Taupe by Titlie in Goa offers Indian flavours with a modern twist

Chef Francis Tolentino, a seasoned culinary professional with a background extending to the former Mandarin Oriental Manila, has transitioned from successful casual dining ventures like Almacen and Loft Cafe to open his long-envisioned fine dining restaurant, Taupe. Tolentino, who serves as the executive chef and COO of Forefront Lifestyle Group (LFG), had a vision for a fine dining concept celebrating Filipino flavors with a global influence as early as 2010. His business partner, Francis Flores, CEO of LFG, initially encouraged him to prove his capabilities in casual dining before pursuing this elevated culinary dream. Taupe, which opened in early 2023, is located in the Two Maridien area of South Bonifacio High Street. The restaurant's name, Taupe, a pale brownish-grey, reflects Tolentino's aesthetic preference for a stylish neutral backdrop that allows his innovative food to be the focal point. The interior design of the 30-seater establishment features towering ceilings and dim lighting, creating an elegant and spacious atmosphere suitable for any cosmopolitan city. The modern and sophisticated decor complements the culinary experience, attracting many repeat diners who return with friends to share their memorable meals. Taupe offers a ten-course dinner menu, with plans to introduce brunch in the future. The dining experience begins with an uni mousse paired with savory meringue, setting the stage for a progression of dishes that highlight obscure Filipino ingredients. Each course is introduced by Karla, who not only details the dish but also provides insights into ingredients like Bohol's tibuok sea salt and Zambales' asin sa buy-o, which are presented tableside to enhance the multi-sensory experience and preserve cultural heritage. Notable dishes include an apahap ceviche with coconut foam, mangosteen granita, and Guimaras' tutul salt, as well as a perfectly poached tiger prawn served with blanched katuray and carabao milk ricotta, showcasing a delicate balance of flavors and textures. Chef Tolentino's culinary approach at Taupe is characterized by a "borderless cuisine," adeptly blending Eastern and Western flavors and techniques. This is evident in dishes such as a chawan mushi-like custard of manila clams, which incorporates the garlicky tang of adobo, and a Kurobuta pork belly with black garlic, kamias gel, and crispy kale. This pork dish, while seemingly fusion, evokes the familiar taste of a Filipino sinigang when dipped in a thickened batwan broth, demonstrating Tolentino's ability to create refined, technique-driven dishes that also resonate with comforting, traditional Filipino tastes. His cooking achieves a balance of intellectual depth without being overly complex, appealing to both sophisticated palates and those seeking familiar flavors. The success of Taupe underscores the importance of both natural talent and a specific skill set, alongside a strong support system for handling the business aspects of fine dining. Francis Flores acknowledges past lessons learned, asserting LFG's readiness for expansion, with new ventures like Lujo on the horizon. Tolentino's journey, marked by patience and intentional development, has allowed him to refine his craft, culminating in Taupe—a restaurant where every element, from concept to execution, reflects careful thought and passion, resulting in a dining experience that feels both meticulously crafted and harmoniously presented. #FineDining #ChefFrancisTolentino #TaupeRestaurant #FilipinoCuisine #ModernFilipino #Gastronomy #RestaurantReview #BGC

Ghee Indian Kitchen has opened a new location in Wynwood, bringing an upscale dining experience to its existing reputation for high-quality, ingredient-driven Indian cuisine. The restaurant, under the direction of chef Niven Patel, is celebrated for its distinctive approach to Indian dishes, where fresh produce sourced directly from Patel's own farm plays a central role. This commitment to fresh, locally-sourced ingredients allows for a nuanced flavor profile where each component of a dish, even within heavily spiced curries, remains discernible. This philosophy was previously established at the original Ghee Indian Kitchen in Dadeland, and has now been seamlessly integrated into the Wynwood setting. The Wynwood location retains the core culinary principles of Ghee, emphasizing fresh produce and carefully selected proteins. This ensures that the natural flavors of the ingredients are not overshadowed by spices, a common occurrence in many Indian restaurants. An example of this is the saag paneer, a dish often found to be generic in taste elsewhere. At Ghee, it is described as tasting distinctly of fresh spinach, buttery, and subtly spiced, demonstrating the chef's ability to elevate a seemingly simple dish. The menu offers a range of options, from traditional Indian dishes to innovative creations. The ambiance of the new Wynwood restaurant is designed to be attractive and inviting, described as "Indian-ish" rather than overtly traditional. The decor features subtle nods to Indian culture, such as intricate weave patterns on wooden chairs and basket-like light fixtures, but primarily focuses on creating a pleasant dining environment with ample natural light and artistic elements. This aesthetic choice makes it suitable for various occasions, including date nights, and aligns with the vibrant Wynwood area. Another significant enhancement at the Wynwood location is the expanded focus on beverages. Recognizing the local preference, the bar menu is more elaborate, featuring a variety of cocktails and mocktails that incorporate fresh fruits, tamarind, and pomegranate. A standout drink is the Mo'Garita, a blend of tequila, pomegranate, lime, and a spicy ancho chile tincture, indicating a thoughtful and creative approach to their drink offerings. The dining experience is flexible, with options for à la carte ordering or a 13-dish tasting menu priced at $75, providing accessibility for different preferences and budgets. The menu includes appetizers like puffed rice bhel with yellowfin tuna and avocado, and crispy roti served with house-made chutneys. A notable vegetarian option is the soybean-based kebab, which is highlighted for its superior taste compared to traditional chicken versions. The generous portion sizes, exemplified by the saag paneer that can serve as leftovers, further contribute to the restaurant's appeal. Ghee Indian Kitchen Wynwood is located at 63 NW 24th St, Miami 33127, and operates from Sunday to Thursday from 5:30 PM to 10:00 PM, and on Fridays and Saturdays from 5:30 PM to 11:00 PM. #IndianCuisine #MiamiRestaurants #WynwoodDining #NivenPatel #FarmToTable #FineDining #CocktailMenu

Bestow KL, a restaurant located off Jalan Imbi, officially began operations in October, following a two-year delay due to the MCO protocols. The establishment is characterized by a vintage design that evokes 1970s and 1980s Malaysia, creating a charming and laid-back atmosphere. Its design incorporates elements reminiscent of suburban houses from 40 to 50 years ago, including iron grills and wall panels repurposed as floorboards on the mezzanine level. The exterior remains unbranded and organic, featuring an al fresco dining area shaded by large umbrellas and natural crooked trees. Bestow KL offers three main dining areas: the mezzanine, which seats up to 20 people, and the main hall and outdoor courtyard, which can accommodate up to 80 guests. These spaces are also available for private parties and birthdays. Modern decorative accents, such as a ceiling-high bottled herb wall illuminated by a skylight and casual swinging rattan chairs, complement the archaic design, maintaining an interesting and appealing ambiance. Bestow KL's menu features a fusion of international flavors. Appetizers include the Teriyaki Smoked Duck, a tender and flavorful dish with fragrant teriyaki-infused juices balanced by plum sauce. For lunch, the Beef Stroganoff with Brown and Jasmine Rice, prepared with a classic smetana sauce, beef, and a mix of Shimeji and Shitaki mushrooms, is highlighted for its rich flavor. The Peri-Peri Chicken with Rice, served with fries and coleslaw, offers a milder spice profile suitable for various palates, and is noted for its generous portion size. Dinner offerings include the Chicken Parm 2.0, a grilled chicken thigh coated in tomato sauce and melted mozzarella, served with sweet potato and rocket. The Harimau Menangis features grilled beef slices with Thai chimichurri and roasted eggplant purée, providing a satisfactory spice level for local diners and a milder alternative with the purée. The Salmon Portuguese, a pan-seared salmon with Portuguese sambal and garlic eggplant purée, is presented as a standout dish, praised for its well-cooked fish and the tart, piquant sambal, which effectively minimizes the typical fishy aftertaste of salmon. Desserts at Bestow KL aim to match the diversity of the main courses. The Lemon Meringue Tart is a very sweet and zesty option. The Oreo Nutella Cheesecake provides a rich, comforting chocolate experience. A particularly noteworthy dessert is the Tres Leches Cake, a Spanish sponge cake soaked in three types of milk (evaporated, sweetened condensed, and cream), which is highly commended for its moist texture and exquisite flavor. Beverage options include the Pineapple and Coconut Smoothie, described as a refreshing, creamy, non-alcoholic piña colada. Coffee choices include the Americano, which was noted to be a bit diluted, and the Caffe Mocha, praised for its strong coffee balanced with chocolate notes. Overall, the dining experience is characterized by a diverse range of flavors and generous portions. Bestow KL also incorporates sustainable practices, such as using metal straws and compostable paper craft boxes for takeaways, and growing their own herbs for use in meals, with plans for further expansion of these initiatives. The restaurant is experiencing increasing popularity, making reservations advisable. It is located at 82, Lorong 1/77a, Imbi, 55100 Kuala Lumpur, WPKL, and operates from 10 am to 12 am, Tuesday to Sunday, closed on Mondays. #RestaurantReview #JalanImbi #FusionCuisine #VintageDesign #KualaLumpur #FoodieAdventures #SustainablePractices #DiningExperience #BestowKL

Khaki, a modern Indian bar and canteen located in City Center Bishop Ranch in San Ramon, California, offers a contemporary interpretation of Indian comfort food. The restaurant, founded by Akash Kapoor and led by Head Chef Krishna Gupthan, aims to tell a cultural story of India through its menu, combining traditional flavors with California's fresh produce and a nostalgic nod to the 1950s and '60s. Chef Gupthan, with a global culinary background including a tenure at Gaggan, known as one of Asia's best restaurants, brings fine-dining precision, which is complemented by co-founder Sujan Sarkar's grounded approach. The menu features a variety of dishes that represent different regions and eras of India. A notable small plate is the ragda pani puri, semolina shells filled with spiced white peas, tamarind, green chutneys, and chilled mango water, offering a complex blend of sweet, sour, and spicy flavors. Another innovative starter is the edamame avocado bhel, a gluten-free adaptation of a Mumbai street-food classic, incorporating avocado, edamame, puffed black rice, green apple, mango, radish, and togarashi, catering to Californian tastes. Vegetarian options include the zucchini and ricotta kofta, delicate dumplings in a silky, spiced tomato-onion gravy, a dish that elevates traditional Mughal-era cuisine. For seafood enthusiasts, the meen pollichathu is a Kerala-style dish featuring a whole branzino marinated in fiery masala, wrapped in a banana leaf, grilled, and served with coconut rice, evoking the coastal flavors of South India. Representing colonial-era comfort food, the dak bungalow chicken is a rustic curry with deep garlic and spice flavors, traditionally improvised in British-era rest houses. This dish is served with aged basmati rice or house-made naan or roti. The restaurant's beverage program includes thoughtful cocktails with Indian gins, infused spirits, and spiced garnishes that align with the culinary theme. The interior design, a collaboration with Kolkata-based studio Curryfwd, reflects a minimalist yet textured aesthetic, blending nostalgia with a modern Indian canteen vibe. Khaki is presented as an immersive experience, offering diners in the Bay Area a chance to explore India's culinary heritage and future through its creative menu, craft cocktails, and modernist design. The restaurant operates from Tuesday to Sunday, with specific hours and a happy hour on the patio and at the bar. It is located at City Center Bishop Ranch in San Ramon. #IndianCuisine #BayAreaDining #ModernIndianFood #ChefKrishnaGupthan #CulturalCuisine #CaliforniaFoodScene #FineDining #CulinaryExperience

Boogie Tales, a new establishment in Pune, introduces a contemporary Indian Bar Room concept that blends modern Indian cuisine and cocktails with a unique interior design. Designed by Misbah Kapadia, founder of Design Konstruct, the restaurant aims to provide an unforgettable dining experience through its harmonious fusion of flavorful dishes and a carefully crafted ambiance. The design integrates both modern and contemporary elements, creating a space that emphasizes comfort and sophistication. The restaurant features both indoor and outdoor dining options, with the interior spaces thoughtfully designed to combine modern aesthetics with traditional Indian touches. This fusion offers a distinctive dining environment that engages all senses. The principal front entrance sets the tone with an elegant black metal structure and glass panes, which are adorned with a unique film design incorporating the Boogie Tales logo, signaling the blend of culinary and aesthetic experiences within. Inside, various elements contribute to the establishment's unique character. The right corner of the restaurant features a wall painting with flute-like patterns, creating an engaging visual backdrop. Adjacent to this, a hybrid-height single-sided table offers a distinctive seating arrangement, encouraging interaction among diners. Towards the kitchen wall, a sofa back made from illuminated wood logs provides a warm and inviting glow. This wall is further enhanced with texture paint and an oversized headphone model, adding a playful and memorable touch to the space. The bar area is a central feature, designed for accessibility from both indoor and outdoor dining sections. It boasts a spacious bar counter with a captivating glass and metal structure at its back. The counter itself is topped with granite and colorful tiles, which extend onto the floor, injecting vibrancy into the area. The Private Dining Room (PDR) offers an intimate setting, characterized by a low ceiling cleverly camouflaged with artificial roots, adding depth and intrigue to private gatherings. The washrooms also reflect the establishment's design philosophy, reimagining vintage elements with a modern twist. Refurbished old doors serve as entrances, while modular partitions and acrylic mirrors on the ceiling elevate the design. The washroom doorway features an intricate 8-inch metal structure screen with black and white thread-work, and the walls are decorated with POP flutes finished in a high gloss polish. The outdoor space provides a visual spectacle with grand LED-lit white planters at the entrance. The exterior walls are textured in two tones, one featuring a rough charcoal grey background with the brand logo intricately woven in thread-work. Large sofas made from metal structure and cane offer comfortable seating against the walls. The ceiling is adorned with an array of assorted flowers and leaves, creating a refreshing outdoor ambiance. Overall, Boogie Tales, through Misbah Kapadia's design, successfully marries modern Indian cuisine with an aesthetically captivating environment, offering a unique and memorable dining experience in Pune. #BoogieTales #RestaurantDesign #InteriorDesign #MisbahKapadia #DesignKonstruct #ModernIndianCuisine #ContemporaryBarRoom #PuneDining #RestaurantAmbiance

The Verve Estate in Guirim, North Goa, is a meticulously restored century-old Indo-Portuguese bungalow that seamlessly blends historical charm with modern luxury. Originally built in 1925, the estate was once owned by renowned surgeon Dr. Aquilino Almeida, with its 26-foot-high ceilings signifying wealth and status. Rubeena Singh, her husband Vivek Soni, and their daughter Valeska discovered the property in 2020 and embarked on a dedicated restoration project. They enlisted Goa-based architect Paul Rodrigues, known for his expertise in heritage restoration, to revive the mansion while preserving its original architectural integrity. The restoration focused on retaining elements like the sloping tiled roof, arched doorways, and a grand balcão, while integrating contemporary comforts like a heated swimming pool and a gazebo overlooking paddy fields. The property, once dilapidated with a sagging roof and overgrown gardens, has been transformed into a palatial villa. The restoration process involved skilled masons from Gujarat to delicately repair and restore the lime plaster on the walls. New additions for modern amenities, such as air-conditioning ducting, were carefully concealed within extended ceiling mouldings to maintain the original aesthetic. The result is a home featuring hand-laid hexagonal mosaic floors, vintage chandeliers, and restored colonial-style beds and furniture across its six majestic suites. Each of the six suites at The Verve Estate offers a unique experience. The French Room, with its gilded mirror and freestanding bathtub, evokes the elegance of a Parisian apartment. Another suite boasts a towering rosewood four-poster bed, requiring a teak step stool to access. The master suite, spanning 1,250 square feet, includes three Juliet balconies, a lavish boudoir with a bay window, and a palatial bath retreat with a vintage cast-iron tub. The former kitchen, now a lofted suite, features a 10-foot-high mezzanine with a reading nook and an exposed laterite wall adorned with letters and photographs of Dr. Almeida, offering a glimpse into his life and travels. Beyond the private suites, the estate comprises wide and airy common spaces. The grand hall is divided into three sections: a light-filled lounge, a colonial club-style library bar, and a 14-seater dining table. Antique mirrors and framed botanical prints enhance the ambiance, reflecting the lush gardens outside. Guests can enjoy leisurely moments on the breezy front porch or under the eagle-tailed eaves-board shaded balcão overlooking the paddy fields. Dining at The Verve Estate is a personalized experience, with staff sourcing fresh local produce and meats to prepare meals tailored to guests' preferences. Breakfast options include toddy-fermented sannas with Goan-spiced salami, while lunch might feature poached black pomfret or a Thai feast. Evenings offer private dining, with a mixologist crafting bespoke cocktails and the option of a BBQ picnic-style dinner with live acoustic music. The estate also arranges guided tours to Mapusa market for guests interested in local culinary traditions. The service at The Verve Estate is characterized by the warmth of a private home combined with the efficiency of a luxury retreat, offering amenities such as private yoga sessions, massages, sunset cruises, and flea market shopping tours. The estate is also wheelchair-friendly, featuring gentle slopes, an accessible pool, and spacious suites, catering thoughtfully to guests with mobility concerns. Leisure activities are more tranquil, focusing on cultural and historical tours of Goa's Indo-Portuguese sites or indulging in spa treatments within the comfort of the suites. The Verve Collective, a curated collection of vintage treasures displayed throughout the home, allows guests to acquire antique pieces as mementos. #Goa #NorthGoa #HeritageRestoration #LuxuryVilla #IndoPortugueseArchitecture #HistoricalMansion #BoutiqueStay #TravelIndia #HomeDesign

The article showcases 53, an Asian-fusion restaurant in Midtown Manhattan, designed by ICrave, led by founder and CEO Lionel Ohayon. Located at the base of Ateliers Jean Nouvel’s 53 West 53 residential tower, adjacent to the Museum of Modern Art (MoMA), the restaurant aims to provide an immersive dining experience that transcends mere culinary satisfaction. Ohayon emphasizes the concept of a “yummy” room, where a harmonious blend of lighting, acoustics, materiality, layout, visual impact, and a sense of discovery compels diners to return. The restaurant was recognized as a 2022 Best of Year Winner for Fine Dining. The 11,000-square-foot space is divided into a street-level bistro and a subterranean main dining room. Jean Nouvel’s architectural design, characterized by angular beams, allows for expansive column-free areas and intimate dining zones. Given its proximity to a world-renowned contemporary art museum, ICrave approached the project not as traditional interior design but as a sculptural or painterly endeavor. This artistic philosophy is evident in the restaurant's most prominent feature: three dozen giant curving fins that span the entire width of the space. These fins emerge from the street-level ceiling, cascade down in front of the bistro, sweep underneath, and wrap around the ceiling of the main dining room. Each fin is edged with a bright stripe, featuring nine neon-like colors derived from the Nine-Dragon Wall reliefs found in Chinese imperial palaces. These hues also subtly reference the diverse Asian cultures represented in the menu and the modern art displayed at MoMA. The restaurant plans to host a rotating selection of fine art in collaboration with the Friedrich Petzel Gallery. The fin installation, glossy black on one side and sepia-toned on the other, creates a lenticular effect as guests move through the restaurant or view it from the sidewalk. Ohayon describes the installation as both a loom and a veil, with its vibrant colors attracting attention from passersby and directing their gaze to the aerial arrangement of tables, banquettes, and chairs set on an ink-wash carpet, which features subtle smokey grays echoing Nouvel’s steel construction. Ohayon highlights the importance of creating a unique piece of the city's landscape, fostering memories for visitors and a sense of place for residents. The sculptural architectural gesture draws inspiration from the Chinese artistic principle of xieyi, emphasizing broad, expressive strokes and representing the chi or energy flow within 53. In contrast, the principle of gongbi, which focuses on realism and fine detail, guided the selection of decor elements. For example, the colors from the fin edges are subtly echoed in the precious stones used as chopstick rests. Lighting, a critical component of the "yummy" atmosphere, was developed in collaboration with Licht, ICrave's in-house studio. The main dining room features cove lighting, slender cylindrical pendant fixtures that adjust with ceiling height variations, and circular sconces softly illuminating the ecru suede-like walls. An ethereal cluster of small LEDs forms a twinkling cloud above the bar. All lighting elements emit 2,600 Kelvins, complemented by rechargeable Japanese table lights, creating a warm, cinematic glow. The material palette emphasizes honesty and natural finishes, including stone bar counters, white oak paneling, leather banquette upholstery, and wool rugs. The deliberate juxtaposition of warm and cool tones reinforces the duality of hard and soft, grand and humble, evident throughout the design. Lionel Ohayon personally led the design of this project, finding it a creatively cathartic and rewarding opportunity to shape New York City's landscape. He aimed for an expression that aligns with its location next to MoMA, showcasing exuberance with mature restraint, moving away from what he perceived as a "Brooklyn-ification" of Manhattan's design aesthetic. ICrave's extensive experience in hospitality design, spanning over 20 years, allowed them to create a restaurant interior that honors its cuisine without resorting to pastiche, understands its contextual importance, and is as delightful as the food it serves. #RestaurantDesign #InteriorDesign #MidtownManhattan #ICrave #FineDining #ArchitecturalSculpture #LightingDesign #AsianFusion #LuxuryHospitality

Taupe, a fine-dining restaurant located on 26th Street in Bonifacio Global City, offers a unique culinary experience that embodies the concept of "quiet luxury." Its unassuming glass entrance, with the name "Taupe" subtly displayed, hints at the refined and understated elegance within, setting it apart from the more bustling establishments in the vicinity. The restaurant is the realization of Chef Francis Tolentino's long-held ambition to create a space where food is the primary focus, presented in an environment designed for serene indulgence. Taupe's interior design reflects a meticulous attention to detail and a commitment to a sophisticated, minimalist aesthetic. Guests are greeted by a modern, cozy bar that leads to a prominent staircase illuminated by recessed lights, which descends into a visible wine cellar. The dining area is furnished with marble tables and soft, suede-like chairs, all in neutral shades, bathed in the gentle glow of white pendant lights. This carefully curated ambiance ensures that the focus remains on the dining experience, creating a harmonious and unpretentious setting. The culinary philosophy at Taupe centers on an "unhurried and enlightening trip around the Philippines," as many of the ingredients are locally sourced. Despite this strong local foundation, the restaurant's global influences are evident in its overall design and the sophisticated presentation of its dishes, suggesting the vision of a well-traveled individual. Chef Tolentino’s personal journey and tastes are woven into the fabric of Taupe, with the restaurant even named after his favorite color. Taupe offers either an eight-course or a ten-course tasting menu, with an optional cocktail pairing crafted by mixologist Radge Egar. This approach to dining, characterized by detailed introductions to each dish and a carefully controlled environment, aims to strike a balance within the ongoing debate about the perceived "busyness" or "loftiness" of tasting menus in the Philippine dining scene. For some, such structured experiences can feel overwhelming, while for others, they serve as a valuable celebration of local heritage and the culinary artistry involved. A standout feature of Taupe is its open pass, an accessible view into the kitchen where guests can observe the synchronized movements of the chefs. This transparency allows diners to appreciate the meticulous preparation of their meals. Adding to the restaurant's distinctive character is a collection of locally made artisanal salts, displayed prominently in black wooden crates, highlighting the emphasis on quality, regional ingredients, and Chef Tolentino’s personal journey and influences. #QuietLuxury #FineDining #ChefFrancisTolentino #PhilippineCuisine #TastingMenu #RestaurantReview #BonifacioGlobalCity #CulinaryExperience