Latest news with #Mita
The Star
19-05-2025
- Business
- The Star
New horizons for tourism
Entertainment industry highlighted as 'growth point' for economy PETALING JAYA: Experiential tourism is what Malaysia should aim to excel in during its next phase of development, say industry experts. This form of tourism – centred on dining, eco-adventures and immersive entertainment – has strong potential to attract increasing interest from both regional and long-haul travellers in the lead-up to Visit Malaysia 2026. Malaysian Inbound Tourism Association (Mita) president Mint Leong described Visit Malaysia 2026 as a key opportunity to propel the industry forward. She noted that foreign visitors are increasingly drawn to dining and entertainment options, while hotel occupancy rates continue to reflect the strength of domestic tourism. 'This trend will help enhance the overall tourism economy and lay the foundation for the 2026 tourism year,' said Leong. She added that analysing consumer patterns from major source markets is essential for crafting targeted promotional strategies. 'For instance, Singaporean visitors tend to favour weekend trips to Johor and Melaka,' said Leong. Beyond attractions, Malaysia aims to boost spending through shopping and entertainment. 'The entertainment industry is becoming a new growth point for the tourism economy. High-level concerts, e-sports events and commercial exhibitions are expected to attract foreign visitors and engage local youth,' she said. Malaysia Inbound Chinese Association (Mica) president Datuk Dr Angie Ng also pointed to a shift in tourism trends – from traditional sightseeing to high-end consumption and niche experiences. She noted the rise of business delegations, incentive travel, and medical tourism, all of which have significantly increased visitor spending. As Asean Chair this year, Malaysia has hosted numerous international conferences, contributing to a surge in visitor numbers. 'Besides business inspection tours, medical and educational tourism are experiencing explosive growth,' said Ng. Eco-tourism and distinctive offerings such as jungle exploration and nature-based education continue to attract Chinese travellers. Ng also highlighted the growing number of Chinese Muslim visitors, with Malaysia offering a welcoming environment through halal dining options and accessible prayer facilities. Social media platforms like Xiaohongshu (known in English as RedNote) in China are helping promote Malaysia's culinary and travel experiences, further supporting the local tourism economy. 'The government is open to industry input, aiming to implement more effective promotional activities and develop educational tourism initiatives such as summer camps and survival experiences,' she added. According to Tourism Malaysia, the country recorded 2.98 million international visitor arrivals in March 2025, marking a 13% increase from February. Singapore led with 1.4 million visitors, followed by China (333,045) and Indonesia (331,555). Thailand and Brunei contributed 189,036 and 102,549 visitors respectively, while India recorded 98,910 arrivals. The top 10 list was completed by the Philippines, South Korea, Britain and Japan. This continued growth signals a steady recovery in Malaysia's tourism sector as the country moves through 2025. Malaysian Association of Tour and Travel Agents (MATTA) president Nigel Wong said the Visit Malaysia 2026 campaign presents a pivotal platform to engage international visitors. He added that travel agencies are working closely with the government through trade missions and other initiatives. 'Promotions are crucial, so we urge the government to ensure marketing efforts are directed towards the right customer segments,' he said. Wong also suggested revitalising incentives for travel agents to promote inbound and domestic tourism, such as tax exemptions for those who bring in significant visitor numbers. 'For a modest investment, these incentives can fuel vigorous promotions and increase visitor spending, yielding a substantial return,' he said. He also called for stronger collaboration between the public and private sectors, especially with key industry bodies like the Malaysian Association of Hotels. Identifying China and India as major growth markets, Wong said, 'China remains undertapped, while India – with its burgeoning middle class and spending power – holds significant potential.' He encouraged diversification into long-haul markets, pointing to countries like the Netherlands and the Czech Republic, where travellers show interest in Malaysia's climate and cultural diversity.
Forbes
05-05-2025
- Entertainment
- Forbes
This Michelin-Starred Latin Restaurant In D.C. Is Redefining Plant-Based Dining
Mita's intimate 46-seat dining space Rey Lopez Latin American food is often synonymous with juicy meats and savory starches, from churrasco to rice and beans. However, at Michelin-starred Mita Restaurant in Washington, D.C.'s Shaw neighborhood, chefs Miguel Guerra and Tatiana Mora are pushing beyond the expected to craft an exciting new narrative. Inspired by their Venezuelan heritage, this culinary duo leads diners on a dynamic and imaginative journey of Latin American flavors, placing fruits and vegetables at center stage. Mora shares with Forbes, "We wanted to create a space where vegetables aren't just a side dish—they're the heart of the experience.' The pair first crossed paths while working at La Cosecha in Union Market—Guerra as the head chef at El Cielo Washington and Mora leading the culinary program at the Latin cocktail bar Serenata. Their shared passion for Latin American cuisine soon blossomed into a collaborative vision with Mita. Presentation is a key element in their creative process, as Mora and Guerra draw on their deep-rooted connection to food and their homeland. "We take pride in constantly experimenting with new textures, colors, and regional ingredients to create dishes that feel both familiar and fresh," says Guerra. The result is a menu of dishes that are as visually striking as they are delicious. Chefs Miguel Guerra and Tatiana Mora Rey Lopez The restaurant's vegetable-forward philosophy is presented in three unique tasting menus: a 4-course prix-fixe, a 6-course prix-fixe, and an immersive 14-course experience divided into four acts—an opening, first, second, and third. Notable dishes include a modern interpretation of arepas, featuring petite rounds made from smoked potatoes, yuca, corn and wheat, paired with non-dairy sour cream, chontaduro and guasacaca sauces. Another highlight is the watermelon crudo, a fresh spin on ceviche made with watermelon, cucumber and fermented carrots. The restaurant's popular arepas dish Rey Lopez The final course, or third act, features sweet treats like the Nazca Lines, a culinary nod to the famous geoglyphs in southern Peru. This enticing dessert is made with picarones—light, spiced doughnuts made from sweet potato and squash—layered with quinoa, Peruvian chocolate, lucuma and a drizzle of chancaca sweetener. Restaurant guests can enhance their tasting menus with four- or six-course drink pairings or sample mezcal and tequila flights for a deeper dive into Latin spirits. A varied offering of beers, wines and non-alcoholic drinks rounds out the beverage program. Mora, the first Venezuelan female chef to earn a Michelin star, discovered her passion for cooking after losing her mother at the age of 10. In the wake of her grief, the kitchen became her sanctuary — a place where she could express love and provide comfort to her family. She realized food's profound impact after making arepas on her own for the first time, and her career has taken her across the world. In addition to being a chef, Mora is also a sommelier and a holistic wellness coach with Love Soul School. Guerra, the youngest Venezuelan chef to achieve a Michelin star, grew up in a close-knit family in Venezuela. He fell in love with baking while assisting his maternal grandmother during his youth. As a master baker known for making intricate wedding cakes for friends and family, she gave him a deep appreciation for the precision and artistry of pastry-making. He pays homage to those formative experiences by preparing dishes inspired by traditional Venezuelan recipes and his grandmother's handwritten cookbook. Opening Mita in 2023 and earning a Michelin star just a year later have been landmark achievements for Mora and Guerra. Yet, they see these milestones not as endpoints but as catalysts for continued growth. Today, their focus is on elevating every detail of the guest experience—crafting dishes that are not only deeply flavorful and thoughtfully presented but always infused with love.
RNZ News
30-04-2025
- Politics
- RNZ News
Prisoner voting ban 'punches down on Māori voters', advocate says
Awatea Mita says it is dehumanising to be banned from voting. Photo: UGP / Kahu Kutia A former inmate has accused the government of punching down on already marginalised communities - as it presses ahead with a total ban on prisoners voting . The government has announced it will reverse a law change made by Labour in 2020 which allowed prisoners serving less than three years to vote in general elections. Awatea Mita was incarcerated without the right to vote and now acts as a criminal justice advocate. Mita told Midday Report she was very upset when she heard the news. "I've been in that I was denied the right to vote in 2014 election and I remember the humiliation and how I felt dehumanised. "I think about the people who are in prison now, wanting to turn their lives around, like me, and have a say in a future that could support their efforts to become contributing members to their whānau, communities and society that we would all like them to be." The voices of people in prison were essential and it was important to listen and understand their experiences so the collective solutions to harm in society are evidence based, she said. "Voting is a way of saying their voice matters. Rather than stripping their rights away we could use humanising approaches that recognises people's dignity which is conducive to rehabilitation and reintegration." Being in prison was the punishment, Mita said. She said the right to vote was a fundamental pillar of a democracy. "A blanket ban on voting prisoner rights is out of step with the rest of the world. "It's important to remember that after the introduction of the complete voting ban in 2010, the number of non Māori removed from the electoral roll doubled. Now if that wasn't bad enough, the number of Māori removed from the electoral roll was increased ten-fold." Re-enrolment rates for prisoners was also very low, she said. The government's reinstatement of the ban dismisses a ruling from the High Court and recommendations from the Electoral Commission and Waitangi Tribunal. In 2015, the High Court ruled a blanket ban on prisoner voting was an unjustifiable limitation on the rights protected by the New Zealand Bill of Rights Act. Justice Minister Paul Goldsmith said it was "perfectly legitimate for people to have an argument about the balance between rights and responsibilities". The Independent Electoral Review, established in 2022, released its final report in 2024. It agreed with the High Court, saying prisoners should have the right to vote. And the Waitangi Tribunal in 2019 urged the government, then a Labour-NZ First coalition, to urgently remove the ban. It was removed in mid-2020. "I totally disagree with that and the Electoral Commission … they can come up with suggestions, but we don't necessarily have to agree with them," Goldsmith said. Mita said is was "abhorrent and yet unsurprising that the current government chooses to pursue an unjustifiable position on prisoner voting that punches down on Māori voters in particular at a time of significantly increases Māori voter participation and enrolments."
Axios
02-04-2025
- Entertainment
- Axios
Here are the 2025 James Beard Award finalists for D.C.
The James Beard Foundation announced finalists for the 2025 Restaurant and Chef Awards, whittled down from the long list of semifinalists. Why it matters: The Beards are like the Oscars of the bar and restaurant world, and even if you don't win, making the final cut is a big achievement. The big picture: D.C. chefs and restaurants were strongly featured among the semifinalists with nearly 20 nominees across ten categories. Only five are finalists in four categories (compared to seven finalists last year). Mita Outstanding Restaurateur Scott Drewno and Danny Lee, The Fried Rice Collective (Anju, Chiko, and I Egg You) Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA) Henji Cheung, Queen's English Carlos Delgado, Causa and Amazonia Outstanding Pastry Chef or Baker Susan Bae, Moon Rabbit Between the lines: Mita, a Latin "vegetable experience" in Shaw, also recently earned its first Michelin star, joining Peruvian tasting room Causa. What's new: Three new categories center around cocktails and other beverages: Best New Bar, Outstanding Professional in Beverage Service, and Outstanding Professional in Cocktail Service. Two locals made the semifinals, but didn't join the finalists: Adams Morgan caipirinha spot Bar Cana (Best New Bar), and Andra "AJ" Johnson of Serenata (cocktail pro). Zoom out: In the greater region, Baltimore's Charleston is a finalist for Outstanding Wine. Meanwhile, the Beard Foundation also bestows several achievement awards. New this year are Impact Awards, which "recognize changemakers actively working to push for standards that create a more equitable, sustainable, and economically viable restaurant industry and food system for producers, workers, and consumers alike." Seanicaa Edwards Herron, founder and executive director of the D.C.-area based Freedmen Heirs Foundation is one of the honorees. The nonprofit aims to transform U.S. agriculture by promoting and supporting Black-owned farms and Black farmers, and connecting them with consumers. What's next: The winners will be celebrated at a ceremony in Chicago on June 16.
