Word: chef
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...forget the food. Bank Jean Georges at the Hotel Icon, a lavishly restored former bank, sits less than two blocks from Preston Station on the Metrorail. Part of the culinary empire of chef Jean-Georges Vongerichten, the restaurant is a temple to gorgeous, delicious food. Golden, ruby red and candy-striped beets brighten a simple salad; Texas blue crabs star in a sublime crab cake. For a more casual, festive evening, try Bossa, near the Main Street Square stop, which offers zesty pan-Latin fare and has a hopping bar scene. Afterward, stride down the block and across the street...
...Famous for his innovative blend of French-Mediterranean style with local specialties, two-star chef Claus-Peter Lumpp has established himself as one of the town's culinary institutions. At his elegant, Louis XV-style restaurant in the 120-bedroom Hotel Bareiss Mitteltal, Lumpp offers a "grand tasting menu" that features such delicacies as glazed saddle of fawn, plums drenched in Armagnac (a famous French brandy) and parsley root fondue. tel: (49-7442) 470; www.bareiss.com...
...J?rg Sackmann, the one-star chef at the cozy and plush restaurant Schlossberg, was named the "Christo of the kitchen" by Gault Millau. Sackmann likes to enfold his fish, vegetables, and desserts in elaborate wrappings made of anything from crepes to spaghetti. Try some of his stranger combinations, such as his famous bacon sorbet and pretzel souffl?. tel: (49-7447) 2890; www.hotel-sackmann.de...
...When you've tried his fried fillet of red mullet with melon chutney and Thai curry sauce, or goose liver with Perigord truffles in puff pastry, you'll be hooked. tel: (49-7442) 4920; www.traube-tonbach.de Famous for his innovative blend of French-Mediterranean style with local specialties, two-star chef Claus-Peter Lumpp has established himself as one of the town's culinary institutions. At his elegant, Louis XV-style restaurant in the 120-bedroom Hotel Bareiss Mitteltal, Lumpp offers a "grand Loh and Behold Avant-garde murals and imaginative furnishings characterise a new Singapore hotel Identity Parade An iconic...
...overseas chefs reacting to Singapore's fusion backlash? Michelin-starred chef Vineet Bhatia, of London's modern Indian restaurant Rasoi Vineet Bhatia, was shocked when he flew in to be guest-chef for a week at local haute Indian restaurant Rang Mahal. "To call something fusion in Singapore is taboo," he says, "because people think it is bastardized food." Culinary faddists be warned: if Singapore's chefs are any indication, you'd best send back that salmon tikka pizza and get your nose out of the lemongrass lobster bisque...