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Malay Mail
31-07-2025
- Business
- Malay Mail
Hong Kong-developed EXOTICA UMAMI [EX M] challenges century old cooking traditions with breakthrough flavour enhancement technology
Revolutionary Cooking Sauce Defies Culinary Logic: Frozen Chicken Rivals Fresh, Budget Beef Rivals Premium Wagyu TASTE CHALLENGE (FRESH) SOY CHICKEN VS (FROZEN) EX M POACHED CHICKEN TASTE CHALLENGE EXOTICA UMAMI GRILLED US RIBEYE VS GRILLED M5 WAGYU RIBEYE HONG KONG SAR - Media OutReach Newswire - 31 July 2025 - The revolutionary multifunctional sauce EXOTICA UMAMI (known to Chinese speakers simply as "EX M") continues to win admirers and astound veteran chefs with its versatility, flavour,texture and remarkable time and money-saving another groundbreaking introduction event on July 30, presented at the New World Millennium Hong Kong Hotel, top Hong Kong chefs once again demonstrated the new seasoning and cooking sauce's ability to generate intense, rich flavours and sometimes tenderise proteins—with results that challenged conventional culinary wisdom, showing how EXOTICA UMAMI can challenge culinary norms, improve dining experiences while potentially optimizing restaurant Chef Kenneth Loo pushed EXOTICA UMAMI to its absolute limits, taking on the extraordinary challenge of using EX M sauce in a carefully developed recipe to vacuum marinade and poach frozen chicken in direct comparison to a blind test using fresh chicken with soy sauce. In Hong Kong, using fresh chicken for soy sauce chicken is a deeply rooted practice driven by culinary tradition, as the meat needs to remain succulent while the skin takes on a shiny, flavourful finish. Fresh chicken—not frozen—is generally used because it retains natural moisture, has a tender texture, and absorbs marinade better due to its intact cell structure, resulting in juicier, more flavourful meat with a glossy, appealing skin. Frozen chicken releases excess water, has damaged cell structure, and may develop a mushy texture, reducing marinade absorption and diluting flavour while creating a drier and tougher texture when results were nothing short of revolutionary, defying traditional belief. The consensus was that the frozen chicken marinated in "EX M" delivered a depth of flavour far more captivating than any standard soy sauce. Not only was the skin colour deeper and much more appealing, but the inherent ingredients in EXOTICA UMAMI—such as thyme and other fermented ingredients—delivered a more complex taste, dramatically enhanced juiciness and comparable texture to fresh chicken, even when the chef experimented with frozen onto the second demonstration, New World Millennium Hong Kong Hotel Executive Chef Gary Wong personally conducted an ambitious test: grilling US Ribeye steak using EXOTICA UMAMI versus M5 Wagyu Ribeye without the sauce, directly challenging the perceived superiority of premium ingredients.M5 Wagyu Ribeye, which costs approximately double that of US Ribeye, supposedly is characterised by exceptional intramuscular fat, resulting in a rich, buttery texture and a velvety, melt-in-the-mouth feel. Its fine marbling enhances tenderness and juiciness, with low-melting-point fat that should contribute to a much more luxurious bite compared to the more budget type US Ribeye again, the results defied expectations and challenged industry assumptions. The consensus among the distinguished guests and professionals was that the US Ribeye through a few minutes of direct drizzling with "EX M" sauce in the grill made it have comparable texture in quality to the Wagyu and being equally—or more—succulent, rich and juicy than the far more expensive attending the demonstration was Italian chef Paolo Monti of acclaimed Wan Chai trattoria AMA. The Rome native took particular interest in EXOTICA UMAMI after learning the sauce draws inspiration from Garum, the 2,000-year-old Roman marinade. Instead of fish in Ancient Garum, creator Dan Gan developed this modern innovative alternative for salt, soy sauce and MSG using the concept of pork as the Monti demonstrated a sophisticated new dish of grilled pork neck with mashed potatoes, seasoned and vacuum marinated with EXOTICA UMAMI. The refined dish captivated everyone in attendance, showcasing the sauce's remarkable flexibility for use in authentic Italian cuisine. Chef Monti confirmed his professional endorsement: "I respect Exotica Umami for not overpowering the original taste of the main ingredients while boosting savouriness, flavours and depth—something many other seasoning products fail to achieve." Chef Monti announced he will be serving his new pork neck dish on AMA's menu from August this comprehensive series of chef workshops and exploration of EXOTICA UMAMI, it has become evident that the sauce delivers revolutionary, game-changing effects for enhancing dishes while achieving substantial time and cost savings. More hotels and eateries are adopting this breakthrough to their competitive advantage. In addition to Chef Monti's announcement of his new dish, New World Millennium Hong Kong Hotel's Sagano will serve Exotica Umami EX M Teppanyaki beef on their à la carte menu starting 1 August to give customers a different Cheuk will also launch EX M Poached Chicken at New World Millennium's Tao Li as part of their reinvented Chinese "Siu Mei" specialities from August 1, joining the successful EX M Char Siu, which he created and shared with overwhelming positive feedback during the June 30 workshop. Industry professionals praised his version of the local pork char siu as comparable to Spanish pork char siu—a significant achievement in flavour and texture all-in-one multifunctional cooking sauce and natural type flavour enhancer has emerged as a genuine game changer for the food industry. The consensus confirms that EXOTICA UMAMI makes food demonstrably more succulent and juicy while contributing its own distinctly addictive taste profile. In numerous applications, the sauce can further tenderise meat and produce. This extraordinary ability to simultaneously add flavour and improve texture saves professional kitchens significant time and revolutionary alternative for salt, soy sauce and MSG was invented in Hong Kong by food visionary Dan Gan. Inspired by ancient Roman culinary heritage, it was developed and perfected at Gan's Exotica Gelatea Restaurant through an unexpected journey. When his chef quit, Gan the proprietor was compelled to take over kitchen operations. Determined to elevate his food quality, he created a marinade to add directly to his burger while grilling. The transformative results helped earn recognition on the prestigious "Ranked: the world's best burgers" list by UK platform further refine his revolutionary seasoning sauce, Gan temporarily paused his restaurant operations. Using a carefully crafted mixture of pork, herb, spice and closely guarded secret ingredients combined with time-tested fermenting techniques, Gan systematically experimented with his sauce to elevate it for fine dining applications. Through this meticulous process, EXOTICA UMAMI ["EX M"] was born. Made in small batches, the unique sauce currently is mainly supplied to the hotel and restaurant EXOTICA UMAMI maintains exclusive availability to industry professionals and is not actively sold in retail. However, EXOTICA UMAMI can be purchased at the JW Marriott e-shop and at Towngas Cooking Centre in Causeway Bay for non-industry professionals. For more information or details about the sauce or purchasing arrangements, contact: [email protected] More information can also be found at #ExoticaUmami #Umami #ExM #鮮味 #萬能醬 #萬能烹飪醬料 #萬能調味料 The issuer is solely responsible for the content of this announcement.
Daily Mail
22-07-2025
- Business
- Daily Mail
Popeyes launches first-ever signature sauce
Published: | Updated: Popeyes is proudly dipping into the party with the launch of its official Signature Sauce, serving up a bold, soulful flavor that's perfectly Popeyes across the US and Canada. The sauce, a permanent addition to the menu, pairs seamlessly with the new limited-time-only Chicken Dippers, made with thin strips of all-white breast meat and hand-battered in Popeyes signature Louisiana garlic and spice blend. Popeyes Signature Sauce joins their extensive sauce collection in a unique variation. Unlike any other sauce on their menu, this creamy, craveable and unique sauce is one of a kind and undeniably Popeyes. Inspired by the brand's New Orleans roots, the new Signature Sauce combines the bold flavors of the Louisiana "holy trinity"; bell pepper, celery, and onion, along with garlic and a dash of hot sauce for just the right amount of heat. The Signature Sauce comes in a newly designed round cup, allowing guests to easily dip in and savor Every. Last. Drop. It's a staple for all your dipping needs from Popeyes Cajun Fries, Chicken Sandwiches, Wings, and even the fan-favorite Chicken Wraps that debuted this past June. "Popeyes Signature Sauce is one of a kind with its creamy, irresistible flavor designed to be the perfect companion to every Popeyes menu item. We took our time developing it over the last five years, ensuring we landed on something undeniably Popeyes," said Chef Amy Alarcon, VP of Culinary Innovation at Popeyes. "Creating a signature sauce is a monumental moment for our brand, and one we approached with care, knowing it had the potential to become an iconic part of our menu. It's incredibly unique and ownable to our Cajun roots, which is a true testament to our Louisiana heritage." Priced at just $4.99, the new Chicken Dippers deliver a high-flavor, low-lift snack packed with bold taste. Whether you're flying solo, feeding your crew, or on the go, Popeyes Chicken Dippers and Signature Sauce are the perfect pair for savoring every dip. For guests wanting to mix and match Chicken Dippers and Signature Sauce with other popular items, Popeyes is introducing an exclusive digital feature: Build Your Own Bundle. Available only through the Popeyes App and website, Popeyes is giving guests flexibility to choose three menu proteins and two sides for only $20, providing a seamless and convenient group ordering experience. Signature sauces have been around for quite some time, but Popeyes isn't just showing up fashionably late; they're making an entrance. With their new Signature Sauce and Chicken Dippers, the brand is bringing serious flavor to the party. Don't miss out, Chicken Dippers are only here for a limited time. Grab them in-restaurant or online in participating restaurants across the US and Canada before they're gone. But no need to worry, Popeyes Signature Sauce is staying on the menu for good. For more info and real-time flavor drops, visit Popeyes' website and follow @popeyes on Instagram, X and Facebook.
Yahoo
09-07-2025
- Entertainment
- Yahoo
Panda Express® Drops Highly-Requested Hot Orange Chicken, Igniting a ‘Swicy' Summer Heat Wave and Immersive Fan Experience in NYC
For a Limited Time, The Originator of The Original Orange Chicken® Turns Up the Heat and Invites Fans to an Exclusive 'Orange Chicken Kitchen' Pop-Up Hot Orange Chicken Panda Express® is officially bringing back Hot Orange Chicken to all 2,500+ restaurants nationwide ROSEMEAD, Calif., July 09, 2025 (GLOBE NEWSWIRE) -- Get ready for the ultimate 'swicy' comeback! Panda Express®, the largest family-owned and operated Asian dining concept in the U.S., is officially bringing back Hot Orange Chicken to all 2,500+ restaurants nationwide, starting today for a limited time. Just in time for National Orange Chicken Day on July 15, this fan-favorite's return is sparking a summer sizzle, complemented by an immersive 'Orange Chicken Kitchen' experience hitting Panda's NYC Midtown Restaurant (835 3rd Ave) from July 15-20, 2025. The Original Orange Chicken®, first introduced by Panda in 1987, revolutionized American Chinese cuisine, becoming a widespread cultural phenomenon. The crispy chicken wok-tossed in an irresistible sweet and semi-spicy orange sauce accounts for one third of all entrées sold at Panda with the brand serving up 137 million pounds of the dish last year alone. As summer heats up, its fiery counterpart, Hot Orange Chicken, is here to turn up the flavor and spice. This 'swicy' sensation, which quickly sold out nationwide during its 2024 debut, delivers the perfect balance of sweet and spicy. It's the Orange Chicken guests crave, cranked up with 6 times more crushed chillies and the same scorched dried chillies used in the brand's beloved Kung Pao Chicken. Created by Panda's renowned Culinary Innovation team, it's a must-try for those seeking a bold new way to satisfy their Orange Chicken obsession this summer. 'There's something magical about Orange Chicken – it's the ultimate American Chinese comfort food,' said Fabiola Del Rio, VP of Integrated Marketing Communications at Panda. 'We've heard from so many fans asking when Hot Orange Chicken would return, and we couldn't wait any longer to surprise them. The 'Orange Chicken Kitchen' pop-up in NYC is our love letter to everyone who's obsessed with Orange Chicken, whether you're team OG or team spicy.' 'Orange Chicken Kitchen' NYC Pop-Up: Where Orange Chicken is the Main Character To amplify the Orange Chicken love and celebrate National Orange Chicken Day, Panda is rolling out the ultimate fan experience: the 'Orange Chicken Kitchen' immersive pop-up in NYC's Midtown (835 3rd Ave), running daily from July 15-20, 2025 during store operating hours. This limited-time activation is designed especially for the brand's biggest 'stans' and includes features like: A journey through the Orange Chicken eras with an exclusive 'I Love Orange Chicken' menu, including an all-new wing recipe inspired by the OG bone-in Orange Chicken, a classic throwback to Orange Chicken with Bacon which first launched in 2014, and, of course, the newly returned Hot Orange Chicken.1 Larger-than-life art installations to share Orange Chicken love on social feeds. A dedicated lounge space drenched in signature orange. Exclusive giveaways. Guests who order a plate from 2-4pm in-store at Panda's NYC Midtown location (835 3rd Ave) during the 'Orange Chicken Kitchen' takeover from 7/15-7/20 will receive a free small entrée of The Original Orange Chicken or Hot Orange Chicken.2 Join the OGs of this flavor phenomenon and celebrate National Orange Chicken Day with Panda Express! The Hot Orange Chicken is available nationwide while supplies last, and the 'Orange Chicken Kitchen' pop-up in NYC is open for just six days. For more details and to find a Panda near you, visit and follow us on Facebook, Instagram, X, and TikTok. About Panda Express®Panda Express, the largest Asian dining concept in the US, is a family-owned and operated restaurant brand founded in 1983 by Co-Founders and Co-CEOs Andrew and Peggy Cherng. Driven by a mission to inspire better lives, Panda Express is recognized as a trailblazer in American Chinese cuisine. The company has pioneered iconic dishes like The Original Orange Chicken® and award-winning Honey Walnut Shrimp, creating a variety of industry-first recipes. Each dish at Panda Express is thoughtfully crafted with quality ingredients and inspired by authentic Chinese flavors and culinary principles. With over 2,500 locations across the country and a presence in 11 international countries, Panda Express continues to share American Chinese cuisine with the world. Powered by a global family of associates, Panda Cares®, Panda's philanthropic arm, has raised more than $415 million and has dedicated countless volunteer hours in bettering the health and education for over 15 million youth, as well as supporting communities in need since 1999. For more information about Panda, visit or find us on Facebook, Instagram, X and TikTok. References:1. From July 15, 2025 – July 20, 2025 , beginning at 10:30 am local time during this period, receive a limited edition Orange Chicken Kitchen pin and one (1) claw machine token, while supplies last, when you make an in-store purchase of any item on the 'I Love Orange Chicken Menu at this Panda Express location: 835 3rd Ave, New York, NY 10022. Limit one (1) per person per order. Offer is extremely limited. Must be 16 or older to redeem offer. Online and app purchases are not eligible. Panda Restaurant Group, Inc. ("Panda") does not guarantee every customer who wishes to do so will be able to redeem the offer. Offer is not valid on previous purchases and cannot be redeemed for cash, combined with other offers, or transferred or substituted. Offer may be modified or discontinued at any time. Any taxes on applicable purchases are the responsibility of the customer. Void where prohibited. Subject to all applicable laws. 2. From July 15, 2025 – July 20, 2025, from 2-4pm during this period, receive a small entrée of The Original Orange Chicken or Hot Orange Chicken, while supplies last, when you make an in-store purchase of a Plate at this Panda Express location: 835 3rd Ave, New York, NY 10022. Limit one (1) per person per order. Premium charges may apply. Online and app purchases are not eligible. Offer is not valid on previous purchases and cannot be redeemed for cash, combined with other offers, or transferred or substituted. Offer may be modified or discontinued at any time. Any taxes on applicable purchases are the responsibility of the customer. Void where prohibited. Subject to all applicable laws. Contact:FINN Partners for Panda ExpressPandaExpress@ Photos accompanying this announcement are available at:
RNZ News
20-06-2025
- Entertainment
- RNZ News
Cooking hāngī and much more with chef Kia Kanuta
This audio is not downloadable due to copyright restrictions. Kia Kanuta at the Lewisham Awards Photo: Zahn Trotter Kia Kanuta began as a dishwasher at the Avondale RSA. 20 years later, he is Tāmaki Makaurau's most 'Outstanding Chef', recognised at the 2024 Lewisham Awards for his outstanding contribution to Auckland's culinary scene. The head chef of Grey Lynn's Ada Restaurant, Kanuta champions Māori ingredients, innovative hāngī techniques and mentors an empathetic kitchen culture.
Hospitality Net
09-06-2025
- Business
- Hospitality Net
Dario Mazzoli has been appointed Director of Food and Beverage at Four Seasons Hotel Toronto
A new member of the Four Seasons family, Director of Food and Beverage Dario Mazzoli has more than 18 years of experience within the hospitality industry. Dario brings an impressive background in culinary and beverage management, having worked with some of the most prestigious brands in the industry including one of London's most iconic members' clubs known, for its exceptional dining and vibrant nightlife. With extensive experience across global markets including the United Kingdom, China, Brazil, Germany, Greece, Hong Kong, India and Morocco, Dario embraces diverse cultural influences that shape his leadership style and inspire innovation in hospitality. His passion for the industry will strengthen the culinary offerings at Four Seasons Hotel Toronto, elevating the overall dining experience to new heights.
