TagsCatchOn, Catherine Feliciano-Chon, F&B, food, Food Trends, Hospitality & Travel, Industry Trends, restaurants, trends
As they say, come for the art, stay for the food. These restaurants are breathing new life and purpose to museums.
Old Bailey at Tai Kwun Centre or Heritage and Arts, Hong Kong
As part of Hong Kong’s much-anticipated Tai Kwun, a landmark heritage site returning to public use after 170 years, Old Bailey is located in the JC Contemporary building, a Herzog & de Meuron-designed structure. Named after the street that flanks the heritage compound, Old Bailey evokes the ambiance of an artist’s studio. Wood shutter panels frame the full-length windows that fill the space with natural light, while a spacious outdoor terrace offers diners an elevated view of the Tai Kwun courtyard. Guests enter via the Artist’s Book Library, a lounge featuring a curated collection of Asian art books.
Old Bailey showcases regional Jiangnan cuisine, fitting given the centuries-long reputation Jiangnan has for nurturing creative communities. Chef Wong Gwan Man, a Jiangnan native, oversees the menu with favourites such as Longjing Tea Smoked Pigeon and Mala Iberico Pork Xiao Long Bao, along with much-loved dishes like Ten Treasure Duck and Double-Boiled Lion’s Head Hand-Minced Pork Meatball, Hairy Crab Roe.
Ristorante Torre at Fondazione Prada, Milan
Completing Fondazione Prada’s OMA-designed contemporary art compound, Torre’s towering structure includes a restaurant and bar on the 6th and 7th floors. Expect an eclectic mix of design references starting with repurposed furnishings from Phillip Johnson’s iconic Four Seasons Restaurant in New York, paintings and sculptures by Goshka Macuga, Jeff Koons and John Wesley on the walls and artist-designed dinner plates created for the restaurant by John Baldessari, Thomas Demand, Mariko Mori and others. Chef Fabio Cucchelli has sourced recipes from a number of Italian regions and will work with a rotating cast of under-30 chefs from home and abroad.
In Situ at the San Francisco Museum of Modern Art
When the new SFMOMA reopened in 2016, it was designed by Snøhetta to seamlessly integrate a 10-story expansion with the original Mario Botta–designed building. It also houses In Situ, chef Corey Lee’s faithful recreation of dishes from some of the best restaurants and chefs in the world, with their permission and guidance of course. And these dishes couldn’t have found more masterful hands. Regarded as one of the greatest chefs to have come out of Thomas Keller’s kitchens, Lee has earned three Michelin stars at his own restaurant Benu. So those who want to enjoy legendary dishes in a singular dining experience just need to find themselves in situ.
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