Daphne Cheng is a vegan chef by necessity. Now the haute dining darling of New York and Shanghai’s cosmopolitan foodie circles, she became a vegan after reading The China Study, one of the most comprehensive nutrition studies ever performed on the link between diet and disease. Read more “A Day with Daphne Cheng: NYC’s Hottest Vegan Chef Hits Shanghai”
As I stepped into the intimate, low-lit lobby of EAST, Miami I took in its patterned stone floors and elegantly chiseled walls. The attentive staff greeted me graciously as I made my way across the meticulously designed and balanced feng shui lobby. The attention to detail at this eco-conscious hotel was instantly obvious and I felt like I was entering the designer’s own home. Read more “EAST, Miami: This Brickell Hotel Flaunts Arts, Cuisine and Culture”
Since its birth, the United States has remained a proud melting pot of influences from all corners of the world. Despite the nation’s cultural differences and vast ancestral influences, one tradition remains highly celebrated: food. Read more “Sarsaparilla Club: East Meets West in Miami”
Like most chefs, Matt Christianson prides himself on his delicately prepared dishes. However, chef Christianson not only dedicates endless care and attention to his meal preparations, but also places great value on the well-nurtured relationships he possesses with local farmers. Read more “From Farm to Table with the Urban Farmer”
The private estate, Jnane Tamsna, takes up nine acres of lush Moroccan land, offering 24 ensuite bedrooms, sprawling gardens and an in-house dining experience like no other. When you eat at Jnane Tamsna, you eat like you are family. The large dining room with high arched ceilings, bright textiles and potted greenery maintain the familiarity and comfort of your most content family dinners. Read more “Jnane Tamsna: Marrakech’s Hidden Culinary Gem”
Begged to be served a la Famiglia style with a crusty loaf of bread on the side, the candied lemon adds sweet, bitter brightness and pairs beautifully with the asparagus. Inspired by the Amalfi Coast, the ingredients in this recipe are typically found in Southern Italy – lemons and buffalo mozzarella, both found in Paestum, located near the Campania region. In order to accentuate the flavor of the lemon, the dish can be prepared in two different ways. The candied peel adds a lovely sweet and bitter element with a bright and zingy note to any salad and pairs particularly well with the vibrant and fresh asparagus. Meanwhile, the dressing brings more depth to the lemon flavor, in addition to the lovely crunch of the poppy seeds. The buffalo mozzarella adds richness and creaminess to the dish, while balancing out the acidity of the lemon.
In a typically Italian way, this recipe focuses on a small number of ingredients to allow the freshness and simplicity of the flavors to shine. You may try this salad as an appetizer served a la Famiglia style with a crusty loaf of bread on the side, but it could also be made into a main course with the addition of grains and nuts.
To prepare the candied lemon, peel and julienne the lemons into large strips. Place in a small saucepan before squeezing the lemon and reserving 1⁄2 cup of the juice. Add the juice to the saucepan with 1⁄2 cup water and sugar. Bring to a boil, stirring occasionally. Reduce heat and simmer for 20 minutes or until the syrup has been reduced by half. Set aside to cool.
In order to prepare the dressing, begin by combining lemon juice with honey and mustard in a small bowl. While whisking, slowly drizzle the olive oil to emulsify. Add poppy seeds, salt and shallots. Season to taste. In a large, wide saucepan, steam asparagus for one to two minutes, until bright green but still crunchy. Immediately remove from heat and transfer to a large bowl of iced water. Leave to cool. When ready to serve, drain the asparagus and gently pat dry. Place onto a large platter. Top with buffalo mozzarella and candied lemon. Garnish with microgreens and drizzle lemon dressing. Season to taste.
“In a typically Italian way, this recipe focuses on a small number of ingredients to allow the freshness and simplicity of the flavors to shine.”
- 2 lbs. asparagus, woody stems snapped off
- 250 grams buffalo mozzarella, torn into large pieces
- Microgreens or arugula to garnish
Candied Lemon Peel
- 3 lemons
- 1⁄2 cup water
- 1⁄2 cup sugar
Lemon Poppy Seed Dressing
- 2 tbsp. lemon juice, freshly squeezed
- 1 tbsp. honey
- 1 tsp. dijon mustard
- 1 tbsp. olive oil
- 1⁄2 tsp. poppy seed
- 1 tsp. diced shallot
- 1⁄2 tsp. salt
Hailed as one of the original Malaysian restaurants to receive a Michelin Star in New York City, LAUT prides itself on a reasonable price-point, authentic flavors and preserving the integrity of the cuisines it serves. With a focus on bringing the best recipes, dishes and flavors from South East Asia ranging from Chinese, Indian, Malay, and Peranakan, each plate is recreated from scratch with regionally authentic spices and the freshest ingredients. We caught up with Salil Mehta, owner of the outpost to learn more about the beginnings of the establishment and his recommendations for first-timers.
What was your vision for LAUT when the restaurant first opened?
Salil Mehta: LAUT opened right after my first son was born in 2010 June. A very memorable time for me for obvious reasons.
Can you share a few of LAUT’s signature dishes that you would recommend to a first-time visitor?
Salil Mehta: Our first signature dish is our Roti. The Rotis are a must try for a first time visitor and it’s hand made fresh for every order. Dip it into our homemade curry sauce and munch! Another would be our version of the famous Singapore chili crab. Our interpretation is that we have made the dish with soft shell crabs and the crab absorbs more of the chilli gravy as well.
LAUT features a flavor palette of spicy and tart, yet powerfully savory notes native to South Asian food, what specific cuisine(s) do you pull inspiration from?
Salil Mehta: Malaysian food is as diverse as South East Asia and the destination is a melting-pot of ethnicities. Cultures ranging from Chinese, Indian, Malay, Peranakan (Straits Chinese community) to Eurasian/Portuguese influences are evident in Malaysian cuisine and at Laut we take inspiration from local ingredients as well try to “localize” the cuisine
What do you think is so unique about Malaysian cuisine?
Salil Mehta: The amalgamation of so many flavors – subtle and robust at the same time. Many settlers and immigrants left their mark in Malaysian cuisine and the use of various ingredients makes it a very special type of food culture and cuisine.
What are a few of the more adventurous dishes at LAUT that are you would recommend to the experiential eater?
Salil Mehta: For a new experience try the Penang Asam Laksa. It hits every flavor from sweet, sour, savory,spicy and umami all in one bowl of natural goodness of a sardine broth and no oil. For the Assam Laksa, all ingredients, are put in a pot and brewed overnight.
Visit LAUT at 15 East 17th Street, New York NY 10003 (b/n 5th and Broadway; map); 212-206-8989; lautnyc.com.
Regarded by many as one of the world’s epi-centres of dining, Tokyo is a mecca for food lovers, many of who fly into Japan’s capital with the sole intent of eating their way around the city. From the freshest sushi in the largest fish market in the world to the atmospheric izakayas lining the tiny backstreets, here’s our pick on the best culinary experiences to have in Tokyo.
1. Best sushi in the world
If you think you’ve had good sushi, it’s nothing compared to what awaits you in Japan. With over 5,000 sushi restaurants in Tokyo, sushi isn’t just a favourite cuisine; it’s a way of life. From tiny hole-in-the-wall restaurants in the Tsukiji Fish Market to conveyer belt sushi trains, there’s as much variety in sushi as there is in the number of sushi restaurants scattered across the city. The popular Umegaoka Sushi no Midori in posh Ginza is a favourite with locals who happily queue in anticipation of a generous yet reasonably priced sushi set of exceptional freshness.
Umegaoka Sushi no Midori, 7-10-8 Ginza, Chuo, Tokyo 104-0061
2. Wagyu steak with the best views in Tokyo
For an unforgettable dining experience that celebrates Tokyo in all of its magnificence, reserve a table at Salvatore Cuomo Bros. La Griglia at XEX Atago Green Hills. Located on the 42nd floor of the Mori Tower in Minato-ku, the spectacular views of the glittering Tokyo skyline with Mt. Fuji in the distance will almost be as impressive as the meal itself. Almost. Expertly fusing Japanese and Italian ingredients, a meal here won’t be one easily forgotten.
To sample the best that Salvatore Cuomo Bros. La Griglia has to offer, we recommend ordering the full tasting course. Settle in with a glass of Moet champagne before ordering an appetizer plate (the yellowtail tuna is to die for). As a second course, the homemade tagliolini with fresh sea urchin and tomato sauce is perfectly delicate and the Okinawan wagyu beef fillet with truffle sauce and wasabi as a main is melt-in-your-mouth, next level perfection. The dessert sampler of orange sorbet, tiramisu and yuzu coulis is the perfect palate cleanser to finish with as you linger over the sparkling city views below.
Salvatore Cuomo Bros. La Griglia, XEX Atago Green Hills, 2-5-1 Atago Minato, Tokyo 105-6290
3. Slurp Tokyo’s distinctive Tsukemen ramen
In Japan, each region (and indeed, each shop) has its own distinctive take on the country’s most popular fast food, ramen, and Tsukemen ramen is Tokyo’s specialty. For a bowl of this unique variety, head to one of Tokyo’s most popular ramen eateries, Rokurinsha, which can actually be found inside Tokyo station in the famed “Ramen Street”. This is not any ordinary bowl of noodles. The broth, rich, thick and distinctively fishy flavoured, is served in a separate bowl to the firm, thick noodles, which are at a cooler temperature compared to standard ramen. Dip, slurp, repeat. Our tip is to line up before 11am before the queue grows enormously (it’s that popular) with the lunch rush.
Rokurinsha, Tokyo Station Ichibangai B1, Tokyo Ramen Street 1-9-1 Marunouchi, Chiyoda, Tokyo 100-0005
4. From ocean to plate: Tsukiji fish market
Trace the source of your sushi with a visit to the world’s largest and busiest fish market, the Tsukiji fish market. At once chaotic yet at the same time exceptionally organised and efficient, this is where all the magic happens. Set your alarm for 3am and aim to reach the market by 4am to register to watch the fascinating and energetic live tuna auction, which begins about an hour later. Afterwards, spend some time wandering the narrow lanes of the fish market, where an estimated 17% of the world’s total fish catch is traded. Watch the fishmongers expertly carve up enormous tuna and marvel at all the colourful, fresh and squirmy seafood on sale. Grab a sushi breakfast at one of the many sushi restaurants surrounding the market where you’ll be treated to the freshest and best sushi of your life.
Tsukiji Fish Market, 5 Chome-2-1 Tsukiji, Chuo, Tokyo 104-0045
5. Gyoza in hip Harajuku
In many restaurants, gyoza appears as a side dish, but if you head to Gyoza Lou in hip Harajuku, these Japanese dumplings steal the show. You won’t find anything else on the menu at this no-frills eatery, located in the backstreets off Omotesando Road, except for a couple of side dishes like bean sprouts with meat sauce and miso cucumbers, but you really wouldn’t want to eat anything else anyway. Popular with locals, expect a line on weekends, but once you’re inside, sit back and watch the chefs work their magic. Order a couple of plates each, either steamed or fried, and be sure to sample both the original pork as well as the vegetarian garlic and chives.
Harajuku Gyoza Lou, 6-4-2 Jingūmae, Shibuya-ku, Tokyo 150-0001
6. Spicy ramen that will knock your socks off
For the spiciest ramen in Tokyo, head to Kikanbo in Kanda, but be warned, this is not for the faint hearted. Roughly translating to “ogre’s iron club”, Kikanbo is famed for it’s spicy, mouth-numbing miso ramen. Place your order at the vending machine and choose your spice level. Be conservative though – even the “regular” spice level packs a punch! Take a seat at the counter, give your ticket to the waiter, and then sit back and watch it all be prepared in front of you. When your bowl is served, remember to slurp your soup loudly – this tells the chef that you are enjoying your meal and the intake of air makes it even more flavoursome.
Kikanbo, 2-10-10 Kajicho, Chiyoda-ku, Tokyo 101-0044
7. Squeeze into a spot in Memory Lane
Just a few minutes from Shinjuku station (the busiest train station in the world) lays Memory Lane, an atmospheric alleyway lined with close to sixty tiny izakayas and bars. Dating back to the 1940s, this little laneway, wide enough for only two to pass remains almost the same as it once did during the post-war era in Tokyo. Thick smoke billows out from the open windows of restaurants grilling yakitori over coals and the red lanterns lining the lane will beckon you inside.
Although commonly referred to as “Piss Alley”, don’t let this unsavoury nickname scare you off. In times gone by, Japanese businessmen would duck out of the tiny eateries to relieve themselves in the laneway after one too many beers, but thankfully this is no longer common! With room for only 10 or so seats along the counters, squeeze in amongst the locals and order some yakitori and a Sapporo beer.
Omoide Yokocho, 7-13-12 Shinjuku, Tokyo 160-0023
8. Tonkatsu to take you to pork cutlet heaven
Crispy breaded pork cutlet, deep-fried to a golden-brown and served with shredded cabbage, miso soup and rice. Couldthere possibly be a more delicious meal? A meal at Maisen Tonkatsu in Tokyo’s Aoyama district will convince you that there couldn’t possibly. Often acclaimed as the best Tonkatsu in Tokyo, Maisen Tonkatsu is in a class of it’s own. Serving some of the best quality pork in the city for over 50 years, the restaurant is housed in a former WWII public bathhouse and has kept many of the original design details including the high ceilings. The famed Okita Kurobuta Pork Loin Cutlet, which comes from a free-range black pig raised on a farm in Kyushu’s Kagoshima prefecture, makes the long wait in the queue entirely worthwhile.
Maisen Tonkatsu, 4-8-5 Jingūmae, Shibuya-ku, Tokyo 150-0001
9. Glimpse Japan’s culture at a dark and cosy izakaya
Settle in amongst the locals at one of Tokyo’s many cosy, low-key izakayas (Japanese pubs) for a lively and tasty meal and a bonus cultural glimpse. Remove your shoes, take a counter seat, order a bottle of sake and watch the chefs in the open kitchen prepare meals that are designed to be shared: yakitori, sashimi, okonomiyaki (Japanese savoury pancakes) and gyoza. Izakayas are busy, loud and efficient – bang your fist on the counter and yell “Sumimasen!” to catch your waiter’s attention to order second rounds. Head to dark and smoky Jomon Yakitori in the buzzing Roppongi district for a delicious range of charcoaled, skewered chicken and pork delights.
Jomon Roppongi, 1F Fujimori Building, 5-9-17 Roppongi, Minato-ku, Tokyo 106-0032
10. Explore the food halls of Tokyo’s department stores
The basement food halls of Tokyo’s department stores offer just about every kind of delicious delicacy you could ever imagine. From rows upon rows of yakitori sticks, entire counters dedicated to salted plums, to whole sections for roasted soybeans, Tokyo’s department stores are the very definition of foodie heaven.
In the past, the Japanese would stop off at these “depachika” to pick up high-end Belgian chocolates or expensive sencha tea, but things have changed a lot since then. Today, these subterranean food halls are stocked on average with 30,000 items and offer up anything you could possibly wish for. Grab some takoyaki (octopus dumplings) or a freshly packed bento box and on the way out, admire the most expensive fruits on earth, including the world famous muskmelons that can sell for over three hundred dollars. These basement food halls can be found all around Tokyo, but the ones in trendy Ginza, such as Mitsukoshi, are a highlight.
Mitsukoshi, 4-6-16 Ginza, Chuo-ku, Tokyo 104-8212