Food & Drink
Back to the basics: Salira brings Indonesian comfort food to Jakarta’s top table
After focusing on Western-inspired hospitality spots, Indonesia’s The Union Group is pivoting to more local dishes. Monocle takes a seat to sample Salira’s well-researched menu.
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Put down the Coca-Cola. Stay hydrated this summer with these soft drinks from around the world
Here are six of our favourite non-alcoholic beverages from across the globe.
Editor’s letter: Andrew Tuck on the booming business of coffee
Our editor in chief introduces our June edition and looks at how espressos, long blacks and flat whites have become big business, as we explore the coffee industry across the globe.
What’s hot in the world of coffee? We spill the beans on the global market
Something is brewing in the coffee industry as entrepreneurs and investors take neighbourhood cafés global. We embark on an international journey to learn more.
Breaking new ground: 25 exceptional brands that are leading the coffee industry
The world is overflowing with cafes and roasteries. Wondering what it takes to stand out from the crowd? Consult our list of the brands to watch.
France’s next dining revolution might start before lunch
The ‘bouillon’ revival has proved that old traditions can bring back purpose to eating out. Could ‘mâchon’, a historic Lyonnaise feast, now do the same for the morning meal?
‘The perfect kitchen is where there is no fear.’ Seven global chefs share their tips for running a successful restaurant
The leaders of Attica, Masala y Maíz, Darjeeling Express, Baroo and Wursthall on striking the right balance between ambition, passion and creating safe, supportive environments.
Three new Italian openings that attest to London’s appetite for la dolce vita
From Soho’s 1950s-style espresso bars to Mayfair’s white tablecloth ristorante, you’d be hard pressed to think of a London neighbourhood lacking a good Italian restaurant. We try three of the best new openings.
‘There is no formula. It’s heart and soul.’ Restaurateur Jeremy King breathes new life into Simpson’s in the Strand
After five decades shaping London’s most iconic dining rooms, Jeremy King and his longtime collaborator Shayne Brady tell Monocle how they’re rethinking restaurant interiors and embracing evolving tastes.
How an American chef broke through the Parisian culinary scene to open Chez Carrie
Chef Carrie Solomon carved an unconventional path. After a personal loss, her new brasserie in the 2nd arrondissement became an act of resilience and a vibrant hub for the city’s culinary community.
How Tokyo’s Teddy Brown elevates the humble hamburger
Teddy Brown in Hiroo brings Japanese rigor to crafting the perfect hamburger with ‘kuroge’ Wagyu, housemade sauces and meticulously crafted buns. Marble tables, oak chairs and kooky lamps complete an experience worth savouring.
