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Tatler Asia
3 days ago
- Entertainment
- Tatler Asia
Island Fever: Canggu is officially Bali's most exciting dining destination
Sazón Photo 1 of 2 Sazón's showstopping paella bejewelled with Iberico pork and mushroom sofrito (Photo: Sazón) Photo 2 of 2 A seductive blend of handcrafted timber, volcanic stone, and artisanal ceramics fills the main dining hall (Photo: Sazón) Award-winning chef Andrew Walsh's audacious Spanish fever dream comes to life in Canggu's impossibly hip Batu Bolong strip. Under the stewardship of head chef Javier Vicente, a man who takes paella so seriously that he co-owned London's Paella School, Sazón delivers unflinching authenticity. The space itself, a collaboration with architect Nick Derickx, is a seductive blend of handcrafted timber, volcanic stone, and artisanal ceramics; by day, it filters Bali's relentless sunshine; and by night, it glows like a gastronomic lighthouse attracting the hungry on the island. Feast on fat-stacked Spanish tortillas, luscious scallops in ajoblanco chilled almond soup, 28-day dry-aged Txuleta beef, and the showstopping paella bejewelled with Iberico pork and mushroom sofrito. Beat the heat and wash the grub down with a glass of rosemary-kissed sangria with cranberry, peach, and rosella or sakura-infused white wine sangria with lychee and a splash of tonic. Sazón Address Jl. Pantai Batu Bolong no.93, Canggu, Kuta Utara, Badung Regency, Bali 80361 In case you missed it: Butcher Boy by chef Andrew Walsh opens in Salcedo Village Origen Photo 1 of 2 The extensive Mexican spread at Origen (Photo: Origen) Photo 2 of 2 The transportative interiors of Origen (Photo: Origen) Husband-and-wife restaurateurs Alvaro Rosales Machado and Casandra Escamilla Frutos have crafted a thematic space where traditional Mexican recipes come alive through Balinese ingredients. Thanks to executive chef Alejandro Urbina Andrade, formerly of award-winning restaurant Maison Couturier in Veracruz, Mexico, authenticity comes in the forms of fresh corn tortillas, guacamole prepared à la minute, and six homemade salsas of varying Scoville units. Fresh local seafood, especially prawns and barramundi, make great additions to ceviches and tostadas. The hearty brunch special of chilaquiles, boasting layers of refried beans, onions, salsas and creamy avocados, pairs best with grilled beef. Tacos are obvious headliners: a trio of porky pleasures begins with taco lechon, stuffed with juicy shredded pork and its glorious gelatinous bits; tacos pastor, with thin strips of marinated pork enlivened with sweet pineapple and salsa fresca; and taco chicharron, liberated with crunchy pork belly and guacamole. Boozy cocktails are all based on Origen's extensive agave spirit collection, which is one of the most impressive on the island. And if the night is still young, head up the stunning stone spiral staircase and adjourn to Casa Mezcal, where the party doesn't stop till the wee hours. Origen Address: Jl. Pantai Pererenan No.123, Pererenan, Kec. Mengwi, Kabupaten Badung, Bali 80351, Indonesia Longtime Photo 1 of 2 The alluring feature bar in the main dining hall (Photo: Longtime) Photo 2 of 2 Curious burrata by executive chef Tyler Preston (Photo: Longtime) Slick 50s espionage-esque interiors that scream sexy? Check. Chic small plates packed with unapologetic flavour? Check. Longtime is quickly becoming Berawa's hottest date night spot. Helmed by executive chef Tyler Preston, an alumnus of Chin Chin Melbourne and Bang Bang Byron Bay, Longtime attempts to rewrite the rules of modern Asian cuisine. Take the Curious Burrata for instance, where fresh, locally sourced burrata is dressed with a lip-smacking chilli crunch, paired with crispy roti. Or the crowd-pleasing eggroll, which is reworked into a hunky beef rendang stuffed crispy spring roll that tangoes with homemade sambal hijau. Otherwise, the braised short rib, sporting a caramelised crust of sweet fish sauce, does enough to warrant a bowl of rice. At the bar, celebrated bartender Jacob Sweetapple presents forward-thinking Asian- inspired tipples with creations like the green mango-laced martini, miso-kissed grapefruit tequila highball, and lemongrass and basil-infused gimlet. Longtime Address: Jl. Pantai Berawa No.13, Tibubeneng, Kec. Kuta Utara, Kabupaten Badung, Bali 80361, Indonesia Ghost Photo 1 of 2 A wood-fire spread with chic cocktails at Ghost (Photo: Ghost) Photo 2 of 2 Owners Tim Stapleforth and Jodi Langford at Ghost (Photo: Ghost) A playfully rebellious dining experience, Ghost juxtaposes the rustic charm of a wood-fired grill with the nostalgic warmth of vinyl records. The brainchild of cerebral chef-owner Tim Stapleforth and hospitality maven Jodi Langford, the couple (in both life and grind) bring alive flame-kissed plates that deconstruct their culinary core memories with surgical precision. Stapleforth recalls his growing-up years in Queensland, New Zealand, with the hand-chopped beef tartare with a potato scallop—a nod to Queensland's chip shops. Other highlights include the tender grilled octopus dancing with spicy nduja and sambal; juicy jerk pork chops rubbed with Indonesian spices and paired with smoked pineapple; and the deliriously witty reinterpretation of Bali's favourite babi guling (pork dish), presented as an amuse bouche crumpet that is rich, textural and zingy. Save space for dessert; the chocolate mousse is a luxed-up version of the Snickers bar. After the meal, get cosy by the vinyl-walled DJ booth, and do yourself a favour by ordering a clarified mezcal negroni to complement the warm groovy tunes. Ghost Kitchen & Record Bar Address: Jl. Pantai Berawa No.99, Tibubeneng, Kec. Kuta Utara, Kabupaten Badung, Bali 80361, Indonesia
Eater
23-05-2025
- Entertainment
- Eater
Coastal-Chic Casamara Makes Debonair Debut in Dupont Circle
Stepping into Casamara feels like uncovering a lost snapshot of some glamorous yesteryear, complete with marble checkered floors, a grandiose centerpiece bar, and a 54-foot tapestry hand-tufted in Spain. The hotly anticipated coastal Mediterranean restaurant is now open, anchoring the stylish new Sixty DC — a boutique hotel brand with existing locations in LA and NYC (1337 Connecticut Ave NW). Hotelier Jason Pomeranc and Toronto-based restaurateur Hanif Harji teamed up for the multi-part dining and hospitality venture, which includes retro-chic cocktail bar Reynold's in the back (1320 18th Street NW), also open today, and a forthcoming rooftop destination, currently slated for a mid-summer debut. 'I wanted to do something that was a little bit more European inspired,' says Harji, who turned to cosmopolitan cities of Paris, Saint-Tropez, and Barcelona for inspiration. 'I love that whole urban dynamic and that they all go to the coast for the summer.' With more than 100 indoor dining seats and a 24-person private dining room, Casamara offers ample space to delight in dishes like citrusy branzino crudo, double-boned Iberico pork chop, harissa roast chicken, and lamb rotolo. Pastas are another main attraction, including an octopus casarecce and sumptuous ricotta gnocchi decked out with morels, ramps, and peas. Executive chef Zachary Albertsen helms the kitchen, crafting a menu that reimagines traditional coastal cuisine through a local lens. One unexpected hit? Albertsen's interpretation of the simple sardine toast, which Harji describes as 'so complex.' 'The flavors underneath the sardine, the way he poaches and grills it, it's so beautiful, with soft, smoky textures,' he adds. Dessert enthusiasts will find just-sweet-enough indulgences like a lemon tart and an olive oil cake with a vanilla bean crème anglaise. 'The desserts are easy, delicious, simple, and not gonna go over the top,' Harji says. 'It's just like the rest of the menu—you just feel really good eating it.' The drinks program aims to balance playfulness and tradition, exemplified by offerings such as the savory Pepperoncini-tini, a dirty martini featuring Grey Goose vodka and pepperoncini brine, paired with a feta-stuffed olive. A few steps from Casmara, martini aficionados will appreciate Reynold's, its midcentury-modern lounge counterpart adorned with Americana artwork and floor-to-ceiling wood paneling. Guests can enter through a back door connected to the hotel or through its own separate entrance on 18th Street NW. A selection of snazzy bar bites includes lobster rolls, poutine, grilled cheese, truffle popcorn, and caviar dip-and-dill chips. A lengthy opening cocktail menu includes sections for martinis, forgotten classics, seasonal affairs, and large-format options like a French '750.' 'We lean into the martini in a very meaningful way,' Harji says. There are classic iterations and more adventurous options, like a savory pesto-washed tequila and tomatillo brine martini known as Nightshade. Casamara and Reynold's mark Harji's entry into the D.C. dining scene with his company, Toronto-based Scale Hospitality. Its roster of restaurants includes Toronto Beach Club, Mar'aa Yorkville, and Miss Likklemore's. 'A successful restaurant isn't just about the food or the service, it's ambiance, lighting, music, the whole package,' Harji says. 'We hope people are comfortable coming here and that they love the food. If we can transport them to some other place where they feel like they're having an experience outside of D.C., that would make me really happy.' Casamara will be open weekdays for lunch from 11:30 a.m. to 3 p.m., and dinner daily starting at 5 p.m., as well as for brunch weekends from 11 a.m. to 3 p.m. Reynold's will be open six days a week from 4 p.m. to 2 a.m. (closed on Tuesdays). Sign up for our newsletter.
Metropolis Japan
11-05-2025
- Entertainment
- Metropolis Japan
Flamenco Jazz Gala Dinner at The Westin Yokohama
Experience a one-night-only fusion of passion, rhythm, and fine dining at The Westin Yokohama on Thursday, May 29, 2025. In collaboration with Flamenco Jazz Festival Japan (presented by Oh! Jazz), this glamorous evening brings together Grammy-winning flamenco jazz artists and Andalusian haute cuisine by Chef Israel Ramos of the Michelin-starred Mantúa restaurant in Spain. Held in the hotel's elegant 4th floor Grand Ballroom, the evening begins with a cocktail reception, followed by a five-course dinner paired with premium wines. Each dish draws inspiration from Andalusia's rich culinary heritage—think seafood, sherry infusions, and Iberico pork—blended with modern Japanese finesse. The highlight of the night is a live flamenco jazz performance, a powerful fusion of flamenco's emotive rhythms and the improvisational soul of jazz. The lineup includes internationally acclaimed artists such as Niño de los Reyes, Sandra Carrasco, and Josemi Carmona, offering an unforgettable musical experience straight from Spain. Event Details: 🗓 Thursday, May 29, 2025 🕠 Doors Open: 5:30pm / Event: 6:30pm–9:45pm 📍 The Westin Yokohama, 4F Grand Ballroom 🎟 ¥55,000 per person (incl. tax & service) Age 18+ only. Advance reservation and prepayment required. 🔗 Reserve here 📞 045-577-0828 (Weekdays 10am–7pm) Bonus Event: Flamenco Afternoon Tea On Saturday, May 31, enjoy a one-day-only flamenco-themed afternoon tea at the 23rd-floor lobby lounge. With red-and-black themed sweets, savory Spanish bites, and a sangria welcome drink, the experience includes a live mini performance during the 11:30am and 1:45pm sittings. 🕛 Time slots: 11:30am (with live music), 1:45pm (with live music), 16:00 (no performance) 🎟 ¥11,000 (early sessions), ¥9,000 (late session) 🔗 Book here The Westin Yokohama 6-2-13 Minatomirai, Nishi-ku, Yokohama ￥55,000
AsiaOne
11-05-2025
- Entertainment
- AsiaOne
5 types of unusual bak chang to try this Dragon Boat Festival 2025, Lifestyle News
Love bak chang but need something more exciting than pork belly and salted egg yolk? This year's harvest of out-of-the-box rice dumplings sounds particularly palatable, what with green Sichuan peppercorns and fish maw making their appearance. Here are a few worth a try. If you're a mala fan… Get your fix in Wan Hao's Pork Trotter and Peanut with Sichuan Peppercorn Dumpling ($22). The peppercorns' tongue-tingling flavours cut through the richness of the meltingly tender pork trotters while the peanuts balance those flavours with their nutty earthiness. If you haven't had enough of black truffles… You'll love Paradise Group's Black Truffle Honey BBQ Iberico Pork Rice Dumpling ($13.80). The earthy black truffles add a fragrant depth to the honey-laced Iberico char siew. Bougie, but affordable. Jade's Truffle and Trio Mushroom Five Grain Rice Dumpling ($20, shown above) is another option to consider. This vegetarian zhang is filled with king oyster mushrooms, matsutake mushrooms, black mushrooms, truffle paste, chestnuts and plant-based meat. If you're a culinary patriot… You'll be proud of Madame Fan's Singapore-style Chilli Crab Rice Dumplings ($22), with sweet tendrils of mud crabs tinged with a piquant, sweet-spicy chilli crab sauce. The best part? No need to peel the crabs! It also stands to reason that you'd want to try Jade's Chicken Satay Rice Dumpling ($22, shown above), which captures the essence of this landmark dish with a filling of chicken thigh, peanuts, king oyster mushrooms and satay sauce within its glutinous rice package. If you're a seafood lover… Feng Shui Inn's Dumpling Set ($128) includes Dried Seafood Steamed Dumplings and Yunnan Mushroom and Fish Maw Dumplings alongside Trio Sweet Date Dumplings. The dried seafood dumpling has abalone, dried scallops and golden shrimps enriched with salted egg yolk and pork belly, which the fish maw dumpling features more prized seafood delicacies like abalone and scallops. If you always have room for dessert… Shang Palace's Sweetened Purple Rice Dumpling with Homemade Kaya ($16) brings together rustic purple rice and luscious homemade kaya. The vibe is rich and comforting, like pulut hitam and kaya toast in a shiok, sticky dumpling. 藝 Yi by Jereme Leung's Lemongrass Kee Chang ($28 for five) comes with a 200g jar of Raffles Signature Kaya in which you can dip the lemongrass-scented alkaline rice dumplings for a sweet, satisfying treat. [[nid:688704]] This article was first published in
Irish Times
03-05-2025
- Irish Times
Simple seafood dishes celebrating the great flavours of sunny Spain
A few weeks ago, we visited the south of Spain for our first family holiday. Travelling outside of the traditional school holidays, we were treated to quieter streets, easy restaurant reservations and just enough sun for a pasty-skinned ginger man. Days were spent wheeling the buggy around the swimming pool in a helpless effort to encourage sleep while the evenings repaid the effort with ample time to cook and sample some local vino. A model professional, I had my food-writing hat on at all times. Two things that stood out? One. The supermarkets in Spain are designed to reflect traditional farmers' markets, as opposed to the more industrial fare we are used to here. Two. Everything tastes better when you're sitting on a beach in the sun. Regarding the former, a spin around the market delivered fresh langoustines, shellfish stock, Iberico pork cheeks and secreto, charcuterie for days; stunning oranges and ripened mangos, sweet tomatoes – the list goes on and on. It was a joy. While it helps that much of this produce is grown locally on the southern coast of Spain, the passion and care was plain to see. Cooking is easy when the produce is this good. Most evenings started with jamon, fried padron peppers crusted in salt, crusty bread and spicy olive oil. Jammy tomatoes were sliced and served with some salt and oregano leaves. Shellfish was steamed in wine. Meat, generally iberico pork, was grilled and served up with simple potatoes and pimento. Life was good. This week's column draws inspiration from that trip. First up is a highly controversial dish whose recipe changes from street to street, never mind region. I will not claim to hold knowledge of the classic paella method. This one reflects the paella I ate at a beachside tavern, surrounded by elderly and knowing locals. The recipe is accurate, because I asked. One thing you will note about this dish is the short list of ingredients. Paella is the soul of Spanish cookery for this reason, it is all about beautiful ingredients cooked simply and highly seasoned. This, in fact, is what cooking is all about. To achieve this, splash out a bit extra on the langoustines and you'll be rewarded. For the rice, it will only ever be as good as the stock used. A dish for a special occasion. The second recipe is as simple as it gets. The shellfish is cooked in wine and finished with herbs. Once you've extracted the sweet meat, it's all about the broth, ideally mopped up with more crusty bread. Bringing some Spanish sunshine into your kitchen this bank holiday weekend. Recipe: Paella with grilled langoustines Recipe: Mussels and clams in white wine and herbs
