The Luxury Network International Magazine Issue 09

EMBARK ON A GLOBAL CULINARY JOURNEY
WITH SMALL LUXURY HOTELS
OF THE WORLD SMALL LUXURY COOKBOOK
At a time when food
tourism is becoming
more popular,
Small Luxury Hotels of
the World (SLH) is launching
a collection of handpicked
recipes from the
brand’s portfolio of over
520 hotels in more than
80 countries. The Small
Luxury Cookbook features
142 tantalising main
dishes created by chefs,
from local tastemakers to
globally renowned masters
of their craft, who
champion regional produce
and unique gourmet
experiences designed
to tempt the taste buds
of discerning travellers
around the world.
The Small Luxury Cookbook
features many recipes
that have been passed
down through generations
or are inspired by
38
world-class fine dining
curated by internationally
recognised chefs; More
than 110 SLH hotels have
restaurants that carry
Michelin stars or awards
of similar global acclaim.
From Maldivian tuna with
tropical fruit salsa and
slow cooked Greek octopus
with aubergine miso
to Swiss chard ravioli
with scallops and Valencian
paella with crayfish
and mussels, the array of
cuisine and technique of
these special recipes offer
at-home chefs a taste of
luxury.
To coincide with the release
of the new cookbook,
SLH identified some
of the biggest culinary
insights to note for this
year. Below is a sampling,
showcasing the diversity
of SLH’s global cuisine.
Asian Hotpot is becoming
increasingly popular
all over the world, due in
part to the rising interest
in convivial dining and
bold, spicy flavours. Chef
Nguyen Than Hieu and his
team at Naman Retreat
in central Vietnam have
THE SMALL LUXURY
COOKBOOK
volume 3
Main Courses
created their own Naman
Special Hotpot featuring
ingredients such as lemongrass,
tofu, seafood and
noodles.
Butterfly Pea Flower
Tea (blue tea) has been
around for centuries but