To celebrate the recent opening of our brand new office in Istanbul, Turkey, Laveena and I chose to treat ourselves to a grand stay at the monumental Ciragan Palace Kempinski Istanbul. Located on the magnificent Bosphorus, this legendary property offers a glorious ode to the the bygone days of the powerful Ottoman Empire and guests checking into the opulent palace, are made to feel like royalty, from the moment they walk underneath the ornate arches and into the regal lobby of what is known to be Istanbul’s finest five-star property.
On Day 2 of 2019, we sat at a kitchen table, housed in a quiet soi in Ekkamai in Bangkok, Thailand. The director of this beef-heavy box office runaway hit, was the young and friendly Chef Mario Malvaez from Mexico, who handled all the dishes he served us , with ample ease and dexterity.
Opened in October 2018, Musashi by Aman is the exciting latest culinary addition to Aman Tokyo. Located on the 34th floor of the urban sanctuary with views of the capital’s skyline and, on a clear day, Mount Fuji in the background, Musashi introduces traditional and authentic style sushi to the hotel’s culinary offering, and together with the hotel’s existing dining outlets, Arva, the Café by Aman, and the Lounge by Aman, cements Aman Tokyo as a must-visit gastronomic destination for any travelling foodie. Helmed by renowned Master Chef Hiroyuki Musashi, Musashi by Aman seats just eight guests at a Hinoki wooden counter, offering an intimate experience and the opportunity to view the sushi artisan at work up close.
Paris, 14th December 2018 – As of mid-December, Shangri-La Hotel, Paris, will unveil SÒNG, its new pop-up bar nestled in a Suite with a terrace facing the Eiffel Tower and overlooking the City of Light.
Recently, while in Bangkok, we experienced food cooked by an Italian culinary artist, at a restaurant called La Bottega. The restaurant has won a number of awards, including Bangkok’s best Italian restaurant, however the food we experienced that evening reached out to borders beyond Thailand and represented the best seasonal Italian produce we had ever tasted in Asia.