Latest news with #CulinaryClassWars
AsiaOne
4 days ago
- Entertainment
- AsiaOne
I had a mini cook-off with Chef Bob as he launches his latest creations - here's how it went, Lifestyle News
I've watched my fair share of cooking competitions, from Culinary Class Wars to MasterChef, but never did I expect to be participating in one. Even if it was just a friendly cook-off. My opponent for the day? None other than Shahrizal Salleh, better known as Chef Bob, an established name in the local culinary scene. For the uninitiated, Chef Bob had stints at luxury hotels like Grand Hyatt and Ritz-Carlton. He also began his own ventures like The Landmark, a halal buffet in Bugis, and Bobmi, which specialises in Indonesian Bakmie. On Wednesday (May 28), at a media preview for his latest collaboration with Halal restaurant Good Old Days in Sentosa, I had the chance to sample his three new dishes: Nasi Lemak Goreng, Assam Pedas Pasta and Ginger Fish Horfun. These dishes will available on Good Old Days' menu for the next seven months. Being a self-proclaimed foodie, I was naturally excited to have a first taste of these creative inventions. That enthusiasm would soon morph into mild panic when I found out I'd be cooking alongside Chef Bob during the event. Behind the kitchen counter To be fair, I willingly accepted the offer to step into the kitchen with Chef Bob. Regardless, that sense of dread was genuine. The cook-off was simple enough in-theory. I had to mirror Chef Bob in whipping up his new Assam Pedas Pasta. Once plated, our dishes would be put through a blind taste test to decide the winner. Ingredients included fresh prawns, Thai asparagus, laksa leaves, onion, asam pedas, evaporated milk and pappardelle pasta. Mix it all up in a pan and there's the dish. Sounds easy enough, I thought. In practice? Not quite. Chef Bob's knife skills had me trailing behind from the very start. As he sauteed his onions like a seasoned pro, I was already left sweating (both figuratively and literally) just trying to keep up. Despite the early wobbles, I managed to complete cooking the dish and both our Assam Pedas Pasta was done and sent off to plating. The blind taste test was a wipeout, with every participant picking the "cylinder" instead of the "sampan" option. Imagine the surprised, and slightly suspicious, look on my face when it was announced that I cooked the winning dish! The cook-off was all in good fun and once that was done, I had the chance to dive into all of Chef Bob's latest creations. Verdict on new dishes Right off the bat, I'll admit that I've never been particularly fond of assam pedas. So there was a slight hesitance on my end on whether I'd appreciate his Assam Pedas Pasta ($12.80). But having won the cook-out, I thought: "Why not go in with an open mind?" I took a bite and was pleasantly surprised. The tangy and lightly spiced sauce was a winner for me, and it paired well with the choice of pasta. Fresh prawns and crunchy Thai asparagus also added texture to the dish. Did the dish completely win me over when it comes to a classic assam pedas? Probably not. But would I order it again at Good Old Days? Highly likely. Then came the Ginger Fish Horfun ($10.80). Fans of Chef Bob will be glad to see this classic menu item return from his earlier culinary career A comforting dish featuring rice noodles, dark soy sauce, egg gravy and fish slices, this is a solid pick if you're a hor fun lover. But my suggestion would be to save space for a plate of Nasi Lemak Goreng ($12.80) instead. Rich, aromatic and so addictive. Coconut rice is wok-fried and plated with Chef Bob's signature crispy turmeric chicken, a sunny-side up egg and a variety of sides such as cucumber slices, sambal, ikan bilis and peanuts. Simple in appearance but deceptively tricky to execute. Chef Bob explained that due to the rice's high fat content, a different level of skill was required to fry it right. We got a sampler portion that left me wishing for a full-sized plate. [[nid:716024]] After the tastings, I sat down with Chef Bob to talk about the collaboration. He told AsiaOne that he'd long been a patron of Good Old Days. When asked about the creation of his three new dishes, Chef Bob replied: "I came up with [these dishes] to complement whatever Good Old Days already has. "Because their menu is already extensive." He also noted that bringing new ideas to the table is often an arduous process, especially when it comes to menu planning. According to Chef Bob, the R&D process can take six months as it involves numerous tweaks and iterations before the final dish is finally presented to the public. Take the Assam Pedas Pasta, for example. I learnt that the choice of pappardelle was intentional. "Pappardelle is very wide so when you cook it with a sauce, it'll hug the pasta. When you eat each strand, you can get all the flavours as well," Chef Bob explained. And having tasted and cooked the dish myself, I can certainly vouch for that. Address: 60 Siloso Beach, Singapore 098997 Opening hours: 10am to 10pm daily, last order at 9pm [[nid:717704]] amierul@
Tatler Asia
23-05-2025
- Entertainment
- Tatler Asia
Dining news: Cristal Room by Anne-Sophie Pic launches a la carte menu, Hotal Colombo and Grand Majestic Sichuan team up for Crab Club, and more
Claws for Celebration Crab Club returns to Hotal Colombo with a Sichuan twist, as chef Gisela Alesbrook (Gizzy) teams up with Park Eunyeong of Grand Majestic Sichuan, known to many as the 'Chinese cuisine goddess' from the hit Netflix show Culinary Class Wars , for a two-night, chilli-charged feast. On May 8 and 9, expect a menu that fuses Sri Lankan-Chinese nostalgia with bold Sichuan flavours. Think crab, mala, and plenty of peppery heat. Inspired by Gizzy's years in Zhongshan, where mala eggs were a breakfast staple, the dinner channels those memories into something fresh, fiery and full of soul. HK$588 per guest, bookings essential. In case you missed it: From Mosu's kitchen to Netflix fame: Anh Sung-jae on Korean culture and life in the spotlight Slice of Tradition Above Nobu launches its first-ever tuna cutting ceremony Nobu Hong Kong is slicing into June with its first-ever tuna cutting ceremony, a theatrical ode to Japanese culinary tradition. On June 5, sushi master Toshiyuki Shiramizu, also known as Toshi-san, will break down a 70kg wild bluefin tuna from Nagasaki in full view of diners, using traditional ike jime and a gyuto knife with surgical precision. The evening includes a glass of Champagne and a seven-course omakase (HK$1,888), featuring prized cuts like otoro and chutoro, alongside dishes such as seared toro with truffle teriyaki, grilled lobster with uni sauce, and tuna crispy spinach. You might also like: Chef Nobu Matsuhisa on the art of perseverance Grounds for Joy Above Bacha Coffee croissant takeaway is available Above Bacha club sandwich with chicken, beef bacon, cheddar, fried egg, onion raisin confit and gherkins Bacha Coffee has unveiled its first full-concept flagship in Hong Kong, opening a 2,500sq ft space at Harbour City complete with a boutique, takeaway counter and the city's first Bacha Coffee Room. Open daily from 8am, the elegant café serves over 200 single-origin 100% Arabica coffees alongside a menu that nods to the brand's Moroccan roots. From baked eggs in spiced tomato sauce with Red Bison coffee feta to kefta meatballs with straw fries and more. For something lighter, there's the Bacha club sandwich and a daily rotation of signature croissants. Coffees are brewed to order in golden gooseneck pots, and takeaway orders arrive with Chantilly cream, sugar candy and a reusable glass straw. Bacha Coffee (Harbour City) Address: Shop G315 & G315A, G/F, Gateway Arcade, Tsim Sha Tsui, Hong Kong Drinks on the Clock Above Dark Moon features pickled ginger and century egg Above 10:22am is a low-ABV mix of gardenia and citrus Twenty Fifth Hour has launched a new cocktail menu themed around A Day in Hong Kong, drawing inspiration from the city's everyday flavours, from cha chaan teng breakfasts to late-night desserts. The 12-drink lineup is divided by time of day, starting with light, citrusy sips like 10:22am, a yum cha-inspired low-ABV mix of gardenia and citrus. There's also Dark Moon, a bold twist on a whisky sour featuring pickled ginger and century egg, and Gold Night, a dessert-style cocktail reimagining mango pomelo sago with roasted pineapple tequila and a salted egg yolk biscuit on the side. Twenty Fifth Hour Address: 13/F, 24-26 Stanley Street, Central, Hong Kong All Set, All Day Above The Baker & The Bottleman's bakery offers raisin croissants and more Above Beef tartare is available upstairs at The Baker & The Bottleman The Baker & The Bottleman has unveiled a full refresh across both its downstairs bakery and upstairs restaurant, with new menus that lean into seasonal British comfort and clever flavour pairings. Helene Ng's pastry counter now features 20 baked goods daily, including a twice-baked black sesame mochi croissant and a mango and coconut sago number with tropical flair. Upstairs, Jake Bennett's kitchen introduces a set lunch (HK$198) with small plates such as Scotch quail eggs or smoked eel crumpet, followed by mains such as glazed short rib or a fish burger with tartar and Red Leicester on house brioche. Meanwhile, the a la carte menu spans from beef tendon crackers to truffle-soaked bread pudding. The Baker & The Bottleman Address: Shop Nos. G14-15, G/F, F15A, 1/F, Lee Tung Avenue, 200 Queen's Road East, Wan Chai, Hong Kong
Korea Herald
19-05-2025
- Entertainment
- Korea Herald
Fall & fight of star chef Paik Jong-won in 2 minutes
Albeit not Michelin-starred, Korean restaurateur and celebrity chef Paik Jong-won is arguably the country's most famous culinary figure. Known for his easy-to-follow cooking, built on humor and pragmatism, he has become something of a national uncle, always ready with foolproof recipes. But this year marks a turning point in his uphill career, as he faces a string of setbacks and mounting scrutiny, gradually stepping out of the frame after more than a decade in the media spotlight. Who is Paik Jong-won? Korea's best-known celebrity chef and restaurateur Built a food empire with Theborn Korea (3,000+ stores, 25 brands) Gained fame for easy, practical cooking on television and online platforms Often dubbed Korea's 'national uncle chef' From stardom to scrutiny Rose to fame via hits like MBC's "My Little Television" and Netflix's "Culinary Class Wars" Took TheBorn Korea public in late 2024 — stock spiked, then halved Backlash & controversies Criticized for low pork content in Paik Ham Tangerine beer under fire for weak fruit content Safety missteps: LPG gas near stove, microwaving plastic, using pesticide bottle for sauce Ingredient mislabeling and franchise hygiene issues Accused of meddling in show casting, inappropriate interview practices 14 ongoing police investigations related to food safety and labeling violations Paik steps back Announced hiatus from media to address internal issues Apologized to public and franchisees Launched emergency measures: 30 billion won ($22 million) support fund 3-month royalty suspension Full safety and compliance review What's next? minmin@
Time of India
17-05-2025
- Entertainment
- Time of India
Did BTS' V have a dinner date with IU? Viral picture raises speculation among fans
— nananajinnah (@nananajinnah) Whispers of a budding connection between BTS icon V and beloved K-pop singer IU are swirling across fan communities, setting the internet ablaze with theories and hopeful curiosity. The speculation took flight after snapshots emerged of V sharing an intimate meal with a mystery woman at a luxurious restaurant in her face remained obscured, keen-eyed admirers were quick to suggest that the woman in question was none other than IU, citing similarities in attire and physique as fuel to the flames, IU celebrated her 32nd birthday on May 16. Just two days before, on May 14, she had been seen during a live broadcast wearing a distinctive top—eerily similar to the one worn by the woman accompanying V at V currently fulfilling his mandatory military service, devoted fans believe he may have been granted leave to spend time with IU on her special day. This possibility has only heightened suspicions that the two may have shared a private birthday celebration, away from the public to a report by The Korea Times, the dinner date took place at Mosu, an upscale fine-dining establishment renowned for its exquisite menu and sophisticated ambiance. Helmed by acclaimed chef Ahn Sung-jae—known for his role as a judge on the Netflix cooking competition Culinary Class Wars—Mosu offers an exclusive 420,000 won (approximately $310 USD) tasting menu. The luxurious setting added another layer of intrigue to an already tantalizing were quick to raise eyebrows, especially given IU's ongoing relationship with actor Lee Jong Suk, who was noticeably absent from the evening. However, much of the doubt was dispelled when it was clarified that V and the woman were joined by 2AM's Seulong and another female companion, indicating the dinner may have been more friendly than foundation of the IU-V connection traces back to earlier this year, when V starred alongside IU in her emotionally charged music video 'Love Wins All'. Set against a dystopian backdrop, the video followed a couple's journey through despair and hope, with both artists delivering powerful performances that captivated millions. The chemistry they exhibited onscreen sparked widespread admiration and led many to wonder if their connection extended beyond the bond didn't stop there. V was later spotted attending IU's encore concert in September 2023, reinforcing notions of a close friendship. Since then, the two have occasionally crossed paths in subtle ways, each appearance stirring new conversations among IU is gearing up for her much-anticipated album Flower Bookmark 3, the next installment in her sentimental cover series. Set to release on May 27, the album will also feature a guest appearance by ASTRO's Cha Eun-woo in the accompanying music the truth behind the dinner date remains a mystery, one thing is certain: the dynamic between IU and V continues to captivate fans around the globe.
Korea Herald
15-05-2025
- Entertainment
- Korea Herald
Star chefs bring their signature dishes to Jeju
SEOGWIPO, JEJU-- A select group of culinary stars brought bold flavors and personal stories to life at the 10th Jeju Food & Wine Festival's 'Master Chef Class,' held as part of the island's growing campaign to establish itself as a global culinary tourism hub. The Jeju Food & Wine Festival, a nonprofit cultural initiative hosted by Korea Food & Wine Festival and Cheju Halla University, celebrates Jeju's pristine local ingredients and unique food culture. This year, it featured "Master Chef Class," live cooking demonstrations and chef talks, offering an intimate look into the creative process behind some of Korea's most dynamic kitchens. Among the headline chefs was Cho Kwang-hyo, owner of Cho Kwang 101 and Cho Kwang 201, widely recognized for modernizing Sichuan-inspired Chinese cuisine. Cho, who appeared in Netflix's "Culinary Class Wars," showcased his signature Dongpo pork but with a slight twist called Jeju tangerines and Dongpo pork, a dish that pairs Jeju's famed black pork with citrus for added depth. 'Dongpo pork became my signature after it aired on the show,' Cho told attendees. 'I used Jeju black pork and added tangerines for an umami kick. It's important to use a skin-on pork and preserve the texture with careful blanching and pressure-steaming. I finished the dish with tangerine zest-infused pork fat for a local twist." Joining Cho was chef Chae Nak-young, known for his creative, experimental plates. Also a "Culinary Class Wars" alum, Chae presented his taco de pollo using Jeju-raised chicken thighs. 'I lived in Jeju for six months last year and fell in love with the ingredients, especially the local chicken,' said Chae. 'It's chewier and sweeter than commercial varieties. I made everything I could from local produce — from the salsa's tomatoes and red onions to a hint of hallabong in the sauce.' Both chefs participated in the second session of the Master Chef Class, held in two parts for a total of 160 participants. The audience sat in front of open kitchens or watched close-ups on-screen, engaging directly with the chefs during the cooking class, accompanied by a joint talk session. Dishes featured during the class will also be served at the Friday night "Gourmet Dinner," a separately ticketed event attended by 700 guests across two sessions. Tickets were sold in advance at 100,000 won ($71.47) for the dinner and 40,000 won for the cooking class. This year's event runs until June 15.
