With so many choices to choose from, we want to help you narrow down your culinary experiences to only taste the very best.
PLAYED IN ALLEGRA VIVO
Serving up seasonal delicacies from the restaurant’s own farming land, Allegra, in The Stratford Hotel in East London, is an inventive space that allows guests to experience a rotating menu concocted from the brilliant mind of Chef Patrick Powell. Having worked with brilliant chefs such as Chef Derry Clark at Dublin’s Michelin-star restaurant, L’Ecrivain, Chef Anthony Demtre at Wild Honey as well as under Nuno Mendes at Chiltern Firehouse, Chef Patrick brings to Allegra his ingenious creation from larger sharing plates such as the Heritage rib eye and a whole roast chicken stuffed with wild garlic sausage to main dishes such as Mackerel tartare, salted cucumber, buttermilk & apple, Smoked eel pie with parsley sauce and Suckling pig with swede cake, peanut, mustard fruit & sage, just to name a few. Should one feel overwhelmed by choice Allegra also offers an 8-course tasting menu which features all the highlights from Chef Patrick’s kitchen, so customers don’t have to miss out on any of the gastronomic extravagances.
SERVING TIME OUT
Moving away from the throng of customers dining at fancy restaurants and drinking at hidden speakeasies is the Time Out Market, a cultural and gastronomic smorgasbord handpicked by Time Out featuring the best foods, whimsical drinks made by master mixologists and an array of local talents. Having recently opened its doors at the Empire Stores at 55 Water Street in New York, the Time Out Market New York takes up two floors of the historic building with the Ground Floor hosting two bars, a communal-style eating area as well as 17 culinary concepts and the 5th floor hosting 4 eateries, a bar as well as an outdoor rooftop area, with a stage on the top floor for local artists. With top chefs and famous restaurants and bars featuring their cuisines at the market from chocolate babkas to fusion Thai-food, the entire affair is certainly too much of a good thing. From Juliana’s, known as America’s Best Pizza Place, to Pat Lafrieda Meat Purveyors, the premium butcher in New York to Clinton St Baking Company, known for their bakery and Blueberry French Toast, experience being spoiled for choice in a setting like no other.
AROMA OF AULIS
A British treat in the hub of Hong Kong, Aulis offers a multi-course tasting menu over an interactive chef’s table that allows both customer and chef to converse with one another as their meals are served in an omakase-style serving manner. The restaurant follows a contemporary British route and can only host 12 seats at a time, which can either be booked individually or as a whole room. The meals are prepped with the best ingredients as the restaurant places a great amount of emphasis on its fresh local ingredients, which naturally enhance the British style of cooking with an Asian influence. On-hand sommeliers and chefs helming Aulis guide you through the meal with a flight of either alcoholic or non-alcoholic drinks that enhance the modern flavours served to you at the restaurant. Aulis is the first international venture for Head Chef Simon Rogan who had opened Roganic London a year prior in the Marylebone, London, and whose restaurant had also been awarded its first Michelinstar after merely four months of operation.
BRING BACK MY BONNIE TO ME
Get off the grid and step into the Scottish coastal village of Gullane in East Lothian, where award-winning Michelin-star Chef Tom Kitchin recently opened his quaint hotel cum pub, the Bonnie Badger. Known for his Michelin-starred restaurant in Edinburgh ‘The Kitchin’, Chef Kitchin brings about the same level of excellence and attention to detail to the Bonnie Badger. The restaurant or dining room, as is referred to, is separate from the hotel being built into a stable, hence the title ‘The Stables’. Rustic in its ambience and charming in its delivery, The Stables proudly hosts a variety of iconic meals that reflect Gullane’s delicacies. With Chef Matthew Budge at the helm alongside Chef Kitchin, one can ensure satiation from a delicious home-cooked meal. From the reimagined classics such as Grass-fed Highland Wagyu burger and chips, to steak pie and bone marrow to the more elevated Plaice wrapped in pancetta, cocoa beans and basil butter as well as Crispy East Fortune Farm pork belly, braised pork cheek & ratatouille, the entire menu is the evident genius of Chef Kitchin and Head Chef Budge coming through to deliver the best of Scotland to you.