Ten kilometers northwest of Tallinn is a striking building in a great coastal location, with far-reaching views over Tallinn Bay and the Gulf of Finland. This is where you will find NOA Chef’s Hall, one of two restaurants awarded One MICHELIN Star in the inaugural MICHELIN Guide Estonia. In the same contemporary building, you’ll find sister restaurant NOA, which received a Bib Gourmand.
In this video, Executive Chef Tõnis Siigur introduces us to his two restaurants and his Head Chefs. He discusses the guiding principles behind the two operations, his philosophy when it comes to food and the reasons why his customers keep returning.
Busan, Seoul, and Sydney represented on the plates of newly starred restaurant Palate
Chef Kim Jae-hoon of restaurant Palate in Busan, which got its first star in the inaugural Michelin Guide Busan released in February, uses food to represent the characters of the different cities in which he spent time cooking.
Mitou, now a restaurant with two Michelin Stars
Since its opening in 2018, what has changed the most is the food served at Mitou. Or to be more specific, how the two chefs cook has changed.
Istanbul : Ambassadors of A Cuisine Legacy Worth Discovering, Matbah and Deraliye
In almost every country, the capital city evokes images of “refined cuisine” due to its association with palaces and aristocracy. In Türkiye, the spotlight naturally falls on the “old capital,” Istanbul. First established as the capital by Emperor Constantine, Istanbul has maintained this prestigious status for centuries.
Same Same But Different: The Different Types of Chicken Rice Around Asia
Unlike the age-old puzzle — which came first, the chicken or the egg, there is no such quarrel over the chicken and the rice when it comes to which was first discovered by humans for consumption. Let's explore the various renditions of chicken rice across Asia!