Petal Delights
From runway to kitchen, the bold floral trend is making its mark in the culinary world. By Sharmita Summugam.
GAME CHANGER Sidecar Doughnuts stands out in a field of dessert parlours with its fresh update on uniquely crafted doughnuts. Chef Brooke Desprez, Sumter Pendergrast, and Chi-Lin Pendergrast, co-founders, are all about being artistically inventive with everything that comes out of their kitchen. These puffed-up sugary delights are crafted to sweet perfection with seasonal ingredients, infused glazes, hand-crushed compotes, and the pièce de résistance—edible rose geranium petals. What’s happening here is an evolution of everyone’s favourite cheat-day treat. 631 Wilshire Blvd, Santa Monica, California. www.sidecardoughnuts.com
SPRING AWAKENING Toast to love at Meta. Its sleek, minimalist setting is stunningly designed by Peter Tay, interior designer to the stars including Manolo Blahnik and Richard Mille. The graceful ambience radiates all the way to the plates, and time-tested Asian dishes are offered with a thrilling spin and a French twist. Start the night on a good note with delicious floral sips of Whiter than Pale, a gin cocktail with elderflower liqueur and dried roses. 9 Keong Saik Rd, Singapore. www.metarestaurant.sg
A SHORE THING Quique Dacosta serves up dishes that speak deliciously of his culture, the Mediterranean Sea, and the Spanish way of life. His three Michelin-starred restaurant of the same name, nestled in the old port town of Alicante, is a treasure trove brimming with fresh ingredients. Each plate is a blank canvas for Chef Dacosta; he tells a story with each dish. Armed with a unique eye for botany, he incorporates finely selected flora into his dishes, creating a culinary experience that takes the imagination through a journey. Urb. El Poblet, Ctra, Las Marinas, Dénia, Alicante, Spain. www.quiquedacosta.es