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Today, restaurant is the only place where everyone wants to go for the celebration of any occasion. Many new restaurants are built differently which are liked by the people. They are different in their architecture, in their design and many other things. Restaurants are built today according to the new and different taste of the people who the young generation likes.
Many parties are done in the hotels and restaurants which increases the meaning of the occasion. Many traditional restaurants are built which are the sign of culture and generation. Many theme parties are organized in hotels and restaurants which gives a special meaning to the occasion. So, restaurants are built according to the theme. Great architecture is done in the restaurants due to which people are attracted.
Introduction ………………………………………………………………….. 3
Main part …………………………………………………………………….. 4
Dinner in the sky …………………………………………………….. . 4
The Dark Restaurant in London ……………………………………... . 5
Ice bar in Dubai ……………………………………………………… . 6
Toilet Restaurant in Taiwan ………………………………………….. 7
Underwater restaurant in Maldives ………………………………….. ..9
Conclusion ………………………………………………………………….. 11
References ………………………………………………………………….. 12
CONTENT
Introduction ………………………………………………………………….. 3
Main part …………………………………………………………………….. 4
Conclusion ………………………………………………………………….. 11
References ………………………………………………………………….. 12
INTRODUCTION
Today, restaurant is the only place where everyone wants to go for the celebration of any occasion. Many new restaurants are built differently which are liked by the people. They are different in their architecture, in their design and many other things. Restaurants are built today according to the new and different taste of the people who the young generation likes.
Many parties are done in the hotels and restaurants which increases the meaning of the occasion. Many traditional restaurants are built which are the sign of culture and generation. Many theme parties are organized in hotels and restaurants which gives a special meaning to the occasion.
So, restaurants are built according to the theme. Great architecture is done in the restaurants due to which people are attracted. Nice interior and designs are given to the restaurants which is the other reasons for the attraction of the people. Every restaurant owner wants to build their restaurant differently so many people comes to the site.
The other important factor which can increase the popularity of the restaurant is the food which serves in the restaurants. The people go there mainly because of the food only. Due to this, the restaurant owner gives more importance to the food also.
While many of us dream of one day opening a restaurant, few can deny the competitive nature of the restaurant business. In order to stay afloat, restaurants often choose to get creative, offering folks a dining experience that goes beyond the line items of their menus.
MAIN PART
In honor of the creative impulses within us all, below are spotlighted the most unusual restaurants in the world.
Dinner in the Sky is hosted at a table suspended at a height of 50 metres, by a team of professionals. Benji Fun, our partner in this event, is the worldwide leader for this type of activity.
Dinner in the Sky is available for a session of 8 hours. It can be divided or personalised according to the client’s wishes.
This restaurant accomodates 22 people around the table at every session with three staff in the middle (chef, waiter, entertainer…). Just to give you an example: this means that, at a rate of 2 sessions per hour, more than 350 people could have access to this exceptional platform, or only 22 if you want an exclusive VIP event.
Dinner in the Sky is an event that can be held anywhere (golf course, public place, race track, castle, vineyard, historical site…) as long as there is a surface of approximately 500 m² that can be secured. Of course, authorisation by the owner is required.
In this place may include a second crane with a platform (or more if desired) at the same height as the table, for entertainment such as music or presentations (i.e. a car).
Dinner in the Sky offers a exceptional visibility for clients thanks to the underneath banner that can be customised with his logotype.
Restaurant “Dinner in the Sky” is a product developped by Events in the Sky according to 2 Gold Words: Exclusivity and Safety.
Dans Le Noir restaurant in London employs blind waiters who lead customers to and through the pitch-black dining experience.
Would oranges be as appetising if they were called greens? Would we pay the same for expensive wine if we couldn't see the label? And would my dinner taste better if I hadn't just poured half a glass of sauvignon blanc on it?
You will dining in the dark at London's Dans Le Noir
(In The Dark), and when we say dark, this is pitch-black, can't-see-your-hand-in-front-
On arrival, we choose a menu colour: white (could be anything), red (no seafood), blue (seafood) and green (vegetarian). Then, leaving bags and anything light-emitting - mobile phone, electronic car key, even a watch with a fluorescent dial - in the lockers provided, we are instructed to hold the shoulder of the person in front while our waiter, at the head of this tentative conga line, guides us through the curtain into the gathering gloom.
Dans Le Noir originated in Paris four years ago and has expanded to include Moscow and London, in Farringdon, within sight of St Paul's Cathedral and a short hop from the St Pancras Eurostar terminal.
Maitre d' Dominique Raclin, from France's Haute-Savoie region, contextualises the role of the waiters or, as he prefers, guides. "You can help them to cross the street because they are lost outside, just as they are going to help you to eat because you are lost inside."
Temporarily relieved of the sense most people would consider their most essential, speech assumes greater importance and before long we are talking to our neighbours, Dan and Richelle, a Perth couple working in London. "I've always been scared of the dark, so this is kind of cool for me," says Richelle, before posing an interesting question: what do you imagine we look like? And vice versa?
Concepts to Dans Le Noir: the personal experience ("you can eat with your fingers, no one can see you"); the social experience ("you can be fat, slim, white, black, rich, poor, a somebody, a nobody, we don't care"); and, most importantly, "you are going to share one moment with one blind person".
In this bar almost everything at the restaurant is sculpted out of ice. Diners will sit on ice benches or chairs, eat at ice tables, out of ice plates, drink from ice glasses served from a bar made of ice.the restaurant is Dubai-based Sharaf Group’s enterprise while technical inputs came from Canada-based Iceculture Inc, who are credited with building ice lounges around the world.
It even has an ice gallery showcasing Dubai’s landmarks.
Complimenting that is an ice portrait of His Highness Shaikh Mohammad
Bin Rashid Al Maktoum, Vice-President and Prime Minister of the UAE
and Ruler of Dubai. Freezing at minus 6 degrees Celsius the dining area
is, well, biting cold.
The 2,400 sqft restaurant has three areas. The lobby and the lounge
areas are separated by what is called the Buffer Zone. Once in the lobby,
visitors will be given thermal gear to protect themselves from the chilly
conditions. It comprises a hooded parka (a heavy jacket), disposable
woollen gloves and a pair of shoes.
Visitors are advised to first spend a few minutes in the Buffer Zone to get acclimatised. The temperature in the buffer zone is set at 5 degrees Celsius which gives the body time to adjust to the sharp drop in temperature in the dining area.
The restaurant, which will serve cold cuts, cheese, juices, ice creams and mocktails, can accommodate 40 guests, including relatively intimate table-for-two arrangements for couples.
Seats are cushioned and acrylic-topped tables are adorned with decorative pieces sculpted from crystal clear ice. Vapour-mouthed visitors can feel secure in the knowledge that there are sheepskin throws for the asking should things get too nippy for their comfort.
A looming chandelier in the middle of the lounge is made out of ice blocks strung together by cables, as are ice-beaded curtains in the couples’ section.
Diarrhea for dinner? That's the point. "It's supposed to shock and confuse the senses," says Modern Toilet manager Chen Min-kuang. But as Jennifer Finch, an American who was dining there, described it, "They do it tastefully. It's all very clean."
Every customer sits on a stylish acrylic toilet (lid down) designed with images of roses, seashells or Renaissance paintings. Everyone dines at a glass table with a sink underneath. The servers bring your meal atop a mini toilet bowl (quite convenient, as it brings the food closer to your mouth), you sip drinks from your own plastic urinal (a souvenir), and soft-swirl ice cream arrives for dessert atop a dish shaped like a squat toilet.
The reasonably priced food includes curries, pasta, fried chicken and Mongolian hot pot, as well as elaborate shaved-ice desserts with names like "diarrhea with dried droppings" (chocolate), "bloody poop" (strawberry) and "green dysentery" (kiwi). Despite the disturbing descriptions, the desserts were great. But after seeing curry drip down a mini-toilet, I may never have that sauce again.
The Chinese can take this, Finch muses, because they are more nonchalant about bodily functions, such as burping, farting or even going to the bathroom — an act performed squatting sans doors in some places in China. But many Westerners enjoy the novelty of toilet dining too. Chris and Julia Harris took their visiting mother, who they say is obsessive-compulsive about cleanliness, to "freak her out," but she had a great time (though she refused to drink out of a urinal). The only people who have a hard time, says Chen, are the elderly who have exclaimed, "I will not eat on the toilet!"
Toilet creations aren't new to China. The ancient Chinese may have been the first to use the throne — a flush toilet was found in a tomb of a Western Han Dynasty (206 B.C. to A.D. 24) king — and they invented toilet paper in the 6th century. Modern Toilet owner Wang Zi-wei, 29, an ex-banker, got his idea from the Japanese robot cartoon character Jichiwawa, who loves to play with poop and swirl it on a stick. Inspired by that image, Wang began selling chocolate ice cream swirls on paper squat toilets. Customers loved them and wanted more edible excretion experiences, so he opened Modern Toilet in 2004. The theme-restaurant chain now has seven outlets in Taiwan, one in Hong Kong and one opening in Shenzhen, China, this week. Plans for other cities in China, Macau, Kuala Lumpur, Malaysia are also under way. Dinner à la latrine, anyone?
Ithaa, which means mother-of-pearl in Dhive
Ithaa's entrance is a spiral staircase in a thatched pavilion at the end of a jetty. The tsunami which followed the 2004 Indian Ocean earthquake topped at 0.31 metres (1 ft 0 in) below the staircase entrance, and caused no damage to the restaurant.
In April 2010, to celebrate the restaurant's 5th anniversary, it was made possible to sleep in Ithaa for the night if the restaurant is not booked for dinner. The restaurant is also used for private parties and weddings.
In February 2004, M.J. Murphy Ltd. was approached by Crown Company in the Maldives to make a unique underwater restaurant. The Crown Company, owner of Rangali Island, leases the island to Conrad Maldives Rangali Island (previously known as Hilton Maldives Rangali Island Resort & Spa). Initially Crown envisioned the underwater restaurant with straight walls and glass windows. Later they came to favor Mike Murphy's (of M.J. Murphy Ltd.) R-Cast acrylic tunnel, manufactured by Reynolds Polymer Technology, Inc. in the United States. This tunnel was also designed for theKuala Lumpur National Science Centre, the world’s largest aquarium tunnel.
Work on technical designs and drawings for Ithaa started in March 2004. Murphy initially planned to build the structure on the beach of Rangali. Once constructed, Ithaa would be winched into the water. Technical challenges, limited resources, and quality control problems in building a structure of 175 tonnes in the Maldives were foreseen. Hence, a decision was made to build Ithaa in Singapore instead.
In May 2004, its construction began in Singapore. In October 2004, the construction work was completed including the installation of 5-metre (16 ft) wide acrylic arches, air conditioning and electrical ducts.
On November 1, 2004, Ithaa was lifted onto an ocean-going barge to be transported to the Maldives, which took 16 days to arrive. At this point, Ithaa weighed 175 tonnes.
On November 19, 2004 Ithaa was "sunk" with the help of 85 tonnes of sand ballast loaded into its belly. It was precisely maneuvered onto four steel piles which had been vibro-hammered 4 to 5 metres (13 to 16 ft) into the seabed. It was then secured to the steel piles with concrete.
The estimated life span of the restaurant is 20 years.
CONCLUSION
Restaurants are places that we go to enjoy a nice meal, socialize with family and friends, enjoy a romantic date with our significant other, and celebrate various occasions. However, there are some restaurants that are so unusual that they attract various visitors throughout the country and even the world. It could be the design or the dining environment that makes a restaurant different, among many other things. People who visit these places may simply be curious, or they may wish to escape from the ordinary and enjoy a fun, unique, and memorable experience.
In the work are five of these bizarre, yet very cool restaurants.
REFERENCES