Subterranean Dining At Ossiano, Dubai

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Subterranean dining at Ossianpo, Dubai

Diners are in a different world away the moment they enter, as they go down into the subterranean dining room, submerging
themselves 10 meters to the base of one of the globe’s vastest aquariums.With an unapologetic embrace of continuing fine dining in a city that typically indulgences a more tranquil tactic, Executive Chef Gregoire Berger’s chapter for Ossiano observes to a new eon in culinary for Dubai, more so with a Michelin star to his credit. Dishes array from the Asian leaning to the Mediterranean enthused but the core is seafood. And some of the first-class seafood around, at that, from Hokkaido scallops to oysters to caviar to Alaskan king crab. Each dish emerges beautifully presented.L’Atelier Robuchon, The Woodward Geneva

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A private room at L’Atelier Robuchon!

Beyond The Woodward’s significant frontage, visitors will find traditional meets present-day interiors, offering an elegant city haven with remarkable lake and mountain sights. After seven years as Executive Chef of L’Atelier in Taipei (1*), Chef Olivier Jean helms the kitchens at The Woodward. L’Atelier de Joël Robuchon features the renowned chef’s open kitchen model, crafting a theatrical dining experience for just thirty-six guests accommodated around the counter, as well as two private dining rooms.

The Lanesborough Grill, London

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Views stay on a trinity of imposing chandeliers that suspend from the ceiling as you enter.

Pastel blue frescoes run along the higher alcoves of the walls, which are buoyed by a sequence of chalk-white Doric columns. Light creeks in through the arched glass ceiling, – it’s a blockbuster of a restaurant.

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Sunday Lunch at The Lanesborough

Shay Cooper the executive chef has a saga with legacy hotels in London (he pulled The Goring back to significance some years ago too) and his cooking at The Lanesborough Grill is suggestive of that. He doesn’t clutter about – this is food
that you just want to eat.

Book The Cook At Singapore Airlines

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Suites and First Class Shahi Thali (Indian) at Singapore Airlines

Fancy this, a fine dine restaurant setting, Michelin star rating worthy food, you get to decide all you need to relish on an unforgettable dining experience thirty thousand feet in the air, with ‘Book the Cook’. Choose from a varied assortment of meals (up to twenty-four hours advance of the flight), including creations stimulated by the Airlines International Gastronomic Team counting the likes of Chef Carlo Cracco from Italy, Chef Sanjeev Kapoor from India, Chef Matthew Moran from Australia, just to name a few, offered in Suites, First Class and Business Class for flights over an hour and a half and for all meal services excluding the Continental Breakfast and Refreshments. Go for the Shahi or the Ruchi Thali if you are feeling homesick.

Sühring, Bangkok

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Set in a stylish, architecturally charming house enclosed by distinct foliage, Sühring feels exceptional from the moment you step in.The modest, lowercase font enhancing the gliding glass door entry is as modestly suave as the menu that trails.

Sühring breakfronts the best of contemporary German fare inspired by childhood reminiscences and personal recipes. All elevated to the level of haute cuisine and marrying the soul of traditional dishes with up-to-date Central European effects. Identical twin Chefs Thomas and Mathias Suhring’s aspiration for food ages back to summertime holidays spent on their grandma’s farmstead, about 200kms from Berlin.