Global Dining
The Brasserie,
Melbourne, Vic
The Brasserie at the Crown Entertainment Complex has been named ‘Best European Restaurant in Victoria’ for 2009 in yet another accolade for chef Philippe Mouchel, who integrates bistro favourites alongside contemporary interpretations of classic French cuisine. And the restaurant has prepared must-try pre-theatre menus (Monday to Friday when ordered before 7pm) to create the perfect night out in Melbourne. Theatre-goers can choose any two courses for only AU$39.50 per person. Options include marinated Tasmanian ocean trout with potato salad for entrée, duck leg confit, served with braised cabbage, chestnuts and mustard sauce, for main, and traditional baba with diplomat ice cream for dessert.
The Brasserie by Philippe Mouchel
8 Whiteman Street
Southbank, Melbourne
Phone 03 9292 5777
www.thebrasserieatcrown.com.au
Bo Innovation,
Wan Chai, Hong Kong
Bo Innovation has just been awarded two Michelin stars by the prestigious Michelin guide’s first edition to Hong Kong and Macau. Chef Alvin Leung, born in London and raised in Toronto, has absorbed different cultures and cuisines from his travels and has made a name for his experimental Chinese cuisine, branded ‘x-treme Chinese’, in which he has modernised centuries-old recipes for modern palates. A single dish can take months to perfect and new menus featuring the latest cooking techniques are eagerly awaited by his customers. He is one of only two self-taught chefs worldwide in charge of professional kitchens to have been awarded Michelin stars, and Bo Innovation is the only independent restaurant in Hong Kong to be award two stars.
Bo Innovation
2F, J Residence
60 Johnston Road
Wan Chai, Hong Kong
Phone +852 2850 8371
Visit www.boinnovation.com
The Louise, Barossa Valley, South Australia
Set atop a gentle hill with sweeping vistas across the Barossa Valley, The Louise is an idyllic luxury vineyard retreat encompassing acclaimed on-site restaurant Appellation, a casual and elegant dining experience under the helm of executive chef Mark McNamara. Understated, informed service and intimate ambience complement a daily varying menu focusing on locally sourced seasonal produce and a monthly changing nine-course ‘Appellation Tasting Menu’. Appellation’s extensive wine list presents the best of the Barossa, Australian and iconic wines of the world. And the winemaking experience may be shared up close and personal at five dozen cellar doors within a few minutes walk or drive from The Louise.
The Louise
Corner Seppeltsfield & Stonewell Rd
Marananga, South Australia
Phone 08 8562 2722
Visit www.appellation.com.au or www.thelouise.com.au
Potato Head, Jakarta, Indonesia
Potato Head is a sophisticated twist on the traditional bistro and bar, with a unique design, clever reinvention of bistro cuisine and a cutting-edge bespoke cocktail list. The two main dining areas are divided by a 12-metre bar set adjacent to an enormous mural. Opposite this is a vertical garden wall that highlights the synergy between industrial concrete and warm, organic interior features. The mezzanine is constructed on various levels, allowing for dramatic views of the space from many angles. Meanwhile, the outdoor area has scattered daybeds and planters filled with fresh herbs. Potato Head’s executive chef, Sandra Budiman, has created a bistro menu that draws from a variety of global inspirations. Signature dishes include rusted salmon Provencal, lemon chilli garlic prawns, and baby lobster penne. Among the must-try cocktails are the pistachio rock-melon martini and citrus air gimlet.
Potato Head
Pacific Place Mall
Jalan Jend. Sundirman
Jakarta, Indonesia
Phone +62 21 5797 3322
Visit http://ptthead.com
Le Meurice, Paris, France
For the first time ever, a top Parisian hotel has received eight chef’s hats for its two restaurants in the 2009 edition of the prestigious French guide to dining, Gault & Millau. Le Meurice, the first palace-hotel in Paris (it opened in 1835) is located across from the Tuileries Garden, and received five chef’s hats for its gastronomic restaurant Le Meurice, renowned for its fine dining and sumptuous, Versailles-inspired décor. The hotel also received a further three hats for its trendy restaurant Le Dali. The hotel’s restaurant department is supervised by chef Yannick Alléno, who additionally boasts three Michelin stars to his name. The fabled gastronomic guide Gault & Millau rivals that of Michelin and includes upwards of 5,000 restaurants in France in its annual guidebook, awarding chef’s hats for excellence up to a maximum of five.
Le Meurice
228 rue de Rivoli
Paris, France
Phone +33 1 44 58 10 75
Visit www.lemeurice.com
Maya, Hilton Millennium Bangkok, Thailand
The just-opened Maya restaurant is redefining the art of dining in Bangkok, with a unique combination of dance, music, food and drinks in a setting of Thai-inspired décor and views over the Chao Phraya river. Accompanied by fine food and cocktails, Maya showcases Thai dance performances from dancers of the renowned Patravadi Theatre. And the servers also perform as they work, with flowing, choreographed movements. The set menu features a fifteen-course extravaganza of both classical and innovative Thai cuisine, and Maya also features an extensive cocktail menu that uses fresh herbs and local fruits. The exclusive performances at Maya will be shown every evening from Monday to Saturday, starting at 7pm.
Maya
Hilton Millennium Bangkok
123 Charoennakorn Road
Bangkok, Thailand
Phone +66 2442 2000
Visit www.hilton.com/bangkok
Ocean Room, Sydney, NSW
After months of extensive refurbishments, the iconic Sydney harbour front restaurant, Ocean Room, has re-opened its doors with a spectacular new interior and cutting edge menu. Transformed by award-winning Japanese designer Yasumichi Morita, the new venue is a reflection of the Ocean Room’s unique philosophy: Japanese traditions meeting the modern world. The restaurant’s signature wooden chandelier installation and series of port-hole light features provide a glamorous and intimate space for diners. Inspired by the sea and drawing from his Japanese roots, Executive Chef Raita Noda’s revamped menu features innovative Japanese cuisine, including dishes like sake jelly bar cod and a wide selection of choto (Japanese small plates.) With a first-class waterfront location, breathtaking interior and uplifted menu, Ocean Room is the go-to destination this summer season.
Ocean Room
Ground Level, Overseas Passenger Terminal
Circular Quay West, Sydney
Phone 02 9252 9585
Visit www.oceanroomsydney.com
Meatery, Hamburg, Germany
Carnivores take note: a new upscale restaurant at Hamburg’s SIDE Hotel allows gourmets to not only taste the finest cuts, but also to see it undergo a special dry-aging process. The restaurant has a glass chamber where the meat is stored for weeks under specific conditions, producing more tender steaks with a more intense flavour. The restaurant, [m]eatery, not only serves beef but also offers fish steaks and 18 different tartare specialities – 16 made from meat and fish and two vegetarian options. There are also gourmet burgers with double cheese, avocado or tuna and a variety of homemade sauces, oils and butters. Guests can choose from a variety of side orders including chips, risotto, spring onion mash, grilled corn on the cob and onion rings baked in dough. All dishes are served with selected wines from Germany, Argentina and the USA.
[m]eatery
SIDE Hotel
Drehbahn 49
Hamburg, Germany
Phone +49 40 30 99 90
Visit www.designhotels.com/side
L’Archipel, Constance Le Prince Maurice, Mauritius
Five-star Constance Le Prince Maurice has always had quite a reputation for the quality of its restaurants, from the splendid grills, seafood and Mauritian specialities of the spectacularly sited floating restaurant Le Barachois to the à la carte gourmet meals of L’Archipel. But the resort is hardly resting on its considerable laurels. A new ‘Asian Corner’ has been opened within L’Archipel, serving a fantastic selection of Japanese, Thai, Chinese, Indonesian and Indian cuisines – though not without some delightful local influences – four times a week. The resort has also continued to hold successful wine and champagne promotions. And 2009 also saw the appointment of new executive chef Michael Scioli, who has previously worked at prestigious restaurants in France, the UK and the USA.
L’Archipel
Constance Le Prince Maurice
Choisy Road
Flacq, Mauritius
Phone +230 402 3636
Visit www.princemaurice.com •
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