Paris Miss Kō 02

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Miss Kō Art, Food and Curiosity 49/51 Av. George V 75008 Paris Miss Kō 02 PRESS PACK MISS KŌ ART, FOOD AND CURIOSITY 49/51 AV. GEORGE V 75008 PARIS MISS KŌ 02 Along the very fashionable Avenue George V, Miss Kō stands out like a warp zone, the place in a video game that whisks you into a parallel dimension. Swept into a mesmerising world, visitors are invited to plunge into one of those crazy décors in which all codes are abolished, becoming actors in their own adventure where every sense is stimulated and astonished. For Miss Kō, AT THE EPICENTRE Philippe Starck pushed ART OF PARIS’ GOLDEN the scripting of space to A WORLD THAT IS STRIKINGLY TRIANGLE, the absolute limit. PHILIPPE STARCK PHILIPPE STARCK “Miss Kō is a place of freedom “Miss Kō is a fantasy created AND CLAUDE from scratch, an exquisite corpse, that, to some degree, a crazy collage where you walk LOUZON HAVE is going to invent itself.” into a faraway ‘court of miracles’ CREATED MISS KŌ, Philippe Starck on a street straight out of Blade A SPECTACULAR Runner, steeped in limitless creative It is more an evolving madness, where artists are freed RESTAURANT WITH installation than a décor; of all boundaries, where technology A SPELLBINDING he designed an immersive shows an exciting tomorrow, SETTING. work in which every detail where industry becomes art.” Ph. S. recounts the story of an imaginary heroine, Miss Kō. Like an alley, stretched across 500m2 of space, leading to the spectacle A faceless Eurasian who of a frenzied, frenetic kitchen, where the eye glimpses enigmatic montages reveals herself in modest and the nose follows inspiring odours, nudity, a body entirely the inside of Miss Kō intrigues and covered in tattoos. Miss Kō challenges the mind. is a mystery that is blurred in the staging orchestrated by “Miss Kō is an adventure in hospitality, the designer. He cultivates one of the riskiest adventures, because an entire environment it is totally phantasmagorical, sort around her that stirs of an insane recreation of a street the senses and fires the somewhere in Asia.” Ph. S. imagination. In the dining room, a few key “Sometimes dreams are elements are pivotal components of the interior design, like the feverish, crazy, strange. massive screen bar, the spectacular You wake up, somehow fresco by David Rochline and the changed, dazzled by what huge teapot-cum-lamp. Everywhere you experienced, relieved around signs that drip with Asian to come to your senses, yet ambiance; grey collides with sad to not be sure of going colours. The furnishings are a mix back. That’s what Miss Kō is. of contemporary items and Far That’s all it is, and it is, East inspiration. above all, that.” Philippe Starck MISS KŌ 03 ART CLOSE-UP CLOSE-UP THE BACKDROP BREAKING NEWS OF A DAVID ROCHLINE FRESCO “Miss Kō is a kind of neo-Asian madness that comes right to “A plethora of incomprehensible signs, “The David Rochline portrait of the brink of being very humorous, perhaps Asian, perhaps not.” Ph. S. the enigmatic Miss Kō reigns over a especially in a neighbourhood anarchistic world of cooks yelling that really isn’t.” Ph. S. Large aluminium cabinets line the through the steam of their preparations, walls, like technical-looking masks detergent bottles in Wonderland, An assumed reference to the or the oversized pigeonholes of a aquarium frescoes on acid, monstrously cyberpunk atmosphere of the movie curio cabinet accumulating the kitsch large, too-bright teapots.” Ph. S. Blade Runner, Miss Kō is burgeoning of a Hong Kong bazaar. And, just like with images and screenings. in that bustling neon city, light and video are central to an environment “An exaggeration of news screens throbbing in perpetual pulsation. and misinformation...” Ph. S. “It is a place of freedom, humour, The cascade of inaudible messages creativity, art, friendliness, openness. tells the story of a modern muse, Miss Kō is a breath of madness, it’s a rebel poet in the exquisite districts truly insane. A street out of Blade of Paris. Like flashes, these screens Runner: a cement parking-garage wall heighten the magical character with Formica chairs, TV screens that of the alley. spew out hundreds of images of live Lush and fantastic, teeming and news coverage from Asia, a kitchen saturated, the monumental fresco The backbone of the space is a that smokes and smoulders.” Ph. S. by David Rochline is his interpretation double bar of screens stretching a full of Miss Kō. The iconoclastic artist fulfils 26 metres. It is the signature piece The inner structure is multisensory, his long-held wish of collaborating of the place, the embodiment of its leading to a space of pure otherness with Philippe Starck, who says of him: frenzied fomentation, friendly sharing in which boundaries are blurred by and hypnotising dazzle, an original the play of light and dark. lighting “He (David Rochline) has long creation by Philippe Starck that designer jean-philippe bourdon been a very mysterious character, juxtaposes on its surface hundreds of uses neon to erase the notion of a like someone out of a novel, monitors that ceaselessly broadcast ceiling and spotlights the focal points the Cocteau of our time.” Ph. S. Asian channels, punctuated by of the staging. And this staging, the nonchalant passage of a dragon like any fiction worthy of the name, Though nonconformist and designed by label dalbin. A fully- is also enhanced by original music disconcerting, this work is first and fledged video oeuvre in which each composed by orsten karki, who foremost poetic. The abundant images programme becomes a pixel in a designed the miss Kō soundtrack fascinate, it underlines the horror of broader vision meticulously composed that is regularly played by guest DJs. the void, homage to the strange-yet- by the designer. beautiful so revered by Baudelaire and In this wonderland, it is clear Rochline. Together with Philippe Starck, On the concrete walls are grains of that nothing was left to chance he sketched the broad strokes for rice that move and faces that morph, when it comes to triggering the this backdrop, the canvas for which was attracting the eye and ensnaring the mechanisms of emotion and carefully produced using a technique focus, humanising the environment memory, as surreptitiously called combining watercolour, pencil and that shakes loose of limits, escaping upon yet again in the olfactory gouache. The work spans a 15-metre- the boundaries of the walls. ornamentation overseen by Rami long wall and looks as much like Mekdachi. A master of the genre wallpaper as it does a futuristic manga, who sets the tone and vibration covering the surface like so much dense of the space through the most ivy, with not a single pattern repeated, impalpable of details. punctuated by fantastical characters who interact by gaze and glance. This visual curiosity, designed to serve as a purely visual tale, is admirably striking both in its least detail and its broader artistic vision. MISS KŌ 04 ASIAN MIX AND TWIST With guidance from Linda Rodriguez and Martin Swift (Nobu NYC & FOOD London, Bond Street NYC), experts in Japanese cuisine, Fabrice Monot finds his own flair in interpreting and revisiting traditional Asian cuisine. He blazes new trails in culinary Who hasn’t dreamed of sampling creation. He reinvents sushi, jiaozi, a bubble tea on Avenue George V? bo buns, spring rolls and yakitori, The concept was to forge a place of composes salads and dishes with freedom, a funny, irrational place, and contrasting flavours and textures. that’s what the team endeavoured From burger buns tinged with to create: an ensemble that scrambles cuttlefish ink to Roquefort with codes and shakes up senses, that tuna in the “Red Baron” sushi, the rejects all dictates of fashion and the menu piques curiosity and causes polished airs of the quarter...Miss Kō taste buds to wriggle in delight. is where you have fun, and this comes It is a new undertaking for Fabrice about with help from the completely Monot and he surprises with original and markedly off-beat sashizzas, an explosive hybrid cocktail menu. Rye whiskey shares pairing Japanese pizzetas and space with Japanese liqueurs and tuna sashimi. Thai spirits, while iced jasmine tea competes fiercely with aloe vera juice. At Miss Kō, the Niçoise salad Behind the screen bar, Miss Kō’s takes on airs of the Far East, the bartenders master mixologies of bouillabaisse is unabashedly Asian, revolutionary flavours that overwhelm FOOD the foie gras dons spring garb those who let them pass their lips, FOOD STREET and the boeuf bourguignon fashions leading them into the very centre of The vision of a globalised future, a custom kimono from pot-sticker this dream-like world that is Miss Kō. in which Asia is the new centre dumpling dough. Meanwhile, of gravity, this interpretation of an the sushi rocks and rolls from “Miss Kō is a fantastic project that gives incandescent alley offers as many sweet to savoury, tender to crispy. me license to prepare dishes with appropriation scenarios as there are diverse tastes that are simultaneously viewpoints. The 200 seats spread And the Orient-Express style mild, more intense, and more throughout the joyous atmosphere continues in the desserts, with aromatic. It’s truly a flavour clash. of this “court of miracles” Ph. S. Western classics like cheesecake It is absolutely essential for me to are divided between the terrace and chocolate cake, cheek by make the Miss Kō restaurant the gold on Avenue George V, around jowl with chocolate-banana-filled standard in culinary renewal.” the spectacular screen bar, facing dim sum, tapioca with coconut Fabrice Monot the sushi counter, around the mousse and fresh mango, table d’hôte and in tables for two.
Load more

Recommended publications
  • Soup N Salad ぜんさい
    Yakitori やきとり Appetizer ぜんさい : Chef’s recommendation Yakitori やきとり (per skewer) Commonly a Japanese Type of Skewered Grilled Chicken ……………………….2.95 Edamame えだまめ Edamame えだまめ Young Soybeans with Fried Garlic and Sesame Oil......Steamed or Grilled...4.95 シューマイ Shumai Shrimp Dumpling with House Kabayaki Sauce.......Steamed or Panfried......5.95 Fire Mussel ファイア いがい Grilled Mussel, Scallion with House Special Spicy Sauce………………..........5.95 Salmon Dynamite さけ ダイナマイト Deep Fried Salmon Ball with Spicy Sauce.................................................6.95 ギョーザ Gyoza Crispy Pan-fried Dumplings (Chicken & Pork) with Ponzu Sauce ...............6.95 たこやき Shumai シューマイ Takoyaki Very Popular Street Food Snack in Japan (Fried octopus ball) ………………..6.95 Cha-Shu-Bun (Pork Belly Bun)チャーシューパン NYC trendy appetizer mix with Jin’s way.………......................................…7.95 Tempura てんぷら Lightly Battered and Deep Fried Shrimp & Veggies . ................................7.95 ギョーザ Gyoza Next Calamari イカ てんぷら Crispy Calamari with House Garlic Seafood Sauce...................................8.95 New Sashimi Appetizer ニュー さしみ Our Unique/Modern Style Assorted Daily Fresh Sashimi..........................9.95 ぜんさい Fire Mussel ファイア いがい Soup N Salad Miso Soup みそしる Home-style, Soybean Paste Soup………………………………………………………..…2.50 Clear Mushroom Soup しいたけしる Ginger Dashi Broth with Shiitake Mushroom and Scallion………………….....2.95 チャーシューパン Cha -S hu - B un Pumpkin Soupカボチャしる Rich, Smooth Flavor Pumpkin Soup with Croutons & Ginger Strings.....……4.95 House Salad サラダ Fresh Mixed Veggies with Sesame Dressing……………………………………....……3.95 Seaweed Salad わかめサラダ T Takoyaki たこやき Seasoned Wakame, ginger sesame Dressing ............................................4.95 Squid Salad たこサラダ Seasoned cooked squid mixed with Japanese mountain vegetables.......... 4.95 Tofu Salad とうふサラダ Crispy Tofu & Mixed Fresh Veggies with House Ginger Dressing ………..…… Miso Soup みそしる 8.95 Entree いっぴんりょうり Ramen ラーメン ……………13.95 Our recipes originate from the Kumamoto region of Japan.
    [Show full text]
  • Dim Sum Cantonese Small Bite-Sized Food
    Dim Sum Cantonese small bite-sized food ABOUT US Our Dim Sum factory is a food producer proud of our long standing reputation in the European market. With our two brands, we have more than 30 years experience. We are now offering more than 150 kinds of different products in the market. We provide traditional taste, by selecting the best local materials, aiming for the best quality. Our food is of the highest standard with HACCP certification and EG 195. Our team all has experience and expertise in food with varied Master degrees. We are highly regarded and we aim to stay that way and provide even more in the future. CERTIFICATION We are HACCP and EG195 certified.H azard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food. A HACCP System requires that potential hazards are identified and controlled at specific points in the process. This includes biological, chemical or physical hazards.Any company involved in the manufacturing, processing or handling of food products can use HACCP to minimize or eliminate food safety hazards in their product. DIM SUM Dim Sum is a style of Cantonese food prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates. Dim sum is also well known for the unique way it is served in some restaurants, whereby fully cooked and ready-to-serve dim sum dishes are carted around the restaurant for customers to choose their orders while seated at their tables.
    [Show full text]
  • Local Dishes Loved by the Nation
    Sapporo 1 Hakodate 2 Japan 5 3 Niigata 6 4 Kanazawa 15 7 Sendai Kyoto 17 16 Kobe 10 9 18 20 31 11 8 ocal dishes Hiroshima 32 21 33 28 26 19 13 Fukuoka 34 25 12 35 23 22 14 40 37 27 24 29 Tokyo loved by 41 38 36 Nagoya 42 44 39 30 Shizuoka Yokohama 43 45 Osaka Nagasaki 46 Kochi the nation Kumamoto ■ Hokkaido ■ Tohoku Kagoshima L ■ Kanto ■ Chubu ■ Kansai 47 ■ Chugoku ■ Shikoku Naha ■ Kyushu ■ Okinawa 1 Hokkaido 17 Ishikawa Prefecture 33 Okayama Prefecture 2 Aomori Prefecture 18 Fukui Prefecture 34 Hiroshima Prefecture 3 Iwate Prefecture 19 Yamanashi Prefecture 35 Yamaguchi Prefecture 4 Miyagi Prefecture 20 Nagano Prefecture 36 Tokushima Prefecture 5 Akita Prefecture 21 Gifu Prefecture 37 Kagawa Prefecture 6 Yamagata Prefecture 22 Shizuoka Prefecture 38 Ehime Prefecture 7 Fukushima Prefecture 23 Aichi Prefecture 39 Kochi Prefecture 8 Ibaraki Prefecture 24 Mie Prefecture 40 Fukuoka Prefecture 9 Tochigi Prefecture 25 Shiga Prefecture 41 Saga Prefecture 10 Gunma Prefecture 26 Kyoto Prefecture 42 Nagasaki Prefecture 11 Saitama Prefecture 27 Osaka Prefecture 43 Kumamoto Prefecture 12 Chiba Prefecture 28 Hyogo Prefecture 44 Oita Prefecture 13 Tokyo 29 Nara Prefecture 45 Miyazaki Prefecture 14 Kanagawa Prefecture 30 Wakayama Prefecture 46 Kagoshima Prefecture 15 Niigata Prefecture 31 Tottori Prefecture 47 Okinawa Prefecture 16 Toyama Prefecture 32 Shimane Prefecture Local dishes loved by the nation Hokkaido Map No.1 Northern delights Iwate Map No.3 Cool noodles Hokkaido Rice bowl with Tohoku Uni-ikura-don sea urchin and Morioka Reimen Chilled noodles
    [Show full text]
  • How to Make Epic Veggie Kabobs
    How to Make Epic Veggie Kabobs By August 05 2021 Kabobs, kebabs, koftas, souvlaki, yakitori, satay, grill sticks: Threading foods on skewers for easy grilling is a cooking technique that’s used around the world. Most have origins in meat-based skewers such as shish kabobs (grilled lamb), but the term and the method can be applied to plant-based combinations—with spectacular results. Here’s a rundown of kabob basics, from prep tips and success secrets to tasty combinations and easy marinades. Choosing Your Vegetables The key to a truly great kabob is a balanced combination of ingredients. A good rule of thumb is to pair milder components (e.g., zucchini, eggplant, extra-firm tofu, mushrooms, broccoli, and potatoes) with zesty ones (e.g., onions, peppers, and cherry or cocktail tomatoes). Here are a few kabob combinations that work especially well together (marinade recipes can be found below): Zucchini chunks, onion wedges, cherry tomatoes, and your favorite vinaigrette-style salad dressing as a marinade Baby potatoes (par-boiled), diced red bell pepper, cremini mushrooms, whole shallots, miso marinade Carrot chunks (par-boiled), red onion wedges, diced yellow bell pepper, peanut marinade Eggplant chunks, diced yellow squash, red onion wedges, tahini marinade Brussels sprouts (par-boiled), sweet potatoes (par-boiled and cut into chunks), leek rounds, tangy mustard marinade Extra-firm tofu, mini bell peppers, broccoli florets, soy marinade Prepping and Assembling Kabobs: 7 Success Secrets Prepping and assembling kabobs is simple. Just follow these tips. 1. Don't Peel Leave skins on fruits and vegetables whenever possible to help them remain intact and prevent sticking.
    [Show full text]
  • Yakitori Chicken Sushi Rice
    Sushi Making for Beginners Yakitori Chicken Serves 6 Ingredients ● ½ c sake* ● ½ c soy sauce ● 1 Tbsp sugar ● 1 clove garlic, crushed ● 1 ½ Tbsp ginger root, grated ● 1 lb chicken breast, cubed ● 3 medium leeks, white part, cut into ½ inch pieces ● Salt and pepper to taste Directions 1. In a medium dish, mix together the sake, soy sauce, sugar, garlic and ginger. Add chicken, and allow to marinate for 15 minutes. 2. Preheat your oven's broiler. Grease six metal skewers, and thread alternately with 3 pieces of chicken and 2 pieces of leek. Place on a baking sheet or broiling pan, and brush with the marinade. 3. Broil for about 5 minutes, baste again, then broil for another 5 minutes, or until chicken is cooked through. Discard remaining marinade. Nutrition facts per serving: 159 Calories, 1 g fat (.3 g saturated), 11.5 g carbs, 1 g fiber, 20 g protein (* For the purpose of this class, we are omitting sake, use ¼ c of water to help bind marinade) Sushi Rice Serves 6-8 Ingredients ● 3 cups white rice ● ½ cup rice vinegar ● 2 tbsp sugar ● 2 tsp salt Directions 1. Wash the rice (1 cup = ~2 rolls) with running water for 1-2 minutes until there is no more starch coming out of it. After you are done washing, take the rice and place it gently in a pot, add a little bit more water than rice (the ratio is about 1.15:1 in favor of the water). Don't put too much water, or you'll get dough instead of rice).
    [Show full text]
  • Yakitori Chicken Skewers
    So popular are these chicken kebabs that in their home country of Japan they have whole take-out shops – or yakitoriya – dedicated to serving them. This version is flavoured with a classic soy-based tare sauce. It’s traditional to cook these over a charcoal grill, and a barbecue is certainly the best way flavour-wise, but a ridged griddle pan on the hob will also give you pretty tasty results. Yakitori chicken skewers MAKES 8 SKEWERS, SERVING 4 For the tare sauce, add all the ingredients to a small saucepan set over a medium- low heat and bring to the boil. Allow to simmer steadily until reduced by half in 600g chicken thigh fillets, cut volume, about 15–20 minutes. Divide between 2 small dishes and set aside to cool. into 3cm cubes One dish is used as a dipping sauce, the other to glaze the skewers as they cook 6 spring onions, cut into 2cm – dividing them prevents contamination from the raw meat as you are brushing lengths with the glaze. 1 tablespoon vegetable oil Thread the chicken and spring onions on to the skewers and brush all over with a for the tare sauce little vegetable oil. 100ml soy sauce 100ml mirin Fire up a barbecue until hot, or set a large ridged griddle pan over a high heat on 100ml sake the hob, then lay on the kebabs. Take one of the bowls of sauce and, using a brush, 1cm piece fresh root ginger, glaze the top of the kebabs. After a couple of minutes turn the kebabs over and finely grated brush with more sauce.
    [Show full text]
  • Microbial Community Diversity of Traditional Dough Starter (Jiaozi) from Two Provinces in Northwest China
    Liu et al. Annals of Microbiology (2020) 70:18 Annals of Microbiology https://doi.org/10.1186/s13213-020-01544-1 ORIGINAL ARTICLE Open Access Microbial community diversity of traditional dough starter (Jiaozi) from two provinces in northwest China Ting Liu, Jiamu Kang, Liu Liu*, Xinzhong Hu*, Xiaolong Wang, Xiaoping Li, Zhen Ma and Tian Ren Abstract Purpose: Microbial community composition is crucial for the flavor and quality of fermented foods. However, the microbiota of Chinese traditional dough starter (Jiaozi) from different origins has scarcely been studied. The aim of this study was to determine the composition of bacterial and fungal communities in six Jiaozi collected from two provinces in northwest China. Methods: Our study determined the composition of bacterial and fungal communities in six Jiaozi through Illumina MiSeq sequencing of the 16S rRNA gene and the ITS regions. Result: A total of 234 operational taxonomic units (OTUs) for bacteria and 490 OTUs for fungi were identified. Furthermore, Lactobacillus, Weissella, Acetobacter, Sphingomonas, and Serratia were identified as the predominant bacterial genera in Jiaozi samples, while Saccharomyces, Candida, Alternaria, unclassified Filobasidiales, and Mycosphaerella were the most abundant fungal genera. The results revealed that the six samples could be grouped into two groups based on their province of origin. In the results of PCA and HCA analysis, the first three principal components which were chosen could explain 99.93% and 90.99% of the total bacterial and fungal communities, respectively. Conclusion: The results indicated high levels of bacteria and fungi in traditional Jiaozi and highlighted the possible influence of geographic areas on microbial diversity.
    [Show full text]
  • Dumpling Days by Grace Lin`
    Dumpling Days by Grace Lin` In the book Dumpling Days, what are the names of In the book Dumpling Days, how much money did the three sisters? Pacy win for the book she wrote and illustrated? Ki-Ki, Lissy and Pacy $400. In the book Dumpling Days, why did the girls all have In the book Dumpling Days, what name did a girl call to wear the same color dress on the airplane? Pacy at the Taiwanese-American convention? Because it was the only color that the store had in all A Twinkie. three of the sister’s sizes. In the book Dumpling Day, what color dress did all In the book Dumpling Days, what is the name of the three sisters have to wear on the airplane on their capital city of Taiwan? way to Taiwan? Taipei. Hot pink. In the book Dumpling Days, what was the name of In the book Dumpling Days, what name does Pacy Pacy’s best friend? called Uncle Li-Li? Melody. Uncle Flower. In the book Dumpling Days, how long is the family In the book Dumpling Days, what is Uncle Flower’s visiting Taiwan? real name? 28 days. Uncle Li-Li. In the book Dumpling Days, how old is Grandma In the book Dumpling Days, What does jiaozi mean going to be? in English? Sixty years old. Dumplings. In the book Dumpling Days, Dad describes Taiwan In the book Dumpling Days, how many dumplings as bao dao. What does that mean? did Grandma say a famous dumpling chef in China can make in seven hours and twenty minutes? It means treasure island.
    [Show full text]
  • Umami Café by AJINOMOTO CO
    Umami Café BY AJINOMOTO CO. The Tea Experience For centuries, green tea has been treasured throughout Asia for its healthful, restorative qualities. In Japan, Zen priests drank green tea to keep them awake through long hours of meditation. In the 16th century, a man named Sen no Rikyù, influenced by the study of Zen, envisioned a path to enlightenment through the simple act of sharing a bowl of tea among friends in the spirit of peace and harmony—a practice he called wabi-cha. For Rikyu, making tea while mindfully engaging all the senses was to have a complete Zen experience. We are pleased to have you share a moment of quiet joy with us and experience the spirit of Japanese culture through a simple bowl of tea. Tea Sets We’ve paired traditional teas with Japanese sweets. A great place to start. Matcha with Hanabira Mochi GF V $14 Sencha with Fried Rice A bowl of hand-whisked, jade green matcha is paired with a traditional Japanese tea ceremony sweet. Tender sheets of mochi rice dough The light, sweetness of our Sencha balances nicely with the strong umami flavors of either our Yakitori Chicken Style Fried Rice ($14) or our are folded over candied burdock root and filled with sweetened white bean paste infused with a hint of miso. Takikomi Gohan Style Vegetable Fried Rice V ($12). Additional tea steepings available upon request. Sencha with Castella Cake $12 Matcha with Mochi Ice Cream GF $12 Genmaicha with Manju $11 Hojicha with Shortbread Cookies $9 The light, mild sweetness of the Sencha is enhanced by this A bowl of our hand-whisked matcha is paired with a premium Genmaicha, with its roasted rice and earthy flavor, is a perfect These bitter chocolate and vanilla cookies highlight the aromatic popular Japanese sponge cake.
    [Show full text]
  • You Navigate a Complex World
    PLANNING You navigate a complex world. Below is a list of important operational considerations sm Air Culinaire Worldwide is redefi ning business aviation when planning a trip into, within or out of China. catering globally. our commitment is to make your total CHINA GUIDE Avoid the unexpected. Manage expectations. experience simple and enjoyable, from ordering to delivery to dining to invoicing. A flight attendant’s guide to cuisine, hotels, airports, health, security, and country requirements in China. COUNTRY AIRPORT HOTELS SECURITY Be aware of the following Confi rm the following with your hotel Research the following information Confi rm the following information recommendations and requirements prior to booking: prior to your trip: prior to your trip: before operating to China: • Meets western standard for 4- and 5-star • Security considerations for city, including Your creativity and knowledge make the trip. • All crew arriving into the country with a • Airport operating hours accommodation tourist destinations, restaurants, and markets business aircraft must have a “C”-type visa • Ground handler hours of operation, • Depending on the destination, only local You have a simple mandate: make every trip successful – no matter what. The largest country in the world by population and second largest by GDP, China • Crew arriving commercially and departing meeting point, and phone numbers hotel options may be available • Areas in city that should be avoided And your job isn’t getting any easier. You have to manage stakeholders’ is both an important destination for general aviation (GA) traffi c, and it is home with a business aircraft need a “C”- and • Customs, immigration, and quarantine • Location • Secure transport options (note: public to a rapidly growing base of business aircraft operators.
    [Show full text]
  • Kushiyaki Dining Concept in Singapore, Where Affordable, Quality Japanese Fine Duo Maki 24.6 Cuisine Is Served in an Elegant, Contemporary Setting
    INDIVIDUAL PLATTER 2-Type Maki Shin Kushiya is one of the first Japanese restaurants to introduce the kushiyaki dining concept in Singapore, where affordable, quality Japanese Fine Duo Maki 24.6 cuisine is served in an elegant, contemporary setting. Deep-fried soft shell crab sushi roll topped with sesame seeds (8 pcs); avocado, crabstick and Fiery Twins Maki 31.8 The spirit of kushiyaki lies in the skillful prawn roe sushi roll (8 pcs) Premium Gyu Platter 30.4 Gyu Platter 22.8 preparation and grill of Shin Kushiya’s Rock lobster paired with sweet omelette in a sushi signature kushiyaki skewers, reflecting roll (8 pcs); flamed salmon sashimi slices, crabsticks, the time-honoured traditions and culinary Selection of premium beef skewers; (from left) Selection of beef skewers; (from left) Gyu cucumber with 2 types of topping: Ikura / spicy craftsmanship of kushiyaki in Japan. Gyu Karubi, Gyu Negi Maki, Wagyu, Gyu Enoki Maki, Cheese Maki, Gyu Negi Maki, Gyu Enoki Maki, mayonnaise and bonito flakes (8 pcs) ‘Black Angus’ Ribeye Gyu Aspara Maki, Gyu Karubi Platter for two Platter Shin Buta Platter 17.2 Selection of pork skewers; (from left) Negi Shio Ton Toro, Buta Negi Maki, Cheese Maki, Lavish Two Platter 59.8 Black Pepper Kurobuta Pork, Aspara Maki Buta Platter 15.8 (From left) Pumpkin Croquettes (2 pcs), Tebasaki (2 sticks), Salmon Mentai (2 sticks), Kabocha (2 sticks), Avocado Ebi Maki (4 pcs), Sake Toro Nigiri (2 pcs), Maguro Nigiri (2 pcs), Selection of premium pork skewers; (from top) Edamame, Salmon Carpaccio (6 pcs) Aspara Maki, Negi
    [Show full text]
  • February Menu in Order to Provide Timely Food & Service, We Do Meiji Not Seat Parties Larger Than Ten
    Izakayas are vibrant and casual Japanese pubs that serve drinks and small seasonal dishes that are meant to be shared February Menu In order to provide timely food & service, we do Meiji not seat parties larger than ten We serve all natural meat and locally grown produce when available To prepare our plates in a timely manner, we do not accommodate any menu substitutions 20% gratuity will be added to parties of six or more We charge 50 cents per item for to-go orders To-Go orders only taken in person “V” is for vegetarian, “GF” is for gluten free *Consuming raw or undercooked meats, poultry, Open daily 5pm to Late seafood, shellfish or eggs may increase your risk of foodborne illness Our restrooms are labeled “Water Closet” Kobachi Soup - Rice - Noodles (tiny dish) Wakame Salad 4 Curry Udon 12 Seaweed salad, cucumber, dashi, shoyu sauce Udon noodles, dashi broth, carrots, onion, thinly sliced beef, scallions Japanese Pickles 3 V GF Smoked Steelhead O’Cyazuke 6 GF House-made cucumber pickles House-smoked steelhead, seasoned dashi, fresh wasabi, shredded nori, radish sprouts, steamed white rice Miso Egg* 3 V GF Marinated soft-boiled egg Keema Curry 12 Kimchi 4 GF Seasoned ground pork, tomato, garlic, coconut oil, heavy cream, steamed rice, spicy pickled onion House-made napa cabbage Mentaiko Spaghetti* 9 Edamame 4 V GF Squid ink spaghetti, mentaiko, daikon, oyster mushrooms, nori, goat butter, Soybeans, Korean roasted solar salt radish sprouts Rayu Edamame 5 V GF Vegetable Hot Pot 11 V GF Soybeans, house-made rayu chili oil, garlic Shiitake
    [Show full text]