Latest news with #Humo
Yahoo
4 days ago
- Entertainment
- Yahoo
Lewis Hamilton's ‘Follow the Smoke' Mystery finally Ignites Fan Frenzy
Lewis Hamilton's 'Follow the Smoke' Mystery finally Ignites Fan Frenzy originally appeared on Athlon Sports. After a week of cryptic clues, Lewis Hamilton finally put the mystery to bed — and told fans to literally 'follow the smoke.' The seven-time world champion used his Instagram to unveil Almave Humo, a smoky, non-alcoholic agave spirit that Hamilton says is inspired by mezcal traditions. Hamilton's post called Humo 'a smoky non-alcoholic spirit made with Espadin agave harvested from the foothills of volcanoes in Puebla, Mexico,' and described the project as an extension of his Almave brand. The launch positions Humo as a zero-proof option aimed at drinkers who want the depth of mezcal-style smoke without alcohol. The reveal didn't just satisfy curiosity — it set social feeds alight. Fans reacted with a mix of relief, surprise and pure celebration. One fan wrote, 'Yes. Finally, something for those of us that choose not to drink but can still enjoy a glass.' Another wrote, 'Not what I expected but better than what I expected.' Fans had also linked his cryptic post to rumors about his retirement: 'You don't know the heart attack I had because I thought you were retiring!' Adding fun into the mix, another fan humorously wrote, 'Tears of joy Lewis! I'm gonna drink and drive now!!' Hamilton has a history of using social media to drop subtle hints before major moments, whether it's new career moves, collaborations, or personal projects. This time, the buzz feels even bigger. Whether fans pour Humo in a cocktail or sip it neat, Hamilton's 'follow the smoke' clue has delivered exactly that: a smoky, story-driven product that keeps his off-track ventures firmly in the story was originally reported by Athlon Sports on Aug 8, 2025, where it first appeared. Solve the daily Crossword
Newsweek
5 days ago
- Automotive
- Newsweek
Lewis Hamilton's New Reveal Leaves Fans Stunned Amid Ferrari Exit Rumors
Based on facts, either observed and verified firsthand by the reporter, or reported and verified from knowledgeable sources. Newsweek AI is in beta. Translations may contain inaccuracies—please refer to the original content. Ferrari driver Lewis Hamilton unveiled his long-awaited announcement that was teased for August 8, and it turned out to be nothing like what fans expected. In an Instagram video from July 28, Hamilton hinted at something potentially coming on "08.08" with the numbers written on a matchbook and a match being lit until eventually dying out. On the Formula 1 grid, the seven-time World Champion has struggled in his debut season with Ferrari, failing to capture a podium and placing sixth heading into the summer break. Given his laborious and unfruitful season thus far, fans began speculating that Hamilton could potentially retire or move back to Mercedes, due to his current issues. Lewis Hamilton of Great Britain and Scuderia Ferrari signs autographs for fans during previews ahead of the F1 Grand Prix of Hungary at Hungaroring on July 31, 2025 in Budapest, Hungary. Lewis Hamilton of Great Britain and Scuderia Ferrari signs autographs for fans during previews ahead of the F1 Grand Prix of Hungary at Hungaroring on July 31, 2025 in Budapest, Hungary. Photo byAt the Belgian Grand Prix, Hamilton qualified 12th and finished in the same position, making no progress in the race, while his teammate, Charles Leclerc, captured pole position and fought for the win over the first half of the race. The Brit appeared devastated after qualifying and even claimed that the team should change their driver. "It's just me every time. I am useless. Absolutely useless. The team has no problem. You can see the car is on pole [with Leclerc]. They probably need to change driver," Hamilton said. After the race, Hamilton sounded despondent and hinted at turmoil at his new team. "Not particularly, when you have a feeling, you have a feeling. There's a lot going on in the background that's not great, so...," Hamilton told Sky Sports. "I still love it. I still love racing." What was Lewis Hamilton's Major Announcement? Rather than anything to do with his driving career, Hamilton's announcement related to one of his key business ventures — Almave, the non-alcoholic spirit. The champ is known for not consuming alcohol due to its effects on his athletic performance, leading him to launch a non-alcoholic tequila. He unveiled a new flavor, Almave Humo, a smoky version of the drink: "There's a story in the smoke. Introducing Almave Humo, a smoky non-alcoholic spirit made with Espadín agave harvested from the foothills of volcanoes in Puebla, Mexico. "By adapting ancestral distillation techniques from the cradle of mezcal, Humo delivers the depth and intrigue of traditional smoky spirit, without the alcohol. "For festive dinners and everyday celebrations, for moments of discovery and deep connection — Humo delivers sophisticated cocktails and authenticity — beyond proof." With Hamilton set to finish out the rest of the season with Ferrari, he needs a mental reset for the second half of the campaign. For more F1 news, head on over to Newsweek Sports.
Business Times
01-05-2025
- Entertainment
- Business Times
Tapas meets izakaya at Humo
NEW RESTAURANT Humo 21 Keong Saik Road Singapore 089128 Tel: 8566-5899 Open for lunch and dinner Mon to Sat: 12pm to 2.30 pm; 5.30 pm to 10.30 pm QUESTION: Why would two Catalan chefs with impressive credentials decide to open Humo – an izakaya serving their own version of sushi, tempura and donabe, in eclectic surroundings decorated with Japanese lanterns, graffiti posters and manga? One: To showcase the wonders of Japanese cuisine in a Spanish context; to engage in retaliatory cultural appropriation in a restaurant industry that calls dim sum 'Chinese tapas' just to sound trendy; to appeal to discerning palates hungry for a fresh dining experience. Two: There's another Spanish restaurant a few doors away, so they needed a different concept. Yes, Humo dabbles in cliches and dreaded fusion. And the Japanese accent intrudes more than it improves, but – the strength of its chefs ensures that it doesn't sink to overly gratuitous or cartoonish levels. A NEWSLETTER FOR YOU Friday, 2 pm Lifestyle Our picks of the latest dining, travel and leisure options to treat yourself. Sign Up Sign Up Carolina Garcia Santamaria previously headed the kitchen of Tapas 24 in Robertson Quay. Jordi Jou has stints with Gaig in Barcelona (and Singapore) in his resume, along with Lumbre and Tapas 24, where he first met Santamaria. They are both very personable and hospitable, but they are not husband and wife. 'I wish,' says the manager, attending to us in mock exasperation. Looks like he gets asked this every time, so do him a favour and get your facts here first. Still, his good humour and a genuinely friendly service team add to Humo's warm and welcoming vibe. The food is mostly Spanish, with the expected switcheroos to Japanese produce here, and infusions of wasabi and yuzu there. Tapas rule, and portions get progressively bigger as you go along. Two chefs of equal stature in the kitchen mean they could easily raise the bar, but they're hampered by the scenario they work in: one that demands price-friendly, casual but trendy fare with a quirky edge. Straight Spanish fare wouldn't fly either, not when Humo and the higher-end Nomada – also on Keong Saik Road – belong to the same restaurant group that owns Kulto and Cenzo. Canadian oysters splashed with chilli crab gazpacho. PHOTO: JAIME EE, BT We don't know what kind of gastronomy awaits at Nomada but at Humo, expect easy-pleasing bites that offer instant gratification, if no lingering impact. To start, slurp some slippery, fat Canadian oysters (S$12 for two) splashed with 'chilli crab' gazpacho – for a jolt of spice that's a refreshing change from the norm. 'Sushi' of fried rice cake topped with prawn tartare. PHOTO: JAIME EE, BT A sushi master may only slightly grumble at the crossover version here – a tablet of fried risotto or flattened arancini, topped with a generous mound of Argentinian prawn tartare, dusted with obligatory tobiko to complete the imagery (S$24). Crunchy outside, squishy inside, sashimi on top, what's not to like? Roasted sweet potato, nori butter and ikura. PHOTO: JAIME EE, BT Roasted Japanese sweet potato smeared with nori butter and covered in ikura (S$18) has us on the fence. We're trying to enjoy the deliciously sweet gooeyness of the satsumaimo, but the briny-fishy seaweed cream and roe keep butting in like a busybody interrupting a private conversation. It's the same with crab and prawn croquettes (S$10), two recognisable balls of bechamel and crustacean, fried to a requisite crunch on the outside. On top? Aioli and bonito flakes. Not unpalatable, but not entirely necessary either. Octopus and potatoes dressed in shishito vinaigrette. PHOTO: JAIME EE, BT We prefer it when the food leans closer to its origin. Ubiquitous octopus (S$34) comes tender and sliced, on a simple bed of chunky mashed potato drizzled with a shishito or Japanese green pepper vinaigrette so that you get alternate mouthfuls of mild acid just for contrast. Add chopped onions for texture, and that's all you need. Iberico pork ribs and Japanese cabbage. PHOTO: JAIME EE, BT The only Japanese element in the grilled and fatty iberico pork ribs is the cabbage (S$38). Richly marinated, robustly coloured and glazed, this is Texan BBQ without the crassness. Charred cabbage on the side is all it needs. Seafood paella with unagi, scallops and clams. PHOTO: JAIME EE, BT Seafood paella (S$38) is Spanish glory at its finest, and even the Japanese unagi crowning it feels like it has a good reason to be there. A very thin layer of rice is charred at the edges, so it's crunchy and al dente in parts while infused in the heady broth it's cooked in. The eel might not make the grade in a bona fide unagi don shop, but it's adequate. It's joined by some scallops and clams, and dots of wasabi aioli make a good contrast. Strawberries and Hokkaido milk ice cream. PHOTO: JAIME EE, BT We would prefer churros to end off but you only get matcha cheesecake or strawberries and Hokkaido milk ice cream (S$14). You can't go wrong with the latter. Blazing neon letters above the kitchen spell out the words Humo (Spanish for 'smoke') and 'oishii' (Japanese characters for 'delicious') in a bold statement of East-West camaraderie. A bit like forced joy in the corporate environment, this union is more manufactured than organic. But what's real is the sincerity of the chefs and team, decent food and good pricing. We'll take that over concept anytime. Rating: 6.5
