WHAT’S NEW |
MULTI-EVENTS U.S. BEEF PROGRAM BUILDS DIVERSE SKILLS AND CULINARY VIBRANCY AMONG EGYPTIAN CHEFS
U.S. Meat Export Federation (USMEF) and the Texas Beef Council (TBC), in partnership with the Egyptian Chefs Association, launched a dynamic multi-event program to bolster Egypt’s burgeoning hospitality industry through technical seminars, hands-on trainings, and competitions.
A culinary voyage commenced at Modern Culinary, where 25 talented young chefs delved into the world of U.S. beef. Through an immersive U.S. beef masterclass and hands-on training, they embarked on an exceptional educational journey.
The adventure continued at the prestigious Steigenberger Hotel, uniting 60 top-tier executive chefs, F&B directors, hotel/restaurant managers, foodservice operators, and traders.
Under the guidance of Head Chef Lubna Alamat and Head Butcher Ziad Muasher, with coordination by USMEF Representative Lina Kanaan, participants immersed themselves in cutting-edge cookery demonstrations and explored diverse scientific and technical topics.
During these enlightening sessions, participants compared tenderloin and striploin, emphasizing the role of ribeye in the grading system. Discussions clarified terminology distinctions, correlated grading with USDA stamps, and addressed packaging differences.
Beyond theory, chefs mastered precise steak portioning and expert reverse-searing techniques. They actively participated in hands-on activities, including trimming and portioning U.S. beef cuts.
Concepts like resting and carry-over cooking were highlighted, along with insights into flank steak’s unique characteristics and the importance of cutting against the grain.
Marinades, dry rubs, and culinary techniques were explored, including smoking briskets and the art of low and slow cooking, showcasing U.S. beef’s versatility, even with lesser-known cuts like braised short ribs.
Upon mastering these culinary applications, participants enjoyed a hands-on carving and tasting session, featuring expertly prepared cuts, from succulent short ribs to perfectly Reverse Seared Ribeye and Striploin Steaks, all served in rich, savory gravy.
This culinary journey received invaluable support from USMEF and TBC, extending to the highly anticipated Hotels’ Buffet Challenge 2023, hosted by the esteemed Egyptian Chefs Association (ECA) at the InterContinental City Stars Hotel.
Renowned chefs from various hotels showcased their talents, with Steigenberger Hotel’s team, led by Chef Hossam Soleiman, claiming the first place.
The grand finale included an unforgettable Award Ceremony, where USMEF and TBC awarded challenge cups, medals, trophies, and custom-made butcher’s knives to winners, recognizing their remarkable achievements.
This partnership with ECA showcased diverse U.S. beef muscle cuts in the Egyptian market, highlighting their quality, taste, and tenderness.
Sponsored by USMEF and TBC, it promises a pivotal role in the success of the Hotels’ Buffet Challenge 2023, marking a significant milestone in Egypt’s culinary landscape.
WHAT’S NEW |
HOW TO PAIR WHISKY WITH MIDDLE EASTERN CUISINE
Salim Heleiwa, director of retail at The Malt Gallery, shares his expert insights on an exciting and often overlooked culinary adventure: pairing whisky with Middle Eastern cuisine. With a table full of bold flavors, spices, and diverse textures, whisky proves to be an unexpectedly perfect companion for the region’s gastronomic delights. Here’s how to explore this pairing and elevate your dining experience.
A Complex Challenge for Wine
“I have been asked a lot about pairing Lebanese food with wine, and believe me, it’s impossible,” says Salim. Lebanese cuisine is famously diverse, featuring numerous dishes, powerful spices, citrus notes, and molasses that can overpower wine. The Mediterranean “Mezza style” of serving—a spread of cold and hot appetizers followed by grilled meats—also creates a unique challenge for sommeliers attempting to align a sequence of wines with such a dynamic meal.
Instead, spirits like arak and Scotch whisky have long been staples on Lebanese tables. High ABV (Alcohol by Volume) beverages cut through the bold flavors and spices, offering versatility that wine simply can’t match.
Why Whisky Works
The spices in Lebanese cuisine harmonize beautifully with the spice aromas of whisky derived from oak barrel aging. Oak barrels infuse whisky with vanillin, which evolves into a spectrum of spicy flavors such as cardamom, star anise, cloves, cinnamon, nutmeg, and ginger—all staples in Middle Eastern cooking. This natural affinity makes whisky a superb choice for pairing.
Whisky and Mezza: A Perfect Match
Light Blended Whiskies for Spicy Mezzes
Start with a light blended whisky like J&B, which features hints of barley malt and spicy aniseed. This pairs wonderfully with spicy mezzes and citrus-forward dishes. Adding a splash of lemon juice or lime creates a refreshing cocktail, such as a John Collins or Mint Julep, that complements traditional cold mezzes like tabbouleh or hummus. The citrus notes also enhance the tangy kick of sumac, a quintessential Lebanese spice.
Complementary Flavors
The key to a successful pairing is finding a whisky and dish that enhance each other’s flavors. For example, try hummus balilah (topped with cumin and cinnamon) alongside Jack Daniel’s Fire Edition to experience complementary tastes. A sherry-finished single malt whisky paired with pomegranate molasses will reveal how the richness of the whisky and the sweet-sour profile of the molasses engage in a delightful dialogue.
Techniques and Pairing Ideas
Middle Eastern cooking techniques provide endless opportunities for whisky pairings. Here are a few recommendations:
- Smoking: Pair freekeh, the smoky green wheat, with smoky single malts like Kilchoman.
- Curing: Try batrakh (cured fish roe) with salty single malts such as Talisker.
- Pickling: Match turnip pickles (lift) with buttery single malts like Tamdhu.
- Conserving: Pair makdous (stuffed pickled eggplants) with Islay single malts like Bruichladdich.
- Drying: Enjoy dried foods like kishk or chanklish with heavily sherried malts like GlenAllachie.
- Barbecuing: Lebanese mashewe (grilled meats) pairs beautifully with lightly smoked Islay malts such as Bunnahabhain.
- Marinating: A Japanese highball whisky complements meat shawarma, echoing the meat’s complex marinade.
A World of Discovery
Whisky and Middle Eastern cuisine is an untapped pairing full of surprises. Experiment with flavors, explore combinations, and immerse yourself in the promise of fun, friendship, and conviviality. Whether you’re toasting with “Keskon,” “Sláinte,” or “Cheers,” whisky elevates the culinary experience and creates memorable moments around the table.
WHAT’S NEW |
MÖVENPICK HOTEL BEIRUT UNVEILS STUNNING RENOVATIONS FOR A LUXURIOUS STAY
Revamped rooms, elegant bathrooms, and a refreshed lobby elevate the guest experience in the heart of Beirut.
Mövenpick Hotel Beirut has officially completed an extensive renovation, elevating its accommodations and guest experience to new heights.
General Manager Mr. Chadi Gedeon expressed his excitement, stating, “We are thrilled to announce the completion of our extensive renovations at Mövenpick Hotel Beirut! Our team has been hard at work transforming our rooms, bathrooms, and lobby to provide an even more luxurious and comfortable experience for our guests.”
A New Level of Comfort and Luxury
The newly refurbished rooms now showcase modern décor, upgraded amenities, and enhanced comfort, ensuring a relaxing stay for every guest. Bathrooms have been redesigned with high-end fixtures and elegant finishes, creating a spa-like ambiance.
The hotel’s lobby has also undergone a transformation, offering a contemporary and welcoming atmosphere, ideal for business meetings, socializing, or simply unwinding after a long day.
Mövenpick Hotel Beirut invites visitors to experience the transformation firsthand by booking a stay today.
For reservations and more details, visit Mövenpick Hotel Beirut or contact +961 1 869666.
WHAT’S NEW |
MENA’S 50 BEST RESTAURANTS AWARDS 2025 CELEBRATES REGIONAL CULINARY TALENT
The prestigious awards returned to Abu Dhabi in 2025, highlighting the region’s top dining destinations and rising stars.
The culinary elite gathered in Abu Dhabi for the highly anticipated fourth edition of the Middle East & North Africa’s 50 Best Restaurants awards. The ceremony, held at Erth Abu Dhabi and sponsored by S.Pellegrino & Acqua Panna, celebrated the region’s top dining establishments. For the third consecutive year, Dubai’s Orfali Bros Bistro was crowned the No.1 restaurant in MENA, reaffirming its dominance in the culinary world.
Regional Culinary Excellence Recognized
The 2025 list featured outstanding restaurants from 11 cities across MENA, showcasing the region’s rich culinary diversity. The UAE dominated the list with 22 restaurants, while Egypt followed with seven and Jordan with six. Other countries represented include Saudi Arabia, Morocco, Bahrain, Lebanon, and Tunisia.
Dubai’s Trèsind Studio, known for its avant-garde Indian cuisine under the leadership of chef Himanshu Saini, secured the No.2 position, followed by Kinoya at No.3. Cairo’s Khufu’s was ranked No.4 and named the Best Restaurant in Egypt.
Special Award Winners
Beyond the rankings, the event recognized individual excellence within the industry:
- Icon Award: Omar Shihab of Boca (Dubai), honored for his contributions to responsible and sustainable dining.
- Sustainable Restaurant Award: Boca (Dubai), acknowledged for its commitment to zero-waste practices and ethical sourcing.
- Estrella Damm N.A. Chefs’ Choice Award: Tala Bashmi, recognized by her peers for her innovative take on Bahraini cuisine.
- Middle East & North Africa’s Best Pastry Chef Award: Carmen Rueda Hernandez, lauded for her exceptional pastry and chocolate artistry.
- Highest Climber Award: Row on 45 (Dubai), which leaped 24 places to No.17.
- Highest New Entry Award: Dara Dining by Sara Aqel (Amman), debuting at No.18.
- Best Female Chef Award: Yasmina Hayek, celebrated for her leadership and influence in the culinary industry.
Diversity in MENA’s Culinary Landscape
The list also highlighted standout establishments from various countries, each receiving special recognition:
- Best Restaurant in Saudi Arabia: Marble (No.16, Riyadh)
- Best Restaurant in Morocco: La Grande Table Marocaine (No.22, Marrakech)
- Best Restaurant in Bahrain: Fusions by Tala (No.6, Manama)
- Best Restaurant in Lebanon: Em Sherif (No.9, Beirut)
- Best Restaurant in Tunisia: Le Golfe (No.44, La Marsa)
Read the full list
WHAT’S NEW |
JAPAN TRIUMPHS AT THE 2025 COUPE DU MONDE DE LA PÂTISSERIE
Defending champions secured consecutive victories, with France and Malaysia completing the podium.
The Coupe du Monde de la Pâtisserie 2025 concluded on January 25 in Lyon. Japan clinched the championship title for the second consecutive time.
The Japanese team consisted of Masanaori Hata (chocolate specialist), Yuji Matoba (sugar specialist), and Ryu Miyazaki (ice cream specialist). They impressed the judges with their exceptional technique and creativity.
France secured the silver medal, while Malaysia took home the bronze. This showcased the global talent present at this year’s competition.
A notable highlight of this edition was the introduction of the “Show Chocolat” event. Teams crafted and presented 26 chocolate-based creations in a finger-food style. This paid homage to the global popularity of street food. The new challenge emphasized teamwork. It also allowed participants to engage directly with both the jury and the audience. This added a dynamic element to the competition.
The Coupe du Monde de la Pâtisserie, established in 1989, continues to be a premier platform for pastry chefs worldwide. It allows them to exhibit their skills and push the boundaries of the craft. The 2025 edition celebrated technical excellence. It also highlighted the importance of sustainability and cultural heritage in modern pastry.
The Coupe du Monde de la Pâtisserie remains a testament to evolving artistry and dedication in the global pastry community. It inspires future generations of chefs to innovate while honoring their cultural roots.
OTHER NEWS AND RECIPES BY US MEAT
WHAT’S NEW |
FRANCE REIGNS SUPREME AT THE BOCUSE D’OR 2025
On January 27, 2025, Paul Marcon lead team France to victory, continuing a legacy of culinary excellence in Lyon.
On January 27, 2025, France reclaimed its spot at the pinnacle of global gastronomy by winning the prestigious Bocuse d’Or in Lyon.
Led by Chef Paul Marcon, the French team outperformed Denmark and Sweden, who secured second and third place respectively. This victory was particularly meaningful for Paul Marcon, as his father, Régis Marcon, had also won the Bocuse d’Or in 1995, continuing a proud family tradition of culinary excellence.
The Bocuse d’Or, often referred to as the “Olympics of Cooking,” saw 24 international teams compete in this year’s edition. Contestants had 5 hours and 30 minutes to create intricate dishes showcasing local ingredients, adhering to the year’s challenging themes.
The event unfolded in a vibrant atmosphere akin to a sports match, with enthusiastic supporters cheering for the finalists. Among the standout teams, the United Kingdom, represented by Chef Tom Phillips, achieved fifth place, incorporating distinctively British elements into their creations. Unlike some of their competitors, however, the UK team participated without any public funding.
This year’s Bocuse d’Or not only celebrated culinary excellence but also underscored the importance of tradition and innovation in global gastronomy. The competition continues to shine as a beacon of creativity and dedication, inspiring chefs and food enthusiasts worldwide.
OTHER NEWS AND RECIPES BY US MEAT
RESTAURANT IN QATAR |
IDAM BY ALAIN DUCASSE
Type of cuisine: Fine dining
Recommended dishes: Norwegian langoustine, Grilled eel Bordelaise-style, Smoked camel milk sorbet, and Chocolate ravioli.
Address: Museum of Islamic Art, 5th Floor, Corniche Promenade, Doha, Qatar
OTHER RECOMMENDED RESTAURANTS IN THE REGION
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OUR RECOMMENDED COOKING ACADEMIES IN THE MIDDLE EAST
The Middle East, with its rich tapestry of cultures, traditions, and flavors, has long stood as a crossroads of culinary excellence, shaping global gastronomy for centuries. Renowned for its diverse culinary traditions, the region offers a wealth of inspiration and expertise. This compilation showcases some of the top cooking academies and culinary schools in the Middle East, providing exceptional training in both traditional and contemporary culinary arts.
TOP PICKS
LE CORDON BLEU
Le Cordon Bleu, a renowned global network of culinary arts and hospitality institutes, has evolved from a Parisian cooking school into a leading institution. While maintaining its focus on excellence through rigorous training, Le Cordon Bleu adapts to the evolving needs of the modern culinary and hospitality industries.
Good to know: The Cordon Bleu is set to open soon in Saudi Arabia and Abu Dhabi.
L’ ÉCOLE VALRHONA
L’Ecole Valrhona Dubai, a renowned culinary school dedicated to teaching the art of chocolate and pastry making. Offering expert-led courses for professionals and enthusiasts alike, this prestigious academy is where aspiring chocolatiers and pastry chefs hone their skills using world-class techniques and premium ingredients.
MAROUN CHEDID COOKING ACADEMY
Maroun Chedid Cooking Academy is a renowned culinary institution in Lebanon, led by chef Maroun Chedid. The academy offers a diverse range of cooking classes, workshops, and demonstrations, catering to both aspiring home cooks and culinary professionals.
EGYPT
MONAPPETIT CULINARY & HOSPITALITY ACADEMY
Located in Palm Strip Mall, Gizah, MonAppetit provides a diverse selection of cooking classes led by renowned chefs. Courses cover various international cuisines and baking techniques, catering to individuals of all skill levels, from casual home cooks to seasoned professionals.
JORDAN
ROYAL ACADEMY OF CULINARY ARTS
The Royal Academy of Culinary Arts (RACA) in Jordan, founded by King Abdullah II in 2008, aims to provide world-class culinary education. Partnered with the prestigious Ecole Hôtelière de Lausanne, RACA integrates Swiss-style practical training with academic learning.
KUWAIT
INTERNATIONAL CENTER OF CULINARY ARTS
The International Centre for Culinary Arts (ICCA) Kuwait is a premier culinary training institution dedicated to providing world-class education in the art and science of cooking and hospitality. It offers professional programs, workshops, and certifications designed to equip aspiring chefs and culinary enthusiasts with the skills and knowledge needed to excel in the global food industry.
LEBANON
HOSPITALITY PROFESSIONALS ACADEMY
Founded by Chef Sleiman Khawand, Hospitality Professionals Academy is committed to turning culinary dreams into reality. A training center that serves as a smaller version of a large culinary school. Through it, they share all of our expertise with aspiring chefs.
OMAN
MUSCAT HOSPITALITY ACADEMY
The Muscat Hospitality Academy (MHA) is a leading training center in Muscat, Oman, dedicated to providing high-quality hospitality education and training. MHA offers a range of programs, including vocational training, professional diplomas, and specialized courses, designed to equip individuals with the skills and knowledge needed to succeed in the dynamic hospitality industry.
NATIONAL HOSPITALITY INSTITUTE OF OMAN
The National Hospitality Institute of Oman is a leading vocational training provider in the country, specializing in hospitality and tourism education. The institute offers a range of programs, including diplomas and certificates in areas such as culinary arts, food and beverage service, housekeeping, and front office operations.
QATAR
SAUDI ARABIA
CATRION CULINARY ACADEMY
The CATRION Culinary Academy represents the height of culinary excellence in Saudi Arabia, nurturing the next generation of culinary leaders. With our CORE Program, we deliver a thorough culinary education that surpasses international benchmarks, fostering the growth of exceptional talent.
ZADK CULINARY ACADEMY
ZADK Culinary Academy is a leading culinary institute in Saudi Arabia, dedicated to empowering aspiring chefs with world-class training and education. Combining innovation with tradition, ZADK focuses on developing culinary talent, promoting sustainability, and celebrating Saudi Arabia’s rich culinary heritage while preparing students for global success in the food industry.
UAE
CHOCOLATE ACADEMY
The CHOCOLATE ACADEMY Center Dubai serves as a premier platform for chefs and artisans to enhance their skills and creativity. Part of Barry Callebaut’s global network of 24 academies, it offers inspiration, training, and support to pastry chefs, bakers, and confectioners. Focused on innovation, the center introduces new techniques, premium concepts, and trends in chocolate artistry.
ECOLE DUCASSE ABU DHABI STUDIO
Ecole Ducasse Abu Dhabi Studio is a prestigious culinary institution offering world-class training and education in the culinary arts. As part of the renowned Ecole Ducasse network, the Abu Dhabi studio provides a unique opportunity for aspiring chefs and culinary professionals to learn from renowned chefs and industry experts.
INTERNATIONAL CENTER OF CULINARY ARTS
The International Centre for Culinary Arts (ICCA) is a top-tier culinary school that provides exceptional training in cooking and hospitality. They offer a range of programs, from professional courses to workshops, to help aspiring chefs and food lovers develop the skills and expertise required for success in the international food industry.
SCAFA DUBAI
SCAFA Dubai, the School of Culinary and Finishing Arts, is a renowned culinary institute offering comprehensive professional and amateur programs. Located in the heart of Dubai, SCAFA provides world-class training in culinary arts, combining practical skills and theoretical knowledge to prepare students for successful careers in the global culinary industry.
Dive into the enchanting world of flowers with Marwan Hamza, who adores weaving nature’s beauty into captivating arrangements. With an innate passion for all things floral, he generously shares his inspirations, memorable experiences, and invaluable tips for creating stunning floral decor.
What inspired you to pursue a career involving flowers?
I simply cannot envision my life devoid of beauty, and flowers epitomize that for me. From their vibrant hues to their fragrant essence, flowers have always felt like kindred spirits. My natural affinity towards them drew me in. It’s no wonder that my passion for flowers naturally extended to table decoration.
Can you share one of your most memorable experiences working with flowers?
One standout memory was when I was tasked with conceptualizing an idea for the launch of a prestigious new sports car. I took a bold risk by using the car itself as a vessel for the flowers. Despite the initial uncertainty, it turned out to be a tremendous success in the end.
What aspect of table settings resonates most with you?
I once read about how floral carpets bring the essence of a garden indoors, and since then, I’ve viewed the table in much the same way. In my mind, the table, garden, and carpets blend seamlessly into one cohesive entity.
What would be your dream event to decorate with flowers?
While every project presents its own unique challenges, weddings hold a special place in my heart. They symbolize new beginnings, independence, and boundless joy.
What are the current trends in floral decoration?
I don’t believe there’s a definitive trend when it comes to flowers. They’ve graced the Earth for eons and remain as breathtaking as ever. Instead, project themes serve as inspiration, sparking bursts of creativity. Trends may shift in terms of vases and accessories, and I adjust the floral decor accordingly.
Finally, any tips for floral decor enthusiasts?
Always listen to your heart and strive for originality. Incorporate items that resonate with you, rather than conforming to societal norms. Your table should reflect your personal aesthetic and evoke a sense of joy and comfort for you, not just for others’ approval.
Chef Luca Rossi’s journey is a remarkable testament to resilience, reinvention, and the pursuit of passion. Starting as a surveyor in his family’s construction company, Luca made a life-changing decision to follow his love for cooking. Now the Executive Chef of Signor Sassi Dubai, Luca has been instrumental in building one of the city’s most celebrated Italian dining destinations. In this interview, he shares his incredible story, the philosophy that drives him, and his aspirations for the future—both in Dubai and beyond.
Tell us a bit about your professional career.
I began my career as a surveyor in my family’s construction company, but in 2008, when the company closed its doors, I decided to pursue a passion I had long harbored: cooking. Reinventing myself at the age of 30 wasn’t easy, but I took a bold step and started an unpaid internship at a small restaurant in Veneto, where I learned the fundamentals of the culinary world. From there, I returned to my hometown of Avellino and worked in several local restaurants before joining the kitchen brigade at Twiga in Forte dei Marmi.
That experience opened new doors, taking me to Kenya with the same company and eventually to Cipriani in Monte Carlo, where I was part of the opening team. My time at Billionaire in Kenya was especially transformative, as it exposed me to the realities of poverty and taught me to deeply respect every member of my team, from the dishwasher to the chef.
Culinarily, my most formative years were at Cipriani in Monte Carlo under Chef Walter Giardinelli, where I had my first experience in a high-level brigade and learned both fundamental and advanced techniques. After 11 years there, I received a message from Damiano Ruggiero, the General Manager of Signor Sassi, about an exciting opportunity in Dubai. When he shared the vision of making Signor Sassi the best Italian restaurant in Dubai, I couldn’t say no.
I arrived 10 months before the restaurant’s opening and have been part of the journey since the very beginning. This role has been an incredible opportunity to grow, further hone my skills, and help establish Signor Sassi as a leader in Dubai’s culinary scene.
What is your philosophy/motto?
“It’s impossible only if you believe it is.”
I firmly believe that we often impose self-limiting beliefs, creating boundaries that either don’t exist or are mere constructs of our minds. The key to achieving great things lies in overcoming these perceived limits and having the confidence to push beyond them.
What is your dream in life?
My ultimate dream is to own a small, intimate restaurant by the sea in Kenya, a place that holds a special piece of my heart. This is where I envision myself, surrounded by the beauty and serenity of the ocean, sharing my passion for cooking with others.
What are your current projects and plans?
I’ve been living in Dubai for two years now, and since 2022, I’ve felt increasingly at home in this vibrant city. My family has truly embraced life here, and we plan to stay for at least another 7 to 8 years until my daughters complete high school.
Professionally, I aim to further establish myself within Dubai’s culinary scene, particularly with Signor Sassi and Sunset Hospitality Group. Looking ahead, I aspire to manage multiple restaurants, continuing to grow and elevate my career in this dynamic city.
READ MORE INTERVIEWS
RESTAURANT |
BAR DES PRÉS
Bar des Prés, the acclaimed Franco-East Asian restaurant by renowned Chef Cyril Lignac, is set to open its doors on December 7th, 2024, at ICD Brookfield Place in the heart of DIFC, Dubai. With its illustrious reputation already established through two successful restaurants in Paris and one in London, Bar des Prés brings its unique blend of French sophistication and Japanese individuality to the vibrant culinary scene of Dubai.
Perched on the 51st floor, the restaurant promises an exceptional dining experience. Guests can enjoy breathtaking panoramic views of Dubai’s iconic skyline. Designed by the celebrated designer Lázaro Rosa-Violán, Bar des Prés offers a setting that is both chic and vibrant. It is perfect for intimate dinners, exclusive events, and lively gatherings.
The award-winning design studio has meticulously crafted the interiors to reflect the brand’s identity. They have incorporated striking mustard-coloured marble tables and signature vibrant peacock-embroidered fabrics. These features echo the elegance and charm of the original Parisian locations. The restaurant also features sophisticated lighting, plush seating, and artful décor. Together, these elements create an atmosphere of refined luxury.
In addition to its visually stunning ambiance, Bar des Prés promises a curated menu that combines Chef Lignac’s culinary expertise with innovative twists. The dishes offer a blend of bold East Asian flavors with classic French techniques, providing a memorable gastronomic journey.
Bar des Prés at DIFC is not just a restaurant but a destination. It is where culinary artistry meets exquisite design, promising an unforgettable experience for food connoisseurs and design enthusiasts alike.
Cuisine: Franco-East Asian
Recommended dishes: Citrus-marinated scallops, pickled radish & kumquat, A4 Wagyu carpaccio, wasabi ponzu, Langoustine Ravioli, and Classic Bisque.
