ABC KITCHENS LONDON, UK
abc kitchens, the latest culinary creation by internationally acclaimed chef Jean-Georges Vongerichten, is welcoming visitors, at The Emory
in Knightsbridge. This modern architectural masterpiece, designed by the late Richard Rogers and Ivan Harbour, is London’s first all-suite hotel and a welcome addition to Maybourne’s portfolio, which includes the renowned Claridge’s, The Connaught, and The Berkeley.
As the exclusive UK restaurant featuring Vongerichten’s celebrated trilogy from New York— abc kitchen, abcV, and abc cocina—abc kitchens brings together diverse culinary experiences
under one roof for the first time. Vongerichten’s original abc kitchen has been a stalwart of New York’s dining scene since 2010. While each restaurant showcases unique offerings, they all share a passionate commitment to fresh, organic, sustainable, and ethically sourced local produce.
Vongerichten’s approach to cuisine replaces traditional meat stocks and creams with intense flavors derived from vegetable juices, fruit essences, light broths, and herbal vinaigrettes. The menu at abc kitchens reflects this philosophy, celebrating nature with forward-thinking plant-focused dishes, tonics, and beverages.
The ingredient-led menus at abc kitchens focus on seasonality and a supplier-specific approach to sourcing quality food. Highlights from the menu include New York signatures such as Crab Toast with green chili, dill, and lemon aioli; Crispy Fish Tacos served with aioli and cabbage-apple slaw; and Char- Grilled Beef Tenderloin with chimichurri and lime.
Under Vongerichten’s stewardship, Executive Head Chef Ben Boeynaems oversees the menu. Having honed his skills in some of London’s most distinguished kitchens, including those of Gordon Ramsay and Eric Chavot, he brings a refined yet approachable style of classical cookery. Mike Walker leads as Restaurant General Manager, drawing on a decade of experience in operating leading bars and restaurants across London and beyond.
The interiors were designed by renowned designer Rémi Tessier, reflecting the progressive architectural spirit of The Emory while embracing a pared-down aesthetic. Rich materials and comfortable furnishings harmonize with the glass façade overlooking Hyde Park, creating a dining space that feels both fresh and familiar.
Guests dine amidst vibrant artworks by Damien Hirst, adding a splash of color to the overall decor. For those seeking intimacy, the restaurant offers
a private dining room that seats up to 10 guests, nestled next to the heart of the kitchen.
BUTCHER’S BLOCK RAFFLES ARCADE, SINGAPORE
Butcher’s Block brings together the art of butchery and the mastery of contemporary wood-fire cooking in a seamless gastronomic journey. Drawing on the Hawaiian heritage of Chef Jordan Keao, the restaurant is both timeless and timely. Utilizing the entire animal in the kitchen and enhancing the cooking process with wood-fire, Butcher’s Block connects to elemental traditions, reflecting the values of the Hawaiians.
Butcher’s Block serves a diverse range of meat, seafood, vegetables, and fruits, while also celebrating family and community. The restaurant embraces whole-animal and zero-waste practices that reflect a deep respect for nature, making it a meaningful choice for today’s conscious diners.
Chef Jordan and his team use the intense heat of wood-fire cooking to highlight seasonal ingredients at their best. Each dish is crafted to deliver unique flavors, aromas, and textures that can only be achieved through this traditional cooking method.
The newly unveiled tasting menu, IMUA – Hawaiian for ‘moving forward with strength and spirit’ – highlights these intricacies with a display of the restaurant’s signatures and seasonal dishes. The three-course set lunch offers thoughtful choices for midday indulgence, while à la carte options provide variety for communal sharing.
To enhance the dining experience, Butcher’s Block offers an extensive beverage menu with nearly 300 selections, focusing on high-quality options. The resident sommelier is on hand to share insights on unique choices and curated pairings that complement the meal perfectly.
For dessert, the Digestif Trolley presents an international selection of postprandial drinks at the table. Dining at the dedicated Sommelier’s Table, surrounded by the gleaming display racks of The Library, elevates the experience.
Guests experience friendly service that makes them feel at home in a welcoming atmosphere. The stylish interiors provide a comfortable and refined setting for their visit.
MIMI KAKUSHI DUBAI, UAE
Mimi Kakushi, nestled within the Restaurant Village at Dubai’s Four Seasons Resort, is a tribute to Japan’s 1920s cultural fusion of traditional art and Western influences. This “Orient Nouveau” dining experience immerses visitors in a setting reminiscent of Osaka’s jazz age, creating an atmosphere that marries vintage charm with contemporary style. The restaurant’s aesthetic, inspired by the era’s bold and expressive modernism, enhances its carefully curated interiors with artistic details that captivate.
Its menu is a celebration of Japanese cuisine with creative twists. Offering refined sushi, sashimi, and unique sharing plates like black cod and Kagoshima wagyu, Mimi Kakushi brings the essence of traditional Japanese flavors harmoniously balanced with modern techniques and presentation. An impressive drink selection, along with standout desserts, rounds out an experience designed to tantalize all the senses.
Mimi Kakushi’s ambiance is further enriched by attentive service and thoughtfully curated music that complements the space’s energy. It’s a destination suited for both intimate dinners and lively gatherings, where guests are invited to explore a culinary journey that transcends traditional dining.
Mimi Kakushi also hosts weekend brunches, adding to the dynamic dining options for visitors and locals alike. Beyond just a meal, each visit to Mimi Kakushi is a sensory journey through time and taste, reflecting Dubai’s cosmopolitan culinary scene with a deeply rooted homage to Japan’s past.
YÌ BY JEREME LEUNG RAFFLES, SINGAPORE
Nestled within the historic Raffles Hotel Singapore, yì by Jereme Leung presents a memorable dining experience that transcends the traditional boundaries of Chinese cuisine. This 111-seat restaurant celebrates the rich tapestry of regional flavors across China, showcasing lost masterpieces alongside ancient provincial dishes. With a focus on modern interpretations, Chef Jereme Leung’s menu invites guests to explore a culinary landscape that is both familiar and refreshingly new.
Among the standout offerings is the Hundred- ring Cucumber with Sea Whelk, a dish from Northern China that is perfect for warm summer days. The cucumber is sliced into a spiral, served alongside poached sea whelk, and drizzled with a vibrant soy sauce vinaigrette. The dish exemplifies Chef Jereme’s commitment to reviving classic flavors while encouraging a modern dining approach. Rather than opting for traditional tea pairings, the chef invites guests to enjoy their meals with signature beverages that elevate the communal dining experience.
Chef Jereme Leung’s impressive culinary journey began at age 13 in Hong Kong kitchens, leading him to master the four cornerstones of Chinese cooking: dim sum, barbecue, wok techniques, and knife skills. His travels across China further deepened his appreciation for the diverse regional cuisines, inspiring him to open nine restaurants globally.
Working alongside Executive Chinese Chef Yap Poh Weng, who has shared a professional journey with Jereme since 1998, the restaurant’s menu reflects a thoughtful collaboration that celebrates the nuances of provincial cuisine. Yap’s extensive experience, including stints at prestigious establishments like Yan Yu in Guangzhou, enhances the creative culinary offerings.
The restaurant’s design embodies the essence
of Chinese artistic traditions, featuring a distinct entrance that leads into a main dining hall inspired by the ancient myth of Pangu, who created heaven and earth. The décor, characterized by neutral earthy tones and intricate floral installations, creates an immersive atmosphere for diners.
Dessert is a highlight, with creations like Basil Ice Cream paired with fresh mango, sago cream, and pomelo. These dishes not only tantalize
the taste buds but also reflect Chef Jereme’s artistic flair. yì by Jereme Leung takes guests on a culinary journey where they can explore the rich history and artistry of Chinese cuisine while savoring a modern twist.
