• Tue
  • Dec 23, 2014
  • Updated: 9:39am

El Bulli

Asian gourmet forks out US$36,750 for dinner with top chef Ferran Adria

Ferran Adria

An anonymous Asian gourmet has paid US$36,750 at a New York auction to have dinner for four with top chef Ferran Adria.

Monday, 29 April, 2013, 4:29am

El Bulli auctions crown jewels

El Bulli restaurant head chef Ferran Adria gestures while holding a shrimp as he speaks during a conference at the "Mistura" gastronomic fair in Lima. Photo: Reuters

On February 14, 2010, Spanish restaurateur Ferran Adria shocked the world of fine dining by announcing that his eponymous eatery, elBulli, would close for two years. It seemed an odd decision, considering the waiting list of 3,000 people begging for a table.

3 Apr 2013 - 4:17pm

Talking points

Court ponders Sands' Macau dealings

Las Vegas Sands' interests in Macau enter the spotlight as a trial begins in Nevada.

3 Apr 2013 - 3:29am

El Bulli's Ferran Adria revisits Hong Kong cuisine

Celebrity chef Ferran Adria

Celebrated Spanish restaurateur Ferran Adria will have more than money in mind when he visits next week for an auction of the cellar contents from his now-closed restaurant, El Bulli.

Adria, one of the world's most influential and creative chefs, wants to renew his acquaintance with the city's cuisine, particularly its Cantonese specialties.

26 Mar 2013 - 3:28pm

Gaddi's ready to please with new chef

Gaddi's, a bastion of fine dining in the city, is turning the tables with the appointment of a new chef. Fresh from Paris, Remi Van Peteghem is now in charge of the kitchen at the Peninsula hotel's much-loved French restaurant.

25 May 2012 - 12:00am

Oswaldo Oliva

What attracted you to a career in food? 'When I was young, I realised that cooking would give me the chance to modify or alter the state of mind of someone else. When you're cooking, serving, doing wine service, you are in close contact with your guests. And you can make them feel very, very happy.

11 Dec 2011 - 12:00am

Ferran Adria

What is the philosophy behind the El Bulli Foundation? 'One of the most important things at El Bulli is our spirit, which we will carry on in the foundation. It's our way of understanding life and sharing what we have learned, to take risks in order to move forward. It's about creativity and social responsibility, a way for chefs to [partake in] further studies.

13 Nov 2011 - 12:00am

Who said it?

The world from Churchtown to London is betting on it

Jockey Club chief Winfried Engelbrecht-Bresges on the club being unable to take bets on the Barclays Asia Trophy final

People think I should be sad but I feel like the happiest man in the world

Chef Ferran Adria on the closing of El Bulli, repeatedly crowned the world's best restaurant

31 Jul 2011 - 12:00am

The last supper

'Ferran is ready to see you now.'

31 Jul 2011 - 12:00am

Talking points

Our editors will be looking ahead today to these developing stories ...

Chief executive expounds on leadership

30 Jul 2011 - 12:00am

Full house

It was billed as a 'unique, incomparable encounter that will never happen again': a dinner of 47 dishes (actually, there were at least 50) accompanied by six rare champagnes, and prepared by 50 chefs for 50 international guests.

26 May 2011 - 12:00am

Gianluigi Bonelli

How would you describe your food? 'My cuisine is really personal, I have techniques that let me work around the world. I like playful, I like surprises. My cuisine is always changing; if you try my food and like it, but then come back two months later, maybe it's no longer like that. My cuisine is evolving - there's creativity, passion, flavour and research. It's a reflection of myself.'

8 May 2011 - 12:00am

editor's note

a trip down memory lane

11 Oct 2007 - 12:00am

Extreme cuisine

Alvin Leung

Restaurateur and chef, Bo Innovation

32-38 Ice House Street, Central, 2850 8371

Alvin Leung (pictured above) loves talking which is probably why he put a chef's table in his kitchen - or more appropriately a chef's bench.

11 Oct 2007 - 12:00am

Atomic energy

The Mandarin Oriental, in Central, has a new executive chef. Uwe Opocensky (above) is from Germany and has worked with Anton Mossiman in London, Alain Ducasse in Paris and Ferran Adria (of El Bulli) in Spain.

1 Jul 2007 - 12:00am

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