BIBIMBAP
BIBIMBAP is one of the representative Korean dishes. The word literally means “mixed rice.” It is basically served as a bowl of warm rice topped with various cooked vegetables such as zucchini, mushrooms, and bean sprouts, plus beef and a fried egg with Gochujang (red chilli paste), which should be stirred thoroughly just before eating. For visual appeal...
Guide to the Foreign Japanese Kitchen
The cookbook “Guide to the Foreign Japanese Kitchen” is a result of the MA degree project by Moé Takemura, an industrial designer newly-graduated from Lund University, Sweden, originally from Japan. The book shows how you can cook Japanese food using locally available ingredients in Sweden. Historically, for a very long time, people used to eat...
Warm winter, japanese style.
Commonly referred as nabe (なべ), nabemono (鍋物) is the term referring to all varieties of Japanese one pot dishes. There is nothing as effective to warm the winter like a soup. But in East Asia, it is also believed that sharing from one and the same pot makes for closer relationships. Very much like the...
Esthetic Restaurant: La Beauté.
La Beauté (ラ・ボーテ) is a esthetic restaurant in central Tokyo. The evolution of organic cuisine, where beyond healthy, one gets beauty in the deal. One of many signs of the back to basics trend that dominates fashion, beauty and lifestyle worldwide. First was the organic cloth, then came the gypsets and now it is time for the in-grocer’s salon....
Gastrologik – a restaurant in Stockholm with high ambitions
The founders of Gastrologik have a mission – to create a good restaurant that is an interaction between the kitchen and service, the food and guests, the premises and the interior, between consciousness and unconsciousness and between logic and gastronomy. This is the philosophy of Jacob Holmström and Anton Bjuhr, two young but highly qualified chefs who stand...
EAT ME – Appetite for Design
EAT ME is is the latest publication from Vict:onary - a creative publishing house founded by Victor Cheung in 2001 in Hong Kong. It is a young creative multi-dimensional workshop born to create vibrant visual experience to inspire and ignite the sense of people, inside and outside of the industry. Vict:onary is know for their...
Seoul food
People often perceive traveling as en expensive hobby. Seoul breaks the rule, as equally warm and tasty choices are hidden around every corner. Like in Tokyo, quality is a precept for anything served, anywhere. - Luxury business dinner Koreans are incredibly efficient and organized people during the day, that turn open and warm as they...
Geist restaurant by SPACE
Copenhagen based multidisciplinary design studio SPACE has just finished their restaurant project Geist, which is the brain-child of Michelin starred chef Bo Bech. SPACE worked closely with the chef to make sure that the interior design of the restaurant reflected the relaxed nature of the cuisine, whilst capturing the wild and flamboyant universe of Bo...
A solar kitchen restaurant
One of our best experiences during this years Milan Design Week was the Lapin Kulta solar kitchen restaurant by Finnish food visionary Antto Melasniemi and Catalan designer Martí Guixé. It was all about a celebration to the sun, gourmet cooking, beer, life and art on its trail towards the never-setting summer sun of the Arctic...
Noma awarded best restaurant in the world
The S.Pellegrino World’s 50 Best Restaurants list, organised by Restaurant magazine, is an annual snapshot of the opinions and experiences of over 800 international restaurant industry experts. The winners were presented yesterday and the Danish restaurant Noma has stayed in the number one spot for a second year in a row. Last year Noma rose...
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