Latest news with #localchefs
Travel Weekly
2 days ago
- Business
- Travel Weekly
With new menus and excursions, Seabourn is doing a culinary revamp
Seabourn is introducing new dinner menus, culinary shore excursions and more seafood offerings shipwide as part of a culinary revamp focused on fresh and local cuisine. The new dinner menu at The Restaurant has 24 new appetizers and main courses. New dishes that the cruise line is highlighting are marinated diver scallops with smoked trout carpaccio and Ossetra caviar, and a grilled beef sirloin and lobster spring roll with pomme puree. The menu, like all other dining venues onboard, will incorporate freshly caught seafood more prominently. The line will also be sourcing more local ingredients and incorporating more regional cuisine specific to the sailing's destinations. Focus on culinary travel: Navigating celebrity chef partnerships In those destinations, Seabourn will offer new food-related shore excursions, such as a cooking demonstration with a local chef in Alaska, oyster shucking on Prince Edward Island and lobster tastings in Bar Harbor, Maine. The existing "shopping with a chef" program, which enables guests to accompany the executive chefs at local markets, will be expanded to new destinations, including Ho Chi Minh City in Vietnam, Penang in Malaysia, Nagasaki in Japan and Quebec City in Canada. "After traveling across the fleet and listening closely to our guests, onboard teams and travel partners, we're exploring even more ways to spotlight regional flavors and locally sourced ingredients, with freshness and flavor at the heart of every dish," said Seabourn president Mark Tamis.
Free Malaysia Today
3 days ago
- Business
- Free Malaysia Today
Celebrate Sushi Day at these 5 Malaysian-made spots
Sushi House is the result of a group of friends wanting a good, affordable sushi joint. (Sushi House pic) PETALING JAYA : It's International Sushi Day, and what better way to celebrate than with a glorious tray of nigiri, maki, and a cheeky salmon mentai or two? Of course, sushi isn't purely a Japanese thing anymore: local chefs and entrepreneurs have taken their love for this cuisine to new levels – fusing it with bold flavours, creative presentations, and homegrown flair. The result? Sushi bars that don't just serve good food but deliver a full-on experience! So, to mark this day of soy sauce and pickled ginger, here are five sushi spots across the country started by Malaysians – proving that passion, precision, and a lot of raw fish can go a long way. Sushi House Sushi House is all about delivering quality, fresh sushi that doesn't break the bank. This is the result of a dream cooked up over sashimi by a group of average-salaried Malaysians who simply loved Japanese food. In 2016, the founders were regulars at their neighbourhood Japanese joint when they asked themselves, 'What if we ran our own place?' With zero financial backing but a lot of guts, they poured their savings into a modest outlet in Bukit Indah, Johor. What started as a humble venture with a bare-minimum setup has since grown into over seven outlets by 2021. Find out more about Sushi House here. The handmade sushi at Shin Zushi is top-class. (Shin Zushi pic) Shin Zushi Shin Zushi is the brainchild of local chef Shine Chew, who founded the restaurant in 2014 after being frustrated by the lack of quality, affordable handmade sushi in town. Determined to fill that gap, Chew opened the first outlet in Bukit Jalil, Kuala Lumpur with a small, passionate team, including four of his personally trained disciples. They focused on what mattered most: traditional edomae nigiri and flame-seared aburi sushi, done right. Their mission is simple but powerful: to serve with pride, work with passion, and honour the 'Shin' (new-style) spirit of edomae nigiri. Whether you're after classic cuts or smoky aburi toppings, Shin Zushi offers a truly satisfying sushi experience without the high-end price tag. Find out more about Shin Zushi here. YameSushi's artistic creations include 'cute cute sushi' and sashimi cakes. (YameSushi pics) YameSushi YameSushi is the ultimate mom-and-pop sushi story. Started in 2015 by a husband-and-wife team as a humble kiosk at an LRT station, YameSushi expanded into multiple outlets – until the pandemic forced them to close shop. Refusing to quit, the duo pivoted online, blending traditional sushi-making with artistic flair. Their viral sashimi cakes, sushi platters, and festive gift boxes are now a hit across the Klang Valley. What began with hand-drawn designs is now an edible-art movement fuelled by dedication and community love. Find out more about YameSushi here. Check out Sushi Saga for Japanese flavours with a Malaysian twist, including nasi lemak sushi (right). (Sushi Saga pics) Sushi Saga Founded by a passionate team of Malaysians, Sushi Saga is a vibrant homegrown brand that redefines what sushi can be. This isn't your traditional sushi joint – it's a playground of flavours that celebrate local tastebuds. Think nasi lemak sushi, sambal sotong gunkan, and pandan tamago rolls. It's fusion done with finesse, blending Japanese form with unmistakably Malaysian soul. With several outlets and a growing social media following, Sushi Saga proves that sushi doesn't have to be serious – it can be quirky, colourful, and proudly local. Whether you're dining in or ordering for a celebration, this is the spot where tradition meets creativity, and everything's just a little extra. Find out more about Sushi Saga here. Nippon Sushi is one of the few halal-certified sushi restaurants in the country. (Nippon Sushi pic) Nippon Sushi Nippon Sushi was born from a bold vision by its Malaysian founder, Siti Noraini, who wanted to create an inclusive sushi experience for Muslim diners across the country. Launched in 2018, the chain is fully halal-certified – something still uncommon in the Japanese dining scene – and is now one of Malaysia's fastest-growing sushi brands with over 28 outlets nationwide. But this isn't just about certification: Nippon Sushi nails the balance between flavour and affordability, offering an extensive menu of sushi, bento boxes, ramen, and even quirky items like sushi pizza. Find out more about Nippon Sushi here.
Condé Nast Traveler
31-05-2025
- Lifestyle
- Condé Nast Traveler
Fukuoka Is Japan's Most Overlooked Street Food Paradise
This is part of Uncovering Japan, a collection of stories that spotlight the lesser known gems that belong on your Japan itinerary, offering everything from a wellspring of local craft and a vibrant street-food culture to traditional wellness. Read more here. One chilly spring evening on a sidewalk in Fukuoka, Japan's sixth-largest city, I find myself huddled into a 10-seat outdoor restaurant, a clear plastic tarp separating me from the elements while shoulder-to-shoulder with patrons eagerly downing draft beers and greasy, pan-fried dishes. The namesake chef of this food stall, or 'yatai' as they're known in Japan, quickly yet methodically cooks through an expansive menu of Fukuoka's unique specialties. For my order, Kawachan rolls a dashi broth-based omelette around a mound of spicy mentaiko, a pollock roe cured in chili pepper—so regionally celebrated that you can find mentaiko-flavored Pringles in local stores. He arranges the slices of egg in a flower shape with a massive dollop of mayo at the center for dipping. The dish is sweet, salty, decidedly umami. It's creatively plated and, honestly, a bit thrilling to be eating on a sidewalk in 50-degree weather. But that's Fukuoka for you. Every night around 6:00 p.m., chefs wheel up and put together these yatai stalls along the city's downtown streets. A bustling nightlife scene emerges as patrons crowd into the tiny sidewalk restaurants to enjoy food and drinks prepared right there outdoors. By dawn, the yatai disappear, giving way to the daytime shuffle of pedestrians. Spending a night hopping between yatai, grabbing a bite or two at each, has become the most famous symbol of Fukuoka's vibrant food culture, which sees street food sit comfortably alongside high-end sushi joints and Michelin-starred gastronomy. 'Yatai aren't some new trend—they've been part of everyday life here for over 80 years. They're one of the things that really make Fukuoka stand out.' Nick Szasz, publisher of the local publication Fukuoka Now Each night, patrons crowd into Fukuoka's tiny sidewalk restaurants to enjoy food and drink prepared right there outdoors. Andrew Faulk Yatai dish up Fukuoka specialties like tonkotsu and fried ramen, or okonomiyaki, a savory pancake with a protein and tasty toppings. Nikolay Tsuguliev The success of the yatai has coincided with Fukuoka's rise as Japan's fastest-growing city, particularly among young people. This is a heavily commercial and modernized city powered by an influx of tech startups and young people seeking affordable urban living. The city's temperate climate, along with its laidback, almost U.S. West Coast-like attitude, and its friendly, hospitality-driven culture, make it the obvious place for yatai to thrive. However, because Fukuoka is located in the southwestern corner of mainland Japan, on the island of Kyushu, relatively far from the wildly popular 'Golden Route' of Tokyo, Kyoto, and Osaka, it is often overlooked by first-time visitors to Japan. The megacity of Osaka, in particular, is frequently hailed as Japan's street food capital, but as I pop each umami bite of mentaiko omelette into my mouth and listen to the friendly banter next to me, I am convinced that Fukuoka actually deserves that title. 'Nowhere else in Japan has this much street food,' said Nick Szasz, the publisher of the local publication Fukuoka Now, who, along with his wife Emiko, leads tours throughout the region. 'Yatai aren't some new trend—they've been part of everyday life here for over 80 years. They're one of the things that really make Fukuoka stand out.' At every old-school yatai in Fukuoka, you'll reliably find patrons slurping on ramen. Getty Images 'It's a great way to make new friends,' remarked Hiroshi Nagasawa, a born-and-raised Fukuoka resident who leads nightly yatai-hopping tours for travelers from all over the world. During my first nights of yatai hopping, I aimed to try the classic Fukuoka specialties, including, of course, the aforementioned spicy mentaiko, along with tonkotsu ramen, fried ramen, and a local take on gyoza.
CTV News
28-05-2025
- Business
- CTV News
Filling bowls and stomachs at special event in Waterloo
An empty bowl was cleaned during the Empty Bowls event at Wilfrid Laurier University in Waterloo, Ont. on May 28, 2025. (Spencer Turcotte/CTV News) The Empty Bowls event returned to Wilfrid Laurier University on Wednesday. Its goal is to make it easier to fill plates and stomachs for those who are food insecure in Waterloo Region. Money raised from the event goes to the Food Bank of Waterloo Region, which then gets passed on to people who need it. More than 600 attendees paid $50, which gets them a gourmet soup or meal prepared by local chefs. It is then eaten from a handcrafted bowl, which attendees get to keep, made by artisans from the Waterloo Potters' Workshop. 'I teach here, but secondly, we used to come to this quite often,' attendee Keith Masterman said. 'It's such an amazing event and it's for such a great cause. Those three reasons are kind of like hitting home runs there.' Angela Trimarchi was another attendee of the 27th annual Empty Bowls event, who said she was thrilled to be a part of it. 'It sounded like an interesting event, and I like to support a local cause,' said Trimarchi. Empty Bowls 2025 Food Bank of Waterloo Region Angela Trimarchi held a bowl at the Empty Bowls event at Wilfrid Laurier University in Waterloo, Ont. on May 28, 2025. (Spencer Turcotte/CTV News) Since 1998, Empty Bowls has provided over 1.5 million meals for people in need. For every ticket sold this year, The Food Bank of Waterloo Region can provide 100 healthy meals. 'I think mostly what we'd like to do is raise people's awareness around things like food insecurity,' said Scott Gillies, who helped host the event on behalf of WLU. The event far surpassed its $25,000 fundraising goal and hit nearly $30,000. 'The statistics show that 1 in 8 households in Waterloo Region experience food scarcity,' Rebecca Hempey, The Food Bank of Waterloo Region COO, said. 'We've seen in the past year a 25 per cent increase in that need,' So seeing a sold out crowd gives organizers and the food bank a full feeling in a different way. 'Food scarcity is something that needs to be continually brought forth in the community,' said Hempey. 'These types of events show us that this community cares. It's incredible.'
