Taipei will host one of this year’s biggest culinary events in Asia in October 2018 when a total of 18 top chefs from 8 major cities from around Asia come together for 4 gourmet feasts, 2 summits and culinary performances that take place between October 16 and 18. This four-day International Chefs Summit Asia 2018 (ICSA2018) is co-hosted by Favorable Impression Media (FIM Media) and Fine Dining Lovers and is co-organized by the Marriott Hotel in Taipei. The best tastes of Asia will be seen in Taipei all at once. This is the second consecutive year ICSA is hosted in Taipei. This year is the first year the Taipei Marriott Hotel was designated as the venue partner, chosen for its spectacular views of Taipei. All the chefs participating are among the best in their country, most of them from Michelin Starred restaurants and also Asia's 50 Best Restaurants and some cooking in Taiwan for the first time. The chefs taking part this year are Umberto Bombana from Michelin 3 Starred 8 … [Read more...]
Zaiyu Hasegawa returns to Belgium to cook with Gert De Mangeleer at LESS
Zaiyu Hasegawa and his team from Jimbocho Den in Tokyo were in Brugge as guests of Gert de Mangeleer and Joachim Boudens for two four hands dinners between the teams of Den and Bistro L.E.S.S., the second restaurant of the successful Belgian duo of 3 Michelin star restaurant Hertog Jan. Last year, Zaiyu Hasegawa had cooked at Hertog Jan in Zedelgem together with Hiroyasu Kawate chef of Florilège as well as Yusuke Takada from La Cime in Osaka while Gert de Mangeleer has often cooked in Japan including as guest of Zaiyu at his restaurant Den in Tokyo. Gert de Mangeleer and Joachim Boudens returned back to the place where it all started in the former location of their three Michelin star restaurant which now houses their bistro L.E.S.S. operated by young chef Ruige Vermeire. For two evenings, Gert and Joachim cooked and led the front of house respectively together with the teams of L.E.S.S. and Den. The restaurant will move to the centre of Brugge early next year. Joachim Boudens … [Read more...]
Michelin star for Niko Romito’s Il Ristorante at Bulgari Hotel in Shanghai
Chef Niko Romito knows how important recognition can be. When he started Reale in Rivisondoli, a village of only 450 residents in Abruzzo as a self-taught cook, the people believed it was a miracle. Today, Reale is one of the best restaurants in the world and the chef is becoming one of the most internationally recognised Italian chefs in the world for his three Michelin star restaurant in Castel di Sangro. So the first Michelin star for his Il Ristorante - Niko Romito at the Bulgari Hotel in Shangai has notes of something very special because this is a completely new project that aims to showcase Italy's traditional cuisine in a contemporary manner. "I am extremely pleased because it is a sign that our project is being understood. My idea is to take the Italian tastes and flavours which each of us has in their memories everywhere while showcasing our traditional dishes. Obtaining such a result just over 2 months from the opening of our restaurant makes this even better," he told … [Read more...]
Blueness: the new Japanese food bar concept by Sergio Herman and Syrco Bakker in Cadzand
Syrco Bakker, chef of internationally renowned restaurant Pure C in Cadzand Bad, Zeeland, the Netherlands is hoping that the opening of Blueness, a Japanese food bar, gives him the opportunity to take the restaurant to the next level as Sergio Herman's vision for this seaside resort takes shape. After the successful opening of Air Republic, a bistrot and cafe overlooking the new Cadzand marina, Blueness had a soft-opening during the summer months when the new wing of the Strand Hotel opened in July. Housed on the ground floor, Syrco Bakker and Sergio Herman have worked together to create a bar and casual restaurant with a Japanese style interior. The food focuses on the quality of Zeeland produce that is complemented by a distinct Japanese touch. "We knew we wanted to give the food an Asian touch. We originally thought we would create an Asian food bar but that was too vast and the cuisines are too different. We then started to experiment with Japanese and Indonesian cuisines and it … [Read more...]
Antwerp to host Best Sommelier of the year in 2019
The 15th edition of the most prestigious sommelier competition in the world will be held at the Elisabethzaal in Antwerp between 11 and 15 March 2019. The event returns to Belgium after 50 years when the first ever competition took place in Brussels. This unique triennial world championship is the initiative of A.S.I. (Association de la Sommellerie Internationale/ International Sommelier Association). It will be organised in conjunction with the Belgian Sommeliers Union and their president William Wouters, a resident of Antwerp. The first edition of this competition took place in Brussels in 1969. Now three years after it was last held in Mendoza, Argentina, the competition returns to its roots in Europe. Two cities were in the running to host the 2019 competition and surprisingly Antwerp overcame Bordeaux. “Antwerp is an extremely important harbour for importing wines worldwide. Furthermore Belgians are well-known for being true wine lovers and experts. We are obviously very … [Read more...]
First Pizza Rossini festival showcases Italy’s most heretic pizza
Mention a pizza with pineapple and it is likely to make most Italians cringe with shock and awe. But the most heretic pizza with unusual and unexpected ingredients is the Pizza Rossini, a pizza margherita with egg and mayonnaise that will take centre stage at the first ever festival organised in Pesaro, Italy between 28 and 30 September. This pizza, a tribute to Rossini is very simple. It is made with a margherita base, generous amounts of hard-boiled egg and mayonnaise are added. It may sound bizarre but according to the most sceptics, it is still excellent. In this city in the Marche, the Rossini-mania has taken over moving from music to pizza. The festival, that will be organised in Piazza del Popolo in Pesaro, is part of the celebrations on the 150th anniversary of the death of Rossini. The aim is to make this recipe, a symbol of this city, known to as many people as possible. The name of the pizza pays tribute to a composer who is world famous. He is author of the Barber of … [Read more...]
The Jane Instantly, an Instagram account to help you secure one of the most sought after tables in the restaurant world
The Jane restaurant in Antwerp, Belgium considered to be one of the most sought after tables in the world has made it easier for customers looking to book at The Jane to get a table. Nick Bril, chef of The Jane and co-owner of the restaurant with Sergio Herman said that after hearing a million times that it is impossible to get a table at the restaurant he thought it a good idea to launch an active platform instead of posting about last minute table availabilities in in their normal feeds. To this end, the restaurant has created a new Instagram account called The Jane Instantly. Every week, the restaurant will list the possible booking options which makes it considerably easier that checking the website. "This feed will be all about weekly booking options, so the communications via that profile will be for offered options that week," Nick said. Restaurants have used social media before to try and sell last minute tables that become available but this is a very interesting … [Read more...]
Virgilio Martinez opens Ichu Peru in Hong Kong
Virgilio Martinez Véliz, the celebrated chef behind Central restaurant in Lima, Peru, has launched ICHU Peru in H Queen’s. Located in the heart of Hong Kong, ICHU serves contemporary Peruvian cuisine in a modern, bistro-style setting. “Our intention is to replicate the atmosphere of Lima’s local cevicherias,” explains Martinez. “We want to honour Peru’s no-fuss dining culture where the atmosphere is relaxed, the dishes are shared and the recipes highlight fresh ingredients and traditional flavours.” Although the mood is relaxed and casual, the menu reflects Chef Martinez’s sophisticated knowledge of Peruvian cuisine. Appetisers include Pargo al Rocoto featuring thinly-sliced snapper with celeriac, avocado and aji rocoto, and Ceviche Clásico, a punchy dish comprising snapper, choclo, red onion and sweet potato. Signature starters include Palta Quemada, a light combination of charred avocado, aji limo, tomato and cassava, or the flavourful Tartar de Lomo con Maiz using premium … [Read more...]
10th edition of Jong Keukengeweld: getting young chefs to cook for young people in Flanders
67 young top chefs from Flanders, Belgium will be taking part in the 10th edition of Jong Keukengeweld which offers young people between the ages of 18 and 30 the possibility to dine in one of 67 restaurants across Flanders for the price of 49 Euros including wine, water and beer. The price rises to 50 euros if the restaurant has a Michelin star or a Gault & Millau score from 15/20. The Flemish tourism minister Ben Weyts launched the campaign earlier this week saying that the 10th edition features a record 67 top chefs each with a passion for local products and Flemish gastronomy. "Young people are going to be spoilt for choice," he said. He said that Flemish gastronomy is bursting with talented young chefs that are striving for perfection while focusing on flavours and stimulating senses. The 67 chefs, which include 23 newcomers were selected by a jury led by Jan Buytaert. "Through this initiative many young people are finding their way to top Flemish kitchens he … [Read more...]
Lineup for Chef’s Table season 5 and 6 announced
Chef's Table, the successful documentary series that focuses on innovative chefs around the world has announced the new lineup for seasons five and six. Season 5 debuts on Netflix on September 28. The chefs featuring in this series include Albert Adria, the brother of Ferran Adria who today runs a restaurant empire in Barcelona with restaurants like Engima, Tickets and Pakta among others. The season also features Cristina Martinez who is known for her Philadelphia based barbecue and taco restaurant and her work advocating for immigration rights. The other two chefs in season 5 are Bo Songvisava who applies the principles of slow food to Thai cuisine has her restaurant in Bangkok called Bo.Lan. You can read our interview with Bo here. The chef together with her husband Dylan Jones run the restaurant and they are vocal advocates of sustainable and ethical farming using organic ingredients as possible. The fourth episode features Musa Dagdeviren who has a group of restaurants … [Read more...]