Hospitality
Page 27
C’est chic
Overlooked for decades, ‘bouillons’ are enjoying a revival in Paris. We discover what is so special about these bustling restaurants that serve simple, homely food and pull up a chair to take a bite.
From the ground up
Irish chef Darina Allen fears a loss of kitchen skills. The founder of Ballymaloe cookery school talks public health, the perils of oat milk and the need for an agrarian revolution.
Critical mass
Restaurant openings can buoy neighbourhoods and set a city’s culinary agenda. We asked our favourite food writers for the inside scoop on the launches to look out for in the year ahead.
Self awareness
As affluent modern travellers seek a boost for brain and body, hotels are now mindful of the wellness boom’s potential. We find out how Asaya at Rosewood Hong Kong accommodates this feel-good factor.
High fidelity
Inspired by Tokyo's jazz-kissa, venues for audiophiles are taking off globally. We explore three places where vinyl collections are played on some of the world’s best analogue equipment, with great drinks lists to match.
Best of both worlds
Honolulu’s legendary Halekulani hotel is a dream for Japanese guests, but far away. Now, its owners have reproduced its many charms in a paradisal landscape closer to home in Okinawa.
Root cause
One man is pushing for a rural return with a business-minded mix of hospitality and agricultural innovation.
Can a demolished landmark live again? Inside Tokyo’s uncanny Okura resurrection
Tokyo’s beloved Hotel Okura lobby has been meticulously recreated inside a gleaming new skyscraper, raising profound questions about authenticity and the preservation of architectural heritage. Use
Best behaviour
Monocle’s agony uncle and Mr Tiddly share essential dinner party wisdom, covering everything from dietary requirements to departure etiquette for both hosts and guests.
Host with the most
Eating together is a primal pleasure but dinner parties have evolved. We asked culinary experts what’s changed and how to create the perfect evening.
