Skip to content

Posts tagged ‘Michelin Guide’

A Smattering of Michelin Stars for The Peninsula Shanghai

Sir Elly's.png

Sir Elly’s

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.

Read more

Who’ll get the Michelin Man’s thumbs up in Singapore?

The Michelin Guide Singapore will launch in 2016

The Michelin Guide Singapore launches July 21st 2016

When it comes to the Michelin Guide and Asia, anything is possible, just look at the Hong Kong edition. But here’s who we’d like to see gain stars in the inaugural Singapore red book published on July 21st:

Read more

Will El Celler de Can Roca retain the World’s Best Restaurant title tonight?

Jordi, Josep and Joan Roca at the three Michelin-starred El Celler de Can Roca in Girona, who have launched an exclusive dining experience in partnership with American Express Invites® at Felix restaurant at The Peninsula Hong Kong on 3 and 4 June 2016 - their first in the City - offering American Express Centurion Members access to one of the most sought after chef's tables in the world. Copyright David Loftus.

Jordi, Josep and Joan Roca at El Celler de Can Roca in Girona. Copyright David Loftus.

 

 

[In 2019 El Celler de Can Roca joined the newly created Best of the Best list at the World’s 50 Best Restaurants awards along with El Bulli, The French Laundry, The Fat Duck, Osteria Francescana and Eleven Madison Park. All number one winners on the list will not be eligible for inclusion going forward.]

When the World’s 50 Best Restaurants are announced in New York tonight, the Roca brothers will find out if they’ve retained the title for the three Michelin-starred El Celler de Can Roca in Spain. Chopstix met the brothers earlier this month when they held their first dining experience in Hong Kong – an American Express Invites event at The Peninsula hotel.

How did the partnership with American Express Invites come about?
Joan Roca, Head Chef: “At El Celler de Can Roca, we have a long standing relationship with American Express with a great many customers coming to our restaurant in Girona. So when the opportunity arose to do something together in Hong Kong we embraced it.

“Felix at The Peninsula, Hong Kong is an exceptional place and the perfect setting for our work to shine. They clearly put a lot of emphasis on interior design, featuring Philippe Starck interiors and the space itself has a significant effect on the dining experience. The atmosphere is of absolute modernity, which combines perfectly with our understanding of food.”

What inspiration have you had from Hong Kong?
Joan Roca: “Hong Kong is a fascinating city because it encapsulates a sense of modernity and innovation with a unique frenetic energy. Like all chefs, when we travel, we travel with our eyes, hearts and minds open.

“What’s more, Hong Kong is a place where diverse Asian cuisines converge. It is a city with a magnificent culinary culture and a diverse mix of styles and ingredients that we find deeply interesting. We love the challenge of interpreting them through our food, whilst also bringing flavours from our own kitchen to this great gastronomic city.”

 

American Express Invites_Roca Brothers Event_9

Joan and Josep Roca at their American Express Invites event at The Peninsula Hong Kong

Josep, we hear you’re a collector of rare Chinese tea -what are the similarities between tea and wine tasting?

Josep Roca, Head Sommelier: “Yes, it is true that I love the world of tea. I have always said that if I did not devote myself to the world of wine, tea would have become the most important part of my life. Tea has an association with health, history and wisdom. To drink tea is also to drink from a culture within a cup; for me there are many similarities to the world of wine.”

What attracted each of you to your respective roles as chef, pastry chef and sommelier?
Jordi Roca, Head Pastry Chef:  “There is a creative triangle with the three of us; complementing each other. When we work together we understand each other, enjoy ourselves and know that we can go far.

“Each of us work in a different area of the kitchen and restaurant when it comes to creating the menu. I am ‘the sweet cuisine’, the dish that is integrated at the end of the dining experience. Joan is involved throughout the entire menu, even when it comes to the desserts. All our opinions create harmony across the whole menu, providing a structure. Josep is a great expert in gastronomic memory. Drawing on the world of wine, he uses his knowledge to provide us with many ideas for flavours and associations to create the dishes on the menu.

Jordi Roca

Joan Roca, Head Chef at El Celler de Can Roca Members. Copyright David Loftus

“What attracted me most to the world of sweet food is that you can play more, you have more freedom to create. I find myself in that special moment where the customer has just finished dinner. They have been serious and now they are relaxed, with everything that comes after the last savoury dish is fun. I feel comfortable in this role of entertainment, to be able to have fun with our clients through dishes”

[UPDATE: El Celler de Can Roca is number two in the World’s 50 Best Restaurants 2016. Joan Roca has been awarded Chefs’ Choice Award 2016.]

Firm Friends – what is it about Les Amis?

Cheryl and Sebastien

Cheryl Koh and Sebastien Lepinoy at Les Amis, Singapore

 

[UPDATE: Les Amis was awarded two Michelin stars in the inaugural Singapore guide on July 21st 2016].

With Les Amis in Singapore listed as Asia’s 12th Best Restaurant last night and Cheryl Koh announced as Asia’s Best Pastry Chef 2016, here’s a look at the restaurant’s heritage:

Fans of French fine dining restaurant Cepage in Hong Kong will still be able to enjoy the cooking of head chef Sebastien Lepinoy and pastry chef Cheryl Koh even though the Michelin starred restaurant is now closed. They’ll just have to visit Singapore.

The culinary pair have been lured to the Lion City to head up Cepage’s sister establishment Les Amis. Both restaurants share the same enticing formula of sophisticated food and slick service mixed with an unstuffy atmosphere; a recipe that has made Les Amis as popular with food writers in the region as it is with regular customers.

Read more

Ode to Odette

Odette -  Interiors 7

Odette restaurant, Singapore

Julien Royer, formerly head chef of the acclaimed Jaan, now has his own restaurant in the form of Odette, a bread roll’s throw away from his alma mater, within Singapore’s stunning new National Gallery.

Odette is named in homage to Royer’s grandmother. And the family theme continues as the dreamy design is down to artist Dawn Ng – wife of the restaurant’s co owner, Wee Teng Wen of the Lo and Behold group – in conjunction with Universal Design Studio.

Odette -  Interiors 10.JPG

The specially designed open kitchen at Odette

With its romantic, cream interiors, Odette is the White Swan to Lo and Behold stablemate, Black Swan nearby in the CBD. But back to the food.

Royer is continuing to mix classical French with modern techniques in his new home. Some of his greatest hits from Jaan are on the menu: Mushroom “tea”; 55 mins Onsen Egg; Heirloom Beetroot Variation; and Hay Smoked Pigeon.

In it’s new incarnation though the Pigeon is served two ways: the breast cooked sous vide then grilled and the leg cooked for six hours. And the Onsen Eggs are smoked on a bed of pines – foraged by the chef’s father and sent over from France (another family link).

Odette - Chef Julien Royer.jpg

Julien Royer Chef de Cuisine Odette

Royer has also added some new creations such as the standouts Hokkaido Uni with Apple, Mussel and Caviar and Trout with Miso Glazed Kurobuta Pork.

The welcome champagne trolley includes Chartogne-Taillet rose, Henri Giraud for Odette and Krug – said to be Royer’s favourite.

Desserts, by pastry chef Nicolas Vergnole, are also impressive including Confit Victoria Pineapple (below): toasted coconut ice cream, banana cake, passionfruit coulis, tapioca and Kaffir lime.

Odette - Confit Victoria Pineapple.jpg

Royer and his team are clearly shooting for a few Michelin stars when the Singapore Guide launches later this year.

[UPDATE: Odette was awarded two stars in the inaugural Michelin Guide Singapore on July 21st 2016].

http://www.odetterestaurant.com

 

%d bloggers like this: