Gert de Mangeleer and Joachim Boudens will open a new concept in Ghent later this year which will specialise in steam buns. The new steamed bun concept will be called BABU. The stuffings of the buns will be inspired by Gert’s travels around the world. Some of the menu items will include the Classic Bun inspired by Hong Kong’s char siew pau or roast pork bun. He will also present other stuffings such as Korean fried chicken with fermented white cabbage, Israeli falafel with hummus as well as a Merguez with fried onions. There will also be stuffings from Belgium such as the classic curryworst. He told Michelin Guide Hong Kong that he loves buns and believes that if the world can learn to accept hamburgers they will love steamed buns. BABU will offer a take-away service and will only have a few tables in the restaurant with the average spend expected to be around EUR 20. The new restaurant is designed to be an international concept. Bar Bulot to open in Antwerp and … [Read more...]
Archives for January 2020
Norbert Niederkofler cooks the mountain at St Hubertus
SAN CASSIANO: Norbert Niederkofler loved the mountains but wanted to travel so he left South Tyrol to cook his way around the world. In 1993 he returned to the region and was given the opportunity to be chef at the pizzeria of the Hotel Rosa Alpina in San Cassiano at the base of the Dolomite mountains in 1994. At the time, the hotel restaurant was a humble pizzeria and signs of this are still visible in the restaurant kitchen of this 3 Michelin star restaurant. Norbert took this restaurant and slowly but surely has turned the St Hubertus into one of Italy's culinary meccas and one of the latest Italian restaurants to get the 3 Michelin star accolade. To get there, he’s had to change direction and that breakthrough came with the birth of his first son a few years ago. Prior to that, he had been cooking with some of the best ingredients he could get his hands on from langoustines to caviar and fois gras. "The birth of my son made me realise that I needed to change my ways," … [Read more...]