BLACKBOOK IN THE KNOW L O S T I N G R U B S T R E E T Named for London’s famed 18th-century bohemian lane, Berlin’s hottest bar is a punch-soaked homage to a bygone era C U L I N A R Y PAG E-T U R N E R S 4 of 5 2 of 5 Among the many novelties in the German capital’s most talkedabout new drinking establishment, the most notable may be that Lost in Grub Street doesn’t actually have a traditional bar. A minimalist cart functions as the mixing station for the warm and cool punches that are served for groups of two to 12. Throwback techniques are aptly paired with cutting-edge cocktail sense – punches are, after all, the original cocktails – which makes drinks like the inspired Spread Eagle Punch, made with peaty Islay whisky, rye and lemon, so quaffable. The brainchild of husband-and-wife team Oliver Ebert and Cristina Neves, who created buzzworthy Becketts Kopf, Grub Street also serves locally produced fruit brandy in drinks with perfume-like names – Plum-Port-Cinnamon, Rowanberry- Bitter Orange-Wood – as well as a selection of small-bite savouries that are as delectable and creative as the drinks. lostingrubstreet.de $ From the sophisticated to the more accessible, the country’s most renowned chef, Enrique Olvera, guides us through the cuisine of his homeland phaidon.com Russell Norman expounds his crusade through the gritty urban eateries of New York for the inspiration behind Spuntino, his Big-Apple-esque London diner bloomsbury.com T H E TABLE 3 of 5 One of Germany’s most highly regarded chefs has opened an exceptionally intimate restaurant in another Hanseatic city After bidding adieu to gourmet temple La Belle Epoque in Lübeck, three-Michelin-starred chef Kevin Fehling’s new project, The Table, down the Baltic Coast in Hamburg’s upand-coming HafenCity district boasts a remarkable twist: the restaurant contains only one table, from which guests can watch the master at work. Supporting roles are played by the maître d’ and sommelier David Eitel. thetable-hamburg.de The second tome from Swede Magnus Nilsson, head chef of Fäviken, reveals secrets of Nordic recipes alongside a narrative on the history of cooking in the region phaidon.com Prawns Colombo, Creole cassoulet and much more. How to create delicious dishes from the French Caribbean from regional specialist Vanessa Bolosier pavilionbooks.com A celebration of the traditional Mexican dish, extensively researched by natives of the country Déborah Holtz & Juan Carlos Mena phaidon.com PHOTOS FROM TOP: PETRA KELLNER, JIM SPENCER (ILLUSTRATION); BOOKS: COURTESY OF THE PUBLISHERS 44 CENTURION-MAGAZINE.COM CONTACT CENTURION SERVICE FOR BOOKINGS
5 ON HIGH of 5 Hong Kong’s most talked-about new restaurant is a collaboration between alumni of the city’s luxury hotels PHOTOS CLOCKWISE FROM TOP RIGHT: ERHARD PFEIFFER (3), KARIN BREMER (3) Chef Philippe Orrico first moved to Hong Kong in 2006 to open Pierre at the Mandarin Oriental. Having earned a Michelin star under his mentor Monsieur Gagnaire’s name, he has now partnered with Four Seasons’ restaurant director Jeremy Evrard and Grand Hyatt head sommelier Nicolas Deneux for a refreshingly unexpected eatery far from the plush five-star environs of his past. ON (ontop.hk) is situated on up-and-coming On Lan Street in Central. A lift ferries guests to the 29th floor where they are greeted by a retro-furnished lounge bar presided over by the venture’s fourth partner, mixologist Giancarlo Mancino. Downstairs in the laid-back dining room, Orrico creates beautifully presented modern European fare, including his signature 63° egg dish, in his open kitchen. Evrard and Deneux, who have swapped suits for smart casual, come into their own with exemplary hosting and perfectly paired wines – a winning formula that’s already turning tables. CHECKING IN South Pacific Siren Clockwise from top: the restaurant’s ONegroni cocktail; homemade cod tarama, radish and crackers; the quartet behind ON, Jeremy Evrard, Giancarlo Mancino, Philippe Orrico and Nicolas Deneux An iconic paradise island has a new star: Bora Bora One, a five-suite villa set on its own private 3ha islet. Eschewing the stereotypical overwater stilts and thatched roofs, the villa’s stylish, individually decorated rooms give way to elegant common areas equipped with the latest tech, as well as a marble-lined pool, tropical garden and private beach. Guests dine on a range of cuisines, from grilled New Zealand steaks to local catches prepared à la française, in picturesque settings across the estate, including poolside overlooking the crooked slopes of Mount Otemanu. The 12m boat is ready round the clock for excursions, whether it’s snorkelling in the coral garden, shark-feeding in the lagoon or a sunset cruise with cocktails. boraboraone.com BY JOHN Mc NAMARA, GILLIAN RHYS AND FRANZISKA SENG CENTURION-MAGAZINE.COM 45
