Latest news with #Michelin-selected
Yahoo
3 days ago
- General
- Yahoo
Seminole fire damages two homes, one where owners of Maxine's on Shine live
After fires ravaged California earlier this year, someone jokingly asked Maxine Earhart what she'd grab if her house ever caught fire. Sunday morning, as flames engulfed part of her Fern Park home, the restauranteur who owns Maxine's on Shine ran to save what she said she would: her mother's 1950s costume jewelry. The fire, which started just after 11 a.m. Sunday, damaged about a third of Earhart's home, destroying her sewing studio, with decades of collected fabric, and years of restaurant memorabilia she and her husband stored at home. It also damaged a neighbor's house before it was put out by the Seminole County Fire Department and the Maitland Fire Department. The neighbors whose home also burned declined a request for an interview. Earhart and her husband, Kirt, opened their restaurant in 2012 near downtown Orlando. It is an eclectic neighborhood favorite and a Michelin-selected restaurant known for its Sunday brunches. Officials think the house fire started in one of the sheds at the back of the properties but aren't sure which one, said Doreen Overstreet, a spokesperson for the Seminole department. The fire department initially reported that the fire spread rapidly 'after an explosion' but officials no longer think that happened, Overstreet said. Instead of an explosion, they believe the fire may have started with a ruptured aerosol can, such as those that hold spray paint or hairspray, though the cause is still undetermined. When the fire first started, Earhart was in bed, about to head into her sewing studio, when she heard a loud banging at the door and a man yelling. 'I go, 'Who are you?' Because I'm thinking, I'm not opening the door to some strange guy bashing on my door,' she said. 'And he goes, 'Your house is on fire,' and I'm in the house so I go, 'No, it's not because I see no smoke. I see nothing.'' With her fire extinguisher in hand, she ran to her kitchen but saw no flames, so she ran out to her front yard and saw what looked like 10-foot-high flames and billows of black smoke. She realized the fire extinguisher wasn't going to cut it. Earhart calculated she had one minute to get out of her house and ran to get her mother's jewelry — one of the only things she said can't rebuy if lost. As she was pulling out the dresser drawer that contained the jewelry, a man came in — she doesn't know who he is — and said, 'We're taking the whole thing, get your dog, let's go.' While he lifted the dresser, the man who'd first alerted her to the fire came in with his wife, grabbed her still-packed luggage from a recent trip and ran out, leaving her with both hands free to grab more of her personal items. Barefoot and still dressed in her bathrobe, she said she grabbed two dresses and one of the 50-plus hats she owns and ran back out the door. Now, despite what was lost, Earhart said she is 'going for lemonade' and trying to make the best of the situation. She is thankful that no one was hurt and that she has remnants of a home — including her hats and closet. 'I thought we were gonna lose everything,' she said. Earhart and her husband, who was at the restaurant when the fire broke out, will have to live somewhere else for at least a month, she said, but they feel well supported by the community. In the day since the fire, customers have bought gift certificates from her restaurant, friends have planned fundraisers and neighbors have offered her insurance advice and consolation. 'I still have a shelter, I have a restaurant that gives me food, I have friends, family and I have my closet. So I'm feeling like I'm feeling lucky,' she said.
The Star
29-05-2025
- Entertainment
- The Star
Immersive Sunday dinner of seafood, tableside theatre experience
The Brasserie's 'Pince, Fins and Chardonnay' dinner offers a luxurious seafood experience. THE Brasserie at The St Regis Kuala Lumpur, a Michelin-selected restaurant, redefines Sunday evenings with 'Pince, Fins and Chardonnay' – a sensorial seafood experience where theatrical tableside rituals meet oceanic opulence and timeless Astor hospitality. Inspired by the opulence of coastal feasts and the House of Astor's signature flair for refined indulgence, this culinary performance beckons guests to indulge in a slow, luxurious dining experience. Set against the warm ambience of The Brasserie's French-inspired interior, each dining element is choreographed to delight the senses and transform a meal into a memory. The evening opens with a signature welcome where guests are greeted with warm focaccia and 'Le Beurre Bordier' brown butter. A delicate amuse-bouche of Scallop Tartare with Oscietra Caviar sets the tone for the dinner ahead. At the heart of the experience is the signature Seafood Tower – a dazzling display of Boston lobster, Alaskan king crab, oysters, tiger prawns, pearl clams and mud crab, served with artisanal sauces. Guests are encouraged to forgo cutlery and enjoy the feast with their hands, echoing the joy and conviviality of a true coastal gathering. After the velvety Lobster Bisque is served in a rustic bread bowl, guests are invited to gather their trays and make their way to the live stations. There, the expert chefs will serve a sumptuous Seafood Casserole, nestled atop creamy pumpkin risotto, heirloom vegetables and a delicate seafood crumble, with each portion crafted to order. For those seeking to elevate their experience further, the wine wagon rolls through the room with curated Chardonnays, thoughtfully selected to complement the briny sweetness of the sea's bounty. To conclude the evening, The Brasserie's famed dessert trolley weaves between tables, presenting a decadent trio of tiramisu, lemon meringue tart and chocolate fudge cake for a sweet and stylish finale. Whether for a romantic evening, a celebration with friends or a luxurious end to the weekend, 'Pince, Fins and Chardonnay' promises an unforgettable culinary escape in the heart of the city. The dinner is served on Sundays from 6pm onwards. It is priced at RM242 nett per adult, or RM316 nett per adult with wine wagon experience. For reservations, call 03-2727 6696, or email
The Star
23-04-2025
- Entertainment
- The Star
Reinventing Cantonese dishes with local flavours
WITH Cantonese culinary artistry, Malaysian flavours and ingredients are being celebrated in a new dining experience. At Michelin-selected Yun House, located within Four Seasons Hotel Kuala Lumpur, its Secret Sauce culinary campaign features exceptional flavours of Malaysia, reimagined through the lens of Cantonese cooking. Available until May 31, this exclusive menu features locally sourced ingredients, offering a fusion of traditional Malaysian ingredients from jungles, farms and coastal waters with refined Cantonese techniques. Steamed Dragon Grouper with asam sauce is a refreshing take on asam pedas. 'We are thrilled to connect our guests with the traditions of farmers and fishermen across the country, from Cameron Highlands (in Pahang) to Sabah. 'Our team has taken great care to procure several sustainable and seasonal ingredients, so guests can experience the authentic flavours of Malaysia,' said executive Chinese chef Jimmy Wong, who hails from Hong Kong. Shrimp Fried Rice with prawn paste and sambal belacan. While Wok-Fried Sweet Potato Leaves in Malaysian Sambal Belacan is not featured on the restaurant's menu, the team decided to showcase the beloved Malaysian staple in the culinary campaign. Wong said he was inspired to experiment with the bold, authentic flavours of sambal belacan. The belacan, a fragrant blend rich with garlic, dried shrimp and red chillies, gives a subtle kick of spice. The sweet potato leaves, sourced from cool-climate Cameron Highlands, are notably smoother and more delicate than those grown at lower altitudes. When stir-fried and combined with the heat of the house-made sambal and the umami of sun-dried shrimp, the result is a beautifully balanced and deeply satisfying vegetable dish. Another Malaysian favourite, Shrimp with Salted Egg Yolk, is served with crispy shredded vegetables. Tiger prawns, also referred to as king prawns, are lightly battered and fried until golden and crisp, then coated in a savoury salted egg yolk sauce. The Borneo Crab Claw Soup is served in a young coconut. The richness of the sauce complements the sweetness of the prawns, while a crunch from vegetables and curry leaves add a refreshing contrast. The prawn's naturally sweet flavour and firm texture make an excellent base for this dish. The Steamed Dragon Grouper with asam sauce is my favourite as it showcases Wong's expertise. The fish is lightly steamed to retain the sweetness and enhance its texture. The dish is served with pineapple slices and ladies' fingers all brought together in a well-blended sauce that allows the flavours to shine through in every bite. A touch of shredded ginger cuts through the slight sweetness, adding balance and depth. The broth is thicker than the typical asam pedas we are used to, leaning more towards a tangy, sour profile, making it a bright, refreshing interpretation of a classic. Chilled Lemongrass Jelly with Aloe Vera (right) and Bird's Nest Egg Tart. According to the hotel's kitchen team, the grouper is sourced from aquaculture farms in Sabah, where low-density, open-sea net cages provide a more natural, spacious environment for the groupers to grow. This method helps reduce water pollution and supports the well-being of the fish, resulting in a cleaner, more naturally flavoured product. The farms also focus on natural feeding practices, using small fish and marine algae instead of artificial feed, which helps preserve the grouper's delicate taste. The Borneo Crab Claw Soup is presented with a playful twist – it is served in a young coconut. The crabs, known for their impressively large and meaty claws, are sourced from the mudflats and mangroves of Sabah and Sarawak. Yun House sources from local fishermen who practise low-impact, sustainable methods and adhere to a seasonal fishing calendar, helping to protect the coastal ecosystem and support the crab population. The broth is gently infused with warming ginger that delivers the first aromatic hit. Fish maw and straw mushrooms add richness and texture, while goji berries provide a subtle sweetness. The flavour of the soup is delicately balanced; not overly fishy, with the ginger helping to temper the depth of the seafood. A touch of lemongrass offers a light, citrusy lift, enhancing the natural sweetness of the crab and the young coconut. For dessert, we had a duo of sweet and savoury. A refreshing bowl of Chilled Lemongrass Jelly with Aloe Vera pairs citrus ice cream with delicate lemongrass jelly. The contrast between the soft, creamy ice cream and the light crunch of the jelly creates a delightful texture while the bright, zesty flavours offer a clean and uplifting finish to the meal. Served slightly warm, the Bird's Nest Egg Tart features a flaky, buttery pastry that melts in the mouth. The richness of the tart is balanced by its crisp layers, making it a comforting and elegant end to the dining experience. For this Secret Sauce dining experience, guests can choose from a menu or four-course set menu. YUN HOUSE, 145, Jalan Ampang, Kuala Lumpur. (Tel: 03-2382 8888) Business hours: Noon to 3pm (Sundays 11am to 4pm); 6pm to 10pm (Mondays to Saturdays). This is the writer's personal observation and is not an endorsement by StarMetro.
