Step on an acme
of culinary creativity and immerse in the breath-taking views
The magnificent backdrop of the Harbour Bridge on
one side and the Sydney Opera house on another enhances the sophisticated
appeal of this place.
THIPTARA,
DUBAI
Set in the
opulent gardens of the Palace Downtown, Thiptara, translates into ‘magic at the
water’ and absolutely live ups to its name with its impeccable location with
implausible views of the Dubai Fountain which looks more mystic when it
dances at night and the Burj Khalifa. Though the restaurant has full glass
windows which gives an experience of being in the middle of the water; try and
book your table in the alfresco section so you can watch the fountain show that
happens every half an hour. The cuisine here is refined with the Chef
assimilating the throng of fragrant spices to a tangy, sweet, spicy and savoury
whole. The ‘Yam Som O’ a piquant salad made with Pomello and ‘Phed Sam Road’,
duck Bbq are simply delightful. Traditional desserts make for a sweet ending to
a possibly ‘chili hot’ meal. Recommendations go for the Asian fruity sorbet and
mango sticky rice.
JAAN,
SINGAPORE
Perched on the
70th floor of Swissotel - The Stamford, a spectacular skyline facing the Marina
Bay district, the views would leave you enthralled and you would someway spend
some time gawking across with a fall in love feeling. On the seasonal menu,
Chef Kirk Westaway is reinventing British cuisine reflective of his heritage
and is no 32 on the Asia’s 50 Best list. The freshly baked sourdough bread that
comes with fresh Devonshire butter, sliced right beside the table is a
mainstay. Jaan excites with its modest elegance, be it the dining air or the
conceptualisation of its menu. The dishes are unswerving in terms of standards,
striding of the courses are well-timed and the service is professional. Request
for a window table for the best dining experience.
RAW,
TAIPEI
The first thing
that greets you are the gorgeous interiors. A wide, open plan dining
room aesthetically adorned with arresting wooden assemblies and contemporary
light fixtures. It is an image of modern, uncluttered elegant to compliment the
alluring 8-course meal which awaits. Brainchild of ridiculously brilliant
chef Andre Chiang, here sunny conversations fill the bistro, speckled with
sporadic expletives at the vision of yet another grandiosely fashioned dish.
QUAY,
SYDNEY
Located at the
Overseas Passenger terminal area amid Circular Quay area and The Rocks, Quay
juts out like a sanctuary watching the beautiful harbour with full views of the
Opera House and the bridge. Chef Peter Gilmore and his team efforts and
prospers at binding local produce and blending flairs and practises from
different parts of the world.
ARD
BIA NIMMOS, GALWAY
Located close to
the notable Spanish Arch, housed in the 18th Century Custom House on the
east bank of the River Corrib; point where chic meets west Galway, where land-living
meets sea, where a conjunction of paths meets a union of waterways, this
restaurant represents all that is wonderful about Irish food. The much praised
restaurant takes full benefit of the abundance of indigenous
produce. Comfort dishes like avocado toast with poached egg and the
essential Irish lunch: a baked ham and Gubbeen cheese toasted sandwich with
tomato relish are the order of the day.
My story first published in ET Travel