Category Archives: Food

Markthal Rotterdam – Pretty Damn Cool

panorama-markthal-rotterdamTrendEngel loves food and especially buying food. What cooler place to do so than the market. While Markthalle 9 in Berlin remains a favorite – there is a new kid on the block – the Markthal Rotterdam.

This €175m conjuring trick is the work of MVRDV, leaders of the wave of “Superdutch” architects that emerged in the Netherlands in the 1990s, spawned from Rem Koolhaas’s Office of Metropolitan Architecture. Driven by poppy polemic, their projects are characterised by improbable structural feats, executed with cartoonish glee. These are “look, no hands!” buildings, where slabs appear to float and towers teeter on the brink of toppling; architectural circus acts that are often dressed up in accordingly garish garb.

markthal-rotterdam2Their unlikely structures – which now dot the globe from Oslo to Tokyo – are often initiated by equally fantastical questions: What if pig farms were housed in high-rise towers? What if a comic museum was shaped like a cluster of enormous concrete speech bubbles? At their worst, the answers to these daydreams prioritise wit and wow factor over functional reality; at their best, the jaw-drop is so powerful that all else can be forgiven. So does their latest project manage to tread this fine line?

Maria Dolores – This Is What We Call Mexican

MariaDolores-35To find a good Mexican dip in Europe is a tough task. Finally we found the elixir that makes us so happy: Amria Dolores. DIP INTO A MEXICAN TREAT – Salsa roja simply means “red sauce”, and its particular flavour defines Mexican cuisine to a great extent. Our version of salsa roja is characterised by its intense aroma of fresh tomatoes and a spicy hint of carefully selected serrano chillis. This is brought to the market by a small Swiss companies founded 20 years ago and taking off now. Check out the story of Maria Dolores who immigrated in 1986 with her husband and the story of her two kids who have so much passion for what they do.

Nobelhart & Schmutzig – Das Beste Deutsche Restaurant

For a change in German:
Bonotivo-Nobelhart-Schmutzig-0042-EditDas Berliner Restaurant “Nobelhart & Schmutzig” hat einen Hang zum Derben – und das Potenzial, Deutschland als internationale Food-Destination zu etablieren. Dafür kocht man hier in Berlin, einen Steinwurf vom Checkpoint Charlie “brutal lokal”.

Steinbeisser‘s-Experimentelle-Gastronomie1Hier lebt die Innovation und der Ideenreichtum, die Philosophie und die Nachhaltigkeit. Auch gibt’s hier nicht den klassischen Á-la-carte Service, sondern ein ganz feines 10 Gang Menü mit allen Geschmacks-Dimensionen. So wunderbar!

lsDie Köche sind Jäger und Sammler, immer auf der Suche nach den regionalen und saisonalen, den authentischen Zutaten. In Berlin und im Umland der Hauptstadt, in Brandenburg und in Mecklenburg- Vorpommern werden sie gepflückt, geschnitten, gefischt, gesammelt und geernet.

nobelhart-schmutzigBilly Wagner Wagner heisst der kreative Kopf  und Micha Schäfer ist der Koch. Das Du ist jetzt schon das beste, was die Deutsche Gastroszene zu bieten hat .  Ach ja, Wagner ist der bete Someiller des Landes und die Weinpaarung ist ein Gedicht.

Locol Fastfood – The Reinvention of the Burger

Chad Robertson, Roy Choi, Daniel Patterson. (Photo: Tiffany Yam for LocoL)
Chad Robertson, Roy Choi, Daniel Patterson. (Photo: Tiffany Yam for LocoL)

Two acclaimed California chefs have started a project to bring healthy food to disadvantaged communities by working within the model that many health advocates despise: fast food. Daniel Patterson of Coi in San Francisco teamed up with L.A.’s Kogi BBQ founder Roy Choi to create a new kind of fast food restaurant — one that serves meals that are affordable, delicious and legitimately healthy. They’re calling the new fast food chain “Loco’l.

LocoL burger. (Photo: Tiffany Yam for LocoL)
LocoL burger. (Photo: Tiffany Yam for LocoL)

The prices at Loco’l will be directly competitive with those at major fast food chains; Kahn reports menu items will range between 99 cents and $8. And though the Loco’l menu won’t include soda or French fries, it will include a number of dishes that, at least superficially, wouldn’t be out of place at McDonald’s or Burger King. There will be hamburgers, for example, but the buns were crafted by a star San Francisco baker, and the patties will include quinoa, barley and seaweed in addition to beef. The first location will come soon in Los Angeles, the second in San Franciso – and then the whole US…

Expo Milano – Top 4 Reasons To Go

Reason Nr. 4: American Food in trucks and James Beard

There are 2 ways to enjoy the best of american food in Milano. One is the replica of the James Beard Foundation in the very center of Milano. James-Beard-American-Restaurant-Milan-694x420This is the highest honor american cooks can get: The James Beard award – and you can be part of it. If you don’t want to spend as much the other way to enjoy amazing american food is to check out the food trucks at the pavilion. The lobster roll was specifically developed for this event and has been tested and tested again: perfection. xlobster-roll.jpg.pagespeed.ic.4QK6P_K-yDEATER-FOOD-TRUCKS_0

Expo Milano – Top 4 Reasons to Go

Reason Nr. 2 to go to the Expo Milano

The best cooks will cook for you.
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Fine dining at Expo 2015 goes under the brand of Identità Golose thanks to Identità Expo, the event – created in collaboration with S. Pellegrino – which for six months will summon great Italian and international chefs to Milan for a unique, extremely elegant temporary restaurant. -dsc4429-1 original_012-identita--golose12There will also be lessons, cooking shows, meetings, demonstrations. Have dinner at the expo. Check the schedule and enjoy a very reasonable priced meal you will never forget. Time your visit with the arrival of the cook of your choice. Ferran Adria anyone? Just register and bon appetit

Expo Milano Top 4 Reasons to Go

Reason Nr. 1 to go to the World Expo that lasts until the end of October in beautiful Milano:

dettaglio digital-super-market_expo-2015-3“What will the supermarket of the future look like?” This appears to be the question Coop tried to answer with its store at Expo Milano 2015: to do so, a real shop was created, where visitors can enjoy a real yet innovative purchase experience. The project was assigned to architect Carlo Ratti, who teaches at the Massachusetts Institute of Technology in Boston, where he’s the director of the Senseable City Laboratory. This is a window into the future. Just look at the pictures and by like its 2050…maxresdefault

Rochelle Canteen – Paradise in London

i597.largeConverted from the old school bike shed in the coolest area of London – east of Shoreditch High Street, Rochelle Canteen looks out onto the grassy playground and the trees of Arnold Circus beyond. Whenever it’s warm enough tables are set outside the canteen for a peaceful sit in the sun. images-2Possibly the most beautiful spot in London and definetely some of the best food anywhere. This is a canteen for the creatives working here, and those lucky outsiders in the know. Once you’re one of them, you’ll find a short but enticing menu that, on our visit, included a pea soup with bantam egg and mint; grilled quails and green sauce; rabbit rillettes; and a pork chop with mustard and chard. crab-samphire-and-cucumber-salad-1024x682The latter was perfect – the meat slightly charred on the outside, with a hint of pink in the middle and, best of all, a broad ribbon of melting fat and crispy skin running along one side. squidandpotatostew_2328354kA colourful platter of herb gnocchi with courgettes and peppers tasted as lovely as it looked, and a dessert of chocolate pots was to die for, in just the way an indulgent, luscious chocolate dessert should be. This food ad the two owners Melanie Arnold and Margot Henderson’s will make you happy.1405514897695

Bao in London – One of the Best Ever

Bao-London-Classic-bunBao is London’s equivalent of New York’s classic Momofuku’s Ssäm Bar – TrendEngel tells you this is even better. . The restaurant’s name derives from gua bao: fluffy white steamed buns, in this case filled with braised pork, sprinkled with peanut powder, and yours for £3.75. Other sorts of bao (bun) are more slider-like, such as little burger baps wrapped around soy-milk-marinated chicken, sichuan mayo and kimchi. There’s even a dessert bao – made with doughnut batter and filled with Horlicks ice cream – that echoes the malted cereal milks at NYC’s Momofuku Milk Bar.