5 Ways the Dialog Oven Will Change Cooking Forever

Miele's Dialog Oven. Photo by Philippine food writer Margaux Salcedo for margauxlicious.com.

When Miele says that their latest creation, the Dialog Oven, is revolutionary, they are not exaggerating.

Here are 5 ways the Dialog Oven will change cooking forever:

1. Food will now be cooked using energy penetrating it all throughout, all at the same time, unlike current ovens where heat struggles from outside the ingredient to its center

Miele uses something called Volumetric Cooking. As opposed to the traditional ovens where heat makes its way from the outside of the item being cooked, making its way to the center of the ingredient, the Dialog Oven, using very intelligent antennae has energy penetrating the item being cooked from all around and all throughout the ingredient.

This means that the outside of the ingredient – be it meat or vegetables or whatever other food – will not have its outer layers melt or burn before its center or the inside of the ingredient is cooked.

So no more worrying about food that is too hot on the inside yet still raw or freezing in the center.

To demonstrate the technology at the world premiere, Miele placed a piece of fish inside a block of ice with walls (of ice) over an inch thick.

Miele Dialog Oven world premiere demo

Wonder of wonders, the fish inside the ice was cooked – without the ice melting!

Watch:

2. Various ingredients like vegetables and meat will no longer have to be cooked separately.

Miele Dialog Oven world premiere demo of cooking salmon. Photo by Margaux Salcedo for margauxlicious.com.Chefs at the premiere also demonstrated how a) one piece of fish can be cooked just one side, without touching the other side; and b) various ingredients like veal and vegetables can be cooked at the same time.

Salmon slices were placed in the oven, half covered in foil. After the plugged in amount of time, the part wrapped in foil remained raw, just thawed out properly, ready to be eaten ceviche-style; and the other half was fully cooked. And properly cooked at that.

I always have that problem with cooking fish wherein the inside is raw while the outside is already overcooked. The Miele Dialog Oven will change that! Again, because of the volumetric technology – cooking is no longer down from the outside going in but all throughout all at once.

3. Soggy food will be a thing of the past

Two frozen cakes. One was placed in a microwave oven to thaw; another was placed in the Dialog Oven. The one placed in the microwave oven melted (picture below, cake on the right). The one placed in the Dialog oven came out just perfect, as if it was just freshly made (picture below, left).

Also, recall how the fish in the ice block was cooked without melting the ice at all. The Dialog Oven is so smart that it detects the item that it needs to cook and has the capacity to ignore the ice.

That’s M Chef technology for you!

4. No more need to constantly check if your meat is cooking properly.

As demonstrated, you just need to plug in the kind of meat, weight, and preferred doneness … and the machine will think about the rest for you!

The veal that was served to us, cooked in the Dialog Oven wrapped in beeswax, was a perfect medium. So tender, so delicious.

5. Millennials rejoice! You can cook using your mobile phone.

Sonja Celik, product manager of the Dialog Oven, explained to me that there is now also a Miele Recipe App. This has hundreds of developed recipes; as well as the possibility of uploading new recipes. Then with just a touch of the “Send to Appliance” button, all the details will be sent to the Dialog Oven, and once your ingredients are the oven, just press and play!

Just like that, dinner is served.

Isn’t it truly revolutionary?

 

Latin America’s 50 Best Restaurants Full List

Latin America's 50 Best Restaurants
World's 50 Best Latin America's 50 Best
theworlds50best.com

Full list of Latin America’s 50 Best Restaurants for 2016:

1 – Central, Peru

2 – Maido, Peru

3 – D.O.M., Brazil

4 – Boragó, Chile

5 – Pujol, Mexico

6 – Quintonil, Mexico

7 – Astrid Y Gastón, Peru

8 – Mani, Brazil

9 – Tegui, Argentina

10 – Biko, Mexico

11 – Sud777, Mexico

12 – La Mar, Peru

13 – El Baqueano, Argentina

14 – Gustu, Bolivia

15 – Amaranta, Mexico

16 – LEO, Colombia

17 – Olympe, Brazil

18 – Lasai, Brazil

19 – Pangea, Mexico

20 – Ambrosia, Chile

21 – Don Julio, Argentina

22 – 99, Chile

23 – Parador La Huella

24 – A Casa do Porco, Brazil

25 – Roberta Sudbrack, Brazil

26 – Aramburu, Argentina

27 – Osso Carnicerìa y Salumeria, Peru

28 – Mocoto, Brazil

29 – Criterion, Colombia

30 – Rafael, Peru

31 – Elena, Argentina

32 – Alto, Venezuela

33 – La Cabrera, Argentina

34 – Fiesta, Peru

35 – Chila, Argentina

36 – Maito, Panama

37 – Nicos, Mexico

38 – Malabar, Peru

39 – Corazòn de Tierra, Mexico

40 – Harry Sasson, Colombia

41 – Isolina, Peru

42 – 1884, Argentina

43 – Osaka, Chile

44 – Remanso Do Bosque, Brazil

45 – Tuju, Brazil

46 – La Bourgogne, Argentina

47 – Tierra Colorada Gastro, Paraguay

48 – Dulce Patria, Mexico

49 – Andrés Carne De Res, Colombia

50 – Pura Tierra, Argentina

Do you agree?

Asia’s Hottest New Chefs, Full List of 2016 “Asia’s 50 Best Restaurants”

Chef Kirk Westaway, Jaan

Gaggan is charming but check out these three hot new chefs on the 2016 Asia’s 50 Best Restaurants list: Kirk Westaway of Jaan in Singapore, Willin Low of Wild Rocket in Singapore, and Chele Gonzalez of Gallery Vask in the Philippines.

Although Jaan has always been on the list, it is the first time for all three chefs to be recognized by Asia’s 50 Best, Westaway taking over Jaan’s kitchen only last year: Jaan was ranked No. 29, Wild Rocket debuted at No. 38 and Gallery Vask debuted at No. 39.

Chef Kirk Westaway, Jaan, Asia's 50 Best, Wordl's 50 Best
Chef Kirk Westaway, Jaan (photo: jaan.com.sg

Westaway, an Englishman, took over the kitchen of Jaan from highly-acclaimed French Chef Julien Royer just last year. (Royer left Jaan to open Odette, a fine-dining restaurant at the National Gallery Singapore created with The Lo & Behold Group.) Royer left Jaan at No. 11 in the 2015 Asia’s 50 Best list yet top food critics have been impressed by how Westaway hit the ground running, maintaining the reputation of Jaan as a top French fine dining restaurant, and commend his immediate entry at No. 29 in the 50 Best list.

Chef Willin Low, Wild Rocket, Asia's 50 Best, World's 50 Best
Chef Willin Low, Wild Rocket. Photo: wildrocket.com.sg

Low, once upon a time a lawyer, has been a celebrity chef in Singapore for quite sometime now although very humble with his credentials, that it’s been a wonder he wasn’t on the list sooner. Over five years ago, he was already named by the New York Times as one of three chefs in Singapore who were “reinventing the city’s traditional food culture”. He has been doing modern Singaporean cuisine for around ten years, with two other restaurants in Singapore: Relish at Cluny Court and Wild Oats at Punggol Park.

Chef Chele Gonzalez, Gallery Vask, Asia's 50 Best, World's 50 Best
Chef Chele Gonzalez, Gallery Vask. Photo: galleryvask.com

Gonzalez is a Spanish chef who sidelined as a DJ while working at Spain’s top restaurants including El Bulli, Arzak, Mugaritz and Nerua, before moving to the Philippines and eventually becoming “the cook” at Gallery Vask. A disciple of Mugaritz’ Andoni Aduriz, he has been at the forefront of modern gastronomy in the Philippines for the past few years, creating Kulinarya, a menu using Spanish modern gastronomy techniques using Philippine ingredients and playing with local flavors. He wowed international chefs and media at last year’s Madrid Fusion Manila.

Personal photos at the awards HERE.

Asia’s 50 Best Restaurant Awards 2016 Full List of Winners

No. 1 – GAGGAN Bangkok, Thailand
No. 2 – NARISAWA Tokyo, Japan
No. 3 – RESTAURANT ANDRÉ Singapore
No. 4 – AMBER Hong Kong, China
No. 5 – NIHONRYORI RYUGIN Tokyo, Japan
No. 6 – WAKU GHIN Singapore
No. 7 – ULTRAVIOLET BY PAUL PAIRET Shanghai, China
No. 8 – NAHM Bangkok, Thailand
No. 9 – INDIAN ACCENT New Delhi, India
No. 10 – LUNG KING HEEN Hong Kong, China
No. 11 – HAJIME Osaka, Japan
No. 12 – LES AMIS Singapore
No. 13 – 8 1/2 OTTO E MEZZO BOMBANA Hong Kong, China
No. 14 – BURNT ENDS Singapore
No. 15 – MINGLES Seoul, South Korea
No. 16 – L’EFFERVESCENCE Tokyo, Japan
No. 17 – CORNER HOUSE Singapore
No. 18 – FU HE HUI Shanghai, China
No. 19 – ISSAYA SIAMESE CLUB Bangkok, Thailand
No. 20 – QUINTESSENCE Tokyo, Japan
No. 21 – SHINJI BY KANESAKA Singapore
No. 22 – JUNGSIK Seoul, South Korea
No. 23 – EAT ME Bangkok, Thailand
No. 24 – TAKAZAWA Tokyo, Japan
No. 25 – MINISTRY OF CRAB Colombo, Sri Lanka
No. 26 – SUSHI SAITO Tokyo, Japan
No. 27 – THE CHAIRMAN Hong Kong, China
No. 28 – MR AND MRS BUND Shanghai, China
No. 29 – JAAN Singapore
No. 30 – LE MOÛT Taichung, Taiwan
No. 31 – LA MAISON DE LA NATURE GOH Fukuoka, Japan
No. 32 – TIPPLING CLUB Singapore
No. 33 – TENKU RYUGIN Hong Kong, China
No. 34 – FOOK LAM MOON Hong Kong, China
No. 35 – ROBUCHON AU DÔME Macau, China
No. 36 – IGGY’S Singapore
No. 37 – DEN Tokyo, Japan
No. 38 – WILD ROCKET Singapore
No. 39 – GALLERY VASK Manila, Philippines
No. 40 – L’ATELIER DE JOËL ROBUCHON Hong Kong, China
No. 41 – BO INNOVATION Hong Kong, China
No. 42 – KIKUNOI Kyoto, Japan
No. 43 – CUISINE WAT DAMNAK Siem Reap, Cambodia
No. 44 – WASABI BY MORIMOTO Mumbai, India
No. 45 – BUKHARA New Delhi, India
No. 46 – RAW Taipei, Taiwan
No. 47 – NIHONBASHI Colombo, Sri Lanka
No. 48 – TA VIE Hong Kong, China
No. 49 – LOCAVORE Bali, Indonesia
No. 50 – LA YEON Seoul, South Korea

Margarita Fores Named Asia’s 50 Best Female Chef 2016

Margarita Fores, Margaux Salcedo, margauxlicious, Asia's 50 Best restaurants, World's 50 Best

I had been rooting for this moment for so long!

Since I can remember, have been wanting to see Margarita Fores’ name up there alongside Asian greats and finally the day has come.

Margarita Fores was named Asia’s Best Female Chef for 2016 by the Asia’s 50 Best Restaurant Awards Jury.

Fores succeeds Hong Kong’s Chef Vicky Lau of Tate Dining Room in Hong Kong, who was Best Female Chef 2015; who succeeded Lanshu Chen of Le Mout Restaurant in Taiwan.

Margarita Fores, Asia's Best Female Chef 2015; Asia's 50 Best; World's 50 Best. Margaux Salcedo for margauxlicious.com.The World’s 50 Best through its Asia’s 50 Best Restaurants page has written a beautiful tribute to Fores on its website, calling her a “gregarious” chef with an “empire” that “extends to 28-year-old catering company Cibo di M, where she has fed the likes of former Philippine President Gloria Macapagal-Arroyo and the King and Queen of Spain”. See full article HERE.

Fores also headlines the much visited theworlds50best.com.

Margarita Fores, World's 50 Best. Asia's 50 Best Female Chef 2016. Margaux Salcedo for margauxlicious.com.Fores – or Gaita as she is fondly called – is so adorable as she receives the announcement that she has been recognized as Asia’s Best Female Chef, saying she feels like Miss Universe!

Chef Margarita Fores changed the Philippine culinary landscape in the ’90s by introducing authentic Italian cooking, after returning from Italy. Her restaurant Cibo is now a staple in practically every Philippine mall, the go-to for delicious Italian fare at affordable rates. Her former showroom Pepato was a favorite in the 2000s, commended by visiting chef friend Chef Mario Batali. Fores’ new playground is Lusso in Greenbelt and continues catering for the President of the Philippines for state dinners such as the Inaugural dinner and APEC. She was also one of the forces that, in the words of World’s 50 Best, “gregariously” made Madrid Fusion Manila happen.

Chef Forés will receive her award at the Asia’s 50 Best Restaurants 2016 ceremony in Bangkok, Thailand, on Monday 29th February.

More on Chef Margarita Fores:

Madrid Fusion Manila

Margarita Fores’ Italy

Traveling with Margarita Fores

 

Joan Roca, David Thompson, Narisawa, Virgilio Martinez Coming to Manila for Madrid Fusion 2016

The World’s No. 1 Chef, Latin America’s No. 1 and two Asia’s No. 1 ALL coming to Manila for Madrid Fusion Manila 2016!!!

Madrid Fusion Manila 2016 is all set with this Memorandum of Understanding signed just this morning between the Philippine Department of Tourism (in photo is Tourism Secretary Ramon Jimenez Jr.) and the ICEX España Exportacion e Inversiones (public export promotion agency belonging to the Ministry of Economy and Competitiveness of the Kingdom of Spain).

Sec. Mon Jimenez and Minister Jaime Garcia-Legaz of Spain sign the Memorandum of Understanding for Madrid Fusion Manila 2016
Sec. Mon Jimenez and Minister Jaime Garcia-Legaz of Spain sign the Memorandum of Understanding for Madrid Fusion Manila 2016

Madrid Fusion Manila is scheduled on April 24-26 with the theme The Manila Galleon: East Meets West.

And here’s the line up of celebrity chefs – and I mean WOW – can’t believe they are all coming to Manila!!

The following have been confirmed by the Tourism Dept as either as speaker or presenter for Madrid Fusion Manila 2016:

At the signing today, the DOT also presented this list of speakers:

Madrid Fusion Manila 2016

This list is just BEYOND. My jaw dropped. Props to DOT for taking it to the next level. Can’t wait!!!

El Baqueano – World’s #39 & Latin America’s #18 – Pops Up with PinoyEatsWorld at Your Local

El Baqueano x Pinoy Eats World x Your Local. Photo by Margaux Salcedo.

El Baqueano x Pinoy Eats World x Your Local. Photo by Margaux Salcedo.I finally went to a Pinoy Eats World event tonight. I couldn’t resist when Chef Namee Jorolan said that they were collaborating with two chefs – Chef Fernando Rivaroli and Chef Christina Sumae – from El Baqueano, currently ranked No. 18 Best Restaurant in Latin America and No. 39 in the World by the World’s Best Restaurant Awards jury.

Latin America is all the rage now with Peru being the darling of the international food press so I felt this pop up – though El Baqueano is in Buenos Aires and not the all-trendy Peru – was a must-attend. Plus, the Pope’s from there, so how can you not?! Hehe.

At first bite, it was easy to understand why El Baqueano is part of Latin America’s 50 Best.

First, the commitment to freshness. And you could really taste the freshness of what was served. Earlier today, PinoyEatsWorld posted this on Instagram:

El Baqueano x Pinoy Eats World x Your Local. Photo by Margaux Salcedo.The  shopping spree resulted in this:

Tulingan Escabeche with mango, pickled okra and shallots. The tulingan was salty like anchovies but this was balanced by the okra. Chef Him Uy de Baron, who apparently loved this course, teased the Denny Antonino, “The okra was brilliant. I’m going to copy this!”

El Baqueano x Pinoy Eats World x Your Local. Photo by Margaux Salcedo.Langoustine al Pil Pil. Pil Pil is a method of cooking known in the Basque region where you cook fish, usually cod, in olive oil or the oil in which the fish has been cooked. For this pop up, instead of fish, the chefs used langoustine and it was brilliant. They made a sauce using langoustine roe. Then as Pil Pil goes, they also cooked the langoustine in garlic and chillies. It was very spicy at first bite but by the third bite, you’re used to the spiciness. This was my favorite course for the night because it was just different; there is no dish quite like it in Filipino cuisine.

El Baqueano x Pinoy Eats World x Your Local. Photo by Margaux Salcedo.Secondly, I loved the similarities of some of their dishes with Philippine cuisine.

Sinigang.

This one (next photo) immediately reminded me of sinigang … and true enough, that broth there is from sampaloc albeit Thai tamarind is what they used.

Another interesting tidbit on this dish. My lovely seatmate at the bar Teng Jorolan and I tried to figure out what those little yellow things were. “Ano itong matamis?” Pineapples? No. Melon? No. Sayote? No. It was watermelon rind! Never heard of watermelon rind being used before. We usually just throw them away!El Baqueano x Pinoy Eats World x Your Local. Photo by Margaux Salcedo.

Then of course, the aspiring Philippine national dish: adobo. This was a cuapao filled with pulled pork adobo.

And finally, paella. Teng joked, “Laureat ito eh, last yung rice.”  True enough, carbs were in the end. This dish used orzo, though, and not rice. El Baqueano x Pinoy Eats World x Your Local. Photo by Margaux Salcedo. Finally, I loved the use of ten million ingredients in just one dish. Why have just a piano when you can have an orchestra, right?

This starter was both a beef and a fish dish, with Kitayama tenderloin that was cooked sous vide and seared, and then a tuna and salmon tartare. For flavor, they marinaded the tenderloin in calamansi. Then to accent the dish, avocado mousse and kaffir lime vinaigrette. And, oh wait, what is that punch? Wasabi? It was sambal mayo.

Now I know why El Baqueano is considered one of the best.

Thank you to Chef Fernando Rivaroli and Chef Christina Sumae for gracing us with your presence. Congratulations to Chef Demmu Antonino and Chef Namee Jorolan on this most delicious dinner!

El Baqueano x Pinoy Eats World x Your Local. Christine Sunae. Photo by Margaux Salcedo. El Baqueano x Pinoy Eats World x Your Local. Denny Antonino and Namee Jorolan. Photo by Margaux Salcedo.Encore, please!!!

El Baqueano
Chile 495, Esquina Bolivar, San Telmo, Buenos Aires
+54 11 9 3671 8602
www.restoelbaqueano.com

Your Local.
106 Esteban, Legazpi Village, Makati, Kalakhang Maynila, Philippines
+63 2 823 6206

For events of PinoyEatsWorld, check out their Facebook page.

Robuchon Saint Germain, Paris

It was summer when I visited Paris so most restaurants were closed. But not Robuchon Saint Germain. Open at 10:45 p.m. Jackpot!!

It was comforting to find a familiar hall, similar to the Robuchon Atelier in Hong Kong. The black hall, the red hues.

robuchon collage 1The bar also allowed me to simply enjoy my meal even as I sat by my lonesome.

robuchon 1And the slider … that slider that has been copied the world over … that familiar bite of a damn good burger and foie gras.

robuchon 3robuchon 2Since I was in Paris, I had to order quail. For some reason, quail reminds me of that French chef in the movie Babette’s Feast. It was exquisitely rolled in cabbage, topped with bacon for an extra touch of savory …

robuchon 4 quail… but inside: foie gras!

Hope to come back with a bigger group and make use of this space …  robuchon 7Also to thank this Maitre D who made what would have otherwise a terrible last night in Paris at least a pleasant one.  robuchon 8 robuchon 10 I love the concept of the Atelier because:
1. It’s set up like a bar so you can go by your lonesome without feeling too lonely, with the food – or the great food-tenders – as your company.
2. It’s beautifully crafted food without the stiffness of being in a ‘haute’ environment. The guys in the kitchen really treat their work like art. And very seriously.
3. You can come in jeans. And even with your luggage.
4. It is budget-friendly. It’s no McDonalds but you won’t be busting P15K (350USD) either.
5. Service is always excellent: friendly, attentive, not condescending, willing to assist, not in-your-face.

Best of all, they are consistent hte world over. No wonder Robuchon has 28 Michelin stars he can be proud of.

Robuchon Saint Germain.
5, rue Montalembert, Paris
+33(0)1 42 22 5656
atelier-robuchon.com