. >> you can order cuisine from our michelin star restaurants. one of the things that people love most about the suite is that it is so private and so exclusive. >> then there's the michelin starred cuisine, known for their signature dim sum and peking duck. then there's spoon by french celeb chef. >> harborside, which is our all day casual dining is known for its i lelaborate buffets. >> i spa is the first feng shui inspired of its kind. comfort, their mission at every turn at the intercontinental hong kong. >> it's not just the beautiful view and the michelin star restaurants. it's the service and the staff that really make this an amazing hotel that people love. >> the only thing we don't love? checking out. there are so many celebrities who frequent this great city. but there's one man who has become one of their biggest fans. we're taking you on a tour of chris noth's hong kong. he knows all the vip spots. when i was on sex and the city chris was known as mr. big. but when he's in hong kong he knows how to live large here at the peninsula. t

two restaurants with three michelin stars. or female, had ever attained and for many years, lyon's most famous chef. her influence runs right through every kitchen that's come since and her graduates carry on her recipes and her traditions. this was one of hers, a signature. >> for the next hour, you keep putting hot bouillon like this. the most miserable thing is when the bladder explodes. >> that's never a good thing when a bladder explodes. >> as the chicken cook, the bladder start to really expand. you have to talk to your bladder. >> i do all the time, believe me. please hold up, please hold up. not here. people are looking. wait until you get in between cars. >> a rather luxurious sauce of more, much more black truffle and generous amounts of foie gras and triple cream. perfect. nice milkshake. slightly pink around the legs but cooked through, the flesh perfumed by the generous slices of truffle. >> who gets to eat like this? we do. >> how is it, tony? >> divine. >> you see the perfect balance in the sauce. if i was a ch

>> looking like the michelin man. when you board the flight. >>> so if you think baggage fees are getting out of control, just wait until you hear what it costs to park in boston. the asking price for a newly listed single parking spot inside a garage that is located frankly in the tony beacon hill neighborhood -- $650,000. >> oh, stop it. come on. that's not real. >> that's actually more than half of the condos listed for sale in boston, and it's apparently what people are willing to pay. >> the last space that sold here and closed on october 9th, not even a month ago, sold for $390,000. that's 11x, 11 times what they were originally offered for. >> but wait, that 650,000 does not include the tax and maintenance fee of nearly $500 a month. the garage also isn't open between midnight and 6:30 a.m. and you must surrender your keys to a parking attendant. >> i'd get a bike. i'd get a bike. or a skateboard. >> not even if tom brady and gisele were there parking for you. >> but that would be an option for you? >> that wou

in we can take the forecast here the graphics michelin's beats for right now if you look at earlier today they were 20 m.p.h. with the wind speeds now dealing with eight house and our east bay shoreline so much quieter now heading into the evening hours and 40 mi. an hour-day seven for redwood city overnight lows 5 a.m. free chile 38 livermore 39 covington also into the upper 30's for north they cities faced a shoreline cities mollah the mid- 40s talk about that slight woman heading our way and the seven forecast coming up next. >> pam: so coming up the heads and at a cafe's site and home burglaries' please similar in the peninsula + raging fire destroys an east bay market incredible video shows firefighters running in to those flames. >> reporter: the paris attack a lot of people filled for and powerless to discuss the bay area city of its bridges landmark shopping malls, and security has a great application that will let regular people like to me report the suspicious behavior will tell you all about it coming. [door knocking] [door bell ringing] ♪ come on-a my house, my house, i'm gonn

>> well, the restaurants are the michelin guide which is touted highly in this, and it has awarded itire world for the lighting and everything. and when you get to the experience like this this, it is so cure rated and managed by the chefs or the characters or the people in the dining room, that it is such an expression of art almost like a piece of music. >> and matthew, if you had to learn one thing, what is one thing after all of the cooking that you feel more confident about? >> well, i have prepared a omelet and after the 18th or 19th take was an impossible omelet that he would actually agree to eat. and the french omelet has gone up, but the acceptance of not being close to the kitchen is what i am there for. >> and leave it to the experts is what i have learned. >> yes. and "burnt" is getting everybody's attention, and well deserved. thank you. be well. >>> it was great to talk to them. and a middle school student getting detention over a hug. you got to hear this one. and looking to give your house a new look before you have company over for the holidays. you know who you are,

for when it's snowing, but you want a warm northface coat right now that makes you look like the michelin man? i don't think so. when you see these minimum wages go up, who do you think they apply to? they apply to restaurants like mine, along with some retailers like the other ones you go to that i mentioned. and fast food companies, the competitive institutions offering benefits seem to be the heck with that. i can only imagine everyone getting these bills at once and getting crushed by higher fees. we'll ultimate get it ratcheted down so when stocks don't react to downgrades, like j.p. morgan taking down price targets for macy's, dillard's, and other good stores. you might have thought macys peaked, couldn't possibly get down below 50 bucks. where it tried to stabilize hard last week. here it is down another 6%, yielding 3.1%. two years ago macy's had more than 4 million shares outstanding. now it has 3.1. we don't get a bottom until people feel like their disposable income has risen compared to the past. right now the headwinds are brutal and there is no sign of a respite on the horiz

two michelin stars. in 2015, he and chef roy choi of l.a.'w enterprise. >> what are you up to now? what are you doing? >> we're starting a fast food -- >> why? >> it's unbelievable in our country so much of it we've just decided it's okay for people to eat garbage basically, processed food. the tenderloin, the area we're going into is traditionally the worst intersection in the entire city. the most drug arrests, most homicides. the most vulnerable populations in our country are being fed the worst food, consistently. >> he intends to address all those problems, creating a fast, casual food business that's actually good for the world. >> so this is what we call awesome sauce. tomato, onion, garlic, a lot of olive oil. then scallion relish, just grilled scallions and lime. veggie burger dressed exactly the same way. if you're like i am, the word veggie burger will strike terror into your heart. >> jaerks. it makes me violent, actually. >> this will not make you violent. it will make you happy. >> wow. i'd totally eat that. if you didn't call i

he's the chef and co-owner of e 3 michelin star, 11 madison park as well as the chef and co-owner of nomad. he's just released his third cookbook, the nomad cookbook. everyone, please welcome chef daniel humm. [ cheers and applause ] >> jimmy: questlove, yeah. you guys know each other. this guy is a genius. he's so fun. the first time i went to your restaurant i didn't -- i thought i went to the wrong restaurant. do you remember that? >> yes. >> jimmy: and i kept saying, yeah, this is okay. it's pretty good and you go, no, you have not been to my restaurant. i go, "oh, yeah, we went to it." then you go, "no, that's the place next door." but then i finally went and i'm sorry. the other place was a great hot dog place. laughter ] anyway, but i went and you said, i want you to pretend like you're having clams on the beach or something, a clam bake. and i go, "okay." and you came with plates of sand and then clams done four different ways andhen you were leaving and you go, "oh, br hot water on the seaweed and you smelled the ocean as we were sitting --" and i go, "oh, this guy's a magic

. >> michelin star tim is the dim sum special eist. they opened in 2009 with customers digging in for fried spring rolls and rolled stuffed with barbecue pork. we're getting exclusive access to the ultimate bird's eye view of hong kong. >> the best way to see this stunning landscape? by air. >> look at cities like new york, toronto, chicago. hong kong has that kind of skyline. >> a-listers have taken flights from the peninsula lohong kong rooftop to get this view. >> it has to be one of the most unique opportunities as a pilot and a passenger. >> starting right here at the clipper lounge with views of the harbor. then it's take off with michael wong at the helm. and of course mansions and millionaires style, he's also a pretty well known actor. >> i did a film with jean claude van dam. >> it's his passion and we're lucky enough to get the one on one tour. i'm looking forward to this. >> it's exciting. let's do it. you get up to 2,000 feet. you can pretty much see most of the territory. >> and for the raw video o what makes this simple

learn a few tips from a michelin two-star chef. not sure about anchovies? fresh anchovies in this great pasta dish. and learn about the collio, where pinot grigio calls home. my name is vic rallo, and i love to eat and drink italy. follow me, and i'll prove it. "eat! drink! italy!" is brought to you by wine enthusiast magazine and catalog, for wine storage, glassware, and accessories. citi, supporting the count basie theatre's national appetite festival, appetitefest.com. the atalanta corporation, importing authentic italian products and more for over 50 years.

. >> with the announcement yesterday ever the loss of 860 manufacturing jobs at the mit michelin plant, will you address the short term and long-term issues and people who are currently in work in northern ireland who are woryed about cutting tax credits. will the prime minister reverse the thrust of that policy? and remove the burden and threat against working families in northern ireland across the country? >> well, first of all, on the issue of industries, if a company qualifies as part of the energy-intensive industries it will see a reduction in its bill because of the action i announced from this dispatch box last week. the second thing is we have passed legislation to allow ireland to set its own tax. the sooner northern ireland will be able to take action to try and build a stronger private sector in northern ireland which is exactly what i want to see. on the issue of tax credits, i give him the same answer. he'll know in three weeks time, but he also knows that people work in that business or in other businesses will be able to earn 11,000 pounds before they start paying taxe

dinners created by michelin chefs. extraordinary experience. >> these are big ticket items but they don't seem when you break it down, it doesn't seem that expensive for what you are getting. >> that's absolutely true. nas this issue was finished, they started compiling next year's gift. we've been doing it for 32 years. so they've got a lot of experience at this. they get very excited about the opportunities and companies are calling all the time because they want to build these wonderful experiences about these one of a kind and unique items. >> i was wondering, once it appears on your list, is it there for all of a sudden to become something that gets more covet or do people say that's just a package deal? >> it's more coveted. these are not off the shelf packages. if you call up on a regular basis, you would not be able to get this. through the relationships we have with all of these companies that we've built over 40 years, they're willing to give us these wonderful and exceptional experiences knowing they're goin