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BBC News
24-04-2025
- General
- BBC News
The eight Asian sauces to keep in your pantry
From Korea's doenjang and gochujang to Hong Kong's XO sauce and East Asia's fish sauce, Asian cuisines provide hundreds of ways to flavour and season dishes. Across Asia, myriad sauces add layers of flavour, depth and instant seasoning to dishes, far surpassing any measure of salt and pepper. From Korea's doenjang and gochujang to Hong Kong's XO sauce and East Asia's fish sauce, there are hundreds of different sauces on the market. Many of these have fermentation as a common thread, creating deeply complex flavours that are a result of patience and time. This article will guide you through some of the most common and how to use them. XO sauce This elusively named condiment originated in Hong Kong, with roots dating to the 1970s and 80s. "XO", which stands for "extra-old", is a nod to XO cognac – an aged liquor that often signifies wealth and prestige in Hong Kong. However, the semblance between the sauce and the cognac ends there, as there's no actual liquor in XO sauce. "XO" simply provides the connotation of luxury, hinting at the array of expensive ingredients within the jar. The condiment, which is a staple of Cantonese cuisine, has foggy origins. Hong Kong's Sun Tung Lok restaurants have laid claim to its invention, though it's also said that it was first created in 1986 at The Peninsula Hotel's Spring Moon restaurant. While there's no standardised XO recipe, the ingredients typically include dried scallops and shrimp, as well as garlic, red chillies and ginger. Some variations include Chinese dry-cured ham. The resulting sauce is mildly spicy, savoury and smoky. Use it as a condiment with subtly flavoured dishes such as noodles, steamed seafood like scallops and white fish, or on dim sum dishes such as rice rolls and radish cake. XO can also be used as a seasoning to braise meats and flavour vegetables. Chinese and Japanese soy sauce Originating in China about 2,200 years ago, the first known soy sauce recipe was recorded in an ancient Chinese agriculture text, with records showing that some of the first versions of soy sauce were closely linked to jiang, a soybean paste fermented with meat, millet and salt. There are many varieties of soy sauces used worldwide, including Chinese light and dark soy sauce, Hong Kong sweet soy sauce, Japanese shoyu, Taiwanese soy sauce, Korean ganjang and Indonesian kecap manis. They all consist of the same main ingredients: fermented soybean paste, wheat, yeast and salt. Chinese soy sauce is brewed in two primary ways: light and dark. Made from the first press of fermented soybeans and aged anywhere from days to months, light soy sauce is thinner and saltier than dark soy and is used in everyday cooking for a pop of flavour. Alternatively, dark soy is made at the end of the pressing process. It is thick, dark and sweet, as it often includes molasses or caramel. It's used sparingly to add colour and roundness to dishes like stir-fries, braises and marinades. Japanese soy sauce (shoyu), is typically made with an equal ratio of soybeans and wheat, resulting in a mild, slightly sweet flavour. It has a long brewing time and as such, it's complex and rich. Tamari, which is often used in place of Japanese soy, is made from miso (fermented soybean paste), but without wheat, making it a rich, gluten-free option that can be used in a variety of dishes. Sweet chilli sauce This staple condiment is popular in many cuisines, but it's perhaps best known in Thailand where it is believed to have originated (there are conflicting stories of its origin). The sauce tastes as the name would describe – sweet and a little spicy. Primarily made of red chillies, rice wine vinegar and a sweetener like sugar or honey, sweet chilli sauce may also have notes of garlic, rice wine vinegar and fish sauce, depending on the producer. Corn starch is usually added to create a slightly thick consistency that makes for a perfect dipping sauce served alongside crunchy, salty and deep-fried dishes such as spring rolls and chicken wings. It also makes a great glaze and adds punchy sweetness to stir-fries. Oyster sauce If you've been to a Chinese grocery store, chances are you've come across the Hong Kong sauce giant, Lee Kum Kee. Legend has it that oyster sauce was invented by Lee Kum Sheung in 1888 when he was boiling a pot of oyster soup and accidentally left it on the stove overnight. The next day, the soup was transformed into a thick, caramelised, gravy-like sauce — aka the oyster sauce we know and love today. The sauce is rich, umami-filled and savoury with a hint of sweetness that's perfect for stir-fries, stews and dipping sauces. There are numerous brands on the market and even Lee Kum Kee makes two variations: original and panda oyster sauce. The "original" oyster sauce contains about 40% oyster extract while "panda" only contains 11%. Oysters naturally contain umami, which means the more oyster extract in your chosen sauce, the deeper and richer your food will taste. Hoisin sauce Hoisin sauce is a thick, sweet, savoury sauce popular in Cantonese cuisine. The word hoisin is derived from the Cantonese pronunciation of "seafood" – but there's no actual seafood in the sauce, nor is it typically eaten with seafood. Instead, hoisin sauce is used for vegetable and meat stir-fries or in marinades such as char siu, a Cantonese-style barbecue pork. It's also often served alongside Peking duck as a dipping sauce, and at Vietnamese restaurants it's used as a condiment for phó (soup with noodles and meat). The main ingredient in hoisin sauce is fermented soybean paste, combined with thickening agents such as corn starch and sweet potato powder. Other ingredients include sesame paste, sugar, rice vinegar and spices such as red chilli peppers and garlic. While peanut butter is often listed in the ingredients of online recipes, there are no peanuts in traditional hoisin sauce. Chinese black bean sauce Fermented black beans (made from soybeans) were discovered in a tomb that was sealed in 165 BCE during China's Han Dynasty, making them the oldest known soy food. The fermented beans are a key ingredient in all-purpose black bean sauce, which includes soy sauce, garlic, ginger, vinegar and sometimes a sweetener like sugar. It's salty, pungent and umami-rich and a versatile ingredient/condiment that can be used in stir-fries and marinades. When used alongside aromatics, proteins and other sauces (such as soy sauce), the intense flavour of the black bean gets diluted, leaving a savoury richness that brings an unmistakable level of extra flavour to a dish. There are variations on the sauce (such as black bean garlic sauce and chili black bean sauce) that merge additional flavours into the fermented beans. Gochujang Korean gochujang is a thick, sticky, fermented red chilli paste that's savoury and spicy with an underlying sweetness. The red paste is made from gochu-garu (Korean chilli powder), glutinous rice powder, powdered soybeans, grain syrup, malt, salt and water. Traditionally, gochujang is made in the winter and fermented in sunlight for about two to six months. More like this:• Is the future of French cheese at stake?• Thunder tea rice: The 2,000-year-old healthy grain bowl• A restorative soup made for cold season Gochujang is versatile and can be used as a punchy marinade for meats, dissolved into sauces and soups and added into dips. It's a popular condiment or dipping sauce for dishes like Korean fried chicken and bibimbap (a mixed rice dish) and tteokbokki (rice cakes). Heat levels differ between brands, so make sure to taste to adjust the amount you use accordingly. Fish sauce Fish sauce is an ancient condiment with roots dating back to Greece in 7th Century BCE, where it was made by fermenting small fish with salt. It's not very different in modern times, as it's typically made with anchovies or other oily fish, shrimp or even krill. It's a key ingredient in East Asian and Southeast Asian cuisines in countries such as Thailand, Myanmar, Cambodia and Vietnam, as well as in Italy where it's called colatura. Popular dishes that owe their deliciousness to fish sauce include Thailand's pad thai (a stir-fried noodle dish) and tom yum (a hot and sour soup), Vietnam's nuoc mam cham dipping sauce and Laos' larb (ground meat salad). To make the sauce, fish are placed in barrels with salt and left to ferment for about 12 to 18 months, resulting in a briny and fishy sauce packed with umami. While the sauce may smell overwhelmingly fishy at first whiff, the odour mellows when cooked, leaving behind a subtle, savoury flavour. Because the sauce is so pungent, small amounts go a long way, and it's advisable to taste and adjust the amount of sauce as you cook. Add fish sauce to salad dressings, stir-fries, soups, marinades, braises and even pasta sauces for an added layer of complexity. -- For more Travel stories from the BBC, follow us on Facebook, X and Instagram.
Forbes
19-04-2025
- Entertainment
- Forbes
Mother's Day Gift Guide 2025: Best Brunches In Luxury NYC Hotels
Brunch at Clement at The Peninsula Hotel New York Mother's Day is one of the busiest days of the year for restaurants, as it offers families an opportunity to treat their moms to a special meal and a relaxing day away from the kitchen. To pamper moms and create lasting memories, many luxury hotels in New York City offer special cocktails, menus, and add-ons in spectacular settings. These meals are eminently giftable; all you need to do is make reservations online. You can make Mother's Day even more special by coupling the meal with the gift of an overnight stay. Here are some favorite NYC Mother's Day dining venues, organized by location: 700 Fifth Avenue at 55th Street Champagne Brunch at The Peninsula Hotel New York The Peninsula New York Hotel is located on Fifth Avenue, close to many major attractions. The newly renovated 23-story Neo-Italian Renaissance-style structure with a limestone and granite facade was first built in 1905. Brunch is served at Clement, the hotel's signature restaurant on the mezzanine level, overlooking Fifth Avenue. The experience includes a raw bar, a refined assortment of artisanal cheeses and charcuterie and a collection of spring-inspired delicacies such as Amish Chicken Cordon Bleu, Wild Mushroom Risotto, Carved Ribeye Roast and more. A visually stunning array of sweet masterpieces, created by Executive Pastry Chef Richard Leonardo, complements the festive brunch. Guests can enjoy a glass of Louis Roederer Champagne in the floral garden and select flowers to craft a personalized bouquet. They also receive a $30 gift certificate to The Peninsula Spa & Wellness Center. The experience can be booked between 11:30 AM and 4:30 PM for $265 per guest, which includes a glass of champagne but excludes tax and gratuity. Children under 12 are $115. Reservations can be made on OpenTable. Mother's Day Brunch at The Grand Salon at Baccarat Hotel New York 28 West 53rd Street Baccarat Hotel New York is a midtown oasis across the street from the Museum of Modern Art (MoMA) and close to the museum's Design Store. Every nook and corner of the luxury hotel showcases the beauty and brilliance of Baccarat French crystal. The hotel features two distinct experiences on Mother's Day. Set amidst cascading crystal chandeliers and a museum-quality art collection, Mother's Day Brunch in The Bar includes a welcome glass of Champagne and a red rose for mom, followed by a four-course brunch paired with Bellinis. Weather permitting, guests can dine on the Bar's intimate Le Jardin terrace overlooking MoMA. The Mother's Day Weekend Afternoon Tea includes a welcome glass of rosé wine and a red rose, followed by spring-themed savory bites, fresh scones and delectable pastries. For an even more elevated experience, choose the Crystal Enhancement, which includes a glass of Cristal Champagne and a Baccarat Lucky Crystal Butterfly keepsake. Brunch is priced at $245 per person plus tax and gratuity. Afternoon Tea is $225 per person for adults 13 and over; $115 per person for children. Reservations can be booked on the hotel website. 80 Columbus Circle Brunch at Mandarin Oriental, New York Located in Columbus Circle's Deutsche Bank Center, the Mandarin Oriental, New York is a fusion of contemporary and oriental design with breathtaking views of Central Park, the Hudson River and the Manhattan skyline. The newly launched Mother's Day Brunch, created by Executive Chef Sylvain Delpique, will take place in the elegant MO Lounge on the 35th floor overlooking Columbus Circle and the park. This elevated brunch buffet features a range of gourmet dishes and refined classics, as well as fresh, locally sourced seafood and live carving stations. Artfully crafted desserts, created by Executive Pastry Chef Ron Paprocki, complement the savory offerings. Brunch will be served between noon and 6 PM, with the last seating at 4 PM. Priced at $225 per adult and $95 for children ages 5-12. Children under 5 dine free. Reservations can be made on SevenRooms. Afternoon Tea at Lotte New York Palace 455 Madison Avenue between 50th and 51st Streets Located directly across the street from St. Patrick's Cathedral, Lotte New York Palace is steeped in tradition. The iconic hotel consists of a modern 55-story tower and six connected neo-Italian Renaissance brownstones, the Villard Houses, which were built in 1882. Served in the historic Villard Mansion, whose luxury is reminiscent of New York City's Gilded Age, tea for two includes a curated selection of fine teas paired with assorted delicate pastries, buttery scones and classic tea sandwiches (including cucumber, smoked salmon, and lobster salad). The special afternoon tea service will be available from 6:30 AM to Noon on Saturday, May 1, and Sunday, May 11. Priced at $85 per person exclusive of alcohol, tax and gratuity.. Reservations can be made on the hotel website. 57 West 57th Street The Garden at The Four Seasons Hotel The Four Seasons New York, located on "Billionaires' Row" between Park and Madison Avenues and just steps from Central Park, stands out for its striking I.M. Pei design. The forest-like setting of the Garden restaurant overlooks the hotel's Art Deco-designed lobby. The decadent Italian-inspired Mother's Day Brunch menu, created by Executive Chef Maria Tampakis, features optional spritz and mimosa cocktails for purchase. The Afternoon Tea experience, from 11:00 AM to 2:45 PM, includes a choice of teas accompanied by jazz, as well as sweet and savory bites curated by Pastry Chef Jonathan Pereira. The Afternoon Tea is priced at $125 per person ($65 for children 12 and under). Brunch prices are à la carte. Reservations for brunch or afternoon tea can be made on OpenTable. Benjamin Steak House at The Chemists' Club Hotel 52 East 41st Street The Chemists' Club Hotel is a newly renovated property in a 1911 building that was once home to the Chemists' Club, a gathering place for scientific pioneers. Founded in 1898, the organization aimed to bring people from disparate related fields together. Located in the Murray Hill neighborhood, just a block from Bryant Park, the hotel features 107 guest rooms and suites. The Benjamin Steakhouse is in the hotel's lobby. On Mother's Day, the restaurant will be offering a prix fixe menu at $119.95 per person, which will include some of its most beloved dishes and festive offerings such as Lobster Bisque, Filet Mignon, Scottish Salmon and New York Cheesecake. Guaranteed to appeal to meat lovers, the meal will be served from noon to 10:00 PM. Reservations can be made on the restaurant website. 25 West 28th Street Brunch at Zaytinya at The Ritz-Carlton New York, Nomad Take mom on a virtual trip to the Mediterranean for a celebratory brunch at Zaytinya by José Andrés or high tea at Nubeluz by José Andrés, both at The Ritz-Carlton New York, NoMad. The special brunch at Zaytinya, available from 11:00 AM to 3:00 PM, showcases bright, seasonal flavors and shareable dishes perfect for gathering with loved ones. Enjoy spreads like Spring Pea and Pistachio Tzatziki, Hummus, and htipiti. Try fresh plates, including Smoked Beet Salad, Cauliflower Tiganites, and Roasted Asparagus with Smoked Labneh. Also, savor a half-lamb shoulder smoked over cherry wood, served with toum, harissa, tzatziki, and lettuce leaves. A vibrant Celebration Rice rounds out the feast. $65 per person. Reservations can be made on OpenTable. Renowned architect Rafael Viñoly envisioned the rooftop cocktail bar, Nubeluz, as a lightbox in the sky brought to life by Martin Brudnizki Design Studio. This modern space offers expansive views of the New York skyline. High Tea, accompanied by a three-piece band, and features sweet and savory offerings, like lemon or blueberry scones and truffled grilled cheese. Children will delight in curated bites and fruity, herbal teas. Available from 11 AM to 3 PM for $130 per adult and $60 per child. Reservations can be made on OpenTable. 540 Park Avenue at 61st Street Avocado Toast at Loew's Regency New York Hotel Loews Regency New York Hotel is located on the Upper East Side close to Central Park, Museum Mile and more. Guests treating their moms to the hotel's classic Mother's Day Brunch will be greeted by the hotel's signature Floral Cart pop-up by Patrick J. Clayton Productions, where they can purchase spring flower bouquets. French fashion brand Zadig & Voltaire will offer a curated pop-up in the lobby with other giftables. With a selection of specials inspired by Executive Chef Manjit Manohar's mentor, his mom, guests and locals alike can indulge in seasonal favorites including Baked Eggs with Plum Tomato, Peppers and Sourdough Toast, or Maine Lobster Benedict. Those who want something lighter can try the new Grain Salad from the brand's Freshly Rooted program, made with all locally sourced ingredients. The à la carte brunch menu will be served from 11 AM to 4 PM on Sunday. Reservations can be made on Resy. Brunch at The Beekman, a Thompson Hotel 123 Nassau Street The Beekman, a Thompson Hotel, is an architectural treasure housed in a 1881, nine-story, landmarked Victorian-era building located in the heart of New York City's Financial District. Its stylish interiors offer a tasteful blend of classic and contemporary charm. Temple Court is an upscale American fine-dining restaurant surrounded by stained-glass windows. The Bar Room, known as the 'living room of lower Manhattan,' sits beneath the building's atrium. The three-course prix fixe brunch starts at $85 per person ($65 for children 12 and under). Featuring crab omelets, brioche French toast, braised lamb shoulder and flavorful hanger steak, with the option of an Ossetra caviar appetizer for a $95 supplement. Live jazz by The Temple Court Quartet will provide a soulful soundtrack from Noon to 3:30 PM. Reservations can be made on Resy.
Forbes
09-04-2025
- Entertainment
- Forbes
Inside The Luxe Life Of A Private Omakase Chef In Beverly Hills
Chef Wei Chen is a personal omakase chef, whose talents are now on display at The Peninsula Hotel in Beverly Hills. Peninsula Beverly Hills Being a private omakase chef might just be the coolest job in the culinary world—or at least the ultimate Beverly Hills hiring flex for those who can afford the service. Either way, Chef Wei Chen is the one to call. You can catch his personalized slicing, searing, and sushi sorcery during his residency at The Belvedere restaurant at The Peninsula Beverly Hills, now through April 18. I keep seeing photos on Instagram of Chef Wei's meticulous small plates creations and seasonal nigiri, so I decided to learn more about his route to becoming sushi craftsman to the rich and richer. It turns out he has been quietly crushing it in the sushi world for years—having come up in the New York fine-dining scene, training at sushi temples like 15 East, Shuko, and the legendary Sushi Nakazawa, where he worked under Daisuke Nakazawa himself (Jiro's protégé from Jiro Dreams of Sushi). From there, Wei led the counter at Nakazawa Aspen as Executive Chef, earning a reputation for precision, creativity, and fish so fresh it practically blinks. Next, he heads to Little Palm Island in the Florida Keys to wow the guests at that iconic private isle resort. But the buzz at the moment is on his Peninsula gig, and that's what I asked him about. I heard Chef Wei is flying in exotic ingredients and drawing on unconventional inspirations, from Roman pasta traditions to milk bread sandwiches. I asked how he pulls it all together. Nigiri perfection, personalized by Chef Wei. Peninsula Beverly Hills David Hochman: You're sourcing musk melon, wasabi root, and rare seafood straight from Japan—including items even top Tokyo chefs might struggle to get. What goes into managing that level of access from L.A.? Chef Wei Chen: Sourcing is a key part in making sure that all the ingredients are the very best product you can get and that entails having a great relationship with different sales representatives, each company has different levels of reps depending on caliber of establishment. They won't admit it but this is true. So, over the years of working at different establishments in NYC, I've been fortunate enough to connect with some of the best merchants and maintained a great relationship with all of them in order to get the very best product whether it be fish, wasabi, musk melon. Chef Wei does not recommend trying this (or sharpening your knives) at home. Peninsula Beverly Hills David Hochman: You've trained under some of the most meticulous sushi chefs in the country. What's one rule you secretly break—and why? Chef Wei Chen: There are not many rules I break because I respect tradition, I wish I had a better answer. David Hochman: Tradition seems to be working, then. What about serving under Chef Nakazawa? What did you learn there that most diners would never guess goes into just a single piece of nigiri? Chef Wei Chen: When I worked there, there were many different types of 'hikarimono' fish, silver fish. That said, with most silver fish it's very labor intensive in that we had to break down small pieces of fish, salt them, marinate them in vinegar and cure them, sometimes for multiple days depending on type of fish. For example, Kohada (Gizzard Shad) is often 'aged' for multiple days. In short, it's a lot of exacting work. David Hochman: And creative work, too. Your cacio e pepe-inspired udon isn't something you see on most sushi menus. It blends Italian comfort with Japanese precision. Is there a moment—personal or culinary—where that fusion first clicked for you? Chef Wei Chen: I lived in Italy to study abroad for a year during my sophomore year of college to learn Italian. While I was there I fell in love with the culture but more importantly the food, the simplicity of each dish was incredible and it reminded me a lot of Japanese cuisine which I got into a few years later. One of my favorite dishes while I was there was Cacio e Pepe and it's a dish that for me always brings me to a past time. During one evening after work I was very hungry when I arrived home and didn't have much groceries in my fridge and so I looked around, what I found was some udon noodles and a block of pecorino romano. I decided to make that dish that night and it worked. Since that evening, I decided to elevate it and incorporate it into my omakase experiences. Chef Wei's kobe beef sandwich on milk bread was inspired by a trip to Japan. Peninsula Beverly Hills David Hochman: What about the kobe beef on milk bread I keep seeing on my feeds. It's gorgeous but again, not exactly typical of omakase menus. What made you want to put that in a tasting menu context—and what story are you telling with it? Chef Wei Chen: Good question. The first time I went to Japan was around seven or eight years ago. One of the first restaurants I went to was a tasting menu of wagyu and included every part of the cow. One of the most memorable bites by the chef was the wagyu sando. You don't typically see it in omakase meals because it's very rich but for me if it's incorporated at the right time within the meal it works very well. David Hochman: Being a private omakase chef sounds like a dream gig—white jacket, perfect settings, everything dialed in. But what's one moment behind the scenes where things absolutely did not go to plan? Chef Wei Chen: It is a dream gig and I love every moment of it. However, one of the most disastrous events I had was when I had to fly to Aspen with products and my check-in bag of all my product/equipment did not make the flight! I was frantic, however it was very fortunate to have friends in the restaurant industry in Aspen. I made a few calls and was able to get everything I needed but my heart dropped when my bags never came around the carousel. The bag did end up showing up but two days too late and everything had gone bad. David Hochman: It's all a learning experience, right? Okay, now a practical question: You clearly have extraordinary knife skills. I always wonder this—If people want to keep knives sushi-counter sharp at home, any tips? Be honest—how bad is it if we're just using a pull-through sharpener from Amazon? And if we want to do better, what's your absolute non-negotiable for a proper home knife kit? Chef Wei Chen: To be perfectly honest, leave it to the professionals if you need your knives sharpened unless you want to dedicate hours and hours of your time to learn how to sharpen the knife properly. The pull through sharpeners from Amazon are terrible for knives, especially nice ones because what it really does is create micro indentations on the blade itself making it very sharp for a short period of time. An absolute non-negotiable for a proper home knife kit is making sure you have every type of knife for all your needs. That means making sure you have a proper bread knife, a fruit knife, a petty knife and a regular chef knife. Don't rely on one knife to do the jobs of many. That can literally be a fatal error. David Hochman: In a place like LA, even a strip mall sushi bar can surprise you—if you know what to look for. Beyond the fish, what tiny signals do pros notice that say 'this chef cares'? Chef Wei Chen: Well, it's subjective but I would say the things I notice would be the chef's movements, that's what I look at the most. His or her movements should be thoughtful but at the same time effortless. David Hochman: I realize not everyone can get to the Peninsula before you head to your next gig. But give us your go-to sushi restaurants in LA (and one non-sushi favorite). Chef Wei Chen: That's Kaneyoshi is my favorite for sushi. Non sushi, my favorite would have to be either Bestia/Bavel depending on the day.
