The Peak has scoured the food world for some of the best restaurants around the world that serve meals you must sink your teeth into. There is a little something for everyone this month as we explore the culinary delights of Asia to Europe.
LET THEM EAT CAKE
Enter a candied wonderland crafted from the mind of the world’s top pastry chef, Albert Adrià , co-owner of Spain’s three-starred Michelin restaurant, elBulli, with his new instagram-savvy café, Cakes & Bubbles. Delicious, decadent and full of desserts the cafe which is located on Regent Street within the historic Hotel Café Royal boasts a diverse yet minimalistic menu that rivals that of Wonka’s wonderland. From their signature dishes like The Cheesecake with hazelnut, white chocolate and Baron Bigod Brie to ‘air pancakes’ filled with yoghurt foam and maple syrup butter, there are only hits to be served at Cakes & Bubbles. To complement the cakes and sweets that are paraded around the cafe, an array of champagne and sparkling wine is available, both as a set and a la carte, from home grown champagne to Louis Roederer vintages. Bringing back the joie de vivre to dessert, a match such as Cake & Bubbles has never been so perfectly made under the guided hands of Chef Albert Adrià .
IN YOUR PRIME
Having a new Chef de Cuisine helm the kitchen and restaurant operations, PRIME, ranked as one of Malaysia’s best steakhouses is undergoing a change in menu under the careful eye of globally trained chef, Ramiyo Moya. Argentinianborn with an international flair, loyal patrons of PRIME can look forward to the showcasing of unique signature dishes such as Augustus Angus with celeriac puree, cabrales shallots, microgreen salad and pink peppercorn beef jus, seafood croquettes served alongside Greek yoghurt pesto and Japanese cucumber salad and a signature Argentinian dessert of egg flan, just to name a few. Having worked with gourmet legends such as Gordon Ramsey, Pablo Massy and Fernando Trocca within renowned establishments such as 1884 de Francis Mallman, South America’s Top 10 restaurants, as well as Park Hyatt Mendoza and the luxurious Huka Lodge in New Zealand, there is no doubt that PRIME is in capable hands to maintain if not exceed its reputation as one of Malaysia’s best steakhouses.
ONE OF A KIND
A unique concept come to life, French executive chef, Claude le Tohic, is the man behind ONE65. An interesting concept that has taken over the gourmet food industry by storm,
ONE65 is a six floored building, all of which present and showcase an aspect of French cuisine, from the casual patisserie all the way to fine dining. Nestled in a Beaux Arts building in the Golden city of San Francisco, Michelin-starred Chef James Beard oversees the menu and operation of the bistro, patisserie, bar, grill, lounge and fine dining restaurant. From warm freshly baked bread and pastries to locally sourced French-Californian fusion of food made with a Spainimported Josper charcoal oven found at The Bistro of ONE65, the entire concept, actualisation and execution of ONE65 shows how creative minds can continue to excel and break barriers, even when the bar is already set so high.
ONCE AND FUTURE KING
The oldest nightclub in Switzerland, located at Badrutt’s Palace Hotel in St Moritz, has undergone a slight revamp only recently opening its doors under the title of King’s Social House. An amalgamation of a restaurant, bar and nightclub, King’s Social House evolves with the wiles of its visitors and offers the best of each as the night goes on. Working in collaboration with British Chef, Jason Atherton, the restaurant serves up Chef Jason’s renowned sharing plates made from wood-fired meats and fishes that are locally sourced, to provide a gastronomic mix of cuisines that any gourmand would enjoy. Alongside Badrutt’s Palace Hotels reputation for high flown international cuisine and sophistication with its other restaurants, King’s Social House adds to the melting pot with an unforgettable experience that is truly worthy of royalty.
