Restaurants
Ad Astra
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An alumnus of several world-renowned restaurants in New York City, the head chef recounts his eclectic journey with a 10- or 14-course tasting menu in omakase style. Dishes are precisely executed with Asian ingredients and a Japanese culinary ethos, especially in the kamameshi course that melds Japanese and European techniques. Also try his non-alcoholic temperance flight with an ingenious mix of Nordic fermented fruits and veggies.
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How MICHELIN Chefs in Taiwan Celebrate Christmas in Their Hometowns
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