Latest news with #TheLounge
The Star
08-07-2025
- Entertainment
- The Star
Afternoon tea ripe with tropical fruit delights
Guests can enjoy the limited-time summer-inspired afternoon tea in a cosy corner. While those living in colder climates typically anticipate the arrival of summer, Malaysians enjoy perpetual warm weather. This year, The Lounge at Four Seasons Hotel Kuala Lumpur is offering 101 Days of Summer Afternoon Tea, as part of the Four Seasons' Asia-Pacific hotels and resorts seasonal offerings. Hotel executive pastry chef Yann Roumanille has crafted a creative menu that highlights the best of Malaysia's tropical fruits. Coconut, passion fruit, pineapple and banana are some of the tropical fruits that take centre stage. The result is an elegantly curated afternoon tea that transforms the country's produce into a luxurious culinary experience. The savoury offerings feature five distinctive bites. There's the Summer Vegetable Pie Tee Hat, a playful twist on the classic Nyonya snack. The crisp pie tee shells are generously filled with chive mousse, diced jicama, mung bean sprouts, roasted peanuts and a hint of black truffle. Seafood lovers will appreciate the Sustainable Snapper Hinava and Smoked Coconut Husk Mackerel. The snapper, cured in zesty calamansi lime, hot sauce, kulim vinaigrette and infused with local herbs, offers a tropical twist to the dish. The platter of savouries consists of (front row, from left) Jellied Beef Short Rib Terrine and Smoked Coconut Husk Mackerel. Roumanille said textures were an important part of this year's menu, as seen in the mackerel, which is wrapped in charcoal bread, reminiscent of a finger sandwich but with a denser bite. 'Curried Chicken Salad Tartine features shredded chicken delicately seasoned lightly with spices, served atop a crumbly Parmesan sable, with roasted pineapple, sultanas and salted walnuts, creating a delectable savoury bite. 'The Jellied Beef Short Rib Terrine provides a unique texture experience, with the tender and slow-braised beef encased in a delicate jelly alongside vegetable pickles and fermented black garlic. It has been the topic of discussion among guests,' he said. The scones, warm and inviting, come with a choice between the classic version and one with trigona honey called Honey Comb Scone with Bee Pollen. Both are accompanied by whipped butter, hibiscus strawberry jam and Four Seasons' signature pandan kaya. The scones' crisp golden exterior gives way to a soft, buttery interior that melts in the mouth. The sweet creations are delicious and visually stunning works of art. The Banana Cake Planifolia resembles an actual banana, while the Tropical Coconut is shaped like a halved coconut with its creamy mousse centre bursting with mango flavour and encased in milk chocolate. The Chocolate Umbrella is a prettily designed rich dark chocolate indulgence. The Passion Fruit Savarin is a combination of a moist sponge cake soaked in passion fruit syrup with layers of chocolate mousse, coconut essence and crunchy peanut while the Citrus Sunshine offers a tangy burst of pomelo mousse and kaffir lime sponge cake. Completing the experience are live piano performances that add a cosy ambience to the afternoons with a city centre view. The 101 Days of Summer Afternoon Tea is available daily, from 3pm to 5.30pm until Sept 9, priced at RM242+ per person, inclusive of tea or coffee and a special beverage. THE LOUNGE, Four Seasons Hotel Kuala Lumpur, 145 Jalan Ampang, Kuala Lumpur. (Tel: 03-2382 8602. Business hours: 10am-10pm. This is the writer's observation and is not an endorsement by StarMetro.
CairoScene
08-07-2025
- Entertainment
- CairoScene
Spritz at Sunset and Brunch with Flair at the Cairo Marriott Hotel
Spritz at Sunset and Brunch with Flair at the Cairo Marriott Hotel With new seasonal menus, themed nights, and curated drinks, the Cairo Marriott is offering a range of low-key summer experiences across its restaurants and lounges. The Cairo Marriott has rolled out a series of food and drink experiences this summer, spread across its restaurants, lounges, and bars. Some are new additions, while others are updated takes on familiar formats. Afternoon tea is now served daily in The Lounge from 12 to 5 PM. The menu includes a standard mix of tea, mini sandwiches, scones, and pastries. Coffee is also available throughout the day, including matcha, cold brew, iced lattes made with almond, coconut, or hazelnut milk, and much more. At 6 PM, Ristorante Tuscany switches to its Aperitivo menu. It's a shared format: a pitcher of spritz alongside an antipasti or charcuterie board for two. The Aperitivo runs until 8 PM and is priced at EGP 2,750 or EGP 2,950 depending on the board. Harry's Pub hosts a weekly 80s and 90s-themed night every Tuesday. The setup includes music, props, themed cocktails, and retro-style decor. The menu is built around cocktails priced at EGP 750 each. On weekends, the hotel runs a set brunch across Saraya Gallery, Tuscany, and JW Steakhouse. The menu starts with dishes like fried mozzarella and steak tartare, followed by pasta and steak with fries. Desserts include crème brûlée and tiramisu prepared at the table. Prices vary depending on the drink pairing: EGP 2,700 for juice and mocktails, EGP 3,500 with wine, and EGP 4,500 for the full cocktail pairing. Each drink list is tailored to the space, with some cocktails pulling from the palace's French and Egyptian history. Throughout the hotel, a new cocktail menu has been introduced. The drinks are available at multiple venues, and each comes with a short backstory written on the menu. In addition to the summer offerings, signature breakfasts remain available throughout the season. Guests can still indulge in the Empress Eugenie breakfast, or opt for the ultimate oriental spread at Egyptian Nights. For inquiries and bookings, please call 0227283000 or 0227394631.
USA Today
30-06-2025
- Sport
- USA Today
Ravens WR Rashod Bateman heaps praise on WR Zay Flowers
The Baltimore Ravens have invested plenty of resources into their wide receiver corps throughout their franchise history. They've had far more success bringing in veteran wide receivers than drafting and developing them, but seem to have finally struck gold with their recent first-round draft picks. Baltimore selected wide receiver Rashod Bateman out of Minnesota with the No. 27 pick in the 2021 draft, followed by Zay Flowers out of Boston College just two years later in 2023. The two have teamed up to form arguably the best wide receiver duo in the team's history, with both evolving their games at a rapid pace since entering the NFL. Fresh off signing a three-year, $36 million extension with Baltimore. Bateman joined Ryan Mink and Garrett Downing on "The Lounge" podcast. He discussed a variety of topics, but made sure to give Flowers immense praise and a shoutout in the process. He shared his excitement about the future of the Ravens' broad receiver group throughout the interview, and said he's never seen a wide receiver like Flowers. Bateman even went as far as to say he wouldn't have gotten paid without Flowers, speaking to how highly the fourth-year wideout views his teammate. Both players are expected to be significant parts of Baltimore's future, providing welcome stability to a position that has been a thorn in their side in developing players.
USA Today
27-06-2025
- Sport
- USA Today
Ravens rookie shares behind-the-scenes access on his quest to crack the starting lineup
Teddye Buchanan recently pulled back the curtain on his continuing quest to crack the Ravens starting lineup as a rookie. Typically, when we begin discussing Baltimore Ravens rookie fourth-rounders, the conversations aren't about immediate impact. Depending on how deep the roster is, a third-day prospect's ceiling could be anywhere from being a depth option and potential fringe player fighting for a roster spot. Then, there are the surprises, 'steals' if you will. No NFL team ever complains when they find one. It's like striking gold when you were digging for another reason. It's like finding $100 in your jeans while doing the laundry. While it's too early to tell, Baltimore may have found that needle in the haystack, that diamond in the rough, if you will. Teddye Buchanan was the 129th player taken during the 2025 NFL Draft last April, and the 2024 First-Team All-ACC nod is turning heads. Teddye Buchanan shares some behind-the-scenes access involving his journey Rookie minicamp, OTAs, and mandatory minicamp are all behind us. The feedback has been pretty consistent. Baltimore may have something to do with this Teddy Buchanan fellow. He's making a name for himself. "At the Ravens, it means something to be a linebacker. That's something I've heard and something I've noticed and felt." Yeah, more was necessary. There was no way we weren't watching his appearance on The Lounge after that. Teddye spent a little over half an hour with Ryan Mink and Garrett Downing, and he pulled the curtain back on his thoughts about him competing for a starter's role. 'I just control what I can control. I try to show up every day and do what I can do,' Buchanan told Mink and Downing. 'Whatever that leads to that is really out of my hands ultimately. For me, it is all about focusing on the process and just letting the result take care of itself.' Baltimore's linebacker corps was recently ranked 16th by Pro Football Focus. Roquan Smith is a stud, but he needs some help. Could Buchanan be among the answers for elevating the second level of the Ravens' defense? Count on it. There's something special here. There will be some bumps along the way, but this young man is remarkable.
USA Today
10-06-2025
- Sport
- USA Today
Former Clemson star Nate Wiggins is ready to have a big year for the Baltimore Ravens
Former Clemson star Nate Wiggins is ready to have a big year for the Baltimore Ravens After a promising rookie year with the Baltimore Ravens, former Clemson standout Nate Wiggins is aiming even higher in 2025. Wiggins appeared on the Ravens' 'The Lounge' podcast this offseason and shared a lofty goal: 10 or more takeaways this year — whether via interceptions or forced fumbles. 'Just really get 10-plus turnovers, no matter [if it is] interceptions, forced fumbles. I need 10-plus,' Wiggins said. 'And really just keep on [doing] what I did last year, just coverage wise, and be an all-around cornerback.' To help reach that goal, Wiggins has made strides physically. He's added 10 pounds since last season, working closely with Ravens Director of Sports Nutrition Sarah Snyder to bulk up and improve his strength. 'I feel like this year is just going to be more power, more strength,' he said. 'I'm still trending to gain more pounds.' Drafted 30th overall by Baltimore in 2024, Wiggins gradually earned more playing time and solidified himself as a dependable piece in the secondary. He totaled 33 tackles, 13 pass breakups, one forced fumble, and a pick-six in Week 18 against Cleveland. He added six tackles and a quarterback hit in the postseason. After a year of growth and late-season success, Wiggins is positioned to become a key figure in Baltimore's defense moving forward. Contact us @Clemson_Wire on X, and like our page on Facebook for ongoing coverage of Clemson Tigers news and notes, plus opinions
