When you come to know Quinta do Noval, its old and its young Vintages, you will be able to recognize its future harvest. The consistency is quite simply because our Ports come from one single vineyard, a specific and magical place.
After working in different restaurants that have been recognised with stars in the Guide Michelin, such as Pierre Gagnaire, L’Atelier de Jöel Robuchon, L’Astrance and La Maison Troisgros, Andre Chiang establishes its own restaurant, which leads to fame by creating a new culinary philosophy in Singapore which is named octaphilosophy, which is based on eight principles, which are: unique, texture, pure, local, memory, salt, South and craft, making its distinguishable from any other cuisine.
Opened by chef Tetsuya Wakuda, is one of the best restaurants in Singapore. Its success has been such that it has had a presence in San Pellegrino Guide for two years consecutively within the best 50 restaurants in the world. The place name has origins in two words waku, which means arise (such as thermal water spilled from a source) and ghin silver color, which is the favorite color of the chef and proof of this can be seen in the decor of the place
Gin is a distilled grain flavored with juniper berries (juniperus communis), and its name comes from the Dutch word genever meaning juniper.
Kusmi Tea opens its doors to receive the most select group of tea lovers, owning a wide range of the most private repertoire of flavors and aromatic textures for the strictest pallets. Its blends leave a statement as imposing as its story, which transports us to the Saint Petersburg of 1867, where a small children of a peasant family tried his luck in the big city, landing his first job as a delivery boy.The owner soon realized the capacities of young Pavel Michailovitch Kousmichoff, and without thinking it twice initiated him in the artistry of blending this millenary beverage. By 1901 Pavel was the owner of 11 tea houses, converting his three small companies into one of the three largest enterprises in Russia.
Speaking of caviar is to refer to the history of man, customs and ancient tastes that of not be entirely undestood not you could taste properly this and other products o high caliber
Russia goes far beyond its enigmatic past and historic fingerprints to come out reinvented. We arrive to this northernmost megacity to discover that far from depicting the Kremlin or the Novodevichy Convent, Moscow beholds gems in the gourmet stratosphere which dispose to leave an impression with their distinct pallets, textures, colors and smells.
It was the year 1386, the year in which the wine alcohol was introduced by Genoese traders in Moscow, but was considered a “harmful pottage” for which the Russian government banned their import into the country, the discovery that alcohol could be extracted from wheat and rye, it wasn’t until later when this negative idea disappeared and began producing the first vodka that was called “bread wine”. Since the production of vodka was very cheap, the government of “Ivan IV the Terrible” proclaimed its manufacturing, starting from this moment the history of vodka begins.
The history of New York’s cuisine and food culture is endlessly fascinating to me. It inspires me to think beyond the walls of Eleven Madison Park to the culinary traditions of the City itself and the ingredients grown here. This source of inspiration has infused me, our restaurant, and our menu with a distinct and definitive sense of place.
Wherever a cosmopolitan city may ley, haute cuisine conosiours will gather.