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Taste enthusiast? Life explorer? You’ve come to the right place. Let’s travel together through the culture of flavors and conviviality. Discover curiosities, learn about the most peculiar recipes and ingredients as well as the quintessentials. Be inspired by experiences of the finest taste experts.

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Taste Guides

A journey through local flavors

  • Mystery Diner

    Immortalised by countless Hollywood set pieces, a central pillar of Chicago’s identity is the speakeasy. Tucked away in alleys, basements and backrooms, these underground establishments were the place to go for illicit booze and general debauchery during the Prohibition years (1920-33). When notorious Chicago gangster and bootlegger Al Capone was imprisoned in 1932 and Prohibition repealed the next year, the speakeasy lost its lustre among the city’s thrill seekers. More than 80 years later that spirit has been revitalised in the pursuit of hush-hush culinary delights.  This has led to the development of a blossoming underground dining scene where food lovers gather by word-of-mouth in unconventional locations to celebrate creative expression through food. These underground experiences aren’t advertised or posted online, and seldom will you know the location until an hour before the meal. The chefs and dining curators – the bootleggers of this modern-day speakeasy movement – work tirelessly in pursuit of the one-of-a-kind experience.
  • Bushwick – Brooklyn’s New Bauhaus

    Williamsburg’s younger, more anarchic inhabitants are now found southeast in industrial Bushwick: a vast expanse of artists’ lofts, underground music venues, graffiti-swathed alleyways, obscure saloons, and avant-garde eateries. With a resolute DIY ethos and reminiscent more of Berlin than Brooklyn, Bushwick offers today’s visitor a glimpse of what the East Village or the Lower East Side might once have been. Brooklyn’s latest generation of artists and musicians are filling this traditionally blue-collar neighbourhood with exhilarating new colours, sounds and flavours. Whet your appetite with the area’s many large-scale street artworks, perhaps on a guided tour, before visiting some of the nearby contemporary galleries for innovative installations, category-transforming digital works, sculpture and illustration, painting and photography. Then devour equally innovative cooking, either from eateries housed in repurposed industrial spaces, or served from DIY venues, chameleonic loft spaces and the galleries themselves. Garnish the whole sumptuous affair with craft cocktails and local draughts, before an eve of quintessentially Bushwick distraction.  

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Taste Inspirations

Secrets of taste

A stroll through the history of the most beloved ingredients

Confucius, the ancient Chinese philosopher born in 551 BC, was something of a foodie. In his famous Analects, a collection of his sayings and ideas, he outlined some rules to eating that wouldn’t look out of place today.

 

Eat only at mealtimes, he advocated. Know the source of your food, eat meat in moderation, eat only food that is in season and do not drink to excess. All very modern.

 

The sandwich is all things to all people. From the doner kebab of Turkey to the vada pav of India, the Mexican cemita (made from a brioche-like egg and lard bun), to the commanding Portuguese Francesinha, a soggy meaty number smothered in cheese and egg and covered with a beer-and-whisky-based sauce. But it is the Danes who have turned a simple bread-based lunch into something of an art form.

 

Amidst the holm oak of the Dehesa, a scrubby pasture dotted with trees that runs along the Portuguese border in western Spain, large black pigs snuffle contentedly for fallen acorns. It is here that one of Spain’s greatest and most expensive foodstuffs begins its life: jamón Ibérico de bellota (Iberian acorn ham).

 

In 1857, or so the story goes, a young butcher by the name of Sepp Moser was making sausages at the Zum ewigen Licht restaurant in the Bavarian city of Munich. In the dining room was a table of hungry customers who were becoming gradually more impatient for their food. Then disaster struck: Moser ran out of the thick sausage skin he needed to complete the order.

 

Taste Origins

Tales from Taste lovers

Once Upon a Bite

Bruce Lee & Liver Congee

“When you are a martial artist”, the great kung fu master and movie star Bruce Lee once said, “you only eat what you require and don’t touch foods that don’t benefit you”. 

 

Bruce Lee & Liver Congee

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