Je suis Charlie

Je suis Charlie

„Von welchem Propheten reden sie? Den von ihren Internetseiten, ihre Gurus!
Nicht vom Propheten der Liebe, der Toleranz, der Vergebung. Auch nicht des Islams in Frankreich oder des Islams generell. Wir haben nicht denselben Propheten. Die Opfer sind Märtyrer.“
Hassen Chalghoumi, Imam von Drancy

„About which prophets are they talking about?
The one of their websites, their gurus! Not about the prophet of love,
Tolerance, forgiveness. Neither of Islam in France or Islam in general. We do not have the same prophets. The victims are Martyrs. „
Hate Chalghoumi, Imam of Drancy

Je suis Charlie!

Englisch für die Reise

Der Englischunterricht liegt oft schon Jahre zurück und das Englisch ist vielleicht schon etwas eingerostet? Vor einem Urlaub in Großbritannien, USA, Australien oder Neuseeland empfiehlt es sich, seine Englischkenntnisse wieder etwas auf Vordermann zu bringen und sich ein Wörterbuch zu besorgen. Empfehlenswert sind die Reisewörterbücher von Langenscheidt und Pons, beide in kleinem, handlichem Format. Auch die Bildwörterbücher dieser beiden Verlage sind sehr praktisch und übersichtlich aufgebaut, wenn auch relativ groß und weniger handlich. Gut aufgebaut mit vielen praktischen Tipps, Redewendungen, Lautsprache und Grammatikhinweisen sind die Reisewörterbücher von Kauderwelsch. Englisch, Amerikanisch oder British? – „Englisch 3 in 1“ listet die Vokabeln in britischem und amerikanischem Englisch. Für welches Reisewörterbuch man sich entscheidet, liegt an der persönlichen Vorliebe. Am besten ist es, in einer Buchhandlung reinschauen und sich gegebenenfalls beraten zu lassen.Und damit unterstützt man auch gleichzeitig den lokalen Buchhandel, oder wollen Sie bald nur noch bei Amazon einkaufen?

Für die ersten Schritte im Ausland hat Hudde Sprachen+ schon mal ein kleines Reisewörterbuch zusammengestellt:

Begrüßung

Hello /Hi Hallo
How are you? Wie geht es dir/Ihnen? !Achtung! Wird in  vielen englischsprachigen Ländern auch als
Begrüßungsformel verwendet. Dann wird darauf keine Antwort erwartet!
Hey! (umgangssprachlich) Hallo (umgangssprachlich)
Good morning/afternoon/evening Guten Morgen/Tag/Abend

Verabschiedung

Goodbye / Bye Auf Wiedersehen
Good night Gute Nacht
See you (later) (umgangssprachlich) Bis dann/später, Tschüss (umgangssprachlich)

Nach dem Weg fragen

Excuse me, how do I get to…? Entschuldigen Sie, wie komme ich zu/nach…?
Where is…? Wo ist…?
Do you know where (the) … is? Wissen Sie wo … ist?

Den Weg erklärt bekommen

Go straight ahead (until you come/get to…). Gehen Sie geradeaus (bis Sie … erreichen).

Turn / Go back Gehen Sie zurück
Turn left / right // Take a left / right Gehen Sie nach links / rechts
Take the first / second / third road on the left / Nehmen Sie die erste / zweite / dritte Straße auf
right. der linken / rechten Seite.
It’s on the left / right. Es ist auf der linken / rechten Seite.
It’s the fourth building on the left / right. Es ist das vierte Gebäude auf der linken / rechten Seite.
straight ahead geradeaus
opposite gegenüber
near in der Nähe von
next to neben
between zwischen
at the end of am Ende von
at/on the corner an der Ecke
behind hinter
in front of vor

Am Flughafen
Fragen und Durchsagen, die Sie am Flughafen hören.

Can I see your passport? Kann ich bitte Ihren Pass sehen? / Zeigen Sie mir Ihren Pass.
How many bags do you have to check in? Wie viele Gepäckstücke möchten Sie einchecken?
Did you pack these bags yourself? Haben Sie Ihr Gepäck selbst gepackt? (Diese  Frage wird gestellt, um sicher zu gehen, dass niemand anderer außer dem Fluggast selbst  etwas in die Taschen gesteckt haben kann. Man sollte diese Frage stets mit „Ja“ beantworten, da sonst unter Umständen eine Durchsuchung des Gepäcks angeordnet werden kann.)
Do you have any carry-on luggage (Am.) / Haben Sie Handgepäck?
handluggage / hand baggage?
Can I see your boarding pass, please? Kann ich bitte Ihre Bordkarte sehen?

Please proceed to gate number… Bitte begeben Sie sich zu Gate Nummer…
Flight … is now boarding. Flug … steht zum Einsteigen bereit.
Flight … has been delayed. Flug … hat Verspätung.
This is the final call for flight … to… Letzter Aufruf für Flug … nach …

Einchecken im Hotel

Hello, I have a reservation under the name… Hallo, ich habe auf den Namen … reserviert.
My booking was for a single / double / twin room Ich habe ein Einzel- / Doppel- / Zweibettzimmer reserviert.
What time is breakfast? Wann gibt es Frühstück?
What time is the restaurant open for dinner? Wann öffnet das Restaurant zum Abendessen?
Where is/are the lift(s)? Wo ist/sind der Aufzug/die Aufzüge?
What is my room number? Wie ist meine Zimmernummer?
What floor is my room on? Auf welcher Etage ist mein Zimmer?*

* Achtung! Insbesondere in Amerika wird das Erdgeschoss als erster Stock gezählt. Dies kann zu Verwirrungen führen. Ist ein Zimmer dort „on the third floor“, also im dritten Stock, muss man nach deutscher Zählweise nur in den zweiten. Die Schalttafeln in Aufzügen sind aber in der Regel entsprechend nummeriert.

Im Restaurant

Would you like to order a drink? Möchten Sie etwas zu trinken bestellen?
No thank you. Nein, danke.
Yes, please. Ja, bitte.
What would you like to drink? Was möchten Sie trinken?

May I take your order? Darf ich Ihre Bestellung aufnehmen?
Yes, please, I would like… Ja, bitte. Ich hätte gerne…
What can I get for you? Was darf ich Ihnen bringen?

Is everything ok? Ist alles in Ordnung (bei Ihnen)?
Could I have a … , please? Bringen Sie mir bitte ein … ?
Can I get you anything else? Kann ich Ihnen noch etwas bringen?

Would you like to order a dessert? Möchte Sie ein Dessert bestellen?
Would you like to take a look at our dessert menu? Möchten Sie unsere Dessertkarte sehen?

Can I have the bill, please? Ich hätte gern die Rechnung.
The bill, please. Die Rechnung bitte.
Can I pay by card? Kann ich mit Karte zahlen?

Und wie unterschiedlich englische Ausdrücke in den einzelnen Ländern sein können, zeigt die nachfolgende kleine Zusammenstellung.

British English

American English

Australian English

Deutsch

Trainers

Sneakers

Joggers

Sneakers, Halbschuhe

Chips

French Fries

Hot Chips

Pommes

Sweets

Candy

Lollies

Süßigkeiten

Candy Floss (auch in Neuseeland gebräuchlich)

Cotton Candy

Fairy Floss

Zuckerwatte

Cling Film

Saran Wrap / Plastic Wrap

Glad Wrap

Frischhaltefolie

Pavement

Sidewalk

Footpath (auch gebräuchlich in Neuseeland und Irland)

Bürgersteig, Gehweg

Pepper

Bell Pepper

Capsicum

Paprikaschote

Sellotape / Cellotape

Scotch Tape

Sticky Tape

Klebefilm

Support (a team)

Root for (a team)

Barrack for (a team)

Fan sein, ein Team anfeuern

Off Licence

Liquor Store

Bottle Shop

Spirituosengeschäft

www.hudde.eu

Sergio Herman schliesst das Oud Sluis

Einer der besten Köche der Welt, Sergio Herman schließt zum Jahresende sein 3 Sterne Restaurant – damit ist der Weg zu neuen Taten freigemacht! Es bleibt spannend!

Lesen Sie ein Interview von Mara Grimm zu Hermans Beweggründen

Sergio Herman always said he would close Oud Sluis on a high note. That time has come. On 22 December 2013, the Dutch chef will close the doors of his three-star restaurant: ‘I can’t wait to start from scratch’ says Herman.

You’ve always said you wanted to end things at Oud Sluis on a high note. How do you know this is right time?

I’ve literally and figuratively reached my peak at Oud Sluis. I’ve spent years refining flavours and perfecting dishes and now feel that I’m at the top of my abilities here; I don’t think I can achieve a higher level of cooking with Oud Sluis. The lack of available physical space is also a barrier. Right now, there are 18 of us working in the kitchen – we have to fight for every bit of space and that can be very frustrating. So even if I wanted to, there’s no way to expand. That’s why it’s time to close up and let go. I look forward to focusing on new, fresh projects.

Lesen Sie auf Sergio Hermans Webseite weiter:
www.sergioherman.com/en/

Alain Ducasse

Alain Ducasse wird mit dem Lifetime Achievement Award der The World’s 50 Best Restaurants Awards 2013 ausgezeichnet

Alain Ducasse has pushed the boundaries of excellence in cooking and the dining experience throughout his 30-year career in gastronomy. The Lifetime Achievement Award, sponsored by Diners Club International®, part of The World’s 50 Best Restaurants Awards 2013, acknowledges not only Ducasse’s reputation for innovative French cuisine but also his indisputable influence over today’s generation of chefs and restaurateurs around the world.

Since being awarded three Michelin stars at the tender age of 33 for his 33-month old Le Louis XV at the Hôtel de Paris in Monaco, Ducasse has gone on to become one of the world’s most decorated chefs and the first to have been awarded three Michelin stars in three different cities. Since its inception, he has scored 14 positions on The World’s 50 Best Restaurants list, more than any other chef.

An international chef in every sense, his efforts to promote ‘glocal’ thinking – a global vision of what’s going on globally but operating locally – sees each of Ducasse’s restaurants having a local sensibility with its own story. “In each of my restaurants the chef is the conduit between nature and culture. The question of the wise use of the planet’s resources is essential to me,” Alain Ducasse explains.

Alain Ducasse Entreprise, the group founded by Alain Ducasse, comprises more than 20 restaurants around the world, three inns in Europe, an independent hotel association, a culinary publishing house, an international education division with a cooking school for all in Paris as well as a pastry school for professionals and amateurs alike and a culinary training centre for chefs.

Though not all of the chefs on The World’s 50 Best Restaurants list, which is sponsored by S.Pellegrino & Acqua Panna, have worked directly for Ducasse, they all acknowledge his impact. From Noma’s Rene Redzepi, who grew up reading Ducasse’s cookbooks to Massimo Bottura of Osteria Francescana, who paid homage to his former mentor in a now signature dish – Compression of Pasta and Beans. For those affectionately referred to as “Génération Ducasse”, his influence is omnipotent. For Alain Ducasse the future of cuisine lies in diversity. “Each chef has his own specific emotional territory of expression, different from the others. It is this difference that makes the wealth of the ensemble.“ Last year for the 25th anniversary of the Le Louis XV in Monaco and probably the best illustration of how much Ducasse values cuisine’s multiple expressions today, he gathered together 240 chefs-among them more than 20 chefs featuring on the World’s 50 Best Restaurants list- from 25 countries representing 5 continents and 300 Michelin stars. As French Academy chairperson for The World’s 50 Best Restaurants, Andrea Petrini, commented, “He is the crown prince of French gastronomy. No other individual could have brought such a breathtaking array of culinary talent together in one place.”

William Drew, Editor of Restaurant magazine, organisers of The World’s 50 Best Restaurants, said:


„We are delighted that this prestigious accolade is going to one of the greatest chefs in France, and indeed the world. The Lifetime Achievement Award is voted for by industry experts from across the globe – chefs, restaurateurs, food writers and critics and well-travelled gourmets – and as such this is an acknowledgement from the restaurant world itself of Chef Ducasse’s achievements and positive influence.”

Alain Ducasse accepted the award with humility by paying credit to his forebears:
“My first thought goes to Paul Bocuse, this award’s very first recipient. Through him, I also think of the generations of chefs who have preceded me and to whom I feel the heir and successor. At the same time, I still feel like a young man and remain much more interested by the work to be done than by that already accomplished.”

This prestigious award is voted for by the 936 strong international voting panel who comprise the The Diners Club® World’s 50 Best Restaurants Academy. Past winners include Thomas Keller, Juan Mari Arzak, Joël Robuchon, Gualtiero Marchesi, Paul Bocuse, Albert and Michel Roux, Eckart Witzigmann and Alice Waters.

el bulli Auktion

Ferran Adria versteigert seinen Weinkeller am 3. April in Hongkong und am 26.4. in New York – Ausserdem werden viele Ausstattungsartikel versteigert – alles für die neue elBulli Stiftung

Hier die Info von Sothebys:
The elBulli Wine Cellar to be sold at Sotheby’s in New York and Hong Kong in April 2013 – Proceeds To Benefit The elBulli Foundation

“ElBulli restaurant is transforming into the
elBulliFoundation. Thanks to this sale, our work
on gastronomic creativity can continue” says Ferran Adrià.
Sotheby’s is delighted to announce the dates for the much
anticipated auction of the elBulli wine cellar. On 3
April 2013 in Hong Kong and 26 April 2013 in New York, Sotheby’s will offer wines from the cellar of the
celebrated Catalan restaurant that closed last year. Founded over 50 years ago in 1961, elBulli was led by
Ferran Adrià for the last 27 years.

Further details and an elBulli video on the Foundation can be found at
www.sothebys.com/elbulli

Ferran Adrià said: “The elBulliCellar comprises an ex
ceptional and unique collection of wines, that was
created and developed by Juli Soler and the elBulli
sommelier team (Agustí Peris, Eloi Sànchez, Isabelle
Brunet, Lucas Payà, David Seijas and Ferran Centelles)
. Due the transformation of elBulli, from a restaurant
to a Foundation, we decided this very special and per
sonal collection should be used to make a founding
contribution to help ensure the successful launch of the
elBulliFoundation. In order to make this possible, we
contacted Sotheby’s, who have already shown themselves
to be a very special and enthusiastic partner,
immediately understanding the purpose of the elBulli
Foundation. Thanks to Sotheby’s, we now have a
wonderful objective: to raise funds for the elBulliFound
ation. Both personally, and on behalf of all the
elBulliFoundation team, I would like
to thank collectors all over the world for their contributions. Also, my
special thanks to Juli Soler – this story would never have
been possible without his work and dedication during
all these years.”

Serena Sutcliffe M.W., Head of International Wine Department at Sotheby’s said: “Those of us lucky enough
to have dined at elBulli will never forget the extraordinary sensations laid before us. There was both an
explosive genius about the food and a calm, professional
way in which it was delivered, so that one could
discover with awe all the secrets of smoke, foam and spheres of liquid involving melon to olives. There was
surprise, delight and elation in every dish, a seamless procession of magic that opened up before one’s eyes,
only to disappear in a moment of bliss! The extra ingredient in these meals was the intuitive pairing of these
creations with the enticing, and phenomenally interesting, wine list. We are delighted to be able to bring these
wines to auction so collectors all over the world can share the enchantment of elBulli.”

Under the leadership of Ferran Adrià and Juli Soler, the cutting
edge gastronomy of elBulli is recognized as having changed
culinary history by reworking ingredients into new forms and
combinations. It was feted with
awards including topping the
Restaurant Magazine list of the world’s 50 best restaurants five
times, with Adrià frequently named the world’s greatest chef.
Since closing in July 2011 elBulli is transforming to become the
elBulliFoundation, an experimental centre looking at the process
of innovation and creativity and sharing the results via the new
website Bullipedia.

Juli Soler has been Director of elBulli since 1981,
and was responsible for hiring Ferran Adrià with whom he
has been a long-time partner at elBulli. In reference to the
elBulli Cellar, Juli has always had a special love for
classical wine regions, such as Burgundy, Bordeaux, Sherry, Rioja, Cava and Champagne among others, and
his areas of expertise are very well reflected in this person
al collection.He has been a keen participant at the
annual Hospices de Beaune auction and has also received
prestigious national and international awards, such
as: Chevalier de Champagne, “Gueridón de Oro 2011” and “National Gastronomy Award to the best Service
Manager”.

Juli is one of the most knowledgeable figures in the world of gastronomy and a universal reference among
dining room staff and sommeliers. He has been and is an
inspiration for all those associated with the world of
cooking. Juli announced in October that he will retire from his executive management position at the
elBulliFoundation. However, the elBulliFoundation team are more committed than ever to preserving Juli’s
legacy and work in gastronomic history
through the elBulliFoundation project.

ABOUT FERRAN ADRIA
Ferran Adrià is widely seen as the most revolutionary
chef of our time and the most original mind in
contemporary gastronomic history. However, he is recognized beyond the world of gastronomy:
Ferran Adrià was named as one of the “100 world ́s most influential people” by Time Magazine.
Sommelier Ferran Centelles with Juli Soler, Honorary
President of the elBulli Foundation

The elBulli team
Ferran Adrià has also awarded honorary doctorates by
the Universities of Barcelona and Valencia in
Spain and Aberdeen in Scotland. Gold Medal of European Merit, Gold Medal of Merit in Fine Arts
and Madrid Creativity Prize. In 2004, the Camilo
José Cela University set up the Ferran Adrià Chair
in Gastronomic Culture and Food Sciences in order to bring the world of gastronomy closer to the
education system, promoting the study and research of food sciences at an advanced level.
He is the only chef who has participated in the prestigious contemporary art exhibition Documenta
(Kassel) in 2007 and also the only one to receive the most acclaimed design award in Europe: the
Raymond Loewy Foundation’s Designer Award.
As chairman of the Advisory Board of Fundación Alicia (Food and Science), Ferran Adrià leads a
unique project in search of new ways for a better an
d more balanced nutrition patterns in the future.
The Fundación Alicia and Harvard University
have recently reached a collaboration agreement
entitled
Dialogues between science and cooking.

He has transformed the worlds of food and cuisine and his contribution to contemporary culture has
been highlighted on many occasions.

ELBULLIFOUNDATION
The auctions will present collectors all over the world with an opportunity to acquire the wines that were
enjoyed by diners at his restaurant, some of which
were labeled exclusively for the three Michelin star
establishment.
Proceeds from the sale will benefit the elBulliFoundati
on that will focus its activity on ‘Creativity.’ Over the
two sales 8,807 bottles will be offered with a pre-sale estimate of $1.1/1.6 million. The Foundation will study
the efficiency of the innovation processes, and ho
w they are recorded and audited, using cooking as a
language that interacts with other disciplines. All the
results will be shared through Bullipedia, the
technological platform of elBulliFoundation dedicated
to codifying the knowledge and organizing new ideas
and concepts. This work will be based on the following criteria:

We will not have timetables.
We will not allow reservations.
We will not have routines.
It must not be predictable
A new challenge should be faced every day.
It will need to take risks.
We will have freedom.
We will stay creative.
There will be freedom of creativity.

Auction Highlights
SPAIN:
Over 2,000 bottles of Spanish wine estimated at over $200,000 – $300,000
-Nearly 100 bottles and six different vintages of Vega Sicilia “Unico”
from 1987 to 1996
-Seven different vintages of Vega Sicilia Valbuena from 1995 -2002
-Nine different vintages and 157 bottles of Pingus
-Six different vintages of Clos Erasmus
-Four different vintages of Clos Mogador
-Over 225 bottles from Bodegas Artadi, featuring their Grandes
Añadas and Pagos Viejos
– Eight different vintages of Alvaro Palacios’ Finca Dofi from 1994 –
2007
– Thirteen different vintages of Alvaro Palacios’ L’Ermita from 1993
– 2007

RHONE:
415 Bottles from Château de Beaucastel
Including:
-Eight vintages of Château de Beaucastel Blanc
-Eight vintages of Château de Beaucastel Blanc Vieilles Vignes
-Thirteen vintages of Château de Beaucastel Rouge from 1983-2004 featuring bottles, magnums, and
Jeroboams

The highest value lot in the sale: 3 bottles of Domaine
de la Romanée Conti, Romanée Conti 1990,
est. $32,500 – $47,500
-Four vintages of Château de Beaucastel, Hommage à Jacques Perrin featuring bottles and magnums
Further highlights include multiple vintages of Hermit
age from JL.Chave, Hermitage, La Chapelle from Paul
Jaboulet Aîné and Côte Rôtie, La Landonne, La Mouline and La Turque from Guigal

BORDEAUX:
-All five First Growths are present in multiple vintages highlighted by full cases of bottles and magnums of
Château Latour 2005
-Over 20 Duclot Groupe Assortment cases from 2002,
2004, 2005, 2006 and 2007 all available in parcel
quantities
– Five vintages of Yquem from 1989 -2001 featuring 5 different formats

RED BURGUNDY:
Over 1,400 bottles total
Estimate: $340,000 – $486,000
Over 124 Bottles of DRC including:
-7 Vintages of Echézeaux
-5 Vintages of Grands Echézeaux
-5 Vintages of Richebourg
-7 Vintages of Romanée St. Vivant
-7 Vintages of La Tâche
-5 vintages of Romanée Conti, including three bottles of 1990
Over 500 bottles of Lucien Le
Moine including Romanée St.
Vivant, Richebourg and Mazis Chambertin featuring multiple
vintages, formats and parcel quantities of
-Pommard, Hospices de Beaune, Cuvée Dames de la Charité
-Corton Clos du Roi, Hospices de Beaune, Cuvée Baronne du Bay

Many additional offerings from other standout producers: Bouchard Père et Fils, Domaine Leroy, Méo-
Camuzet, Marquis d’Angerville, Domaine des Comtes Lafon
A selection of affordable lots in the sale:
12 bottles of Domaine de la Grange des Peres
Rouge 2001, est. $600 – 800
6 magnums of Domaine Cheze St. Joseph
Cuvée Prestige de Caroli
ne 1999, est. $50 – 100
12 bottles of Les Laquets Cahors 2000,
est. $200 – 300

WHITE BURGUNDY:
Over 1,000 bottles
Estimate: $166,000 – $228,000
28 bottles of Montrachet from DRC from 1987, 1988, 1989, 1990,
1991, 1998, 1999, 2000,
2001, 2003, 2004
Over 600 bottles of Lucien Le Moine including Corton
Charlemagne, Chevalier Montrachet and including multiple
vintages, formats and parcel quantities:
Corton Vergennes, Hospices de Beaune, Cuvée Paul Chanson.
Many additional offerings from other standout producers
Domaine Leflaive, Maison Henri Boillot, Domaine des Comtes
Lafon

OTHER HIGHLIGHTS
-1,300 bottles of Vin de Pays de l’Hérault, Domaine de la Grange
des Pères available in parcel quantities from vintages spanning
1992 to 2001
– Multiple offerings of rare Oloroso and Solera Sherry dating back to 1830
– 70 bottles of Silex and Pur Sang from the late Didier Dagueneau

Übrigens, bei kochmesser.de finden sich noch viele neue Collectionsteile der elBulli Collection: www.kochmesser.de/ferran-adria.html

Bocuse d'or 2013 mit neuen Regeln

Bocuse d’Or 2013 in Lyon, 29. bis 30. Januar 2013 – Konzept jetzt spannender – Mehr Kreativität und Spontanität – Fischgericht wird erst Ende November bekanntgegeben – Zutaten müssen am Tag vorher lokal gekauft werden – eine weitere Beilage mit nationalen Einfluss soll gekocht werden

Artikel in englischer Sprache:
When Paul Bocuse created the Bocuse d’Or competition in 1987, he invented a new generation of culinary competition. He based the structure of the competition on major sporting events to create a genuine spectacle dedicated to cooking and chefs.

The concept was to bring together 24 of the most promising young chefs from the five continents in a gastronomic arena where they would prepare the dishes in front of a live audience, a jury of emblematic chefs then picking the winners.
While helping place the most talented chefs in the world in the spotlight, the Bocuse d’Or has also become a valuable promotion tool for tourism. As Scandinavian countries have shown in the past, each country has an opportunity to showcase itself as a leading gastronomic nation.
 
25 years on, at Paul Bocuse’s initiative, the Bocuse d’Or and its International Organisation Committee have decided to lay down a new challenge for the candidates to encourage them to push back the limits of creativity.
This change, which has made it necessary to revise the competition regulations, will bring more spontaneity and improvisation to the competition. A brighter spotlight will shine on each country’s national culinary traditions, much to the audience’s delight.
More than ever, the candidates will have to demonstrate exceptional skills to win the “Holy Grail” that will reveal their talent on the international gastronomic stage.
 
Why must the regulations be revised?
Two main lessons were learnt during the last competition:
Much like major sports competitions, teams need to start preparing for the Bocuse d’Or a long time before the final. The dishes have always been exceptional but the over-training of the candidates proved to leave little room for improvisation and creativity on the day of the final.
One of the founding principles of the Bocuse d’Or competition has always been the importance placed on the diversity of national culinary traditions. However, as years went by and European countries seemed to always sweep the main prizes, candidates began playing it safe by focusing more and more on western dishes at the risk of no longer surprising the jury.
In response, Paul Bocuse indicated he wished to refresh the competition by revising the regulations and creating a new challenge. In this context, GL events worked on this assignment for a year in close collaboration with the International Organisation Committee and under the leadership of Régis Marcon, consulting chefs from the whole world.
While respecting the fundamental features of the competition such as excellence, taste, entertainment and aesthetics, these new regulations will help instil new energy into the Bocuse d’Or.
Thus, the key words behind the 14th Bocuse d’Or, the most entertaining to date, will include: more creativity and spontaneity, better promotion of culinary traditions, less waste and a more eco-responsible approach.
 
A competition dedicated to creativity and entertainment!
New features for the 2013 competition
A new fish dish
·         The theme will be unveiled to the teams at the end of November.
·         Major novelty: The candidates will not be allowed to bring all their ingredients with them. Thus, the day before the competition, they will have 1.5 hours to “do their shopping” and choose seasonal products to prepare two of their side dishes.
·         In order to showcase each country’s culinary traditions and promote diversity, each candidate will have to prepare a third side dish that is a typical national dish.
·         With the assistance of his/her coach and commis-chef, each candidate will have to create and write up the recipe of his/her dish the day before the competition on the basis of the products selected.
·         In order to respect the specific constraints of the food service, the candidates will have to prepare 14 servings, 12 of which will be presented to the fish jury, 1 to the presidents’ table and 1 for the official photo.
Meat dish theme
The theme of the 14th Bocuse d’Or is premium grass-fed Irish beef filet, accompanied by paleron, cheek and tail, and supplied by Board Bia.
The original spirit of the competition has been retained, the meet being presented on a dish with three freely-chosen side-dishes.
 
A new marking criterion: geographic specifity
A new marking criterion has been added to the mix: a mark related to geographic specificity and originality, awarded by the tasting jury, in addition to a mark related to the taste and presentation of the dishes. The geographic specificity mark will be based on the whole dish for the meat event, but only on the typical national side-dish for the fish event.
Creation of a kitchen jury
With this new jury, hygiene, waste, teamwork and respect of the fish recipe created the day before the event will be decisive to clinch the Bocuse d’Or title. Up to now, the marks given by the Surveillance Committee were only used to pick a winner between candidates in the event of a tie. But this year, the mark given by the kitchen jury will count for 20% of the final score.
This jury will be chaired by a member of the International Organisation Committee and will comprise two Bocuse d’Or Winners Academy members and four coaches from teams not competing that day.
Lastly, in order to make the competition even more spectacular, the jury may decide to penalise candidates who do not work facing the public or if they do not serve the meat in one piece or reconstituted.
 Mehr infos zum Bocuse d’or: www.saga-bocusedor.com/v2/saga-bocusedor/

Asia’s 50 Best Restaurants Awards Launched in Singapore

The organisers of the World’s 50 Best Restaurants awards have announced the launch of Asia’s 50 Best Restaurants sponsored by S.Pellegrino & Acqua Panna, to be held in Singapore at the end of February 2013.

Launched in 2002, The World’s 50 Best Restaurants awards sponsored by S.Pellegrino & Acqua Panna is an annual snapshot of the opinions and experiences of over 800 international restaurant industry experts. It is recognised around the world as the most credible indicator of the best places to eat on Earth and is the trusted arbiter of what matters in global cuisine.

Ms Aw Kah Peng, Chief Executive of Singapore Tourism Board commented, “We are excited with the decision made by ‘William Reed Business Media’ to launch an Asia’s 50 Best Restaurants list in 2013, which is complementary to the existing World’s 50 Best Restaurants list. The dining and gastronomy industry across Asia has been improving dramatically over the past few years and the time is indeed right to recognise some of the best restaurants from Hong Kong to Tokyo and Singapore.

“The diversity of cuisines across Asia should make this list a highly anticipated annual affair, and we are of course very pleased that Singapore will be playing host to the awards ceremony next year. We will certainly also continue to do our best as one of Asia’s emerging culinary capitals,” added Kah Peng.

The Asia’s 50 Best Restaurants list will cover North, East, South East and South Asia and will be voted for by the World’s 50 Best Restaurants’ Academy of judges as part of the overall voting for the World’s 50 Best Restaurants. A supplementary list of ‘Chefs’ local favourites’ recommended by chefs on Asia’s 50 Best Restaurants List will also be published, adding to the depth of understanding and discovery of Asia’s food culture, hidden restaurants and cuisine styles.

Singapore is already established as an exciting and dynamic destination for fine dining in Asia, with several of the world’s best chefs based there, Tetsuya, Daniel Boulud, Wolfgang Puck, Guy Savoy and Jason Atherton in addition to plenty of home grown talent like Ignatius Chan (Iggy’s).

Sue Woodward, Director of The World’s 50 Best Restaurants says, “We are thrilled to launch Asia’s 50 Best Restaurants, which we have been researching over the past year. The number of restaurants in Asia on The World’s 50 Best Restaurants list has been increasing year on year and we believe that the restaurant industry in Asia is ready for a credible and transparent restaurant list. The region’s dining scene is rich in diversity, yet relatively undiscovered and the dedicated list for Asia will allow us to highlight more of this talent than we can in the Worlds 50 Best Restaurants List.

“We want to encourage a shared fraternity of top chefs in Asia, similar to what we have in London, bringing together the best chefs, sharing ideas and celebrating gastronomy together”, added Woodward.

“Asia has tremendous diversity in food styles and this has led to a unique gastronomic landscape. Therefore, it is fitting that Asia should have its own list of 50 Best Restaurants which will allow many more great restaurants in Asia to be presented on a world stage,” says chef Richard Ekkebus of Amber restaurant at The Landmark Mandarin Oriental Hong Kong.

“Asia has a long culinary history and we offer a deep, diverse and rich gastronomic landscape. The Asia 50 Best is a fantastic platform to educate and showcase some of the greatest Asian restaurants to the world,” added Ignatius Chan from Iggy’s in Singapore.

“The sponsorship of Asia’s 50 Best Restaurants represents for S.Pellegrino and Acqua Panna the natural evolution of a successful collaboration built up over the years. This partnership shows how our two brands of mineral waters have become ambassadors of Made in Italy and a point of reference in the fine dining world.

“We consider Asia a very dynamic, lively and a rapidly expanding market, where we started, some years ago, collaborations with important local chefs who appreciate the quality and Italian taste of S.Pellegrino and Acqua Panna.” Says Fabio degli Esposti, International Business Unit Director – Italian Brands, San Pellegrino Nestlé Waters.

In addition to an awards ceremony, a series of workshops will be hosted for chefs attending the awards. The organisers will also be hosting Asia’s Best Dinner prepared by Asia’s best chefs.

Thomas Keller

With a presence in The World’s 50 Best Restaurants since the inaugural list 10 years ago, Thomas Keller is a true colossus of the gastronomic world. His iconic restaurant, The French Laundry in Yountville, California, effectively revolutionised American cooking, combining classical French techniques with distinctive, locally sourced quality ingredients years before such an approach became de rigueur.

For two years The French Laundry topped the list of The World’s 50 Best Restaurants (2003, 2004) and built up global notoriety for individual dishes such as Oysters & Pearls, Salmon Cornets and Coffee & Donuts that have since become famous in their own right.

Per Se, which opened in New York in 2004, is Keller’s ‚urban interpretation‘ of The French Laundry and sets equally high standards of food and service. With two three-star restaurants on opposite coasts, Keller has passed day to day cooking responsibilities over to his respective chefs de cuisine, but his philosophy, influence and sheer presence still dominates both restaurants.

Further afield, Keller is revered across the world by chefs and diners alike for his graciousness, collaborative nature and enduring ability to inspire culinary perfection.

William Drew, Editor of Restaurant magazine, said: “Chef Keller has long been an inspirational figure in the restaurant world – not just to the numerous chefs that have worked under him but to many others who have tasted his wonderful food or simply admired it from afar. His restaurants‘ ever-presence on the World’s 50 Best list is a testament in itself to the enduring brilliance of this most respected of culinary masters.”

Thomas Keller commented “I am extremely honoured to have been selected to receive this year’s World’s 50 Best Restaurants Lifetime Achievement Award. But what I am most excited about is the opportunity to celebrate this recognition with my friends and colleagues after the event! We’ve pushed the envelope and inspired each other through the years – we are all in this together.”

S.Pellegrino Lifetime Achievement Award

The award is voted for by the World’s 50 Best Restaurant Academy which includes 27 Chairs from around the world and an 837 strong voting panel. In receiving this accolade, Keller joins the S.Pellegrino Lifetime Achievement hall of fame alongside Juan Mari Arzak, Eckart Witzigmann and Joël Robuchon. He will be presented with his award on 30th April 2012 at The World’s 50 Best Restaurant Awards ceremony, held at London’s Guildhall.
The World’s 50 Best Restaurants sponsored by S.Pellegrino and Acqua Panna

The results of the awards will be published live on www.theworlds50best.com

Santa Claus

Santa Claus should be at the top of the U.S. Food And Drug Administration’s “naughty list” according to Benjamin England, a 17-year veteran of the FDA and Founder of www.FDAImports.com.

According to England Santa Claus has broken almost every rule in the book and violated numerous food, drug, facility registration and import laws, regulations and standards over the years as he has illegally imported millions of dollars worth of merchandise to children in the United States, albeit as gifts. Since all imports coming into the United States must comply with United States Customs regulations, Santa’s activities every December 24th are cause for both alert and action, especially as the number of gift-hungry American children grows each year.

“I feel bad for the guy,” said England in a recent interview. “Nobody wants to poo-poo on his gift-giving and good cheer but he needs to realize that the FDA’s going to come after him at some point.” Mr. England cited three primary ways that Santa Claus’ activities would likely be targeted by FDA and its new risk-based screening system, PREDICT.

Undeclared food, drug and cosmetic imports. Many children request edible gifts for Christmas such as chocolate or candy- others request cosmetic products including make-up kits or lip-gloss. By bringing these products into the United States and failing to have them undergo proper FDA screening and inspection, Santa is in fact out of compliance, no matter how big or small the quantity. “They call that smuggling, folks,” England was heard saying.
Facility registration and inspection. It’s a known fact that at the North Pole Santa employs thousands of workers and operates a series of factories and warehouses- many of which produce food products, beverages, medical devices (such as kids sunglasses), and pet chews, or involve hazardous chemicals in production (such as with plastics). According to Benjamin England these facilities must be properly registered with the FDA as well as have a U.S. Agent with whom FDA can correspond regarding the safety of the products and inspection of these facilities. After a rigorous search of FDA’s data systems, it is apparent that at the current time none of Santa’s overseas manufacturing plants are registered with the FDA.
Labels and packaging. With 2.2 billion children in the world receiving at least 1 gift per Christmas, one can imagine how many packages and labels accompany the gifts and what kinds of claims, ingredients and instructions must be present. Gifts received by 59 million American children (62,889,723 children – 5% naughty = 59,745,237) must all have compliant labels and packaging, says Mr. England, especially the claims and statements on products like candy, cosmetics or medical devices which minors might be receiving this Christmas. No one can be certain if all of the products that Santa delivers have labels and packaging that are compliant with current U.S. FDA regulations and the Food Safety Modernization Act. Recent cases include the popular “Live Forever Juice” product that guarantees its drinkers total immortality and violates countless FDA labeling requirements.

“Just because you’ve been doing something a long time without having any FDA detentions or refusals before doesn’t mean you’re doing it right,” said Mr. England in reference to Santa Claus’s past history of successful importing. “I know for a fact that there are no in-house attorneys working for Mr. Clause at the North Pole because lawyers hate the cold,” Mr. England stated. When asked how Santa could become compliant again and get back on the FDA’s “nice list” Mr. England explained that a partnership with a competent FDA consulting firm could do wonders, especially in regard to the facility registrations and labeling compliance. “His heart is in the right place,” offered Mr. England, “I just hope that he will take the compliance side of things more seriously before the FDA really cracks down on him.” Mr. England’s firm has extended an offer to help with Mr. Claus’s import compliance program before FDA puts Claus and his North Pole operation on FDA import alert, but has not received word back.

Michelin Guide Honk Kong and Macau 2012

The MICHELIN guide Hong Kong Macau 2012 truly reflects the rise
in quality of the restaurants in a highly competitive environment
Michelin  launches the fourth edition of the bilingual MICHELIN guide Hong Kong
Macau. Not only does it reflect the sustained improvement in the quality of restaurants in
Hong Kong and Macau, it also highlights the increasing richness and diversity of the
delicacies to be found in each city.
The latest Hong Kong Macau guide includes 281 establishments in Hong Kong (237
restaurants and 44 hotels) and 51 establishments in Macau (35 restaurants and 16 hotels).
It includes 59 new restaurants (57 in Hong Kong and 2 in Macau) and 10 new hotels (7 in
Hong Kong and 3 in Macau).
In Hong Kong and Macau there are now 5 three-star restaurants (4 in Hong Kong and 1 in
Macau), 13 with two-star (10 in Hong Kong and 3 in Macau) and 51 one star
establishments (48 in Hong Kong and 3 in Macau).

The MICHELIN inspectors have been continuously exploring the local dining scenes in Hong
Kong and Macau to find a wide variety of establishments for our readers. Not only have they
found many new stars but they have also discovered a wide variety of restaurants offering
many different styles of cooking. We have expanded our coverage to take in new locations
such as Kennedy Town and Sai Ying Pun on Hong Kong Island and have also included two
additional cuisines – Singaporean and Xinjiang – which further showcase the diversity of
excellent food in Hong Kong and Macau.
The MICHELIN guide Hong Kong Macau 2012 is the perfect guide to finding the best
restaurants offering excellent value for money. A total of 59 simple shop (2) restaurants
(52 in Hong Kong and 7 in Macau) are included (c.f. 55 restaurants in 2011). These basic,
local food stalls make up around 20% of the guide and include noodle shops, noodles and
congee eateries, and Vietnamese food stalls. Some of them have even been awarded stars,
making them the most affordable starred restaurants in the world.

The guide also features 64 Bib Gourmand (=) restaurants (59 in Hong Kong and 5 in
Macau), chosen by the inspectors for their good value. 19 Bib Gourmand restaurants are
new to the guide, indicating that there are still a lot of affordable restaurants with top-quality
cuisine. These restaurants are particularly popular with our readers in these challenging
economic times so the list of Bib Gourmands for gourmets looking for great food at an
affordable price – a full three-course meal (excluding drinks) costing HKD/ MOP 300 or less –
is a very valuable part of our guide.
Michelin stars are awarded purely for what is on the plate. To ensure consistency, our
inspectors, who undertake all restaurant reviews anonymously, adhere to the standard five
criteria for awarding stars in all areas and countries: product quality, preparation and
flavours, the cuisine’s personality, value for money, and consistency over time and across
the entire menu. In this year’s guide, more than 70% of the restaurants selected offer
Chinese cuisine, including Shanghainese, Pekingese, Sichuan, Hakkanese, Hang
Zhou, Cantonese, and Chiu Chow. A restaurant that receives one or more stars is not only
one of the best in its country, but also one of the best in the world.

One star (3 Stars) means a very good restaurant in its category.
Two stars (2 Stars) mean excellent cooking, worth a detour.
Three stars (1 Star) mean exceptional cuisine, worth a special journey.
Locals and travellers seeking an enjoyable experience have counted on the MICHELIN guide
for its trusted recommendations for over a century. While the MICHELIN guide is known
around the world for its famous stars, they actually account for only 10% of the selection in
the guide. With more than one million copies sold every year around the world, the
MICHELIN guide has always built its success on the diversity and range of its selection and
is, in itself, synonymous with quality, since only the best establishments in each comfort and
price category are selected.

The MICHELIN guide Hong Kong Macau 2012 will be available on 2nd December in
Hong Kong (HK$ 188); on the 5th in Macau and on the 12th in Southeast Asia.
For more than a century, MICHELIN guides have helped travellers enjoy better mobility by
offering qualified restaurant and hotel recommendations throughout Europe. Now covering
23 countries across three continents, the collection of 27 MICHELIN guides includes more
than 45,000 addresses. In Asia, the company has just published the 2012 MICHELIN guide
for Tokyo Yokohama and Shonan, Hong Kong and Macau, as well as Kyoto, Osaka, Kobe
and Nara. The first guide to Hokkaido will be launched in April 2012.

About Michelin
Since the late 1800s, Michelin has been dedicated to sustainably improving the mobility of goods and people by manufacturing and marketing tyres for every type of vehicle, including airplanes, automobiles, bicycles/motorcycles, earthmovers, farm equipment, trucks and the US space shuttle. It also offers electronic mobility support services, on ViaMichelin.com, and publishes travel guides, hotel and restaurant guides, maps and road atlases. With its headquarters in Clermont-Ferrand, France, Michelin is present in 170 countries, employs more than 111,000 people and operates 70 production facilities in 19 different countries. ( www.michelin.com ).

Hong Kong Macau MICHELIN guide 2012 Summary

Total            Hong Kong            Macau
Selected establishments 332 281 51
Hotels 60 44 16
Particularly pleasant establishments 25 15 10
Restaurants 272 237 35
Bib Gourmand = (complete menu at HK$300 maximum) 64 59 5
Particularly pleasant establishments 53 40 13
3 Stars(Exceptional cuisine, worth a special journey) 5 4 1
2 Stars (Excellent cooking, worth a detour) 13 10 3
1 Star (Very good cooking in its category) 51 48 3

Hong Kong Macau MICHELIN guide 2012
Starred establishments
® : new entry in the guide

3 Stars Exceptional cuisine, worth a special journey

Establishment in Hong Kong  Chef Type of cuisine
Caprice  French L’Atelier de Joël Robuchon Joël Robuchon= French contemporary
Lung King Heen Cantonese
8 ½ Otto e Mezzo – Bombana  Umberto Bombana Italian

Establishment in Macau  Chef Type of cuisine
Robuchon a Galera  Joël Robuchon French contemporary

2 Stars Excellent cooking, worth a detour

Establishment in Hong Kong  Type of cuisine
Amber  French contemporary
Bo Innovation  Fusion
Celebrity Cuisine  Cantonese
Lei Garden (Mog Kok)  Cantonese
Ming Court  Cantonese
Pierre  French contemporary
Shang Palace  Cantonese
Spoon by Alain Ducasse  French
Sun Tung Lok  Chinese
Yè Shanghai (Kowloon)  Shanghainese

Establishment in Macau Type of cuisine
The Eight  Chinese
Wing Lei  Cantonese
Zi Yat Heen  Cantonese

1 Star Very good cooking in its category

Establishment in Hong Kong  Type of cuisine
Ah Yat Harbour View  Cantonese
Cépage  French contemporary
Chilli Fagara  Sichuan
Cuisine Cuisine at The Mira  Cantonese
Cuisine Cuisine (IFC)  Cantonese
Din Tai Fung (Tsim Sha Tsui)  Shanghainese
Dynasty (Wan Chai)  Cantonese
Fook Lam Moon (Kowloon)  Cantonese
Fook Lam Moon (Wan Chai)  Cantonese
Forum  Cantonese
Fu Ho (Tsim Sha Tsui)  Cantonese
Golden Valley  Cantonese and Sichuan
Hin Ho Curry (Shau Kei Wan) Indian
Ho Hung Kee  Noodles and Congee
Hoi King Heen  Cantonese
Hong Zhou  Ha
ng Zhou
Hung’s Delicacies  Chiu Chow
Island Tang  Cantonese
Lei Garden (Causeway Bay)  Cantonese
Lei Garden (Elements)  Cantonese
Lei Garden (IFC)  Cantonese
Lei Garden (Kowloon Bay)  Cantonese
Lei Garden (North Point)  Cantonese
Lei Garden (Sha Tin)  Cantonese
Lei Garden (Tsim Sha Tsui)  Cantonese
Lei Garden (Wan Chai)  Cantonese
Loaf On  Cantonese
Mandarin Grill + Bar õ European contemporary
Man Wah  Cantonese
Mirror  French contemporary
Mist  Japanese
Nanhai No.1  Chinese contemporary
One Dim Sum  Dim Sum
Petrus  French
St. George  French contemporary
Summer Palace  Cantonese
T’ang Court  Cantonese
The Chairman  Cantonese
The Square  Cantonese
Tim Ho Wan (Mong Kok)  Dim Sum
Tim Ho Wan (Sham Shui Po)  Dim Sum
Tim’s Kitchen  Cantonese
Tin Lung Heen  Cantonese
Wagyu Kaiseki Den  Japanese
Xin Dau Ji (Jordan)  Cantonese
Yan Toh Heen  Cantonese
Yat Tung Heen (Wan Chai)  Cantonese
Yuè  Cantonese

Establishment in Macau Comfort Type of cuisine
Golden Flower  Chinese
Lei Garden  Cantonese
Tim’s Kitchen  Cantonese

Hong Kong Macau MICHELIN guide 2012
New Stars

3 Stars Establishment in Hong Kong t Type of cuisine
L’Atelier de Joël Robuchon  French contemporary
8 ½ Otto e Mezzo – Bombana  Italian

2 Star sEstablishment in Hong Kong Comfort
Bo Innovation  Fusion
Lei Garden (Mog Kok)  Cantonese
Shang Palace  Cantonese
Spoon by Alain Ducasse  French
Yè Shanghai (Kowloon) Shanghainese

Establishment in Macau Type of cuisine
Wing Lei  Cantonese

1 Star Establishment in Hong Kong Type of cuisine
Ah Yat Harbour View  Cantonese
Cuisine Cuisine (IFC)  Cantonese
Lei Garden (Causeway Bay)  Cantonese
Lei Garden (Elements)  Cantonese
Man Wah  Cantonese
Mirror  French contemporary
St. George  French contemporary
The Chairman  Cantonese
Tin Lung Heen  Cantonese
Xin Dau Ji (Jordan)  Cantonese
Yuè  Cantonese

Establishment in Macau  Type of cuisine
Golden Flower  Chinese

Hong Kong Macau MICHELIN guide 2012 Bib Gourmand

Establishment in Hong Kong  Type of cuisine

Bombay Dreams  Indian
Chan Kan Kee Ciu Chow Chiu Chow
Chuen Cheung Kui (Causeway Bay)  Hakkanese
Chuen Cheung Kui (Mong Kok)  Hakkanese
Crystal Jade La Mian Xiao Long Bao (Kowloon Bay)  Chinese
Crystal Jade La Mian Xiao Long Bao (TST)  Chinese
Crystal Jade La Mian Xiao Long Bao (Wan Chai)  Chinese
Da Ping Huo  Sichuan
Dong Lai Shun  Chinese
Dragon Inn  Seafood
Fofo by el Willy  Spanish
Fung Lum  Cantonese
Fu Sing (Causeway Bay)  Cantonese
Fu Sing (Wan Chai)  Cantonese
Golden Bauhinia  Cantonese
Good Hope Noodles  Noodles and Congee
Hide-Chan  Japanese Ramen
Hin Ho Curry (Sai Wan Ho)  Indian
Ippudo  Japanese Ramen
Jade Garden (Lockhart Road)  Cantonese
Kin’s Kitchen  Cantonese
Kwan Kee Bamboo Noodle  Noodles
La Marmite  French
Lan Yuen Chee Koon  Cantonese
Lau Sum Kee (Fuk Wing Street)  Noodles and Congee
Lin Heung Kui  Cantonese
Mask of Sichuen & Beijing  Sichuan
May’s Sawaddee Thailand  Thai
Megan’s Kitchen  Cantonese
Mesa 15  Spanish
Nha Trang (Central)  Vietnamese
Nha Trang (Tsim Sha Tsui)  Vietnamese
Noodle Shop Noodles
Olala (St. Francis Street)  Noodles
Red Seasons (Lam Tei)  Cantonese
Ser Wong Fun 2 Cantonese
Shanghai Xiao Nan Guo (Kowloon Bay)  Shaghainese
Shek Kee Kitchen  Cantonese
She Wong Yee  Cantonese
Sun Kau Kee Noodle Shop  Noodles and Congee
Sun Sin  Noodles
Sun Yuen Hing Kee  Cantonese Roast Meats
Superior Rice Roll Pro Shop  Dim Sum
Tai Wing Wah  Cantonese
Takeya  Japanese
Tak Lung  Cantonese
Tam’s Yunnan Noodles (Sham Shui Po)  Noodles
Tasty (Happy Valley)  Noodles and Congee
Tasty (Hung Hom)  Noodles and Congee
Tasty (IFC)  Noodles and Congee
Tasty (Kowloon Bay)  Noodles and Congee
Thai Chiu  Thai
Tsim Chai Kee (Wellington Street)  Noodles and Congee
Tulsi  Indian
Wang Fu  Dumplings
Wing Hap Lung  Cantonese Roast Meats
Xin Dau Ji (Sha Tin)  Cantonese
Xi Yan Sweets  Chinese
Yue Kee  Cantonese

Establishment in Macau  Type of cuisine

Lou Kei (Fai Chi Kei)  Cantonese
Luk Kei Noodle  Noodles and Congee
Noodle & Congee Corner  Noodles and Congee
Oja Sopa De Fita Cheong Kei  Noodles and Congee
Square Eight  Chinese