Latest news with #gourmet
Jordan Times
2 hours ago
- Jordan Times
Tale of love, passion behind Mexico's 'boundary-pushing' Quintonil
MEXICO CITY — Behind the growing international success of a Mexican restaurant named one of world's best is a love story between two gourmets with a passion for blending traditional and contemporary flavors. Quintonil, which opened in 2012 in the upscale Mexico City neighbourhood of Polanco, already boasted two Michelin stars. Now it is also ranked number three by the Michelin Guide's British rival, "The World's 50 Best Restaurants", which praised its "boundary-pushing" cuisine. "Focused on fresh, local ingredients and traditional Mexican flavours and techniques weaved into modern preparations, it is fast becoming a classic," it said. Named after an aromatic plant from the southern state of Oaxaca, Quintonil stands behind only Maido in Lima and Asador Etxebarri in Spain in the list. At the reception, Alejandra Flores -- one half of the charismatic couple behind Quintonil -- gives a taste of the hospitality and kindness for which Mexicans are known. "I truly believe in the saying, 'He who does not live to serve does not serve to live,'" she said. Service "must be a dance" or even an "embrace", added Flores, who studied hospitality management in Switzerland. Intimate, not ostentatious In the two small dining rooms, next to a counter seating area that opens onto the kitchen, around a dozen tables receive customers from around the world. It is in this setting -- more intimate than ostentatious -- that Quintonil has gradually gained global recognition, much like Mexico City, which is attracting an increasing number of visitors from the United States and Europe. Understated, like his restaurant, head chef Jorge Vallejo used to work on cruise ships before returning to Mexico City where he joined another renowned restaurant, Pujol. It was there that he met Flores, his wife. Located a few streets away, Pujol has long been the benchmark for new Mexican gastronomy. In 2022, "The World's 50 Best Restaurants" ranked chef Enrique Olvera's establishment fifth, while Quintonil was in ninth place. The student has since overtaken his teacher, but feels a debt of gratitude: Pujol's elevation of Mexican cuisine to another level has inspired others, Vallejo said. "Twenty years ago, people knew very little about what Mexican gastronomy really is as we know it today," he added. Today, more foreigners are familiar with a diverse cuisine that ranges from street tacos to fine dining, in both cases using local products such as corn and tomatoes. 'Close to my heart' Quintonil combines seasonal ingredients -- in July it was asparagus, carrots, and mushrooms -- with traditional Mexican staples, such as mole, a sauce made with spices and cocoa. "Right now, a dish that's close to my heart is vegetable mole. We prepare it with asparagus," enthused Vallejo, happy that his discovery allows for a lighter sauce. Quintonil's ingredients are "98 per cent Mexican," including the wines. The exceptions are caviar, one type of fish, and olive oil, said Vallejo, who favours local sources. "I have a good friend whose family grows white beans" in the north-western state of Sinaloa, he said. Quintonil has mastered the art of blending traditional Mexican flavors with contemporary cuisine, according to the "50 Best" list, citing the example of "tamales of duck pibil with elote cream", a corn-based sauce. The award has been decided since 2002 by more than a thousand "culinary experts", including chefs, specialist journalists and restaurant owners. While French chefs question its legitimacy, accusing it of opacity, in the case of Quintonil the verdict seems unanimous. According to the Michelin Guide, Quintonil's tasting menu is "constantly evolving" with "delights such as crab and shards of blue corn tostada arranged with a vivid pipian verde enhanced with untraditional elements like galangal, lemongrass and makrut lime". Quintonil's cuisine "is an enticing melding of excellent local product, impressive execution, and great creativity to produce refined compositions", it said.
France 24
20 hours ago
- France 24
Tale of love, passion behind Mexico's 'boundary-pushing' Quintonil
Quintonil, which opened in 2012 in the upscale Mexico City neighborhood of Polanco, already boasted two Michelin stars. Now it is also ranked number three by the Michelin Guide's British rival, "The World's 50 Best Restaurants," which praised its "boundary-pushing" cuisine. "Focused on fresh, local ingredients and traditional Mexican flavors and techniques weaved into modern preparations, it is fast becoming a classic," it said. Named after an aromatic plant from the southern state of Oaxaca, Quintonil stands behind only Maido in Lima and Asador Etxebarri in Spain in the list. At the reception, Alejandra Flores -- one half of the charismatic couple behind Quintonil -- gives a taste of the hospitality and kindness for which Mexicans are known. "I truly believe in the saying, 'He who does not live to serve does not serve to live,'" she said. Service "must be a dance" or even an "embrace," added Flores, who studied hospitality management in Switzerland. Intimate, not ostentatious In the two small dining rooms, next to a counter seating area that opens onto the kitchen, around a dozen tables receive customers from around the world. It is in this setting -- more intimate than ostentatious -- that Quintonil has gradually gained global recognition, much like Mexico City, which is attracting an increasing number of visitors from the United States and Europe. Understated, like his restaurant, head chef Jorge Vallejo used to work on cruise ships before returning to Mexico City where he joined another renowned restaurant, Pujol. It was there that he met Flores, his wife. Located a few streets away, Pujol has long been the benchmark for new Mexican gastronomy. In 2022, "The World's 50 Best Restaurants" ranked chef Enrique Olvera's establishment fifth, while Quintonil was in ninth place. The student has since overtaken his teacher, but feels a debt of gratitude: Pujol's elevation of Mexican cuisine to another level has inspired others, Vallejo said. "Twenty years ago, people knew very little about what Mexican gastronomy really is as we know it today," he added. Today, more foreigners are familiar with a diverse cuisine that ranges from street tacos to fine dining, in both cases using local products such as corn and tomatoes. 'Close to my heart' Quintonil combines seasonal ingredients -- in July it was asparagus, carrots, and mushrooms -- with traditional Mexican staples, such as mole, a sauce made with spices and cocoa. "Right now, a dish that's close to my heart is vegetable mole. We prepare it with asparagus," enthused Vallejo, happy that his discovery allows for a lighter sauce. Quintonil's ingredients are "98 percent Mexican," including the wines. The exceptions are caviar, one type of fish, and olive oil, said Vallejo, who favors local sources. "I have a good friend whose family grows white beans" in the northwestern state of Sinaloa, he said. Quintonil has mastered the art of blending traditional Mexican flavors with contemporary cuisine, according to the "50 Best" list, citing the example of "tamales of duck pibil with elote cream," a corn-based sauce. The award has been decided since 2002 by more than a thousand "culinary experts," including chefs, specialist journalists and restaurant owners. While French chefs question its legitimacy, accusing it of opacity, in the case of Quintonil the verdict seems unanimous. According to the Michelin Guide, Quintonil's tasting menu is "constantly evolving" with "delights such as crab and shards of blue corn tostada arranged with a vivid pipian verde enhanced with untraditional elements like galangal, lemongrass, and makrut lime." Quintonil's cuisine "is an enticing melding of excellent local product, impressive execution, and great creativity to produce refined compositions," it said.
Yahoo
6 days ago
- Business
- Yahoo
New fine dining restaurant opens in Norfolk seaside town
An award-winning curry house in Norfolk has reopened as a fine dining Indian restaurant. Masala Twist in Cromer's Prince of Wales Road has become the Cinnamon Room - a fine dining experience serving traditional Indian dishes and cuisine. Masala Twist in Cromer's Prince of Wales Road has reopened as the Cinnamon Room - a fine dining Indian restaurant (Image: Masala Twist) Owners couple Jay and Kelly Ali, who have owned the restaurant since 2021, have employed an entirely new team of chefs in the kitchen. "We wanted to do something better and we feel there is nothing like this in Norfolk," Mrs Ali said. "We wanted to be different. You can still get your classics but we've added a gourmet side to it. The food is absolutely amazing. "Our new head chef, Rauful, has worked in many top establishments in London." Owners couple Jay and Kelly Ali (Image: Masala Twist) Masala Twist will continue to operate as a takeaway and delivery out of the former Kebabish of Cromer building next door - a business previously owned by the couple. "It's two separate teams of staff," Mrs Ali said. "We're hitting both ends of the market. Masala Twist will offer takeaway and delivery, but the Cinnamon Room is purely eat-in fine dining." The Cinnamon Room will officially open on Monday (July 28) (Image: Supplied) The couple have applied for an AA Rosette rating for the Cinnamon Room and hope to one day receive a coveted Michelin star. Mr Ali, who is of Bengali heritage, and his wife moved to Norfolk together from London in 2021, taking over Masala Twist but keeping its name. Masala Twist won a TripAdvisor Travellers' Choice award in 2023 for its excellent reviews from customers on the online travel review website. In February last year the couple took over the White Horse pub in West Street, located just around the corner from the curry house. The White Horse in West Street, Cromer (Image: Adam Barker) They walked away from the pub, owned by national pub group Stonegate, in December due to the price of its rent and bills.
Forbes
24-07-2025
- Entertainment
- Forbes
Celebrity Chef Michael Symon Looks To Travel For His New Collection With Frontgate
Celebrity chef Michael Symon and his wife, Liz Symon. Travel and destinations all over the globe are a source of inspiration for many things I love- food, fashion, home decor, and even beauty products. Now, Frontgate, my favorite brand for the most luxurious and long-lasting sheets and towels I've ever tried, is debuting a gourmet collection that evokes travel- more specifically, the Mediterranean- at its core. Called the Frontgate x Chef Symon Collection and available online as of July 29th, the beautiful and transporative pieces were created in collaboration with the celebrity chef Michael Symon and his wife, Liz Symon. They include serveware such as charcuterie and breadboards, dinnerware with Mediterranean motifs, and barware, such as a brass ice bucket I can't wait to get. Kitchen essentials- canvas bread cloths, a chef's apron, and salt & pepper shakers- are also part of Chef Symon's lineup. He took impetus from his Greek-Sicilian heritage and the bungalow in Venice he owns with Liz to bring it to life. According to a release from Frontgate, 'the collection captures the spirit of their everyday grill-to-table hosting style, where bold flavors, beautiful design, and easy company unite.' I had a chance to interview Chef Symon in advance of the debut. I asked him about the places that have influenced his culinary journey, what bringing travel home means to him, and the essentials he can't hit the road without. Your travels inspire the collection. Can you tell us about some of the destinations that have most profoundly influenced your culinary and design sensibilities? Our travels to Italy and Greece, as well as my heritage, have profoundly inspired this collection. That Mediterranean way of life with slow meals, big tables, and food flowing really stuck with us. The textures, colors, and even the pace of life in those regions played a significant part in how we approached the look and feel of this collection. This design philosophy, rooted in excellence, a passion for gathering, and a blend of gourmet and creative influences, makes this collection a perfect fit for Frontgate. The collection truly embodies the shared core principles we both value. It helps enable you to truly enjoy your guests and relax throughout the party. Mediterranean-inspired dinnerware from Michael Symon's new collection with Frontgate. ... More Beyond the culinary aspect, what specific design elements, textures, or colors did you encounter during your travels that directly influenced the aesthetic of the Frontgate collection? Are there any less obvious inspirations that might surprise people? You'll notice details like the beautiful walnut-finished mango wood, brass accents, and vibrant enamel finishes, all designed to highlight the artisan craftsmanship and refined materials. A less obvious inspiration is truly rooted in our personal entertaining dynamic. I'm definitely the grill master, while Liz excels at creating the perfect dining setting for our guests. We often say I'm the 'grill' and she's the 'table,' and that duality deeply influenced the aesthetic of this collection. It's meant to feel special yet easygoing, and seamlessly move from preparation to presentation, just like our own approach to entertaining with a patio full of guests. I think Frontgate customers, who know my style and our longstanding partnership, will be genuinely excited to see this collection come to life. When you think about the concept of "bringing travel home," what does that mean to you, and how have you tried to capture that essence in this collection? For me, 'bringing travel home' is all about creating pieces that look beautiful, but also feel lived in, loved, and ready for real life. It's about taking those elements of time away; the aesthetics, the feelings, the memories and weaving them into your everyday to inspire new memories. This is so important because Frontgate's customers, like Liz and me, really value that elevated lifestyle and the chance to infuse their homes with the cherished moments and aesthetic inspiration from their own journeys. The breadboard from Frontgate's collection with Michael Symon is inspired his love of visiting local ... More bakeries. Beyond the general Mediterranean inspiration, can you share an example of a specific item in the collection and the travel memory or discovery that directly led to its creation? A particular and perhaps surprising inspiration is the hand-sponged technique utilized on our dinnerware. This technique was initially encountered by Liz and myself on tiles in a quaint antique shop in Sicily, prompting a desire to incorporate them into our home. This led to the decision to adapt the motif for our dinnerware, ensuring each piece possesses a unique, artisanal quality while retaining an approachable, relaxed feel. The breadboard is also definitely inspired by our travels, as one of my favorite things to do daily is head to the local bakeries in the towns we are in and buy a beautiful loaf of bread to enjoy throughout the day. We do the same when we are home and love giving this as a gift to friends for special events: perfectly baked local bread and a beautiful bag and board to serve it. How does your background as a chef, and your deep understanding of food and entertaining, translate into the design and functionality of these pieces? Are there any "chef's secrets" or practical considerations you've incorporated? The biggest thing for me is that we try to have tools that have multiple uses, present big but store small & help elevate our presentations and ease of service. These are all things we do in our restaurants that make things feel more seamless to the guests. What's next for you in terms of design or future collaborations? Are there other aspects of your travels or culinary journey you'd love to explore in future collections? We're actually adding to the collection in Spring 2026! I'm always exploring new aspects of my culinary journey. While I can't reveal specifics yet, you can expect more pieces that embody bold flavors, a passion for gathering, and creative influences, staying true to our philosophy of creating pieces that look beautiful, but also feel lived in, loved, and ready for real life Frontgate x Chef Michael Symon Serving Trays. Carry-on or check-in? Carry on almost always. I like to get off the plane and get to where is am going, and way too often I have had the dreaded lost baggage. As people who spent half their lives traveling, we are pretty crafty packers! What do you always bring back from a trip? Liz and I always try to find salt and pepper shakers from where we have been and some kind of small pottery, whether it be for the kitchen or the garden. What are your travel essentials? A combined charger for phone and watch, small electric clippers, headphones (no matter what), and bag of pistachios (when I remember them!). What are your favorite hotels? We always try to stay in the heart of cities, as Liz and I both love walking to explore. We prefer a small boutique hotel if we can find one, and if it has a tub and a balcony, that is a huge bonus. Room size isn't important to us, we are rarely in the room, therefore we are way more worried about location.
CNA
17-07-2025
- Entertainment
- CNA
Michelin Bib Gourmand Selection 2025 : 89 eateries in Singapore make the list
On the hunt for your next great meal that won't break the bank? The Michelin Guide Singapore announced its 2025 Bib Gourmand Selection on Thursday (Jul 17) with 89 chosen establishments you can explore. Separate from Michelin Stars, the Bib Gourmand distinction celebrates establishments that stand out for their exceptional value-for-money gourmet experiences, judged anonymously by Michelin Guide inspectors. This year, out of the 89 establishments honoured, 11 are new entrants. Among the new entrants are nine new eateries, consisting of five hawker centre stalls, three restaurants, and one Singaporean street food establishment. Contributing to the hawker fare are Lao Fu Zi Fried Kway Teow, which offers its popular dish in two sizes and a choice of black or white versions; Nam Sing Hokkien Fried Mee, which has been serving just one specialised dish, Hokkien fried mee with prawns, since its opening in 1960 and Song Kee Teochew Fish Porridge, renowned for its signature fish porridge and fish head bee hoon. Also featured in the new additions are hawker stalls To-Ricos Kway Chap which serves the broad rice noodles with pork belly, trotters, intestine, tripe, and dried tofu, braised in a spiced soy-based marinade, as well as Wok Hei Hor Fun which has been a local favourite for over 30 years, serving up umami-rich fried hor fun (flat rice noodles). Singaporean street food establishment Sin Heng Claypot Bak Koot Teh also made the cut this year. The stall has been around for over four decades and is currently run by the second-generation owner. Their speciality, as the name suggests, is claypot bak kut teh featuring a peppery and garlicky broth that is not overwhelmingly spicy. Their claypot sesame oil chicken is also a crowd favourite, where succulent wings are coated in a sauce boasting nutty aromas and mild sweetness. The lineup of restaurants this year spans multiple cuisines as well. First up, Thai restaurant Jungle, which offers a warm atmosphere within its simple, cosy space, featuring exposed beams and wooden furnishings. The chef skilfully transforms fresh produce into modern Thai dishes, masterfully balancing sweet, sour, and salty notes with fiery heat for maximum flavour. Its signatures include the chargrilled pork jowl and the yellow crab curry. Meanwhile, Kotuwa offers a vibrant journey through Sri Lankan cuisine where every dish, from quintessential Sri Lankan street food to curries, is packed with robust flavours. Their strength lies in seafood, particularly crab prepared in myriad ways, such as the standout crab curry, with its balanced, layered flavours and subtle warmth of cinnamon. View this post on Instagram A post shared by Kotuwa (@ Lastly, if you're looking for authentic nasi lemak, Kitchenman Nasi Lemak won't let you down. Served in a simple, inviting setting, the Malaysian chef cooks rice in coconut milk with pandan leaves, complemented by garnishes of fried anchovies, peanuts, fried egg, sliced cucumber, and spicy sambal. Out of the 11 new entrants, two moved from the Michelin Selected category, which recognises restaurants that offer high-quality cuisine and a good dining experience. One of which is the popular Boon Tong Kee, whose original branch at Balestier Road remains a favourite since its opening in 1983, drawing crowds with its signature boiled chicken, which boosts succulent and tender meat. Diners seeking a full zi char feast will also find plenty of dishes to enjoy. The other is Ji Ji Noodle House, which has been serving its signature wanton noodles since 1965. Available as soup or dry versions, the noodles are served with char siew, deep-fried wonton, and vegetables, accompanied with wanton soup. 'The expansion of Singapore's Bib Gourmand selection this year, with over 70 per cent of the establishments being street food stalls, stands as a strong testament to Singapore's unwavering commitment to preserving its hawker culture amidst an evolving culinary landscape,' said Gwendal Poullennec, the international director of the Michelin Guide. 'Our inspectors were not only pleased to discover more local culinary gems, but also to celebrate the enduring legacy of the long-serving heritage hawkers.' He added: 'It is truly heartening to witness the younger generation entering the food and beverage industry, dedicated to continuing their family's cherished recipes.' MICHELIN'S BIB GOURMAND 2025 FULL LIST 1. A Noodle Story (Amoy Street Food Centre) 2. Adam Rd Noo Cheng Big Prawn Noodle (Adam Food Centre) 3. Alliance Seafood (Newton Food Centre) 4. Anglo Indian (Shenton Way) 5. Ar Er Soup (ABC Brickworks Market & Food Centre) 6. Bahrakath Mutton Soup (Adam Food Centre) 7. Beach Road Fish Head Bee Hoon (Whampoa Makan Place) 8. Bismillah Biryani (Little India) 9. Boon Tong Kee (Balestier Road) 10. Chai Chuan Tou Yang Rou Tang (115 Bukit Merah View Market & Hawker Centre) 11. Chef Kang's Noodle House 12. Cheok Kee (Geylang Bahru Market & Food Centre) 13. Chey Sua Carrot Cake (127 Toa Payoh West Market & Food Centre) 14. Chuan Kee Boneless Braised Duck (20 Ghim Moh Road Market & Food Centre) 15. Cumi Bali 16. Da Shi Jia Big Prawn Mee 17. Delhi Lahori (Tekka Centre) 18. Dudu Cooked Food (Jurong West 505 Market & Food Centre) 19. Eminent Frog Porridge & Seafood (Lor 19) 20. Fei Fei Roasted • Noodle (Yuhua Village Market and Food Centre) 21. Fico 22. Fu Ming Cooked Food (Redhill Market) 23. Hai Nan Xing Zhou Beef Noodle (Kim Keat Palm Market & Food Centre) 24. Hai Nan Zai (Chong Pang Market and Food Centre) 25. Han Kee (Amoy Street Food Centre) 26. Heng (Newton Food Centre) 27. Heng Heng Cooked Food (Yuhua Village Market and Food Centre) 28. Heng Kee (Hong Lim Market and Food Centre) 29. Hong Heng Fried Sotong Prawn Mee (Tiong Bahru Market) 30. Hong Kong Yummy Soup (Alexandra Village Food Centre) 31. Hoo Kee Bak Chang (Amoy Street Food Centre) 32. Hui Wei Chilli Ban Mian (Geylang Bahru Market & Food Centre) 33. Indocafé 34. J2 Famous Crispy Curry Puff (Amoy Street Food Centre) 35. Jalan Sultan Prawn Mee 36. Jason Penang Cuisine (ABC Brickworks Market & Food Centre) 37. Ji De Lai Hainanese Chicken Rice (Chong Pang Market and Food Centre) 38. Ji Ji Noodle House (Hong Lim Market and Food Centre) 39. Jian Bo Tiong Bahru Shui Kueh (Jurong West 505 Market & Food Centre) 40. Joo Siah Bak Koot Teh (Kai Xiang Food Centre) 41. Jungle 42. Kelantan Kway Chap · Pig Organ Soup (Berseh Food Centre) 43. Kitchenman Nasi Lemak 44. Koh Brother Pig's Organ Soup (Tiong Bahru Market) 45. Kok Sen 46. Kotuwa 47. Kwang Kee Teochew Fish Porridge (Newton Food Centre) 48. Kwee Heng (Newton Food Centre) 49. Lagnaa 50. Lai Heng Handmade Teochew Kueh (Yuhua Market & Hawker Centre) 51. Lao Fu Zi Fried Kway Teow (Old Airport Road Food Centre) 52. Lian He Ben Ji Claypot (Chinatown Complex Market & Food Centre) 53. Lixin Teochew Fishball Noodles (Kim Keat Palm Market & Food Centre) 54. Margaret Drive Sin Kee Chicken Rice (40 Holland Drive) 55. MP Thai (Vision Exchange) 56. Muthu's Curry 57. Na Na Curry (115 Bukit Merah View Market & Hawker Centre) 58. Nam Sing Hokkien Fried Mee (Old Airport Road Food Centre) 59. New Lucky Claypot Rice (Holland Drive Market & Food Centre) 60. No.18 Zion Road Fried Kway Teow (Zion Riverside Food Centre) 61. Outram Park Fried Kway Teow Mee (Hong Lim Market and Food Centre) 62. Ru Ji Kitchen (Holland Drive Market & Food Centre) 63. Selamat Datang Warong Pak Sapari (Adam Food Centre) 64. Sik Bao Sin 65. Sin Heng Claypot Bak Koot Teh 66. Sin Huat Seafood Restaurant 67. Singapore Fried Hokkien Mee (Whampoa Makan Place) 68. Soh Kee Cooked Food (Jurong West 505 Market & Food Centre) 69. Song Fa Bak Kut Teh (New Bridge Road) 70. Song Fish Soup (Clementi 448 Food Centre) 71. Song Kee Teochew Fish Porridge (Newton Food Centre) 72. Soon Huat (North Bridge Road Market & Food Centre) 73. Spinach Soup (Geylang Bahru Market & Food Centre) 74. Tai Seng Fish Soup (Taman Jurong Market & Food Centre) 75. Tai Wah Pork Noodle (Hong Lim Market and Food Centre) 76. The Blue Ginger 77. The Coconut Club (Beach Road) 78. Tian Tian Hainanese Chicken Rice (Maxwell Food Centre) 79. Tiong Bahru Hainanese Boneless Chicken Rice (Tiong Bahru Market) 80. To-Ricos Kway Chap (Old Airport Road Food Centre) 81. True Blue Cuisine 82. Un-Yang-Kor-Dai 83. Whole Earth 84. Wok Hei Hor Fun (Redhill Food Centre) 85. Yhingthai Palace 86. Yong Chun Wan Ton Noodle (115 Bukit Merah View Market & Hawker Centre) 87. Zai Shun Curry Fish Head 89. Zhup Zhup
