Latest news with #Botanist
Vancouver Sun
06-05-2025
- Entertainment
- Vancouver Sun
19 B.C. restaurants land on Canada's 100 Best list
B.C. may have missed the top spot on this year's Canada's 100 Best Restaurants list. Article content Article content But the province's restaurant scene still showed up strongly on the eatery assemblage, taking 19 total spots on the list. Article content Restaurant Pearl Morissette in Jordan Station, Ont., was named the top restaurant in the country on the 2025 list. Article content 'Our new No. 1 restaurant is a sensational place, that's convincingly established a whole region on the culinary map,' says Jacob Richler, editor-in-chief and publisher, Canada's 100 Best. 'The quality of the food, its thoughtfulness and inventiveness, is reliably extraordinary, at every visit.' Article content A former No. 1 destination on the list, Published on Main, remains the top-ranked eatery for B.C., coming in at No. 9. AnnaLena came in just behind it, at No. 10. The Kitsilano favourite is one of three restaurants new to the top 10 this year. Richler says the latest ranking also includes 31 eateries that didn't make the cut last year. Article content As is often the case with the 100 best list, there are a lot of familiar names among the ranks. B.C. foodies will likely nod their heads in agreement with the other 17 eateries in the province that landed on this year's ranking including Kissa Tanto (No. 18), Baan Lao (26), and Hawksworth (66). Article content Article content Article content 9. Published on Main (Vancouver) Read our review of Published, first published Aug. 26, 2020, HERE. Article content 10. AnnaLena (Vancouver) Read our review of AnnaLena, first published April 16, 2015, HERE. Article content 12. St. Lawrence (Vancouver) Read our review of St. Lawrence, first published Oct. 12, 2021, HERE. Article content 18. Kissa Tanto (Vancouver) Read our review of Kissa Tanto, first published May, 19, 2016, HERE. Article content 26. Baan Lao (Richmond) Read our review of Baan Lao, first published April 7, 2021, HERE. Article content 28. Le Crocodile, by Rob Feenie (Vancouver) Read our review of Le Crocodile, by Rob Feenie, first published Dec. 3, 2024, HERE. Article content 32. Botanist (Vancouver) Read our review of Botanist, first published May 25, 2017, HERE. Article content Article content Article content Article content 55. Boulevard (Vancouver) Read our review of Boulevard, first published Oct. 7, 2014, HERE. Article content 'Eating out in Canada has never been better. At a time when we are all destined to spend a little more time travelling in our own country, and thinking deeply about what it means to us, our restaurants are definitely doing their part for our clarity and pride,' says Richler. 'If you look at our list you'll find great dining choices wherever you're headed. And I mean the list from top to bottom.
The Star
03-05-2025
- Entertainment
- The Star
KLCW's pairing dinners showed how chefs and bartenders can work well together
The second Kuala Lumpur Cocktail Week (KLCW) has come and gone, and it was an amazing week of fun, events, and bar-hopping to a lot of great guest shifts by international bars, serving plenty of great drinks. The centrepiece of the event was the KLCW Festival Village at Sentul Depot, where almost all the participating local bars set up shop to serve cocktails all day long. It also saw the finals of the Hennessy MyWay cocktail competition, which saw Oh Chong Hau of Nest cocktail bar in Penang emerge as Malaysia's first ever national champion for the competition. While I managed to make it for a number of the international guest shifts, this year's highlights for me were the cocktail pairing dinners, arguably the one aspect that sets KLCW apart from many other cocktail festivals out there. This year, I sat for two of these dinners, both of which highlighted how cocktails and food can go hand-in-hand with one another. Helmed by chef-owner Raymond Tham, modern Malaysian restaurant Beta needs no introduction, having been awarded one Michelin star in last year's Michelin Guide KL and Penang. What many diners may not know is that the restaurant also has a unique cocktail program that follows Tham's philosophy of championing Malaysian flavours and ingredients. For the KLCW pairing dinner, we tried four different drinks from the menu, all made with either The Botanist Gin and Remy Martin 1738 Royal Accord cognac. The Pollo-Me cocktail is made with Botanist gin, pomelo, Chartreuse herbal liqueur, and mint. We started with the Pollo-Me, made with Botanist gin, pomelo, Chartreuse herbal liqueur, and mint. A refreshingly herbal tipple that puts the citrus notes of the pomelo up front, it paired very nicely with the opening tray of Snacks, which included finger bites inspired by classic Malaysian dishes like Penang's perut ikan, and Kedah's perkasam. There was also a delicious yeast-less, tapioca-based bread that came with a rich and savoury 'sambal' that brought out the citrusy notes of the Pollo-Me really well. The pairing cocktail for the Scallop dish was the gin-based Myristica. Next up was the Scallop dish – a lightly seared scallop paired with a kacangma (motherwort) emulsion, heirloom tomato and barley base, and topped with a scallop and mussel foam. The pairing cocktail for this dish was called Myristica, made with Botanist Gin, clarified nutmeg and lemon. The distinct taste of the nutmeg added a pickled note to the more umami flavours of the scallop, while the sour notes added a hint of acidity to it as well. The highlight of the night was the main course – Wagyu Short-Ribs Masak Hitam with Acar and Kadok – which on its own was a delicious Malay-inspired dish with acar vegetables and fried daun kaduk. The Wagyu Short-Ribs pairing with the Pepper-groni was the highlight of the night. The pairing of the Pepper-Groni cocktail, however, elevated the dish to a different level. A negroni twist made with Remy Martin 1738 cognac, Campari, rosso vermouth and housemade pepper bitters, the sweetness of the cognac and vermouth itself both complemented and contrasted with dish. The Campari also added layers of flavour to the acar, and the pepper spice note just rounded everything off in the finish. The White Coffee dessert was paired with the elegant Nyonya Noir cocktail. Last but not least was the White Coffee dessert, which is Tham's take on a date pudding, incorporated with coffee blossom and coffee husk. This was paired with the Nyonya Noir, made with fat washed butter Remy Martin 1738 cognac, pineapple and buah keluak infusion. Served in an elegant tulip tasting glass, this was a silky, decadent drink that added complexity and pineapple notes to the rich sweetness of the pudding. While the Beta dinner showed how an in-house bartender can help complement a chef's vision with his or her drinks, the second dinner I attended at Raw restaurant at Else Hotel gave a different insight. This was when I realised how a highly respected chef and an acclaimed bartender can work hand-in-hand to create pairings that bring out the best in both food and drinks. This dinner had drinks by Joel Poon, bar manager and co-owner of Reka:Bar (recently named No.49 on Asia's 50 Best Bars 2024), and food by Jun Wong, executive chef of Yellow Fin Horse, also located at Else Hotel (but which is currently taking a break before the launch of its 'second season' later this month). Wong (left) and Poon's collaboration showed how chefs and bartenders can work well together. The collaboration paired three cocktails made with Michter's Unblended American Whiskey, Los Siete Misterios Doba-Yej mezcal, and Farmer's Gin with four of with four bold, flavour-forward dishes. While two of the drinks were adapted from Reka's existing menu, the first one, Solar Flare, was an original drink created for the occasion. Reka's Solar Flare drink provided a surprisingly playful contrast to the Tonno dish. Made with Farmer's Gin, soursop, green mango, curry leaf, and coconut oil, the drink was paired with 'Tonno', a delightfully refreshing starter that balanced the rich fattiness of lightly seared tuna with pesto and a lightly spiced acqua pazza with juniper and caper berry. While the juniper in the acqua pazza melded well with the gin in the cocktail, the drink's soursop and green mango elements provided a surprisingly playful sour yet fruity contrast to the dish that was quite interesting. Mezcal is known for its smoky flavours, and the next drink, Martini ... Still Not Stirred (adapted from Reka's existing menu), used that smokiness to enrich the main course. This featured two rich and sumptuous dishes – Grilled Fresh Water Prawns (with chilli crisp oil, garlic toum, a side of greens, and sourdough); and Stuffed Aubergine (breaded aubergine stuffed with feta, Harrisa butter, and lemon). Reka's Martini ... Still Not Stirred cocktail had a surprising duality when paired with the main course at the Raw dinner. — Photos: MICHAEL CHEANG/The Star What surprised me most about this pairing is how differently the cocktail interacted with each of the two dishes. Made with Los Siete Misterios Doba-Yej mezcal, Farmer's Gin, figs, and dill, the spirit-foward nature of the cocktail added a powerful, smoky contrast to the rich seafood flavours of the prawns. At the same time, the mezcal, dill and figs in the drink cuts right through the savoury butteriness of the aubergine, adding a touch of herbal flavour to the palate. The dual nature of the drink when sipped alongside these two different dishes was, for me, the highlight of this dinner. The garnish on the (C)loud and Clear cocktail went perfectly with Wong's dessert. While the first two drinks played a lot more with contrasting flavours with the dishes, for the dessert, Poon decided on a drink that complements it instead. (C)loud & Clear (also adapted from Reka's current menu) is made with Michter's Unblended American Whiskey, white rum, Pedro Ximénez sherry, and Oolong milk tea, and is a cocktail that would satisfy even those who do not have a sweet tooth. Its crowning glory, however, is a matcha cloud garnish that was perfect when paired with Wong's dessert – the Burnt Marshmallow Yuzu Pie. With hints of citrus from the pie and silky, sherried fruity notes from the cocktail, it was the perfect way to end a most satisfying cocktail pairing dinner. Michael Cheang is all cocktail-ed out after KL Cocktail Week. Follow him on Facebook ( and Instagram (@mytipsyturvy).
Associated Press
04-03-2025
- Entertainment
- Associated Press
The Botanist and Prince Debut Limited-Edition Pickleball Collection That Takes You From the Court to Martini Hour
The Botanist, The Official Gin of Pickleball, meets Prince, the icon of the court, in a '90s-inspired 'Dink & Sip' pickleball collection NEW YORK, March 4, 2025 /PRNewswire/ -- The Botanist, The Official Gin of Pickleball, and Prince, a global racquet sports and lifestyle brand, have joined forces to help elevate your pickleball game both on and off the court. Together, the duo has launched the limited-edition 'Dink & Sip' pickleball collection featuring a custom tote, paddle, and balls in an eye-catching, '90s-inspired design. Launching just in time for National Pickleball Month in April, the 'Dink & Sip' collection is the perfect set to step out onto the court with a fresh look for spring – for you or the pickleball player in your life. The 'Dink & Sip' collection is a celebration of iconic '90s sportswear style with a modern twist. The design takes bold geometric patterns, vibrant colors, and layered textures and infuses them with the energy of pickleball alongside the essence of The Botanist's 22 botanicals and signature martini cocktail. The dynamic look and feel takes inspiration from the vivid prints and colorways that epitomized '90s fashion on the court and still influences it today. 'The fast-growing, vibrant community of pickleball and The Botanist are a perfect match. We are excited to continue to support the growth of the sport with Prince, a racquet sports legend, in our first-ever merchandising collaboration as a brand,' said Craig Sherman, Vice President, Marketing at Rémy Cointreau Americas. 'We look forward to introducing The Botanist and its distinctive, delicious botanical profile to new consumers who would enjoy a refreshing post-match cocktail.' Pickleball is the fastest growing sport in the U.S., with 1 in 5 Americans picking up a pickleball paddle in the last 12 months. The Botanist has established itself as The Official Gin of Pickleball via exclusive partnerships with Major League Pickleball (MLP) and the Association of Pickleball Players (APP). Distilled with 22 wild botanicals, The Botanist makes for the perfect refreshing courtside cocktail or post-match martini. Prince, long a trusted name in racquet sports, has expanded its presence in the rapidly growing world of pickleball in recent years. 'This partnership with The Botanist marks an exciting new chapter for Prince and the sport of pickleball,' said Matthew Salter, Executive Vice President, Partnership – Marketing at Authentic, owner of the Prince brand. 'The 'Dink & Sip' collaboration perfectly captures the social and celebratory spirit of the game, bringing style and sophistication both on and off the court. We're thrilled to collaborate with a leading high-end gin brand that shares passion for the pickleball community.' The Botanist x Prince 'Dink & Sip' collection is now available for pre-order, shipping in April – just in time for National Pickleball Month. The collaboration featured 'Dink-Tini' Set includes a pickleball set plus a Botanist martini kit: everything you need to go from the pickleball court to martini hour. To shop, visit The 'Dink-Tini' Set: Tote, Paddles (2), Balls (3), The Botanist (750ml Bottle), Martini Glasses (2), Mixing Glass, Strainer, Jigger, Bar Spoon. $200 The 'Dink & Sip' Set: Tote, Paddles (2), Balls (3), The Botanist (375ml Bottle). $150 The 'Dink & Sip' Tote: Tote, The Botanist (375ml Bottle). $80 The 'Dink & Sip' Paddle: Paddle, Balls (3), The Botanist (375ml Bottle). $80 The Botanist and Prince will be popping up to celebrate the collaboration launch in New York and Los Angeles in March, inviting consumers to get an exclusive preview of the collection. Attendees will be able to dink together on the court and sip fan-favorite Botanist 'Dink-Tinis.' Consumers can join the brands at Santa Monica Pickleball Center in Los Angeles on Friday, March 21st from 4-8PM PT and Hell's Kitchen Pickleball Club in New York City on Tuesday, March 25th from 5-9PM ET. For more information on The Botanist x Prince 'Dink & Sip' events (must be 21+ to RSVP): LA 'Dink & Sip' Event: Press Contact About The Botanist Founded in 2010, The Botanist Islay Dry Gin is distilled and hand-crafted at Bruichladdich Distillery on Islay, a remote island off the west coast of Scotland. The craft liquid is distilled with a unique combination of 22 wild Islay botanicals that are hand-foraged locally and sustainably on the island. The result is a smooth yet complex gin that speaks of Islay. The Botanist has established itself as 'The Official Gin of Pickleball' with exclusive sponsorships of both Major League Pickleball (MLP) and the Association of Pickleball Players (APP). The partnerships with both MLP and APP underscore The Botanist's dedication to the pickleball community, promoting the sport's growth while also inviting players to enjoy the unique spirit in a refreshing post-match cocktail. Visit | Instagram @TheBotanistGin_US Prince is a global racquet sports and lifestyle brand that elevates the game of every individual on and off the court. A definitive market leader, Prince is the racquet of choice for elite tennis players and accomplished pros worldwide. The brand is focused on meeting the needs of its wide-ranging customer base with a comprehensive selection of innovative, game-changing equipment and off-court lifestyle offerings. Under the creative direction of David Grutman, Prince creates highly coveted street and fashion collections beloved by A-listers and tastemakers alike. Shop the lifestyle collections, racquets and equipment at specialty and club retailers, in branded shop-in-shops nationwide and on
Yahoo
21-02-2025
- Entertainment
- Yahoo
You can get an amazing-looking 'pancake kebab' in Cardiff
Now Valentine's Day is out of the way the next big (and best) day to celebrate is pancake day. From savoury to sweet toppings this is a well-loved occasion to treat yourself to some gorgeous pancakes. In great news for pancake fans the famous 'hanging kebab' pancakes are returning to The Botanist and you can enjoy them in Cardiff. Both Botanist sites in Cardiff, in the city centre and in Cardiff Bay, are offering the hanging pancake kebabs from Monday, March 3, until Thursday, March 6. Offering a sweet twist on its famous hanging kebab the venue has created two indulgent stacked combinations to satisfy crepe cravings with each priced at £9.95. Sweet-toothed diners can opt for strawberry blondie with mini American pancakes, blondie bites, fresh strawberries, and toasted marshmallows, served with strawberry and vanilla ice cream and raspberry coulis or chocolate orange with mini American pancakes, chocolate brownie bites, and fresh orange served with vanilla ice cream and a salted chocolate butterscotch sauce to drizzle down the kebab. READ MORE: Urgent cheese warning as more than a dozen types recalled from supermarket shelves READ MORE: I tried the new chippy which has finally ended Cardiff Bay's 12-year barren spell And for the first time ever The Botanist's in-house chefs have created a seriously impressive sharing option. The Sharer Stack, at £45, includes a choice of three hanging pancake kebabs and a sharing tray with fresh fruit, caramelised banana, vanilla and strawberry ice cream, raspberry coulis, and salted chocolate butterscotch sauce. Pancake day is taking place on Tuesday, March 4, and is formally known as Shrove Tuesday. It precedes Ash Wednesday as it is known by Christians. It is a tradition observed in not just the UK but in many countries around the world and represents a final day of indulgence before Lent begins the following day. For the latest restaurant news and reviews sign up to our food and drink newsletter here.
