Miscellaneous

🍴 This winter, hospitality group 6 of 1, founded by Frank Yeung and Abhinav Malde, will open Cafe Kowloon in East London, offering a modern take on Cantonese cuisine inspired by Hong Kong's dining culture. Wonton Charlie’s, an 18-seat noodle soup bar, will be part of the experience. Since 2016, 6 of 1 has opened restaurants like Mr Bao, Daddy Bao, Master Bao, and Good Measure. Cafe Kowloon marks their first venture beyond Taiwanese food.

📅 Spoke at 12 events, traveled to 18 states and 3 countries, and produced 8 short videos, including a special one for Helen. The community grew from 2,500 to over 44,000 in two years. Isaac invites everyone to visit the Homestead Heritage community and hopes to connect in person. Enjoy the holidays and look forward to 2026!

🍕 Ménard Dworkind's 2,550-square-foot restaurant in Toronto's Etobicoke opened in April 2025. The eighth North of Brooklyn location features a ground-level takeout counter and the Low Rise bar lounge above. The design incorporates DTILE's molded tiles and walnut tables, seating 40. The bar is clad in a marble mosaic with a zinc top. The intimate space is enhanced by new west-facing windows and mirrors on the east side, creating a cozy atmosphere.

🍴 No.14, founded by Ahmet and Mehmet Kabayel, won Best Europe Restaurant/Bar at the 2025 Restaurant & Bar Design Awards, held in Dubai with 1,100 entries from 61 countries. TNN Studio redesigned the Grade II-listed building in Bishop’s Stortford into an Asian Fusion venue. Led by Tulin Naltekin, the design features natural materials and Art Deco influences. The restaurant offers dishes with Asian traditions and modern finesse, celebrating design and culinary excellence.

📺 Josiah outlines the evolution of Hospitality Daily for the upcoming year. Resources include a free subscription for daily episode summaries and insights, and advertising opportunities. Engage with Hospitality Daily on platforms like YouTube, LinkedIn, and Instagram. For feedback or guest suggestions, contact through the provided link. Music for the show is by Clay Bassford of Bespoke Sound.

🍵 Marylebone's Boxcar Bread & Wine partners with KOMA from Kyoto for a festive matcha collaboration in December. Two limited-edition drinks feature 100% organic matcha from Uji, Kyoto. The KOMA Yuki includes white chocolate and nutmeg, while the Matcha Dream blends matcha with jasmine tea and rose water. Personalize with matcha, Irish cream, or gin. Matcha gifts and sets available, beautifully packaged in Japanese style. Enjoy the special menu from December 1-31.

🛫 Alex boards a Qatar Airways flight, discovering how to score a premium economy seat on an airline without such a class. Paul experiences a positive change of heart towards United Airlines, reminiscent of a Christmas miracle. SeatGuru bids farewell, with AeroLOPA as a potential substitute. Alex recounts being denied boarding at Hanoi airport. Merry Christmas and happy holidays! See you in 2026!

🍽 Bret Thorn, senior food & beverage editor at Nation’s Restaurant News, has shaped F&B coverage since 1999. He previously worked in Thailand and wrote for The New York Sun (2005-2008). Thorn studied history at Tufts University and French cuisine at Le Cordon Bleu. He contributed to the Oxford Encyclopedia (2012) and won the Jesse H. Neal Award (2006). Thorn, residing in Brooklyn, has explored Asian cuisines extensively, especially Thai.

🍽 Restaurant Hospitality, established during Prohibition in 1919, has merged with Nation’s Restaurant News. The integration strengthens resources for over 1 million U.S. restaurants, compared to 40,000 in 1919. Despite challenges over the past five years, independent restaurants remain vital, inspiring the industry. Visit NRN’s platform for insights and strategies, bolstered by the combined legacy and innovation of both publications.

📖 Joanna Fantozzi, Senior Editor at Nation’s Restaurant News since August 2021, has over seven years in the restaurant industry. Her journey includes roles at Insider and The Daily Meal. She holds degrees from The College of New Jersey and the Craig Newmark Graduate School of Journalism. Joanna's work also appears in The New York Times and Forbes. As a moderator at industry events like MUFSO, her insights impact food and cultural discourse.