Latest news with #CulinaryHeritage
The Sun
3 days ago
- Entertainment
- The Sun
Greggs' sausage roll gets it own waxwork at Madame Tussauds – as Brits chomp 365million every year
GREGGS' sausage roll is being honoured with its own wax figure at Madame Tussauds. The iconic savoury treat's effigy will be unveiled at the attraction for National Sausage Roll day next week. 4 4 It will be displayed on a regal blue velvet cushion, sitting on a plinth and accompanied by a plaque, which salutes the 'significant contribution it delivers to Britain's culinary heritage'. For a limited time, it will take its place alongside the likes of William Shakespeare, Sir David Attenborough and Stormzy at the London wax museum's Culture Capital zone, dedicated to those who have shaped Britain. Greggs chief exec Roisin Currie said: 'Seeing our sausage roll receive the celebrity treatment is a proud and slightly surreal moment for all of us at Greggs.' The model snack was crafted at Madame Tussauds ' London studio following the same process used for human figures. Artists spent hours ensuring it was correct in every detail. The plaque notes Greggs was founded in 1951 — and that 365million of its sausage rolls, each with 96 layers of flaky pastry, are bought every year. It is the first time that an individual food item has been so honoured at the attraction. Jo Kinsey, studio manager at Madame Tussauds London, said: 'The Greggs sausage roll is synonymous with British culture — we just had to put it in our Culture Zone. 'Our artists have put in numerous hours to capture every detail. The pressure was on to capture it perfectly because we know how passionate Brits are about their favourite pastry.' 4
Yahoo
5 days ago
- Entertainment
- Yahoo
Where Luxury Meets Local: "Heartbeat of a Destination" by the Luxury Group by Marriott International Celebrates Greater China Hotels Immersed in the Spirit of Place
SHANGHAI, May 26, 2025 /PRNewswire/ -- Luxury Group by Marriott International recently launched "Heartbeat of a Destination", a storytelling campaign anchored by a three-part video series that explores Greater China's celebrated destinations through the lens of its most iconic locations. From the cityscapes of Hong Kong and Shanghai to the natural wonders of Jiuzhaigou, each episode follows hotel associates who are front and center in interacting with the locale, representing how each hotel's unique identity is embedded within the cultural fabric of their surroundings. With tailored voiceover and cinematic visuals, the video series presents Luxury Group hotels not only as places to stay but also as cultural bridges, inviting guests to explore the essence of each destination. "True luxury lies not only in unparalleled hospitality, but also in the meaningful emotional bonds we forge with the places we visit," said Bart Buiring, Managing Director, Luxury, Greater China, Marriott International. "Through the 'Heartbeat of a Destination' campaign, we offer a fresh interpretation of each destination's unique charm, reflecting our luxury portfolio's commitment to curating experiences that bridge nature, culture, and self-discovery – ensuring that we cater to the contemporary expectations of luxury travel." A Culinary Snapshot of Hong Kong: If Hong Kong was a Dish…What Would It Be? The series opens with a visual celebration of Hong Kong's vibrant culinary heritage, with Head Chef Luke Armstrong of L'Envol at The St. Regis Hong Kong and Pastry and Bakery Chef Alicia Castillo at The Ritz-Carlton, Hong Kong stepping beyond the kitchen and into the city to discover what truly defines the taste of Hong Kong. From traditional wet markets to independent coffee shops, each chef draws inspiration from Hong Kong's eclectic food culture to craft their own creative interpretation. Their final dishes – charcoal miyazaki waygu with white asparagus from Chef Luke and pistachio egg tart from Chef Alicia – distinctly reflect Hong Kong's status as Asia's gastronomic hub where diverse culinary traditions converge. Upcoming Immersive Destinations to Explore The second episode will dive into the serene beauty of Jiuzhaigou and the rich Zang culture surrounding Rissai Valley, a Ritz-Carlton Reserve, inviting viewers on a journey where peace, spirituality, and nature intertwine. The third episode will turn its lens toward Shanghai, offering contrasting yet complementary narratives through W Shanghai – The Bund and The St. Regis on the Bund, Shanghai. By blending historic elegance with avant-garde flair, this episode will explore how art and modernity shape the city's unmistakable identity. Starting from May 23, guests can watch the videos on Heartbeat of a Destination series page. May 23: The St. Regis Hong Kong and The Ritz-Carlton, Hong Kong Aug TBA: Rissai Valley, a Ritz-Carlton Reserve October TBA: W Shanghai – The Bund, The St. Regis on the Bund, Shanghai Click here to watch the first episode of "Heartbeat of a Destination". Campaign assets and imagery are available for download here. Any usage of these images require credit to Morning Studio, South China Morning Post. About Luxury Group by Marriott International With an unrivaled portfolio of eight dynamic luxury brands, Marriott International is creating authentic, rare, and enriching experiences sought by today's global luxurian. Spanning all corners of the world, Marriott International's Luxury Group offers a boundless network of more than 530 landmark hotels and resorts in over 70 countries and territories through The Ritz-Carlton, Ritz-Carlton Reserve, Bvlgari Hotels & Resorts, St. Regis Hotels & Resorts, EDITION, The Luxury Collection, JW Marriott, and W Hotels. From the world's most iconic destinations to the ultimate undiscovered gems, the international hospitality leader's collection of luxury brands is focused on elevating travel with highly contextualized, nuanced brand experiences that signal the future of luxury by allowing guests to indulge their passions while sparking personal growth. For more information, please visit About Marriott Bonvoy® Marriott Bonvoy's extraordinary portfolio offers renowned hospitality in the most memorable destinations in the world, with more than 30 brands that are tailored to every type of journey. From The Ritz-Carlton and St. Regis to W Hotels and more, Marriott Bonvoy has more luxury offerings than any other travel program. Members can earn points for stays at hotels and resorts, including all-inclusive resorts and premium home rentals, and through everyday purchases with co-branded credit cards. Members can redeem their points for experiences including future stays, Marriott Bonvoy Moments™, or through partners for luxurious products from Marriott Bonvoy Boutiques®. To enroll for free or for more information about Marriott Bonvoy, visit View original content to download multimedia: SOURCE Marriott International
Yahoo
18-05-2025
- Business
- Yahoo
2025 Taste of Asia (TOA) Chicago Summit Unites Industry Innovators to Explore Scalable Growth for Asian Food Brands in North America
CHICAGO, IL / / May 18, 2025 / The 2025 Taste of Asia Food Brand Summit made a powerful return to Chicago during the NRA Show week, bringing together over 200 leading brand founders, investors, system service providers, and supply chain professionals. Sponsored by MenuSifu, the leading POS and restaurant technology provider in North America, this closed-door summit provided a deep dive into how Asian food brands can achieve systematic replication and mainstream growth in North America. Set in the N226 conference room at the NRA Show's main venue, the Chicago event centered on three pillars: standardization, systemization, and capitalization. The summit served as a critical platform to share insights on how Asian food entrepreneurs can scale sustainably while preserving their brand identity and culinary heritage. A Powerful Lineup of Themes & Speakers This year's Chicago summit featured a diverse array of panels and keynote talks focused on current industry trends and challenges: "From 1 to 30 Locations: How to Expand Across Regions"：Representatives from Botrista, Kizuki Ramen, Workstream, and MenuSifu shared lessons on growing operations by aligning systems, people, and location strategies. "Spicy is the New Classic"：Fred Wang, Executive Chef at Lee Kum Kee, joined Essent Capital Co-Founder Cosmo Hu for an in-depth fireside chat on how evolving flavor trends can inspire scalable, localized product models. "Decoding Wealth in Trends"：MenuSifu Co-Founder and COO Leo Li presented a tech-forward framework for restaurant profitability, from POS to AI, explaining how to upgrade systems and unlock margin growth. "The McDonald's Playbook"：Ebrahim Maghsoud, McDonald's veteran operator, unpacked the brand's franchise model and operational strategies, offering a rare inside perspective. "Restaurant Tech Spotlight"：Botrista CEO Sean Hsu explored the latest in drink automation, while Andrew Wang of Workstream discussed how to build high-efficiency HR systems for growing brands. "Capital Pathways for Global Expansion"：Former Yum China executive Dongfeng Wang and UNLV Professor Dr. Zhixian Li shared practical strategies from their upcoming publication on navigating global F&B expansion. "Risk & Opportunity in the U.S.-China Trade Landscape"：Lao Chuan Chuan founder Hu Xiaojun addressed the impact of shifting U.S.-China trade policies on supply chains and how brands can build resilient contingency strategies. "Space & Branding: Designing for Operational Efficiency"：Curtis Li, founder of CSA Design Studio, explained how smart spatial design can amplify brand identity and improve multi-location efficiency. A highlight of the summit was the official launch of the 2025 North America Asian Food Trends White Paper, jointly produced by TOA, CanyinJia, and Wefood Capital, with sponsorship from MenuSifu. The report systematically analyzes major trends in category evolution, model replication, and growth variables, offering a research-based roadmap for scaling Asian food brands in North America. Limited edition hard copies were distributed onsite to VIP attendees. (The 2025 Taste of Asia B2B summit successfully kicked off its first stop in NYC) About the Hosts and Sponsors MenuSifu, the summit's presenting partner, is North America's top POS and restaurant management platform, serving over 15,000 restaurants across Chinese cuisine, bubble tea, hotpot, and more. Its all-in-one tech solution-integrating POS, online ordering, payment processing, marketing, and consulting-has become the backbone of operational growth for countless Asian food brands. Wefood Capital, the $50 million investment foundation launched by MenuSifu, continues to empower emerging Asian food brands through strategic funding and hands-on support in branding, supply chain, and expansion. Other supporters of the summit include Baobabies, Supreme Dumplings, Workstream, Mochinut, and the Law Office of Xiaomin Hu, who continue to play a vital role in the development of North American Asian food business ecosystems. (The 2025 Taste of Asia B2B summit successfully host its 2nd stop in Seattle) Looking Ahead The Chicago edition of TOA was not only a dialogue among food entrepreneurs, but a strategic gathering to shape the "next round of growth" for Asian food in America. With upcoming TOA summits scheduled in Houston and Los Angeles, the movement to mainstream Asian food brands across the U.S. is just gaining momentum. For more information and upcoming event updates, visit TOA's official website or follow TOA on social media; participants can get ticket via Eventbrite: Media contact: Susie: marketing@ SOURCE: Taste of Asia Food Brand Summit View the original press release on ACCESS Newswire
The National
09-05-2025
- Entertainment
- The National
Ken by Kamatsuda review: An authentic Japanese experience that's more than just expensive tasting menus
Dubai boasts a rich tapestry of diverse gastronomic styles, and the influence of East Asia threads through almost every menu in the city. But Ken by Kamatsuda is different. This isn't an international venue. This isn't safe, watered-down Japanese fare. This is an authentic ishoku dogen concept, with the focus on high-quality and healthy ingredients, that honours centuries of culinary heritage. Its interactive omakase tasting menus, costing up to Dh5,000 per person, have been the headline grabbers since the restaurant opened in March, and rightly so. But Ken by Kamatsuda offers far more than culinary excellence. If I were to sum it up in one word, it would be pride. From chef Ken himself to the desk staff, everyone there is intimately tuned in to the project. They are proud of the food, proud of the venue, proud of the gastronomic heritage and proud of Japan. Ken by Kamatsuda is on first floor of the Edition Hotel in Downtown Dubai with a minimalist interior and subtle lighting. On arrival, you are immediately struck by the meeting of old and new with decor that combines traditional Japanese themes and the modernity that Dubai is so famous for. Calligraphy by Japanese artist Bisen Aoyagi is on display alongside ikebana by floral artist Ryota Hagiwara. A grand piano dominates the centre of the restaurant, adding a sense of serenity through the gentle rhythm of the music. Indoor and outdoor seating is available, and the piece de resistance is the open kitchen. This adds to the restaurant's air of authenticity, with Chef Ken visibly leading his highly trained team. The kitchen is lined by a sushi counter, with stools for diners. It's here that my dining partner and I choose to sit so we can enjoy our food while observing the artisans at work. We go for the Gokan set menu (Dh2,500 per person), which loosely translates to 'the five senses' and showcases 13 dishes. First up is the luxury bowl, which combines Awa Wagyu steak and Hokkaido scallops with caviar and Japanese rice. It's as elegant, and extravagant, as it sounds and sets the tone for what's to come. Omar chawanmushi follows, which is lobster and blue crab in a bisque sauce. The shellfish is cooked for three hours and, with egg added, the end result is silky smooth and packed with flavour. Next, it's time for sushi, where chef Mark rhythmically showcases the omakase experience. It's perhaps here where the uniqueness of this restaurant becomes most apparent. It's not extravagant for extravagance's sake, it's the embodiment of a genuine love for food. Chef Mark takes particular pride in showing us the raw wasabi plant he is using and stresses that there is no need for us to add seasoning, because he has already done so with surgeon-like precision. Another highlight follows and it's a perfect moment for diners looking for an Instagram money shot. The Wagyu ice bowl is hand-carved in front of us by Chef Ken's team to showcase Wagyu beef served sashimi-style. Next comes the Unkai, which pays homage to Mount Fuji and its sea of clouds. It features Wagyu tataki served within a glass dome, which is slowly lifted by chef Mark to delicately release the smoke, and complemented by sweet apple and onion sauce which bring out the richness of the steak's fat. The cutlet sandwich follows. Arguably the most straightforward dish on the menu, its simplicity is what makes it so delightful. The Awa Wagyu tenderloin is dipped in garlic butter sauce and sandwiched between sweet brioche bread with aged yakiniku sauce. If I could eat this every day, I would. Premium Wagyu steak comes next - A5-grade beef with the highest marbling score of 12. It's grilled and finely cut, served with balsamic sauce and mashed potato. An artistic dish follows, with the Awa Wagyu yakisukiyaki reimagining sukiyaki by complementing sirloin steak with egg yolk sauce and a poached egg. This is prepared with candy floss and soy to give it a rich and sweet finish. Last but not least for the savoury dishes comes the Japanese pot rice. This combines salmon roe with Awa Wagyu, topped with seafood flown in from Japan. It is finished with a sauce made by simmering apples, leeks, lemons and garlic and aged for one week. This eclectic combination of flavours is a sophisticated conclusion to an exquisite selection of savoury plates. For dessert my dining partner and I are treated to coconut ice cream that's churned in front of us and then scooped over fruit compote. From our experience of Ken by Kamatsuda, there is no disappointing dish. However, it might not be ideal for vegan and vegetarian diners, as this is a restaurant that prides itself on premium meat and seafood. There are three tasting menus available. The Hajime/Wagyu selection costs Dh1,350 per person, the Gokan/Wagyu and seasonal fish course selection costs Dh2,500 per person, while the Maboroshi Wagyu beef, king crab and special sea urchin menu costs Dh5,000. While there is no a la carte menu, the standout dish for my dining partner and I is the Unkai. It has a bit of everything – delightful flavour, high-quality steak and it's served in a novel and beautiful way. Chef Ken Kamatsuda is the brains behind this remarkable restaurant, having perfected his craft at French restaurants in Azabu-Juban, Tokyo. He tells me his food philosophy is encapsulated by his appreciation for traditional Japanese art such as calligraphy, ikebana (flower arrangement) and kabuki performance, 'particularly in terms of aesthetics and course composition'. His favourite ingredient is, perhaps not surprisingly, Awa Wagyu. The award-winning Japanese beef is produced in only very limited quantities, even in Japan. 'We present it in a variety of preparations that highlight its characteristics – delicately pressed into nigiri sushi, grilled into a tender steak with assorted garnishes, served as our popular Wagyu cutlet sandwich, and in our signature sukiyaki,' he says. 'Each dish is designed to fully express the unique qualities of this exceptional ingredient.' Chef Ken is keen to stress that his philosophy is guided by the principle of ishoku dogen – the belief that food and medicine are rooted in the same source. 'I strive to bring out the natural power of each ingredient,' he says. 'My philosophy is to create dishes that engage all five senses – not only the taste, but also sizzling sound, attracting aroma, different textures and visual presentation,' he adds. 'I am also deeply particular about the tools we use. Each dish is carefully crafted using Sakai knives, which [have] over 600 years of tradition in Japan.' For vegans, he recommends the amela gari tomato and suggests the mushroom claypot rice is the most suitable dish for vegetarians. He describes the tenderloin steak, king crab and Wagyu shabu-shabu as the healthiest option at his restaurant. For seafood lovers, his top tips are the nodoguro nigiri, tuna otoro nigiri, sea urchin gunkan, or the king crab. The Awa Wagyu steak, Awa Wagyu cutlet sandwich and Awa Wagyu claypot rice are his go-to options for meat connoisseurs. As for dessert, it's the tableside coconut ice cream that gets the nod. Ken by Kamatsuda is at the Edition Hotel in Downtown Dubai. It is open daily from 6pm to 2am. You can book by calling 04 570 4316. This review was conducted at the invitation of the restaurant.
