Otherwise known as mizu shingen mochi or simply, water cake, this traditonal Japanese dish was adapted and renamed by chef Darren Wong and basically broke the Internet when it went on sale at Brooklyn's Smorgasburg.
Now Wong has developed a new version for 2017, made with purple ube, the sweet potato popular in Filipino cuisine. He serves along with sweetened coconut milk and cocunut jelly for a nice flavour boost.
After Central was named restaurant of the decade by Latin America's 50 Best, Virgilio Martínez is looking to explore new territories, but not without the help of some super-talented chefs. Meet the trio helping the Peruvian chef realise his vision in Russia and Japan.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.