1 / 现代菜谱：二陈昌在宝区做虾仁松饭和豆蛋
4年前|TheModernHouse|餐饮设计|100%...Borough, we have studied late-night grill joints in Tokyo such as yakitori places or izakaya restaurants where people drink shochu and soda water and have a good time.
“We study our references a
lot, and not just in terms of design but how humans interact with the space and
how that can facili...
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2 / 现代菜单：家庭厨师安娜·巴内特在哈克尼的家中分享了她在商店橱柜里的必备品和自制的泰利亚泰尔炖茴香豌豆的食谱。
4年前|TheModernHouse|餐饮设计|100%... visit the kitchen of cook Anna Barnett (who we previously met at her last place, a shared house in a converted pub in east London) to get her store cupboard essentials and a recipe for homemade tagliatelle with braised fennel and peas. Making this at home? Show us the results using the hashtag #the...
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3 / 三文建築丨西河粮油博物馆场景空间空间更新設計
5年前|三文建筑|设计情报|86%...村振兴模范村。
Five years have passed and great changes have taken place. The ancient village has undergone comprehensive repairs and tourist service facilities such as B&B and tent camping have been added. Today， Xihe has become a model village of countryside revival that accommodates hun...
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4 / 现代菜单：厨师尼古拉斯·巴尔夫在佩克汉姆的莱文用豌豆、辣根和庞祖来制作鳟鱼克鲁多。
4年前|TheModernHouse|餐饮设计|77%... eat out?
Nicholas: “Probably once a week. This weekend we ate out at a place called Ombra in Hackney, but we try to mix it up. I try to go to places that specialise, like having Thai food, or Turkish, which I love, especially salty lamb chops.
I think its important for chefs to eat out as its...
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5 / 现代菜单：乔恩·罗瑟兰和汤姆·哈里斯在哈克尼的神枪手那里做了一个节日盛宴。
4年前|TheModernHouse|餐饮设计|51%...ery hard to recreate the immediate, natural ease and warmth of a pub. This place has years of life in it, and hopefully many more to come.”
Jon and Tom’s recipe for roast duck, quince and walnut.
1 large Aylesbury duck
Salt and pepper
2 quince
500g caster sugar
250ml water
250ml...
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