Inside the Spice Market at the Grand Hyatt Melbourne
Global Dining
China Blue, Tokyo, Japan
This avant-garde restaurant puts an innovative spin on modern Chinese cuisine, with an array of tantalising dishes and a spectacular walk-in wine cellar. Chef Albert Tse, who developed his reputation in Singapore, is the creator of the establishment’s original dishes. China Blue was awarded a star by the Michelin Guide Tokyo 2009 for the second year running. Though the food is terrific, guests will be just as impressed by the fabulous contemporary décor and the views over Hamarikyu Garden and Tokyo Bay from China Blue’s huge windows. The restaurant is part of the Conrad Tokyo hotel, which also houses another Michelin-starred restaurant, Gordon Ramsay at Conrad Tokyo. The Michelin Guide also lauds the hotel for its sophisticated and spacious rooms, excellent access for business or sightseeing, and position at the forefront of trends.
China Blue
Conrad Tokyo
1-9-1 Higashi-Shinbashi
Minato-ku
Tokyo, Japan
Phone +81 3 6388 8000
Visit www.hilton.com
Fine food at Seven Colours Energy Cuisine in the Heritage Golf & Spa Resort
Players Chophouse, Whistler, Canada
The ski resort of Whistler has always been known for its cut-above dining scene, and the newly opened Players Chophouse in Creekside is another jewel in the crown, offering a fresh twist on the steakhouse concept. With its West Coast character, bright interiors and sun-soaked patios, the restaurant features old timbers, stone fireplaces, leather seating and stunning views of the mountains, all combining in an atmosphere of warm and casual elegance. Players’ progressive wine list presents a natural, easily understandable flow from lighter wines to fuller-flavoured and more adventurous selections from around the world. An eclectic menu boasts prime cuts of meat, quality ingredients from local purveyors and the freshest West Coast seafood, such as Arctic char and Ahi tuna. It might be difficult after a huge prime steak but save some room for dessert: the flourless chocolate espresso cake is bound to be a hit.
Players Chophouse
210-2,075 Lake Placid Road,
Whistler,
British Columbia
Phone +604 938 1270
Visit www.whistlerchophouse.ca
China Blue in the Conrad Tokyo
Seven Colours Energy Cuisine, Heritage Golf & Spa Resort, Mauritius
A unique, playful gastronomic experience designed to stimulate the chakras?
Heritage Golf & Spa Resort in Mauritius recently unveiled Seven Colours Energy Cuisine, a culinary development inspired by the Seven Colours concept, the spa and cosmetics brand. Seven Colours Energy Cuisine is a playful and delicious invitation that explores a range of cooking styles, products, colours and textures, and which plays with essential oils and edible floral waters, to awaken all the senses. It is haute cuisine that is healthy and innovative, and was created by the executive chef at the Heritage Golf & Spa Resort, Philippe Rozel, in collaboration with Valérie Cupillard, a culinary consultant specialised in the use of essential oils and organic products. Seven Colours Energy Cuisine isn’t just a restaurant but an innovative and original culinary experience.
Seven Colours Energy Cuisine
Heritage Golf & Spa Resort
Domaine de Bel Ombre
Mauritius
Phone +230 601 15 00
Visit www.heritage-resort.com and www.sevencoloursspa.com
Apollo assisted by Jeremy Cayron (Chameleon Restaurant’s Chef de Cuisine) during a Master Class demonstration session
Spice Market, Melbourne, Victoria
Following the Grand Hyatt Melbourne’s overhaul, completed in January, Spice Market is taking the bar concept to a whole new level with 800 square metres of space and two main bars – one of which is 25 metres long and offers 360 degrees of service. Honouring the Melbourne tradition of laneways, the bar has an elusive entry from Beaney Lane, off Russell Street between Collins Street and Flinders Lane. Inside, Spice Market is focused around a central marble-and-tiled fountain, reminiscent of a Moroccan courtyard garden, and is decked out with ceramics, glass mosaics and furnishings from around the world; there’s even a relocated antique temple anteroom.
The signature cocktail is the Turkish Delight Martini, and Spice Market also offers mezze-style dishes showcasing authentic Middle Eastern flavours, designed and overseen by MoMo chef Greg Malouf.
Spice Market
Beaney Street (off Russell Street)
Melbourne, Victoria
Phone 03 9660 3777
Visit www.spicemarket.net.au
Dessert at the Chophouse in Whistler
Chameleon Restaurant, InterContinental Wellington, New Zealand
A promotion at Chameleon Restaurant with visiting molecular gastronomy chef Giovanni Apollo caused a splash in New Zealand recently. February’s “Apollo Mission – Flavours Out Of This World” showcased some of the unusual cooking techniques and unexpected forms of food – such as kiwifruit spaghetti – of this culinary philosophy. Molecular gastronomy relies on temperature and ingredient reactions to maximise the food’s enjoyment rather than using additives, synthetic flavours or extra fat and sugar to intensify the flavours. French-trained, Canada-based Apollo presented diners and fellow chefs with enticing and intriguing menus, including a Valentine’s menu with female and male versions, to allow for different genders’ internal chemical reactions to the food. Chameleon Restaurant Chef de Cuisine Jeremy Cayron will continue to offer some of the popular molecular gastronomy dishes to diners.
Chameleon Restaurant
InterContinental Wellington
Wellington, New Zealand
Phone +64 4 4722722
Visit www.ichotelsgroup.com
Yew Restaurant at the Four Seasons Vancouver
Jaan, Swissôtel The Stamford, Singapore
An exciting dining and entertainment experience, Levels 70-72 of the Equinox Complex at Swissôtel The Stamford house a raft of eateries offering an array of cuisines. Named after the Sanskrit word for “bowl”, Jaan is just one of the spectacular restaurants. It serves seasonal, modern French cuisine from chef de cuisine André Chiang, who in 2005 was named one of the 10 top young chefs in Asia. Chiang’s delecable dishes might include rabbit à la chasseusse and “forgotten” traditional vegetables such as purple carrot and black tomato, served with olive-oil sorbet and ocean-trout confit. The décor at Jaan is as exceptional as its dishes: the entire ceiling is covered with wave-textured glass. Lit from within and offset by accent lighting, with more than 500 light sources, it creates an impressive starburst effect. To match the awe-inspiring lighting, chairs are draped in hand-woven silk which varies in colour from season to season, just like the menu.
Jaan
Swissôtel The Stamford
2 Stamford Road, Singapore
Phone +65 6837 3322
Visit www.swissotel.com
Iced snowball of pineapple on scented lemon balm jelly from Jaan in Singapore
YEW Restaurant & Bar, Vancouver, Canada
Hotels have never really been part of the Australian dining scene; not so in Asia and North America, where hotels often offer some of the most fashionable dining around. So it is hardly a surprise that in Vancouver, locals and visitors alike flock to the funky new YEW Restaurant at the Four Seasons Hotel, giving this place a cosy neighbourhood vibe that is unusual in a top-end hotel. Glass, wood and stone set the tone of the décor and are a nod to British Columbia’s natural environment, though the soaring four-plus-metre ceilings may remind you more of a cathedral. An open kitchen, fireplace and communal table for 14 add laidback touches, but diners might just as easily occupy a romantic table for two in a quiet corner if the mood suits them.
The service is outstanding; if you get the chance, say hello to Hamid, a delightful Moroccan immigrant to Canada and a Four Seasons stalwart of 25 years. Executive Chef Rafael Gonzalez uses ingredients from the entire Pacific region, with a Latin-inspired Sunday brunch, a contemporary raw bar and a panini bar; there are also more than 150 wines offered by the glass.
For dinner, I had the steamed honey mussels with white wine and roasted garlic as an appetiser, followed by a spicy paella loaded with lobster, prawns, clams, chorizo and chicken for what Canadians confusingly call the entrée (the main course). And yes, I must confess that somehow I did manage to slip in a rhubarb-and-strawberry cobbler with honey yoghurt and a strawberry-basil salad. When food is this good, how can you resist dessert?
YEW Restaurant & Bar
Four Seasons Hotel
791 Georgia Street,
West Vancouver
Phone +1 604 689 9333
Visit www.fourseasons.com
By Brian Johnston
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Capital Gains