Page 5 - Daniel Calvert News Today

As the former head chef of neo-Parisian restaurant Belon in Hong Kong, which placed at No. 4 at the Asia’s 50 Best Restaurants in 2020, 33-year-old Daniel Calvert was on top of his game. But instead of doing what any sensible chef would have done, which was to continue helming this popular establishment, he packed his bags instead and moved to Tokyo, Japan in search of culinary inspiration. “I had been using Japanese ingredients in Hong Kong but would like to know more about their provenanc...

From New World Cuisine, to refined Cantonese, Southern Italian and much more, here are our top picks. Man Wah Man-Wah-Restaurant-Michelin-Star-Dining The recent re-opening of the Mandarin Oriental Hong Kong’s acclaimed Man Wah, following renovations, heralds an exciting new era of Cantonese fine dining. Located on the hotel’s 25th floor and helmed by executive Chinese chef Wong Wing-Keung, the restaurant continues to honour local cuisine and traditions in a renewed environment. Among the r...

On Poultry and Seafood "Ive always kind of been a Francophile by nature, but I have a particular penchant for seafood. Thats kind of where my heart lies: Chesapeake Bay and blue crabs. I wouldnt say its done with any great degree of sophistication, but really, really awesome food kind of rarely is anyways, right? Its the simplest stuff—its just the best. My deathbed meal is just a big bushel of blue crabs with Old Bay seasoning on them on a picnic bench. I find seafood to be endlessly interes...

In a time where travel is restricted, countries are locked down and everyone is just trying to figure out how to stay afloat, the announcement of a six-hands international chef dinner may come as a surprise—but it’s not quite what it seems. The Eat Give Revive event on 30 January 2021 is anchored by chef Christopher Kostow’s team at Ensue, the host restaurant based in Shenzhen’s Futian Shangri-La Hotel, featuring recipes and input by six acclaimed chefs from around Asia to create an eig...

Dec 19, 2020 What a year. And what a relief to reach the end of it. But before we consign 2020 outright to the reject bin of history, it’s worth looking back for a moment. In hindsight, there were plenty of culinary highlights that helped bring notes of optimism and positivity to these difficult months. For better or worse, this has been the year of the neo- yokochō. The idea of creating cheerful, bustling floors of closely clustered restaurants and bars — no matter how well-desig...