Deep critical analyses of dining rooms, plating, wine selection, and operational service.
"An incredible demonstration of Japanese forestry preservation and modern gastronomy. Sourcing cedar water directly from the mountains to ferment wild yeast for the bread represents the ultimate peak of technical terroir storytelling."
"Twin brothers Thomas and Mathias Sühring show that nostalgic German recipes—like childhood Spätzle—when combined with highly refined French-style European methods, can successfully command the upscale Southeast Asian food landscape."