There is plenty to sink your teeth into at Mandarin Oriental this autumn, and the hotly anticipated opening of Matsuhisa Munich is for starters

Zoë Manzi, Editor, MO magazine, The Condé Nast Publications

Zoë Manzi, Editor, MO magazine, The Condé Nast Publications

It’s Nobu November, folks. Yes, you heard right. This month, world-renowned chef Nobuyuki Matsuhisa (above) opens his eponymous restaurant at Mandarin Oriental, Munich, joining star chefs such as Heston Blumenthal, Daniel Boulud, Pierre Gagnaire and Angel Léon in the Group’s culinary stable.

Matsuhisa Munich offers Nobu’s celebrated blend of Japanese-Peruvian cuisine – a fusion that has tempted the great and the good to sample his exquisite signature dishes: be it melt-in-the-mouth black cod or grilled lamb cooked over tea leaves with anticucho sauce.

As for me, while I am an enthusiastic eater, my cooking skills are sadly lamentable. I did, however, have the opportunity to improve under the extremely accomplished and charming chef Narain Kiattiyotcharoen at Mandarin Oriental, Bangkok’s famed Thai Cookery School where he has been in residence for eight years.

I also like to consider myself an adventurous foodie and am happy to try most things: crocodile steaks in Mexico, kangaroo sausages in Sydney… but I’ve yet to submit my taste buds to Angel Léon’s intriguing marine charcuterie. Chef Léon has brought his own brand of seaworthy fare (Plankton Risotto, how amazing!) to Bistreau at Mandarin Oriental, Barcelona, and you can read all about it here, in Sea Journey. I can’t wait to get my laughing gear round some of that. Happy eating, folks!

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