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79 Spectacular Dishes From Restaurants Worldwide For Seafood Month
Uni in Kanazawa A_RESTAURANT Here are a list of seafood dishes around the world to inspire your taste buds for National Seafood Month! From Crystal Cruises' luxurious Nobu-style black cod to Wymara Resort's Caribbean seafood claypot in Turks & Caicos, and from Soho Beach House Canouan's snapper bluff to Umi Uma's refined tuna tataki, these dishes showcase the art of seafood on a global stage. Whether it's a bold curry, delicate crudo, or a classic preparation with a twist, each dish invites you to indulge in the ocean's bounty. Salted Roasted Santa Barbara Spot Prawns Providence At Providence in Los Angeles, chef Michael Cimarusti's salted roasted santa barbara spot prawns are a cherished seasonal highlight. Presented with rosemary, lemon, and extra-virgin olive oil, this dish preserves the prawns' delicate texture and natural sweetness. 'Known as one of our most enduring and iconic dishes, the salted roasted santa barbara spot prawns was born from the idea that I had to try to shorten the time from the live tank to the table,' says chef Michael Cimarusti. Crab & Caviar Platter Seaside Finolhu Baa Atoll Maldives At Crab Shack inside Seaside Finolhu Baa Atoll Maldives, a PADI 5 Star Dive Resort, this indulgent platter pairs king crab leg, Normandie oysters, poached tiger prawns, and sustainably sourced Bulgarian caviar with local watermelon and house-made sherry vinegar mignonette. 'Each dish is an attribute to regional sourcing and purity of exceptional ingredients, allowing the ocean's authentic bounty to take center stage,' says executive chef Bernard Prim. Sakura Fish Mesm Tokyo At Mesm Tokyo's Chef's Theatre, head chef Kouki Kumamoto brings a sense of drama to the table with a presentation of greenling fish paired with seaweed. This bistronomy-style French dish embodies the restaurant's concept of transforming the kitchen into a stage. Using fresh, seasonal ingredients from Tokyo, the chef's precise technique highlights the delicate, briny flavor of the greenling, enhanced by the oceanic depth of the seaweed. Served in a live, open-kitchen setting, this dish invites diners to engage with the culinary journey. At Restaurant Vinum in Priorat, Spain, chef Josep Queralt Sales pays tribute to his roots with creamy rice of sea anemone, made from Delta del Ebro rice and paired with local La Rapita prawn carpaccio. The dish, accented by spirulina and Calvisius caviar, reflects the unique duality of the region, where inland rice fields meet the seabed. 'The creamy sea anemone rice, paired with local 'La Rapita' prawn carpaccio, embodies this harmony,' says chef Josep Queralt Sales. Sushiawase A_RESTAURANT At A_RESTAURANT in Japan, sushiawase reimagines traditional Japanese sushi. The omakase nigiri sushi course features seasonal seafood—like Kanazawa sweet shrimp, squid, silver-skinned fish and sea urchin—prepared with a variety of techniques to highlight freshness and flavor. 'We've reimagined traditional Japanese sushi by combining its core elements with techniques and ingredients from other culinary cultures, creating a completely new style of fusion sushi unique to A_RESTAURANT,' says head chef Hideyuki Kon. At The Dining Room at Rosewood Kauri Cliffs in New Zealand, fresh-caught mangonui snapper is served with white asparagus, hazelnut, and sumac, creating a dish that captures the essence of the coast. 'Fresh-caught mangonui snapper like this tells its own story – it's clean, bright, and full of the character of our coastline,' says Jane-Therese Mulry, director of culinary, Rosewood New Zealand. Château Eza SGMKG At Château Eza in Eze, France, chef Justin Schmitt's signature fish-based amuse-bouche, the rock … around the mediterranean sea, offers a stunning medley of chilled kombu broth, razor clams, fennel mousse, and a touch of yuzu. The dish also features a mussel and celery tartlet with pear, and a poached oyster with sorrel coulis, horseradish cream, preserved lemon, apple sorbet, and wild pepper. 'Better to lose yourself in your passion than to lose your passion,' says chef Justin Schmitt. Prime Seafood Tower La Boucherie in InterContinental Los Angeles Downtown At La Boucherie in InterContinental Los Angeles Downtown, the prime seafood tower is an indulgent spread featuring poached prawns, lobster tail, king crab, grilled and chilled scallops, Salt Spring Island mussels, oysters, salmon sashimi, and Spanish octopus. Served with zesty accompaniments including cocktail sauce, mignonette, and fresh-grated horseradish, it's seafood spectacle at its finest. 'Our seafood tower is a testament to comforting memories of past meals and occasions,' says executive chef Daniel L. Fennessy.' Premium Economy Meal Service EVA Air EVA Air's premium economy class, a concept the airline pioneered in 1992, elevates in-flight dining with its savory congee featuring prawn and fish. This comforting rice porridge is enriched with tender pieces of seafood, offering a warm and satisfying meal that reflects East Asian culinary traditions. Served as part of the breakfast service, it provides a nourishing and flavorful option for travelers seeking comfort at 35,000 feet. Fish Course Kinjohro Kanazawa At Kinjohro in Kanazawa, tai no karamushi is a classic Kaga dish made with red seabream stuffed with okara, vegetables, and other ingredients. This traditional preparation, symbolic of samurai culture, features two seabreams steamed and served facing each other, often gracing weddings and celebratory occasions. Said to have originated in the Edo period with influences from Nagasaki's Shippoku cuisine, tai no karamushi showcases the versatility of red seabream, a beloved ingredient in many Ishikawa recipes. Fresh Halibut XO Holland America Line On Holland America Line, fresh halibut XO is a summer seasonal favorite offered as a supplemental dish on all Dining Room menus. Steamed halibut is paired with Asian vegetables and rich XO sauce made from dried shrimp and scallops, offering a cold-water twist on a dish once prepared with grouper. 'The fresh halibut XO is offered on all Holland America Line Dining Room menus as a supplemental dish by chef Morimoto… It's one of the more popular dishes, just brought back for this summer season,' says Marisa Christenson. Crispy Red Snapper Collar Nobu-Style Black Cod At Umi Uma on Crystal Cruises, the signature nobu-style black cod is a standout. Marinated for days in a delicate blend of sweet white miso, sake, and mirin, the dish embodies chef Nobu Matsuhisa's philosophy of simplicity and harmony. Paired with baby peach and young ginger, the result is a buttery, melt-in-your-mouth fillet, caramelized to perfection and subtly infused with umami sweetness. 'The nobu-style black cod is a signature masterpiece at Umi Uma, a quintessential expression of Nobu's culinary artistry at sea—refined, balanced, and unforgettable,' says Gunter Lorenz, vice president of food & beverage operations. Golden Passion Afternoon Tea with Grilled Shrimp Golden Passion Afternoon Tea At FIVE – Grill & Lounge at Hyatt Centric Kanazawa, the snow crab cake is crafted from freshly caught snow crab from Kanazawa Port, delivering a rich yet delicately light flavor that has become a favorite among international guests. For the summer season, a seasonal seafood marinade is introduced, showcasing locally sourced seafood and paired with a fresh salad made from vegetables provided by contracted local farmers. Fish Dumplings Hyatt Centric Lakeside Ningbo At Hyatt Centric Lakeside Ningbo in China, the golden pouch of East China Sea yellow croaker is a standout summer chef's recommendation. Slices of yellow croaker from Dongji Island are paired with shrimp meat, wrapped in delicate pork caul fat, and shaped into a pomegranate-like pouch. The pouch is gently fried at low temperature, delivering a crispy exterior with a tender, juicy filling that celebrates the coastal flavors of East China. Creole Snapper Bread & Beast Food Photographer At Favorites Bistro Bar in New London, Connecticut, the creole snapper showcases a whole red snapper marinated in house spices, served with black rice, seasonal greens, and sweet plantains. This Caribbean-American dish offers a perfectly balanced bite. 'The red snapper is a symbol of the seaside in my native Haiti, where fresh-caught fish is a daily staple and culinary tradition runs deep,' says owner Majan Pierre. Shrimp Tempura Sushi Taquito Wyndham Grand Clearwater Beach Resort At Ocean Hai at Wyndham Grand Clearwater Beach Resort, the shrimp tempura sushi taquito layers crispy shrimp tempura over seasoned sushi rice, with mango, jalapeño, cilantro, and red tobiko on a crisp nori sheet. Drizzled with cilantro aioli and served open-faced, this dish delivers an unexpected fusion of textures and flavors. 'At Ocean Hai, we seek out ways to blend the restaurant's signature Asian fusion-inspired menu with the backgrounds and inspirations of our talented culinary team while incorporating locally sourced, seasonal ingredients,' says executive chef Nana Darkwah. Ahi Tuna 'Wellington' ULU, Four Seasons Resort Hualalai, Hawai'i At ULU at Four Seasons Resort Hualalai, the ahi tuna 'wellington' reimagines the classic with Bigeye tuna wrapped in luau leaf and flaky pastry, filled with a rich ali'i mushroom and black truffle duxelle. Finished with foie gras Bordelaise and Surinam cherry jam, the dish celebrates Hawai'i's vibrant local flavors. 'This is our interpretation of a classic beef Wellington that celebrates our local fishermen and farmers here on the Big Island of Hawai'i,' says chef de cuisine Chris Damskey. Shrimp N' Waffles The Wharf at Sunset Walk At The Wharf at Sunset Walk in Kissimmee, Florida, shrimp n' waffles puts a playful spin on a Southern classic. Crispy shrimp top a fluffy Belgian waffle, drizzled with sweet Thai chili sauce and sriracha aioli, and finished with sesame seeds, cilantro, and scallions. 'Our shrimp n' waffles is a coastal twist that reimagines a Southern classic, chicken and waffles,' says executive chef Sean Marzan. Miso Marinated Chilean Seabass Hugo's At Hugo's Frog Bar & Fish House in Chicago, the Chilean seabass is marinated in miso and pickled ginger, then pan-seared and served with hon shimeji mushrooms, peas, and a velvety soy-lemon butter sauce. 'Hugo's Chilean seabass, marinated in miso and pickled ginger, is pan-seared and served with hon shimeji mushrooms, peas, and soy-lemon butter,' says chef Bob Gallegher. At Lure Fishbar Chicago, the crispy Asian snapper is a shareable, flavor-packed dish. Snapper is pulled from the bone, coated in tempura, flash-fried for an airy crunch, and tossed in a house-made Szechwan ginger glaze. Served with stir-fried vegetables and fried rice, it delivers a bold balance of textures and tastes. 'The crispy Asian snapper is the first dish I added to the menu when I came to Lure Fishbar. It is a dish that hits all the taste receptors in a perfectly balanced way,' says executive chef Preston Clark. Baked Black Cod 'Dolma' Leonetta This inventive Mediterranean-inspired dish features buttery black cod marinated in shio koji, then wrapped in grape leaves with wild rice and roasted to perfection. Finished with a bright lemon-honey emulsion and served with blistered tomatoes, it offers a nuanced balance of flavors, texture, and depth. Chef Ed Cotton shares: 'I really enjoy this fish preparation, which utilizes a Japanese ingredient… It's one of my favorites on the menu here at Leonetta.' Swedish Style Caviar Waxins At Waxin's in Palm Beach Gardens and Naples, Florida, swedish style caviar highlights vendace caviar served with freshly whipped crème fraîche, finely chopped red onion, dill, lemon wedge, and butter-fried toast. Each bite delivers briny richness with creamy and crisp textures, showcasing the care behind this delicacy. 'What makes swedish style caviar truly special is the meticulous craftsmanship involved in its harvesting… The dedication and time invested in this product is nothing short of remarkable,' says executive chef Melvin Glimstål. Wood Fired Branzino Jack & Charlie's At Jack & Charlie's in New York City, the wood fired branzino is cooked over live fire and paired with miso and sake braised leeks, wild mushrooms, and a bright yuzu broth. The miso leeks add sweetness and depth, complemented by the sake's delicate touch, while the umami-rich branzino harmonizes with the dish's citrus finish. 'For me, it's the miso and sake braised leeks that really bring the dish together… Bright clean flavors and a unique delivery,' says chef Ed Cotton. Pescado Frito Benny's on the Beach At Benny's on the Beach in Lake Worth, Florida, pescado frito presents a showstopping whole red snapper seasoned and deep-fried to crispy perfection. It's served with cilantro-lime rice, mixed vegetables, corn on the cob, pickled red onion, tomato relish, sour cream, and flour tortillas for a festive coastal experience. 'Benny's on the Beach has become known for our pescado frito… The dish is a head turner as it is walked to tables, and we struggle to keep enough of them!' says managing director Dylan Lipton. Seafood Board Bronwyn Knight At Caretta Caretta at The Singer Oceanfront Resort on Singer Island, Florida, the seafood board offers a coastal twist on the classic charcuterie. Crafted with fresh, locally sourced seafood, it features smoked mahi dip, charred octopus, marinated shrimp, and slices of ahi tuna. 'Our seafood board offers a coastal twist on the classic charcuterie, designed as a fun and shareable starter for all seafood enthusiasts,' says food and beverage director Bret Winograd. Fried Yam Prawn Dumpling Quenino At Quenino in Artyzen Singapore, the fried yam prawn dumpling reimagines the classic wu gok with delicate yam pastry laced with Indian spices, vibrant pork and prawn filling, and a poached oyster in house-made kicap oyster sauce. Yacon and celtuce add crisp texture, creating a bold, layered dish that bridges Chinese and Indian culinary traditions. 'This dish feels like the most 'me' thing on the menu—it brings together both my Chinese and Indian heritage in a way that's playful, bold, and easy to enjoy,' says chef de cuisine Sujatha Asokan. Seafood Spaghetti 1212 Santa Monica At 1212 Santa Monica in California, seafood spaghetti pairs homemade noodles with rich marinara sauce and a medley of fresh seafood, including clams, mussels, prawns, and calamari. Each bite offers a taste of the coast, with perfectly cooked pasta and ocean-fresh flavors. 'Our seafood spaghetti is a celebration of the sea—made with fresh, handmade pasta and the day's best catch,' says chef Hiroki Yamagishi. Roasted Local Halibut La Bohème At La Bohème in West Hollywood, roasted local halibut is grilled and served with crustacean coconut broth, maple-glazed butternut squash, steamed bok choy, and gobo root. The dish balances delicate fish with rich broth and earthy seasonal vegetables for a refined yet comforting plate. 'This dish is all about balance—the delicate flavor of locally caught halibut paired with a rich coconut crustacean broth and earthy, seasonal vegetables,' says chef Daniel Perez. Spaghetti alla Chitarra alla Vongole Settecento At Settecento in downtown Los Angeles, spaghetti alla chitarra alla vongole is a timeless Italian classic. Homemade spaghetti alla chitarra is tossed in a fragrant garlic and white wine sauce, then topped with fresh clams. The simplicity of the ingredients lets the pasta and seafood shine. 'Spaghetti alla chitarra alla vongole is a timeless Italian classic—simple, elegant, and full of soul,' says chef Francesco Angri. Ahi Tataki Andaz Maui at Wailea Resort At Ka'ana Kitchen at Andaz Maui at Wailea Resort, ahi tataki offers a fresh take on the classic caprese. The dish combines local Bigeye tuna, creamy burrata cheese, local tomatoes, and a hint of lilikoi, finished with Hawaiian black lava salt. It's a perfectly balanced fusion of flavors celebrating Maui's local bounty. 'Originally created by one of Ka'ana's first chefs, this dish is a fresh take on the classic caprese… The richness of the cheese meets the clean, delicate flavor of the tuna, all brought together with a touch of lilikoi and Hawaiian black lava salt,' says executive chef Ritchard Cariaga. Jewel Box Hoshino Resorts At HOSHINOYA Bali in Ubud, Indonesia, the jewel box is a stunning chirashi don showcasing salmon, scallop, pearls of ikura, fresh snapper, tuna tataki, and lightly charred squid. Meticulously crafted with delicate Japanese culinary techniques, the dish celebrates both Bali's local ingredients and Japanese authenticity. 'In addition to creative Balinese and Indonesian-inspired dishes, we take pride in offering authentic Japanese cuisine, meticulously crafted with delicate Japanese culinary techniques and the finest local ingredients,' shares the team at HOSHINOYA Bali. Caribbean Seafood Pot Blue Water Bistro in Wymara Resort + Villas, Turks & Caicos At Blue Water Bistro in Wymara Resort + Villas, Turks & Caicos, director of culinary and executive chef Andrew Mirosch showcases the region's bounty with a Caribbean seafood claypot. Featuring sustainably harvested Turks lobster, jumbo tiger prawns, bay scallops, conch, mussels, New Bedford scallops, and grouper in a rich Jamaican-style coconut curry, it's served with red bean rice. 'Our goal was to celebrate the best of local Caribbean fare, highlighting regionally grown produce and the freshest line-caught, net-free seafood from Turks & Caicos,' says chef Mirosch. Baked Lobster Banyan Tree Krabi, Thailand At The Bird's Nest at Banyan Tree Krabi, Thailand, baked lobster is paired with a rich, creamy, tangy, and spicy Penang curry fruit sauce. The sauce blends coconut milk, kaffir lime leaf, and chili for a fusion of bold tropical flavors, showcasing Thailand's coastal bounty. Perched in elevated table pods amid the canopy of trees, The Bird's Nest offers a stunning backdrop for this standout main course. Tuna Belly W Punta de Mita At Rubra in W Punta de Mita, Mexico, chef Daniela Soto-Innes celebrates Mexico's West Coast seafood with a stunning tower of lobster, Bahia shrimp, oyster clams, Toro Blue Fin Tuna, and tropical kiwi and pineapple accents. Each bite is elevated with homemade, regionally inspired sauces that honor local fishing traditions, delivering a true taste of the Pacific. Skull Island Prawns Park Hyatt Auckland Part of the Seafarer Dinner experience at Park Hyatt Auckland, Skull Island Prawns showcases naturally sweet prawns sustainably sourced from Australia's tropical northern waters—some reaching up to 26 centimeters long. Executive chef Sven Ullrich emphasizes the resort's commitment to eco-friendly practices and sustainability, highlighting a menu crafted from ingredients sourced exclusively from local, certified suppliers. Spaghetti al Nero di Seppia El Encanto, A Belmond Hotel, Santa Barbara, At El Encanto, A Belmond Hotel, Santa Barbara, chef Alex Bollinger crafts this stunning dish with spaghetti al nero di seppia, complemented by rainbow chard and a delicate Champagne lemon beurre blanc, topped with Kaluga Reserve caviar. Inspired by a memorable experience at Citronelle and honoring California's coastal heritage, this dish embodies a thoughtful nod to sustainability and culinary nostalgia. El Encanto executive chef Alex Bollinger explains: 'Now, thanks to sustainable aquaculture, we can responsibly enjoy abalone… honoring California's deep-rooted seafood traditions.' Pan Seared Cobia Limewood Bar & Restaurant At Limewood Bar & Restaurant in Berkeley, Executive Chef Joseph L. Paire III captures the essence of summer with his Pan Seared Cobia filet. The firm fish, crisped to perfection, is complemented by a vibrant salsa verde and sweet summer peas. 'In the Summer months our menu becomes very seafood focused to lighten things up, and help compliment the awesome produce that pops up this time of year,' shares Chef Paire. 'The fish is firm but light, skin nice and crisp, and has the brightness of summer peaking through from the salsa verde.' Please find images attached Nestled at the base of Claremont Canyon in Berkeley, Claremont Resort & Club is a landmark destination known as the 'White Castle in the Hills.' Established in 1915, the resort celebrates its 110th anniversary, offering beautifully restored rooms and suites, a world-class spa, and distinguished dining. Its private Club fosters a close-knit community, adding to the iconic charm that overlooks the San Francisco Bay. New Quarter High Tide Raw Seafood Platter New Quarter's High Tide Weekends in Richmond showcase the diverse flavors of Australian seafood with a long, laid-back seafood lunch designed to share. The $76 per person feast features Moreton Bay Bugs, Pacific Oysters, Beef Tartare & Asparagus Rice Paper Rolls, and the signature Betel Leaf Kingfish, all served with vibrant dipping sauces. 'High Tide at New Quarter is about indulging in laid-back luxury—bright, bold flavours and free-flowing drinks built around a generous raw seafood platter designed to share,' says Executive Chef Scott Lord of Commune Group. Oysters Moonhouse At Moonhouse in Melbourne's Carlisle Street, Wednesday evenings are transformed into a midweek seafood ritual. For $30 per person, guests savor a market-fresh fish, either steamed or pan-fried, accompanied by bold Firewater broth or a fragrant Shaoxing option. 'Fish Night is all about comfort and ritual—a simple midweek tradition that lets beautiful market-fresh fish shine with punchy, flavour-driven broths and sides,' says Executive Chef Scott Lord of Commune Group. Diners can pair their fish with shared sides like Chinese broccoli with sesame, kung pao brussels sprouts, or fried rice. Caviar Tart Hotel Nia At Porta Blu in Menlo Park's Hotel Nia, approachable luxury comes to life in the form of the caviar tart. Served on house croutons with egg, mascarpone mousse, and trout roe, the dish balances elegance with playfulness. 'I wanted to lessen the intimidation of an ingredient that is only associated with luxurious experiences. The caviar tart is an elegant yet playful way of showing just that,' says Executive Chef Malcolm Chow. For an extra touch of decadence, opt for kaluga caviar. Kona Kanpachi En Croute Prince Waikiki | At 100 Sails Restaurant & Bar in Prince Waikiki, the Kona Kanpachi En Croute is a showstopper. This award-winning Japanese fish, known for its delicate, buttery flavor, is enveloped in a toasted brioche bun with shrimp pâté and fragrant lemongrass. It's served with a rich truffle dashi infused with truffle and a bright yuzu emulsion, alongside farm-fresh vegetables and Ho Farms tomatoes. 'Here at Prince Waikiki, we take pride in creating a unique dining experience utilizing only the freshest local ingredients and pairing it with a contemporary twist of both Japanese and French techniques,' says Executive Chef Jeremy Shigekane. At Soho Beach House Canouan, the Snapper Bluff celebrates the island's coastal bounty. A delicate fillet of locally-caught snapper is pan-seared and served atop a velvety coconut-lime emulsion, enhanced with blistered cherry tomatoes, pickled island vegetables and charred scallion oil. Grilled breadfruit chips add a signature Caribbean touch. 'The Snapper Bluff is our tribute to the island—fresh from the sea, kissed by fire, and layered with the bold, bright flavors that define Canouan. It's not just a dish, it's a story on a plate,' says executive chef Johann Zwahlen. East Caribbean Barracuda Mandarin Oriental, Canouan At Mandarin Oriental, Canouan's Tides Bar + Grill, the East Caribbean Barracuda is grilled over coconut husk charcoal, paired with crispy pineapple chips, curried pumpkin silk and fennel salad. 'Our East Caribbean Barracuda is truly special. It's not only non-toxic and incredibly pure, but we elevate it further by grilling it over coconut husk charcoal,' says executive sous Chef I Gede Wicaksana. Caribbean Lobster Risotto Canouan Estate Resort & Villas, At Canouan Estate Resort & Villas, the Caribbean Lobster Risotto highlights locally caught lobster atop creamy risotto with velvety coconut espuma infused with Vincy pepper. Fresh spinach, garden peas, and a splash of smoked lemon juice complete this comforting yet vibrant dish. 'This dish, with its sweet, firm lobster and velvety coconut espuma infused with Vincy pepper, is our Canouan take on comfort food. It's a plate that truly says 'comfort with a sense of place'—familiar, yet unmistakably rooted in the Grenadines,' says chef Raushan Kuma. Spaghettoni Brett O'Brien At Sí Sí, EHP Resort & Marina's signature Spaghettoni features fresh handmade pasta, king crab, manilla clams, and preserved fennel, all bathed in a rich shellfish bisque made from lobster, shrimp and crab. Anchovy breadcrumbs add a savory finish. 'At EHP Resort & Marina, our Spaghettoni celebrates the full spectrum of coastal flavors,' says chef partner Dane Sayles. Maine Lobster & Squid Ink Tagliatelle White Barn Inn, Auberge Resorts Collection, At White Barn Inn, Auberge Resorts Collection, this dish weaves a personal story with local pride. Fresh Maine lobster from a fisherman friend and foraged sea beans are served atop squid ink tagliatelle, creating a true homage to the coastal bounty. 'The Maine Lobster & Squid Ink Tagliatelle dish is deeply personal to me. It tells the story of my lifelong love for the Maine coast,' says executive chef Mary Dumont. Spanish Octopus Remy's Loose At Remy's Loose at the The Chanler at Cliff Walk the Spanish octopus is brined with fresh citrus and house-fermented hot sauce, then gently confit in olive oil for six hours. Finished on the plancha for a crisp, caramelized crust, it's served with sweet and sour cauliflower and bright Meyer lemon. 'My goal is to create something deeply familiar, yet refined, elevating the familiar with thoughtful contrast,' says executive chef Jacob Jasinski. Khao Phad Saffron Banyan Tree Mayakoba At Banyan Tree Mayakoba's Saffron, khao phad saffron combines premium Thai jasmine rice infused with saffron and fresh seafood—shrimp, squid, scallops and mussels—from the nearby sea. 'We use authentic Thai jasmine rice cooked with saffron, combined with the freshest seafood,' says chef May. Chilean Sea Bass The Setai, Miami Beach At The The Setai, Miami Beach, the Chilean sea bass is served with charred tomato miso, red onion, and a hint of lime. The dish balances the sea bass's delicate texture with a refined blend of savory, sweet, and acidic notes. 'The richness of the fish is beautifully complemented by the bright, savory notes of the charred tomato miso and fresh lime,' says executive chef Vijayudu Veena. Calamari Fries Michael A Chirichillo At Clever Koi, a modern Asian eatery in Greater Phoenix, calamari steak is sliced into strips, lightly battered in tempura, and flash-fried for a crispy, zesty bite. Finished with mint furikake and a citrusy yuzu aioli, it's a creative take on a classic. 'Instead of the usual rings and tentacles, we use calamari steak cut into strips, hence the name,' says co-owner Joshua James. Dry-Aged Red Snapper 'a la Plancha' Kimpton Grand Roatán Resort & Spa At Kimpton Grand Roatán Resort & Spa, snapper is dry-aged for three days to intensify its flavor, then seared a la plancha for ultra-crispy skin. Served with carrot-coconut purée, pineapple chimol, and a creamy curry sauce, this dish highlights local bounty. 'We dry-age the snapper to enhance its flavor and texture, sear it a la plancha, and serve it with a rich, creamy curry sauce,' says executive chef Guido Ojeda. Angry Lobster gigi's Montauk, At gigi's Montauk, the angry lobster is a 1-pound lobster chopped into hearty chunks, cooked to tender perfection and drenched in a spicy, buttery sauce. Garnished with green onion and citrus, the dish balances rich decadence with fiery heat. 'The Angry Lobster is a fiery, flavor-packed dish featuring succulent lobster smothered in a bold, spicy butter sauce,' says chef Jason Lee. Kampachi and Chocolata Clam a 'la Diabla' COMAL at Chileno Bay Resorts & Residences At COMAL at Chileno Bay Resorts & Residences , two standout dishes showcase Baja's sustainable bounty. The Kampachi, a delicately marbled fish from Baja California Sur, is served crudo-style with seaweed salad, cashew miso vinaigrette, and corn furikake. The Chocolata clam from the Sea of Cortez is paired with a reimagined a la Diabla sauce, enriched with ginger and fermented chile for bold, coastal flavors. 'We work closely with sea farms in Baja that prioritize environmental stewardship, ensuring the continued availability of these regional delicacies while respecting the ocean's natural rhythms,' says chef Yvan. Seafood Tower Cameron Mitchell Restaurants At Ocean Prime, the custom-built shellfish tower offers a selection of oysters, shrimp cocktail, Maine lobster, and Dutch Harbor King Crab legs, enhanced by a cascade of liquid 'smoke' for dramatic effect. 'The smoking comes from dry ice, and it adds a whimsical feel that draws your eyes down the entire tower from the top as you follow the cascading 'Smoke,'' says corporate chef Jason Shelley. Low Country Seafood Pasta Andrew Cebulka At Fleet Landing in Charleston, SC, fettuccine is tossed with shrimp, scallops, crawfish, mussels and andouille sausage in a rich Creole butter sauce. Asparagus, tomatoes, and parmesan add color and flavor. 'We combine fresh seafood and andouille sausage in an aromatic creole butter cream sauce to create a rich, vibrant pasta that exudes a sense of warmth and southern hospitality,' says executive chef Andy McLeod. Halibut Costa Aleece Sophia At Costa* in Charleston, fresh halibut is brined, dried, and basted in early spring garlic, served with BBQ squid, English peas, and pancetta. 'This variation is fresh halibut brined, dried, and gently basted in early spring garlic, paired with local squid cured in shio-koji for sweetness, lardo for texture, and plump, sweet peas,' says executive chef Vinson Petrillo. Pan Seared Scallop Ryan Belk At Wild Common in Charleston, a pan-seared scallop is paired with bamboo rice, mussels in carrot-vadouvan curry and bok choy from Dogpatch Farmstead. 'This dish is really special to Wild Common because it highlights our collaboration with Dogpatch Farmstead, which is a local farm owned and operated by one of our chefs, Casey,' says executive chef Orlando Pagán. Seafood Dip Woven Seafood & Chophouse At Woven Seafood & Chophouse in Tacoma, the seafood dip blends seafood trimmings with spicy aioli, Kabayaki sauce, Monterey Jack cheese, gremolata and Woven-style fry bread. 'This dip utilizes a mix of seafood trimmings that would often be thrown out, blending an American comfort food with Asian flavors and techniques,' says executive chef Dexter Mina. Octopus with Calabrian Chile Vinaigrette Silver Sands At Eddie's in Silver Sands, octopus is braised for over three hours, then roasted in olive oil for a crisp exterior and tender interior. It's finished with a bold Mediterranean-style vinaigrette made with Calabrian chiles, lime juice, lime zest, Colatura, and cilantro. 'For me, this dish is about coaxing flavor out of every step: slow braising for tenderness, roasting for texture, and a punchy vinaigrette to tie it all together,' says chef Finn O'Hara. Caicos conch The Palms At Sí Sí at The Palms, freshly caught Caicos conch is lightly cracked and fried to a crisp, served with shallots, mixed greens, and smoky chipotle sauce. 'This dish showcases the finest locally caught Caicos conch, prepared with precision to highlight its natural flavor and crisp texture,' says Executive Chef Rajasekar Ravindran. Pan Seared Native Red Snapper The Shore Club At SUI-REN at The Shore Club, native red snapper is pan-seared to perfection and served with smoky Ají Amarillo sauce and savory Chaufa. 'This dish is all about bold, balanced flavor—the native red snapper is paired with smoky Ají Amarillo sauce and savory Chaufa,' says Acting Executive Chef Raheem Junker. Herb Basted Scallops with Artichoke Purée Nobu Hotel Palo Alto At Nobu Hotel Palo Alto, herb-basted scallops are paired with creamy California artichoke purée, lemon gastrique, and fresh spring vegetables. 'Herb-basted scallops paired with creamy artichoke purée, brightened by lemon gastrique and balanced with fresh spring vegetables — a dish that highlights clean, seasonal flavors,' says Executive Chef Ryan Mendoza. Million Dollar Roll Casa Sensei At Casa Sensei in Fort Lauderdale, the luxurious Million Dollar Roll layers lobster, scallops, foie gras, and caviar, finished with shimmering gold flakes and a drizzle of truffle oil for a silky, unforgettable bite. 'This roll was designed to wow – every ingredient is over-the-top in the best way, and together they create something rich, silky and unforgettable,' says Executive Chef Willfredo Reyes. At Pubbelly Sushi , citrus-laced lobster is wrapped in spicy honey and chives, then tucked inside a soft, glazed donut, creating an irresistible sweet-savory mashup. 'It's playful, sweet and savory all at once. We wanted to surprise people – and it's become one of our most talked-about bites,' says Chef José Mendín. Hama Kama Uchi Miami At Uchi Miami, oak-grilled yellowtail collar is served with salsa verde, ponzu, and charred lemon for a smoky, flavorful dish. 'Yellowtail collar is one of the most flavorful cuts of fish, and when we oak-grill it, that natural umami richness deepens before being layered in acid to bring out a bright flavor profile,' says Executive Chef Tyson Cole. Shima Aji Crudo Uchiko At Uchiko, striped jack is served with koji citrus granita, brown butter crème, fraiche, and Thai chili for a delicate yet bold dish. 'This dish is about contrast. Shima Aji has a clean, subtle flavor, so the koji granita brings umami and acid, the brown butter and crème add texture and warmth, and the Thai chili just lifts it at the end,' says Executive Chef Tyson Cole. mages: HERE Grilled Shrimp Tacos Ocean Blue Restaurant At Ocean Blue Restaurant in Myrtle Beach, a highlight of the menu is the Pan-Seared Grouper Filet. This signature dish features perfectly seared grouper, its delicate, flaky texture complemented by a creamy corn and spinach risotto and fresh seasonal vegetables. Nestled within The Ellie Beach Resort and just minutes from Murrells Inlet—known as 'The Seafood Capital of South Carolina'—Ocean Blue showcases the bounty of the coast in every bite. 'This dish showcases the best of coastal flavors with creamy, comforting risotto and perfectly cooked grouper,' says Executive Chef David Matson. Crying Tiger Seared Tuna and Walnut Shrimp Tigress At Tigress in The Perry Hotel Naples, Florida, Chef Dale Talde fuses Cantonese flavors with steakhouse boldness. The Crying Tiger Seared Tuna features avocado salad and pickled gooseberries, while the Walnut Shrimp balances candied walnuts and walnut aioli with radish. 'We've incorporated intricate flavors to create a balance of brightness, texture, and depth,' says Chef Dale Talde. Mayan Octopus Woodend by Curtis Stone At Woodend by Curtis Stone in the Riviera Maya, local octopus is grilled over embers and glazed with pineapple gastrique and chili chilhuacle romesco. 'One of their specialties is our Mayan Octopus, grilled over embers and glazed with pineapple and a chihuacle chili romesco,' says Head Chef Adolfo Murillo. Shrimp & Blue Crab Casarecce THesis Hotel Miami At The Collab at THesis Hotel Miami, this standout dish combines shrimp and blue crab with seafood broth, corn puree, spinach, and Calabrian chili. 'Our Shrimp & Blue Crab Casarecce is a study in balance: the richness of crab, the purity of sweet corn, and Calabrian chili's slow burn—each bite has intention,' says Chef Peiyuan Nung. At Bourbon Steak Nashville, the Caviar Twinkie offers a striking start to the meal, combining pristine Petrossian caviar with vibrant yuzu crème fraîche and traditional garnishes. The playful, elegant dish nods to both nostalgia and indulgence. 'We wanted to offer something both nostalgic and elevated as a first bite,' says Executive Chef Travis Tanner. Soft Shell Crab & Udon 888 At 888 in Nashville, crispy tempura soft shell crab crowns udon noodles in a rich, savory uni curry broth. Topped with maitake mushrooms and caviar, the dish offers bold flavors with refined elegance. 'We wanted to create a symphony of textures and umami flavor to represent the Japanese roots of 888,' says executive chef Alfredo Bueno. Seabass Porchetta Torno Subito Miami At Torno Subito Miami recently recognized by the Michelin Guide, chef Bernardo Paladini brings bold creativity to the legendary Massimo Bottura's first U.S. restaurant. His seabass porchetta reimagines the classic porchetta sandwich by replacing pork with wild seabass, layered with smoked pork belly, rosemary, dill, garlic, and black pepper. Served with zesty lemon emulsion and tender grilled baby lettuce, this dish perfectly captures the restaurant's playful, boundary-pushing spirit. 'Our seabass porchetta was born from the playful idea of turning a traditional porchetta sandwich into something unexpected—made entirely with wild seabass,' says chef Bernardo Paladini. At Omni San Diego Hotel's Tortuga Pool Bar and Terrace, the baja ceviche is a refreshing showcase of coastal vibrancy. Fresh catch of the day is tossed with gigante corn, avocado, vine-ripened tomatoes, and crisp cucumber, then finished with zesty serrano leche de tigre and a splash of lime. 'There's a reason fresh fish ceviche never goes out of style—it's the perfect harmony of ocean freshness, citrus brightness, and bold flavor in every bite,' says director of food & beverage Jordan Cook. Creole Shrimp & Grits Restaurant Iron At Restaurant Iron in Pensacola, the creole shrimp & grits combines blackened large gulf shrimp with creamy raclette rice grits, ham hock braised collard greens, creole shrimp butter, andouille sausage, fresh rosemary, and blistered heirloom tomatoes. 'Our creole shrimp & grits draws inspiration from a New Orleans classic. The New Orleans-style BBQ sauce truly makes the dish,' says executive chef Alex McPhail. At Salt Wood Kitchen & Oysterette at The Sanctuary Beach Resort in Marina, CA, the whole grilled daily catch for two is cooked over an open flame and topped with housemade chimichurri, fried garlic, and apricot chutney. This shareable dish highlights the freshest fish from Monterey Bay, celebrating bold coastal flavors. 'We're not trying to reinvent seafood—we're getting out of the way and letting the fire, and the fish do the talking,' says the team at Salt Wood Kitchen & Oysterette. Hamachi Aguachile Crudo Omni Tempe Hotel at ASU At Lucero Rooftop Lounge & Terrace at Omni Tempe Hotel at ASU, the hamachi aguachile crudo pairs yellowtail with mango habanero aguachile, red onion, cucumber, jalapeño and cilantro oil. This Southwest-inspired crudo delivers punchy flavors perfect for rooftop dining. 'A good dish doesn't need accolades—just silence and an empty plate,' says chef Cesar Ruiz. Uni Toast and Uni 'Carbonara' The Inn at Mattei's Tavern At The Tavern at The Inn at Mattei's Tavern in Los Olivos, chef Kevin Malone showcases the versatility of uni in two standout dishes. The uni toast features red sea urchin atop toasted brioche with blood orange gel and a hint of fresno chili. The uni 'carbonara' reimagines the classic with tagliatelle in a rich uni cream sauce, minced Spanish chorizo, trout roe, cured lemon, and fresh shiso. 'Uni has such a distinct flavor, and I wanted to do something unexpected that showcased its versatility,' says chef Kevin Malone. Crispy Red Snapper Collar Peark & Horn At Pearl & Horn, the Gulf Coast red snapper collar is dusted with spiced cornmeal, flash-fried, then oven-finished for a crispy texture. Served with housemade adjika beurre blanc, pickled onion herb salad and parsley oil, the dish marries vibrant coastal flavors with Georgian heritage. 'The adjika beurre blanc combines the heritage from my home country of Georgia with a French classic technique,' says executive chef George Lazi.
Forbes
4 days ago
- General
- Forbes
Best Hotels In Turks & Caicos 2025
With its stunning turquoise waters and white sand beaches, the islands of Turks & Caicos are about as postcard-perfect as beach destinations come—and the best resorts in Turks & Caicos offer thoughtful amenities and exceptional service to help you enjoy it all. I've personally visited the islands over a dozen times and appreciate the destination's many opportunities to unwind, as well as its excellent accommodations. If you're planning a trip, I've narrowed down the best resorts in Turks & Caicos based on multiple visits and stays. For a great cocktail scene, less crowds and an overall intimate feel, I recommend Rock House, while couples are sure to enjoy a romantic getaway at The Shore Club Turks & Caicos. For a private beach with oversized oceanfront villas, Amanyara is worth the splurge, and The Ritz-Carlton, Turks & Caicos is a luxe gem on Grace Bay Beach that's not to be missed. Below, the best resorts in Turks & Caicos in 2025. Guest room at Rock House. Rock House is a modern, boutique twist on the many traditional properties that currently dot the famed Grace Bay Beach. The fact that it's off the main drag from most of the hotel chains gives this unique property its feeling of privacy, making it a great choice for travelers who want more relaxation and less crowds. 46 luxurious accommodations (ranging from pool side studios to spacious two bedroom suites) offer sweeping views of the ocean, plus suites come equipped with their own private plunge pools, but no matter where you are on the property you'll feel like you have it all to yourself. If you should ever want to venture outside the walls of your hotel room haven, a gorgeous pool perched above the ocean awaits, offering a low key space to take a dip and finally read that novel that's been collecting dust on your nightstand. Fare here doesn't disappoint either—upscale eatery Vita offers traditional Italian dishes sprinkled with Caribbean influence, such as lemon spaghetti with lobster, an indulgent yet fresh and aromatic delight. Poolside service is divine—don't miss the Highway To Hell cocktail, a Caribbean twist on the traditional margarita. A private dining experience at Amanyara, Turks & Caicos. If privacy and serenity is the end goal, look no further than a few days living in the lap of luxury at Amanyara. This ultra exclusive, high-end Asian-inspired property has exclusivity down pat, from a private white sand beach on the shores of a giant nature reserve, to ocean villas each equipped with their own infinity pool and floor-t0-ceiling windows. The minimalist freestanding rooms and overall calming aesthetic makes you feel as though you have the entire sanctuary to yourself. Wellness is a centralized theme here as well, from the in-room soaking tubs to the restorative spa offerings. A view of the ocean from one of the private pools at The Strand Turks & Caicos. As one of only four hotels on the island of Providenciales' south coast, The Strand Turks & Caicos offers all of the upscale amenities of some of the most coveted hotels on Grace Bay, with a little more privacy and seclusion than the bustling main touristy area of the island. New to the island in late 2024, The Strand is quickly becoming a popular option for those looking to escape, unwind and relax, sans the crowds. Featuring accommodations from one-bedroom suites with balconies to six-bedroom residences, this property is great for couples and families alike. Added bonus: private beach access, an abundance of water excursions on the hotel's private boat, and 1,400 feet of exclusive canal and marina frontage. The DelMar, The Strand's oceanfront restaurant, offers specialties such as snapper tacos and chicken anticuchos, fusing flavors from Asia, Latin America and the Mediterranean. A view of the pool at the Ritz Carlton, Turks & Caicos. The Ritz-Carlton Turks & Caicos has one of the best hotel locations you can get in Providenciales, smack dab on the gorgeous Grace Bay Beach and close to many of the islands outstanding restaurants and activities. But whether you'll want to step foot outside the property while you're there at all will be the biggest dilemma. After all, the Ritz has everything you'll need and more right at your fingertips, from perfectly appointed hotel rooms and suites with oceanfront views and luxury linens (the beds here offer lavish slumber), to multiple restaurants and even a luxury casino just steps from the lobby. Grab breakfast at oceanfront restaurant Coralli, a burger at the poolside bar, an elevated steak dinner at BLT and more. Then spend your days working off all those calories with a walk down Grace Bay Beach. Kids will love the Ritz Kids Club which offers a multitude of daily activities from sports to art and crafts. Adults will appreciate the Ritz-Carlton spa and amenities, which include saunas, steam rooms, whirlpools and cold plunge tubs. An aerial view of the resort at Pine Cay, Turks & Caicos At only 800 acres, Pine Cay is the perfect getaway for those travelers looking for ultimate serenity. Situated between North Caicos and the main island of Provo sits this 2 mile-long private island that houses just one small exclusive resort with 13 hotel rooms and one restaurant, plus a cluster of private homes. Rooms inside the Meridian Club (a Relais & Châteaux property) are pristine, offering the luxury accommodations of a 5-star resort but with the rare privacy of an island uninhabited by other hotels. It's just under a 30-minute boat ride from Provo, but you'll feel like you're on the other side of the world. No cars inhabit the island, adding to the adventure, so prepare to take golf carts everywhere. A sociable clubhouse, freshwater swimming pool and tiki beach bar will help you unwind and imbibe. For groups or families, rent one of the island's private villas. The Boat House, fresh off of a gorgeous renovation that took place in 2022, accommodates 6 guests and features three en-suite bedrooms (each with an outdoor shower) a full kitchen, dining room and expansive outdoor deck. The Boat House also comes with everything you need for getting around the island, including two golf carts, 2 bicycles, kayaks and access to all the amenities the hotel has to offer. A view of the pool at nighttime at the Shore Club Turks & Caicos. Dotted along the sandy and less inhabited beaches of Long Bay, Shore Club is only a short drive from the hustle and bustle of Grace Bay Beach, but offers guests a serene respite in an area of the island where few other properties reside. From its multiple pools to its well-appointed guest rooms and suites, this property has an elite reputation for a reason. For couples, The Shore Club offers a luxurious way to relax and unwind, with romantic dining experiences, a luxurious spa inspired by nature, and plenty of hidden spots throughout the property to escape and enjoy a private cocktail. Wellness abounds at this hotel, as evident by the spa's oceanfront treatment bungalows where you can enjoy a couple's massage in view of the beautiful beautiful Long Bay Beach, to the tennis courts, to the state-of-the-art fitness center equipped with everything you need to stay on track with your workouts. Even after years of visits to Turks & Caicos, Shore Club is always high on my list of hotels to return to. The Forbes Vetted travel team has researched, written and published dozens of hotel guides featuring destinations across the globe. We selected the top contenders based on personal stays as well as extensive research. My name is Kim Peiffer, and I am the features and special projects director at Forbes Vetted. I have been covering travel for nearly two decades, from extensively writing and editing luxury hotel guides to reviewing off-the-beaten path destinations all over the world. Turks & Caicos is one of my favorites islands in the world that I can't wait to return to time and time again. I've personally visited every hotel on this list, most of them multiple times. I've also written for Vogue, Robb Report, Travel + Leisure, InStyle, GQ, DuJour, Oprah and many others. Follow my adventures on Instagram: @peifferk1
Daily Mail
6 days ago
- Entertainment
- Daily Mail
Nicole Scherzinger displays jaw-dropping figure in an array of bikinis as she shares sizzling throwback video
Nicole Scherzinger ensured all eyes were on her as she shared a sizzling throwback video on Instagram on Wednesday. The singer, 46, showed off her jaw-dropping figure in an array of bikinis as she panned the camera around her while mouthing along to the lyrics of Blick Sum by Latto. Posing on the beach in Turks and Caicos, she first wowed in a black and white zebra print two-piece before slipping into a busty orange set. Nicole then turned up the heat in a plunging yellow two-piece before nearly baring it all in a mesh set that only just covered her modesty with black panel detailing. She penned alongside the clip: 'Found this gem chilling in the draft.' From A-list scandals and red carpet mishaps to exclusive pictures and viral moments, subscribe to the DailMail's showbiz newsletter to stay in the loop. The racy post comes after Nicole looked nothing short of sensational as she attended the 2025 New Dramatists luncheon at the New York Marriott Marquis on Tuesday. The singer donned a black short-sleeve knit jumper with floral embroidery around the neckline as she posed up a storm for the cameras. The Sunset Blvd star teamed the chic ensemble with a matching LaQuan Smith high-waisted mini skirt featuring a corset detailing. To complete her look, Nicole added inches to her frame with a pair of suede thigh-high boots, which featured a daring lace-up detail at the back. This year, the tributes go to Tina Landau, an award-winning playwright, lyricist and director, and Tony Award winner Idina Menzel. Earlier this month, Nicole showcased her jaw-dropping figure in a strapless bikini during an idyllic getaway to Turks and Caicos. The Pussycat Dolls star was in fine form as she larked around on a beach in the coral two-piece in sizzling snaps shared on her Instagram. Nicole was joined by her fiancé Thom Evans, 40, on the trip, with the rugby ace showcasing his muscular figure in dark swimming trunks. Nicole then turned up the heat in a plunging yellow set that showed off her ample assets Nicole was joined by her fiancé Thom Evans, 40, on the trip, with the rugby ace showcasing his muscular figure in dark swimming trunks Never one to shy away from the spotlight, Nicole was in her element as she pulled off several sexy poses for the camera. And if it weren't for the near-empty beach, she would have been sure to turn plenty of heads while flaunting her incredibly toned physique. Other images showed the star at the pair's luxury accommodation in which she lay by the side of an infinity pool with a huge sunhat covering her face.
The Sun
26-05-2025
- Entertainment
- The Sun
90s Twinning is the latest fashion trend stars can't get enough of -as Kylie Jenner & Maya Jama kick off summer revival
CLEBRITIES are dressing vintage. And we don't mean thrifted clothes from charity shops. 9 9 Not only do they have access to their own wardrobes, but of the archives of famous design houses from years gone by. Why would they want to wear something they already own, when they could delve into some iconic looks of the past that regular folk don't have access to. From red carpets to holiday snaps, the A-listers are taking a sustainable approach to fashion by digging out looks worn by other celebs decades previously. 9 Just last week Kylie Jenner wore a red crystal bikini reportedly costing $10,000 from Chanel that was originally worn by Claudia Schiffer in the 90s on the runway. And at the Golden Globes fans were left stunned as she channelled Elizabeth Hurley in a 1999 Versace chainmail dress. Plus 90s icon Pamela Anderson has lent Millie Bobby Brown clothes from her own wardrobe, from decades gone by this year for her film tour of The Electric State, after Millie wanted to embrace 90s fashion for the promo tour. Deputy Fashion Editor Abby McHale takes a look at how 90s twinning is the latest trend that these stars can't get enough of. Kylie Jenner twinning Claudia Schiffer 9 Kylie loves a 90s throwback, having worn multiple 90s archive dresses to award ceremonies this year such as the Golden Globes and the BAFTA's, she's taken her love for archival fashion one step further this month - by wearing it to the beach. Whilst on holiday in Turks and Caicos the 27-year-old posed in a red crystal Chanel bikini first seen on the catwalks modelled by Claudia Schiffer in 1995. The bikini now reportedly is worth $10,000. The high res bikini bottoms are spot on trend of the styles of today's modern swimwear, showing how timeless swimwear can be. Maya Jama safety-pinning as good as Elizabeth Hurley Elizabeth Hurley was fairly unknown in 1994 when she stepped out on the arms of her then boyfriend Hugh Grant at the premier of Four Weddings and a Funeral, wearing a £3,000 Versace dress held together by safety pins. Sabrina Carpenter channels Madonna as she wears her vintage dress at MTV VMAs as fans praise the 'iconic' moment That dress alone catapulted her into stardom and is still one of the most iconic dresses of the 90s. So it's no surprise that celebrities would want to copy the look and whilst many have come close to wearing similar styles, Love Island presenter Maya was lucky enough to wear the dress for the MTV EMA's in November last year. And didn't she look sensational in it. Sabrina Carpenter shining bright like 90s Madonna 9 If you want to make a statement on the red carpet then why not look to one of the most famous women of the 90s and recreate one of her most glamorous looks. And that's exactly what Sabrina Carpenter did for the 2024 MTV VMA Awards. The 26-year-old wore a Bob Mackie gown from 1991 that was first designed and worn by Madonna for the Oscars. And the dress has even more of a historical past, with the design being inspired by Marilyn Monroe in the 1953 film Gentleman Prefer Blondes. Talk about an iconic history. The sparkly strapless gown screams Hollywood glamour and shows that that style really does stand the test of time. Millie Bobby Brown mirroring Gwyneth Paltrow 9 Millie Bobby Brown's latest film The Electric State is set in the 90s and the 21-year-old said for the promo tour she wanted to embrace the decade's fashion. And she certainly hit her brief. Not only has she been borrowing clothes from Pamela Anderson. But she's seen here at the Madrid premier for the film wearing a sheer Armani dress first worn by Gwyneth Paltrow in 1998. Gwyneth wore the dress for the premier of Shakespeare in Love that went on to win her an Academy Award. Maybe Millie is hoping the dress will bring her the same accolades. Jenna Ortega getting a Sarah Jessica Parker SATC look 9 Sex In The City was the TV show for fashion inspo in the 90s and Sarah Jessica Parkers character Carrie Bradshaw had a wardrobe many would be envious of. One of her most famous looks was a newspaper dress from Christian Dior worn in the third season of the show. Most recently Jenna Ortega stepped out for the premier of the Hurry Up Tomorrow premier wearing the same look. The Gen Z generation do love throwback fashion, after missing it the first time around so it's no surprise people went wild for the 22-year-old's look. With SJP even saying in an interview that I'm sure she looked great in it. Lupita Nyong'o going for Linda Evangalista catwalk style 9 Award ceremonies are the perfect time for celebrities to do something creative and glamorous with their look, which is what Lupita Nyong'o did at this years Oscars. The 42-year-old wore a custom Chanel gown that took 660 hours to construct and was made of 22,410 embroidered elements. The dress was a reimagination of a Chanel dress from 1991, first worn by supermodel Linda Evangalista on the runway. The dress was a hit, getting Lupita on a lot of peoples best dressed list and showing that dresses as fabulous as this should be worn more than once. All the naff 90s clothing Gen Z thinks is trendy Millennials survived Robbie Williams leaving Take That, the Y2K bug . . . and low-slung waists. Despite slating millennials every chance they get, Gen Z are now busy rifling through second-hand shops and pop culture archives trying to bring back the most disastrous trends. Fabulous ' Fashion Editor, Clemmie Fieldsend, shares the 90s fashion trends she thinks are "naff" but Gen Z think are "cool". "They told us skinny jeans were uncool and, while I agree with them, it's hard to take fashion advice from someone wearing a skirt over jeans and a knit Andi Peters would have worn on kids' TV. Pedal Pushers I was astonished when I saw Topshop pedal pushers stocked on Asos. They were the go-to trew of fashion's most unstylish era – the late Nineties, early Noughties. And now they're back on Emily Ratajkowski and Alexa Chung, and being sold on the high street. Fuddy Fleeces The naffest of all the Nineties fash deemed acceptable right now has to be the fleece – you probably had a knock-off Berghaus one back in the day. In October, customers went wild for F&F at Tesco's North Face dupe, which cost £37 (£283 less than the £320 original) and got seven million TikTok views. Cropper Coat The slightly padded waterproof coat is a hit with celebs at the moment. As far as I can see, this coat is inspired by one of TV's most unlikely fashion muses, Coronation Street character Roy Cropper, who has worn it for the past 30 years on the cobbles. But brands such as Prada and Bottega have seemingly been inspired by Roy's beige jacket."
Forbes
25-05-2025
- Forbes
This Turks And Caicos Luxury Resort Is A Dream Destination For Wildlife Lovers
The American flamingo (Phoenicopterus ruber) is one of six extant flamingo species. Equipped with craggy limestone caverns and pristine white-sand beaches, the territory of Turks and Caicos draws visitors in droves each year thanks to its abundant natural beauty—and while most tourists tend to flock to the island of Providenciales, an oft-overlooked oasis of tranquility can be found just east of its shores. During a visit to South Caicos, guests can enjoy a more wild perspective on the region, with eye-catching flora and fauna calling the area home. A wealth of dazzling marine and avian species can be found in abundance across the island, and when it comes to encountering them in the flesh, Sailrock South Caicos is the perfect base. While this tranquil resort comes complete with beachfront suites and lavish villas, those who venture beyond property limits can discover a truly marvelous natural feature in the form of the Caicos Bank. Found along the southern perimeter of the Caicos Islands, this shallow expanse of water is best known for its brilliant color, with turquoise hues found all across the region—and to sweeten the deal, it's also brimming with all sorts of captivating marine life. During a boating session with Sailrock South Caicos, guests can take a dip along colorful coral reefs in search of eye-catching fish like the queen triggerfish and bluestriped grunt, while lucky explorers might catch a glimpse of a hawksbill or green sea turtle bobbing along the water. And from roughly February to March, the eastern boundaries of the resort also offer a chance to spot humpback whales as they migrate along the Columbus Passage, with viewing opportunities available from the comfort of the shore. Sailrock South Caicos officially opened in January 2017. In addition to sea turtles, stingrays and humpbacks, Sailrock South Caicos is also a top-tier destination for Caribbean birdwatching, with no shortage of fascinating avian species thriving across the island. While the Bahama woodstar—a small hummingbird that's common across the Lucayan Archipelago—can be found flitting from flower to flower across the interior of the island, the region is also a paradise for waders, with species like the short-billed dowitcher, black-necked stilt and American flamingo thriving along the island's vast salt pools. In addition to its native birdlife, visitors can also catch a glimpse of the endemic Turks and Caicos rock iguanas that call South Caicos home, while feral donkeys can also be found in abundance, each one a descendant of the many equines that were left across the region during the 17th century. After a lengthy boating or birding session, Sailrock South Caicos comes equipped with a wealth of amenities that are designed with relaxation in mind. For visiting gastronomes, the Great House Bar is perfect for a refreshing margarita bathed in the golden glow of sunset, while The Cove comes equipped with a wealth of local favorites to sample, with options like jerk chicken wings, cracked conch and conch salad all gracing the menu. Other food-focused activities span from mixology lessons to in-villa dinners presented by a private chef, but the property is also well-versed in the art of wellness, with the spa providing guests with hot stone massages, manicures and reflexology treatments in a serene space that offers sweeping views of the Caicos Bank. South Caicos was a prominent salt producer during the 1800s, and the island is still home to salt ... More pans today. While Turks and Caicos has long been renowned for its high-end resorts, it's not just humans that can be encountered during a visit. A diverse range of birds, fish and reptiles can be spotted all across the territory, with Sailrock South Caicos providing ample viewing opportunities paired with a wealth of luxury amenities. Whether you're hoping to marvel at migrating humpbacks, snorkel alongside sea turtles or spend the morning scanning the salt lakes for flamingos, this polished property is certain to leave you with fond memories of South Caicos and its unique collection of indigenous flora and fauna.
