7 months ago

CEN IND Q1 2018


BLACKBOOK IN THE KNOW before finding fame with the “bao burgers” she originally sold in local markets. Bao are steamed buns with various fillings – a Chinese comfort-food classic. Chow rethought them through the prism of her knowledge of North American cooking and created the bao burger, which has become a huge hit at her restaurant Little Bao. Last April, with Australian chef John Javier, she opened her latest eatery, Happy Paradise, a comfortfood diner that has since become a sensation with local gourmands for its serious cocktail list and neo-Cantonese dishes like Szechuan chicken wings with daikon and Hokkaido scallops, sugar snaps, peas, broccoli and shrimp paste. The dish not to miss here? Slow-cooked chicken with glutinous rice, a luscious casserole of deboned fowl with Shaoxing rice wine sauce. Cobia, lap cheong glaze, purple sweet potato and okinawan spinach from Happy Paradise Paper Bird‘s fare includes shrimp-brined fried chicken, below Much-travelled cook Anissa Helou shares culinary experiences and time-tested recipes from the Mediterranean, Middle East and beyond. Digestible Digests Ruth Rogers celebrates three decades of her iconic London restaurant, with memories, unseen photos and a selection of classic Italian dishes. The Potts Point-based restaurant keeps the décor simple Ned Brooks, Ben Sears and Eun Hee An More than 400 simple creations fill this comprehensive guide to Nipponese food compiled by acclaimed food writer Nancy Singleton Hachisu. FLYING HIGH IN SYDNEY The capital of New South Wales is mad for Asian food, and the latest address that has Sydneysiders swooning is Paper Bird, a restaurant and bar serving East Asian-inspired dishes in the premises of a former bakery in the city’s Potts Point neighbourhood. If the dining room itself is visually rather plain, the cooking of co-chefs Eun Hee An and Ben Sears is spectacular. Drawing inspiration from the kitchens of China, Korea and Japan, they create contemporary dishes like congee (rice porridge) enriched with milk and garnished with crab and corn; crabmeat bibimbap where the dressed crab tops rice with runny scrambled egg, nori and shaved Brussels sprouts; shrimp-brined fried chicken; and fresh tofu with double-boiled chicken broth and enoki mushrooms. With service directed by co-owner Ned Brooks, the atmosphere here is mellow and relaxed, and there’s an excellent wine list and a fine offer of beers. Scandal and sophisticated lifestyles go hand in hand in Luke Barr’s examination of the first truly modern hotel and restaurant. PHOTOS FROM TOP: © HAPPY PARADISE, NIKKI TO (3); BOOKS: COURTESY OF THE PUBLISHERS 32 CENTURION-MAGAZINE.COM FOR HOT TABLES IN MUST-VISIT CITIES, GO TO: CENTURION-MAGAZINE.COM

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