Cheeky deer bites tourist's bottom at Japan's famous Nara Park
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2 hours ago
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Netflix Renews 'One Piece' for Season 3 Before Season 2 Even Drops
Netflix's blockbuster live-action adaptation of One Piece is officially getting a third season before Season 2 has even premiered. The streamer announced the early renewal during the annual One Piece Day celebration in Tokyo, delivering both fresh casting news and a significant behind-the-scenes shift in leadership. The announcement confirmed that Ian Stokes, who served as co-executive producer on Season 1, will join Joe Tracz as co-showrunner for Season 3. Stokes' promotion comes after a revolving door of showrunner changes in the series' brief but turbulent history. Production for the third season is slated to begin later this year in Cape Town, South Africa. Season 2 Sets Sail in 2026 While Netflix did not drop an exact release date, One Piece Season 2 is officially slated for 2026 under the title 'One Piece: Into the Grand Line.' The streamer also revealed a set of first-look images, teasing the grand scale and treacherous beauty of the next chapter in Luffy's pirate odyssey. According to the official synopsis, Season 2 promises 'fiercer adversaries and the most perilous quests yet' as the Straw Hat crew enters the mythical Grand Line, a stretch of ocean famed for bizarre islands, unpredictable seas, and notorious enemies. 'As they journey through this unpredictable realm in search of the world's greatest treasure, they'll encounter bizarre islands and a host of formidable new enemies,' the description reads. Returning cast members include: Iñaki Godoy as Monkey D. Luffy Mackenyu as Roronoa Zoro Emily Rudd as Nami Jacob Romero as Usopp Taz Skylar as Sanji They will be joined by Vincent Regan, Ilia Isorelýs Paulino, Morgan Davies, Aidan Scott, Langley Kirkwood, Jeff Ward, Celeste Loots, Alexander Maniatis, McKinley Belcher III, Craig Fairbrass, Steven Ward, and Chioma Umeala. Season 2 will also welcome a slate of high-profile newcomers: David Dastmalchian as Mr. 3, Katey Sagal as Dr. Kureha, Sendhil Ramamurthy as Nefertari Cobra, and Joe Manganiello as the infamous Mr. 0. A Tumultuous Journey Behind the Camera The live-action One Piece has navigated as much drama off-screen as its characters face on the high seas. The series was originally developed by Matt Owens and Steven Maeda, who co-showran Season 1. Ahead of Season 2, Maeda stepped away, with Joe Tracz stepping into the role of co-showrunner. Owens remained for Season 2 but later confirmed his departure after production wrapped. Season 3 will now be helmed by Tracz and Stokes, marking the third major showrunner reshuffle since the series' inception. A Global Collaboration Anchored by Oda The show is produced in partnership with One Piece's original publisher Shueisha, Tomorrow Studios (an ITV Studios partner), and Netflix. Season 2's creative team includes Owens and Tracz as writers, executive producers, and co-showrunners, alongside One Piece creator Eiichiro Oda in his role as executive producer. Additional executive producers include Marty Adelstein and Becky Clements for Tomorrow Studios, Tetsu Fujimura, Chris Symes, Christoph Schrewe, and Maeda. With Season 2's massive expansion into the Grand Line and Season 3 already on the horizon, Netflix appears fully committed to making One Piece one of its flagship global franchises, even as the series continues to weather waves of creative change behind the scenes. The post Netflix Renews 'One Piece' for Season 3 Before Season 2 Even Drops appeared first on Where Is The Buzz | Breaking News, Entertainment, Exclusive Interviews & More. Solve the daily Crossword
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Sin Heng Claypot Bak Koot Teh: New Michelin Bib awardee with soulful broth, hearty ribs & old-school charm
'Tis the season of newly minted Michelin awardees — and I bet the question on everyone's minds is: deserving or not? It sure crosses mine all the time, and I'm lucky enough to have a job that lets me test it out. My conquest? None other than Sin Heng Claypot Bak Koot Teh, which clinched a Bib Gourmand in its very first year on the guide. How fitting that it would mark my first-ever bak kut teh review too. I'd heard plenty about Sin Heng Claypot Bak Koot Teh even before its grand entrance into the Michelin Guide. Mainly from my friend and his family, who'd rave about their bak kut teh so much you'd think it already had a star. Needless to say, I had him along with my lofty expectations in tow. This iconic establishment traces its roots back to the 1980s, when it began as 2 stalls run by a seamstress-turned-hawker sister duo. They soon joined forces with several other family members, bringing their signature dish (and later zi char offerings) to the heart of Joo Chiat, where it's remained since. It's like it hadn't aged a day, either. There's something about stepping into a no-frills space like theirs: weathered tables and chairs, a smattering of menu items plastered across the walls, clicky fans for ventilation and an open kitchen humming at the back. Nothing says 'our only business is good food' quite like that — and it's oddly charming. What I tried at Sin Heng Claypot Bak Koot Teh It felt almost mandatory to start with the Bak Koot Teh (S$10/S$15/S$25/S$38), so a S$15 portion to share was what I headed straight for. If you're wondering how it differs from the Special (S$10/S$17/S$27/S$40), I learnt that the latter includes a heavier dose of herbs, while the former is the eatery's signature peppery-leaning brew. You could call this the pioneer of its kind. Sin Heng Claypot Bak Koot Teh's namesake was born when the towkays decided to serve the soup in claypots — both to keep it warm till the very last drop and to stand out from other joints. And there mine arrived, bubbling away in all its glory. My first sip of broth was quite the head-scratcher. It was clear and light bodied, toeing the line between herbal and peppery without leaning strongly into either. As a fervent member of Team Peppery, I'll admit it wasn't entirely up my alley at first. But good things take time, as it gradually took on a richer profile as the pork ribs steeped, their meaty essence coaxing out a more robust, soulful finish. Patience really is a virtue. Thank goodness each table has a handy pepper shaker too, as I got all the oomph I needed. Speaking of the ribs, the generous portion of 5 sure was solid bang for buck. While not indulgently fall-off-the-bone tender as I'd hoped, each hunk yielded with a satisfying bite and carried the soup's mellow savouriness. And hey, no complaints; not with the body it lent the broth. I couldn't pass up pairing my soup with a side of Yam Rice (S$1.20) and You Tiao (S$2.50). The rice was fluffy and fragrant, its grains studded with soft yam chunks and laced with a subtle earthiness. It was comforting on top of comforting when eaten with the soup, though I'd say in hindsight that plain White Rice (S$1) might've offered a better contrast. The you tiao, on the other hand, proved a non-negotiable as always. These golden, doughy fritters soaked up the broth like sponges, releasing it in warm, flavourful bursts as I reached for bite after bite. We tried Singapore's best-rated Bak Kut Teh The next dish on our roster was the Claypot Noodles (S$6). Served in a well-worn claypot with a searing-hot handle (I found out the hard way), the noodles arrived in a furious simmer, cloaked in steam and that irresistible dark sauce gleam. This was a steal and a half — I could hardly wrap my head around how the massive portion I was dealt set me back just S$6. I'd say it could easily feed 2 small eaters or 1 ravenous soul, perhaps even a whole family if you're just tacking on a pot to pair with your bak kut teh. Colour me surprised, as I didn't expect to be hit by such a rich wok hei! It's sadly rare to find that je ne sais quoi in even wok-fried dishes these days, so you can imagine my delight when these sauce-slicked strands of springy egg noodles came properly kissed with that smoky depth. Flavour-wise, this dish reminded me of tai lok mee which, full disclosure, I'm not usually a fan of. This, though, had great dimension. It was savoury and well-balanced, with a creamy finish from the cracked egg and little bursts of umami from garlic and lard bits scattered throughout. Within, I unearthed the usual suspects. The prawns, albeit small, were sweet enough that I savoured every piece, while the lean pork slices added a meaty heft and the greens lent a fresh, satisfying crunch that cut through the richness. Final thoughts So… is it worth the Michelin Bib? My short answer would be yes, but it's neither a hesitant nor a resounding one. My meal at Sin Heng Claypot Bak Koot Teh was undoubtedly satisfying, with the Claypot Noodles stealing the show for me with its wok hei, well-balanced flavours and generous portion. On the other hand, while their signature claypot Bak Koot Teh was a slow grower on my pepper-loving heart, I wouldn't quite place it among the most memorable bowls I've had. That said, I still think there's plenty to laud about it: its soulful, herbal-leaning broth, a generous portion of meaty ribs and the warmth of a recipe steeped in years of tradition. Is it one of those shiver-inducing, can't-stop-thinking-about-it bowls? Not for me, at least. But is it reliable and worth trying at least once? I'd absolutely say so, especially for tourists looking for a taste of Singaporean bak kut teh, or locals craving a hearty, fuss-free fix. Expected damage: S$6 – S$15 per pax 18 best bak kut teh spots in Singapore to warm up your soul [Oct 2024 update] The post Sin Heng Claypot Bak Koot Teh: New Michelin Bib awardee with soulful broth, hearty ribs & old-school charm appeared first on
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3 hours ago
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Neon Nabs Japanese Video Game Movie Adaptation ‘Exit 8'
Neon has acquired the North American rights to Japanese director Genki Kawamura's thriller Exit 8, a video game adaptation that bowed in Cannes and is next headed to Toronto. Neon plans an early 2026 theatrical release for the arthouse spin on the 2023 indie game from Kotake Create that has players lost in a Japanese subway labyrinth, with the movie starring Kazunari Ninomiya, Yamato Kochi, Naru Asanuma, Kotone Hanase, and Nana Komatsu. More from The Hollywood Reporter Gaumont Marks 130 Years With Academy Museum Retrospective Paramount to Premiere 'Boston Blue' at MIPCOM Ben Proudfoot's Obamas-Backed 'The Eyes of Ghana' to Open Toronto Fest Doc Program Exit 8 premiered in the midnight section in Cannes and is booked into the Centerpiece section at the Toronto Film Festival for a North American bow. Kawamura directed Exit 8 based on a script he co-wrote with Kentaro Hirase. A synopsis from the producers reads: 'The story follows a man trapped in an endless sterile subway passageway, who sets out to find Exit 8. The rules of his quest are simple: do not overlook anything out of the ordinary. If you discover an anomaly, turn back immediately. If you don't, carry on. Then leave from Exit 8. But even a single oversight will send him back to the beginning. Will he ever reach his goal and escape this infinite corridor?' Kawamura won the best director award for his 2022 debut feature A Hundred Flowers in San Sebastian. In Cannes, Neon picked up another Palme d'Or win with Jafar Panahi's It Was Just an Accident and also acquired the Jury Prize winner Sirât from Oliver Laxe; The Secret Agent from Kleber Mendonça Filho and Ugo Bienvenu's animated adventure Arco produced by Natalie Portman. Sarah Colvin, vp of acquisitions at Neon negotiated the distribution deal with CAA Media Finance, Goodfellas, TOHO and Story, who represented the filmmakers Best of The Hollywood Reporter The 25 Best U.S. Film Schools in 2025 The 40 Greatest Needle Drops in Film History The 40 Best Films About the Immigrant Experience Solve the daily Crossword
