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 … [Read more...]
A trip to Japan as Kawate, Shimizu are first guests of Gert De Mangeleer for Chef’s Invitation
BRUGES: Without a shadow of doubt, LESS Eatery in Bruges was among Belgium’s most exciting restaurant openings last year. The restaurant of Gert de Mangeleer and Joachim Boudens has been designed in a way that gives the restaurant a certain buzz that could fit well with a metropolitan city such as New York or Tokyo. They decided to open it in Gert’s hometown. After … [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 … [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 … [Read more...]
Face to face with snake soup in Hong Kong
HONG KONG: No one spoke a word of English when we walked in to She Wong Lam, one of the last remaining snake butchers in Hong Kong. We are early. She Wong Lam serves soup normally from 11am till 4pm but Andrea Petrini had promised us a breakfast that starts with what he called a ‘snake cappuccino’. We fill the small room which has been serving snake for more than 125 years. … [Read more...]
