In partnership with ecoSPIRIT, the pioneer of the world's first low-carbon of packaging and distribution for high-end spirits, Hyatt Regency Phnom Penh crafts drinkable joy with less impact to the Planet Earth. The hotel's signature bar, The Attic, will serve up its popular cocktails in which all ingredients have zero wastage. ecoSPIRITS is a closed-loop distribution system which uses a low-waste, low-carbon spirits distribution technology, thereby minimising packaging waste and transport cost, to reduce carbon footprint emissions in the spirits supply chain. By partnering with ecoSPIRITS, Hyatt Regency Phnom Penh aims to reduce 40% of its transport and packaging carbon emissions, including single-use glass wastage. This partnership with ecoSPIRITS is one of green food initiatives that Hyatt Regency Phnom Penh has rolled out since its opening in early 2021, in addition to partnerships with Eggscellent, a cage-free chicken farm in Siem Reap, Ocean Gems, a sustainable seafood company, Beyond Meat, a plant-based, vegan meat company, as well as Moo Moo Farms, a domestic dairy farm. For more information about the hotel, visit hyattregencyphnompenh.com Photo by Hyatt Regency Phnom Penh
For this year's Mid-Autumn Festival, award-wining Grand Shanghai Restaurant, Singapore offers exquisite mooncakes that intertwines flavour and texture to perfection. Every single piece is meticulously handcrafted using only the finest ingredients with no added preservatives or artificial flavouring, encased in a luxurious box reminiscent of the restaurant’s iconic 1930s Shanghainese extravagance and splendour. The highlight goes to the limited-edition Bird’s Nest with Almond Paste Snow Skin Mooncakes (SGD 68 per set of six), made with premium bird’s nest and silky almond paste, boost your immune system while indulging in this luxurious sweet treat, plus various health benefits. Fans of snow skin mooncakes are in for a treat as Grand Shanghai has specially curated two snow skin flavoured mooncakes to whet appetites. Treat yourself to the new flavours such as Taro Paste with Ginkgo Nuts (SGD 58 per set of six) and Green Bean Paste with Pandan and Custard (SGD 58 per set of six). Back by popular demand is the Signature Crispy Lava Salted Egg Yolk (SGD 68 per set of six). For those who love the classics, delight in Traditional Baked White Lotus Paste with Double Yolks (SGD 62 per set of four) or Traditional Baked White Lotus Paste with Single Yolk (SGD 60 per set of four). These timeless pieces are filled with smooth and rich lotus paste with flavourful salted egg yolk bounded by a lightly baked golden crust. The Shanghainese Crispy Yam Paste (SGD 60 per set of four) is the signature mooncake filled with generous amount of silky and smooth yam encased in flaky, buttery crust that is not to be missed if you want to experience the flavour of Grand Shanghai. Available only at Grand Shanghai Restaurant, the mooncakes can be ordered until 1 October 2020 by calling +65 6836 6866 or emailing firstname.lastname@example.org
At the Regent Hotel, Taipei, the highly anticipated Coast opens its door to welcome guests to an elevated culinary experience of Taiwanese ingredients colliding with Thai flavours, creatively crafted by acing chefs – Thailand's Chef Ian Kittichai and Taiwan-based Chef Richie Lin, bringing the concept of "modern coastal cuisine" to the table, featuring seasonal ingredients and seafood from Taiwan, alongside herbs and spices from Thailand. Ian Kittichai is renowned for his influence on and approach to Thai cuisine. He is an award-winning chef, restaurateur, cookbook author and television personality. He has founded and partnered in diverse restaurant concepts around the world in locations from Asia to Europe and the United States, including Issaya Siamese Club in Bangkok, Spot Dessert Bars in New York City and Tangerine in Singapore. Richie Lin is the chef/owner of Taipei’s Michelin-starred MUME which in 2020 placed at No.18 on Asia’s 50 Best Restaurants, sponsored by S. Pellegrino and Aqua Panna. Dedicating himself to seasonal local ingredients at MUME, Chef Lin presents new dishes with familiar flavors. Coast is now open for dinner Tuesday through Sunday and offers a seasonal set menu of 9 courses for NT$ 2,280 plus service charge. Lunch service will be added every Friday, Saturday and Sunday starting from the 25 September 2020 with a seasonal set menu of 5 course for NT$ 1,280 plus service charge. Visit www.coast.tw for further details.
Sheraton Manila Bay’s oven-baked gourmet pizzas, composed of fresh tomatoes, specialty hand-knead doughs, and oil giving a refined taste that matches the sauce and toppings, and premium choice ingredients that further accentuated the flavor in every bite, are undoubtedly of the best-tasting premium savouries you can find in Manila. Guests can choose their thin-crust favorite from a tasty selection of four: Mushroom Pizza topped with spinach, garlic and shiitake mushrooms on zesty ricotta and mozzarella cheese; Pizza Meat Supreme topped with pepperoni, ground beef, cured bacon and ham, topped with capsicum, pineapples and shimeji mushrooms, in homemade pomodoro sauce and mozzarella cheese; Seafood Pizza topped with herb marinated freshwater shrimp, mussels, local scallops and red squid in homemade pomodoro sauce and mozzarella cheese; and Pizza Prosciutto di Parma topped with Parma ham, burrata cheese, fresh arugula, shaved parmesan, with fresh tomato, farm egg and olive oil. Crafted by the hotel’s seasoned culinary team, Gourmet Pizza is available for takeaways daily from 9:00 to 18:00 and is ready for pick-up in just 45 minutes. Indulge in these premium crusted goodness at home by calling +632 5318 0788, 09175837294, 09175837326 or email email@example.com. Advance order is required. Diners shall arrange pick-up with their courier of choice. For a full listing of gourmet takeaways menu, click here.
Sofitel Hotels & Resorts is inviting patrons to celebrate Sofitel Wine Days, a sensorial global showcase of food and wine that runs from 21 August to 31 October 2020, taking guests on a journey to discover new and unknown varieties as well as flavors that awaken their palates at selected selected Sofitel properties. Sofitel Wine Days is an annual celebration which sees Sofitel hotels across the globe pay tribute to wine and French culinary heritage. The festivities take place during the traditional wine harvest period in France and offer guests an authentic opportunity to "Live The French Way" through a variety of extraordinary wine experiences such as tastings, guided vineyard tours, wine pairings and more. Highlights of Sofitel Wine Days include: Exclusive French and Italian wine dining journeys as well as pairing experiences and offer at Sofitel Legend Metropole Hanoi A wine tasting battle, wine & cheese masterclasses, as well as a wine fair and is kicking off the program in late August with a 4-course exclusive wine pairing dinner at Belga Rooftop Bar & Brasserie showcasing the best of Malbec produced in Argentina’s La Mascota Vineyard at Sofitel Bangkok Sukhumvit An exceptional wine fair experience and 4-course dinner hosted in mid-September at the hotel's newly renovated LE 17 Bistro featuring special guest speakers from Bordeaux, Marseille and other renowned wine regions of France at Sofitel Saigon Plaza An ad hoc luxurious Champange Atelier and the "Oriole Express" Mediterranean experience at the garden bistro, offering an exquisite culinary journey travelling through southern European countries, all featuring an exclusive wine pairing at Sofitel Legend The Grand Amsterdam And more! As an exciting addition this year, Sofitel properties have introduced a bespoke Wine Days Menu with a specially curated selection of wines chosen by wine producers and partners, many of which have been deeply affected by the ongoing COVID-19 pandemic. The Wine Days Menu features a variety of high-caliber wines, local to each property partaking in the Sofitel Wine Days program, inviting visitors and guests to explore all things oenological.
Nestled along the scenic Singapore River, Grand Copthorne Waterfront Hotel is the ideal place to celebrate your special days. With the reopening of a refreshed alfresco section, diners can delight in a newly revamped menu while relishing in the river's tranquility. With menus featuring specially curated Italian dishes & meats, diners can expect an uncompromising approach coupled with quality dining as part of a totally unique riverside experience. Ingredients used are of the highest quality with an amalgam of Western, Asian & Italian inspired ingredients & flavours. The menu will focus on Pizzas, Hand-made Pastas, assorted cheese selections from New Zealand, Cold Cuts and the freshest seafood & signature grills from the Josper Oven to bring out the best of all food items such as the Australian Beef Ribeye Steak, Whole Baby Spring Chicken, Mediterranean Octopus Tentacles, Jumbo Prawn & Norwegian Salmon are grilled whilst keeping moisture in, creating optimal outstanding flavours. For an unforgettable dining experience, take your pick from an impressive wine list and choose from a plethora of traditional pizzas, handmade pastas, seafood signatures, bar bites & stunning desserts that you can end your meal with under the stars. Grand Copthorne Waterfront Hotel has stepped up precautionary measures to ensure the protection & well- being of guests. Guests are assured of Millennium Hotels and Resorts’ (MHR) 10 key hallmarks of cleanliness and safety designed to safeguard guests. The “We Clean. We Care. We Welcome.” campaign upholds the highest standards of safety and cleanliness in all MHR hotels around the world. Daily Specials Monday Lobster at SGD 9.90 Tuesday Draft Beer & House Pour at SGD 5 Wednesday Snow Crab Leg atSGD 1 Thursday Free flow of Prosecco, Red/White Wine & Beer at SGD 1 (for an hour only) with a minnimum spend of SGD 25 per person Friday A bottle of M wine at SGD 18 with any purchase of Josper Combo A or B Weekends Seafood on Ice at SGD 48 For reservations, please call +62 33 11 00, email firstname.lastname@example.org or visit www.celebrateatgcw.com
From now until 30 September 2020, spice up your staycation and embark on a gastronomic journey at JW Marriott Hotel Hong Kong, where you will explore 80 fascinating flavours from around the world presented by the talented culinary team. Showcasing the diversity of epicurean influences across the hotel’s distinctive restaurants, this “Eatcation” journey allows you to savour scrumptious tastes from varied choices featuring 80 ingredients or tastes inspired or sourced globally. Highlights include scallops from the United States, king crab legs from Japan, Boston lobsters from Canada, Iberico pork from Spain, salmons from Norway, truffles from Italy, asparagus from Australia and so on. During your stay in the hotel, pamper yourself with the expansive buffet spread at JW Café and The Lounge, the elevated authentic Cantonese delicacies at Man Ho Chinese Restaurant, delicious grills and modern classics at Flint, as well as the daily fresh catch at Fish Bar. JW Eatcation Package From now until 30 September 2020, the package includes: One night accommodation in a well-appointed guest room Daily buffet breakfast for two persons One of the below dining options (priced from HK$2,280 per room per night) / Two of the below dining options (priced from HK$2,880 per room per night) for two persons: JW Café buffet lunch The Lounge buffet lunch (from Monday to Saturday only) Man Ho Chinese Restaurant set menu Fish Bar set menu Flint set menu (from Monday to Friday only) JW Café buffet dinner (with a supplement of HK$600 for two persons) Book now at https://bit.ly/JWEatcation All prices are subject to 10% service charge. A 3-day advance reservation for your choice of restaurants is required. For reservations, call +852 2810 8366 or email email@example.com
Beijing's top luxury hotel, The Opposite House, recently reveals the newest bar-restaurant SUPERFLY, offering a stunning vibration of the Sichuan and China evolution – its food, its music, and its culture - serving up delicious comfort food, Asian craft cocktails curated by famous Proof & Company, and draft beer from award winning local brewery Great Leap.The new neighbourhood hangout is located within Beijing’s lively Sanlitun district, takes a creative spin on Sichuan’s buzzed about “Fly restaurants” – casual eateries famously known for their delicious Sichuan cuisine and the go-to hangout place for locals. SUPERFLY is painted with livelily patterned ceramic tiles in greens, blues, and whites, and the salmon-coloured terrazzo tables. Symbols of Chinese creativity and artistic exploration are represented by rich graphic novels, Kung Fu Comics, and pop-culture posters. A signature video art installation with a multi-screened, hybridized collection of early martial arts videos and quirky, old school children’s cartoons create an animated visual tapestry that feels at once familiar and strangely new. Inspired by Sichuan cuisine, the kitchen team, led by Michelin-starred Chef Li Dong from Jing Yaa Tang, playfully creates a fun casual experience featuring authentic Sichuan ingredients as well as childhood favourite recipes. Highlighted dishes such as Tian Shui Noodles (sweet water noodles) are made with homemade noodles that are al dente in texture with various spices and a dash of Sichuan peppercorns, sugar and some crushed peanuts to give extra layers to the taste, that is sweet and spicy in flavour. Taking inspiration from Great Leap Brewing’s most loved double cheeseburger, Chef Li Dong has transformed the favourite dish into our very own G.L.B Super Dumplings by using the same beef patty as the filling of dumplings that is just juicy and fulfilling. Operation Hours Lunch Mon-Fri 12:00-14:30 Sat & Sun 11:00-14:30 Dinner Daily 18:00-22:30 Late Hours 22:30-1:00 For more details or reservations, please call +86 10 6410 5220 or email: Superfly@theoppositehouse.com
Four sensational stops for a whole palette of flavours at decent prices, from traditional Japanese sweet, handmade soba noodles, healthy Japanese set meals, and flavourful Thai food. We are excited to introduce you to Tokyo’s four top restaurants, presented in no particular order, in the list below. FUNABASHI-YA Let’s start with the classic traditional Japanese confectionery shop, Funabashi-ya, the old school café renowned for dainty kuzumochi located within a short walk from the scenic Kameido Tenjin Shrine. Funabashi-ya’s kuzumochi is made with wheat starch that has been refined and fermented in underground water for 450 days, then carefully steamed to create a delicate consistency. Dark molasses syrup and fragrant soy bean flour are added before serving to create a trinity of exquisite flavours. Funabashi-ya was founded in 1805. Kansuke, the original proprietor of the company, took note of the throngs of worshippers visiting Kameido Tenjin Shrine when plum blossoms and wisteria flowers were in full bloom. He decided to build a business catering. Kansuke created his kuzumochi from wheat starch and hot water. It was a huge hit souvenir and soon became one of Edo’s most famous products. Last spring I visited this tranquil Japanese style café to try out their popular kuzumochi. The dessert was served cold and straightforward in style. The fermented wheat cakes were faintly sweet, firm yet tender. The texture was unique, not chewy like conventional mochi, and not as firm as agar jelly. It was somewhere in between. The fragrant syrup was rich but not too thick. Powdery soy bean flour imparted a wonderful tan colour and nutty finish to the dessert. It tasted very refreshing on a warm day. I could see why this has been the best seller for over 200 years. Besides its delicate taste, kuzumochi is full of nutritious values. It contains lactic acid from the fermenting process which helps boost the metabolism rate. It‘s great when you need something light and easy to digest. I was actually very full but I wanted to hang around and try another sweet so I ordered a bowl of cream anmitsu, the traditional sweet consisting of smooth red bean paste, matcha ice cream, rice dumplings, agar jelly, and kuzumochi. It was colourful, presented beautifully, creamy and flavourful. The café also offers other options including agar jelly with red beans and tokoroten, jelly-like noodles made with tengusa seaweed – a low-calorie healthy diet with a very refreshing taste. You can also purchase plenty of takeaway versions from the shop to recreate the experience at your place. With the heritage dating back to the Edo Period, they’ll make great souvenirs, too. If you can’t make it to Kameido, Funabashi-ya currently has 25 stores around Tokyo. FUNABASHI-YA (KAMEIDO TENJIN SHRINE MAIN STORE) 3-2-14 Kameido, Koto-ku, Tokyo Business Hours: 9am - 6pm (last order for eat-ins at 5pm) Holiday: No scheduled holidays W. www.funabashiya.co.jp CHOJU-AN KYOSHO If you love buckwheat and want a memorable dining experience where you mingle with Tokyo locals, try Choju-an Kyosho, a family-run soba joint in Kiyosumi Shirakawa, located right across the road from the serene Kiyosumi Gardens. Chuju-an Kyosho serves Ni-Hachi soba: soba containing