Sustainable Thai flavours celebrated in four-hands dinner at Dining on the Rocks

This August, Executive Chef Kien Wagner of Six Senses Samui and Chef Gongpitak (Im) Boontanaveerapat, Chef De Cuisine from Phuket's Jampa restaurant celebrate sustainable Thai flavours together at Dining on the Rocks, Six Senses Samui. Both chefs believe the best ingredients do not need much persuasion.

For two evenings only - August 13 and 15, 2026 - Executive Chef Wagner welcomes Chef Im for an exclusive four-hands dinner that highlights Thailand's produce, the people who grow it, and the stories that begin long before they reach the plate.

While Samui and Phuket sit just a few hours apart, each island offers its own distinct landscape, seasons and ingredients. This collaboration brings them together in a menu shaped by both places, combining produce harvested from Six Senses Samui's Farm on the Hill with ingredients sourced through Jampa's close network of regenerative farmers, artisans and fishermen.

Guests can expect a tasting menu that is bold in flavour yet restrained in approach, including seafood caught in southern waters, vegetables picked at their peak, as well as fruits, herbs and native ingredients presented with precision.

For Chef Kien, the dinner is a natural extension of the philosophy that guides the kitchens at Six Senses Samui. Chef Im has earned recognition at Jampa for redefining what sustainable dining can look like in Thailand. Awarded a Michelin Green Star, the restaurant is known for its wood-fired kitchen, minimal-waste philosophy and deep commitment to regenerative agriculture. These values will travel to Samui for this collaboration.

This six-course four-hands dinner will be served in two seatings each evening. As seating is limited, advance reservations are strongly recommended.

Details

For more information or to make a reservation, call +66 7724 5678 or email reservations-samui@sixsenses.com

Langham Hospitality Group sees Michelin success in Shanghai

Source: Langham Hospitality Group. Steamed grouper
dumpling in matsutake mushroom soup from
T’ang Court at The Langham, Shanghai, Xintiandi.

The Langham Hospitality Group (LHG) has achieved significant recognition in the MICHELIN Guide Shanghai, Jiangsu and Zhejiang 2026. 

T’ang Court at The Langham, Shanghai, Xintiandi, has been awarded two MICHELIN stars. This marks a new pinnacle for the fine-dining Cantonese restaurant, which first received a star in 2016.

In parallel, Ming Court at Cordis, Shanghai, Hongqiao, has retained its MICHELIN star for the 7th consecutive year.

“T’ang Court’s elevation to two MICHELIN stars is driven by the shared commitment to excellence from both our culinary and service teams. We are equally proud of Ming Court’s consistent performance in retaining its star for seven years. These achievements have cemented the restaurants’ reputations as leading fine-dining destinations in Shanghai,” LHG CEO Bob van den Oord said.

“Our group now proudly holds a total of seven MICHELIN stars across our portfolio, reinforcing our position as a global leader in Cantonese fine dining.” 

Under the leadership of Executive Chinese Chef Tony Su, T’ang Court at The Langham, Shanghai, Xintiandi honours tradition while embracing modern touches. The restaurant’s serene ambiance, inspired by the Tang dynasty and accented by contemporary art, offers panoramic views of the Xintiandi district.

Chef Su’s craftsmanship is evident in signature seafood, barbecued specialties, and refined dim sum, creating memorable dishes that are rich in both flavour and history. 

At Cordis, Shanghai, Hongqiao, Ming Court continues to be celebrated for its quality and consistency. Led by Executive Chef Paul Qian, the restaurant blends exquisite Cantonese cuisine with a touch of local Shanghainese fare in a refined setting inspired by the glamour of 1920s Shanghai. The restaurant is equally renowned for its exceptional pairings, with an extensive list of wines, sake, rare spirits, single malt whiskies, and Chinese teas.

Six-star culinary collaboration at Four Seasons Hotel Hong Kong

Source: Four Seasons Hotel
Hong Kong. Galliot. 

Food enthusiasts are invited to a rare gastronomic event at French restaurant Caprice, Four Seasons Hotel Hong Kong. Caprice's Executive Chef Guillaume Galliot joins forces with Chef Jan Hartwig of Munich's three-Michelin-starred restaurant JAN for a six-star dining experience on August 22 and 23, 2025.

Caprice has earned the distinction of three Michelin stars for seven consecutive years, while Restaurant JAN made German culinary history by earning three Michelin stars just six months after opening in 2023.

Diners can savour a seven-course menu at HK$4,988* per person, blending both chefs' global inspirations and masterful techniques. A tailormade wine pairing will be available. Reservations for this event are now open, with limited seating available. 

Details 

For reservations and enquiries, call +852 3196 8860 or email caprice.hkg@fourseasons.com.

Exquisite evenings with Shane Osborn at The St Regis Bali Resort

January 2025 marks a season of exceptional dining at Kayuputi, The St. Regis Bali Resort's premier beachfront destination. Guests are invited to indulge in two unforgettable evenings celebrating global culinary innovation.

The event features the visionary creations of Chef Shane Osborn, the first Australian chef to earn two Michelin stars and a star on Netflix's The Final Table in 2018. Chef Osborn, chef-owner of The Arcane Collective, Hong Kong, will serve a six-course dinner in Kayuputi’s elegant beachfront dining room.

Dates: 31 January or 1 February 2025
Time: 6 pm onwards
IDR1,850,000 net per person (food only) 

For reservations, email stregisbar.bali@stregis.com or call +62 361 8478 111.

MICHELIN Star Table at Grand Lisboa Palace to star Don Alfonso 1890 x L’Olivo

Source: SJM. Wrapped in Versace’s signature Baroque patterns and the sumptuous gold and red tones of Don Alfonso 1890, this MICHELIN Star Table promises an exquisite dining experience with Italian ambiance. The handcrafted terrazzo floor with rosette and flower motifs is inspired by the historic Versace Villa on Lake Como, while the bespoke furniture and Rosenthal x Versace tableware echo Versace's Asian Dream motif. Paintings from Versace's Palace have been hung on the walls, interspersed with the fashion house's signature Barocco pattern.

SJM Resorts and the MICHELIN Guide have joined forces for the 4th consecutive year to present one of Macau’s most coveted dining experiences: the MICHELIN Star Table series.

This year will see Italian mastery within Grand Lisboa Palace Resort Macau on 18 and 19 October, in the form of Don Alfonso 1890, the Macau outpost of the Michelin-starred, family-owned restaurant in Sant'Agata sui Due Golfi, five-course lunches, and six-course dinners.

The MICHELIN Star Table will showcase the masterpieces from three Italian culinary maestros: Chef Andrea Migliaccio, Executive Culinary Chef of Jumeirah Capri Palace, including the two Michelin-starred L’Olivo; Chef Ernesto Iaccarino, from the family running Don Alfonso 1890 in Italy; and Head Chef Federico Pucci, who helms Don Alfonso 1890 in Grand Lisboa Palace.

Chef Migliaccio is renowned for his mastery of Mediterranean cuisine and vibrant colours and bold flavours in his dishes. He said: “It is an honour to be part of this ensemble and this unique event, which also represents an exceptional twofold opportunity: on one side, we will all be sharing the overall Italian culinary tradition with our friends in Macau; on the other, we will be creating connections between the different interpretations that coexist within the Italian gastronomic heritage.”

Chef Iaccarino added: “I am very proud to have this opportunity to showcase our Italian flavours together with Chef Andrea at the beautiful Don Alfonso 1890 in the Palazzo Versace Macau. We can’t wait for our guests to enjoy the flavours of the south of Italy.” Don Alfonso 1890 in Lavello boasts one Michelin Star and a farm-to-table philosophy that ensures the freshest ingredients from an organic farm, Le Peracciole.

Head Chef Pucci also said he is honoured to participate in the gastronomic extravaganza alongside talented chefs. "We can’t wait to share our passion for food with the discerning palates, celebrating the passion, artistry, and joy of sharing great food with others,” he said.

Details

Lunch is priced at MOP1,288+ per person, with an optional wine pairing for MOP588+ per person. Dinner is priced at MOP2,288+ per person, while an optional wine pairing for an additional MOP988+ per person.

The MICHELIN Star Table presented with SJM – Don Alfonso 1890 x L’Olivo showcases the finest Italian cuisine. 

The exclusive Don Alfonso 1890 MICHELIN Star Table Package includes a night's hotel accommodation and a feast for two. Lunch is priced at MOP3,388++ per person, while dinner is priced at MOP5,788++. 

Secure your bookings though the reservation hotlines or visit https://www.sjmresorts.com/en/happenings/michelin-star-table-2024

• Mainland China: 400 842 2188
• Hong Kong: 800 960 288
• Dining General Line: +853 8881 1800

La Tour d’Argent to take over Le Beaulieu in Hanoi this October

Sofitel welcomes a legend of French art de vivre to the cultural heart and soul of Vietnam as part of its Diamond Jubilee celebrations. The exclusive collaboration reflects Sofitel’s timeless DNA: a desire to empower encounters between cultures, people and ideas. 

La Tour d’Argent, the historic 400-year-old Parisian dining establishment, will fly into Hanoi for the first time in its history to stage a culinary takeover at Le Beaulieu, the French restaurant at Sofitel Legend Metropole Hanoi. Le Beaulieu dates from 1901 and was recently selected by the Michelin Guide, while Sofitel Legend Metropole Hanoi, is Southeast Asia’s first and only Sofitel Legend hotel.

A national landmark that has stood on the banks of the River Seine since 1582, La Tour d’Argent (The Silver Tower) is a pillar of French gastronomic heritage. Helmed by Executive Chef Yannick Franques, it has been awarded a Michelin star for its classic yet contemporary style of French cuisine. The hotel'sChef de Cuisine Charles Degrendele trained at La Tour d’Argent, further underscoring the connections between these icons.

From October 23 to 27, 2024, La Tour d’Argent's expert culinary team will craft a five-course lunch menu and an eight-course dinner in Hanoi. One highlight will be Caneton Freìdeìric Delair, a signature dish that pays tribute to Charlie Chaplin, who spent his honeymoon at Sofitel Legend Metropole Hanoi in 1936.

“We are particularly pleased with this collaboration with Sofitel, the world’s only French luxury hotel brand and ambassador of ‘savoir recevoir’* throughout the world. With our rich history and that of Sofitel Legend Metropole Hanoi, it’s easy to bring this unique experience to life, nourished by this encounter and supported by the expertise of our teams. The beauty and refinement of the setting particularly appealed to us, and echoed that of our Parisian home. It’s a promise for customers to live a unique and grandiose experience,” said André Terrail, owner of La Tour d’Argent.

Source: Sofitel. Le Beaulieu, Sofitel Legend Metropole Hanoi’s French restaurant, has been delighting guests in Vietnam’s capital city since 1901.

“La Tour d’Argent is a true icon of French gastronomy and we are delighted to welcome Chef Yannick Franques and his esteemed team to Sofitel Legend Metropole Hanoi. As we celebrate Sofitel’s Diamond Jubilee, we are showcasing the brand’s French zest all over the world and this includes our commitment to gastronomic excellence.

"From our new Haute Croissanterie concept to the fine-dining journeys at Le Beaulieu, we strive to showcase highly authentic and exquisite cuisine,” said Nicolas Gronier, VP Global Marketing of Sofitel and Sofitel Legend.

Details

Book the Tour d'Argent experience in Hanoi at +84 0243 826 6919 (extension 8200), by emailing Bang.Au@sofitel.com, or visit www.sofitel-legend-metropole-hanoi.com/. 

*The art of hospitality.

Samrub Samrub Thai takes over Dining on the Rocks, Six Senses Samui, in August

Chef Prin Polsuk from Michelin-starred Samrub Samrub Thai in Bangkok will take over Six Senses Samui's signature restaurant, Dining on the Rocks, for two evenings this August.

Source: Six Senses Samui. A dish
from the Samrub Samrub
Thai takeover. 

The takeover on August 8 and 10, 2024 will showcase Chef Polsuk's cooking concept, which reinterpretes traditional Thai cooking techniques and recipes dating back to the era of King Rama VI together with seasonal local ingredients. His menu will also reflect how local fishermen eat.

The menu on each night will be family-sharing style. Priced at THB 3,800++ per person for the food only, the meal will include three starters, four main dishes served with jasmine rice, and a combo dessert. 

Thai-inspired tropical cocktails and wine-pairing options will also be available.

Details

Two seatings are available, at 6 pm and 8:30 pm. Guests will enjoy a 30-minute session with Chef Polsuk before each session. 

Reservations are essential. Call +66 7724 5678 or email fbco-samui@sixsenses.com to save your seat.

Hashtags: #SixSenses, #SixSensesSamui, #SamrubSamrubThai, #MichelinRestaurant, #Samui, #Thailand

SJM Resorts to host first MICHELIN Star Table mid-September

Source: SJM resorts. Palace Garden Head Chef Ken Chong will present his signature dish, crystal king tiger prawn.

The official partner of the MICHELIN Guide in Macao, SJM Resorts, has launched its first MICHELIN Star Table.

The first event of the series is set to take place at the Palace Garden at Grand Lisboa Palace Resort Macau on 15 and 16 September, featuring a six-course menu of the finest Chinese cuisines in a four-hand collaboration.

Leading the culinary symphony is Palace Garden’s Head Chef Ken Chong, a master of Taishi cuisine with nearly two decades of culinary experience, including heading a MICHELIN-starred restaurant in Hong Kong. He will be joining forces with Head Chef Fung Cheung from Chao Shang Chao, a two MICHELIN-starred restaurant in Beijing specialising in Chaoshan cuisine. Fung achieved the recognition within one year of operation.

Both Taishi and Chaoshan cuisines are hailed as the epitome of culinary excellence in China. Taishi cuisine is honoured as the leading school of Cantonese cuisine, advocating farm-to-table dining, and symbolising a mature cultural expression. Chaoshan cuisine is reputed to be the highest-end cuisine in China, captivating with exquisite knifework and an emphasis on fresh, mild flavours that enhance the natural quality of premium ingredients.

Highlights of the menu include famous Taishi dishes like premium snake bisque and crystal king tiger prawn, as well as Chaoshan dishes crispy sea cucumber with bitter melon, and a Wagyu beef trio. Additional MICHELIN Star Table events are being planned, including a French cuisine dinner in November.

Details

The MICHELIN Star Table dining experience is priced from MOP2,888+. To reserve a seat or for more information, contact Palace Garden at +853 8881 1380. Only 50 seats are available.

Three new celebrity chefs at the Burj Al Arab Jumeirah

Source: Jumeirah Group. From left: Costa, Joinie-Maurin, Kurdahl, Semblat and Silva.

The Burj Al Arab Jumeirah has had three new chefs join its celebrity restaurants as part of its aims to create elevated dining experiences for its guests.

Jose Silva, Jumeirah Group's CEO said: "We are very proud to announce the arrival of three new culinary experts at our flagship hotel in Dubai. This appointment reveals the start of a more diversified and innovative culinary offering, in addition to our continued focus on the guest experiences, which is a core element of the luxury industry. Dubai's diverse culinary scene will be a delight for Expo2020 visitors next year, and with over 60 restaurants in Dubai, we are ready to welcome its epicurean guests. This is the start of several other exciting culinary and customer experiences we plan to announce in the near future."

The news follows the recent milestone recruitment of Michael Ellis as Chief Culinary Officer, the former MD of the Michelin Guide.

Francky Semblat, Kim Joinie-Maurin and Kasper Kurdahl have a combined seven Michelin stars at their most recent culinary appointments. Semblat and Joinie-Maurin are both protégés of Joël Robuchon's school of excellence, while Kurdahl has worked alongside Roger Souvereyns.

The Burj Al Arab Jumeirah's contemporary French diner Al Muntaha welcomes Semblat and Sky View cocktail bar & restaurant Joinie-Maurin. Kurdahl joins the Al Mahara seafood restaurant.

Anthony Costa, Regional VP, Jumeirah Group and MD Burj al Arab, said of the three: "Their experience at some of the world's best restaurants coupled with their diverse backgrounds and entrepreneurial adventures will pave the path to a wonderful gastronomic journey."

Michelin awards three stars to La Yeon in Seoul

The Shilla Seoul's flagship restaurant, La Yeon, has been awarded three Michelin stars for a third consecutive year. A traditional Korean fine-dining restaurant, La Yeon offers authentic flavours and creative interpretations of time-honoured recipes.

Since opening in 2013, La Yeon has earned global attention for its service, ambience, and sophisticated menu. It was the first Korean restaurant in the world to receive a Michelin three-star rating. The restaurant has distinguished itself with premium, Korean-grown ingredients procured from exclusive sources around the country. The menu at La Yeon refreshes every three months to reflect the changing seasons and produce, placing emphasis on freshness and provenance.

La Yeon’s three-star recognition is a testament to the team’s pursuit of culinary excellence. “It is an exceptional honour to be acknowledged by the Michelin Guide for a third consecutive year,” says Executive Chef Kim Sung Il.

Source: Shilla website. Dish from La Yeon.

“In recent years, Korean cuisine has gained recognition for its seasonal flavours and refined techniques. This latest Michelin honour is a validation of our team’s commitment to preserving and showcasing traditional Korean recipes.”

Details:

Call La Yeon at +82 2 2230 3367 or visit the Shilla website.

InterContinental Hong Kong's restaurants receive a total of three Michelin stars

The 2018 Michelin Guide to Hong Kong and Macau has honoured two of the InterContinental Hong Kong's restaurants with a total of three Michelin stars – two stars for its Yan Toh Heen Cantonese restaurant and one star for the recently-opened Rech by Alain Ducasse, which debuted in March 2017. Rech by Alain Ducasse is  the hotel's newest restaurant and the first international outpost of Paris' most famous seafood restaurant.

InterContinental Hong Kong's GM Claus Pedersen said, “To receive these stars is an honour and great recognition of the hard work by all of our team members. The Michelin stars further enhance InterContinental Hong Kong's position as a destination for truly memorable dining experiences.

“Our goal is to have great restaurants that our guests love. We are committed to consistently delivering top quality cuisine and service.”

Source: InterContinental Hong Kong. Steamed garoupa, prawns and scallops dumpling.

This is the fourth consecutive year that Yan Toh Heen has received two Michelin stars. The restaurant has served fine Cantonese cuisine for 33 years.

Executive Chef Lau Yiu Fai, who has been with the restaurant since it opened in 1984, and his team use only the finest and freshest seasonal produce, refined Chinese cooking methods and a creative modern presentation.

The restaurant features an extensive ala carte menu, plus set lunch and dinner menus and special menus showcasing seasonal Cantonese specialties. At lunchtime, guests can enjoy both traditional and innovative dim sum.

Yan Toh Heen's Tea Sommelier Kelvin Ng has curated an exclusive Chinese tea menu and offers tea-pairing options as part of the Yan Toh Heen dining experience.

Source: InterContinental Hong Kong. Roasted figs, cottage cheese sorbet (vegetarian).

One of the most famous seafood restaurants in Paris, Rech, founded in 1925 and reborn by Alain Ducasse in 2007, made its international debut about nine months ago at InterContinental Hong Kong in the space that was formerly SPOON by Alain Ducasse. An authentically French seafood experience, it showcases the freshest oysters and fish from France with Chef Alain Ducasse's personal interpretation and contemporary cuisine in a modern and relaxed seaside-inspired ambiance with the InterContinental Hong Kong's panoramic harbour views.

Executive Chef Stéphane Gortina, who has worked with Alain Ducasse for over 12 years at a diverse selection of his global restaurants, has led the kitchen since the restaurant opened. He was previously Executive Chef at SPOON by Alain Ducasse.

Marie Deroudilhe, who revamped the Parisian restaurant in 2012, designed the Hong Kong outpost with key design elements that are reminiscent of the sea - the inside of a seashell, a piece of floating  wood, drifting clouds, plus the shimmering sunlight on the surface of the water and waves.

InterContinental Hong Kong's restaurants also include NOBU InterContinental Hong Kong, THE STEAK HOUSE winebar + grill and the Harbourside.

Details:

InterContinental Hong Kong is at 18 Salisbury Road, Kowloon, Hong Kong.

Rech by Alain Ducasse is open Tuesday – Sunday for dinner and on Sunday for lunch. Yan Toh Heen is open for both lunch and dinner.

For reservations, call +852 2313 2323.

The Spring Menu is now available at La Yeon

Source: The Shilla Seoul. La Yeon's chilled pen shell salad with yuzu garlic sauce.

La Yeon, The Shilla Seoul’s three Michelin-starred fine-dining Korean restaurant, that has also made the list of Asia’s 50 Best Restaurants for three consecutive years, has launched a Spring Menu. Showcasing the season’s finest ingredients from the Korean peninsula’s farms and shores, the new menu reflects La Yeon’s ongoing commitment to honor Korea’s culinary history.

The Spring Menu features delicacies such as geoduck, sea bream, king scallops, webfoot octopus, napa cabbage, mulberries and bellflower seeds. Traditional cooking techniques will present the seasonal ingredients, from fermenting and low-temperature ripening to steaming and grilling. These meticulous processes

Wine pairing is available with the new menu, each wine carefully handpicked by La Yeon’s sommelier to enhance the dining experience. The restaurant’s drinks menu will also be refreshed to include two new types of makgeolli (Korean rice wine) and two new types of Cheongju (refined rice wine). Traditional Korean liquors such as a freshly harvested rice and peanut makgeolli are also offered by the glass for pairing with dishes.

Guests can take advantage of the special Taste of La Yeon accommodation package, which is designed for gourmets who enjoy travelling for food. Guests who book the package receive one night's accommodation in a premium suite, a lunch or dinner for two at La Yeon (advance booking required), a Shilla teddy bear, free access to the Executive Lounge and outdoor spa pool, relaxation area, Finnish sauna, gyms, indoor pool and other leisure facilities.

The Shilla Seoul has also reopened Urban Island. With the Urban Island accommodation package, guests have access to the outdoor swimming pool and sunbathing facilities, as well as a spa pool, heated pools, and private cabanas.

Interested?

Book the Urban Island package

La Yeon, The Shilla Seoul's Korean fine-dining restaurant, gets three Michelin stars

Source: The Shilla Seoul. Nine delicacies at La Yeon.

At the inaugural Michelin Guide Seoul 2017 launch at The Shilla Seoul’s Dynasty Hall, the hotel's traditional Korean fine-dining restaurant La Yeon was awarded the prestigious Michelin three-star rating. Acclaimed for its authentic flavours, service, ambiance, and drink pairings, La Yeon is the only restaurant that is part of a hospitality brand in Seoul to receive three Michelin stars.

Every detail at La Yeon reflects an understanding and appreciation of Korean culture. Since opening in August 2013, La Yeon has offered reinterpretations of classic recipes using modern culinary techniques, complemented by tableware from Korean artists La Ki-Hwan and Lee Ki-Jo. The restaurant distinguishes itself with unique presentations of recipes dating back to ancient Korea.

La Yeon’s recognition in the Michelin Guide is a testament to The Shilla’s long-standing commitment to quality and exemplary service. To explore new heights, the restaurant regularly visits restaurants in Tokyo, Hong Kong, and New York for research and development. La Yeon’s dedicated team of buyers, recipe developers, and food connoisseurs source authentic, seasonal ingredients and only 100% Korean-made premium products. Every year, the team personally visits over 100 local suppliers to ensure quality standards are met.

Ingredients used at La Yeon include grouper, codfish, bamboo shoots, pine nuts, edible wild plants, and Hanwoo (한우, beef from a particular type of Korean cattle). The restaurant also offers a wide selection of drinks which are carefully selected to complement the dining experience.

“Since opening three years ago, we have continuously strived to recreate the best of Korean cuisine,” says Executive Chef Kim Sung Il. “The recognition is a result of our combined teamwork and motivates us to further our vision of sharing the beauty of Korean culture to guests from around the world.”

The Michelin Guide Seoul 2017 is the fifth guidebook to be launched in Asia following Japan, Hong Kong & Macau, Singapore, and Shanghai.

Shisen Hanten by Chen Kentaro awarded two Michelin stars

Source: Mandarin Orchard Singapore. Chinese Iron Chef Chen Kenichi and son, Shisen Hanten Executive Chef Chen Kentaro.

Mandarin Orchard Singapore's eponymous Szechwan restaurant, Shisen Hanten by Chen Kentaro, has been awarded two stars in the Michelin Guide Singapore 2016 - Singapore's first-ever list of Michelin hotels and restaurants. The accolade makes Shisen Hanten by Chen Kentaro the highest Michelin-rated Chinese restaurant island-wide.

"We are beyond thrilled and grateful to join the exclusive ranks of the world's finest dining establishments," said Executive Chef Chen Kentaro. "When we launched the restaurant in 2014, we knew it was imperative we go the extra mile to stand out in the wonderfully diverse culinary scene of Singapore. To now receive this highly coveted distinction by Michelin is an honour that inspires us even more to keep pushing our boundaries."

"I share this accomplishment with the teams at Shisen Hanten and Mandarin Orchard Singapore, and more importantly with our guests who have been most generous in their support," added Chef Kentaro.

View of Shisen Hanten by Chen Kentaro.

Shisen Hanten by Chen Kentaro is the product of a proud culinary legacy that began with the founding of Japan's first Szechwan restaurant in 1958 by Chen Kenmin, regarded as the "Father of Szechwan cuisine in Japan". Carrying on the family tradition is his eldest son, Chen Kenichi, nicknamed the "Szechwan Sage" and acclaimed as one of Japan's most celebrated Iron Chefs. It was Chen Kenichi that expanded the family business, branching out across Japan and imbuing his personal touch to the menu offerings of Shisen Hanten.

Shisen Hanten by Chen Kentaro is the brand's first foray outside of Japan, helmed by third-generation Chen Kentaro. Himself a rising culinary star in Japan, Chef Kentaro meticulously articulates his mastery of Szechwan cuisine through creative menus that incorporate the freshest of seasonal ingredients to celebrate the signature flavours of Shisen Hanten.

Must-try dishes include Chen's Original Spicy Noodle Soup; Stewed Fish Fillet in Super Spicy Szechwan Pepper Sauce; and Sautéed Szechwan Chilli Pepper and Chicken.

Interested?

To suit the milder palate, the level of spiciness of fiery Szechwan dishes at Shisen Hanten by Chen Kentaro may be adjusted upon request. Also available on the menu are authentic Cantonese dishes.

Mandarin Oriental Group lists Michelin stars in Asia

The Mandarin Oriental Group has announced it has 10 restaurants worldwide honoured in the 2016 Michelin Guides, bringing the current total number of Michelin-starred restaurants in the Group’s portfolio to 11 with a total of 16 Michelin stars. In Asia Pacific:

Michelin Guide 2016
Mandarin Oriental, Hong Kong
Pierre – 2 stars
Mandarin Grill + Bar – 1 star
Man Wah – 1 star

The Landmark Mandarin Oriental, Hong Kong
Amber – 2 stars

Mandarin Oriental, Tokyo
Signature – 1 star
Sense – 1 star
Tapas Molecular Bar – 1 star

Savour 2016 features Michelin starred chefs

Source: Coco Bodu Hithi website.

Coco Bodu Hithi returns with Savour 2016, a culinary experience that is fast becoming Coco Collections’ homage to fine dining in the Maldives. Savour offers the exclusive opportunity to indulge in award-winning creations with renowned chefs.

For Savour 2016, from 21 February to 4 March 2016, Coco Bodu Hithi welcomes back Michelin-starred chef Frédéric Doucet from Restaurant Frédéric Doucet in France; from the UK, Michelin-starred chef Nigel Haworth from Northcote Restaurant in Lancashire, and Aktar Islam from Lasan Restaurant in Birmingham, UK.

Gourmets can enjoy five-course dinners prepared exclusively by the chefs, who will also conduct master classes that show how to re-create dishes from their menus. The team at Coco Bodu Hithi will also participate in demonstrations, including for Japanese cuisine and wok cooking.

“Savour 2015 was an exceptionally successful experience among all our guests and the 2016 chapter will gather likeminded gourmets. Our over-water restaurants, Stars and Aqua, will once again set the backdrop for many evenings of original creations. With Frédéric’s flavours from the Charolais countryside, Nigel’s rustic cooking laced with Lancashire tastes and Aktar’s unique South Asian twists, this is a rare imitate opportunity for our guests!” said Georgios Papazoglou, General Manager at Coco Bodu Hithi.

Interested?

The experience begins from US$4,250 for two persons, and includes accommodation in an island villa for five nights, two dinners created by the visiting chefs, and two master classes. Stays should be timed between 19 February and 7 March 2016. 

KLM World Business Class flights out of Amsterdam to feature meals by three-star chef Jacob Jan Boerma

Source: KLM. Boerma.

From 25 October 2015, KLM Royal Dutch Airlines begins serving meals by Jacob Jan Boerma, a Dutch three-star chef, in World Business Class on flights out of Amsterdam*. Boerma is the first chef to enrich the KLM kitchen for a whole year.

"KLM is once again proud to work with a chef from a Michelin three-star restaurant. This time it is Jacob Jan Boerma of restaurant De Leest in Vaassen who will be providing delicious meals with entirely their own signature. KLM’s World Business Class passengers have always appreciated the meals designed by our top chefs and I fully expect Jacob Jan’s menus to delight our customers," said Miriam Kartman, KLM Executive Vice President Inflight Services.

"It is a fantastic challenge to work with KLM, one of the greatest airlines in the world! I am very much looking forward to welcoming you to personally experience the menus at high altitude. The meals have been carefully compiled with KLM. I hope I can treat you to a culinary surprise!" said Boerma.

KLM has been serving meals by leading Dutch chefs in World Business Class for many years. By working with top chefs, KLM continues its promotion of the culinary world on board. The tableware is designed by Dutch designer Marcel Wanders, which perfectly matches KLM’s “International Dutch” product vision. Past meals were designed by Cees Helder, Margot Janse, Sergio Herman, Richard Ekkebus, Mario Ridder, Richard van Oostenbrugge and Jonnie Boer.

Source: KLM. Boerma has created four different menus for KLM.

Boerma and Kim Veldman opened restaurant De Leest in 2002. The restaurant received its first Michelin Star in 2003, its second in 2007 and, in 2014, the ultimate achievement, its third Michelin Star. The cuisine is French with cosmopolitan influences. Fresh elements are prominent and the restaurant stands out for its use of local, often organic produce. Jacob Jan will open his own restaurant at Amsterdam’s newly renovated Grand Hotel Krasnapolsky in 2016.

*KLM flights between Asia and the Middle East transit in Amsterdam.

InterContinental Dubai Marina opens advance bookings for Marina Social

Source: InterContinental
Dubai Marina. Atherton.

The InterContinental Dubai Marina has shared the official opening date and advance bookings for Marina Social and The Social Room, UK Michelin-starred chef Jason Atherton’s debut restaurant in the region. Bookings are now accepted for the restaurant and bar opening in the heart of Dubai Marina, which opens on 4 September.

Marina Social will bring Jason Atherton’s deformalised fine dining to the recently opened InterContinental Dubai Marina. Atherton’s growing portfolio of 'Social’ restaurants include locations in London, Hong Kong, New York and now the first in the Middle East.

“Simply put, I love Dubai,” said Atherton. “I first worked in Dubai more than 10 years ago and the city holds a lot of special memories for me, especially because it’s where I met my wife Irha – so it was always an ambition to return and open up my own restaurant.

“Dubai has such a vibrant lifestyle scene as well as fantastic food, and I want Marina Social to be a destination for both, whether you’re having dinner in the restaurant or sundowners on the terrace. I’m hoping Marina Social will become one of the best restaurants in Dubai.”

Marina Social will offer British-Mediterranean styled dishes that use the finest ingredients with the creative flair and culinary expertise that Atherton’s restaurants are known for. Leading the team is chef patron Tristin Farmer and general manager David Vindis, both of whom have been with the ‘Social’ family in London.

“Marina Social and The Social Room are as vibrant and cosmopolitan as the Dubai Marina,” said Michael Martin, General Manager at InterContinental Dubai Marina. “At InterContinental Dubai Marina we are very proud and excited to house such an exquisite dining concept, promising an atmosphere that will blend perfectly with the hotel’s contemporary vibe and Marina neighborhood,” he concluded.

Marina Social will open daily for dinner with indoor and al fresco terrace seating. 

Interested?

Advance bookings for dinner at Marina Social can be made from 2 August 2015 by calling +971 (0) 4446 6664. The first tables are available from 6pm to 11.30pm from Friday 4 September 2015.

Art inspired menus for Art Basel at the Mandarin Oriental, Hong Kong

Mandarin Oriental, Hong Kong, which is the Official Hotel for Art Basel* in Hong Kong for the third year, will be offering guests a series of bespoke services ranging from art-inspired menus in the Michelin-starred Mandarin Grill + Bar and in Pierre to an exclusive stay package this March. 

From 11 to 17 March 2015 Chef Pierre Gagnaire will be offering guests of the Pierre restaurant (two Michelin stars) unique menus highlighting The Art of Pierre Gagnaire. This is Pierre's first time offering an art-inspired menu. Dishes are Chef Gagnaire’s culinary takes on his favourite works of art. A set lunch menu will be offered in addition to a seven-course dinner menu. 

For reservations to Pierre, please call +852 2825 4001 or email mohkg-pierre@mohg.com. 

Source: Mandarin Oriental, Hong Kong. Chef Opocensky.

The Michelin-starred Mandarin Grill + Bar will also feature an art-related menu from 2 to 22 March 2015. Michelin-starred Chef Uwe Opocensky will be offering guests of the Mandarin Grill + Bar an art-inspired three-course lunch and a five-course dinner menu. The dinner will include a ticket to Art Basel**. 

Source: Mandarin
Oriental, Hong Kong.

Designed to stimulate all the senses, guests will see dishes such as 'Spot the Difference', 'Scroll' and 'Warrior' unfold before their eyes. The description for a dish called 'Jade' lists stones, bag, salmon and scallop, whereas 'Warrior' is about 'terracotta, chocolate, chocolate, chocolate'.

The three-course lunch menu costs HK$888*** and the five-course dinner menu, HK$1,688***. For reservations please call +852 2825 4004 or email mohkg-grill@mohg.com. 

*Art Basel will be held from 15 to 17 March 2015 at the Hong Kong Convention and Exhibition Centre.
**Dinner between 2 to 13 March and 17 to 22 March will not include tickets to Art Basel since the show will have not begun or ended.
***Prices exclude a 10% service charge.

Michelin star chef Nicolas Isnard to cook at Singapore's Sofitel So Singapore

Source: Accor Hotels. Chef Isnard.

Xperience, the signature restaurant and bar at Sofitel So Singapore, welcomes French Michelin star chef Nicolas Isnard to deliver fresh and sumptuous flavours from France to Singapore. From 4 to 8 November 2014, Chef Isnard will act as Guest Chef, bringing his Mediterranean and Italian influences and serving up rustic flavours in the classic French style.

Partnering with Chef Anne-Cecile Degenne, Executive Chef of Xperience, Chef Isnard will offer a daily set four-course lunch at S$45++, daily set five-course dinner menu at S$88++ and a Saturday 6-course Gala dinner at S$148++ or S$188++ with wine pairing. An à la carte dinner menu will also be available.

Originally from the South of France, Chef Isnard acquired a taste for cooking from his Italian grandmother. Famous for mixing traditional cooking with innovation, he currently co-owns the L’Auberge de la Charme restaurant in France, which earned a Michelin star within a year of its opening in 2008. The restaurant also boasts four Gault & Millau toques.

“As the culinary capital of Asia, Singapore is the place for gastronomic adventures and new experiences. Sofitel So Singapore strives to offer our guests an exclusive interactive culinary journey of the senses. With Chef Isnard and Chef Degenne together, we are confident that they will bring an extraordinary culinary experience for Singapore’s gastronomes,” said Vincent Lelay, General Manager of Sofitel So Singapore.

Chef Isnard’s specialties include filet de boeuf, farmed chicken egg and onion soup “Contemporary Style”.

“I am excited to be collaborating with such an inspiring chef to continuously push new boundaries for Singapore’s culinary scene. Chef Isnard’s creativity and innovation will certainly elevate our guests’experience to a whole new level,” added Chef Degenne.

Guest Chef Isnard is the grand finale of Sofitel So Singapore’s Guest Chef Series. Earlier this year, Chef Degenne was joined by other internationally acclaimed Michelin star guest chefs, including Chef Yuichi Kamimura and three-Michelin star Chef Quique Dacosta.

For reservations, please call the hotel at +65 6701 6800.