As the current holder of the title of number one on the World's 50 Best Restaurants list for his Osteria Francescana restaurant in Modena, Italy, @massimobottura will not contest the 2019 edition, instead he will join a list of previous winners in a new 'Best of The Best', hall of fame style category.
Bottura will join previous winners such as Rene Redzepi and Ferran Adria in the new category, announced by the chef and the organization behind the awards.
Under rule changes issued by @theworlds50best Restaurants, previous winners will no longer be eligible for the competition.
The below winners will be excluded from the 2019 edition of the competition:
El Bulli (2002, 2006-2009)
The French Laundry (2003-2004)
The Fat Duck (2005)
Noma – original location (2010-2012, 2014)
El Celler de Can Roca (2013, 2015)
Osteria Francescana (2016, 2018)
Eleven Madison Park (2017)
Read more on finedininglovers.com / Felix-CREDITS Simon Owen Red Photographic
Sea / flow 海 / 満ちる
What do fish actually see from their underwater world? How do they survive?
Please imagine seeing the waves of our Mother Ocean.
「菇骨茶」- 承自 Chef Jimmy 新加坡的根源與飲食背景，受台灣本地食材所啟發，名為茶實為湯的湯底乃是採用大量的台灣花菇並加入中藥材、紅棗熬煮近兩小時而成。上桌前，再將湯注入盛著鮑魚、杏鮑菇和愛玉的碗中，完成了這碗菇骨茶。
p.s. Chef Jimmy 將會在 2019 烏布美食節示範這道「菇骨茶」，假如您 4月26日剛好在巴里島，可別錯過唷！
“Shroom Kut Teh” is a dish that originates from chef Jimmy’s root and heritage of 🇸🇬and inspired by the local produce in 🇹🇼.
The Teh which means tea in Minnan dialect is actually a broth here. It is cooked with Chinese herbes, dates, and a lot of Taiwanese mushrooms for nearly 2 hours. The broth will be poured into the bowl of sliced abalone, king oyster mushroom, and Aiyu jelly while the dish is served.
When you taste the broth, a mouthful of umami impresses you first, and then a hint of elegant acidity from the fermented mushroom juice brightens up your palate, not to mention, how delicious it is along with the al dente abalone and king oyster mushroom and the QQ Aiyu jelly. The Shroom Kut Teh has immediately become one of our guests’ favorite dishes since it appeared on our menu.
p.s. Chef Jimmy will demonstrate this dish “Shroom Kut Teh” at 2019 Ubud Food Festival on April 26th. If you happen to be in Bali, please come to join us!
From the magical drive up the winding road, through the beautiful and mysterious Carolinian forest🌲 To the first glance of the majestic estate ✨that is #langdonhall 🌿Its beautiful gardens🌸wild life🦌smells of the fresh flowers🌻wood burning fireplaces🔥and 👩🏻🍳delicious creations cooking around the clock🕰To the welcoming smile 😁and hospitality of the first greeting from the gardener, porter or any of the⚜️ @relaischateaux properties staff👩🌾
. @langdonhall is more than a #canadas100best restaurant. It is a home coming, an emotion, it is a memory, a moment in time. It is an extraordinary sense and taste of a very special place 🇨🇦
Being included on any list is An amazing accomplishment for a team that is challenged with much more than executing a single, perfect, world class meal. Thank you @canadasbest100 Thank you to all the judges, our supportive guests and most of all, EVERY SINGLE ONE of the staff and owners at #langdonhall
I especially want to personally thank and congratulate my team⭐️. From the students to the most seasoned dishwasher, all the cooks and sous chefs, service and #sommeliers teams... Without your commitment, passion and dedication to our culture, goals and projects, we could never achieve what we have to date. It is incredibly inspiring to work with all of you. You are #1 in my eyes.
Thank you. #oneteamonedream 🙏
Zerowaste is always a standard in our kitchen and finding the best produce to create these unique dishes a top priority. Seven months ago we fermented the trimmings from a dish which only needed the pumpkin flesh, this inspired Chef Nic to make a complete dish out of pumpkin.