Latest news with #Asian-inspired
Mint
14 hours ago
- Mint
How culinary experiences are redefining travel
Late last year, I found myself planning a trip to Thailand for my birthday, with the sole purpose of eating my way through Bangkok's culinary offerings. Skipping the pristine beaches along the country's rugged coastline, I chose instead to immerse myself in food-related activities during my five-day visit to the city. In the Notes app on my phone, I had a carefully curated list of experiences and places—a craft chocolatier tucked away in Bangkok's alleyways that mostly locals are in the know of; a trendy dessert spot serving fluffy Korean breads drizzled with Asian-inspired toppings from pandan custard to taro, made fresh in front of you; hidden speakeasies; rooftop bars and even street food where I relished piquant bowls of pad Thai, cooling down with portions of tub tim grob, a popular Thai dessert made with chilled coconut milk and water chestnut. For a city that's synonymous with food, it's really hard to go wrong here. Culinary experiences have been shaping up our travel narratives for some time now. Social media does the rest of the job, with eager travellers scrolling through their feeds, looking at the latest viral food trends, or the hottest new restaurants to dine at. Also read: Travel to find local, lesser-known food cultures in India This could be anything from eating your way through Dubai's slick, fine-dine offerings and beach clubs, or getting a taste of the famous Dubai chocolate; a visit to Japan or South Korea to get your hands on the latest viral food—vegan ramen, iced banana coffees at 7-Eleven convenience stores, decadent matcha parfaits, and even croissant-themed cafes that are currently very popular in South Korea—or, it could be as simple as savouring local, regional cuisine closer home. While culinary holidays are nothing new, people are looking for more specific, niche experiences. A wine trail in Nashik, Maharashtra or Burgundy, France? Yes please. How about a culinary walking tour through the streets of Lisbon, Portugal or Istanbul, Turkey, as you immerse yourself in the city's culture? Experiences like these are finding more takers than ever, with many Indian travellers even requesting for vegetarian-friendly food trails. ON A FOODIE TRAIL For Mumbai-based chef and baker Swheta Mutreja Aggarwal, who runs Kookie Cake Crumble, a catering and delivery concept, food has always been a pivot to plan her travels. On such trips, her goal is to pick up as many new cooking skills and techniques. 'One of my most memorable holidays was in Sri Lanka where I signed up for a class to learn authentic Sri Lankan fare. 'The food was outstanding, even better than what we tried at restaurants," she shares, referring to dishes like fish ambulthiyal, a sour fish curry, spicy sambal and hoppers, which are similar to the south Indian appam. 'I made a mushroom version of the curry, which was just as good." Other memorable trips include one to Thailand where she learned how to make classic Thai spring rolls. 'I replicated something similar in the form of a samosa, served with sweet chilli sauce, which is a big hit with our customers." For Mutreja Aggarwal, visiting local food markets and immersing herself in gastronomy is one of the ways she enjoys her holidays. 'Next, I'm hoping to visit Turkey and Malta, and perhaps the Greek islands, and club some cooking and food experiences whilst there." F&B consultant and food curator Preet Sanghvi, who runs Gourmet Tales Co, a Mumbai-based food curation and brand consultancy, describes her first gastronomy-fuelled holiday as an eye-opener. She chose to go on a food trail in Australia, influenced by her favourite TV show, Masterchef Australia. This was in 2019, and there's been no looking back since. 'I try doing at least two to three culinary trips in a year." Since then, Sanghvi has planned trips to Sicily, Italy for immersive experiences like visiting artisanal bread factories, a beer brewery rather than the typical wine trail and local food markets serving fare that combines the cuisines of immigrants with local influences. 'Serbia was quite interesting for its vegetarian finds with a local guide, and even Istanbul, Turkey for its traditional soup bars," she says. According to Sanghvi, one of the reasons people are planning culinary holidays more than ever before, is because they understand the value of experiences and are willing to spend more on such trips. 'Something as simple as signing up for a pasta-making class with an Italian nonna (grandmother), makes for great storytelling too," she adds. Similarly, PR and marketing professional Rini Chatterjee took an impromptu solo trip in 2024 to Spain's Basque region—San Sebastián in particular, inspired by the late chef and author Anthony Bourdain's culinary escapades. Her agenda? 'To try as many local experiences as possible, from tiny bars serving pintxos (similar to tapas), and the must-have creamy Basque cheesecake." FINDING FLAVOUR Now, several destinations and even hotels are cognisant of this fact, and are aiming to turn into sought-after dining places. For instance, at Atlantis The Royal and Atlantis, The Palm in Dubai, both luxury properties are catering to discerning travellers seeking one-off culinary experiences, from Michelin-starred to celebrity chef restaurants. This includes the world's first-ever Nobu pool and beach club called Nobu by the Beach, and Dinner by Heston Blumenthal, by acclaimed UK-based chef Heston Blumenthal. Culinary experiences here are wide and varied, covering everything from authentic Peruvian cuisine to modern European, Greek, Japanese, Persian and seafood specialties. According to Rutuja Patil, director-sales and leisure (India) for Atlantis, one trend they're observing, especially with Indian travellers, is the shift towards more intimate, elevated, and story-driven culinary experiences. 'We're seeing a move toward personalisation—curated menus, custom dining experiences, entertainment-driven dining and even exclusive access to chefs, ' she says. Some of the restaurants that do exceedingly well with Indian patrons include contemporary Asian restaurant Ling Ling, Nobu by the Beach and Ariana's Persian Kitchen at Atlantis The Royal. Closer home, in Maharashtra's Sindhudurg, boutique villa hideaway Coco Shambhala draws travellers not just for its sea views but also its Malvani and Konkan cuisine. Guests often sign up for cooking classes with a local villager, learning dishes such as tambadi bhaji, featuring red spinach, and kombdi vade or chicken curry, paired with fermented flatbreads. So, does your upcoming summer vacation involve a unique culinary experience as well? Also read: Home chefs bring global cuisines inspired by their travels Arzoo Dina is a Mumbai-based food and travel writer.
Miami Herald
2 days ago
- Entertainment
- Miami Herald
New stores are coming to a big Miami mall, and others just arrived. See the list
Dadeland Mall is changing as new stores and restaurants arrive. The 2025 newcomers launched with February's opening of the first Dick's House of Sport in South Florida. MORE: Kendall used to look like that? See the early days of Dadeland Mall Here's what to see now and expect in coming months: Dadeland newcomers ▪ Lola + The Boys. A Chicago-based children's clothing brand aimed at trend-forward flair. That could mean sequin unicorn bombers, glitter sneakers or graphic T-shirts. The store is planning a summer 2025 opening in Dadeland's east wing near JCPenney and Dick's House of Sport. ▪ UDON. Asian restaurant with traditional noodle dishes and a variety of Asian-inspired tapas. This will be the third UDON in South Florida, joining locations in Wynwood and Aventura Mall. Opening in the summer on the mall's second level of the Fashion Wing in Terrace Dining. ▪ Alo Yoga. A clothing store focused on yoga wear. Yoga experts will also host in-store community events to teach yoga practices. Scheduled for a fall opening in the mall's Fashion Wing, next to Tesla. ▪ Luli Fama swimwear and Mania Jeans are coming to Dadeland but a date for both has not been set Recent arrivals These stores opened at Dadeland recently: ▪ Dick's House of Sport focuses on experiences, with in-store climbing walls, multiple golf hitting bays with TrackMan simulators, and a multi-sport cage that can be used for baseball, softball, lacrosse and soccer. The only other Dick's House of Sport in Florida is in Tampa at International Plaza. The Dadeland outlet is in the east mall near JCPenney where Nordstrom's used to be. ▪ Golden Goose: Italy-inspired ready-to-wear, accessories and footwear. Located in the Fashion Wing next to Gucci. ▪ Aritzia design house sells luxury clothing. Aritzia has proven a hit at Aventura Mall and brings its influencer-minded fashion to Dadeland's Center Court. ▪ Lacoste was founded in 1933 by René Lacoste and is known for its familiar polo shirt, as well as sportswear apparel for men and women, footwear, eyewear, watches, fragrances and leather goods like handbags and luggage. Located next to Macy's Fashion. ▪ Britto. Colorful artist Romero Britto features his work in a new location in Dadeland's East Mall near JCPenney and Dick's House of Sport. ▪ Perfume World. Near JCPenney, Freddo in the Dining Pavilion. ▪ Princess Polly is a trendy fashion boutique aimed at young women influencers. It began as an online retailer from a beachside apartment on Australia's Gold Coast in 2010. The first brick and mortar store in the U.S. opened in Los Angeles in 2023. The Dadeland Mall opening in Kendall on May 17 begins the chain's expansion into other cities including New York.
Scotsman
2 days ago
- Business
- Scotsman
Wagamama unveils brand-new summer 2025 menu
The menu includes a build-your-own donburi bowl 🍜 Sign up to our daily newsletter Sign up Thank you for signing up! Did you know with a Digital Subscription to Edinburgh News, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... Wagamama has unveiled its brand-new summer menu The menu includes build-your-own donburi bowls The menu focuses on bold flavours and personalisation Asian-inspired restaurant chain Wagamama has launched a brand-new menu for summer 2025. The main focus of Wagamama's brand-new menu is personalisation, as it gives diners the opportunity to tailor their meal to suit their taste and preferences. Advertisement Hide Ad Advertisement Hide Ad According to Wagamama, the bold new menu includes vibrant flavours, freshness and feel-good food. Wagamama unveils brand-new summer 2025 menu - here is what it is included | Wagamama New meals on the brand-new menu include; pho noodle soups, cold and warm salads, non-alcoholic drinks and sweet and savoury dessert. The pho noodle soups are made with a clear yuzu broth as well konjac noodles which are a low-calorie noodle alternative. The noodle soups can be served alongside chicken thigh, hoki fish or king oyster mushroom. Advertisement Hide Ad Advertisement Hide Ad The cold and warm salads available on the new menu include; a sweet chilli salad served with caramelised chicken or tofu and a pad thai salad. Also included on the menu is a fully customisable build-your-own donburi bowl. The donburi bowl can be personalised to include various vegetables and toppings, and much more. Wagamama will also be introducing a selection of desserts and non-alcoholic beverages to its summer menu, including the miso caramel banana bread, spicy saffron picante and more. Steve Mangleshot, Global Executive Chef at Wagamama said, 'We've listened closely to what our guests want, and we're excited to introduce a summer menu that gives them more fresh and nourishing flavours like our light and fragrant phos, vibrant salads, and personalised build-your-own donburis. Whether you're looking for more choice, something healthy, or simply something different, our new menu is designed to suit any moment, perfect for the summer months.' Advertisement Hide Ad Advertisement Hide Ad For more information on the new summer menu, please visit the Wagamama website. If you have a food and drink story to share with us, we'd love to hear from you. You can now send your stories to us online via YourWorld at It's free to use and, once checked, your story will appear on our website and, space allowing, in our newspapers.
Time Out
3 days ago
- Business
- Time Out
World-renowned chef Daniel Boulud is set to open a restaurant in Landmark Prince's
Since November 2024, luxury shopping destination Landmark has undergone 'Tomorrow's Central', a three-year-long project to refresh its facilities. As part of the renovations, Mandarin Oriental, Hong Kong (MOHK) has unveiled that they are collaborating with French culinary legend Daniel Boulud to unveil a new dining venue. Set to take over the 25th floor of Landmark Princes', Terrace Boulud will bring the award-winning chef's acclaimed French fare to Hong Kong for the first time. The new concept will be connected to the hotel via an enclosed walkway and features a large rooftop terrace that offers unparalleled views of Victoria Harbour. As for Terrace Boulud's offerings, diners can enjoy bistro classics with contemporary twists, served alongside Asian-inspired creations. The restaurant's seasonal menu will be based on chef Boulud's four culinary muses: La Tradition (French classics), La Saison (specialities of the market), Le Potager (the vegetable garden), and Le Voyage (exotic flavours from the world's great cuisines). The chef's joint venture with MOHK is expected to be ready for operations in January 2026, stay tuned to this page as we hear more updates about the restaurant's opening.
Yahoo
6 days ago
- Business
- Yahoo
French Cream: The Secret Ingredient to Perfect Desserts and Culinary Excellence
Renowned for its richness, purity, and versatility, French cream remains the preferred choice of chefs and culinary artisans worldwide. SINGAPORE, May 26, 2025 /PRNewswire/ -- From the lush pastures of Normandy to the culinary capital of Paris, French cream has long held a place at the heart of fine cuisine. Celebrated for its exceptional quality, smooth texture, and rich flavor, it reflects generations of savoir-faire, a blend of tradition, terroir, and expert craftsmanship. Produced under strict quality standards and sourced from pasture-raised cows, French cream offers a naturally velvety consistency and a high butterfat content, lending depth and elegance to both sweet and savory creations. Whether whipped into airy peaks for pastries, folded into classic French sauces, or used in iconic dishes like crème brûlée, it delivers unmatched versatility and consistency. "French cream is not just an ingredient—it's an expression of craftsmanship and culinary heritage," says Emilie Martin, Managing Director APAC, CNIEL. "Its unique qualities make it an essential element in kitchens around the world, from Michelin-starred restaurants to passionate home bakers." Celebrating Three Years of Culinary Collaboration in Singapore Over the past three years, the French cream campaign run by CNIEL and co-funded by the European Union, has proudly partnered with some of Singapore's most celebrated chefs to highlight its excellence and adaptability. Through culinary workshops, tasting sessions, and masterclasses, these chefs have demonstrated how French cream elevates both traditional French desserts and inventive Asian-inspired dishes. As Chef Cheryl Koh of Les Amis shared, "I only work with French cream, for its flavor, texture, and color. I use liquid cream, fresh cream, and fleurette cream. It has a fresh and pleasant flavor, whips beautifully, and has a wonderful texture." "French cream has long been the heart of dessert-making, blending flavor and texture to add elegance and richness to every bite." says Chef Alicia, Nesuto Savoring Singapore: A Culinary Adventure In 2025, Singapore continues to celebrate French cream through a series of dynamic, hands-on events bringing together professionals, aspiring chefs, and food lovers. The 3rd Rising Pastry Award: A Celebration of Tomorrow's Stars On May 15th, 2025, At-Sunrice Global Chef Academy hosted the 3rd edition of the Rising Pastry Award, a prestigious competition designed to spotlight the region's most promising young pastry chefs and home bakers. This year's winner earned a once-in-a-lifetime opportunity to attend a five-day pastry course at the esteemed École Ducasse in France, alongside other ASEAN finalists. A distinguished panel of judges—including Chef Alicia Wong (Nesuto), Chef Alice Hsiao (Tarte), Chef Kelly (The Prestine, Hyatt), Chef Cindy Khoo (Hyatt), and Chef Frank (At-Sunrice)—evaluated the finalists and awarded the grand prize to Stacy Kwek (@ whose inventive creation showcased the elegance and versatility of French cream. "Competing in the Rising Pastry Chef competition was an incredible first experience that pushed me out of my comfort zone and helped me grow under pressure. I gained valuable insights, made new friends, and learned from other talented chefs. I'm truly grateful for the opportunity, the support, and the positive feedback that boosted my confidence", the winner said. Reflections from Past Winners Last year's winner, Casey, shared: "The experience in France was unforgettable. Exploring pastry shops, tasting unique combinations of local fruits and French cream, and attending MOF-led classes at École Ducasse taught me invaluable techniques and deepened my pastry knowledge." The Year 1 winner, Kirsten, also reflected fondly on her journey: "Joining this competition back in 2023 was unexpected. I was blessed to win and enjoy a memorable week at Ferrandi School in Paris. I appreciate it immensely. A big thank you to the team for organizing such a great event." What's Next for French Cream in 2025 The campaign continues with a rich calendar of events: Student Workshops: Future pastry talents will participate in hands-on workshops at ITE Culinary School and At-Sunrice Global Chef Academy with Chef Cheryl Koh from Les Amis, who will mentor aspiring young chefs in advanced pastry techniques using French cream. Trade Demonstrations: Chef Alicia Wong (Nesuto) will headline an exclusive industry event, exploring French cream's creative potential in modern desserts. Media Gatherings: Influencers and journalists will be invited to an exclusive tasting experience, an intimate celebration of French elegance and culinary artistry. The Recipe - Introducing the Exclusive Pandan Gateau Basque by Chef Alicia, Nesuto In this exclusive creation to celebrate Singapore's 60th anniversary, Chef Alicia pays tribute to heritage through innovation. Known for her refined technique and cultural sensitivity, she shares the inspiration behind her latest dessert, a Pandan Gâteau Basque: "In my kitchen, I'm drawn to infusion—a method that draws out delicate flavors and transforms them into new textures. For this recipe, I wanted to highlight pandan, a Southeast Asian staple often seen in heritage sweets. Inspired by familiar local treats like egg tarts and refined by French pastry techniques, I created a Pandan Gâteau Basque with a touch of rose—nostalgic yet intentional, honoring tradition through a contemporary lens." For the video recipe and expert tips directly from Chef Alicia, visit and start creating your own exquisite Pandan Gateau Basque today. Gateaux Basque Dough Ingredients: Whole eggs – 50g Egg yolks – 20g Icing sugar – 200g Salt – 1.5g Plain flour – 560g Chilled cubed butter – 280g Whipping cream – 80g Instructions: 1. Chill Ingredients: Chill the butter, plain flour, and icing sugar in the fridge. 2. Mix Wet Ingredients: In a bowl, whisk together the whole eggs, egg yolks, whipping cream, and salt. Set aside. 3. Make Dough Base: In a food processor, combine the chilled butter, plain flour, and icing sugar. Pulse until the mixture resembles coarse crumbs. 4. Combine Wet and Dry: Add the egg mixture to the dough base and mix in a stand mixer until combined. 5. French "Frassage" Method: Turn the dough onto a work surface. Gently work it with your hands using the "frassage" method until smooth. 6. Chill Dough: Wrap the dough in plastic wrap and refrigerate for 1–2 hours. 7. Roll and Line Tart: After chilling, roll the dough to your desired thickness. Line the tart ring with the dough and refrigerate while preparing the custard. Gateaux Basque Custard Ingredients: Salt – 1.2g Milk – 400g Cream – 320g Sugar – 72g Cornstarch – 32g Plain flour – 28g Egg yolks – 48g Pandan leaves – 40g Instructions: 1. Infuse Milk and Cream: Cut the pandan leaves and combine them with milk, cream, and salt. Vacuum pack the mixture and place it in a water bath at 60°C for 30 minutes. 2. Blend and Strain: After 30 minutes, blend the mixture using a hand blender. Fine-strain it into a pot and add 50% of the sugar. 3. Prepare Egg Mixture: In a bowl, whisk together the cornstarch, plain flour, egg yolks, and remaining 50% of the sugar. Set aside. 4. Temper Eggs: Bring the infused milk mixture to a simmer. Gradually temper it into the egg mixture, then return to the pot. 5. Cook Custard: Cook over medium heat, whisking constantly, until the custard thickens. 6. Cool Custard: Pour the custard onto a tray and allow it to cool completely. Final Assembly 1. Fill Tart Shell: Fill the chilled tart shell with the cooled custard, smoothing the top. 2. Top with Dough: Roll out the remaining dough and place it on top of the custard. Seal the edges. 3. Egg Wash and Design: Brush the top with egg wash and create a design using a fork or pick. 4. Chill and Bake: Chill the assembled gateaux in the fridge for 2–3 hours. Preheat the oven to 170°C and bake until golden brown. To discover more recipes with French cream by renowned chefs accross Asia please go to the CREAM ESSENTIAL website #EuropeanCream #FrenchCream #HolidayDesserts #EnjoyItsFromEurope #FrenchCreamSg @creamessentials_sg View original content to download multimedia: SOURCE CNIEL/European Union Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
