Leading Korea's new culinary wave is Jung Sik Dang,
where chef Jung Sik Yim takes local ingredients to prepare dishes like kimchi
consommé, pork jowl with yuzu, and even an amuse bouche with grasshoppers. Less
experimental is Bistro Seoul, which presents Korean standards in an austere space. While Japanese and Chinese have
long happily paid through their noses for expensive renditions of their
cuisines, Koreans—like Thais—are just experiencing the phenomenon of taking
familiar fare, gussying it up, and serving it in lovely locations. It’s not
fusion, but modernization. You’re seeing this elsewhere in Asia—KL has some notable modern Malay restaurants. And while the Thais are kicking and screaming about this trend,
other parts of Asia are embracing it.
Chen is Travel + Leisure's Asia correspondent. You can follow her on
Twitter at xiaochen6.
Is ordering delivery to the office your idea of going locavore? Do your culinary travels consist of drive-thru windows after a long day of work? If yes, then we invite you to put down the plastic fork and check out this different kind of job: meet Diego Felix, nomad chef.
Last month saw the opening of Rogue 24, a new restaurant by James Beard Award-winning chef RJ Cooper, in Washington D.C. Chef Cooper, previously the chef de cuisine at D.C.’s acclaimed Vidalia, was inspired to create his own restaurant concept after “going rogue” at his former post—creating a new, 24-course tasting menu for Vidalia diners.
If you follow the dusty, pebble-scattered dirt road to Playa
Langosta from Tamarindo on Costa Rica’s dense Pacific coast, you’ll
observe a small stop sign jutting from tropical foliage, demanding you to halt—for
tacos. The sign serves equal parts recommendation and warning, as it’s
the last place to catch a bite before Tamarindo’s ubiquitous eateries
give way to Langosta’s private beach estates.
Perennially recognized as the gold standard of gastronomy,
Spain’s Michelin three-star El Bulli will shutter its doors on
July 30th and prepare for its transformation into a culinary research
foundation and think tank (at least until 2014). For the mass of foodies never
fortunate enough to take in chef Ferran Adrià’smastery of molecular gastronomy—only a few thousand palates are so lucky
every year—a peek into his world of foams, mousses and nouveau hybrid dishes
can still be had via the silver screen.
Bulli: Cooking in Progress debuts at New York's Film Forum tonight, the kickoff of a 10-city tour. The film pulls back the curtain and invites viewers along for
Adrià’s journey from his experimentation
lab in Barcelona—El Bulli closes for six months every autumn so its chefs can
invent the following year’s menu—to the launch of a new season at the world’s
most renowned restaurant on the Costa Brava. Adrià’s imaginative methods are on full display as he deploys
thermo-mixing, vacuumizing, de-juicing, blanching and a vast range of other cooking
techniques en route to a nightly 30-course-plus dinner menu. For many, it will be the first and last opportunity at a glimpse inside an eatery that's stamp on modern cuisine will never fade.
here for a full list of tour dates and cities.
Nate Storey is a research assistant at Travel + Leisure
In Valencia, the city that gave paella to the world, greedy forks scrape the bottom of the pan for the best bites of crunchy rice, or socarrat. No surprise when the Formula 1 European Grand Prix roared into Valencia last month, the city’s restaurants were buzzing with racing fanatics—all of whom took a break from their fast-paced itineraries for a leisurely lunch of paella at one of these top spots:
With the release of the iPad nearly one year ago, the device is changing the way we do business. And while it might seem an unlikely combination, even restaurants have hopped on the bandwagon. Yes, a handful are loading their menus onto iPads for customers to peruse—a costly and wasteful business practice, all in the name of flashiness, as far as I'm concerned. But that’s not exactly what I’m talking about; there are more and more turning iPads into useful (and yes, flashy) tools that actually improve the dining experience.
Washington D.C.’s new, one-off Yola yogurt parfait bar near Dupont Circle is a great way to start
the day. First, there’s the general feeling of well-being derived from the warm, polished wood floors, the exposed-brick walls, and the contemporary tables and chairs, made from recycled
aluminum and bamboo (Yola is a certified green restaurant, after all, powered in part by carbon offsets and locally generated wind power).
New York Post | The Donald wants to reopen The Tavern to make boatloads of Green again.
Real-estate mogul Donald Trump last night said he will ask the city to grant him the right to run the now-closed, landmark Tavern on the Green restaurant in Central Park--vowing to restore it to gustatory glory with a $20 million redevelopment investment.
Trump's revelation came after he reached a deal yesterday with the union that represents Tavern's former employees.
He said it would give the union a five-year contract and between 400 to 500 jobs at the city-owned building.
Michelin Food & Travel, a collaboration of Michelin and Roadtrips, create mouthwatering trips that are the stuff food lover’s dreams are made of: customizable itineraries that include private visits to olive oil producers, small-batch chocolatiers, winemakers, truffle experts, and behind-the-scene experiences at Michelin-starred restaurants throughout France and Italy.
In a departure from their more flexible European itineraries, Michelin Food & Travel has announced what they’re calling an ‘event’: a long, calorie-laden weekend in New York (April 7-10) with exclusive and impressive access to chefs, restaurants, and shops. Here's what's on the menu: