Ye Shanghai Kowloon enlivens a Chinese classic with two European treasures Sze Man Sui, head chef of acclaimed yè shanghai Kowloon, elevates his delicious East-West take on Shanghainese rice cake with paper-thin slices of Prosciutto di Parma PDO, Italy’s renowned dry-cured ham, stamped with the official Ducal Crown.
The year is not over yet, but we can't stop thinking of what's coming up next! Save the date for 16 & 17 January 2020 for a 4 Hands Dinner at WHISK with Guest Chef Kenichiro Yamauchi with creative wine and cocktail pairings masterminded by WHISK’s Chef de Cuisine, Oliver Li. Both chefs will be serving a collaborative 8-course menu featuring Japanese ingredients, mostly from Fukuoka prefecture, cooked in modern French way. 🍴The menu featuring playful dishes such as Kobujime Wagyu in Perfumed Pie served with Grand Cru St.Emilion wine, and homemade Fukuoka shirako and Asparagus "Tofu" with Razor Clam paired with a cocktail of green tea, Kombu Dashi, Nikka from the Barrel Whisky and
San Pellegrino Acqua Tonica is available on 2 nights only! 😊Discover more & book ahead:
🐙 CHIMICHURRI sauce, sauteed GREEN BEANS 🌱 One of the best Grilled Octopus I’ve had in a whiiiiile! @holyeatshk did a solid job on their homemade chimichurri & the wok green beans compliment it well - a MUST HAVE!
Running from 21th to 23th November, Executive Chef of @tokyolimahk , Arturo Melendez from Peru showcasing innovative Japanese and Peruvian fusion food to take Macau diners on a tour of the authentic Nikkei cuisine at @mo_macau@vidaricarestaurant
There’s certainly no shortage of great new Italian restaurants in New York right now, but, nevertheless, #CasaApicii sounds promising: The chef, Casey Lane, made a name for himself at the #TastingKitchen in Los Angeles, which he still owns, and he's tapped talent from #AVoceColumbus , #LocandaVerde , and #EmployeesOnly . Here's the tagliatelle with chanterelles, pancetta, and sage. Learn more at the link in our bio and on @grubstreet. 📷: @melissa_hom