106 Articles found for “Restaurant Ki”

From innovative vegetable-driven menus to standout vegetarian kitchens, these restaurants are putting plants at the center of the plate.

The chef behind Britain’s first-ever vegan MICHELIN-Star restaurant, Plates London, Kirk Haworth gives us his recommendations for plant-based goodness and celebratory occasions.

As you would expect in a famous holiday destination like Bodrum, there are many stunning hotels renowned for their views, service, bars, and cocktails. However, some of these hotels also stand out for their restaurants, such as Kitchen by Osman Sezener at The Bodrum Edition and Maçakızı led by Aret Sahakyan—you’ll want to visit them even if you’re not staying there!

Osman Sezener is a renowned figure among gastronomy enthusiasts in Türkiye. He has been followed closely for years as what he will do next is a matter of curiosity. One of the pioneers of the farm-to-table movement, he has raised the bar with his restaurants and now stands as a MICHELIN-starred chef with three distinct establishments. Ristorante Pizzeria Venedik in İzmir is on the list of recommended restaurants by MICHELIN. Kitchen in Bodrum has one MICHELIN star, and Od Urla in İzmir has one MICHELIN star and a Green Star.

Simon Kim’s newest restaurant rethinks Korean-American fried chicken.

The chef shares one of her favorite recipes from her restaurant, Brown Sugar Kitchen.

Whether you prefer the hilly tranquility of the Buda side, or the big city bustle of the Pest side of Budapest, one can lunch or dine in an elegant venue worthy of international standards. Bistronomy restaurant Felix, has a kitchen headed by a French chef, on the Buda side. Spago, a newcomer initiated by famous Austrian-American chef Wolfgang Puck, is located at the other end of the Elisabeth Bridge, on the Pest side of the city. Both share great respect for the classic French technique, paired with a love of Hungarian ingredients and international ambitions.

One Michelin star restaurant Sra Bua by Kiin Kiin unveils more secrets to modern Thai gastronomy with “Mini-Summer Journey” – a new menu available since the 1st of July 2018.

Despite his late start in the restaurant industry, Richie Lin of MUME in Taipei worked his way up the kitchens of acclaimed restaurants Quay and Noma and today does numerous collaborations with recognised chefs around the world.

Bouley at Home is a restaurant, cooking school, test kitchen and bakery all under one roof.

Chef/owner Tho Cheng Kia of Hokkien restaurant Quan Xin Yuan and Mr Lee Chiang Howe, of Teochew restaurant Huat Kee shares their traditional Chinese New Year dishes.

Chef Kim Jae-hoon of restaurant Palate in Busan, which got its first star in the inaugural Michelin Guide Busan released in February, uses food to represent the characters of the different cities in which he spent time cooking.

Cantonese cuisine has evolved in the past decade. But what was it like at the start? We talk to Lung King Heen's executive chef Chan Yan-tak.

Cantonese cuisine has evolved in the past decade. But what was it like at the start? We talk to Lung King Heen's executive chef Chan Yan-tak.

With a name meaning 'butter butter' and a striking flame-like structure hanging from the ceiling, it's clear what inspires the kitchen at this unique Estonian restaurant – look forward to dishes that come with a butter index and plenty of smoky flavours.

The Georgia native worked in his parents’ restaurant and two other MICHELIN Guide kitchens before starting his own.

Jennifer Kim's Korean-American story in restaurant form.

The chef of the one-Michelin-starred restaurant erases the boundaries between the kitchen and the diner, adding transparency and warmth to the fine-dining experience.