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Spring Inspiration at JUNI

Seyine Park / May 21, 2015

JUNI, latin for the month of June, is a one michelin-starred restaurant dedicated to revering the ever-changing seasons and the bountiful harvests offering ingredients at their very finest. Australia-native Shaun Hergatt introduces his Spring-inspired tasting menu, filled with the vibrant colors and absolutely gorgeous presentation.

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Q&A: Vicky Lau on the Harmony of Food & Art

Seyine Park / May 14, 2015

Crowned as Veuve Clicquot Asia’s Best Female Chef of 2015, chef Vicky Lau of Tate Dining Room & Bar has a story that’s different from most. After spending her initial years as a graphic designer, she then found a more liberating creative outlet following her passion for cooking. We recently had the pleasure of interviewing Vicky and discovered just how she employs her knowledge of design in her exquisite culinary masterpieces.

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An Interpretation of Korean Cuisine at Jungsik

Seyine Park / May 4, 2015

One of very few restaurants under the Korean fine-dining category, Jungsik stands out for its brave interpretation of Korean cuisine. Born in Korea and educated in the states, chef and owner Jung Sik Yim takes traditional ingredients and the deep-rooted flavors of the homeland, combines them with modern American techniques, and serves new and unique dishes. With two locations – one in Seoul, Korea and one in NYC’s TriBeCa – Jungsik ranked No.10 on this year’s Asia’s 50 Best Restaurants list and stands proudly as S. Pellegrino’s Best Restaurant in South Korea.

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Prosciutto Wrapped Guinea Hen

Samantha Tancredi / May 1, 2015

Chef Colin Bedford of The Fearrington House Restaurant in North Carolina has recently finalized his spring menu, which offers bright, colorful dishes that consist of the season’s freshest ingredients. One such item on Bedford’s menu is this classic, yet innovative Prosciutto Wrapped Guinea Hen.

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The Birth of Sake

Seyine Park / April 24, 2015

The beauty of making saké by hand is an endangered art unknown to most. Enter Toji (Toji-san) Yamamoto, 68-year-old brewmaster at Yoshida Brewery in Japan’s Ishikawa Prefecture, who has dedicated his life to preserving this tradition – a process that requires full, round-the-clock devotion for six whole months. 

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Journey Through the Norwegian Landscape at Maaemo

Seyine Park / April 24, 2015

In old Norse, Maaemo translates to ‘Mother Earth,’ – something the restaurant’s menu strongly reflects and pays homage to. Dedicated to highlighting the Norwegian landscape and its relationship to raw nature, produce, and cultural history, Maaemo sits in Oslo, Norway, offering its patrons a dining experience and menu strictly governed by the seasons and the surrounding earth’s offerings. Head chef Esben Holmboe Bang leads the brilliant team and delivers the purest flavours of Norway.

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