The year 2023 promises to be a busy one for Swedish chef Bjorn Frantzén, whose restaurant group extends to Dubai, Shanghai, and Singapore, where it runs the three-Michelin-starred Restaurant Zén. One of the latest openings is Studio Frantzén on the top floor of Harrods in Knightsbridge, London. The all-day restaurant serves Nordic cuisine with Asian and French influences, ranging from breezy lunches to sumptuous three-course suppers.

The 150-seat space serves food and cocktails with panoramic views of the city. Similarly to the flagship Frantzén, it also has an open-flame kitchen. Among the highlights are the grilled porterhouse steak with pine-scented bone marrow and oxtail ponzu, and blistered lobster with curry hollandaise, pomegranate- infused mirin, dried cloudberries, ginger, and coriander butter. The cocktails and spirits are made with premium Nordic ingredients.

Find out more: Studio Frantzén

Maverick Indian chef Gaggan Anand has opened GohGan, an innovative restaurant in Fukuoka, Japan. It is a culinary tie-up between his long- time collaborator, renowned Japanese chef Takeshi ‘Goh’ Fukuyama, who runs French- Japanese omakase restaurant La Maison de la Nature Goh, and award-winning bartender Michihito Kaneko.

It is located in the 010 Building, an entertainment complex that includes restaurants, bars and an immersive theatre. With Fukuyama’s novel take on French cuisine and Gaggan’s unconventional rendition of Indian cuisine, diners can expect a marriage of creativity and innovation.

Find out more: Gohgan

Brazilian chef Alberto Landgraf, who runs the two-Michelin- starred Oteque in Rio de Janeiro, returns to London, where he started his career, with Bossa. The casual restaurant opens in February. In contrast to the seafood-led Oteque, Bossa will showcase some of the chef’s traits: simple, playful, and cohesive dishes through a contemporary lens.

Fish and vegetable-centred, the menu highlights include crab pastel with açaí dip, seafood moqueca (stew) with fried rice, banana farofa and pirão. Batida, a classic Brazilian aperitif made with Oxley gin, passion fruit and a tongue-numbing jambu leaf, leads the drinks list.

Find out more: Bossa

Text: Kenneth SZ Goh/The Peak

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