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REIF Japanese Kushiyaki: The Self-Funded Maverick

Dakshta Bhambi -
In a city famous for celebrity chefs who put their name on the door but rarely visit, Reif Othman is different. The Singaporean chef...
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The Making of North America’s No.1 Restaurant: Atomix, New York City

Nidhi Pandey -
Right after two days of their wedding, JP and Ellia Park had packed up their life in Seoul and landed in New York City....
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O Pedro, India: The Happy Place in Concrete Mayhem

Dakshta Bhambi -
The founders of this project sat at a table in December 2016 to create something special. Sameer Seth, Yash Bhanage, and Floyd Cardoz had...
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Don Julio, Buenos Aires: Convergence of Argentina’s Fire, Family, and Faith at the Table

Nidhi Pandey -
We bet there are very few people on this earth who haven’t heard of Don Julio. It’s a place often described as a ‘cathedral...
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BOCA, Dubai: The Desert’s Zero-Waste Pioneer

Dakshta Bhambi -
When Omar Shihab visited Dubai in 2012, the city was home to a variety of international restaurants, including franchises and celebrity chef concepts that...
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Ithaa Undersea Restaurant, Maldives: Where Engineering and Fine Dining Meet 5-Meters Below Sea Level

Nidhi Pandey -
The first time we read about Ithaa Undersea Restaurant in the Maldives, where you eat dinner five meters below the Indian Ocean, with reef...
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Kaidi Kitchen, Chennai: A Prison You’ll Want to Return to 10x Over

Nidhi Pandey -
What good thing can even start without a problem? So, did this journey.  Rohit Ojha and Ankit Madhogaria (two friends, back from their time in...
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avatāra, Dubai: The Pastry Chef Made a Turnip Taste Like a Revelation

Dakshta Bhambi -
There is a chef in Dubai, in the DIFC, staring at a bitter gourd, not because he is unwilling to use it. Because he...
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Kjolle Defining Humanity, Cocoa, and the Evolving Language of Sustainable Gastronomy

Nidhi Pandey -
Pía León spent twelve years at Central (Yes, the best of the best 2023). She was right there at the stove from day one.  When...
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Plates, London: Britain’s Most Exciting Restaurant

Dakshta Bhambi -
There is a type of obstinacy born of years being misjudged. Kirk Haworth knows this type of obstinacy first-hand. The chef spent the better...
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