Latest news with #CulinaryCulture
Harpers Bazaar Arabia
10 hours ago
- Entertainment
- Harpers Bazaar Arabia
Meet The Art Foundation Celebrating Lebanese Creativity Through Its Rich Cuisine
The new Em Sherif Art Foundation is celebrating Lebanese art and creativity abroad through the country's rich cuisine Bringing together both outstanding cuisine and inspiring art, Em Sherif is now expanding its celebration of Lebanon's culture beyond the dining table, offering Lebanese creators a platform to showcase their creative talents worldwide with the newly formed Em Sherif Art Foundation. Created by Em Sherif founder and chef Mireille Hayek – along with brother and CEO Dani Chakour, and son and curator Sherif Hayek – the Em Sherif Art Foundation is a non-profit organisation with a mission to nurture and promote Lebanese artists through Em Sherif restaurants around the world. Within these collaborations, this ambitious initiative aims to provide increased visibility for artists, raising awareness for Lebanese art and culture on the international stage. Meaning 'The Mother of Sherif' in Arabic, Mireille Hayek opened her first Em Sherif restaurant in Beirut in 2011, as a contemporary take on traditional Lebanese food and familial hospitality, passed down from generation to generation. The brand has since exploded in popularity, with 24 venues across 12 cities around the world, including Doha, Monaco, London and Dubai. 'The Art Foundation is another meaningful way for us to give back to our beloved Lebanese community,' Mireille Hayek told Bazaar. 'Our passion and mission remain the same; to offer our guests an invigorating and wholesome experience that sparks curiosity and nourishes the heart and soul.' 'Art has always been part of my life,' adds Sherif Hayek. 'I studied it, worked in galleries and began collecting early on. At the same time, I've always been inspired by what my family built with Em Sherif. [This is] the perfect opportunity to bring these two worlds together.' This venture transforms Em Sherif restaurants into cultural hubs where food, design and art blend together. Upon entering, diners are presented with an 'art menu', highlighting the artists on display and their works, allowing both audiences and artists to engage with one another. This strengthens the position of Lebanese creatives within the worldwide art scene, providing much needed exposure. Currently showing at Em Sherif Café in Paris, Ziad Antar is a Beirut-based artist and photographer; the Em Sherif Art Foundation's first exhibitor. Born in 1978, his practice focuses on the material complexity of photography, pushing it beyond its traditionally documentary nature, and interrogating the unpredictability of the image creation process. 'We are steadfast in our commitment to supporting local talent and deeply believe in the extraordinary creativity of our people,' said Mireille Hayek. 'To the wider Em Sherif community, the Art Foundation stands as our enduring promise to celebrate and share the very best of our city and its people. We can't imagine a more beautiful or powerful way to do so.'
Hindustan Times
4 days ago
- Entertainment
- Hindustan Times
From Biryani to Black Salt—A Michelin star's culinary exploration in India
Celebrated Spanish chef Oriol Castro, one of the visionaries behind Disfrutar, the Michelin-starred Barcelona restaurant currently ranked #1 on the World's 50 Best Restaurants list (2024), recently visited India for the first time. Known globally for pushing the boundaries of modern gastronomy through bold creativity and precision, Chef Castro shared his reflections on Indian cuisine, culinary philosophy, and the power of passion in an exclusive interview. It's been wonderful—my first time in India, and I am very happy. We've been eating a lot! We tried biryani, which I absolutely loved—not just for the flavours but also the technique behind it. That really stood out to me, especially because Disfrutar is a highly technical restaurant. Cooking and then eating biryani—it was an immersive experience. Oriol joined Vir Sanghvi, Chairman, Culinary Culture for a special Culinary Conversation on at The Oberoi, New Delhi and hosted the first-ever superclass in India, showcasing their marquee dishes. I really enjoyed South Indian bread—appam, and of course, butter chicken. We visited many restaurants, and each had its own uniqueness. We went to Indian Accent, Bukhara - ITC Maurya, Inja, and Dhilli—all of them were wonderful in their own way. It's important to see the authentic side of a country when you travel. At Khari Baoli's spice market, I wanted to explore the seasonal ingredients and local culture. We bought some masala blends—they prepared one specially for us, explaining the uniqueness of each spice. I am yet to figure out on how we'll use it at Disfrutar, but it was an inspiring moment. Yes—black salt. I had heard about it before, but now I understand its complexity. It's very special, and I'm excited to work with it back home. Whenever we develop a new dish, we stay focused on the essence of the ingredient. Even with all the technical work we do, we never want to lose that. It's not just about technique—it's about preserving flavour and soul. Fusion should never become confusion. At Inja, the chef explained the dishes so well that the experience was clear and enjoyable. Sometimes, context is everything—when the concept is well explained, the dish speaks louder. Not just mine. Disfrutar is a collaborative effort between myself, Eduard Xatruch and Mateu Casañas. It's not about individual credit—the project is bigger than the person. That philosophy has shaped our work from the beginning. Of course—there's always pressure. Even yesterday, before a cooking demo, we felt it. But pressure is important—it means you care, and it pushes you to give your best. Being ranked number one means people expect a lot, and we embrace that. Passion. That's the one thing you truly need. If you have passion, everything else will follow. Everywhere. You can catch inspiration from anywhere—360 degrees around you. It's always a work in progress. Everything takes time. You don't achieve things overnight. It's about taking baby steps, being consistent, and never losing your passion. Chef Oriol Castro's journey through India may have been brief, but the flavours, colours, and ideas he encountered here have clearly left their mark. With an open mind and relentless creativity, he continues to remind us that the best food doesn't just surprise the palate—it tells a story.
South China Morning Post
25-05-2025
- South China Morning Post
Why Korean-Chinese restaurants are so popular and the roots of the hybrid cuisine
As the Chinese diaspora spread across the globe, Chinese communities formed in their adopted homes, and adapted their cuisines to suit the locals in their new locations. A prime example is American-Chinese cuisine, which gave us those iconic takeaway boxes, dishes like General Tso's chicken and chop suey, and fortune cookies. Such hybrid cuisines not only enriched culinary landscapes , but also left a mark on popular culture. One such cuisine is that which evolved among Chinese residents of Korea. Korean-Chinese restaurants, known as joongguk jib (literally 'China house') in Korean, are fixtures across South Korea, in city centres and remote towns. The tiny island of Marado in Jeju province, South Korea, has nine Korean-Chinese restaurants. Photo: Shutterstock Consider this: Marado, a tiny island of just 30 hectares (about 12 football fields) in Jeju province has nine joongguk jib restaurants. Each serves its own variation on typical Korean-Chinese dishes such as jajangmyeon (black bean paste noodles) and jjambbong (spicy seafood noodles) which incorporate local ingredients – mostly seafood.
South China Morning Post
25-05-2025
- South China Morning Post
Why Korean-Chinese restaurants are so popular and the roots of the hybrid cuisine
As the Chinese diaspora spread across the globe, Chinese communities formed in their adopted homes, and adapted their cuisines to suit the locals in their new locations. A prime example is American-Chinese cuisine, which gave us those iconic takeaway boxes, dishes like General Tso's chicken and chop suey, and fortune cookies. Such hybrid cuisines not only enriched culinary landscapes , but also left a mark on popular culture. One such cuisine is that which evolved among Chinese residents of Korea. Korean-Chinese restaurants, known as joongguk jib (literally 'China house') in Korean, are fixtures across South Korea, in city centres and remote towns. The tiny island of Marado in Jeju province, South Korea, has nine Korean-Chinese restaurants. Photo: Shutterstock Consider this: Marado, a tiny island of just 30 hectares (about 12 football fields) in Jeju province has nine joongguk jib restaurants. Each serves its own variation on typical Korean-Chinese dishes such as jajangmyeon (black bean paste noodles) and jjambbong (spicy seafood noodles) which incorporate local ingredients – mostly seafood.
South China Morning Post
24-05-2025
- South China Morning Post
Why Korean-Chinese restaurants are so popular and how the hybrid cuisine came about
As the Chinese diaspora spread across the globe, Chinese communities formed in their adopted homes, and adapted their cuisines to suit the locals in their new locations. A prime example is American-Chinese cuisine, which gave us those iconic takeaway boxes, dishes like General Tso's chicken and chop suey, and fortune cookies. Such hybrid cuisines not only enriched culinary landscapes , but also left a mark on popular culture. One such cuisine is that which evolved among Chinese residents of Korea. Korean-Chinese restaurants, known as joongguk jib (literally 'China house') in Korean, are fixtures across South Korea, in city centres and remote towns. The tiny island of Marado in Jeju province, South Korea, has nine Korean-Chinese restaurants. Photo: Shutterstock Consider this: Marado, a tiny island of just 30 hectares (about 12 football fields) in Jeju province has nine joongguk jib restaurants. Each serves its own variation on typical Korean-Chinese dishes such as jajangmyeon (black bean paste noodles) and jjambbong (spicy seafood noodles) which incorporate local ingredients – mostly seafood.
