Toronto’s luxury boutique hotel – Hazelton Hotel ONE restaurant by Mark McEwan has been included in The Daily Meal’s first annual ‘101 Best Hotel Restaurants Around the World’ List. ONE restaurant is one of the only four Canadian restaurant that made the list(Tiara at Queen’s Landing (Niagara on the Lake), Gazette at the Westin Montreal and Mount Burgess Dining Room at Emerald Lake Lodge (British Columbia)
The Daily Meal’s first annual 101 Best Hotel Restaurants Around the World seeks to pay homage to the world’s most exemplary hotel feasts. This is a comprehensive look at hotel restaurants that have consistently set the benchmark by which other hotel restaurants are measured. The list (see the full list) was carefully curated by consulting the Michelin Guide and other trusted sources and through recommendations from The Daily Meal’s editors, who have traveled and dined extensively around the world includes restaurants from six continents, 40 countries and over 80 cities.
With the impending opening this month of luxury hotel Shangri-La Toronto, this week we find out more about another great news that the hotel will have its own signature restaurant called Bosk, reports the National Post. Bosk, which literally means a small wooded area will feature decor of natural oak. The 80-seat restaurant to be led by Executive chef Jean Paul Lourdes, include a private dining room and an outdoor terrace perfect for summer weather. This will be a different concept and offering from the Momofuku Toronto David Chang’s restaurant: Noodle Bar, Nikai, Daishō, and Shōtō. Read the entire story [National Post] »
The CNE(Canadian National Exhibition) plays host to a three-day food truck frenzy starting this weekend and hope to be one of Canada’s largest food truck rallies consists of sixteen food trucks can be located at the Princes Boulevard.
(Photo courtesy Fairmont Singapore)
Fairmont Hotels and Resorts has recently announced the removal of shark ‘s fin from hotel menus of its Asia properties, joining hotel groups Shangri-la Hotels and Resorts and the Peninsula in the effort of protecting the welfare of sharks and sustainability. “We’re proud to be at the forefront of the movement to stop serving shark fin,” says Jean Michel Offe, Fairmont’s Vice-president, Food and Beverage.