The Craft Behind the Cup: Aurum Roasting Co

Coffee has long been part of the rhythm of daily life, but in recent years it has evolved into something far more considered. From the origin of the bean to the method of roasting and the final pour, every detail can shape the experience. Along California’s Central Coast, Aurum Roasting Co. is part of that evolution, approaching coffee with the same attention to craftsmanship and provenance found throughout the region’s food and wine culture.

Founded in 2023 by Cameron Langshaw and Austin Hala, Aurum began with a simple curiosity about what makes truly exceptional coffee. That curiosity quickly became an immersion into the industry, researching coffee production, studying roasting techniques, tasting and evaluating different beans, and learning the nuances that distinguish an ordinary roast from one with character and depth.

Today, Aurum approaches roasting as both a craft and a form of hospitality. Its coffees are roasted in-house and to order, with each batch carefully evaluated before making its way into the cup. The philosophy is straightforward: begin with quality green coffee, treat it with precision, and allow its natural character to remain at the forefront.

That philosophy extends to Aurum’s choice of equipment. The company exclusively utilizes an electric roaster, bringing a distinctly modern approach to a craft traditionally associated with large, gas-powered roasting machines. The technology allows Aurum to maintain consistency while pursuing a cleaner, brighter style of roasting designed to highlight the natural qualities of each coffee.

But for Aurum, the story does not begin at the roaster. It begins with the bean itself. The company places an emphasis on specialty-grade coffees and ethical sourcing, recognizing that exceptional coffee is ultimately an agricultural product shaped by its origin, the people who cultivate it, and the conditions in which it is grown. Roasting, then, becomes an exercise in revealing rather than masking those qualities.

There is a natural connection between this philosophy and the culture of the Central Coast. Here, craftsmanship is often expressed through restraint; a vineyard allowing the character of its land to speak, a chef building a dish around exceptional ingredients, or an artisan refining a familiar object until every detail feels intentional. Aurum takes a similar approach to coffee.

The result is something that feels both contemporary and timeless. Aurum is not attempting to complicate coffee; it is paying closer attention to it. The ritual remains familiar, but the thinking behind it is more deliberate.

In the end, that may be Aurum’s greatest distinction. A great coffee does not need to announce itself. It simply needs to be thoughtfully sourced, carefully roasted and given the opportunity to speak for itself. For Aurum Roasting Co., that philosophy has become the foundation of every cup.

For those looking to bring the Aurum experience home, the company’s coffees are available to purchase online, with selections ranging from distinctive single-origin offerings to signature roasts. Follow Aurum Roasting Co. on Instagram for new releases, behind-the-scenes glimpses and the latest from the roastery, and visit the official website to explore the current collection and order freshly roasted beans for your own morning ritual.

Follow Aurum Roasting Co. on Instagram and discover more at aurumroastingco.com.

Pure Joy Is Reimagining Ice Cream on the Monterey Peninsula

The emerging Marina-based company brings sugar-free, high-protein indulgence to Carmel.

There is a problem with much of the so-called “healthy” ice cream on the market: it rarely tastes like a dessert worth looking forward to. Lower sugar often means less sweetness. Added protein can come at the expense of texture. And while plenty of products promise indulgence without compromise, few manage to capture the richness and creaminess that make a proper scoop of ice cream, or gelato, so satisfying.

That is the space where Pure Joy is making its entrance. The emerging Marina-based ice cream company is built around a simple but ambitious idea: create a sugar-free, high-protein ice cream that is every bit as creamy and satisfying as the real thing. Sweetened with monk fruit, Pure Joy offers an alternative to conventional ice cream without asking customers to sacrifice one of dessert’s most important qualities, pleasure.

And in Carmel-by-the-Sea, it has found a fitting home at Cafe dal Mare. The family-run café has become one of Carmel’s popular stops for Italian cakes, pastries, coffee and gelato. Its atmosphere leans into the pleasures of the traditional European café: a place to linger over espresso, discover something sweet and return for a familiar favorite. Pure Joy introduces something slightly different to that equation; a modern approach to indulgence that still belongs naturally beside those traditions.

The flavors move between the familiar and the unexpected. Vanilla, Chocolate, Mint Chip, Strawberry and Coffee provide the essentials. Then there is Coconut Mango and Cardamom, flavors that give the young company a more distinctive personality. Cardamom, particularly, feels like the sort of flavor made for discovery: aromatic, warm and just unusual enough to encourage a second look. Ordered as an affogato, it becomes something even more memorable, with the warm espresso and fragrant spice creating an unexpectedly refined combination.

The point, however, is not novelty for novelty’s sake. Pure Joy is attempting something more difficult: to create ice cream that happens to offer nutritional benefits rather than a nutritional product that merely resembles ice cream. That distinction matters.

The better-for-you food market has spent years training consumers to accept compromise. A dessert may be lower in sugar, but icy in texture. It may contain more protein but leave an unmistakable aftertaste. Pure Joy’s ambition is to challenge that expectation by keeping the experience at the center: sweet, smooth, rich and satisfying.

Monk fruit provides the sweetness without traditional added sugar, while the higher-protein formula adds another layer to the concept. But the real test remains the same one that has always defined good ice cream: would you eat it simply because you enjoy it? For a young local company, Carmel is an especially interesting place to begin building an audience. The town has long embraced indulgence, but its tastes are increasingly shaped by discernment. People care about quality, ingredients and craftsmanship. They want to know where things come from. At the same time, Carmel is hardly a place built around deprivation.

That balance makes Pure Joy a natural fit. At Cafe dal Mare, a visitor can still enjoy the café’s traditional Italian offerings while discovering a new kind of frozen indulgence. For those avoiding added sugar, seeking more protein or simply curious about what a monk-fruit-sweetened ice cream can taste like, Pure Joy offers another reason to stop in. It also represents something worth watching on the Monterey Peninsula: the emergence of small, independent food brands with ideas ambitious enough to compete beyond their hometown.

Pure Joy is still young, and there is something appealing about discovering it at this stage. The company is not yet surrounded by a polished national marketing machine. Its story is still being written, flavor by flavor, one local customer at a time. For now, its presence at Cafe dal Mare offers Carmel an early introduction.

And if Pure Joy succeeds in doing what it promises, delivering the sweetness, creaminess and satisfaction of authentic gelato without the added sugar, it may prove that the future of ice cream does not require giving anything up.

Sometimes, a better choice can still feel like a treat.

TCHA: A Pop-Up That Blends Art, Food & Design

Stemming from her passion for matcha bars, Joya Burda came up with an exciting new way to incorporate an interactive environment with culinary creations. Founded in January, she created Tcha, a unique experience in the form of a pop-up that also hosts several engaging activities from a number of luxury brands.

The concept takes an even more lively turn as she meticulously goes over themes for her pop-ups that result in one spectacular party. There is always a different theme when Tcha opens in a new space, from ‘Garden of Eden’ to ‘Mad Hatter Invited Marie Antoinette’. One of the most recent pop-ups in Germany had its theme based on its space in a factory, being dubbed ‘Studio 54 Goes to Factory’. The artistic ingenuity that Joya puts into the space is phenomenal, which begins with her creating a vision board with the brands she selects.

“That is exactly what Tcha is,” says Joya. “It is an experimental concept that each time I bring something new to Tcha, sometimes things that haven’t even hit the market. I had these fantastic dried apple and egg white candies that I brought to Paris [and] I have this really fantastic jewelry brand [called] Moxie that is being launched today.”

Due to the nature of the pop-up, there is no set location and every couple months they open up in a new location. However, whenever a space is set and ready to let the party commence, personal invitations and social media connectivity will allow guests from all over the globe to know where Tcha is next in the world.

“I am going to do Gstaad next,” states Joya. “Then I have Berlin, Amsterdam and Paris. I have quite a lot coming up. That is what keeps Tcha alive. It’s like a monthly magazine.”

Images Courtesy of: Joya Burda

Diamonds & Champagne, Dom Perignon Meets Bulgari

When we think of glamour, what often comes to mind is something like this: Diamonds and Caviar. To celebrate the best of the best, two prominent LVMH maisons have teamed up to craft ‘Bvlgari Serpenti x Dom Pérignon Rosé’. This marriage of brands is perfectly represented with a limited edition case of Champagne that’s characterized by the iconic Bvlgari snake wrapping itself around a magnum of Dom Pérignon Rosé. This proudly Franco-Italian collaboration is the work of Bvlgari Creative Director Lucia Silvestri and Dom Pérignon Chef de Cave Vincent Chaperon. The ultra exclusive, yet entirely innovative statement is the product of showcasing the best of each brands’ unique cultural heritage.

Each of the four examples are packaged within an alluring saffron and fuchsia lined wood case, with three magnums of Dom Pérignon Rosé Vintage 2004 gently strangled by a Bvlgari Serpenti necklace. This fine wine is all too worthy of the snake’s jealousy. The 2004 vintage benefited from a slow ageing process of 12 years in the maison’s cellar, not to mention the fact that Champagne’s 2004 harvest produced grapes that were impressive in both size and yield quantity. By harnessing the radiance of the Pinot Noir grape, Dom Pérignon has crafted a superlative elixir with notes of dark fruit as well as citrus, cocoa, and fresh hay. On the palate the Champagne is intense with long lasting hints of green citrus, a unique hallmark of this particular vintage.

And although the wine is remarkably impressive, we must not forget the serpent and her impressive history. Originally designed by Bvlgari in the 1960s, the inconic Serpenti has gone on to become the brand’s hallmark. A celebration of desire and seduction, for this particular edition, the Serpenti necklace that surrounds the Dom Pérignon magnum’s neck is crafted of Pink Gold, Onyx, and White Diamonds. A further highlight being the bottle’s engraving of a snake and a Rose Gold label which perfectly compliments the Serpenti necklace.

First released in April, the Bvlgari Serpenti x Dom Pérignon Rosé limited edition was made available
exclusively on request in London, Milan and Tokyo.

Images courtesy of: © Bvlgari & Dom Pérignon

An Interview with Chef Takeo Yamazaki of YOSHI

Chef Takeo Yamazaki has made YOSHI one of Monaco’s premiere dining establishments by pushing aside restaurants like Nobu, with his innovative approach to Japanese Cuisine. Yoshi’s selections of maki, nigiri, sashimi, and classic hot dishes bridge the gap between eastern and western flavors. The fruits of these efforts have resulted in YOSHI becoming the only Michelin Star Japanese restaurant in the region since 2010.

Located within the Hotel Metropole Monte Carlo, Yoshi’s exceptional cusine is complimented by a fine drink selection and a sober atmosphere. A menu of sakes and green teas were hand selected by the sommelier. YOSHI’s elegant dining room was designed by Didier Gomez and the menu of fresh local produce is served alongside a view of a Japanese-inspired garden. 

To learn more about Yoshi, we spoke with Chef Takeo on how YOSHI continues to wow their loyal following of patrons.

What is the inspiration behind YOSHI?

“My inspiration comes from my mentor Joël Robuchon who was in love with Japanese culture and gastronomy. We realised at the time that there was no great Japanese restaurant in the Côte d’Azur and we started to work on the concept of Yoshi.“

How do you balance traditional dishes while incorporating modern techniques?

“My passion is blending  traditional Japanese dishes with French delicacies. For example, adding Foie gras or caviar to an otherwise typical Japanese dish. You can use the Tataki, Agemono and tempura techniques and incorporate products that are European and make it a great plate.“

“So, I would say I use traditional techniques but with products that are not usually included in Japanese gastronomy. A great example of this is our wasabi puree which is a side dish that really pleases our guests. It’s interesting to integrate a very traditional Japanese product into a very popular dish like mashed potatoes.”

What elements do you believe set Yoshi apart from all of the other Japanese restaurants on the Riviera? 

“YOSHI has an amazing design with a Japanese style garden so it sets the tone when you enter. It is as if you were in Japan. YOSHI is also an intimate restaurant, which allows us to cater to our guests in a very personalized way. We are the only Japanese restaurant on the French Riviera to have been awarded a Michelin star since 2010 and this star still shines since we obtained it.“

What is the greatest challenge to maintaining a menu that appeals to both Western and Eastern palates?

“It is challenging; however, when we opened YOSHI, it was more of a challenge. Nowadays our clientele is well travelled and their palates have adapted to Japanese cuisine. They would be keener now to taste a traditional dish without having to adapt it to western palates. However sour flavors and gelatinous textures are still difficult for most Europeans.“

Have you always had a passion for European and Japanese flavours? 

“Yes, because I love to travel and find my inspirations through these moments where I go taste different restaurants around the world. It’s funny to see now that it’s common that Western dishes are reinvented into Japanese styles where Japanese ingredients get new foreign treatments and foreign ingredients get Japanese treatments, respectively.”

In a previous interview, you stated that if you were not a chef, then you would be an interior designer. With this in mind, how do you believe Yoshi’s remarkable design contributes to the overall dining experience?

“Yoshi is an experience and the design by Didier Gomez plays a big role in the contribution of our overall reputation. Visual presentation is an absolutely essential ingredient – it’s as much a part of the dining experience as the actual taste of the food.”

Images courtesy of Hotel Metropole

Michelin Starred Yoshi reopens for Lunch at the Hotel Metropole Monte Carlo

As of today, the Hotel Metropole Monte Carlo has reopened Yoshi for lunch service. The restaurant is the only Japanese eatery on the Côte d’Azur to have been awarded a Michelin star since 2010. Behind the kitchen’s helm is Chef Takeo Yamazaki, who offers patrons a fresh, healthy and modern menu with traditional flavors, adapted to Western palates. Takeo Yamazaki joined the Metropole Monte Carlo 13 years ago as the Head Chef of Yoshi and within two years received a Michelin Star for his cuisine that mixes the best of Eastern and Western flavors.

A highlight of the experience at Yoshi is the welcoming atmosphere designed by Didier Gomez, who worked extensively to marinate a selection of fine materials, such as ebony wood, stone and silks. Complementing the fine interiors of Yoshi are Japanese inspired gardens crafted by landscape architect, Jacques Messin. The garden’s design language was instituted to perfectly augment Chef Yamazaki’s simplistic, yet refined sunrise cuisine. Yoshi’s open kitchen and sushi bar allows guests to admire the artfully crafted maki, sashimi, nigiri, as well as fish or meat cooked with a teppanyaki grill. Highlights of the menu include EBI SHINJO (shrimp balls with kombu) and GHINDARA (black cod marinated for 72 hours). Yoshi’s celebrated cuisine is accompanied by fine Japanese sake, whiskies and green teas.

Yoshi’s hours are from Tuesday to Saturday, from 12:15pm to 2:00 pm and from 7:30pm to 11:00pm. To book your table at the best Japanese restaurant on the Riviera, call +377 93 15 13 13 or email yoshi@metropole.com

McCall’s Motorworks Revival is set to Wow on it’s 30th Anniversary!

Following a one year absence due to the global pandemic, McCall Events is gearing up for the 30^th year anniversary of their acclaimed McCall’s Motorworks Revival. The event is often referred to by many as the kickoff to Monterey Car Week. Wednesday August 11^th will mark the return of the party which features only the most iconic automobiles both new and classic as well as an impressive fleet of aircraft, epicurean delights, libations and live music at the Monterey Jet Center.

According to the event’s host, Gordon McCall, the party’s aviation sponsors are coming out in full force. Expect an impressive display from Airbus, Cirrus  Aircraft, Pilatus, Dassault  Falcon,  Textron Aviation, Gulfstream, and  Jet  It to rival some airshows. “We have been overwhelmed this year by the support from our friends in the aviation community.” McCall says, “Most airplane manufacturers are bringing two or three aircraft and the line-up is going to be spectacular. This is our 30th year and we’re ready to celebrate it with all of our friends!” On the culinary side of things, highlights will include delectable bites crafted by local celebrity chefs, handcrafted bespoke cocktails, tantalizing beers, and award-winning wines Roederer Estate, Pine Ridge Vineyards, and Archery Summit Winery among others.

Unique to this year’s event are three fantastic awards and prizes for the remarkable machines on display. “The Hagerty Award” will be presented by Diane Parker from the Hagerty Foundation, in collaboration with FIVA for the vehicle with the most interesting historical significance. The winner of “The Hagerty Award” will receive a behind-the-scenes pass to the ‘Hagerty Drivers Foundation Cars at the Capital’ installation, as well as access to the ‘Hagerty Drivers Foudation Cars at the Capital and Coffee’. “The Esprit de Corps” Award presented by Gordon McCall on behalf of Pine Ridge Vineyards will go to the “car, airplane, or motorcycle that embodies the spirit of our event; fastest, farthest, most innovative, most creative, etc…” The winner of this award will receive a Magnum of wine signed by Pine Ridge Vineyards Estate Winemaker, Joshua Mendoza Widaman as well as a highly coveted Cellar 47 Tasting Lounge Wine Cave Experience and wine educator lead tour for 4 guests. Last but certainly not least, is our very own The Extravagant “Style Award” which will be awarded to the most aesthetically pleasing vehicle on display at this year’s McCall’s Motorworks Revival. The fortunate recipient of The Extravagant “Style Award” will be gifted with a two-night stay at ESPACIO for up to four guests within a suite that occupies a private 2,250 square-foot floor with Jacuzzi-clad ocean-facing balcony, in-suite sauna, designer kitchen and personal elevator entry. The gift includes a tasting experience at ESPACIO’s onsite Japanese-French dining concept Mugen for up to four guests.

Red Carpet ticket holders will continue to enjoy valet parking, early entry at 4:00 pm, a special Red Carpet Reception, and access to the exclusive Red Carpet Club. VIP ticket holders enter one hour later and are welcomed with exceptional hospitality including light delicacies, craft cocktails cocktails and beer, in addition to a selection of fine wines among much more. For tickets and additional information, please visit the McCall Events website.

Images courtesy of: McCall Events

The best of Bordeaux from Petrus to Haut-Brion

Nearly five hundred lots of fine Bordeaux will hit the auction block in Hong Kong on the 25^th of this month. The single owner auction features one of the largest private collections of Chateau Haut-Brion ever offered. Vintages in the collection span over 100 years and include rare bottles of 1945 Chateau Haut-Brion and 1961 Chateau Haut Brion in large format. Additional highlights are the over one dozen unique vintages of Petrus as well as verticals of Cheval Blanc. However, our personal favorites are the lot of 3 bottles of 1934 Chateau d’Yquem and the 5 bottles of 1967 d’Yquem. According to Sotheby’s, the auction is estimated to fetch between “HK$10.5 – 15 million/ US$1.4 – 1.9 million.”

“This is one of those rare windows into wine history that mark a lifetime of vinous discovery. When they come your way, it is always breathtaking, as they evoke times remembered, vintages that vary with the weather and social conditions, extraordinary memories of scent and taste, occasions of joy and wonder and the sheer delight of knowing that these bottles, magnums, double magnums, jeroboams and imperials still exist. It reminds me of childhood fairy tales, of treasures slumbering for decades and then miraculously revealed. In this case, the sleeping took place in perfect cellar conditions and these legendary wines emerge from over a century ago, in one instance, to shine a light on what fascinates us all – the mystery of how wines evolve. This collection provides an unrivalled opportunity to follow this thread, through the lens of the First Growths of Bordeaux” – SERENA SUTCLIFFE, M.W. HONORARY CHAIRMAN, SOTHEBY’S WINE

Image courtesy of: Sotheby’s

From DRC to Petrus – Sotherby’s is Set to Auction a Remarkable Single Cellar Collection

An impressive collection of European wines are set to be auctioned at Sotheby’s Hong Kong on May 28^th of this year. The 970 lot auction, which is estimated to fetch a total of between $7.7 and $10.6 million USD, are the contents of a single cellar assembled through decades of visionary collecting. Rare and impressive labels span three centuries, and include Domaine de la Romanée-Conti, Lafite Rothschild, and Yquem, among others. Through the development of personal relationships with premiere producers and a passion for academic collecting, a devoted connoisseur amassed this enviable cellar.

“It is a great privilege for us to be entrusted with the sale of such an extraordinary cellar, one of the most historic collections to come to market in recent memory. Both in terms of scale and provenance, this collection is a glorious testament to a visionary collector. But as so often happens, that passion can lead to cellar overcrowding, resulting in a truly wonderful opportunity for wine lovers from across the world to appreciate and nurture these spectacular bottles,” said Adam Bilbey, Head of Sotheby’s Wine & Spirits, Asia and Europe.

This auction presents a unique opportunity for aficionados and devoted collectors to season their cellars with some of the most brilliant wine from the best French producers. The Bordeaux collection boasts 63 lots of Petrus, which span nearly one century and include the ultra coveted 1945 and 1947 vintages; not to mention a brilliant collection of 83 lots of God’s golden nectar, Chateau Yquem, with vintages dating back to 1865. Additional noteworthy lots include two bottles of 1898 Chateau Lafite Rothschild and a host of vintages by Mouton Rothschild that are available in a wide variety of formats.

An exceptional collection of Burgundies includes 75 lots of Domaine de la Romanée-Conti span seven decades and are estimated to fetch over $900,000 USD. The DRC lots include a 12 bottle case of La Tâche 1985 and a single bottle of Romanée Conti 1990 in its original wooden case. On the other hand, devoted followers of Henri Jayer will be pleased to see 75 unique lots by the maker (estimated in excess of $3.8 million USD). The Henri Jayer lots include 29 lots of Vosne-Romanée Cros Parantoux, including a 1978 in magnum, 1990 in magnum, and 1999 in original carton.

Alsacian collectors will take note of the one dozen lots Trimbach spread across 40 years and include 10 lots of Trimbach Clos Ste Hune. All said, this truly remarkable auction is one of the most impressive offerings of elite French wines in recent history.

Images Courtesy of: Sotherby’s

8 Must Try Dishes in Miami

As Covid 19 vaccines are dispersed, travel is continuing to increase and with it, culinary destinations such as Miami have prepared for a surge in visitors, expecting no less than a gastronomical wonderland. In this list, which spans Mila Miami to MR CHOW; we have assembled a guide to 8 of Miami’s most exciting dishes this Spring Summer season!

Lobster Ravioli at Ambersweet at the Confidante Miami Beach

Located within the Confidante Miami Beach, is Ambersweet, a fusion restaurant boasting a retro glamour atmosphere and exceptional culinary creations, such as the Lobster Ravioli: a delicacy crafted from ingredients the like of buttermilk, a carrot reduction, burnt orange and chervil. Ambersweet is named after the superfluous Ambersweet Orange, a hybrid of grapefruit, tangerine and sweet orange. Nearly every dish at the restaurant includes a citrus element.

Tempura Beech Mushroom at Buya Izakaya + Yakitori

Buya, which means small fire in Japanese, was founded by Chef Michael Lewis and Steven Haigh of KYU; with Buya, the pair partnered with Michael Sponaugle to create a new concept. Modeled after an Izakaya (an informal Japanese bar), the restaurant serves high quality street style dishes as well as inventive cocktails, such as a Sake Juice Box. One menu item that is a particular stand out is the Tempura Beech Mushroom, reminiscent of a “bloomin onion” the dish is a mix of crispy and crunchy, featuring an umami beech mushroom bomb at the center covered in an Asian twisted ranch. According to Buya, the dish lands on almost every table.

The Swag Burger at BurgerFi Miami

The third dish on our list, may appear to be a simple burger, yet is anything but. BurgerFi’s super spicy SWAG Burger is available for just a few more weeks. The limited time burger, ground from Wagyu-Brisket, is beloved by Martha Stewart and is said to pack heat without being painfully spicy. Candied ghost pepper bacon is the not so secret ingredient.

Lobster Crudo at MILA Miami

The all new “MediterrAsian” menu at ultra-chic MILA Miami is filled with incredible highlights. The all-star culinary team brought life to a selection of fusion cuisine with rich flavors and inventive presentations. One particular stunner at this rooftop restaurant is the Lobster Crudo, marinated in citrus juice and crafted through a traditional Japanese “Konbu-jime” technique, the Lobster is cured in seaweed and served Ceviche style to share.

Baklava French Toast at Estiatorio Ornos a Michael Mina Restaurant

Yes, you read that right, Baklava French Toast. Estiatorio Ornos a Michael Mina Restaurant’s Executive Chef, Nikolaos Georgousis has developed a fantasy worthy treat. This classic eastern Mediterranean dessert has been reinvented as a brunch favorite. Notes of cinnamon, honey, and Florida citrus awaits.

Wagyu Gunkan at Zuma Miami

Now over one decade old, the chic Miami eatery, Zuma, is defined as a modern destination and favorite among Miamians. The restaurant’s remarkable view of the Miami River offers a renowned selection of contemporary Japanese delicacies right in downtown Miami. Our favorite among the menu’s many highlights is the Gunkan, which translates to “War Boat” in English. Small boat shaped cylinders of Japanese rice are wrapped in seaweed and topped with Wagyu beef. The design is a brilliant nod to the yachts which fill Miami’s many waterways nearby.

MR CHOW NOODLES at MR CHOW Miami

Magical noodles simmer in anticipation at the renowned MR CHOW Miami. The show worthy experience at MR CHOW’s Miami establishment is truly epicurean theatre. All of the noodles at this eatery are hand pulled towards the tableside to allow guests to watch the noodle making process from beginning to end. The experience allows guests to develop an intimate connection between themselves and the cuisine. Whether Flambéing Bananas Foster or pulling Bejing-style noodles, the art of table side service has steadily, yet unfortunately declined in fine dining. This is why you should support MR CHOW’s commitment to handcrafted excellence; the experience is truly remarkable and entirely entertaining.

Watermelon Salad at Mila Miami

Last, but certainly not least, we end this list of gastronomical splendor with a familiar name. Back at Mila Miami another highlight, albeit lighter than the Lobster Crudo, is the refreshing Watermelon Salad. The refreshing summer dish is sweet and savory with the combination of watermelon and organic tomatoes. Mila Miami’s culinary team uses “modern techniques and sauces to fuse the ingredients.”

Featured Image credit: MR CHOW

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