[Shanghai] seul & SEUL

seul&SEUL delivers a tasting menu format at a relatively friendly price, but with more ceremony than quality. Whether we are willing to pay for that format, or prefer places that sit in the same price range but offer higher standards with less ceremony – that is a decision each of us will make for ourselves.

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[Shanghai] Taian Table – An Interview with the Chefs

Located at a quiet, secluded address that is only disclosed upon reservation, Taian Table is one of Shanghai’s hottest restaurants, with a Michelin star under its belt less than 6 months after it served up its first dish. As the restaurant comes upon its tenth menu, I spoke with Stefan and Jeno about what the restaurant means to them, their journey over the past year, and their views on Shanghai’s dining scene.

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[Bangkok] Gaa

Directly across the alley from Gaggan, Asia’s best restaurant according to The World’s 50 Best, is Gaa, the latest addition to the Gaggan empire. 29-year-old chef Garima Arora, a former Gaggan sous-chef and Noma alumni, manages to make Gaa her own with what she calls “eclectic cuisine”, using global techniques to prepare locally sourced ingredients.

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