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A recent interior design project undertaken by the London based practice of Alexander Waterworth Interiors is Hally’s, a charming deli/restaurant located on the New King’s Road in Parson’s Green, a chic residential area of London, just north of the Thames.
The well-known Japanese restaurant in Paris, Kinugawa was redesigned in 2010 by Patrick Gilles and Dorothee Boissier. The 30 year old restaurant was given a new direction under the ownership of Group Code Black who bought the establishment after the demise of its founder chef the previous year.
Aleria first opened in 2006. The owner, Nikiforos Kehayiadakis, decided to take the risk of locating it in the upcoming Metaxourgio area of Athens. Focusing on the combination of exquisite cuisine and wonderful design, he succeeded in creating one of the best and most beautiful restaurants in Athens.
Uchi Houston is a contemporary Japanese and Sushi restaurant, the second for award winning chef, Tyson Cole. It was opened in a renovated 1930s landmark structure in Montrose which in the past was known as the Felix Mexican restaurant.
Gargoillou dates back to 1983. It’s the most celebrated and well-known dish of Michel Bras, a French autodidact chef. He and his son run a three Michelin hotel-restaurant in Aubrac, a town in the southern Massif Central of France.
The out of the ordinary Chinese restaurant, David’s in Melbourne, Australia was opened in 1999 by David Zhou. Since then, it has earned the reputation for serving a brand of food which David terms as ‘country Shanghai comfort food’.
Synesthesia comes from the ancient Greek σύν (syn), meaning together, and αίσθησις (aesthesis), meaning sensation and it is a neurological condition where stimulus to one sense can affect one or more of the other senses.
What inspires great chefs to come up with the dishes that they do? Smells, memories, sounds, or even seemingly unconnected events can converge in a dish. The latter is what happened in the case of Mugaritz’s emblematic dish,
There is a huge difference between taste and flavour. We tend to believe that the enjoyment gained by food comes entirely from the mouth through taste, but that’s just a misconception. Our nose and the sense of smell have a big contribution...
I first heard about Tippling Club about a year ago and was immediately intrigued. It’s a place in Singapore created through the creative cooperation of Singaporean Cynthia Cuva, founder of Spa Esprit, UK born chef Ryan Cliff and Adelaide born artist/mixologist Matthew Bax.