Their collaboration fit into the increasingly popular restaurant trend of guest chef and so-called "four-hands" dinners in which two chefs, often from different cities or countries, create a menu together. Tan grew up in Malaysia, in a Malay-Chinese household, and at 17, moved to Singapore where he trained in Japanese and French-influenced kitchens, cooking in Taiwan, Spain and Macao before opening his own Restaurant Born in 2022.
Endo Kazutoshi's name is all over London. It's on Endo at the Rotunda (notoriously one of the city's hardest-to-book restaurants); it's on the top floor of Raffles at the OWO in the form of Kioku at Endo; and it's more discreetly on the bill at Niju, a swanky Japanese spot in Mayfair. And now, it's on the label of a bottle of whiskey.
The culinary collaboration that saw Oakland chef Nelson German cook a Dominican-Ethiopian menu at Eox & Nyx in downtown San Jose earlier this month will move to San Francisco for the second part of the swap. Eos & Nyx chef Nicko Moulinos will cook Oct. 23 at Meski, the restaurant from Warriors star Draymond Green and chef German, who first made a name for himself with his two other ventures, Oakland's alaMar Kitchen and Sobre Mesa.
Inside the chef's kitchen, the countertops have recessed wells of water to replicate Carbone's pasta cookers inside the eateries, allowing residents to drop their pasta directly.
