Articles by "Top Chef"
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Following closure for 11 months linked to the global pandemic, Mozaic Restaurant Gastronomique reopens on 15 December 2022. The enforced year-long lay-offallowed in-depth reflections examining past achievements, including the many laurels won by founder and head-chef Chris Salans and the Mozaic Team at a restaurant widely considered Bali's best fine-dining venue for the past two decades.

Mozaic's reopening celebrates past achievements while simultaneously seeking to redefine the true meaning of "culinary excellence." As it was in the beginning, so is it again at the restaurant's reopening and during the process of redeveloping its vision forward. In the words of Chef Salans: "l couldn'tjust reopen Mozaic. It wouldn't make sense. I had to rethink Mozaic for it to last another twenty years. So, I decided to partner with an ex-associate chef at Mozaic, Blake Thornley, who's 20 years younger than me. Working as a team, we will deliver a revamped, fresh Mozaic experience.”

MOZAIC REBORN
mozaic-bali.com

FRESH IS BEST!

Nature and life converge with feelings and flavors that will be fresh.
"As my uncle used to say, 'Fresh is best!"' said Chef Blake.


Mozaic has been a pioneer of fine dining in Ball for over 20 years and helped to establish the Island as a leading Asian culinary destination. Mozaic is the only restaurant in Indonesia that is a member of Les Grandes Tables du Monde (Best Restaurants of the World) - an association composed wholly of 2 and 3 Michelin-starred restaurants.

Mozaic has built a solid reputation for showcasing Indonesian spices, produce, and seasonal products prepared and presented following the uncompromising dictates of modern French cuisine. The newly reopened Mozaic Restaurant remains passionately committed to using select local ingredients, artfully presented, and catered with professional passion.

The re-christened Mozaic Restaurant will see award-winning Chef Chris Salans partnering up again with Chef Blake Thornley. Blake worked as an Executive Chef at Mozaic from 2010 - 2015. Later, in 2017, Chef Thornley opened several restaurants in Shanghai, China, winning several awards, including "Best Restaurant in Shanghai,"

With the reopening, many veteran team members are returning to Mozaic. This includes Balinese Cok Senajaya, Mozaic's highly-regarded restaurant and wine director, who returns to the restaurant he helped open two decades ago. Also, many of the original opening team members have returned to recapture the proud culinary legacy that has become synonymous with Mozaic.

With the reopening of the Bali culinary landmark, Chris Salans and Blake Thornley are combining their decades of global fine-dining expertise to bring new excitement to Ubud's restaurant scene by modernizing the feel of Mozaic in ways that are both contemporary and inviting. Chef Blake, drawing from his love of natural flavors and colors, has overhauled the interior design, emphasizing green colors and natural wood finishes. The dining room is air-conditioned and furnished with contemporary seating.

The most obvious change at Mozaic is in the menu. Food offerings now bring delectable moments of surprise and discovery never seen before in Bali. Nature and life converge with feelings and flavors that will be fresh. ”As my uncle used to say, 'Fresh is best!"' said Chef Blake.

Newcomers and returning guests will encounter the same "Mozaic Experience" of unparalleled visual food presentations and tasteful discoveries that have successfully delighted diners over the past two decades. Today, Mozaic remains a sensory experience beyond compare — feasting and satiating in equal measure both the eye and palate.

Seating is limited at Mozaic Restaurant Gastronomique, with reservations now available for dining starting from 15 December 2022.

Bookings can be made online via the Mozaic
Website: www.mozaic-bali.com

lnstagram @mozaicrestaurantubud
Facebook @mozaic.restaurant
WhatsApp at +6282147235550
[email protected]

#bali #ubud #mozaik #food








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Top European Culinary Experiences in Asian Hotels

Foodies have long traveled the world to eat spicy Thai curry, fragrant Vietnamese noodle soup or freshly caught Japanese sushi in the places where these dishes were born. In recent years, however, culinary options in Asia have vastly expanded and today the region is increasingly home to world-class and award-winning French, Italian, and Mediterranean fine dining, often with Michelin-starred restaurants leading the way. Here’s a look at some of the best European culinary experiences on offer in luxury Asian hotels and resorts:

Michelin-Starred Italian Fine Dining in Saigon

Da Vittorio, the world-renowned Italian fine dining group with eight Michelin stars to its name globally, is reshaping Vietnam’s high-end culinary landscape with the recent debut of a new two-story restaurant at The Reverie Saigon. Blending classic Italian gastronomy with sophisticated contemporary design and warm hospitality, Da Vittorio Saigon, which officially launched in June, follows the much-lauded Da Vittorio Shanghai (already awarded two Michelin stars since opening in 2019) in the storied Cerea family’s first restaurant expansion outside of Europe. The menu at Da Vittorio Saigon faithfully adheres to the culinary program at Da Vittorio’s flagship three-Michelin-star restaurant in Brusaporto, Italy.



Embrace French Flavors and Local Produce in Michelin-Starred Tokyo Restaurant

After its debut just before the pandemic hit, the French fine dining restaurant, Esterre, is now basking in the glow of its Michelin star and lighting the way for post-pandemic diners. Esterre – (literally ‘mother earth’ ) – embraces the natural flavors of the terroir (land and sea) of southwest France by placing more emphasis on ingredients such as grains, vegetables and fruits rather than limiting them to their traditional roles as accents and accompaniments. First-course presentations incorporate, for example, chickpeas, quinoa, leeks, mushrooms and nuts as their base ingredient while desserts turn to the natural sweetness of fruits rather than refined sugar. Another core pillar of the restaurant, which operates in partnership with Ducasse Paris, is local sourcing. In line with chef Alain Ducasse’s philosophy of first uncovering what high-quality ingredients can be found in a given destination and then applying French culinary techniques to their preparation, Esterre serves up the best produce from throughout Japan.




Modern French Gastronomy – and History – in Vietnam’s Capital

Le Beaulieu, the award-winning modern French fine dining restaurant at Sofitel Legend Metropole Hanoi, and its refined al fresco extension La Terrasse have celebrated their reopening following an extensive seven-month refurbishment and are now open for lunch and dinner. With an elegant and sophisticated new design, alongside renowned French gastronomy and a wide selection of wines, the signature restaurant at Metropole Hanoi ties together the hotel’s 120-year-old storied past with a contemporary new look. Operating in its current space since 1901, Le Beaulieu is believed to be the oldest continually operating restaurant in Vietnam. And now, after this renovation, the newest.




Restaurant Adds Mediterranean Flavor to Chiang Mai’s Culinary Scene

However Thai the name of Laan Na Kitchen at Meliá Chiang Mai, the restaurant’s cuisine adds a dash of Mediterranean flavor to Chiang Mai’s culinary landscape. Drawing on Meliá’s Spanish origins and celebrating Spain’s famed gastronomy, Laan Na Kitchen specialises in authentic Mediterranean cuisine, serving the likes of ‘Salmorejo con tomate triturado’ to ‘Fideuá de marisco’ in a vibrant marketplace setting. In addition to its indoor and patio areas, Laan Na Kitchen features four private dining rooms. The restaurant’s design pays tribute to Chiang Mai’s culture in contemporary ways; the ‘curving and flowing’ design of the cooking stations and seating areas, for example, is inspired by northern Thailand’s terraced rice fields, making for a geometrical sight to behold.



Trattoria Offers Italian Fine Dining on Cam Ranh Peninsula

Serving evening meals in true Tuscan style direct from its open kitchen to its interior and patio bathed in soft lighting, Alma’s Italian trattoria La Casa makes for a sophisticated dining setting on Vietnam’s emerging Cam Ranh peninsula. The restaurant’s talented Italian head chef and his team combine authentic Italian ingredients with organic products to create a wide selection of classic Italian dishes including delectable antipasti, fresh handmade pasta and bread made in the open kitchen, and pizza served with a remarkable list of wines, cocktails and spirits. To add to the ambiance, Alma’s resident pianist and singer perform a medley of popular tunes on Wednesday, Thursday, Friday and Saturday evenings.





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Celebrity chef Will Meyrick introduces speakeasy Honey & Smoke to Ubud.

An immersive celebration of cooking with fire arrives in a Wes Anderson-inspired venue.

Ubud’s dining scene continues to flourish, with its most recent arrival speakeasy Honey & Smoke, the latest creation of lauded restaurateur Will Meyrick. This fire-focused eatery is a celebration of the chargrill, and is housed in a suavely styled space reminiscent of traditional train carriages.





For celebrity chef Will, this wood-fired bistro is based around Modern Australian dining, a result of his recent time spent based in Australia. “We just came back to Bali after living in Australia for 2.5 years,” he explains. “It gave me the opportunity to work with a lot of Western ingredients, and combine them with our style of cooking.” He refers to cooking over fire, a concept which has been embraced at Will’s Perth outpost Will St. He’s again embraced it at Honey and Smoke where the chargrill is the hero. “Cooking with charcoal or wood fire just creates a much better flavour. As we’ve been using it as Will St, it’s a really natural thing for us to install here in Ubud.”





While fire is the kitchen’s focus, that’s not to say that Honey & Smoke is a steak restaurant. Dishes are varied with guests invited to tuck into the likes of Grilled Scallops topped with chilli butter, dried mint yoghurt, and sumac, joined by Charred Corn with honeycomb, smoked yoghurt and whipped feta. Mains extend into Wood-Fired Aged Snapper served alongside pennyworth, kacang lima, charred kale, and miso beurre blanc, and an 8 hour Slow-Roasted Lamb Neck joined by mint sauce. Special mention also goes to the ample wood-fired sides available - think Baby Gem lettuce topped with charred corn and crispy coppa, and Charred Broccolini and Asparagus with a smoked oyster sauce.





The interiors themselves are just as note-worthy as the fare. Inspired by the famously stylistic films of director Wes Anderson, Honey & Smoke is a vibrantly dressed venue which was dreamt up by Will himself, in collaboration with Mirah Group. “We really wanted to create an experience,” says Will, “so we decided to build a 1920s-style train carriage with an outside staircase which goes all the way up to the second floor. It feels like you’re on a journey, a culinary journey. Hence why there are so many connotations of trains and travel, like luggage racks filled with actual luggage.” Antique accents, like teak flooring and rustic doorways help to complete the scene and amplify the speakeasy atmosphere of the Ubud venue.









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MICHELIN-starred Hakkasan Dubai is your ultimate destination for an exceptional evening of contemporary Cantonese cuisine and innovative cocktails.

KNOW MORE





Bringing together the creative talent of two of the greatest Asian gastronomes, VEA's Chef Vicky Cheng and Hakkasan Dubai’s Chef Andy Toh will join forces to present an exclusive Four Hands Menu.

​​​​​​Friday 21 & Saturday 22 October
8-course tasting menu, AED 998

BOOK NOW



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Chef Alvin Leung Returns to Singapore for a Limited-Time Four-Hands Dinner at 15 Stamford by Alvin Leung

Chef Alvin will work in unison with 15 Stamford’s Chef De Cuisine, Jay Siaw, to create a compelling eight-course menu

Singapore, 4 October 2022 - Celebrity chef Alvin Leung, of two Michelin-starred Bo Innovation and one Michelin-starred Bo London, returns to Singapore this October to headline a limited-time ‘four-hands dinner’ at his namesake restaurant, 15 Stamford by Alvin Leung.




From 18 to 23 October 2022, the four-hands dinner brings together the ingenious artistry of Chef Alvin Leung with the beef-oriented culinary chops of 15 Stamford’s Chef De Cuisine, Jay Siaw. A Hong Kong-Canadian, Chef Alvin Leung is often found breaking culinary rules and playing with complex flavours. Matching Chef Alvin Leung’s originality is Singapore-born chef Jay Siew, a master of European and scratch-cooking techniques. Chef Jay began his career aged 20 at Swissotel, under Chef Otto Weibel's tutelage, and became the Head Chef of Weibel's famous steakhouse Black Marble.




For six evenings, the brilliant chefs will crossover their expertise to craft a compelling menu, with Chef Alvin Leung synchronising his “X-treme Chinese cuisine” philosophy with Chef Jay’s penchant for playing with fire, smoke and beef. Guests can certainly look forward to an experimental dinner that will surprise the palate.




The dinner begins with an intriguing Beef Chocolate & Foie Gras Parfait that incorporates haw snow, an ingredient inspired by Singapore’s nostalgic children's snack hawthorn flakes. Each course elevates the former, from the tempting Truffle Wagyu Beef Cheek Dumpling to the Frozen Dong Ding Oolong Tea with beef creamespuma. Dessert is a first-of-its-kind Beef Tallow Chocolate Sponge, featuring frozen beef consommé, red wine cherry, roasted rice cracker and strawberry mint.

The premium eight-course dinner is priced at $220++ per person with limited
seating. You may view the full menu here.

Chef Alvin Leung x Chef Jay Siaw Four-Hands Dinner is open for reservations until 23
October 2022. For enquiries, please contact +65 6715 6871 or email
[email protected]

About The Capitol Kempinski Hotel Singapore
Located in Singapore’s charming Civic and Cultural District, the iconic Capitol Building and Stamford House have been restored to unveil as The Capitol Kempinski Hotel Singapore. The discovery continues, as the hotel is a part of the luxury lifestyle integrated development, Capitol Singapore – which comprises a premium retail mall and an exclusive Eden Residences Capitol. A quintessential masterpiece of beautifully conserved architecture uplifted with a modern touch and bespoke hospitality, this exclusive retreat promises luxury at its finest.

Timeless yet contemporary, the hotel features 155 guestrooms and suites, a lobby lounge, an outdoor saltwater relaxation pool, a fitness centre and Spa, and an exclusive event space, as well as a bespoke bar and a signature restaurant helmed by a Michelinstarred chef.

About 15 Stamford by Alvin Leung

15 Stamford by Alvin Leung is The Capitol Kempinski Hotel Singapore's signature Asian bistro and grill restaurant. Canadian chef Alvin Leung, known as the Demon Chef, is not your typical Michelin-starred chef. Sporting his iconic blue hairstyle and tattoos, this maverick culinary craftsman found fame with the launch of his Hong Kong restaurant Bo Innovation.

The menu at 15 Stamford by Alvin Leung reveals the more subtle aspects of Michelinstarred chef Alvin’s epicurious genius. It showcases a fascinating array of his favourite Asian recipes inspired by his travels around Asia, particularly the cuisines of Korea, the Philippines, Thailand, Malaysia, Hong Kong and Singapore. Chef Alvin’s creative twists on well-known Asian classics breathe new life into old, familiar recipes and inspire a fresh appreciation for the flavours and ingredients you always thought you knew. The centrepiece of the restaurant’s open kitchen is the hot coal grill. Serving up a selection of mouth-watering meats and seafood chargrilled to perfection throughout the week, the Demon Grill is the star attraction of the restaurant.


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Cliff at Canna Presents Scenic and Unique High-end Experience in Nusa Dua.

Since opening for the public in July 2022, Canna Bali has solidified itself as one of the leading lifestyle destinations in the picturesque resort area of Nusa Dua. At Canna Bali, guests can find a handful of venues that cater to their needs and moods, including Cliff at Canna, an exquisitely designed fine dining restaurant offering a wide range of top-tier culinary delights.



Set to open on October 1, 2022, Cliff at Canna is unlike any other restaurant in Nusa Dua in particular or even in Bali in general. “Our restaurant offers more than just a compact selection of high-quality food and beverages; here, guests can enjoy a romantic and scenic ambiance while taking in the awe-inspiring view of the sand and sea through the floor-to-ceiling windows,” enthuses founder Chef Chandra Yudasswara.

He adds, “Whether it’s at the lounge or the mezzanine, guests can enjoy on our tasty tapas as well as our outstanding wine selection, which I can confidently say is simply the best and most diverse and versatile among restaurants in Bali, while being entertained by acoustic sets, musical ensembles or piano performances that will surely enhance their dining experience.”



Aside from its impressive and highly accommodating wine selection, Cliff at Canna’s seasonal approach to its menu is also what makes the restaurant a cut above the rest. “Our menu is designed for three different seasons, which means that we change it up every four months,” explains Chef Chandra. “For the October to December 2022 season, guests can expect a lot of set menus with a contemporary taste palate. Rest assured, whether we serve Asian or Western food, our menu is only made with premium and high-quality ingredients and presented as beautifully as possible.”



This ethos also applies to Cliff at Canna’s rotating roster of guest chefs. “Every month, we welcome guest chefs to keep our menu fresh and appetizing. For the month of October 2022, we will welcome a host of young and talented Indonesian chefs who have cut their teeth in the industry since a very young age and proven their skills and expertise by winning many national and international competitions,” notes Chef Chandra.

Not just settling with offering an outstanding dining experience, Cliff at Canna strives to satisfy its guests’ taste, appetite and senses in every way possible and make their visit to the magical island of Bali all the more memorable and unforgettable.

Cliff at Canna opens from Monday to Sunday from 11 AM to 11 PM. Smart casual dress code is advised. For more information, please visit https://Cannabali.id






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Meliá Chiang Mai Launches Sky-High Mai Restaurant & Bar

CHIANG MAI, Thailand – Chiang Mai’s newest five-star hotel has unveiled an intimate fine-dining restaurant serving contemporary Northern Thai dishes with Mediterranean influences accompanied by spectacular vistas and a compelling design that references the city’s rich culture.

Meliá Chiang Mai, on Charoen Prathet Road in the heart of Chiang Mai, has opened its signature restaurant Mai Restaurant & Bar on the hotel’s 21st floor with panoramic views of the city and famed Doi Suthep Temple on the mountaintop to the west.

Adjacent to the hotel’s executive lounge and tucked under the highest rooftop bar in the city, the 38-seat restaurant is a visual marvel. Diners enter the venue under an arch that pays homage to a nearby temple. In a salute to Chiang Mai's Bo Sang Umbrella Village, large lit installations of umbrella ribs cling to the ceiling. Various artworks of umbrella canopies hang on the walls, such as those made from antique Chiang Mai textiles. The carpet’s concentric patterns, in the likes of gun-metal gray, periwinkle and soft amber hues, reference umbrella tops in a striking yet subdued way.

“Given there are so many local restaurants in our vicinity that offer a great bowl of food, we knew from the outset that Mai Restaurant & Bar needed to be different with not just an aesthetically pleasing environment and a great view but also with one-of-a-kind dishes,” said the hotel’s general manager Edward E. Snoeks.

“The menu celebrates traditional Lanna cuisine in a contemporary fashion with Mediterranean touches, each dish is so distinctive due to profound combinations of ingredients and textures, and the ‘360° Cuisine’ program promotes healthy and sustainable eating based on ‘farm to plate’ and ‘plate to farm’ processes.”

Under the stewardship of award-winning executive chef Suksant Chutinthratip (Billy) and sous chef Karn Phojun, each dish from the restaurant’s seasonal menu is prepared à la minute from an open kitchen.

The recommended ‘Mai’s Samplers’ (THB 390++/USD 10.80++) comprises tasting size portions of five different delicacies:

● Crisp fried fluffy catfish and pomelo salad scented with rice field crab jus
● Vietnamese sausage and edible flowers salad roll with yellow chili puree
● Grilled green chili relish on crispy salmon skin
● Northern Thai-style pork sausage with grilled ginger and pickled cucumber
● Warm spicy tomato relish in golden-fried tortilla

Main dishes ‘Pappardelle Soi Neur’ (THB 350++/USD 9.70++), featuring fresh homemade pappardelle with creamy khao soi curry sauce and slices of seared Australian sirloin, served with homemade pickled vegetables and chili oil, and ‘Pla Salmon Nham Prik Oung’ (THB 550++/USD 15.20++), a baked salmon fillet with northern Thai-style tomato confit, sautéed gurmar leaves and pickled garlic served upon steamed pandan rice, are also recommended dishes.

Of the 28 vegetarian, vegan, meat and seafood menu options, 12 belong to the hotel’s ‘360° Cuisine’ concept, which has been designed to minimise waste and carbon emissions. Under the program, the chefs craft dishes using produce from the hotel’s nearby organic gourmet farm partnership with ORI9IN, and use every part of each ingredient possible before leftovers are returned to the farm as compost.

With 28 years of hospitality experience, Chef Billy was previously the executive chef at some of Bangkok’s top hotels. Chef Billy began his hospitality career in 1994 as a cook helper and climbed the career ladder at various hotels in Thailand as well at Lotus One in Dubai and Raffles Singapore.

After 19 years as a chef, Chef Karn joined Meliá Chiang Mai late last year from work as a sous chef at Bangkok-based Michelin Guide restaurants Baan Suriyasai Royal Thai Restaurant and Saneh Jaan. Starting out in 1993 as chef de partie at Mahanaga Thai Fusion Restaurant, his career has taken him as far as Switzerland where he was the head chef at Michelin Guide restaurant Patara.

Mai Restaurant & Bar is open for dinner from Wednesday to Sunday from 6pm - 10pm. Dishes are priced from 190 – 850 THB++ (USD 5.25++ – 23.50++). Call +66 52 090 601, email [email protected] or visit https://www.melia.com/en/hotels/thailand/chiang-mai/melia-chiang-mai/index.htm



Chiang Mai’s newest five-star hotel Meliá Chiang Mai has unveiled an intimate fine-dining restaurant serving contemporary Northern Thai dishes with Mediterranean influences accompanied by spectacular vistas and a compelling design that references the city’s rich culture.



Situated on Charoen Prathet Road in the heart of Chiang Mai, Meliá Chiang Mai has opened its signature restaurant Mai Restaurant & Bar on its 21st floor with panoramic views of the city and famed Doi Suthep Temple on the mountaintop to the west.




In a salute to Chiang Mai's Bo Sang Umbrella Village, large lit installations of umbrella ribs cling to the ceiling. Various artworks of umbrella canopies hang on the walls.



‘Mai’s Samplers’ comprises tasting size portions of five different delicacies.



Pla Salmon Nham Prik Oung’ is a baked salmon fillet with northern Thai-style tomato confit, sautéed gurmar leaves and pickled garlic served upon steamed pandan rice.


About Asset World Corp Public Company Limited   

Asset World Corp Public Company Limited is a holding company under TCC Group operating leading integrated lifestyle property development in Thailand. The company has two main businesses consisting of the Hospitality business managed by top hotel executives of world-renowned hotel brands such as Marriott, The Luxury Collection, Okura, Banyan Tree, Hilton, and Sheraton and Retail, Wholesale and Commercial properties whose projects include 1) Retail and Wholesale including lifestyle travel destinations, community shopping malls, community markets, and wholesale business real estate. Popular real estate projects consist of ASIATIQUE the Riverfront Destination, Gateway at Bangsue, AEC Trade Center – Pantip Wholesale Destination, and Tawanna Bangkapi and 2) Commercial buildings including the famous Empire Tower and Athenee Tower located in Bangkok’s central business district.  

About Meliá Hotels & Resorts

Meliá Hotels & Resorts is the best-known international brand in the portfolio of the Meliá Hotels International company; it has more than 100 city and resort hotels in the main leisure and business destinations of Europe, Asia, Africa and America. The brand offers exemplary meetings and events facilities in all important business cities as well as in exotic locations, catering to the ever-expanding conference and incentive travel market. As part of its innovation philosophy and new positioning, Meliá Hotels & Resorts has reinvented itself to cater to every aspect of the guests’ wellbeing. Unique experiences are created for guests and are defined by relaxation, quality time and personalised services. For a balanced lifestyle, Meliá Hotels & Resorts instinctively understands the guests’ needs and lifestyle expectations, which is an integral part of its redefined identity. Follow Meliá Hotels & Resorts on Twitter @MeliaHtlResorts, Facebook @Melia.Hotels and Instagram @meliahtlresorts. www.melia.com.

About Meliá Hotels International

Founded in 1956 in Mallorca (Spain), Meliá Hotels International operates more than 380 hotels (portfolio and pipeline) throughout more than 40 countries, under the brands Gran Meliá Hotels & Resorts, Paradisus by Meliá, ME by Meliá, Meliá Hotels & Resorts, The Meliá Collection, INNSiDE by Meliá, Sol by Meliá, and Falcon’s Resorts by Meliá, plus a wide portfolio of affiliated hotels under the “Affiliated by Meliá” network. The Group is one of the leading companies in resort hotels worldwide, while also leveraging its experience to consolidate the growing segment of the leisure-inspired urban market. Its commitment to responsible tourism has led the Group to become the most sustainable hotel company in Spain and Europe, according to the last S&P Global Corporate Sustainability Assessment (Silver Class). It also has ranked seventh in the Wall Street Journal's list of the 100 most sustainably managed companies in the world (and the leading travel company) and is the only Spanish travel company included in the list of “Europe’s Climate Leaders 2021” by Financial Times. Meliá Hotels International is also included in the IBEX 35 Spanish stock market. For more information, visit www.meliahotelsinternational.com

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La Résidence Phou Vao Launches Restaurant Tam Nan


Executive Chef Larisa Vesterbacka leads Tam Nan Restaurant and the revival of Lao’s traditional slow cooking methods

30 September 2022, Luang Prabang - Belmond has announced the launch of Tam Nan, the flagship restaurant of La Résidence Phou Vao, A Belmond Hotel, Luang Prabang, located in the spectacular mountain region of Laos.




Meaning “Legendary” or “Legend” in Laotian language, Tam Nan pays homage to the region’s traditional cooking techniques that honour heritage and authenticity, while bringing to life the culinary vision of Executive Chef Larisa Vesterbacka and a ‘Heart to Table’ concept that is rooted in genuine Laotian hospitality.

THE REVIVAL OF TAM NAN

The culinary experience at Tam Nan is designed to feel timeless, offering flavours that are evocative of Laotian legends and the old-world charm of Luang Prabang. In Tam Nan’s tasting menu, Chef Larisa was inspired to create dishes using traditional slow cooking methods to extract rich Laotian flavours, such as cooking bamboo, banana leaves and fresh coconut over a charcoal grill or stewing soup in a clay pot.




Highlighted dishes include Pha Sa Ngua, which are dumplings stuffed with Laotian Sheatfish and crispy fish roe, charcoal-grilled in banana leaf with stir fried bok choy, syrups and bitters. Tam Nan also offers an interpretation of Orlam, a famous Luang Prabang dish that is meticulously prepared with a slow cooked broth in a clay pot for 24 hours, with the base of buffalo meat first marinated, salted and sun dried for 3 to 4 days.




Rice will also be prominent in the menu, harvested from wetland or dryland farming in Laos and created in a variety of sticky and steamed rice options recommended for various accompaniments to soups, vegetables, Laap and meats. Chef Larisa will source most of her ingredients locally, honouring Laotian customs and traditions, and celebrating the community.

INTRODUCING EXECUTIVE CHEF LARISA VESTERBACKA

Spearheading Tam Nan, Chef Larisa channels her distinguished background and specialty in Asian cooking techniques throughout the restaurant’s menu. With 15 years of experience in Asian cuisine including in China, Thailand, and Cambodia, Larisa’s instinctive approach renders exquisite dishes with creative presentation and attention to detail. Growing up in Russia, Chef Larisa’s family garden flourished with fruits and vegetables that her relatives used to marinate, dry and boil using a lot of seasonings to make pickles and jams for the winter. It was Chef Larisa’s later encounter with Asian cuisine that established her lifelong passion for its electrifying spice, flavours and interesting textures, and she has since spent her career experimenting with creative combinations.

Chef Larisa comments, “At Tam Nan, we have built an entire collection of dishes and tastes of Luang Prabang and Laos as a whole, carefully selecting the best that can be found in the country. Laotian cuisine can surprise you with its variety, and vegetarians will be delighted to discover the entirety of Laotian flavours through Tam Nan.”




Newly launched as the beating heart of La Résidence Phou Vao, Tam Nan is where special moments can be shared over meaningful stories, highlighting local gastronomic traditions within a timeless setting.

Set on a serene hilltop, the hotel is moments away from the old-town Luang Prabang, where time sits still, offering a breathtaking escape, where guests can surrender to the calm atmosphere, surrounded in endless forest and spectacular mountain vistas.

About Belmond

Belmond has been a pioneer of exceptional luxury travel for over 46 years, building a passion for authentic escapes into a portfolio of one-of-a-kind experiences in some of the world’s most inspiring destinations.

Since the acquisition of the iconic Hotel Cipriani in Venice in 1976, Belmond has continued to perpetuate the legendary art of travel, taking discerning global travelers on breathtaking journeys. Its portfolio extends across 24 countries with 50 remarkable properties that include the illustrious Venice Simplon-Orient-Express train, remote beach retreats like Cap Juluca in Anguilla, Italian hideaways such as Splendido in Portofino, or unrivaled gateways to world natural wonders such as Hotel das Cataratas inside Brazil’s Iguassu National Park. From trains to river barges, safari lodges to hotels, each unique property offers an incomparable experience with its own story to tell. The essence of the Belmond brand is built upon its heritage, craftsmanship and genuine, authentic service. Belmond sees its role as custodians of timeless heritage, dedicated to preserving its assets through sensitive ongoing restoration plans. Belmond is part of the world’s leading luxury group LVMH Moët Hennessy Louis Vuitton. www.belmond.com

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Try celebrity chef Nobu Matsuhisa's iconic black cod miso, premium wagyu beef tacos with a Japanese twist, paired with Dubai's best sushi.





Brunch At Nobu

Saturday is the perfect day to enjoy brunch at Nobu and try a selection of our signature dishes, creative cocktails and fine music.

​​​​​​Saturdays, 12:00pm - 3:00pm
Starting from AED 575 per person





Omakase

Indulge in our unique Dubai or Nobu’s signature Omakase to try the finest Japanese ingredients paired with Nobu’s innovative touch and expertise.

Dubai Menu: AED 675
Signature Menu: AED 475











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Restaurant Take Over by Chef Luca Ciano
Join us on the journey of Italian Cuisine by Chef Luca Ciano.




SABABAY WINE DINNER
Thursday, 29 September 2022




Join us for five chef-curated courses, prepared by Internationally renowned Chef Luca Ciano, perfectly paired with wines from Sababay Winery.
IDR 995k ++ / person



DAILY LUNCH AND DINNER
from 30 September until 8 October 2022

Experience an unrivaled culinary journey that brings you to the flavors of authentic Italian dishes.
Enjoy a variety of à la carte menu for a scrumptious lunch and dinner, exclusively cooked by celebrity Chef Luca Ciano.




LUNCH COOKING CLASS WITH CHEF LUCA CIANO
Saturday, 1 October 2022


Lovingly called, the world's food, Italian is a favorite of nearly all.
Cook with our Celebrity Chef Luca Ciano during our authentic Italian cooking classes and learn the tips & tricks to making these wonderful dishes at the newly-revamped Bella Cucina.



FOUR-HANDS WINE DINNER WITH CORTE GIARA WINES
Friday, 7 October 2022


Chef de cuisine of Bella Cucina - Chef Romain Levefre and celebrity Chef Luca Ciano are working together to present a delectable wine dinner to enliven guests’ palates, perfectly paired with Corte Giara Wines.

IDR 1350k ++ / person



BELLA SUNDAY BRUNCH
Sunday, 2 & 9 October 2022


For more information and reservation, please call
​+62-361-701-888 or email [email protected]

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Chef William Wongso Presents Culinary Wonders Of Indonesia at The Residence Bintan and Sheraton Towers Singapore

For a limited time only this September and October, sail across on ‘The Nusantara Spice Journey’ from Singapore to Indonesia with Chef Wongso, showcasing authentic Indonesian specialities




20th September 2022 – Cenizaro Hotels and Resorts, a leading international hospitality company with a portfolio of independent luxury hotel properties in the world’s most desirable locations, is delighted to unveil a special culinary experience led by Indonesia’s most celebrated culinary expert, Chef William Wongso. Coming to Singapore and Bintan for a limited time only, guests will be invited to embark on ‘The Nusantara Spice Journey’ with authentic Indonesian culinary delicacies created by Chef Wongso, from Friday, 23rd September to Sunday, 25th September at Sheraton Towers Singapore and from Friday, 21st to Sunday, 23rd October at The Residence Bintan.





Titled The Nusantara Spice Journey, from Sulawesi to Sumatra, the evocative menu will spotlight the indigenous ingredients, as well as aromatic herbs and spices, that capture the essence of Indonesian flavours. Discerning gourmands can look forward to savouring an emblematic journey through the archipelago’s Spice Islands, home to over 30,000 spice species and the second largest mega bio diversity in the world.

‘The Nusantara Spice Journey’ Debuts at Sheraton Towers Singapore



Showcasing the best of Indonesia’s spices and diverse culinary heritage; guests can reserve this special dining experience from Friday, 23rd September to Sunday, 25th September at Sheraton Towers Singapore, and look forward to discovering a flavourful buffet of authentic Indonesian culinary delights that formed the archipelago, presented by leading culinary expert Chef William Wongso alongside Executive Chef Eric Cheam. The buffet is priced at S$88++ per adult and S$38++ per children, and available for dinner on Friday, 23rd September; lunch and dinner on Saturday, 24th September; and lunch on Sunday, 25th September 2022.




Among buffet highlights include a sumptuous selection of Indonesian classics including the Beef Rendang, Sate Daging Kelapa (Coconut Spiced Prime Beef Short Rib, Sate Peanut Soya Sauce); a rotation of meat and fish dishes such as Ayam Tangkap (Aceh Fried Chicken with Crispy Curry Leaves); Ikan Dabu-dabu (Steamed Locally Farmed Whole Barramundi with Tomato Shallot and Calamansi Sauce); and pastry delights Es Pisang Ijo (Green Banana) and Dadar Gulung (Pandan roll Stuffed Gula Melaka Grated Coconut).

There will also be an action and carving station, for your preferred Mie Godog (Jawa Broth Noodle) with condiments of Prawn & Chicken, Fried Shallot, Sliced Spring Onion and Salted Ikan Kurau; or Pasture-raised Beef Ribeye Roast with Saksang Sauce (North Sumatra Mala Sauce) with condiments of Salsa / Sambal, Sambal Matah and Sambal Colo-Colo.

General bookings for ‘The Nusantara Spice Journey’ at Sheraton Towers Singapore can be made directly at [email protected] or by calling +65 6839 5621

‘The Nusantara Spice Journey’ Arrives at The Residence Bintan

For guests seeking to venture into the heart of the archipelago, ‘The Nusantara Spice Journey’ featuring Chef Wongso, the visiting chef-in residence, will make its anticipated debut from Friday, 21st to Sunday, 23rd October at The Residence Bintan. Guests are encouraged to reserve these limited seats at Rica Rica restaurant to savour a showcase of authentic Indonesian fine-dining over lunches and dinners through a medley of local flavours against the picturesque tropical backdrop of The Residence Bintan.

Highlights will include Chef Wongso’s signatures as well as his inimitable take on various Indonesian classics. The appetisers will comprise a trio medley showcasing Ceviche of Gohu Tuna from Moluccas from the Maluku (Spice) Islands; Slada Bangka Udang, a North Sulawesi dish of white radish with cashew nuts, yellow mustard and sugar; and Mentho Yogya, a sweet savoury steam mince spiced chicken of Central Java.

Other highlights of the dinner menu include a hearty Binte Biluhuta Gorontalo soup of Sweet Corn, Young Coconut, Shrimp Broth from North Sulawesi; Gulai Ikan Aceh Roti Jala (Fish Curry Lacy Pancake) from North Sumatra; a main course of Beef Prime Short Rib & Chicken with Rendang Sauce highlighting flavours of Central Sumatra (Minangkabu), with Tempeh, Yellow turmeric fragrance rice, Rumpu Rampe and Crispy caramelised potato chips. The specially curated 3-course set lunch featuring Nasi Liwet from Solo Central Java and Nasi Minyak, a specialty of Jambi Central Sumatra is priced at IDR450,000 ++ per adult and the 7-course dinner is priced at IDR850,000 ++ per adult.

For guests hoping to walk away with more immersive, personal takeaway; the Afternoon Tea Affair with Chef Wongso will feature a palate appetiser of refreshing Indonesia afternoon tea delights which will be followed by a cooking class including Sate Marangi, Ikan Pepes and Dadar Gulung as dishes to create together. The one day only cooking class at The Residence Bintan on Sunday, 23rd October is priced at IDR 350,000 ++ per adult.

Chef William Wongso comments, “I look forward to sharing my lifelong passion to preserve and illuminate authentic Indonesian flavours alongside The Residence Bintan and its idyllic atmosphere, through my rendition of the treasures of Indonesian cuisine. Come discover the rich heritage and meaningful stories through The Nusantara Spice Journey through our special menu with Indonesia’s evocative culinary diversity reflected in these dishes.” Rajeev Paul, General Manager at The Residence Bintan comments, “Chef William Wongso is local culinary legend who needs no introduction. On behalf of The Residence Bintan, we are delighted to showcase the best of Indonesia’s authentic culinary excellence alongside our discerning guests in this once in a lifetime dining experience upon our tropical retreat.”

Located on the shores of the largest island in Indonesia’s Riau Archipelago, The Residence Bintan is nestled amid nature’s splendour with sweeping views across the South China Sea. Leading up to 2023, The Nusantara Spice Journey presented by Chef William Wongso heralds a brand new series of Indonesian top chefs at The Residence Bintan, which is easily accessible to Singaporean guests with a short hour’s ferry ride away, where exemplary Indonesian cuisine to be discovered. A hidden private oasis where elegance and nature spectacularly combine, Bintan is surrounded by beautiful islands which make for thrilling adventures and rich cultural historical sites, amid mesmerising jewels of nature and heritage, from Senggarang Island’s wooden houses on stilts and Bintan’s serene mangrove forests, where Silver Leaf Monkeys, Brahminy Kites, kingfishers, crabs and even fireflies can easily be spotted during the warm evenings.

General bookings for ‘The Nusantara Spice Journey’ at The Residence Bintan can be made at [email protected] or by calling T +62 778 6000 888 / +62 811 703 1676 (0800-2000hrs)

About Cenizaro Hotels & Resorts

The hospitality arm of Bonvests Holdings Limited, Cenizaro Hotels & Resorts is a leading international property and hospitality company with a portfolio of independent luxury hotel properties in some of the world’s most desirable locations. From exotic beach destinations for The Residence by Cenizaro properties in Mauritius, the Maldives, Tunis, Zanzibar, and Indonesia, to enchanting cultural havens with Morocco’s first boutique riad hotel, La Maison

Arabe, Marrakech and the charmingly intimate Riad Elegancia, Marrakech, to city properties with the Sheraton Towers Singapore and Four Points by Sheraton Perth; each hotel reflects a distinct individual personality and sense of place. Dedicated to providing enriching experiences, Cenizaro’s commitment to excellence is evident across every element of its business, from exceptional hospitality products to intuitive and personalised services.

About The Residence by Cenizaro

The Residence by Cenizaro properties are located in some of the world’s most beautiful destinations, each with a stunning beach setting. The portfolio is inspired by its mission to enrich every guest experience and create a relaxing environment that reflects the destination. Each resort strives to create long lasting memories, from the food to the wellness offering, to the commitment to the local communities in each destination. Launching the first property in 1996, The Residence Tunis, the established hospitality brand followed with The Residence Mauritius, The Residence Zanzibar, The Residence Maldives at Falhumaafushi, The Residence Bintan and finally The Residence Maldives at Dhigurah in 2019. Further expansion is planned with three hotels in Tunisia, including the group’s first city and desert properties – The Residence Douz, The Medina of Tunis and Djerba Island – alongside The Residence Mapur in Indonesia.

The Residence Bintan

A hidden oasis where elegance and nature spectacularly combine; nestled amidst lush natural wilderness and fringed by the South China Sea on the south-eastern shore of Bintan island, this idyllic resort is just a 55-minute ferry ride from Singapore yet a world away. The 127-room resort has simplicity and sophistication at its heart. The 22 exquisite one-bedroom beachfront villas, 80 one-bedroom vista and garden terraces, 15 one-bedroom Deluxe Sea View Villas and 4 opulent two-bedroom villas combine to offer the utmost privacy and an escape from the everyday - a place to both unwind and indulge. Three restaurants and bars, including traditional Indonesian dishes and Pan-Asian cuisine at signature restaurant Rica Rica, offer an innovative twist on local cuisine. The Spa with treatments by ila is home to eight private treatment rooms with plenty of serene views.

About Sheraton Towers Singapore

Sheraton Towers Singapore is strategically located along Scotts Road with 420 well-appointed rooms and 13,400 square feet of prime function space made up of 16 event venues. Honourably conferred the Luxury Contemporary Hotel Award 2019 by the World Luxury Hotel Awards, Sheraton Towers Singapore sets the benchmark in the hospitality industry with its outstanding quality standards and impressive service. From the detailed elegant furnishings, exquisite culinary experience to warm, discreet service, the hotel believes in pampering its guests with the comfort, luxury and conveniences that they are accustomed to at home.

For more information, please visit www.sheratontowerssingapore.com.



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