#MichelinGuide

[amazing-thailand]

👫 Who’s planning to explore Bangkok Design Week 2025 from now until 23 Feb 2025? Don’t forget to check out some Michelin Guide-recommended spots in Bangkok’s Old Town.

We’ve mapped out 9 must-visit foodie spots for you, just click and go! 📍 maps.app.goo.gl/QETBstaRpMBiygj29

1. Pa Tong Go Café Banglamphu

2. Pad Thai Fai Ta Lu

3. Methavalai Sorndaeng

4. Krua Apsorn

5. Khao Na Kai Sae Phun

6. Jay Fai

7. K. Panich

8. Chakrabongse Dining

9. Rongros

[jwmarriottkitchen]

Chef Himanshu Saini: MICHELIN STAR CHEF

Chef Himanshu Saini: Redefining Indian Fine Dining

Full Name: Himanshu Saini Date of Birth: 1987 Birthplace: New Delhi, India Nationality: Indian Profession: Chef and Restaurateur Signature Restaurants: Trèsind Studio (Dubai), Trèsind (Mumbai), Avatara (Mumbai) Instagram: @chefhimanshusainiOutlook Luxe+6Reporter Gourmet+6Elle India+6Khaleej Times+3Wikipedia+3Reporter Gourmet+3Elle IndiaOutlook Luxe+1Elle India+1Khaleej Times+2Instagram+2The Best Chef+2 Culinary Journey Chef Himanshu Saini embarked on his culinary journey after completing his studies at the Banarsidas Chandiwala Institute of Hotel Management & Catering Technology in New Delhi. He began his professional career at Indian Accent, Delhi, under the mentorship of Chef Manish Mehrotra, where he honed his skills and developed a deep appreciation for modern Indian cuisine.Reporter Gourmet+1The Best Chef+1Instagram+5MICHELIN Guide+5Reporter Gourmet+5 In 2014, Chef Saini moved to Dubai, where he played a pivotal role in launching several acclaimed restaurants, including Masala Library and Farzi Café. His vision and leadership were instrumental in introducing innovative Indian dining experiences to the region.Identità Golose+5Reporter Gourmet+5Instagram+5 Building on his success, Chef Saini opened Trèsind in Dubai in 2014, a restaurant that redefined Indian fine dining by blending traditional flavors with contemporary techniques. In 2018, he took his culinary vision further by launching Trèsind Studio, an intimate 20-seat restaurant offering a seasonal tasting menu that showcases the diverse flavors of India. Achievements and Recognition - Michelin Stars: Trèsind Studio was awarded its first Michelin star in 2022 and a second in 2023, making Chef Saini the only Indian-born chef to run a two-star Indian restaurant. Culinary Culture - World’s 50 Best Restaurants: In 2023, Trèsind Studio ranked 11th on the World’s 50 Best Restaurants list and secured the second spot in the Middle East & North Africa’s 50 Best Restaurants list for 2024. Reporter Gourmet+1Outlook Luxe+1 - Collaborations: Chef Saini has collaborated with renowned brands such as Jaeger-LeCoultre for their 'Made of Makers' program, where he crafted a unique gastronomic experience blending Indian flavors with Swiss precision. Jaeger-LeCoultre+1Outlook Luxe+1 Culinary Philosophy Chef Saini is often referred to as an "Ingredient Scientist" due to his innovative approach to cooking. He combines the chemistry of ingredients and the physics of cooking with modern techniques to create new dining experiences. His cuisine emphasizes the balance of texture, flavor, and spice, drawing inspiration from various regions of India.Jaeger-LeCoultre+1Outlook Luxe+1The Best Chef At Trèsind Studio, the tasting menu is designed to evolve continuously, reflecting the dynamic nature of Indian cuisine. Chef Saini believes that every dish has the potential to evolve over time, influenced by knowledge, exposure to ingredients, and cultural experiences. Elle India Sustainability and Innovation Chef Saini is committed to sustainability in his culinary practices. At Trèsind Studio, he grows ingredients such as cactus, flowers, and bananas in a rooftop garden, ensuring the use of fresh, locally sourced produce. This initiative not only supports sustainable practices but also enhances the dining experience by incorporating homegrown ingredients into the menu. The Best Chef Global Influence Chef Saini's work has garnered international acclaim, positioning him as a leading figure in the global culinary scene. His innovative approach to Indian cuisine has challenged traditional perceptions and has been featured in various international culinary forums and publications. Signature Dishes - Frozen Pani Puri: A modern twist on the classic Indian street food, offering a burst of flavors in a unique presentation. - Chaat Tart: A deconstructed version of the traditional chaat, combining textures and flavors in an innovative format. - Curd Rice Congee: A fusion dish that blends the comfort of traditional curd rice with the elegance of congee.Culinary Culture - Maharashtrian Thali: A regional platter showcasing the diverse flavors of Maharashtra, presented with a contemporary flair. Contact and Reservations For more information or to make a reservation at Trèsind Studio, visit their official website: tresindstudio.com Follow Chef Himanshu Saini on Instagram: @chefhimanshusainiThe Best Chef+1Instagram+1 Chef Himanshu Saini's dedication to innovation, sustainability, and the elevation of Indian cuisine has established him as a trailblazer in the culinary world. His work continues to inspire chefs and food enthusiasts globally, reaffirming the rich and diverse heritage of Indian gastronomy. Chef Himanshu Saini: A Culinary Pioneer Redefining Indian Fine Dining Chef Himanshu Saini has become a symbol of innovation and excellence in the culinary world, particularly in the domain of modern Indian cuisine. A rising star on the global food scene, Chef Saini’s commitment to pushing boundaries and transforming traditional Indian food into fine-dining masterpieces has earned him numerous accolades, including the coveted Michelin stars for his restaurant Trèsind Studio in Dubai. His rise to prominence has not only transformed the way people perceive Indian food but has also redefined the role of Indian chefs on the world stage. Chef Saini’s work in Dubai, particularly at Trèsind Studio, has garnered widespread attention and accolades for its groundbreaking fusion of traditional Indian flavors with avant-garde cooking techniques. His innovative culinary approach, combined with an in-depth understanding of Indian regional cuisines, has earned him a place among the world's top chefs. The Early Years: A Journey into the World of Culinary Arts Born and raised in New Delhi, India, Himanshu Saini’s culinary journey began at an early age. Growing up in a family where food was central to daily life, Saini was naturally drawn to the art of cooking. His early experiences in the kitchen, learning from his family members, fueled his desire to pursue a career in the culinary arts. After finishing school, Chef Saini enrolled in the prestigious Banarsidas Chandiwala Institute of Hotel Management & Catering Technology in New Delhi. It was here that he gained a foundational understanding of the complexities of food preparation and management. Upon completing his education, Chef Saini worked in various kitchens in India, learning from top chefs and sharpening his culinary skills. His time at Indian Accent, one of India’s finest fine-dining establishments, helped him refine his technique and develop an appreciation for Indian cuisine’s rich history while pushing it into the future with modern techniques. Saini’s early years were spent experimenting with new flavors and learning to incorporate traditional Indian ingredients in innovative ways. His career trajectory, however, took a significant turn when he moved to Dubai in 2014, where he began working in top-tier restaurants and quickly became recognized for his culinary innovation. The Birth of Trèsind Studio: Redefining Indian Fine Dining In 2018, Chef Saini took a major step forward by launching Trèsind Studio, a high-end restaurant in Dubai that would go on to change the landscape of Indian fine dining. Located on the rooftop of Nakheel Mall on Palm Jumeirah, Trèsind Studio was designed to offer a highly personalized, exclusive, and intimate dining experience with just 20 seats, ensuring that each guest could fully immerse themselves in the tasting menu prepared by Saini and his team. Trèsind Studio’s concept was revolutionary. Chef Saini’s approach was to reimagine traditional Indian dishes, showcasing the vibrant diversity of Indian regional flavors with modern culinary techniques and the most cutting-edge kitchen tools. Each dish was a story—a story of India’s rich cultural history, presented in a contemporary and refined manner. The tasting menu at Trèsind Studio is a multi-course experience that invites diners to explore Indian cuisine through deconstructed presentations, molecular gastronomy, and progressive techniques that elevate classic Indian dishes. The restaurant quickly garnered critical acclaim for its innovative approach to Indian cuisine. Chef Saini’s ability to blend culinary traditions from all corners of India with contemporary fine-dining methods caught the attention of food critics, gastronomes, and culinary professionals. Trèsind Studio became synonymous with sophistication and cutting-edge creativity. Michelin Recognition: A Historic Achievement The Michelin Guide is widely regarded as the most prestigious restaurant guide globally, and receiving even a single Michelin star is a remarkable accomplishment for any chef. Chef Saini’s restaurant, Trèsind Studio, was awarded its first Michelin star in 2022, and within a short period, it earned its second Michelin star in 2023. This achievement marked a significant turning point in the history of Indian fine dining, as it positioned Trèsind Studio among the elite ranks of global culinary establishments. Becoming the first Indian-born chef to receive two Michelin stars for an Indian restaurant is a testament to Chef Saini’s culinary vision, passion, and dedication to elevating Indian food to the highest levels of fine dining. Trèsind Studio’s recognition in the Michelin Guide signals a broader trend of Indian cuisine being embraced in the fine-dining world. For many years, Indian food was largely viewed as casual fare or street food, but Chef Saini’s work proves that Indian cuisine can stand shoulder to shoulder with the finest culinary traditions worldwide. This remarkable achievement has drawn international attention to Chef Saini’s talents and raised the profile of Indian cuisine within the world of haute cuisine. Michelin stars are often reserved for restaurants that offer exceptional dining experiences, and Trèsind Studio’s creative approach to Indian food, paired with its intimate atmosphere, made it a standout among global fine-dining establishments. Chef Saini’s Culinary Philosophy: The Art of Modern Indian Cuisine Chef Saini’s culinary philosophy is rooted in the belief that food is an expression of art. He approaches Indian cuisine with a sense of modernity and innovation, combining traditional recipes and regional influences with cutting-edge techniques such as molecular gastronomy, sous-vide cooking, and the use of high-tech kitchen equipment. At Trèsind Studio, he skillfully combines textures, flavors, and aromas to tell a story through each dish, bringing an entirely new dimension to the dining experience. One of Chef Saini’s core principles is to use food as a medium for storytelling. Every dish at Trèsind Studio is carefully crafted to reflect a specific narrative, often exploring the cultural and historical significance of various Indian regions. For example, the Frozen Pani Puri, one of his signature dishes, reinvents the traditional Indian street food by using freezing techniques and creative presentations, offering a unique dining experience while staying true to the dish’s roots. Chef Saini’s commitment to modernizing Indian cuisine is evident in his dedication to incorporating new technology and tools to enhance the flavors and presentation of his dishes. However, at the heart of his cooking is a deep respect for the ingredients, especially the spices and flavors that are integral to Indian cuisine. He often draws inspiration from traditional Indian dishes, elevating them to a refined level that appeals to both the contemporary palate and the rich heritage of Indian gastronomy. Sustainability and Innovation In addition to his creativity and culinary skill, Chef Saini is also dedicated to sustainability and environmental consciousness. At Trèsind Studio, sustainability is a key component of his culinary practice. The restaurant grows some of its ingredients on-site in a rooftop garden, which allows Chef Saini to control the quality of the produce and ensure that it is sustainably sourced. The rooftop garden features a variety of herbs, vegetables, and fruits, including some unique ingredients such as cactus and flowers, which are incorporated into his dishes. By growing his own ingredients, Chef Saini not only reduces his carbon footprint but also ensures that the produce used in his cooking is as fresh and flavorful as possible. This commitment to sustainability is becoming increasingly important in the fine-dining world, where many chefs are looking for ways to source ingredients in an environmentally responsible manner. Global Recognition and Influence Chef Saini’s work has transcended national boundaries, and his influence can now be felt on a global scale. The recognition of Trèsind Studio in the Michelin Guide and the restaurant’s consistent ranking on various prestigious culinary lists have cemented Chef Saini’s place as one of the leading chefs in the world. His work has been featured in several international culinary forums, and he continues to be a mentor and inspiration for young chefs worldwide. Chef Saini’s influence is not limited to Dubai or India. His work is part of a growing movement of chefs who are redefining Indian cuisine for a global audience. His approach is one that encourages exploration, experimentation, and innovation, inspiring chefs around the world to push the boundaries of what is possible with traditional ingredients and techniques. Looking Ahead: The Future of Indian Fine Dining Chef Himanshu Saini’s success at Trèsind Studio represents a new era for Indian cuisine. As more chefs like him continue to innovate and experiment with Indian food, there is enormous potential for the cuisine to evolve and establish itself firmly in the fine-dining world. Chef Saini’s Michelin recognition is just the beginning. As Indian food continues to gain recognition globally, we can expect more restaurants to follow in his footsteps, creating new and exciting dining experiences that blend traditional Indian flavors with modern culinary techniques. Conclusion Chef Himanshu Saini’s journey from a young culinary enthusiast in India to a Michelin-starred chef in Dubai is a testament to his talent, dedication, and innovative spirit. Through Trèsind Studio, he has redefined the boundaries of Indian fine dining, combining traditional flavors with cutting-edge techniques to create unforgettable dining experiences. His Michelin-starred restaurant has not only put him on the global culinary map but has also placed Indian cuisine in the spotlight, proving that Indian food can be as sophisticated and refined as any other global culinary tradition. As Chef Saini continues to innovate and inspire, his influence on the culinary world will only grow, leaving an indelible mark on the future of Indian gastronomy. Read the full article

[ilmangiatorcortese]

Riva Restaurant - Numana (AN)

Partiamo dalla premessa che capire dove diamine si trovasse il ristorante, e, in particolare, la sua entrata, è stata un’impresa abbastanza epica: mentre attendevo che la mia Ospite arrivasse ho dovuto controllare su Google Maps per tre volte per capire se fossi nel posto giusto.La magra consolazione è stata che anche gli altri avventori che si avvicinavano al ristorante avevano la mia stessa…

[geeimkate]

Reif experience

[thegioinongsanglobal]

#restaurant #finedining #setmenu #tastingmenu #michelinguide #michelinstar

[travellingfoodie]

Visited an L.A. Bucket List Restaurant, @nnakarestaurant! Must-try the Modern Kaiseki with Wine and Sake Pairing! #TravellingFoodie #MichelinGuide @LATimesFood @EaterLA @THR @ktla

[steve-explores]

Birthday Dinner at Restaurant Euphoria

It's April again and it's time to celebrate another edition of my birthday!

For this year, it's a visit to Restaurant Euphoria which has been on my wife's dining list for a while. The award winning Michelin Star Top Asia restaurant is well known for its Gastro-Botanica menu with a passion for onions that is prominently featured in its decor, its plating, and its signature dish.

Amuse Bouche: A selection of small bites with Donut paired with Chicken liver and Kaya as the most unique delicious combo of the day.

Cucumber: Easily our favorite dish of the menu as it embodies Chef Jason's vision of giving prominence to the botanical elements of vegetables, tubers, herbs, spices, and fruits. Its refreshing and light on the palate, which is a welcome change after the dense flavors from the Amuse Bouche.

Oignon Jamboree: A dish that features four different types of onions as its main star. Its a bold move though I did not particularly enjoy the flavor pairing of the sweet onions with the savory caviar which can be overpowering for me in this dish.

Before soup is served comes my favorite part of each menu: The bread. And Restaurant Euphoria did not disappoint with its soft fluffy buns that I can enjoy for breakfast, lunch, and dinner all year long.

Mochishire "Soupe A L'oignon": In my mind, it's a delicious mushroom soup with a crispy chicken skin on top which works surprisingly well though it can feel a bit heavy towards the end.

Bomba Rice: Reminds me of the crispy rice crust of my favorite claypot rice.

Toothfish: My second favorite dish of the evening with a slice of milky toothfish swimming in a savory sauce with Hotaru Ika.

A4 Toriyama Wagyu: Expertly cooked medium rare steak though I am unsure of its slightly spicy flavor profile.

Kiwi: Our first dessert which reminds me of the previous Cucumber dish as they have a similar refreshing flavor.

Mont Blanc 2.0: The most "dramatic" dessert in the menu with "chestnut snow" served right in front of the diner.

Alice in Wonderland: Four sweet bites to end the evening, which is a nice parallel to the start of the meal.

Overall, it was an interesting journey into Chef Jason's cultural philosophy represented in its unconventional approach towards the traditional take on the "mother sauces" of French haute cuisine and its central theme on botanical elements in its menu.

Would I pay another visit to the restaurant?

Probably not at the moment as the dishes tend to be on the heavier side for me with similar flavor profiles in various dishes across the menu. My expectation for a Gastro-Botanica would be closer to Fu He Hui in Shanghai with an excellent vegetarian menu featuring an exceptional perspective on the interplay of herbs, spices, vegetables, and fruits.

It is exciting to see more Chefs carving new unique culinary styles to challenge traditions and norms, and I am looking forward to the next evolution for Restaurant Euphoria with its 3.0 creations in the future.

[effoccaferestaurant]

#michelinguide2023 #wheretoeat #seoulfoodguide #whattoeat #seoul #seoultravel #seoulkorea #seoultrip #koreanfood #southkorea

[countryfreshfarmmarketwinedepot]

#michelinguide2023 #wheretoeat #seoulfoodguide #whattoeat #seoul #seoultravel #seoulkorea #seoultrip #koreanfood #southkorea

[stochastique-blog]

Lol

Posted @withrepost • @casa_mazzucchelli #CasaMazzucchelli - Giovedì 17 novembre, ore 20 ✨ La nostra chef #AuroraMazzucchelli ospiterà, da #Valencia, #comunitatvalenciana la #chef stellata #MaríaJoséMartínez del #RistoranteLienzo, per il progetto #LaSpagnaalFemminile" organizzato da #Turespaña. Un'esperienza d’alto livello dalla mano di due eccezionali chef che rappresentano con passione il loro splendido territorio.

Per info e prenotazioni: 051846216

#chefportrait #donnechef #ristorante #michelinstars #gamberorosso #signaturedish #gourmet #michelinrestaurants #michelinguide #auroramazzucchelli #finedininglovers #plating #restaurant #chef #bologna #casamazzucchelli #sassomarconi #restaurantelienzo #ComunitatValenciana #17novembre (presso Casa Mazzucchelli) https://www.instagram.com/p/Ck1OwFeNZwX/?igshid=NGJjMDIxMWI=

[amazing-thailand]

🧧 This year, Chinese New Year falls on January 29, and the best way to celebrate is with a delicious feast for the family. Here are 6 Bangkok restaurants—with Michelin one-stars and Bib Gourmand awards—to help you choose.

‣ Yu Ting Yuan, Four Seasons Bangkok, Chaophraya riverside area

⭐️  1-Star Michelin

‣ SBL Restaurant, Phra Nakhon

😋 Bib Gourmand Award

‣ Sanyod, Sathon-Bang Rak Branch

😋 Bib Gourmand Award

‣ Ko Chun Huad, Soi Somdet Phrachao Taksin 34

😋 Bib Gourmand Award

‣ Jok’s Kitchen, Yaowarat

😋 Bib Gourmand Award

‣ Konchong Konprung, Phya Thai

😋 Bib Gourmand Award

Read more at the Michelin Guide’s website at guide.michelin.com/th/en/restaurants.

[ilmangiatorcortese]

Gli imperscrutabili misteri della Guida Michelin

Questo mio post, contrariamente a quanto accade di solito, comparirà solo su questo sito perché non voglio mettere in difficoltà il ristorante di cui parlerò, perché non se lo merita per nulla: purtroppo, mi sono reso conto che la lettura dei post su IG

Questo mio post, contrariamente a quanto accade di solito, comparirà solo su questo sito perché non voglio mettere in difficoltà il ristorante di cui parlerò, perché non se lo merita per nulla: purtroppo, mi sono reso conto che la lettura dei post su IG ottiene pochi secondi di attenzione e, quindi, difficilmente, anche in ragione dei limiti dettati dai caratteri a disposizione, si riesce a…

[chaobanrestaurant]

Welcome to “Chào Bạn”

At our cozy home, we offer an exquisite fusion of traditional and contemporary Vietnamese cuisine, prepared with the utmost care by Mrs. Hang, former head chef of one of Hanoi’s most celebrated restaurants. In Vietnamese, “Chào Bạn” means “Hello, my Friend!” With that spirit in mind, we take great pleasure in welcoming you and serving you in an atmosphere of genuine warmth and conviviality. ONLY IN CHÀO BẠN ORIGIN - 98 TÔ NGỌC VÂN Head Chef Madame Hang of Chao Ban Restaurant conquered the prestigious Michelin 2024 Award – a global symbol of quality and quintessence of food. This is a great pride, and an inspiration for Chao Ban restaurant to continue bringing the peak experience for diners. Hotline: 024 36 33 34 35 Address: 98 To Ngoc Van, Tay Ho, Ha Noi Google Map: https://maps.app.goo.gl/UVU7KKLzRA6mDF2s5

Website: https://chaobanrestaurant.com/

Open Everyday : 𝟏𝟏𝐚𝐦-𝟑𝐩𝐦 & 𝟓.𝟑𝟎𝐩𝐦-𝟏𝟎𝐩𝐦 (𝐅𝐨𝐨𝐝 𝐋𝐚𝐬𝐭 𝐎𝐫𝐝𝐞𝐫 𝟗𝐩𝐦)

#chaoban #chaobanhanoi #hanoi #vietnam #foodporn #bestrestaurant #foodie #food #teamwork #greatfood #vietnamesecuisine #vietnamesefood #hanoifood #hanoicity #michelinguide #vietnamtravel #hanoitravel #asia #foodstagram #hanoitrip #yummy #michelinstar #michelinasia #hanoifoodies #vietnamfoodies

[travellingfoodie]

Add this Michelin Recommended restaurant to your Toronto bucket list! #TravellingFoodie #MichelinGuide @SeeTorontoNow @MichelinGuideNA

[steve-explores]

Valentine's Day Lunch at JAAN By Kirk Westaway

It has been almost 2 years since our last visit to JAAN by Kirk Westaway so my wife and I are excited to visit the restaurant for our special Valentine's Day lunch to find out how the restaurant has evolved since its major renovations.

Four delicious appetizers welcomed us at our table, with Chickpea Cracker, Fish & Chips, Goose Mousse, and Cheddar Pancake. It is a melody of sweet and savory flavors that tantalize our tastebuds.

Next is our favorite Charred Leek and Potato Soup which is so good that we are planning to try our best to replicate it at home.

Before the start of the mains, the customary bread service arrives and it is one of the best bakes that you will ever enjoy at a fine dining restaurant in Singapore.

White Beetroot starts us off on the mains, and it is a remarkable balance of flavors and texture that is hard to put into words. All I can say is remarkable, truly remarkable.

Next is another one of our favorites, Hen's Egg, with minor modifications to make it even better than the last one that we had.

Moving into the meat section of the lunch menu, we have the Wild Seabass and the Berkshire Pork. Both are spectacular dishes with every single component working its magic. There is nothing that I would change on the plate.

Transitioning into the dessert section, we have our Earl Grey as the pre-dessert palate cleanser, and a choice of Pear or Chocolate for the main dessert. Each of the dessert is not to be missed, and I would recommend a beverage pairing of Coffee with Pear and Tea with Chocolate for contrasting flavor profiles.

Lastly, we have four sweets to send us off on a satisfying note. You might be feeling quite full right now but do not miss out on these treats!

Overall, JAAN by Kirk Westaway is worthy of its Michelin Star and accolades, with attentive service, warm deco with a cozy atmosphere, and a delicious menu that is comforting and homely. In fact, it is the type of cuisine that you could enjoy with friends and family at any occasion, which is exactly the vision that the Executive Chef is trying to achieve.

Would I return again and again? A resounding yes, and in fact, my wife and I are planning to make it our annual Valentine's Day tradition to enjoy a sumptuous lunch at JAAN by Kirk Westaway.

Looking forward to our next visit in 2025!