Latest news with #Toyo
Tatler Asia
4 days ago
- Entertainment
- Tatler Asia
Sustainability and flavour: The rise of fermentation in Asia's top restaurants
2. Toyo Eatery (Manila, Philippines) Named after the Tagalog word for soy sauce, Toyo is the Philippines' most internationally renowned restaurant. The intimate space in Makati is where Filipino nostalgia meets slow fermentation and sleek modernism. Skipping the more intimidating setups of other restaurants of the same calibre, Toyo feels more like a warm family dinner than a fine-dining room. It is helmed by Chef Jordy Navarra and his wife and creative partner, May, and with their team, they've created an ode to fermentation. Take the beloved tortang talong, a humble eggplant omelette transformed by their house-made fermented banana ketchup. Or the Bahay Kubo salad, a riot of 18 local vegetables, each preserved, pickled or marinated to maximise character. And yes, they have their own takes on vinegar-laced sawsawan, made with fermented coconut sap, adding funk and brightness in equal measure. Don't miss: Together they thrive: How did Jordy and May Navarra build Toyo Eatery Navarra taps into local fermentation traditions like tapuy (fermented rice wine) and bubud (a natural yeast starter) to build dishes that feel ancient yet avant-garde. One course might include clams kissed with tapuy, another a fish that's been dry-aged with microbial care. Fermentation in Asia often takes two directions—backward and forward. Toyo, however, uses it to look inward, toward heritage, home and the flavours passed down at the family table. 3. Gaa (Bangkok, Thailand) At Gaa, Chef Garima Arora has found a way to make fermentation taste like a homecoming and a disruption at the same time. Born in Mumbai and trained in the avant-garde kitchens of Noma, Arora brings centuries-old Indian preservation techniques into dialogue with Thai ingredients—and the results are electric. In Gaa's fermentation room, lychee becomes liqueur, split peas turn into miso, and Thai fish sauces bubble away beside jackfruit pickles. A dish might riff on the comfort of curd rice, but arrive layered with lacto-fermented fruit and spiced oil. Or chaat will get a haute twist thanks to garums made with koji-cultured Thai beef. In case you missed it: Garima Arora is Asia's Best Female Chef and the first Indian female to receive a Michelin star Arora's philosophy is less about fusion and more about translation. Her 'beef garum,' for example, doesn't try to mimic fish sauce—it speaks its own savory language. The result is a genre-defying menu that bridges the fermented worldviews of India and Southeast Asia, balancing nostalgia with discovery. 4. 7th Door (Seoul, South Korea) To say that Chef Kim Dae-chun of Seoul's 7th Door dabbles in fermentation is an injustice. Rather, he builds worlds of flavour around it. His intimate, 14-seat restaurant is a fermentation theatre where more than 40 house-made brews and pickles are the stars of a sensory journey. You literally walk past the jars: bubbling, ageing, thickening—an overture to the tasting experience that follows. Kim's guiding metaphor? Fermentation as the 'sixth door' in a seven-step journey toward gastronomic epiphany. Here, jangs—Korea's holy trinity of fermented pastes and sauces—are aged up to a decade in-house. The fish sauce called aekjeot is crafted from local seafood and cured in soy. Even desserts carry fermented echoes, such as soy-syrup glazes over truffle tteokbokki. In one course, raw fermented seafood called gejang is reimagined with rare Dokdo prawns. In another, traditional Korean citrus is preserved until its bitterness turns sweet. It's fermentation as art, memory and alchemy. 5. Onjium (Seoul, South Korea) Not far from 7th Door, another Seoul dining room pays tribute to fermentation in a quieter, regal way. At Onjium, co-chefs Cho Eun-hee and Park Sung-bae reinterpret Korea's royal cuisine with the poise of scholars and the precision of artisans. Their secret weapon? A fermentation farm in Namyangju, where they produce their own variants of jang, kimchi and vinegar using methods drawn from historical royal cookbooks. The dishes at Onjium whisper elegance: cabbage that's been brined, aged and caramelised or soy sauces made from heirloom beans aged in traditional earthen hangari. The fermentation here isn't experimental—it's ancestral. But don't mistake it for nostalgia. Onjium's modern plating and seasonal tasting menus pull these ancient techniques into the present, reminding diners that the best ferments are, above all, timeless. 6. Mingles (Seoul, South Korea) If 7th Door is fermentation as intimacy and Onjium is fermentation as legacy, then Mingles is fermentation as global stagecraft. Under the visionary hand of Chef Kang Min-goo, this Seoul heavyweight has turned jang, those beloved fermented pastes and sauces, into the core of award-winning culinary performance. Here, doenjang and gochujang aren't accents—they're structure. Think seared Hanwoo beef glazed in soy aged five years or a vinegar reduction made from Korean pears and wild herbs. Kang pairs these ferments with international techniques: foams, emulsions and the kind of delicate plating you'd expect in Paris, not Gangnam. The result is a cuisine that elevates fermentation. The message is clear: Korean flavours, when rooted in their fermented foundations, can speak a global language—and win all the stars while they're at it. Don't miss: Chef Mingoo Kang receives Inedit Damm Chefs' Choice Award 2021 by Asia's 50 Best Restaurants 7. Amber (Hong Kong) At first glance, Amber, the flagship of the Landmark Mandarin Oriental, might seem too polished, too pristine, too art-directed to be part of the fermentation set. But Chef Richard Ekkebus has spent the past few years quietly reworking fine dining's relationship with preservation. Gone are the creams, butters and heavy reductions of yesteryear; in their place are koji-aged vegetables, fermented grains and lacto pickles used with the precision of a Cartier timepiece. Amber's menu doesn't scream 'fermented,' but listen closely and it hums with microbial nuance: carrot koji with abalone, fermented buckwheat bread and a much-lauded plant-based bouillon that's more umami-packed than most bone broths. Even the desserts get in on the action, with seasonal fruit vinegars and fermented rice milk redefining what 'light' can mean in a luxury context. Amber isn't trying to be Nordic or temple cuisine. It's Hong Kong high design, reimagined with microbes and minerals. Fermentation here isn't rustic—it's tailored. 8. Yun (Seoul, South Korea) One might remember Chef Kim Do-yun from Culinary Class Wars: a White Spoon chef whose eyes were practically closed as he cooked rockfish while rocking headphones. He even detailed his obsession with drying ingredients, claiming he has the most extensive dried food collection among the cast. It comes as no surprise that his acclaimed restaurant, Yun, is built on traditional Korean fermentation, ageing and custom noodle-making. Chef Kim obsessively sources and preserves ingredients—pickles, beans, grains, dried vegetables, meats and fish—often ageing many of them for years to deepen the flavour. His lab-like kitchen storage with over 500 labeled ingredients (pickles, grains, seeds, etc.) underscores how fermentation and time are central to his cooking. For example, Yun's signature naengmyeon (cold wheat noodles) are made entirely in-house from Korean wheat and served simply with salt and oil. Chef Kim is even notorious for taking months off to study ingredients and techniques. While the chef himself is soft-spoken, his philosophy is bannered loudly in the restaurant, with diners hearing the detailed explanations of the ageing, fermenting and drying process behind the dishes.
Business Wire
02-06-2025
- Automotive
- Business Wire
Palliser Capital Publishes Value Enhancement Plan for Toyo Tires
LONDON--(BUSINESS WIRE)--Palliser Capital ('Palliser'), a significant shareholder in Toyo Tires ('Toyo') (5105 JT), today published a comprehensive presentation on the opportunities available to unlock value at Toyo. To ensure market transparency and respond to requests from shareholders and other stakeholders, Palliser published the presentation first delivered by James Smith, Palliser Founder and Chief Investment Officer, at the Sohn Hong Kong Investment Leaders Conference on May 30, 2025. Toyo, a premium tire brand with a leading U.S. market share in Wide Light Truck Tires, has consistently underperformed and is materially undervalued, trading at a significant discount to peers across key valuation multiples, despite the company's far superior revenue and profitability profile. In Palliser's view, the factors driving this value gap are readily solvable and, if remedied, could deliver over 45% upside to shareholders – or materially more with a Palliser-proposed stakeholder value enhancement committee actively exploring options for Toyo, including interest from multiple PE and strategic buyers. Palliser's enhancement plan includes: Adopting best-in-class performance targets and incentive structures to fully align management incentives and shareholder interests; Implementing a TSE-aligned capital allocation framework, grounded in clear and distinct metrics, returns and hurdle rates; and Conducting a comprehensive review of all strategic options to maximize stakeholder value, including privatization and resolving overhang from Mitsubishi's investment in the company. Full details of the presentation are outlined in the accompanying attachment. About Palliser Capital Palliser Capital is a global multi-strategy fund. Our value-oriented investment philosophy is applied to a broad range of opportunities across the capital structure with a focus on situations where positive change and value enhancement can be achieved through thoughtful, constructive and long-term engagement with companies and across a range of different stakeholder groups.
Yahoo
17-03-2025
- Automotive
- Yahoo
What Is A Tire's Load Index And Why Is It Important?
There's a lot of information on a tire's sidewall if you know where to look. Of course you have your make and model, but if you look closer you'll see an alphanumeric string on there — something like 195/75R15 — that tells you everything you need to know about your tire. You got your tire class on there, your aspect ratio and tire diameter, and all kinds of other useful stuff. All the way at the right, at the end of the string, there's a two or three-digit number followed by a letter. The letter is your speed rating, but what we're interested in is that number — the load index. A tire's load index, as the name suggests, indicates how much weight a tire can support when it's properly inflated to the manufacturer's specifications. It's a two or three digit number (depending on application) that corresponds to a given weight on the load index chart. The higher the number, the more weight a tire can carry. When multiplied by four, your total should be larger than your vehicle's gross vehicle weight. For example, my 2022 Kia Soul GT-Line calls for 235/45R18s (I run Coopers, if you're curious) with a load rating of 94. Looking at this chart, 94 is 1,477 pounds. Multiplied by four, that's a total of 5,908 pounds. The Soul's curb weight is 2,844 pounds, and its GVWR is 4,023 pounds. That's well within the tires' total weight index, so I'm good to go. Read more: Apparently It's Illegal To Put A 'For Sale' Sign In Your Truck Now In a word? Safety. If your tires can't handle the weight of your vehicle and any passengers and cargo, they won't keep you on the road very well. Think about it this way. How much weight can you carry? Now imagine you had to double or triple that amount of weight. What do you think would happen? Your legs would give out, right? Same with overloaded tires. At best, overloaded tires will wear more quickly and degrade performance. At worst, they'll blow out and cause a crash. You should always buy tires that meet or exceed the manufacturer's load index rating. To make sure you're getting the right tires with the correct load index, the manufacturer typically provides that information in two handy, easy-to-find places — on a tire data plaque on the driver's door jamb and in the owner's manual. If your car is missing both of these, there's always the internet. It's also important to note that the load indexes and tire types discussed in this article are for passenger cars as designated by the letter P at the beginning of the tire sidewall data. Light truck or trailer tires, those with an LT or ST tire code prefix respectively, have two load indexes separated by a forward slash. For example, Toyo makes a light truck tire called the Open Country that can be had in LT235/75R15/6 104/101S. See how the load index is 104/101? Light truck tires are rated like this because they're often used as a pair on a dually, like a Silverado 3500HD. The smaller number is used to factor your load index when used on a dually, and the higher number is for single use. Want more like this? Join the Jalopnik newsletter to get the latest auto news sent straight to your inbox... Read the original article on Jalopnik.
Yahoo
30-01-2025
- Automotive
- Yahoo
Toyota 4Runner Trailhunter is one heck of an off-road rig
The Toyota 4Runner has been one of the automaker's staple SUV offerings since the first generation in 1984. The sixth generation was revealed in April 2024 with nine total trim levels, six of which came from the previous generation and three completely new ones. At the top of the trim tree sits the Trailhunter, the most expensive 4Runner available, and the model's overlanding-focused the Trailhunter's list of features are 18-inch bronze wheels wrapped in 33-inch Toyo all-terrain tires and ARB's Old Man Emu (OME) 2.5-inch forged shocks with rear external remote reservoirs. Together, these raise the 4Runner by 2 inches in the front and 1.5 inches in the rear, allowing for more off-road prowess than the SUV's other trims. Other features to aid in your off-road adventure include an ARB roof rack, a Stabilizer Disconnect Mechanism (SDM), which allows you to remotely disconnect your sway bar, a Multi-Terrain Select (MTS) system, and Crawl Control (CRAWL) to make sure no rock stands in your for aesthetics, the 4Runner Trailhunter can be clad in Ice Cap (white), Gray (Underground), Black, or my favorite, Everest (green). Exterior details include the "Toyota heritage grill" with bronze 'TOYOTA' lettering, an integrated 20-inch LED light bar, and RIGID color-selectable LED foglights. The 5-seater interior largely retains the same features of the standard 4Runner but gets Mineral SofTex-trimmed seats with yellow stitching so all passengers remember they're riding in something special. Various bronze accents throughout the cabin serve as callbacks to the Trailhunter's bronze wheels. The Trailhunter doesn't skimp out in terms of cargo room either, featuring 47.2 cubic feet of cargo space behind the rear seats and 89.7 cubic feet with the second row folded down. Under the hood is the more powerful i-FORCE MAX 2.4L turbocharged hybrid I4 mated to an 8-speed automatic transmission, putting out a combined 326 hp and 465 lb-ft of torque. Off-road chops include an air intake for the engine, part-time 4-wheel drive, and an electronic locking rear differential. If you've got a trailer to tow to the campsite, the 4Runner Trailhunter features a 5,800-lb. towing for price, well, you certainly get what you pay for. The Toyota 4Runner Trailhunter has an MSRP of $66,900, the same as the more high-speed desert runner that is the TRD Pro. With an estimated MPG of 23 city, 24 highway, and 23 combined, you might end up paying a little more in gas bills, too. The Toyota 4Runner Trailhunter is not only capable and spacious but damn attractive in that Everest shade of green with the OEM bronze wheels. Its off-road chops should also make it a welcome companion for the trails or any other non-paved adventure. Of course, all of that comes with a hefty price tag, but if you're willing to open up your checkbook, you'll get an SUV that is just as happy for everyday around-town errands as it is tackling rocky terrain with fellow off-roaders. Love reading Autoblog? Sign up for our weekly newsletter to get exclusive articles, insider insights, and the latest updates delivered right to your inbox. Click here to sign up now!
