Konbini - Brendan|ng Liew
Detalii Konbini - Brendan|ng Liew
Vânzător
libris.ro
Pret
165.24 Lei
165.24 Lei
183.6 Lei
Categorie (vânzător)
Miscellaneous
Marca
Brendanng Liew
Descriere YEO:
Descriere magazin:
Brendan Liew and Caryn Ng have spent more than a decade travelling to Japan, traversing its cities and rural countryside to explore, learn, and live the local culture and cuisine. In 2016, they established a pop-up Japanese restaurant, Chotto, in Melbourne, bringing traditional ryokan-style breakfasts to the city. The cafe transported diners to Japan on a cultural and culinary journey spanning old and new, inspired by everything from countryside dinners on the Nakasendo trail, to the food of Japan\'s far north and deep south, and the animated feasts of Studio Ghibli. A chef by training, Liew has worked at restaurants including Kadeau in Copenhagen and Benu in San Francisco, and the three-Michelin-starred Nihonryori Ryugin in Tokyo and Hong Kong. He studied the craft of ramen making in Osaka before settling on specializing in kappo and modern kaiseki cuisine.
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Preț: 165.24 Lei
Caracteristicile produsului Konbini - Brendan|ng Liew
- Brand: Brendanng Liew
- Categoria: Miscellaneous
- Magazin: libris.ro
- Ultima actualizare: 23-10-2025 02:02:14
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Descriere magazin:
Brendan Liew and Caryn Ng have spent more than a decade travelling to Japan, traversing its cities and rural countryside to explore, learn, and live the local culture and cuisine. In 2016, they established a pop-up Japanese restaurant, Chotto, in Melbourne, bringing traditional ryokan-style breakfasts to the city. The cafe transported diners to Japan on a cultural and culinary journey spanning old and new, inspired by everything from countryside dinners on the Nakasendo trail, to the food of Japan\'s far north and deep south, and the animated feasts of Studio Ghibli. A chef by training, Liew has worked at restaurants including Kadeau in Copenhagen and Benu in San Francisco, and the three-Michelin-starred Nihonryori Ryugin in Tokyo and Hong Kong. He studied the craft of ramen making in Osaka before settling on specializing in kappo and modern kaiseki cuisine.
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