09/05/08
05:25:29 pm , Categories: Uncategorized Nobu InterContinental, Hong Kong
If you were asked to name a restaurant in Hong Kong which has been included as one of the world's "Hot Tables" by leading culinary magazines and gained rave reviews from critics, the list would be long. But who would have conceived that Japanese cuisine and a wood fired oven would make a perfect match!
It took an innovative chef to propose that this combination could produce stunning outcomes but that's exactly what Nobu Matsuhisa and his signature chain of Nobu Restaurants worldwide have done.
Since opening the doors in December 2006, Nobu InterContinental Hong Kong has created a buzz. With panoramic views overlooking Victoria Harbour and Hong Kong Island, the stylish and dynamic restaurant is an experience for the senses. The modern design and unique decorative materials contrast and blend to create a feeling of movement and energy. Striking materials including 7,700 river stones and 450,000 sea urchin spines combine to produce a spectacular dining environment.
This energy is further enhanced by a feature open display kitchen designed by legendary US consultant Jimi Yui of Yui Design. Japanese cuisine has always incorporated presentation as an important feature but the Nobu open kitchen presents the food to diners in an interactive experience that leaves a lasting impression. "People really love the way that we use the oven" says Executive Chef, Oyvind Naesheim.
Chef Naesheim explains that "We have found a way of using the oven for regular roasting. The high temperature seals in all the juices and the products bake very fast, while at the same time picking up the flavour from the burning wood."
The Beech 2 door multi-function grill oven has inspired an expanded menu offering main course dishes such as Tender Octopus with Peruvian Anticucho Sauce, Salted Baked Black Cod wrapped in Lotus Leaf and Japanese Tenderloin with Wasabi Salsa.
The successful inclusion of Beech Ovens in Nobu restaurants first began in the installation in Berkeley St London and has since continued to include ovens being used in another 5 locations including Fifty Seven St New York, Dallas, Waikiki, Hong Kong and the soon to be opened Nobu Melbourne. If the growing popularity of Japanese cuisine and originality exhibited by Nobu Matsuhisa are anything to go by this is just the beginning for the Nobu Restaurant chain.
For further information on Nobu Hong Kong or any other Nobu restaurant please visit the Nobu Restaurant website: www.noburestaurant.com
08/05/08
04:27:39 pm , Categories: Uncategorized Book Review - Off Duty, The World's Greatest Chefs Cook at Home
OFF DUTY - The Worlds Greatest Chefs Cook At Home.
Bringing together some of the world's greatest chefs under
one cover, this exciting new book gives you an insight into
what they cook in the privacy of their own homes.
All proceeds from the sale of this privately commissioned
book will go directly to funding the work of the Nicholls Spinal Injury Foundation.
The charity is led by world-renowned chef, David Nicholls, whose family encounter with spinal injury has driven this opportunity for funding research to enable patients with spinal injury to walk again.
David is the Executive Chef and Director of Food and Beverage at the Mandarin Oriental Hyde Park. He is a world-renowned chef and has enjoyed a successful and varied career, being the youngest ever recipient of a Michelin star at the age of twenty-two.
In 2003, David's 19 year old son was enjoying a gap year in Australia when a freak swimming accident led to him being paralysed from the arms down. With little movement in his hands, he is termed tetraplegic and has received significant care at Stoke Mandeville hospital.
Beech Ovens have worked with David Nicholls since supplying a custom built wood fired oven for the Foliage restaurant in the Mandarin Oriental, Hyde Park, London, in 2000.
David Nicholls, operating at the highest level of culinary skill and management, has succeeded in establishing the Mandarin Oriental as London?s standard bearer in banqueting and fine dining.
Foliage has been awarded the most prestigious of restaurant awards for the second year running. Hardly surprising as the menu, masterminded by award-winning chefs David Nicholls and Chris Staines, is sublime.
The interior of Foliage was designed by the renowned Adam Tihany who has introduced clean lines and every morning one of our waiting staff will pick leaves from Hyde Park and place them under the glass plates. Behind the blinds, sandwiched between giant glass wall panels, are 24,000 white silk leaves that come to life through clever lighting, their colours changing in tandem with the seasons.
Tihany has also raised the restaurant floor so that every diner has a clear and unspoiled view of the stunning Royal Park opposite.
In 2004, Foliage was awarded 'Best Kitchen' by the Tatler Restaurant Guide as well as the prestigious AA five Rosettes.
66 Knightsbridge, London SW1X 7LA, United Kingdom | T: +44 (0)20 7235 2000
07/05/08
04:26:58 pm , Categories: Uncategorized Threesixty, Oberoi New Delhi
If you're searching for a completely different dining experience and you happen to be in New Delhi, you won't be disappointed by a visit to the Threesixty restaurant in the Oberoi Hotel.
Threesixty which opened its doors in November 2004 has been received with considerable excitement by the New Delhi dining community and rave reviews are appearing in magazines everywhere.
"It's fair to say this is probably the most successful restaurant to open in the country in recent times," Executive Assistant Manager of Food and Beverage, Raj Rao, says with justifiable pride.
Instead of a restaurant where the customers sit at their tables and the food appears as if by magic through a door somewhere at the back, dining at the Threesixty becomes an interactive kitchen experience.
Diners can choose from three different live 'stages'. Chairs are positioned immediately in front of the kitchens where customers can sit and watch the food being prepared and cooked, from start to finish.
Raj Rao explains: "Two years ago Arjun Oberoi, nephew of Mr .P .R.S. Oberoi felt that it was time to try something new in the restaurant industry. They felt that restaurants were all doing the same thing in the same way and they wanted to try something modern, push the limits and raise the benchmark in All-Day-Dining.
"They drew inspiration from restaurants they had visited internationally and came up with the concept of an exciting interactive kitchen experience."
The menu reflects a variety of international cuisines with everything from regional Indian dishes to English fish and chips, from Malaysian laksa to Australian lamb chops. However, if Japanese food is your favourite, there is a sushi bar where customers can watch skilled Japanese chefs create beautifully presented delicacies, such as traditional sushi, sashimi and sakatori.
Taking centre stage in the 114 seat restaurant, are two Beech tandoori ovens and one wood fired pizza oven. The oven does not only cater for pizzas, but also many other dishes including legs of lamb, chicken, calzones and for breakfast, freshly baked croissants. The third stage is the Yakitori grill where a vast variety of grilled meats and vegetables are prepared with assorted dipping sauces.
The décor of Threesixty has also skilfully blended international themes. With smoked oak wood floors from Canada, sushi bar and pizza ovens - you could be forgiven for forgetting where in the world you are.
Says Raj Rao, "The ambience of the Threesixty is so modern you feel as though you could be sitting in New York, or Brussels or anywhere else in the world. The restaurant is very popular with the ex-pat community. We have a young, modern, and hip clientele who love the exciting and unique ambience of the restaurant."
If you enjoy a drop with your meal, Threesixty won't disappoint you in the wine department either. The wine cellar has the capacity to hold 1200 bottles, which include wines from France, Italy, Australia, New Zealand and United States in addition to a few local indigenous selections.
The name Threesixty has a two fold meaning. Firstly it refers to the view. From one side you can enjoy the relaxing scene of the pool and on the other, the beautiful rose garden. In front of the restaurant is another garden to enjoy and of course the interactive show kitchen stages are at the rear. The name of the restaurant also refers to its eclectic menu, with selections from so many different countries, giving a strong global approach. Threesixty is an impressive display of contemporary dining and suggests that there will be much to look forward to in the future for diners in the region.
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