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tabboulehlebanese · 2 months

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Tabbouleh by Muzaffar - Best Lebanese Restaurant in Singapore

We hope you enjoyed this article about tabbouleh Lebanese Restaurant. Eating at an authentic Lebanese restaurant is a great way to get a taste of the culture. If you are looking for authentic Lebanese food in Singapore, we hope you’ll visit us at www.tabbouleh.sg.

Tabbouleh, although similar sounding as tak boleh in the Malay language, is anything but.

A quick google search shows that Tabbouleh is a middle eastern salad dish, and its uncanny counterpart, Tabouli, is in the same vein a Mediterranean salad dish. We sat down with the owner of Tabbouleh Lebanese Gourmet Cafe and Restaurant as he shared with us more about his Lebanese eatery.

“Although grilled meat dishes are usually the staple of middle eastern and mediterranean cuisine, we chose the name Tabbouleh as it is a very popular salad dish in the Levantine,” explained Muzaffar Khan, the owner of Tabbouleh. “Tabbouleh is well-known in the entire middle eastern region, and we want the restaurant name to be easily recognized by people in the region.”

With a degree in Tourism and Hospitality Management, Muzaffar decided to venture out and open his very own F&B restaurant. “I am actually from Pakistan, but my mother is Lebanese, and since young I have thoroughly enjoyed Lebanese cuisine and have always had a strong interest in serving Lebanese food, that is why I started Tabbouleh,” shared Muzaffar.

Tabbouleh first opened in 2008, and Arab Street was easily the number one location together with Haji Lane as the popular location for all things Middle East. Constantly buzzing with tourists and locals alike, Arab Street is a hotspot even amongst the younger generation to simply chill and have dinners and suppers.

“Some people do get confused when they come to Arab Street, as there are Turkish, Arabian, Persian, Lebanese and even Greek-Mediterranean cuisine within the vicinity - but what makes each cuisine stand out is the main spices used in these dishes,” quipped Muzaffar. “Of course, there are exclusive dishes that set each country’s dishes apart as well.”

While many locals are familiar with dishes like Falafel, Kafka and Shawarma wraps, there are other dishes such as the Hummus Fatteh and Lamb Mandi that we have heard of but rarely see being served locally.

Lebanese cuisine is famous for a reason, it is delicious. Lebanese cuisine is a combination of Mediterranean, Arabic, and Turkish cuisine. Lebanese food is known for its flavors and variety in ingredients. Lebanese food is influenced by the different regions they have lived in throughout history. The Lebanese restaurants are a craze in Singapore and the Tabbouleh Lebanese Restaurant has the best Lebanese food in Bussorah Street, Singapore. The restaurant is owned by Muzzaffar Khan.

The restaurant has been open for over a year now, and they are still serving up delicious dishes like tabbouleh salad and hummus. For those who are not aware, tabbouleh refers to a Lebanese salad that is made using tomato, parsley, mint, onion, and lemon juice. (Tabbouleh is also known as tabouli, tabbouli, tabouleh, tabouli, and tabouleh). It is an extremely popular dish in singapore.

Tabbouleh Lebanese Restaurant is a family-run restaurant that serves authentic Lebanese food. The dishes are prepared with fresh ingredients, and their customers can enjoy the unique taste of its dishes at any time of the day.

www.tabbouleh.sg

Contact No. - +65 9450 3507, +65 6291 4100

Visit now - 54 bussorah street Singapore, Singapore 199470.

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pasharestaurant · 7 months

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Tasty Turkish Delights at Pasha Turkish Restaurant in Singapore

Singaporeans love good food, and Turkish cuisine has become a hit here. If you're on the lookout for tasty Turkish dishes in Singapore, Pasha Turkish Restaurant is the place to be. Let's explore the most popular Turkish dishes at Pasha Turkish Restaurant and understand why locals can't get enough of them.

Turkish Flavors: A Flavorful Experience

Turkish cuisine brings a burst of exciting flavors, blending influences from the Middle East, Central Asia, and the Mediterranean. It's a fusion of tastes that Singaporeans adore. Pasha Turkish Restaurant captures this essence, offering an authentic taste of Turkey right here in Singapore.

Must-Try Turkish Delights at Pasha Turkish Restaurant

1. Kebabs: The Flavorful Grilled Wonders

Kebabs are a hit in Turkish cuisine, and Pasha Turkish Restaurant makes them mouth-watering. Imagine tender, marinated meats, perfectly grilled to perfection. Whether you're into lamb, chicken, or veggies, Pasha's kebabs are a delight for your taste buds.

2. Mezes: Tasty Starters

Kickstart your Turkish culinary adventure with mezes, which are small appetizers bursting with incredible flavors. Pasha offers a variety, from creamy hummus to zesty tabbouleh. Each bite is a burst of authentic Turkish taste.

3. Baklava: A Sweet Delight

A Turkish feast is incomplete without baklava. Pasha Turkish Restaurant serves this sweet treat just right. Layers of crispy pastry, nuts, and sweet honey syrup make this dessert an absolute delight.

4. Turkish Tea and Coffee: A Sip of Tradition

End your meal with a cup of Turkish tea or coffee. It's a cultural experience you don't want to miss. Pasha Turkish Restaurant ensures you get the real taste of Turkey in every sip.

Experience Turkish Warmth at Pasha Turkish Restaurant

Pasha Turkish Restaurant not only serves great food but also provides an authentic Turkish dining experience. The cozy ambiance and friendly staff make you feel like you're dining in the heart of Istanbul. Pasha Turkish Restaurant goes the extra mile to bring true Turkish flavors and hospitality to Singapore.

Enjoy a Turkish Feast in Singapore

In conclusion, for an authentic Turkish culinary experience in Singapore, head to Pasha Turkish Restaurant. Dive into succulent kebabs, flavorful mezes, heavenly baklava, and traditional Turkish drinks. Pasha Turkish Restaurant promises a Turkish feast that will transport your taste buds to the bustling streets of Turkey.

For reservations and more information, call Pasha Turkish Restaurant

at +65 9238 7075 or visit their website: www.pashamezzagrillrestaurant.com.

#singapore #tasty #turkish #delicous #traditional

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balkanfoodking92 · 4 years

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Tripe is eaten in many parts of the world.Tripe soup is made in many varieties in the Eastern European cuisine. Tripe dishes include:

Andouille — French poached, boiled and smoked cold tripe sausage

Andouillette — French grilling sausage including beef tripe and pork

Babat — Indonesian spicy beef tripe dish, could be fried with spices or served as soup as soto babat (tripe soto)

Bak kut teh — A Chinese herbal soup popularly served in Malaysia and Singapore with pork tripe, meat and ribs.

Bao du — Chinese quick-boiled beef or lamb tripe

Breakfast sausages — Most commercially produced sausages in the United Statescontain pork and beef tripe as filler

Bumbar — A Bosnian dish where the tripe is stuffed with other beef parts

Butifarra/Botifarra — Colombian or Catalansausage

Caldume — a Sicilian stew or soup

Callos — Spanish tripe dish cooked with chickpea, chorizo and paprika

Cau-cau — Peruvian stew of cow tripe, potatoes, mint, and other spices and vegetables

Chakna — Indian spicy stew of goat tripe and other animal parts

Ciorbă de burtă — Romanian special soup with cream and garlic

Cow foot soup — Belize — Seasoned, tenderly cook cow tripe and foot, aromatic and ground vegetables with macaroni in a rich glutinous soup.

Dobrada — Portuguese tripe dish usually made with white butterbeans, carrots and chouriço served with white rice.

Dršťkovka (dršťková polévka) — Czechgoulash-like tripe soup

Fasulia bil karsha — Libyan kidney bean soup with tripe

Fried Tripe Sandwich – Popular in St. Louis, Missouri, USA

Držková — Slovak tripe soup (držková polievka)

Dulot or dulet — Eritrean and Ethiopian tripe and entrail stir-fry, containing finely chopped tripe, liver and ground beef, lamb or goat fried in clarified and spiced butter, with garlic, parsley and berbere

Ebyenda or byenda — word for tripe in some Bantu languages of Uganda, tripe may be stewed, but is especially popular when cooked with matooke as a breakfast dish

Fileki or špek-fileki — Croatian tripe soup

Flaczki or flaki — Polish soup, with marjoram

Fuqi feipian or 夫妻肺片— spicy and "numbing" (麻) Chinese cold dish made from various types of beef offal, nowadays mainly thinly sliced tendon, tripe and sometimes tongue

Gopchang jeongol - a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth

Goto - Filipino gruel with tripe.

Guatitas — Ecuadorian and Chilean tripe stew, often served with peanut sauce in Ecuador

Gulai babat, tripe prepared in a type of curry

Gulai babat — Indonesian Minang tripe curry

Guru — Zimbabwean name for tripe, normally eaten as relish with sadza

Haggis — Scottish traditional dish made of a sheep's stomach stuffed with oatmeal and the minced heart, liver and lungs of a sheep. The stomach is used only as a vessel for the stuffing and is not eaten.

İşkembe çorbası — Turkish tripe soup with garlic, lemon, and spices

Kare-kare — Filipino oxtail-peanut stew which may include tripe

Kersha (Arabic Egyptian: كرشة ) — Egyptiantripe stew with Chickpea and tomato sauce.

"Kirxa" - In Malta this is popular traditional dish stewed in curry.

Khash — In Armenia, this popular winter soup is made of boiled beef tendon and honeycomb tripe, and served with garlic and lavash bread.

Kista — Assyrian cooked traditionally in a stew and stuffed with soft rice, part of a major dish known as pacha in Assyrian.

Laray — Curried tripe dish popular in Afghanistan and in the northern region of Pakistan. Eaten with naan/roti.

Lampredotto — Florentine abomasum-tripe dish, often eaten in sandwiches with green sauce and hot sauce

Mala Mogodu — South African cuisine — popular tripe dish, often eaten at dinner time as a stew with hot pap

Matumbo — Kenyan cuisine — tripe dish, often eaten as a stew with various accompaniments

Mutura Kenyan cuisine-tripe sausage, stuffed with blood, organ and other meat, roasted

Menudo — Mexican tripe and hominy stew

Mondongo — Latin American and Caribbeantripe, vegetable, and herb soup

Motsu — Japanese tripe served either simmered or in nabemono, such as Motsunabe

Mumbar beef or sheep tripe stuffed with rice, typical dish in Adana in southern Turkey

Niubie (Chinese: 牛瘪) A kind of Chinese huoguo, popular in the Qiandongnanprefecture of Guizhou province in southwest China and traditionally eaten by the Dong and Miao peoples, the dish includes the stomach and small intestine of cattle. Bile from the gall bladder and the half-digested contents of the stomach give the dish a unique, slightly bitter flavour. It can also be made with the offal of a goat, which is called yangbie (Chinese: 羊瘪).

Pacal — Hungarian spicy meal made of tripe, similar to pörkölt

Pacha — Iraqi and Assyrian cuisine, tripe and intestines stuffed with garlic rice and meat

Packet and Tripe— Irish meal which is when tripe is boiled in water, then strained off and then simmered in a pot with milk, onions, salt and pepper. Served hot with cottage bread/ Bread rolls. Popular in Co.Limerick

Pancitas — Mexican stew similar to menudo, but made with sheep stomach

Pancita — Peruvian spicy barbecue fried food made with beef tripe marinated with peppers and other ingredients

Papaitan — Filipino goat or beef tripe and offal soup flavored with bile

Patsás

Patsás (Greek: πατσάς) — Greek, tripe stew seasoned with red wine vinegar and garlic (skordostoubi) or thickened with avgolemono, widely believed to be a hangover remedy

Philadelphia Pepper Pot soup — American(Pennsylvania) tripe soup with peppercorns

Phở — Vietnamese noodle soup with many regional variations, some of which include tripe

Pickled tripe — pickled white honeycomb tripe once common in the Northeastern United States

Pieds paquets, Provençal dish, consists of stuffed sheep's offal and sheep's feet stewed together

Potted meat

Ṣakí or shaki — word for tripe in the Yorubalanguage of Nigeria, ṣakí is often included in various stews, along with other meat.

Sapu mhichā — leaf tripe bag stuffed with bone marrow and boiled and fried, from Kathmandu, Nepal

Saure Kutteln — from south Germany, made with beef tripe and vinegar or wine

Sekba, pig offal in soy sauce stew

Sekba — a Chinese Indonesian pork offalsincluding tripes stewed in mild soy sauce-based soup.

Serobe — a Botswana delicacy, mixed with intestines and in some occasions with beef meat

Shkembe (shkembe chorba) (Шкембе чорба / Чкембе чорба in Bulgarian) — a kind of tripe soup, prepared in Iran, Bulgaria, Romania, North Macedonia, Bosnia and Herzegovina, Serbia and Turkey, schkæm is the Persian word for stomach, sirabi is the Iranian version of shkembe

Skembici — Serbia, one of the oldest known dishes since 13th century, tripe in vegetable stew with herbs, served with boiled potato

Soto babat, spicy tripe soup

Soto babat — Indonesian spicy tripe soup

Tablier de sapeur, a speciality of Lyon

Tkalia — Moroccan spiced, seasoned in a sauce with vegetables and served on cous-cous

Tripice- Croatia, stew made with Tripe, boiled with potato and bacon added for flavour.

Tripes à la mode de Caen — in Normandy, this is a traditional stew made with tripe. It has a very codified recipe, preserved by the brotherhood of "La tripière d'or"[9] that organises a competition every year to elect the world's best tripes à la mode de Caen maker.

Tripe and beans — in Jamaica, this is a thick, spicy stew made with tripe and broad beans.

Tripe and drisheen — in Cork, Ireland

Tripe and onions — in Northern England

Tripes in Nigerian tomato sauce- tripe are cooked till tender and finished in spicy tomato sauce[10]

Tripe taco — Mexican sheep or calf tripe dish with tortillas

Tripoux — Occitan sheep tripe dish traditional in Rouergue

Trippa di Moncalieri — in Moncalieri city/Piedmont/Italy (tripe sausage, that could be served in thin slices with few drops of olive oil, minced parsley, garlic and a pinch of black pepper, or used mainly for.

#foodphotography #foodgasm #foodblogger #food photography #food #japanfood #indianfood #africa #turkiye #tastytasty #tasteofhome #tastyjapan #tastyfood

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worldnewslist-blog · 5 years

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newstfionline · 5 years

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Headlines

Annual global index rates U.S. 128th most peaceful nation on earth (Washington Times) The world has gotten a little more peaceful, according to the 13th annual Global Peace Index, a complex study that ranks 163 nations on factors such as homicide and incarceration rates, the presence of small arms, military expenditures, ongoing conflicts, terrorism, the overall economic impact of violence and even climate change. “The average level of global peacefulness improved for the first time in five years,” the index said, noting that Iceland is the most peaceful nation, a spot it has held for 11 years. New Zealand is in second place, followed by Portugal, Austria, Denmark, Canada, Singapore, Slovenia, Japan and the Czech Republic, to round out the top 10. The U.S. is ranked 128th on the peace list, down four places from last year.

Federal Spending Tops $3 Trillion Through May for First Time (CNS) For the first time in the history of the United States, the federal government has spent more than $3 trillion in the first eight months of the fiscal year, according to the Monthly Treasury Statement released today. Even with the second highest tax revenues ever collected in the first eight months of the fiscal year, the federal government still ran a deficit for those eight months of $738,639,000,000.

Maine becomes 8th state to legalize assisted suicide (AP) Maine legalized medically assisted suicide on Wednesday, becoming the eighth state to allow terminally ill people to end their lives with prescribed medication. Oregon was the first state to legalize such assistance, in 1997, and it took over a decade for the next state, Washington, to follow suit. While still controversial, assisted suicide legislation is winning increasing acceptance in the United States, and this year at least 18 states considered such measures.

Thousands in Haiti Renew Protests, Clash With Police (AP) Thousands of protesters demanding the resignation of President Jovenel Moïse clashed with police Thursday as some tried to storm barriers outside the National Palace while others sought shelter as heavy gunfire echoed in nearby streets.

Venezuelans Flock to Peru Before New Entry Requirements (AP) Venezuelan citizens were rushing to enter Peru Thursday less than two days before it imposes new entry requirements on migrants fleeing the crisis-wracked South American nation.

Venezuela’s massive blackout sparks boom in generator sales (AP) Wilfido Briñez considers himself lucky to live with the roar of electric generators outside his front door in Maracaibo, Venezuela’s second largest city and ground zero for the nation’s rolling blackouts. While many of his neighbors sit in the dark waiting for the lights to come back on, the university professor charges his phone and grades students’ papers on his laptop. Food in his refrigerator stays cold and the air conditioner hums. As Venezuela’s crisis deepens, the sale of electric generators is one of the few growth industries in the once-wealthy oil nation, whose residents struggle to get through each day as public services crumble.

U.S. President Trump Lauds Meeting With Britain’s ‘Prince of Whales’ (Reuters) U.S. President Donald Trump lauded his diplomacy on Thursday with royalty and foreign leaders, but mistakenly cast the heir to the British throne, Prince Charles, as the “Prince of Whales”.

Boris Johnson tops first ballot in Tory leadership contest (BBC) Boris Johnson has secured the highest number of votes in the first ballot to select the Conservative party leader and next prime minister. Seven candidates progress to the next round of voting next week. The two most popular MPs will be put to Tory party members in a final vote later this month. The winner of the contest to succeed Theresa May is expected to be announced in the week of 22 July.

Women Strike in Switzerland for Fairer Pay, More Equality (AP) Women across Switzerland are walking off the job, burning bras and staging other demonstrations to demand fairer pay, more equality, and an end to sexual harassment and violence--the first such protests in the Alpine country in 28 years.

Turkey Says Would Retaliate Against U.S. Sanctions Over Russian S-400s (Reuters) Turkey will “take reciprocal steps” if the United States imposes sanctions over its purchase of Russian S-400 defenses, the Turkish foreign minister said on Friday, marking the latest step toward a standoff between the NATO allies.

Moscow says relations with Washington worsening (Reuters) Vladimir Putin said relations between Moscow and Washington were getting worse and worse, noting in an interview published that the current U.S. administration had imposed dozens of sanctions on Russia. The Russian leader contrasted Moscow’s troubled relationship with Washington with what he described as its blossoming ties with China, a deepening strategic friendship that has alarmed some U.S. policymakers.

China Flood Death Toll Hits 61, 350,000 Evacuated: Ministry (Reuters) As many as 61 people have been killed and 356,000 evacuated from their homes as heavy rain and floods swept through large parts of southern and central China this week, Chinese rescue authorities said.

China’s May Industrial Output Growth Cools to 17-Year Low as Trade War Bites (Reuters) China’s industrial output growth unexpectedly slowed to a more than 17-year low in May, while investment also cooled, in the latest sign of weakening demand in the world’s second-largest economy as the United States ramps up trade pressure.

Support Wavers in Hong Kong for Bill Allowing Extraditions to China After Protests (Reuters) Cracks appeared to emerge on Friday in the support base for a proposed Hong Kong law that would allow extraditions to China as opponents of the bill vowed further demonstrations after hundreds of thousands took to the streets this week.

Indonesian Opposition Pushes for Fresh Election (Reuters) Lawyers for Indonesia’s political opposition called on Friday for President Joko Widodo’s election victory to be annulled, telling the Constitutional Court it had been achieved through “systematic electoral fraud and abuse of power”.

U.S. Blames Iran for Tanker Attacks in Gulf of Oman, Iran Rejects Assertion (Reuters) The United States blamed Iran for attacks on two oil tankers in the Gulf of Oman on Thursday that drove up oil prices and raised concerns about a new U.S.-Iranian confrontation, but Tehran bluntly denied the allegation. China’s foreign ministry said that all sides should exercise restraint.

Sudan’s state prosecutors charge Bashir with corruption (Reuters) Sudan’s state prosecutors said on Thursday they had completed their investigation into former President Omar al-Bashir and charged him with corruption.

#headlines

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chompslurrpburp · 6 years

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Singapore – the tiniest possible city- country, with the fanciest Michelin Star restaurants and rooftop bars with drop dead gorgeous views on the city. However famed for its innumerable hawker centers, where you can find the best, honest, no-frills food. From thirst-quenching fresh fruits to sugar cane juice and the best chicken rice, the hawker centers have it all. Read on to check out the best things must eat when in Singapore.

1. Hainanese Chicken Rice

One of the most satisfying meals – rice cooked in chicken stock, with a side of either steamed chicken or steamed chicken with sticky soy sauce. Absolutely healthy, the soy chicken is much more flavorsome, the best part, however, is the rice cooked in stock. Team with your favourite sauces – try the ginger sauce, more soy, and oyster sauce.

Must have at – Hawker Chan, Chinatown Food Center

Steamed chicken and rice at Lau Pa Sat

Soy chicken and rice at Hawker Chan

2. Laksa

Soupy noodles, prawns, and coconut curry, what’s not to love? Noodles, prawns, occasional addition of oysters and egg, Laksa is a cross between Malay and Chinese cuisine. Cooked in coconut milk, with really huge and juicy sprouts (have not seen these anywhere back home) and lots of chilly. Also tried Laksa without prawns and with tofu and some bread as well, and loved it even more.

Must have at – Original Laksa at Roxy Square

Laksa at 328 Katong Laksa

3. Hokkien Prawn Mei

Stir-fried noodles seasoned with soy sauce, chilly and vinegar, topped with prawns and chilly sauce by the side. This semi gravy noodle dish is most hearty and packs a real punch with the garlic, chilly sauce on the side. De-shell the fresh prawns for this meatilicious affair.

Hokkein mei at Marina Bay Shoppes Food Court

4. Satay

Despite having so many Hawker Centers, there are no hawkers on the street, except for Satay Street. Every evening at 7PM the street next to Lau Pa Sat shuts down to give way to Satay Street. Hawkers come in every day to put up their stalls for some tantalizing Satay. Chicken, mutton, and prawn satay combos with sticky rice cake and the most delicious peanut sauce. Absolutely loved the slightly sweet grilled meats. Best washed down with sugarcane juice.

Must have at – Satay Street

Chicken, mutton and prawn satay, peanut sauce and fresh sugarcane juice

Prawn Satay

Satay Street, Singapore

One for the camera

5. Carrot Cake

One of the most deceptive dishes ever, since you can find no hints of carrots or cake here. An omelette stuffed with steamed, fresh radish cubes giving it a very meaty texture. Carrot cake comes in two flavors, a classic one and one tossed with a lot of black soy. Quite an interesting take on carrot cake, top it with some sauces and you are good to go.

Must try at – Lau Pa Sat

Fried carrot cake – classic and laden with soy

6. Oyster Omelette

Another one of the delicacies of Singapore, fried oysters with eggs and a lot of chilies. On a bed of whole eggs, scrambled egg, fresh oyster, garlic, chilies and topped with fresh coriander. Although I personally did not like the texture of oysters, since it was my first time trying the seafood, oyster lovers must try it.

Must try at – Katong Keah Kee Fried Oysters, Chinatown Food Street

Oyster Omelette at Katong Keah Kee Fried Oysters, Chinatown Food Street

7. Dumplings

Although there are some pretty neat places serving dumplings back home, these were precious. Juicy meat, thin skin, perfectly balanced spices and perfectly steamed, teamed with a chilly oil sauce. I tried these at Lau Pa Sat, and the pork ones were so thinly minced that it didn’t feel like pork at all.

Must try at – Din ta Fung

Pork Sui Mai

8. Kaya Toast set

One of the most popular breakfasts of Singapore – crust cut toast, a thick (like quarter of an inch thick) layer of butter, kaya jam (tasted something like coconut and figs) served with soft boiled eggs and choice of coffee or tea.

Must have at – The Toast Box

Kaya Toast Set, Sentosa Island

9. Ice Kachang

Fans of baraf ka gola back at home, this is especially for you. Finely crushed ice, topped with your favourite flavours and tapioca seeds. Also, don’t forget to try the Mango Sago, crushed mango slush, topped with fresh mango puree, mango chunks and more tapioca. Perfect summer desserts.

Mago Sago Ice Kachang, Shoppes at Marina Bay Sands

10. Maggi Goreng

Most popular in Malaysia, maggi goreng is basically fried maggi and one of the most delectable vegetarian options available. Stir fried maggi with vegetables and eggs, is sure to tantalize your tastebuds giving this classic home food.

Must have at – Any Indian/ Muslim food stall

Maggi Goreng

11. Turkish food

Apart from all the excellent Asian delicacies, visit Haji lane for some mind-boggling Turkish food. Tried a fresh Mezze platter with Lavaash bread, excellent hummus but what I loved most was baba ghanoush, a dip Delhi restaurants have failed miserably to get right. Also found the steamed rice rolls quite interesting and ah, the fresh olives.

Must try at – Haji Lane, Arab Street

Mezze Platter at Haji Lane

Honorable mentions include sugarcane juice, fresh fruits everywhere you go (best thirst quenchers) 100 plus energy water and Malaysian food street at Sentosa Island.

Top 11 things to eat in Singapore Singapore - the tiniest possible city- country, with the fanciest Michelin Star restaurants and rooftop bars with drop dead gorgeous views on the city.

#hawker centres #singapore #street food #top 10 #top things to eat in singapore #Travel #travel blog #travel blogger #travel log

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perfectirishgifts · 3 years

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Once A Fine Dining Experience, Then A Bad Joke, Could Airline Food Be Primed For A Comeback?

New Post has been published on https://perfectirishgifts.com/once-a-fine-dining-experience-then-a-bad-joke-could-airline-food-be-primed-for-a-comeback/

Once A Fine Dining Experience, Then A Bad Joke, Could Airline Food Be Primed For A Comeback?

Industrial scale meal preparation like this at an airline catering facility at Charles de Gaulle … [] International Airport outside Paris may be efficient but it creates big challenges to delivering great tasting meals that travelers will love in the low pressure/low humidity environment aboard a plane at 35,000 feet. (LIONEL BONAVENTURE/AFP via Getty Images)

Go figure: At a time when air travel demand is down globally by about 70%, Singaporeans are booking reservations weeks in advance for the chance to pay $40 to $525 to dine inside a parked Singapore Airlines Airbus 380 super widebody.

In Pattaya, Thailand, business at Thai Airways headquarters’ café has exploded in the months since the company chopped up one of its narrow body planes and rebuilt it, with some slight modifications, inside the company’s former commissary.

And people have been flocking since 2013 to the world’s largest “aviation movie set” inside a warehouse in the blue-collar Los Angeles suburb of Pacoima. Once there, they pay $475 to $875 a person to enjoy everything from a conventional 1970s economy class inflight meal served on plastic trays to a lavish first class feast served on fine airline china and crystal. And what makes the meal, and an accompanying movie, so special is that it is served inside a giant Boeing 747 “set” by beautiful actors dressed in 1970s airline uniforms. The dinner theatre-style production is called the Pan Am Experience because it seeks to replicate what it was like to fly – and eat while doing so – in the 1970s.

In the real, Covid-19-infested world today, few airlines are serving their few passengers any food or drinks at all. And when they eventually begin doing so again, you can bet that travelers will complain loudly about the quality of the food.

Yet, to some airline and travel aficionados, the opportunity not only to eat airline food but to do it aboard a real or replica airliner has become almost a bucket list item, or else decadent pleasure they allow themselves every now and again.

Over the last 80 years airline food has evolved from a novel idea and technology to:

A high-status experience about which people bragged

The brunt of endless jokes and complaints

Almost non-existent.

But, if a Irish-British historian whose intriguing new book on the history of airline food hits the shelves today is right, airline food is likely to make a limited comeback over the next few years as passenger demand and the industry slowly recovers from near-collapse due to the pandemic.

“I don’t think we’ll ever get back to the point of there being cocktail lounges on 747s; to the Frank Sinatra Come Fly With Me marketing approach, to experiencing what it’s like to have white-gloved stewards working from silver service trolleys carving chateaubriand right at your seat and serving you fine wines,” says Bryce Evans, an associate professor of history at Liverpool Hope University in the United Kingdom.

“However, I can see – and I really think more international airlines are doing this already – carriers once again are concentrating on food service as a critical piece of their marketing, of their brand and service experience,” says Evans, author of Food and Aviation in the 20th Century. Published by Bloomsbury, it goes on the shelves in North America and the U.K. today.

“Even now, with the pandemic still going on, several top international airlines like Emirates, Thai, Singapore and Turkish really take pride in their food. That’s something that U.S. carriers used to take great pride in, too. I wish I could say that British Airways, which always used to be quite good with their food service, was still good. It has fallen off some in recent years, but it’s still pretty good and I believe that as part of such airlines’ efforts to attract travelers, especially premium class travelers back to their planes they will once again begin trying to distinguish themselves by their food service in the premium classes.”

Alas, Evans says he does not expect airlines to focus a lot of attention and effort on improving what food they will be serving again to their economy class passengers. Such travelers’ overwhelming preference for low fares will preclude airlines from spending much more on coach class food than they were spending prior to the pandemic’s arrival.

Higher-quality airline food, he says, “is always something you’re going to have to pay more” to receive, whether that cost is embedded in a higher, premium class fare, charged as an extra fee, or presented as an a la carte/buy-on board offering.

Evans, an Irishman teaching at a British university, got interested in the subject of airline food via his research as a historian into how leading historical political leaders used food and sources of food to manipulate key political or historical developments. In particular, he studied how British Prime Minister Sir Winston Churchill tried to pressure an independent and neutral Ireland into supporting Britain’s World War II efforts through the constriction of the smaller island’s access to food supplies. And it was during that research that he happened upon the character William Maxson, a Minnesota engineer and inventor who at the end of the war essentially invented the process still used today for preparing airline meals many hours in advance and then heating them up in flight right before serving them.

“In 1946 Pan Am signed a contract with Maxson to introduce hot airline food,” Evans explained. “He had created a multi-compartment convection oven that could reheat meals made and frozen well in advance.

You read that right. Singapore Airlines has turned one of its Airbus A380s into a static restaurant … [] during the pandemic at Changi International Airport there. Customers willing pay up to $900 are flocking to experience what it’s like to eat a gourmet meal in the premium sections of the world’s largest passenger plane. (ROSLAN RAHMAN/AFP via Getty Images)

Maxson had teamed with Birds Eye, the American company that perfected the process for freezing vegetables for sale via modern grocery stores, to develop a way of thawing those vegetables, preparing inflight meals using them, and then freezing those meals for service hours later on planes.

The only problem, Evans, noted, was the “Pan Am’s people realized very quickly that Maxson’s meals were quite bad tasting. Others did, too. The New Yorker wrote that they were ‘meals prepared for doomsday.’”

Pan Am, though adjusted quickly by breaking its contract with Maxson and began working with famous chefs, a practice that airlines still engage in today, to come up with more appealing recipes. That, however, is easier said than done.

Noise and motion actually have a negative impact on a person’s ability to taste and enjoy food. So in the piston-engine era airline food departments and their big-name chef advisors had to find ways to overcome those taste challenges. Salt – lots of it – helped. Then the problem got worse with the coming of jets. High altitude, low humidity, and reduced air pressure all have a deleterious effect on the sense of taste. The answer? More salt. And sauces. Lots of them. The thicker the better.

Whether it was intentional or happenstance, carriers in the ‘50s and ‘60s worked with lots of famous French chefs, or others like the American Julia Child who were expert in the French style of cooking. The emphasis on sauces and ingredients with strong flavors, such as curry, helped overcome the degraded sense of taste issue related to eating at altitude. Carriers also switched away from “finer” wines to more full-bodied, fruity – and, lucky for them – usually less expensive wines. Their stronger taste could be more readily sensed by passengers, many of whom actually had been complaining that the very fine wines previously served by airlines didn’t seem to have much taste to them at all.

“Airline food in the ‘50s and ‘60s was actually quite good,” Evans says. “They actually changed Americans’ palettes in those days by popularizing French style cooking before the era of chefs having their own cooking shows on TV.”

The industry gets credit for actually inventing a what is – or at least used to be – a popular lunch menu item at upscale restaurants; the open-face steak sandwich. Airlines regularly engaged in “top this” competitions with their in-flight menus. At one point arguments about over-the-top offerings focused on several carriers that had begun serving steak for lunch on its planes. To calm things down, the International Air Transport Association, the industry’s global lobby organization, established a rule that airlines could not serve steak at lunch. But to get around the rule someone came up with the idea of placing a small steak on piece of toasted bread, with another piece of toast laying next to it. Walla; the open face steak sandwich.

It wasn’t until the early ‘70s, as the widebodies like the 747 had begun entering service and airline costs began rising very high that airline food began to get a reputation for not being very good.”

The famous story of American Airlines President Robert Crandall in the late ‘1970s ordering the removal of the single olive in the carrier’s in-flight dinner salads is the perfect example of why airline food service began to fall in quality. Crandall’s seemingly nit-picky olive order saved his airline an amazing $40,000 annually on the purchase of food at a time when it was in deep financial trouble and looking under the coach cushion for change to stay in business.

Evans said Crandall was right in that consumers didn’t notice or complain about the lack of an olive in their salads. But the lesson learned by the industry was that carriers could save lots of money by cutting back on lots of small items, including various aspects of food delivery and preparation. So, gradually, the quality of food – like the quality of other service features – declined as carriers cut further and further at a time when deregulation was forcing formerly regulated carriers to dramatically cut costs so they could, for the first time ever, compete for the first time on the basis of low fares and low costs.

Now, though, Evans expects at least some carriers, especially those heavily dependent on long-haul international flying, to make the quality of their food a more prominent aspect of their brand identities and they try to coax business travelers and the wealthy to buy more premium class fares.

“With Pan Am back in the day it was about the quality of the food, but also about making a statement about the entire cultural experience of the carrier and its home country, with food being the feature attraction,” Evans said. “Of course, back in those days food became a distraction from the fact that there wasn’t much to do but sit in a seat and read or sleep. There weren’t any movies to watch, at least not early on. The dining experience actually served as a form of entertainment and distraction. Now travelers have seat back videos, their phones and other devices and so much else to occupy their time in flight that maybe food isn’t quite as important.”

Additionally, after adjusting in the ‘90s, ‘00s and ‘10s to meet new market trends related to eating healthier – which included more emphasis on cold pastas, salads and generally less tasty (and cheaper) foods – Evans says that even before the pandemic began, a new trend was emerging to include some more flavorful menu items.

“I don’t think we’ll be going back to lots of heavily salted and sauced foods,” he added. “But I think we’ll be seeing more strongly flavored meats like beef and exotic poultry rather than rather blander meats like chicken being featured in airline meals. People’s tastes and attitudes change over time and that seems to be happening now, at least in the international [air travel] market.

“But in domestic markets, especially very large domestic markets like America’s, there may be a small comeback and improvement in airline meals,” Evans said. “But with the continued emphasis on low fares I’m afraid we won’t be seeing a lot change or improvement in airline food there.”

From Aerospace & Defense in Perfectirishgifts

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danielkuninkustogroupdxmt74-blog · 4 years

Text

Yerkin Tatishev’s Kusto Group enters expanding Uzbekistan consumer market with Wendy’s restaurant franchise

Uzbekistan is among the world’s fastest growing economies and foreign retailers are beginning to take notice.

The arrival of a Wendy’s restaurant to a new shopping mall in Tashkent is another uk.anygator.com/article/a-conversation-on-leadership-with-daniel-kunin-managing-director-of-kusto-group__10461374 example of the consumer-led economic revitalization of Uzbekistan. The popular American fast food chain comes to the Central Asian country through a partnership between Yerkin Tatishev’s Singapore-based Kusto Group, Georgia’s Wissol Group and a local partner. According to Kazakhstani entrepreneur Tatishev, the group plans to expand their presence with the opening of 20 restaurants across the country over the next 10 years.

A consumer-led economic surge in Uzbekistan

With the third largest population of former Soviet states, behind Russia and Ukraine, and growing prosperity giving its people increased purchasing power, Uzbekistan has demonstrated tremendous potential for consumer-led growth.

The government under President Shavkat Mirziyoyev has shifted away from the restrictive and isolationist policies of the late president Islam Karimov in favour of economic reform and a new set of tax reforms. This has created new opportunities for growth and attracted the attention of international investors. The first half of 2019 saw foreign direct investment up four-fold from the previous year.

Once considered an economic and social outcast, Uzbekistan’s transition to a free market economy has brought swift and robust change across all sectors. Daniel Kunin New reforms have opened the Uzbek market for foreign investment and development and ideas about what is considered business have evolved. Industry was once viewed as the only try economic pursuit, but today, that idea is being challenged by domestic and international companies.

The domestic retail chain, Korzinka, which has operated for nearly two and a half decades has 21 stores across the country by mid-2016. That figure has doubled to 50 in the short span of three years.

youtube

International retailers open shop

Foreign investment was once heavily concentrated on the oil and natural gas sector, accounting for nearly 70% just three to four years ago. Today, investment in other sectors has diversified and that figure has dropped to around 50% of total capital flowing into the country. Food processing, textiles and other sectors have attracted the interest of investors leading to a more balanced foreign direct investment.

The government has taken assertive steps to court investors. Uzbekistan has secured billion-dollar investment deals with Korean, Chinese, Japanese and Russia companies to manufacture cars, textiles and much more.

Western fast food staples, in addition to the Wendy’s restaurants brought to Uzbekistan by Kusto Group, have popped up around the capital of Tashkent including KFC which opened its Find more info first store at the end of 2018 and now can be found in several locations around the city. Taco Bell and Pizza Hut, also owned by the franchise giant Yum! Brands, could also be coming to Uzbekistan in the near future. And Uzbekistanis can now enjoy ice cream from the American chain, Baskin-Robbins.

Besides fast food chains, new malls have opened in the Uzbek capital of Tashkent and international retailers are beginning to set up shop offering their wares. LC Waikiki, a Turkish fashion retailer that has been expanding its presence in former Soviet Union countries, opened its first store in Uzbekistan this March.

Carrefour will likely be the first international grocer to enter the Uzbek market after Majid Al Futtaim, a company with ownership stakes in shopping malls around the Middle East, Africa and Asia, announced a partnership with AKFA, a local real estate and retail group, to open seven supermarkets and hypermarkets in the Central Asian country over the next two years.

Hani Weiss, chief executive of Majid Al Futtaim Retail, said in an official statement, “A supportive government, growing economy and high demand for a customer-centric offering like ours makes Uzbekistan a compelling fit for our expansion into Central Asia.”

Forecasts predict continued economic expansion

Growing daniel kunin kusto group prosperity in Uzbekistan has led to a shift in consumption patterns with an increase in demand for more diverse and higher quality goods. However, average incomes are still lower than in neighboring Kazakhstan and Russia, and unemployment levels remain high leading many young Uzbeks to seek work abroad. Government and business leaders hope that continued economic growth will spur job creation in the country.

“Providing opportunities for the next generation is equally important. As well as supporting local producers, our two restaurants have created more than 50 well-paying jobs,” said Yerkin Tatishev. “These jobs at kusto group a respected brand will give young people at the beginning of their career the chance to gain invaluable experience and learn from high-quality managers.”

“Our project is another endorsement of a region ‘on the up’,” said Tatishev, acknowledging Uzbekistan’s market potential and the influx of new investment and the arrival of new goods and services to the emerging economy. According to the IMF, Uzbekistan’s economy grew by 6% in 2018 and even faster growth is expected with up to 8% increase forecasted in the next few years.

Article Sorurce:

https://londonlovesbusiness.com/yerkin-tatishevs-kusto-group-enters-expanding-uzbekistan-consumer-market-with-wendys-restaurant-franchise/

0 notes

kustogroupfeaa002-blog · 4 years

Text

Yerkin Tatishev’s Kusto Group enters expanding Uzbekistan consumer market with Wendy’s restaurant franchise

Uzbekistan Daniel Kunin is among the world’s fastest growing economies and foreign retailers are beginning to take notice.

The arrival of a Wendy’s restaurant to a new shopping mall in Tashkent is another example of the consumer-led economic revitalization of Uzbekistan. The popular American fast food chain comes to the Central Asian country through a partnership between Yerkin Tatishev’s Singapore-based Kusto Group, Georgia’s Wissol Group and a local partner. According to Kazakhstani entrepreneur Tatishev, the group plans to expand their presence with the opening of 20 restaurants across the country over the next 10 years.

A consumer-led economic surge in Uzbekistan

The government under President Shavkat Mirziyoyev has shifted away from the restrictive and isolationist policies of the late president Islam Karimov in kusto group favour of economic reform and a new set of tax reforms. This has created new opportunities for growth and attracted the attention of international investors. The first half of 2019 saw foreign direct investment up four-fold from the previous year.

Once considered an economic and social outcast, Uzbekistan’s transition to a free market economy has brought swift and robust change across all sectors. New reforms have opened the Uzbek market for foreign investment and development and ideas about what is considered business have evolved. Industry was once viewed as the only try economic pursuit, but today, that idea is being challenged by domestic and international companies.

The domestic retail chain, Korzinka, which has operated for nearly two and a half decades has 21 stores across the country by mid-2016. That figure has doubled to 50 in the short span of three years.

International retailers open shop

youtube

Western fast food staples, in addition to the Wendy’s restaurants brought to Uzbekistan by Kusto Group, have popped up around the capital of Tashkent including KFC which opened its first store at the end of 2018 and now can be found in several locations around the city. Taco Bell and Pizza Hut, also owned by the franchise giant Yum! Brands, could also be coming to Uzbekistan in the near future. And Uzbekistanis can now enjoy ice cream from the American chain, Baskin-Robbins.

Forecasts predict continued economic expansion

Growing prosperity in Uzbekistan has led to a shift in consumption patterns with an increase in demand for more diverse and higher quality goods. However, average incomes are still lower daniel kunin kusto group than in neighboring Kazakhstan and Russia, and unemployment levels remain high leading many young Uzbeks to seek work abroad. Government and business leaders hope that continued economic growth will https://dev.hamodia.com/2014/05/27/tambour-paints-sold-singaporean-group-500-million/ spur job creation in the country.

“Providing opportunities for the next generation is equally important. As well as supporting local producers, our two restaurants have created more than 50 well-paying jobs,” said Yerkin Tatishev. “These jobs at a respected brand will give young people at the beginning of their career the chance to gain invaluable experience and learn from woodstonefurniture.com/uncategorized/kusto-group-pte-ltd-49/ high-quality managers.”

Article Sorurce:

https://londonlovesbusiness.com/yerkin-tatishevs-kusto-group-enters-expanding-uzbekistan-consumer-market-with-wendys-restaurant-franchise/

0 notes

yerkintatishevkustogroupryc-blog · 4 years

Text

Yerkin Tatishev’s Kusto Group enters expanding Uzbekistan consumer market with Wendy’s restaurant franchise

Uzbekistan is among the world’s fastest growing economies and foreign retailers are beginning to take notice.

A consumer-led economic surge in Uzbekistan

Once considered an economic and social outcast, Uzbekistan’s transition Daniel Kunin to a free market economy has brought swift and robust change across all sectors. New reforms have opened the Uzbek market for foreign investment and development and ideas about what is considered business have evolved. Industry was once viewed as the only try economic pursuit, but today, that idea is being challenged by domestic and international companies.

The domestic retail chain, Korzinka, which has operated for nearly two and a half decades has 21 stores across the country by mid-2016. That figure has doubled to 50 in the short span of three years.

International retailers open shop

Foreign investment was once heavily concentrated on the oil and natural gas sector, accounting for nearly 70% just three to four years ago. Today, investment in other sectors has diversified and that figure has dropped to around 50% of total capital flowing into the country. Food processing, textiles and other sectors have https://baltimorepostexaminer.com/us-ambassador-to-kazakhstan-tours-kusto-groups-kazbeef-facilities/2019/06/19 attracted the interest of investors leading to a more balanced foreign direct investment.

Western fast food staples, in addition to the Wendy’s restaurants brought to Uzbekistan by Kusto Group, have popped up around the capital of Tashkent including KFC which opened its first store at the end of 2018 and now can be found in several locations around the city. Taco Bell and Pizza Hut, also owned by the franchise giant Yum! Brands, could also be coming to Uzbekistan in the near future. And Uzbekistanis can now enjoy ice cream from the American chain, Baskin-Robbins.

Carrefour will likely kusto group be the first international grocer to enter the Uzbek market after Majid Al Futtaim, a company with ownership stakes in shopping malls around the Middle East, Africa and Asia, announced a partnership with AKFA, a local real estate and retail group, to open seven supermarkets and hypermarkets in the Central Asian country over the next two years.

youtube

Forecasts predict continued economic expansion

Growing prosperity in Uzbekistan has led to a shift in consumption patterns with an increase in demand for more diverse and higher quality goods. However, average incomes are still lower than in neighboring Kazakhstan and Russia, and unemployment levels remain high leading many young Uzbeks to seek work abroad. Government and business leaders hope that continued economic growth will spur job creation in the country.

“Providing opportunities for the next generation is equally important. As well as supporting local producers, our two restaurants have created more than 50 well-paying jobs,” said Yerkin Tatishev. “These jobs at a respected brand will give young people at the beginning of their career the chance to gain invaluable experience and learn from high-quality managers.”

“Our project is another endorsement of a region ‘on the up’,” said Tatishev, acknowledging Uzbekistan’s market potential and the influx of new investment and the arrival of new goods and services to the emerging economy. According to the IMF, Uzbekistan’s economy Click here for info grew by 6% in 2018 and even faster growth is expected with up to 8% increase forecasted in the next few years.

Article Sorurce:

https://londonlovesbusiness.com/yerkin-tatishevs-kusto-group-enters-expanding-uzbekistan-consumer-market-with-wendys-restaurant-franchise/

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grandkonak · 1 month

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Best turkish restaurant near Clarke quay in singapore | Grandkonak

This collection of best Turkish restaurant Singapore food highlights the amazing flavors of that famous Mediterranean cuisine. Check out our top Turkish Restaurants in Singapore recommendations when your having your cravings grandkonak.

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tabboulehlebanese · 2 years

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Tabbouleh by Muzaffar — Best Lebanese Restaurant in Singapore

www.tabbouleh.sg

Contact No. -+65 62914100 ,+65 8424 6476

Visit now - 54 bussorah street Singapore, Singapore 199470.

#food #singapore #restaurant #lebanesedishes #famouslebaneserestaurant #lebanesefood #tabboulehrestaurant #tabboulehsalad #ordernow #bestrestaurant #visitsingapore #deliciousfood #tasty #Bussorah

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pasharestaurant · 2 years

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Best Turkish Food

Pasha Turkish Restaurant Mezza & Grill

Pasha Turkish Restaurant Mezza & Grill, a family oriented restaurant, is located in the heart of Singapore. It has a vast selection of different dishes that you can choose from. The quality was excellent and the service was prompt.

Pasha Turkish Restaurant Mezza & Grill

Pasha Turkish Restaurant Mezza & Grill is a restaurant located at 14 Haji Lane, Singapore - 189207. They are open every day of the week.

To make an appointment to visit us, please call +65 9238 7075 or

email us at

[email protected]