TASCA BY CHEF JOSE AVILLEZ DEBUTS AT MANDARIN ORIENTAL JUMEIRA, DUBAI

Tasca takes inspiration from a traditional Portuguese eatery, “tasca”, serving genuine food and drinks but with a contemporary twist. With a menu based on a sharing concept, Tasca takes guests on a culinary journey across the rich and varied country. Dishes include a modern take on a range
by
Christian Stan, on 22 Mar. 19, No Comments

INTO CULINARY EXPERIENCES? HERE ARE THE BEST NEW RESTAURANTS IN DUBAI

El Noctambulo Where so many new Dubai restaurants focus on stiff service and training staff with regimented precision, El Noctámbulo takes an altogether much more relaxed and friendly approach. The menu is divided simply into guacamoles, starters, tacos, four mains, sides and desserts that
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Christian Stan, on 12 Feb. 19, No Comments

HOW SIX SENSES ZIGHY BAY APPROACHES HEALTHY EATING

Out with the palm oil, processed food and plastic. While staying at Six Senses Zighy Bay, guests enjoy delicious menus during their stay and learn simple ways they can adopt healthier habits at home. Eat, drink and be healthy Eat With Six Senses, the brand’s philosophy and
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Christian Stan, on 25 Jan. 19, No Comments

MUCHA-AN, HOTEL CHINZANSO TOKYO’S SOBA RESTAURANT, REOPENED

Mucha-an, which is one of Hotel Chinzanso Tokyo’s nine first-rate dining facilities, sits in the hotel’s legendary Japanese garden, a massive green oasis in the middle of Tokyo, like a hideaway in deep woods. Although the restaurant’s interior has been refurbished, its genuine Japanese
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Christian Stan, on 13 Jul. 18, No Comments

AMAN INTRODUCES SEASONAL, SOCIABLE ITALIAN DINING CONCEPT, ARVA 

Celebrating the bold flavours and simple ingredients of Italy’s rich culinary heritage, Arva has been conceived by Stefano Artosin, Regional Executive Chef of Amanpuri (Thailand), Amansara (Cambodia) and Amantaka (Laos), and Andrea Torre, recently appointed Executive Chef of Amanyangyun,
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Christian Stan, on 20 Oct. 17, No Comments

JUMEIRAH VITTAVELI, MALDIVES LAUNCHES THE MOST EXPENSIVE INDIAN MENU IN THE WORLD

The experience begins at the guest’s villa where they will be collected by a darban (gold buggy royal escort). Guests then arrive at a luxurious cabana where they have the chance to wear traditional Indian attire. Chef de Cuisine Bharat Kapoor then explains how he chose the combination of
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Christian Stan, on 1 Oct. 17, No Comments

BRUNCH AND SPA AT GRAND-HÔTEL DU CAP-FERRAT, A FOUR SEASONS HOTEL

From September 10 until October 1, 2017, Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel offers an additional reason to come and enjoy the beautiful setting of the French Riviera in the fall that will seduce food and spa lovers alike. The weekly Sunday Brunch will be reinstated and served
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Christian Stan, on 29 Aug. 17, No Comments

DINING CORNER AT KAYUMANIS UBUD- FOR EXQUISITE DINING EXPERIENCES

The food and ambience of this uplifting venue truly pays homage to all of the senses. At Dining Corner (the restaurat of Kayumanis Ubud Resort), every dish is a flavoursome journey that brings culinary perfection to the rural outskirts of Ubud. With a seating capacity for up to 32 guests, the
by
Christian Stan, on 13 Jul. 17, No Comments

10 REASONS TO VISIT MYANMAR IN THE GREEN SEASON

Here are 10 reasons why tourists should visit Myanmar, an untouched and unique destination, from May till September: Fifty shades of green from paddy fields to forests Not too hot in the dry zone, not too cold in the mountains Promotes sustainable tourism and helps communities earn a
by
Christian Stan, on 31 Mar. 17, No Comments

AMAN LAUNCHES OF NAMA RESTAURANT AT AMANPURI, THAILAND

Over the coming year, Nama will launch at selected Aman destinations, and though the culinary approach remains consistent, the menus at each resort will be shaped according to the produce and fare of each locale. Nama, the Japanese word for ‘raw’ and reverse spelling of Aman,
by
Christian Stan, on 13 Mar. 17, No Comments