A tale of 3 chefs
Let's check out three restaurants that have been making culinary waves with their modern cuisine and find out more about the men at their helm.
Geoffrey Eu
Sat, Apr 12, 2008
The Business Times
THOSE of us with more than a passing interest in eating well will have, at the very least, a short list of restaurants to check out whenever we visit a foreign country - a list that has been compiled through some combination of industry buzz about a new restaurant, good word of mouth and high ratings by good food guides.
While cities like New York and London or Tokyo and Barcelona usually feature prominently in the mix, it's also nice to know that the modern food movement has spread to virtually every part of the globe. Within the past few weeks, BT visited three hotel-based restaurants on three different continents that have, over the past year or so, been making culinary waves. As a result, we have no reservations in confirming that they - and the chefs at the helm - deserve to be on anyone's short list.