on underground food OssianoDubai

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Underground food at Osianpo, Dubai

Diners are in a different world as soon as they enter, immersed as they walk into the subterranean dining room
10 meters from the base of one of the largest aquariums in the world. With an unrequited embrace of continuing fine dining in a city that typically adopts a more laid-back strategy, Executive Chef Gregoire Berger’s chapter on Ossiano observes a new era in culinary arts for Dubai, notably one with a Michelin star. The cuisine range is Mediterranean inspired with Asian leanings but the mainstay is seafood. And some first-class seafood around, at that, from Hokkaido scallops to oysters to caviar to Alaskan king crab. Each dish is beautifully presented.L’Atelier Robuchon, The woodward geneva

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A private room at L’Atelier Robuchon!

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Beyond Woodward’s significant façade, visitors will find traditionally present-day interiors that provide the haven of an elegant city with remarkable lake and mountain vistas. After seven years as executive chef of L’Atelier in Taipei (1*), Chef Olivier Jean heads the kitchen at The Woodward. L’Atelier de Joël Robuchon features the renowned chef’s open kitchen model, creating a dramatic dining experience for up to thirty-six guests seated around the counter, as well as two private dining rooms.

Lanesborough Grill, London

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As you enter, views linger on the trinity of imposing chandeliers hanging from the ceiling.

Pastel blue frescos run along the high alcoves of the walls, enlivened by a sequence of chalk-white Doric columns. Light streams in through the arched glass ceiling, – it’s a blockbuster of a restaurant.

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Sunday Lunch at Lanesborough

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Executive chef Shay Cooper has a saga with heritage hotels in London (he valued Goring even a few years ago) and his cooking at the Lanesborough Grill is evocative. He Doesn’t Clutter – It’s Food
that you just want to eat.

cook at book singapore aviation

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Suites and first class royal thali (Indian) in Singapore Airlines.

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Imagine this, a fine dining restaurant setting, Michelin star rated cuisine, everything you need to enjoy an unforgettable dining experience thirty thousand feet in the air with ‘Book the Cook’. Choose from a diverse assortment of meals (up to 24 hours before flight), including creations inspired by Airlines International Gastronomic Team Chef Carlo Craco from Italy, Chef Sanjeev Kapoor from India, Chef Matthew Moran from Australia to name a few are offered in Suites, First Class and Business Class for flights of more than one and a half hours and all meal services. Excluding continental breakfast and refreshments. If you are feeling homesick then go for the shahi or ruchi thali.

Suhring, Bangkok

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Housed in a stylish, architecturally attractive home surrounded by secluded foliage, Suhring feels extraordinary from the moment you step inside. The modest, lowercase font accenting the gliding glass door entry is just as polite as the menu that trails by.

Suhring is the best breakfast spot for contemporary German fare inspired by childhood memories and personal recipes. All raised to the level of haute cuisine and marrying the soul of traditional cuisine with up-to-date Central European influences. Identical twin chefs Thomas and Matthias Suhring’s culinary aspirations date back to summer holidays spent at their grandmother’s farmstead, some 200 km from Berlin.