ANTWERP: The World's 50 Best restaurants event that was set to be organised in Antwerp, Belgium on 2 June 2020 will not take place. 50 Best announced today that they have cancelled the 2020 event and this will take place in 2021, circumstances permitting. The organisation announced that it will not release its annual list in ranked format this year. "50 Best have taken the decision to postpone the event programme in Antwerp until 2021 if the situation allows. Its destination hosts, Visit Flanders and the City of Antwerp look forward to welcoming the gastronomic community next summer, when we sincerely hope that restaurants will be underway in a process of rebuilding and recovery." Willam Drew, the director of content for The World's 50 Best Restaurants said: "Given the circumstances globally, in 2020, we will put all our efforts into helping the restaurant sector to fight for its future, as well as assisting in the work that chefs and restauranteurs are doing to help … [Read more...]
(4) #UnitedWeDine: a Hong Kong initiative to support restaurants
HONG KONG: Over the past two months, the Hong Kong restaurant industry has been dealt a devastating blow, with once-thriving outlets struggling to stay afloat in a city that no longer dines out. Recording the first sweeping loss in annual revenue since 2004, Hong Kong’s restaurants are now in need of help and support. As a response to a declining industry that remains the heart and soul of the city, Hong Kong’s leading F&B experts The Forks & Spoons, Tatler Dining Hong Kong and On Air Collective, along with supporting media Tasting Kitchen (TK), Time Out Hong Kong, Foodie, The Loop, and WOM Guide have teamed up to launch #UnitedWeDine, a city-wide restaurant campaign that encourages all of Hong Kong’s food lovers to dine out and enjoy some of the best promotional offers. Restaurants participating in #UnitedWeDine Starting from 16th March until 30th April 2020, over 100 restaurants across Hong Kong will participate in … [Read more...]
Two major wine fairs Prowein and Vinitaly postponed because of coronavirus
Two major European wine fairs, Prowein in Düsseldorf, Germany and Vinitaly in Verona have been postponed. Prowein, which was due to take place from March 15 to March 17 has been postponed by Messe Düsseldorf because of fears over the spread of the novel coronavirus. Messe Düsseldorf said it was following recommendations from the German government’s crisis management team. No date has been announced for Prowein. Meanwhile, the organisers of Vinitaly announced yesterday (3 March) that they will also be postponing the fair as well as all other events revolving around Vinitaly such as the International Wine Academy to June. The revised dates for the fair have been set to 14-17 June. Originally Vinitaly was scheduled to take place between 19 and 22 April. Giovanni Mantovani, CEO of Veronafiere, said: “Following the rapid evolution of the international situation giving rise to evident difficulties concerning all promotional activities, Veronafiere has decided to postpone the … [Read more...]
Best Chef announces Top 100 new candidates and three-day culinary event in Rotterdam
ROTTERDAM: The Best Chef has announced the Top 100 new candidates for the 2020 Awards as well as their plans for this year’s event which takes place in Rotterdam, the Netherlands. The event, will take place on 21, 22 and 23 September. The culinary platform will also host the Food Meets Science conference, the Area Talks live debate and the Award Gala in Rotterdam. Cristian Gadau, Creative Director and Founder of The Best Chef said “We are delighted to organize a prestigious event like The Best Chef Awards in Rotterdam, as the Netherlands plays an important role in contemporary gastronomy. This inspiring event is a unique gathering of top chefs from all over the world so it’s the perfect opportunity for the community, international visitors and industry professionals to stay up-to-date with what’s hot and happening in the global world of haute cuisine, as well as to connect them with their peers.” The Top 100 new candidates and voting process Each year, 100 new chefs … [Read more...]
Ultra Violet by Paul Pairet tops Top 100+ Asia Restaurants in OAD list
HONG KONG: Ultra-Violet by Paul Pairet topped the Top 100+ Asia Restaurants of 2020 Opinionated About Dining list for the second year running. The restaurant is a single-table experimental space in Shanghai, China, that unites creative cuisine with multi-sensory technology. The immersive dining experience is the first of its kind anywhere in the world, and since opening in 2012, French chef Pairet has continually challenged diners’ preconceived notions of taste and cuisine. Marking its historic debut on the list in 2nd place is Sorn by Supaksorn “Ice” Jongsiri from Bangkok, Thailand. Set within an old, reconstructed house, the sophisticated cuisine at Sorn is inspired by the chef’s southern Thai upbringing, fusing vibrant native ingredients with the revival of long-lost recipes and techniques. Set at the pinnacle of Grand Lisboa Hotel in Macau, French gastronomic institution, Robuchon Au Dôme by Julien Tongourian claims the 3rd ranking on this year’s OAD Asia Top … [Read more...]
OAD 100 Asian Restaurants to be unveiled on 2 March
HONG KONG: Global restaurant ranking system Opinionated About Dining (OAD) has announced that the Top 100+ Asian Restaurants list will be unveiled on Monday, 2 March 2020. The list features the highest-ranked restaurants across the region, as voted and reviewed by an expert membership of some of the world’s most discerning palates and connoisseurs. Last year, OAD Top 100+ Asia Restaurants 2019 highlighted the top culinary contenders across the region. Ultraviolet by Paul Pairet in Shanghai topping the list in first place. Robuchon au Dome (Macau) by Julien Tongourian placed second while Sühring (Bangkok) by Thomas and Mathias Suhring followed in third place. How the OAD Survey Works OAD is a restaurant ranking system that determines the experience level of the people contributing reviews to the site. Each member is assigned a “weight” that reflects the number of restaurants he or she has visited, as well as those restaurants’ official rank on the OAD list. With the … [Read more...]
New experiences in restaurant design: IYO Aalto, unexpected story of contemporary Japan in Milan
MILAN: There is the contemporary idea of Japan in the project that the Italian architect Maurizio Lai has developed for IYO Aalto. This is the second restaurant of the group after IYO Taste Experience. The latter is the only Japanese restaurant in Italy awarded a Michelin star. Subtle references to tradition give way to a contemporary and pure design language, conceiving a place where essential materials and light merge to form a different narrative. Maurizio Lai has created a restaurant where the founding values of IYO are transferred to the space. IYO Aalto offers a dual experience, in an environment designed right down to the smallest detail. There is Tokyo's Edomae zushi culture, in a traditional Sushi Banco, and a boundless and contemporary cuisine in the elegant Gourmet Restaurant. The 320 square meters space embraces the open kitchen, the wine cellar, the exclusive Sushi Banco and the Gourmet Restaurant. Natural materials – walnut, porphyry, brass, leather – were … [Read more...]
A chance to be mentored by Manu Buffara
BERLIN: Creative practitioners and cultural producers working in all creative fields anywhere in the world are being encouraged to apply with projects that could benefit from the expertise of one of the mentors in this edition, and from that mentor’s unique approach to material and knowledge production. In its fifth edition, Forecast selects six different mentors every year, all accomplished in their respective fields, who determine the nature and content of every iteration. The mentors in Forecast’s fifth edition are chef Manu Buffara (Brazil), curator Koyo Kouoh (Cameroon), writer and researcher Evgeny Morozov (Belarus), visual artist and theater director Markus Öhrn (Sweden), musician Du Yun (China), and photographer and filmmaker Tobias Zielony (Germany). The deadline for applications is March 1, at 11:59pm CET. The selection process is two-tiered. First, the mentors carefully review all proposals and invite three candidates each to a workshop with the mentor and … [Read more...]
Third edition of Fruto to focus on water and food as health
The third edition of Fruto, Dialogues on Food will focus on water and food as health. Conceived by Alex Atala and Felipe Ribenboim, the annual seminar takes place in São Paulo, from January 24th to 26th, at Unibes Cultural, and will be livestreamed on its official social media pages The seminar continues to be a platform for engagement and mobilisation for dialogues about food, sustainability, and the challenges and solutions for now and years to come. For the first time, the event will be open to the general public, free of charge, on Sunday (26th). FRUTO was created by chef Alex Atala and cultural producer Felipe Ribenboim, with the support of Instituto ATÁ. It emerged from the need to discuss the world's food supply and problems surrounding it. The goal is to spread the message that the greatest link between nature and culture is the kitchen. The main topics of discussion will be 'water' and 'food as health,’ but subjects such as recycling and reusing will be also … [Read more...]
Sergio Herman to open new restaurant Le Pristine in Antwerp in April
ANTWERP: Sergio Herman will open a second restaurant in Antwerp, Le Pristine, in April 2020. Following the success of The Jane, which he owns together with chef Nick Bril, the talented Dutch chef has set his sights on a new concept for Antwerp blending the terroir of his home region Zeeland with Italian flair. Le Pristine will open its doors in the fashion heart of the Belgian city at Lange Gasthuisstraat 13. It is likely to have a similar concept to the highly successful AiRrepublic in Cadzand. Sergio Herman will open Le Pristine restaurant and Le Pristine café in April though the date has not yet been announced. He said that the new restaurant and cafe will be focused on the local terroir but will be internationally inspired. The name Le Pristine comes from the English word ’Pristine’ which means pure and unspoiled. The restaurant will take reservations and walk-ins while the Café will welcome just walk-ins and is aimed at being ideal for a short stop while shopping in … [Read more...]