Latest news with #East-meets-West
Bangkok Post
3 days ago
- Business
- Bangkok Post
Hong Kong leader vows to make city 'preferred destination' after 12% surge in tourists
Hong Kong leader John Lee Ka-chiu has pledged to adopt innovative thinking to make the city a "preferred travel destination", following a 12% increase in tourist arrivals during the first half of the year. Latest figures by the Hong Kong Tourism Board showed that the city welcomed about 3.48 million visitors in June, bringing the total number from January to June to more than 23.6 million, a 12% year-on-year increase. Three-quarters of the arrivals, or 17.8 million, came from mainland China. The board said on Saturday that about 5.84 million visitors arrived from the rest of the world, marking a 17% increase compared with the same period last year. "Visitors from most short-haul markets, including Taiwan, Japan, South Korea and the Philippines, increased by at least 25% year on year," it said. "Among long-haul markets, Australia recorded a notable growth of 33% year on year." In a Facebook post, Lee attributed the tourism boom partly to a string of arts, cultural and sports mega-events. He also pointed to the opening of Kai Tak Sports Park, the city's newest hub for world-class concerts and sporting events. "Achieving such remarkable results amid fierce competition with neighbouring regions is no small feat, reflecting Hong Kong's appealing 'East-meets-West' tourism elements and its growing attractiveness in the international tourism market," the chief executive said. Lee also promised that his government would strive to keep its finger on the pulse of the market and adopt more "innovative thinking to make Hong Kong a preferred tourist destination". "We will keep creating tourist attractions and organising mega-events, offering different activities every day to attract visitors from around the world to Hong Kong," he said. Last year, Hong Kong received 44.5 million visitors, up 30.9% from 2023. Roughly 76% of them arrived from the mainland. Those from other short-haul markets, excluding the mainland and Macau, grew by 53.4% year on year, while those from long-haul markets saw a 50.9% year-on-year jump in 2024. The city welcomed a record 65 million visitors in 2018. But the tourism sector has since been hit by Covid-19. Although inbound tourism has started to recover since the pandemic, the composition of mainland tourists has changed, with many spending less than before.
News18
4 days ago
- Entertainment
- News18
Flavours of Turkey meet European flair in fusion feast
New Delhi, Jul 26 (PTI) From 'Manti chicken', a traditional Turkish dumpling filled with spiced chicken, to the vegetarian delight 'Börek ratatouille lasagna', a bold Mediterranean fusion, an ongoing food festival offers a true 'East-meets-West' culinary journey — combining the hearty warmth of Turkish hospitality with the vibrant flavours of modern European cuisine. The seven-course spread, currently being served at QLA, brings the flavours of Turkey to the capital with 'The Fusion Edit: Turkish Edition', a specially curated feast by Chef Gokhan and Chef Dipender. Whether it's a medley of small plates inspired by traditional mezze, warm salads featuring Mediterranean cheeses, vine-leaf-wrapped delicacies, or seafood dishes that echo regional spices and layered complexity — or modern takes on classic Turkish baked and grilled fare — it's a celebration of culinary artistry. 'We're presenting a menu that blends tradition with technique — a collaboration between Chef Gokhan and myself that celebrates bold flavours, open-fire cooking, and shared culinary heritage. It's more than a menu; it's a week-long experience that tells a story through every plate, every texture, and every spice," chef Dipender, culinary director at QLA, said in a statement. The menu, available in both à la carte and tasting formats, offers a vibrant selection of vegetarian bites such as mushroom kibbeh, spinach-feta borek, and millet falafel, while the non-vegetarian options include lamb kibbeh, schug fish, and chicken-feta borek. Among the non-vegetarian mains are 'Grilled harissa prawns' with nduja butter and stuffed king chili, 'Lamb loin baklava' with burnt labneh, 'Tagine chicken' served with perde pilavi, and 'Salmon kebab skewers' topped with sumac onions — each plate offering a bold interplay of textures and regional Turkish flavours. The dessert taster section rounds off the experience with 'Candied cinnamon pumpkin', 'Kunafa nest', and 'Walnut baklava'. The spread goes off the table on Sunday. PTI MG MAH MAH view comments First Published: July 26, 2025, 17:15 IST Disclaimer: Comments reflect users' views, not News18's. Please keep discussions respectful and constructive. Abusive, defamatory, or illegal comments will be removed. News18 may disable any comment at its discretion. By posting, you agree to our Terms of Use and Privacy Policy.
Barnama
4 days ago
- Business
- Barnama
Chicken N Chicken Launches First Malaysian Outlet With Buy 1 Free 1 Promotion
KUALA LUMPUR, July 26 (Bernama) -- Malaysia's fast-food industry welcomes a new player with the grand opening of Chicken N Chicken, an Italian quick-service brand, which launched its first outlet in the country with a special Buy 1 Free 1 promotion on selected menu items, available today and tomorrow. The grand opening was held yesterday at Suria Industrial Park in Sepang, marked by a ribbon-cutting ceremony officiated by Italy's Trade Commissioner, Dr Angela Donvito, and Pakistan's High Commissioner to Malaysia, Syed Ahsan Raza Shah. As part of the launch festivities, the first 200 customers were treated to a free meal. Known for its crispy chicken, flavour-packed burgers, and signature soft buns, Chicken N Chicken aims to deliver a fresh take on comfort food in a relaxed and welcoming atmosphere. 'This opening marks more than just the launch of another restaurant - it's a celebration of flavour, community, and creating an accessible space where everyone can enjoy good food,' said Malik Nadeem, chief executive officer of Pak Punjab Desi Kitchen Sdn Bhd, the brand's master franchisee in Malaysia. Originally founded in Italy, Chicken N Chicken has expanded to 15 outlets in Italy, six in France, and one outlet each in Germany, Denmark and Egypt. 'Chicken N Chicken is well recognised in Italy as a 100 per cent halal quick-service restaurant. In fact, all Chicken N Chicken outlets worldwide are halal,' said Bashir Tariq, the brand's franchisor. With expansion plans already in motion, the brand aims to bring its unique East-meets-West flavour fusion to more communities across Malaysia. For more information, visit
Time of India
5 days ago
- Entertainment
- Time of India
Ed Sheeran Learns Punjabi From Arijit Singh — Drops Surprise Remix!
In a heartwarming musical crossover, Ed Sheeran has revealed that Arijit Singh personally taught him how to sing in Punjabi for the newly released 'Sapphire' (Remix). The global pop star shared a video with Arijit, thanking him for his 'time and talent' in helping him get the pronunciation right. Fans are calling it the 'collab of the year,' as two of the world's most soulful singers join forces in a track that blends Western pop with Punjabi emotion. The remix video also features Arijit and Ed jamming together, sparking massive fan excitement across India and beyond. Here's everything you need to know about this iconic East-meets-West moment! Read More
Hans India
5 days ago
- Business
- Hans India
World flavors, Indian roots: How kitchens are redefining global dining
The global palate is evolving. As travelers become more adventurous and culturally curious, hotel kitchens are transforming into cultural crossroads—places where diverse culinary influences meet the richness of Indian tradition. The phrase "World Flavors, Indian Roots" is no longer just a trendy catchphrase—it's the philosophy guiding a new wave of hotel menu innovation across India and the world. At the intersection of global techniques and indigenous ingredients, hotel chefs are redefining what it means to offer a fine dining experience that is both rooted and refined. Across the luxury hospitality landscape, chefs are tapping into India's deep culinary heritage while weaving in flavors and methods from Asia, Europe, the Americas, and the Middle East. The result is a fusion of cultures that respects authenticity while welcoming reinvention. Think butter chicken tortellini, avocado chaat, quinoa khichdi with Thai basil, or a saffron panna cotta topped with gulkand crumble. These dishes are not simply experiments—they're intentional creations reflecting a world in motion, curated to appeal to both the global traveler and the local connoisseur. A global outlook grounded in locality The shift toward menus that bridge continents begins with an understanding of the changing guest demographic. International guests are seeking comfort in familiar formats, but with a local twist, while Indian diners are increasingly open to global cuisines interpreted through a native lens. Hotels have responded by creating culinary programs that blend storytelling, sustainability, and smart sourcing. Take, for instance, a luxury hotel in Delhi that recently revamped its menu under the guidance of a chef trained in Nordic cuisine. Instead of importing exotic ingredients, the team chose to reinterpret classics using regional produce—smoked beetroot in mustard oil replacing salmon gravlax, or millet crispbread served with curry leaf pesto. This not only resonates with the sustainability trend but celebrates Indian biodiversity in a global format. The Rise of the Indian Global Chef Another key force driving this trend is the new generation of Indian chefs who have trained and worked abroad. These culinary professionals are bringing back refined techniques and presentation styles from Michelin-starred kitchens, marrying them with flavors and ingredients that speak to their roots. This East-meets-West approach is turning hotel dining into a cultural showcase. Chefs like Vineet Bhatia, Gaggan Anand, and Garima Arora have pioneered this philosophy, and many hotel chefs are following suit—elevating street food elements into plated art, reimagining biryani as a risotto, or using tandoori grilling in Japanese-style yakitori preparations. The menus are not just delicious; they are narratives of travel, migration, innovation, and memory. Regional India goes global While global flavors are entering Indian kitchens, there's also a reverse movement—of taking lesser-known Indian regional dishes and presenting them in globally appealing formats. From the smoked pork of Nagaland to Kerala's toddy shop fish curry, hotel chefs are exploring India's culinary map, refining rustic dishes into elegant offerings. Menus with a mission Beyond fusion and flavor, many hotel chefs are approaching menu curation with a deeper purpose—focusing on health, local economies, and cultural preservation. Superfoods like moringa, jackfruit, and amaranth are replacing quinoa and kale, while millets are making a strong comeback in breads, porridges, and even desserts. The marriage of world flavors and Indian roots isn't about novelty—it's about connection. It's a culinary dialogue that respects where we come from and where we are headed. As hotel kitchens continue to serve as cultural melting pots, guests are offered not just meals, but meaningful experiences—crafted on a plate, savored in a bite, and remembered long after checkout. Final course The hotel industry's culinary evolution is not simply about fusion for fusion's sake. It's about thoughtful integration—a way to bring the best of the world into the heart of India's rich gastronomic heritage, and vice versa. In this journey of flavor diplomacy, hotel menus are becoming passports, offering guests the chance to travel across borders without leaving the table. The future of dining is here: world flavors, Indian roots—and endless possibilities. (The writer is Executive Chef at Riga Foods)
