A SENSE OF PLACE
Restaurants aren’t just Italian or French any more—that’s far too broad—but rather Sardinian or Burgundian, for example. Chefs are delving deep into their own local culinary cultures and sharing their gastronomic explorations with guests; take, for example, Hong Kong’s Estro, where chef
Antimo Maria Merone's menu channels the culinary heritage of his native Naples, or Castellana, where the focus is on Piedmontese cuisine. At Hong Kong's Racines, it's all about dishes and traditions from the southwest of France. Meanwhile, in Kuala Lumpur, modern Italian Gooddam has started taking diners on gastronomic tours of specific areas through regional menus that range from Emilia-Romagna to Tuscany to Lombardy.
PLOT TO PLATE
Farm to table is nothing new, but restaurants that are not suitably located to house a full farm―particularly those in Asia's crowded cities-are finding ways to recreate the philosophy, with smaller garden plots whose produce goes straight to the plate. In Singapore, Osteria Mozza has its Mozza Garden, and Kaarla and Oumi source from their Food Forest.
この記事は Tatler Philippines の February 2023 版に掲載されています。
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この記事は Tatler Philippines の February 2023 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、8,500 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
LAST WORD
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HEROES ON A MISSION
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Legacy Reimagined
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Test Of Time
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