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A Restaurant Inside of an airplane

Carmencitta Magazine - A Restaurant Inside of an airplane 1

Imagine getting on a plane without going through all the paper works, and passing by security checks or even buying tickets!! And more importantly, imagine you can have a meal as an addition, and not just airplane boring food, but a fancy dinner!! All of these can happen in the A380 In-Flight Kitchen. In fact, this restaurant looks and functions like an airline in many ways, expect that it serves a regular restaurant menu of Western food, sometimes in plastic trays.

Carmencitta Magazine - A Restaurant Inside of an airplane 2A Great Experience

The restaurant is located in Taipei’s university quarter, In fact, it opened after the owner Yang Mao-hui figured that he could ride some of the Airbus A380’s recent fame in the aviation industry by offering a simulated experience. Ever since it opened, it has been packing in wannabe passengers, who sit in soft speckled blue seats with headrests covered in white napkins and under oval-shaped windows. Locked white baggage compartments hang overhead.

Carmencitta Magazine - A Restaurant Inside of an airplane 3jpgThe Interior

Once you come in, you will see waitresses who are dressed as flight attendants, and taking meal orders for filet mignon or waffles, as well as the customary fish and chicken. Moreover, once you reach the door, the staff will welcome you with a “welcome aboard”, and give you boarding passes if you must wait for a table. Moreover, the 84 seats are divided, and 20 of them are “first class” or set aside for groups with advanced bookings, and they are often overbooked.

Manager Emily Lu

In an interview, manager Emily Lu has stated the followings: “There are customers who come in and say ‘is this real airline food? Airline food doesn’t taste good,’” “The diner decor cost about T$7 million ($209,000)”.

Customers

As for customers, we have heard those comments: “The kids like flying, so coming here gives them that experience,” said regular customer Wu Shu-hua, 44. “It looks exactly like an airplane, but the food should be a bit more extensive here,” added first-time lunch customer Vivian Mo, 14, who had just ordered a soup and salad.

 

Welcome to the Robot Restaurant

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Overview

Carmencitta Magazine - Robot Restaurant

The Robot Restaurant in Shinjuku, Tokyo, Japan. Robot Restaurant puts on an eclectic one hour cabaret show with performances full of flashing lights, dancers, drums and techno music. Actually “Restaurant” is something of a misnomer when you are talking about Tokyo’s Robot Restaurant. While you can eat there, the venue is not designed around eating, but light, color, with every surface fluorescent and polished to a mirror gloss. Moreover, there is a spectacular robot arena. The place is fabulously decorated lounge as you wait to be escorted to your seat for the robot cabaret show. Robot Restaurant is the only entertainment outfit of its kind in the world and an attraction for clientele ranging from world-class celebrities to couples.

The Show

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When you arrive you find on the stage, a lady-band clad in metallic bikinis and angel wings is playing soft lounge music. But this is as a waiting room to the show which is the main action. It starts when the robots come out to play. There are robots shaped like women and robots shaped like action heroes. Also, there are robots shaped like dinosaurs, pandas, sharks and Transformers. In the show there are women dressed in showgirl glitter, armor and flashing LED s. Some of them are riding bikes, tanks and glittering horses while they are playing drums.

Warning List

Before the show starts, they give their guests several warnings. They include warnings that “big cameras” are not allowed to take up-close photos of the dancers, not to touch the dancers, and to not get out of our seats.

Carmencitta Magazine - Robot Restaurant 3jpgThe Food

You might have your dinner only before the show starts. During the show you can drink some beverages. Alcoholic drinks are available too. The menu includes all the international and special Japanese food. You can choose a delicious dish of rice and fish. Furthermore, there is the bento box that includes a mini bottle of green tea.

 

Seri Muka

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Ingredients:

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For Bottom Layer:

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300 g glutinuos rice (soak for 30 minutes in water)
200 ml thin coconut milk (100ml coconut milk plus 100 ml water)
2 screwpine (pandan) leaves (optional)
1 teaspoon salt

 

For Top Layer:

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200 ml thick coconut milk or coconut cream
2 large eggs plus 2 egg yolks
170 g sugar
100 ml pandan/screwpine juice (from 8-10 pandan leaves)
5 tablespoon all-purpose flour + 2 Tablespoon cornstarch

Method:

Mixed all the ingredients for the bottom layer and steam on high heat for 20 minutes.

Meanwhile prepare the top layer. Mix the eggs, coconut milk, sugar, pandan juice and flour. Stir until smooth. Cook over boiling water (using double boil method) until the mixture thickens slightly but still runny enough to pour.

After 20 minutes, take out the glutinuous rice mixture, stir and flatten it with spoon or hands. Make sure it is compact. Use a sieve to pour the egg mixture on to the rice mixture.

Steam on medium heat for 30 minutes. Leave to cool before cutting into diamond-shaped or rectangle-shaped pieces.

El Celler de Can Roca

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El Celler de Can Roca is a restaurant established in 1986 by the three Roca brothers: Joan, Joseph, and Jordi. When they first opened it, the restaurant was right next to the one of their parents. Later on, in 2007, the Roca brothers moved to another location – C/ de Can Sunyer, 48, Girona, Gironès – a building they designed just for the restaurant.

About the restaurant

This year, El Celler de Can Roca, got the second place in “The World’s 50 Best Restaurants”. In addition. Restaurant magazine named it to be the “best restaurant in the world” in the year 2013.
El Celler de Can Roca hold 3 Michelin stars; a European hotel and restaurant reference guide.

Creativity at its best

For the Michelin guide to say about this restaurant that it is creative, it definitely is! First of all, El Celler de Can Roca has a cellar full of wine; more than 60,000 bottles!! The unusual presentation of dishes makes the traditional catalan cuisine look “eye catchingly” delicious.

Carmencitta MAgazine - El Celler de Can RocaThe Roca brothers

Three brothers have divided their responsibilities in the restaurant. The head chef is the oldest one; Joan Roca. The middle brother, Josep Roca, is the wine steward. In addition, Jordi Roca, the youngest brother, is in charge of everything that has to do with desserts.

Restaurant’s Interior Design

Carmencitta MAgazine - El Celler de Can Roca6After they moved to the new location, they designed the place to be as modern and as simple as possible. Tables, simply dressed, stand on wooden floors. On each one, the Roca brothers put 3 stones to represent each one of them. The restaurant fits 45 person and has a huge kitchen that fits for 30 chefs at the same time!

On the menu

Carmencitta MAgazine - El Celler de Can Roca 3An unusual presentation of food is always present in El Celler de Can Roca. First of all, when people arrive, the chefs give them small bites that include flavors from all over the world to give guests an idea about what they should expect. Moreover, perfumes such as Bulgari, have inspired chefs to invent some dishes.

Crock Pot Honey Sesame Pulled Pork

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Ingredients:

2 1/2 pounds (1,125 g) pork roast, diced into 6 pieces
1/2 white onion, diced
4 cloves garlic, smashed with the side of a knife and peeled
1/4 cup (60 mL) soy sauce
1/4 cup (45 g) dark brown sugar
2 tablespoons (30 mL) honey
1 tablespoon (11 g) sesame seeds
1 tablespoon (15 g) corn starch
3 Thai chili peppers, sliced

Carmencitta Magazine - Honey Sesam Pulled Pork 2Method:

In a crock pot, add the pork roast, onion, garlic, soy sauce, brown sugar, honey and sesame seeds; stir until the pork is coated with the other ingredients. Cook on high for 4 hours.

Transfer the pork to a cutting board and shred using two forks.

In a pot, add the reserved juices from the crock pot and whisk in the corn starch. Cook on medium-high heat until the sauce thickens. Stir in the chili peppers and shredded pork.

Serve the pork over steamed white rice.

The Test Kitchen; an outstanding experience

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If you are reading this, and you are visiting, or live somewhere near South Africa – specifically in Cape Town – you HAVE to visit a restaurant named “The Test Kitchen” that is located in The Old Biscuit Mill; a small village in the heart of Woodstock.

About The Test Kitchen

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Chosen as the best restaurant in Africa 2016, this place combines Latin cuisine with the South African touch in a small place that has the exact following address: The Old Biscuit Mill, 375 Albert Rd, Woodstock, Cape Town, 7915, South Africa. It closes on Sundays and Mondays and opens its doors all the other days from 12:30 until 1:30PM and from 7 until 9:30PM.

Owner

Surprisingly, the owner of the restaurant is also its chef. A guy called Luke Dale-Roberts. He was trained in Zurich, Switzerland. Luke was previously a sous chef at Soho House Media Club where he used to cook for famous and rich people. Because of this very talented chef, this restaurant became number 22 in the world’s top 50 restaurants.

Decoration

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Furthermore, the Test Kitchen is known for being a small restaurant that only fits 65 persons. It has brick gray walls, oak beams all along the ceiling, and pipes all over. its tables are rusty looking  in order to fit in with the surroundings. The best thing I find in this restaurant is the big wooden bar that embraces the open kitchen. This feature allows the guests to hear and see what the chef is doing and more likely, smell the food that is being prepared.

Signature Dish

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Speaking about food! The Test Kitchen has a very special dish. This dish is known as their signature dish.

“Light Curry Glazed” dish. This main course consists of a locally fished kind of fish that comes boiling between two concrete pots. Later on the waiter places it on a plate over cashew purée and a carrot. After that, the food is decorated by carrot beurre noisette.

White Rabbit Restaurant, Fantastically Different

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Overview

It is one of the most spectacular views in Moscow, Russia. Also, it is one of the world’s 50 best restaurants. White Rabbit locates under a glass dome on a 16th floor of Smolenskiy Passage. The restaurant specializes in refined modern takes on well-known Russian dishes masterminded by young chef Vladimir Mukhin. Furthermore, a lot of flashy parties happen there. Big names in music and film attend such parties, and food is served throughout the night.

The Decoration

Carmencitta-Magazine-White-rabbit-restaurant-2From its stylish interior rooftop location, diners can experience a breathtaking full panoramic vision of the city. As the name may suggest, the restaurant whimsically embraces an Alice in Wonderland theme. There are lots of rabbits and rococo furniture. Antique wooden tables are organized with 19th Century couches. Moreover, modern upholstered pieces on herringbone hardwood floors that lend an old money feel to the glassy architectural glamour of the space. In other words, a series of interconnecting dining rooms and lounges give numerous VIP seating options.

Carmencitta Magazine - White rabbit restaurant 3The Chef

Vladimir Mukhin is a famous Russian chef. He is drawing in the brightest and best from across Moscow and the world to enjoy his special and delicious dishes. Furthermore, he is in the foreword of a new wave of young Russian culinary talents. Mukhin is making international waves by his best use of local, seasonal ingredients as for his charisma.

The Food

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The Meal begins with a well-classified raw bar with North Sea specialties. Next the cold appetizers like Blue Fin sashimi, beef tartare and terrine of rabbit with hazelnuts. After that they serve some model salads such as heirloom tomato, Caesar with chicken breast or innovative scallop salad with truffle oil. Finally, they serve the main course like classic grilled octopus, stuffed squid or smoked salmon on spinach. Moreover, they serve grill specialties including Wagyu steak, veal flown in from Italy’s Piedmont region. Not only that, but also you can order New Zealand rack of lamb with accompaniments like truffle ravioli or spaghetti with tiger prawns and asparagus.

 

Chillout Ice Lounge; the first in ME

Carmencitta Magazine - Chillout Ice Lounge

For Dubai, it was not enough having the most expensive, and the tallest skyscraper in the world, so they decided to have the first ice lounge in the Middle East. Moreover, they wanted to show how progress can be done by building it in the middle of the desert! In this ice lounge, everything is made of ice (duh!); couches, chandeliers, and even glasses! Furthermore, the degree hits about 21 degrees Fahrenheit where the outside degree is about 95. Take a tour with us in this unusual restaurant.

Overall Information

Carmencitta Magazine - Chillout Ice Lounge. 1jpgThe Chillout Lounge first opened in 2007, and UAE’s Sharaf Group owns it. Moreover, in 2014, the restaurant had major refurbishment where they created a location that is full of ice sculptures, ice couches and tables, in addition to a unique lightening systems. All of this with a temperature of bel.ow zero!

Visitors’ Greetings

Carmencitta Magazine - Chillout Ice Lounge. 2jpgOnce a visitor arrives, he or she is given specially made clothing in order to keep them warm while they are in a minus 6 degrees place. The clothing includes: a heavy jacket, gloves made of wool, shoes and gloves made for extremely low temperatures. After that, visitors have to stay in a specially made room so that their bodies can get accustomed to the low degree, since in Dubai, the temperature is always high.

On The Inside

Carmencitta Magazine - Chillout Ice Lounge. 3jpgOnce you come in, you will find the most unique interior design. Everything is either made of glass, steel, and of course ice. Moreover, the lightening changes its colors every once in a while, based on a specially made time interval. In addition, you will feel the magic moments once the lights strike on the crystal clear ice cubes, and a very beautiful hue combines on the inside of each cube.

Carmencitta Magazine - Chillout Ice Lounge. 4jpgServings

The Chillout ice lounge serves hot soups, sandwiches, juices, hot chocolates, coffee, tea and a variety of deserts, mock-tails and confectionary, making it the first of its kind in the world to serve hot food & beverages.

Dinner by Heston Blumenthal

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“Dinner by Heston Blumenthal” is a restaurant that opened in London, England in January 2011. This restaurant gained a Michelin star only within a year, and after that, on April 2014, it was listed the fifth on The World’s 50 Best Restaurants. Moreover, it immediately received a second Michelin Star in the 2014 Guide.

Furthermore, the restaurant is managed by former Fat Duck restaurant’s head chef Ashley Palmer Watts. In fact, menu options are made while being based on historical British dishes. Those menu options and dishes were researched by food historians and in the British Library. Additionally, the restaurant’s opening immediately made interest in the industry, as well as positive reviews. The restaurant offers particular dishes that have been loved by visitors such as: the meat fruit and a chicken liver mousse created to look like a mandarin orange.

About It

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The restaurant opened after Christmas week in early 2011 and replaced the Michelin starred restaurant Foliage at the Mandarin Oriental Hyde Park. Moreover, they began to accept reservations on December, 1, 2010 however, the restaurant’s opening was not until January, 31, 2011. In fact, there were 42 phone lines set up once they started accepting reservations. They received over 600 telephone bookings. Even though it was not open yet, the first three months were totally booked. Surprisingly, a booking that was due on Valentine’s Day was sold on auction on the website eBay and was sold for £250.

The Menu

Carmencitta Magazine - Dinner by Heston Blumenthal 3jpgThe restaurant changes the menu every three months, each menu contains different historical dishes ranging from the 14th to 19th centuries. They serve dishes that include scallops and peas with cucumber ketchup and bergamot cured mackerel salad. In fact, one item was repeatedly reported in multiple reviews is the meat fruit, a chicken liver mousse made to look like a textured mandarin orange. The meat fruit became so popular that by November 2011, about 900 dishes were being sold per week.

 

PINEAPPLE CHIPOTLE SHRIMP SKEWERS

Carmencitta Magazine - PINEAPPLE CHIPOTLE SHRIMP SKEWERS 1
INGREDIENTS
  • Carmencitta-Magazine-PINEAPPLE-CHIPOTLE-SHRIMP-SKEWERS-2.j1 pound large raw, peeled and deveined shrimp ( 21-15 or 16-20 size)
  • 1 pound pineapple chunks- cut to same thickness as shrimp ( about ¾ inch thick)
  • Marinade:
  • 3 tablespoons olive oil
  • 1 lime – ⅛ cup lime juice and it’s zest
  • 1 orange- ¼ cup orange juice
  • 1 tablespoon honey or maple
  • 3 cloves rough chopped garlic
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon chili powder
  • ½ teaspoon chipotle powder, more for spicy ( or ½ of a canned chipotle chili in adobo sauce)
  • Garnish – limes, cilantro, Jicama Mango Slaw
INSTRUCTIONS
Carmencitta Magazine - PINEAPPLE CHIPOTLE SHRIMP SKEWERS 3
  1. Soak skewers if using wood.
  2. Place shrimp in a bowl or ziplock bag.
  3. Blend marinade ingredients together in a blender until smooth.
  4. Pour marinade over shrimp and marinate 30 minutes or overnight. Prep pineapple.
  5. Pre-heat grill to medium.
  6. Drain the marinade from the bag or bowl into a small sauce pan.
  7. Skewer shrimp and pineapple, alternating on skewers ( Skewer pineapple the flat way so shrimp and pineapple are about the same wide, and both lay flat on the grill. That way you will have good grill marks on both. This should make 10-12 x 10 inch skewers.
  8. Give the marinade a quick simmer, until it thickens and darkens a bit. Turn heat off
  9. Grease the grill well.
  10. Lay the skewers down, grilling each side about 3 minutes, or until good grill marks develop, and shrimp is cooked, but not overcooked.
  11. Place on a serving platter. Drizzle with reduced marinade or lime.
  12. Serve immediately.

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