Posts Tagged ‘ Menu ’

What Happens When You Mix Asia, Cuba, And New York?


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It’s Asian cuisine engineered by a Cuban born and raised chef done with a Latin twist. It speaks true to the character of New York City as its innovative, appeals to the senses and runs the fine line between sophisticated and whimsical. There’s a representation through the food of one man’s dream to make it big in New York, this man being chef Luis Pous but more importantly it holds a much larger significance within a unique social context. The menu is exquisite and genuinely original. From black bean & plantain empanadas to ginger & papaya marinated palomilla, there’s something for every persons taste. What’s most fascinating is how chef Pous has found intricate and delicate connections between two cuisines which traditionally have never mixed. It’s a classic example of art imitating life as the worlds of innovation and cultural diversity have originated from within a social context and transferred into an exciting gastronomical experience. It’s the New York mentality which has allowed such an amazing thing to occur.

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The vision and inspiration behind the menu is particularly interesting as it’s an exploration by chef Pous into the evolution of Cuban cuisine. His belief being that the menu he has developed is a representation of where Cuban food would be had they had access to a wider range of global ingredients within the past 50 years.  Food is only really half of this amazing tale though. The other 50% is in Asia de Cuba’s sleek and modern design. Its clean, minimal, classical and a great interpretation of old Havana within a modern context. Conceived by renowned designer Rafael de Cárdenas this beautiful layout has characteristics of 1950’s Hollywood, it’s a little ‘mad men’, somewhere cool to escape the streets in salvation of a good drink and a nice meal.

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via Cool Hunter

Japan Airlines Has Quite The Menu.


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As the blog evolves, we’ve started to cover different topic, food is one everyone needs, and we haven’t talked about enough.  Hiroki Yoshitake, chef at the Parisian restaurant Sola, has created a new in-flight menu for Japan Airlines.  Through August 31, first-class and business passengers on Japan Airlines will enjoy meals by the chef and co-owner of Michelin-starred restaurant in Paris.  In first class, caviar, smoked salmon and beef tenderloin are among the high-end dishes travelers will enjoy. Business class passengers, meanwhile, will savor foie gras mousse and sauteed lobster, among other offerings.  Passengers can end their meal on a sweet note with a light tropical fruit cream, a bergamot-infused milk chocolate mousse and a light cookie.  The new menu is available only to passengers in these two classes on flights between Paris and the airlines’s Japanese destinations.  In September, Japan Airlines will introduce a new fall menu from Shinichi Sato, the chef at the Parisian restaurant Passage 53, accompanied by a dessert course from pastry chef Jean-Paul Hévin.  Tasty as hell.

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Concrete Blonde.


I’m the type of guy who’s quite infatuated with blondes, and I also, like… uh concrete, I suppose.  Anyway, point being, is that Concrete Blonde doesn’t have a whole lot to do with either of those lovely concepts (cept for the interior design), but it’s still a wonder to behold.  I really like the work of Sydney’s Dreamtime Australia Design.  Dreamtime director Michael McCann and team are the designers of the Concrete Blonde restaurant recently launched in Potts Point at Kings Cross in Sydney.  Concrete Blonde is a 100-seat restaurant presided over by chef Patrick Dang who has brought the many nuances of his international experience to the stylish tables of Concrete Blonde. I love the stunning fireplace, the retro comic-book mural and the clever metal “tin-can” wall slots for firewood. The strong focus on metal evokes thoughts of industrial kitchens and huge dining halls, yet the atmosphere manages also to exude inviting warmth.  As it should be, the best feature of Concrete Blonde is the food. There are many options, plus the menu changes – the chefs here are capable of experimenting and improvising while focusing on freshness, local produce, Berkshire Pork, Murrylands Farm lamb.  But for now, all I can offer you is photos of the design.  Check the method.