Savour the snacking opportunity
Savour the snacking opportunity
Savour the snacking opportunity March 1, 2019
Crisps and snacks remain one of the most important categories in any convenience store. Asian Trader finds out how indies can make the most of the sector.
Crisps and snacks remain a vital sales opportunity for retailers; 96% of people eat snacks, with 69% of those snacking at least once a day. The category also remains a vital one within the convenience sector, with 82% of shoppers buying crisps and snacks on impulse (Mintel). The food to go market is expected to grow +46% by 2022 where 22% of shoppers are currently buying crisp and snacks (Mintel). In this growing market, the meal deal is key, 49% of shoppers want crisp and snacks in the meal deal, so a strong range offering variety to shoppers is key (Mintel). Replenishment is the biggest mission and capitalising on this with off-shelf feature will help maximise the opportunity to grow sales.“Convenience is the no. 1 channel for top up with top-up accounting for 32% of shopping missions (Mintel), and with consumers visiting stores more than ever before, we have the opportunity to increase sales by ensuring we offer retailers the right product range in the right case formats, boosted with the right promotions and in-store merchandising,” says Matt Collins, Sales Director for Convenience, Wholesale, Discounters & Foodservice at KP Snacks. Retailers can help encourage cross-category purchases by grouping products such as snack foods, bottles of wine and beer, as well as sharing bags of crisps and nuts. Placing crisps and snacks on promotion has become a great driver of incremental spend, with 24% of shoppers purchasing items on promotion (Mintel). Mintel research has also shown us that healthy aspects of snacks (e.g. fibre) make an indulgent snack more acceptable. It’s not just wholegrain snacks that provide us with fibre, products such as nuts provide a high amount of fibre, as well as protein, which is becoming more and more important to today’s shoppers, with 28% are interested in a high protein CSN product (Mintel). Collins suggests retailers stock a strong core that covers the top selling lines which will deliver category growth – 60% of sales go through the top 50 best sellers (Mintel).“Blocking similar type products together such as ridged crisps will make it easier for your shoppers to find what they need – 45% of purchases are made in under 60 seconds,” says Collins. Retailers are advised to drive impulsive purchases in store as 38% of shoppers buy something from a secondary sighting (Mintel). “Make use of impactful branded display and POS such as stackers and dump bins to drive basket spend,” Collins suggests. “Use PMPs and promotional offers to create value and customers trust, utilising brand strength to heighten appeal.” To drive sales, stores can site crisps, snacks and nuts next to categories that shoppers buy together most frequently – for example, 44% of snacks shoppers will also buy soft drinks (Mintel). Retailers should aim to maximiser shopper’s baskets – 79% of shoppers like commonly purchased products merchandised next to each-other, therefore stores should secondary site bagged snacks with key categories such as soft drinks, sandwiches and BWS (Mintel).“Ensure value options are located at the bottom of the shelf, moving to sharing bags at the top of the fixture,” adds Collins. “The best-selling singles bags must be positioned prominently and should be the first thing seen shoppers as they walk down the snacking aisle.” Seasonal occasions and the Big Night In opportunity should be embraced by creating stand out displays and making use of suppliers’ POS material. Promotions on complementary impulse categories should also be considered with link deals on soft drinks and snacks a quick win. Stores are advised to sttock a range of price marked packs. PMPS are key as 33% of shoppers see them as a promotion (Mintel).“Utilise manager’s choice space to implement your regional or store favourites,” suggests Collins. “Block similar type products together e.g. ridged crisps to make it easier for your shoppers to find what they need.” NPD Walkers is expanding its flavour range with flavours; BBQ Pulled Pork and Spicy Sriracha. These flavours will be available throughout 2019, across multipack and single serve formats. A high-impact TV and digital marketing campaign featuring brand ambassador Gary Lineker and comedy actress Emily Atack, will be supporting the launch, as well as in-store activation, POS and sampling. Walkers have used insight tools to identify flavour trends that are emerging throughout Britain to modernise its flavour range, with the distinctive flavours BBQ Pulled Pork and Spicy Sriracha coming out top of the list for 2019. Britain’s taste palate is evolving and unique new flavours are becoming increasingly mainstream. According to research, 45% of UK shoppers are likely to experiment with new flavours, with global influences coming from both America and Thailand. With Sriracha sauce sales growing 8% year-on-year, these new flavours will help retailers capitalise on this growing opportunity. Andy Hawkswell, Marketing Manager at Walkers comments: “With our leading-edge insight tools we’re able to get a deep understanding of the flavours that Brits enjoy eating and talking about. With these two delicious new flavours we are launching in February, we’ve been able to create crisps that truly bring the tastes of the nation to life. ” “We have seen excellent results from our consumer testing, with 95% of consumers saying they would purchase BBQ Pulled Pork, and 90% of consumers saying they would purchase Spicy Sriracha. We are very proud of these new flavours and expect strong sales for retailers.” Both BBQ Pulled Pork and Spicy Sriracha are available in the newly designed Walkers packaging, which has a premium finish and will help deliver greater visibility on shelf. Walkers is celebrating its continued sponsorship as the official snack partner of the UEFA Champions League (UCL), with a new on-pack promotion that will run for 16 weeks. The activity will help retailers capitalise on one of this year’s major sporting events, as shoppers look to stock-up on snacks for their big nights in. The ‘They Score – You Win’ promotion offers football fans the opportunity to win prizes by predicting when a goal will be scored during a UCL football match. If they guess the correct minute for a goal in the match of their choice, they win £10. All entrants also stand a chance of winning a pair of tickets to the UCL Final, being held in Madrid on June 1st. Featuring across Walkers Big Bag, Walkers Max and Walkers Max Strong, the on-pack promotion will help drive sales of sharing and single bags, as football fans stock up ahead the matches. John Artley, Marketing Manager for Walkers, comments: “The UEFA Champions League is one of the world’s biggest TV sporting events of the year and the excitement that it generates brings football fans together, often spending the night in to watch the games with friends and family. The big night in occasion itself is worth a staggering £1.8bn a year (Kantar), so we recommend that retailers make that this event provides as shoppers will be looking to pick up their snacks ahead of the match.” Promotion Reaffirming its generosity, Golden Wonder’s great giveaway for 2019 kicks off with the ‘Wonder What I’ve Won’ promotion across over 22 million packs of Golden Wonder Crisps and Ringos starting from 1 April. With up to £1 million worth of prizes to be given away and every pack offering a £5 voucher off a range of over 7,000 gifts, the promotion is set to continue the brand’s momentum with Golden Wonder growing faster than the market at +16.8% (vs +5.6%) according to IRI. Matt Smith, Marketing Director, said: “Golden Wonder remains a firm favourite with consumers and we are delighted with the significant sales growth we’ve delivered recently with double digit growth ahead of the market.” “Following our successful 2018 on-pack promotion, our 2019 campaign is even bigger as we have included our iconic Ringos range this year. Ringos has had an outstanding year with the brand growing faster than the market (+57.9% vs +8.4%)IRI data reveals. As the ‘lighter snack that you can afford to eat’, Ringos offers consumers all of the taste that they expect from Golden Wonder but with a lighter texture that has, in impulse and multi-packs, less than 100 kcal per pack. The range also includes a number of price-marked packs which give shoppers added value for money assurance.” The ‘Wonder What I’ve Won’ promotion offers the chance to win a surprise prize that will be delivered directly to home. Everyone is a winner as every pack offers a £5 voucher off a range of gifts so customers can treat themselves or a loved one. The promotion is being supported heavily across TV, online and social media. A new advert will run on TV in Scotland and across digital and social media nationally reaching millions of consumers during the 4 month promotion. Golden Wonder’s commitment to retailers is set continue, providing them with category advice and recommendations on the range best suited to them. For the upcoming promotion there will be significant trade marketing support including a direct mail offer to over 14,000 independent retailers as well as POS solutions. Matt Smith, concludes: “We are delighted by the support that we have received from independent retailers over the past couple of years since we refreshed the brand and I’d like to thank them for backing us. Golden Wonder promises ‘more punch per crunch’ and our focus remains on continuing to offer great value to consumers and strong margins for retailers in an increasingly challenging retail market.” Golden Wonder is owned by the Tayto Group, which is the largest British-owned snacks business. It has a wide portfolio of distinctive brands covering key segments of savoury snacking, including Golden Wonder Crisps and Snacks, Mr Porky, REAL Crisps, Midland Snacks, Portlebay Popcorn and Tayto. Indian snacks Indian snacks enjoyed a bumper year during 2018, driving 72% of all world snacks sales and delivering 75% of all category growth. Increased consumer demand for ethnically authentic snacks, exciting flavours and different textures is behind this huge growth which has helped boost the overall value of the world snacks category to more than £63m, a 2% increase on the previous year. “After British, Indian food is seen as the most mass-market cuisine in the UK – it continues to be ahead of Italian and Chinese!” comments Debbie King, Director of Commercial Sales & Marketing at Cofresh, the UK’s No 1 Indian snack brand which dominates the Indian Snacks & Nuts category with just under 40% share. “Once exotic and unfamiliar flavours are now ubiquitous and widely accepted but this doesn’t mean manufacturers should be complacent – the global larder will always need replenishing. “There is a constant consumer desire for new flavours and our NPD programme reflects this. Mixes and snacks are currently in very good health and continue to power the category, growing by +12% and +8% respectively.” According to King, the key to successful sales is understanding the shopper. For Cofresh, this breaks down broadly into three main categories – traditional ethnic (typically buying across the range but almost exclusively within their own cuisine), modern ethnic (who enjoy traditional foods but are more inclined to experiment with new flavours and cuisines), and non ethnic of whom there are two main types -‘occasionals’ who buy for specific events and to add authenticity, and ‘foodies’ who are always on the lookout for new products and taste adventures. “For retailers, these present some great potential to drive growth. As the ethnic shopper base moves from first to second and third generations, their needs change and retailers have to react and respond to this,” says King. “Authenticity is one of the biggest reasons for shoppers visiting the world snacks aisle – they’re seeking authentic regional flavours from authentic brands and while they are interested in healthy options, flavour remains the most important factor. “It’s critical that retailers help shoppers engage in the category – either making it easier for them to find want they want or inspiring them to try new products on different occasions.” New pack formats are also showing some growth but remain a huge opportunity to drive incremental sales. Street food – one of the UK’s biggest sources of culinary innovation and excitement – is now worth over £1bn and this too is driving new product development. Packed lunches are another huge opportunity to target and this is underlined by the significant growth in sales of Cofresh’s popular Chilli & Lemon Grills now containing 30% less fat and available in a new multipack format. “Smaller single-serve packs are ideal for both adults and kids, and add a whole new taste experience to a packed lunch,” adds King. “Interestingly, our new Chilli & Lemon Grills multipack has not cannibalised sales of its sharing bag equivalent in the stores it is listed in – clearly demonstrating how purchases are being made for different eating experiences.” Occasions too are a key driver to category consumption and should be specifically targeted by retailers. Recent research from Mintel suggests 50% of people buy savoury snacks to treat themselves, 46% purchase them to give to their children as a snack or in their lunchbox, and 33% buy them to enjoy during a night in. More than a quarter of those questioned said they are interested in flavours inspired by authentic street food. Cofresh now manufactures more than 200 different Indian snacks including ‘the nation’s favourite’ Bombay Mix, and following the successful launch in 2018 of its new Mixes – Khatta Meetha and Chilli & Lemon – and three new flavours of its popular potato-based ‘Grills’ range, is now finalising plans for launch later this year of some new and exciting consumer-driven snack concepts to drive interest and excitement in the category. “We’re investing massively for growth during 2019 and beyond,” comments King. “We’ve recently invested over £4m in production facilities and robotic technology and have major plans in place to help drive the business forward.” In a new move for Cofresh, the company is this year investing significantly in a in a high profile advertising and social campaign within the Asian and mainstream markets – something which King is confident will increase consumer awareness of the brand and so drive sales.
I don’t have recipes exactly. Essentially I look for bottled marinades or pre-made seasoning packets/bottled rubs. I look to the “international” section of a standard grocery store or in the seasonings/spices section of a cuisine-specific grocery.
This week my marinades were Ken’s light Italian salad dressing and a dry rub from Trader Joe’s that has coffee in it. Another would be soy sauce, garlic, ginger, and sugar. Tandoori would be yogurt, ginger, garlic, maybe some kind of tart citrus and a premade spice mixture that I picked up at an Indian food store. Jerk would be Badia Jerk seasoning with some neutral oil and tart citrus. There are other ready-made jerk pastes at grocery stores that are probably better, but the Badia works and is cheaper.
I put breasts in individual bags to marinate and then bake at 400ºF until they read 165ºF, at about 22 minutes. Sometimes I bake them alone and sometimes I bake them on the same sheet pan. This week I baked the BBQ one alone and then the Italian dressing one I cut up new potatoes and cherry tomatoes with a few whole garlic cloves and the extra marinade. The chicken finished before the tomatoes and potatoes were sufficiently roasty, so I took it out early.
71st Independence Day celebrations in New Delhi
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The High Commission of Sri Lanka in New Delhi organised several events to celebrate the 71st anniversary of independence. The official ceremony in the morning of 4 February commenced with the hoisting of the national flag amidst the sound of the ceremonial drums (Magul Bera). Following the rendering of the National Anthem in both Sinhala and Tamil, religious dignitaries representing all four religions in Sri Lanka – Buddhism, Hinduism, Islam and Christianity – blessed the country, the leaders and the people of Sri Lanka. The program included the reading of Independence Day messages by President Maithripala Sirisena, Prime Minister Ranil Wickremesinghe and Foreign Minister Tilak Marapana. At the end of the formal event, two dance items were performed by the Sri Lanka Navy Dance Troupe bringing colour to the event. The invitees numbering around 120 including Sri Lankan expatriates and students who are in New Delhi were hosted to a traditional Sri Lankan breakfast. An almsgiving was held prior to the official ceremony at the official residence, for the Buddhist clergy representing the major Sri Lankan Buddhist Institutes in India. On 4 February evening, a Diplomatic Reception for around 800 guests, was held for the political dignitaries, Senior Government Officials of India, members of the diplomatic corps, eminent business leaders and members of the Sri Lankan community in India at the Residence of the High Commissioner. The Chief Guest of the event was Minister for Commerce and Industry and Civil Aviation of India Suresh Prabhu. In his address, High Commissioner Austin Fernando stated that as neighbours, friends, and relatives, Sri Lanka has had a close relationship with India in many spheres. Buddhism has played a seminal aspect that binds us together, which is a significant factor that contributes to the celebration of Independence Day in India. While speaking on Sri Lanka’s bilateral relations with India, he emphasised that enhanced application of the latter mentioned relationships will certainly pave the way to make Sri Lankans to fully enjoy the real freedom received in 1948. Minister Suresh Prabhu stated in his address that India and Sri Lanka must explore expanding cooperation in potential areas for mutual benefit. The 20-member dance troupe made a spectacular performance encapsulating all aspects of the Sri Lankan traditional dancing such as pooja dance, mask dance, folk and fire dances which mesmerised the audience. The High Commission arranged for the guests to savour Indian as well as Sri Lankan cuisine, which were laid out by the Sri Lankan chefs from the Hotel Blue Water, Wadduwa, and the Executive Chief Nihal Somasiri was specially flown in from Sri Lanka and the Indian cuisine was prepared by the ITC Maurya Hotel in New Delhi. The National Day reception was supported by sponsors such as Sri Lankan Airlines, Sri Lanka Export Development Board, Sri Lanka Handicraft Board (Laksala), Sri Lanka Tourism Promotion Bureau, Board of Investment of Sri Lanka, DBS Bank, ITC Hotels Group, IRCON International Ltd., Mahindra and Mahindra, MJF Tea Ltd. (world famous Dilmah Brand) in Sri Lanka, RITES Ltd. And BRANDIX Lanka Ltd., which is a leading apparel company in Sri Lanka with the largest Sri Lankan investment in India. Additionally, a Sri Lanka Food Festival was inaugurated on 5 February on the side-lines of the 71st Independence Day celebrations, which ran through till 10 February and the Sri Lankan chef from the Hotel Blue Waters and his assistants prepared authentic Sri Lankan food for the festival bringing the best of flavours of Sri Lankan spices while offering a wide array of curries and desserts to the Delhiites. The Sri Lanka Food festival is jointly organised with the ITC Maurya Hotel in New Delhi. A Sri Lankan cultural performance was arranged for the Delhi Public and school children on 5 February at the Charkha Museum, Open Air Theatre in the Connaught Place in the heart of the city of Delhi. This cultural performance was organised jointly with the New Delhi Municipal Council. Share This Article
Local James Beard Award Semifinalists
Local James Beard Award Semifinalists By Print
It’s the time of year when when the James Beard Foundation announces their selections of Restaurant and Chef semifinalists. Finalists will be announced on March 27 and the winners will be announced at the James Beard Awards gala in Chicago on May 6.
Best New Restaurant: “A restaurant opened in 2018 that already demonstrates excellence in cuisine and hospitality, and that is likely to make a significant impact in years to come.” Adda Indian Canteen, NYC Bardea Food & Drink, Wilmington, DE Bavel, Los Angeles Bywater American Bistro, New Orleans Canard, Portland, OR The Elysian Bar, New Orleans Folk, Nashville Larder Delicatessen and Bakery, Cleveland Lineage, Wailea, HI Petra and the Beast, Dallas Popol Vuh, Minneapolis The Surf Club Restaurant, Surfside, FL Vianda, San Juan, PR
Outstanding Baker: “A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a retail bakery. Must have been working as a pastry chef or baker for the past five years.” Umber Ahmad, Mah-Ze-Dahr Bakery, NYC Kim Boyce, Bakeshop, Portland, OR Andy Clark, Moxie Bread Co., Louisville, CO Evrim Dogu and Evin Dogu, Sub Rosa Bakery, Richmond, VA Tova du Plessis, Essen Bakery, Philadelphia Zachary Golper, Bien Cuit, NYC Don Guerra, Barrio Bread, Tucson, AZ Naomi Harris, Madruga Bakery, Coral Gables, FL Stephanie Hart, Brown Sugar Bakery, Chicago Maura Kilpatrick, Sofra Bakery and Café, Cambridge, MA Lisa Ludwinski, Sister Pie, Detroit Greg Mindel, Neighbor Bakehouse, San Francisco Taylor Petrehn, 1900 Barker, Lawrence, KS Alison Pray, Standard Baking Co., Portland, ME Nathaniel Reid, Nathaniel Reid Bakery, Kirkwood, MO Avery Ruzicka, Manresa Bread, Los Gatos, CA Kit Schumann and Jesse Schumann, Sea Wolf Bakers, Seattle Debbie Swenerton, Black Bear Bread Co., Grayton Beach, FL Greg Wade, Publican Quality Bread, Chicago Chris Wilkins, Root Baking Co., Atlanta
Outstanding Bar Program: “A restaurant or bar that demonstrates exceptional care and skill in the selection, preparation, and serving of cocktails, spirits, and/or beer.” Anvil Bar & Refuge, Houston The Atomic Lounge, Birmingham, AL The Baldwin Bar, Woburn, MA Bar Agricole, San Francisco Bryant’s Cocktail Lounge, Milwaukee Clavel Mezcaleria, Baltimore La Factoría, San Juan, PR Leyenda, Brooklyn, NY The Monarch Bar, Kansas City, MO Monk’s Café, Philadelphia Old Lightning, Marina Del Rey, CA Planter’s House, St. Louis Saint Leo, Oxford, MS Fabio Trabocchi
Outstanding Chef (Presented by All-Clad Metalcrafters): “A chef who sets high culinary standards and who has served as a positive example for other food professionals. Must have been working as a chef for the past five years.” Ashley Christensen, Poole’s Diner, Raleigh, NC Renee Erickson, Bateau, Seattle Colby Garrelts, Bluestem, Kansas City, MO Sarah Grueneberg, Monteverde, Chicago Shiro Kashiba, Sushi Kashiba, Seattle David Kinch, Manresa, Los Gatos, CA Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA Corey Lee, Benu, San Francisco Donald Link, Herbsaint, New Orleans Margot McCormack, Margot Café & Bar, Nashville Tory Miller, L’Etoile, Madison, WI Maricel Presilla, Cucharamama, Hoboken, NJ Missy Robbins, Lilia, Brooklyn, NY Chrysa Robertson, Rancho Pinot, Scottsdale, AZ Gabriel Rucker, Le Pigeon, Portland, OR Chris Shepherd, Georgia James, Houston Ana Sortun, Oleana, Cambridge, MA Vikram Sunderam, Rasika , Washington, D.C. Fabio Trabocchi, Fiola , Washington, D.C. Marc Vetri, Vetri Cucina, Philadelphia
Brothers and Sisters
Outstanding Pastry Chef (Presented by Lavazza): “A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a restaurant. Must have been working as a pastry chef or baker for the past five years.” Jeb Breakell, The Wolf’s Tailor, Denver Ashley Capps, Buxton Hall, Asheville, NC Juan Contreras, Atelier Crenn, San Francisco Kelly Fields, Willa Jean, New Orleans Meg Galus, Boka, Chicago Megan Garrelts, Rye, Leawood, KS Zoe Kanan, Simon & the Whale, NYC Michelle Karr-Ueoka, MW Restaurant, Honolulu Margarita Manzke, République, Los Angeles James Matty, Suraya, Philadelphia Junko Mine, Cafe Juanita, Kirkland, WA Diane Moua, Spoon and Stable, Minneapolis Pichet Ong, Brothers and Sisters, Washington, D.C. Natasha Pickowicz, Flora Bar, NYC Michelle Polzine, 20th Century Café, San Francisco Rabii Saber, Four Seasons Resort, Orlando, FL Ricardo “Ricchi” Sanchez, Bullion, Dallas Laura Sawicki, Launderette, Austin Whang Suh, Hen & Heifer, Guilford, CT Cynthia Wong, Life Raft Treats, Charleston, SC
Outstanding Restaurant (Presented by S.Pellegrino): “A restaurant that demonstrates consistent excellence in food, atmosphere, service, and operations. Must have been in business 10 or more consecutive years.” Komi Jaleo pescado embarrado con mojo rojo Balthazar, NYC El Charro Café, Tucson, AZ FIG, Charleston, SC The Original Ninfa’s on Navigation, Houston Park’s BBQ, Los Angeles Quince, San Francisco Zahav, Philadelphia
Outstanding Restaurateur (Presented by Magellan Corporation): “A restaurateur who demonstrates creativity in entrepreneurship and integrity in restaurant operations. Must have been in the restaurant business for at least 10 years. Must not have been nominated for a James Beard Foundation chef award in the past five years.” Pizza Paradiso Hugh Acheson, Atlanta (Empire State South, Five & Ten, The National, and others) Paul Bartolotta and Joe Bartolotta, The Bartolotta Restaurants, Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others) JoAnn Clevenger, Upperline, New Orleans Richard DeShantz and Tolga Sevdik, Richard DeShantz Restaurant Group, Pittsburgh (Poulet Bleu, Fish nor Fowl, Butcher and the Rye, and others) Benjamin Goldberg and Max Goldberg, Strategic Hospitality, Nashville (The Catbird Seat, The Patterson House, Henrietta Red, and others) Ruth Gresser, Pizzeria Paradiso, Washington, D.C. (Pizzeria Paradiso, Birreria Paradiso) Martha Hoover, Patachou Inc., Indianapolis (Café Patachou, Petite Chou, Public Greens, and others) Rob Katz and Kevin Boehm, Boka Restaurant Group, Chicago (Boka, Girl & the Goat, Momotaro, and others) Ed Kenney, Honolulu (Town, Mud Hen Water, Mahina & Sun’s, and others) Brenda Langton and Timothy Kane, Spoonriver, Minneapolis Anthony Myint and Karen Leibowitz, San Francisco (Mission Chinese Food, The Perennial, Commonwealth) Akkapong (Earl) Ninsom, Portland, OR (Langbaan, Hat Yai, PaaDee, and others) Ken Oringer, Boston (Little Donkey, Toro, Uni, and others) Steve Palmer, The Indigo Road, Charleston, SC (The Macintosh, Oak Steakhouse, Indaco, and others) Julie Petrakis and James Petrakis, Swine Family Restaurant Group, Orlando, FL (The Ravenous Pig, Cask & Larder, The Polite Pig, and others) Alex Raij and Eder Montero, NYC (La Vara, Txikito, Saint Julivert Fisherie, and others) Ethan Stowell, Ethan Stowell Restaurants, Seattle (Ballard Pizza Co., Bramling Cross, Cortina, and others) Tracy Vaught, H Town Restaurant Group, Houston (Hugo’s, Caracol, Xochi, and others) Jason Wang, Xi’an Famous Foods, NYC Ellen Yin, High Street Hospitality Group, Philadelphia (Fork, High Street on Market, High Street on Hudson)
Outstanding Service: “A restaurant in operation for five or more years that demonstrates consistency and exceptional thoughtfulness in hospitality and service.” Peking Gourmet Inn Marcel’s by Robert Wiedmaier Back Bay Grill, Portland, ME Birrieria Zaragoza, Chicago Chef Vola’s, Atlantic City, NJ Frasca Food and Wine, Boulder, CO The French Room, Dallas Peking Gourmet Inn , Falls Church, VA Saison, San Francisco Swan Oyster Depot, San Francisco Tony’s, Houston Victoria & Albert’s, Orlando, FL Zingerman’s Roadhouse, Ann Arbor, MI
Outstanding Wine Program (Presented by Robert Mondavi Winery) Bacchanal, New Orleans element 47 at the Little Nell, Aspen, CO Great China, Berkeley, CA Lucky Palace, Bossier City, LA Miller Union, Atlanta Pappas Bros. Steakhouse at the Galleria, Houston Spiaggia, Chicago Tail Up Goat , Washington, D.C
Outstanding Wine, Spirits, or Beer Producer: A beer, wine, or spirits producer who demonstrates consistency and exceptional skill in his or her craft. An Bui, Mekong and The Answer Brewpub, Richmond, VA Cathy Corison, Corison Winery, St. Helena, CA Rutger de Vink, RdV Vineyards, Delaplane, VA Dave Green, Skagit Valley Malting, Burlington, WA Deirdre Heekin, La Garagista, Bethel, VT Nancy Irelan, Red Tail Ridge Winery, Penn Yan, NY Drew Kulsveen, Willett Distillery, Bardstown, KY Todd Leopold and Scott Leopold, Leopold Bros., Denver Sean Lilly Wilson, Fullsteam Brewery, Durham, NC Ann Marshall and Scott Blackwell, High Wire Distilling Co., Charleston, SC Steve Matthiasson, Matthiasson Wines, Napa, CA Kim McPherson, McPherson Cellars, Lubbock, TX Meredith Meyer Grelli, Wigle Whiskey, Pittsburgh Yoshihiro Sako, Den Sake Brewery, Oakland, CA Jordan Salcito, Ramona, NYC Mike Sauer, Red Willow Vineyard, Wapato, WA Jeffrey Stuffings, Jester King Brewery, Austin Rob Tod, Allagash Brewing Company, Portland, ME Mhairi Voelsgen, broVo Spirits, Woodinville, WA Lance Winters, St. George Spirits, Alameda, CA
Rising Star Chef of the Year (Presented by S.Pellegrino® Sparkling Natural Mineral Water): “A chef age 30 or younger who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come.” Kith and Kin Rachel Bennett, The Library, St. Petersburg, FL Jay Blackinton, Aelder/Hogstone’s Wood Oven, Orcas Island, WA Nick Bognar, Nippon Tei, St. Louis Ana Castro, Coquette, New Orleans Valerie Chang and Nando Chang, Itamae, Miami Calvin Davis, Freshwater, Kansas City, MO Alisha Elenz, MFK, Chicago Evan Gaudreau, Renzo, Charleston, SC Rikki Giambruno, Hyacinth, St. Paul, MN Becca Hegarty, Bitter Ends Luncheonette, Pittsburgh Alexander Hong, Sorrel, San Francisco Jesse Ito, Royal Izakaya, Philadelphia Irene Li, Mei Mei, Boston Giselle Miller, Menton, Boston Kwame Onwuachi, Kith and Kin , Washington, D.C. Ian Redshaw, Lampo Neapolitan Pizzeria, Charlottesville, VA Jonathan “Jonny” Rhodes, Restaurant Indigo, Houston Samantha Sanz, Talavera at the Four Seasons, Scottsdale, AZ Lena Sareini, Selden Standard, Detroit Cassie Shortino, Tratto, Phoenix Jonathan Yao, Kato, Los Angeles
Best Chefs: “Chefs who set high culinary standards and also demonstrate integrity and admirable leadership skills in their respective regions. A nominee may be from any kind of dining establishment but must have been working as a chef for at least five years, with the three most recent years spent in the region.”
Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA) Joey Baldino, Zeppoli, Collingswood, NJ Sandeep “Sunny” Baweja, Lehja, Richmond, VA Jamilka Borges, The Independent Brewing Company, Pittsburgh Amy Brandwein, Centrolina , Washington, D.C. Erik Bruner-Yang, Brothers and Sisters , Washington, D.C. Kristin Butterworth, Lautrec, Farmington, PA Tom Cunanan, Bad Saint, Washington, D.C. Nicholas Elmi, Laurel, Philadelphia Jerome Grant, Sweet Home Café, Washington, D.C. Haidar Karoum, Chloë , Washington, D.C. Matthew Kern, Heirloom, Lewes, DE Rich Landau, Vedge, Philadelphia Cristina Martinez, South Philly Barbacoa, Philadelphia Dan Richer, Razza Pizza Artigianale, Jersey City, NJ Jon Sybert, Tail Up Goat , Washington, D.C. Kevin Tien, Himitsu, Washington, D.C. Cindy Wolf, Charleston, Baltimore Nobu Yamazaki, Sushi Taro , W ashington, D.C
Budget trip to Singapore.
By Achintya Raval Backpacking to Singapore!!! Mostly backpackers think that it’s one of the most expensive city in whole South East Asia, but you can easily spend few days in Singapore and that is also in budget. There are plenty of things to do and see in this magnificent small country. The Lion Country is famous for its mouthwatering cuisine, beautiful architecture, shop till you drop in many shopping malls and of course, how can I forget ‘Orchard Road’? (every shoppers paradise). The nation is highly developed and spotlessly clean. You can easily travel anywhere in the country through his best public transport system in the world. Accommodation in Singapore: You won’t be able to find a budget hostel in Singapore like Thailand, Vietnam or Cambodia because in Singapore hostels are expensive for backpackers but if you book in advance, you can get a good deal. I stayed in ‘Footprint Hostel’ in ‘Little India’. I got ‘Early Bird’ discount and I paid 84 SGD for six days. The hostel was very nice with comfortable bed, Air Con, clean bathroom, free computer access, good cafeteria for breakfast etc. Things to do in Singapore in budget: Merlion Park/ Esplanade Along the beautiful Singapore River of this modern nation, you will find city’s most famous landmarks over here. The symbol of this island is the 8.6 tall Merlion icon which consists head of the lion with fish’s body which is ‘must see’ for all travelers who are visiting Singapore for the first time. You can also visit City hall, Victoria theatre and the statue of Stamford Raffles. There are some chic cafes and restaurants too, you can enjoy delicious food or a cup of coffee. Walk on The Jubilee Bridge between the promenade and Merlion Park. It is a great place to enjoy the view over Marina Bay, the Esplanade building and the skyline of Singapore. The bridge connects the Merlion Park to Esplanade. This is a perfect spot to take awesome photos. Spectra: Spectra is a light and water show which happens every night twice at the Marina Bay Sands water front area. The show is FREE and the place is also provides gorgeous view of the Singapore Skyline. I was spellbound to see the dancing water fountains, light effects, visual arts and melodious music. The show duration is for about 15 to 20 minutes. It is a must visit place for all who are visiting Singapore for the first time. There are so many dining and drinking options as well. Show timings: Sunday to Thursday – 8pm and 9pm Friday and Saturday- 8pm, 9pm and 10pm Little India: ‘Little India’ will make you feel as if you are in some part of Southern India. You will find lot of local Indians, Bollywood music, typical Indian products shops, and tourists from all over the world. If you are looking for authentic Indian stuffs, spices, dresses and jewellery you will definitely find here. I was in Singapore at the time of ‘Diwali’, the biggest festival for Indians. Whole ‘Little India’ was decorated so beautifully. At night it was looking very pretty with lots of traditional ‘DIYAS’ (Lights), embellished temples, markets, and you will end up by taking lots of picture. I preferred to stay in ‘Little India’ for its budget friendly accommodation and food. I enjoyed singing and dancing shows every evening organized by local Indians (Happens only during the festival).There are plenty of budget restaurants where you can satisfy your taste buds. The aroma, the garnishing, the taste, Little India is absolutely one of the best place in Singapore for food lovers. A walk through ‘Little India’ is must when you are in singapore. China Town: China Town is absolutely huge, fascinating, unbelievable sights, sounds, aroma and the indoor market is amazing. The best way to explore China Town is by foot and I am pretty sure, you would love to wander in small streets and explore this beautiful place. I was amused to see so many shops for souvenirs and dining options. During the Chinese New Year it is an interesting place to visit. You will enjoy lion dance and dragon dance. When you are in China Town, you should not miss to visit Buddha Tooth Relic Temple and Sri Mariamman Temple- some best examples of the cultural and religious spot in Singapore. China Town’s Maxwell Hawker Center is heaven for all food lovers, you will get plenty options for food like Thai, Malay, Chinese, Indonesian and Indian with affordable prices. I loved various fresh fruit juices as well. China Town is a must see if you are visiting Singapore. Haw par villa: Haw par villa formerly known as the Tiger Balm garden. It is a best place to get an insight into Chinese culture and mythology. The park is filled with fascinating sculptures, each sculpture is depicting a vivid story. I was amazed to see this lovely place, my personal favorite was 10 courts of hell, I saw some statues displaying the situations of human in hell depending on what kind of sin has been committed. On the last stage human will reincarnate to the next creature based upon their past deed. At the end of the visit of this park, I learnt about Chinese culture and beliefs. All history buffs must visit this place and there is NO entry fee. Haw par villa is easily accessible from MRT station with the same name. Botanic Garden: Singapore’s botanic garden is very peaceful and a really nice place to relax and just take a stroll around. The garden is quite huge and has an unbelievable variety of flora and fauna. The orchid garden inside it is awesome and is a must visit, though it costs a bit extra but it is worth it. Near most of the plants they have mentioned how plants are used in traditional medicine for curing various diseases, I found it really interesting. You will easily end up spending three to four hours in this beautiful Unesco World Heritage site. (Entry is FREE) Clarke Quay: Clarke Quay is my personal favorite place in Singapore. During my trip I spent two memorable evenings here. Yes, I am backpacker and I loved ‘Little India’s food because it was in my budget and the food was definitely testy, but I believe that sometimes you should give treat to yourself. When I saw this place for the first time, I just fell in love with it and I told myself ‘I must eat and drink here, even if it’s bit pricey. I ordered some food, beer and enjoyed the beautiful view of Singapore river. Clarke Quay is a great place to hang around and soak in the night life of this beautiful city. It is a nice river side place where you can walk and take so many picture. You can spend hours and hours in the evening. Dazzling lights, music, amazing skyscrapers just the opposite of the river bank, colorful large umbrellas etc make this place vibrant. You will have innumerable option for cuisine and drink as there are plenty of restaurants, clubs and bars, most of them with an entertainment,either solo performance or a band which will make your evening more happening. You must try 40 minutes ‘Singapore river cruise’ which will show you the different parts of old and new Singapore. Price is 25 SGD only. Pulau Ubin: Pulau Ubin is an island situated in the noth east of Singapore. It is a must visit place for all nature lovers. You will be far away from all hustle-bustle of the Lion City, in the lap of nature. The island is picturesque, calm and an awesome place to visit. It is very convenient to reach to Pulau Ubin by MRT, take an MRT to Tanah Merah , from Tanah Merah , just cross the street in front of the station and take the bus number 2 for Changi village bus interchange. From bus interchange it is very easy to find out Changi ferry departure point, catch the ferry to reach to Pulau Ubin, you will have to pay only 3 SGD. After 10 to 15 minutes boat ride, you will be at your destination. Once you reached to the island, at the left side you will find so many shops who rents you bikes (Bicycles), I wanted to explore this charming island so I took a bike on rent by paying just 8 SGD for entire day, the shopkeeper gave me one lock pad, one basket to keep my stuff and one handy map of the island. I checked the brakes and condition of the bicycle before I pay 8 SGD The bike was perfect and I was all set to explore this enchanting island. There are maps and signs everywhere so it’s very easy to go from one place to another. Do not forget to visit the places like Wei Tuo Fa Gong temple, German girl shrine, Chek Jawa and Ketam mountain bike park, at Ketam bike park there is nothing much for racing around but you will enjoy the nice view of the lake and lush green scenery. You can take some beautiful pictures over there. At the island, there are so many restaurants for food and drink along with stunning view of the beach. Do not forget to carry at least two water bottles with you because in Singapore the weather is almost hot and humid throughout the year. Wear comfortable clothes, cap, flip flops and apply some sunscreen lotion. If it is possible, try to visit island during weekdays because during weekend you will find lots of people. If you are looking for an affordable, convenient and captivating outdoor activities, Pulau Ubin is definitely a right place for you. Who made my visit to Pulau Ubin more memorable: When I was travelling in bus no 2 for changi village, in the bus I met one family (mother and her two daughters) from Philippines. I thought they are Singaporeans so i asked them that how much time it will take to reach to Changi village? They said we don’t know because we are from Philippines and we are travelling for the first time. I told them you guys look like Singaporeans so I asked, that is how conversation started and strangers became friends.We took the boat together to reach to Pulau Ubin and when we arrived to the island, we hired bikes to roam around and they asked me to join them. We drove bike together to discover the beautiful island and took some lovely pictures. They brought some food with them for lunch and asked me if I would like to join them, I accepted their warm invitation with big smile We dined together, we laughed, we talked a lot about Indian and Philippines culture, traditions, places etc. We almost spent whole day together and before we depart, we added each other on social media. They told me if I ever visit Philippines, do not hesitate to contact them. Gardens by the bay: Gardens by the bay is vast, glittering and fantastic park in the bay area of the Lion city. For ‘Gardens by the bay’ entry is FREE. In the outdoor garden, you can see glittering flowers, super trees grooves, Sun pavilion, Heritage gardens, Dragonfly and Kingfisher lakes etc (FREE). I chose free entry, I spend couple of hours at Gardens by the bay. Everything was looking so magical and fantastic with lots of dazzling light on flowers, trees, bridges and the music in the garden was fabulous too. You will find so many awesome spot to take wonderful photos. For cooled conservatories, you will have to pay 28 SGD per person and for OSBC skyway 5 SGD more.
What’s on in Brisbane: Things to do this weekend in QLD
Check out the Holi Festival of Colours at Rocks Riverside Park this weekend. Picture: AAP/ Ric Frearson Source:News Corp Australia
With Oscar-winning movies at the outdoor cinema, new night markets and plenty of action on the live stage, there’s a lot to enjoy this weekend
The outdoor cinema returns to Mt Coot-tha Botanical Gardens. The program for the first week is Bohemian Rhapsody (M, Friday) and Mary Queen of Scots (MA15+ Saturday).
Details : 152 Mt Coot-tha Rd, from February 28. Adult $20, concession $17 and child $13
Brisbane Night Market
These new Friday night markets are undercover and have more than 40 street-food vendors, and a rotating calendar of live entertainment across multiple stages, a licensed area plus stalls selling artisan gifts. There is also a dedicated kids’ zone.
Details : Brisbane MarketPlace, Rocklea, 4-10pm, $2.50 entry
Movie in the Park
See an outdoor screening of Ant-Man and the Wasp (PG13). As Scott Lang balances being both a Super Hero and a father, Hope van Dyne and Dr Hank Pym present an urgent new mission that finds the Ant-Man fighting alongside the Wasp to uncover secrets from their past.
Details : The Circle, Robelle Domain, Springfield Central, from 7pm, free
It’s a diverse line-up for the all-day program of interactive panel discussions and forums examining topics from ancient philosophy to cultural diplomacy, as well as artistic performances and great food and conversations. There’s celebrity cook Adam Liaw,
Carnatic (classical music of southern India) vocalist Charulatha Mani, dance artist Sandi Woo and theatre director Ling-Hsueh Tang. The symposium closes with a special Green Jam performance on the Melbourne Street Green from 5.30pm with electronic artist LÂLKA, QUBE Effect 2018 finalists Salmon & The Peaches and KiKi-Tsugaru from Japan.
Details : Cremorne Theatre, QPAC, 10am-5pm, $45
Single Asian Female
Brisbane playwright Michelle Law will appear on stage at La Boite Source:Quest Newspapers
Set in a Sunshine Coast Chinese restaurant, Single Asian Female returns to La Boite after a sell-out season in Sydney last year. It follows the story of the Wong family as they deal with some of life’s big questions and explore what it means to be an Asian woman in Australia.
Details : La Boite’s Roundhouse Theatre, Kelvin Grove, also on Saturday, runs until Mar 9, from $35
For 40 years, Luka Bloom has been making records and travelling the world singing his songs. Since 1992, Luka has toured Australia 12 times and this time will be performing songs from his 23rd album Refuge.
Details : The Princess Theatre, 8 Annerley Rd, South Brisbane, $69.90
The Day My Bum Went Psycho
From award-winning author Andy Griffiths’ story about a boy and his runaway bum is this world premiere adapted by author Dave Lowe exclusively for Brisbane Arts Theatre.
Details : Brisbane Arts Theatre, 210 Petrie Terrace, Petrie Terrace, Saturdays 2pm and Sundays 2pm (selected weekends), until Mar 9, $20.
This market is where crafty people get together to buy and sell their stash of supplies that are taking over their workshops so they can make room for more. Expect to find fabrics, mannequins, buttons, yarn, beading supplies, jewellery findings, knitting and crochet items, patterns and equipment, sewing supplies, vintage clothing, seconds and samples.
Details : St Luke’s Ekibin Anglican Church, 193 Ekibin Rd East, Tarragindi, 9am-2pm, free entry
Wimpy Chimpy Brain Competition
The Brisbane Comedy Festival isn’t just for grown-ups. This is a very silly game show that is for children aged eight years and over. It includes animations, video games, songs and an extremely complex maze.
Details : Brisbane Powerhouse, also on Sunday, from $15
Movie in the Park
BYO chair or picnic blanket and see a screening of Incredibles 2 (PG). The story begins where the original 2004 classic ended, with the Parr family still living on the wrong side of the law while saving the day as covert costumed crime fighters. Bardon Lions famous sausage sizzle will also be available on the night to buy.
Details : Gregory Park, 128 Baroona Rd, Milton, from 6pm, free
Holi Festival of Colours
Check out the Holi Festival of Colours at Rocks Riverside Park this weekend. Picture: AAP/ Ric Frearson Source:News Corp Australia
Take part in co-ordinated colour throwing, sample traditional Indian cuisine, and see Bollywood dance battles and multicultural performances.
Details : Rocks Riverside Park, Seventeen Miles Rocks, from noon, free.
Movies in the Park
Five years after the events of Mamma Mia! (2008), Sophie prepares for the grand reopening of the Hotel Bella Donna as she learns more about her mother’s past in Mamma Mia Here We Go Again. BYO folding chair, rug or cushion and settle in for a great evening’s entertainment. Food available for purchase from 4pm.
Details : Manly Harbour Village, free
Catch Adam Brand at Norths Leagues and Services Club this weekend. Source:Supplied
Adam Brand has been performing for two decades and to celebrate he has a new single, Milestones, new album and a tour. He promises to play his hits from the past 20 years including Dirt Track Cowboys, Grandpa’s Piano, Good Friends, The Anzac, New England Highway, Get Loud and Hell of a Ride.
Details : Norths Leagues and Services Club, 1347 Anzac Pde, Kallangur, $38-$45
On Broadway is Brisbane City Pops Orchestra’s first concert of the year. Returning by popular demand are soprano Leslie Martin-Nightingale and tenor Gregory Moore in a program featuring favourite melodies from musicals such as Fiddler on the Roof, Phantom of the Opera, West Side Story, Les Miserables and many more. Entry includes wine and cheese after the concert.
Details : Schonell Theatre, University of Queensland, 2pm. The concert will be repeated at the Redcliffe Entertainment Centre, next Saturday.
Adult $30, concession $26. Tickets available at the door
Known for his virtuoso guitar style, English songwriter Ralph McTell is touring to promote his new album Hill of Beans, which is the musician’s first studio release in nine years. It is also his third collaboration with legendary American producer Tony Visconti, who has worked with an array of musicians including David Bowie, Elaine Paige and Adam Ant.
Details : Old Museum, Bowen Hills, $59
9th Asia Pacific Triennial of Contemporary Art
Step inside Shilpa Gupta’s immersive installation featuring over 100 suspended microphones transmitting voices of dictators, activists and revolutionaries alike, and see Anne Noble’s working beehive along with hundreds more artworks.On Sunday, join Reuben Keehan, curator, Asian & Pacific Art, QAGOMA for insights into the work of APT9 artists from China and Japan.
Details : Queensland Art Gallery and Gallery of Modern Art, until April 28, free
Playing with Light
This new interactive exhibition explores the world of light in more than 20 interactive exhibits. Young gallery-goers can try sneaking past laser light security beams, step inside a giant kaleidoscope, freeze their shadow on the wall and build a telescope.
Details : Ipswich Art Gallery, d’Arcy Doyle Place (Nicholas St), 10am-5pm, until April 28, $5, or $15 family, free for under two-year-olds
Originally published as What’s on in Brisbane this weekend
What I Eat In A Day
What I Eat In A Day 5.1.19 If you read my post on the goals I set for myself in 2018, you’d know that one of them was to learn more on nutrition & the other was to stay active. Out of all of them, I was pretty sure that these two were going to go to the dogs but then, I do tend to surprise myself. You might also know by now that both my mother & my husband are very much alike. When we moved here, I remember my mother wanting me to utilize my time more effectively by scouring for healthier recipes to cook. I can also recall Vivek hinting that I could be making most of my time by incorporating the tips I was gathering reading wellness blogs in my daily schedule. Thankfully for them, I am open to suggestions, hence, their subtle hints made it to the goals. I do love the idea of simple food and believe, it’s better if we eat clean & maintain a balanced lifestyle. I posted a poll in my stories if you’d like to know the details & all the responses I received were a ‘yes’. I’m going to tell you exactly on what we’ve been gorging recently, a hundred percent real. Let’s dive into it. Disclaimer: Not a nutritionist, dietician or an expert and no one can guarantee good health but we can all try to lead a holistic lifestyle and hope for the best. Morning Been starting the day with a green juice from the past couple of months. The recipe includes blending a handful of spinach, 8-10 berries, 3-4 baby carrots, and 1/2 teaspoon matcha together with 1/2 cup water. No salt or sugar necessary & for the skeptics, it doesn’t taste obnoxious! OR An avocado or a banana-mango or a berry smoothie. Check #chaitacooks on Instagram, you’ll find the recipe in the caption of the posts. I follow that up with a banana and regular breakfast like poha, stuffed paratha, sabudana khichadi, idli, dosa, etc. A few other homemade options for you to explore are avocado toast overnight oats with fruits & nuts buttermilk pancakes peanut/almond butter on toast topped with berries, fresh fruit or bananas Note: If berries are not easily available, we can modify the recipes by replacing them with either strawberry or by including our seasonal favorite fruits. Afternoon On most days we enjoy a simple home-cooked Indian meal(roti, sabzi, dal, rice) for lunch with a salad & 3-4 dates on the side. Frequently, apple cider vinegar with warm water half an hour before lunch, dinner. Round the clock I’ll either sip on (green, earl grey, peppermint)tea, kombucha or lemon water during the day. Other snack options include greek yogurt with berries & nuts sesame/dry fruit chikki or mom-made ladoos apple slices with peanut/almond butter sliced/baby carrots dipped in hummus or greek yogurt based dips(check amazon.in, fab India stores, etc.) roasted peanuts with jaggery or salted pistachios dark chocolate & cherries diced plain fresh fruit topped with honey and cinnamon powder to curb those random hunger pangs. Evening Sixty percent of the time either husband-made ‘chai’ paired with khakra and forty percent, a cup of latte with oatmeal raisin cookies, muffins or carrot cake. Night This is when I like to experiment with varied cuisines and tend to satisfy my cravings. However, three-four times a week could still be a standard Indian meal. On other days I make pasta, a hearty vegetable quinoa bowl, Thai red curry with rice, spinach-oats dosa or something else from the countless nutritious recipes we can find online. If I’m lazy to cook on a certain day of the week we’ll order in or go out just like everybody else. A glass of warm water + 1/2 teaspoon turmeric + a pinch of black pepper before going to bed. Occasionally, a teaspoon of honey. I’ve never been on a diet or will ever be on one unless required. I do not believe in weight-loss related concepts as I feel comfortable just the way I am & agree that all body types must be celebrated. A rule of thumb we both abide by is, Instead of getting overwhelmed by the fancy food bloggers & their intimidating recipes, if our parents are ~50 and generally healthy, we do what they do & eat accordingly . Sick day I’m not a fan of taking medication when I catch a cold. I will cut ginger into thin slices and soak it in lemon juice for some time. I’ll keep chewing on one slice at a time throughout the day. For a sore throat, I like to take a teaspoon of honey before going to bed. And load up on citrus. Travel A trip to the nearby grocery store to stock up on a dozen or two of water bottles & bananas for in-between snacking is inevitable on the day we reach the destination. Needless to say, buying water bottles in a pack is much cheaper than buying a single bottle every time. Don’t want to be dehydrated. Miscellaneous
Veenita Gupta attended the inauguration of Copper Chimney’s third outlet in VR Mall | Chennai News
Food lovers in the city now have the chance to give their taste buds a relish of contemporary flavours from across the country. Copper Chimney , which recently opened its third outlet in VR Chennai, is dishing out delicacies ranging from north Indian cuisines to the homely south Indian dishes.
“We have been consistently serving heartfelt Indian food for two decades in Chennai and promise to do the same with this newly opened outlet,” says Shikha Nath, brand director of the restaurant.
The inauguration commenced at the restaurant with the lighting of the kuthu vilakku in the presence of prominent Chennaiites like Vimmi Deepak, Madhurima George, Archana Bhansal, and Veenita Gupta , as well as staff and guests. Thereafter, it was time to dig in as signature dishes this place is famous for, such as Chicken Chops, Burrah Chops, Paneer Tikka, Chelo Kebab, Biryanis, and classic mocktails and street coolers, did the rounds.
The restaurant is owned by K Hospitality Corp, a hospitality and food services corporation that operates in over 400 locations in India, across restaurants, bars, cafes, food courts, banqueting, outdoor catering, travel F&B, and other sectors of the food and beverage industry in India.
At Lime House, Burmese family feeds neighbors The Buffalo News
| Updated Thu, Jan 10, 2019
A few generations ago, a preponderance of the families immigrating to Buffalo arrived from Italy, Germany and Greece. As they settled in and opened business to support their families and feed their new community, the city’s restaurant landscape evolved.
In the last decade, Burmese immigrants, more than any other nationality, have added new flavors to the Queen City’s melting pot. More than a dozen Burmese restaurateurs have opened businesses in and around Buffalo, including Lime House on Evans Street.
Like Buffalo’s first Burmese operators, Sein Win got his start in America rolling sushi in a Wegmans. Now his wife is in the kitchen, he’s rolling his own, and his daughters are taking care of customers.
With a menu of Japanese classics like sushi and ramen noodle soups, Burmese basics and housemade desserts, Lime House carries on the proud American tradition of newcomers making it by sharing their flavors with the neighbors. Parasols decorate The Lime House, on Evans Road in Williamsville. (Sharon Cantillon/Buffalo News)
The place is in the Evans Street strip that might as well be called the United Nations of Cuisine Plaza, where its neighbors include Mexican, Chinese, Indian, Lebanese and Korean places. Formerly Blu Martini Bar, the soaring space is now home to a colorful flock of paper umbrellas. Lime House: Restaurant review
Regular rolls of raw or cooked seafood or vegetables in rice and seaweed cylinders run from $4 to $7. More elaborate rolls, decked out in two or three kinds of seafood, drifts of crunchy crumbs, and squiggles of sticky sauce, run from $13 to $20.
Tiger in Grass ($13.95) offered poached and tempura-fried shrimp rolled in rice with avocado, glazed with sweet teriyaki, with crunch from a sprinkling of tempura crumbs and verdant undertones from scallions. Its sweet-savory-crunchy combination made it a solid choice for people wary of raw seafood.
Miso caramel crab roll ($13.95), advertising crab-flavored cream cheese and miso caramel sauce, sounded interesting. Tempura fried before slicing, its subtleties were lost in the mix, blandly appealing as fried dough. Burmese shrimp curry holds jumbo shrimp and potatoes, served with lentil soup and rice, at Lime House. (Sharon Cantillon/Buffalo News)
Vegetable tempura ($8, photograph at top of story) was a Japanese dish that scored. Sliced zucchini and broccoli spears were dipped in batter and quick-fried for the pleasure of crispy exteriors and tender insides.
As usual with our Burmese-Japanese restaurants, the Burmese offerings moved me more. Lime House’s Burmese salads in particular were outstanding. As spaghetti and meatballs and chicken souvlaki made their way into mainstream Buffalo diets through their ubiquity, I hope they are one day joined by tea leaf salad.
It starts with fermented leaves of the same plant that is otherwise dried for tea-making. If that sounds weird, think of it as a sort of kraut. That tangy vegetation is tossed with shaved fresh cabbage, diced fresh tomato for juiciness, and a welter of fried beans and nuts for crunch. Seasoned with garlic oil, fried garlic and sesame seeds, it might be the most pleasantly confusing salad in town. Lime House’s version ($8) comes on a layer of field mix for even more vitamins. Fans of the sweet spiciness of fresh ginger should thrill to a similar salad ($8) that uses shaved ginger root instead of tea leaves. Tofu salad at Lime House is made with housemade chickpea tofu, onions, cilantro, lime juice, served on a bed of greens. (Sharon Cantillon/Buffalo News)
Another salad, made with housemade tofu, was the most revelatory dish of the night. Win’s wife Thet Thet, who does the Burmese dishes, makes Shan tofu. It’s based on channa, a type of chickpea, instead of soybeans. It’s creamy and tender, remarkably like fresh cheese.
Sliced, battered and fried in tofu tempura ($7), it’s a friendly little snack. As the foundation of a salad along the lines of tea leaf salad – with fresh cabbage, scallion, peanuts, fried shallots – it’s a splendid vegan experience.
Another dish with mainstream crossover potential is kyat kyae kite ($12), a stir-fried noodle dish that’s like a more rousing version of our old Thai friend, pad Thai. Wide rice pasta, chicken, egg, bean sprouts, Napa cabbage, carrots, all dressed in moderately spicy bean sauce and perfumed by the breath of a fiery wok. The kyat kyae kite is a stir-fried noodle dish that’s like a more rousing version of Thai favorite, pad Thai, featuring wide rice pasta, chicken, egg, bean sprouts, Napa cabbage and carrots, all dressed in moderately spicy bean sauce. (Sharon Cantillon/Buffalo News)
Burmese curries, meat and seafood in dank, tingly sweet sauces of caramelized shallots, ginger and spices, are more about protein than gravy. Curries with tender bone-in chicken ($12), plump shrimp ($16) and chunks of pork ($12), come with rice and a bowl of well-seasoned lentil vegetable soup.
As a restaurant, Lime House is underpowered in some ways, as in weekday cocktail service. Ordering a gin martini, I declined an offer to include tonic. The drink came salty as the sea. After making inquiries, I explained that it’s typically gin and vermouth, not gin and olive brine. The replacement was decent. Lime House’s housemade crêpe cake is 23 or 24 crepes separated by pastry cream accented with fresh raspberries. (Sharon Cantillon/Buffalo News)
Dessert includes an adorably homey housemade crêpe cake ($8), 23 or 24 crêpes separated by pastry cream, accented with raspberries. Before we left, our server brought another wedge of that cake, gratis, to a guest who had enthused over it. “Merry Christmas from Lime House” was written on the container lid, with little hearts dotting the “i”s.
Most of Lime House’s menu is literally foreign, but what translates is the family touch, and the chance to experience a slice of the American dream, wrought in pastry cream.
Lime House – 7 plates (out of 10)
Location: 424 Evans St., Amherst, 276-3522, limehouserestaurant.com
Hours: 11 a.m. to 2 p.m. and 4 to 9 p. m., Monday through Thursday; 11 a.m. to 2 p.m. and 4 to 9:30 p.m. Friday; noon to 9:30 p.m. Saturday. Closed Sunday.
Prices: lunches, $5-$13; appetizers, $3-$10; sushi, $3-$25.95; entrees, $12-$24.
Gluten-free options: sushi, lentil soup The Lime House, 424 Evans St., Williamsville, is a family affair. (Sharon Cantillon/Buffalo News) Andrew Z. Galarneau – Andrew Galarneau is food editor for The Buffalo News. There are no comments – be the first to comment Recommended for you
The ultimate guide to Arab Street: Discover Middle Eastern cuisine and snag a Persian rug or two
By Honeycombers Editorial Nasrin Restaurant’s gorgeous tiles. Photography: Selina Altomonte
The Bras Basah-Bugis district is more than hip Haji Lane. Step into Arab Street next door, and check out the best places to eat, shop and chill…
When it comes to checking out the Bras Basah-Bugis district, hitting indie boutiques in the narrow alleys of Haji Lane , snapping street art for Instagram and sipping a cuppa at hipster cafes is dominating our to-do list. Within the bustling area lies Arab Street, Kampong Glam’s row of textile shops, Middle Eastern eateries and quaint cafes. Expect plenty of patterns, happy colours, and delicious eats.
Food Nasrin Restaurant
Craving for a hot plate of Middle Eastern and Mediterranean cuisine? The gorgeous interiors of Nasrin Restaurant (pictured top) will have you grab a table and survey its menu of mouth-watering appetisers, signature dishes and chef specials, including Turkish faves like kebabs. Nasrin Restaurant, 31 Arab Street, Singapore 177930 Where to shop in Haji Lane and Arab Street Comestival Desserts
This cake gem is perfect for the sweet-toothed. Serving fresh bakes six days a week, chocolate lovers will fall head over heels with its smooth Nutella cheesecake and Nutella brioche. For some local fusion, grab a slice of its pandan Gula Melaka cake or its Thai milk tea cheesecake. A word of warning: its bakes sell out fast. Comestival Desserts , 31 Arab Street, Singapore 177930 Working Title We can’t get enough of the burgers here. Photography: Working Title via Facebook
When it comes to comfort food, Working Title has it down pat. The burgers here are the real stars – think beef or chicken patties wrapped in turkey bacon, smoked duck with Emmental cheese and large portobello patties served with blue cheese dressing. Wash it all down with a chunky chocolate and banana or cookies and cream smoothie, and you won’t want to leave this food paradise. Working Title , 48 Arab Street, Singapore 199745, p. 6298 8721 All things delicious
Like the name suggests, bakes at this charming bakery-cafe are nothing short of delish. While they aren’t your traditional rounded scones, these triangular, soft Scottish ones are no less scrummy, with toppings like Gula Melaka and orange cranberry calling out for liberal smears of salted butter. All things delicious , 34 Arab Street, Singapore 199733, p. 6291 4252 Alsaeed by Char Syed We’ll be snagging these alfresco seats on a breezy evening… Photography: Amelia Ang
Chef Syed (cooking competition “King” Juara Masak winner and TV host) is the brains behind Alsaeed. The menu offers perhaps the largest range of cuisines you’ll find along Arab Street, spanning Arabic, Mediterranean, Indian, Western and local dishes. But we hear the bamboo briyani is the star of the show – who would’ve thought briyani would taste better when cooked inside bamboo trunk? Alsaeed by Char Syed , 150 Arab St, Singapore 199832 Tabbouleh Lebanese Cafe and Restaurant
Decorated with mosaic lamps and red tablecloths, this Lebanese restaurant has a quaint and cosy vibe. The menu is packed with a list of Middle Eastern and Western fare, including lamb Kafta with hummus, Halloumi cheese sandwich, charcoal grilled meats and more. For sharing, get a mezze platter that’s served with creamy yoghurt and warm pita bread. Tabbouleh Lebanese Cafe and Restaurant , 41 Arab St, Singapore 199740 Aroma Gelato Sweet, sticky goodness. Photography: Aroma Gelato
We’d never say no to a sweet treat, and Aroma Gelato provides just that! Hop in for fresh, handmade gelato – a cool refreshing treat on a hot afternoon. Flavours include the sweet and salty caramel sea salt, a non-dairy dark chocolate option, fruity picks like strawberry and mango, as well as bolder tastes like durian and chilli chocolate. Can’t decide? The staff will be happy to give you a free tasting. Aroma Gelato , 29 Arab St, Singapore 199728 The Hangar
Longing for Aussie vibes? Inspired by Australian cafés, The Hangar is simply the finest! The cafe slow-roasts its own specialty coffee, originating from farms in the region, for the extra kick to perk you up. Tuck into its sweet and savoury menu bites, such as the homemade granola with Greek yoghurt and the signature big breakfast, where the ingredients used are fresh and locally sourced, and also made from scratch. Yup, none of those out-of-a-Heinz-can beans! The Hangar , 25 Arab St, Singapore 199724, p. 6291 0127 Atap
Two words we never thought we’d hear: Halal bar. The rooftop “speakeasy” serves up bespoke mocktails in Arab Street. To create your own, pick your base from juice, tea, sparkling drink and kombucha, then your desired fruit, and finally the kicker: mint, spice, herb, sour, or hot. Otherwise, select from its signatures like the Gurindam which contains apple cider vinegar, demerera, cinnamon, butterscotch beer, lemon juice and vanilla ice cream. Atap , 48 Arab Street, Level 5, Singapore 199745
Shopping Sifr Aromatics Create a scent of your own at Sifr Aromatics. Photography: Amelia Ang
Walk by this small indie aromatic studio and you’ll find your curious nose guiding you into it. The niche perfumery explores the world of scent, offering small batches of refreshing scents and custom aromatics. Discover its curated selection of in-house perfumes, as well as wooden soy candles, infused balms and aromatic jewellery. Sifr Aromatics , 42 Arab Street, Singapore 199741 Kin Soon
Definitely a treasure trove of artsy things, wholesaler Kin Soon is known for a range of ribbons in all kinds of colours and textures, including satin, grosgrain, organza, velvet, paper and wired ribbons. You can also get other DIY supplies like buttons, appliques, tissue papers and floral wrappers in-store. Kin Soon , 36 Arab Street, Singapore 199735 Turkish Lamps
How pretty are Turkish lamps? Get one (or two) for your home at DWiz, known for amazing ceramic works and handcrafted mosaic lamps inspired by different cultures of Anatolia. Many carpet stores stock these lamps and other home accessories too – check out the beautiful display at Sarvan’s Carpets! We couldn’t resist snapping a picture. DWiz , 53 Arab Street, Singapore 199750; Sarvan’s Carpets, 49 Arab Street, Singapore 199746 Turkish lamps and Persian carpets await at Arab Street. Left: Sarvan’s Carpets, right: Achakzai Trading. Photography: Amelia Ang Textiles
When it comes to shopping for fabrics , nothing beats this quaint street full of history and culture. You can’t miss Achakzai Trading, a Persian carpets gallery that’ll catch your eyes with its vibrant pink walls. Royal Fabrics is your one-stop shop for traditional Asian fabrics, including silk, linen and cotton fabrics in a variety of colours, with Middle Eastern and South Asian-inspired designs. And if you’re looking to explore more silk fabrics, Mahaco Impex are the pros. For more Asian fabrics, textiles and sewing supplies, check out Teng Joo Textiles further down. Achakzai Trading, 94 Arab Street, Singapore 199790; Mahaco, 51 Arab Street, Singapore 199748; Royal Fabrics , 84 Arab Street, Singapore 199780; Teng Joo Textiles, 102 Arab Street, Singapore 199798