[UPDATE: Never let it be said that Chopstix isn’t prepared to admit changing our minds from time to time. On our recent return visit to 8 and a half Otto e Mezzo Bombana we were pleasantly surprised at the vast improvement in service. There seems to be a high ratio of staff to customers and the whole operation is now very slick. We’re still not sure about the 3 Michelin stars but nonetheless less, bravo Bombana. Read on for our original review.]
Posts tagged ‘Michelin Guide’
Legendary chef Alain Ducasse’s first foray into food was not a runaway success. As a child growing up in France he would watch his grandmother cooking and aged about 11 he decided to make a chocolate roulade himself. “My grandmother let me attempt this, although I was not up to the task,” Ducasse recalls. “Chocolate ended up everywhere and in the end the cake did not resemble a roulade at all!”
Luckily for the culinary world Ducasse was not put off by his early endeavour. Last month saw the opening of his 25th restaurant worldwide. He has chosen Asia for the first international outpost of Rech Alain Ducasse, a French seafood restaurant replacing his Spoon concept at the Intercontinental hotel in Hong Kong.
Restaurant Guy Savoy in Paris has retained three Michelin stars for 15 years running. Chopstix caught up with Guy Savoy himself, one of the most personable chefs in the business, on a recent trip to Asia.
Who inspired you to become a chef?
My mother. Firstly, I liked to eat and my mother was a good cook. I didn’t imagine how much work went into it though then I watched my mother one day. I saw how she blended flour, butter, eggs, salt and sugar. The ingredients were not interesting separately but then they became a cake. For me, it was like magic.
What is your food heaven and hell?
I love ice cream; it is an addiction. I don’t like capsicum. When they’re cooked they’re ok but I can’t eat raw ones.
What do you like to cook for yourself?
For a snack: toasted rustic bread with a thick layer of cold bread and some sardines and ground pepper on top. The most important thing is to have cold butter.
What would you be if you couldn’t be a chef?
Nothing. I can’t imagine being anything else.
Who would you most like to cook for?
What would you prepare as a last meal?
I am too too young to think about that!
What’s the strangest food you’ve eaten?
Crocodile finger at Justin Quek’s restaurant in Singapore [Sky on 57 at Marina Bay Sands] and then a month ago, ants in The Amazon. In France we eat frog’s legs and snails, that’s part of our culture. Eating ants is not normal for us.
What’s the best restaurant we’ve never heard of?
My mother’s. I’ve never found better.
[UPDATE: We bid a fond farewell to chef Ivan Brehm who completed his last service at the Kitchen at Bacchanalia last night. Sous chef Mark Ebbels also left the restaurant earlier this month. Chopstix thanks them for bringing great food, integrity and passion to the Singapore dining scene and can’t wait to see what they do next.]
Given the mystifying exclusion of The Peninsula hotel’s restaurants in the Michelin Guide Hong Kong, it’s good to see The Pen’s Shanghai counterpart recognised.
Yi Long Court and Sir Elly’s at The Peninsula Shanghai have been awarded two and one Michelin star respectively in the inaugural Michelin Guide Shanghai, announced today.
Chopstix dined at both restaurants earlier this year and can wholeheartedly give them the thumbs up.