Latest news with #culinaryinnovation
South China Morning Post
3 days ago
- Business
- South China Morning Post
Chinese cafe goes viral over coffee drink laced with cooked pig intestine
A cafe in southwestern China has been thrust into the limelight thanks to its newly launched coffee, which is made with cooked pork intestines. The unconventional drink sold in the coffee shop in Jiangyou, a small city in Sichuan province, includes latte mixed with cooked pork intestine liquid and chitterlings, The Cover reported. It sells for 32 yuan (US$4) per cup and has three levels of taste: entrance, mid and high. The higher the level, the stronger the intestine taste. Customers say the unusual drink manages to strike a balance between the tastes of coffee and pig intestine. Photo: Baidu 'Red-braised pork intestine is a popular cuisine in Jiangyou,' Zhang Yuchi, owner of the coffee shop, was quoted as saying. 'I thought of combining it with coffee to promote both my shop as well as this delicious food of our city.' They buy the cooked pork intestines from a famous restaurant in the city, then mix the intestine liquid into the latte, said Zhang. 'We add precisely 6 grams of intestine liquid into the coffee. It is an amount we decided on after rounds of tests. We want customers to taste the delicacy of intestines but we do not want to diminish the coffee flavour. We hope most people can accept it,' said Zhang. He said it has a salty and sweet taste, like that of 'salty cheese'.
South China Morning Post
3 days ago
- Business
- South China Morning Post
Chinese cafe goes viral over coffee drink laced with cooked pig intestine
A cafe in southwestern China has been thrust into the limelight thanks to its newly launched coffee, which is made with cooked pork intestines. Advertisement The unconventional drink sold in the coffee shop in Jiangyou, a small city in Sichuan province, includes latte mixed with cooked pork intestine liquid and chitterlings, The Cover reported. It sells for 32 yuan (US$4) per cup and has three levels of taste: entrance, mid and high. The higher the level, the stronger the intestine taste. Customers say the unusual drink manages to strike a balance between the tastes of coffee and pig intestine. Photo: Baidu 'Red-braised pork intestine is a popular cuisine in Jiangyou,' Zhang Yuchi, owner of the coffee shop, was quoted as saying. 'I thought of combining it with coffee to promote both my shop as well as this delicious food of our city.' They buy the cooked pork intestines from a famous restaurant in the city, then mix the intestine liquid into the latte, said Zhang. Advertisement 'We add precisely 6 grams of intestine liquid into the coffee. It is an amount we decided on after rounds of tests. We want customers to taste the delicacy of intestines but we do not want to diminish the coffee flavour. We hope most people can accept it,' said Zhang. He said it has a salty and sweet taste, like that of 'salty cheese'.
The Guardian
16-06-2025
- The Guardian
From eggs benedict to the minibar: seven food and drink gamechangers that became hotel hits
One of the most exciting aspects of arriving at a world-renowned hotel is exploring all the wonderful food on offer to guests. Over the years, hotels have been at the forefront of innovation in dining, creating exciting new ways to prepare and present food to offer guests a truly unique experience on their travels. Some of the creations to emerge from hotels over the past century have gained iconic status. Here are six dishes and drinks, and another culinary innovation that we have hotels to thank for bringing into our lives. Walnut or wal-not? The Waldorf salad The Waldorf-Astoria New York is among the world's most storied hotels. A byword for luxury, it has welcomed countless famous people through its doors, from US presidents to stars such as Frank Sinatra and Marilyn Monroe. Its renowned – and perennially popular – Waldorf salad was invented in 1896 for a charity ball in honour of the St Mary's Hospital for Children. The maitre d'hotel, Oscar Tschirky, created the original dish, consisting of apples, celery and mayonnaise, and, some time later, walnuts were added, giving the salad its satisfying crunch. Modern versions usually include grapes, and sometimes chicken, while the dressing can be made with the addition of lemon or orange zest, or with yoghurt instead of mayonnaise. Squidgy comfort: the brownieIf there's one sweet treat that signals comfort, it's the squidgy, chocolatey brownie. The gooey confection has many origin stories, and one suggests it was created in the kitchen of the Palmer House Hilton in Chicago in 1893, at the direction of Bertha Palmer, a socialite and philanthropist whose husband built the hotel. As chair of the Board of Lady Managers for the World's Columbian Exposition, held in Chicago, she tasked pastry chef Joseph Sehl with creating a new dessert that would be easy to box and transport. The first reference to the word 'brownie' appeared in the Sears Roebuck catalogue, published in Chicago in 1897. The hotel still serves brownies made to the same recipe, consisting of semi-sweet chocolate, butter, sugar, flour, eggs, vanilla extract and crushed walnuts. The brunch behemoth: eggs benedictThis classic brunch recipe is another Waldorf creation. According to a story first published in the New Yorker, in 1894 Wall Street broker Lemuel Benedict arrived for breakfast at the hotel feeling hungover. He ordered 'buttered toast, crisp bacon, two poached eggs, and a hooker of hollandaise sauce'. It must have gone down well as, soon after, Tschirky, known as 'Oscar of the Waldorf', added the new creation to the hotel's breakfast and lunch menus, but with his own twist. According to the New Yorker, 'Oscar's version of eggs benedict substituted ham for bacon and a toasted English muffin for toasted bread' – a change Benedict himself wasn't keen on, claiming: 'English muffins are unpalatable, no matter how much they are toasted or how they are served.' Millions have disagreed since. The national drink: pina colada Just the thought of this creamy, tropical cocktail brings to mind golden beaches and sun loungers – which is fitting, because the pina colada was first created at the beachside Caribe Hilton in San Juan, Puerto Rico, in 1954. The hotel's bartender, Ramon 'Monchito' Marrero, was experimenting with a new recipe that blended rum, coconut cream and pineapple juice with ice. After spending three months perfecting his creation, he named it the pina colada, which means 'strained pineapple' in Spanish, and began serving it at the hotel's Beachcomber Bar. The pina colada became so popular that in 1978 it was named the official drink of Puerto Rico. Today, it remains among the most requested cocktails the world over. An intergalactic treat: the DoubleTree cookieBarron Hilton, the hotel group's late chairman and CEO, used to speak passionately about the company's vision of a Lunar Hilton, which would one day welcome guests on the moon. It hasn't quite happened yet, but for Hilton's 100th anniversary in 2019, the company found an innovative way to bring its hospitality to space. DoubleTree hotels are known for the warm chocolate chip cookies given to guests on arrival (more than 30m are eaten every year), and in January 2020, the cookies became the first food ever to be baked in space. On the International Space Station, astronauts used a prototype Zero G Kitchen oven to prepare a test batch of the cookies, made with oats, flour, semi-sweet chocolate chips and chopped walnuts. Their experiments produced perfect cookies, just like the ones at DoubleTree hotels. The next big drink? Simia sour In 2020, Pernod Ricard, owner of Monkey 47 gin, partnered with Hilton to host a digital cocktail competition across Europe, the Middle East and Africa to find the hotel brand's 'next big thing'. A mixologist at the Cloud 9 Sky Bar & Lounge in Hilton Prague created the winning entry, simia sour, inspired by the Earth's tropical rainforests and exotic wildlife. It contains Monkey 47 dry gin, egg white foam, a refreshing twist of fresh lime juice and cranberry juice for the 'perfect sour taste', and is shaken over ice and served in a martini glass. It is now on the menu in 350 Hilton hotels across 29 countries. Press 9 for … room service The Waldorf-Astoria isn't just known for its culinary firsts – it also pioneered the concept of room service, so guests didn't even need to leave the comfort of their rooms to eat. When the art deco hotel opened on New York's Fifth Avenue in 1893 (the hotel's original site became the Empire State Building), it offered an immediately popular innovation: room service to cater to the privacy demands of its VIP guests. The idea of world-class cuisine brought straight to your room soon caught on at hotels around the world. To check out some of Hilton's top culinary offerings, see below or book direct at and save on your stay. Join Hilton Honors for free and save up to 20%* in the Hilton Sale, now on. *Terms and conditions apply. Must be a Hilton Honors Member.
The Sun
13-06-2025
- Entertainment
- The Sun
Michelin-trained chef creates ‘wild' new ice cream flavour – & insists odd combo ‘works' – would YOU try it?
A RISING kitchen star has created a potato ice cream — topped with bits of bacon. Michelin -trained Poppy O'Toole, 31, is touting the sweet-meets-savoury version and insists: 'It works!' 2 2 The self-titled 'Potato Queen' of the internet mixes Maris Piper spuds with condensed milk, double cream, vanilla and salt to make the no-churn treat. She suggests adding pieces of maple bacon or crispy potato sticks to complete the offering. Poppy, who has 5.5 million internet followers, said: 'People might know me for my roasties, but now it's time for potato-based desserts to enter the chat. 'Sounds a bit wild, I know — but trust me, it works. I love showing how everyday ingredients can surprise you.' Poppy, of Bromsgrove, Worcs, added: 'Maris Pipers give it that velvety, creamy texture while keeping the sweetness in check, and topped with a bit of maple bacon or potato sticks . . . you're in summery dessert heaven.' Savoury ice creams are gaining popularity, with chefs experimenting with ingredients such as olive oil, miso and beetroot in sweet and salty pairings. Poppy has linked up with Ocado to market hers. A spokesman said the recipe showed unusual flavour combinations can create 'bold, surprising takes on everyday classics'. It added: 'It's fun, unexpected, easy to make and delicious.' 3 ingredients are all you need to whip up an Italian showstopper
Yahoo
10-06-2025
- Business
- Yahoo
MIFB Partners with MalaysiaPCA to Launch Gastronomic Sensory Hub
KUALA LUMPUR, Malaysia, June 10, 2025 /PRNewswire/ -- Malaysia's most influential F&B trade fair, the Malaysian International Food & Beverage Trade Fair (MIFB), has announced a landmark collaboration with the Malaysian Professional Culinaire Association (MalaysiaPCA) for 2025. Setting a new benchmark for experiential trade engagement in Malaysia's F&B industry, this year's edition marks the launch of the Gastronomic Sensory Hub, an experiential zone where culinary innovation and strategic business matchmaking converge. Built in consultation with exhibitors and curated by chefs, the Hub reimagines the traditional trade floor by transforming it into a living kitchen theatre; where product sourcing meets gastronomy, and every dish tells a story of Malaysian excellence and global readiness. "Our collaboration with MIFB reflects a shared mission to elevate Malaysia's culinary excellence on the world stage," said Chef Soon Pau Voon, Secretary General of MalaysiaPCA. "Through the Gastronomic Sensory Hub, we aim to inspire, train, and showcase the next generation of culinary innovators and reinforce Malaysia's place as a rising force in global gastronomy." Organised by Constellar and set to take place from 30 July to 1 August 2025 at the Kuala Lumpur Convention Centre, MIFB 2025 will host over 500 exhibitors from more than 50 countries, and is expected to attract over 12,000 industry professionals. Set against the theme "Future-Ready F&B: Serving the Evolution of Trends," the fair comes at a time when Malaysian consumers are demanding healthier, tastier food with clearer sourcing and production details. MIFB is answering that call with immersive, trend-led experiences instead of static exhibition booths. Created with input from exhibitors and chefs, the Gastronomic Sensory Hub gives buyers something they rarely get on the trade floor: the chance to see, taste, and test ingredients under real conditions. It features: Live cooking demos using exhibitor products; Ingredient application tests for chefs and food service professionals; Pop-up fine dining experiences to showcase product storytelling; and Knowledge-sharing sessions with award-winning culinary teams "Beyond giving exhibitors a voice, it's also about giving buyers an experience they will remember," said Bruno Thong, Portfolio Director of MIFB. "We want to show buyers, from restaurateurs to grocers, how an ingredient performs on the plate, not just on paper. That's what makes the Gastronomic Sensory Hub a game changer." Malaysian Culinary Stars in the Spotlight The Hub will spotlight Malaysia's top culinary talents including: Chef Ikhwan A star of Malaysia's fine dining movement, Chef Ikhwan merges European technique with Malaysian soul. He led the team to a Silver medal at the IKA Culinary Olympics 2024 and a Gold at the FHA Culinary Challenge 2022. Now leading Daun & Co and serving as Sous Chef at Hotel Renaissance KL, he will be headlining live demonstrations throughout MIFB. MalaysiaPCA National Culinary Team Fresh off a Silver medal win at the FHA National Team Challenge 2025, the team features chefs from Taylor's University, Hilton KL, Le Meridien, APCA, MIB College, and more, all bringing cutting-edge creativity and world-class technical finesse to the stage. Whether you are a chef, manufacturer, distributor, or retailer, MIFB 2025 is where the next chapter of Malaysian F&B will be written, driven by a shared vision with MalaysiaPCA, innovative showcases from local brands, and a deep understanding of evolving customer expectations. MIFB 2025, organised by Constellar, is now open for exhibitor and buyer registration at About MIFB Organised by Constellar, the Malaysian International Food and Beverage Trade Fair (MIFB) stands as Malaysia's premier food and beverage trade event, dedicated to facilitating connections at every stage of the supply chain to connect, network, and collaborate from upstream to downstream solutions. As the name 'Malaysian International Food & Beverage Trade Fair' suggests, MIFB brings together international exhibitors to meet local industry players, creating invaluable opportunities for global exporters seeking to establish business connections within the broader Malaysian market. Through MIFB, international and local F&B players converge to explore innovative solutions and drive industry growth. About Constellar Constellar is Asia's preferred partner for convening businesses, curating ideas and creating opportunities for sustainable business growth and global impact. Based in Singapore with a regional footprint in Malaysia, we curate and develop influential trade and consumer events for key industries and sectors, connecting people, global marketplaces and networks for sustainable growth. We also manage the Singapore EXPO, Singapore's largest purpose-built venue for Meetings, Incentives, Conventions and Exhibitions (MICE). Our vision is to be a global leader made in Asia, activating impactful networks to enable cross-industry collaboration and innovation through our holistic portfolio of intellectual properties in the MICE industry. Visit for more information. View original content to download multimedia: SOURCE Constellar Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
