Michelin-starred ramen...konbini-style
There's now an alternative for those unable to snag seats in the nine-seater eatery, Tsuta, the first ramen restaurant in the world to be awarded with a Michelin star. From next week, Japan's chain of Circle K and Sunkus convenience stores will start to offer Tsuta-designed instant noodles - a conveniently packaged adaptation of its highly coveted ramen. Intended to be consumed cold in the heat of the Japanese summer, it comes with a broth said to mimic the one served at Tsuta itself, right down to the restaurant's signature Italian truffle oil infusion.
In addition to this, convenience stores in Kanto (the eastern part of the country that includes Tokyo, Kanagawa and Chiba) will also be selling a second item developed by Tsuta: the Makanai Niku Meshi, a rice bowl with white truffle sauce and chunks of chashu pork. Both items are on sale only from 24 May till 20 June.
Hawker heroes
Singapore's hawker scene has lost two of its most feted personalities in just one fortnight. Haron Abu Baker of acclaimed East Coast Lagoon Food Village satay stall, Haron Satay, and Sim Chee Huat, the founder of Xing Ji Rou Cuo Mian at Fengshan Market and Food Centre (better known by locals as the Bedok 85 market) both passed away on 11 May, after being in the food business for over 40 years each. The former succumbed to heart disease and kidney failure at the age of 69, while the latter, who was 65, died of colorectal cancer.
Both will be succeeded by their family members: Mr Haron's daughter Harlina has taken over the reigns at Haron Satay, and Mr Sim's sister will be assuming his role at his famous bak chor mee (minced-meat noodles) stall.
Alinea Reopens
Five months and a multi-million dollar gut renovation and conceptual overhaul later, Alinea is back. The three Michelin-starred Chicago restaurant behind the #instagrammable edible green apple balloons has transformed entirely, ridding themselves of their former theatricality, and focusing more on the food.
The intention, chef-owner Grant Achatz said, is to place less emphasis on the “shock value” and “pyrotechnics” of molecular gastronomy that he favoured when he was younger, and more on the emotions evoked from dining.
