Latest news with #MichelinGuide
Scottish Sun
7 hours ago
- Business
- Scottish Sun
Michelin-starred Gordon Ramsay protégé to shut his first ever restaurant after 11 ‘incredible' years of trading
The acclaimed chef has teased a new project KITCHEN CLOSED Michelin-starred Gordon Ramsay protégé to shut his first ever restaurant after 11 'incredible' years of trading A MICHELIN-STARRED chef has announced the closure of his debut restaurant. The founder trained under Gordon Ramsay, and at the three-Michelin-starred John-Georges in New York. Advertisement 3 Stuart Ralston opened Aizle in 2014 Credit: Tripadvisor 3 The restaurant later relocated to the Kimpton Charlotte Square Hotel Credit: Tripadvisor 3 Stuart was awarded a Michelin-star for his restaurant Lyla Credit: Justin Rodrigues The Edinburgh-based Aizle is set to close later this year on September 21. Stuart Ralston first opened the restaurant on St Leonard's Street in 2014. A description in the Michelin Guide read: "The constantly evolving menu takes on a surprise tasting format and is presented to diners as 'The Harvest', a list of produce to be featured in the meal rather than exact dish names." It follows Stuart's emphasis on incorporating local and seasonal goods in his menus - with some dishes available for several weeks and "others just a few" according to Aizle's website. Advertisement Their most recent 'harvest' included items like guinea fowl, black garlic, quince and salted milk which came together in a blind tasting menu. Ralston announced Aizle's closure on social media. He wrote: "When I first opened the doors on St Leonard's Street in 2014 as a young chef, Aizle was born out of a desire to build something different, challenge me as a young chef and provide a place people would choose to work. "I wanted to work with producers who really care about what they grow and make people happy with our food. Advertisement "Over the past 11 years, we have moved homes, met brilliant people along the way and grown into something to be proud of." Ralston added that the closure would give him more time to focus on his other restaurants, in addition to a new project. Popular food reviewer gives his thoughts on Scotland's 'most expensive restaurant' He went on to thank the "incredible, dedicated team, past and present", and said that he hopes to continue working with them. The restaurant relocated to the Garden Room at the Kimpton Charlotte Square Hotel. Advertisement In 2018 it moved to a four-day week to reduce stress and staff burnout. He has since opened several other restaurants in the city, including Noto and Tipo, both of which hold Michelin Bib Gourmands and which will be unaffected by the closure. Earlier this year, his restaurant Lyla, was awarded a Michelin star. Vouchers which had been purchased for Aizle can still be redeemed at Ralston's other restaurants. Advertisement Commenters on social media expressed sadness at the restaurant's closure, as well as excitement for Stuart's future projects. One wrote: "So sad I never got to eat at Aizle! And excited for all that's to come." Another said: "Such an iconic restaurant in the Edinburgh food scene." While another added: "To this day the best dining experience I've had." Advertisement
NDTV
11 hours ago
- Lifestyle
- NDTV
How Roti Sai Mai Became Thailand's Food Icon With Indian Roots
Thailand is known not just for its scenic beaches and ornate temples but also for its vibrant street food culture. From early mornings to late nights, the streets come alive with the sounds and aromas of dishes being cooked and shared. Food here is more than a meal - it is part of daily life. While savoury favourites like Pad Thai and Som Tum often take centre stage, Thai desserts deserve the spotlight too. One such delicacy is Roti Sai Mai - a simple yet beloved sweet made from thin roti wraps and soft, colourful threads of spun sugar. Most commonly found in the city of Ayutthaya, Roti Sai Mai is more than a snack. It reflects the region's cultural influences, culinary creativity, and deep-rooted history. In this feature, we will explore its origins, what makes it so special, and why it continues to charm both locals and visitors alike. Also Read: Make Different Versions Of Thai Curry At Home With These Easy Recipes A Glimpse Into The History: Roti Sai Mai's Link With Indian Cuisine Wondering if this dessert has an Indian connection? You are absolutely right. Roti Sai Mai has its roots in the kitchens of Indian Muslim communities who settled in Thailand centuries ago. The dish is believed to have originated in Ayutthaya, Thailand's former capital known for its cultural diversity. According to the Tourism Authority of Thailand, Indian Muslims introduced traditional rotis that were eventually adapted into lighter, crepe-style wraps, possibly influenced by Chinese spring roll techniques. Around 60 years ago, a local Muslim vendor named Bang Pia (Salem Saengarun) is said to have created the flossing technique by stretching leftover caramel into fine sugar threads. As per the Michelin Guide, Ayutthaya's historic role as a trade hub shaped Roti Sai Mai into the dessert we know today - a blend of Indian roti, Chinese-style thinness, and Thai flair for sweetness and colour. Today, vendors like Mae Pom in Ayutthaya, whose family business earned a mention in the Michelin Guide, continue to preserve these traditional techniques and share them with new generations. Also Read: Mango Sticky Rice: This Classic Thai Dessert Screams Summer (Recipe Inside) What Makes Roti Sai Mai So Popular? 1. Visual Appeal: The brightly coloured sugar threads are fun, eye-catching, and Instagram-worthy. 2. Affordability: A budget-friendly street treat that is easy to carry and share. 3. Cultural Connection: Often associated with temple visits, school trips, or local fairs - similar to how candy floss is enjoyed in India. How Is Roti Sai Mai Made? Yes, you can try making it at home! While the sugar floss takes practice, the roti is quite simple. However, we have got you an easier process to enjoy roti sai mai at home. Ingredients You Will Need: A soft, thin roti made with maida Colourful candy floss, you can use store-bought ones Method: Prepare the roti like a thin crepe on a non-stick pan. Place a small handful of sugar floss in the centre. Roll it up like a wrap and enjoy immediately. Also Read: How To Make Healthy Thai-Style Raw Papaya Salad Aka 'Som Tam' (Recipe Video Inside) Final Thoughts: Roti Sai Mai is a wonderful example of how food can carry stories across generations and geographies. Simple and nostalgic, yet rooted in cultural exchange, this dessert continues to delight with its playful form and timeless taste. So, the next time you are exploring Thailand, be sure to look out for a local vendor selling Roti Sai Mai - it is a sweet slice of Thai history you won't want to miss. Advertisement About Somdatta Saha Explorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day. For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube. Tags: Roti Sai Mai Thailand Thai Food Thai Dessert Show full article Comments
Straits Times
14 hours ago
- Business
- Straits Times
Why do restaurants serve the same few desserts?
Cakes are one of the food items Foodedge Gourmet supplies to cafes and restaurants. ST PHOTO: TARYN NG Why do restaurants serve the same few desserts? SINGAPORE – A meal at a cafe or casual restaurant typically ends in one of four or five ways: with a lava cake, cheesecake, brownie or scoop of gelato. If dining at a Chinese eatery, dessert might take the form of a paste of some sort – perhaps a bowl of jelly adorned with canned fruit. Not everything is whipped up fresh on-site. At many of these establishments, you may be getting the same product made at the same central kitchen by the same few hands. Enter the suppliers responsible for some of Singapore's most ubiquitous desserts, whose creations have percolated throughout the culinary ecosystem, landing everywhere from five-star hotels to bubble tea chains. You name it, they probably made some part of it. Usually accustomed to operating behind the scenes, they step out of the shadows t o tell The Straits Times how they spent decades contouring the country's sweet tooth, and wh y t he same few items are found at the end of so many menus. A pre-made paradise Ms Joyleen Khoo, 62 , co-owner of Dessert Guru, started her career in the food and beverage industry as a hawker in Bedok, then a cafe owner with outlets at Pearls Centre and Far East Plaza. During her latter stint, the popularity of one offering – a soursop drink – sparked an idea: Why not sell the base ingredient in puree form? The pivot came just in time. When the financial crisis hit in 1997, Ms Khoo and her husband closed their cafe and focused on perfecting their soursop puree recipe, and getting their fledging original equipment manufacturer business off the ground. Out of this idea sprung 10, then 20, then 50 others. Today, their larder is filled with just about every ingredient one might need to run a bubble tea or Chinese dessert store: purees pulped from avocado or durian; jellies that can be slurped like noodles or rolled into balls that burst in the mouth; pre-made sesame and peanut paste; and toppings such as attap seeds, chendol and grass jelly. 'We realised over time that we couldn't keep selling the same thing for 20 years,' says Mr Ken Tan, Ms Khoo's son. The 33-year-old runs the business alongside his mother. It is this variety that he thinks sets the company apart from other suppliers of bubble tea toppings. Ms Joyleen Khoo and Mr Ken Tan, co-owners of Dessert Guru, at their headquarters in Bedok. ST PHOTO: ARIFFIN JAMAR They serve more than 1,500 clients, ranging from hawker stalls to restaurants on the Michelin Guide . Putien, for instance, uses Dessert Guru's soursop puree in its drinks. The former bartender describes himself as a travelling mixologist, roving between clients' stores to demonstrate how his products might be used in drinks and desserts. He says: 'If you go to any mall, you are unknowingly tasting our products in at least one stall.' Hop to the next kiosk and you might just stumble upon something made by Oishi, a leading ice cream and sorbet manufacturer that has stocked the freezers of more than 1,700 restaurants, casual chains and fast-food joints since 2003. When ST visited the company's factory in April, state-of-the-art machines were whirling away at bucketfuls of mint chocolate chip ice cream, intended for the sub-zero chests of an ice cream chain. Apart from tubs of ice cream, gelato and sorbet in more than 80 flavours, the kitchen churns out soft serve, waffle and pancake, cone, and crepe premixes; as well as frozen bakes. Oishi staff making a batch of mint chocolate ice cream. ST PHOTO: BRIAN TEO If you order a slice of cake, however, there is a chance it may have come from Foodedge Gourmet, another supplier whose expertise runs the gamut of cafe edibles. Cookies, muffins, cakes, ice cream, pizza, pasta, pies and quiches – anything that can be chucked in a fridge or freezer and reheated in a microwa ve. 'We supply a lot of cafes that don't have chefs and an open flame,' says co-founder Manmeet Pal Singh, 62. He stresses that volume does not come at the cost of quality. 'We emphasise good ingredients. We don't use preservatives here. We use butter, we use good salt.' The company creates specific flavours for high-end restaurants as well, but in those cases, 'you will never know that it's from us'. Old is still gold Foodedge Gourmet's sprawling catalogue – totalling more than 500 items and flavours – belies the restraint that underpins its approach to dessert-making. Trends come and go, and the company eschews flash-in-the-pan fads for flavours with proven staying power. 'Some things are just not worth doing,' says Mr Singh's daughter Bandana Kaur, 34, who manages marketing and branding. Take the Dubai chocolate craze, for example. 'We don't have a pistachio chocolate cake because our key line is about affordability. If it's not in that price range, then it might not be worth it.' At the end of the day, tried-and-tested favourites still reign supreme. Mr Singh notes: 'People are creatures of habit. No matter how many flavours you have, they always go back to their brownie or cheesecake. They just prefer comfort foods.' It therefore makes more economic sense for cafes and restaurants to play it safe when it comes to the dessert menu. The cakes displayed in chillers have a shelf life of two days and have to be snapped up within that time frame. To avoid food waste, they stick to the standard few items customers buy . Mr Singh says: 'Maybe you can afford to take a risk on one time. But you can't keep on taking risks. Let's say with one round cake, if you throw two pieces away, you just threw all your profits away.' Oishi co-owners Shamsa van Keulen (left) and Erik van Keulen took over the brand in 2022. ST PHOTO: BRIAN TEO It is the smarter move for suppliers too, says Oishi co-owner Erik van Keulen, 53, who took over the business in 2022 with his wife Shamsa van Keulen. 'We're not trendsetters. As a manufacturing business, we seek volume as a means to mitigate our expenses.' Although Oishi offers a smattering of vegan or keto options, most of its frozen treats still embrace indulgence for its own sake. 'Although there is more talk about healthier solutions or alternatives for ice cream, in reality, people still want the full-cream stuff.' He adds that for every tub of non-traditional ice cream sold, clients order five filled with traditional flavours – chocolate, strawberry, and cookies and cream. 'It's a bit like the organic aisle in the supermarket. Brands don't want to be there because it's too expensive. That's the aisle that people try to avoid .' Then there is the question of how to health-wash something that is still expected to deliver a sugar rush. Dessert Guru's Mr Tan says: 'We try to reduce the sugar in our products, but there's still a sweetness that comes naturally from fruits, so you can't please everyone.' The company has tried to source for alternatives, such as gelatin powder made from seaweed, but not all new inventions have piqued the interest of clients. 'We much prefer if they tell us what they want us to make,' adds Ms Khoo. Staff packing mango jello strips at Oishi's central kitchen. ST PHOTO: ARIFFIN JAMAR Indeed, with competition heating up in the food and beverage industry, businesses are casting about for ways to make even their standard offerings stand out. 'Increasingly, people are looking for some degree of customisation,' observes Mr van Keulen. Fast-food chains might introduce, say, a bespoke flavour catered to the local palate, while hotel chefs might want to put their own stamp on the menu. Sometimes, clients may request slight modifications – like a hotpot restaurant that asked Oishi to develop a chocolate ice cream that was less strong to appeal to all ages. Still, he points out, there is only so much that restaurants dare to tweak. Even conversations about jazzing up lava cakes and waffles with new flavours 'don't really go beyond a fairly superficial point'. 'They're not going to say, come up with a totally new concept of a frozen yogurt. They just need something that is a little bit different, that they can build a bit of a narrative around.' Foodedge Gourmet's team also dishes out advice on how clients can differentiate the same product through creative plating. Mr Singh recalls an instance, several years ago, when the company supplied the same double chocolate brownie to three neighbouring restaurants. He told the first one to sell it plain. To the second, slightly more upscale cafe, he suggested serving the brownie on a hot plate with a scoop of ice cream, and urged the third to drizzle it with chocolate sauce and caramel, and adorn it with strawberries. This way, all three restaurants could market the same product at different prices. Foodedge Gourmet supplies restaurants and cafes with dessert staples like chocolate lava cake. ST PHOTO: TARYN NG If a client buys in bulk – above 64 whole cakes or 120 trays of brownies – then customisation becomes a possibility too. Ms Kaur says cafes and home bakers tend to approach the company when they open their third outlet and start needing help with scale. 'They'll give us a recipe and we'll sign a non-disclosure agreement, since it's their intellectual property. Or sometimes, they'll make fresh cakes and we'll convert them to frozen products, so there's less wastage,' she says. Why restaurants outsource desserts Lately, life in the dessert industry has been far from sweet. As it turns out, that sugar high is coming at an increasingly high cost. Dessert Guru now forks out nearly double of what it did a year ago for sugar. Likewise, Foodedge Gourmet says the price of coconut has 'gone through the roof', while chocolate has tripled in cost. Mr Singh regards US President Donald Trump's proposed tariffs with trepidation too, fearing that its effects might trickle down the food chain. 'It's the uncertainty that's the worst. During uncertainty, people stop buying and become more cautious. There's basic food, and there's indulgence. Desserts like ours fall under indulgence, and that's what people cut down on in such times,' he says. For now, though, interest in his products has yet to ebb. On the contrary, he has been receiving more queries from kitchens looking to outsource dessert work. Pastry chefs tell ST that since the Covid-19 pandemic, jobs for aspiring patissiers have been in short supply. To cut back on manpower costs, resource-strapped restaurants and hotels turn instead to the repositories of companies such as Foodedge Gourmet. 'In Singapore, I do feel like many restaurants are not 'reluctant', but perhaps do not allocate the budget or space to have a head pastry chef. I think they mostly hire a chef de partie, or a sous chef, or assign a kitchen team member to run the pastry section,' says Les Amis pastry chef Cheryl Koh, 44, who is also the founder of dessert brand Tarte. This development mirrors trends in Britain and the US, where pastry chefs have become an endangered species, according to reports by Bon Appetit in 2022 and The Guardian in 202 3. Mr van Keulen also says t hat with the price of cold storage on the rise, many businesses are eschewing overseas imports for 'local suppliers that are more agile, more flexible and have shorter lead times'. 'Whereas in the past, it was more common to deliver pallets to their stores and then subsequently dish it out, recently people are asking, can we just leave the product with you and then draw from it as and when we need it again?' With manpower and cost pressures rising, restaurants and hotels are tapping companies like Oishi for help. ST PHOTO: BRIAN TEO Apart from convenience, outsourcing also augments customer satisfaction by ensuring consistency in terms of quality and portion size, says Temasek Polytechnic's Culinary Academy head Andy Tan. And it lets off some steam in an infamously pressure-cooker environment. 'Outsourcing allows kitchen staff to concentrate on core menu items, enhancing time management, staff wellness and overall operational efficiency,' he adds. Ms Kaur also tells clients to concentrate on what they do best. 'If you're selling coffee, make sure your coffee is made in-house . But a cafe without a few pastries may not be complete, and if they need a few extra hands for that, that's where we come in.' This arrangement, however, does not suit all establishments. Mr Tan points out that for fine-dining restaurants, boutique cafes and bakeries that pride themselves on artisanal creations, housemade desserts remain essential, as they showcase originality, craftsmanship, brand identity and the talents of chefs. Michelin-starred spots such as Odette and Araya, for example, have dedicated pastry chefs tasked with delivering a memorable final flourish. 'At Odette, we are taking a great pride in building a dessert programme that follows the narrative of our menu,' says the three-Michelin-starred restaurant's chef-owner Julien Royer. 'Our tasting menu is a crescendo in terms of flavours. Just like a piece of jazz music goes up and up and up before coming down, our dessert sequence ends the meal on a sweet and light note.' Who, then, taps such services? While its owners decline to go into specifics, Oishi's website lists KFC, The Coffee Bean & Tea Leaf and Four Seasons Hotel among its customers. Dessert Guru has supplied Haidilao, Sukiya and Astons with ingredients in the past, while Foodedge Gourmet declined to comment on its clientele. In the view of Temasek Polytechnic's Mr Tan , a certain level of discretion is only to be expected, even if such establishments put their own spin on these externally obtained desserts. 'Eateries are often reluctant to admit their desserts are outsourced, as it conflicts with the handcrafted image they aim to portray. Diners expect authenticity and there's a fear that outsourcing could make the establishment seem 'less premium',' he notes. Rainbow tadpole balls by Dessert Guru. ST PHOTO: ARIFFIN JAMAR Dessert Guru's Mr Ken Tan derive s satisfaction from his small company's outsized impact. 'We have secretly revolutionalised the dessert and bubble tea industry in Singapore. Many of these toppings and ideas came from us, just that nobody knows,' he says in reference to creations such as rainbow tadpole balls and red tea jelly, which can be found at Koufu foodcourts and Mei Lin Dessert, a stall at Changi Village Hawker Centre. For Oishi's research and development manager Lee Jia Ni, 29, chancing upon her inventions is always a pleasant surprise. 'I was quite surprised when I went to Jack's Place and realised, oh, that's our ice cream. Even on the weekends, I'm tasting my own work.' Check out ST's Food Guide for the latest foodie recommendations in Singapore.
Time Out
2 days ago
- Entertainment
- Time Out
This Miami restaurant just ranked among the best pizza in the world
Miami's pizza scene has officially hit the world stage. La Natural, the beloved Little River pizzeria known for its funky vibes and sourdough pies, just landed at No. 35 on The Best Pizza Awards 2025 —the only Florida spot to crack the global top 50. The honor caps a remarkable journey for Venezuelan-born Javier Ramirez, a former corporate-finance exec who traded spreadsheets for sourdough. After launching Miami favorites like Alter and Palmar, Ramirez returned to a more personal passion: backyard pizza nights with his wife and creative partner, Andreina Matos. 'I started in my backyard. Every week I'd try a different flour ratio, a different method, until I came up with what we have today,' he told Resy earlier this year. That process evolved into La Natural, where each pie begins with a 48-hour naturally fermented dough that strikes the perfect balance between chew and char. Toppings skew both classic and playful—think basil-tomato, wild mushroom with parsley or burrata with chili oil—and pair perfectly with Matos's curated lineup of natural wines. '[Sourdough is] equal parts art, science and animal husbandry,' Ramirez said. 'You gotta pet it, feed it at the right time… it's like a science fair project.' But La Natural is more than just dough. Designed by Matos to evoke a breezy Mediterranean home, the space features a roll-up façade, ceiling fans and vinyl spinning Afrobeat and reggae. It's casual, convivial and always packed. Add in seasonal small plates from chef Diego Moya (of New York's Racines and Margot) and it's no wonder the restaurant also earned a spot in the Michelin Guide. This year's Best Pizza Awards ceremony—held in Milan, Italy on Wednesday, June 25—honored pizzaiolos from more than 30 countries. While Italian greats like Francesco Martucci and Franco Pepe topped the list, La Natural's inclusion underscores something bigger: World-class pizza doesn't have to come from Naples. Sometimes, it starts in a backyard in Miami.
Forbes
2 days ago
- Business
- Forbes
Michelin Honors Localis Chef As Pho Momma Joins Bib Gourmand
Michelin Guide 2025 California Ceremony Michelin brought its annual California awards ceremony to Sacramento, giving the capital city a rare moment at the center of the national dining conversation. Held at the SAFE Credit Union Performing Arts Center, the evening honored exceptional restaurants from across the state. Among them, Localis chef-owner Chris Barnum-Dann received one of the night's top individual honors: the Michelin Sommelier Award. Meanwhile, local favorite Pho Momma joined the prestigious Bib Gourmand list, cementing its status as one of Sacramento's best under-the-radar dining gems. Chef Chris Barnum-Dann of Localis The Sommelier Award, given to just one chef or beverage lead in California, recognized Barnum-Dann's intuitive, globally inspired wine pairings. Barnum-Dann was acknowleged for his ability to take risks in the glass, matching unexpected wines with layered, high-impact dishes, from Thai-inspired spice with Riesling to octopus piccata with Austrian red. It was a moment of validation for Localis, which retained its Michelin star for the third consecutive year. Asked by the Michelin Guide to describe how he built his wine list, Barnum-Dann said: Inside the auditorium's lobby, Barnum-Dann and The Kitchen's executive chef Kelly McCown showcased Sacramento's culinary perspective. Localis served wagyu beef tartare over ginger-tapioca chips, along with a vegetarian bite built around roasted sunflower panna cotta, sunflower brittle, black garlic purée, and pickled cucumber. The Kitchen, which also held onto its Michelin star, leaned into peak Northern California seasonality with heirloom tomato tartlets topped with Ossetra caviar and a scallop ceviche finished with coconut and passionfruit. Chef Kelly McCown of Sacramento's The Kitchen Over in La Riviera, Pho Momma has long drawn locals for its $6 bowls of pho and hand-rolled spring rolls. Now it is officially on the map. One of just six new Bib Gourmand recipients across the state, the family-run Vietnamese spot was recognized for offering exceptional food at approachable prices. Chef-owner My Le makes every dish herself, simmering broth for days and wrapping each rice paper roll to order. Her restaurant joins the guide's value-focused category alongside Sacramento holdovers Canon and Nixtaco. Vladimir Ilich Not every Sacramento mainstay made the list. Michelin dropped longtime entries Frank Fat's, Yue Huang, and Mulvaney's B&L, reducing the region's total recognized restaurants to 15. Still, Sacramento's presence on Michelin's biggest night signaled growing momentum for a region long known for its ingredients but not always its dining scene. Midtown newcomers Majka and Kin Thai were added to the guide earlier this spring for their inventive menus and strong community roots. Drone shot of Sacramento When I asked what continued Michelin recognition means for Sacramento's food scene and its identity as a culinary destination, Mike Testa, CEO of Visit Sacramento, said: This year's ceremony underscored what many in the region already knew: Sacramento has earned its place in California's culinary conversation.
