TIDEZINE.

Tags

#fine dining

My follows →
Water Bamboo Shoots with Mayo Make It Onto the Tasting Menu—28-Year-Old Chef Opens mirei in Dadaocheng
Food

Water Bamboo Shoots with Mayo Make It Onto the Tasting Menu—28-Year-Old Chef Opens mirei in Dadaocheng

Kenta Iizuka, who trained in a two-Michelin-star kitchen in Tokyo, is opening his first solo restaurant, mirei, in Dadaocheng. He deconstructs everyday Taiwanese flavors like water bamboo shoots and sesame-sauce cold noodles, with tasting menus priced at NT$3,680 per person.

Nine Bangkok Tables Where the Real Competition Isn't Plating—It's Whose Memory Cuts Deeper
Food

Nine Bangkok Tables Where the Real Competition Isn't Plating—It's Whose Memory Cuts Deeper

From the Sühring brothers' memories of a Berlin farmhouse to Potong's tales of a Chinatown herbal pharmacy, nine of Bangkok's landmark restaurants each speak their own language—Cantonese, Korean, German—to answer the same question: beyond good food, what makes you, you.