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Forbes
4 hours ago
- Entertainment
- Forbes
Celebrity Chef Michael Symon Looks To Travel For His New Collection With Frontgate
Celebrity chef Michael Symon and his wife, Liz Symon. Travel and destinations all over the globe are a source of inspiration for many things I love- food, fashion, home decor, and even beauty products. Now, Frontgate, my favorite brand for the most luxurious and long-lasting sheets and towels I've ever tried, is debuting a gourmet collection that evokes travel- more specifically, the Mediterranean- at its core. Called the Frontgate x Chef Symon Collection and available online as of July 29th, the beautiful and transporative pieces were created in collaboration with the celebrity chef Michael Symon and his wife, Liz Symon. They include serveware such as charcuterie and breadboards, dinnerware with Mediterranean motifs, and barware, such as a brass ice bucket I can't wait to get. Kitchen essentials- canvas bread cloths, a chef's apron, and salt & pepper shakers- are also part of Chef Symon's lineup. He took impetus from his Greek-Sicilian heritage and the bungalow in Venice he owns with Liz to bring it to life. According to a release from Frontgate, 'the collection captures the spirit of their everyday grill-to-table hosting style, where bold flavors, beautiful design, and easy company unite.' I had a chance to interview Chef Symon in advance of the debut. I asked him about the places that have influenced his culinary journey, what bringing travel home means to him, and the essentials he can't hit the road without. Your travels inspire the collection. Can you tell us about some of the destinations that have most profoundly influenced your culinary and design sensibilities? Our travels to Italy and Greece, as well as my heritage, have profoundly inspired this collection. That Mediterranean way of life with slow meals, big tables, and food flowing really stuck with us. The textures, colors, and even the pace of life in those regions played a significant part in how we approached the look and feel of this collection. This design philosophy, rooted in excellence, a passion for gathering, and a blend of gourmet and creative influences, makes this collection a perfect fit for Frontgate. The collection truly embodies the shared core principles we both value. It helps enable you to truly enjoy your guests and relax throughout the party. Mediterranean-inspired dinnerware from Michael Symon's new collection with Frontgate. ... More Beyond the culinary aspect, what specific design elements, textures, or colors did you encounter during your travels that directly influenced the aesthetic of the Frontgate collection? Are there any less obvious inspirations that might surprise people? You'll notice details like the beautiful walnut-finished mango wood, brass accents, and vibrant enamel finishes, all designed to highlight the artisan craftsmanship and refined materials. A less obvious inspiration is truly rooted in our personal entertaining dynamic. I'm definitely the grill master, while Liz excels at creating the perfect dining setting for our guests. We often say I'm the 'grill' and she's the 'table,' and that duality deeply influenced the aesthetic of this collection. It's meant to feel special yet easygoing, and seamlessly move from preparation to presentation, just like our own approach to entertaining with a patio full of guests. I think Frontgate customers, who know my style and our longstanding partnership, will be genuinely excited to see this collection come to life. When you think about the concept of "bringing travel home," what does that mean to you, and how have you tried to capture that essence in this collection? For me, 'bringing travel home' is all about creating pieces that look beautiful, but also feel lived in, loved, and ready for real life. It's about taking those elements of time away; the aesthetics, the feelings, the memories and weaving them into your everyday to inspire new memories. This is so important because Frontgate's customers, like Liz and me, really value that elevated lifestyle and the chance to infuse their homes with the cherished moments and aesthetic inspiration from their own journeys. The breadboard from Frontgate's collection with Michael Symon is inspired his love of visiting local ... More bakeries. Beyond the general Mediterranean inspiration, can you share an example of a specific item in the collection and the travel memory or discovery that directly led to its creation? A particular and perhaps surprising inspiration is the hand-sponged technique utilized on our dinnerware. This technique was initially encountered by Liz and myself on tiles in a quaint antique shop in Sicily, prompting a desire to incorporate them into our home. This led to the decision to adapt the motif for our dinnerware, ensuring each piece possesses a unique, artisanal quality while retaining an approachable, relaxed feel. The breadboard is also definitely inspired by our travels, as one of my favorite things to do daily is head to the local bakeries in the towns we are in and buy a beautiful loaf of bread to enjoy throughout the day. We do the same when we are home and love giving this as a gift to friends for special events: perfectly baked local bread and a beautiful bag and board to serve it. How does your background as a chef, and your deep understanding of food and entertaining, translate into the design and functionality of these pieces? Are there any "chef's secrets" or practical considerations you've incorporated? The biggest thing for me is that we try to have tools that have multiple uses, present big but store small & help elevate our presentations and ease of service. These are all things we do in our restaurants that make things feel more seamless to the guests. What's next for you in terms of design or future collaborations? Are there other aspects of your travels or culinary journey you'd love to explore in future collections? We're actually adding to the collection in Spring 2026! I'm always exploring new aspects of my culinary journey. While I can't reveal specifics yet, you can expect more pieces that embody bold flavors, a passion for gathering, and creative influences, staying true to our philosophy of creating pieces that look beautiful, but also feel lived in, loved, and ready for real life Frontgate x Chef Michael Symon Serving Trays. Carry-on or check-in? Carry on almost always. I like to get off the plane and get to where is am going, and way too often I have had the dreaded lost baggage. As people who spent half their lives traveling, we are pretty crafty packers! What do you always bring back from a trip? Liz and I always try to find salt and pepper shakers from where we have been and some kind of small pottery, whether it be for the kitchen or the garden. What are your travel essentials? A combined charger for phone and watch, small electric clippers, headphones (no matter what), and bag of pistachios (when I remember them!). What are your favorite hotels? We always try to stay in the heart of cities, as Liz and I both love walking to explore. We prefer a small boutique hotel if we can find one, and if it has a tub and a balcony, that is a huge bonus. Room size isn't important to us, we are rarely in the room, therefore we are way more worried about location.
CNA
17-07-2025
- Entertainment
- CNA
Michelin Bib Gourmand Selection 2025 : 89 eateries in Singapore make the list
On the hunt for your next great meal that won't break the bank? The Michelin Guide Singapore announced its 2025 Bib Gourmand Selection on Thursday (Jul 17) with 89 chosen establishments you can explore. Separate from Michelin Stars, the Bib Gourmand distinction celebrates establishments that stand out for their exceptional value-for-money gourmet experiences, judged anonymously by Michelin Guide inspectors. This year, out of the 89 establishments honoured, 11 are new entrants. Among the new entrants are nine new eateries, consisting of five hawker centre stalls, three restaurants, and one Singaporean street food establishment. Contributing to the hawker fare are Lao Fu Zi Fried Kway Teow, which offers its popular dish in two sizes and a choice of black or white versions; Nam Sing Hokkien Fried Mee, which has been serving just one specialised dish, Hokkien fried mee with prawns, since its opening in 1960 and Song Kee Teochew Fish Porridge, renowned for its signature fish porridge and fish head bee hoon. Also featured in the new additions are hawker stalls To-Ricos Kway Chap which serves the broad rice noodles with pork belly, trotters, intestine, tripe, and dried tofu, braised in a spiced soy-based marinade, as well as Wok Hei Hor Fun which has been a local favourite for over 30 years, serving up umami-rich fried hor fun (flat rice noodles). Singaporean street food establishment Sin Heng Claypot Bak Koot Teh also made the cut this year. The stall has been around for over four decades and is currently run by the second-generation owner. Their speciality, as the name suggests, is claypot bak kut teh featuring a peppery and garlicky broth that is not overwhelmingly spicy. Their claypot sesame oil chicken is also a crowd favourite, where succulent wings are coated in a sauce boasting nutty aromas and mild sweetness. The lineup of restaurants this year spans multiple cuisines as well. First up, Thai restaurant Jungle, which offers a warm atmosphere within its simple, cosy space, featuring exposed beams and wooden furnishings. The chef skilfully transforms fresh produce into modern Thai dishes, masterfully balancing sweet, sour, and salty notes with fiery heat for maximum flavour. Its signatures include the chargrilled pork jowl and the yellow crab curry. Meanwhile, Kotuwa offers a vibrant journey through Sri Lankan cuisine where every dish, from quintessential Sri Lankan street food to curries, is packed with robust flavours. Their strength lies in seafood, particularly crab prepared in myriad ways, such as the standout crab curry, with its balanced, layered flavours and subtle warmth of cinnamon. View this post on Instagram A post shared by Kotuwa (@ Lastly, if you're looking for authentic nasi lemak, Kitchenman Nasi Lemak won't let you down. Served in a simple, inviting setting, the Malaysian chef cooks rice in coconut milk with pandan leaves, complemented by garnishes of fried anchovies, peanuts, fried egg, sliced cucumber, and spicy sambal. Out of the 11 new entrants, two moved from the Michelin Selected category, which recognises restaurants that offer high-quality cuisine and a good dining experience. One of which is the popular Boon Tong Kee, whose original branch at Balestier Road remains a favourite since its opening in 1983, drawing crowds with its signature boiled chicken, which boosts succulent and tender meat. Diners seeking a full zi char feast will also find plenty of dishes to enjoy. The other is Ji Ji Noodle House, which has been serving its signature wanton noodles since 1965. Available as soup or dry versions, the noodles are served with char siew, deep-fried wonton, and vegetables, accompanied with wanton soup. 'The expansion of Singapore's Bib Gourmand selection this year, with over 70 per cent of the establishments being street food stalls, stands as a strong testament to Singapore's unwavering commitment to preserving its hawker culture amidst an evolving culinary landscape,' said Gwendal Poullennec, the international director of the Michelin Guide. 'Our inspectors were not only pleased to discover more local culinary gems, but also to celebrate the enduring legacy of the long-serving heritage hawkers.' He added: 'It is truly heartening to witness the younger generation entering the food and beverage industry, dedicated to continuing their family's cherished recipes.' MICHELIN'S BIB GOURMAND 2025 FULL LIST 1. A Noodle Story (Amoy Street Food Centre) 2. Adam Rd Noo Cheng Big Prawn Noodle (Adam Food Centre) 3. Alliance Seafood (Newton Food Centre) 4. Anglo Indian (Shenton Way) 5. Ar Er Soup (ABC Brickworks Market & Food Centre) 6. Bahrakath Mutton Soup (Adam Food Centre) 7. Beach Road Fish Head Bee Hoon (Whampoa Makan Place) 8. Bismillah Biryani (Little India) 9. Boon Tong Kee (Balestier Road) 10. Chai Chuan Tou Yang Rou Tang (115 Bukit Merah View Market & Hawker Centre) 11. Chef Kang's Noodle House 12. Cheok Kee (Geylang Bahru Market & Food Centre) 13. Chey Sua Carrot Cake (127 Toa Payoh West Market & Food Centre) 14. Chuan Kee Boneless Braised Duck (20 Ghim Moh Road Market & Food Centre) 15. Cumi Bali 16. Da Shi Jia Big Prawn Mee 17. Delhi Lahori (Tekka Centre) 18. Dudu Cooked Food (Jurong West 505 Market & Food Centre) 19. Eminent Frog Porridge & Seafood (Lor 19) 20. Fei Fei Roasted • Noodle (Yuhua Village Market and Food Centre) 21. Fico 22. Fu Ming Cooked Food (Redhill Market) 23. Hai Nan Xing Zhou Beef Noodle (Kim Keat Palm Market & Food Centre) 24. Hai Nan Zai (Chong Pang Market and Food Centre) 25. Han Kee (Amoy Street Food Centre) 26. Heng (Newton Food Centre) 27. Heng Heng Cooked Food (Yuhua Village Market and Food Centre) 28. Heng Kee (Hong Lim Market and Food Centre) 29. Hong Heng Fried Sotong Prawn Mee (Tiong Bahru Market) 30. Hong Kong Yummy Soup (Alexandra Village Food Centre) 31. Hoo Kee Bak Chang (Amoy Street Food Centre) 32. Hui Wei Chilli Ban Mian (Geylang Bahru Market & Food Centre) 33. Indocafé 34. J2 Famous Crispy Curry Puff (Amoy Street Food Centre) 35. Jalan Sultan Prawn Mee 36. Jason Penang Cuisine (ABC Brickworks Market & Food Centre) 37. Ji De Lai Hainanese Chicken Rice (Chong Pang Market and Food Centre) 38. Ji Ji Noodle House (Hong Lim Market and Food Centre) 39. Jian Bo Tiong Bahru Shui Kueh (Jurong West 505 Market & Food Centre) 40. Joo Siah Bak Koot Teh (Kai Xiang Food Centre) 41. Jungle 42. Kelantan Kway Chap · Pig Organ Soup (Berseh Food Centre) 43. Kitchenman Nasi Lemak 44. Koh Brother Pig's Organ Soup (Tiong Bahru Market) 45. Kok Sen 46. Kotuwa 47. Kwang Kee Teochew Fish Porridge (Newton Food Centre) 48. Kwee Heng (Newton Food Centre) 49. Lagnaa 50. Lai Heng Handmade Teochew Kueh (Yuhua Market & Hawker Centre) 51. Lao Fu Zi Fried Kway Teow (Old Airport Road Food Centre) 52. Lian He Ben Ji Claypot (Chinatown Complex Market & Food Centre) 53. Lixin Teochew Fishball Noodles (Kim Keat Palm Market & Food Centre) 54. Margaret Drive Sin Kee Chicken Rice (40 Holland Drive) 55. MP Thai (Vision Exchange) 56. Muthu's Curry 57. Na Na Curry (115 Bukit Merah View Market & Hawker Centre) 58. Nam Sing Hokkien Fried Mee (Old Airport Road Food Centre) 59. New Lucky Claypot Rice (Holland Drive Market & Food Centre) 60. No.18 Zion Road Fried Kway Teow (Zion Riverside Food Centre) 61. Outram Park Fried Kway Teow Mee (Hong Lim Market and Food Centre) 62. Ru Ji Kitchen (Holland Drive Market & Food Centre) 63. Selamat Datang Warong Pak Sapari (Adam Food Centre) 64. Sik Bao Sin 65. Sin Heng Claypot Bak Koot Teh 66. Sin Huat Seafood Restaurant 67. Singapore Fried Hokkien Mee (Whampoa Makan Place) 68. Soh Kee Cooked Food (Jurong West 505 Market & Food Centre) 69. Song Fa Bak Kut Teh (New Bridge Road) 70. Song Fish Soup (Clementi 448 Food Centre) 71. Song Kee Teochew Fish Porridge (Newton Food Centre) 72. Soon Huat (North Bridge Road Market & Food Centre) 73. Spinach Soup (Geylang Bahru Market & Food Centre) 74. Tai Seng Fish Soup (Taman Jurong Market & Food Centre) 75. Tai Wah Pork Noodle (Hong Lim Market and Food Centre) 76. The Blue Ginger 77. The Coconut Club (Beach Road) 78. Tian Tian Hainanese Chicken Rice (Maxwell Food Centre) 79. Tiong Bahru Hainanese Boneless Chicken Rice (Tiong Bahru Market) 80. To-Ricos Kway Chap (Old Airport Road Food Centre) 81. True Blue Cuisine 82. Un-Yang-Kor-Dai 83. Whole Earth 84. Wok Hei Hor Fun (Redhill Food Centre) 85. Yhingthai Palace 86. Yong Chun Wan Ton Noodle (115 Bukit Merah View Market & Hawker Centre) 87. Zai Shun Curry Fish Head 89. Zhup Zhup
CNA
17-07-2025
- Entertainment
- CNA
Michelin Bib Gourmand Selection 2025: 89 eateries in Singapore make the list
On the hunt for your next great meal that won't break the bank? The Michelin Guide Singapore announced its 2025 Bib Gourmand Selection on Thursday (Jul 17) with 89 chosen establishments you can explore. Separate from Michelin Stars, the Bib Gourmand distinction celebrates establishments that stand out for their exceptional value-for-money gourmet experiences, judged anonymously by Michelin Guide inspectors. This year, out of the 89 establishments honoured, 11 are new entrants. Among the new entrants are nine new eateries, consisting of five hawker centre stalls, three restaurants, and one Singaporean street food establishment. Contributing to the hawker fare are Lao Fu Zi Fried Kway Teow, which offers its popular dish in two sizes and a choice of black or white versions; Nam Sing Hokkien Fried Mee, which has been serving just one specialised dish, Hokkien fried mee with prawns, since its opening in 1960 and Song Kee Teochew Fish Porridge, renowned for its signature fish porridge and fish head bee hoon. Also featured in the new additions are hawker stalls To-Ricos Kway Chap which serves the broad rice noodles with pork belly, trotters, intestine, tripe, and dried tofu, braised in a spiced soy-based marinade, as well as Wok Hei Hor Fun which has been a local favourite for over 30 years, serving up umami-rich fried hor fun (flat rice noodles). Singaporean street food establishment Sin Heng Claypot Bak Koot Teh also made the cut this year. The stall has been around for over four decades and is currently run by the second-generation owner. Their speciality, as the name suggests, is claypot bak kut teh featuring a peppery and garlicky broth that is not overwhelmingly spicy. Their claypot sesame oil chicken is also a crowd favourite, where succulent wings are coated in a sauce boasting nutty aromas and mild sweetness. The lineup of restaurants this year spans multiple cuisines as well. First up, Thai restaurant Jungle, which offers a warm atmosphere within its simple, cosy space, featuring exposed beams and wooden furnishings. The chef skilfully transforms fresh produce into modern Thai dishes, masterfully balancing sweet, sour, and salty notes with fiery heat for maximum flavour. Its signatures include the chargrilled pork jowl and the yellow crab curry. Meanwhile, Kotuwa offers a vibrant journey through Sri Lankan cuisine where every dish, from quintessential Sri Lankan street food to curries, is packed with robust flavours. Their strength lies in seafood, particularly crab prepared in myriad ways, such as the standout crab curry, with its balanced, layered flavours and subtle warmth of cinnamon. View this post on Instagram A post shared by Kotuwa (@ Lastly, if you're looking for authentic nasi lemak, Kitchenman Nasi Lemak won't let you down. Served in a simple, inviting setting, the Malaysian chef cooks rice in coconut milk with pandan leaves, complemented by garnishes of fried anchovies, peanuts, fried egg, sliced cucumber, and spicy sambal. Out of the 11 new entrants, two moved from the Michelin Selected category, which recognises restaurants that offer high-quality cuisine and a good dining experience. One of which is the popular Boon Tong Kee, whose original branch at Balestier Road remains a favourite since its opening in 1983, drawing crowds with its signature boiled chicken, which boosts succulent and tender meat. Diners seeking a full zi char feast will also find plenty of dishes to enjoy. The other is Ji Ji Noodle House, which has been serving its signature wanton noodles since 1965. Available as soup or dry versions, the noodles are served with char siew, deep-fried wonton, and vegetables, accompanied with wanton soup. 'The expansion of Singapore's Bib Gourmand selection this year, with over 70 per cent of the establishments being street food stalls, stands as a strong testament to Singapore's unwavering commitment to preserving its hawker culture amidst an evolving culinary landscape,' said Gwendal Poullennec, the international director of the Michelin Guide. 'Our inspectors were not only pleased to discover more local culinary gems, but also to celebrate the enduring legacy of the long-serving heritage hawkers.' He added: 'It is truly heartening to witness the younger generation entering the food and beverage industry, dedicated to continuing their family's cherished recipes.' MICHELIN'S BIB GOURMAND 2025 FULL LIST 1. A Noodle Story (Amoy Street Food Centre) 2. Adam Rd Noo Cheng Big Prawn Noodle (Adam Food Centre) 3. Alliance Seafood (Newton Food Centre) 4. Anglo Indian (Shenton Way) 5. Ar Er Soup (ABC Brickworks Market & Food Centre) 6. Bahrakath Mutton Soup (Adam Food Centre) 7. Beach Road Fish Head Bee Hoon (Whampoa Makan Place) 8. Bismillah Biryani (Little India) 9. Boon Tong Kee (Balestier Road) 10. Chai Chuan Tou Yang Rou Tang (115 Bukit Merah View Market & Hawker Centre) 11. Chef Kang's Noodle House 12. Cheok Kee (Geylang Bahru Market & Food Centre) 13. Chey Sua Carrot Cake (127 Toa Payoh West Market & Food Centre) 14. Chuan Kee Boneless Braised Duck (20 Ghim Moh Road Market & Food Centre) 15. Cumi Bali 16. Da Shi Jia Big Prawn Mee 17. Delhi Lahori (Tekka Centre) 18. Dudu Cooked Food (Jurong West 505 Market & Food Centre) 19. Eminent Frog Porridge & Seafood (Lor 19) 20. Fei Fei Roasted • Noodle (Yuhua Village Market and Food Centre) 21. Fico 22. Fu Ming Cooked Food (Redhill Market) 23. Hai Nan Xing Zhou Beef Noodle (Kim Keat Palm Market & Food Centre) 24. Hai Nan Zai (Chong Pang Market and Food Centre) 25. Han Kee (Amoy Street Food Centre) 26. Heng (Newton Food Centre) 27. Heng Heng Cooked Food (Yuhua Village Market and Food Centre) 28. Heng Kee (Hong Lim Market and Food Centre) 29. Hong Heng Fried Sotong Prawn Mee (Tiong Bahru Market) 30. Hong Kong Yummy Soup (Alexandra Village Food Centre) 31. Hoo Kee Bak Chang (Amoy Street Food Centre) 32. Hui Wei Chilli Ban Mian (Geylang Bahru Market & Food Centre) 33. Indocafé 34. J2 Famous Crispy Curry Puff (Amoy Street Food Centre) 35. Jalan Sultan Prawn Mee 36. Jason Penang Cuisine (ABC Brickworks Market & Food Centre) 37. Ji De Lai Hainanese Chicken Rice (Chong Pang Market and Food Centre) 38. Ji Ji Noodle House (Hong Lim Market and Food Centre) 39. Jian Bo Tiong Bahru Shui Kueh (Jurong West 505 Market & Food Centre) 40. Joo Siah Bak Koot Teh (Kai Xiang Food Centre) 41. Jungle 42. Kelantan Kway Chap · Pig Organ Soup (Berseh Food Centre) 43. Kitchenman Nasi Lemak 44. Koh Brother Pig's Organ Soup (Tiong Bahru Market) 45. Kok Sen 46. Kotuwa 47. Kwang Kee Teochew Fish Porridge (Newton Food Centre) 48. Kwee Heng (Newton Food Centre) 49. Lagnaa 50. Lai Heng Handmade Teochew Kueh (Yuhua Market & Hawker Centre) 51. Lao Fu Zi Fried Kway Teow (Old Airport Road Food Centre) 52. Lian He Ben Ji Claypot (Chinatown Complex Market & Food Centre) 53. Lixin Teochew Fishball Noodles (Kim Keat Palm Market & Food Centre) 54. Margaret Drive Sin Kee Chicken Rice (40 Holland Drive) 55. MP Thai (Vision Exchange) 56. Muthu's Curry 57. Na Na Curry (115 Bukit Merah View Market & Hawker Centre) 58. Nam Sing Hokkien Fried Mee (Old Airport Road Food Centre) 59. New Lucky Claypot Rice (Holland Drive Market & Food Centre) 60. No.18 Zion Road Fried Kway Teow (Zion Riverside Food Centre) 61. Outram Park Fried Kway Teow Mee (Hong Lim Market and Food Centre) 62. Ru Ji Kitchen (Holland Drive Market & Food Centre) 63. Selamat Datang Warong Pak Sapari (Adam Food Centre) 64. Sik Bao Sin 65. Sin Heng Claypot Bak Koot Teh 66. Sin Huat Seafood Restaurant 67. Singapore Fried Hokkien Mee (Whampoa Makan Place) 68. Soh Kee Cooked Food (Jurong West 505 Market & Food Centre) 69. Song Fa Bak Kut Teh (New Bridge Road) 70. Song Fish Soup (Clementi 448 Food Centre) 71. Song Kee Teochew Fish Porridge (Newton Food Centre) 72. Soon Huat (North Bridge Road Market & Food Centre) 73. Spinach Soup (Geylang Bahru Market & Food Centre) 74. Tai Seng Fish Soup (Taman Jurong Market & Food Centre) 75. Tai Wah Pork Noodle (Hong Lim Market and Food Centre) 76. The Blue Ginger 77. The Coconut Club (Beach Road) 78. Tian Tian Hainanese Chicken Rice (Maxwell Food Centre) 79. Tiong Bahru Hainanese Boneless Chicken Rice (Tiong Bahru Market) 80. To-Ricos Kway Chap (Old Airport Road Food Centre) 81. True Blue Cuisine 82. Un-Yang-Kor-Dai 83. Whole Earth 84. Wok Hei Hor Fun (Redhill Food Centre) 85. Yhingthai Palace 86. Yong Chun Wan Ton Noodle (115 Bukit Merah View Market & Hawker Centre) 87. Zai Shun Curry Fish Head 89. Zhup Zhup
Irish Times
17-07-2025
- Entertainment
- Irish Times
Comet review: Is this Ireland's next Michelin star restaurant in the making?
Comet Address : 3 Joshua Lane, Dublin D02 C856 Telephone : 01 444 3355 Cuisine : Modern International Website : Cost : €€€ You think you know what you're getting – a young chef from Wexford, six years at Michelin -starred Kadeau in Denmark , a stint at Le Doyenné outside Paris, back in Dublin with his wife, Laura Chabal, to open Comet. What you don't see coming is pollock poached in beef fat and quail on toast. Kevin O'Donnell can really cook. I'd never met him – but I'd heard plenty. He started out in Bastible , did the mandatory years abroad absorbing other people's brilliance, and now he's partnered with Bastible's Barry and Claremarie FitzGerald to open Comet – tucked beside the RIAC club off Dawson Street in what used to be La Ruelle Wine Bar. A smart refurb shows that the bones were always there. House-made sourdough and Saltrock butter (€6.50) with a lactic, near-fermented edge might read Nordic-by-numbers at first – but by the end of the meal, it all feels more like Irish tradition sharpened by French technique. And the taste backs it up. It's an à-la-carte menu built around plates that rise in size and price, or there's a €78 four-course carte blanche (where the customer gives the chef freedom to choose what to make) served family style. Chabal's wine list covers grower Champagnes, low-production bottles and plenty by the glass. We pick a lightly chilled Casa Aurora La Nave (€48), a naturally fermented Mencia blend from Bierzo in northwest Spain. READ MORE From the snacks section, the spring onion tempura with Meyer lemon and anchovy (€9) wrapped in a sorrel leaf lands with a jolt of acidity. The onion is cooked just long enough to lose its raw edge but keep its bite. Next up, a bowl of summer. Peas from Abercorn Farm and beans from Castleruddery (€15) sit on top of crème cru with a touch of fermented plum. Finely chopped pistachios run through the legumes, bringing more impact than expected with a soft earthiness. The squid (€21) lands as diamond-sliced pieces, cured in kombu and grilled on the konro. The kombu is braised with black pepper for the dashi, but there's no strident koji bludgeoning through. The flesh keeps a bite, the tentacle ragu is deep and savoury, and the grilled peach lifts it just enough to stop it drowning in brine and smoke. Pollock (€29) comes next – a proper test dish. It's a sustainable fish, but rarely an interesting one. O'Donnell makes no attempt to trick it up with vin jaune or a mound of shellfish. Here it's poached in beef fat. He knows it's not turbot and pushes the meatiness instead, bringing round, generous flavours with girolles, maitake, a few hazelnuts and a butter sauce built off the mushroom juices. Cooked just right – no sous vide – it's tender and full of flavour. The quail (€32) comes split down the middle – deboned except for the legs and wings, stuffed with sautéed leeks. It sits on a thick slice of home-made milk bread, the whole thing lacquered till it glistens with confit garlic and honey. There's a nod to St John's pork jowl on toast here and the old French trick of roasting a bird on bread so the fat drips straight in. Comet interior A bowl of summer at Comet Quail at Comet: glistening with confit garlic and honey A foamy vin jaune sauce is poured tableside, a sauce more often seen with fish – bright enough to keep each bite sharp. You get meat, toast, sauce and the crunch of bone if you're the sort to gnaw. Every bite is sticky, savoury and worth the mess. Pommes boulangère (€8) is a must – O'Donnell's nod to Le Doyenné and Wexford potatoes. A long strip of potato is rolled, cooked with onions and chicken stock until the edges are tinged and frazzled. Buttery, soft and savoury – it's French and Irish comfort in one bite. Dessert is coffee ice cream with caramelised milk (€9). The milk is soaked in Bell Lane coffee oil, spun into ice cream, then topped with a reduced goat's milk caramel from Killowen Farm in west Cork. The coffee stays subtle, the caramel deepens it, and the meringues add just enough crunch. Sweet, light, satisfying. Comet is the work of a skilled, mature chef. There's individuality to the dishes here. It's not a Nordic-adjacent cut and paste; instead it's intuitive, ingredient-led, and subtle where it counts. The menu is designed so that you could drop in for an interesting glass of wine and a few plates or go for a feast with a gang. There will be a lot of eyes on this restaurant, considering the provenance of the chef and his partners. It is very much at Michelin star level. If it was in London, it would get a star. Let's see what happens here. Dinner for two with a bottle of wine was €177.50. The verdict Ingredient-led cooking by a highly skilled chef. Food provenance Glenmar, Fiorbhia Farm, Abercorn Farm, and Castleruddery. Vegetarian options Dishes can be adapted for vegetarians. Wheelchair access Fully accessible with an accessible toilet. Music Eclectic and full albums.
Daily Mail
16-07-2025
- Entertainment
- Daily Mail
Gwyneth Paltrow leaves fans horrified after gross action during cooking video
Gwyneth Paltrow left her fans disgusted in her latest cooking video. The Goop founder posted a clip whipping up an intricate, gourmet breakfast for husband Brad Falchuk over the weekend - but it wasn't what she was making that had people talking. In the post the actress made a lobster benedict for her husband of seven years but it was her disposal of the egg whites that infuriated her followers. SCROLL DOWN FOR VIDEO Gwyneth was seen cracking eggs into a strainer before then appearing to tip the whites directly on to the floor and nonchalantly carrying on with poaching. In her caption for the divisive video, she wrote that she was making a 'paleo lobster benedict for a Hamptons-inspired #boyfriendbreakfast this morning' and accompanied her post to the tune of Phoenix's song Girlfriend. Fans were shocked by the star's apparent mess making - taking to the comments section to share their thoughts. 'Did I just see Gwyneth empty the remnants of the egg whites on to the floor? Tell me I didn't just see that.' 'Where did the whites go? It looked like she threw them on the floor.' 'Totally pour my egg whites on the floor too.' 'She may have a servant on standby for cleanup.' But others came to her defense, guessing there must be a trash can underneath the counter. 'It must be the under-the-counter bin, nevertheless I was entertained.' The Goop founder has been married to Brad, a television writer known for co-creating massive hits like Glee and American Horror Story, since 2018. The actress regularly shares 'boyfriend breakfast' posts on her social media. In one, she was seen crying as she cut up some onions as part of her meal prep; in another she was accused of making fun of Meghan Markle's breakfast video but days later the women were seen sharing a joke together putting an end to rumors of a feud.
