Friday, May 17, 2019

Champagne Collaboration to Mark Penfolds 175th Anniversary

Australian winemaker Penfolds has unveiled a new collaboration with family-owned Champagne House Thiénot. Three Champagnes, from the 2012 vintage, have been created: a Chardonnay Pinot Noir Cuvée, and two single vineyard wines – a Blanc de Blancs and a Blanc de Noirs. 

This symbolically celebrates Penfolds 175th anniversary andmarks the start of a wonderful French and Australian wine alliance.

The Champagnes:
  • 2012 Champagne Thiénot x Penfolds Chardonnay Pinot Noir Cuvée
  • 2012 Champagne Thiénot x Penfolds Blanc de Blancs (Avize Grand Cru) 
  • 2012 Champagne Thiénot x Penfolds Blanc de Noirs (Aÿ Grand Cru)

Thiénot Managing Director, Stanislas Thiénot said, “This is a first for us, I am proud to say this has also been a truly collaborative experience from the very beginning …. We have created blends reflective of both Thiénot and Penfolds wine styles and philosophies. We are very happy with the results, the Champagnes are modern reflections showcasing fruit, freshness, and finesse. This is the result of an unexpected encounter between two major wine regions, one belonging to the old world and the other to the new world, but with one single common goal: to produce great Champagnes. In addition, working with Peter Gago is extremely interesting and rewarding both for his immense experience and for his innovative vision.”

Penfolds Chief Winemaker, Peter Gago has long shared a love of Champagne and the art of blending. “This is Step Oneof an inviting and compelling journey. Some time back, we announced our intent to make a Champagne. We are now revealing a partnership with our friends at Thiénot – one which would not have been imaginable a decade or two ago. To now actually work alongside a Champagne House and ultimately craft Champagnes proudly, which co-bears the globally recognised red stamp of Penfolds, is both wonderful and a first collaboration of its kind for an Australian winery.”

The wines represent the joint efforts of Thiénot chef de cave Nicolas Uriel who together with Peter shared agreed style and quality ambitions. The three Champagnes are made from grapes sourced from prestigious and highly regarded vineyards in Champagne from the spectacular 2012 vintage.

From the outset, Peter focussed on ensuring Penfolds House Styleand blending philosophies aligned with those of Champagne Thiénot and their winemaking approach. Liqueur d’expédition housed in Yattarna barriques from Australia added greater symbolism and connection.

“Whilst the singularly expressive and acutely defined siblings, 2012 Blanc de Blancs and 2012 Blanc de Noirs, play their role in this trio’s inaugural release, this first release – the 2012 Chardonnay Pinot Noir Cuvée (available June 2019) - synergistically creates its own stage, commanding its own space. What is so obvious from the first sip and sniff – time will be kind to this wine. A revelational journey awaits,” said Peter.

The Blanc de Noirs (Grand Cru) is sourced solely from a significant Aÿ vineyard, and the Blanc de Blancs (Grand Cru) from a regal single vineyard with vines up to sixty years old. Singular, special.

Simon Carter, General Manager, Global Travel, Treasury Wine Estates, said, “As the category leader for wine in travel retail, we aim to constantly evolve our portfolio to deliver products that are relevant and unique for travellers. The 2012 Champagne Thiénot x Penfolds Chardonnay Pinot Noir Cuvée is a fine example of a truly unique new product from Penfolds and the continuation of the Special Bottlings story in innovation and experimentation targeting travellers in airports around the world.”

“We’re thrilled to be launching this product in Travel Retail and we strongly believe travellers will be captivated by this limited-release product.”

The first of the Champagne releases, 2012 Champagne Thiénot x Penfolds Chardonnay Pinot Noir Cuvée will be available at Heinemann Tax & Duty Free Sydney from June 2019 at an RRP of $280.00 AUD for an exclusive period of time within duty free, after which the 2012 Champagne Thiénot x Penfolds Chardonnay Pinot Noir Cuvée will be available in selected airport locations around the world.

The 2012 Champagne Thiénot x Penfolds Blanc de Blancs (Avize Grand Cru) and 2012 Champagne Thiénot x Penfolds Blanc de Noirs (Aÿ Grand Cru) will be released in 2020.

About Thiénot
It was in 1985 that Alain Thiénot founded the Champagne House bearing his name, drawing on the strength of his experience as a merchant and his privileged relations with the producers of the Champagne region. It was bold to accept this challenge in circles where the greatest names were made in the 18th century. Never compromising on quality or know-how, Alain Thiénot made his contemporary vision one of his greatest strengths. Over the ensuing years, the Alain Thiénot name has been conquering French and international markets through gastronomy. Alain passed on his passion and vision to his two children, Garance and Stanislas, who decided to work alongside him. Now, as an independent, family-run business with a resolutely modern approach, their Champagne House continues to develop.

About Penfolds
Born of a pioneering spirit in 1844, Penfolds has manifested a lasting legacy of patience, commitment, courage and passion. We are the proud product of our great winemaking past, of our founders Mary and Christopher Penfold and our innovative greats; Alfred Vesey, Ray Beckwith and Max Schubert, celebrated winemaking legends who pushed liquid development to extraordinary new heights. It is with this pioneering spirit and curiosity from our custodian winemakers that this still rings true after nearly two centuries. Penfolds honours and celebrates these traditional winemaking values, as we cultivate great new traditions for the next generations. Today, 175 years on, this legacy continues and the house remains one of Australia’s most revered … now and ‘evermore’.

Monday, May 13, 2019

Exquisite “Stories of the Sea” Culinary Journey at The Manor

A selection of rare ingredients from the sea is now featured on the ocean-inspired eight-course “Stories of the Sea”set dinner menu, exclusive to The Manor at The St. Regis Macao until end of June.

The St. Regis Macao - The Foyer

The team of culinary artisans at The Manor have created a range of limited edition dishes showcasing the finest ingredients from the sea, including Baikal caviar originating from Lake Baikal, one of the oldest and largest freshwater lakes in the world.

Glacier 51 toothfish and Cloudy Bay clams

Hokkaido sea urchin, ocean trout roe with cauliflower

The signature dish of the Stories of the Sea menu is the “Glacier 51” toothfish, the mixed Italian spices are carefully spread on top of the skin of the pan-fried toothfish and expertly grilled to perfection until the skin slightly crisps, and is served together with Cloudy Bay clams cooked with butter and white wine. The “Glacier 51” toothfish is sustainably sourced from the deep, icy waters around Heard Island in the sub-Antarctic region of the Indian Ocean, more than 4,000 kilometres from the Australian mainland.

Kabocha squash soup with Bacalhao fish maw and black truffle

Spanish octopus coked as char siu

Yoghurt sponge with yuzu sorbet and caramel fish chip

The limited “Stories of the Sea”eight-course set dinner menu features special dishes include Daniel Sorlut Oyster with Baikal Caviar, Hokkaido Sea Urchin with Ocean Trout Roe, Red Carabineros Prawn Blinis, Squash Soup with Bacalhao Fish Maw and Black Truffle, Spanish Octopus in Char Siu-style, and a Pont L’eveque Cheese by Yves Bordier with Marzipan Cake, and Yoghurt Sponge with Yuzu Sorbet and Fish Chip to rounds off the entire voyage.

Optional paired beverage packages feature the finest French champagne and a range of wines from some of the best wine growing regions of the world, are also available and have been designed specifially to highlight the freshness of the sea ingredients and enhance the flavour experience.

The Dining Room at The Manor

The “Stories of the Sea”set dinner menu is available from now till the end of June, for MOP888+ per guest, or MOP1,288+ per guest inclusive of the wine pairing.

For more information, please visit

For reservation, please call +853 2882 8898 or send email to

Wednesday, May 01, 2019

The Ancient Chinese Culinary Ritual of Dim Sum with the Launch of Dim Sum Sundays

Hakkasan Jakarta invites Jakartans to jazz up their weekend with the special Dim Sum Sundays menu. 

Crispy Duck Salad with Pomelo

Dim sum means ‘touching the heart’ in Cantonese, and the tradition, also known as yum cha, has developed over hundreds of years. It has its roots in the providing of sustenance and the facilitating of rest and conversation. Dim Sum Sundays engages with the unique elements of Hakkasan’s personality. Calmness, tranquility and humility are translated into a simple, elegant and vibrant experience that is unique to Hakkasan’s Chinese roots.

Roasted Duck Pumpkin Puff

Starting from IDR688.000++ per person, the two menus of choice celebrate seasonal ingredients in both the food and cocktails to offer. The Qilin menu starts with Crispy duck salad with pomelo, pine nut and shallot followed by variety of dim sum including Steamed Shanghai xiao long bao with truffle, Scallop shui mai, Truffle har gau, Char siu bun, Roasted duck pumpkin puff, Crispy prawn with truffle, Baked beef puff, and Pan-fried carrot cake with Hakkasan’s very own XO sauce. The culinary ritual continues with a choice of Stir-fried black pepper rib eye beef with merlot, Spicy prawn with almond, or Sanpei chicken claypot with sweet Thai basil, chili and spring onion.

Baby Park Choi

For a vegetarian option, the Jasmine menu consists of Supreme green salad with lemongrass dressing as a starter, followed by Steamed Shanghai xiao long bao with truffle, Morel crystal dumpling, Sichuan mapo dumpling, Olive sugar snap dumpling, Daikon roll, Vegetable Shanghai dumpling, Pan-fried carrot cake, and Vegetable spring roll. A selection of Vegetarian mapo tofu, Four style vegetable in Sichuan sauce or Tofu, aubergine and mushroom claypot with chili and black bean sauce are all excellent choices for a main course. Selection of Raspberry snow bun or Es teler complete both the Qilin or Jasmine culinary experiences.

Scallop Shui Mai 

“We are pleased to welcome guests to experience the true Chinese culinary ritual with Dim Sum Sundays at Hakkasan Jakarta. A variety of dim sum paired with selections of Chinese teas and cocktails will surely be a memorable activity that can be enjoyed with family and friends every Sunday,” said Sky Wong Kum Choy, Chef de Cuisine of Hakkasan Jakarta.

Beef Puffs

Both the Qilin and Jasmine menus are paired with a choice of tea or fruit blend soft cocktail. For IDR988.000++ per person, one can pair champagne or choice of cocktail with their menu option. A la carte Dim Sum offerings are also available in addition to the fixed menus, featuring many of the dim sum selections found on the Qilin and Jasmine menus.

Sesame Prawn Toast Foie Gras

Dim Sum Sundays is a weekly event available every Sunday from 11:30am to the later time of 3:00pm. Bringing a modern interpretation of authentic Cantonese cuisine, Hakkasan Jakarta uses the finest ingredients and expert techniques to create timeless yet innovative dishes while also supporting nearby businesses by actively sourcing from local markets.

Stir Fry Black Pepper Rib Eye Beef with Merlot

Hakkasan Jakarta is located on the 25th and 26th floors of the contemporary luxury Alila SCBD Hotel, which can be found next to the Indonesia Stock Exchange and across from Pacific Place in the heart of Jakarta’s vibrant financial hub. Hakkasan Jakarta is open for both lunch and dinner seven days a week and brunch on Sundays, with the bar opening daily at lunch time and remaining open until late.

For general enquiries, please visit, call +62 21 5080 8766, via What’sApp at +62 812 9216 8001, or email

Monday, April 15, 2019

Uluwatu’s Most Surprising Fine Dine Experience

For a dining experience with an element of surprise, look no further than Quila dining room at Alila Villas Uluwatu, whose bespoke journey of multi-sensory gastronomy is putting Uluwatu firmly on Bali’s fine dining map.

The name Quila combines ‘qui’, which stands for ‘he who transforms’, with Alila, and aptly reflects the transformative dining experience presented within its exclusive indoor setting, where diners will have all their senses thrilled in a 10-course degustation dinner menu featuring Mediterranean- inspired dishes.

Quila’s provocative, palate-pleasing menu is the creation of Executive Chef Marc Lorés Panadés, with each plate the culinary expression of a story, or everyday ingredients reimagined with a showstopping twist.

Reflecting Chef Marc’s philosophy of “getting to the root of every single product, by getting as local, organic and sustainable as possible”, the menu combines fresh seasonal local produce with modern cooking techniques. Simple creations that are full of flavour, styled in uniquely different and playful ways.

The imaginative use of sound, texture and aroma add other dimensions of sensory stimulation, along with carefully considered wine pairings that elevate the sense of absolute satiation.

Whether you have already dined at this fine dining playground or have yet to discover its culinary delights, Quila’s menu changes daily and continues to deliver new surprises. Alongside favourites such as “St George & The Dragon” and “The Uluwatu Mushroom”, guests can tune their senses into intriguing new offerings such as “Rock Octopus” and “Papaya Tartar”.

This exclusive dining experience is limited to 10 guests each night within Quila’s intimate five-table indoor dining room. Dietary requirements and preferences can be shared with Chef Marc in advance, who will tailor them into each diner’s personalised gastronomic journey. At Quila, embrace your sense of adventure. Surrender to the unexpected. Savour the surprise...

For further information, may call +62 361 848 21 66 or email at

Sunday, April 14, 2019

Shangri-La Hotel, Jakarta Welcomes The Sacred Ramadan

Shangri-La Hotel, Jakarta welcomes this holy month of Ramadan 1440 H with the theme “The Sacred Ramadan” from 6 May to 5 June 2019, presenting an exotic nuance of Moroccan décor with a touch of luxury and inviting guests to stay and dine.

Golden palm trees and colourful peacock ornaments gracefully greet guests at hotel’s entrance. The elegant atmosphere at Lobby Lounge and SATOO Garden is enlivened with vibrant Moroccan shades of blue turquoise and green, which represent the Atlantic Ocean and the Mediterranean land, while maroon and living coral (light orange) conjure images of African sunsets and represent colour of the year. As the gorgeous shimmering light-gold drapery covers the pillars to invoke the Sahara lands. A picturesque peacock beside a stylish Moroccan lounge centrepiece with fabrics in abundant colours and elaborate textures will charm guests walking by SATOO’s entrance.

The hotel has collaborated with Etihad Airways and digibank by DBS to celebrate Ramadan with amazing offers and a lucky prize to be won. To mark the celebration, the winner will receive two (2) return tickets to Muscat, Oman, by Etihad Airways and a luxurious staycation at Shangri-La Barr Al Jissah Resort & Spa, Sultanate of Oman. The hotel will draw one (1) winner, witnessed by hotel representatives, legal, Etihad Airways and digibank by DBS Indonesia on 20 June 2019. This winner will be announced publicly on 21 June 2019 via hotel’s official Instagram account @shangrilaJKT. Guests using the digibank credit card by DBS will be entitled to additional benefits.

This Ramadan, the hotel’s executive chef will collaborate with Chef William Wongso, the renowned Indonesian culinary expert, cookbook author and Indonesian food ambassador.

Likewise, the hotel will take guests on an unforgettable culinary journey of Indonesian delicacies curated by Chef William Wongso. SATOO Restaurant will offer exceptional dinner buffet selections for iftar.

The generous round-the-world assortments will please guest, start breaking the fast with exciting sweet takjil favourites, such as Kolak Pisang, Biji Salak, Puding Kelapa, Es Loder, Kue Putu, Dadar Gulung and more. The savouries consist of the signature Lontong Rendang, Nasi Goreng Hijau served with Oxtail Soup, Roast of Beef Rib Eye, a Mezze Selection, Kambing Guling, Lamb Ozi, Chicken or Beef Shawarma and more. Diners will have their taste buds awakened after a long day of fasting with SATOO’s dinner feast, available for Rp428,000 per person during weekdays and Rp478,000 per person during weekends.

SATOO Deli offers Ramadan hampers, which make the perfect presents on the day of Eid Al-Fitr, starting from 1 May to 6 June 2019. These wondrous hampers come in viridian green with a shimmering gold design: Mubarak, a goodie bag with two Eid Al-Fitr cookie boxes available at Rp128,000; Shukran, which comprises three Eid Al-Fitr cookie boxes available at Rp398,000; Kareem, which comprises six Eid Al-Fitr cookie boxes available at Rp 498,000. These wondrous hampers include Indonesian signature cookies, namely Nastar, Kastengel, Putri Salju and more.

SATOO Restaurant has another scrumptious offer for the Eid Al-Fitr feast on 5 and 6 June 2019. The restaurant’s culinary team has crafted the popular Eid Al-Fitr menu featuring the traditional tastes of Ketupat Sayur, Sambal Goreng Ati, Bakso, Chicken Shawarma, a Mezze selection, Lamb Ozi and more. The menu is priced at Rp368,000 per person.

The hotel is exclusively working together with digibank by DBS credit card, part of a leading financial services group born and bred in Asia, and with Etihad Airways, the national airline of the United Arab Emirates which offers its guests destinations across six continents with its young and environmentally friendly fleet of more than 108 aircraft.

Guests can make Ramadan iftar and suhoor experience more exciting and valuable by cherishing it together with their dearest ones. Shangri-La Hotel, Jakarta has them covered during the holy month of abundant blessings with its gorgeous decorations, beautiful hampers and palatable indulgences.

For more information, may call (62 21) 2922 9999, send an email to fbreservation.slj@shangri-la.comor access the website at

Hong Kong-based Shangri-La Hotels and Resorts currently operates over 100 hotels with a room inventory of over 41,000. Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services. Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Mauritius, Mongolia, Myanmar, Philippines, Qatar, Singapore, Sri Lanka, Sultanate of Oman, Taiwan, Thailand, Turkey, the United Arab Emirates and the United Kingdom. The group has a substantial development pipeline with upcoming projects in Australia, Bahrain, mainland China, Cambodia, Indonesia, Malaysia and Saudi Arabia.

Thursday, April 11, 2019

Iftar Delicacies at DoubleTree by Hilton Jakarta-Diponegoro

DoubleTree by Hilton Jakarta – Diponegoro announced a special breakfasting promotion. Bringing different ambiences, offering and concepts; Kampung Air at OPEN} Restaurant and Eight Hands Iftar Culinary Journey at Sea Grain Restaurant & Bar, the hotel presents authentic dishes and atmospheres to its outlet.

Clams with Tomato Marinara sauce

To perpetuate the local food tradition, the culinary team is ready to concoct an array of Ramadan delicacies and local specialties with bold traditional palate from the live cooking stations at OPEN} Restaurant. Explore over 400 buffet items during Ramadan featuring Indonesia lifetime favorites such as, Tuna Asam Pedas, Ayam Bakar Taliwang, Kambing Bakar and Balinese Chicken Salad. Guest can savor the indoor live stations serving International cuisine, including the special Lebanese corner with signature mouth- watering shawarma, Indian corner and other handpicked Ramadan favorites specialties.

Grouper Fish Couscous

Gulai Kepala Ikan Salmon

This year, OPEN} Restaurant will showcase a real traditional night floating market outdoor that will start right after the bedug or drum sounds as the sign for the breakfasting time. Turn back to hometown memory to enjoy delicious hawker stall food directly from the boats lined up at the pool. Diners will be indulged with the highest culinary standards featuring a succulent Pempek Palembang, Siomay Bandung, Batagor, Bakso Malang, and Nasi Goreng Mawut. To live up the glowing reputation of food heaven for durian lovers, OPEN} Restaurant is back to offer an all-you-can-eat widely revered freshly cut durians from 7 – 8 pm daily. Complete the satisfying dining experience with a delightful treats and dessert including Turkish Ice Cream and Warung Kopi at the ‘warung’ (traditional shopt) at Makara Garden.

Kampung Air will start on the 6th May to 4th June 2019, priced at IDR 468,000++. Enjoy Pay 1 For 2 starting from 9pm to 10.30pm for late breakfasting session at OPEN} Restaurant. Special price is available from IDR 368,000++ on the 1st week of Ramadan.

Located on the third floor, Sea Grain Restaurant is proud to present a rich authentic taste from four different chefs with different origins around the world that will take the diners for a journey through the taste of Mediterranean delicacies for an exquisite iftar session. With the collaboration of four chefs and different specialties, guest will experience the true Lebanese spices, Jordan’s flavorful ingredients, the best Tunisian food, Spain’s all-time favorites and Indonesia’s premium local taste.

Pita Bread

Specially flown from Hilton Dead Sea Resort & Spa in Jordan, Chef Ali Abed Al-Razek Qadoom will bring his skills in Lebanese and Jordan special dishes. With his experience over 16 years in culinary, Chef Ali will ensure that the best quality of original recipes will be served, including Chicken Mousakka, Mixed Grills (such as Shish Taouk and Lamb Kofta), Whole Fish with Harra Sauce and other authentic Lebanese and Jordan delicacies. Winning the silver and bronze medal in four years in a row on Culinary Art Shows, Chef Ali will implement his advance cooking skills from the preparation to the traditional cooking method for the duration Ramadan at Sea Grain Restaurant.

To bring an array of sumptuous Tunisian dishes, Sea Grain Restaurant will also have the native Tunisian Chef, Guettat Sirine. With the tremendous cooking experience in several countries in Tunisia, France, Morocco and the winner of Gold Medal in Tunisian Culinary Awards 2015, Chef Sirine has a great culinary versatility and excelling in a wide variety of international cuisines. To present an exceptional Iftar experience at Sea Grain, she will showcase the authentic Tunisian dishes such as, Tunisan Grilled Salad, Doigt de Fatma (Tunisian Spring Rolls), Beef “Mloukhia”, Verrines Couscous au Poisson (Grouper Fish Couscous) and other Tunisian mouthwatering dishes.

Seafood Paella

Both Chef Ali and Chef Sirine will collaborate with the Sea Grain Chef De Cuisine, Alvaro Bonache Utiel, a Spanish Chef leading the restaurant from autumn last year. With his experience in several restaurants in Ibiza, China and Barcelona, this high-caliber Chef will bring Spain’s all-time favorites dishes featuring Spanish Salad, Seafood Paella and Pan Fried Lamb Chops with Aioli to elevate the iftar experience at his restaurant.

Break the fast will not complete without Indonesian’s premium local taste. The Executive Chef from DoubleTree by Hilton Jakarta – Diponegoro, Chef Zulkarnain will prepare a different level of local delicacies to every guest. Opened the hotel five years ago with the experience over 22 years working at five-star establishments, Chef Zul is highlighting local premium ingredients in all dishes such as Bebek Betutu, Rawon Oxtail, Gulai Kepala Ikan Salmon and Udang Panggang Acar Kuning.

Udang Panggang Acar Kuning

Experience an exquisite iftar with the wealth sumptuous buffet at Sea Grain Restaurant, priced at Rp428,000++ per person and special price Rp318,000++ per person on the first and latest week of Ramadan.

DoubleTree by Hilton Jakarta – Diponegoro is now accepting the reservation for the breakfasting session. For further detail, please contact 021 - 2985 7093 or visit

Tuesday, April 09, 2019

The New Dining Venue, The Palazzo Kitchen Table

Aman Venice is pleased to announce the launch of the Palazzo Kitchen Table, a unique dining venue overlooking the garden of the 16th-century palazzo, as well as a calendar of themed dinners and culinary events held in this intimate new setting. A world-renowned chef will host each gathering, celebrating different locally sourced and sustainable ingredients.

Seating just ten diners, the Palazzo Kitchen Table is an exquisite, light-filled space just a lawn away from the Grand Canal. At its heart is a state of the art Marrone + Mesubim integrated kitchen, and the only Teppan – a Japanese grill for cooking Teppanyaki style – in Venice. Delicately decorated by the painter Matteo Bertelli with leaf motifs, it invites the garden – a rare feature in Venice – within, while also boasting its own wine cellar. This houses an impressive wine collection including rare vintages from Bordeaux, Burgundy and Champagne in France, and a 1995 merlot from Tuscany in Italy.

Appropriately named ‘Cook the Lagoon’, the private dinners at the Palazzo Kitchen Table will offer guests the opportunity to witness each chef’s culinary interpretation of local ingredients harvested from the Venetian lagoon and its islands. The live cooking sessions will be interactive, allowing guests to partake in the process of creating dishes inspired by the simplest and freshest of seasonal ingredients. These will be sourced from the vibrant Rialto Market nearby, with its bountiful supply of fresh vegetables, seafood, herbs and spices.

In keeping with Aman Venice’s dedication to sustainability, Executive Chef Dario Ossola and Executive Sous Chef Dario Boschetti will consult with local farmers, fishermen and market traders to source the freshest seasonal produce for each gathering. Both chefs will host their own private dinners at the Palazzo Kitchen Table in 2019, alongside a number of visiting chefs. These will include leading Teppan Chef, Koji Aida, of Paris’s only Michelin-starred Japanese restaurant, Aida, and the renowned Davide Oldani of D’O near Milan. Davide has led Aman Venice’s continually evolving culinary offerings over the last four years, including the launch of Arva in 2017, subsequently launched in a selection of other Aman destinations worldwide.

The Palazzo Kitchen Table will not only play host to ‘Cook the Lagoon’ gatherings this year, but will also provide an intimate setting in which to enjoy aperitivos, either as guests of Aman Venice or for private events.

The first ‘Cook the Lagoon’ gathering at the Palazzo Kitchen Table will be held on 18th April, hosted by Chef Alfredo Russo from the Dolce Stil Novo Restaurant in the Palace of Venaria in Venaria Reale, near Turin. Davide Oldani will host the second gathering on 7th May, and Koji Aida will host the third and fourth gatherings on the 9th and 10th May. Reservations are via +39 041 270 7714 or

About Aman

Aman was founded in 1988 with the vision of building a collection of intimate retreats with the unassuming, warm hospitality of a gracious private home. The first, Amanpuri (place of peace) in Phuket, Thailand, introduced the concept, and since then, Aman has grown to encompass 34, located in Bhutan, Cambodia, China, the Dominican Republic, France, Greece, Indonesia, India, Italy, Japan, Laos, Mexico (2020), Montenegro, Morocco, the Philippines, Sri Lanka, Thailand, Turkey, the Turks & Caicos Islands, the USA (New York 2020) and Vietnam – exquisitely serene hotels and resorts in 21 destinations across the world.

The introduction of Aman Skincare in 2018 continued the holistic journey beyond the perimeters of Aman’shavens. Offering a soothing journey to a place of beautifully scented repose and respite, Aman Skincare represents the spirit of Aman in a bottle. Cementing Aman’s commitment to providing guests with insightful and unique cultural experiences, Atma, launched in 2019, curates one-off events that are inspired by Aman destinations and designed to connect mind, body and spirit.