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Malay Mail
02-07-2025
- Business
- Malay Mail
Hong Kong's Revolutionary Sauce EXOTICA UMAMI [EX M] Stuns Industry Professionals with Its Instant Boost to Flavour, Texture, and Seasoning
Multifunctional Cooking Sauce Earns Chef Endorsements at Exclusive JW Marriott Tasting Event Cheuk Man Chung, Chinese Executive Chef at New World Millennium Hotel Peter Lim, Executive Sous Chef at New World Millennium Hotel Tony Wong, Executive Chef at JW Marriott Hotel Hong Kong Kenneth Loo, renowned star chef and co-host of the event Robert Chua, celebrated food entrepreneur The Char Siu test The Salmon test The Flank Steak test HONG KONG SAR - Media OutReach Newswire - 2 July 2025 - The culinary world is abuzz with excitement as the innovative EXOTICA UMAMI (fondly referred to by Chinese speakers as "EX M") was unveiled at a high-profile tasting event held at the JW Marriott Hotel Hong Kong on 30June 2025. This groundbreaking multifunctional cooking sauce, created as a modern alternative to salt, soy sauce, and MSG, captivated the palates of top chefs and hospitality professionals with its transformative ability to elevate dishes to extraordinary levels of flavour and versatile new seasoning and cooking sauce has been gaining attention from chefs in the restaurant industry. Invented in Hong Kong by food visionary Dan Gan, the consensus opinion agrees EXOTICA UMAMI makes food more succulent and juicy, while contributing its own distinctly addictive taste. In some cases, the sauce can further tenderize meat and produce for added .The launch event brought together some of Hong Kong's most esteemed culinary talents, including:Chef Cheuk prepared two versions of char siu – the classic version and a new recipe simplified with mainly EXOTICA UMAMI 【EX M】to braise the pork before a quick roast. In the taste test, the assembled guests and audience unanimously preferred the samples incorporating [EX M] for seasoning and finishing. They suggested the flavouring liquid gave the char siu more depth in savouriness and umami, as well as making the pork more tender. Discussions concluded the sauce was able to maintain its taste integrity even after braising in high heat, something many other braised or cooking liquid agents cannot do. EXOTICA UMAMI retained its rich, deep flavour, where others began to taste sour after extended time under high heat. The herb and spice in Exotica Umami was also distinctly evident in the char siu giving the roast meat an authentically unique Lim made two salmon samples using the sous vide method. A chilled fillet was vacuum marinated with just soy sauce, while a frozen (thus less flavourful and more dry) piece of fish was prepared with a EXOTICA UMAMI vacuum marinate and then finished with a brush of EX M as a finishing glaze. The post-tasting comments noted the added umami created a much stronger flavour and made the fish seem fresher even though it was previously frozen. The salmon also appeared more flaky and Marriott's chef Wong took on the task of cooking cubes of flank steak, a traditionally tough cut, by pan-frying. He and his assistant first prepared one sample with just salt and pepper on a frying pan, and then on the other sample, he used EXOTICA UMAMI [EX M] to season the beef by drizzling directly onto the meat as it was being pan-fried. In the tasting session, people agreed flank with the natural seasoning can become very chewy, therefore, tougher to consume. However, the EXOTICA UMAMI drizzled beef instantly and noticeably had a more tender texture, along with greater flavour and juiciness. The evidence showed the liquid's remarkable ability to raise the standard of certain meats for a higher quality eating experience. For chefs, this means saving time and UMAMI, as an all-in-one multifunctional cooking sauce and natural type flavour enhancer – with distinct acidic notes and a deep full-bodied umami richness – is ideal for marinating, seasoning, cooking, finishing a dish and taking it to new culinary innovative sauce was inspired by an ancient Roman recipe but developed and created in Hong Kong at Gan's Exotica Gelatea Restaurant. When his chef quit, Gan the proprietor was forced to take over. In an effort to improve his food, he created this marinate to add directly to his burger while grilling. The result helped earn a place on the "Ranked: the world's best burgers" list by UK platform, further refine his revolutionary seasoning sauce, Gan put his outlet on pause for the time being. Using a mixture of pork, herb, spice and secret ingredients with time-tested fermenting techniques, Gan started experimenting with his sauce to improve it to complement the requirements for fine dining. Eventually, EXOTICA UMAMI [EX M] was in small batches, the unique sauce has already gained a stamp of approval from the hotel and restaurant industry. With the success of the dishes during the tasting event, New World Millennium Hotel has decided to launch the Exotica Umami Slow Cooked Salmon in La Table and [EX M] Char Siew in Tao Li Chinese Restaurant in addition to some menu items at their other outlets starting from July chefs, it offers the benefit of producing consistent result, as well as saving time and money while generating more flavour. As a marinate or direct application, in some cases it can also help tenderize meat and EXOTICA UMAMI is exclusively available to industry professionals and not actively sold in retail. However, EXOTICA UMAMI can be purchased at the JW Marriott e-shop and will be available at Towngas Cooking Centre in Causeway Bay from 1 July for non industry professionals. For anyone interested in more information or details about the sauce or how to purchase, contact: [email protected] More information can also be found at #ExoticaUmami #Umami #ExM #鮮味 #萬能醬 #萬能烹飪醬料 #萬能調味料 The issuer is solely responsible for the content of this announcement.
Yahoo
20-06-2025
- Entertainment
- Yahoo
Yum Cha's SG60 menu features $6 SG-inspired dim sum like bak kut teh xiao long bao, laksa chee cheong fun & more
Dim sum lovers, you're gonna want to read on. From now till 31 Aug, Yum Cha is rolling out 8 limited-edition dishes — all priced at just S$6 each in honour of SG60 — at both its Chinatown and Changi Business Park outlets. Founded in 2000, Yum Cha is a nostalgic dim sum restaurant that serves a unique mix of traditional recipes and modern creations. This time around, their special SG60 menu features inventive combos that take inspiration from iconic local flavours, like bak kut teh and laksa. With that, the top of the must-try list is their (3 pcs) — morsels of labour and love featuring a robust, 16-hour slow-steamed herbal broth turned into soupy dumpling gold, complete with goji berries and a side of dark soy sauce and chilli. A staple Singaporean and dim sum favourite in one; this one's an icon indeed! Another standout is the Handmade (3 pcs), where fragrant, coconut-rich otak is lovingly wrapped in a jade-hued spinach-infused wrapper, and topped with black tobiko for some bite and flair. Chee cheong fun is a must-order for me whenever I eat dim sum, and Yum Cha's Rice Flour Roll is a decadent reinterpretation of this classic. Think triple texture from the crispy rice net and silky skin, stuffed to the brim with crabmeat, shrimp, chicken and tau pok, and then bathed in a rich, 13-spice laksa gravy. Can't end a meal without a sweet treat? The Kopi Gao Bao (2 pcs), created in partnership with Singaporean brand Coffee Hock, pays homage to our bold and smooth kopitiam brew in the form of an oozy paste encased in fluffy steamed buns. Other dishes on the menu include the Crusty Chilli Crab (2 pcs), Fried Rice, Pork Pancake and (2 pcs). To round off your feast, spend a minimum of S$60 in a single receipt and you can purchase a handmade Five Stones set at just S$6 (U.P. S$12.80). These nostalgic beanbags reminiscent of Singapore's kampung days are sewn by artisans with special needs, through Yum Cha's collaboration with SG Enable and Re:store to support inclusivity. (p.s. Challenge against Yum Cha's in-house Five Stones Champions for a shot at winning a S$20 dining voucher!) At Yum Cha this SG60, celebrate by enjoying good food, all while giving back and reminiscing the good ol' days of sunny Singapore. For a list of locations, opening hours and phone numbers, click here. Neptune Hong Kong Dim Sum: 20 types of steamy treats worth waking up extra early for The post Yum Cha's SG60 menu features $6 SG-inspired dim sum like bak kut teh xiao long bao, laksa chee cheong fun & more appeared first on
Condé Nast Traveler
19-06-2025
- Entertainment
- Condé Nast Traveler
The Supper Clubs and Pop-Ups Revitalizing Cairo's Food Scene
It's a weekday night in May in downtown Cairo and chef Dina Hosny is pulling together a seven-course meal in a makeshift kitchen. The Kodak Passageway, once a warehouse, garage, and Kodak store, has been transformed into The Corner Shop, a two-week pop-up celebrating Egypt's culinary culture. Hosny, who has a diploma from Le Cordon Bleu London, is serving up duck with kumquat doum jus, smoked aubergine areesh ravioli with roumy cream, and a dessert of date paste kahk pie with shay be laban (tea with milk) gelato and hibiscus syrup. Innovation is the order of the day, with local ingredients at the fore whenever possible. Cairo's food scene has seen a surge in such events, from pop-ups and farm-to-table lunches to fine-dining supper clubs, offering diverse and innovative alternatives to the capital's more mainstream restaurants. The chefs span from self-taught to culinary school alumni, and the food is Egyptian, international or a blend of both, while the venues are similarly varied, encompassing homes, restaurants, and outdoor spaces, to art galleries and, even, clothing shops. 'It's going wild. Everyone's doing it,' Hosny says. 'I think it's great that people are looking for new experiences.' Kodak Passageway is an initiative by Flavour Republic, the mastermind behind the annual Cairo Food Week, which will take place for the third time in September. Hoda El Sherif, the founder of the event, says the post-COVID era has fundamentally reshaped the city's dining landscape. Diners 'craved more intimate and immersive experiences,' she says, while 'a new generation of chefs—eager to carve out their identity and bypass the traditional barriers of the industry— embraced the model as a launch pad for their careers.' This sense of experimentation is exciting, especially for Cairo, where the culinary scene is not known for eagerly embracing the new. Another pop-up chef, Kareem El Nagdy, who hosts his 12-person Comida by Ken supper club in his Maadi apartment goes so far as to call the trend a 'kind of food revolution in Egypt.' If you're hungry for something new, here are Cairo's best new culinary experiences to have on your radar. On the table at NatureWorks, the decor incorporates local flora. Courtesy NatureWorks NatureWorks, a hydroponic farm in the Sheikh Zayed suburb, offers lunches. Courtesy NatureWorks NatureWorks NatureWorks, a hydroponic farm in the Sheikh Zayed suburb, offers a true farm-to-table experience using its homegrown products such as leafy greens and edible flowers. Founded in 2017, the farm has been putting on its pop-up lunches and dinners for the past four years. The first event with New Zealand-born Egyptian-Chinese celebrity chef Bobby Chinn was hugely popular. Since then, NatureWorks has collaborated with Italian chef Giorgio Diana, Peruvian Martin Rodriguez of Izakaya Cairo, physician-turned-chef Wesam Masoud and Khufu's executive chef Mostafa Seif, among others.
Zawya
09-06-2025
- Business
- Zawya
Leadership Announcement: Tarun Jewalikar joins Novotel and Adagio Premium Dubai Al Barsha as Cluster F&B Director
Dubai, United Arab Emirates — Accor is proud to announce the appointment of Tarun Jewalikar as Cluster Director of Food and Beverage for Novotel Dubai Al Barsha and Adagio Premium Dubai Al Barsha. Tarun steps into this new leadership role with an invested motive to redefine the F&B offering as a destination-led experience, championing culinary innovation, commercial excellence, and sustainability. Tarun previously served as Cluster F&B Manager for Accor's Deira Waterfront cluster, overseeing operations across Ibis Styles, Mercure Hotel, and Adagio Dubai Deira. Under his guidance, the cluster achieved significant milestones like strong profitability metrics across all properties, a highly motivated team and industry-recognized sustainability initiatives. He led the successful launch of restaurant and bar concepts, high-profile regional events, and established impactful partnerships with local and international brands. In his new role, Tarun will spearhead a transformative vision for Novotel and Adagio Premium Dubai Al Barsha, positioning the hotels' F&B offerings as standalone lifestyle destinations. His leadership is anchored in a people-first culture, where team development, inclusion, and performance optimization take center stage. He will be responsible for leading F&B strategy, innovation, and commercial performance, while delivering curated and mystical guest experiences designed to elevate brand perception and customer loyalty. Speaking on his appointment, Tarun Jewalikar commented: 'I'm honoured to take on this new challenge with Accor. My vision is to evolve hotel dining into destination-led experiences that resonate emotionally and culturally with our guests, while driving meaningful value for our teams, owners, and the community.' A known pioneer in ESG-forward hospitality, Tarun has led impactful sustainability programs including zero-waste initiatives, hydroponic partnerships, and local sourcing collaborations aligned with Accor's brand and ownership values. Tarun holds an MBA in Global Hospitality Management from Les Roches Global Hospitality School, Switzerland, and a Bachelor of Science (Hons.) in Hotel and Restaurant Management from Oxford Brookes University, UK. Accor congratulates Tarun on his new role and looks forward to his continued impact in elevating hospitality experiences across the region. About Novotel Dubai Al Barsha Situated in the heart of Dubai, Novotel Dubai Al Barsha is designed to meet the requirements of travellers and residents alike. The property offers a relaxed yet lively atmosphere, inviting guests to make everyday moments matter. With an intuitive design and a range of rewarding experiences, the property promises a sharp urban-style living coupled with a comfortable atmosphere. Novotel Dubai Al Barsha offers the perfect destination to connect with family, friends and colleagues. Novotel Dubai Al Barsha won TripAdvisor's Travellers Choice Award and is rated Fabulous by guests on for its lively ambiance and a team of passionate Heartists. The Novotel Dubai Al Barsha offers to guests' exclusive savings and rewards as part of its lifestyle loyalty programme – ALL: Accor Live Limitless. Members can earn and redeem points and enjoy savings for every stay while discovering a world of unique benefits such as room upgrades and exclusive discounts in participating restaurants and more.
New York Times
17-05-2025
- Entertainment
- New York Times
Jonnie Boer, Dutch Chef With 3 Michelin Stars, Is Dead at 60
Jonnie Boer, a Dutch chef who started as a cook at De Librije in Zwolle, the Netherlands, four decades ago and never left, steering the restaurant to wide acclaim with humble ingredients plucked from nearby streams and fields, died on April 23 on the Caribbean island of Bonaire. He was 60. The cause of his death, in a hospital, was a pulmonary embolism, according to a representative from his restaurant. Mr. Boer was foraging, fishing, fermenting and flying in the face of received notions about fine dining years before those things became pillars of the New Nordic movement. He didn't give up entirely on foie gras and caviar, but they shared the menu, and sometimes the plate, with pikeperch, tulip bulbs and chickweed. 'His belief was, 'Everything that grows here is just as good as something that grows somewhere else,'' Nico Bouter, a Brooklyn chef who worked under Mr. Boer for 10 years, said. 'Beetroot was his favorite ingredient. He liked the challenge of this almost boring, cheap vegetable.' If critics and food guide inspectors did not necessarily look forward to eating eels and weeds when they first walked into De Librije, they soon got used to it, and even learned to like it. The restaurant steadily climbed in the Michelin Guide's estimation, until it was given three stars in 2004. It has stayed at that peak every year since, an unbroken streak that few restaurants in the world have matched and that, after Mr. Boer's death, inspired Dutch social media users to call him 'the Roger Federer of chefs.' De Librije took its name from its original site, the library of a 15th-century Dominican abbey. Ten years ago, Mr. Boer and his wife, Thérèse Boer-Tausch, moved their restaurant into the covered courtyard of an 18th-century building where they had amassed a small colony of businesses, including a wine bar, a cooking school, a second restaurant and a boutique hotel. As the Boers renovated the structure, they retained some remnants of its past life as a women's prison. As they put it on their website, 'The cell doors, bars on the windows, and the 'cachot' (dungeon) create a unique look and atmosphere.' The Boers' establishments moved to their own rhythms, which often had a rock backbeat rarely heard in restaurants that hope to impress Michelin inspectors. Desserts at De Librije were assembled tableside, on a rolling cart inspired by Mr. Boer's favorite record, Van Halen's cover of the blues song 'Ice Cream Man,' with the band's winged logo painted on the side, below the song's title. Mr. Boer wasn't afraid of a carefully timed drug reference, either. De Librije sent diners off into the night with edible herbal joints inside glass pre-roll tubes, and the restaurant was placing small morsels of beef tartare on the back of diners' hands, like bumps of cocaine, years before Manhattan was swamped by caviar bumps. The dining-room playlists Mr. Boer collaborated on with Hans Stroeve, a local D.J., would progress from deep house music early in the evening to 'Livin' on a Prayer' and other raised-lighter stadium anthems as it got later. 'If Jonnie felt like guitars in the restaurant, you heard guitars in the restaurant,' Mr. Stroeve said. Jan Boer was born on Jan. 9, 1965, in the village of Giethoorn, about 70 miles northeast of Amsterdam. His parents, Lebbertus and Hennie Boer, owned a cafe called De Harmonie, and young Jan would sometimes wander into the kitchen to fry duck eggs or eels he had turned up while exploring the waterways. His education and training as a cook took place entirely in the Netherlands. After attending culinary school in Groningen, Mr. Boer spent three years working at a fine-dining restaurant in Amsterdam. In 1986, he answered a help-wanted ad and was hired by the owner of De Librije, who promoted him to chef soon after. The dining room was rarely full, he later recalled, which gave him time to experiment at the stove and gave the owner, who was in his 60s, time to contemplate retirement. Mr. Boer met Thérèse Tausch, a hotel-school student, at a disco, twice. The second meeting took. After she began working as a server in De Librije's dining room, he would pick her up at the bus stop in his Opel Kadett sedan. She appreciated the ride, but the car often seemed noisy to her. After a few weeks, she discovered that the banging she heard coming from the luggage compartment in the back seat was made by young lambs that Mr. Boer was driving from the farm to the slaughterhouse. The couple offered to buy De Librije in 1993, applying to a local bank for a loan — 'the only time in my life that I wore a tie,' Mr. Boer said in a 2017 interview. They married three years later. With his wife overseeing the wine cellar and the service in the restaurant they now owned, Mr. Boer overhauled the kitchen to revolve around local oddities that few Dutch chefs bothered with: pimpernel, pine tips, meadowsweet, birch sap, bog myrtle. What he wasn't able to serve right away was salted, fermented or made into vinegar. Eventually, what he gathered in the wild, often during weekend excursions on his black Harley-Davidson motorcycle, was planted in De Librije's greenhouse and kitchen garden. 'He was always looking for products from the neighborhood,' said Arjan Bisschop, a Dutch chef who went to work for Mr. Boer in 1998. 'In the 1990s, that was very unusual.' Mr. Boer's preference for homegrown flavors extended to the dishes he served, which drew from Dutch tradition at a time when many ambitious chefs in the Netherlands still defaulted to French ideas. One of his signature desserts was a disassembled apple pie based on his grandmother's recipe, with pan-fried apple cubes and whipped-cream rosettes laid out alongside sleight-of-hand components like trompe l'oeil vanilla beans made from vanilla gel and chocolates in the shape of star-anise pods. As Mr. Boer's reputation grew, he masterminded in-flight meals for KLM Royal Dutch Airlines and 'Taste of De Librije' menus for Holland America cruise ships. The Boers never cloned De Librije, but they opened two more-relaxed restaurants in Zwolle, Brass Boer and Senang. Brass Boer also has outposts on the Dutch-speaking islands of Curaçao and Bonaire, where the couple owned a beachside brasserie, Club Tropicana. And in 2022, the Boers' company bought Brasserie Jansen, a 10-year-old restaurant in Zwolle. Recently, Mr. Boer began enacting an orderly succession plan for the empire he owned with his wife, giving a stake in the company to De Librije's head chef. He also gave stakes to the couple's daughter, Isabelle, and their son, Jimmie, who both survive him, along with his wife and two brothers, Roelie and Berrie Boer. After a memorial service at De Librije, Mr. Boer left the restaurant for the last time in a blue-and-purple coffin his friends had painted with his name and an image of a skull and crossbones. The coffin was placed on the sidecar of his Harley and driven to the cemetery, escorted by a dozen motorcycles and two of Mr. Boer's Porsche convertibles.
