Our team goes undercover to suss out the latest and most talked about restaurants in town.
Dining
Our team goes undercover to suss out the latest and most talked about restaurants in town
At the new Dominique Ansel Kitchen in New York’s West Village, more than 70 percent of the menu is finished, assembled, or baked upon order – a huge boon for anyone who has tasted the difference between madeleines that are freshly baked and not.
Authentic Mexican tacos never come in crispy corn shells (that’s a sure sign of a butchered Tex-Mex variant). They’re always soft – made from corn or wheat flour – and piled high with seasoned meats, piquant salsa and flavour builders like onions and coriander. No wonder this street food is fast coming back into vogue.
Family dinners for Jean-Philippe Patruno in Grenoble were 100-person affairs, marked by copious amounts of polenta with porcini.
The mille-feuille has many names: vanilla slice, Napoleon or custard pastry. Its exact origins are a little hazy, but its form is almost always standard, comprising three layers of puff pastry (pâte feuilletée) alternating with two layers of pastry cream (crème pâtissière).
Our team goes undercover to suss out the latest and most talked about restaurants in town
Our team goes undercover to suss out the latest and most talked about restaurants in town
Our team goes undercover to suss out the latest and most talked about restaurants in town.
Seamlessly blending cutting-edge design with traditional Chinese culture and philosophy, the newly opened Sunrise Kempinski Hotel in Beijing promises to become one of the world’s most iconic architectural structures.