Latest news with #MichelinGuide
Biz Bahrain
8 hours ago
- Business
- Biz Bahrain
Avli by tashas Opens in Bahrain, Bringing True Athenian Hospitality to Manama
Avli by tashas, developed by renowned restaurateur Natasha Sideris officially opens its doors in Bahrain on June 20. The restaurant is part of the portfolio of Harve, an initiative of Bahrain-based Infracorp. Following the success of its multi-award-winning flagship in Dubai, recognised by the Michelin Guide, Avli Bahrain brings the spirit of the Mediterranean to the heart of Bahrain. This distinctive experience has been brought to Bahrain by Harve, which specializes in refined hospitality and immersive cultural experiences. Harve aims to redefine the regional lifestyle scene by introducing innovative concepts that blend art, cuisine, and design. An intimate evolution of the Avli experience, the Bahrain space offers a lounge-style layout, inviting both convivial gatherings and quiet moments of connection. Guests are welcomed into an atmosphere of soulful elegance, featuring a large collection of antiques, meticulously curated by Tashas Group visual stylist Nicky Greig and founder Natasha Sideris, contributing to a space that feels richly layered and storied. The design journey is further enriched by collaborations with celebrated international artists. At the entrance, hand-drawn murals by artist Alexandra Ross, inspired by ancient Greek frescos, lend the space a timeless sensibility. Suspended above the main dining area is a poetic fabric installation by Elonah O'Neil Reid, reminiscent of laundry lines in a sunlit courtyard – a tribute to the name Avli, meaning 'courtyard' in Greek. Ceramic artist from Athens, Keti Anastasaki, contributes a striking three-dimensional artwork to the restaurant's exterior, while intricate mosaic designs by artist Marina Ehlers bring added texture and visual richness to the space. 'We're thrilled to become part of Bahrain's vibrant dining landscape,' said Tashas Group CEO and Founder, Natasha Sideris. 'There's such appreciation here for quality and genuine hospitality, which perfectly aligns with our philosophy that every guest should feel like family from the moment they step through our doors.' 'Avli embodies the kind of experience we're passionate about creating—spaces where guests feel immediately at ease, where the design and food invite connection,' commented Abdulaziz Tawfeeqi, the Senior Director of Project Development at Infracorp. 'It's a perfect reflection of the hospitality culture we value deeply in Bahrain.' At the heart of the experience is the à la carte menu crafted by Head Chef Vlassia Anagnostou. Drawing from the rich heritage of Greek cuisine, the menu features a refined mix of signature favourites and dishes that speak to the soul of Mediterranean cooking. Head Chef Vlassia commented, 'I want our guests in Bahrain to experience the soul of Greece – in a way that feels relevant today. Our menu honours timeless flavours, reimagined with contemporary presentation to spark conversation and bring people together.' Experience the soul of rich, Athenian culture at Avli Bahrain, where every meal is an occasion and every guest becomes family. To make your reservation, call +973 77 222111 or email [email protected].
The Star
11 hours ago
- Entertainment
- The Star
Peruvian restaurant Maido named the world's best restaurant by 50 Best
Maido, a restaurant in Lima, Peru, has been named No.1 on the World's 50 Best Restaurants list. — Photo: World's 50 Best Maido, a restaurant in Lima, Peru, has been named No.1 on the World's 50 Best Restaurants list. The restaurant founded by acclaimed chef Mitsuharu 'Micha' Tsumura dethroned last year's winner, Barcelona restaurant Disfrutar. However, two restaurants from Spain were named in the Top 5 – Axpe's Asador Etxebarri in No.2 and Madrid's Diverxo in No.4 – sandwiching Mexico City's Quintonil in third. Copenhagen eatery Alchemist rounded up the Top 5, while Asia's top restaurant was Bangkok's Gaggan at No.6. This year's list was revealed in a ceremony in Turin, Italy on Thursday (June 19), and features restaurants from 32 cities and 22 countries, with 10 new entries and four re-entries. The facade of the Maido high-cuisine restaurantin Lima. — Photo: Ernesto BENAVIDES/ AFP) Maido takes its name from a Japanese phrase used to greet people (maido), and increasingly references ingredients and traditions from the vast Peruvian Amazon, with courses like the miniature jaune parcel of pork jowl and palm heart that nods to a rainforest staple, snacks of 'ham' made from sustainable paiche fish, and yucca served with Amazonian beans. The 50 Best list was launched in 2002 and quickly established itself as an international alternative to France's renowned Michelin Guide. It has more than 1,000 voters across 27 regions around the world – a mix of chefs, food writers and "well-travelled gourmets". The World's 50 Best Restaurants 2025 Maido (Lima, Peru) Asador Etxebarri (Axpe, Spain) Quintonil (Mexico City, Mexico) Diverxo (Madrid, Spain) Alchemist (Copenhagen, Denmark) Gaggan (Bangkok, Thailand) Sézanne (Tokyo, Japan) Table by Bruno Verjus (Paris, France) Kjolle (Lima, Peru) Don Julio (Buenos Aires, Argentina) Wing (Hong Kong) Atomix (New York, USA) Potong (Bangkok, Thailand) Plénitude (Paris, France) Ikoyi (London, Britain) Lido 84 (Gardone Riviera, Italy) Sorn (Bangkok, Thailand) Reale (Castel di Sangro, Italy) The Chairman (Hong Kong) Atelier Moessmer Norbert Niederkofler (Brunico, Italy) Narisawa (Tokyo, Japan) Sühring (Bangkok, Thailand) Boragó (Santiago, Chile) Elkano (Getaria, Spain) Odette (Singapore) Mérito (Lima, Peru) Trèsind Studio, Dubai (13) Lasai (Rio de Janiero, Brazil) Mingles (Seoul, South Korea) Le Du (Bangkok, Thailand) Le Calandre (Rubano, Italy) Piazza Duomo (Alba, Italy) Steirereck (Vienna, Austria) Enigma (Barcelona, Spain) Nusara (Bangkok, Thailand) Florilège (Tokyo, Japan) Orfali Bros. (Dubai, UAE) Frantzén (Stockholm, Sweden) Mayta (Lima, Peru) Septime (Paris, France) Kadeau (Copenhagen, Denmark) Belcanto (Lisbon, Portugal) Uliassi (Senigallia, Italy) La Cime (Osaka, Japan) Arpege (Paris, France) Rosetta (Mexico City, Mexico) Vyn (Skillinge, Sweden) Celele (Cartagena, Colombia) Kol (London, Britain) Restaurant Jan, Munich *
Malay Mail
12 hours ago
- General
- Malay Mail
Get your fix of Hong Kong-style cart noodles and peanut butter ‘cheong fun' at Sri Petaling's Luckee
KUALA LUMPUR, June 20 — Cart noodles are as much a part of Hong Kong as dim sum and siu mei, but they haven't quite found the same footing in KL. Known in Cantonese as che zai mein, the dish dates back to the 1950s when hawkers served noodles with a wide variety of toppings out of mobile carts, hence the name. The options ranged from pork intestines and beef tendons to, later on, curried fishballs and luncheon meat. Diners would pick from these along with an assortment of noodles and broths, which varied from stall to stall, in a build-your-own-bowl tradition. These days, most of the mobile carts have vanished, and cart noodles are more often found in proper restaurants, with famous names like Man Kee Cart Noodle in Sham Shui Po making it into the Michelin Guide. Fortunately for us in KL, there's Luckee in Sri Petaling. The restaurant has been open for a year in a busy commercial area known for its high concentration of Chinese restaurants and cafes, and it specialises in the aforementioned cart noodles. It's no roadside cart, but the steel tables and retro Cantopop do their part to evoke a bit of Hong Kong. Dry versions are available, like this dry curry version with luncheon meat, minced pork and pork intestines. — Picture by Ethan Lau You start with a base: cart noodles with two toppings for RM11.90 or three for RM13.90. Anything extra depends on the topping. From there, it's all about preferences: dry or soup, spice level, and choice of noodles. The usual options are covered, but instant noodles offer that guilty pleasure slurp, while bamboo egg noodles bring a satisfying springiness. For broth, there's curry, braised (lou zap), beef, tomato, or the numbing, oil-slicked hit of spicy mala. I won't bore you with the full list of toppings, but expect classic Hong Kong offerings like curried fishballs, pig's blood curd, red sausage (a lesser-known part of siu mei, said to have originated in Lithuania), braised beef brisket, tendon, pork chops and, of course, my childhood guilty pleasure: luncheon meat. There's something about that unholy obelisk of sodium-laced forcemeat that spoke to me at 10, and still does now. Optimising your bowl takes a bit of strategy. I went with luncheon meat, minced pork and pork intestines on a dry bowl of bamboo noodles with curry sauce. The idea of a wedge of fried luncheon meat bobbing in a beef or braised broth didn't quite appeal to me, and I've always had a soft spot for the mild, slightly sweet character of Hong Kong-style curry. The luncheon meat scratched that sodium itch, while the intestines were braised with a sweet, soft chew that worked well with the springy noodles, all lightly coated in curry. Washed down with a bowl of white radish soup, it makes for a satisfying bowl. But that doesn't even begin to go beyond the surface of the potential combinations here. You could go all in on curry, with curried fishballs, pork skin and a thin, fried pork chop for good measure. Or you could beef up with a broth surprisingly deep in flavour, where radishes play a starring role, and round it off with soft, slippery beef tendons, tangy stir-fried pork with zha cai (pickled mustard greens) and some fried beancurd rolls for texture. The possibilities are endless, and most are comforting. Still looking for more food? The cheong fun with mixed sauce (RM6.90) is a must-have from the small snack selection Luckee offers alongside its cart noodles. Little chewy, unrolled tubes of cheong fun sit in a mixture of peanut butter, hoisin and sweet soy sauce. It's a canvas of beige streaked with dark brown, sweet and savoury, creamy and thick. A rare Hong Kong treat that's hard to find elsewhere, and one more reason to come. Luckee 叻記 19, Jalan Radin Bagus 6, Bandar Baru Sri Petaling, Kuala Lumpur. Open daily, 10am-12am Tel: 017-651 1005 Facebook: Luckee 叻記 Instagram: @luckee0905 * This is an independent review where the writer paid for the meal. * Follow us on Instagram @eatdrinkmm for more food gems. * Follow Ethan Lau on Instagram @eatenlau for more musings on food and mildly self-deprecating attempts at humour.
Yahoo
17 hours ago
- General
- Yahoo
Roaches coming out of the walls helped get a Coral Gables restaurant closed
The number of live roaches at a longtime Coral Gables restaurant this week exceeded the establishment's 30 years of existence as well as the limits of the state inspector. Havana Harry's says it serves 'Cuban American fusion' fare and boasts that the 2024 Michelin guide included it among the Best Cuban Restaurants in Miami. There will be no boasting, however, about Monday's inspection fail that closed the restaurant at the corner of LeJeune Road and Vilabella Avenue. A customer complaint brought an inspector to 4612 LeJeune Rd., where 13 total violations, two of which were High Priority, were found. The restaurant reopened after passing re-inspection on Tuesday. (The inspection, like those of any restaurant, can be found on the Florida Department of Business & Professional Regulation website, but under 'Havanna Harry S.') READ MORE: Walmart and Kroger chicken meals recalled after listeria outbreak deaths As for the aforementioned live roach count, it was at least 38. The two largest roach counts on the inspection weren't exact: over 15 roaches coming from inside a broken wall post in the middle of the kitchen, next to a breakfast/sandwich making area; and over 10 live roaches on a wall and electrical area behind reach-in cooler and freezers. Elsewhere, seven roaches were seen 'coming from behind a metal wall at the cookline next to the gas stove.' Another three roaches were 'coming from the wall where the electric box outlet is connect at the to-go order prep area.' As for dead roaches, there were three, one on an electric line behind the ice machine, where a live roach also strolled. The cookline exit door to the outside had a gap, perhaps hindering Havana Harry's ability to keep out vermin. At the sandwich prep area, 'a box of uncut lettuce was stored on the shelf' without being covered. So, open to any kind of contamination. The cookline floors were 'soiled with an accumulation of debris.' The cookline hood filters were described as 'soiled with grease buildup.' The storage shelf at a prep cooler across from the cookline was 'soiled with old grease and food residue.' 'Clean drinking glasses were stored next to the handwash sink' meaning they were clean dishes 'exposed to splash' contamination.
Miami Herald
a day ago
- Business
- Miami Herald
Brightline station food hall in Miami reopens with popular local favorites
Brightline's Central Fare food hall in downtown Miami has reopened with brand-new vendors, more than a few of them very familiar to Miami diners. The Central Fare Food Collective features 12 concepts, all but one of which are Miami born-and-bred, including Stanzione Pizza; a sushi concept from the creator of Mr. Omakase; a couple of Michelin-recognized spots; and the insanely popular pop-up The Wolf of Tacos, the first permanent spot for them. The vendors were curated by Felix Bendersky of F+B Hospitality Brokerage, in collaboration with Brightline. Working with Brightline, Bendersky said, made this one of the best projects he has ever worked on. 'They were so cool when I pitched them the 305 idea,' Bendersky said. 'I believed the vendors had to be local and upstarts. I knew if we could make it affordable for them and allow them to make money and keep costs lower to customers, it would work.' Vendors will also have the ability to offer delivery options, Bendersky said, a good plan considering the population density of that part of Miami. 'For this to work, it had to be local people foodies want,' he said. 'We've got the Beaker & Gray guys running the bar! It really does feel like a community.' Central Fare vendors Cotoita: This concept by Ecuadorian chef Alejandra Espinoza, whose restaurant Cotoa was named to the 2025 Michelin Guide earlier this year, will offer empanadas de queso, bowls and patacones with sweet paletas for desserts. El Turco Express: From the creators of the Michelin Bib Gourmand El Turco in Upper Buena Vista, this spot will serve kebabs, hummus, baklava and other Turkish specialties. Guchi's Handroll Bar: Andrew Mayer, the founder of Poke OG, Mr. Omakase and Miss Crispy Rice, is offering sushi handrolls, including the Surf & Turf made wit hA5 Wagyu Beef and crab. There are also poke bowl options. Icy-N-Spicy: Owner Xiaoli Liu offers artisan desserts like chocolate-covered strawberries and Dubai chocolate bars made with phyllo, pistachio and chocolate. Josh's Corner Diner: If you've never visited the Michelin-recommended Josh's Deli in Surfside, here's your chance to see what the fuss is. This diner offers classic breakfast fare like pancakes, French toast, bagels, breakfast sandwiches and more. At lunch, try tuna melts, po'boys, burgers and other diner fare. Peel!: Peel! from Valeria Alvarez offers natural, vegan desserts that start as bananas and coconut milk and turn into creamy soft serve. Peppi's Steaks & Hoagies: The creator of Peppi's Pizza brings the best of Philly to Miami with hoagies and cheesesteaks (either the Philly classic or something a little different, like a buffalo chicken cheesesteak). Rosetta Bakery: Expect Italian-style baked goods Stanzione Pizza: Franco Stanzione started making his Neoapolitan pizzas in Miami in 2013 and will serve them here, along with pasta dishes like spaghetti pomodoro. Stephanie's Crepes: This spot offers sweet creeps (with fresh fruit, custard or yogurt) or savory crepes (with greens, proteins and sauces). Switchpoint Station Bar: The Unfiltered Hospitality team mans Central Fare's bar, offering cocktails and mocktails as well as tea and coffee drinks The Wolf of Tacos: Chef Eduardo Lara started his beloved brand in 2020, selling tacos out of his home and eventually popping up around Miami. This is his first brick-and-mortar kitchen, offering the street tacos that made him Miami famous. Central Fare Where: 600 NW First Ave., Miami Hours: 7 a.m.–10 p.m. daily; hours of actual vendors may vary day to day More information:
