The comparatively wide entrance offers an ideal condition for front door design. RIGI uses concrete-like Stucco along with gray embossed GRC panels which based on 1:1 rattan patterns to create a fossil-like texture. As a metaphor, the design and materials of front door echo with the tradition and history of dumpling. The concept "comfort" drives the overall layout of the restaurant. In order to meet the demands of small gatherings, the lighting design creates a private cozy s

The restaurant, which places emphasis on local British produce, is a collaboration between four British chefs — Gee Charman (former chef at Kensington Palace and right-hand woman of celebrity chefs including The Hairy Bikers, Simon Rimmer and Gordon Ramsay), Sophie Michell (executive chef of Pont St. at Belgraves hotel), Jo Pratt (best-selling author of "In the mood for food" and former food editor of ELLE and Glamour magazine) and Caroline Mi Li Artiss (one of the first chef

P​erhaps aptly located on Hollywood road in London’s affluent borough of Chelsea, Bandol is the new sister restaurant to the often celebrity frequented Margaux. This time round, husband and wife team Sylvia Kontek and Vittorio Monge have focused on the South of France for the food, wisely assigning chef Zsolt Ferencz (ex Scott’s) to create a distinctly Mediterranean menu seen best to effect in the choice of seafood dishes from sardines provencal to yellowtail carpaccio and sa

The luxury Fairmont Mayakoba resort is situated within 240 acres of tropical forest intersected by crystal clear waterways and surrounded by a pristine Caribbean shoreline, 40 miles south of Cancun, near the town of Playa del Carmen, on the Riviera Maya. Known as the "Venice of the Caribbean", the majority of the 401 exquisite rooms and suites at our exclusive AAA 5 Diamond resort feature private entrances, spa style bathrooms and furnished balconies or terraces with views ov

A hardworking stereotype springs to mind with the word diner. There might be vinyl-upholstered booths, wipe-able walls, and tubular-chrome chairs, all dated and unadorned. Nevertheless, the owners of this eatery asked principal Antonio Di Oronzo not to go in another direction entirely but instead to work within the genre, updating it—and upscaling it—through design. To raise the ceiling of the 1,300-square-foot space, Di Oronzo shoehorned in state-of-the-art mechanicals. To b

Sergio Herman is the Chef who rocks at the moment. Former chef of Oud Sluis (3*), he owns the 2 Belgian coolest culinary scenes: The Jane and Pure c. And I must say that Sergio is very talented and smart. He successfully created The Jane, the most glamorous and trendiest restaurant in Belgium, daring settling down his kitchen in a former Chapel decorated by Piet Boon where he offers high quality cuisine, together with his right hand chef Nick Bril. At the Mezzanine, you will