At The Food Gallery buffet breakfast at THE LANGHAM HONG KONG, the head chef on duty asked about eggs. Girlahead mentioned something about an egg white omelette and she would put smoked salmon (on the buffet) on. Over-exceeding expectation, this, above, is what arrived.
If only chefs would not think that over-exceeding expectation can be satisfied by sending out unwanted courses, dishes that have not been requested and are not always wanted. In today’s high=achievers’ and wellness addicts’ world, people know what they want to eat. The exception is when they specifically ask the chef ‘to surprise them’.
So what’s new in the hotel food world? Here’s a quick summary in the USA, at least:
THE INN AT MATTEI’S TAVERN, Los Olivos CA (an Auberge Resort) adds Gin’s Tap Bar, American tavern fare with Shanghai highlights, named for a former barman. KIMPTON ALMA in San Diego is latest in the brand’s brilliant idea of showcasing newly-opened restaurants with concerts that are part of its Kimpton Off The Record series, devised by brand CCO Kathleen Reidenbach to benefit trendy diversity-centric cause: Alma’s new LOA rooftop hosts indie-pop quartet The Aces, 10th March.
VIRGIN CHICAGO’S new Syrian chef, Mike Alaridi and his team will launch an onsite culinary garden to add fresh herbs into his dishes as well as to enhance the bar programme at both Miss Ricky’s and Cerise. In Austin TX, HYATT CENTRIC CONGRESS AVENUE, which opened last week, has local celeb chef Steve McHugh overseeing the food, with Greg Driver onsite.
Washington DC’s OLD POST OFFICE WALDORF ASTORIA, will – finally – partner with Jose Andrés: he originally signed under previous management but backed out because of the ‘Mexican wall’.
And, elsewhere, ATLANTIS ROYAL DUBAI is banking on Persian becoming a hit cuisine – one of its 17 restaurants is, lobby-set, a charming Persian palace by television celeb Ariana Bundy, author of Pomegranates and Roses: My Persian Family Recipes.