Latest news with #Manuel
Yahoo
14-06-2025
- Entertainment
- Yahoo
Roman style pizza and crispy ‘pan focaccia'... by way of a tasting menu at Pizza Day in Taman Desa, KL
KUALA LUMPUR, June 14 — Some believe that what makes a pizza sing is its toppings. Me, I am savouring a slice topped with marinated Italian mushrooms, tomato sauce and fresh mozzarella cheese – nice but nothing earth-shattering, you say. Ah, but what makes this an uncommon slice isn't its toppings but its shape: it's square (a rectangle, if I'm being precise) and unbelievably crispy. So crispy – not brittle, but light and confident in its crunch – that the Italians even have a word for it: scrocchiarella. It's a key trait of Roman style pizzas. Imported premium Italian ingredients form part of the restaurant's décor. Which makes it extra wonderful is that I am not in the Italian capital but enjoying this in KL, specifically the green enclave of Taman Desa. Truth be told, I haven't seen a rectangular pizza slice since my days of backpacking in Italy. It was in Rome, together with two Americans (both from Chicago and both called Mike; and yes, we could tell them apart) and my closest Italian friend Manuel. It helps, of course, having a local explaining why the pizza slice was square – it was the Roman style, called pizza al taglio (literally 'pizza by the cut' in Italian), sold by the slice thus easy for customers to take away and eat on the go. Amuse-bouche' (left). Roman-style pizza is typically served in square or rectangular slices (right). Years passed and it's still the more recognisable Neapolitan style of pizzas (i.e. the triangular slices) that continue to reign worldwide. So consider me thrilled for a chance to taste and perhaps relive a part of my misspent youth. The place in question is Pizza Day, opened by Antonio 'Tony' Delachi just a few months ago in a quiet corner of Taman Desa. Focaccia Provola & Cotto Ham. The Italian restaurateur also owns Heritage Pizza in The Row KL, so we have high expectations of ingredients used. True to form, Pizza Day's kitchen is stocked with premium Italian-sourced goods: organic wheat flour; soft and milky fior di latte, a fresh mozzarella cheese made from cow's milk; and sauce made from imported tomatoes. Even the dough undergoes 48 hours of fermentation before it's ready to be shaped and baked. What stands out is that, in addition to the typical á la carte fare, diners can also choose to enjoy the restaurant's Degustazione menu – basically a multi-course chef's selection not unlike a Japanese omakase, albeit with Roman pizzas. Pizza Fior di Latte, Potato & Pancetta. We begin, not with the full-sized pizzas, but a couple of amuse-bouches: Two slender, crisp wafers topped with a velvety layer of stracchino cheese. One is paired with 24-month aged Parma ham, mellow and nutty; the other drizzled with lavender honey. Tiny bites that offer an elegant juxtaposition between savoury and floral-sweet. A dainty prelude to alternating courses of pizzas and pan focaccia (focaccia bread) to come. The first course, if you will, was the aforementioned Pizza Funghi. The mushrooms, marinated until tender, are balanced by a light tang of tomato and the mild creaminess of fior di latte. Focaccia Burrata Nduja & Rocket. Then our first pan focaccia arrives. The Focaccia Provola & Cotto Ham is served as triangular sandwiches, with ribbons of Italian cooked ham (prosciutto cotto) atop a layer of smoky provola, a type of aged curd-cheese. This is followed by our second pizza – Fior Di Latte, Potato & Pancetta – which is all about textures and contrasts: Paper-thin slices of imported potato contribute a buttery crunch; the smoked pancetta, an assertive hit of salt; and it's all pulled together by the mozzarella again with its light touch. Our next pan focaccia is the Burrata, 'Nduja & Rocket; an item that isn't on the á la carte menu. This is part of the appeal of a chef's selection, after all; little surprises like this – rich burrata cheese; fiery 'nduja, a spreadable fermented pork sausage from Calabria; and a much-needed peppery lift from the rocket leaves. Pizza Margherita. Finally a bona fide classic although with a twist: our Pizza Margherita has the traditional smear of tomato sauce, but instead of circles of mozzarella and whole basil leaves, these are cut into rectangular strips, perhaps to accentuate the pizza's Roman shape, as it were. Time for sweet endings and our desserts. There are three options on offer today – the Degustazione menu isn't fixed so items are rotated – Homemade Tiramisu, Calamansi Sorbet and Bacio Mini Ice Cream. A trio of desserts. As there are exactly three of us at our table, we had one of each and shared. We almost didn't need the desserts, to be honest, as we were quite stuffed by that stage. A tasting menu of pizzas and pan focaccia is a fine idea but make sure you come with a very empty stomach! Pizza Day 53G, Jalan 1/109E, Taman Desa Business Park, KL Open Fri-Sun 11:30am-2:30pm and 5:30pm-10pm; Mon-Thu closed Pop-up at Heritage Pizza KL (Lot 26 - G, Jalan Doraisamy): Mon-Fri 12:15pm-3pm Phone: 013-329 1918 IG: • This is an independent review where the writer paid for the meal. • Follow us on Instagram @eatdrinkmm for more food gems.
Malay Mail
14-06-2025
- Entertainment
- Malay Mail
Roman style pizza and crispy ‘pan focaccia'... by way of a tasting menu at Pizza Day in Taman Desa, KL
KUALA LUMPUR, June 14 — Some believe that what makes a pizza sing is its toppings. Me, I am savouring a slice topped with marinated Italian mushrooms, tomato sauce and fresh mozzarella cheese – nice but nothing earth-shattering, you say. Ah, but what makes this an uncommon slice isn't its toppings but its shape: it's square (a rectangle, if I'm being precise) and unbelievably crispy. So crispy – not brittle, but light and confident in its crunch – that the Italians even have a word for it: scrocchiarella. It's a key trait of Roman style pizzas. Imported premium Italian ingredients form part of the restaurant's décor. Which makes it extra wonderful is that I am not in the Italian capital but enjoying this in KL, specifically the green enclave of Taman Desa. Truth be told, I haven't seen a rectangular pizza slice since my days of backpacking in Italy. It was in Rome, together with two Americans (both from Chicago and both called Mike; and yes, we could tell them apart) and my closest Italian friend Manuel. It helps, of course, having a local explaining why the pizza slice was square – it was the Roman style, called pizza al taglio (literally 'pizza by the cut' in Italian), sold by the slice thus easy for customers to take away and eat on the go. Amuse-bouche' (left). Roman-style pizza is typically served in square or rectangular slices (right). Years passed and it's still the more recognisable Neapolitan style of pizzas (i.e. the triangular slices) that continue to reign worldwide. So consider me thrilled for a chance to taste and perhaps relive a part of my misspent youth. The place in question is Pizza Day, opened by Antonio 'Tony' Delachi just a few months ago in a quiet corner of Taman Desa. Focaccia Provola & Cotto Ham. The Italian restaurateur also owns Heritage Pizza in The Row KL, so we have high expectations of ingredients used. True to form, Pizza Day's kitchen is stocked with premium Italian-sourced goods: organic wheat flour; soft and milky fior di latte, a fresh mozzarella cheese made from cow's milk; and sauce made from imported tomatoes. Even the dough undergoes 48 hours of fermentation before it's ready to be shaped and baked. What stands out is that, in addition to the typical á la carte fare, diners can also choose to enjoy the restaurant's Degustazione menu – basically a multi-course chef's selection not unlike a Japanese omakase, albeit with Roman pizzas. Pizza Fior di Latte, Potato & Pancetta. We begin, not with the full-sized pizzas, but a couple of amuse-bouches: Two slender, crisp wafers topped with a velvety layer of stracchino cheese. One is paired with 24-month aged Parma ham, mellow and nutty; the other drizzled with lavender honey. Tiny bites that offer an elegant juxtaposition between savoury and floral-sweet. A dainty prelude to alternating courses of pizzas and pan focaccia (focaccia bread) to come. The first course, if you will, was the aforementioned Pizza Funghi. The mushrooms, marinated until tender, are balanced by a light tang of tomato and the mild creaminess of fior di latte. Focaccia Burrata Nduja & Rocket. Then our first pan focaccia arrives. The Focaccia Provola & Cotto Ham is served as triangular sandwiches, with ribbons of Italian cooked ham (prosciutto cotto) atop a layer of smoky provola, a type of aged curd-cheese. This is followed by our second pizza – Fior Di Latte, Potato & Pancetta – which is all about textures and contrasts: Paper-thin slices of imported potato contribute a buttery crunch; the smoked pancetta, an assertive hit of salt; and it's all pulled together by the mozzarella again with its light touch. Our next pan focaccia is the Burrata, 'Nduja & Rocket; an item that isn't on the á la carte menu. This is part of the appeal of a chef's selection, after all; little surprises like this – rich burrata cheese; fiery 'nduja, a spreadable fermented pork sausage from Calabria; and a much-needed peppery lift from the rocket leaves. Pizza Margherita. Finally a bona fide classic although with a twist: our Pizza Margherita has the traditional smear of tomato sauce, but instead of circles of mozzarella and whole basil leaves, these are cut into rectangular strips, perhaps to accentuate the pizza's Roman shape, as it were. Time for sweet endings and our desserts. There are three options on offer today – the Degustazione menu isn't fixed so items are rotated – Homemade Tiramisu, Calamansi Sorbet and Bacio Mini Ice Cream. A trio of desserts. As there are exactly three of us at our table, we had one of each and shared. We almost didn't need the desserts, to be honest, as we were quite stuffed by that stage. A tasting menu of pizzas and pan focaccia is a fine idea but make sure you come with a very empty stomach! Pizza Day 53G, Jalan 1/109E, Taman Desa Business Park, KL Open Fri-Sun 11:30am-2:30pm and 5:30pm-10pm; Mon-Thu closed Pop-up at Heritage Pizza KL (Lot 26 - G, Jalan Doraisamy): Mon-Fri 12:15pm-3pm Phone: 013-329 1918 IG: • This is an independent review where the writer paid for the meal. • Follow us on Instagram @eatdrinkmm for more food gems.
The Hindu
12-06-2025
- Entertainment
- The Hindu
New menus in Mumbai you should try this weekend
In Mumbai, the one constant on the dining scene is that nothing stays the same for too long. From neighbourhood favourites to new openings, Mumbai's F&B space thrives on reinvention. Menus are rewritten, old classics get new life, and familiar addresses quietly slip in seasonal surprises. Which is precisely why even your favourite spots deserve a revisit every now and then. This weekend, if you are looking for a reason to dine out, these new menus — from playful reinterpretations to thoughtful ingredient-led dishes — might just tempt you back to your old haunts, but with plenty that is new. La Loca Maria's summer taqueria menu Chef Manuel Olveira's new Taqueria menu at La Loca Maria is a vibrant, flavour-packed summer special. What began as a hit limited-run in 2019 — inspired by co-owner (and Chef Manuel's wife) Mickee Tuljapurkar's taco memory in Amsterdam — now returns, blending Spanish-Mexican flavours with playful finesse. Expect silky guac and chips with purple corn crisps, coastal-fresh Aguachile, and crisp tostones topped with everything from pumpkin to sashimi-grade tuna. Tacos take centre stage: think tempura avocado and sweet potato with chipotle and goat cheese, flame-grilled tacos piratas with tenderloin, and slow-braised lamb tacos in adobo. The tetelas — griddled masa pockets — offer confit duck or king oyster mushroom fillings, while pistachio-stuffed churros end the meal on a sweet note. Wash it all down with mango margaritas, smoky mezcal palomas, or refreshing aguas frescas. The Taqueria runs through June 2025. Fatima Villa, 29th Road, Pali Hill, Bandra West, Mumbai - 400050; for reservations, call 9324404335 Lovefools launches 'Lunchish' Lovefools, a Bandra favourite, introduces a new menu, Lunchish, which exists somewhere between breakfast, brunch and lunch, but refuses to be boxed in. As Chef Sarita Pereira explains, 'We wanted to create something that tastes just as satisfying at 11 am as it does at 4 pm.' They are closed on Mondays. The globally inspired menu reads like a culinary travelogue. The Jay Fai Bucket List transforms Bangkok's crab omelette with Kerala moilee curry. Sawadee Mango Toast pairs mango with Thai chilli-lime papaya salad. The Mexican Khichu reinvents Gujarat's comfort dish with jalapeños, raw mango salsa and paprika cornflakes. Panji to Pattaya fuses Goan prawns with Thai noodles and coconut milk, while the Katsu 'Curry' Benedict layers katsu chicken, poached egg and Japanese curry hollandaise on toasted brioche. C14, 525, Ranwar, Bandra West, Mumbai, Maharashtra 400050; for reservations, call 9820203360 Gigi's new menu blends European finesse and Japanese subtlety Celebrity favourite, Gigi has a new ingredient-led menu by Chef Beena, where European techniques meet nuanced Japanese flavours. From the light, bright seabass pomelo ceviche to the punchy yuzu kosho prawns, each dish reflects Gigi's quiet sophistication. Seasonality shines through in the tortellini de automne, while the miso glazed celeriac fondant and Portobello steak spotlight vegetable-forward, slow-cooked depth. The shimo no kare offers a soulful reinterpretation of Japanese curry, and the miso truffle udon delivers rich, umami depth. Dessert arrives in the form of the noir caramel — a balanced bittersweet finale. 14th Rd, Bandra West, Mumbai, Maharashtra 400050; for reservations, call 8976943116 With love, from Hanoi, at JW Marriott Mumbai Juhu From June 13th to 22nd, JW Marriott Mumbai Juhu, in collaboration with JW Marriott Hanoi, presents With Love From Hanoi — a Vietnamese food festival at Lotus Café. Guest chef Huong Nguyen, sous chef at JW Marriott Hanoi, is curating a menu that celebrates Vietnam's rich culinary heritage. Expect fragrant pho, crisp banh xeo, fresh spring rolls and flame-grilled meats, alongside Vietnamese crab cake, papaya salad with herbs, braised banana with tofu, fried tiger prawns with salted egg, and steamed grouper with soy. An interactive chicken pho station rounds out the experience. The beverage programme, in partnership with Suntory Toki, offers inventive cocktails such as the Toki Highball, Wasabi Sour, and Matcha Haiboru — blending Vietnamese ingredients with whisky's smoky, smooth notes. The festival culminates with a special Vietnamese-inspired Sunday brunch on June 22nd. JW Marriott Mumbai Juhu, Juhu Tara Rd, Juhu Tara, Juhu, Mumbai, Maharashtra 400049. The Vietnamese food festival is priced at ₹3,200 plus taxes and the Vietnamese-inspired Sunday brunch is priced at ₹3,600 plus taxes exclusive of alcohol and ₹4,800 plus taxes inclusive of alcohol. For reservations, call 9004616506 Scarlett House launches its emotion-led signature cocktail programme Tucked away in Bandra's quiet lanes, Scarlett House introduces its new signature cocktail programme. Themed Art is Emotion, each drink is designed to evoke specific feelings, blending flavour with memory, art, and play. Highlights include Nostalgia — Jameson Whiskey, balsamic, and Parle G, nodding to bittersweet memories — and Inspiration, a vibrant tribute to Jackson Pollock, using Pistola Joven, marjoram and cacao butter-splattered ice. Passion brings together Mediterranean aphrodisiacs like artichokes and shiitake, while Idyllic is presented in a porthole infuser for maximum theatre. The playful Wishful Thinking invites guests to spot a word in a puzzle to determine their mystery cocktail, while Transcendence blindfolds drinkers, using scent to spark sensory escapism. Red Bungalow, 3, Pali Rd, opposite Yellow Rose Building, Pali Village, Bandra West, Mumbai 400050; for reservations, DM @scarletthousebombay on Instagram
Yahoo
05-06-2025
- Health
- Yahoo
Southern California father in coma while abroad; family desperate to bring him home
A Southern California family is desperate to bring their father home, who remains in a coma after suffering a medical emergency while traveling abroad. Loved ones said Manuel Contreras, 47, a father of three from Victorville, loves traveling and spending time with his family. He recently flew to Cancun, Mexico, to visit a childhood friend. However, during the trip, he initially suffered a small stroke, which was followed by a much larger stroke two days later. He was rushed to the hospital, where he remains in a coma and in critical condition. 'My dad, he's probably the most hardworking, most active person I know,' Manuel's son, Gabriel Contreras, told KTLA's Shelby Nelson. 'He was going to be gone for a week and it was just to spend time with his friend.' Manuel's children were notified of their father's hospitalization on May 30. 'I believe he collapsed and luckily, there was someone there to be of assistance,' Contreras said. 'Once the ambulance came to assist my dad to the hospital, his friend was able to meet him there.' Since then, Manuel's children said they've been met with one heartbreaking challenge after another. Manuel is currently on Medi-Cal in the United States. The hospital in Mexico that could properly treat his condition would not accept his insurance, so he was transferred to a general hospital instead. 'At the general hospital, they don't have the adequate funding or equipment to treat him there, so they're just putting him into an induced coma and hoping his body heals,' said Ralene Contreras, Manuel's daughter. His family is now desperately working to bring him back to the U.S. to receive proper medical care, but the cost of transporting him from overseas is extremely high and beyond what they could ever afford. 'Flying him to Houston will cost about $30,000 to get him just into the States to get treated,' Ralene said. Loved ones have set up a GoFundMe page in hopes of raising money to bring Manuel back. They've also contacted their local congressman, Jay Obernolte, and the U.S. embassy for help, but said they've received no response. In addition to the stroke, loved ones said Manuel is also suffering from a respiratory infection. With time running out, his children said they are trying to stay hopeful that their father could recover, but are also desperate to bring him back home. 'He's always by his phone because just in case his kids call, he always wants to be the first one there to help them,' Ralene said tearfully. 'I feel helpless knowing that if I call his phone, he's not going to answer.' 'We don't want to think about the worst,' Gabriel said. 'We want to think about the best possible outcome. We know my dad is a very strong man.' A GoFundMe page to help with Manuel's medical transport costs can be found here. A raffle fundraiser will also be held at Bombshells Bar & Grill in Victorville on Friday, June 6 at 6 p.m. with raffle prizes. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Time Business News
04-06-2025
- Business
- Time Business News
Erie-Manuel Shorts Redefining Summer Fashion Through Sustainability and Style
In a fashion world often dominated by fleeting trends and mass production, Erie-Manuel Shorts has emerged as a breath of fresh air. This up-and-coming fashion label, focused exclusively on premium shorts, has been gaining traction for its sustainable production practices, meticulous craftsmanship, and bold designs that reflect both global inspirations and local integrity. The brand was founded by Erie Thomas and Manuel Rivera in 2020, during the height of the global pandemic. What started as a side project — hand-sewing colorful, comfortable shorts from reclaimed fabric in a New York apartment — quickly evolved into something much bigger. Erie, a textile artist with a passion for cultural storytelling, and Manuel, a fashion buyer frustrated with the industry's wasteful habits, decided to launch a brand that could do better. Their vision was simple: make one piece of clothing and make it well. They chose shorts, a staple often overlooked in high fashion, but essential in everyday wear across the globe. 'We wanted to take something basic and elevate it to something meaningful,' Manuel explains. 'Shorts are democratic. Everyone wears them, yet no one really talks about them as fashion.' Each pair of Erie-Manuel shorts is a testament to the founders' philosophy of slow fashion . The brand sources deadstock fabrics from around the world, ensuring that no new materials are unnecessarily produced. This approach not only minimizes waste but also means that each limited-edition line is truly unique — once the fabric is gone, it's gone. Production is kept small-scale and local, with all garments manufactured in ethical workshops based in Brooklyn. The shorts are known for their deep pockets, breathable linings, and custom waistbands. Each piece carries a small tag with the name of the person who made it, connecting the wearer to the maker in a personal, powerful way. 'We believe transparency builds trust,' says Erie. 'When you know who made your clothes, you start to value them differently.' One of the things that makes Erie-Manuel Shorts stand out is the storytelling embedded in each collection. From the 'Saharan Winds' line, inspired by the movement of desert travelers, to the 'Concrete Jungle' collection reflecting urban life in New York City, each design is accompanied by a narrative. These aren't just clothes — they're conversation starters. The shorts often feature patterns and symbols from various world cultures, always with the input and collaboration of artists from those regions. Erie-Manuel has partnered with designers from Ghana, India, and Mexico to create prints that celebrate cultural heritage rather than appropriate it. 'It's about celebrating global voices, not mimicking them,' Erie says. Though still a relatively young brand, Erie-Manuel Shorts has already caught the eye of fashion critics and influencers alike. GQ hailed the brand as 'a much-needed blend of purpose and cool,' while Vogue praised its 'effortless approach to ethical wear.' Celebrities from musicians to NBA players have been spotted wearing the shorts on social media, often pairing them with simple white tees or high-end accessories for contrast. The company's online store regularly sells out within days of a new drop, and their waitlist has grown to thousands worldwide. Despite the hype, Erie and Manuel remain committed to their small-batch ethos. 'We don't want to scale just for the sake of growth,' says Manuel. 'Every step forward needs to align with our values.' Looking ahead, the founders are planning to expand their product line — carefully. Rumors suggest collaborations with eco-friendly sneaker brands and the possibility of releasing matching shirts made from leftover fabric scraps. Still, they are adamant about staying focused. 'Shorts will always be our foundation,' Erie states. 'It's the canvas we return to again and again.' Erie-Manuel Shorts is more than just a clothing label. It's a quiet revolution against throwaway culture, a testament to the power of intentional design, and a reminder that fashion can be fun, expressive, and ethical — all at once. As temperatures rise and summer looms large, don't be surprised if Erie-Manuel Shorts become the statement piece of the season — not just for how they look, but for what they stand for. TIME BUSINESS NEWS
