True wine lovers and aficionados know what the world has to offer. Countries such as Spain, France, California, Australia, Argentina and Chile are just some of the largest wine producers and exporters in the world. These areas have the perfect grape-growing climate and long traditions in winemaking, with billions of liters produced each year. Other countries, unlike these traditional produces, are able to provide only small supplies of domestic wines, not enough to quench the world’s thirst. If you find yourself in a local retailer’s wine cellar, or travelling abroad, these are the wine capitals that have given, and continue to give the best wines, consistent in quality and flavor.
Spain
Bilbao, located in the province of Biscay (autonomous community of the Basque Country), is the tenth largest municipality in Spain. Founded in the year 1300, Bilbao is a well-known industrial and cultural center and tourist destination, famous for its natural resources, geography, cooking and wine. Rioja is the famous wine region in Spain, located about 100 km south of Bilbao. It is divided into three major regions – Rioja Alta, Rioja Alavesa and Rioja Baja. About 250 million liters of wine are produced annually in Rioja (of which 85% are red (tinto), while the rest are white (blanco) and rosé (rosado). “The land of wines” has over 57 thousand hectares of cultivated land, producing a variety of delicate wines. Spain has over 250 wine regions, with Rioja and Priorat that produce wine of most lauded quality.
Australia
The land of Aborigines, rich in rainforests, deserts, beautiful coral reefs, beaches and national parts, is the fourth largest exporter of wine in the world. Governor Phillip brought the first vine cuttings from the Cape of Good Hope to the colony of New South Walesin 1788. Thirty five years later, Australian wine was exported for the first time. Today, over a billion liters of wine is made in 6 major wine regions of Australia each year. New South Wales, Queensland, South Australia, Tasmania, Victoria and Western Australia are areas with an astonishing array of diverse climates and about 130 different grape varieties, allowing winemakers to produce well-reviewed Australian wines with unique and distinct flavors.
California
The sunny California is regarded as a top tourist destination, culturally diverse, with great nature preserves, relaxing resorts, shopping places, best cuisine, and the Sunset Strip. Napa Valley (Napa County, northern California) is one of the best American viticultural Areas (wine grape-growing region) in the North Coast wine region. Central Coast, South Coast and Central Valley are areas consisted of 12 most notable wine regions. The first commercial winery in California was opened in 1859 by John Patchett. California is a top wine and food destination in the US, with a wide range of world class wines offered for the enjoyment of your palate.
France
French wine has a worldwide reputation. About 8 million bottles are produced each year, all throughout France. There are 17 wine regions, with Bordeaux being the largest one, with the longest history in wine exporting. The city of Bordeaux mesmerizes with its beautiful architecture (cathedrals, gothic and baroque churches, museums), parks, squares, gardens, seaside resorts, restaurants and shopping centers. The wine is categorized into 6 main families with 60 different appellations. Consistent in quality, tasting Bordeaux wines is a must for every wine aficionado out there.
Brisbane has become the epicenter of modern and creative Asian cuisine. Incidentally, Brisbane’s Asian restaurants are also some of the best restaurants in Brisbane. For your road trips in Australia, these restaurants are a must-visit.
FantAsia
FantAsia Brisbane offers Asian fast food. By using traditional cooking methods and local, seasonal produce, FantAsia delivers fresh and authentic Asian flavors without the price and wait of typical Asian cuisine restaurants.
The main attraction at FantAsia is the Tokyo Beef entree, which complements the lemongrass and ginger tea.
Sake
Sake Restaurant and Bar focuses on contemporary Japanese cuisine with hints of California and European flavors. The restaurant offers private dining rooms as well as communal banquet dining area.
Sake’s signature dishes include steamed prawn dumplings and ‘glacier 51’ tooth-fish lettuce cups.
Asian-Szechuan Bang Bang Cuisine
Inspired by the traditional cuisine of the Sichuan Province, Asian-Szechuan has brought Southwest China flavors to Brisbane. Cooking methods that date back 2,000 years add to the customary tang.
Black fungus and tofu skin salad with garlic and chili oil is offered as an entrée. The less adventurous can opt for a classic dish like Sichuan beef hot pot.
Golden Barbeque
Focusing on classic Chinese BBQ, Golden Barbeque offers large portions and authentic flavors. This hidden gem offers a mom and pop environment with economic prices. Check out their staple dish of BBQ duck.
Taigum Gardens
Taigum Gardens has a vast array of Chinese cuisine options inspired by multiple Chinese delicacies. Large portions and high-quality meats can be expected from this quint restaurant, which is geared to adults. Must-try dishes include the crispy honey beef, the traditional roast duck, and the mango ice cream.
Happy Boy
Located on Mein St., this hidden gem focuses on Chinese cuisine with hints of French and Italian inspiration. Happy Boy offers a small, charming space in a converted warehouse. Recommendations include the dried fried green beans, salt and pepper prawns and pork belly sliders.
Bird’s Nest Yakitori & Bar
Bird’s Nest brings traditional Japanese Yakitori to Brisbane. Using solely fresh, free-range meats and organic produce, Bird’s Nest offers multiple gluten-free and vegetarian options. They specialize in skewers with beef, chicken, veggies, tofu and/or pork belly.
Paddington Curry House
Specializing in Indian and Nepalese cuisine, Paddington Curry House provides complementary rice with every curry order. Staples include paneer tikka, an Indian cheese marinated in tandoori spices then grilled to perfection, and traditional chicken malai tikka. Their goat curry is a staple for every curry fanatic.
Citron Restaurant
For anyone who enjoys modern twists to their Asian cuisine will fall in love with Citron. Owned and operated by Robert Foley, previously of Piccolo Restaurant, and notable chef Mark Newman. Citron is the only restaurant in town where eaters can find green tea salt calamari with ginger chili dipping sauce.
Fat Noodle Restaurant
Fat Noodle was created by famed chef Luke Nguyen, and includes a mix of Vietnamese, Chinese, Thai and Malay dishes. Nguyen’s signature dish is Fat Pho Noodles, which consists of a 20-hour beef broth, bean sprouts, fresh Thai basil, fresh chili and rice noodles.
The first season of Food Hero has made the name Sarah Benjamin popular whole over the world. She was known not only for her fond of cooking and passion for culinary world but also for her gregarious and down-to-earth personality. Born in food-crazy and industrious country, Sarah Benjamin has an undeniable passion for food and travel. Her straight-thinking personality is developed in a helping family. Yes, she was grown up in a warm family of a British father and a Chinese mother.
Sarah Benjamin
Development of Cooking Passion in Sarah Benjamin’s Life
Singapore is known for its craziness about foods and culinary-related things. This is certainly a good environment for the development of her cooking and travelling passion. Her obsession with food was also supported by her family since young age. Little Sarah was used to help her grandmother cooking Chinese specific cakes and foods, such as Yam Abacus, particularly when they were to welcome important celebrations, such as Chinese New Year.
Therefore, she admitted that her grandmother and grandaunt were culinary role models for her. Uniquely, her grandaunt was blind; therefore, she helped Sarah cooking by using hearing, smell, and touches, despite the fact the she could chop the ingredients! A unique tradition in her family was preparing foods, which were enough for twice the number of people who wanted to eat them. Therefore, there were always many foods on their dining table. How could she not fall in love with culinary things?
Sarah Benjamin used to prepare foods for her family and friends. Yes, she always smiles after finishing preparing delicious and healthy foods for her loved ones. She loves home cooked meal and stays away from junk foods. She brought this tradition until the time for university. When she moved to Scotland for political and sociological study at the University of Edinburg, she began to develop her passion in cooking Asian specific foods. She started her own cooking blog and shared great cooking experience and food styling.
Sarah Benjamin
Sarah Benjamin’s Professional History in Cooking
After graduating from Edinburg University, Sarah did not immediately return to Singapore. In Singapore, she then worked as a marketing executive for a restaurant chain. She still frequently appeared as a corporate host. Aside for her professional job, Sarah Benjamin actually prefers to try out need foods and new cooking recipes at home. Therefore, her mission to feed people and make them happy really makes sense.
Sarah Benjamin’s popularity began when she won the first season of Food Hero. It is an online and on-air program held by Asian Food Channel and Food Network. The program received mostly positive responses from the spectators in many countries of Asia. Sarah Benjamin is one of the two winners for the program. Sarah Benjamin from Malaysia and Michele Lean from Malaysia were announced by Scripps Network Interactive – a provider of home design, food, and travel contents – as the winners.
As Michele Lean does, Sarah Benjamin excelled more than 300 participants of the program and she won it because of her spirit and unique character when it comes to culinary and traveling passion. As the reward, Sarah would become a host for Must Try: Asia – program owned by Scripps Network. The program is suitable with her passion since she and the team would visit many areas in Asia, try out the foods, and find out unique things about the culture and culinary traditions of the country.
Amidst her busy schedules, Sarah Benjamin keeps writing in her food and culinary blog. She shares unique culinary creations with online community, where she can get great responses, supports, and ideas from the readers. Her capability to write in Mandarin, English, Malay, Korea, and Cantonese is an advantage since she can reach more readers, thanks to her multi-cultural family.
How Sarah Benjamin Develops Her Passion in Food and Culture
Her passion in food and culture is not questionable. Sarah Benjamin is creative in creating fresh recipes, which other people might never think of. She is always encouraged to create her own recipes, and always shares them in her food blog. Writing (whether in her blog or notebook) is her way to make the ideas for recipes real. She is really food of cooking Asian foods even though she cooked European cuisine for the first time. As an adventurous cook, she tries out any new things in the kitchen.
Despite her skills and passion, Sarah Benjamin still focuses on her wonderful adventures in hosting the cooking shows. In the near future, her focuses are writing her own cookbooks, sharing them in her blog, inspiring others to have fun in the kitchen, and hosting more shows to encourage others to love their country’s cuisine and culture. She realizes that every country has its own unique recipes and spices, which cannot be found in other countries; so are the cultures.
When trying out cuisines in different countries, she is always inspired to develop new ideas. For her, a discerning eater is able to distinguish between flavor and texture. This way, she can develop new styles and technique in cooking. The most important thing is having fun in cooking as well as eating.
Interesting Facts about Sarah Benjamin
Aside from her cooking and culinary passion, Sarah Benjamin has an interesting personality, since she was grown in a helping and sensible family. She has a unique way of seeing the world, thanks to her multi-cultural parents, experience in journalism, and multi-lingual competence. She also loves fashion, photography, and playing cello and piano. She also has special interests in travelling, as she loves to see new places, meet new people, and learn others’ cultures. Anytime she visits a country, she always learns something new.
When she was a child, Sarah Benjamin had many unusual bedtime stories, which spanned some centuries, thanks to anthropologist and sociologist parents. They even included myths, history of Singapore, Malay culture, and society. Her mother (who is a researcher) frequently told her the history from some Asian countries, including local folklore from Indonesia. Her parents also took her for fieldwork to interesting areas in Malaysia and Indonesia. It is not surprising that Sarah Benjamin socializes well with local people. She used to stay in kampong houses when they did field trips.
Must Try: Asia
Food Hero winner Sarah Benjamin and the ever-innovative Chef Malcolm Goh travel across Asia’s most popular capitals and tuck into the city’s signature dishes in Must Try: Asia. Whether it’s Singapore’s famous Chicken Rice or Bangkok’s tasty stir-fried rice noodle, this adventurous duo will show you how creative you can go in re-creating these iconic dishes in your kitchen! Only on the Asian Food Channel.
Every country is renown for their own takes on culture and society, and food plays just as an important role in that as everything else. So when travelling around Europe, what are the definite foods you really need to try out to get a real taste of the country you’re in? Continue reading European street food: The definite guide→
When speaking about ideal places for one’s vacation, most people will always envision a beautiful, heaven like a location in the Caribbean. Although for generations, Cuba served as a synonym for Caribbean paradise, political occurrences prevented it from ever developing into the most wanted Caribbean tourist destination. With the recent warming of the relationship between the U.S. and the Cuban government, this dreamlike island and all its wonders are once again open for foreign visitors.
Truth be told, Cuba is a place of incredible natural riches and dazzling landscapes. However, visiting a place and getting to really learn about it is not just about sightseeing. In order to get to really know a place, you must experience its culture, meet its people but above all else have a taste of local culture through its cuisine. When it comes to this, Cuba is second to none.
Best of Cuban cuisine
Treat yourself and take a culinary vacation to this incredible Caribbean island. Although its recent isolation damaged the Cuban economy somewhat, it influenced its cuisine for better. Because embargo prevented this country from importing many culinary supplies, it pushed local cooks and chefs into developing an even more autochthonous cuisine by relying solely on spices, vegetables and types of meat that were available to them locally. All of it had a part in making this otherwise unique cuisine even more authentic.
The way to start your day
Tasting a culture is not just about eating local but drinking local as well. Start your day with a Cubita, a local substitute for espresso or café con leche, based on your personal preference, in one of the local cafés. Add to this coffee a Cuban tostada, Cuban toast with butter, and there you have yourself a perfect and authentic local breakfast and experience.
Lunch in Cuba
Proceed with your culinary day in this Caribbean jewel by enjoying your lunch in one of the magnificent yet simple Cuban restaurants. Try the traditional empanada, as well as chicken or meat turnovers. Further complement your delicious dish with a side of mariquitas, thinly sliced plantain chips and you are bound to get a meal that you are unlikely to forget.
Another Cuban specialty, usually enjoyed for lunch, is the pan con bistec, a thin slice of palomilla steak on bread, which is then garnished with lettuce, tomatoes, and fried potato sticks on the side. One thing is for sure, regardless of what you decide on, you will certainly not regret it and it is quite possible you will urge to revel in Cuba’s culinary magnificence again as soon as possible.
Authentic Cuban snack and dinner
Pastelitos, croquetas, and bocaditos are all delicious Cuban finger food, a specialty of Cuban chefs usually enjoyed as a delicious snack, to help you make it between a delicious Cuban lunch and a delicious Cuban dinner. Dinner usually consists of meat, most commonly chicken or fish accompanied with either white rice or black beans. For dessert, Cuban caramel-flavored custard is usually served; if not this, it is expected that its replacement will be one of the most curious local treats, rice pudding.
Each of these meals has its completely unique taste and every single one carries in itself its own little part of Cuba. Unfortunately, no holiday is long enough for one to taste them all. Still you are always welcome to return to Cuba over and over again, and with the wonderful weather, the authentic cultural vibe and the vintage cars – why wouldn’t you?
Europe is renown for its cultural and exquisite food providing those unique tastes that you can only find abroad – so what happens if you were given the opportunity to try only one diverse dish from each of the European countries?
The following infographic from countries-28-dishes Hotels4U poses that such scenario and helps decide for us which one dish we should be trying. Some of them will be well-known, such as paella from Spain, whilst others you may never knew existed. The handy guide even provides some helpful insights into the sort of calories and ingredients you would typically expect from each of the dishes too, which are super useful for anyone concerned about travelling with allergies or trying to watch their figure.
Which of the mentioned dishes have you already tried and which are you most looking forward to trying out?
28 countries, 28 dishes – Europe’s top food picks!
Traveling has been revolutionized in the past 40-50 years, and it is becoming a possibility for a growing number of people all the time. The number of young people who have never left their region, even their country, is dropping with travel costs. However, there are still plenty of people who will never experience a worry-free trip. The number of people suffering from allergies is increasing, due to our overly clean and sanitized everyday life. Allergic reactions to food are not as common as reactions to pollen, but they are a big problem nonetheless, and one that people have to learn to live with. Several make a particular problem to travelers: gluten intolerance, lactose intolerance and the famous one that airline companies dread – nut allergies. A modern traveler has to be smart when preparing and carefully planning his or her journey.
BBQ Chicken Dolsot Bibimbap by Alpha
Preparing oneself for possible and probable medical issues is a priority. Everyone affected should keep a list of medication on them in case trouble arises. Antihistamines and epinephrine are at the top of the list for people with serious food allergies. Gluten allergy may be a trend, but that doesn’t change the fact that there are people for whom gluten is a serious health threat. Whatever the problem, it is wise to keep anti-nausea medication and antacids close to hand. However, the best treatment is to avoid any food you suspect may have a problematic substance.
A traveler needs to consider which airline they are flying with. Today, most companies prepare gluten-free, nut-free, any-other-allergen-free meals, but it is wise to get all the information before a flight, especially a long flight, and with a smaller airline company.
Once the destination has been reached, it is important to have information about food-joints in the area. Are there restaurants that cater to your dietary restrictions? How stocked are the local markets? Again, it is wise to book a room close to a local market with fresh produce. Fresh fruit and vegetables are always the safest option, once they have been properly washed.
One of my friends has a severe intolerance to gluten and he always books a room with a kitchenette, and one equipped with food-preparation utensils at that. This ties up with what has been mentioned above – once fresh food is bought, it is safest to prepare it in your own kitchen, where you are in charge of the water you use to clean everything.
It is important to prepare all your dietary requirements on paper, in the local language. Perhaps you are planning a vacation in Thailand – everything regarding your health should be translated into Thai, and preferably typed on out for waiters and chefs to understand. But there is more. Food allergies sound like a joke to some less developed places, where few people suffer from them. In order not to sound like an annoying tourist that “should be taught a lesson”, never use the word wheat to describe your gluten intolerance. Specifically list products like “bread, pasta, pastries, flour” etc as something that you mustn’t eat, for very important, undisclosed reasons.
Once the trip has come to an end, a digestive system cleanse is in order, whether or not you are sensitive to food. The best way to detox is through tea. Most detox tea ingredients act as anti-inflammatory, anti-infective, antioxidant, lymph system cleansers. They will wash out your intestines as if foreign food you’re unaccustomed to was never a problem.
After the first season of Food Hero, her name keeps rising to popularity. Yes, she is Michele Lean, one of the winners of the program. She is known for her passion in culinary world. Born in Kuala Lumpur, Malaysia on September 1st of 1982, Lean spent most of her early life in the Capital City of Malaysia, Borneo, Melbourne, and Hong Kong. It is even difficult for her to answer the question, “We are you from?” since she considers them all her homes.
Michele Lean
Michele Lean is a passionate traveler, as she has traveled to different parts of the world, such as Indonesia, China, Canada, and Australia. She loves beach and marine life very much. For this hobby, she calls herself a beach girl, as she is always amazed with the beauty of sea, sand, and sun. The woman with full name Michele Yi Wen Samantha Lean is also fond of technology and architecture and crazy about cartoon characters, such as Stewie and Daria from Happy Tree Friends and Family Guy.
Michele Lean’s Education
As she has traveled and breathed in different cities for extended period, Michele Leans also studied in different countries. She studied as Island School Hong Kong, where her passion for television developed, thanks to CNN Hong Kong. In Malaysia, she studied at Garden International School. In her hometown, her talent in the world of selling consumerism was ignited. In Malaysia, she took internship programs at Herald Sun online department, CNN International Asia Pacific, and the Sun newspaper.
In Melbourne, Australia, she studied at University of Melbourne, from which she graduated with Bachelor of Arts in Media and Communications in 2007. She had part time career in acting and modeling in this city. There, her camera experience begun and her knowledge of print and online media developed after working as editor-in-chief for Veeza magazine. Her acting skills were polished in New York Film Academy. In other words, Michele Lean is a perfect blend of different cultures and skills.
Professional Career
In 2007, she moved to China, where her professional career in television began to rise. In the same year, she was recruited by China Central Television for English-based CCTV-9, in which, she hosted an English language program in traveling, called Travelogue. Later, she hosted a music variety show called Centre Stage. With Travelogue, she gained much experience and knowledge about Chinese cultures, from the lives of Chinese ethnic minorities to the nightlife in the busy city of Beijing.
Michele Lean
Her broadcasting experience began when her Travelogue’s program was filmed in Xinjiang, China. The program, called Ethnic Odyssey, provided her with great opportunities to try the life of ethnic minorities. She lived with nomadic Kazakh in the mountains of Altay. She rode horse as the main transportation facility from one location to another. But overall, she loves the diversity, color, breathtaking scenery, music, and archeological sites in Xinjiang. Her adventurous experiences with Travelogue have been released on DVD version in China.
From the moment on, she appeared in different TV programs in different countries, such as Malaysia and Australia. She even hosted a special program, which was aired throughout Beijing Olympics in 2008. In 2011, she hosted Outlook English, a two-episode series in CCTV-10, Beijing. Then, since became a guest-judging panel of Star of Outlook 2011 for the same channel. In Malaysia, she appeared in Icon Magazine – a luxury and society publication – from 2009 to 2010.
Insights about Foods and Cultures
Her mother and grandmother are very good cooks. They love experimenting with different ingredients That is why Michele Lean loves culinary world. She was always involved in the process of cooking and serving foods during her childhood. Despite a little girl, she was taught how to make sophisticated dishes, omelet (particularly for her father, who loves egg very much), cereal, juice, and sandwiches. Her love for cooking developed formally, when she received a culinary scholarship – Culinary Trust 2012-2013 – offered by Le Cordon Bleu in Ottawa, Canada.
During her travel around the world, Michele Lean has tried different types of foods, whether Asian and Western. She notices how geography, history, and culture of a country influence the taste, particularly in the usage of spices. For her, the best way to experience a true culture of a place or a country is by eating the local foods. She believes that foods give us a universal understanding of a country’s culture, where language is not a barrier anymore. Without words, you can learn a country’s culture through foods.
For the 32-year-old TV presenter, a tasty food represents a balance between textures, use of spices, and flavor. This is only served by a cook, who cares and loves the food she/he serves. She finds that each country she has visited has some best foods, which cannot be found in any other countries. In Indonesia, she loves kek lapis, or layered cake, but she also found great foods in Malaysia, China, and Australia.
Vision of Culinary Industry
Michele Lean loves the culinary industry very much, as she has been forged by some culinary TV programs, which she hosted. After Travelogue, she hosted Foods Wars, where she took the contestants to a journey in cooking. As she loves food concepts, she may some day pursue a plan to open a restaurant as a business. In addition, she would like to challenge the misconceptions related to foods. Her principle is try every thing even though it is not physically appealing. “You will never know how it tastes before you try it.”
She has pursued her career in travel and food, as they are her greatest passions. That is why Lean has not had a plan to pursue another business in different sector. Even though she may someday have a different business, I should have something to do with culinary world and travel.
Finally, for those who are interested in culinary world or looking forward to being a chef, Lean advises you to try everything as long as you are not allergic to it. In addition, besides the talent, learning from the right source is important, whether it is a mentor, a restaurant, or a formal school.
Food Wars Asia Premieres on Food Network, Tuesday, 7 April 2015 at 8.00pm (7.00PM JKT/TH)
Food Hero Michele Lean, travel lover and passionate about all things food, sets out to find the most celebrated dishes in Singapore and Malaysia, food that defines destinations and create local rivalries spanning generations. From Singapore’s famous Fishball Noodles to Malaysia’s Nasi Lemak, Food Wars Asia pits nation’s most famous culinary rivals against one another for a final showdown, where a blind taste test will settle the debate once and for all on who makes the best dish in town.
Want to participate Food War TV Show?
Know two great places in your country that’s serving the same dish and you can’t decide who’s best? Leave your comments on www.facebook.com/foodnetworkasia!
Noodle is one of the most well-known foods that many countries have. The food made of the batter wheat flour in the very small roll, dried and cooked in the boiled water is one of the most popular foods in Asia. There are so many kinds of noodle in Asia, such as La mian noodle from china, Ramen noodle from Japan, Udon noodle from Japan, Soba noodle from Japan, Mee pok, He fen, pho noodle (Vietnam), soun, bihun that popular from Singapore, Idiyappam from India, Dotori Gusku from Korea, etc. Noodle developes as the most popular food around the world.
Udon noodles with Chicken and vegetables
The History of Noodle
The origin of noodle is still debatable. However, so many opinions point out that China is the first country to produce noodle in addition to any other countries in the Middle East, which also produced noodle. There are also the old notes, which prove that noodle was first made by Han Dynasty in China in 25-200. Then, it is found the oldest noodle has been 4000 years old in the middle of the 2005, in China.
Noodle is the symbol of long life according to Chinese. The form of the noodle, which is long and unbreakable, represents the hope for long life. Therefore, serving noodle in the special occasion like birthday party and new years is a must for many Chinese people.
Meanwhile, in Japan, noodle becomes the companion of drinking tea. The tradition of drinking tea becomes an art in Japan. Noodle becomes the most important food after the World War II ends. Noodle has become the substitute of the main food when the lack of food in Japan. That is why; noodle becomes so important food nowadays.
From Noodle to Pasta
So many people argue that noodle comes from Pasta, so that many opinions come up that Italy was the first country to produce noodle. However, so many historians believe that noodle comes from China. It was brought to Italy by Marco Polo that has visited China around 13th century and fell in love with the food. Then, Marco polo combines the Italian food with noodle. The opinion that noodle did not come from Italy is that noodle had not become the main food of Italian until the 17th and 18th century. On the development, noodle brought by Macro polo has turned into pasta.
Pasta comes from Italian language “Pasta Alimentare” that means batter food ingredients that refer to the kinds of food like noodle. Pasta is sold in the form of dry pasta. There are so many kinds of pasta, which range in form and size. The variations of pasta include spaghetti, fettuccine, penne, farfalle, etc. Pasta has developed in not only Europe, but also America, Asia, Africa and Australia.
Nowadays, pasta is served in many variations of food and becomes the favorite of many people. This food is sold in many big, high-class restaurants in many countries in the world. Noodle and pasta have the same derivation, but they have their own characteristics and variations.
Not everyone is going to appreciate the year passed just due to the work they have done or money they have earned. The year 2014 is gone now, but the memories will certainly be with you forever if you have been to one of the best restaurants and have enjoyed the delicious cuisines over there.
Here is a quick look at some of the best restaurants in 2015:
Eleven Madison Park, New York, USA: Indeed, the sense of place here comes not just from the locally grown and produced ingredients, but from New York’s culinary culture. Pristine carrots get turned into a lightly whimsical take on steak tartare. Excellent service that is graceful and attentive in a modern atmosphere adds to the sense of supreme well-being.
Alinea, Chicago, Illinois: With menu carrying titles like “Scallop Acting like Agedashi Tofu” and the table-ware looking like a collection of Spanish Inquisition, offer you incredible cuisine services. Dinner in this Chicago restaurant is more than just dishes. The main course followed by the final dessert, a mix of dark chocolate and about hundred other things that is drizzled and scattered by a chef directly on the table itself gives you the momentous feeling to cherish forever.
D.O.M., Sao Paulo, Brazil: Today, South American food and ingredients are creeping on the tables of gastronomy, not just in the continent from which it hails but across the world. D.O.M. or Deo Optimus Maximums share the same qualities as those of other restaurants, however, attention to detail and precise plating is the hallmarks of this restaurant. Classic cooking techniques, colourful creations, and overall make up of the dishes makes the restaurant stand out.
Noma, Copenhagen, Denmark: Located in a stripped back warehouse on Copenhagen’s dockside, diners at this 45 seated restaurant are introduced to Noma’s food via inimitable series of snacks that include the likes of sea urchin toast and caramelised milk and cod liver. These are followed by 10 further courses, before the meal is rounded off with a stunning array of treats. With flavour to the fore, there are dished here that make you feel blessed and proud to have them.
Cirqle, Ovolo Southside, Aberdeen, Hong Kong: Want to chill out or chit chat? Or, you want to taste some deliciously creative Mediterranean Cuisine? Come round at a cool new setting of Cirqle and discover the fresh flavors of original recipes prepared with the finest quality produce and first choice cuts. Cheer out with their chefs in open kitchens and explore the uniquely casual dining vibe like never before.
Osteria Francescana, Modena, Italy: Here the art continue right from the abstract contemporary paintings on the wall to the plate. A Magnum ice cream bar becomes a sophisticated, foie-gras stuff bite and the Mortadella sandwich turns into an impossibly light mousse. Set by the river Po the dishes are made more evocative by the stories that accompany them.
Fine restaurants and delicious cuisines, when combine with an artistic presentation, offers extraordinary excitement and unforgettable moments. Plan your next night dining in one of these restaurants and feel the sense of uniqueness with some fantastic tastes.
Best Travel Guides to Destinations Around the World
