Latest news with #AsianCuisine
Zawya
3 days ago
- Business
- Zawya
Lee Kum Kee at THAIFEX 2025: Connecting the World Through Asian Culinary Culture
BANGKOK, THAILAND - Media OutReach Newswire - 29 May 2025 - Lee Kum Kee, a global leader in authentic Asian sauces and condiments, is proud to announce its participation at the prestigious THAIFEX – Anuga Asia 2025, taking place from 27 May to 31 May, 2025 at IMPACT Muang Thong Thani in Bangkok, Thailand. This marks Lee Kum Kee's third appearance at THAIFEX, following its memorable debut in 2023 and 2024. This year, Lee Kum Kee returns with a dedicated booth showcasing its signature products with an exciting range of offerings that reflect current global trends in health, convenience, and modern lifestyles. From Ready-to-Eat (RTE) meals to Menu Oriented Sauce (MOS) solutions and the expanding healthy product lines, Lee Kum Kee continues to push the boundaries of making authentic Asian cuisine more accessible while championing global wellness. A major highlight of the booth is the exclusive live cooking shows led by Thailand's most renowned chefs — Chef Pom (Thanarak Chuto), Chef Toon (Sumlanat Banditrach) and Chef Enoch Teo — who demonstrate how Lee Kum Kee products can elevate the art of Asian cooking. Visitors can also enjoy daily tastings of specially crafted dishes made with Lee Kum Kee sauces throughout the event. Further deepening the brand's dedication to culinary excellence, Lee Kum Kee is honoured to serve as the Official Partner of Premium Sauce of the Thailand Ultimate Chef Challenge 2025 11 th edition (TUCC), one of the premier events held during THAIFEX. This partnership reflects the brand's ongoing commitment to nurturing culinary talents across the border. Vincent Wong, President – APAC of Lee Kum Kee Sauce said: "With over 135 years of culinary heritage, Lee Kum Kee is dedicated to enabling superior experiences through the art of Asian cuisine. Our commitment to sharing our passion for authentic Asian flavours is exemplified by our participation in THAIFEX for three consecutive years, which provides us with a valuable opportunity to connect with food enthusiasts and demonstrate the diversity and excellence of Asian cuisine." Join Lee Kum Kee at Hall 10, Both LL15 at THAIFEX – Anuga Asia 2025 for an unforgettable taste experience that celebrates tradition, innovation, and the power of food to unite the world. Hashtag: #LeeKumKee #LKK The issuer is solely responsible for the content of this announcement. About Lee Kum Kee Lee Kum Kee is the global gateway to Asian culinary culture, dedicated to promoting Chinese culinary culture worldwide. Since 1888, it has brought people together over joyful reunions, shared traditions, and memorable meals. Beloved by consumers and chefs alike, Lee Kum Kee's range of more than 300 sauces and condiments sparks creativity in kitchens everywhere, inspiring professional and home chefs to experiment, create, and delight. Headquartered in Hong Kong, China and serving over 100 countries and regions, Lee Kum Kee's rich heritage, unwavering commitment to quality, sustainable practices, and "Constant Entrepreneurship" combine to enable superior experiences through Asian cuisine for people worldwide. For more information, please visit Lee Kum Kee
Malay Mail
3 days ago
- Business
- Malay Mail
Lee Kum Kee at THAIFEX 2025: Connecting the World Through Asian Culinary Culture
Lee Kum Kee joins the THAIFEX - Anuga Asia event for the third consecutive year. Lee Kum Kee invites Chef Pom (Thanarak Chuto) for an exclusive live cooking show at THAIFEX - Anuga Asia 2025. Follow Lee Kum Kee's updates at: BANGKOK, THAILAND - Media OutReach Newswire - 29 May 2025 - Lee Kum Kee, a global leader in authentic Asian sauces and condiments, is proud to announce its participation at the prestigious THAIFEX – Anuga Asia 2025, taking place from 27 May to 31 May, 2025 at IMPACT Muang Thong Thani in Bangkok, Thailand. This marks Lee Kum Kee's third appearance at THAIFEX, following its memorable debut in 2023 and year, Lee Kum Kee returns with a dedicated booth showcasing its signature products with an exciting range of offerings that reflect current global trends in health, convenience, and modern lifestyles. From Ready-to-Eat (RTE) meals to Menu Oriented Sauce (MOS) solutions and the expanding healthy product lines, Lee Kum Kee continues to push the boundaries of making authentic Asian cuisine more accessible while championing global wellness.A major highlight of the booth is the exclusive live cooking shows led by Thailand's most renowned chefs — Chef Pom (Thanarak Chuto), Chef Toon (Sumlanat Banditrach) and Chef Enoch Teo — who demonstrate how Lee Kum Kee products can elevate the art of Asian cooking. Visitors can also enjoy daily tastings of specially crafted dishes made with Lee Kum Kee sauces throughout the deepening the brand's dedication to culinary excellence, Lee Kum Kee is honoured to serve as the Official Partner of Premium Sauce of the Thailand Ultimate Chef Challenge 2025 11edition (TUCC), one of the premier events held during THAIFEX. This partnership reflects the brand's ongoing commitment to nurturing culinary talents across the Wong, President – APAC of Lee Kum Kee Saucesaid: "With over 135 years of culinary heritage, Lee Kum Kee is dedicated to enabling superior experiences through the art of Asian cuisine. Our commitment to sharing our passion for authentic Asian flavours is exemplified by our participation in THAIFEX for three consecutive years, which provides us with a valuable opportunity to connect with food enthusiasts and demonstrate the diversity and excellence of Asian cuisine."Join Lee Kum Kee at Hall 10, Both LL15 at THAIFEX – Anuga Asia 2025 for an unforgettable taste experience that celebrates tradition, innovation, and the power of food to unite the #LeeKumKee #LKK The issuer is solely responsible for the content of this announcement. About Lee Kum Kee Lee Kum Kee is the global gateway to Asian culinary culture, dedicated to promoting Chinese culinary culture worldwide. Since 1888, it has brought people together over joyful reunions, shared traditions, and memorable meals. Beloved by consumers and chefs alike, Lee Kum Kee's range of more than 300 sauces and condiments sparks creativity in kitchens everywhere, inspiring professional and home chefs to experiment, create, and delight. Headquartered in Hong Kong, China and serving over 100 countries and regions, Lee Kum Kee's rich heritage, unwavering commitment to quality, sustainable practices, and "Constant Entrepreneurship" combine to enable superior experiences through Asian cuisine for people worldwide. For more information, please visit
South China Morning Post
4 days ago
- General
- South China Morning Post
4 Asian chefs lighting up Vancouver with Thai, Korean and Hong Kong flavours
There is plenty of Asian culinary talent in Vancouver, Canada, with many chefs inspired by its abundance of fresh seafood and local produce. We highlight four rising Asian chefs: one from Thailand, one from South Korea and two from Hong Kong. 1. Nutcha Phanthoupheng, Baan Lao Baan Lao was recently named best destination restaurant by Canada's 100 Best, and the best restaurant in Canada at the World Culinary Awards in 2024. Quite the accomplishment for Nutcha Phanthoupheng, who was a nurse and cancer researcher for 13 years before following her culinary dream in 2019. Stir-fried chicken in steamed rice paper dumpling from Baan Lao. Photo: Handout She opened the restaurant in British Columbia's biggest city to promote royal Thai cuisine which, unlike Thai staples such as pad Thai and tom yum goong, is beautifully presented in small plates and subtly flavoured. Her background in medicine also informs her cooking. 'Food is a big factor of cancer, and I want to do something to take care of people, do something beautiful, helpful and healthy,' she explains. 'Food is medicine so I want to open a restaurant that is beautiful and healthy for customers.' Originally from Isaan in northeast Thailand, Nutcha grew up cooking with her mother and helped grow vegetables and raise animals on their farm. They ate simple food such as steamed vegetables and fish, and seasoned dishes with a simple mix of chillies, garlic and fish sauce. When she and her young family moved to Richmond, British Columbia, in 2014, her husband, John, who is the honorary consul for Laos, encouraged her to follow her passion to become a chef and open a restaurant.
News24
6 days ago
- General
- News24
Peri-peri seafood curry
Ingredients - 50g (grams) - unsalted butter 2tablespoons - vegetable oil or olive oil 1 - onion, finely chopped 1 - handful curry leaves 1 - red pepper, finely chopped - salt to taste 4 - garlic cloves, finely chopped 1tablespoon - finely chopped ginger 1 - curry powder mixed with 5ml (1t) paprika and 10ml (2t) garam masala 1teaspoon - ground turmeric 1teaspoon - chilli powder ¼ - tomato paste 3 - whole tomatoes, grated 2cups - fish stock or water 80ml (millilitres) - pouring cream 1kg (kilograms) - assorted seafood - fried curry leaves, fresh coriander, fresh sliced chilli and lemon wedges to serve - rice or flatbreads to serve Method Description: Melt the butter in the oil in a deep frying pan or saucepan over medium heat. Add the onion, curry leaves and pepper and season with salt. Cook for 3–4 minutes until softened. Add the garlic, ginger, curry powder mix, turmeric and chilli powder and cook for 1–2 minutes until fragrant. Add the tomato paste and cook for a further minute then add the tomatoes and stock or water and cook for 20 minutes for the flavour to intensify. Add the cream and stir to combine. For the seafood, you want to add the things that need the longest cooking time first, so whole prawns need to cook for longer than mussels or pieces of fish fillet. Add the seafood in stages, remembering that pieces of fish fillet or mussels need as little as 2–3 minutes to cook through. It's best to cover the pan witha lid and a good indicator of when they're cooked through is when the mussels have burst open.
CNA
20-05-2025
- Entertainment
- CNA
An invitation to experience culinary mastery at Michelin-starred restaurants and more
Some of the most compelling cultural narratives aren't found in museums – they're served on plates. Rooted in native ingredients and shaped by generations of tradition, culinary heritage is a collection of treasured stories – brought to life by passionate chefs with polished techniques and their own signature flair. That is why Asia's Finest Tables by UOB Cards places such importance on curating personal, meaningful expressions of cuisine. It not only celebrates outstanding culinary talent but also invites diners to discover new stories with every course. Beyond priority access to some of the region's most sought-after restaurants, select UOB cardmembers enjoy additional privileges that make the experience even more memorable. These include off-menu creations and UOB-exclusive dishes, a complimentary seat for a guest with every paying diner, and a glass of wine per guest, rated 95 and above by Robert Parker Wine Advocate. PRISTINE PRODUCE AND EARTHY ESSENCES This season, the two Singapore restaurants featured in Asia's Finest Tables by UOB Cards tell a story of contrast. One is a masterclass in restraint – refining seasonal produce to its purest form without losing its allure. The other dives deep into bold ingredients, offering dishes layered with meaning and complexity. High above the city on the 70th floor of Swissotel The Stamford, two-Michelin-starred JAAN by Kirk Westaway continues to serve modern British cuisine with finesse. For this UOB-exclusive experience, chef Westaway looks to the sea, showcasing two white meats with elegant precision. First is the toothfish fillet, poached gently in brown butter and served in a light tomato-caper broth, its acidity balancing the fish's natural richness. Then, the Brittany blue lobster tail arrives delicately poached, paired with English peas and Kristal caviar in a nuanced play of sweetness and salinity. At one-Michelin-starred Seroja, chef Kevin Wong draws from his Malaysian roots with his two UOB-exclusive dishes. His beef rib percik is a labour of love: Slow-cooked for 42 hours with herbs and spices, then kissed by charcoal for a smoky finish. It's served with Sia rice from Sarawak and a side of lauk pauk – a bone broth brightened with jasmine tea and an acar-inspired salad. The journey continues with lobster with white pepper gulai. The slow-poached Brittany lobster gains depth from a butter stock warmed over mangrove embers, and richness from a stew of lobster shells, prawn stock and tropical herbs. The dish is finished with a lemongrass-scented broth enriched with silky cold-pressed coconut milk. A new wave of fine dining chefs is emerging across Malaysia. With fresh perspectives and deep respect for tradition, they're winning over diners and redefining the country's food scene. At Molina in Kuala Lumpur, head chef Guillaume Depoortere – known for his avant-garde take on European fine dining – brings bold innovation to Asia's ingredients. Drawn to the region's vibrant flavours, he has quickly earned a Michelin star and a loyal following. For this special menu, he reimagines a classic from his Amsterdam restaurant Spectrum: Herring on crispy dill cracker, served with smoked egg yolk, dill sauce, cinnamon foam and caviar. Dessert pushes boundaries further. Pungent Époisses cheese is served atop a crisp potato chip, paired with mochi-style blackberry and a sharp hit of horseradish – a daring end note that only reveals its genius once tasted. Over at Potager, listed in the Michelin Guide, guests are greeted with a tranquil bamboo-framed entrance – an expression of chef Masashi Horiuchi's philosophy, inspired by the Japanese proverb 'ichigo ichie': A reminder to treasure every moment, as it passes only once. Its UOB-exclusive menu opens with a luxurious twist on a humble dish: An onsen egg layered with truffle-braised leeks, tender abalone, white pearl clams, Bafun uni and Kristal caviar, finished tableside with clam jus to heighten its umami richness. The foie gras dish offers bold contrast, where the liver's creamy depth meets tart braised rhubarb, roselle jelly, pistachios and a drizzle of duck jus, served with homemade brioche. MEMORIES KEPT AND MADE In Bangkok, two Michelin-recognised restaurants are capturing attention with menus that blend tradition and innovation. At Côte by Mauro Colagreco, chef Davide Garavaglia has kept the restaurant's two Michelin stars for four years. Bringing the spirit of the Mediterranean to Bangkok, he infuses Riviera elegance with Thai influences. For the UOB-exclusive experience, diners can savour barbecued otoro paired with radish carpaccio and briny Dauricus caviar. Next comes the pigeon, prepared nose-to-tail and complemented by sweet Chiang Mai strawberries and a black garlic coulis. Nusara – listed in Michelin Guide Thailand – is set in a charming heritage shophouse overlooking Wat Arun and the Chao Phraya River. Chef Thitid 'Ton' Tassanakajohn named the restaurant after his late grandmother, honouring the warmth of the meals they once shared. This personal connection shines through in his colourful Thai dishes that spark happiness and nostalgia. On the UOB-exclusive menu, you'll find watermelon sorbet with dried fish – a sophisticated twist on a Thai summer classic. The dish layers the intense brininess of dried fish with cool watermelon, lime and aromatic fried shallots. Another showstopper is the crispy vermicelli with Siamese lime. Delicate rice noodles are fried to a golden crisp and drizzled with a tangy sauce made with lime, pineapple, fish sauce and herbs. TREASURES FROM TIDE AND TERROIR A returning favourite to Asia's Finest Tables by UOB Cards is Jakarta's August, which has held a spot on Asia's 50 Best Restaurants list for three consecutive years. The duo behind its success – chef Hans Christian and restaurateur Budi Cahyadi – continues to charm with inventive takes on Indonesian flavours. The new menu champions sustainability and thoughtful sourcing, with each dish a quiet homage to the producers who make it possible. The UOB-exclusive Lombok fish crudo is a delicate starter that celebrates the quality of local catch. The fresh fish is marinated in a zesty calamansi dressing and topped with ikura and black tea jelly. Another highlight is the pineapple-fed chicken, served with glazed maitake mushrooms grown by an artisan producer in Lembang. The dish is a compelling example of circular sustainability: Chickens raised on a pineapple farm are fed fruit trimmings, reducing waste and naturally enhancing the meat's subtle sweetness. A STELLAR LINE-UP OF RESTAURANTS AWAITS Across borders and cuisines, these restaurants are united by a common thread: Storytelling through food. By honouring their heritage and pushing culinary boundaries, they offer a rare and intimate experience – one designed to leave a lasting impression. Whether you're indulging in avant-garde gastronomy or exploring the personal stories behind each dish, savour the finest ingredients from sky, land and sea. Enjoy priority access to the fine dining experiences in the region with Asia's Finest Tables by UOB Cards.
