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- New York vs. London: Who has the hottest airport hologram?
- How 'love hotels' are taking over the world
- New York's 'mad scientist of drinks' experiments on the Tokyo scene
- Video: Juicy secrets from inside a Peking duck kitchen
| New York vs. London: Who has the hottest airport hologram? Posted: 29 May 2012 11:56 PM PDT "I can be whatever you want me to be." As Jimmy Kimmel asks, "How is this not a sex robot?"  What's better than real human contact? Virtual human contact, of course. The Port Authority of New York and New Jersey announced last week that life-size digital projections of customer care representatives will start work this summer at three airports. After the Port Authority reviewed about 10,000 comments from the public, they found that travelers want more human interaction when they are transiting airports. Instead of training existing staff, machines that project virtual assistants have been rented for a six-month trial, costing US$180,000. read more |
| How 'love hotels' are taking over the world Posted: 29 May 2012 11:37 PM PDT They're old news in Japan, comical in Thailand and big business in Korea. Now so-called "love hotels" are making the move out of Asia into the West. This month Dayuse Hotels launched a London section on its website, providing amorous couples with the chance to book hotel rooms by the hour, and Thibaud d'Agrèves, 30-year-old French co-founder of Dayuse Hotels, says he's not stopping there. "In the next five years we should expand our concept in Italy, which should be open in the next two weeks, then Germany, Russia, Spain, Brazil and Asia," he says. Launched in November 2010, the Dayuse site already rents out rooms in around 250 hotels across the United States, France, Belgium, Switzerland, Luxembourg and Ireland. read more |
| New York's 'mad scientist of drinks' experiments on the Tokyo scene Posted: 29 May 2012 07:40 PM PDT When Dave Arnold turned up in Tokyo this week for some guest bartending at the Park Hyatt, he brought his tools with him. Not his shaker, spoons or mixing glass -- his hosts have all that. Arnold packed two carbonation rigs, a tachometer, a bag of enzymes, firing agents and a 500-watt iron poker. Arnold, 40, is New York City's mad scientist of drinks. His usual home is Manhattan's Booker and Dax bar, where he's known for distilling his own drinks, pouring liquid nitrogen, clarifying juices and sticking that red-hot poker of his into beverages.
From May 30 through Saturday, though, he'll be serving his potable science at the Park Hyatt's New York Bar in Tokyo. read more |
| Video: Juicy secrets from inside a Peking duck kitchen Posted: 29 May 2012 03:20 PM PDT by Nicole Pang, additional reporting by Tracy You In the kitchen: How Peking duck is roasted at Made in China, Grand Hyatt Beijing. (Video by Nicole Pang/CNNGo) Many travelers come to Beijing with one question in mind: where do I find good Peking duck, or kaoya (烤鸭)? "Tourists all want to have a taste of Beijing roast duck because it's the most typical and local food," says chef Fan Jiabiao (范家标), 44, who has been roasting duck for more than two decades in Beijing. "I like eating kaoya, too, especially the crispy skin," Fan adds. "Eating the skin can also beautify the skin of those who eat it." The Anhui native has been the kaoya chef at Made in China, Grand Hyatt Beijing's Chinese restaurant, for the past nine years. The 126-seat restaurant is one of the best places to eat Peking duck in China's capital. read more |
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