|

Harlan Goldstein opens Sushi To

Sushi To by Harlan Goldstein - Food

Who? Harlan Goldstein

What? Celebrity chef Harlan Goldstein has recently opened his new restaurant, Sushi To by Harlan Goldstein. Named after Goldstein’s long term business partner, the restaurant is situated on the 29th floor of Soundwill Plaza II Midtown and boasts breath-taking harbour views. The new restaurant seeks to present a “redefined Japanese dining experience” by combining tradition and contemporary creativity.

When? Open now

Where? 29/F, Soundwill Plaza II Midtown, 1-29 Tung Lung Street, Causeway Bay, Hong Kong

How? For more information, see www.sushito-dining.com

Fly via British Airways

Similar Posts

  • |

    Guest artists at Spa Village Tembok Bali

    Who? Spa Village Tembok Bali What? Spa Village Tembok Bali has recently started a guest artist program where visiting spa and wellness specialists will offer daily complimentary treatments at the resort. One to one consultations are also available. July sees the residency of Shiatsu Master, Yutaka Homma, and Kineseology specialist, Esther Kivi. When? Available now Where? Jalan Singaraja-Amlapura, No. 100 Desa Tembok Tejakula Buleleng, Bali, Indonesia How? Visit www.spavillageresort.com for more information Fly via KLM

  • | | |

    Ten tips for painting food by Anna Koska

    GO AND FIND THE REAL THING – There are limits to this of course. In the case of some obscure fish, I’m not often in a position to don a wetsuit and jump in the deep if it lives at the bottom of the inky blue, but there’s always a fish market. HANDLE THE THING – If it’s got bones, feel where they lie. If it’s got skin, get familiar with the feel and texture: hairy, bald, feathery, scaly, bit gooey, slippery, a bit want-to-put-it-down-and-run. Move it around. Check out the way the shadows play on the dips and curves. TAKE IT HOME TO MEET THE FAMILY – If I…

  • World’s 50 Best Restaurants 2014 announced

    Who? Restaurant Magazine What? One of the most hotly anticipated lists, the World’s 50 Best Restaurants, has once again been announced. Published each year by Restaurant Magazine, the list is a reflection of what’s hot right now according to a panel of more than 900 judges. We’ve our knives and forks poised for the feeding. When? New list available now Where? The full list is up at www.theworlds50best.com How? For more information, see website

  • Anna Hansen guest chef at Harrods

    Who? Anna Hansen What? Anna Hansen, head chef at The Modern Pantry, will be Harrods’ chef of the season for spring 2013. A selection of spices, jams and condiments from The Modern Pantry will be available in the department store’s Food Hall. The traiteur section will also offer a selection of dishes from The Modern Pantry. When? From 6th of February for 12 weeks Where? Harrods Food Hall, 87-135 Brompton Road London SW1X 7XL How? Available in store

  • Discreet service at Le Vendôme, Beirut

    Who? Le Vendôme What? Intimate is the approach to service at Le Vendôme. Fresh faced from some serious renovations, the hotel is at its prime. Of course you wouldn’t be able to find many people who have stayed there – they are far too discreet to share that sort of thing. But if the stylish suites are anything to go by, it’ll only be the elite. When? Open year round Where? Rafis Al Hariri St, Beirut, Lebanon How? For more information, see www.levendomebeirut.com Ten photos from Le Vendôme, Beirut Fly via British Airways

  • |

    Italian essence at Enoteca Pinchiorri

    Who? Enoteca Pinchiorri What? An Italian kitchen with a French chef at the helm, how authentic could it be? But authentic or not, the Italian inspired dishes have the contemporary flair which gained Annie Féold her three Michelin stars all those decades ago. These days the restaurant remains at the heart of Tuscan fine dining with a wine list to die for. When? Open Tuesday to Saturday Where? Via Ghibellina, 87, 50122 Firenze, Italy How? For more information, see www.enotecapinchiorri.it Fly via British Airways

Leave a Reply

Your email address will not be published. Required fields are marked *