A new museum concept in Japan is blending dining with artworks – and lets visitors take home fresh orchids used in displays.
Kyoto’s TeamLab has brought the multi-purpose space ‘TeamLab Planets’ to Tokyo, which combines a vegan ramen restaurant, an artwork space, and a flower shop.
Andy Mannhart AG - new product release in Sep 2021 - Charcoal oven. Charcoal cooking is unique in that the juice of the food itself permeates the hot coals, turning them into aromatic particles that envelop the food in smoke.
Atiyah, which serves authentic Lebanese cuisine, is Australia’s first zero-carbon restaurant. What makes the diner so special is that it has an almost entirely self-sufficient kitchen. It is powered by solar energy and harvests rainwater which is purified before being used for cooking.
Healthy foods and beverages are increasingly finding favour where consumers shop for groceries to prepare at home – as well as when they dine out. There is an especially fast-growing desire for quality foods, organic produce, and beverages created using traditional farming and brewing methods.
Professional gastronomy simultaneously combines the use of delicate and robust manoeuvres because those who cook ambitiously make no compromises, neither in the choice of ingredients nor in the material used.
With a design reimagining a 1940s British High Street neighbourhood, Hong Kong butcher and restaurant concept Feather & Bone has opened a new store located in the upmarket Lee Garden Two shopping complex in the heart of Causeway Bay.